May 2008 Weekly Updates
(Please note: Archived material contains some out-of-date information. Check current portions of web site for details on this year's market.)
May 29, 2008 *Abuzz With Local*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone,
The bright sunny weather made for a colorful and busy Market last week. It seems each week brings more to get excited about, more to buy, more people. It is wonderful to see the Market community abuzz about buying and growing local food.
This Saturday will be Geoff King’s last Market this year, so it is time to stock up on maple syrup from Sunnyhill Acres (Cascade). As Geoff said, "The only thing worse than running out of pure Wisconsin maple syrup on a cold February morning is to run out in January!” Geoff has a wide variety of syrup sizes available, and those big plastic jugs are great for traveling and for shipping as gifts. Plan ahead. His addictive maple corn is available in sealed containers so any purchased now should stay fresh well into the summer. This assumes one can keep the lid on – I can’t. Along with Geoff, the Sunnyhill maple syrup pump jar for sweetening coffee at the Info Tent will soon disappear. Have you tried it?
Vivian Green of Pleasant Springs Orchard (Pleasant Springs) tells us that starting this week she will have the bigger head lettuces available. Luckily, we are including a great maple salad dressing recipe below you can use on all the showy lettuces showing up.
Evie and I planted our tomatoes last Saturday after having purchased quite a variety at the Market. Kristen Kordet of Blue Moon Community Farm (Stoughton) has my very favorite eating tomato, Nyagous, and she convinced us to try Valencia and Lemon Drop as well. Her tomatoes are already hardened off, and have stout stems, ready to plant outdoors immediately. It is common knowledge among our friends that I have an addiction to tomatoes. The smell of the plants themselves practically makes me swoon. Scott has had to keep me talking about morels and rhubarb and other delicious possibilities so that I limit myself to buying 9 plants this year (my record being 52). Asking for recommendations and swapping favorite tomato stories is one of the best parts of getting to know your farmer.
At Stella’s Bakery (Madison), ownership will be passed within the family from Max Harn to daughter and businesswoman Julie Winzenried and to her husband Brian Winzenried, a talented baker and graduate of the French Culinary Institute in New York City. If you are a Dane County market old-timer, you remember Max as the Square's funniest sidewalk barker. More on their history at the Stella's web site, http://www.stellasofmadison.com/aboutus. What's the hot seller at the Stella's WCM stand? “Rhubarb everything!” is the quick reply. Stella’s has rhubarb turnovers, scones, muffins, and more – in addition to the always popular hot and spicy cheese bread, which is usually gone by 9 am. We know from personal experience that the cinnamon-raisin bread makes awesome French toast, and the cheese Danish goes well with the free coffee from the Info Tent.
If you want to make your own rhubarb creations, now is the time. Rhubarb is growing like crazy and is readily available at the Market. (See recipes for a new take on pie crust.) Asparagus is still flying out of vendors' stands – so come early for that one.
With the great weather, outdoor potluck season is here. One trip around the fabulous WCM and you have all the ingredients to “wow” folks at your next gathering. Plus many plants, properly nurtured, will produce future dazzling spreads. We are so lucky.
See you Saturday!
Jen Lynch for the WCM
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RECIPE CORNER
Sour Cream Pastry Crust
Everyone has their favorite family recipe for rhubarb pie but many are intimidated by the crust. Sour cream pastry is the answer! Easy to make, easy to use, buttery and delicious!
3 c. flour
2 c. butter
1 c. sour cream (available at from Sugar River Dairy)
Crumb the flour with the butter and the sour cream and mix well. Refrigerate at least one hour or overnight.
From cooks.com
Maple Vinaigrette
one third favorite wine vinegar,
one third good olive oil,
one third Sunnyhill Acres maple syrup,
Mix together in dressing decanter; shake well before each use, and store in refrigerator
From Geoff King at Sunnyhill Acres
Session One Super Sauce
This recipe, a spin on spinach-herb raita, comes from Market Assistant Manager Amy Kinast. She suggests serving it over fried roots veggies (e.g.6 potatoes: 1 parsnip. Boil until 85 % done, drain and let steam off; then chop roughly and fry in heavy pan in 3 T hot oil like canola until golden). Or use as a dip or sauce for anything else. . . very versatile and all of the main ingredients are available from WCM.
equal portions yogurt & sour cream or heavy cream
goat cheese - a few tablespoons soft, or a shredded hard cheese
fresh spinach leaves, enough to almost fill one standard metal mixing bowl
lots of flat-leaf parsley heads - about a cupful (buy a plant, plant it, and never look back!)
thyme - a good amount - about 1/4 cup if stems tender or 2 T if only leaves (same thing - comes back yearly)
sage - a couple sprigs (ditto)
1 or 2 teaspoons salt
lemon wedges squeezed in to taste (or, a minced lemony herb like lemon balm or lemon thyme added to sauce)
Mince the herbs. (In spring, stems are sometimes soft enough to use, but discard if twiggy.) De-stem, wash well, and blanch or steam spinach briefly, then drain and let cool, and snip into pieces (kitchen shears work well). Mix together all sauce ingredients. Taste and adjust seasoning.
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May 22, 2008 *Sun For Saturday*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi everyone,
Fantastic weather at the Market last week: clear and sunny, reflected in the smiles on the faces of both buyers and sellers. Saturday should be even better, with highs later in the day expected to reach the 70's.
I think it’s safe to hope we’ve seen the last frost -- this week, lots to plant.
Stopped at Bill Mayr’s County Line Plants & Produce (De Forest) stand. Just scads of great choices for ornamental plantings, plus herbs. Big signs on most of their items on display reminded me that our vendors are the best resource for advice on what to plant and where to plant it. Especially if you have a tricky spot you want to dress up -- ask for some advice, and you’ll be sure to find something great.
More exotic and unusual plants can always be found at Bob Klebba’s Morningwood Farm Nursery (Mt. Horeb) tent. If you go to the “vendor links” page on Westside Community Market’s website (http://www.westsidecommunitymarket.org), you’ll find Morningwood’s website (http://www.morningwoodfarm.com), featuring a map of how to find their wonderful garden center, where advice always is free - just like at the Market.
We buy two big bottles of milk from the Blue Marble (Barneveld) stand each week, and last week I thought it tasted a little different than usual, so I asked dairyman and owner Nick Kirch. I wondered if it was caused by the cows switching from winter hay to spring grass, and Nick confirmed that it was. You don’t get this seasonal switch from the corn-fed milk you buy in the grocery store. I love the taste, and it is a great reminder of the changing seasons. One side effect of fresh grass is the cows get a lot more beta-carotene, so the milk and cream have a richer color. As I was about to wander off, Nick mentioned he now has buttermilk, so I had to get some to try. No thickeners in this stuff. It’s the real deal — just whole milk and cultures. Yum!
Had a great chat with Bruce Workman at his Edelweiss Creamery (Monticello) tent. I was planning to do a cheese fondue recipe for the newsletter, but Bruce now actually has a fondue blend bagged and ready to go with instructions right on the bag. Some might think fondue is more of a winter dish, but it’s great any time of year and is the most social dish you can serve. With everyone clustered around the pot, it’s a great way to re-connect with old friends, and you can’t beat it for breaking the ice with new ones.
We have not yet eaten our fill of rhubarb, morels and asparagus — and hope you have not, either, because below are a few more recipes for these harbingers of spring. Both are still prime eating, so enjoy! Before you know it, they’ll be gone.
See you Saturday,
Scott Lynch for the WCM
P.S. Moldy Jam, the old-timey folk acoustic ensemble, will conduct a WCM session again Saturday starting around 10 am.
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RECIPE CORNER
Rhubarb-Lentil Soup
Ingredients
1 1/2 cups boiling water
3/4 cup dried petite green lentils
Cooking spray [or 1 teaspoon canola oil swirled in bottom of pan]
2 cups finely chopped carrot
1 3/4 cups finely chopped celery
1 1/2 cups finely chopped red onion
1/4 cup chopped fresh parsley
2 cups chopped rhubarb (about 12 ounces)
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
6 tablespoons sour cream (available at Sugar River Dairy stand)
Dill sprigs (optional)
Preparation
1. Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot, celery, onion, and parsley to pan; sauté for 4 minutes. Add rhubarb, and sauté for 3 minutes. Drain lentils, and add lentils to pan. Stir in chicken broth and salt; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
3. Remove from heat; let cool 5 minutes. Place 3 cups lentil mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean, damp, towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; stir in pepper.
4. Combine chopped dill and crème fraîche in a small bowl. Serve crème fraîche mixture on top of soup; garnish with dill sprigs, if desired.
Adapted from recipe by Deborah Madison (Cooking Light May 2008)
Fettuccini with Asparagus, Morels and Goat Cheese
½ cup shallots, minced
2 tbsp. unsalted butter
½ cup dry white wine
½ cup chicken or vegetable stock
½ pound fresh morel mushrooms
¾ cup heavy cream
6 oz. mild goat cheese
¾ pound asparagus, trimmed, cut into 1/2” pieces
¼ cup chives, minced
½ pound fettuccini, cooked and drained
1. Wash morels well, dry thoroughly, and slice lengthwise. Boil asparagus in salted water until just tender, then immerse in ice water to halt cooking.
2. In a heavy skillet, soften shallots in butter over medium heat, add wine, and simmer until wine is reduced by half. Add stock and morels, simmer covered until morels are tender, approximately 10 minutes.
3. Add cream and goat cheese. Stir over low heat until cheese is incorporated, stir in asparagus and chives, season with salt and pepper.
4. Toss sauce with pasta and serve immediately.
From Brava Magazine, May 2008
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May 15, 2008 *Select Spring Tonics*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone,
We are really in the thick of Spring now. More and more Westside Community Market vendors are making appearances, and some of our favorite early-season crops are getting into full swing. It’s great to see the morels are in: Saw them at the Espe family’s Hawk’s Hill Elk Ranch from Monticello and at Dan Deneen’s Black Earth Valley Produce. They sell out fast. If you are a fan, consider preserving some. Most people dry them, but they can be frozen, too. (The memory of how crazy we were for favorite foods during the long winter is still fresh. Start thinking now about putting up some antidote.)
I stopped in to see Jean and Romie Statz of Cross Plains at their stand. Say “Hi” to daughter Joan while you’re there. They have a nice supply of rhubarb and asparagus (including the spectacular Purple Passion variety), and a great variety of tomato seedlings. They recommend Health Kick for salsa or for drying, Better Boy for slicing, and Sugar Plum Grape for salads. I love the grape and cherry tomatoes for salad, because chopped tomatoes can turn a salad watery. I say it’s better to go with something bite-size that explodes in your mouth. Be careful planting tomatoes, as we’re (gasp) not yet out of frost season.
Also noticing spring lettuce and some “fancy” greens, such as mizuna. Salads should start to get very interesting. I love baby lettuce for a lot of reasons, not least because the small leaves decrease chances of splattering dressing on my shirt while stuffing big leaves into my mouth. Large leaf varieties come a bit later, and we have some fun ideas lined up for that.
I’m an enthusiastic home baker, but starting a new job has really cut into my bread making schedule. The upside is getting re-acquainted with Cam Ramsey’s Madison Sourdough breads, my favorite of all the artisan breads available in Madison. Picked up a loaf of Country Sourdough. It’s their best seller, and easy to see why, because it has something for everyone – studded with wholesome seeds, but still light and nicely risen. Just a great all-purpose bread for toast, sandwiches, bruschetta, whatever! Also nice is that the loaves are smallish, so you’ll never have to worry about bread going stale – buy two and put one in the freezer.
Going about your daily business, you may see the apple trees in blossom. Now is the time to keep your fingers crossed for fruit farmers. They need calm, dry days for pollinating and above-freezing temps at night to avoid frost damage. Without both of those, the apple crop will be damaged before it even gets started. This is their scariest time of year, so keep them in your thoughts.
For many of us, the floods of last summer were an unwelcome reminder of how vulnerable farmers are, but even without once-in-a-century disasters, it is still a risky way to make a living. Lucky for us that there are some who think the risk is worth it. Let’s make sure they know how much we appreciate what they do.
See you Saturday,
Scott Lynch for the WCM
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RECIPE CORNER
Onion Relish
This would be a great accompaniment to a piece of grilled meat: a pork chop, steak (beef or elk), or chicken. A dash of the rhubarb sauce from last week would brighten it up, and grilled asparagus on the side would round out a perfect meal.1 large yellow onion
1 large red onion
1 1/2 teaspoons olive oil
1/4 teaspoon salt
freshly ground black pepper
1/4 cup balsamic vinegar
1. Preheat the grill to medium-high heat.
2. Peel and slice the onions 1/2" thick. Rub the onion slices (trying to keep them intact) with the olive oil and sprinkle with salt and pepper.
3. Grill the onions until they are lightly charred and cooked through, about 3 to 4 minutes per side.
4. When the onions are cool enough to handle, chop them roughly and put then in a bowl. Add the balsamic vinegar. (This can be stored in the refrigerator for up to 1 week.)From www.foodfit.com
Rhubarb Custard Pie
2 cups milk
1 teaspoon flour
3 beaten eggs
½ cup sugar
pinch of salt
2 cups rhubarb, finely chopped
Unbaked pie shell (I’ll cover pie pastry during a slow news week)
Preheat oven to 400 degrees F. Heat milk just until warm. Rub flour smooth with enough water to make a paste. Add this to the warm milk and pour in the eggs mixed with sugar and salt. Cover the bottom of your pie shell with chopped rhubarb and pour the custard mixture over it. Bake at 400 degrees F (do not let it boil) for 10 minutes, then reduce heat to 350 degrees F and bake for about 30 minutes. Custard should still be jiggly. If you bake until firm, it will be over-done.
From Amish Cook at www.dnronline.com
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May 8, 2008 *Thank Mom Regally*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone,
It is Mother’s Day this weekend! What better place to find the perfect treat for Mom than at the Market?
The traditional gift is always flowers. Oh, the possibilities! You could get a nice hanging basket, some wildly colorful bedding plants, or some cut flowers. Kim Reinke of Pasque Flower Farm can help you pick out plants that your mom might want for her garden. Natalie Ortega’s daughter Heidi will be tending the stand this week and can help you choose the right hanging basket for your location – they’re coming “loaded to the hilt … baskets bigger than bushel baskets and brimming with flowers,” Natalie said. (Incidentally, Natalie’s mom, Marlene Platt, and dad Gerald, also host a WCM stand.) Pa Her, a mother twice now (with husband Kenny, whose mom and business partner is Kelly Lor) has lots of gorgeous cut flowers, tulips, daffodils, maybe even some lilacs this week, to make the perfect bouquet.
The King of Spring, regal asparagus, is finally beginning to show his face. Did you know it is a member of the lily family? Depending on the micro-climate where grown, it can have a fairly lengthy season. In Germany there is a saying "Kirschen rot, Spargel tot," that means “cherries red, asparagus dead.” First things first: Let the local asparagus feasting begin! Vivian Green of Green’s Pleasant Springs Orchard says she will have a limited amount of asparagus and as well as rhubarb, both old fashioned, deep red varieties. Also look for Vivian’s wildflower honey.
Evie commented this week that she liked knowing what her milk farmer looked like. This struck us as quite a profound statement. Each week we go to Nick and his gang at the Blue Marble Dairy stand and buy our standards (two half gallons of skim and a pint of cream), then choose a treat—chocolate or smoothie. Last week, Isthmus featured Nick and how he came to run his micro-dairy. Nick stated he wanted to know what happens to his milk – and knew it made a difference to both the animals and the milk quality to “keep it small.” When Evie saw the paper's cover featuring Nick’s (with baby, hats off to wife and mother Kim!) picture, she said, “Hey, he grows our milk!” What a privilege to know your farmer. Head on over to Nick’s stall this week for samples and many people’s staple – milk. A tall glass of raspberry smoothie is a great way to toast Mom.
Eric Johnson of Jordandal Farms wants folks to know that the Golden Ranger chickens so happily foraging his field will be ready by Memorial Day weekend. (Congratulations to shopper Dee Leopard for winning a $5 gift certificate in the game to name the breed. It always pays to read this newsletter carefully!)
If planting is what your mom likes to do, head over to the Primrose Community Farm stall for tomato seedlings galore. Cassie’s and Mike’s delicious green garlic also goes well sauteed with asparagus.
Can’t wait for that fresh tomato taste? Check out the Sun Gold preserves at Tomato Mountain. Believe me, it is a gift that says, “I love you, Mom.” The salsas, soups, and Bloody Mary mix can make a Mother’s Day brunch a spectacular occasion.
Of course there will be greens of all varieties, maybe some rhubarb, bread, and other baked goods, also meat, honey, crackers and more. Morels? Don’t forget to stop by the Info Tent, say “Hi” to the Info Tent staff, and enter the raffle, which rewards five lucky customers with a $5 gift certificate each week.
Being a mom is the best job I’ve ever had; Happy Mother’s Day to all moms out there!
See you Saturday,
Jen Lynch for the WCM
P.S. Once again, Moldy Jam will entertain shoppers with traditional folk dancing tunes, starting at 10 am.
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RECIPE CORNER
The first two recipes we make every single year at this time. They embody the taste of spring, and we always look forward to making them. The third is from WCM vendor Sandy Hunter of DOLCI Italian-American Sweets (those yummy biscotti). Enjoy!
Spring Pasta
10 oz. pasta (any shape will do)
1 tbs. olive oil
8 oz. fresh mushrooms (any kind), sliced
1 lb. fresh asparagus, sliced on diagonal into 3/4 chunks
1 clove of garlic
3 sprigs fresh thyme
3/4 cup half-and-half (can use cream or evaporated milk)
1/2 cup fresh parmesan cheese
salt and pepper
Prepare pasta according to package directions, drain and set aside. Heat olive oil in large skillet, saute mushrooms until almost dry, add garlic and asparagus, cook until crisp/tender, about 2 minutes, add salt and pepper to taste. Add half-and-half and cheese, reduce sauce until thick, stir in thyme. Pour veggies and sauce over hot pasta, serve immediately. This is a versatile recipe. Other spring treats to use might be fresh peas shoots, ramps, arugula, or dandelion greens.
Rhubarb Sauce
1 lb. rhubarb
1 cup sugar
1/4 cup water
Cut rhubarb into small pieces; combine rhubarb, sugar, and water in heavy saucepan. Bring to a boil, watching carefully; lower to simmer and cook until rhubarb falls apart. The result is a relatively smooth sauce that can be eaten is so many ways.
As a kid I ate it for breakfast with cream. It is good over ice cream. Or use it as a sauce for chicken or elk; try it on pancakes or in yogurt – the only limit is your imagination.
Asparagus with Tomatoes and Shallots
1 lb. asparagus, steamed
2 tomatoes, chopped
1 shallot, minced
1 T extra-virgin olive oil
1 T balsamic vinegar
Salt & Pepper to taste
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.
Meanwhile, combine tomatoes, shallot, oil, balsamic vinegar, salt and pepper in a medium bowl. Serve the asparagus topped with the tomato garnish.
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May 1, 2008
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone,
It was a cold and windy day last week, but those who braved it were rewarded by an increasing variety of great products. As the weeks go by, more and more new and familiar vendor faces will make their appearances, which will then be reflected at your table and in your home garden.
This week we are pleased to see the return of Potter’s Crackers of Madison. Their wholesome crackers come in incredible varieties and are a great complement to the many flavors of Wisconsin. Nancy Potter informs us she will bring five year-round favorites: Garlic & Baby Onion, Basil Walnut Pesto, Toasted Sesame, Six Seed, and Caraway Rye. Also, a few seasonal flavors: Cheddar Mustard, Hazelnut Graham, and with the new chives just up, Baked Potato Chive! We thought the last flavor sounded so interesting, we made up a quick dip recipe to go with (below).
Had a nice chat with Eric Johnson of Jordandal Farm from Argyle — you may have seen his new truck this year, which we hope is a sign that word is getting around about their great products. Eric mentioned they are switching to a new breed of chicken this year. The old one was the most common breed of chicken raised for meat, the Cornish Rock cross, bred to gain weight as quickly as possible. As a result, they don’t scratch for bugs, and in fact don’t do much other than stand around and eat. Eric and wife Carrie chose a new breed that will take full advantage of pasture—their greater activity level and willingness to forage for food yields, he tells us, a better-tasting bird, and one that takes better advantage of its “free range” surroundings. (What's the breed? Come to the Market to find out. The third customer to report the right answer Saturday to the Information Tent wins a $5 WCM Gift Certificate on the spot.)
One of our favorite new things last year was sour cream from Sugar River Dairy from Albany. Ron and Chris Paris began testing it last year, and we were only too happy to be the guinea pigs. Apparently others were, too, because they have added it as a regular offering. You can do so much with it: not just party dips and toppings for Mexican food, but so many sweet and savory dishes, from stroganoff to most any kind of baked item, where it will add tenderness and richness. Try it in pancakes or waffles. Thinned with a bit of milk, it can do anything buttermilk can do and more.
The Bauman family of Athens has pole beans from their hoophouse along with an incredible variety of heirloom tomatoes. When we were all shoveling snowstorm number 12 last February, they were busily planting. We sure are grateful for their forethought!
Keep an eye out for ramps, asparagus, morels and rhubarb. They are elusive at this time of year, not wanting to be predictable. Maybe we’ll get them this week, maybe not, but you’ll never find out if you don’t poke your nose into every stall.
See you Saturday!
The Lynch family for the WCM
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One of the best reasons to enjoy fresh local foods is that they are delicious without requiring elaborate preparation. This week’s recipes perfectly illustrate the point.
Sour Cream and Bacon Dip
You can get everything you need at the Market this week, and it couldn’t be easier to make. Try it with new Baked Potato and Chive crackers from Potter’s to get the full “baked potato” experience.
1 cup sour cream
2-3 strips of bacon, ¼ -inch dice
Sprinkling of chives
Crisp the bacon pieces in a skillet and drain on paper towel. Stir into sour cream and sprinkle a few chives on top for garnish. Enjoy!
Grilled Scallions with Sesame Oil
A simple but delicious side dish that takes just minutes on the grill. This would be incredible alongside a grilled pork chop with a soy- or whiskey-based glaze.
8 scallions, greens trimmed to 5 inches, cut in half lengthwise
toasted sesame oil
salt
freshly ground black pepper
1. Preheat the broiler or a lightly oiled grill to medium-high heat.
Arrange the scallions on a shallow baking sheet or aluminum foil.
2. Use a pastry brush to coat the scallions with a thin layer of sesame oil. Season with salt and pepper. Broil or grill until golden
brown on all sides, 3 to 5 minutes.
Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). This recipe and many others can be found at the web site of WCM vendor Primrose Community Farm, www.primrosecommunityfarm.net.