August 2007 Weekly Updates
(Please note: Archived material contains some out-of-date information. Check current portions of web site for details on current markets.)
Subject: [WCM-Friends] Westside Community Market Update
Date: August 30, 2007
Hi all,
I just got an email from a friend who said that Saturday is going to be a splendid day. I thought splendid was the perfect word for it. After weeks of rain and heat and humidity, we finally get that long deserved break. Sunny and 80 degrees - A trip to the Westside Community Market will be a great way to kick off Labor Day Weekend.
The Labor Day market is always a good one because there is such a variety of produce. It's the season where summer meets fall. Surely, a clash of emotions. You will still find so much summer stuff: all kinds of TOMATOES, sweetcorn (still plentiful, but not quite the abundance as weeks past), lots of melons, broccoli, cucumbers, potatoes, beets, eggplant, peppers, sweet onions, carrots, cauliflower, cabbage, kohlrabi, ground cherries, tomatillos, fresh cut herbs, fresh cut flowers and more. Shorter supply but you can still find beans, lettuce, raspberries, summer squash, okra and more. And now all those wonderful fall things: APPLES (eating and cooking/baking), winter squash (yup, I saw some sneak in already last week!), brusselsprouts, celery, celeriac and the first pressing of APPLE CIDER (you'll have to get there early for that), just to name a few.
Oh, you know it's almost fall when you see the chrysanthemum plants and I think we will see some this weekend. It's a great time to spruce up the porch, patio, front entrance, whatever. I know my potted blooming plants from way back in May are looking a little tired. You might even find some pumpkins to set out. In fact, you may want to start enjoying them now, I think with all of the rain, they may not all last until Halloween!
Of course the WCM always has a great supply of meats including roasting chickens and elk (don't forget jerky and snack sticks), cheeses including curds, spreads, goatcheese and so many wonderful hard cheeses. And dairy; great milk, heavy cream, smoothies and yogurt. Oh, and the bakery - I may be biased but I think the WCM has the best variety of bakery anywhere in town. All kinds of breads, muffins, tarts, cookies, pies, pastries. Last but not least, processed goods: pickles, jams and jellies, tomato soups and salsas. And, honey, granola, blooming plants, nursery stock and more.
So maybe you will camp out once more before school starts? Nancy from Potter's Crackers said one of her customers told her the Cherry Grahams make great s'mores. I don't camp (don't try to talk me into it) but I love s'mores so I will definitely put those on my list. I also noticed another new graham cracker; Carrot cake, seems like another great idea.
It is also the perfect weekend to grill out a feast; bring the kids - they can pick out all the stuff they want to put on the grill. Maybe they will forget about having to go back to school on Tuesday. (Though, lately some kids have been telling me they want to go back to school, I can't really understand that, but I guess it's a good thing!)
A lot of you have asked how this rain affected the farmers? You probably got a chance to talk with your specific favorite vendors last week so I will be brief. I definitely think this is the most widespread damage I've heard about at the market in quite a few years. Some farmers have lost all their late crops, some have lost only specific crops in their lower ground, I heard some say 40 to 50% of fall crops have damage. I noticed more damage as the week progressed. Needless to say I have been eating melon twice a day since the rain stopped. The spinach I had been watching for weeks that was just about ready has turned yellow and brown, but new seed has sprouted and the baby lettuce looks good. Some have also struggled to get late crops in between rainstorms. The good news is the WCM has vendors from all over, some on higher ground and many with hoophouses/greenhouses so you will still find lots of variety and lots of great produce. You know it may not be all the produce you are used to but what a great time to branch out. I was overwhelmed as I think a lot of vendors out there were, with your awareness and your concern, and as always we thank you for coming out and buying great local food.
Have a wonderful and safe Labor Day Weekend. Please join us for a hot cup of coffee and savor the crisp dry day that will be a little taste of fall mixed with the last hurrah of summer.
See you Saturday,
Joan for the WCM
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Quesadillas
This is my favorite time of year to make quesadillas because the fresh peppers, onions, and tomatoes are right outside my door. Mine is a bit of a self made recipe. I start with a roasting chicken, from the WCM of course. The biggest one I can find and I make it like usual, bake it whole and we have a feast. Then the next day I cut off all the leftovers and dice. I saute a bunch of chopped onions and peppers add the chicken and some taco or fajita seasoning and saute some more. Then I spread one side of a flour tortillo with butter and put the butter side down in a silverstone fry pan. I spread the chicken mixture on top, then grated cheddar cheese, then fresh chopped tomatoes, add a flour tortillo on top of that the buttered side on top and fry on medium heat. It is a bit of a trick to turn it, but find your biggest spatula and push down the top a bit and you shouldn't have too much trouble. Fry on that side, cut in quarters and serve up with salsa and sour cream. Yummmm!
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Grilled Bruschetta Chicken
I received this recipe in an email this week so I haven't tried it yet, but I thought it sounded great. I don't take any endorsement money so I won't tell you which corporation it's from.
Prep Time: 5 min
Total Time: 30 min
Makes: 4 servings
1/4 cup Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup shredded Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF).
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Subject: [WCM-Friends] Westside Community Market Update
Date: August 23, 2007
Hello everyone,
Well, you did good last week. No, you did GREAT! You came out, with raincoats, umbrellas (and I know it's not easy to shop while holding an umbrella!) and your smiles, and you bought great local food. Thank you, it's not always easy, but it's worth the extra effort. Unfortunately, it was one of those mornings where you didn't really get to look around and linger, but you will be able to do that this week. And, it will be nice to get out and soak up some much needed sun. The forecast: 77 degrees, sunny, less humid, great day. I'm not making that up; it came right off the weather page.
I made the rounds late last Saturday and my notes deteriorated before I made it back to my stand so I will try my best here. I think the big story this week will be tomatoes. There are so many great tomatoes at the WCM. Tomatoes are on the list of SUPER FOODS, that means they are really good for you! And they are even as good for you, if not better, when cooked or made into sauces as cooking them enhances the absorption of their nutrients into your system. I'm not making that up.
The heirlooms: you can look this up on the internet if you really want a true definition (actually, lots of definitions), but in short, they are non-hybrid old-fashioned tomatoes that have been around for a long long time, with the seeds being saved and passed on from family and growers. They are grown for their taste, not necessarily their beauty. And oh, do they have taste. Actually, lots of different tastes with the different kinds. You will find the most popular Brandywine, along with German Stripe, Cherokee Purple and so many more.
Today's varieties: you will also find lots of great hybrid tomatoes. Home canning varieties that taste great and make great juice, sauces, and more. Market varieties that are a bit firmer and will last on your counter all week if you can't get out midweek to get more.
Romas: tomatoes with less water content, great for salsas, pastes, sauces or even on sandwiches if you don't want your sandwich to leak! These are also very easy to dehydrate.
Cherry and grape tomatoes: these are the little guys you just pop in your mouth for a true explosion of summer. Great snack for anytime or in the lunch box for young and old and everyone in between.
Again, it will be a great week to put some tomatoes away, in the freezer or canned and put on a shelf for the long winter ahead. See recipe corner for my favorite way to preserve tomatoes.
So much other fresh produce also this week: SWEET CORN, MELONS OF ALL KINDS, broccoli, cauliflower, cucumbers, potatoes, carrots, summer squash, beets, peppers, cabbage, tomatillos, eggplant, garlic, fresh cut herbs, okra, raspberries, strawberries, mushrooms, beautiful flower bouquets, SUNflowers and so much more. You will still find beans, lettuce, greens, and radishes, but they may be a little more scarce this week. You will also start to find leeks, hot peppers, shallots, fingerlings, tomatillos, colored peppers, kale, turnips, and some of those fall veggies.
We welcome back and say goodbye all at once to Eplegaarden Orchard. It will be their last week and they will have a nice variety of apples including the Zestar. You will find a GREAT SELECTION OF APPLES this week and in the coming weeks at the WCM. Even the MacIntosh are already starting. WOW!
And how about a slice of cheddar cheese on that apple? We have a great variety of cheeses at the WCM. Along with a great variety of bakery, meat including roasting chickens and elk, farm fresh eggs, honey, blooming plants, crackers, nursery stock, processed goods, dried flowers and more.
Dreamfarm will be back this week with their wonderful goatcheeses. We discovered a new one at Diana Murphy's stand this year. Rosebud: a fresh cheese that starts out in the same vat as the soft, fresh cheese in the containers, but it is ladled into molds and air dried for 3-4 days, depending on the weather and humidity. We are hooked on Rosebud, we slice off little bits and savor it or crumble it on salads. My husband and I used to hide it in differerent places in the fridge so the other one couldn't find it because it was gone so fast but now we just buy more. Dreamfarm received a first place award for their Goat Milk Feta and a 3rd place award for their Rose Memories (a marinade with red pepper, oregano and garlic) at the American Cheese Society contest in early August. And we have them at the WCM - how lucky is that?
Please come out and join us for a free hot cup of coffee and soak up a bit of remaining summer. As you can imagine, it has been a tough week in the fields but this is an industrious group of vendors and they will bring you the best of the best. It may not be as clean and perfect as during our drier days but it is fresh and so good for you. We are lucky to have vendors from all over southern Wisconsin and some from northern Wisconsin so you will find everything you need. We will tell you rain stories and you can probably tell us rain stories of your own. Hopefully, no rain in your basement stories, though. Our thoughts are with all who have experienced hail, high winds, and fields under water. Is it any reason these farmers have so much character?
See you Saturday.
Joan for WCM
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Recipe Corner
Tomato Sauce
Years ago, I got probably the best tomato advice ever from a customer of mine who always came at the end and scooped up all the tomatoes that others had rejected. She skinned them, cut them up along with chopped onions, peppers, garlic, basil and cooked them for a few hours until they reduced to about half. Then she put them in containers in the freezer and would use them all winter in chili, lasagna, spaghetti and meatballs, barbeque, etc. Mighty good, I tell you! I bought an extra freezer last year to do more - I'm not making that up either!
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Stewed Tomatoes over Rice
From Rachel at Blue Moon Community Farm.
2 T butter
1 onion, cut in half and sliced into rounds
1 green pepper, cut into thin strips
4 large tomatoes, peeled if you like
2 garlic cloves
1T fresh thyme
Heat the butter in a large skillet. Add the onion
and pepper and sauté until tender. Add the
remaining ingredients and cook just until
tomatoes soften and break apart. Season with salt
and pepper and serve over rice with hot sauce.
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Baked Apples
This is very quick, simple and can bake while you are enjoying supper - great right out of the oven. For a real treat put in a sauce bowl and pour on a little Blue Marble Dairy Heavy cream. Oh yeah, a scoop of vanilla ice cream ain't bad either.
* 4 tart apples (macs work great)
* 1/2 cup brown sugar
* 4 tablespoons butter
* 2 teaspoons ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C).
2. Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
3. Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender. (I bake them a bit longer depending on the type of apple)
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Subject: [WCM-Friends] Westside Community Market Update
Date: August 17, 2007
Hello all,
I've heard the "Back to School" ads, and the talk that summer is over...but I refuse to believe it. And if you come and take a walk through the Westside Community Market on Saturday morning you won't believe it either. What says summer more than watermelon and tomatoes? And we've got plenty of both! So many tomatoes and so many varieties. Though we all have our favorites, I like to try a few new ones each year as I usually stumble on to one I just gotta grow in my own backyard. Do you have a favorite - for eating fresh, canning or making salsa? Let me know, I will share the information. Also, recipes...maybe a salsa recipe. It might be a good week to "put some up" as you may find some "not quite perfect" boxes with all this wet weather.
MELONS - there will be so many beautiful watermelon and muskmelon this week. Red watermelons, yellow watermelons, seedless watermelons, and lots of varieties of muskmelons, too. Check it out. I have a big tupperware in the fridge at all times with chunked melon medley, a great refreshing snack and always an easy thing to bring to that picnic or family reunion.
We will again have LOTS OF SWEET CORN, beans, summer squash, beets, carrots, potatoes (fingerlings are starting!), sweet onions, broccoli, cauliflower, all kinds of peppers, cabbage, kohlrabi, cucumbers, okra, eggplant, garlic, tomatillos, fresh herbs, absolutely stunning fresh cut flowers, and more...really, how can this be the end of summer? And we still have raspberries, blackberries, strawberries, lettuce, swiss chard, radishes and the eating apples are coming into abundance quickly.
A couple of interesting veggies I haven't talked about yet:
Romanesco: A beautiful hybrid between broccoli and cauliflower. I think it looks more like broccoli but tastes more like cauliflower when cooked. You can also eat it raw and it looks great on a plate of mixed veggies and dip. I found out it keeps great too, as I got it almost two weeks ago and when I found it in my refrigerator drawer it was nearly as pretty as the day I got it!
Cipollini Onions: These are the smaller flat onions you've seen at several stands. They have extra sugar which make them great for carmelizing and their size lends them to roasting whole very easily. Of course, you don't have to talk me into onions. This time of year I use sweet onions in almost every meal. There are tons of varieties of sweet onions at the WCM, all colors and sizes and all are great on the grill, in stir fries, in salsas, on omelets...you get the picture.
So, you think honey is honey. Yeah, I used to think so too, but not since I met Frank and Don from Holzman Honey. It seems they always have a new flavor. Back after a four year absence is Star Thistle. It is a white honey with a nice kick. Actually the kick is up front and it finishes smooth...yup, I'm talking about honey. Very flavorful, very tasty.
And you will have one-stop shopping as we have a great variety of dairy, cheeses including spreads and curds, yogurt, crackers, meats including chicken and elk meat, mushrooms, farm fresh eggs, annual and perennial plants, shrubs, trees and a huge selection of bakery. Oh, and processed goods like pickles, salsas, jams and jellies, tomato soup and more. Mmmmmm, a bowl of tomato soup might taste awfully good on a rainy day.
It's hard to believe it was less than two weeks ago that the lawns were brown and we were looking to the sky day and night for water. Well we got it, and then got some more, and then still some more. I'm not gonna kid you, you watch the weather too (maybe not quite as much as we do). You see it might rain on Saturday, but it is predicted so you can prepare for it. Bring an umbrella, and you can stand under the tents with all of us. It's just that kind of weekend where you may find yourself with a bit of time to cook and preserve so stock up. You can pull your car up and we will help you load.
And then treat yourself to a free hot cup coffee and a big danish - maybe a peach danish or croissant from Madison SourDough, or a cherry danish or cinnamon roll from Stellas. Or, maybe some of both, and you will have a treat for Sunday morning too.
One last note: Can you believe it's been 30 years since Elvis Presley's death? Wow, I remember it like it was yesterday, I was 13 and although John Denver was my hero at the time, I remember my mom being very emotional about Elvis. One more lesson to enjoy each day fully; they are flying by even faster than you think! Maybe there will be another Elvis appearance at the WCM - you better come out and see.
See you Saturday,
Joan for the WCM
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Recipe Corner
YUMMY YOGURT DIP FOR FRUIT
This is especially good with fresh melon.
3/4 c. plain low-fat yogurt
1 tbsp. fresh lemon juice
2 tbsp. powdered sugar
Put yogurt, powdered sugar and lemon juice in a bowl and mix with a spoon until smooth. Chill the dip in the refrigerator and serve with fresh fruit. Makes 4 servings.
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APPLE STREUSEL MUFFINS - BREAD
MUFFINS:
1 1/2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 c. apple, pared & shredded or chopped
1/2 c. milk
1/4 c. vegetable oil
1 egg, beaten
STREUSEL TOPPING:
1/3 c. brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter
1/3 c. chopped walnuts
In medium bowl, sift together flour, sugar, baking powder, cinnamon, salt and nutmeg. Stir in apple; set aside. In small bowl combine milk, oil and egg until blended. Add to dry ingredients; stir just until moistened. Spoon half of batter into 12 greased or lined muffin cups.
Make topping by mixing all ingredients together and sprinkle on muffins, reserving 3 tablespoons. Cover each muffin with remaining half of batter. Sprinkle reserved topping on muffins. Bake at 400 degrees for 20 to 25 minutes. (Recipe makes up in loaf by spooning into loaf pan and baking at 350 degrees for 45 to 50 minutes.)
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Subject: [WCM-Friends] Westside Community Market Update
Date: August 10, 2007
My neighborhood has been strangely quiet the last few weeks, but in the last couple of days the garage doors have gone up and the mowers have come out! Music to my ears. The rain finally fell, oh how it fell. It started at about 1p.m. last Saturday just as the WCM was ending for the day. How lucky is that? We waited and waited and waited for the rain, and just like that we are waiting for it to stop! That's farming.
Such a cornucopia at the WCM this week. I wanted to save that word for the fall season, but it really is so fitting right now. There will be all kinds of tomatoes, sweet corn, cucumbers, sweet onions, garlic, beans, summer squash, beets, new potatoes, broccoli, cauliflower, cabbage, carrots, cut herbs, fresh cut flowers and more. Just starting: peppers (sweet and hot), eggplants, okra, muskmelon, some watermelon, eating and cooking apples. Still around: radishes (that's amazing), lettuce, swiss chard, kale, mushrooms, raspberries and the strawberries are back at Don's Produce! Sure the cherries are gone but but have you tried the cherry crackers from Potter's - my favorite so far, I know I say that about each flavor I try, but these are pretty fabulous. And blackberries are here too. And romanesco (more on that next week, I got one but didn't get a chance to try it yet).
How about some ground cherries? I saw these at a lot of stands last week so I had to try them. I didn't know you could eat them just like a cherry tomato. They are quite tasty and have so many uses. Besides eating out of hand you can make great chutneys, meat sauces, jams and jellies, pies, dip them in chocolate, or use in tarts.
Did I just say tarts? Susan from Tart's is back! She's excited to be back and emailed: "Our Basil is in full bloom - so we'll pair it with Blueberries for a sweet tart and with Corn and Tomato for a savory tart! We'll also have a delicate Peach Vanilla and Champagne Tart and a decadent Chocolate Chile Tart with Orange Mascarpone (cheese)." She will also have her staples; crispy, flaky morning buns, savory parmesan buns, rich shortbread cookies and Cherry Rose Butter Cakes, too.
Also back are the Little Darlings, an original cheese from Brunkow Cheese, similar to a cheddar. They come in 1/4, 1/2 or 1 lb. packages. You've been asking for them, but they needed to age, so now they are perfect - some things you just can't rush.
And while were on the subject of what's back, welcome back another returning vendor from last year, Jay Vree. Jay's son, Doug, sells for his dad at the WCM. They have been back a few weeks now and usually have at least two kinds of sweet corn, one being the white Silver King that many of you look for along with a bicolor. Later on they will have indian corn, pumpkins and gourds.
And, I was thrilled to see SMOOTHIES are back at Blue Marble Dairy. Raspberry, and they are delicious. Nick will also have lots of heavy cream this week, an easy way to dress up any summer dessert.
Every week I bring home a few of our baking/cooking apples, and I think I'm going to make a pie, but oops, I run out of time, and I make them into applesauce. I have no real need to bake a pie since I can get the pie bites at LMNO pies stand, or even better, a pie for one or two. Have you seen their five inch pies? There are about eight flavors; it's pretty hard to choose.
And of course, all the staples; farm fresh eggs, a variety of meats including chicken and elk meat, cheeses, honey, yogurt, dairy, so many baked goods, including breads, danish, croissants, cookies, scones, muffins, and brownies, jams, jellies, salsas, processed goods like tomato soups and pickles, blooming plants, perennials, nursery stock and more. I usually get a chance to walk around at about noon, so I know I am missing some stuff, but I can't believe how much choice there is still late in the day. Come out to the WCM any time of the day and you will not be disappointed.
Do you want to have the showiest plant in your neighborhood? Check out the hibiscus (perennial) and fountain grass plants (annual, nice for a pot) at Country Bloomers stand. They are absolutely beautiful.
Have you heard the music at the WCM? The last two weeks we have had a wonderful cellist playing for your enjoyment. This week Farley's will have a piano at the WCM from 9 a.m. till noon. Come, show us your stuff! Sit down, play a tune for all to enjoy; great chance to practice for a recital. Teachers, or anyone who just likes to play - we would love to have you play a song or two.
Thank you again for coming out to the Westside Community Market. We hope you will enjoy a free hot cup of coffee, pick up some bakery to go with it, and revel in the bounty of Wisconsin as you Buy Local.
See you Saturday,
Joan for the WCM
(Happy birthday to my mom, Jean, yesterday - 59 again! Did we give her the day off? Certainly not, but we ordered sub sandwiches so she got out of making the big farm lunch. And happy anniversary to mom and dad - 51 years today.)
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Recipe Corner
Tomato pie
(I love this pie because I don't have to make a crust!)
1 c. fresh fine bread crumbs
3 c. sliced, peeled vine ripened tomatoes
3 c. thinly sliced onion
2 c. grated cheddar cheese
2 large eggs, beaten lightly
3 strips bacon, halved crosswise
About 8 fresh basil leaves, chopped, optional
Preheat oven to 325 degrees and butter a 9-inch pie plate.
Sprinkle half the bread crumbs evenly on bottom of pie plate. Arrange half of the tomatoes on bread crumbs and top with half of the onions and basil leaves. Sprinkle half of the cheese on top of onion and repeat layering with remaining tomatoes, onions, cheese and basil. Pour eggs over cheese and add salt and pepper to taste. Top pie with remaining half of bread crumbs. Arrange bacon strips on top of pie and bake in middle of oven 45 minutes or until bacon is crisp.
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Buttery Broccoli Medley
(From Southern Living via JenEhr Farm newsletter.)
Ingredients
1 pound fresh broccoli
1 head fresh cauliflower, broken into florets
1/3 cup butter or margarine
1 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 green onions, chopped
Preparation
Cut broccoli into florets, reserving stems for another use. Arrange cauliflower and broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or until crisp-tender. Melt butter in a Dutch oven over medium-high heat; add bell pepper and garlic, and sauté 3 to 5 minutes or until tender. Stir in broccoli, cauliflower, mustard, salt, and pepper; sprinkle with onions. Note: To make ahead, spoon broccoli mixture into a greased 11- x 7-inch baking dish (do not sprinkle with onions); cover and chill. Bake, covered, at 350° for 20 minutes or until heated. Sprinkle with onions before serving.
Makes 6 to 8 servings
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Subject: [WCM-Friends] Westside Community Market Update
Date: August 3, 2007
Hello again,
The DOG DAYS of summer: officially, the period between early July and early September when the hot sultry weather of summer usually occurs in the northern hemisphere. My kids think dog days is some kind of festival, but I assure them it is not. Luckily, Eddie the farm dog likes to wash their faces (they are not fond of that) or they'd be more disappointed. I'm glad it's not called kitty days. Seriously though, this excessive heat can be dangerous, so stay hydrated and check in often on anyone you know without air conditioning.
Ok, on to the weekly business. This will be the last week for Barnard's Orchard. Linda emailed me to say she will have a good amount of sweet cherries and hopefully a nice amount of tart cherries too. She also included a couple of recipes (below in the Recipe Corner) for people to enjoy for the end of the cherry season. Flyte Family Farm will also have the last of their blueberries this week.
Every week I plan to do a little essay on bakery treats but I get so caught up with all the new and different fruits and veggies that I stick to my old standby bakery items. Have you discovered some bakery item you can't live without? Please let me know and I will share it with all. So, some new produce in the last week or so: Blackberries at Driftless Organic's stand. They also have tomatillos, savoy cabbage and more. I am also starting to see lots of shallots arrive. Here's a new one - Real Foods has globe artichokes. I was not brave enough to try them last week but will make time this week, I have to do a little research on exactly how to prepare them. How about okra? I've never had that either, but a bunch of you have asked at the info booth for okra. Vang Phia Yang's stand has them. They are on the west end near Jordandal Farm stand. OK, one more, dragon tongue beans. That's what they're called. Kristen from Blue Moon Community Farm has them. They are a type of Romano bean, yellow with splashes of purple. Quite pretty, not quite as pretty when you cook them as they lose a bit of the purple but they would look great in a cold marinated bean salad. Either way, they taste great.
And of course we have all the regular stuff too. Lots of TOMATOES coming in - all kinds: slicers, salad, romas, heirlooms, cherry, grape and more. And a great supply of SWEET CORN, broccoli, sweet onions, carrots, cut herbs, beans, cucumbers, summer squash, beets, potatoes, cauliflower, garlic, cabbages big and small, and flowers, so many beautiful cut flowers. There is still a fair amount of lettuce and swiss chard, and I even still saw radishes again last week. Melons, eggplant and peppers are just starting and still a few raspberries, so get there early for those. And the apples are starting to come in also.
So, I bought Cottage Bacon from Jordandal Farm for the salad recipe below, but used it to make our first bacon, lettuce and tomato sandwiches of the season for supper today. I'm not sorry I did it; it was great. It is perfect for sandwiches; you'll know what I mean when you see the size it is. It's kind of like a cross between bacon and canadian bacon. In fact, it would be great on homemade pizza. There is a great variety of meats including elk meat, and chickens at the WCM.
I've said it before, we also have a great variety of cheeses, dairy, eggs, plants, honey, bakery including crackers, processed goods, plants and so much more.
We did get rain last Thursday night, a nice rain (though some areas didn't get much). And I think we started looking to the sky again about two days later. It remains incredibly dry and the extra work of watering coupled with this heat is a tall order. But the WCM producers remain diligent in bringing you the best possible local produce. Thank you, thank you for taking advantage of it. There will be soooo much stuff this Saturday. It may be a good day to do a little squirreling away. Cooler and 81 degrees, we have been so lucky with beautiful Saturdays: a great day to enjoy the bounty, a free hot cup of coffee (or cold cup of water), and some neighborhood spirit!
One last note, Wednesday's Wisconsin State Journal had a great fruit and vegetable column in the daybreak section - even an okra recipe. I will put a copy at the WCM info booth if you would like to take a quick read.
See you Saturday,
Joan for the WCM
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Broccoli Cauliflower Salad
Vivian Green from Pleasant Springs Orchard writes; I have been making this salad weekly with modifications since early summer. People who don't like cooked broccoli love this.
Dressing mix
1/4 cup sugar, 1/4 cup light mayonaise, 2 T. cider vinegar and 1/2 c. golden raisins
fry 2 slices Cottage Bacon (Jordendale farm) drain on paper towels and tear into bite sized pieces
Fill a 2 quart bowl with a mixture of broccoli and cauliflower flowerets cut in bite sized pieces, add 1/2 cup diced red pepper and the bacon
Pour dressing over all, stir and refrigerate until ready to serve.
At serving time chop 1-2 sweet tart apples in bite sized pieces and add 1 c. shredded medium cheddar cheese, halved red grapes are also a tasty addition and will substitute for the raisins. Enjoy!
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The following two recipes are from Linda at Barnard's Orchard. ENJOY!
Cherry Topping for ice cream
One quart tart cherries
One cup sugar
Three Tablespoons of corn starch
Pit cherries and mix with the sugar and corn starch. Heat over medium-low heat and stir constantly. Cook until cherry sauce begins to thicken. Remove from heat and cool to room temperature. Serve over your favorite ice cream flavor. Store remaining cherry topping in closed container in refrigerator.
Cherry Bounce
One quart of tart cherries
One pint of rum or brandy (or whatever is your favorite, must be at least 80 proof)
One quart canning jar with new, clean lid and ring
Rinse and sort the cherries. Pitting is not necessary. Drain cherries and put into the clean quart canning jar. Pour rum or brandy over the cherries and fill to the top, leaving 1/2 inch of head space. Screw on lid and ring and place in refrigerator.
You may decant the infused liquor at will; just make sure that you refill with more fresh rum or brandy to the top of the cherries.
Pick a favorite holiday this winter to take out of the refrigerator and enjoy with the crowd. Make sure you let your guests know that they will have pits to spit out if you did not pit them before. Fun to make Manhattans and Old Fashioneds with. (I like using rum in this recipe which works great for cherry rum and Cokes.) Enjoy a cherry pit spitting contest while watching the game on TV. Ha!
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