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The Westside Community Market - a vendor-run farmers' market in Madison, Wis. featuring fresh, locally grown, raised or produced: vegetables, fruits, berries, meats, cheeses, baked goods, bedding and blooming locally acclimatized plants, cut flowers, native perennials, dairy, eggs, mushrooms, pickles, preserves, honey, and more . . .

Andrew Bonde of Bonde Bees, in Randolph. Photo: Bill Lubing

The Weekly Update - from Bill Lubing

Saturday, July 4 -- Business as Usual

Dear WCM Shopper

The weather promises to cooperate for this Saturday, July 4 WCM. Despite the fact that the market falls on a major holiday we can expect a full slate of vendors. After all, just because it's the Fourth of July the plants keep growing, chickens keep laying, and cows need milking.

While you may not find paper plates, napkins, and bug spray at the WCM, you'll certainly find plenty for the picnic table. The growing season continues to develop very nicely.

I received an email from Crystal Barnard, of Door County Fruit Markets that contained some great news. Crystal writes that they will be at the WCM this Saturday, July 4 with strawberries.

She continues, "By July 11th, the sweet cherries should be ready to bring to market! I know many customers have had to wait two years for these luscious fruits, but it's a great crop year and there will be plenty of sweet cherries."

As you may recall, last year was a disaster for sweet Door County cherries, with just a fraction of the crop found in normal years. We'll get confirmation of cherry availability for the July 11 market. In the meantime, start making room in the freezer!

We're always looking for quick and easy snacks, especially during the July 4 holiday. Friend of the market Amy Kinast emailed us a great one. She writes:

I have discovered a wonderful quick appetizer. Take one package of Jordandal Farms Thai Smoked Beef Sticks (another flavor might also work) and cut the strips into approximately 2-inch pieces. Dip in Tomato Mountain's Sungold preserves. A small jar might be just enough.

Yum! It is good, casual fare that would go with beer or pop, iced tea, lemonade, or mixed drinks. Because it is sweet-salty, it would go nicely with something fresh and crisp like kohlrabi sticks, radishes, or sugar snap peas.

So Long and good eating!

Great seasonal idea, Amy. You will find all of the foods Amy mentioned available at the market. You can also find strawberries, snow peas, cauliflower, broccoli, carrots, bok choi, and many other produce items at the market this Saturday.

Along with snack sticks, Jordandal Farms, from Argyle, along with Pecatonica Valley Farm, from Hollandale, offer a wide assortment of frozen brats, burgers, chops, steaks, chicken, and pork. And speaking of Tomato Mountain, don't forget the salsa.

Keep in mind that while many squashes, beans, potatoes, carrots, and other crops are becoming more plentiful, rhubarb and asparagus, while available, are starting to wind down.

_______________________
Recipes:

Red, White, and Blue
Potato Salad

Makes 12 servings

Ingredients

  • 3 bunches green onions, divided
  • 1 cup non-fat plain yogurt
  • 1/2 cup light mayonnaise
  • 1/4 cup champagne vinegar or white wine
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3/4 teaspoon coarse ground black pepper
  • 1-1/4 pounds blue potatoes, unpeeled
  • 1-1/4 pounds small new red potatoes, unpeeled
  • 1-1/4 pounds small white potatoes, unpeeled
  • 1 cup white (or yellow) cheddar cheese, shredded

Directions
  1. Make dressing ahead of time and allow to chill. Whisk together onions, yogurt, mayonnaise, vinegar, mustard, sugar, salt, and pepper. Cover and refrigerate.
  2. Place potatoes into a large kettle. Fill kettle with water to cover potatoes. Add 1 teaspoon salt to kettle and bring to a boil. Cook potatoes until just tender, approximately 15 minutes. Drain.
  3. Allow all potatoes to cool and cut into bite sized pieces.
  4. Arrange all red potatoes at one end of the salad dish, white potatoes in the center, and blue potatoes on the opposite end of serving dish. Toss dressing over potatoes carefully. Garnish with  cheese.
  5. Cover and chill 2 to 3 hours before serving.

Adapted from www.recipetips.com
    _______________________
    In Closing

    We take no holiday from offering complementary coffee and the weekly raffle at this Saturday's market. Enjoy the market in the morning, then have a safe and relaxing holiday weekend.

    Until next week,

Bill Lubing
for the Westside Community Market
friends@westsidecommunitymarket.org


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