…hens  lay hard boiled eggs,  pigs complain about sweating like humans, and politicians take their hands out of your pockets long enough to fan themselves.

Nobody understands July weather as well as your local farmer, baker and cheesemaker, and the necessity of getting products to market no matter how hot it is.  Your favorite vendors have been braving the heat of ovens, fields and kettles all week to keep your pantry stocked, so put on a hat, open a parasol and come to the market early before the asphalt heats up enough to do  this.

Do you keep a cooler and ice packs in the car for hot weather shopping?  You won’t have to rush home with frozen meat purchases from Hawk’s Hill, Jen Ehr, Pecatonica Valley or Jordandal and can enjoy a scoop of  ice cream from Sassy Cow–the favorite flavor last week was Birthday Cake–or a cup of  yogurt from Sugar River as you stroll through the market.

While the strawberries are nearly finished, there’s ample compensation in sweet and sour cherries from Door County Fruit, raspberries and blackberries from Green’s, Epelgaarden, Black Earth Valley, Sai Vang and several other vendors. (You might want to click on Epelgaarden and have your event calender handy.  Lots going on there later in the season.)

Flyte Family Farm has luscious blueberries;  freeze a lot of them now…it will get cool enough for muffin baking soon.

This pesky hot weather is good for melons and corn-they’ll be coming soon. (A little rain would help some vendors though.)

The summertime fruit divas get all the attention, but every vendors’ table is bursting with veggie goodness.  There are huge heaps of  snap beans and  zucchini in Packer colors at Happy Valley Farm, Primrose Community Farm and Ka Vang.

Real Foods has artichokes at the perfect size for freezing, pickling or preserving in oil.

Get some basil at Blue Moon Community Farm, tomatoes from Don’s Produce, garlic  from Lor Chang, assemble a salad and join the rest of the family on the deck.

If you’ve been wondering what to do with those amazing mushrooms at Herb n Oyster, there’s a recipe for a lion’s mane ragout here.

For dessert, the happy bakers at Ethel Ann’s Savories and Sweets have been making raspberry muffins and mini cherry pies.  (The little pies are adorable.)  Ethel Ann’s is featuring a new savory goody, pimento cheese; ask the guys about its history.

Making a Meal of the Issues ? Did you have a lemonade stand as a child?  Now that we’re owned by The Risk Assessment, Zoning Ordinance, and Liability Brothers, it’s a lot harder to test your youthful entrepreneur skills.  NPR has an interesting story about the future of lemonade stands here, and even Appleton has been struggling with the issue.

WPR’s Larry Meiller had a handy episode about identifying insects that will make you feel better about  pantry and backyard buggy pals…or worse depending on how squeamish you are.

Don’t forget to get your tickets for the REAP event, A Day on the Farm, at Dreamfarm next Sunday.  You get to have the fun of a rural afternoon with none of the farm chores.

Sassy Cow has fun plans for the following weekend.  Ask them about their event when you get your salted caramel ice cream cone.

Recipes

Here’s an innovative cauliflower recipe that is delicious and beautiful too. (I do a simpler version of this by cutting the steaks, slobber with your favorite mustard, pat on spicy bread crumbs and then bake, broil or fry.  Mostly, I fry them because I don’t want my olive oil to go bad: )

Cauliflower Steaks

This version is from Epicurious. Few ingredients, big payoff: Large “steaks” are cut from a head of cauliflower, sautéed until golden, then baked until tender. They’re served over a simple puree made from the cauliflower florets. An impressive first course, this can also be a lovely side.

• 1 1 1/2-pound head of cauliflower
• 1 1/2 cups water
• 1 cup whole milk
• 2 tablespoons vegetable oil plus additional for brushing

*Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

*Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.

*Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

*Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.

Here’s another take on this idea with an Italian accent…that automatically makes it better.  (The recipe blog is neato too.)

The next recipe would be even better cooked  on the grill.

Baked Parmesan Tomatoes
Active time: 5 minutes | Total: 20 minutes

A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.

4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper to taste
4 teaspoons extra-virgin olive oil

1. Preheat oven to 450°F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.

Makes 4 servings.

Web extras:

Have you tried those trendy kombucha beverages yet?  Tasty, healthy and spendy.  Check out this link from Eco Salon if you’d like to make your own.

Trendy blueberry cocktails more your style?  Click here for some ideas from  Planet Green . (Note that the author recommends that you buy blueberries in bulk!)

Just when the summer fruits are rock and rolling, it’s evil hot in the kitchen.  Here’s a dozen ideas for no cook desserts from the Whole Foods blog…including a recipe for raw fudge! Yes.  Pass that over here.

Finally, a handy way to add to your herb stash. (Quick and easy too!) Try this on popcorn.