Gladiolus by Linda E. Nelson

Dear WCM Shopper,

It’s so much fun to see what’s new each week – or newly noticed. Last week I saw the first gladiolus among the cut flowers at Countyline Plants and Produce owned by Bill and Cathy Mayr of DeForest, and pollenless sunflowers from Natalie and Jamie Ortega’s Natalie’s Garden of Oregon. And Gordy Kopke’s Kopke’s Fruit of the Bloom, Oregon, now has those showy hibiscus plants; and Marlene and Gerald Platt of Prairie Farm Produce, Oregon, have incredible purple moon flower plants that bloom from dusk to mid-day.

Also, I found eggplant, a surprise from Kristen Kordet’s Blue Moon Community Farm of Stoughton. She also had dragon tongue beans, a purple-flecked French heirloom version that were great cooked, although she also recommends them raw in a fresh bean salad.

And what a fruit lovers’ cornucopia, with apples, blueberries, cherries,  currants, raspberries and strawberries all on the same day – but don’t count on all of those again this week.

And while I knew Vivian Green of Green’s Pleasant Springs Orchard of Stoughton would have Lodi apples, I hadn’t realized Jean Statz of Cross Plains and Vern and Betty Forest’s Eplegaarden of Fitchburg would, too, although the Statz and Eplegaarden presence at the market this week aren’t certain.

For those who’ve been waiting for chicken, you’re in luck this week. JenEhr Family Farm, owned by Kay Jensen and Paul Ehrhardt of Sun Prairie, planned to slaughter chickens this week. Anybody have a good recipe for grilled chicken or some other chicken recipe to share? Send recipes to kalliosandra@yahoo.com – and you’ll be rewarded with a $5 Market gift certificate.

Shoppers this week may find the first sweet corn and likely will find apples, beans, beets, blueberries, bread and other bakery, broccoli, butter, cabbage,  carrots, cauliflower, cheese, cherries, chicken, crackers, cucumbers, dry beans, eggs, fish, flowers, fresh-cut herbs, garlic, green onions, greens, honey, ice cream (Blueberry Cheesecake last week!), kohlrabi, meats, milk, onions of all sorts, pasta, pattypan squash, peas, plants, potatoes, radishes, rhubarb, summer squash, tomatoes, turnips, yogurt, zucchini and specialty products.

Among the best deals of the day last week were the 3 for $1 pattypan squash from Don’s Produce, owned by Don and Mary Uselman of Arena. I sliced them up and sautéed them in butter until soft, sprinkling on marjoram and sage while they cooked. What a treat!

Here’s a tip for anyone looking for a great breakfast treat throughout the week. Murphy Farms, owned by Tom and Sally Murphy of Soldiers Grove, has one fan who regularly would buy three of those mini-loaves of quick breads per week – and 60 at the last market of the year to freeze. Word is, they’ll keep fine for five days but freeze the loaves for longer storage.

For those planning camping trips, check out the hazelnut grahams from Nancy and Peter Potters’ Potter’s Crackers of Madison, the perfect base for upscale s’mores made with dark chocolate. They are, after all, what Madison chocolatier Gail Ambrosius uses in her s’mores kit, although with homemade marshmallows.

Market vendor field trip news: The REAP Food Group presents a Day on the Farm from 11 a.m. to 3 p.m. Sunday, July 18, at Carrie and Eric Johnson’s Jordandal Farms in Argyle. For this picnic-style meal of farm-fresh ingredients prepared by area chefs, advance tickets are highly recommended. They are $20 for adults, $12 for children ages 4-12 and free for younger children through 608-310-7836.

Recipe Corner

Coleslaw

 I’ve been making this recipe since high school home ec, which dates me and lets you know this one is a keeper!

For the dressing:

• ½ cup sugar
• 1 tablespoon flour
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 egg
• ½ cup white vinegar
• For the slaw:
• 1 small cabbage (or half a larger cabbage), grated
• 1 carrot, grated
• ½-1 stalk celery, chopped finely
• 1 quarter of a green pepper, chopped finely
• 1 small piece onion, chopped finely

 To prepare the dressing, in a heavy small pot combine the dry ingredients, whisk in egg, then vinegar. Cook over medium-high heat stirring often until the dressing thickens. Set aside to cool.

To prepare the slaw, combine ingredients and add cooled dressing as desired, tossing to mix.

Kale Chips

Sarah Orlikowski, who staffs the JenEhr stand at the Market, says her young children love this one – and my family approved, too!

• Kale (the red curly kale works great but any kale will do)
• Olive oil
• Sea salt

Wash and dry kale. Tear into chip-sized pieces, removing the tough stem. Toss with olive oil and sea salt. Spread on a cookie sheet and bake at 300 degrees for 10 minutes or until crisp to your liking.

 Invite your friends and neighbors to the Market: 7 a.m. to 1 p.m. Saturdays at Hill Farms State Department of Transportation parking lot at the corner of Segoe Road and Sheboygan Avenue, one block south of University Avenue and one block west of Hilldale Shopping Center.

Tell them to bring the kids to play along with Moldy Jam, the Market house band that plays in fair weather at reasonable times (not before  9:30 a.m.).

WCM offers free coffee for shoppers and invites all to stop in at the WCM Information Tent to fill out a chance to win the raffle for a $5 WCM gift certificate.

Until next week,
Sandy Kallio
for the Westside Community Market

Send recipes to: kalliosandra@yahoo.com