Snap peas by Linda Nelson

Dear WCM Shopper,

Father’s Day is Sunday, June 20, so keep your celebration plans in mind when you’re shopping at the Market Saturday.

Coffee and sweet rolls on the menu? Try the cinnamon rolls and bear claws from Brian and Julie Winzenried, owners of Stella’s Bakery of Madison. For a cooked breakfast treat, make French toast with Stella’s cinnamon bread (yummy toast on its own, too) or challah bread, then add a dollop of cinnamon butter from Sassy Cow Creamery of Sun Prairie, which, by the way, is having a June Dairy Month Celebration from 1 p.m. to 5 p.m. June 26.

For a Father’s Day dinner, pick up fresh or smoked trout from Jenny and Chuck Anderson of Artesian Trout Farm of Westfield. Jenny wrote to say, “We have been in business for 30 years. Our specialty is freshness and quality. We never use any chemicals on the farm. For our smoked trout we only use brown sugar, maple sugar and salt — no nitrates or preservatives.” She provided the recipes below, either of which would be a great centerpiece for a special meal.

Broccoli – steamed and finished with a dollop of Sassy Cow Creamery butter and a splash of lemon – would be the perfect side dish. Look for broccoli from Natalie and Jamie Ortega of Natalie’s Garden and Greenhouse, Oregon. Natalie sold out of their broccoli early last week but expects to bring more this week, along with more sugar snap peas, lettuces and perhaps sweet pea bouquets.

Beets, shelling peas, summer squash and zucchini also will be available at the Market this week – all firsts of the season for Kristen Kordet’s Blue Moon Community Farm of Stoughton. Among her other produce, she’ll have fresh cut herbs such as dill that could be perfect on steamed new potatoes from Ka Vang of DeForest for your Father’s Day menu.

In addition to the products already mentioned, shoppers likely will find strawberries, flowers, plants, various fresh cut herbs, lots of greens, snow peas, sugar snap peas, garlic scapes, radishes, leeks, shallots, garlic, mushrooms, tomatoes, cucumbers, turnips, bok choy, potatoes, green onions, rhubarb, eggs, cheese, yogurt, milk, ice cream, meats, dry beans, bread and other bakery, and specialty products. The first Market session ends June 19, so make sure to visit vendors who’ll be leaving soon.

This week probably is your last chance to try agretti, an Italian green sold by JenEhr Family Farm of  Sun Prairie – not that Kay Jensen and Paul Ehrhardt are leaving but because that season is ending. The feathery greens can be sautéed; blended with garlic, tahini and olive oil for a dressing; used in place of basil in a pesto recipe, or added raw to salads. I used it along with a sliced red onion and sliced avocado on juicy romaine and bibb lettuce from Vivian Green of Green’s Pleasant Springs Orchard of Stoughton, and dressed the salad with a pear champagne vinaigrette.

Shoppers who share a recipe using Market ingredients will earn a $5 gift certificate, which they can pick up at the WCM Information Tent. What’s your favorite way to prepare broccoli, beets or summer squash? Send recipes to: kalliosandra@yahoo.com

Recipe Corner

Artesian Trout Farm’s Grilled Trout with Lemon

• 1 pound rainbow trout fillets
• Nonstick spray
• 3/4 cup fine bread crumbs or flour
• Favorite herbs
• Salt and fresh ground pepper
• 2 to 3 tablespoons oil
• 1 tablespoon fresh lemon juice
• Lemon slices for garnish

Preheat grill to medium. On a plate, mix together the bread crumbs or flour, herbs, salt and pepper. Roll trout in mixture, place on foil or grill pan sprayed with non-stick oil, skin side down. Drizzle with half the oil. Grill fillets 4 minutes, turn and drizzle with remaining oil and cook another 3 to 4 minutes, depending on thickness. Fish will turn opaque and get crisp on edges but remain moist when cooked. Squeeze on lemon juice and serve hot garnished the lemon slices. This recipe can also be used for pan-frying.

Artesian Trout Farm’s Pan-Fried Pecan Trout

• 2 to 3 boneless rainbow trout fillets
• Nonstick spray
• 2 tablespoons oil
  1/2 cup flour
• Salt and freshly ground pepper
  2 tablespoon ground pecans
• Fresh lemon juice

Heat nonstick pan to medium, spray generously with nonstick spray and use ½ the oil. Coat trout lightly with flour, pan-fry skin side down for 3 to 4 minutes, then season with salt and pepper and sprinkle on ground pecans. Add remaining oil, turn and cook 3 more minutes or until lightly crispy brown. Drizzle with lemon juice.

Invite your friends and neighbors to the Market: 7 a.m. to 1 p.m. 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.).

Vendors provide free coffee at the WCM Information Tent for those who shop earlier. When you are at the tent, 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