a backpack picnic kit, market goodies= shopping with style

After you’ve shopped the market on a still and sultry August morning,  reward yourself with a picnic in the soft shade under the Norway maples at the west end of the market. Or leave a reluctant  shopper with a  relaxing  cup of coffee–the WCM vendors offer coffee at no charge in the Information Tent– and a breakfast treat, sweet or savory, from Stella’s, Honey Bee Bakery, Madison Sourdough, Murphy’s, Dolci’s Italian American Sweets or Ethel Ann’s Savories and Sweets. (Even the grumpiest shopper can be cheered up with an ice cream treat from Sassy Cow or a honey stick from Bonde Bee or B’s Honey.)

Corn and more corn at Vree's Farm stand

You won’t have to stand in line for corn this week: Vree, Flyte Family Farms, Greens’ Pleasant Springs Orchard, Prairie Farm Produce, County Line Produce, and Statz’ all have an ample supply.  (Here’s a link to a unique corn salad and pumpkin seed recipe to vary the hot buttered cob routine.)

The early birds are still getting the best berries…from Door County Fruit (cherries and apricots), Flyte Family Farms (blueberries), Pa Vang (strawberries), Phia Yang (raspberries) and the quality of the melons from Primrose Community Farm and  Green’s (Sugar Baby, Yellow Doll) is astonishing.  Here’s a comprehensive article about the  health benefits of watermelon.

Personal size watermelons at PrimroseCommunity Farmwatermelon. (My grandmother kept a jar of watermelon seed that she used as a diuretic tea)

To spotlight National Farmer’s Market Week, Vom Fass will be at the the Information Tent at 9:30 combining their infused vinegars and oils with vendor produce; please stop by and sample some intriguing new flavors and ideas.

lots of lisianthus coming from Country Bloomers!

Leave the roses to the Japanese beetles and get a bouquet of  long lasting Lisianthus from Country Bloomers this week.  These luscious, delicate looking flowers are famous for their longevity, often looking as fresh as the day they were cut after ten days in the vase.

Doesn’t this cooler weather make you feel like cooking again?  Check out Jordandal, Pecatonica Valley (famous sausages),  Jen Ehr and Hawk’s Hill for meat products, cheese at Dreamfarm (eggs too, and Potter’s Crackers is right next door),  Edelweiss, Schroeder’s and Murphy’s (also famous for their cottage cheese).

picnic over

Making a Meal of the Issues? Here’s an article on how local food markets help to make food prices and availability more equitable for all income levels.

Perhaps this French idea will come to America and we’ll see it outside of Madison Sourdough’s shop on Willy Street!  And here’s everything you need to know about The Butter Cow in case you miss the Iowa State Fair this year.

Recipes!

baby summer squash from Ka Vang

Zucchini Cornbread

(Like it spicy?  Add 1/2 teaspoon black pepper or cayenne or 1 minced jalapeno; crazy for bacon? Fry 3-4 slices super crispy and crumble them into the batter)

Ingredients:

• 1/2 cup (1 stick) unsalted butter plus more for pan
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1 large zucchini (about 10 ounces)
• 3 ears fresh corn, cut from cob
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 3/4 cup medium-grind cornmeal

Position a rack in the middle of oven and preheat to 350°F. Butter a 9×5x3″ loaf pan.

Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

Trim zucchini ends. Thinly slice five 1/8″ rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.  Add corn kernels.

Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini/corn mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature; freezes very well, and then you’ll have it for your Thanksgiving cornbread stuffing recipe)  (Not that we believe in Thanksgiving right now)

Baby Zucchinis and Patty Pans sauteed in Herb Olive Oil

Ingredients:

• 3 tablespoons olive oil (good use for your Mojo de Ajo–see below)

• 2 cups (about 1 pound) baby zucchini, stems removed and cut in half lengthwise

• 2 cups (about 3/4 pound) small yellow patty pan squash, trimmed and cut in half crosswise
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup (about 16 leaves) fresh basil, torn and loosely packed
• 1/2 cup (about 32 leaves) fresh mint, loosely packed

In 10-inch heavy skillet heat olive oil. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes,add basil and mint. Transfer to large serving dish, sprinkle liberally with salt and pepper and toss to combine.  Also good as an antipasti or toss with lemon pepper linguine from RP’s Pasta.