It's finally here! Oh and how we have waited. It's been a long winter with no shortage of concerns in the world. Finally, we can set aside our cares and revel in the blissful experience that is the weekly market.
Set aside a little extra time for that first market visit. Time enough to peruse the new site, time to catch up with your neighbors and hear what new products are coming this year from your favorite vendors. Don't forget to save a little time to stop by the Information Tent for free recipes, with new additions every week, and make sure to enter our weekly drawing to win a $5 gift certificate to the market!
We're excited to welcome everyone to our new location, behind UW Health's Digestive Health Center (750 University Row) on the corner of University Avenue and University Row. You'll be able to get to the market from either direction off of University Avenue or from either direction off of Whitney Way.
While we no longer have one enormous lot to fit all our customer parking, we have as many parking spaces available spread around the new site. Look for the large yellow parking signs on University Row to find parking.
Another big change this season is the end of the free coffee program. We've loved bringing coffee to the market over the past seasons, but in our new home, we wish to be good neighbors and will be directing those looking for coffee over to EVP Coffee, conveniently located just across the street from the market on University Row.
While the coffee isn't free, EVP will be able to serve throughout the morning, meaning no one will be too late for coffee! Additionally, EVP has graciously agreed to allow our customers to use their restroom, even if you're not making a purchase.
The 2017 season is looking to be another fantastic year at the market. Events for the family, Master Gardeners, great music from Moldy Jam and a few new musicians and of course the great products you come to expect from our Wisconsin farmers & food artisans. Kicking off the season, we'll have our resident face painter, from Snaggle Tooth Arts, offering free face painting starting at 8:30am on Saturday.
See you at the market!
Ben Zimmerman Market Manager 608-628-8879 firstname.lastname@example.org
The following vendors will be absent from the first market of the 2017 season:
- Chris & Lori's Bakehouse
- Flyte Family Farm
We're excited for fresh flowers, like these beautiful daffodils from Lor Farm!
2017 Vendor List
*Please note this is a list of vendors who will be appearing at the market during the 2017 season. Not all vendors are present each week. New vendors may be added throughout the season.
- Alsum Sweet Corn - Atoms to Apples - - B’s Honey - Black Earth Valley - - Blue Moon Community Farm - Bonde Bee - Bruno Botanicals - Chris & Lori’s Bakehouse - Country Bloomers - County Line Plants & Produce - Creme de la Coulee Artisan Cheese - Cress Spring Bakery - Crossroads Community Farm - de Block Nursery - Dolci’s Italian-American Sweets - Don’s Produce - Door County Fruit Markets - Dreamfarm - Flyte Family Farm - Green’s Pleasant Springs Orchard - Happy Valley Farm - Harvest Moon Herbs- Herb n’ Oyster- Highland Spring Farm- Honey Bee Bakery - JenEhr Family Farm- Jordandal Farms - Kopke’s Fruit of the Bloom, Inc. - Landmark Creamery - Live Jewelry Farm - Lor Farm - Mad Maiden Shrub - Madison Sourdough - McCluskey Brothers Shillelagh Glen Farms - Murphy’s Farm - Natalie’s Garden and Greenhouse - NessAlla Kombucha - Pecatonica Valley Farm - Roots Chocolate - Schroeder's Käse - Stella’s Bakery - Sylvan Meadows Farm - Ten Eyck Orchard - Ka Vang Thao - Underground Meats - Urban Gourmet - Valley View Emus - Shoua L. Vang - Vang Family Farm - West Star Organics - Wetherby Cranberry Co. - Yang Family Produce
Fresh asparagus won't be too far away!
Kicking off the season, we've got two fresh and tasty numbers to share with you. The first features two of the earliest market offerings, those cute little hakurai turnips and fresh greens. The second recipe this week was shared by our favorite Cross Plains farm, Crossroads Community Farm. Enjoy!
Roasted Turnips with Buttered Greens
(From Saveur, December 2014)
Ingredients: - 4 tbsp. unsalted butter - 1 lb. small white turnips with green tops, such as Hakurai, turnips halved, greens roughly chopped - Kosher salt, to taste - 1⁄2 tsp. caraway seeds
Directions: 1. Heat oven to 400°. Melt 2 tbsp. butter in a 12″ ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4–6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12–15 minutes. Transfer to a serving platter; keep warm.
2. Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1–2 minutes; transfer to a bowl. Add remaining butter to skillet; melt. Cook turnip greens until wilted, 3–4 minutes. Stir in reserved caraway seeds and salt; cook 1 minute. Transfer to platter with roasted turnips.
Linguine with Arugula, Pine Nuts & Parmesan Cheese
(From Crossroads Community Farm)
Ingredients: - 1 pound linguine - 1/2 cup olive oil - 4 ounces arugula, trimmed - 1 cup freshly grated Parmesan cheese -1/2 cup pine nuts, toasted - additional freshly grated Parmesan cheese
Directions: 1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
4. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.