Fresh rhubarb from Vang Family Farm
Each season, as spring rolls through, we're lucky enough to take a beat, pause and give thanks to the moms in our lives. At the farmers' market, we see "moms" of all types, and are grateful for each. There is the grandma, who brings her grandson out to the market to enjoy a honey stick from B's Honey, dance and shake a tambourine to Moldy Jam, and take in the sights and sounds of the farmers' market. There's the full plate mom, out with all the kids, getting the weekly shopping done and keeping the crew in line, while enjoying the day and the time with the family. Then there's the farmer mom, who works hard all week and is out early on Saturday morning selling her harvest to feed many families beyond her own. We love them all, and are excited to celebrate them this weekend with you. Fortunately, Mother's Day comes right around the time we're getting beautiful cut flowers in from Lor Farm. Nothing beats an artfully arranged bouquet for mom on Mother's Day. Beyond flowers, I know at least one mom who wouldn't say no to having breakfast made for her this Sunday. Thankfully Pecatonica Valley Farm has the eggs needed for the Spring Vegetable Frittata (recipe below) that will make mom smile. Grab a Madison Sourdough baguette, some Petit Nuage from Landmark Creamery and a drizzle of honey and you've got your Mother's Day brunch side dish all covered. If all else fails, Roots Chocolates has you covered with boxes of their gourmet artisan chocolate, a gift sure to please. However you choose to celebrate the moms in your life this weekend, we're glad you're starting off with a trip to the market. At least for this market manager, Saturday morning trips to the farmers' market with mom become beautiful memories that last a lifetime.
See you at the market! Ben Zimmerman Market Manager firstname.lastname@example.org 608-628-8879
Fizzeology/Nami Chips will be joining us this Saturday with a great assortment of fermented goods and tasty flaxseed based veggie chips.
Dreamfarm cheese! Too good to miss.
Join us Saturday, May 20th for our spring kickoff event Gear Up for the Garden. We'll be hosting fun activities for kids, free plant availability guides and more!
Kopke's Greenhouse returns just in time for Mother's Day flowers!
Bonde Bee has been bringing in some fresh ramps the last few weeks. These wild leeks are an amazing spring treat with taste between a shallot and garlic.
Spaghetti Pan-Fried with Ramps & Mint
(From Faith Durand & the Kitchn) Ingredients: - 1/2 pound dried spaghetti - Olive oil - 8 ounces fresh ramps - 1 small bunch mint, about 1 ounce - 1/4 cup dry white wine - 1/4 cup grated Parmesan, plus more to serve - Kosher salt and freshly ground black pepper Directions: Cook the pasta until barely al dente. Toss with a little olive oil and set aside. (I also like to use leftover pasta for this kind of recipe; just refrigerate with a little bit of olive oil to keep it soft then pull it out and use it cold for this recipe.) Clean the ramps and separate them into green tops and white bottoms. Finely slice the green tops and set them aside. Cut the white parts into thin round slices. Finely slice the mint leaves as well, discarding the stems. Heat a large (10-inch or larger across) sauté pan over high heat. Add a drizzle of olive oil and just as it begins to smoke add the cooked pasta. Cook over high heat for about 2 minutes, stirring frequently, and watch for some browning of the pasta. After about 2 minutes, throw in the white parts of the ramps and cook, stirring frequently, for another 2 minutes or until they begin to soften. Add the white wine; it will immediately bubble up and nearly evaporate. Stir in the Parmesan until completely incorporated, then add the green parts of the ramps. Cook for 1 more minute, or until the ramps have wilted. Add the mint and immediately turn off the heat. Stir just until the mint has begun to wilt. Season to taste with salt and pepper. Serve immediately with extra Parmesan, if desired.
Mother's Day is almost here. Do something sweet for the mom in your life and cook them this delicious breakfast.
Spring Vegetable Frittata
(From Matt Moore & Southern Living) Ingredients: - 4 ounces fresh asparagus - 1/2 (8-oz.) package cremini mushrooms, sliced, swap oysters morels for a real treat - 1/2 small yellow onion, sliced - 1 tablespoon extra virgin olive oil - 1/2 teaspoon kosher salt, divided - 1/2 teaspoon cracked black pepper, divided - 2 tablespoons butter - 8 large eggs - 2 ounces crumbled feta cheese
Directions: Preheat oven to 400°. Cut asparagus into 1-inch pieces, discarding tough ends. Sauté mushrooms and onion in 2 tsp. hot oil in a 10-inch nonstick ovenproof skillet over medium heat 4 to 5 minutes or until onion is tender; remove from skillet. Add remaining 1 tsp. oil to skillet, and sauté asparagus 2 to 3 minutes or until tender; stir in 1/4 tsp. each salt and pepper. Remove from skillet. Wipe skillet clean. Melt butter in skillet over medium heat. Whisk together eggs and remaining 1/4 tsp. each salt and pepper. Add egg mixture to skillet. As eggs start to cook, gently lift edges of egg with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 to 3 minutes or until almost set. Top with vegetables and feta cheese. Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.