Threshold of Summer
A picture perfect produce presentation from Urban Gourmet
Memorial Day weekend often feels like the gateway to summer. With just a few weeks left of school and the weather warming up around us, we all get that summer itch. That feeling is strong at the farmers' market, with the big boom of summer produce only a few weeks away. This year, with a cooler and wetter spring than normal, we're a little slow to get out the gate. That won't be stopping us from making the most out of this weekend however and with many a Memorial Day cookout happening, a stop at the market on Saturday morning is the best place to begin. For those of us pulling out the grills this weekend, swing on over to McCluskey Brothers' Shillelagh Glen Farms for some awesome certified organic 100% grass-fed beef. Highland Spring Farm has you covered with their delicious pastured pork, while Jordandal Farms & JenEhr Family Farm are bringing in some great chicken. Avoid the hassle of Brat Fest and get the real deal from Pecatonica Valley Farm, with brats sure to blow those generic ones right off the grill. We're lucky and very grateful to be part of the launch of the summertime season. While we celebrate this weekend, we'd like to take a moment to express our gratitude to those who gave all so we here at home can have the gift of celebrating with our family, friends and neighbors. That sacrifice is something to honor and remember as we cherish the summertime season.
Event Day this Saturday
After a week delay due to rain, we'll be hosting a fun event day this Saturday, featuring various activities for the little ones focused around gardening, a free seed swap, a few games and sidewalk chalk to decorate up the lot. Come celebrate the last market of May and the start of gardening season!
Fizzeology/Nami Chips will be at the market this Saturday, May 27th.
Pecatonica Valley Farm has you
covered for your Memorial Day cookout
The Master Gardeners dodged the rain last weekend, but will be out this Saturday, May 27th. Stop by with your garden inquiries and an open ear for garden advice.
It's all about the cookout this week, with two numbers sure to please at any summer gathering.
Wisconsin Cheese Curd Stuffed Bacon Burgers
(From Haute Apple Pie) Ingredients: - 1 lb. of ground beef - 1 tsp. onion powder - 1 tsp. garlic powder - 1 tsp. cracked black pepper - 1 TBSP Worcestershire sauce - 1 egg, slightly beaten - 2-3 slices of thick cut bacon - Fresh Wisconsin cheese curds
Directions: 1. Preheat oven to 350. Line baking sheet with tin foil. Cook bacon for 15 minutes. Let cool and break into pieces. 2. Mix the ground beef with the onion powder, garlic powder, pepper, and Worcestershire sauce. Add egg, mix thoroughly (hands work best!). Divide beef mixture and separate into 8 patties, packing tightly together. Place your thumb in the center of four of the patties, making a circular indent. Place cheese curds (a few small pieces) and bacon in center of the patty. Place another burger patty on top and press together, enclosing the bacon and cheese curds. Repeat to create three more burgers. 3. Grill burgers at medium-high heat for 10 minutes on each side. Top with whatever you would like!
-------------------------------- Grilltop Garlic Asparagus
(Market Manager Ben Zimmerman) Ingredients: - Olive oil - 1 bunch spring onions, white parts sliced thinly - 3 cloves garlic or 1 bunch green garlic, minced -1 bunch asparagus - 1/8 cup dry vermouth (dry white wine can be used as a substitute - 1/4 tsp salt Directions: 1. Wash and trim asparagus, then put in a foil pack large enough to completely cover all ingredients. 2. Mix olive oil, salt, onions and garlic together, then brush or pour over asparagus in pack. 3. Pour vermouth over the asparagus, then fold the foil pack closed. 4. Grill 10-15 minutes, rotating pack 2 to 3 times during grilling. 5. Open up and serve (careful of the hot steam/liquid coming out of the pack