Sylvan Meadows Farm with soft wool yarn, roving and pelts
Ample sunshine, warm weather and the best farm fresh products Wisconsin has to offer made the last market of May a near perfect day.
Many a happy young face stopped by our Gear Up for the Garden station at the market to plant sunflowers, make wildflower seedballs, draw flowers with sidewalk chalk or just play in a little spring sunshine.
We're happy to get to celebrate with our shoppers, it makes the community in our market a very real thing. It's the spare moment to tap along to Moldy Jam, the time catching up with our neighbors, and eagerly hearing all the exciting plans folks have for summer.
A lot of shopper's were happy to share progress and plans for their gardens this past weekend, and fortunately there was no lack of lovely flowers from Country Bloomer's Greenhouse & Natalie's Garden & Greenhouse. The racks at West Star Organics & Blue Moon Community Farm were significantly lighter by the end of market, with plenty of vegetable starts headed to their summer garden homes with shoppers.
Now that June is here, we're looking forward to plenty of summertime's treasures, with strawberries, sugar snap peas, and much more headed our way this month.
Another piece of great news this June is the return of the Double Dollars program. Starting this Saturday, FoodShare customers can get up to $25 matched per market day, extending those benefits to take home more good food from our vendors.
Join us for more fun, beauty and bounty each Saturday this June, we'll be there soaking it all up!
Vang Family Farm will be absent from the market this Saturday, but will return Saturday June 10th.
Harvest Moon Herbs has sold out of plants for the season. We wish them a good summer and thank them for joining us for the 2017 spring season.
Kids plant sunflowers and make wildflower seed balls during our Gear Up for the Garden event.
Moldy Jam, our favorite troop of troubadours have been keeping our ears full of good tunes this season and they're inviting potential younger jammers to join them for their Junior Jammers program. Starting at 10am most Saturdays, those interested in learning & practicing traditional American folk songs are encouraged to participate. Stop by and ask Moldy Jam for further details.
Other Music Acts for June:
June 3rd - Mike D
French Cafe Accordion Music
June 10th - Starr Grass Band
Science is Fun - Science in Motion
The mobile learning lab is coming to the market, led by UW Madison Chemistry Professor Bassam Shakhashiri. This fun demonstration is meant to help us appreciate our connection to science, all while having a good time and learning too.
The Science is Fun crew will be out at the market this June 10th & 24th, starting between 9:30am - 10:00am.
Fresh new flavors coming in every week, with a focus on tasty spring lamb and fresh mushrooms this week. Enjoy!
Grilled Lamb Kabobs
with Tahini Sauce
(Adapted from The Healthy Foodie)
For the kabobs
- 2lb lamb leg/shoulder, cut into 36 cubes
- 30 large fresh mint leaves
For the marinade
- 6 cloves garlic, minced
- ¼ cup extra-virgin olive oil
- the juice of 1 large lemon
- 3 tbsp finely chopped fresh mint leaves
- 1 tbsp salt
- 1 tsp freshly ground pepper
- ½ tsp ground allspice
- ½ tsp ground cinnamon
For the tahini sauce
- 2 cloves garlic, minced
- ½ tsp salt
- ½ cup tahini paste
- the juice of 1 large lemon
- ¼ cup water
1. Trim all visible fat from the meat and cut it into 36 cubes of roughly 2-inches.
2. In a large bowl or measuring cup, place all the ingredients for the marinade and stir until well combined. Place your meat in a non-reactive container and pour the marinade over it. Massage it into the meat with your fingers, making sure that all the pieces are well coated. Arrange the meat in a single layer, cover with plastic film and refrigerate for at least 4 hours, or preferably overnight.
3. Make the tahini sauce: combine all the ingredients together in a mixing bowl and stir until smooth and creamy. Keep refrigerated until ready to serve.
4. When you are ready to eat, lightly oil the grate of your outdoor grill and preheat it to very high heat (550°F - 600°F)
5. While the grill is heating, thread the lamb meat onto skewers, placing 1 fresh mint leaf between each piece of meat.
6. Place the kabobs on the hot grill, lower the heat to medium-high, close the lid and let the skewers cook for about 2-3 minutes then flip them over and continue cooking for another 2 to 3 minutes for medium rare.
7. Remove the kabobs from the grill, cover loosely with foil and let them rest for 2 minutes before serving.
8. Serve with the tahini sauce.
Oyster Mushroom, Green Garlic & Spring Onions Sauté
(Adapted from Julia's Album)
- 2 tablespoons olive oil
- 1 pound oyster mushrooms
- 1 bunch green garlic, finely chopped
- 1 bunch spring onions, finely chopped
- salt and pepper
1. Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and sauté for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes.
2. If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate.
3. When mushrooms are completely cooked, add half of chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper.
4. When serving, top each serving with the remaining chopped green onions.