Crunchy granola from Cress Spring Bakery
While our youngest shoppers are surely celebrating the end of the school year and the kick off to summer, we're sure glad that market season is in full swing.
The first market of June teased us with some fantastic new arrivals, a taste of what's in store for this weekend, and the rest of the season.
Strawberries had a soft opening from Shoua Vang, with just a few beautiful quarts starting the day off right and hinting at the promise of more to come. That promise is sure to be delivered this coming week as we welcome back Live Jewelry Farm with ample strawberries in tow.
We saw the first kohlrabi of the year arrive in bunches of tender medium purple bulbs from JenEhr Family Farm. Down the aisle Ka Vang Thao had the first fresh bunches of dill leaf, perfect for a fresh sandwich, potato salad or early season fridge pickles.
The market was bustling with happy shoppers and tasty produce this past weekend, but one good story happened back on the farm. Our favorite chocolatier Root's Chocolate was featured on the most recent episode of Wisconsin Foodie!
Check out the video to get the inside tour of the Root's operation here: Root's Chocolate on Wisconsin Foodie.
Join us this Saturday for another spectacular market with good music, the Science is Fun presentation from Professor Bassam Shakhashiri, and of course no shortage of fresh produce and all the good things market days have in store.
Roots Chocolate will be absent from the market this Saturday.
West Star Organics & Harvest Moon Herbs have sold out of plants for the season. We wish them a good summer and thank them for joining us for the 2017 spring season.
Live Jewelry Farm will be at the market this Saturday with fresh strawberries!
Purple kohlrabi from JenEhr Family Farm
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 at 9:00am.
We love when customers bring in homecrafted recipes featuring their favorites from the market. This week we've got a delicious soup full of market goodness for you to enjoy!
Evelyn's Eight Bean Soup
(From Market Customer Evelyn)
- 1lb Jordandal Farms ground Italian sausage
- 1lb Flyte Family Farm dried 8 Bean Mix
- 1/2 medium white or yellow onion, chopped
- 3 cloves garlic, minced
- 3 stalks celery, sliced
- 4 hefty carrots, peeled & sliced
- 10 cups water
- 2 Tbsp chicken bouillon
- 4 bay leaves
- fresh ground pepper, to taste
1. The day before rinse and clean the beans, then place in 2.5 quart container. Fill with water and let sit overnight. Thaw sausage in fridge.
2. The day of, brown the sausage in a skillet, then remove sausages from pan while saving the drippings.
3. Sauté onion and garlic in drippings until onions are translucent. Add carrots and celery and sauté until both are slightly tender
4. Drain beans and rinse one final time.
5. Add water, vegetables, beans, bay leaves, bouillon and pepper to soup pot and bring to a boil. Reduce heat and simmer, covered for 3-4 hours, stirring occasionally and adding more water as needed.
6. Add 1/2 of cooked sausage and simmer for another hour.
7. Stir in remaining sausage and serve.
Kohlrabi & Carrot Slaw
(From Kathryn Hill & The Kitchn)
- 2-3 medium kohlrabi, peeled, stems trimmed off, grated
- 1/4 head purple cabbage, shredded
- 2 medium carrots, peeled and grated
- 1/2 red onion, grated
- 4 tablespoon chopped cilantro
- 1/4 cup mayonnaise
- 1 tablespoon cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
1. Combine the kohlrabi, cabbage, carrots, onion, and cilantro in a large bowl.
2. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt.
3. Pour the dressing over the slaw, and mix until fully coated.
4. Chill for several hours before serving.