Sunshine, a light breeze and tables upon tables of fresh produce all add up to a fantastic market day for the last Saturday of June.
We welcomed back Rami from Atoms to Apples with fresh strawberries and the first red & black raspberries of the season. Several other vendors had their first raspberries, meaning we can expect to see more in the weeks to come.
We also welcomed our newest vendor, Farmer Johns' Cheese! With ample customer feedback requesting more cheese at the market, we're glad Farmer Johns' is joining the ranks at WCM with many tasty varieties of block cheese and cheese curds.
New produce arrivals keep coming in with frisée, shell peas and celery all making their first appearances for the 2017 season. Helping to keep things flavorful, there were nine different kinds of fresh culinary herbs available this past week, with more to come soon.
This Saturday is looking to be another nice one, perfect for a stroll through the market aisle with stops at the Master Gardeners, a dancing break with Moldy Jam and some fun time with sidewalk chalk and games up at the Information Tent. And that's after you've shopped for all the goodies!
Saturday, July 1st:
de Block Nursery & Nami Chips/ Fizzeology Foods will be at the market this Saturday.
Tasty soil-grown cherry tomatoes from Black Earth Valley!
Science is Fun Event Saturday Night!
For those of you lucky enough to catch the Science is Fun crew out at the market these past weeks, there is a fun, free Science is Fun event this Saturday evening at the Memorial Union Terrace.
Here's the info from Science is Fun leader UW Madison Chemistry Professor Bassam Shakhashiri:
You are invited to join me, Bucky Badger, and other friends for a traditional summer evening of science and music festivities at the Memorial Union Terrace on the beautiful shore of Lake Mendota.
Beginning at 7:30 you can engage in hands-on/minds-on activities at an exploration station and gain experience handling mystery bead bottles, rising and falling colored liquids, sinking and floating soda cans, bouncing and non-bouncing rubber balls, distorting a metal-wire design and immediately restoring its shape, and much more.
The main event begins at 8:30. You will sit at the edge of your seat and learn about combustion, the science of fireworks, liquids that glow in the dark, and other spectacular scientific phenomena. For sure you will clap your hands and jump with joy as Prof. Mike Leckrone strikes up the band.
This event is free and open to the public--no tickets required.
See you and your family and friends at the Terrace!
Master Gardeners will be at the market this Saturday, July 1st to field all your gardening questions, spread some knowledge about the newest pest, the jumping worm and to serve as the best go-to source for gardening tips. Stop on by!
The weather is looking perfect for Saturday, so we'll have another round of free fun activities for kids! We'll have plenty of sidewalk chalk, coloring tables, games and more! Why not have a little fun at market?
Kids take part in the Science is Fun -Science in Motion demonstration at last week's market.
Herb n Oyster had some fantastic looking Lion's Mane mushrooms this past Saturday, so we thought we'd throw a tasty number your way featuring these meaty mushrooms, like a fancy vegetarian version of liver and onions. Next a fun and spicy way to utilize some early season carrots. Enjoy!
Early season carrots from County Line Plants & Produce
Spicy Glazed Young Carrots
(Adapted Bajunkin & All Recipes)
- 2 tablespoons olive oil - 2 cups sliced carrots - 1/4 cup honey - 1 teaspoon ground cinnamon - 1/2 teaspoon cayenne pepper, or to taste - 1/8 teaspoon freshly grated nutmeg - dash lemon juice
Directions: 1. Heat olive oil in a skillet over medium heat. 2. Cook and stir carrots with honey, lemon juice, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.
Roasted Lion's Mane Mushrooms with Sherried Shallots
(From Robin Bashinsky & Cooking Light, November 2014)
2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt; sauté 4 minutes, stirring frequently. Add sherry; cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat; keep warm.
3. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add mushrooms, fuzzy side down; cook 4 minutes or until browned. Turn mushrooms over; top each with 1 butter piece. Place pan in oven; bake mushrooms at 425° for 5 minutes or until tender. Remove from oven; sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates; top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.