A sunny view of the market from inside UW Health Digestive Health Center
The weather cycles over the past few weeks have had their ups and downs.
For some of our farmers, the precious rain has been pushing it, with soggy days keeping some out of fields and adding a little too much at times.
We've been blessed to get the sunny and clear days for market though and even with a soggy season, the bounty is as beautiful as ever.
Blueberries are in! Both JenEhr Family Farm & Flyte Family Farm have some tasty berries to be found, adding to the good crop of red raspberries we've seen this season. The first Door County sweet cherries came in this week too from Door County Fruit Market.
Beyond fruit, more summer produce has been popping up as well. Black Earth Valleybrought us yellow & red sweet peppers and large sweet candy onions. Fennel, cauliflower, & green cabbage can be found, along with an abundant selection of head lettuces and hearty greens.
Join us this Saturday for another good weather day to be enjoyed at the market. We'll take all the sunshine, sweet cherries and tasty cheese curds we can get.
Mad Maiden Shrub will be absent from the market this Saturday.
Kopke's Greenhouse has finished vending for the 2017 season. They'd like to thank all their customers for their patronage and wish everyone a wonderful market season.
Saturday, July 15th: Nami Chips / Fizzeology
Sweet cherries are here from Door County Fruit Markets
Master Gardeners will be at the market this Saturday, July 15th 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!
Science is Fun - Science in Motion, the interactive science demo led by UW Chemistry Professor Bassam Shakhashiri will return to the market for another day of learning & fun Saturday, July 29th. This is not one to be missed!
A miche from Madison Sourdough Company, almost too beautiful to eat!
Session Two Vendor List:
Here's a helpful list of vendors who are signed up for Session Two (June 24th - August 26th) of the 2017 season.
PLEASE NOTE: Not all vendors are present every week. Check the Vendor Notices section for known absences, added daily vendors, and vendors who've finished vending for the session.
Every week there is something new coming in, and this week peppers and blueberries were amongst the exciting new arrivals. Enjoy these two tasty recipes, full of seasonal flavor!
Sweet peppers from Black Earth Valley
Char-Grilled Red Peppers with Garlic, Parsley & Oregano
(From Michael Ableman, Fields of Plenty - Chronicle Books)
Ingredients: - 10 medium sweet red peppers - 2 cloves garlic, very thinly sliced - 3 tbsp. roughly chopped flat-leaf parsley - 2 tbsp. roughly chopped fresh oregano or marjoram - 1/4 c. extra-virgin olive oil - Kosher salt to taste - Cayenne pepper to taste - Red wine vinegar to taste
Prepare a charcoal grill, or preheat a gas grill. Place peppers over high heat and grill, turning as needed, until charred on all sides. If peppers still feel a bit firm, place them in a large bowl, and cover bowl tightly with plastic wrap (the residual heat will finish cooking them). If peppers are already tender, set aside to cool to room temperature.
When peppers are cool enough to handle, peel back blackened skins with your fingers. Discard skin, core and seeds. Cut or tear peppers into strips about 1/2-inch wide and place them in a medium bowl. Add garlic, parsley, oregano and olive oil. Season with salt, cayenne and red wine vinegar to taste and toss to combine. Serve as a topping on freshly grilled bread rubbed with a clove of garlic, or as an appetizer with olives, cured meats and crusty bread.
Ingredients: - 1 1/2 pounds blueberries (5 cups) - 4 cups water - 2 cups sugar - Six 1-inch strips of lemon zest removed with a vegetable peeler - 3 tablespoons fresh lemon juice
Directions: In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids.
Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225°; on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months.