Far From Over - Far From the Start
Shoua Vang brings us fresh and crispy beans
We crested the seasonal hill this Saturday with the passage of the fifteenth market of the 2017 season. Halfway we sit, indulging in the glut of summer's harvest, perched atop a peak of ripeness. It's a long road down the second half the market season, filled with good food, beautiful flowers and no shortage of good times to be had. Joining us just in time for our mid-season, we welcomed back Vivian Green of Green's Pleasant Springs Orchard with tasty apples & Meteor tart cherries. We're looking forward to an ever expanding selection of apples from the Green's and our other orchard growers. Sweet corn made its first appearance this weekend, with Flyte Family Farm bringing in the kernels to be boiled, grilled or eaten fresh. We're looking forward to more this next weekend! The storms last week had knocked out power at Cress Spring Bakery, preventing them from baking their full selection of breads. They'll be back in force this Saturday with fresh loaves and of course, that awesome crunchy granola. The second half of the market season only gets better, with more produce (rumored melons coming this weekend) and fun events (Zucchini Car Races coming August 26th) all headed your way.
Come say "Bon Voyage" to Natalee & Tony from Chris & Lori's Bakehouse before they head off to Yale for their next adventure in the academic and science realms. While we'll still be enjoying the great scones from Chris & Lori, we'll sure miss these two longtime members of our little "market family." Best wishes you two! 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.
Natalee & Tony from Chris & Lori's Bakehouse
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 this Saturday, July 29th. This is not one to be missed!
Flyte Family Farm saves the day
with the first sweet corn of the 2017 season!
New WCM Market
Totes For Sale
We've got another batch of brand new reusable shopping totes available for sale up at the Information Tent. These bags are a great way to cut down on disposable plastic use all while celebrating the farmers' market.
Totes are $2 each. Cash or check.
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.
Fresh beets, kale & eggs! Where could you go wrong?
Fresh beets from JenEhr Family Farm
Runny Fried Egg, Kale & Beet Toast
(From Tina & Just Putzing) Ingredients: - 4 slices of good toasting bread - 4 large eggs - 3-4 cups kale, stems removed and leaves roughly chopped - 1-2 beets, peeled & diced - ½ large yellow onion, diced - 1 tbsp minced garlic - 1 tbsp olive oil - Salt/pepper Directions:
1. Preheat oven to 375. 2. Place your bread on a baking sheet or oven-safe skillet, and toast it in your oven for 7-9 minutes. 3. While your bread is toasting, add olive oil, minced garlic and your diced onion to a pan and cook over medium heat until fragrant and onions are translucent/slightly brown. 4. Add chopped kale to the pan and sauté until leaves are bright green and just starting to wilt. Season with salt/pepper to taste. Remove from heat and set aside. 5. Grease another pan and set it over medium heat. Crack eggs, two at a time into your pan, using a spatula to make sure they don't touch. Cover the pan and let the eggs cook. Remove from pan and set aside. Repeat with remaining two eggs. 6. To assemble, place your toasted bread on a large plate, and divide your kale mixture evenly among the slices. Sprinkle chopped beets over the kale, then carefully lay an egg on top of each piece of bread. 7. Season eggs lightly with salt/pepper to taste.
Recently, we heard tell of people cooking their collards with maple syrup, or as one person puts it "a little north with your south". The following recipe is a tasty adventure into this flavorful combination.
Maple Syrup & Apple Cider Vinegar Collard Greens
(From Heather Crosby & YumUniverse) Ingredients: -30 large collard leaves 1/2 cup apple cider vinegar 1/2 cup grade B maple syrup 1/4 cup water Pinch fine ground sea salt Directions:
1. Wash and chop collards. If you like the crunch of the stems, you can leave them. 2. Place collards in a large pot and stir in maple syrup, apple cider vinegar, water and salt and bring to a boil over medium-high heat. 3. Reduce heat to a slow simmer and cook until liquid reduces completely. 4. Serve warm.