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Grinning from Ear to Ear

August 3, 2017

Early season apples from Ten Eyck Orchard

The market time smile is one not easily mollified. If you've spent any amount of time at the market these past few weeks, it's easy to understand why. 

Perfect weather, beautiful flowers, fresh produce and other happy faces, all work to keep our smiles well fixed to those Saturday morning faces. 

Plenty of happy faces made a visit to Alsum Sweet Corn this last Saturday, as they made their return to the market with sweet corn that sold out well before the end of the day. The same could be said down at Stella's Bakery, where the line of customers waiting for their bread and pastries was full of glowing faces. 

Many of our younger market goers were happy to see the Science is Fun crew back at the market with their fun, interactive science demos. We look forward to seeing them again later in the fall. 

Speaking of looking forward, Country Bloomers Greenhouse now has broccoli and kale starts for your fall planting, along with their ever lovely hanging flower baskets and floral bouquets. 

Another wonderful thing to look forward to next week is National Farmers' Market week, August 6th - 12th. We'll be celebrating with some fun activities for kids on August 12th and a few lucky customers will have the chance to win WCM Gift Certificates and WCM shopping totes. Stay tuned to next week's newsletter and our Facebook page for more. 

Join us for the first August market this Saturday, where the smiles last all summer long. 

Vendor Notices:

 


Dreamfarm will be absent from the market this Saturday, August 5th. They will return the following week. 

Mad Maiden Shrub will be absentfrom the market Saturday, August 12th. 
 

 
 

Sauce tomatoes are in at
Blue Moon Community Farm


Master Gardeners 

 


Our favorite crew of Master Gardeners will return to the market this Saturday to answer your gardening questions and present information about the invasive jumping worm. 


 



Big & beautiful heads of green & purple cabbage

from Natalie's Garden & Greenhouse

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. 

Recipe Corner


This week the Recipe Corner is all about new ideas for common summer produce. We always hear people asking what else can they do with their abundant zucchini or cucumbers. Today we're throwing two recipes your way to answer the call. Enjoy!

 

Shallots from County Line Plants & Produce              

 
Zucchini with Shallots

(From Pierre Franey & 60 Minute Gourmet)

Ingredients:
- 1 ½ pounds small zucchini
- 2 tablespoons olive oil
- Salt and freshly ground pepper 
- 2 tablespoons fresh bread crumbs
- 1 tablespoon butter
- 2 tablespoons chopped shallots
- 4 tablespoons chopped parsley

Directions:

1. Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.

2. Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.

3. Add the bread crumbs and butter to the pan. When the crumbs start to brown, add the shallots and cook for another minute, tossing. Serve sprinkled with parsley.

 

 


Sesame Cucumber Salad

(Adapted from "Field Guide to Herbs & Spices" by Aliza Green)

Ingredients:
- 3 cucumbers, peeled and seeded
- 1 tablespoon kosher salt
- 2 tablespoons white sesame seeds
- 2 tablespoons rice wine vinegar
- 1 1/2 teaspoons toasted sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes


Directions:

1. Peel and seed cucumbers and cut on the diagonal into thin slices. Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
2. Toast white sesame seeds in a dry skillet until they’re golden brown. Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.
3. Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels. Toss the cucumbers with the dressing and toasted sesame seeds and serve.

 

 

 

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© 2017 by Ben Zimmerman. Created with Wix.com

 

P.O. Box 5115

Madison WI 53705

manager.wcm@gmail.com

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Tel: 608-628-8879