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Welcome to the 2018 Farmers' Market Season

Someone tell spring....

Market Season is Here!

Photo by Chris Beebe

While opening day won't look this nice, we're ready to welcome everyone back!


Has there been a year in recent memory where we longed so for the return of spring and it's steadfast companion, the farmers' market? Spring may have some catching up to do, but we're ready to return to our weekly routine of perusing fresh produce, sampling Wisconsin cheese and tapping along to the sweet tunes of Moldy Jam. The 2018 market season is shaping up to be as good as ever, even if we start off with a record setting cold season opener. We've got a great lineup of vendors for you this season, with many of your favorite vendor returning and a few fresh faces with new products to try. The FoodShare program will continue this season and we look forward to the return of the Double Dollars program when summer rolls around. Stop on by the Information Tent to sign up for the newsletter, get FoodShare Dollars, grab some free recipes and enter our weekly drawing for a free $5 gift certificate to the market! Beyond all the tasty goodies and beautiful flowers, we've got a great lineup of market events and activities to enjoy all season long. Master Gardeners will join us bi-monthly starting in May to share their gardening knowledge and offer advice and tips for keeping your garden growing strong. May will also see the return of the Science is Fun crew with their informative and fun demos. We'll kick off opening weekend for our second season in a row behind the UW Health Digestive Health Center, at 650 University Row. We hope to see all your lovely faces at market in the coming weeks. Gold stars to all of you who brave the chilly forecast and join us for opening day! See you at market! Ben Zimmerman Market Manager


Please note not all vendors present every week. Please check newsletter for anticipated absences.



Recipe Corner

The earliest weeks of market season never fail to inspire us to be creative. The first greens arrive alongside the root crops carefully stored for the winter. We hope the two recipes give you some inspiration as you stroll your first market of the season.

Easy Sautéed Spinach & Carrots

(From Kitchen Divas) Ingredients: - 1 pound fresh spinach - 2 tablespoons olive oil - 1/2 cup onion, chopped - 3/4 cup carrots - 1 tablespoon garlic, minced - 1/2 teaspoon pepper - 1/2 teaspoon salt Directions: 1. In a large skillet preheat your oil until it shimmers or a drop of water flicked in it dances, over medium to medium high heat. 2. Add carrots and saute` for 3 or 4 minutes. 3. Add onion and stir until tender, another 2 or 3 minutes. 4. Add garlic and stir for another 30 seconds or so. 5. Add salt and pepper. 6. Last, add your spinach and stir until wilted, another minute. 7. Once cooked, remove from heat and place skillet contents in a serving dish. Spinach will continue to wilt if left on the heat. 8. Serve immediately. Enjoy!

Pasta & Greens

(From The Old Farmer's Almanac) Ingredients: - 1 8-ounce package pasta - 1/2 cup chopped onion - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 14.5-ounce can vegetable broth - 1 pound fresh greens (mustard, turnip, spinach, kale, escarole, or collard) - 1/4 teaspoon salt - 1/2 teaspoon freshly ground black pepper - Freshly grated Parmesan cheese, to taste Directions: 1. Cook pasta according to package directions; drain and set aside. 2. In a Dutch oven over medium-high heat, saute onion and garlic in oil 2 minutes. Add vegetable broth and bring to a boil. Gradually add fresh greens, stirring constantly. Cover and cook 3 to 10 minutes, depending on the greens selected. Stir in cooked pasta, salt, and pepper. Sprinkle with cheese. Serve immediately.

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