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Mother's Day Weekend


Salsas and Jellies from Flyte Family Farm

There's no better way to kickoff your Mother's Day weekend with a trip to market. Whether you're out spending time with a special mother in your life, or you're out to find something special for Mom, the market surely is the place to be. Flowers are always a good option for a Mother's Day gift and Five Green Acres has you covered with their artfully arranged bouquets. If the mom in your life is more for planting flowers than receiving them, swing over to Country Bloomers with their excellent selection of ornamentals for the garden. Of course something tasty is sure to please, and the market is not short of yummy delights to stock a gift basket with. Artisan sausage from Underground Meats (pictured) is a great choice for the savory palate, while a box of decadent Root's Chocolates can never go amiss.

If you wanna take a walk on the wild side, wild-harvested that is, we've got two good options for you. Urban Gourmet will be bringing some wild nettles this weekend, perfect for a tasty spring soup (recipe listed below). If you want something wild and ready to eat, swing down to Dreamfarm for their fresh goat cheese with wild ramps. Whatever route you choose to celebrate the mothers in your life, you can't go wrong with something fresh and beautiful from the market. Don't forget to keep an eye out for the first asparagus of the season too!

Fresh ramps from Bonde Bee

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

Recipe Corner

It's a forager's feast this week featuring two tasty numbers featuring wild-harvested produce. Enjoy!

Stinging Nettle Soup with Quail Eggs

(From The Forager Chef) Ingredients: - 1/2 lb fresh young stinging nettles, washed well - 4 cups chicken broth - 1 tablespoon all purpose flour - 1 tablespoon unsalted butter - pinch of toasted, ground fennel seed - pinch of toasted, ground aniseed - Kosher salt, to taste - Fresh ground black pepper, for finishing - 12 hardboiled quail, or pheasant eggs, or chopped hard-boiled eggs - Fresh chopped dill or mint, for serving - Creme fraiche, for serving, optional Directions: 1. Bring a pot of lightly salted water to a boil, then blanch the nettles for a second or two until just wilted, then remove to an ice bath and chill. Remove the nettles and chop finely. 2. In a 2 qt sauce pan, melt the butter and stir in the flour. Whisk in the chicken stock and simmer for a few minutes until lightly thickened, then add the aniseed, fennel, and salt to taste. Finally add the nettles and heat through, double check the seasoning and adjust as needed, then divide 1 cup portions between heated soup bowls or cups, garnish each with 3 quail eggs, fresh cracked pepper, creme fraiche if using and the dill, then serve immediately.

Ramp Drop Biscuits

(From Anna Markow & Serious Eats) Ingredients: - 4 cups (about 20 ounces) all purpose flour - 4 teaspoons baking powder - 1 teaspoon baking soda - 2 teaspoons sugar - 1 1/2 teaspoon salt - 1 cup (8 ounces) unsalted butter, chilled and cut into 1/2 inch cubes - About 12 young ramps, bulbs chopped fine and leaves cut into thin strips (about 2/3 cups) - 2 cups buttermilk, plus more for brushing - Freshly ground black pepper Directions: 1. Set a rack in center of oven. Preheat oven to 400°F. In bowl of a stand mixer, combine flour, baking soda, baking powder, sugar, and salt. Turn mixer on to low speed, then add butter and mix until butter is in pea-sized or smaller chunks, about 4 minutes. Add ramps, then drizzle in buttermilk. Once buttermilk is mostly absorbed, turn off mixer and carefully fold any stray flour or buttermilk into the dough with a rubber spatula. 2. Line a baking sheet with parchment or a silicone mat. Scoop biscuits into 1/2 cup mounds, leaving at least 2 inches between each biscuit on all sides. Brush with buttermilk and sprinkle with pepper. Bake for 15 minutes, then rotate pan, reduce heat to 350°F and bake for another 15-20 minutes, until lightly colored on top and firm to the touch. Allow to cool slightly before eating.

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P.O. Box 5115

Madison WI 53705

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Tel: 608-628-8879