Fresh spinach from Yang Family Produce
Double the Fun
Memorial Day weekend was a hot one for the record books, and we started it off right with a bustling market!
Week #7 was the busiest yet of the 2018 season, with even more great Wisconsin produce coming in and the market crowd getting bigger and bigger each week.
We have our many farmers and food artisans to thank for giving us an ever expanding selection to shop from, with the dawn of the summer season only a few short weeks away.
As we move on into June this week, we'll kick off National Dairy Month, something we take pretty seriously here in Wisconsin. Do your part and enjoy the many dairy options at the market, like fresh cheese curds from McCluskey Brothers Shillelagh Glen Farms or that unbeatable cottage cheese from Murphy Farms.
The opening of June has another cause for celebration, the return of the Double Dollars program! Starting earlier than ever this season, the Double Dollars programlets FoodShare customers get up to $25 matched each week! We're ever grateful to the Community Action Coalition of South Central Wisconsin for facilitating the program, and more thanks due to the many funders of the program, including our gracious market host UW Health!
We've got a lot of fun things planned for June, with more music coming your way this month and the first Science is Fun demo on June 9th! We hope to see you each week for lots of tasty food, beautiful plants and flowers and double the fun.
See you at the market!
Tasty options from NessAlla Kombucha keep us chilled
Please note not all vendors present every week. Please check newsletter for anticipated absences.
Fun times in the Recipe Corner this week, with the first recipe coming to us from the ever food-knowledgable Anna Thomas Bates of Landmark Creamery. Then we've got an adventurous egg salad recipe for you that comes highly recommended. Enjoy!
Honey Mustard Spring Turnips
(From Tallgrass Kitchen & Anna Thomas Bates (of Landmark Creamery!)
- 2 tablespoons butter
- 2 bunches of medium-size spring turnips, cut into matchsticks (about 6 cups’ worth)
- Pinch of salt
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 8 chive sprigs, minced
- Salt to taste
1. Melt butter in a large skillet. Turn heat to medium-high and add chopped turnips. Add a pinch of salt and stir to coat with butter. Flatten so most of the turnips are in contact with the pan and leave undisturbed for 4 to 5 minutes, until bottoms are beginning to turn golden-brown.
2. Remove from heat. Stir in mustard, honey, vinegar and chives. Add salt to taste and serve warm.
Mint & Egg Salad
(Adapted from “Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life,” by Emily Kaiser Thelin (M&P, 2017))
- 4 large eggs, hard-cooked (see NOTE)
- 1 to 2 cups packed slivered mint leaves
- 2 bunches scallions (white and light-green parts), thinly sliced (at least 1 cup)
- 2 teaspoons mild red pepper flakes, such as Aleppo
- 2 tablespoons fruity extra-virgin olive oil
- Juice of 1/2 lemon
- Flaked sea salt
Use the large-holed side of a box grater to grate the eggs over a large mixing bowl. Add the mint, scallions and red pepper flakes, tossing to incorporate.
Whisk together the oil and lemon juice in a liquid measuring cup, until well blended. Drizzle this over the egg mixture and toss to coat evenly. Season lightly with the salt. Serve right away, or refrigerate briefly until lightly chilled before serving.
NOTE: To hard-cook the eggs, place them in a steamer basket over a small saucepan with a few inches of water in it. Bring to barely a boil over medium heat; cover and steam for 12 or 13 minutes, then transfer the eggs to an ice-water bath to sit for at least 6 minutes. Drain and peel.