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You're Just Too Sweet!

McCluskey Brothers Shillelagh Glen Farms has your Dairy Month covered


You're Just Too Sweet!

We're gushing over all you good people, the good food we're lucky to have and these oh so wonderful summer days. Strawberries might be to blame, as they made their seasonal debut this last weekend on another fantastic market day.

It's just too much sometimes to see all these wonderful things coalesce, fresh strawberries, the first sugar snap peas of the season and so many happy market faces! A lot of faces were smiling to see the return of Green's Pleasant Springs Orchard, with their picturesque heads of lettuce. Don's Produce gets some credit too for the first snow peas of the season to accompany their boxes of pristine hot-house tomatoes. Of course, the wonders of the market extend beyond the extensive selection of farm fresh Wisconsin products. Our people, as we colloquially term all you wonderful shoppers, volunteers, vendors & entertainment acts, make us such a happy and happening place to be Saturday morning. From the ever satisfying tunes of Moldy Jam (starting at 9:00am this week), to the great crew of Science is Fun, the people make our market experience so great. This week's market promises to be just as hot, not only because it's gonna top out over 90 degrees this weekend! Tinkergarten will be out offering some fun free kids activities to get everyone in a playful mood. Expect more strawberries this weekend, as the season is still opening up. For those in need of a cooling libation at the end of the day, check out this week's Recipe Corner for something extra sweet. See you at the market! Ben Zimmerman Market Manager


Science is Fun was busy with little learning minds all market!


Good to see the photogenic and delicious heads of lettuce return at Green's Pleasant Springs Orchard


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


Recipe Corner

Strawberries got us distracted from Dairy Month and have taken over the Recipe Corner this week. With the predicted hot weather coming our way, we went strong for dishes that can be served with ice cream or over ice. Enjoy!

Strawberry Rhubarb Mint Crisp

(From Zest & Simmer) Ingredients: For the Filling: - 3 cups strawberries , sliced - 2 cups rhubarb , cut into 1/2 inch pieces - 1/2 cup mint leaves , chopped - 3 tbsp corn starch - 1/2 cup white sugar - 3 tbsp brown sugar - 2 tsp vanilla extract For the Crumble: - 1 cup old fashioned oats - 1/2 cup brown sugar , packed - 1/2 cup butter (unsalted), softened - 1/3 cup all purpose flour - 1 tsp cinnamon - 1/4 tsp salt - 1 tsp cardamom (optional) Directions: 1. Preheat oven to 350°F and grease a 9 inch square baking dish. Set aside. 2. In a large bowl mix together the cornstarch and sugars. Add strawberries, rhubarb, mint and vanilla extract, tossing to coat. Transfer to the baking dish, spreading it around the dish evenly. 3. In a smaller bowl combine the oats, brown sugar, butter, flour, cinnamon, salt and cardamom. Mix together until crumbly. 4. Spread the crumble topping evenly over the filling. 5. Bake for 45 minutes, until the fruit is bubbling and crumble is nicely browned. Let rest for 10-15 minutes before serving. You can serve this warm with ice cream or whipped cream, though it is also delicious cold!

Strawberry Whiskey Lemonade

(From Life as a Strawberry) Ingredients: For the Strawberry Syrup: - 1 cup sliced strawberries - 1/2 cup sugar - 1/4 cup water For the cocktails: - 1/3 cup strawberry syrup (see above) - 2/3 cup whiskey - 2/3 cup lemon juice - (optional) fresh strawberries and lemon slices, for garnish Directions: For the Strawberry Syrup: 1. Stir together strawberries, sugar, and water in a small saucepan over low heat. 2. Bring strawberry mixture to a low simmer and cook, stirring occasionally, until strawberries have softened and sugar has dissolved, about 15 minutes. Remove saucepan from the heat and let it cool for 10-15 minutes. 3. Strain syrup into a bowl or measuring cup through a mesh strainer to remove the strawberry pieces. Save strawberries for smoothies or jam later in the week! For the cocktails: 1. In a large shaker, combine strawberry syrup, whiskey, and lemon juice. Add a handful of ice and shake to combine. 2. Pour whiskey lemonade over ice into drinking glasses. Garnish with fresh strawberries and lemon slices (optional) and serve immediately.


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