Tasty chocolate scones from Chris & Lori's Bakehouse
Triple Cherry Jackpot
All this summer heat takes a toll on the weary, but it does come with its rewards as well. The market might be the best place to see the benefits of that balmy weather as tables of fresh ripe produce can show.
It's seen in the first blueberries of the season, spotted at market last week down from Flyte Family Farm. It's the great news that sweet cherries (pictured) are coming in this weekend from our friends at Door County Fruit Market. It's seen with the unique and flavorful white & black mulberries from Urban Gourmet. Everywhere you look at market this time of year, we can see the rewards of the heat of summer.
Of course they're plenty of ways to stay cool while you enjoy these rewards. One way to take the edge off is with a nice cold glass of NessAlla Kombucha, with their tasty seasonal flavors. For others, the secret to refreshment is homemade raspberry lemonade with fresh red or black raspberries from Sai's Garden.
As we move into July we'll be keeping our eyes and ears (no pun intended) open for the first sign of sweet corn later in the month. Field tomatoes, zucchini, eggplant and so much more will keep coming in with greater numbers and varieties to pick from. All we have to do is cross our fingers and wait to strike the jackpot.
See you at the market!
McCluskey Brothers Shillelagh Glen Farms & Urban Gourmet will be absent from the market this Saturday, July 7th.
Fizzeology/Nami Chips, Open Kettle Farm Maple Syrup & Truli Julie Biscotti will be joining us as daily vendors this Saturday.
Green bean mountain! Thanks to Yang Family Produce for the bounty
Please note not all vendors present every week. Please check newsletter for anticipated absences.
This week's Recipe Corner is taking advantage of some of that awesome newly arriving produce. Enjoy!
Fennel-Celery Salad with Blue Cheese & Walnuts
(From Claire Saffitz)
- ½ cup chopped walnuts
- 1 medium shallot, halved lengthwise, divided
- 2 tablespoons whole grain mustard
- 1 teaspoon sugar
- ½ cup sherry vinegar or red wine vinegar, divided
- ⅓ cup olive oil
- Kosher salt, freshly ground pepper
- 6 dried Turkish figs, very coarsely chopped
- 1 fennel bulb, core removed, very thinly sliced
- 6–8 celery stalks, very thinly sliced
- 4 ounces blue cheese, crumbled
1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool.
2. Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and ¼ cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
3. Toss figs, reserved sliced shallot, and remaining ¼ cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
4. Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
No-fail Butter & Garlic Green Beans
(From Baking Mischief)
- 1 pound green beans trimmed and washed
- 2 cloves garlic minced*
- 1 tablespoon butter
- Salt and pepper to taste
1. In a medium pot, cover green beans with cold water and bring to a boil. Lower the heat and simmer for 5-10 minutes, until they reach your preferred level of doneness (I like mine on the softer side). Drain and set aside.
2. Melt butter over medium heat in a large skillet. Add the garlic and toast until golden, watching carefully to ensure it doesn't burn.
3. Add the cooked green beans to the pan, sprinkle with salt and pepper, and toss to coat (and reheat if they've cooled).
4. Serve and enjoy!