Flowers ready to be transformed into bouquets at Shoua Vang's booth
A Little Dose of Beauty
In the heat of the market season, it's easy to overlook the simple beauty of the mid-summer. It's not from carelessness or a willing disregard, but rather a simple case of being overwhelmed by it all.
New produce pops in every week, as hard to keep up with as the mowing and gardening around our homes. Our plans for vacation overlap with our plans to get things done around the house, which overlap with all the fun things going on in Madison every summer.
We want to specially recognize Kristen at Blue Moon Community Farm for a simple and wonderful little offering (pictured) for kids at market last weekend. A quaint old watering can with stems of flowers for kids to take along and enjoy.
Maybe it's easier for little ones to make that connection to the small joys and beauties summer has to offer. A moment to stick a nose into a bright blooming flower, and come away with a light dusting of pollen. As if summer can be inhaled through the nose; a season's worth of fun times and good memories to hold through the rest of the year.
Market season can't slow down, so it's up to us to find our paths to that joy. For some, it's the joy of picking fresh rosemary leaves from our rosemary plants from County Line Plants & Produce. For others, that happiness is the first early apples of the year from Ten Eyck Orchard. For many more, the best of summer arrives this weekend with the first sweet corn of the season. We hope for all of you, that some of that joy is the beauty and vibrancy of a Saturday morning trip to market.
See you at the market!
First melons of the season from Green's Pleasant Springs Orchard
Please note not all vendors present every week. Please check newsletter for anticipated absences.
Simple and tasty is the theme for this week. Enjoy!
Pan-Seared Summer Squash with Crisp Rosemary
(From Allison Kreitler, Fine Cooking Issue 95)
- 3 Tbs. extra-virgin olive oil
- 14 oz. small zucchini and yellow squash (1 each), cut into 1/2-inch rounds
- Kosher salt and freshly ground black pepper
- 1 Tbs. whole fresh rosemary leaves
Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.
(From Five Heart Home)
- 3 cups fresh blueberries, divided
- 1/3 cup pure maple syrup
- 2 tablespoons water
- 1 tablespoon fresh-squeezed lemon juice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
In a medium saucepan set over medium heat, combine 2 cups blueberries, maple syrup, water, lemon juice, and cinnamon. Cook for 8-10 minutes, stirring occasionally. Reduce heat to medium-low, add the remainder of the blueberries, and cook for 3 to 6 more minutes (or until compote reaches your desired consistency), stirring frequently. Remove from heat and stir in vanilla. Serve warm.