Bitter Melon from Sai's Garden
Eat Your Fill
The produce was abundant, the flowers were beautiful and one couldn't have asked for better weather. All signs pointed to a near perfect market this last weekend.
This time of year has us spinning in circles deciding what we can fit in each week. Is there time for roasting tomatillos (pictured) from Natalie's Garden & Greenhouse to make that tasty salsa verde? Or are we better off putting up raspberry jam with fresh red raspberries from Yang Family Produce? Time for both?
Fans of grilling out can head in many directions with their market finds. Everything from chicken brats from Pecatonica Valley Farm to big zucchini from Don's Produce are there to find, plus plenty of sweet corn to add on as well.
Moving into August we've got lots to look forward to. We start off this weekend with the opening day of National Farmers' Market Week. We feel like every market is a celebration, but we'll take an extra moment to enjoy our market this weekend.
Science is Fun will join us again next Saturday, the 11th, and at the end of the month our favorite event, Zucchini Car Races returns. We hope to see you each week for the best of the mid-season!
See you at the market!
Honey sticks from Bryant Family Farms
Please note not all vendors present every week. Please check newsletter for anticipated absences.
Two new recipes for two new produce arrivals. Enjoy!
Roasted Tomatillo Salsa
(From Gourmet, November 1999)
- 1 1/2 pounds fresh tomatillos
- 5 fresh serrano chiles
- 3 garlic cloves, unpeeled
- 1/2 cup fresh cilantro
- 1 large onion, coarsely chopped
- 2 teaspoons coarse salt
1. Preheat broiler.
2. Remove husks and rinse under warm water to remove stickiness. Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
3. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.
Bitter Melon Stir-Fry
(From Rhonda Parkinson, The Spruce Eats)
- 1 pound bitter melon (about 1 ¼ melons)
- 1 tablespoon minced garlic
- ½ teaspoon chili pepper flakes
- 2 tablespoons oil for stir-frying
- 2 tablespoons light soy sauce
- 1 tablespoon red wine vinegar or balsamic vinegar
- ½ teaspoon sugar
- A few drops of sesame oil (optional)
1. To prepare the bitter melon, cut in half lengthwise, remove the seeds and cut on the diagonal into thin slices. Degorge the bitter melon by sprinkling salt over the slices and placing them in a colander to drain for 15 minutes. In a small bowl, mash the chili pepper flakes with the minced garlic.
2. Heat wok over medium high heat and add 2 tablespoons oil. When the oil is hot, add the minced garlic and chili mixture.
3. Stir-fry briefly until aromatic (about 30 seconds).
4. Add the bitter melon. Stir-fry for about 2 minutes, then splash with the balsamic vinegar and soy sauce.
5. Stir in the sugar. Cook for another 1 to 2 minutes until the bitter melon is browning and beginning to soften. Stir in a few drops sesame oil if desired. Serve hot.