It's thyme for market... French Thyme plants from Kopke's Greenhouse.
A Happy & Sunny Return
Any nice weather day at the market is a lucky one, but a sunny and beautiful day to kick off the season is something to be extra grateful for.
That's just what we had in store for the 2019 return of the Westside Community Market. Judging by the turnout, we weren't the only ones happy to get out and enjoy a sunny market morning.
Seeing folks with bags of Murphy Farms cheese curds & scones from Chris & Lori's Bakehouse is the proof that we catch up with more than just each other when the market returns. The tasty finds we miss all winter long are finally here again, and it's time to splurge and treat ourselves.
Our gardens & homes are getting that special treatment as well this time of year with vegetable starts from Blue Moon Community Farm and beautiful hanging baskets from one of our newest vendors, Emery Horning. The warming days are bringing folks out to care for their growing spaces, and we look forward to the return of our friends the Master Gardeners on the first Saturday in May.
The weather this coming weekend isn't looking as friendly as opening day, but that won't keep us away as we march on through the spring season. It may be the last of the April showers and we know what beauty that can unleash, both at home and at market.
So grab those raincoats and join us this Saturday for market #2 of the 2019 season.
See you at market!
Ben Zimmerman Market Manager
Fresh lettuce from Black Earth Valley
We're blushing over here!
A huge thank you to everyone who voted for us in Madison Magazine's Best of Madison 2019. We won gold for Best Farmers' Market (other than Dane County Farmers' Market)!
Please note not all vendors present every week. Please check newsletter for anticipated absences.
One of our favorite aspects of market season is finding new recipes to utilize all the great products coming in from our vendors. For the first Recipe Corner we're sending you off with a great oyster mushroom dish and a tasty little polenta number using early season greens. Enjoy!
Oyster Mushrooms with Garlic & Green Onions
(From Julia's Album)
Ingredients: - 2 tablespoons olive oil - 1 pound oyster mushrooms - 4 garlic cloves minced - 4 green onions finely chopped - salt and pepper
Directions: 1. Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes. 2. If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate. 3. When mushrooms are completely cooked, add half of chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper. 4. When serving, top each serving with the remaining chopped green onions.
Creamy Spinach Polenta
(Adapted from Slender Kitchen)
Ingredients: - 2 cups vegetable broth or chicken broth - 1 cup milk - 1/2 tsp. salt - 3/4 cup polenta, dry - 1 1/2 lb fresh spinach, rinsed & chopped - 1/4 cup Parmesan cheese or 1/8 cup nutritional yeast - Salt and pepper
Directions: 1. Bring the broth, milk, and salt to a boil. Turn heat down to low and whisk in the polenta. Cook the polenta, stirring constantly, for 5-7 minutes until thick. 2. Cover and cook for 20 more minutes, stirring every 5 minutes. 3. Turn off heat and stir in the spinach and cheese (or nutritional yeast). Stir together until spinach is warm. Taste and season with salt and pepper.