Rosebud from Dreamfarm keeps you going, even with spring snow
For anyone doubting that spring in Wisconsin was a rollercoaster ride, last weekend's market day put those fears to rest.
While we hope that's the last snow we see this season, it's far from the last good day we'll be enjoying before it falls again.
A smaller market offering didn't keep people away from getting their favorites, like delicious morning pastries from Honey Bee Bakery or fresh bags of Farmer Johns' cheese curds. Good finds like those are always worth bundling up for on a cold and snowy Saturday morning.
The vendor of the week award went to farmer Paul of JenEhr Family Farm who stuck around long enough to donate to the food bank and had some wonderfully tasty carrots to keep us going.
We're looking at sunshine and weather in the 60s this weekend, a little more fitting for May!
Don't miss out on spring flowers, fresh maple syrup and so much more as we enjoy the peaks of that spring coaster ride.
Master Gardeners are scheduled to join us this week, so have your garden questions at the ready. They're a resource too precious to ignore!
Those early market goers may be lucky enough to catch the first asparagus of the season too!
See you at market!
Tasty bowls of Shiitake mushrooms from Herb n' Oyster
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.
We're going one part decadent, one part healthy this week in the Recipe Corner. A tasty breakfast number for a long Sunday morning and a quick and easy greens number to feel good about. Enjoy!
Maple Goat Cheese & Jam Stuffed Brioche French Toast Rolls
(From Kitchenista Diaries)
- 1 lb loaf brioche or challah
- 4 oz goat cheese, softened
- 2 tbsp maple syrup, plus additional for serving
- 2 oz jam or fruit preserves
- 1 cup whole buttermilk or heavy cream
- 3 eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup European style butter
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp cardamom
- Assorted fresh berries, for serving
1. Slice your loaf of bread into 1" slices using a serrated knife. A square brioche loaf will be easiest to roll into uniform slices, but I'm sure you can make a traditional oblong challah loaf work.
2. Use a rolling pin to flatten each slice of bread.
3. In a small bowl, mix the softened goat cheese and 2 tablespoons of maple syrup together until creamy and well blended.
3. Spread each slice of bread with a thin layer of the sweetened goat cheese. Top with a teaspoon of jam, smeared across one end. Try not to get too close to the edges or it will all squeeze out when you roll the bread.
4. Roll up each slice of bread so that the filling is in the center. If you have any that are oozing too much, simply wipe off the excess.
5. In a shallow pan, whisk the buttermilk or cream, eggs, vanilla and salt until no streaks remain.
6. Working with a few rolls at a time, dip the bread into the custard batter and roll around so that it's completely soaked. Let them sit for 30 seconds or so.
7. Transfer the rolls to the wire rack, allowing any excess custard to drip off. Repeat with the remaining rolls. Meanwhile, preheat your skillet over medium high heat and add the butter to melt.
8. Once the skillet is hot and butter is sizzling, add the French toast rolls. I was able to fit them all in at once, but work in batches if you have a smaller skillet (in this case, you may want to start with just half the butter, adding the rest with the next batch.)
9. Pan fry the French toast rolls on all sides until golden brown and crisp. Keep them moving around so they don't scorch on one side.
10. While the French toast rolls cook, mix together the sugar, cinnamon and salt. Spread it out on a clean baking sheet or plate. As you remove each French toast roll from the skillet, roll it around in the sugar mixture.
11. Plate and serve immediately with fresh berries and warm maple syrup!
Tatsoi Stir Fry
(Adapted from Mom Trends)
- 1 bunch Tatsoi bases trimmed, washed, then rough chopped
- 1 clove crushed garlic
- 1 tsp olive oil
- splash soy sauce or Bragg's Liquid Aminos
- splash of lemon juice
- 2 tsp grated ginger
1. In medium sauce pan, add oil over medium heat. Then add garlic and greens. Cover and cook for 1 min.
2. Add soy, ginger and lemon juice. Cover and stir for one more minute or until greens are just tender.