Nothing beats fresh curds from Murphy Farms
The arrival of the season's first morels & asparagus at market this past weekend solidified that spring feeling we've been building to these last four weeks.
Between cold and rain, the perks of the season have been a little elusive, but seeing those spring wonders come in was well worth the wait for our reward.
Thank you to Happy Valley Farm & Black Earth Produce for the morels, while Yang Family Produce and Ka Vang Thao returned to the market with asparagus and the first spring onions of the year.
Indulging with your spring favorites is a great way to feature them at the table. Our Mother's Day breakfast was a delicious egg bake (pictured) featuring fresh asparagus, morels and Rosebud goat cheese from Dreamfarm.
The delights of the spring session go beyond the dinner table too, with bouquets of tulips & hyacinths to add color to our lives from Five Green Acres.
This weekend we're hoping to catch a break from the storms and enjoy a warmer market morning. Our friends the Master Gardeners will be back to answer your gardening questions too! Next weekend we'll hope our annual Gear Up for the Garden event, with kids gardening activities, informational gardening hand-outs and a seed swap, all free to enjoy!
With the lovely flowers, tasty food and warm sunshine to enjoy, don't you dare miss a spring market morning!
See you at market!
Beautiful hanging baskets from Emery Horning
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.
Spring things take the center stage this week, but we're gonna indulge a little and give you two fried (or baked fries) versions to play around with. Enjoy!
Baked Asparagus Fries
(From Damn Delicious)
- 1 cup Panko
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 1 pound asparagus, trimmed
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
5. Serve immediately.
(From Forager Chef)
- Eggs-mixed with a touch of water or milk as for scrambled eggs
- Cooking fat, like animal lard, oil, or butter
1. Wash the morels quickly under ice cold running water to clean and then allow to drain on towels. Season the flour with some salt and fresh ground pepper.
2. Toss the morels in flour, then toss them in egg beaten in a little milk, as for scrambled eggs.
3. Now put the morels back in the flour, then straight into the frying pan filled with some cooking oil or fat.
4. Cook until the flour coating is golden brown, if the coating soaks up to much oil and the pan gets dry, put some more oil in.
5. When the morels are golden brown, remove them from the pan and drain off the fat on paper towels, seasoning with the nicest, flaked salt/kosher salt you can find.