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Keep on Growing

May 23, 2019

 A tasty snack time awaits with two packs of Truli Julie Biscotti

Keep on Growing


The buzz of lawnmowers, the crystal blue sky and the wafting odor of a backyard grill are all signs that the time of summer is just around the corner. Once we pass the threshold of Memorial Day weekend, there's no going back.  

Even as the spring has dragged on, the signs of summer have been inching closer over the last few weeks. Last weekend we welcomed back Shoua Vang with the first green garlic of the season, perfect for the stuffed burger featured in this week's Recipe Corner below. 

Another sign has been the trays of vegetable starts from growers like West Star Organics, Emerald Meadows Family Farm & Blue Moon Community Farm ready to bring some flavor to your garden space. 

 
Country Bloomers Greenhouse (pictured) has your ornamental planting needs covered with a wide selection sure to color up your yard. 

As you plan & plant out your growing spaces, stop by our annual Gear Up for the Garden event, with kids gardening activities, informational gardening hand-outs and a seed swap. These free offerings are a great way to get the kids involved in the growing season and to get yourself some free seeds too!

We hope you'll get a chance to relax this weekend and spend some time with friends and family. The iconic Memorial Day cookout starts with a shopping trip to the market for the best selection of grill necessities. Pecatonica Valley Farm, Highland Spring Farm and others have you covered with an array of meat, while Farmer Johns' Cheese has the cheddar you're after to top those burgers.  

Here's wishing you all a wonderful Memorial Day weekend, and one that starts with a happy trip to market. That pleasure is one we won't take for granted, for we know the sacrifice made by others has given us that privilege. As we cherish this time of year, we say our thanks to the service men and women for whom we owe such an honor. 

See you at market!

Ben Zimmerman
Market Manager

 Massive miche halves from Madison Sourdough

 

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.

Recipe Corner


Who's ready to get that grill going this weekend? We've got two tasty grill recipes to bring some extra flavor to your cookout. Enjoy!
 

Giant Burger Stuffed with Green Garlic and Herbs

(From Thyme for Cooking)

Ingredients:
- 12oz ground beef (mince)
- 3 green garlic, sliced, including green tops
- 3 tbs fresh, snipped chives
- 3 tbs fresh oregano leaves, pulled off stem
- 2oz feta, crumbled
- 2 tsp olive oil
- If cooking on the barbecue: wire grill-basket or a mesh grill pan
- If cooking in the oven: baking sheet

Directions:
1. Sauté green garlic in olive oil until tender. Remove and set aside.
2. Oil grill basket, mesh pan or baking sheet.
3. Divide beef in half.  On plates or waxed paper pat each half into a thin patty, 8 or 9 inches in diameter.
4. Spread green garlic, herbs, and feta, over 1 patty to within 1/2 inch of edge.
5. Flatten the second patty a bit more and carefully put it on top and work the edges together with your fingers to seal. Slide or tip it on to the grill basket and close basket.  If you don’t use a basket you’ll need a plate or baking sheet to help turn it.
6. If using the barbecue, grill for 8 – 10 minutes over medium-high heat, carefully turn and grill another 8 – 10 or until done.
7. If using oven, bake at 400F for 30 – 35 minutes or until done.
Remove to platter, cut into wedges and serve.

 
Grilled Turnips with Dill Olive Oil

(From Naturally Ella)

Ingredients:
Turnips
- 1 large turnip, cubed
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Dill Oil
- 2 teaspoons minced fresh dill
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt

Directions:
If using wood skewers, soak in water for at least an hour before using.
To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper.
Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.
To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and serve while still hot.

 

 

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© 2017 by Ben Zimmerman. Created with Wix.com

 

P.O. Box 5115

Madison WI 53705

manager.wcm@gmail.com

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Tel: 608-628-8879