Welcome to our newest vendor, Wisco Pop!
Flower(s) to the People
Six weeks into the 2019 season we can surely say that things are in full bloom down at the Westside Community Market!
This past Saturday was the fullest and busiest market yet and nice sunny day helped make it that way.
We had great turnout for our Gear Up for the Garden event, with many young market goers taking home a little sunflower or bean plant for the growing season.
We were happy to have back Lor Farm with their beautiful tulips (pictured), both in single stem and bouquet options. We also welcomed one of our new vendors of the 2019 season, Wisco Pop! with their refreshing and flavorful gourmet sodas and sparkling waters.
The last of the flower baskets from another new in 2019 vendor, Emery Horning, found many a home to brighten up in the coming months. A big thank you to Emery and his crew for joining us this spring session. We hope to see them again next season.
This weekend marks the first of five markets in June and we get several special things to kick things off with. For one thing, we'll be treated to the first visit from the Science is Fun crew, from 9:00am - noon, with engaging and free science demos for the learning mind of any age. Next, the Double Dollars program returns this weekend, allowing FoodShare shoppers to get up to $25 matched each week. Last, and certainly not least, our friends the Master Gardeners will be on hand this weekend to answer all your garden questions.
With all that plus the best selection of Wisconsin produce, plants and more, why would you want to miss it?
See you at market!
Lots of fun to be had last weekend with music from the Market Ramblers
& our annual Gear Up for the Garden event.
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 counting our clucky stars for these tasty chicken recipes in this week's Recipe Corner. Both utilize some of the great greens and herbs available this time of year and are seasoned to please. Enjoy!
Spinach Stuffed Chicken Breast
(From That Low Carb Life)
- 4 chicken breasts
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon paprika
- 1 teaspoon salt, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 ounces cream cheese, softened
- ¼ cup grated Parmesan
- 2 tablespoons mayonnaise
- 1 ½ cups chopped fresh spinach
- 1 teaspoon garlic, minced
- ½ teaspoon red pepper flakes
Preheat oven to 375 degrees.
Place the chicken breasts on a cutting board and drizzle with oil.
Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
Spoon the spinach mixture into each chicken breast evenly.
Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25 minutes or until chicken is cooked through.
Garlic & Chive Chicken Wings
(From At a Fork in the Road)
- 2 pounds chicken wings
- 4 tablespoons olive oil
- 4 tablespoons of butter
- 2 tablespoon of freshly minced garlic
- 3 tablespoons chives
- 3 tablespoons of chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup of Parmesan cheese
- Additional cheese, chives and fresh parsley for garnish
Fill the bottom of a large steamer pot with about 2 inches of water and place the steamer basket into the pot and add the wings. Steam wings for about 10 minutes, stirring a few times to redistribute the wings. Once done, remove from the pot and spread out on a cookie sheet lined with parchment paper and refrigerate for a few hours. If you want to do them ahead, just place into a container and refrigerate until needed and then place onto the parchment paper lined cookie sheet.
Preheat oven to 400°F and place cookie sheet with the wings into the oven for 20 minutes. After 20 minutes remove the tray from the oven and turn the wings. Return to the oven for another 20 – 25 minutes until the wings look crispy and lightly browned. Don’t overcook as you will dry them out. If you feel your wings are not crisping up, you can put the broiler on but watch them constantly as it doesn’t take much to burn them.
While you wait for the wings to bake, saute the garlic in the butter for a minute. Add the olive oil and most of the chives, parsley, salt, and pepper, saving some of the chives and parsley for the garnish. Set aside.
Remove the wings from the oven and place in a bowl large enough to toss them with the garlic and chive mixture. Pour the sauce over the wings and toss well to coat. Sprinkle with half the Parmesan cheese and toss again. Arrange on a platter and sprinkle with remaining Parmesan cheese, chives and parsley. Serve immediately.