Lots of kale options from Shoua Vang
Better by the Week
The transition to the heat and humidity of the oncoming summer isn't exactly the best part of this time of year. We start running our A/Cs, carrying that extra water and look for the shady spots for rest. Yet the market is one place where that transition is full of rewards.
The produce is starting to roll in with new finds coming weekly, like fresh herbs from Urban Gourmet or tasty greens from JenEhr Family Farm.
We also know it means our favorites are closer to arriving. The wet spring has delayed strawberries this year, but we're expecting to see them here in June. In the meantime, you can indulge in the tasty strawberry pie filling (pictured) from Flyte Family Farm and their own berries.
A tasty dessert is best enjoyed after some time working out in the garden. There is still plenty of time to get your veggie, flower and herb starts in and with great selections available from vendors like Emerald Meadows Family Farm & Kopke's Greenhouse, there is nothing holding you back.
A warm market in store for this weekend, so come out early to get the best of it while it's still cool. We may have a long hot summer in front of us, but market mornings will always bring us those rewards.
See you at market!
Savory Accents adding a little flavor with their custom spice mixes
Underground Meats will be absent from the market this Saturday, June 8th.
Daily Vendors: June 8th, 2019
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.
Rhubarb to the left, rhubarb to the right, two great rhubarb recipes to delight. Enjoy!
(From Spend with Pennies)
- 3/4 cup rolled oats
- 3/4 cup brown sugar packed
- 6 tablespoons flour
- 1/2 teaspoon cinnamon
- 6 tablespoons butter
- 1/3 cup coconut optional
1. Preheat oven to 375°F.
2. Wash and rinse rhubarb and cut into 1/2" pieces.
3. Toss rhubarb with flour, sugar, and cinnamon. Place in a 2qt baking dish.
4. In a separate bowl, combine topping ingredients with a fork or pastry blender. Sprinkle over rhubarb mixture.
5. Bake for 35 minutes or until rhubarb is tender and topping is golden.
6. Cool 5-10 minutes before serving. Top with ice cream or cream.
Easy Pickled Rhubarb
(From Girl Versus Dough)
- 1 lb rhubarb stalks, trimmed to fit 2 8-ounce or 4 4-ounce resealable jars
- 1 1/2 cups water
- 3/4 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon salt
1. Tightly arrange rhubarb upright in resealable jars. In medium saucepan, bring water, vinegar, sugar and salt to boil. Cook 1 to 2 minutes, stirring until sugar and salt is dissolved.
2. Pour water-vinegar mixture over rhubarb in jars, leaving about 1/2-inch headspace at top of each jar (there may be leftover water-vinegar mixture). Seal jars. Chill 48 hours in refrigerator. Store in fridge up to 1 month.