Sun Mouse Mini Hostas from County Line Plants & Produce
Just in Time for Solstice
This is one of those rare years where we didn't see strawberries until the third week of June. Like much else this year, the cold wet spring slowed the berries down.
But one bite into that first red beauty last Saturday was enough to make us forget the sluggish spring and fully embrace the summer on our doorstep.
It was a week of firsts last Saturday, with the first strawberries in at several vendors, like Shoua Vang (pictured). We also saw the first sugar snap peas of the season at a few stalls like Sai's Garden. We've included a couple of fun sugar snap pea recipes in the Recipe Corner below this week. Be sure to check those out for a new approach to this early season staple.
Black Earth Valley brought us their first "grown in soil" tomatoes of the 2019 season, and we're looking forward seeing more as the weeks progress.
For those of you looking to plant some herbs, veggies or flowers, you're not too late! Kopke's Greenhouse still has a great selection of starts to pick from and a very helpful staff to guide you in the right direction.
We hope you'll join us this Saturday as we're sure to see some more "firsts" of the year, along with an ever expanding offering of tasty produce, beautiful flowers, farm fresh meats and much more.
See you at market!
Beautiful peony bouquets accented with hosta leaf from Yang Family Produce
West Star Organics has finished vending for the 2019 season.
Daily Vendors: Saturday, June 22nd
Live Jewelry Farm
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.
What sings of the start of summer louder than sugar snap peas? This week we're giving you two easy pea recipes that are sure to please. That's if you don't eat them all fresh of course. Enjoy!
Garlic Sugar Snap Peas
(From The Slender Kitchen)
- 1 lb. sugar snap peas
- 2 tsp. vegetable/coconut oil
- 2 cloves garlic, minced
- 2 tsp. sodium soy sauce
- 1/4 tsp. pepper (more to taste)
Heat a wok or skillet over high heat with the oil. Add the sugar snap peas and garlic. Cook for 3-4 minutes, stirring constantly, until snap peas are tender crisp and just beginning to brown in spots. Toss with soy sauce and pepper.
Pickled Sugar Snap Peas
(Adapted from the Joy of Pickling)
- 1 1/4 cups white distilled vinegar
- 1 1/4 cups cold water
- 1 tablespoon kosher or pickling salt
- 1 tablespoon sugar
- 1 pound sugar snap peas, stems trimmed and strings removed
- 4 garlic cloves, sliced
- 1 or 2 small dried chili peppers, slit lengthwise or a couple pinches dried red pepper flakes
1. In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water.
2. When the vinegar mixture is cool, pack the sugar snaps, garlic and chili peppers or flakes into a 1-quart jar or bowl, and pour the brine over it. Cover with a non-reactive cap, or plastic wrap.
3. Store in fridge, edible after 24 hours, but the longer they sit the more developed the flavor becomes.