Last Saturday marked the 10th week of our 30 week season of the farmers' market. We'll be having a lot to look forward to as we enter the summer session, but our final market of the spring was one for the books.
From piles of strawberries & peas to the mountain of broccoli from JenEhr Family Farm (pictured), we got a good taste of all the fresh produce that is coming our way over the next few months.
Of course the good market finds aren't all from growing fields. Stella's Bakerytreated us to some of their delicious Olive Rosemary Ciabatta loaves, a perfect way to jazz up those summer sammies. Dreamfarm offered their amazing Queso Fresco from organic Jersey cow milk, while Pecatonica Valley Farm kept us going throughout the day with their great selection of beef snack sticks.
As we do move on into the heat of the summer, we hope you'll be loading up this weekend to get ready for those 4th of July cookouts coming your way next Thursday. We've got your grill needs down with great beef from Highland Spring Farm or jumbo dogs from McCluskey Brothers' Shillelagh Glen Farms. Don's Producehas the first new potatoes of the season in, just in time for your homemade potato salad.
Science is Fun will return again this Saturday, along with our friends, the Master Gardeners. It is supposed to be another warm one this Saturday, so be sure to dress appropriately and remember we've always got free water up at the Information Tent. From snow and parkas, to sweat and sunscreen. That's Wisconsin for you.
See you at market!
Ben Zimmerman Market Manager
Jason & Tasha Bynum of Urban Gourmet with their beautiful display just before market opens
West Star Organics & Kopke's Greenhouse have finished vending for the 2019 season.
Daily Vendors: Saturday, June 29th
Live Jewelry Farm Meadowlark Organics Open Kettle Farms
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.
All this heat and all these strawberries mean two things... 1. It's too hot to can jam, freezer jam it is then. 2. Making jam is hard work, treat yourself with a strawberry cocktail. Enjoy!
Strawberry Mint Mojito
(From Laylita's Recipes)
Ingredients: - 1lb of strawberries, washed and stemmed - ½ cup fresh lime juice, from 4-5 limes - 1 cup sugar cane juice (guarapo) - or ½ cup simple syrup, adjust to taste - 4 to 8 ounces of mint leaves with stems, depending on how minty you want your mojitos ~ 2 cups of chilled sparkling water or club soda, adjust more or less based on your preference - 1 to 1 ½ cups of rum, adjust to taste - Ice
Directions: 1. Place the strawberries, lime juice, sweetener, and a few mint leaves in a blender or food processor. Blend until you have a smooth puree. It should yield 3 ½ to 4 cups. 2. Muddle most of the remaining mint stems/leaves (save a few for garnishing), then add the strawberry puree and the rum. 3. Next add ice and the sparkling water, mix well. Taste and add more rum – or sparkling water/simple syrup. 4. Garnish with the rest of the mint leaves, strawberry slices, and lime slices. 5. To serve in individual glasses, moisten the rims with a slice of lime and garnish the rims with sugar. You can add ice cubes, mint leaves, strawberry slices, and limes slices to the individual glasses.
Low Sugar Strawberry Freezer Jam
(From Real Life Dinner)
Ingredients: - 2 lbs of strawberries (4 pints), washed & stemmed - 1 box Sure Jell Less or No Sugar Recipes Fruit Pectin - 3 cups granulated sugar - 1 cup water - 3 to 4 pint jars (or enough for 6-7 cups jam), wash & boil for 5 minutes to clean
Directions: 1. Mash or chop them in a food processor until they are the consistency you desire. This should be approx 4 cups of smashed or chopped berries. 2. Exactly measure three cups of sugar into a large sauce pan. Add the box of Sure-Jell Less or No Sugar Recipes Fruit Pectin and stir well until thoroughly mixed. 3. Add one cup of water and stir and bring to a boil over medium high heat, stirring constantly. 4. Boil for 1 minute stirring constantly, remove from heat and quickly stir in the smashed berries (all four cups at once) 5. Stir until thoroughly mixed. Quickly pour into prepared jars making sure to leave at least ½ inch of space at top of container to allow for expansion during freezing. Let jars sit without lids until completely cooled. Once cooled clean tops and add lids, then allow jars or containers to sit out for 24 hours before freezing the jam. Jam can be kept in refrigerator for up to 3 weeks or frozen for up to 1 year.