Firstly, a "Happy 4th of July!" to everyone out there in the market community. We hope you all have a chance today to enjoy some tasty summer eats and time with family and loved ones.
We're grateful to have this day where we can press pause on the daily grind and take some time to appreciate our wealth of good food here in the US.
From the simple crisp snap of peas from Live Jewelry Farm (pictured) to an elegant dish of ParKelm Farm lamb chops (recipe below), we're very lucky to have such an array of offerings brought to us each week by our hard working farmers & food vendors.
On a day where we celebrate all the wonderful things this country has to offer, it's notable that the appreciation of good food universally brings us together. Seeing market goers offer up a ripe raspberry from Shoua Vang to others enjoying the music on Saturday mornings is an embodiment of that same spirit.
Being grateful for what we have puts us in mind to share that bounty with others. For the last five market seasons the Westside Community Market has been fortunate to participate in the Double Dollars program. For those of you unfamiliar, the Double Dollars program, facilitated by the Community Action Coalition for South Central Wisconsin, helps our FoodShare customers get the most out of their market shopping experience by having the chance to bring home more of those fresh, tasty & nutritious market offerings we all love. Give a watch to this short video to see what the Double Dollars program does for our FoodShare customers: Why Is Double Dollars Important to you? - Video
This season, the Double Dollars program needs your support! The funding for the program is only slated to last till the end of August. For any of you able to help, even small donations can extend this program to give all our shoppers access to fresh produce through the end of the market season. Please consider making a donation and sharing what we've all come to love the market for, fresh and delicious food from Wisconsin farmers and food crafters. The link to donate to the campaign is located here: Make a Donation to Double Dollars Today!
We so grateful for your support of the market and to all in our market community, we wish you a wonderful holiday weekend.
See you at market!
Ben Zimmerman Market Manager
Honey Bee Bakery has your gluten-free bakery fix with their No gluten Raspberry Bars
Truli Julie Biscotti will be absent from the market Saturday, July 6th.
Chris & Lori's Bakehouse will be absent from the market Saturday, July 13th.
Kopke's Greenhouse has finished vending for the 2019 season.
Daily Vendors: Saturday, July 6th
Wisco Pop! Live Jewelry Farm 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.
A couple of tasty numbers to get you through the next week. Keep that grill going for charred lamb chops and freshen up your next pasta dish with garlic scape & mint pesto. Enjoy!
Garlic Scape & Mint Pesto
(Adapted from Bite by Michelle)
Ingredients: -10 large garlic scapes - ½ cup fresh mint leaves, packed tight - ¼ cup pine nuts, walnuts or pistachios - ¼ cup Parmigiano-Reggiano, finely grated or nutritional yeast for vegan version - Sea salt and freshly ground black pepper - 1/3 cup extra-virgin olive oil
Directions: 1. Place garlic scapes and mint leaves in the bowl of your food processor. 2. Whiz until the mixture is well chopped. 3. Add nuts and process again until nuts are finely chopped. 4. With the motor running, slowly pour the oil through the feed tube. 5. Season the pesto with sea salt and pepper, to taste. 6. Scrape pesto into a small container and stir in grated parmesan/nutritional yeast.
Charred Lamb Chops with Fennel & Orange Salad
(From Madeline Shaw)
Ingredients: - 4 lamb chops - 1 tsp of chopped fresh thyme - Sea salt and pepper - 1 fennel, thinly sliced - Olive oil - 1 orange, sliced - 1/2 pint of cherry tomatoes, halved DRESSING - 1 tsp of mustard - 1 tbsp. of olive oil - 1 tsp of apple cider vinegar
Directions: 1. Rub the lamb in the thyme, a pinch of sea salt and pepper. 2. Heat a griddle pan to a medium heat. Brush the fennel slices with some olive oil and season with salt. Place on the griddle pan and griddle for 4 minutes each side until cooked through. Repeat with the rest. 3. Brush the chops with olive oil and place on the griddle pan and cook for 4 minutes each side or to your liking. 4. Mix the dressing together. Place the fennel, tomato and orange in layers, top with the lamb chops and drizzle the dressing over the top.