First sweet cherries of the season from Door County Fruit Markets
Hot Peppers & Cool Cucumbers
Cold A/C and dips in the pool may be the best remedies for dealing with this July heatwave. Though even as we try to pass through the thick of it, we can take some relief in knowing that the summer produce is soaking it all up.
Between the tableful of pints of fresh cherry tomatoes from Black Earth Valley, to the array of summer squash in at Urban Gourmet (pictured), it's plain to see this heat isn't going to waste.
The fresh fruit is happy about it too, with the first blueberries of the season arriving last weekend from both Flyte Family Farm & JenEhr Family Farm. We also saw the first sweet cherries of 2019 as Door County Fruit Markets joined us for their first market of the season.
When it's this hot and there's an abundance of tasty fresh produce, we turn to delicious veggie sandwiches as a way to keep the kitchen cool and our stomachs full. Stella's Bakery sandwich loaves, fresh herbs, a slice of McCluskey Brothers Shillelagh Glen Farms cheese, layers of lettuce, tomato and cucumbers, & a dollop of mayo is the recipe for summer satisfaction.
We've got some more hot days coming our way so get out early to market this Saturday before the day heats all the way up. We're glad that Wisco Pop! will be joining us again this weekend, as a cold soda or spritzer is just the ticket after a nice trip to market.
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.
Directions: 1. Heat olive oil in medium non-stick skillet over a medium high heat. Add squash and garlic and cook for a minute or so. Add a quarter cup of water and pop on a lid for 4-5 minutes or until the squash is just tender.. Remove the lid and allow the water to evaporate. 2. Season squash with salt and pepper and toss in the fresh dill. Enjoy!
Blueberry Bell Pepper Salsa
(From Stay at Home Chef)
Ingredients: - 3 cups fresh blueberries - 1 bunch fresh cilantro chopped - 2 jalapeños minced - 1/2 red onion minced - 2 red bell peppers diced small - 1/2 teaspoon salt - 1 lemon juiced
Directions: 1. Pour your blueberries out on a large cutting board. Give them a rough chop. You'll miss plenty of the berries giving you a nice mixture of whole berries vs chopped. Put them in a large bowl. 2. Add in your chopped cilantro, jalapeño, red onion, red bell pepper, salt, and lemon juice. Stir until combined.