"Doesn't that smell amazing?" One of the many great overheard lines at market this past weekend was a sentiment shared by many as the abundance of flowers and fresh herbs made their presence known to passersby.
The wonderfully fresh produce of summer hogs the spotlight this time of year, but we wanted to take some time to acknowledge the accents of flavor and color that make trips to the market worth it.
Whether it's a batch of homemade pesto or a sprig of thyme atop a grilled chicken from Bryant Family Farms, fresh herbs are that something extra that brings out the flavor from our market hauls.
Herb baskets, like the one pictured from Natalie's Garden & Greenhouse, are a great way to harvest as you go, adding flavor to your dishes and color to your home.
Beyond the culinary offerings, market flowers bring more color and life to our tables with spectacularly arranged bouquets from Country Bloomer's Greenhouse and Shoua Vang. For our flower lovers, July is an especially wonderful month with the arrivals of gladiolas and dahlias to the market. Even the early sunflowers are starting to pop in, giving us a preview of the bigger flowers to come.
This weekend we hope to get a chance to bring home something that adds a little extra to your home space and dinner plate. From spicy hot peppers from Savory Accents to bundles of fresh herbs from Urban Gourmet, the market has your flavor needs covered.
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.
Great little birthday beeswax candles from Bonde Bee
Truli Julie Biscotti & Kopke's Greenhouse have finished vending for the 2019 season.
Daily Vendors: Saturday, July 27th
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.
Get that flavor up to the next level this week with two great produce-centered dishes sure to tantalize those taste buds.
Thai Cucumber Salad
(From Rasa Malaysia)
Ingredients: - 1 lb cucumber, cut into pieces - 1/4 teaspoon salt - 1/4 small red onion, sliced - 2 tablespoons chopped roasted peanuts - 1 tablespoon chopped cilantro Dressing: - 2 tablespoons sugar - 2 tablespoons water - 4 tablespoons Thai sweet chili sauce - 1 tablespoon apple cider vinegar
Directions: 1. Add salt to the cucumber, mix well and set aside in the fridge for 10-15 minutes. In the meantime, make the Dressing, by combining all the ingredients in a small sauce pan. Turn on the heat and reduce the Dressing a bit so it's slightly thickened. Let cool. 2. Drain the salt water from the cucumber completely. Toss the cucumber, onion, and mix with the Dressing. Top with the peanut and cilantro, serve immediately.
Shaved Broccoli & Fennel Salad with Goat Cheese
(From Sarah Bolla)
Ingredients: - 3 tablespoons freshly squeezed lemon juice - 1/2 tablespoon white wine vinegar - 1/2 teaspoon honey - 1/2 teaspoon Kosher salt - Freshly ground black pepper - 1/4 cup extra-virgin olive oil - 1 pound broccoli (about 2 heads), stems very thinly sliced lengthwise, florets thinly sliced crosswise - 2 bulbs fennel (about 2 1/2 cups), halved lengthwise, cored and very thinly sliced - 1/4 cup coarsely chopped parsley - Fronds from 1/2 fennel bulb (about 3 tablespoons), coarsely chopped - 6 ounces crumbled goat cheese
Directions: 1. In a large bowl, combine the lemon juice, vinegar, honey, salt and pepper and slowly drizzle in the olive oil while whisking constantly until incorporated.
2. In a large bowl, toss the broccoli and fennel shavings with the parsley and fennel fronds. Pour over the dressing, and toss to coat. Season the salad with salt and pepper, garnish with crumbled goat cheese and serve right away.