Red cabbage beauties from Natalie's Garden & Greenhouse
A Pair of Aces
They say a light frost can make the carrots sweeter. Is there a saying to accompany several inches of snow? We sure could use some uplifting line about now.
Brushing, or shoveling, aside the crazy weather this week, we're still very pumped to have two more markets to share with everyone before we call it a season.
Two weeks is enough time to load up on the fresh produce, like big daikon radishes from Sai's Garden (pictured). It's enough time to buy a crate of the enormous beets from Happy Valley Farm or so much squash from County Line Plants & Produce that you'll be able to skip that next workout.
While we still have two weeks today, this Saturday is your last chance to get your fresh and dried cranberries from Wetherby Cranberry Co, as they can't make it for our last market.
Speaking of last chances, tonight is your last chance to vote for us in Madison Magazine's Best of Madison 2020 poll. You can vote for us as Best Farmers' Market (Other than Dane County Farmer' Market here, in the Food & Drink section.
Two weeks is time enough for Spicy Cheese Bread from Stella's Bakery or one more bag of curds from Farmer Johns' Cheese. So bundle yourself up and come out to celebrate the last two markets with us!
See you at market!
Dried cranberries from Wetherby Cranberry Co.
Country Bloomers Greenhouse, Shoua Vang, Five Green Acres, Urban Gourmet, Door County Fruit Markets & Flyte Family Farm have finished vending for the 2019 season.
Daily Vendors: Saturday, November 2nd
Wetherby Cranberry Company
Please note not all vendors present every week. Please check newsletter for anticipated absences.
What's more comforting than pickles and fries? This week it's carrot & daikon pickles and fried cheese curds. Enjoy!
Do Chua (Easy Carrot & Daikon Radish Pickles)
(From Viet World Kitchen)
- 1 large carrot, peeled and cut into thick matchsticks
- 1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
-1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar
1 cup lukewarm water
1. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.
2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks
Fried Cheese Curds
(From The Gunny Sack)
- 2 lbs cheese curds
- 1 1/2 cups buttermilk
- 1 1/2 cups flour
- 1 tsp baking soda
- 2 tsp garlic salt
- 1 egg
- 1 1/2 quarts oil vegetable, canola or peanut oil
1. Heat oil to 375 degrees. (Use a thermometer and watch carefully)
2. Whisk together buttermilk, flour, baking soda, garlic salt and egg until smooth.
3. Coat several cheese curds with batter.
4. Fry a few at a time, for several seconds, until golden brown.
5. Drain on paper towel.
6. Enjoy while fresh!