Something Good to Eat
As you walk around the markets this Saturday, you'll see pastries and breads, cheese of all sorts and enough bedding plants to populate have the gardens in the county. But at the JenEhr market stand you'll find food - grown in the ground, raised on our farm food. Greens that will make your digestive tract giggle with delight, you taste buds yell with satisfaction and your nutrient gathering vital organs groan with content as they all load up on the first greens of the season. We do grow lots of bedding plants, sometimes called starts. But we grow those for our own planting use - the little babies that will be transplanted into the fields to grow heads of broccoli, plumb tomatoes and mouthwatering cucumbers. For you - we grow food, sustenance for your body and soul. Start your produce shopping with JenEhr first.
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Madison Capitol Square
Corner Pinckney and East Washington (look left)
7AM - Noon
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Sample Them All
This is the week to throw out all that California lettuce and salad greens in your refrigerator (OK, maybe you just eat them up by Saturday). Then come on down and create your salad basket.
Small bunches of bekana and turnip greens combined with bags of baby arugula, mizuna and that most astounding mix of mustards make for a great mix and match fiesta.
Something special in the Quelita Pequenas (Lambs Quarters) with a great crunch texture, beautifully shaped leaves and sweet flavor. These babies are loaded with nutrients (100% of your RDA vitamin C allowance). More nutritional information can be Click
HERE for more information about this common super food.
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Saturday - Westside Community Market - Madison
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Corner University Ave. and Segoe Rd.DoT Parking Lot Madison Saturday 7AM to 1PM
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What's Up Doc?
You know you'll find spinach and lots of greens at the market stand this week. But you'll also find the fabulous JenEhr carrots - in three colors (orange, purple and white). Because Sun Prairie soils are heavier prairie soils, they hold on to lots of nutrients - nutrients and flavors that you'll taste in the carrots.
Farmer Paul has been checking these cold stored carrots every week all winter long, moving pallets to warmer spots in the cooler during the polar vortex, sorting dinged ones, composting the bad, all in an effort to have the best carrots available for you.
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Saturday - West Allis (Milwaukee)
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National Ave & 65th St. West Allis Saturday 1PM to 4PM Starting Mid May
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Mid to Late May
We spent each Saturday at the wonderful Domes during the winter. Now, we're having a bit of Milwaukee withdraw. Look for us at our regular market spot at the West Allis Market sometime mid to late May.
In the meantime, you can still sign up for the 2014 JenEhr CSA share, with convenient pick up locations at the West Allis Market on Saturdays, Metcalfe Sentry in Tosa on Thursday and at the Good Harvest Market store in Pewaukee on Thursdays.
Or until them, we'd love to have you come visit us at the Madison Markets. We can point you to the best spots for coffee, pastry, lunch and a good stiff drink.
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Lambsquarters Breakfast Ramekin
serves 2
- 1/2 bunch lambsquarters (or ~1/4lb other cookable greens)
- 1 medium onion
- 2 eggs
- 1 tb butter
- 1 tb white wine vinegar
- 1/4 cup water
- 2 tbs grated parmesan cheese
- salt & pepper to taste
Preheat oven to 350º if using a large oven, hold off if using the toaster oven.
Pull the leaves from the stems of all lambsquarters and wash in a colander. Chop the onion and sauté in butter over medium heat until translucent, 5 minutes. Add vinegar, water and the lambsquarters leaves, cover and turn heat down to low, wilt the leaves 5 minutes. uncover and sauté until lambsquarters are sufficiently wilted and liquid is cooked down.
Place a scoop of the sauté mix into 2 ramekin dishes, crack an egg over each, sprinkle parmesan over the top and bake 20 minutes at 350º, or shorter if you prefer soft-cooked eggs.
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