Market Info - May 24, 2014

Farmers' Markets

Saturday, May 24th

Changing Taste

When we first started farming, eggplant was one of the items we tried growing - and it grew fairly well.  But I was never quite sure what to do with it, nor too sure I liked the taste.  I played with different recipes, I tried it when we went out to eat and the farm chefs always used it in dishes to much crew acclaim.  But it was never on my top ten list.  This went on for years, then I realized making supper last night, when I pulled out a frozen bag of ratatouille, that my tastes had changed.  That I really liked the eggplant in the dish, served with turkey steaks over elbow macaroni.

It is the same story many of our tell us, whether as a CSA member or farmers market regular.  I used to hate beets, until . . .; Never touched radishes, let alone the greens until . . .; Mustard greens sat in the refrigerator  turning to silage, until . . .

I think it's about continuing to try new tastes, new recipes and new ideas.  I think it's about learning to eat locally raised produce.  I think it's about better tasting organic food.  It might even be about getting rid of all the artificial flavors on our palette so that real flavor can come through.

Saturday - Dane County Farmers Market                         Senior Center

Madison Capitol Square

Corner Pickney and East Washington (look left)

7AM - Noon

Weekend Lettuce

The weather this Memorial Day weekend looks perfect for your family picnic gatherings and post parade celebrations.  I can't think of a better dish on the slatted picnic table than a big lettuce salad.  Whether its oakleaf, leaf or romaine lettuce, red or green or the salad mix with five different lettuces - a big bowl of salad will start the meal off right.  Thinly slice some radishes atop, add a little roasted or blanched asparagus, with a roasted pepper dressing - the belle of the picnic ball.

Saturday - Westside Community Market - Madison

Corner University Ave. and Segoe Rd.DoT Parking LotMadisonSaturday7AM to 1PM

Cross Pollination

The people who staff the JenEhr Farmers Market stands are truly an incredibly talented group.  Sarah O started with the farm as an intern the summer before she married and started her family.  And her recipe and cooking ideas and vegetable knowledge will allow any level cook put together meals that nourish and delight.

This week, West Allis Bryan comes to the Westside Market, where the cross pollination of ideas benefits those stopping at the stand.  Bryan is our West Allis Market guy, and after hearing all the good talk about Sarah O and the Westside Market, a trip was planned.  So stop by and let these two very talented JenEhrians help you eat right.

Saturday - West Allis (Milwaukee)

National Ave & 65th St.West AllisSaturday1PM to 4PM  Starting Mid May

Late May

Can't make it to West Allis this week - stole Bryan for the Westside Madison Market.

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. 

Ham & Asparagus Quiche

 SERVES 8

8 asparagus spears, cut on the bias into 1/2-inch pieces (about 1 cup)

2 large eggs

2 large egg yolks

¾ cup whole milk

¾ cup heavy cream

½ teaspoon table salt

½ teaspoon ground white pepper

pinch fresh grated nutmeg

4 ounces deli-style baked ham, cut into 1/4-inch dice

19- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes

1. Adjust oven rack to center position and heat oven to 375 degrees. Blanch asparagus in 1 quart salted boiling water until crisp-tender, about 2 minutes. Meanwhile, whisk all remaining ingredients except ham in medium bowl.

    

   2. Spread asparagus and ham evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.