At the JenEhr Market Stand This Week
Roasted Red Pepeprs
Leg/Thighs Backs and Bones for Stock
Chicken Necks - perfect for pets eating raw
6837 Elder Lane
Sun Prairie, WI 53590 wisconsingrown.com
Saturday, May 24th
This week, you'll find some surprising greens at the market stands:
We are so happy that all the work and sunshine in the hoophouses is paying off with some of your favorite greens. The kale includes mixed bunches plus the opportunity to purchase individual bunches of green, red and lacinato kale. Voted the "hottest" green for 2014S here's your chance to get an early start.
The spinach is a wonderful surprise. Farmer Paul thought he'd have 10 or 20 pounds for Saturday markets, but instead, there's more. And he wants to share it with you.
Swiss chard is the green with the MOST nutrients. When it's smaller like now, it's perfect in raw salads or as a sandwich wrap. I love it as a cooked green; sauteed, steamed or added to my favorite pasta dish, from spaghetti to lasagana. The stems are edible, I like to add to my rice when it's cooking.
Madison Capitol Square
Corner Pickney and East Washington (look left)
7AM - Noon
Every fall, Farmer Paul threatens to plow up the asparagus bed. Growing asparagus organically requires a lot of extra work (we don't use herbicides to control the weeds) and the yields have not been very great. This year is a bumper crop.
We usually have just enough asparagus for the 50 early spring CSA shares. This year, we not only have enough for the CSA members, but so that our crew can bring some home, I've been freezing for winter use AND enough to bring to market.
Roasted asparagus spears are easy and at our house end up being eaten like candy. And while I can never predict when asparagus will end, it usually doesn't last much longer than the first week of June.
Saturday - Westside Community Market - Madison
Corner University Ave. and Segoe Rd.DoT Parking LotMadisonSaturday7AM to 1PM
The big red radishes you see on the market table are only part of the story. This time of year, and especially this cold wet spring, the greens on the radish greens are perfect for eating.
Yep, you read that correctly. Those spring tender radish greens are great in salads or added to your sauteed greens. Later in the summer, the greens get thick and hairy and less appetizing. But now, they are the perfect addition to your salad, stock pot or sautee pan.
Saturday - West Allis (Milwaukee)
National Ave & 65th St.West AllisSaturday1PM to 4PM Starting Mid May
Yep, you read that correctly. Finally, after being away from Milwaukee, you'll find us back at the West Allis Farmers Market next Saturday - June 7th.
And while the vast majority of the farmers will have plants, plants and more plants - you'll find none of that at the JenEhr stand.
We'll have food, real food and more of it. Come find your favorite salad greens, bright red globe radishes and your favorite mix of carrots. We're back next week - so hang on.
Radish Greens Soup
2 tablespoons olive oil Greens from 2 bunches of very fresh radishes, coarsely chopped 3 green onions, thinly sliced 2 medium potatoes, thinly sliced 3 cups vegetable or chicken broth ½ cup cream (optional) Salt and pepper to taste Radishes and chives for garnish
Heat the oil in a saucepan. Add the greens, onions, and potatoes. Toss until leaves wilt. Add 2½ cups broth. Cover, simmer over low heat until potatoes are soft, about 15 minutes. Put soup in a blender or food processor and puree until smooth. Return to pan and stir in remaining broth until the soup reaches the desired consistency. Add cream if desired. Season with salt and pepper. Heat soup and ladle into bowls. Garnish with thin slices of radish or chives. Enjoy!