At the JenEhr 
Market Stand This Week
Lettuce Mix
Oakleaf Lettuce
Romaine Lettuce
Red Radishes
Summer Squash
Something Special
Green Garlic
Roasted Red Peppers
Tomato Puree


Chicken Breasts
Backs and Bones for Stock
Chicken Necks - perfect for pets eating raw

6837 Elder Lane
Sun Prairie, WI 53590
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Farmers' Markets
Saturday, June 14th

Full Moon Friday

A full moon this Friday the 13th is a rarity according to all the email/facebook/twitter messages.  And while the bright moon is leaking through my bedroom blinds causing me to lose some sleep, I'm just as amazed at the items coming out of the hoophouses and the upcoming strawberries.


Let's start with strawberries - 10 days away is my prediction.  Then we start Upick, and will hopefully have the first of the berries at market next week.  Keep checking the website and strawberry hotline 608/825-9531.


Summer squash and the first of the fennel - yep that's right, summer produce is arriving, new item by new item.  While summer starts it's ascent, the asparagus is finished for the season.

Saturday - Dane County Farmers Market
                        Senior Center
Madison Capitol Square
Corner Pickney and East Washington(look left)

7AM - Noon
Good time Picking
Leaves and All

At JenEhr we grow two different kohlrabi throughout the year.  The late summer, fall and storage kohlrabi are the big crisp and juicy balls, sometimes as big as your head.


In the early summer, we grow a more traditional kohlrabi, Vienna, with smaller bulbs and lots of big leaves.  You'll find these green and purple wonders on our farmers market table this week again.  And while you might be dreaming up recipes for the bulbs, I'm looking at the greens and thinking sautee, braise and even stuffed.  The kohlrabi leaves are perfect sized for dolmas, pigs-in-the-blanket and other favorite stuffed recipes.  Or, a chiffonade cut and sautee with the green garlic for the perfect side dish.


Saturday - Westside Community Market - Madison
Corner University Ave. and Segoe Rd.

DoT Parking Lot


7AM to 1PM

Salad Surprises

In walking the farm with Farmer Paul the other day, we talked about some salad surprises coming up.  In the hoophouse is a beautiful little salad mix with some purslane mixed in and I'm hoping it makes it's way from the growing beds to the market table.  Was talking to a chef the other day who was telling me about a farm that was actually trying to grow the wild purslane - and couldn't get it to grow.  It reminded me of our several year experiment with trying to pasture rabbits and the problem was getting them to breed like rabbits.


Sometimes when we try to cultivate what's wild, the result is opposite what happens in nature, where plants grow because of perfect conditions (soil, fertility, compaction, etc) for that particular edible weed.

Saturday - West Allis (Milwaukee)
National Ave & 65th St.

West Allis

1PM to 4PM 
Starting Mid May

It's Good For You
Recent research found that telling your kids that something is good for them has the opposite affect of what was intended.  That the best method of getting someone to eat something new or in this case vegetables, is to just put it on the table, shut up and eat it yourself.  They did the research on groups of children, but I'm willing to get the same is true with adults convinced they don't like something.
So that's what I've started doing.  When asked, I might start with a generic name, "oh, that's salad" putting it on my plate and commencing to eat.  I might add more descriptors as the meal progresses or if there are questions.  But for now, I'm following the less said advice.  Once my fellow diners feel less pressure, maybe they'll actually find they like it because it tastes good.

Garlicy Swiss Chard

2 tablespoons plus 1 teaspoon olive oil
6 garlic cloves, minced
2 pounds Swiss chard, stems sliced crosswise 1/4 inch thick, leaves sliced into 1/2-inch-wide strips
Salt and pepper
1/8 teaspoon red pepper flakes
1 teaspoon white wine vinegar

 Heat 2 tablespoons oil and garlic in Dutch oven over medium-low heat, stirring occasionally, until garlic is lightly golden, about 3 minutes. Stir in chard, ¼ teaspoon salt, and pepper flakes. Increase heat to high and cook, covered, stirring occasionally, until chard is wilted but still bright green, 2 to 4 minutes.

Uncover and continue to cook, stirring frequently, until liquid evaporates, 4 to 6 minutes. Add vinegar and remaining 1 teaspoon oil and toss to combine. Season with salt and pepper to taste. Serve

WHY THIS RECIPE WORKS:  To avoid watery, overcooked Swiss chard, start cooking the greens in a covered pot just until they wilted down. Then  uncover and continue to cook the greens until the liquid evaporated. Cut the stems smaller than the tender leaves and throw them in the pot at the same time. Plenty of garlic, infused into the olive oil before the chard was added, gave a big hit of flavor, while a splash of vinegar and red pepper flakes added brightness and subtle heat.

Cook's Illustrated