Market Update June 21st

Farmers' Markets

Saturday, June 21st

Calm Before the Storm - DONE

There's this three to seven day period before things break open at the farm.  It's the time just as strawberries are ripening, summer squash is coming on in the Haygroves and cucumbers begin their domination.  The past week has been that calm, with wet stormy weather moving the crews under the tunnels for work.  And now - BOOM the calm is done and we are in the marathon.

Tuesday, June 24th, strawberry Upick begins - 9AM to 3PM.  Days are Tuesday, Thursday and Sunday, 9AM to 3PM.  But fret yea not about the wait until Tuesday, because this Saturday all of our markets will have sweet JenEhr strawberries.  Plus a cornucopia of great tasting produce.  Stop at our Madison and West Allis (Milwaukee) market stands and partake in the storm!

Saturday - Dane County Farmers Market                         Senior Center

Madison Capitol Square

Corner Pickney and East Washington (look left)

7AM - Noon

Strawberries

I dropped some produce off at a grocery store the other day.  While there, a local strawberry grower brought in eight flats of his big red succulent looking strawberries.  The produce manager suggested I sample and so I did.  After a smell and sample, I asked the still standing there grower if these were his "honeoyes", a variety with a distinct tartness and dryness on the upper palate.  Yep he said.  Once he left, I gave a sample of a JenEhr honeoye to the produce manager.  Feeling a little sheepish that the berry wasn't as big and red as the one I'd just sampled.

The produce manager's response (off the record he said) was that the JenEhr berry had a much deeper better flavor.  The difference is soil of course, but the real difference is flavor is that as an organic farm, we feed the soil, have eliminated ALL petrochemical based fertilizers and pesticides from our entire farm.  The result is a better tasting strawberry.  Come try for yourself at market this Saturday.

Saturday - Westside Community Market - Madison

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

Cucumber Delight

While it seems that the strawberries get all the attention this time of year, younger sibling cucumber begs not to be ignored. 

These long English cucumbers have really thin skins, which means you don't need to peel them.  They are seedless, which means no need to scoop out the center and they are burpless - so that the only time you'll taste the cucumber is once.

These cucumbers are grown in our hoophouse (named Daphane for Isaac's favorite Scooby Doo female lead), trellised 12 feet into the air.  The trellising allows the cucumbers to grow up, taking less space and allowing fruit to dangle down, growing straight.  There's room for more than just the strawberries at JenEhr and the cucumbers are just part of this fruity duet.

Saturday - West Allis (Milwaukee)

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

Trifecta

I'm tempted to call the third fruit in this week's trifecta California Chrome just because of the beautiful golden color and sleek lines.  Instead, I'll stick with the more traditional naming - zephyr, green zucchini and yellow summer squash to label these beautiful summer flavors.

The philosophy at JenEhr is to use our under cover growing to maximize flavor, texture and color - grow it early, grow it well and then plow it up.  Summer squash is one those sweet nutty summer items we like to grow early, maximize that early sun and heat undercover.

If you favorite dish is sauteed summer squash with red peppers, we've got both, including roasted red peppers.  It's time to get your summer on this longest day of the year.

Zucchini Oven Chips

• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray

1. Preheat oven to 425°.  
2.  Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.