Market Update July 4th

Farmers' Markets

Saturday, July 4th

Final Strawberry Week

Slightly more than two intense weeks of wonderful strawberry picking.  And this Sunday we conclude the U-Pick at the farm

                Sunday, 9AM to Noon.

It's a gleaning.  The dictionary lists a historical defination - 

gather (leftover grain or other produce) after a harvest.  The story of Ruth in the Old Testament always comes to mind as well as a memory from my teenage years when my FFA chapter hand gleaned through harvested corn fields for the ears left behind as part of a fund raiser for Camp Courage.

At JenEhr this Sunday, the gleaning is to pick the last of the strawberries - most are small and sweet, but you'll still find larger hidden treasures.  You won't restrained to a row, you can skip and hop across the nearly two acres, looking for the best berries. And to incentivize you to come out, the Upick price is $2.50 per pound (reduced from $3).

Saturday - Dane County Farmers Market                         Senior Center

Madison Capitol Square

Corner Pickney and East Washington (look left)

7AM - Noon

Videos

This year, we've been so blessed to have videographer Matt Silbernagel on the farm every week to document various aspects of the farm with his camera.  Matt walks around getting great shots of what's happening at the farm as well as talking to folks - from staff to strawberry pickers. 

Each week you'll find two new videos from Matt's expedition at the JenEhr website - www.wisconsingrown.com

Matt's videos, this Friday morning update and the website are great resources for what's happening at JenEhr.  Plus a new web feature includes the opportunity to purchase produce in bulk as it becomes available.  Check out what's happening at the farm - plus come see us at the market.

Saturday - Westside Community Market - Madison

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

July 4th Weekend

This second weekend of July 4th celebration offers another opportunity to shop farmers market for some delicious meals.  And this week you'll find the first first of the tomatoes along with the last of the strawberries.

Less than a dozen of the pints of cherry tomatoes and a couple cases of the big red round slicing tomatoes make for a perfect picnic sandwich.  The other day, it was a chicken sandwich on a thinly sliced whole grain bread, slather of homemade garlic mayo and two thick slices of juicy ripe tomatoes.

JenEhr grows our tomatoes in a covered hoophouse in the ground.  They taste big and rich from the flavors that the soil translocates through the stems and leaves into the fruit.  And this is just the beginning.  These sweet tomatoes get just the right amount of water and all the heat they crave making them perfect for sandwiches, salads or to eat like an apple.

Saturday - West Allis (Milwaukee)

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

Grill Baby Grill 

What a great reason to get out the grill - a little extra time to experiment with the fire tool on the back deck, at the park or set up and ready to go at American Players Theater.

Grilling takes time - time to play and experiment.  Time to figure out the right temperatures, the right sauces and just enough time to drink a beer or two while fiddling and flipping.

Here are my suggestions:

Whole grilled beer can chicken

Summer Squash kebob

Baby Carrots whole

Aluminium

Beer Can Chicken

• Total Time:1 hr 35 min; Prep:10 min Inactive: 10 min Cook:  1 hr 15 min 1 (4-5 pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Remove neck and giblets from chicken (save to add to stock bones). Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
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