Market Update - August 9, 2014

Farmers' Markets

Saturday, August 9th 

Blenders

Last week Chef Shel demonstrated some great pestos using the greens and purslane from the farm.  The recipe is below.  The pesto recipes and tastings started a discussion between many of us - how to best use the blender, vita mix, food processor, etc.  After talking with one customer, I got back into the habit of a warm glass of water and 10 ounces of fruit and greens smoothie for breakfast.  One friend and I are scheduling lunch so we can talk about how to best use our Vita Mix machines for more than smoothies.  I pulled out the food processor, starting to make some chunky spreads and toppings, such as beets and even a cauliflower (gluten, starch free) puree instead of mashed potatoes. We're looking for ideas, suggestions and some ideas (new or old) for using those very useful but often under-utilized kitchen appliances.

Saturday - Dane County Farmers Market                         Senior Center

Madison Capitol Square

Corner Pickney and East Washington (look left)

7AM - Noon

Lots of Choices

What a great place to live - Madison.  And the farmers market at the Capitol Square offers so many choices; it's often difficult in deciding where to stop, does looking indicate buying, can I ask questions and not buy - a handful of nuanced questions.

We love to answer your questions.  We love when you tell us stories about your food choices and meals.  We love when you talk about what you bought at other stands, so we can hear about what others have, including any flavor differences.

We do think we do a great job of raising high quality, nutritious and delicious produce and pastured chickens.  We're so happy that you choose to do your grocery shopping at the market.  And we're honored when you trust Farmer Paul with your daily meals and special feasts.

Saturday - Westside Community Market - Madison

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

Tomatoes

Five years ago, we stopped growing tomatoes outside.  JenEhr went to the bank and borrowed money to make an investment in growing better tasting more reliable tomatoes.  The 2.1 acres of covered growing along with our five hoophouses allow us to grow tomatoes that are more protected from skin cracking rains, control the water the plant receives so flavor is amplified.  We can add more heat units in these covered structures, which in a year like this is pivotal between having tomatoes or not.  But heat adds flavor and nutrients to tomatoes.

And all of these tomatoes are grown in actual Sun Prairie otter and sable (types) soil.  We think it makes a difference.  The slicers are perfect for your BLT sandwiches.  And the mixed cherry tomato pints - buy two because they really are the perfect walk around the market treat.

Saturday - West Allis (Milwaukee)

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

Carrots

Carrots originated in Afganistan and were indigenous root plants of varied colors.  The Dutch got a hold of the carrots and bred in more orange and less color.  Which is why we see predominately orange carrots.

But not at JenEhr, where carrots are full of color, nutrients and flavor.  For most, the colored carrots just taste like carrots.  But there are subtle flavor differences between the carrots.  And those flavor differences become more pronounced when roasted.

Raw in salad or coleslaw, roasted with bits or bacon or crunched on whole as a snack - keep a bunch in the refrigerator as a snack or for those  presupper "I'm hungry and can't wait" pleas from kids and spouses.

Vegetable Bin Pesto

Last week Chef Shel demonstrated some great pestos using the greens and purslane from the farm.  The recipe is below.  The pesto recipes and tastings started a discussion between many of us - how to best use the blender, vita mix, food processor, etc.  After talking with one customer, I got back into the habit of a warm glass of water and 10 ounces of fruit and greens smoothie for breakfast.  One friend and I are scheduling lunch so we can talk about how to best use our Vita Mix machines for more than smoothies.  I pulled out the food processor, starting to make some chunky spreads and toppings, such as beets and even a cauliflower (gluten, starch free) puree instead of mashed potatoes. We're looking for ideas, suggestions and some ideas (new or old) for using those very useful but often under-utilized kitchen appliances.