At the JenEhr
Market Stand This Week
Roasted Red Peppers
Pieced for Grilling
Backs and Bones for Stock
Chicken Necks - perfect for pets eating raw
6837 Elder Lane
Sun Prairie, WI 53590
Saturday, August 23rd
One Day Tomato Sale
The hoophouses and haygroves are flush with tomatoes - that week every year when they're coming out of our ears. So lets share.
All tomatoes - $2.25 per pound, 30% price reduction - so we can move tomatoes from the farm to your house.
Even better - 40lb boxes of tomatoes for canning and freezing is $40.
It's as simple as that - time to get your summer tomato fix.
Madison Capitol Square
Corner Pickney and East Washington (look left)
7AM - Noon
Looking For Help
School is back in session and our Capitol Square market person is moving back to California. So Farmer Paul needs some help.
If you're interested in working at the Downtown/Capitol Square JenEhr Farmers Market Stand - stop and talk with Farmer Paul tomorrow.
Hours are 6:15AM to 1:15PM every Saturday. Pay is good, benefits (lots of good food) are fabulous.
Saturday - Westside Community Market - Madison
Corner University Ave. and Segoe Rd.
DoT Parking Lot
7AM to 1PM
End Of August
Usually, the end of August seems much more pronounced. But this year's cool summer weather makes the end of August feel like the end of July - nothing special.
EXCEPT - it is. This is when the bounty of the summer comes cascading down. When peppers pop up on the market stand and tomatoes are suddenly in abundance. This is the time when you plan to "put up" all that summer goodness for winter treats. Blanching and freezing broccoli and cauliflower, making pickles - from cucumbers or beets and of course making your family's famous pasta sauce for jars in the pantry or bags in the freezer.
Saturday - West Allis (Milwaukee)
National Ave & 65th St.
1PM to 4PM
Starting Mid May
Radishes that is. This week, Farmer Paul has rustled up some french breakfast radishes - those long slender white tipped radish beauties, with just a little bit of a bite.
These delicate beauties give just enough of a radish flavor to keep the die-hard radish fan satisfied while adding layers of delicate flavors and texture for the radish connisuer (and trust me, the folks at West Allis know their radishes).
French Breakfast radishes are believed to have gotten their name as marketers were known to snack on the radishes with salt and butter mid-morning while they sold their produce. Additionally, radishes were commonly served for breakfast in American colonial times as well as by New York Dutch who enjoyed them along with butter, bread and tea. -
Buttered Radishes w/Poached Egg
1 bunch French Breakfast Radishes
1 tablespoon organic butter
5-6 green onions, sliced
1 teaspoon fresh thyme (rosemary also works well.)
pinch of salt
2 pieces of bread, toasted
- In a skillet, heat butter over medium low heat. Add in green onions and let cook until beginning to soften, 2-3 minutes. Slice radishes in half and add to butter. Also add in thyme and salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.
- While radishes cook, poach eggs. I find I have best luck with this technique. If you don't like runny eggs, this would also be great with scrambled or hardboiled.
- To serve, place toast on a plate, generously cover with radish, and top with poached egg.