Join Northside Farmers Market on Facebook! click here

Celebrate Mom at the Market!
Article by Chris Moore
Photo by Cathy Perry

As some of you may have noticed, your Northside Farmers Market has physically expanded. It was necessary to move to allow for the over 48 (!) stalls we expect during peak season (Including an orchard! More on that later).

Next market we will have eggs, mushrooms, over-wintered spinach (delicious!), onions, fresh cheese, fresh bread, hot food, plants for your garden, and much more!

This week at the market we celebrate Mothers. While celebrating Mother Earth by buying locally produced foods, celebrate your Mom too! After treating her to a fresh cup of coffee, the kids can choose a special flower or a plant for her garden, fresh from the market!

What an Opening!
Photo and Article by Chris Moore

The first market of the season was a great success! Thanks to the hundreds of shoppers that came to enjoy fresh veggies, locally made products, and fresh baked goods. Last week we had 37 stalls filled!

In case you missed it, last week we celebrated Cinco de Mayo. As seen in the photo above, the kids even got to try their hand at breaking open a piñata!

Rhubarb Chutney
Recipe by Angela Trentadue

Wanna do something a little different with some of that rhubarb? This makes a lively condiment for chicken, pork, tofu, fish, even simple roasted sweet potatoes.

Ingredients

2 tbs vegetable oil
1 small onion, diced
1 clove garlic, minced
1 tbs fresh grated ginger root
1 tbs ground turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground cardamom
splash of rice wine vinegar
2 c chopped fresh rhubarb
1/4 c sugar
1/2 c golden raisins

Directions
Heat oil in heavy saucepan over medium heat. Add onion and sauté. As the onion becomes tender and starts to get translucent, stir in the garlic and ginger. Stir well and allow to cook until the onions are very soft and the garlic and ginger have melted in.

Add the spices to the pan and stir to incorporate evenly within the onion mixture. Let this cook for just a few seconds, allowing the pan to dry up just a bit.

Directions, continued

Add a splash of rice wine vinegar just to lubricate to aromatic mix into a paste and then stir in the rhubarb, sugar and raisins, mixing well. Cook about 20 minutes, stirring occasionally to encourage the sugar to melt.

If necessary, add some water, a couple tablespoons at a time, to get it to the consistency you prefer. The rhubarb should be mostly broken down, the raisins plump and the mixture slightly thickened.

This can be served warm, or chilled. It will be better as it sits and should keep for 3-4 days in the refrigerator.

Angela, author of these recipes and an NFM supporter, would love feedback on her recipes – too weird, too hard, too simple, just right? Send us an email to: nfmvolunteer@charter.net

Artisans Row
Article by Chris Moore

In case you haven’t yet noticed, the market has new neighbors! The “Artisans Row” is Madison’s Handcrafted Market. It is located with us at the Northside Town Center on Sundays from 9am until 1pm. Make sure to stop by when you come to the market this Sunday.

For more information, find them on the web at: http://artisansrownorth.blogspot.com/

Polly and the Pickle Bill
Article and Photo by Chris Moore

The state legislature recently passed what is known as the “Pickle Bill.” It allows for the sale of home prepared and home canned, acidic fruits and vegetables (such as pickles).

Polly Reott, Master Food Preserver & Instructor, sells jams and jellies at our market. She took advantage of this and now sells her pickled vegetables at our market!

How does this affect you? It means that you now have access to delicious, home-made pickles. The pickles I brought home were the “Polish Medium Hot Pickles.” They were absolutely crispy, spicy and delicious. Every. Single. One.