Join Northside Farmers Market on Facebook! click here

I Think (Strawberries!), Therefore I am
Article by Chris Moore
Photos by Cathy Perry and Chris Moore

Strawberries are coming fast – in fact, they were already at the last market. No doubt that they will be well represented at the next market. Think strawberry shortcake!

Also coming up next market are Broccoli and Swiss Chard (Hudson’s), plus sweet peas, snap peas, egg plant, cucumbers, celery, and more new potatoes (come early, last batch sold out by 10:00!). Asparagus is still going strong – but won’t last too much longer. Speaking of, Polly has been pickling asparagus 200 lbs at a time. Good stuff!

Juan Gonzalez still has tomatillo plants and Morning Wood has heirloom tomatoes for planting. Find out directly from them how take care of the plants you buy. Natalie’s Garden will also be bringing freshly picked romaine lettuce, bib lettuce, and red/green lettuce.

On the sweeter side we have Capital City Cookies bringing a Coconut Turtle cookie, more Pecan Date and the ever more popular Blueberry bar. Honey Bee Bakery was making an outstanding Rhubarb confection plus a Spinach & Swiss Biscuit – on the horizon is a strawberry tart!

Last, check out the string cheese whips from Farmer John’s Cheese or the beautiful fox gloves flowers from Kanglue Yang’s stand.

Got Milk?
By Jamie Gratrix

Get moooving to the Northside Farmer's Market this Sunday and stop by the Milk Mustache Mobile!

The 'Milk the Moment' tour will be at the Northside Farmer's Market to share free events with all kids at heart. Visit the Milk Mustache Mobile and pose for souvenir milk mustache photos, sample free milk from local dairies and win prizes by participating in a football toss!

A local registered dietitian will be available to discuss milk's role at the dinner table and the opportunity to win a trip for four to San Francisco will be available to all that drop by the Milk Mustache Mobile. Don't miss out - this Sunday is sure to be an udderly great time at the Northside Farmer's Market!

Strawberry-Rhubarb Crisp
An Original Recipe by Angela Trentadue

This is a staple for early summer, but made a little more special with the addition of local hickory nuts.

Ingredients

1 pound fresh rhubarb and strawberries
1/2 c unsalted butter
3/4 c brown sugar
1/2 c all-purpose flour
1 c rolled oats (not instant)
1/4 tsp salt
1 tsp ground cinnamon
1/2 c hickory nuts, toasted and coarsely chopped

Preheat oven to 400 degrees.

Clean and de-stem strawberries. Cut larger berries in half or quarters, but keep smaller berries whole. Clean rhubarb and roughly chop into approximately 1” chunks. Mix fruit together and put into a 9” square baking dish.

For the topping, melt butter in a small saucepan. In a medium bowl, mix together brown sugar, flour, oats, salt, cinnamon and nuts. Stir in melted butter until all ingredients are thoroughly mixed. Sprinkle over the top of fruit.

Bake about 25 minutes until the topping is toasty brown and the fruit is tender and juicy.

Serve with fresh whipped cream or ice cream.

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

What are Garlic Scapes?
By Cindy Hollenbeck of Keene Organics

Garlic Scapes are the flower stalks that grows on certain varieties of garlic, and if picked while young, are a delicacy that is highly prized by Gourmet, European, and Asian cuisines due to its subtle garlic flavor and tender crisp texture. They have a milder taste than garlic cloves, and have a broad spectrum of uses including: soup, stir-frys, salad dressings, pesto, grilled, and as a garlic seasoning to any dish.
To sample this delicious delicacy, stop by Keene Organics where you can sample or purchase prepared Garlic Scape Pesto. The pesto can pack a garlic punch, but many customers find the pesto absolutely delicious! Garlic Scapes also be can be purchased at our market by a variety of vendors.

Here are some ways to use garlic scapes:
· Cut into 2 inch lengths and sauté in olive oil with asparagus or any other vegetable

· Make garlic scape pesto (recipe below)…it is so easy make a year supply and freeze

· Add to your favorite stir-fry

· Steam and dress with lemon juice

· Slice and sprinkle over pasta

· Add to guacamole or salsa

· Toss with olive oil and sea salt and grill or roast in the oven at 425 degrees

· Add to egg or potato dishes

· Use in any recipe calling for green onions

· Use as a topping for bruschetta or pizza

· Chop and add to beef roasts or chicken

· Chop and add to any dish for a garlic flavoring

· For more ideas, Google “garlic scape recipes”

When using garlic scapes, cut off the flower top and use the rest of the scape. In Wisconsin, the season last from the end of May to the end of June. The garlic scapes can be stored for up to 3 weeks in the refrigerator.

Garlic Scape Pesto
1/2 cup garlic scapes, finely chopped
4 T lemon juice
1/2 cup olive oil
3 cups grated parmesan cheese
salt & pepper to taste

Put garlic scapes and lemon juice in bowl of food processor with steel blade, and process until scapes are finely chopped. With food processor running, add oil through the feed tube and process until scapes are minced. Remove lid, add half of parmesan cheese and process 2 minutes, then add the rest of cheese and salt and process until consistency is desired.
This pesto can be used in pasta dishes, on pizza, as a seasoning on meats, to add flavor to sauces, as a cracker spread,or a plethora of other ideas. It freezes well, and can be frozen up to a year.

Make pesto cream cheese:
After making pesto, mix 4 Tablespoons of pesto and ½ cusp of parmesan cheese to 1 package of soften cream cheese. Serve with crackers or a baguette.

What Else is Happening at the Market, You Ask?
Article by Chris Moore

From 10:00 AM to Noon, the Madison Children’s Museum presents the “Let’s Grow” program which includes a cart, fabric garden plots and veggies. (link to http://www.madisonchildrensmuseum.org)

Also at the market, the 2010 winner of the Northside Margaret’s Fund Scholarship for higher education studies will be announced between 10:30 – 11:00. Come and congratulate this deserving Northside resident! Coffee and juice provided.

And last but not least, come join your Northside neighbors and ride to the city’s “Ride the Drive”. Meet between the market and Anchor Bank at 10:00 AM and leave at 10:15 AM. For more info contact Sue Gleason at 217-6022