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Meet Nhia Vang
Article By Jamie Gratrix

Last week’s Farmer's Market started out a little damp but I was happy to see a lot of people still made it out!

I stopped at Nhia Vang's produce stand and learned a little about his farm. Nhia immigrated to the US from Laos in 1981. He started out in California, but soon moved to Waunakee to be closer to family.

He established his farm on two acres in Waunakee and farms it entirely on his own, all by hand. The crops he grows include rhubarb, green onion, snow peas, sugar snap peas, fresh green beans, lettuce, swiss chard, mint and kholrabi. When you come to the market next Sunday be sure to stop by Nhia's stand and congratulate him on his five year anniversary with the Northside Farmer's Market!

Swiss Chard Tart
An Original Recipe by Angela Trentadue

The crust for this tart is very easy to assemble - no rolling needed, just press it into the pan. And this tart is good for breakfast, lunch or dinner. Try putting a little dollop of pesto on it or even some sour cream or yogurt.

To make crust:

Preheat oven to 350 degrees.

In an oven-proof bowl or pan, mix together:
3 oz butter
1 tbs olive oil
3 tbs water
Place pan in oven and heat until butter has melted.

Meanwhile, in a larger bowl, mix together:
1 c all purpose flour
1/8 tsp salt
1/2 c chopped mixed fresh herbs, such as thyme, oregano and basil

Once butter has melted, remove pan from oven. Allow to cool slightly, then carefully pour liquid into flour (be cautious as overly hot liquid may splatter as it is poured). Stir until dough starts to form, then finish mixing with hands.

Press dough into an even layer in an 8” tart pan (a pie pan will work fine as well). “Dock” the crust by poking tiny holes across the bottom with the tines of a fork.

Bake just until lightly brown, about 10 minutes. Remove from oven and allow to cool.

To make filling, heat in a large skillet over medium heat:
2 tbs olive oil
1 onion, chopped
Allow onions to lightly saute until tender and translucent.

Add:
1 bunch swiss chard, ribs removed and roughly chopped
pinch of salt
Cook just until chard begins to wilt. Remove from heat and allow to cool slightly.

In a small bowl, whisk together:
4 eggs
2 tbs milk or cream
1/4 cup ricotta (any kind of cheese will work)
pinch of salt and fresh ground black pepper

Once chard has cooled slightly, stir into egg mixture. Pour filling into pre-baked crust and bake about 20 minutes. The center should be set but not firm, the top should just begin to get slightly puffy and have golden brown spots.

Allow to cool before cutting and serving.

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

July 4th at the Market
Stop by and watch and listen to the drumming of Mali Blues from 10am until 12pm!

Market Update
Article and photo by Chris Moore

Just in time for the holiday weekend, J&R farms are bringing sweet corn (bi color) to the market. They will also be bringing some blueberries. Many vendors are beginning to see their crop of wax beans mature so they will be bringing some this Sunday. In fact, Polly Reott will be bringing Dilly Beans which consist of whole waxed yellow and green beans, fresh dill, onions, and garlic (yum). Youa Lor says her cucumbers are ready and Juan Gonzales Torres now has squash flowers as well as the unique papalos, pepiche, and espazote. And Jimmy Hudson says he will be bringing red cabbage.

Come to the market and you can find all your produce – freshly picked! Salad greens, swiss chard, radishes, beets, rhubarb, cilantro, mint, dill, kale, collard greens, squash, broccoli, cabbage, onions, kohlrabi, cucumbers, carrots, sugar snap peas, raspberries, new potatoes, sweet and purple onion, black caps, and still available - asparagus.

Liz Wyman has her vine ripened tomatoes including red and yellow cherry tomatoes (delicious – try one!). Keene Organics has their selection of eggs, garlic scape pesto, garlic parmesan butter, whole pastured chickens, some of which have been smoked by Nick at Hamann Charcuterie, and mushrooms (plus mushroom kits if you want to try growing your own).

This Sunday come meet two new vendors. The first, from Waunakee, is “go nuts! yumbutters”. Adrian Reif, processes organic peanuts into fresh peanut butter. The second vendor is Health Ridge Farm. They are from Door County and their produce includes cherries. More information on both these vendors will be coming soon!