Rain or Shine
Expect the Unexpected
It’s hard to stay away. Springdale Farm is returning to help us celebrate the culmination of MCWFM’s season two. They will have cool weather spinach, lettuce and (perhaps) scallions. Judy Stone and her sister Paula Puntenney from Brightonwoods Orchard are making a special trip to Milwaukee with their award winning apple cider. Here’s a chance to place several gallons in your freezer for those sultry days of summer. Katie Hedrich from LaClare Farms is traveling down to Milwaukee with two new versions of her family’s acclaimed Evalon goat cheese, one flavored with fenugreek and the other with cumin. She will also bring Saxon Homestead Creamery’s aged cow’s milk cheese from her mentors (and our full season vendors), Jerry and Elise Heimerl. I placed a request for some bottled goat milk, so fingers crossed. In addition to their sensational elk antler dog chews and lean elk meat, Golden Bear Monarchs Elk Farm will brighten our market day with gerbera daisies, geraniums and (for good measure) some bedding plants.Customer Appreciation Day
We are grateful throughout the season, but especially this Saturday· Thanks to the generosity of Charles McGonegal from Aeppel Treow Winery we are able to offer a bottle of pear wine vinegar to the first 24 customers who come to the MCWFM information table. Limit of one bottle per family
· Century Farm House will have a free travel-size bar with every soap purchase of $10.00 or more
· Dominion Valley Farm offered a $10 gift certificate that was won by Ken L.
· Eden’s Market 10% off of all purchases
· GBM Elk Farm 10% off of any purchase, including a special selection of flowers and bedding plants
· Mia Famiglia $1.00 off the purchase of 3 pastas. With each purchase Mia Famiglia will also provide a "10% Off Certificate" for their Hales Corners restaurant
· Valentine Coffee Roasters – buy a cup of coffee and receive 10% off a lemon bar from Water House Foods
· Water House Foods will offer promotional specials on a variety of baked goods that incorporate ingredients from other vendors – Bavarian pretzel rolls, pancetta parmesan rye, sun-dried tomato and fresh herb sourdough bread, sorghum power bars, and savory scones with spinach, cheddar and onion
· Wisconsin Soup Company will help fend off a chilly start to spring, $10 for any of their handcrafted soups
Postscript: Four customers whose names were drawn from entries submitted 2 weeks ago have been notified and will be able to redeem their MCWFM gift certificates on April 30th. Thank you to everyone who participated.
Imagine the Possibilities
In terms of the quality and range of products they offer at farmers’ markets, I can think of no finer example of a Wisconsin mushroom grower than River Valley Ranch and Kitchens. Founded in 1976, River Valley Ranch is a third generation family farm and the oldest mushroom farm in the Midwest. River Valley Ranch operates on 37 acres in the small unincorporated community of Slades Corners; specializing in five varieties of mushrooms: portabella, cremini, white button, shiitake, and oyster. All farming at River Valley is done using organic growing practices* without the use of any chemicals, growth enhancers or pesticides. In addition to fresh mushrooms, River Valley Ranch also grows a limited variety of vegetables that are used in the production of an amazing assortment of prepared foods – handcrafted salsas, pasta sauces, bruschetta toppings, pickled vegetables and dips. *Organic certification pendingSeveral vendors are unable to attend this week due to family obligations and Amy-Mae Miller from Thymely Herbals would like you to know that you can now place online orders at www.thymelyherbals.com
Gift Certificate Drawings
Comings and Goings
Jill Thomson is bringing back a nice selection of cheese from Decatur Dairy, this is the week for Glen Rock Farms’ once a month journey to MCWFM with 100% grass fed lamb and Springdale Farm will have a plethora of spinach. Substituting for Ney’s Big Sky, SauveTerre Farm is making an inaugural guest appearance with 100% grass fed beef from their 80 acre certified organic family farm in West Bend. Once again, we extend our appreciation to another farm for their vendor recommendation; in this case, Kath Vogelmann of HighCross Farm who met Joe Mantoan of SauveTerre (‘Saved Earth’) at the Whitefish Bay Farmers’ Market last year.Gift Certificate Drawings
Enter a drawing on Saturday morning for multiple MCWFM gift certificates that can be redeemed and used at our last market of the season, April 30 (outdoors). Remember there is a one week holiday pause in our schedule for friends and family on April 23 (no market).Aleka’s Kitchen
Easter is the most important holiday of the year in Greece, and in 2011 the date (April 24) for celebrations by members of the Catholic, Protestant and Greek Orthodox denominations coincide. Aleka Tsioulos produces the most splendid food in her eponymous kitchen, using treasured recipes passed down from her mother, grandmother and great grandmother. In addition to the baked goods listed on her website, Aleka brings several different feta based spreads, a garlic walnut spread, lentil soup and individual Greek style pizzas (pita topped with feta, green peppers, tomatoes, olives, red onions and oregano). And where else will you see organic grapefruit peel preserved in honey/sugar with cinnamon and toasted almonds?Easter Parade of delicacies
· Eggs (Jeff-Leen Farm, Lakeview Buffalo Farm, Farmhouse Bakery)
· Grass Fed Lamb (Glen Rock Farms)
· Easter Themed Cookies (Ovens of Gracie O’Malley) Photos on our Facebook page
· Caramels (Becky’s Blissful Bakery)
· Hot Cross Buns (Amaranth Bakery)
· Greek Easter Eggs and Bread (Aleka’s Kitchen)
· Set your table with Beeswax Candles (Viola’s Honey)
Spinach Quiche
(see attached PDF file) We had a delectable vegetarian quiche option for our market breakfast on March 26th and Chef Jack Kaestner shared this Oconomowoc Lake Club (OLC) classic recipe for our customers. I had to smile when I saw his streamlined restaurant-style instructions; all the ingredients are there, but the assumption is that you know the necessary culinary techniques (e.g. pie dough). Note the use of more than one variety of cheese for an enhanced flavor profile. MCWFM shopping suggestions: Saxony cheese from Saxon Homestead Creamery, Gouda from Decatur Dairy and spinach from Springdale Farm.The Farmer Chef Connection
To see an expanded display of locally owned Milwaukee restaurants that source Wisconsin ingredients on their menus, come to the information table on Saturday. Your local food options when dining out continue to expand, from fine dining venues with white tablecloths to more casual concepts.Where did we first meet?
Where did we first meet?
To the best of my somewhat imperfect memory I met Brandon Dykema of Dominion Valley Farm at the tail end of a meeting at Michael Fields Agricultural Institute (East Troy) in 2003. How appropriate to exchange greetings following a discussion of raising livestock on grass because that is a major component of the diet for pigs, steers, turkeys and chickens from DVM. Adhering to the pasture principle, Brandon and his wife Tammera like to raise heritage breeds that do well on grass; in the case of the pork they bring to MCWFM you will find meat from Tamworth pigs and Large Black hogs.Here is a special joy of attending famers’ markets – the opportunity you have to watch children who accompany their parents, whether those parents are customers or food producers. One or two of the four adorable Dykema boys (Caleb, Micah, Alek, Gabriel) help manage their family stand every week – look for them at the far right hand corner of the lobby, wearing forest green shirts and very legible name tags. This week Dominion Valley will sample their bratwurst patties at the market.
· “Thankful for Pasture Farming” To learn more about Dominion Valley Farm read this 2005 Agri-View feature; farm website or blog.
