Comings and Goings
Viola’s HoneyOn the right side of the lobby facing the window, even on a cloudy day their petite display radiates good cheer. Viola’s Honey is harvested from local hives placed on farms in Hales Corners, Pewaukee, New Berlin and Waterford as well as the Wehr Nature Center. In addition to seasonal honey, Eric and Viola’s product line includes honeycombs and beeswax candles.
· Another informative Milwaukee Journal Sentinel article by Karen Herzog. This one features Eric and Wioletta Karaban of Viola’s Honey and includes honey recipes. Doesn’t the Sparkling Honey Fruit Spritzer sound refreshing?
· Temptation thy name is honey. I inadvertently discovered this recipe adaptation for pain d’épices on David Lebovitz’s food blog, Living the Sweet Life in Paris.
Farm Fresh Market BreakfastHelp us celebrate the advent of spring by attending a special morning meal prepared by some of our favorite local chefs. Save the date: Saturday, March 26 from 8:30 am to 11:00 am.
Staff Recommendationsare not just for bookstores. Rolling Meadows Sorghum Chewy Bars (Ally) A delicious, delightfully moist, and long-lasting energy bar filled with nuts, oats, sorghum and coconut. Golden Bear Monarchs Elk Bacon (Chris) Use it in place of ham in your favorite scalloped potato recipe, in a BLT or as a leaner protein topping on a salad. Chris favors stuffed dates filled with Hooks or Maytag blue cheese and then wrapped with elk bacon. River Valley Kitchen Heirloom Tomato Salsa (Josh) A salsa recipe developed for River Valley by Chicago’s Mexican cuisine maestro, Rick Bayless. Complex flavors, not just heat; very versatile as you can see from 30 Things To Do With Leftover Salsa at Serious Eats.
Taste of the Market Sampler StationScott Buer of Bolzano Artisan Meats plans to sample a Spinach and Goat Cheese Salad with Warm Pancetta Dressing (see below) beginning @ 10:30 am. The sample station will be located on the left side of the lobby (far end).
Website Developments/Facebook PageThough she lives 2100 miles away, she grew up in Wisconsin and has volunteered countless hours of design work to various local food initiatives her mother has participated in over the past decade. I am more than grateful, Heather. Using a comprehensive list of Wisconsin food blogs compiled by Burp! Where Food Happens, Heather has added a Google custom word search that is available here as well as on Burp. Our weekly newsletters are now posted online every Thursday and there are new annotated links on our website. If you ‘like’ our Facebook page you will receive value added information about the market, food preparation, and carefully considered reference material.
Spinach and Goat Cheese Salad with Warm Pancetta Dressing2 packs (8 oz. total) Bolzano Artisan Meats Thick Cut Pancetta, cut into sticks or lardons
3 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
2 teaspoon Dijon mustard
1 pound fresh spinach
1/2 cup Evalon aged goat cheese
1. Sauté the Pancetta and the olive oil in a pan on medium, until Pancetta starts to brown and crisp.
2. Add the apple cider vinegar and mustard, heat all together in the pan for a minute or two, then turn off heat.
3. Toss spinach and the warm dressing, and then add the goat cheese and toss a little more.
Shopping List: Pancetta (Bolzano Artisan Meats), spinach (Springdale or JenEhr Farms), Evalon cheese (Saxon Homestead Creamery)