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.