Comings and GoingsJill 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 DrawingsEnter 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 KitchenEaster 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 ConnectionTo 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.
· Ticket Sales – Paula Puntenney, Judith Stone
· MCWFM Information Table – Chris Glowacki, Laura Stevens, Ally Vizanko and her friend Deb
· Dining Room – Jennifer Buchholz, Holly Flechner, Chris and Jim Foris, Kim Vogt, Tracy Wilkins
· Serving Line – Romero Alonzo, Kathy Budda, Mary Kaestner, David Kozlowski, Larry McGinn, Kyle Pett
· Dishwasher – Josue Figueroa
· Table Displays – Amy-Mae Miller from Thymely Herbals
· TTYC event services staff – Mike Wanta, May, Levar, Michelle and Ron
Where did we first meet?In the case of Amy-Mae Miller of Thymely Herbals it was the summer of 2009 at the Thiensville Famers’ Market (Tuesdays) and please note that I will always pause at a stand that features herbs. Does anyone remember Sunshine Herbs & Flowers with Marcia Carmichael at the West Allis Farmers’ Market? Master Gardener Amy-Mae is invariably the first person to set up on Saturdays with her fresh herbs, dried herb blends, infused oils and vinegars, herb infused honey, pestos, herbal teas and, occasionally, herb butters. Looking for ways to use her products once you get home? She has just added over 50 recipes to her website that incorporate Thymely Herbal creations. Two new tea blends arrive this week: Sunshine Blend featuring lemon grass, rosehips, hibiscus and orange with a hint of peppermint as well as Memory Blend, a hibiscus based elixir with orange notes and ginko.
A farmers’ market is filled with interesting stories; here is an article from the Ozaukee Press featuring Amy-Mae’s garden path toward her own business.
Comings and GoingsDo you think we have finally turned the corner for spring? I don’t care about the temperature as long as there is abundant sunshine. Returning this week, we have Aleka’s Kitchen (authentic Greek cuisine and pastries), Viola’s Honey and Century Farmhouse (handcrafted artisan herbal soap). We have received some tremendous food producer recommendations from our current vendors and one of them, the Ovens of Gracie O’Malley will be with us for the next 3 weeks. Nancy Kreil will bring her special Easter themed cookies - an egg with a rabbit, a chick and a rabbit. You can preorder the rabbits if you want them personalized with a name.
“My love for baking came from my mother who baked to support a small Wisconsin dairy farm; this is where I learned my love for fresh ingredients. Our cookie is made with a high grade Wisconsin butter and all the baking is done in small batches to assure quality and taste. No two cookies are identical since they are hand rolled and hand decorated with our special chocolate icing and fondant artwork. Each cookie is then bagged and tied with a bow.”
Crispy Oatmeal BarsThis is where we found a texture that would complement quiche, gratin and applesauce. Becks & Posh: Heidi Swanson's Do-It-Yourself Power Bars Notes on ingredients Chef Peter Sandroni used Freis Von Kiel butter to grease his pans instead of coconut oil; Penzeys crystallized ginger, vanilla extract and fine sea salt; dried cranberries instead of apricots; Lundberg Organic ‘Sweet Dreams’ Brown Rice Syrup, and Erewhon’s Organic Crispy Brown Rice Cereal. For a list of which chef was responsible for a particular breakfast menu item last Saturday, please consult our ever handy Facebook page. Thank you to MCWFM patron Janet Fox Driscoll for posting a group photo of the chefs and some of their assistants.
Stopping by Good Harvest Market in Pewaukee not long before we began our first market season in 2009, I happened to spot some organic baked goods from Lake Mills. Intrigued by their list of ingredients, I Googled the name of the bakery and made arrangements to visit the very next day. Located along the south side of a historic town square known as Commons Park, Water House Foods is a charming café/bakehouse that offers special fare to their community and travelers who venture just one mile off of I94 at the Lake Mills exit. How serendipitous to meet owners Shawn and Rae Rediske and discover their dedication to using local ingredients and willingness to take a leap of faith on a new farmers’ market. You have an opportunity to meet the aforementioned Shawn (energetic baker) every MCWFM week and sample his amazing assortment of bread and baked goods. No one is more nurturing of his fellow vendors than Shawn; Gitto’s Family Farm is renting space in their community based kitchen to make fresh whole wheat and white tortillas.
Along with all our full season vendors, farmer Ken Witmer of Glen Rock Farms will bring his 100% grass fed lamb to the market this Saturday. To all devotees of pastured meat, please note that Glen Rock attends the winter market on the third Saturday of every month.
UW Extension’s profile of Water House Foods included under “Innovative Downtown Businesses”
‘Discover the Four Lakes Area’ has an extensive background article on WHF in this electronic document, pages 49-51. Click and drag to move cursor on the open pages.
Founding vendor of MCWFM and past president of the Wisconsin Apple Growers Association, Bill Stone of Brightonwoods Orchard is the featured speaker at the next ACF Chefs of Milwaukee dinner meeting on Monday, February 21. Enjoy this unique opportunity to dine with chefs and culinary enthusiasts from metro Milwaukee. For all relevant reservation information, including the menu, click on this PDF. Please note that reservations will be accepted through tomorrow, February 18.