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)
Wisconsin Soup Company One of the unique pleasures of the winter market has been the opportunity to provide an affordable store front to a variety of startup local food businesses. Bravo to entrepreneur Steve Wenhardt (with an award winning smile) on his first anniversary, stepping up to a van and moving into his own Wauwatosa kitchen. Located on the left side of the Tommy Thompson lobby and facing the windows, look for a table that highlights the color orange. Speaking of food blogs, She’s on the Run featured the Milwaukee County Winter Farmers’ Market (MCWFM) last month with special kudos to and photos of the WSC.
Smitten KittenCount me among the readers who are ‘smitten’ with descriptive recipes like this one for acorn squash quesadillas. I plan to vary my favorite cheese quesadilla of the moment by adding squash. Try this MCWFM shopping list: whole wheat tortillas (Gitto’s Family Farm), butter (Farmhouse Bakery), Muenster cheese (Decatur Dairy), Saxony cheese (Saxon Homestead Creamery), and Heirloom Tomato Salsa (River Valley Ranch).
Comings and GoingsThe majority of our food producers come every week and several, like Viola’s Honey, Mia Famiglia and Aeppel Treow Winery, come twice a month. Rather than reprint the same lengthy list in our newsletter every week, I will only mention vendors who are making special guest appearances. Look on our website’s producers’ page for a complete list of full and partial season vendors. On Saturday, February 26, our special attendees are Decatur Dairy (Brodhead) and Rushing Waters Trout Farm (Palmyra). At 5PM: Just received word that Pinn-Oak Farm (lamb) will not be at the market on Saturday.
Pancetta, the diminutive of pancia meaning belly, is often misidentified as "Italian bacon." While pancetta is salt cured and spiced it is usually not smoked like typical breakfast bacon. Bacon and pancetta have a similar appearance and both cured meats originate from the belly of the pig, however pancetta is spiced more aggressively including pepper, cloves, red hot pepper, garlic, nutmeg, fennel, etc. Pancetta is also aged for about 3 months versus about 8 days for standard bacon. “Pancetta has quieter, but deeper pure pork flavors than bacon.” Pancetta can be served on its own (sliced very thin), but it's often used a flavoring base for sauces, beans, soups, vegetables and as a cooking fat (when rendered) for many pasta condiments. Note: Traditionally cured pancetta (three months or longer) is safe to eat raw. The fat turns satiny and melts on the tongue.
Bolzano Artisan Meats
Karen Herzog’s article in Milwaukee Journal Sentinel, Oct 13, 2009
“Quality over Quantity” interview with Bolzano owner Scott Buer in AV Milwaukee
“Meat in the Mailbox” - an eminent Chicago food writer blogs about pancetta and guanciale from Bolzano
On Milwaukee.com takes a photographic tour of Bolzano Artisan Meats, Dec 2, 2009
Sign up for a your own tour and taste of Bolzano from 4:00 to 5:30 pm this Saturday, January 29th