Oh my goodness, when I started tallying up our volunteers (in addition to the chefs) who were instrumental in assisting with last Saturday’s breakfast, we numbered 25! I would like to extend our profound gratitude to:

· 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 Goings

Do 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 Bars

This 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.