Can you believe it’s already August?! Thank you to all our amazing vendors and supportive community for making the Riverwest Gardeners Market possible.
We’ll have La Tarte Bakery along with Punjabi Accent back this month. Featured artist is Kari Oaks and Soulfoot Mombits will be providing the jams. See you 10am-3pm in Garden Park!
Alright all you RW24 riders! Come on down to the market and get your Pilcrow Coffee, Wildflour Bakery, and all the produce you need for Sunday’s dinner. Stay a while and enjoy the tunes from Thriftiness. Special guests: Kristin Marie Jewelry and Jen from Intuitive Insights Tarot. See you between 10am and 3pm!
This meal is great for using up copious amounts of summer squash–add in more than this recipe call for to make a bigger batch.
- 4 tablespoons olive oil, divided
- 1 zucchini. sliced into 1/2-inch circles
- 1 yellow summer squash (such as goldmine or zephyr), sliced into 1/2-inch circles
- 1 eggplant, sliced into 1/2-inch circles or crescents
- 1 lb mushrooms, sliced
- 2 red peppers, diced into pieces roughly the same size as the other vegetables
- 1 yellow onion, diced into pieces roughly the same as the other vegetables
- 1 garlic bulb, separated into cloves
- 1 26-oz jar pasta sauce of your choosing
- 1 log of ready-made polenta, sliced into 1/2-inch circles*
- Preheat the oven to 425 degrees Fahrenheit.
- Drizzle 2 tablespoons of olive oil into a 9 x 13 inch baking pan (such as Pyrex). Stack the zucchini, yellow summer squash, eggplant, mushrooms, red peppers, and yellow onion in the pan like dominoes, alternating between vegetables.
- Disperse the cloves of garlic throughout the pan so that garlic flavor gets dispersed evenly. Drizzle the pan full of vegetables and garlic with the can of pasta sauce. Cover the pan with foil and bake for 20 minutes.
- Remove the foil and bake another 15-20 minutes or until vegetables are tender.
- While ratatouille is cooking, drizzle remaining 2 tablespoons of olive oil in a sauté pan and sauté polenta circles until crisp, about 3-5 minutes on each side.
- When ratatouille is done, serve over polenta crisps.
*Ratatouille is also delicious with angel hair pasta or rice. Serve as is for a vegan dish, or with grated parmesan cheese for a vegetarian dish.
In addition to our wonderful seasonal vendors, stop by between 10am and 3pm in Garden Park to score the pooch treats from Off the Leash dog treats and grab yourself a snack from the Stuffed Pierogi Truck before jamming to tunes by Abby Fae. See you there!
One great way to make use of the garlic scapes at the Riverwest Gardeners Market is to pulse them into a pesto. This meal is June in a bowl.
- 1 lb linguine (or the pasta of your choosing)
- 1 cup pine nuts or cashews (or a combination of the two), soaked in water for 8 hours*
- Approximately 2 cups chopped garlic scapes (about 20-30 scapes)
- 3 tbsp plus 1 tbsp olive oil, divided
- 1 tbsp lemon pepper seasoning
- 1-2 tsp salt, to taste
- 1 lb asparagus
- Cook linguine according to package directions. Drain and set aside.
- While linguine is cooking, drain the soaked nuts. Then, blend the nuts, scapes, 3 tbsp olive oil, lemon pepper, and salt in a blender or food processor until smooth. This will yield a paste-like consistency; for a saucier consistency, add more olive oil, or a drizzle of lemon juice for a more citrusy sauce.
- After pesto is made, chop your asparagus into two inch pieces and sauté in a sauce pan with 1 tbsp olive oil. Cook with lid on for roughly 5 minutes to soften the asparagus, stirring occasionally. Remove lid and continue to cook until slightly browned, roughly an additional 3 to 5 minutes.
- Either stir asparagus pieces into pasta, or top the pasta with it. Yields 2-4 servings.
*If you are short on time, nuts can be soaked in very hot water for half an our to achieve a similar softness.
The rhubarb season is slowing down just as the strawberry season is picking up here in southeast Wisconsin, making mid-June the perfect window for making all your strawberry rhubarb desserts. Here’s a recipe for strawberry rhubarb muffins–both of which are likely to be found at our next market on 6/18!
- 1 3/4 cups flour
- 2 1/2 tsp baking powder
- 1/2 cup sugar
- 1 tsp salt
- 1 egg
- 3/4 cup vanilla almond milk
- 1/3 cup vegetable oil
- 3/4 cup chopped rhubarb
- 3/4 cup chopped strawberries, plus three strawberries to make garnish
- Preheat oven to 425 degrees and grease muffin pan.
- Combine first four ingredients in a large bowl; set aside.
- Combine egg, milk, and oil in a separate bowl, then mix wet ingredients into dry ingredients.
- Gently fold chopped rhubarb and chopped strawberries into batter, then fill muffin molds 3/4 of the way full with batter.
- Quarter the remaining three strawberries–this should give you twelve segments. Garnish the top of each muffin with a segment and bake for approximately 25 minutes. Allow tops to become golden brown, but remember that the muffins will be moist due to all the delicious fruit in them.
Thanks to all of you who came out to the opening day of the 2017 season of the Riverwest Gardeners Market! We are very excited to announce that this season we will be featuring recipes on the website to give you ideas about how to use your produce from the market. Recipe posts will be in sync with the seasons to encourage us all to eat more seasonably.