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!
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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.
We will be closed for Locust Street Days. We will resume on the 18th from 10am until 3pm. See you all then!
Stop back soon to see updates for the Riverwest Gardeners Market’s 2017 season!