Last Saturday my dad and I were driving to the east side of Madison to visit a friend who lives in the neighborhood where I grew up. As we turned down familiar streets, where tulip trees were in full bloom and leaves were bursting out on every branch in that special nature’s-first-green-is-gold, my dad shook his head and said, “Every year there comes a day when spring is just here and every year it takes me by surprise.”
Spring, as they say, has sprung, and I think we’re all ready to make the most of it! Maybe that starts right at home in your own garden. Have rhubarb coming up? Think it looks ready to be picked but worry that your wishful thinking is going to net you an underripe rhubarb pie? Me too! Luckily, we have experts at hand. According to Kathy Bures of Bures Berry Patch the size of the stem is far more important than the color. Look for a plump stem at least 10” in length, and either use a sharp knife or gently pull the stalk while twisting to one side until it breaks, and don’t harvest all the stalks off one plant at once!
Spring, as they say, has sprung, and I think we’re all ready to make the most of it! Maybe that starts right at home in your own garden. Have rhubarb coming up? Think it looks ready to be picked but worry that your wishful thinking is going to net you an underripe rhubarb pie? Me too! Luckily, we have experts at hand. According to Kathy Bures of Bures Berry Patch the size of the stem is far more important than the color. Look for a plump stem at least 10” in length, and either use a sharp knife or gently pull the stalk while twisting to one side until it breaks, and don’t harvest all the stalks off one plant at once!
Looking for a little more info? Kathy recommends this Gardening Know-How article on harvesting rhubarb.
And if you don’t have a rhubarb patch of your own, don’t fret! Just hurry on down to the market on Thursday and get some from Bures, who expect to bring their first harvest to market this week.
These rising temps mean more bounteous offerings from all of our farmers, including our vendor of the week: Kingfisher Farm and Fermentation! Read on…
And if you don’t have a rhubarb patch of your own, don’t fret! Just hurry on down to the market on Thursday and get some from Bures, who expect to bring their first harvest to market this week.
These rising temps mean more bounteous offerings from all of our farmers, including our vendor of the week: Kingfisher Farm and Fermentation! Read on…
Eva Denny and Caleb Coccari-Swift have been bringing their fresh veggies, kimchi, sauerkraut, hot sauce and grass-fed lamb to the Mount Horeb Farmers Market for over five years. Farming and fermenting is their business, but the love they have for the land they inhabit encompasses every aspect of their lives; they are active conservationists, participating in various projects like Water Action Volunteering (citizen stream monitoring on their property), seasonal burns and pollinator habitat improvement.
“Kingfisher Farm,” they say, “is dedicated to bringing vital nutrition and bold flavors to our community.”
This week, they’ll be bringing their first salad mix of the season to market, as well as their full line up of plant starts including the habanero pepper that they use in some of their hot sauces, and over TWENTY varieties of tomatoes! On top of that, they’ll be sampling their Smoky Southwest hot sauce at their booth. So please, stop by, say hi, and prepare to say “mmm!”
“Kingfisher Farm,” they say, “is dedicated to bringing vital nutrition and bold flavors to our community.”
This week, they’ll be bringing their first salad mix of the season to market, as well as their full line up of plant starts including the habanero pepper that they use in some of their hot sauces, and over TWENTY varieties of tomatoes! On top of that, they’ll be sampling their Smoky Southwest hot sauce at their booth. So please, stop by, say hi, and prepare to say “mmm!”
Located in Argyle, Eva and Denny grow primarily for the Mount Horeb and Madison markets. “We love Mt. Horeb Market's tight-knit community,” Eva says. Getting to enjoy food from the other vendors is a Thursday highlight, “and then going to Brix's open mic night, also conveniently on Thursdays!”
Ask Eva what she loves about what she does, and her big smile and ready reply tells you that this is a person who puts her heart into her work. “We love making our own schedules, being home with our kids, having abundant fresh food, enjoying spectacular sunsets, getting enough vitamin D…”
Ask Eva what she loves about what she does, and her big smile and ready reply tells you that this is a person who puts her heart into her work. “We love making our own schedules, being home with our kids, having abundant fresh food, enjoying spectacular sunsets, getting enough vitamin D…”
It’s a great word, “Abundance,” one that especially characterizes this time of year in this corner of the world. Flowers are blooming, pollinators are buzzing, the sun is working its age-old magic, and farmers are coaxing life out of the earth. All of us at the Mount Horeb Farmers Market wish you a joyful spring, and look forward to seeing you in beautiful downtown Mount Horeb on market days: every Thursday from 3-6:30 PM.
Never tried Kingfisher Farm’s kimchi, or looking for a new way to enjoy it? Eva says:
“We have a go-to recipe for kimchi-fried rice that honestly saves our butt at least one night a week. Chop one onion or one bunch of scallions and sauté them with a cup of kimchi, before adding 2-3 eggs and some already-cooked rice. Season with soy sauce. So easy!”
Never tried Kingfisher Farm’s kimchi, or looking for a new way to enjoy it? Eva says:
“We have a go-to recipe for kimchi-fried rice that honestly saves our butt at least one night a week. Chop one onion or one bunch of scallions and sauté them with a cup of kimchi, before adding 2-3 eggs and some already-cooked rice. Season with soy sauce. So easy!”
What's New at the Market this week?
Just a sampling of what to expect:
Campo di Bella is joining us for their first market day, and bringing their artisan red wine vinegar!
Squashington will have lettuce mix, radishes, green garlic, parsnips, microgreens, peashoots, plants for your garden and more!
See you rain or shine this Thursday, May 12th from 3-6:30 on Main Street!
Never miss a post: Subscribe to our newsletter right here.
Campo di Bella is joining us for their first market day, and bringing their artisan red wine vinegar!
Squashington will have lettuce mix, radishes, green garlic, parsnips, microgreens, peashoots, plants for your garden and more!
See you rain or shine this Thursday, May 12th from 3-6:30 on Main Street!
Never miss a post: Subscribe to our newsletter right here.
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