5 Farmers Markets for Veg Heads
West Allis
Tues and Thurs noon-5 p.m.; Sat 1-5 p.m. Through late November. 6501 W. National Ave.
Fondy
Check website for seasonal hours; Through Nov. 1. 2200 W. Fond du Lac Ave.
South Shore
Saturdays through Oct. 25. 8 a.m.-noon. 2900 S. Shore Dr.
Shorewood
Sundays through Oct. 26. 9:30 a.m.-1 p.m. 4100 Estabrook Pkwy.
Brookfield
Saturdays through Oct. 25. 7:30 a.m.-noon. Brookfield Central High School, 16900 W. Gebhardt Rd.
How to Peel a Beet
Cook the beets first – you can roast, boil or steam them. Once they’re done, carefully put the beets in a large bowl in the sink and rinse under cold water. As you rinse, you should be able to rub the skin off with your fingers. To avoid staining your hands, wear disposable gloves.
Garlic Fiend
It pays to buy garlic at the farmers market. The stuff sold in grocery stores is typically kept in cold storage until it’s ready to sell, shortening its shelf-life at home. (It starts to grow green sprouts which are edible but bitter.) Farmers market garlic is 10 times more flavorful and can last up to six months stored in a dry spot, away from direct sunlight.
5 Harvest Finds to Look for in July and August
Pattypan squash (July-Sept.)
Raspberries (July-Sept.)
Melons (July-Aug.)
Carrots (July-Oct.)
Kale (July-Oct.)
Pick at a Patch
The Lannon Sunflower Farm in Menomonee Falls is a picker’s paradise. In early July, the fields open for you-pick raspberries (they supply the baskets), followed by sunflowers in mid- to late July. W204 N8525 Lannon Rd., Lannon
Kohlrabi 101
With leaves that shoot out of the sides, kohlrabi – which you’ll see at markets now through mid-October – is a wild cabbage and completely edible – bulb, leaves and stems. To use all of it, remove the stems and leaves, chop up the stems and sauté them with the leaves in olive oil and garlic. Season with salt and a little crushed red pepper. The bulb, grated or shredded, adds crunch to salads and coleslaw (try a mix of kohlrabi and green apple), and, when it’s cut into matchsticks, is great dipped in hummus or whipped feta dip.
Whipped Feta Dip Recipe
Use the block feta stored in brine (not feta “crumbles”), a high-fat Greek yogurt, and extra-virgin olive oil. Adapted from seriouseats.com
8 ounces of block feta, drained
3/4 cup Greek yogurt (5% is good)
1 tablespoon lemon zest
1 medium garlic clove, minced
1-2 tablespoons extra-virgin olive oil, divided
Crushed red pepper, to taste
Sea salt, optional
Add drained feta, yogurt, lemon zest and garlic to the bowl of a food processor fitted with a blade. Attach cover and blend. Slowly pour 1 tablespoon of olive oil through the top opening on the lid. Continue blending until it’s smooth and creamy. If it isn’t smooth enough, add up to another tablespoon of oil. Transfer the dip to a serving bowl. Top with a pinch of crushed red pepper. Taste. If not seasoned to your liking, add a pinch of salt (though feta can be salty, I find that some feta packed in brine is not as salty as others), Serve with an assortment of chopped vegetables such as kohlrabi, cucumber and carrot.
