5 Farmers Markets for Vegetarians
West Alli’s
Tuesday and Thursday afternoon-17:00; Sat 13:00-17:00. Until the end of November. 6501 W. National Ave.
Fondy
Thu, Sat, Sun 7.00-2:00 p.m. July 6-October 31. 2200 W. Fond du Lac Ave.
south coast
Saturday until October 26. 8:00-12:00. 2900 S. Shore Dr.
Coastal wood
Sunday until October 27, 9:30 AM – 1:00 PM 4100 Estabrook Pkwy.
Brookfield
Saturday until October 26. 07:30-12:00. Brookfield Central High School, 16900 W. Gebhardt Rd.
How do you peel a beet?
First, cook the beets—you can roast, boil, or steam them. When they’re done, carefully place the beets in a large bowl in the sink and rinse under cold water. You should be able to rub the skins off with your fingers as you rinse. Wear disposable gloves to avoid staining your hands.
Garlic Devil
It pays to buy garlic at the farmers market. The stuff sold in grocery stores is usually refrigerated until it’s ready to sell, which shortens its shelf life at home. (It will start to sprout green shoots that are edible but bitter.) Farmers’ market garlic is 10 times more flavorful and can be stored for up to six months in a dry place away from direct sunlight.
Illustration by Getty Images
5 Harvest Finds to Look Forward to in July and August
Patisson (July-Sept.)
Raspberries (July-Sept.)
Melons (July-Aug.)
Carrots (July-Oct.)
Kale (July-Oct.)
Pick at a plaster
Lannon Sunflower Farm in Menomonee Falls is a picker’s paradise. In early July the fields open for you to pick raspberries (they provide the baskets), followed by sunflowers in mid to late July. W204 N8525 Lannon Rd., Lannon
Kohlrabi 101
Photo by Getty Images
With leaves sprouting from the sides, the kohlrabi – which you’ll find in the markets now until mid-October – is a wild cabbage and is completely edible – bulb, leaves and stalks. To use it all, remove the stalks and leaves, chop the stalks and fry with the leaves in olive oil and garlic. Season with salt and a little red pepper. The bulb, grated or shredded, adds crunch to salads and coleslaw (try a mix of kohlrabi and green apple), and cut into matchsticks is delicious for dipping into hummus or whipped feta dip.
Whipped Feta Dip Recipe
Use the block of feta that has been preserved in brine (not feta “crumbs”), a high-fat Greek yogurt, and extra virgin olive oil. Adapted from seriouseats.com
226 grams feta cubes, drained
3/4 cup Greek yogurt (5% is good)
1 tablespoon lemon peel
1 medium clove garlic, finely chopped
1-2 tablespoons extra virgin olive oil, divided
Chopped red pepper, to taste
Sea salt, optional
Place the drained feta, yogurt, lemon zest, and garlic in the bowl of a food processor fitted with a blade. Fit the lid and blend. Slowly pour 1 tablespoon of olive oil through the top opening of the lid. Continue blending until smooth and creamy. If not smooth enough, add another tablespoon of oil. Transfer the dip to a serving bowl. Garnish with a pinch of crushed red pepper. Taste. If not seasoned to your liking, add a pinch of salt (although feta can be salty, I find that some feta in brine is not as salty as others). Serve with an assortment of chopped vegetables such as swede, cucumber, and carrot.
