Poached Eggs in Cilantro Parsley Butter
Reprinted with permission from From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce Third Edition, published by the Madison Area CSA Coalition

  • 4 eggs
  • 3 Tbs. butter
  • 1 1/2 Tbs. chopped fresh cilantro
  • 1 Tbs. chopped fresh parsley

Directions: Fill a wide, shallow pot with enough water to come at least 4 inches up its sides. Bring water to full boil. Turn off the heat and carefully crack eggs, one at a time, into the hot water, keeping eggs separate from each other as much as possible. Cover the pot and set a timer for 3 minutes. Meanwhile, fill a shallow pan with a couple inches of cold water. After 3 minutes are up, use a slotted spoon to carefully transfer each egg to the cold water. When eggs are cool, remove them with a spatula to a cutting surface. Trim off any ragged edges from the eggs with a paring knife. (Eggs may be held in the refrigerator at this point until a few minutes before you want to serve them.)
To finish: Heat butter in a skillet over medium heat; add herbs and cook briefly. Adjust heat to low, add eggs, and heat through, basting them with the herb butter. Serve immediately. Makes 2 servings.
 

Star Recommends: White Winter Dry Mead
Off dry, delicate traditional mead. Hint of lemon/lime enhances the creamy softness of the poached eggs. Dryness of a Chardonnay with a light honey finish. This mead is delicate enough to compliment the eggs yet can still handle the cilantro. White Winter is located in Iron River, Wisconsin.


Raw Zucchini Crudo Salad
Another recipe from the ever tantalizing and gorgeously photographed kissmyspatula.com/. With the legendary (or notorious) bounty of zucchini we get in Wisconsin every year, it’s always nice to find new ways to enjoy! Minus the lemon juice, this recipe can be made 100% local.

  • 1 medium farm stand zucchini
  • 1-2 tsp. good extra-virgin olive oil (or sunflower oil for the locavores)
  • 1/2 small lemon, juiced (omit if you want to keep it 100% local)
  • freshly ground black pepper (omit if you want to keep it 100% local, or use pepper flakes from dried local peppers!)
  • kosher salt
  • 1/4 small red onion, thinly sliced
  • fresh feta cheese, crumbled
  • handful of fresh mint, parsley and chives, finely minced

Directions: Slice zucchini into rounds as thin as you can get them with a mandolin, or slowly and carefully with a sharp knife. Arrange on a large plate in shingle formation, overlapping zucchini rounds in one layer. Season with kosher salt and freshly ground pepper. Drizzle with good oil and lemon juice (if using). Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to develop. A few minutes before removing zucchini crudo from refrigerator, soak red onion slices in remaining lemon juice (if using). Remove chilled zucchini crudo and top with red onions, crumbled feta and herbs. Lightly drizzle with oil and serve immediately. Serves 2-3.

Star Recommends: Aeppeltreow Appley Brut Cider
This cider is very dry and is made in the traditional champagne method. The crisp finish of this cider is why it pairs so well with the fresh lightness of the zucchini and the creamy richness of the feta. This is not the sweet, spicy cider we get used to drinking in bulk in the fall but more of a European style. If you enjoy champagne you will love this.


A Farmers’ Stew
From Local Flavors by Deborah Madison

  • 3 Tbs. oil
  • 2 big onions, coarsely chopped
  • a few sprigs thyme
  • 3 Tbs. chopped oregano
  • 8 skinny eggplants, cut into 2-inch lengths
  • 1 1/2 lbs. summer squash, cut into large wedges or lengths
  • 2 Tbs. tomato paste
  • sea salt and freshly ground pepper
  • 1/2 c. water

Directions: Heat the oil in a Dutch oven or other deep pot that has a tight fitting lid. Add the onions, thyme and oregano and cook over medium-high heat, shaking the pan occasionally while you prepare the rest of the vegetables. By the time they’re all cut, the onions will have wilted and started to color in places. Add the vegetables, giving them a stir, and cook, keeping the heat high and shaking the pan occasionally, until they begin to give off an enticing smell. This should take 10-15 minutes. The vegetables should have an inviting tender appearance and be blushing with a faint glaze of red from the tomato. Season with salt and (optional) pepper. Serves 3-4.

Star Recommends: Botham Uplands Reserve Red
Estate-grown Marechal Foch and Leon Millot grapes. Light ruby color with heavy body. Nose carries notes of blackberry overlaid on briar. Medium-fruity middle with a somewhat abrupt finish and just a hint of bitterness. This Barneveld, Wisconsin red will match very well with this hearty farmers’ meal.


Easiest Ever Potato and Kale Soup

  • 1 lb. Yukon gold or red potatoes
  • 1 clove garlic
  • 1/2 small onion
  • salt and pepper to taste
  • 1/2 lb. organic curly red or green kale
  • 4 Tbs. olive oil

Directions: Cut the potatoes into coins and place in a pan with the garlic, onion, salt and pepper. Cover generously with water and simmer these ingredients until the potatoes are easily pierced with a fork. Mash it all together until very smooth, adding water as needed to create your desired soupy consistency. Return to the pan and add lots and lots of pepper. Cut the stalks off the kale and finely shred the leaves. Bring the potato soup to a boil before adding the kale. Once bubbling, toss in the kale and simmer for about 5 minutes. Pour into bowls and garnish with 1 Tbs. of sunflower or olive oil. Enjoy! Makes 4 servings.

Star Recommends: White Winter Black Mead
A dryer, black bodied, fruity mead made from black currants and honey. Lightly oaked. Serve as you would any dry red wine at room temperature. This mead is probably one of the prettiest smelling things to ever pass through Star Liquor. Paired with this soup or by itself this stuff is a real treat.


Tomatillo Salsa Verde
From Equinox Community Farm

  • 1 lb. tomatillos, husked
  • 1/2 c. finely chopped onion
  • 1 tsp. minced garlic
  • 1 serrano chile peppers, minced
  • 2 Tbs. chopped cilantro
  • 1 Tbs. chopped fresh oregano
  • 1 1/2 teaspoons salt, or to taste
  • 2 c. water

Directions: Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully puree the tomatillos and water in batches until smooth.

Star Recommends: Wollersheim Prairie Fume
Crisp, fresh, semi-dry white bursting with citrus and tropical fruit highlights. This is might be the best known of all the Wisconsin wines out there. The slightly sweet side of this wine can handle any spiciness from the peppers and the general brightness of this wine reacts well to the freshness of the veggies in this salsa.


Brussels Sprouts with Bacon-Fried Green Onions
Reprinted with permission from From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce Third Edition. Published by the Madison Area CSA Coalition

  • 1 lb. Brussels sprouts, trimmed and cut in half lengthwise
  • 2 slices thick-cut bacon
  • 12 slender green onions
  • 2-3 Tbs. apple cider or beer

Directions: Bring a pot of salted water to boil; add Brussels sprouts and blanch 2-3 minutes. Drain. Meanwhile, cook bacon in skillet until crisp; remove bacon, drain on paper towels, chop it into pieces, and reserve. Discard all but 1-2 Tbs. fat in the pan. Cut off the top 3-4 inches from the green end of the onions (reserve ends for another use). Sauté the onions in the bacon fat until barely tender, 1-2 minutes. Stir in apple cider or beer and cook to heat through. Add the drained Brussels sprouts and reserved bacon to the pan, stir well, and heat through. Top each serving with three green onions crisscrossed atop them. Serves 4.
 

Star Recommends: White Winter Cyser Mead
Semi-Sweet made with fresh apple cider and honey. Similar to a late harvest Riesling. Again the flavors in this Wisconsin-made mead complement both the smokiness of the bacon and the earthy goodness of the Brussels sprouts.


Roasted Fennel
Adapted from Harmony Valley

  • 2 medium bulbs fennel, tops removed
  • 4 Tbs. oil
  • 1/2 tsp. salt
  • pepper to taste

Directions: Preheat an oven to 400ºF. Take the fennel bulbs and slice them in half from top to bottom, so you get two mostly flat halves. Place these halves in a baking dish or on a cookie sheet and drizzle with the oil. Sprinkle the salt and pepper over the bulbs. Place in the oven and roast for 15-20 minutes. If the bulbs start to dry out or become tough, pull them out of the oven and wrap in aluminum foil. This will essentially act as a steamer, resulting in a softer, delicious fennel bulb! Makes 4 servings.

Star Recommends: Botham Big Stuff Red
Big Stuff Red is a mostly estate-grown semi-dry, fruit-forward red wine that should be served chilled. Wait, red wine chilled? Seriously? Yes, the fruity nature of this wine makes this an excellent quaff when chilled. The bold fruit is also what makes this wine such a good companion for the distinct flavors of roasted fennel. Enjoy.


Northside Farmers Market Lynn's