Farmer's market follow-up

Back in Nov, I posted a little blurb about the Milwaukee Winter Farmer's Market. Well, it took me until the final day (April 14th) to make my way to the market. I wasn't really sure what to expect, but I was pretty happy with the options.

View of about 1/2 of the market
There were only a couple of traditional farmer's market tables with a lot of root vegetables, greens, and mushrooms. There was also a lot of other food to choose from such as cheese, beef, fish, lamb, honey, wine, and soup as well as fresh flowers and even something for your dog! Overall, it was good and I would probably go back a few times next winter. The event is free, the parking is free, and it's small enough that you won't get lost.

We ended up buying a fish bundle from Rushing Waters, the mushroom medley and pickled mushrooms from River Valley Ranch, and a lamb loin chop from Pinn-Oak Ridge Farms. All of these items could make an amazing winter meal; however, I'm only going to share one of them with you for now :-)

Shiitake mushroom soup
via Betty Crocker

8oz dried Chinese noodles
3 1/2 cups reduced sodium chicken broth
3 oz fresh shitake mushrooms
1/2 cup chopped bell pepper
1/2 cup snap pea pods
1 tsp dried rosemary leaves
1 tsp soy sauce

  • Cook noodles
  • In a separate saucepan, combine all remaining ingredients.
  • Heat over medium until boiling. Boil for 3 min.
  • Add noodles and reduce heat to simmer - for about 3 min.

1 comment:

  1. I love their winter farmer's market but I didn't make it this year :( Trust me though, I'll more than make up for it by going to the farmer's market every week in the summer.