“Off the Vine” Newsletter #98



Market Overview

By: Sara Gomach, Northside Farmer’s Market Newsletter Editor

Father’s Day

Happy Father’s Day to all the Northside-Farmer’s-Market-going dad’s out there! We have a special gift for you this week when you stop down at the market. This Sunday, all dad’s will receive a FREE Mallards ticket, while supplies last, so come early!

Here Comes the Sun

With the summer solstice sneaking up on us this Wednesday, June 20th, it’s no wonder I saw such an abundance of produce at last week’s market! Before I begin with all the juicy details of this week’s market, I thought I’d spend a brief moment on the solstice itself. An interesting enough topic, that prior to this newsletter, I didn’t know much about except that it marks the beginning of summer and is the longest day of the year. However, I have learned that the word “solstice” is derived from Latin, meaning sol (sun) and sistere (to stand still). Standing still is what appears to happen on the longest day of the year, when the sun is at it’s furthest distence from the equator, or the northernmost point of the sun’s path. Because of this, the Earth’s seasons change, bringing us beautifully varieties of food to enjoy throughout the year.

Market Goodies

Last week’s market was in full bloom with an abundace of fresh produce to choose from! I saw: beets, chard, cilantro, dill, garlic, herbs, hot Tai chili peppers, kale, kohlrabi, leeks, maple syrup, napa cabbage, raspberries, red onion, romain lettuce, salad mix, shitake, snow peas, strawberries, sugar snap peas. This week, I heard there may even be sweet cherries!


The Soap Maker

By: Cathy Perry, Northside Farmer’s Market Volunteer

Judy Papineau drives all the way in from Cassville, WI, which is at the very southwest edge of Wisconsin, to join us Sunday’s at the Northside Farmer’s Market. Last year, she wasn’t able to make it to the market and she was truely missed. Lucky for us, this year she’s back!

Judy works full-time time cooking for the students and staff at UW Platteville and her hobby is just an extension of this career path; she loves to create things in the kitchen! Each week, Judy brings lucious soaps, lotions and skin cream to the market; she even brings honey! This week I saw many kinds of soap made with goat’s milk and beeswax. Personally, I happen to love the lotion sticks! Grapefruit, lavender and peppermint are just a few of the many scents that Judy uses in her products. She is always trying new things and is even working on creating a lip balm with sunscree

As another satisfied vendor, Judy finds the market to be full of nice, friendly people. We’re so glad you are back Judy! Please stop by her booth this Sunday and try some of her wonderful products.



If I know one thing, it’s that dad’s like to keep food simple. But, the meal better be hearty enough to satisfy their large appetites! And, in general, anything done outside is best. So, fire up your grill for a special Father’s Day meal he‘ll love! Oh, and don’t forget the beer.

Grilled Steak with Caper Sauce – from realsimple.com


  • 2 cups chopped fresh flat-leaf parsley
  • 1/2 cup olive oil
  • 1/4 cup capers, chopped
  • 2 tablespoons red wine vinegar
  • 1 clove garlic chopped
  • kosher salt and black pepper
  • 3 T-bone steaks (about 1 1/4 inches thick; 41/2 pounds total) or 3 pounds strip or flank steak
  • Directions

In a medium bowl, mix together the parsley, oil, capers, vinegar, garlic, 1 teaspoon salt, and ¼ teaspoon pepper.

Heat grill to medium-high. Season the steaks with 2 teaspoons salt and ½ teaspoon pepper. Grill, turning once, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing. Serve with the caper sauce.

Grilled Beet, Kohlrabi Salad – by Sara Gomach

I came up with this recipe by combining several online recipes with my own tastes. It’s a little something differnet using veggies at the market you might not know what to do with. And it is still quick and easy so you won’t keep dad waiting!


  • 3 beets sliced (try the red beets, they have a beautiful bullseye pattern when sliced
  • 3 kohlrabi sliced
  • 2 T evoo
  • 2-3 cloves garlic chopped
  • 2 T balsamic vinegar
  • 4 C spring mix
  • ¼ C goat’s cheese – or whatever you prefer: feta, blue cheese, etc…
  • S & P to taste


Slice beets and Kolrabi in ½” rounds. Toss in a bowl with evoo, balsamic vinegar, garlic and S&P.

Grill 2-3 minutes per side or until slightly chared.

Arrange on a bed of greens and top with cheese.



* NSFM images by Cathy Perry, Father’s Day image, solstice image

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