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Meet Pao and Kayoua Yang
article and photo by Jim Franck

How do you get to the Market? Climb into your car and a couple of traffic lights later... bingo! Here you are. Some people take a longer route. Mongolia. China. Laos. A war. Exhaustive travel with four kids. Eventually America. A sponsor in Illinois in 1977, then, in 1998 you arrive in Madison and... bingo! Here you are. Pao and Kayoua Yang. That's how they got here. Kayoua laughs about it now. It was quite a trip!

This wonderful family has been with us for four years. They provide marvelous produce like rhubarb, onions, strawberries and raspberries, to name a few. In addition to their produce, what's truly awesome are their floral arrangements. Kayoua takes particular pride in them. And, Kayoua says, they should be available all summer long. Raspberries will appear in August.

Pao and Kayoua live in Sun Prairie but have three acres in the Cottage Grove area devoted to their many terrific food items. Kayoua says they have about 4,500 raspberry plants in the ground and about 3,500 strawberries. They sell in markets at Hilldale and Lake Mills but feel that the Northside FM is where they do best.

If you enter the Market from the end near Warner Park and Tuy's Smoothie cart, Pao and Kayoua are on your left, about three vendors down. Stop by and ask either Kayoua or Pao about their wares. Either one would be happy to tell you all about them. And, if you are really interested in how someone gets from Mongolia to the Northside Farmers Market with four kids, they'll tell you exactly how to do it. It will make those traffic lights seem insignificant by comparison!

Market Report for July 19
article and photos by Chris Moore

Local. Fresh. Healthy. Delicious. These are words that describe the wonderful produce at our market.

Last week we had beautiful lettuce, tomatoes, spinach, zucchini, kale, potatoes, onions, raspberries, sweet corn, asparagus, fresh garlic, fennel, egg plants, and collard greens, to name a few.

Pictured are tomatoes from Tomato Mountain Farms and lettuce from Ortega Farms. Natalie Ortega says the lettuce is running out - make sure to come next week before it is all gone!

Nina Yang had sweet potato leaf (wash and stir fry in butter or olive oil), and Hmong Pumpkin Leaves (used in a beef broth based soup, stir fried with pork, or just boiled and eaten as is).

Jimmy from Jimmy Hudson Produce is planning on bringing special carrots and said that coming soon are blue potatoes. We also had fresh Mississippi river catfish (caught with a net) that can be purchased fresh or frozen.

Paul Libal of Wood's Edge had beautiful flower arrangements for sale (arrangement below includes cosmos, gladiolas, sunflowers, echinacea, bee balm, amaranth, and flock).

Don't forget that you can not only find wonderful produce but also enjoy some tasty baked goods such as fresh blueberry muffins, zucchini chocolate chip muffins, and cinnamon rolls - to be consumed while chatting with your (local) Northside neighbors.

    

Hope to see you next week!

Meet MMSD Superintendent Dan Nerad This Sunday

Accessibility is key to Dan Nerad's approach to his role of Superintendent of Madison Schools and this Sunday, he'll be accessible at the Northside Farmers Market.

Stop by his booth this Sunday, July 26, between 9:00 am and close, and get to know him. Speak with him about any concerns or questions you might have or just say hello!
  

Broccoflower by Any Other Name
by Amy Pace

This colorful cauliflower cousin was originally grown in Holland, where it was named simply Groene Bloemkool or Green Cauliflower. In the late 80's, it was brought to the United States by California growers Tanimura & Antle, who trademarked the name "Broccoflower" and marketed the vegetable as specialty produce. As the name suggests, it is indeed cauliflower that has been cross-bred with the chlorophyll compound from broccoli, giving it a beautiful lime green color. Like cauliflower, it is actually a flower that grows a stem which sprouts a bud covered by green leaves. Its taste is milder than either of its parents' and its texture is similar to cauliflower, although slightly less crumbly.

There are two types of this hybrid available, one known as "Green Cauliflower" while the other is referred to as "Broccoli Romanesco." Green cauliflower has the traditional shape and floret design of a white cauliflower, while Broccoli Romanesco sports pointy cones of florets.

The USDA labels green cauliflower as an excellent source of vitamin C as it provides more than 20% Recommended Daily Value in a single serving. It is also a good source of folate, dietary fiber, vitamin B, and potassium. High in vitamin C and with more protein and minerals than white cauliflower, this green hybrid adds much in nutritional value as well as appeal.

How to select: When selecting, choose firm, heavy, uniformly green heads with no blemishes or discoloration.

How to store: Keep in a plastic bag that is not airtight, placed in your refrigerator's vegetable crisper. Green cauliflower can generally be kept for 3 to 5 days. Do not store near apples, bananas or melons as these fruits contain ethylene gas and are harmful to cauliflower.

To prepare: May be eaten raw or steamed, placing the stem side down in a covered pan with 1/2 inch of salted water, allowing it to boil at a medium heat for 4 to 5 minutes per pound or until tender.

Sources: recipetips. com, wisegeek. com, specialtyproduce. com.

This week at Artisans Row...
Rachael Winkley - Jewelry
Youa Lor - Handmade bags, clothing
Vicki Lane - Funky Bracelets (link)
Jean Mani - Soap, lotion, candles (link)
Muriel Simms - Cards, bookmarks
Helen Mary Beck - Watercolors, cards
Maggs Kailhofer - Jewelry (link)

Broccoflower Salad
Lynette Jandl

Ingredients
1 lb. broccoflower florets chopped small (6 1/2 or 7 cups)
6 slices crisp bacon, chopped
3/4 cup raisins
1/2 cup finely chopped red onion 1/4 cup sunflower kernels
1 cup mayonnaise
2 tsp sugar or honey
1/8 tsp salt

Directions
1. Combine mayonnaise, sugar or honey and salt in large bowl.

2. Toss the broccoflower pieces, chopped bacon, raisins, chopped onion and sunflower kernels in the dressing.

3. Cover and refrigerate until you're ready to serve.