Squash Blossoms and berries, berries and cherries!

At market this week expect to find squash blossoms, more than just pretty flowers...edible and delicious too!  You'll also find the end of most of the strawberries, loads of raspberries, maybe some blueberries and the beginning of Door County Cherries. 
I became enamoured with squash blossoms a few years ago when a friend described how deliciously they are prepared in Italy and now I eagerly await squash blossom season. 


Here's a simple recipe to try:
http://www.strauscom.com/farmfresh/ffsblos.html
 
While you're at the market be sure to pick up some of the last of the main season strawberries and fresh raspberries and maybe even blueberries for a great summer crumble.  I've heard the sweet Door County Cherries will be showing up shortly as well.  The pie cherries are still a couple of weeks away.  It's supposed to be gorgeous on Saturday so get out to your favorite market and pick up some treats for the holiday weekend!
 
OOH, I almost forgot...I tried something new this year....strawberry infused vodka.  It's only been marinating for a couple of weeks, but I snuck a taste the other night and it is scrumptious....slightly sweet, definitely pink and seems like it will go well with sparkling water and lime or maybe mint when the time comes.

Breakfast Pizza with Farmer's Market Ingredients

Recently I've made a couple of breakfast pizzas with ingredients fresh from the Dane County Farmer's Market.  They might just be Tim's new favorite....after breakfast cheesecake, of course.

The first one was inspired by some leftover dough from pizza night the previous evening and I topped it with queso, sauteed baby bella mushrooms, spinach, artichoke hearts, scrambled eggs and cheese.  It was divine.
The second one I made with an herbed crust rolled super thin, and topped it with queso, sauteed onions and spinach, bacon, scrambled eggs and cheese.  It too was quite good, but we preferred the first version more for some reason. 

A tip if you try this:  scramble the eggs soft because they'll cook more in the oven as the pizza cooks and you don't want them to end up rubbery.

Mussels

I haven't yet decided how frequently I plan to write in the BLOG...more than once per week, possibly not daily. I've been working on a project using mussel and oyster shells lately, and of course it makes me hungry for mussels, so yesterday I went to the Seafood Center and purchased 4 lbs of fresh mussels, along with a half dozen oysters for Tim. Last night I made a Steamed Mussels in a Creole Mustard, Bacon and Cognac Cream Sauce recipe from Emeril, (which for some reason my computer won't let me link right now). I found the recipe on the Food Network if you want to try it. They were yummy but the sauce could have been thicker. That was the first 2 lbs. Tonight I'm preparing Curried Mussels. I am a hopeless foodie and thoroughly enjoy preparing foods that most people go out to eat. When I do eat out I'm always in search of new things to try and recreate at home. Often I find that I can prepare something equally as tasty at a much lower cost at home, which is great. Saturday is Farmer's Market day in Madison. The Dane County Farmer's Market is the largest outdoor market in the U.S. drawing approximately 20,000 people each week. Most of them don't buy much other than pastries and coffee and it's more of a place to socialize, be seen and talk about than it is a food source for the vast majority who attend. To avoid the annoying double wide stroller crowd it is best to arrive by 7 am and get in a trip round the capitol square to your favorite vendors before the crowds arrive. Anytime after 8 am it's hopelessly jammed with people standing in groups chatting while blocking the sidewalk. I usually buy way more than I need but always thoroughly enjoy all of it.