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The first Wednesday Night Market on Broadway was a wash out. Vendors showed, sure, but compared to the sight of a full street up and down the block this past Wednesday, it was nothing. That week, we passed Rustique Pizzeria’s mobile pizza oven filled with desire for a good slice. The rain convinced us to keep moving. Not this Wednesday, no sir. We gladly stood in line and watched slices be passed down to those in front of us. If you’re in a hurry for something to eat during the market, I cannot recommend getting in line at Rustique more. The extreme temperature of their mobile oven cooks their thin crust pizzas in a flash, and most of those ahead of us didn’t have to wait at all once they paid for their orders. Take out boats of pesto fries appeared on the block the second they were ordered. The pizza slices soon followed. Waiting on a pizza to cook appeared to be a rarity, one that we experienced ourselves when my husband and I ordered a slice of their Margherita pizza and some pesto fries to start our food truck experience on Broadway for the night. A new pie for the Margherita had just gone in. We took our pesto fries to a nearby concrete planter to enjoy them while we waited for our slice. The amount of time it took for us to eat our appetizer timed perfectly with the prep time of the awaited pizza.
My husband ate the very last fry, and the folks at Rustique called my name to announce that our slice was ready. We abandoned our seat at the planter to pick up our slice and then returned to eat. The twists that Rustique applied to the traditional Margherita toppings made it a perfect slice for me and my tomato hating husband. He ate around the large slices of tomato. I ate them.
Pay them a visit this week and let them know Eating Normal sent you.
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Farmer’s Market Vendor Highlights return this week with a newcomer to the Green Bay Saturday Morning Farmer’s Market, Shiitake Creek Mushroom Company. As some of my readers know, I get a lot of my mushrooms now through our friends at Produce with Purpose at Revoluton Market-- but sometimes I forget to set up my build a box delivery or I don’t get to the west side. So, I’ve got to stock up at the market. Shiitake Creek is another option on the strip in the morning for mushroom eaters out there.  Just take a look at that variety. Until that morning, I had never seen a pink oyster mushroom with my own eyes. I knew they existed, but other growers that I’ve purchased from in the past never had them when I was able to make a pit stop at their booths. It was those pink oysters that made me stop that morning when I normally keep moving on past the first few booths from Walnut Street. Every single visit since the first one I described above has introduced me to a new variety of cultivated mushroom, and here I thought I was serious in my mushroom game. Not like these great people. They've since become a weekly stop for me to learn about new mushrooms and varieties of the more common ones we see in most stores and stands. They’re a good source of chanterelles while the summer season is on as well. You can also visit them at their farm Aurora, WI if you feel like making the drive out of town during the week. They offer so much on site that it may be worth it for the day trip for foodies like myself and my readers. You can purchase a guided wild mushroom foray on their website to take you out into the woods surrounding the farm to do your own hunting with professionals, and they keep a shop open as well. They’re working very hard to open Northern Wisconsin’s eyes to the glorious world of mushrooms, and I’m so thankful for their addition to the Saturday Morning Farmer’s Market this year. You guys keep cooking interesting! |
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