Memorial Day Weekend Opener - Saturday Market

The most anticipated weekend of the year in Green Bay for me has finally arrived- opening weekend for all of our farmer’s markets. The Saturday morning market downtown has long been my favorite to get myself ready for the rest of the week, and now that I live alone, shopping with more care for potential food waste is essential. I’m approaching this year with that in mind and creating as many delicious meals as possible from what I buy from our local farmers to share with you.

​Likewise, I intend to highlight both new and old vendors that help me make those meals. Our farmers are knowledgeable of what they produce. Many of them can and will tell you their favorite ways to cook and eat their own products. This is a resource both new and old cooks often have time to tap into while making their purchases. I strongly encourage you to do this and build relationships amongst your own favorites at the myriad of Farmer’s Markets in the region this spring and summer.

This early in the season in Northeast Wisconsin sometimes sees a smaller number of choices with the cold often holding off growing season up here longer than most other parts of the country, but it’s been warm this year. I fully expected to see items in the stalls that I wouldn’t normally see in Green Bay until later in June. For that reason, I decided to spend most of my time during this market with my old favorites.

This was unfortunately the kind of Saturday morning where I needed to walk right past Cold Climate Farms. They always have a line forming first thing in the morning, and even after some time browsing other stalls, they still had a significant line waiting to purchase with them. This is an opportunity for me to put my attention elsewhere, and it's an opportunity I can’t let pass.

I found many similarities in the available produce this time of year compared to last year– the choices are much more limited this soon than they will be in even two weeks. There was, however, an abundance of early season alliums to sample. Green garlic has already come, and I wonder if we’ve missed our window for garlic scapes. I’ll find out in a few short weeks, as I often don’t see scapes for sale until later in June. Even if that window has passed, I did manage to get my hands on a bundle of chive blossoms– a treat I have never tried before. Green onion with a strong, purple bulb. Green Garlic. Chive blossoms– these were the mixed wares I left with from Adam’s Heirlooms and Full Circle Community Farm. 

Asparagus was available at almost every grower’s stall, and I suspect that will remain the same next week. Next weekend will be asparagus weekend for me, as I entered this week with two very specific goals: I needed Irish bacon, and I needed ramps. Ramps were unfortunately not with any of the vendors on site that I’ve seen in the past. This could be another growing season issue. It’s been so warm this year that my expectations will surely be tested every week. At least I got my Irish bacon and my wide selection of alliums to enjoy with a sliced loaf of Breadsmith Sourdough.

This year, we are embarking on a true Market Meals Segment where the main ingredients of a dish must come from our local Farmers’ Markets here in Green Bay. As this week’s meals are finished, this article will be updated with links to the recipes I created. 

I love ours Farmers’ Markets in Green Bay, and if I can convince even one reader to visit based on a meal I cook, then I consider it an honor to send them to our local farmers.

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