Tag Archives: blueberries

Pandemic blog 31: farmers’ market

First trip back to the Westside Community Market, which in ordinary times is an every Saturday morning trip for me. It feels like a model for people just sitting down and figuring out how to arrange for people to do the things they want to do in a way that minimizes transmission. We don’t have to eliminate every chance for someone to get COVID. If we cut transmissions to a third of what it would otherwise be, that doesn’t mean a third as many people get COVID — it means the pandemic dies out instead of exploding. Safe is impossible, safer is important!

They’ve reorganized everything so that the stalls are farther apart. Everybody’s wearing masks, both vendors and customers. There are several very visible hand-washing stations. Most of the vendors now take credit cards through Square, and at least one asked me to pay with Venmo. It’s easy for people to keep their distance (though the vendors told me it was more crowded earlier in the morning.)

And of course it’s summer, the fields are doing what the fields do, the Flyte Farm blueberries, best in Wisconsin, are ready — I bought five pounds, and four containers of Murphy Farms cottage cheese. All you need is those two things for the perfect Wisconsin summer meal.

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Blueberry ricotta crepes and the mighty Thr-Ian’s

Don’t miss the superb blueberries currently on offer from Flyte Family Farm, available at the Saturday market on the corner of Mifflin and Pinckney. Yesterday night I had two fresh pints of these and no idea what to make for dinner. But I also have this little crepe pan I’ve been learning to use since I accidentally left my nonstick skillet empty on the stove and bubbled half the coating off it. So: I made some crepes (using this recipe) and filled them with blueberries and sheep’s milk ricotta from Butler Farms.

Delicious! But labor-intensive to put together, especially since my little pan makes just one crepe at a time. So here’s a question, pancake fans: what if I’d just mixed the ricotta and blueberries into the batter and fried it like a pancake? Would that have been just as tasty? And if I do mix the cheese in the batter and fry it, would something simple and cheap like cottage cheese be as good as fresh ricotta?

The crepes were a success, but the food victory of the week obviously belongs to Adam B. Hirsch, who recently became the first person to eat at all three Ian’s Pizza locations (two in Madison, one in Chicago) in a single day. Cue Olympic theme!

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