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Sauteed Cabbage

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Fettuccine with Swiss chard and mushrooms

2 tbsp spoons olive oil
1/2 cup shallots or green onions
2 garlic cloves
8-10 small mushrooms sliced
1 pd Swiss chard, trimmed of stems, washed thoroughly and chopped into 1-inch pieces
6 oz uncooked fettuccine
1/4 cup grated Parmesan cheese
1/4 tbsp cracked black pepper

In a large skillet, heat olive oil over med heat. Add shallots,garlic and mushrooms. Saute vegies until tender, about 5 min. Add swiss chard, reduce heat and cover for about 3 min. Using tongs, turn the chard over so that the uncooked leaves are on the bottom and wilted are on top. Cover and cook until completely wilted, about another 3 min.

Fill large pot3/4 full with h20 and bring to a boil. Add pasta and cook until al dente (tender), 10 to 12 min, or according to the package instructions. Drain, reserving 1/4 of the pasta h20. Return drained pasta to the pot. Add Swiss chard mixture and the reserved pasta h20. Toss to mix evenly.

Serve and add desired parmesan and pepper.

Chicken Gizzard Jambalaya

2 tbsp butter
1 tbsp olive oil
1 1/2 lbs chicken gizzards
1 tsp salt
1 tsp pepper
2 cups chicken stock
2 stalks celery
2 carrots chopped
1 onion chopped
1 cup uncooked rice
1 tbsp Worcestershire sauce

Heat the butter and olive oil in a heavy sauce pan. Add the gizzards and cook over med heat until well browned. Add salt and pepper, stock and vegies. Cover and simmer for 1/2 hour.

Add rice and Worcestershire sauce and simmer, covered until the rice is tender and all stock absorbed, about 45 min. Uncover and let steam for 10-15 minutes.

serve warm!

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