Boom Baby, adding condiments

( To Read the entire CSA Newsletter, click HERE)

Farmer Paul calls this week’s share, “The Salsa Box”.  The first of the peppers with two different tomatoes along with garlic and cilantro.  He loves when things all come together so you can make salsa.  Fresh salsa is best when made in small batches and used immediately.  Easy easy easy in the food processor.


But salsa is just one of the condiments that you should have in your kitchen repertoire.  We all know that sometimes getting any meal on the table is laudable.  So if you can have a stash of condiments in the refrigerator or easily at hand made by scratch to perk up those every day meals, let’s do it.


Pesto - The term pesto likely has its origins from from two Italian words. One is the Italian verb pestare which means "to pound or crush" as one does with the garlic and pine nuts. Pestos were traditionally made in a mortar and pestle, the pestle being the heavy tool used for grinding and crushing.

Over the course of the last few decades the term pesto has come to refer to many different recipes, but they all have a basic set of ingredients and techniques. The classic pesto is customarily made with crushed pine nuts, garlic, basil, olive oil and Parmigiano-Reggiano. It seems so simple, but these five ingredients go so well together. You can use a mortar and pestle but a blender, food processor or even a mini-chopper is much easier.


Chimicurri - Chimichurri is a green sauce used for grilled meat, originally from the Rio de la PlataArgentina.  It is made of finely-chopped parsley, minced garlicolive oiloregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.


Salsa - Salsa is the Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsa picante, particularly those used as dips.  They are often tomato-based, although many are not, and they are typically piquant, ranging from mild to extremely hot.


Harissa - Harissa is a spicy and aromatic chile paste that's a widely used staple in North African and Middle Eastern cooking.

Harissa recipes vary between countries and regions, but a standard version includes a blend of hot chile peppers (which are often smoked), garlic, olive oil and spices, like cumin, coriander, caraway and mint. Tomatoes and rose petals are also common ingredients.  Even if you love spicy food, harissa packs quite a punch. A little goes a long way.

I’d love to hear about your favorite “condiments” used with fresh summer greens, herbs and vegetables.


 To Read the entire CSA Newsletter, click HERE


Madison Market Saturday

So come see us this Saturday in Madison -

At the Capitol Square - 7AM to 1PM, just left of where East Washington meets Pinckney St.

Westside Community Market - corner of University Ave. and Segoe Road in the Department of Transportation (DoT) parking lot.

Tosa Farmers Market - 8AM to Noon,

West Allis Farmers Market - 1PM to 2:30PM; National and 65th St, West Allis


Looking For Summer Help

Farmers Market Help - Looking for someone who loves JenEhr produce and poultry.  Someone who likes mornings (we start at 6:15AM) and enjoys helping people put together great meals. Basic math skills needed (although we have lots of simple math rules to help with making change), able to lift 20+ pounds and you'll be on your feet for six hours.  The pay starts at $9 per hour, with chicken and produce benefits.  We DON'T pay in cash nor "under the table",  all JenEhr employees fill out timecards and required tax information. Position runs April through November, with work available at both the Madison downtown/Capitol Square Market and the Westside Market at DoT.  Email interest to

Click HERE - Hire me Now.