The warming continues, which means more plants at the market looking for a yard, garden, or window sill to settle into for the season. They're joined by arugula, mustard greens, spinach, and some tasty lettuce and spices mixes that would love to grace your dining table.

While the state is still subject to some frosty nights, each day that passes means we're getting closer to the "all clear" when it comes to those threatening night time temperatures.

Our grill has seen some service already this spring. What about yours? We roasted a duck on the grill from Krinke's Market, (South Pinckney St.) with some asparagus and potatoes on the side. Truly delicious.

It looks to be a great market Saturday in store. Grab an extra bag, then this Saturday come on down to the Capitol Square.


See you at market!

Bill Lubing

There are hanging baskets, potted plants,
and plenty ready for planting from
Natalie's Garden & Greenhouse.
(North Carroll St.)  --Photo by Bill Lubing

Watercress salad from Cilantro Bar and Grill. --Photo by Bill Lubing

Morels, asparagus, and spinach aren't the only seasonal crops we enjoy this time of the year. Watercress will also be available for a short time.

This week's watercress salad recipe, provided by the folks at Cilantro Bar and Grill, on Madison's West side, would not typically be found on the menu at a Mexican restaurant in our area.

Armando Cristobal, who owns the restaurant with his sister Silvia de Santiago and her husband Gonzalo, notes that most of the Mexican restaurants in our area serve what is considered country-style dishes. Cilantro derives its menu from the urban side of Mexican. We suspect that years working with Rick Bayless at the Frontera Grill, in Chicago may have influenced the trio's cooking style, as well.

In honor of Cinco de Mayo, the restaurant is serving Calabaza rellena de pescado y camaron (acorn squash filled with shrimp, tilapio, and coconut-infused rice). While this main dish is as far from local as, well Mexico, the side dish of a watercress salad can be almost completely sourced from the DCFM.

Ingredients

Salad (per serving)
3 ounces of watercress
1/2 tomato cut into three wedges
4 cucumber wheels (Use a peeler to create strips from the cucumber, which you then roll into spirals.)
2 ounces of goat cheese
Walnuts or pecans (We recommend hickory nuts or walnuts, available at the market.)

Dressing
Note, this recipe makes plenty. The extra will store for several weeks in the refrigerator.

1 cup of oil (Olive or sunflower oil from the market)
1/3 cup apple cider vinegar
1/2 tablespoon balsamic vinegar
1/2 teaspoon, salt
1/3 teaspoon, pepper


Directions
When making the dressing, mix all of the ingredients in a bowl except for the oil. Slowly drizzle the oil into the other ingredients, whisking continuously. Whisk the dressing or, if you've stored some, shake well before applying to the salad. Don't over dress the salad. A little of this dressing goes a long way.

Assemble the salad by placing the watercress on a plate with the tomato wedges and cucumber spirals surrounding it. Sprinkle on chunks of the goat cheese and the nuts.

Enjoy!

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Video Bonus Recipe

Watercress Salad from 

Cilantro Bar and Grill

Preparing a Watercress Salad from Cilantro of Madison.

 

  

   

Pork and beef products from
D&G Custom Meats (West Mifflin St.)
--Photo by Bill Lubing