Calendar module icon

Calendar

View All Calendars is the default. Choose Select a Calendar to view a specific calendar. Subscribe to calendar notifications by clicking on the Notify Me button, and you will automatically be alerted about the latest events in our community.

Date:
May 21, 2017
Time:
9:00 AM - 1:00 PM
Location:
Ahuska Park
Address:
400 E. Broadway
Monona, WI 53716
Contact:
608-960-3788
Facebook Twitter Google Plus Email

Monona Farmers' Market

Sunday, May 21, 2017

The Monona Farmers’ Market is bursting with colorful spring flowers, plants, herbs, cascading hanging baskets, and spectacular container gardens. You’ll find other seasonal delights including rhubarb, radishes, green onions and more.

50% Folk, a 4-piece band from central Wisconsin, will entertain with a range of folk, country, bluegrass, blues and gospel music.  These four individuals reunited at a fortieth high school reunion about ten years ago and have been playing together ever since.  They truly enjoy sharing traditional music that incorporates strong vocals with a variety of acoustic instruments, including washtub and electric bass. 

In partnership with the City of Monona to improve storm water management and the water quality of the lakes, the Master Gardeners are offering tips on how to compost phosphorous-creating yard waste and leaves.  Stop by to see their composting display and get information on how to compost and benefit the lakes.  The Master Gardeners are at the market the first and third Sundays each month through September.

The market is open from 9:00 am to 1:00 pm Sundays at Ahuska Park in Monona. EBT is accepted.

Enjoy some of that spring produce with this recipe for rhubarb chutney from myrecipes.com.  It’s excellent served with grilled pork chops and rice or couscous.

Rhubarb Chutney:
½ cup sugar
¼ cup balsamic vinegar
¼ teaspoon ground coriander
1 (3 inch) cinnamon stick
2 cups coarsely chopped rhubarb (about ½ lb.)
1/3 cup dried cranberries
¼ cup chopped green onions


To prepare chutney, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat. Add rhubarb and the next 4 ingredients (rhubarb through ground red pepper); reduce heat, and simmer 5 minutes or until rhubarb is tender. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick.  Grill pork chops and serve with chutney.