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Dane County Farmers' Market eNewsletter |
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Saturday, November 1, 2008 |
 Fresh cabbage from Nehmer's Greenhouse.
(Located on E. Washington Inlet) --Photo by Bill Lubing
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This Week ...
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Dear DCFM Enthusiast,
Sitting in the back yard watching the squirrels busy with their annual Fall nut gathering and storage I thought of the two remaining empty shelves in the basement awaiting the completion of my own Fall storage routine. From squash to garlic to potatoes, onions, and carrots, simple basement storage will hold these necessities for months, alleviating the need to replenish from the "brick and mortar" grocery store.
Truth be told, when these staples finally give out towards the end of winter chances are we won't restock until they're once more available at the DCFM. We're admittedly a bit extreme when it comes stocking the larder from the DCFM. However, going without fresh garlic for a few months makes us that much more appreciative when it shows up fresh at the Market once more.
Without going to these crazy lengths, there are plenty of fresh items available at the market that will keep for months. And there are plenty of places to store them other than in a basement -- an attached garage, under beds or in a closet are some of the places recommended to me by fellow "stockers."
Two other obvious places to store market produce begins with your freezer. Greens, squash, tomatoes, peppers, and a multitude of other items are perfect candidates for this quick and easy storage method. And don't forget about traditional canning as well. It's a little more work than freezing yet it can offer the ingredients for some great fall and winter meals.
With Halloween comes Madison's Freak Fest on State Street. There may be some equipment set up that will close vehicular traffic near the State Street corner of the square but vendor stalls should be in their usual places. Overall, though, the market will proceed as usual this Saturday with no change in hours or size.
Take care and I'll see you at Market!
Bill Lubing
bill@dcfm.org
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Meet the Producer: Marquardt Tree Farm
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Lucky for us DCFM Enthusiasts, what began as a hobby because
they enjoyed spending time in the woods evolved into Marquardt Tree Farm, a
great part time business for John and Rosy Marquardt of Tigerton, WI. The
couple makes the 300-mile round trip from their home in Shawno County
to the DCFM to bring us their highly prized maple syrup and related products.
"We got into it as a hobby in 1991," John explains, noting
they've been coming to the DCFM since 1993. "We always liked working in the
woods. Rosy's been in the business all of her life because her dad has a big maple syrup operation by
Tilleda. So she knew a lot more about it than I did. She does most of the
cooking and I do most of the collecting and hauling.
"After we had been coming to the market for a few years we
knew we weren't going to be able to meet the demand with our small setup so we
invested in a bigger evaporator. Right now we handle around 4,000 taps." Most
of the taps are on their own property, though, "A couple of people we set up
with their own equipment."
While 4,000 trees sounds like a huge operation, John says
theirs is not a "big" operation. And that's OK with the couple, who mention
their regard for quality when talking about their maple syrup products.
"All of our sap comes from bags or buckets," John explains.
"A lot of bigger operations use tubing." Using this method, a series of
suspended tubing connects around 200 taps, with all of the sap draining to a
central collection vessel. "We use a bucket or a plastic bag that hangs on the
tree and keeps the sap really fresh."
Rosy says their maple season runs, "any time from the
beginning of March to the middle of April. It's usually two or three weeks."
During that time, she says there are plenty of 20 hour days. "It's like when
you make hay," she laughs.
The couple doesn't have time to bottle during the season, so
syrup is stored in sealed stainless steel jugs. "We bottle all summer long,"
Rosy explains. "The candy is made fresh ever week." Around five years ago the
couple started offering maple butter. "A lot of people think of the butter as
all syrup," she says. "Actually, it is 40 percent butter." My mouth starts
watering when she begins rattling off all the food it complements ... toast, bagels,
English muffins ... yum!
She goes on to explain that Grade A maple syrup is made
earlier in the season while Grade B comes later. "The Grade A dark is a richer
maple, with a little bit of a caramel taste," she explains. "The Grade B is
very strong, sometimes considered to have a bit of a molasses taste. It's used
in a lot of baking and cooking."
Whatever your preference - regular syrup, maple suckers, maple
butter, or their traditional maple candy, John and Rosy Marquardt take a lot of
pride in their products. Their stall is located on W. Main
and they plan to participate in the winter market at least through December.
For More Information:
Marquardt Tree Farm
715-535-2910
maplerose@frontiernet.net
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Recipe: Monrose St. Bistro
Offers a Delectable Cheese Board
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The DCFM offers Plenty to Choose From This Holiday Season
Not so much a recipe this week. More food for thought. Clayton Scherer, executive chef and managing partner of the Monroe Street Bistro, put together this excellent cheese board to start warming things up for the holiday season.
"We do a lot with local, sustainably raised food," says Clayton. He notes the restaurant uses a lot of beef from Fountain Prairie Inn & Farms and "a huge amount" from Hook's Cheese, Don's Produce, Ela Orchard, and the Green Barn Farm Market, as well.
Clayton admits that it would be much easier for the restaurant to buy out of a price book but the big reason they like to use DCFM farmers, "is that the food comes with a story. For example, when we went to visit Fountain Prairie it's obvious they know their cows. You see how they're doing good things by the land and by their animals and make things the way they should be."
The cheese board created by Clayton, "would be great for holiday season entertaining," he says. "You can set a couple of them around and people can make their own baguette or cracker with the different cheeses, toasted nuts ( drizzled with honey or maple syrup), mustard, and a few meats. You can find a lot of other types of food at the farmers' market that would go really good on here."
DCFM featured items on Clayton's cheese board include Hook's ten-year cheddar cheese along with Hook's Bleu Cheese, Fountain Prairie summer sausage, and hickory nuts from Hickory Nut Heaven. Additional products include Potter's Crackers, Door County cherries, and cheese from Pleasant Ridge Reserve.
A special thanks to Rachel Armstrong at REAP Food Group's Buy Fresh Buy Local program for putting us in contact with Clayton!
Photo by Bill Lubing.
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Cranberry Queen Graces the Market
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Her Majesty Rachel Reeck:
A True Ambassador for This
Versatile
Little Fruit
It was the way she handled a one minute introduction, five minute cranberry food demonstration, and an interview that propelled high schooler Rachel Reeck above a field of 17 contestants to be named the 2008-2009 Cranberry Queen earlier this year. Queen Rachel held court at the market last week where she let it be known that cranberries are fun for a reason.
"It's our state fruit," she begins, "has been since 2004. And it's no secret that cranberries are good for you. The great thing about cranberries is that they can be used year 'round. You can purchase them fresh and then they freeze very well." Rachel says there are over 1,000 products now on the market that incorporate cranberries. "My favorites include cranberry dental floss, doggie treats (for her dog), and tons of different juice blends. During this time of the year I love to take a cranberry, stick it on a toothpick and then dip it into caramel or chocolate."
Sold at the market by Wetherby Cranberry Co., Inc. (located on N. Pinckney), Rachel says they'll be selling cranberries through the last outdoor DCFM, November 8.
While it's all in good fun, Rachel says her reign as Cranberry Queen will keep her busy. She'll attend, "Over 100 events in Wisconsin, including tons of parades and food demonstrations. I'll be at the Wisconsin State Fair doing a debut food demonstration." And speaking of food, just what did she demonstrate to help clinch her crown as Cranberry Queen?
"A family favorite," she smiles. "Cranberry creampuffs." Yum ... we are so there, Rachel!
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At Market This Week |
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Cabbage Flower from Xong Xiong.
(Located on N. Carroll). --Photo by Bill Lubing
We strive to keep this list as accurate as possible. We probably missed an item or two that is at the market or listed an item as available when it is not. Please use this as a general guide to what's at the market this week.
Cranberries will be available through the end of the outdoor market. There are plenty of late season squash, greens, onions, and peppers. Basically, now is a great time to eat well and stock up
Bakery
Biscotti
Cheesebread
Cinnamon Rolls
Flatbreads
Focassia
Gluten-free Bread
Granola
Homemade Cheesecake
Panettone
Pastries
Pies
Scones Sourdough Bread Specialty Bread
Beautiful ornamental corn from Silvan and Avis Disch.
(Located on N. Carroll) --Photos by Bill Lubing
Condiments/Dressings
/Oils/SeasoningsChili Oil
Chili Vinaigrette and Vinegar
Fresh and Dried Herbs
Herb Vinaigrette
Homemade Salad Dressings
Honey
Horseradish
Infused Salts and Oils
Jams and Jellies
Maple Syrup
Pepper Ristras
Pepper Seasoning
Pesto
Dairy
Cheese Curds Cow's Milk Cheeses Goat's Milk Cheeses Cottage Cheese Sheep's Milk Cheeses
Fresh Cut and Dried FlowersOver 100 varieties of cut flowers, in single stem, bouquets or loose for you to make your own bouquet.
Fruits
Apples
Apple Cider
Cranberries
Melons
Raspberries
Live Plants
Asters Hanging Baskets Mums Nursery Stock Prairie Plants Woodland Plants
Meat/Fish/PoultryBison Chicken Emu Fresh Farm Eggs Fresh and Smoked Trout Grass and/or grain fed Beef Lamb Ostrich Pastured and Unpastured Pork
Rabbit
Venison
Savoy cabbage from Luna Circle.
(Located on E. Mifflin) --Photo by Bill Lubing
Miscellaneous
Dried Decorative Gourds Gourmet Hand-made Candy Homespun Wool Mushrooms
Nuts/Seeds/Legumes Hickory Nuts - Shelled
Hickory Nut Shells
Walnuts
Starch
Fresh Pasta
Kohlrabi
Popcorn
Potatoes
Sunchokes (Jerusalem Artichokes)
Sweet Potatoes
Winter Squash
Zuchini Squash
Juicy and flavorful late season tomatoes from Stenrud Greenhouse.
(Located on S. Pinckney) --Photo by Bill Lubing Vegetables
Beans
Beets Bok Choi
Broccoli
Burdock
Cabbage
Califlower
Carrots
Chives
Cilantro
Sweet Corn
Edemame
Eggplant
Escarole
Fennel
Fresh Salad Greens
Garlic
Green Beans
Green Onions
Hakurai
Haricots Verts
Jumbo Flat Italian Beans
Lettuce Mix
Microgreens
Nasturtium Blossom
Parsnips
Radishes
Red Leaf Lettuce
Red Dandilion Greens
Salad Mix
Savory
Snap Peas
Snow Peas
Sorrel
Spanish Black Radishes
Spinach
Tomatoes
Tomatillos
Turnips
Vermont Cranberry Beans Yellow Wax Beans
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Market Information |
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 Sorghum from Xong Xiong.(Located on N. Carroll). --Photo by Bill Lubing
Saturday Indoor Market, Early Winter First Market Nov. 15
Date: Every Saturday November 15 through December 20
Hours: 7:30AM to Noon
Where: Indoors, Monona Terrace, One John Nolen Drive
Saturday Outdoor Market Schedule Last Market Nov. 8
Date: Every Saturday during the Summer and Fall
Hours: 6:00am to 2:00pm
Where: Downtown Madison on the Capitol Square
Wednesday Outdoor Market Schedule Last Market Nov. 5
Date: Every Wednesday during the Summer and Fall
Hours: 8:30am to 2:00pm
Where: 200 Block of Martin Luther King Blvd.
Parking
Questions About the Market?
If you have any questions about the market or the vendors, please contact the market manager, Larry Johnson, at 608-455-1999 or email him at larryj@dcfm.org. The DCFM website provides much information as well.
Dane County Farmers' Market
Volunteer Opportunities
Please contact Ruth Miller at fern_gulley@hotmail.com for information about volunteering at the market breakfasts (winter months only) or during the outdoor market at the information booth. It's fun, rewarding, and really appreciated by the market-going public.
Friends of the DCFM
For information on volunteering for any educational projects and programs on the Square or becoming a member of Friends of the Dane County Farmers' Market contact Barbara Martin at barbforfriends@yahoo.com.
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Looking Ahead ...
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 I was talking at market last week with Tricia Bross, owner of Luna Circle Farm, in Rio. She though it would be a good idea to mention some of the less obvious items available at the DCFM for your Thanksgiving preparations. Turkeys, squash, and the major Thansgiving fare are in good supply at the market and we've mentioned them numerous times. What might not be so obvious are those special touches available at the market that transform the ordinary into the sublime.
For example, there are fresh and dried locally grown herbs available that negate the use of the store-purchased variety. It's always nice to ask the person who actually grew the herbs about their special flavor nuances, pedigree, and age. There are also a variety of infused oils and vinegars available at market.
For your Fall and Thanksgiving decorating, check out the wonderful variety of colorful gourds, flower arrangements, ornamental corn, wreaths, ristas, and other items. Many of the producers selling these items will participate in the indoor market as well.
Counting this coming Saturday there are two outdoor markets left in the season. The first winter market will be held November 15 at Monona Terrace.
Vehicular traffic will be closed around State Street for Madison Freak Fest this coming Saturday but Market Manager Larry Johnson says vendors should be in their usual places..
If you haven't done so already, don't forget to stop by the DCFM info both to pick up your winter schedule and a card for the drawing coming up in the latter part of November.
Until next week ...
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
Photo: Jim Favreau of Singing Fawn Gardens.
(Located on N. Carroll) --Photo by Bill Lubing
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