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Dane County Farmers' Market eNewsletter |
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Saturday, November 1, 2008 |
 Squash and peppers from Real Food.
(Located on E. Mifflin) --Photo by Bill Lubing
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This Week ...
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Dear DCFM Enthusiast,
Next Saturday, November 8 marks the final outdoor market around the Capitol Square for the DCFM. But this does not mean the DCFM is finished for the season ... far from it!
On Saturday, November 15 we'll regroup at the Monona Terrace Convention Center, One John Nolen Drive, for the first session of the Early Winter Market. You can expect to see many of your favorite producers at the market. The market runs from 7:30 am to Noon each Saturday from November 15 through December 20 at Monona Terrace. On January 3, 2009 the market moves to the Madison Senior Center, 330 W. Mifflin.
The market will contract as it moves indoors. While there will still be ample products to choose from, there will be fewer vendors than the number participating in the outdoor market. So if you have any doubt, don't hesitate to visit the final outdoor market of the season to stock up on those staples that may soon become scarce.
Take care and I'll see you at Market!
Bill Lubing
bill@dcfm.org
Photo: Collard Greens from Jones Valley Farm
(Located on S. Carroll) --Photo by Bill Lubing
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Schedule and Drawing Cards
Available at DCFM Info Booth
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 Get Yours On Saturday!
Stop by the DCFM Information booth near the State St. corner of the Capitol Square for two important cards.
The Winter Farmers' Market Schedule (the red one) lists important dates, contains a map and provides additional information related to the Winter DCFM. It's magnetized on the rear and loves hanging out on refrigerator doors, especially yours!
The yellow drawing card provides you with an opportunity to participate in the annual Winter Farmers' Market Drawing, this year taking place at Noon on Saturday, November 29 at the Monona Terrace Market. Simply fill out the card, then drop it off at the market on November 15, 22, or before Noon on Nov. 29. Early entries are not allowed. All prizes are in $5.00 increments of DCFM Gift Certificates, good for:
- All products sold at the Farmers' Market;
- Winter Market Breakfasts (Which begin on January 3 at the Madison Senior Center, 330 W. Mifflin St.);
- Any DCFM location and are good for a long time.
The first place prize is worth $75.00 in DCFM Gift Certificates, second place is worth $50.00 and there are 11 additional prizes worth $25.00 each.
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Meet the Producer: A Pitch from Ruth Miller,
the DCFM Volunteer Coordinator
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Last season Winter DCFM breakfast volunteers
at the Madison Senior Center.
--Photo by Bill Lubing
This week let's take a brief departure from our usual "Meet the Producer" article and spend a few minutes with Ruth Miller the DCFM Volunteer Coordinator.The DCFM Information booth is staffed by volunteers for the summer and early winter sessions of the market. Next week, when the market moves to the Monona Terrace you will find the information booth near the entrance to the hall. On January 3, 2009, the Late Session Winter DCFM begins at the Madison Senior Center, 330 W. Mifflin St. There you will find volunteers in the kitchen helping the guest chefs with the Farmers' Market Breakfast. In both instances, Ruth says she'd like to add people to the volunteer list.Most shifts are two to two and one-half hours, says Ruth. At Monona Terrace, where volunteers staff the info table, "We open up at 7:30 am and the first shift runs until 9:30 am," she explains. "And the second shift comes in from 9:30 to noon." Beginning in January, "We need approximately 20 people each Saturday," Ruth continues. "Volunteers help in the kitchen, sell tickets for the breakfast, and perform cleanup. We begin serving breakfast at 8:30 am but we have volunteers coming in around 6:30 am to help prep for the breakfast. Our chefs instruct the volunteers on what to do, so a lot of cooking experience is not necessary."One of the advantages of volunteering for the DCFM breakfast is, "You get a free breakfast," Ruth smiles, "which is excellent food." The construction this past summer made it difficult for people to find the info booth. Consequently the DCFM volunteer list has shrunk a little. Ruth feels confident that as we move to our indoor sessions that the volunteer base will fill up. For More Information:
Ruth Miller, DCFM Volunteer Coordinator
email: ferngully@mhtc.net.
or Sign up at the Information Booth.
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Recipe: Rachel Reeck, 2008-09 Cranberry Queen
Cream Puffs with Cranberry Filling
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A Truly Gregarious Dessert that is surprisingly simple to make!
Last week when Rachel Reeck, the reigning Cranberry Queen mentioned that she wowed the judges during the competition with her Cream Puffs with Cranberry Filling we just knew we had to have it. An up and coming culinary favorite at Amil's Inn, her parent's new bed and breakfast in Wilton, WI, after making it, this recipe may become a favorite in your home as well.
Nodji VanWychen and the crew fromWetherby Cranberry Co. will be at market this Saturday, for the final outdoor market of the season. So stock up!
Cream Puffs with Cranberry Filling
- 1 cup water
- 1/2 cup butter
- 1 cup all purpose flour
- 4 eggs
Pour boiling water over butter in a saucepan; bring to a boil and stir until
butter melts.
Now add flour all at once and stir constantly with a wooden spoon
until the mixture leaves the side of the pan and forms a ball. Remove from heat.
Immediately add unbeaten eggs one at a time, beating to a smooth paste after
each one. Then beat the mixture until smooth and velvety.
Drop by heaping
tablespoons onto a greased baking sheet, keeping mounds uniform in shape and
height, about 3 inches apart. Bake in a hot oven (450° F) for 15 minutes or until
well puffed and delicately browned.
Then reduce heat to slow (300° F) and bake
for 30 to 40 minutes longer; this will bake the centers thoroughly, but puffs
should become no browner.
Remove to a cooling rack to cool. When cold, cut off
tops with a shape knife. Fill with cranberry filling (see recipe below) and then
replace tops and dust with powdered sugar.
Filling
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 6 tbsp whole cranberry sauce (see recipe below)
Meanwhile, in a mixing bowl beat whipping cream until soft peaks form. Gradually add powdered sugar, beating until almost stiff. Fold in whole cranberry sauce.
Whole Cranberry Sauce*
- 4 cups cranberries, fresh or frozen
- 2 cups sugar
- 2 cups water
Boil sugar and water together for 5 minutes. Add cranberries and boil without stirring until the berries pop (5 minutes is usually sufficient). Remove from heat. Let stand until cool.
Makes 6 to 7 cream puffs.
*From the cookbook "Wisconsin Cranberry Growers Favorite Recipes" available through the Cranberry Discovery Center.
Photo by Bill Lubing.
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At Market This Week |
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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. At this Saturday's last outdoor market it's a good idea to inquire about the schedules of your favorite producers. The beginning of the Winter Market next week means many vendors will no longer be selling at the market until next spring. This is the final week for cranberries from Wetherby Cranberry Co., located on N. Pinckney. Bakery
Cheesebread
Cinnamon Rolls
Flatbreads
Focassia
Gluten-free Bread
Granola
Homemade Cheesecake
Panettone
Pastries
Pies
Scones Sourdough Bread Specialty Bread
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, tasty arugula from Snug Haven Farm. --Photo by Bill Lubing.
(Located on N. Carroll) --Photo by Bill Lubing
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
Live Plants
Asters Hanging Baskets Mums 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
Broccoli and cauliflower from Prairie Farm Produce.
(Located on S. Carroll) --Photo by Bill Lubing
Miscellaneous
Dried Decorative Gourds Gourmet Hand-made Candy Homespun Wool Mushrooms Beeswax Candles
Nuts/Seeds/Legumes Hickory Nuts - Shelled
Hickory Nut Shells
Walnuts
Starch
Fresh Pasta
Kohlrabi
Popcorn
Potatoes
Pumpkins
Sunchokes (Jerusalem Artichokes)
Sweet Potatoes
Winter Squash
Arugula
Beans
Beets Bok Choi
Broccoli
Burdock
Cabbage
Califlower
Carrots
Chives
Cilantro
Edemame
Eggplant
Escarole
Fennel
Fresh Salad Greens
Garlic
Green Beans
Green Onions
Hakurai
Haricots Verts
Lettuce Mix
Microgreens
Parsnips
Radishes
Red Leaf Lettuce
Salad Mix
Savory
Snap Peass
Sorrel
Spanish Black Radishes
Spinach
Tomatoes
Tomatillos
Turnips
Vermont Cranberry Beans Yellow Wax Beans
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Market Information |
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 A profusion of color from Sand City Gardens.(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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 Despite the nasty, rainy beginning to this season and a long period of no rain, many of our DCFM farmers have brought us an astounding variety, quantity, and quality of products this past outdoor market season. We all wish that next year's season provides a little more cooperation in the weather department so that those farmers who were treated less kindly this past season will have an opportunity to bring their products to the table.
While the number of vendors and variety shrinks for the Winter Market, there is still plenty to choose from. Whereas the summer market is very strict in allowing food items almost exclusively into the market, there is a slight relaxation of that parameter in the winter. Along with seasonal foods, expect to see more nonfood items in the winter market, many making great holiday gifts.
Also, lucky for us tomato and spinach nut cases, with the use of greenhouses, these traditionally summer only products enjoy a greatly extended season.
Another fun event coinciding with the first winter market at Monona Terrace on Saturday, November 15, is the 2008 Winter Art Festival. Food and art ... wow, what could be better?
Finally, next week the Friends of the DCFM will begin accepting your donated new, unused, or used cookbooks for its Annual Cookbook Sale. Please bring your books in bags or boxes that are easy to transport.
Until next week ...
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
Photo: Felix Thalhammer of Capri Cheesery with his daughter Celeste.
(Located on W. Main near MLK.) --Photo by Bill Lubing
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