Dane County Farmers' Market eNewsletter |
Saturday, November 15, 2008 |
Broccoli from The Green Barn, from Ripon. --Photo by Bill Lubing
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This Week ... |
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Dear DCFM Enthusiast,
Last Saturday's wind, rain, and generally sloppy conditions certainly didn't deter a cadre of determined shoppers at the DCFM. No matter what it's doing outside it will be warm, dry, and bright at the market this coming Saturday, Nov. 15 with the first indoor market of the season. A perusal of the vendor list for Saturday's market promises a broad variety of products including:
- A wide variety of produce, including tomatoes, mushrooms, squash, peppers, spinach, arugula and other greens along with peppers, brussel sprouts, and many, many more;
- Bakery items including a wide variety of breads, sweets, and specialty items;
- Meats that include beef, pork, lamb, chicken, emu, bison, and more;
- Miscellaneous products that include honey, maple syrup, canned tomato products, jams, soups, and eggs.
And that's just the beginning!
Remember, parking is available in the Monona Terrace ramp.
Saturday is also the first day that you may enter the Winter Farmer's Market Drawing. The market also coincides with the 2008 Winter Art Festival.
Take care and I'll see you at Market!
Bill Lubing bill@dcfm.org
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Friends of the DCFM Accepting Cookbook Donations for Upcoming Sale
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Bring Yours On Saturday!
Beginning this Saturday and continuing into the new year the Friends of the Dane County Farmers' Market will be accepting your generous donation of used, unused,
or new cookbooks for its annual Cookbook Sale, slated for Spring of
2009. Donate your old cookbooks and support the hands-on, educational,
and tasty programs provided by the organization, including School on
the Square, and the FoodShare Program.
Please bring your books in bags or boxes that are easy to transport.
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Meet the Producer: Young Earth Farm
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It was Karol Neimann's love of cooking using farm fresh ingredients and Shirley Young's love of growing that set these life partners on a path to the farming life. "I fell in love with the food first," says Karol. Not coming from a farming background, "I started as a working CSA member." She gained valuable hands on farming experience by apprenticing for a couple of seasons with Tricia Bross of Luna Circle Farm. Shirley grew up on a dairy farm until she was 12 and then her dad raised pigs. "I love growing plants," she says. "That's my real love." She also apprenticed at Luna Circle. "Between the two of us we had five years of apprenticeship to prepare for our own farm." In 2004 they took the plunge and formed Young Earth Farm. Located near Randolph, WI, the farm originally was a bit of a five acre diamond in the rough."It was actually rental property," Shirley explains. "The
field was a hay field. The first year Karol and I were still working with
Tricia. So we took the hay off, plowed it, and then coverd cropped it." Once more they went through that cycle to have it ready for the next year.
"We did a lot of work in the barn," Shirley continues. "It's a beautiful older
barn. It was previously a pig barn so there weren't all of the stanchions. We
built a cooler in there, cold storage, and a wash station. The barn worked
perfectly for that.
"Two years ago we put up the hoop house. We hope to put up
several more. In the Spring and the Fall it makes a world of difference. We
want to farm year 'round eventually. We're still several years away from it but
that's our ultimate goal."
Shirley works on the farm full time while Karol went back to her winter job a week ago,
which runs until February or March.
During the growing season the day, "Starts when the sun comes up and we can see," says Shirley. "We have several
employees that show up around 7:00am and by then we have the day set up.
"The great thing about anyone who works on our farm is that Monday is pot
luck day. We always have a huge lunch, where we break for an hour. It
gives people more time to eat, rejuvenate, and get ready for the afternoon. And
to enjoy the food that we're growing. There's always food for the people on the farm.
"Nobody on a farm is paid enough considering what hard work it is and we just
feel it's the extra added bonus. It is for us too, as farmers. We don't
make a ton of money. But the food is definitely the added bonus there."
Karol and Shirley take extraordinary pride in their farm. They're planning for the farm to be certified organic next year. In the meantime they harvest and bring their produce to market at its peak. "If you don't like it, let us know," says Shirley. "But we've never had anyone come back because they didn't like something."
Karol adds that she, "Loves meeting the people who are eating our food. Each week we hear such great things and get such encouragement from people." Asked if they would do it again if they had to do it over, she enthusiastically says, "Yes, but with more help!"
For More Information:
Young Earth Farm
Karol Neimann and Shirley Young
920-326-5724 youngearthfarm@centurytel.net
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Recipe: Lombardino Chef Patrick O'Halloran's Wood Grilled Pork Tenderloin
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What back to basic cooking is all about!
When Patrick O'Halloran and his wife Marcia bought Lombardino's Restaurant in the year 2000 they were the venerable institution's fourth owners and first non-Italians. "She's Mexican and I'm Irish," Patrick smiles. They moved from Milwaukee, where they both worked in catering, to a great degree because they love the DCFM. "Marcia's sister lived here. We would come to Madison to go to the Farmers' Market," says Patrick. "That was one of the big draws for us."
The couple began purchasing tomatoes from DCFM vendors and now are using up to 15 to 20 different farmers. "For us it would be cheaper to buy from a good service company," Patrick explains, "but part of the experience that we picked up traveling in Italy is that you use the best ingredients and treat them in a simple way. So we try to cook as if we're Italian immigrants to the Upper Midwest. We use the best products we can buy locally combined with the best we can get from Italy."
Patrick says this week's recipe is easily sourced almost completely at the DCFM. "This dish is pork with pork. People really seem to want
that. We have the wood burning grill so we grill the pork
and it's served over some simple mashed potatoes that are hand mashed, like
grandma would make. It's our goal to cook like Italian Grandmas. There are lumps in
our potatoes. The sauce is like a one pot dish. Since the taste changes with cooking, drizzle a good Italian olive oil on at the end to give it that nice, bright Italian flavor."
Wood Grilled Pork Tenderloin Featuring Jordandal Farm Pork and Potatoes, Fraboni's Sausage, and Harmony Valley Spinach.
Serves 8
- 1 oz extra virgin olive oil
- 4 oz Fraboni's spicy sausage
- 8 oz oyster mushrooms, sliced
- 1 large red shallot, thinly sliced
- 1 clove garlic, thinly sliced
- 1 tsp whole fennel seed
- 2 oz white wine
- 4 oz chicken broth
- 4 oz San Marzano tomatoes, crushed
- 8 oz Harmony Valley
spinach
- Salt and pepper to taste
- 2 oz unsalted butter
For the Pork:
Rub the tenderloin with olive oil and season generously with
salt and pepper. Sear the pork on a hot grill and roast, turning every three
minutes until an internal temperature of 130 degrees is reached. Set pork aside and allow to rest in a warm spot while
preparing the sauce.
For the Sauce:
In a large heavy bottomed skillet over high heat add the oil
and brown the sausage. Break up the
sausage with a heavy spoon as you go.
When the sausage has browned, add the mushrooms and sauté
until golden brown. Add the shallot and
garlic and continue to cook for an additional minute, stirring all the while so
as not to burn the garlic.
Next add the fennel seed and deglaze with the white wine. Allow the wine to reduce by half, then add the
chicken broth and tomatoes. Bring to a
simmer and add the spinach in bunches. Allow
the spinach to wilt.
When the mixture has reduced to a thick sauce-like
consistency, swirl in the butter and season with salt and pepper to taste.
To serve, carve the pork and serve on a mound of mashed
potatoes. Spoon the sauce around the
plate and finish with a drizzle of best quality extra virgin olive oil.
Special thanks to Rachel Armstrong of REAP's Buy Fresh Buy Local program and Lombardino's General Manager Michael Banas for helping arrange for this recipe.
Photos 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.
There will be plenty of excellent produce, bakery, protein and other items at market this week. Many of your favorite produce vendors will be finishing out the season at the indoor market. Expect to see apples, spinach, arugula, squash, onions, turnips, brussel sprouts and much more at market this week.
Bakery
Biscotti Cinnamon Rolls Flatbreads Focassia
Gluten-free Bread
Granola Homemade Cheesecake Panettone Pastries Pies
Scones Sourdough Bread Specialty Bread
Until next Spring we'll say goodbye to Kate and Mat Eddy of Ridgeland Harvest. --Photos by Bill Lubing Condiments/Dressings /Oils/Seasonings
Chili 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 Flowers Over 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
What beauty lies beneath such smooth, silky skin! Beauty Heart radishes from JenEhr. --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
Vegetables
Arugula
Beans Beets Bok Choi
Broccoli
Burdock Cabbage Califlower
Carrots Chives
Cilantro
A cascade of peppers. --Photo by Bill Lubing
Cucumbers
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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Saturday Indoor Market, Early Winter First Market This Saturday 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 Done for the Season
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 Done for the Season
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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 Market Manager Larry Johnson will be interviewed this coming Saturday, Nov. 15 at 5:40am on the local NBC television station WMTV Channel 15's Weekend Live! Reporters Michelle Riell (photo near right) and Chris Papst (photo far right) promise they won't throw any "gotcha!" questions at Larry, though there's no doubt he could handle them with aplomb. The four minute interview will focus on the indoor market, the vendors who will be attending, and what people can expect.
Now I remember what Tivo is for. So I can replay the highlights over and over. Not that I wouldn't love to be up at 5:40am on a Saturday morning to watch Larry. It's just that I've got something else going on, though I can't quite remember what it is ... I'll have to sleep on it. Just kidding. I'll be out of bed and tuned in, enjoying my first cup of coffee and warm bunny slippers.
At the market following the one coming up Saturday, on November 22 the Friends of the DCFM will present a School that features the mighty potato. Chef Joel Girard will have samples of vichyssoise, a cold potato and carmelized leek soup along with recipes for this and root vegetable stews and hash. More on that next week.
On Saturday you'll see me bright eyed and bushy-tailed down at Monona Terrace for the market's 7:30am opening. Remember, the market closes earlier than on the Capitol Square, at 12:00 Noon. Wouldn't miss it for the world. Sure hope to see you there!
Until next week ...
Sincerely
Bill Lubing DCFM bill@dcfm.org
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