Dane County Farmers' Market
 Dane County Farmers' Market eNewsletter

Saturday, November 15, 2008

Broccoli from the Green Barn, from Ripon. --Photo by Bill Lubing 
TopBroccoli from The Green Barn, from Ripon. --Photo by Bill Lubing


In This Issue
This Week ...
Friends accepting cookbook donations
Meet the Producer: Young Earth Farm
AT MARKET THIS WEEK
Market Information
Looking Ahead ...

Quick Links
Join our list
Join Our Mailing List

This Week ...
Carrots from Ridgeland Harvest. --Photo by Bill Lubing

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
 
Photo: Scrumlicious carrots from Ridgeland Harvest. --Photo by Bill Lubing

 

Friends of the DCFM Accepting
Cookbook Donations for
Upcoming Sale
Friends Logo 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.

 

Meet the Producer: Young Earth Farm

Karol Niemann and Shirley Young of Young Earth Farm. --Photo by Bill Lubing

Karol Niemann and Shirley Young of Young Earth Farm.
--Photo by Bill Lubing


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


 
Recipe

Recipe: Lombardino Chef Patrick O'Halloran's
Wood Grilled Pork Tenderloin
Lombardino's Wood Grilled Pork Tenderloin --Photo by Bill Lubing


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."

Chef Patrick O'Halloran. --Photo by Bill LubingWood 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

 
At Market This Week

Summer Sausage from Cherokee Bison Farm. --Photo by Bill Lubing 

Lean and flavorful Buffalo Summer Sausage from Cherokee Bison Farms.
--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.

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

Produce from Ridgeland Harvest. --Photo by Bill Lubing 

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

MeatMeat/Fish/Poultry

Bison
Chicken
Emu 
Fresh Farm Eggs
Fresh and Smoked Trout 
Grass and/or grain fed Beef 
Lamb 
Ostrich 
Pastured and Unpastured Pork
Rabbit
Venison

Beauty Heart radishes from JenEhr. --Photo by Bill Lubing 


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

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


 
Market Information

Potatoes of many colors from Butter Mountain. --:Photo by Bill Lubing

Colorful heirloom potatoes from Butter Mountain. --Photo by Bill Lubing

 
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.
 

Looking Ahead ...
Chris PapstMichelle RiellMarket 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