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Dane County Farmers' Market eNewsletter |
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Saturday, January 3, 2009
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Join our list
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This Week ...
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Dear DCFM Enthusiast,
Some of the best news so far of the new year is this weekend's opening of the Dane County Farmers' Market at the Madison Senior Center. In conjunction with that is the much anticipated Market Breakfast, always a popular feature of the market.
Market Breakfast Menu
Chef Joel Girard conducts the first DCFM Market Breakfast this coming Saturday. And it's a dandy! With ingredients sourced from DCFM vendors, Saturday's breakfast features:
- Herbed Eggs Stratta with cheese
- Sausage Links
- Roasted root vegetables with garlic and Rosemary
- A vegetarian option includes pan sautéed Brussels sprouts with garlic and onions.
- Fair trade coffee or tea and unpasteurized apple cider or juice. New this year, milk is available.
With a cost of $7.50 per meal, the breakfast runs from 8:30 am to around 11:00 am, depending upon demand. Joel is the executive chef at Metcalfe's Sentry in Madison, which will be supplying around five volunteers to help in the kitchen for this first breakfast. We're appreciative of this committed help from Metcalfe's, especially as we're not too sure what the breakfast volunteer situation will be this Saturday. If you're interested in volunteering, contact DCFM Volunteer Coordinator Ruth Miller.
Vendors will be up and running from 8:00 am to Noon on Saturday, offering a variety of produce, protein, cheese, bakery, and condiments.
Take care and I'll see you at Market.
Bill Lubing
bill@dcfm.org
Photo: Richard de Wilde and crew of Harmony Valley Farm,
from Viroqua at their last market of the season. They'll be back
in the spring. --Photo by Bill Lubing
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Meet the Producer:
Vendor Line Up for Late Winter Market
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This week we're presenting a slightly different take on our "Meet the Producer" feature. Following is a quick synopsis of our best estimate of the vendors who will be attending the late winter market at the Madison Senior Center. Factors such as weather, product availability, and unforeseen circumstances always affect a vendor's participation at the market, especially with our chancy winter weather. Market Manager Larry Johnson says that on average around 85 percent of the vendors registered for the Madison Senior Center make the market each session.
When in doubt or if you're making a special trip to the market it's always a good idea to contact the vendor on Thursday or Friday before that market to confirm that he or she will be there. To contact your favorite vendor, use the DCFM Vendor Directory.
2009 DCFM Late Winter Session Vendor Registration
- Granny's "Old Fashion" Bakery; bakery products; is planning on January, maybe more;
- Potato Mountain; potatoes; all sessions;
- Silly Yak Bakery and Bread Barn; wheat & gluten-free baked goods; all sessions.
- Hickory Nut Heaven; hickory nuts, black walnuts; mid February;
- Brantmeier Family Farm; goat milk soap, flour, garlic; as available, coming this opening session;
- Luna Circle Farm; greens, salad greens, scallions; Early April;
- Cabibbo's Bakery; biscotti, panettone, semolina bread; Most markets but not the opening session this Saturday;
- Pecatonica Valley Farm; poultry, pork, beef, eggs; most markets;
- Valley View Emus, LLC; emu meats & market; as available;
- Grace Cheesecakes; cheesecake, baked goods; most markets;
- Tomato Mountain; sauces, soups, salsas, preserves; most markets but not the opening session;
- Dan Deneen; mushrooms, spinach, onions, etc.; most markets;
- Golden Dreams Ostrich; ostrich meat and products; February 7;
- Driftless Organics; vegetables, sunflower oil; First four sessions;
- Cress Spring Bakery; sourdough bread, pastries, granola; most markets but not January 3;
- Cherokee Bison Farms, Ltd.; bison meat and products, maple syrup; most markets;
- Sylvan Meadows Farm; beef, lamb, pork, sourdough breads; most markets;
- Hook's Cheese; cheese and curds; most markets;
- Jordandal Farm; beef, chicken, pork, veal; several markets, check with vendor;
- Bleu Mont Dairy; cheese, garlic; most markets until late March;
- Marr Family Farm, LLC; beef; numerous markets; check with farmer;
- Marsden's Pure Honey; several markets; check with farmer;
- Renaissance Farm; cinammon rolls, pesto, Zalta infused salt, infused oils, other; most markets;
- Fountain Prairie Farms; beef and pork; most markets;
- Indian Trail Greenhouses; house plants, tulips, lettuce; beginning late January;
- Blue Valley Gardens; chickens, onions, mushrooms, spinach; most markets;
- Sutter's Ridge; frozen raspberries, strawberries and products, soups, baked goods; most markets;
- Capri Cheesery; Goat cheese; most markets;
- Don's Produce; greens, tomatoes, sweet potatoes, lettuce; most markets;
- Snug Haven Farm; spinach, arugula, rosemary; most markets but not the first three in January;
- Future Fruit; organic apples, pears and products; January and possibly beyond;
- Ela Orchard; apples, cider; January and possibly beyond.
Photo: Beautiful turnips at the winter market. --Photos by Bill Lubing
Return to In This Issue Contents
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Recipe: Pork Tenderloin from Fresco with
Napa Cabbage, Antique Apples, Bacon,
Toasted Almonds, and Calvados Caramel
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Sweet, savory ... delicious
Atop the Madison Museum of Contemporary Art in the Overture center sits Fresco Restaurant. Executive Chef John Jerabek, who grew up in Casco, Wisconsin, a small town between Green Bay and Door County, has been using local ingredients in his creations since attending culinary school at MATC and working with Tory Miller and Odessa Piper at L'Etoile in Madison.
Buying directly from the farmers, especially those at the close-by DCFM, "is part of the passion, part of what I've been taught," says Chef John. "I like the interaction with the farmer. It's what I like to do."
Chef John says the restaurant patrons, "really enjoy knowing that we source from the Farmers' Market. A lot of them go to the market so they're using it as well. I think they love it that when they're in the restaurant they're eating the same quality food."
This week's totally delicious recipe is easy to make, creates a stunning presentation, and is an inventive fusion of sweet and savory. John reminds us that the longer you marinate the pork, the less cooking is will require.
 Pork Tenderloin with
napa cabbage, antique
apple,
bacon, toasted almond,
Calvados caramel
For the pork
- 1 cup apple cider
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2 cloves
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1 sprig rosemary, roughly chopped
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pinch of cinnamon
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1 pork tenderloin
Take first 4 ingredients and combine in a bowl and add pork
and marinate for at least 4 hours. Pull from marinade and pan sear pork and
finish in oven to desired doneness.
For the caramel sauce
1-½ cups sugar
¼ cup water
1 tablespoon honey
1 cup heavy whipping cream
½ cup calvados
Heat calvados in a saucepan and simmer gently till reduced
by half and set aside. Combine sugar, water, and honey in a saucepan over
medium heat. Cook until the sugar dissolves and starts to turn a deep amber
color. Immediately remove from the heat and add the cream. Stir in reduced cavados.
For the cabbage
6 cups napa cabbage, roughly chopped
2 tablespoons sliced almonds, roasted
1 apple, melon balled
1 slice bacon, chopped and cooked
¼ cup apple cider
1 tablespoon butter
1 tablespoon chives
salt and pepper
Heat pan on medium high heat and the butter and half of the
cider After heated through, add the cabbage, almonds, apples, and bacon. Add
the remaining cider and chives, then season.
To finish
Place cabbage in center of plate, slice pork, place on top
and circle dish with caramel sauce.
Special thanks to Rachel Armstrong of REAP's Buy Fresh Buy Local program for helping coordinate this recipe.
Photos by Bill Lubing
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Brian Swellinger Brings 'French Canadian Fiddler'
Repertoire to This Saturday's Market
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Brian Schwellinger will play a selection of tunes that are part of
the
traditional French Canadian fiddlers repertoire this coming Saturday at the DCFM. The music of the
Quebec Province is a foundation of old French melodies that have been
blended with melodies from Ireland and Scotland.
The Quebecois fiddlers were
often isolated in remote villages, where they learned and developed tunes
on their own or within their family traditions. Without formal
musical training and a unique sense of rhythm, fiddlers added twists
to melodies by adding measures, or an extra beat to standard tunes. Many
of these tunes are now called "crooked" tunes because they are not in
the standard time divisions most traditional melodies are performed
in.
Another unique twist to Quebecois music is that the fiddler taps
their feet in time to the melody to add drive and lift. The fiddle tunes
of Quebec are fun and mischievous!
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At Market This Week |
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Infused oils from Renaissance Farm, right next
to the cinnamon rolls! --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.
Bakery
Biscotti
Breads
Cheesecake
Cinnamon rolls
Cookies
Doughnuts
Flat breads
Fresh ground whole wheat and rye flour
Muffins
Panettone
Pastries
Sweet breads
Tea breads
Torts
Cheese
Cheese curds
Goat cheese
Sheep milk cheese
World-class aged cheeses
Decorations
Candles
House plants
We don't know which is sweeter, Lori Christilaw's smile
or her cheesecake. Both can be found at
Grace Cheesecakes. --Photo by Bill Lubing
Winter Vegetables
Brussels sprouts
Carrots
Cauliflower
Celeriac
Garlic
Onions
Potatoes
Squash
Sweet potatoes
Turnips
Fresh Vegetables
Arugula
Herbs
Lettuce,
various
Radish
Salad mixes
Spinach
Tomatoes
Turnips
Fruit
Apples
Cider
Jams, jellies, preserves
Pears
Pear and apple butter
Raspberries, frozen
Strawberries, frozen
Meats (Grass and grain fed)
Beef
Bison
Brats and sausage
Chicken
Conventional cuts
Duck
Emu
Ham
Highland beef
Lamb
Ostrich
Pork
Special cuts
Specialty Items
Black walnuts
Bloody Mary mix
Butternuts
Candles
Eggs
Flavored sea salt
Flour
Goat milk soap
Hickory
nuts
Honey
Hot sauces
Infused olive oil
Mushrooms
Pesto
Salsa
Soup
Tomato sauces
Vinaigrettes
Whole Wheat Flour
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Market Information |
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Crisp carrots at the Winter Market. --Photo by Bill Lubing
Saturday Indoor Market, Late Winter (OPENS THIS SATURDAY, JAN. 3!)
Date: Every Saturday beginning January 3, 2009 through April 12
Hours: 8:00AM to Noon
Where: Indoors, Madison Senior Center, 330 W. Mifflin St.
Note: The Famous Market Breakfast is Served Here!
Saturday Outdoor Market Schedule (Starts April 18)
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 (Starts April 22)
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 OpportunitiesPlease contact Ruth Miller at ferngulley@mhtc.net 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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Loyal DCFM Enthusiast and breakfast volunteer Karen Foxgrover
loves a good emu egg or emu meat entrée. --Photo by Bill Lubing
Resumption of the market this coming Saturday, January 3 at the Madison Senior Center comes not a moment too soon for our household. The freezer is bare, the refrigerator empty, a rap on our storage bin in the basement returns a hollow reply. The season of holiday entertaining makes major restocking a priority. Luckily most everything we need can be found at the market.
Don't forget about the Friends of the DCFM Raffle. More information can be found at the Friends info booth, found at the entrance to the market at the Senior Center.
We won't be so busy shopping at the market that we can't stop for the Market Breakfast. As far as "eating out" this winter, it's definitely one of the bright spots. It helps fortify us for the short trip to the parking ramp next door with our heavy tote bags of kitchen provisions from the market.
Until next week ...
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
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