Dane County Farmers' Market
 Dane County Farmers' Market eNewsletter

Saturday, January 17, 2009
Market: 8:00 am - Noon
Breakfast: 8:30 am - 11:00 am

(Breakfast may end earlier if food runs out.)

An assortment from Driftless Organic. --Photo by Bill Lubing 
TopIt may be cold outside but there's
bottled sunshine available from Driftless Organics ...
... along with potatoes, parsnips ....
--Photo by Bill Lubing


In This Issue
This Week ...
What's Cookin'? This Saturday's Market Chef is John Jerabek from 'Fresco'
Meet the Producer: Granny's 'Old Fashion' Bakery
Saturday's Music an Eclectic Mix
Recipe: Sweet Potato Soup
AT MARKET THIS WEEK
Market Information
Looking Ahead ...

Quick Links
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This Week ...
Leif Thalhammer handles the cheese. --Photo by Bill Lubing

Dear DCFM Enthusiast,


There is quite an assortment of vendors planning to participate in Saturday's market. Tom Brantmeier called to say he'll be bringing his garlic, eggs, soap, and flour this Saturday, assuming his truck starts while Cindy Fricke of Cherokee Bison Farms, LLC emailed that they will be attending this coming Saturday, bringing their bison and maple syrup, but will not be at following market, on the 24th. Missing this week will be Mark Olson of Renaissance Farm, who's out in San Francisco at the Fancy Food Show where he'll be presenting his Market Dinners (Fancy that!).

If you're looking for potatoes, Butter Mountain will be there along with Driftless Organics, who will also have sunflower oil, sweet potatoes and vegetables. Don's produce will bring sweet potatoes, tomatoes, and greens (not spinach, though). Tomato Mountain will have their excellent tomato sauces, soups, salsas, and preserves.

For cheese we have Hook's, Bleu Mont (who also has garlic) and Capri while mushrooms, onions, and other vegetables can be found from Blue Valley, Black Earth, and Driftless.

Look for great bakery products from Cabibbo's Bakery, Cress Spring, Silly Yak,
Grace Cheesecake, Sutter Ridge (along with frozen rasp- and strawberries and freezer jams), Sylvan Meadows, and Granny's "Old Fashion" Bakery (featured this issue).

Future Fruit will have pears and apples while Ela Orchard will have apples and cider.

Chicken will be available from Blue Valley and Pecatonica Valley  Farm that is also bringing eggs along with pork and beef. Additional proteins are coming from Sylvan Meadows, Marr Family Farm, Fountain Prairie, and Cherokee.

Weather and other factors will affect the travel plans and product availability for these producers. This is what was known as of Wednesday, January 14.

The cold weather has really affected the spinach. Most farmers are looking for days that heat up higher than we've been experiencing in the last few weeks to see much growth in their spinach. It looks like this cold snap may be about at an end so hopefully we'll see spinach before too long.

Take care and I'll see you at Market. 

Bill Lubing
[email protected]
 
Photo: Say "cheese" to Leif Thalhammer of Capri Cheesery
and he's likely to say "how much?" Capri goat cheeses are
hand crafted in small batches. --Photo by Bill Lubing


 

What's Cookin'?
Chef John Jerabek of Fresco
Creates This Saturday's
'Taste of the Market'
Breakfast
Chefs Dan Fox and Jason Veal of The Madison Club. --Photo by Bill Lubing

Madison Club Chefs Dan Fox (left) and Jason Veal
presented an outstanding 'Taste of the Market' breakfast
at last week's DCFM
. --Photo by Bill Lubing.
.
As was last week's, this week the guest chef for the 'Taste of the Market' breakfast is an alumni from a line of great local chefs who have contributed recipes to this eNewletter. We recently saw Fresco's Executive Chef John Jerabek's Pork Tenderloin as one of our recipes. If you had the opportunity to make that recipe you'll agree that one reason Chef John's creation was so tasty was the fine finesse of the sauce.

Chef John carries on that quality with this week's:

  •  Apple Cinnamon French Toast with Warm Apples and Cider-Maple Syrup (Silly Yak cinnamon swirl bread, Cherokee Bison Farm maple syrup, Ela Orchard apples and cider, Pecatonica Valley Farm eggs)
  • Egg & Root Vegetable Bake with Garlic and Swiss Cheese  (Pecatonica Valley farm eggs, Butter Mountain potatoes, Driftless Organics potatoes and parsnips, Don's Produce Sweet Potatoes, Blue Valley Gardens onions, Bleu Mont Dairy garlic, Hook's 2 year Swiss cheese, and Blue Marble milk)
  • Fountain Prairie Ham
  • Vegetarian Greens with Chef's choice of dressing.
  • Fair Trade Organic Coffee or Tea; Cranberry Juice, Ela Orchard Apple Cider or Blue Marble Dairy Milk.
Atop the Madison Museum of Contemporary Art in the Overture center sits Fresco Restaurant where Chef John performs his magic. He 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."

The breakfast is served from 8:30 am to 11:00 am or until it runs out. The cost is $7.50.


Meet the Producer: Jae Almond
and Granny's 'Old Fashion' Bakery

Jae Almond. --Photo by Bill Lubing

It's funny that while Jae Almond has had a deep love of baking since she was a child, her first venture as a self-employed entrepreneur did not center on food.


She began by selling at arts and crafts fairs, "sewing, jewelry, that type of thing," she begins. "I'd be sitting in my booth waiting, waiting, waiting for customers to come but everybody was over at the food area, including myself! I contemplated that if I really wanted to be self-employed maybe I ought to change what I sell."


Letting her passion lead her, Jae gave up the crafts for cookies. Observing her table at the DCFM you'll note that she still waits, not for customers to arrive, but on them as a steady stream of hungry patrons pick from her deep selection of fresh cookies, doughnuts, and fry cakes.


The proprietor of Granny's "Old Fashion" Bakery, Jae melds a love of the traditional with the innovative.


"I started out with a broad range of old fashioned types of cookies," says Jae, including "oatmeal, chocolate chip, things that I had as a kid. They were recipes that I grew up with from my grandmother. And then I started adding items that I created myself."


It is those recipes that she's created that have garnered critical recognition. Her Pumpkin Maple Cookies, "won at the Food for Thought Festival," she says with pride tempered with humility. The same cookies were included in the third edition of From Asparagus to Zucchini and she's made appearances in Isthmus Magazine, Wisconsin Woman, and The Dane County Farmers' Market: A Personal History. Her baked goods have won other awards as well.


As her business grew, Jae added frosted baked doughnuts and fry cakes, which are an old traditional dessert. Her recent membership in the Madison Herb Society inspired more innovation from her kitchen. Joining the Society "has really given me a push to work with edible flowers," Jae says. I made lavender cookies and I plan to do a few baked goods using lavender. I also plan on baking some cookies with rose and calendula. She notes that the purchase of her own flour mill gives Jae greater flexibility to experiment.



Tasty peanut butter. --Photo by Bill Lubing"I'm also going to be getting into cookies that are non-gluten, others that are vegan, and some that are made without the use of refined sugar." Jae says we should expect her latest innovations to roll out at this summer's DCFM on the Capitol Square. In the meantime, Jae brings a multitude of her sweet treats to the Winter DCFM at the Senior Center, at least through January.


For around 12 years Jae has been selling at the DCFM, starting out with cookies and then expanding into doughnuts. "I love selling at the market," she says. "I really enjoy the people, really like the idea of selling them just exactly what they want."


Jae says her love of baking grew out the combined influence of her mother and grandmother. "My mother didn't really care to do that much baking. What she did do was good but when I was a kid I wanted to start baking cookies, cakes and everything else. She said, 'Go right ahead.' I starting baking, baking, baking, and really had fun with it.


"I have a lot of fond memories as a kid of being in my grandma's kitchen and of the baking smells, of having her come visit with fresh cookies and leaving her house with cookies. My grandmother always baked. They lived out in the country and I loved it there." It's these heart warming memories that Jae says in large part make baking and eating cookies such a pleasure for all of us.


A popular swirl. --Photo by Bill Lubing"I like to bake sweet things because maybe somebody will have a heartwarming experience with some of these baked goods like I did. Or they'll be shared at a heartwarming time or they'll evoke some memories of childhood. People seem to have nice experiences, do positive emotional things around little desserts, little sweet things. Having a little cookie, sharing something nice ... that's why I like to offer the sweet things. Maybe they will help create new memories for people."


Whether or not they create new memories, one thing is for certain about Granny's "Old Fashion" Bakery ... the sweets are unforgettably delicious.


For More Information:
Granny's "Old Fashion" Bakery
608-270-0559
[email protected]



Photos by Bill Lubing

Return to In This Issue Contents


Saturday's Music Provided by
Djam Vivie and Carell Casey

We have two unique musical performers planning to entertain us this Saturday, January 17.

Playing from 8:00 am to 9:00 am is Djam Vivie, who tells us: "I am a master wood carver from Ghana and also play djembe and other African instruments.  My friend/band mate Tani Diakite is from Mali, He is a master kameliongoni maker and performer.  He plays a stringed instrument called kameliongoni and also sings and plays other various African instruments. We perform together. We will be performing free at the Overture February 21 around 3:30."

Playing from 9:00 am to around 11:30 am will be Carell Casey. According to Carell, "I am a singer and songwriter inspired by artists such as Joni Mitchell, Sarah McLachlan, Aimee Mann, and Natalie Merchant.

"I recorded my first full-length solo CD "A New Day" during the summer of 2007 right here in Madison! Songs from that recording have been played on BBC radio, University of California Berkley radio, and I was honored to be a live guest on Portland State University Radio during the summer of 2008.

"I am enthusiastic about supporting family farmers and local foods so it is my pleasure to be playing at the farmer's market!"

 
Recipe

Recipe: Spinach Orange Sweet Potato Soup
Spinach Orange Sweet Potato Soup. --Photo by Bill Lubing

An Easy to Prepare Vegan Dish
That's Perfect for These 'Chilly'
Winter Days

Any DCFM Enthusiast is familiar with Kathy Germann, if not by sight then by her infectious laugh and good cheer. Kathy can often be found working with Jeff Ford at the Cress Spring Bakery stall. She approached us one day, and started talking about her favorite soup. Naturally, we wanted her to share the recipe.

Kathy Germann. --Photo by Bill LubingThe recipe comes from ExtraVeganZa by Laura Matthias. We've made it twice, once with spinach we put by last summer and once without. Either way it's delicious. We also used sweet potatoes rather than yams, which the recipe calls for. While there is a difference we found the sweet potatoes work fine and can be found at the Winter Market.

Spinach Orange Sweet Potato Soup
Serves 4

  • 2 tbsp oil (We used sunflower oil)
  • 1 medium onion, finely chopped
  • 2 medium yams, thinly sliced (we used unpeeled sweet potatoes)
  • 5 cloves of garlic, finely chopped
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp salt (more or less to taste)
  • 1/2 tbsp dried dill (more or less to taste)
  • 3 cups water
  • 1 bunch fresh spinach (We're calling this optional.)
  • 1/3 cup orange juice

Fry onion, yams, garlic, and ginger in oil on medium-low heat, stirring to keep them from sticking to bottom of pot.  When onions are translucent, add salt, dill and water. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until yams are soft. Blend mixture in batches in a blender until smooth and creamy.  Return to pot, add spinach and orange juice. Cover until the spinach wilts.  Serve immediately.

The colors are stunning and the taste is divine!  Enjoy.

Photos: (Top) Spinach Orange Sweet Potato Soup
with Cress Spring's Pumpkin Wild Rice Bread
(Bottom) Kathy Germann in a more serious moment.
--Photos by Bill Lubing


 
At Market This Week

Potatoes from Butter Mountain. --Photo by Bill Lubing 

Potatoes from Butter Mountain Potatoes. --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


Strawberries from Sutter's Ridge. --Photo by Bill Lubing

Wonderful frozen strawberries from Sutter's Ridge. --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

"Madison Club" Ketchup. --Photo by Bill Lubing

It should come as no surprise that Chefs Dan Fox
and Jason Veal of the Madison Club made the ketchup
from scratch for last week's Market Breakfast. After all,
they made the bangers, bacon, and bread from scratch
as well. We asked Jason if we could run the recipe for
the ketchup in this eNewsletter. He hesitated, then
explained that it took around 30 ingredients and 30 hours
of monitored cooking to make the ketchup. It seems
"reduction" is an important aspect of the ketchup preparation.
Wow, we thought, what took longer ... to make the ketchup
or to grow the tomatoes? With no hesitation we say
that their dedication (and that of Don's Produce) paid off.
The ketchup was super delicious. We appreciate each hour
and every stir that the chefs and all of the DCFM producers
devoted to the ketchup and to the rest of the breakfast.

-- Photo by Bill Lubing taken at 1/160 of a second,
reduced to fit page, no stirring necessary.

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

 
Market Information

Yummy food from last week's breakfastl --Photo by Bill Lubing

Terrific food at last week's 'Taste of the Market.' --Photos by Bill Lubing

Saturday Indoor Market, Late Winter (In Progress)
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 [email protected]. The  DCFM website provides much  information as well.
 
Dane County Farmers' Market
Volunteer Opportunities

Please contact Ruth Miller at [email protected] 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 [email protected].
 

Looking Ahead ...
The Hooks on TV! --Photo by Bill Lubing

Julie and Tony Hook of Hook's Cheese Company were among several
folks who were visited by Madison's ABC Television affiliate WKOW 27
last Saturday. While Tony is not one to "ham it up,"
he didn't hesitate to say "cheese." --Photo by Bill Lubing


The Friends of the DCFM raffle continues through January 31. There's a chance to win over 34 gifts, with the possibility to win one of 30 market product booklets worth $50.00 each. There's also a $100.00 gift certificate from Fountain Prairie Inn and gift certificates from Bradbury's and Caf� Soleil. There are Terese Allen cookbooks to win along with $120.00 in services from Lubing Creative.

Friends continues to collect new, used, and like new cookbooks for its Annual Spring Cookbook Sale, coming up in March. You are invited to drop off your donated book(s) at the information table, at the entrance to the Senior Center. Please put your donation in a bag or box to help with transporation.

Finally, not this coming Saturday but the one following, January 24, Friends hosts its 'Taste of the Market' fundraiser breakfast. This is always a huge event, with breakfast prepared and served by Tory Miller and staff from L'Etoile and Caf� Soleil. The price for this breakfast only will be $12.50 rather than the usual $7.50. Proceeds from the breakfast on January 24 will go to Friends of the DCFM for food and farm related educations projects.

Until next week ...

Sincerely

Bill Lubing
DCFM
[email protected]