Dane County Farmers' Market
 Dane County Farmers' Market eNewsletter

Saturday, February 7, 2009
Madison Senior Center, 330 W. Mifflin St.
Market: 8:00 am - Noon
Breakfast: 8:30 am - 11:00 am

(Breakfast may end earlier if food runs out.)

Color from Indian Trails Greenhouses. --Photo by Bill Lubing 
TopA splash of color from Indian Trails Greenhouses. --Photo by Bill Lubing


In This Issue
This Week ...
Thanks to Slow Food Madison for Last Week's Breakfast
Meet the Producer: Marsden's Pure Honey
Recipe: Strawberry Honey Butter
AT MARKET THIS WEEK
Market Information
Looking Ahead ...

Quick Links
Join our list
Join Our Mailing List

This Week ...
Superb Cress Spring Country Loaf. --Photo by Bill Lubing

Dear DCFM Enthusiast,


Overheard one patron speaking to another at our local U.S. Post Office of this week's sighting of seven robins. Overjoyed to see at last week's Winter DCFM the return of Indian Trail Greenhouses. They have plenty of  houseplants, tulips, and lettuce. The profusion of color from their stand next to the aquarium is a sight for sore eyes.

The "Taste of the Market" breakfast continues this week with a terrific meal being prepared and served by area teens from the Goodman Community Center's Ironworks Café. Under Guest Chef Ben Hunter from Underground Catering, the students will serve:
  • Toasted ham and cheese sandwich on brioche;
  • Fried egg and mornay sauce;
  • Pork terrine;
  • Sprouted salad with sweet potatoes and lardons and;
  • Fair trade organic coffee or tea with apple cider or cranberry juice. Milk is available.
The cost is $7.50 for adults and $3.75 for children with breakfast served from 8:30 am until 11:00 am or until the food runs out.

The Ironworks Café is a project of the Goodman Community Center.  Its mission is to enable youth with both basic job skills, and real life business management experience.  The Ironworks Café has a partnership with East High School's alternative educational program Vocationally Integrated Pathways (V.I.P.). 

Students from V.I.P. and other area students, under the guidance of restaurant professionals, are responsible for the entire operations of the business.  Ironworks Café offers a menu featuring local and seasonal ingredients, fairly traded coffee (Just Coffee Co-op), teas (Rishi), and other commodities (cocoa, sugar, oils).  The menu changes daily, but retains a familiar format.  From-scratch soups, salads, sandwiches, and special breakfast offerings always include sweet and savory options.

Take care and I'll see you at Market. 

Bill Lubing
bill@dcfm.org
 
A hearty country loaf from Cress Spring Bakery. --Photo by Bill Lubing


 

Thanks Slow Food Madison for
Last Week's Terrific Breakfast
Last weeks breakfast from Slow Food Madison. --Photo by Bill Lubing

Slow Food Madison. --Photo by Bill LubingThanks so much Slow Food Madison for last week's wonderful breakfast. The scrambled eggs, roasted vegetables, sausage, and apple/squash crumble were excellent. Winter DCFM patrons were able to enter a drawing for a free book, donated by Slow Food Madison. --Photos by Bill Lubing




Meet the Producer:
Marsden's Pure Honey

Dale Marsden and his lemons. --Photo by Bill Lubing

The Dane County Farmers' Market is a "producer only" affair. Basically that means the vendor needs to have grown or raised any product he or she is selling at the market. So how is it that for the past five years Dale Marsden, well known as the man with the bee hive hat at Marden's Pure Honey, has been selling lemons at the market?

 

For the past 50 years Marsden, of McFarland, WI, has been the proud owner of a single lemon tree. And when it bears fruit you're likely to see lemons for sale alongside his honey.

 

"My sister gave me that tree when I was around 12 years old," Dale explains." About five years ago I started bringing lemons to the market."

 

Granted, the tree never produces a profusion of fruit. "A couple of years ago there were around 20 lemons on it," says Dale. "Last year there were seven or eight." The jury is still out on this year's lemon crop but Dale expects to be bringing a few to market, as he did several weeks ago.

 

Dale has kept the tree in his home except for time during the seven years he was in the Air Force, when it set down roots at his parent's house. "One time I came home and it was in the cellar," he says, continuing, "It had been down there for about a year in a pot with dirt. I just watered it well and it came back to life."

 

Commenting on pollinating the tree Dale remarks, "This year I had a good day. I just set it outside where hundreds of bees pollinated the thousands of flowers on it."

 

Marsden's beeswax candles. --Photo by Bill Lubing

Dale assures us that honey from those hives won't taste like lemon. "Citrus honey doesn't really have a lemony flavor," he explains. "The Florida honey doesn't taste like oranges."

 

Most of the honey sold by Marsden's Pure Honey has a butterscotch, wild flavor. Today as he's done for the past 35 years, Dale keeps at least 50 hives. Many can be found at his place in McFarland, where he also tends a small orchard. Other hives he takes to Northern Wisconsin, where he distributes them among six or so counties.

 

The different locations bring in different tasting honey. The northern hives produce a lemony flavored honey from basswood. They also produce honey made from knapweed and Wild Bergamot. Closer to home, the honey is made from clover, wildflower, and basswood. "Once in a while I'll get dandelion," he says. "It depends on the year. Every year I get something different.

 

"The bees will sometimes skip a certain place," he continues. "They'll bring a different honey in this year than they did last year. It depends on the weather."

 

Dale has been bee keeping since he was a sophomore in high school. When asked why he raises bees he says with a smile, "Well, I like honey. And I like the different flavors." A retired Air Force navigator, Dale has been coming to the DCFM for the past 26 years. In addition to honey he also brings handmade beeswax candles, comb honey, pollen, and propolis. During the summer season he'll bring peaches, apples, and plums from his small orchard.

 

Marsden's honey bears. --Photo by Bill Lubing

While you might assume that the bees hibernate or simply die off in the winter, you'd be incorrect. Like most of us, right now the bees are busy just trying to stay warm.

 

"In the winter they're set in the hives and they'll stay in there," Dale explains. "They cluster real tight together and keep the brood nest around 90 degrees by burning honey. They're eating honey all winter."

 

Dale supplements the honey with around 20 pounds of sugar syrup in the fall and 50 to 60 pounds of honey and sugar syrup, plus dry sugar during the winter.

 

This February while Dale's bees are busy staying warm, his lemon tree is in the middle of fruiting. He's not too sure how many lemons he'll get this year but then, that's not really the point.  He simply loves to garden and to tend to his bees.

 

"I grew up gardening all the time," he says. I keep about 50 fruit trees on my farm. I kind of wished I had an orange tree but I never got around to that." With his green thumb and decades-long success bee keeping, we think if he were to have raised an orange tree we'd be making a frothy glass of orange juice to go along with that lemon pie, ingredients courtesy of Marsden's Pure Honey.

 

For More Information:

Marsden's Pure Honey

608-838-3992

bluebee@madtown.net


--Photos by Bill Lubing

Return to In This Issue Contents

Recipe

Recipe: Strawberry Honey Butter
Strawberry Honeyed Butter. --Photo by Bill Lubing

We felt in honor of Dale Marsden's honey and lemon tree that we should find a recipe that uses both. This one does, plus uses strawberries, available frozen at the market from Sutter's Ridge. We found that  Silly Yak's Cinnamon Swirl bread makes for a delightful combination.

Strawberry Honey Butter

  • 1 pint of hulled strawberries
  • 3 tbsp of honey
  • 2 tsp of fresh lemon juice
  • 1-1/2 sticks (3/4 cup) softened unsalted butter.
Food process the strawberries then remove to a saucepan. Add the honey and lemon juice. Gently boil until the mixture thickens, stirring constantly. Let the mixture cool to room temperature and then place in a bowl with the butter. Cream together the butter and strawberry mixture. It should result in a solid pink color, without a "cottage cheesey" look to it. If it has difficulty completely blending, continue the process over VERY low heat on the stove.  After blending let the butter rest while covered in a cool place. (Recipe modified from epicurious.com)

Photo by Bill Lubing

 
At Market This Week

An orchid from Indian Trails. --Photo by Bill Lubing 

An orchid from Indian Trails Greenhouses. --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.

John Shockely from Indian Trails Greenhouses should be attending the market regularly. He's starting the 2009 season with house plants, tulips, and lettuce.

We are expecting the annual visit from the Dernbachs of Golden Dreams Ostrich this coming Saturday, February 7. If you're running low on ostrich meat, bones, jerky, or other products, now is the time to stock up.

Dale Marsden of Marsden's Pure Honey is expected on Saturday. We know he'll have honey. It's any guess as to whether or how many lemons he'll be bringing.

Snug Haven will be a market this week with a relatively small quantity of spinach.

The crew from Pecatonica Valley Farm will be bringing their poultry, pork, beef, and eggs this Saturday while Sylvan Meadows will have beef, lamb, pork, and sourdough breads and  Fountain Prairie Farms will have beef and pork.

There's plenty of cheese to be had at Saturday's market. Included are superb varieties from Hook's Cheese, Bleu Mont Dairy, and Capri Cheesery.

And for great produce stop by Blue Valley Gardens, Don's Produce, Driftless Organics, Black Earth Farm.

And there's plenty more we haven't mentioned!

Bakery
Biscotti
Breads
Cheesecake
Cinnamon rolls
Cookies
Doughnuts
Flat breads
Fresh ground whole wheat and rye flour
Muffins
Panettone
Pastries
Ragusa style Sicilian semolina bread
Sweet breads
Tea breads
Torts


Cheese
Cheese curds
Goat cheese
Sheep milk cheese
World-class aged cheeses


Decorations

Candles
House plants

Matt Smith in the kitchen. --Photo by Bill Lubing

Matt Smith and crew did an eggstraordinary job in the kitchen last week
when Slow Food Madison served breakfast. Matt will be back
at his "day job" this coming Saturday, February 7 selling onions,
mushrooms, honey, chickens, and more. --Photo by bill Lubing

Winter Vegetables

Carrots
Garlic
Onions
Parsnips
Potatoes
Squash
Sweet potatoes
Turnips
 


Fresh Vegetables
Arugula
Herbs
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

Produce from Driftless. --Photo by Bill Lubing

No, your eyes are not deceiving you. Those are cabbages atop the parsnips
at the Driftless Organics table. We took a purple cabbage home from
market last week and have been enjoying its fresh, crunchy goodness
throughout the week. Those are carrots on the right and turnips
on the left. Just add water and you have soup!.
--Photo by Bill Lubing


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

Cider from Ela Orchard. --Photo by Bill Lubing

Cider from Ela Orchard. --Photo 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 larryj@dcfm.org. The  DCFM website provides much  information as well.
 
Dane County Farmers' Market
Volunteer Opportunities

Please 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.
 

Looking Ahead ...
Plenty to choose from at Indian Trail Greenhouses. --Photo by Bill Lubing

Plenty to choose from at Indian Trail Greenhouses. --Photo by Bill Lubing

Providing music for us on Saturday is Djam Vivie, who plays the djembe and other African instruments. Bandmate Tani Diakite is a master kameliongoni maker and performer from Mali.

Great music, wonderful breakfast, wholesome groceries to take home for the week. Our Winter DCFM is an oasis of food, friends, and entertainment to make these cold winter days pass a little more quickly.

Until next week ...

Sincerely

Bill Lubing
DCFM
bill@dcfm.org