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Dane County Farmers' Market eNewsletter |
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Saturday, February 14, 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.)
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This Week ...
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Dear DCFM Enthusiast,
We have an encore visit from Ben Hunter from Underground Catering and area teens from the Goodman Community Center's Ironworks Café coming up this Saturday, February 14.
The students will prepare and serve:
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Sweet and savory crepes with side of hand-mixed sausage. The crepes will be a choice of: sauteed apples with fresh yogurt cheese and apple cider/maple syrup reduction or savory pork mousse with caramelized onion jam;
- Veggie choice is sautéd spinach;
- Fair trade organic coffee or assorted tea; apple cider or cranberry juice; Blue Marble 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.).
We have a total of 27 vendors scheduled to attend the Valentine's Day Winter DCFM. That's pretty much a full house.
Take care and I'll see you at Market.
Bill Lubing
bill@dcfm.org
Photo: Tomatoes and sweet potatoes from Don's Produce. --Photo by Bill Lubing
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Thanks Underground Catering and
the Teens from Ironworks Café for
Last Week's Tasty Breakfast
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Last week Ben Hunter and the teens from Ironworks Café presented a wonderful breakfast for DCFM Enthusiasts. These kids knew what they were doing and worked hard to present an excellent breakfast. We're thrilled that they will be returning this week to prepare another "Taste of the Market" breakfast.
(Above) These three teens worked as an experienced team setting the eggs up for frying, then frying four at a time, meanwhile keeping mounds of potatoes moving onto and off of the griddle to customers' plates.(Right) Pouring the apple cider while maintaining the cranberry juice and the coffee. --Photos by Bill Lubing
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Meet the Customer:
Joan and Doug Maynard
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(left) Anssi Perakyla of Helsinki, Finland with Joan and Doug Maynard.
--Photo by
Bill Lubing
A couple of weeks ago Joan Maynard found me at the market and asked if I'd take a picture of her, her husband Doug and a friend of theirs from Helsinki, Finland named Anssi Perakyla. When Anssi returned to Finland he wrote Joan, stating, "Thanks a lot for sending the market pictures!" Joan had forwarded to Anssi a copy of the DCFM eNewsletter. Anssi continued, "I was really moved by the visit there: The friendliness and happiness of the people and the commitment that was in them was so impressive."
Commitment is an excellent word to describe Joan's involvment in the DCFM. She is a regular market goer. As a member of the Friends of the DCFM Board of Directors, Joan volunteers her time, not only for board duty, but with the School on the Square as well.
Anssi hosted Joan and Doug in Finland for four months in 2006 while Doug was on a Fulbright at Helsinki University. Both Doug and Anssi are chairs of their respective sociology departments, Doug at UW Madison and Anssi at Helsinki University. Joan says they loved it in Helsinki and were regular market goers. The couple returned to Helsinki last Spring. Pictures from that trip are below.
Return to In This Issue Contents
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Recipe: Chef Joel Girard's
Spinach and Sausage Pie
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Chef Joel Girard's Spinach and Sausage Pie. --Photo by Bill Lubing
When Chef Joel Girard is not assisting in the kitchen on Saturdays for the Winter DCFM "Taste of the Market" breakfast or representing Friends of the DCFM as that organization's resident chef, you can always find him performing kitchen wizardry at his day job, as Metcalfe's Executive Chef.  Wherever you find Joel you'll find our DCFM vendors or their products close by.
With this spell of warm weather the supply of winter spinach is starting to increase. Bill Warner of Snug Haven says they expect to be making it to the market each week with a supply of spinach, arugula and rosemary. So now that we have the major ingredient of spinach available at the market along with most of the others for this recipe, we though this would be an excellent time to feature Joel's Spinach and Sausage Pie. Wonderful right out of the oven, reheated, or cold right out of the refrigerator, this is comfort food at its best.Spinach and Sausage Pie- 2 pounds fresh spinach sautéd until wilted, then drained of all water.
- 2 pounds Italian or similar sausage
- 1 cup ricotta cheese
- 3 eggs
- 1 cup mozzarella cheese
- 1 sheet puff pastry
- 1 tbsp chopped garlic
- 1 tsp black pepper
- 1/2 tsp salt
Sauté garlic with the ground Italian sausage until cooked. Remove from heat and cool. Stir in the cooked spinach and all of the above ingredients except the puff pastry. Place the mixture in a 9" x 13" pan and cover with puff pastry. Egg wash the crust and bake in a 350 degree oven for 30 minutes. Enjoy! |
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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. Whether you are looking for something sweet to eat or something sweet smelling, there will be a good selection of both at this Saturday, February 14 Valentine's Day Winter DCFM Market. For sweets, try Granny's "Old Fashion" Bakery, or some of the sweet things at Silly Yak (also offering gluten-free bread). Grace Cheesecakes features many items perfect for the special Valentine as does Cress Spring Bakery, Sylvan Meadows, and Renaissance Farm. At Sutter's Ridge you'll find fresh frozen strawberries and raspberries along with freezer and cooked jams and sweet bakery fresh from Julie's farm kitchen. Bakery is not the only sweetness to be found at the market. Ela Orchard expects to be at the market a few more weeks yet with apples and cider as does Future Fruit with apples, pears, and fruit butters. Along with tomato sauces, soups, and salsas, Tomato Mountain offers some terrific preserves. And what about sweet smelling? This coming Saturday, February 14 Tom Brantmeier will be bringing his wonderfully scented goat milk soap along with whole wheat and other flours and garlic. While we're thinking about what's sweet, let's not forget about the basics. Butter Mountain will be offering a multicolored selection of potatoes. Jordandal Farm is attending this week. Snug Haven will have spinach and of course there's much more. When we look at the winter selection available at this week's market, just one word comes to mind ... sweet.Bakery
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
Anticipate the burst of chocolate-berry
flavor that lies in wait behind this teasing chocolate latticework.
From the farm kitchen at Sutter's Ridge. --Photo by bill Lubing
Winter Vegetables
Carrots
Garlic
Onions
Parsnips
Potatoes
Squash
Sweet potatoes
Turnips
Fresh Vegetables
Arugula
Herbs
Salad mixes
Spinach
Tomatoes
Turnips
A rich, moist, heart-shaped cheesecake
from Grace Cheesecake. If chocolate equals love
we've just found world harmony! --Photo by Bill Lubing
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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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 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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(right) Providing music for us last Saturday was Djam Vivie, who plays the djembe and other African instruments and Tani Diakite a master kameliongoni maker and performer from Mali. They had plenty of assistance from the children in the crowd.
Next Saturday, February 14 will be another kid-pleasing group, Boo Bradley. You may have seen these guys drawing crowds last summer with their
special blend of old time blues and ragtime. These fellas lay down that old
style jug band flavor with Brad Selz tapping rhythm on washboard (and cooking
ware), Scott "Boo" Kiker on that shiny steel guitar and Bill Solomon holding the
tone on stand up bass.
They always bring plenty of shakers and
tambourines for the kids to join in on the music making. If you missed them
over the summer or if you miss them and the summer, come on down to the market and have a clackety
good time again.
Until next week ...
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
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