|
Dane County Farmers' Market eNewsletter |
|
Saturday, February 28, 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.)
|
 These purple Peruvian potatoes from Butter Mountain are as
healthful as they are beautiful, with dark purple flesh and nutty taste.
--Photo by Bill Lubing |
|
Join our list
|
 |
This Week ...
|
|
Dear DCFM Enthusiast,
This week we're thrilled to have Terese Allen and Peter Roberson chefing in the kitchen on behalf of the Reap Food Group. This dynamic duo and a raft of Reap volunteers promise to provide us with a slightly unusual, completely delicious "Taste of the Market" breakfast. Adding to the fun, Peter's Spaghetti Pie, to be featured at the breakfast, is this week's recipe. The menu for Saturday, February 28 includes:
- Bacon, egg, and spaghetti pie;
- Vegetarian option is a mushroom, egg, and spaghetti pie;
- Mixed green salad with sea salt and honey spiced hickory nuts and rosemary vinaigrette;
- Crostini with blue cheese and pear butter;
- Hickory nut butter cookie;
- Tea or fair trade organic coffee and apple cider or cranberry juice. Milk is available.
DCFM vendors providing products for the breakfast include:
The cost is $7.50 for adults and $3.75 for children, including beverage. Breakfast is served from 8:30 am until 11:00 am unless the food runs out first.
REAP's mission
is to build a regional food system that is healthful, just, and both
environmentally and economically sustainable. REAP connects producers,
consumers, policy-makers, educators, businesses and organizations to nourish the
links between land and table.
Take care and I'll see you at Market.
Bill Lubing
bill@dcfm.org
Photo:With subjects as happy as these three (presumably because they
have such a blast at the Winter DCFM) it's sometimes hard to
pick the best photo. So we ran all of them!
(left to right) Jeff Ford and Kathy Germann of Cress Spring Bakery,
Willi Lehner of Bleu Mont Diary.
--Photo by Bill Lubing
|
Thanks UW Dietetic
and Nutrition Club
for Last Week's Incredible
Culinary Delight!
|
| 
Last week members of the UW Dietetic and Nutrition Club provided a colorful, nutritious breakfast for the "Taste of the Market" breakfast. They promise to provide a recipe so we can recreate some of their awesome plates in our own kitchen. Thanks so much Club for taking the time to feed us right.
--Photos by Bill Lubing
  |
Meet Our Neighbors:
Madison Museum of Contemporary Art
|
|
 The mesmerizing staircase at the Madison Museum of Contemporary Art.
--Photo by Bill Lubing. The Winter Dane County Farmers' Market finds itself in terrific company when it comes to other activities in the area. After you've polished off your "Taste of the Market" breakfast and finished your market shopping for the week there's still plenty to do without having to drive or even walk very far.
If you've driven into the area chances are you were able to park in close proximity to The Madison Senior Center, site of the Winter DCFM. Why not drop off those (cloth) bags at the car and take a quick one-half block walk east on Mifflin Street and hang a left on North Henry to the Madison Museum of Contemporary Art (MMoCA)? [Map]
Housed in Madison's Overture Center, the museum's main entrance is at 227 State Street. To save a few steps take the side entrance to the Overture Center on North Henry. Then once inside hang an immediate left into the museum.
Saturday opening time for the museum is 10:00 am. There is no admission fee for museum exhibitions and most events are free.
While the exhibits can keep you engaged for hours, the MMoCA facility has some incredible design of its own. The staircase alone is enough of an attraction to command a visit.
So if you have a few extra minutes or an hour or two, consider spending it just up the street at the Madison Museum of Contemporary Art.
For More Information:
Madison Museum of Contemporary Art
Cost: Mostly Free
Saturday Opening Time: 10:00 am
www.mmoca.org
227 State Street
608-257-0158
Return to In This Issue Contents
|
Recipe: Peter Robertson's Spaghetti Pie
|
| 
Peter Robertson's Spaghetti Pie. --Photo by Bill Lubing
You can either make this pie yourself or come down to the market for a piece this coming Saturday, February 28 as this pie will be served at the DCFM "Taste of the Market" breakfast. According to the pie's creator, Peter Robertson, owner and Chef Extraordinaire at RP's Pasta, "Italians don't make pies." When Terese Allen of Reap Food Group asked Peter to come up with a pie for Pie Palooza, his Spaghetti Pie was the smashingly successful result. This pie originated, "from a specials dish that we were doing at the Fork and Spoon Café, which was
spaghetti with rosemary garlic, olive oil and pancetta. It developed from there
where I made a crust, smeared it with the garlic and rosemary paste, then put
the spaghetti in and topped it with an egg and cream
mixture and topped that with the pancetta and baked it. It went over really,
really well," says Peter. RP's Spaghetti Pie
Crust
- 1/2 cup whole wheat flour (Available at the DCFM from T0m Brantmeier)
- ¾ cup all purpose flour
- ¼ tsp salt
- 8 tbsp cold butter cut up
- 3 tbsp cold water
Rosemary paste- 2 tbsp finely chopped fresh rosemary
- 3-4 cloves fresh garlic
- 1 tsp salt
- 2 tsp olive oil
Filling- 3 eggs
- 1 ½ cup cream
- ½ tsp salt
- 2 tbsp sugar
- 9 ounces RP's fresh spaghetti
Topping
- 4 slices of bacon chopped fine and fried to a crisp, drained
and cooled
- Preheat oven to 350 degrees.
- Place the flour in a bowl with
the salt. Cut in the butter using a wire cutter or with a food processor using
the metal blade. Add the water and process for 15 more seconds or stir in using
a fork until moist.
- Dump the mixture into a 9 x 13 glass baking dish and press
into the dish to cover the entire bottom evenly. Cover with parchment and weigh
down with baking weights. Bake for 20 minutes. Remove the dish from the oven
and let the crust cool.
- Make the rosemary paste by chopping the garlic with the
rosemary until very fine. Using the side of a chef's knife smash the garlic and
rosemary together on the chopping surface to make a paste. Place the paste in a
small bowl and add the salt and olive oil. Spread this evenly over the crust.
- Boil the spaghetti in salted water until al dente, about 3 minutes. Drain and
let cool slightly.
- In a medium-sized mixing bowl blend the eggs, cream, salt, and
sugar together until the sugar has dissolved. Add the spaghetti and toss to
coat. Lift the spaghetti out of the bowl and evenly distribute it over the
crust. Pour the egg mixture evenly over the pan and sprinkle with the bacon
bits. Bake for 20 to 25 minutes until the egg mixture is set and the spaghetti
lightly browned. Remove and let rest for 5 minutes before serving.
Enjoy!
|
|
|
|
|
|
At Market This Week |
|
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. Well known for their cut flowers and bedding plants, we are expecting Bill Zimmerman and Lewiston Perennial Farm to be selling at market this week, their first visit of the year. If you're interested in using local whole wheat flour (like possibly for this week's recipe) Tom Brantmeier will be selling it at this week's market along with his soap and just "a little bit" of his garlic. Bob Willard of Ela Orchard says he's out of apples until next summer. That doesn't mean time to put up his feet and watch Oprah, though. He says there's plenty of pruning to do and now's the time to do it. You can still get apples and pears from Ellen Warsaw-Lane of Future Fruit, as she's planning to come to market this Saturday, February 28. Don't know if he'll have lemons but Dale Marsen of Marsden's Pure Honey will be selling plenty of his delightful honey at this Saturday's market. If you're looking for beeswax or beeswax candles Dale's the one to visit as well. Cabibbo's Bakery will still be gone this week but as we promised, next week they'll return with a new product, which we'll spotlight in the next DCFM eNewsletter. Most of our regular winter vendors will be in attendance this coming Saturday, February 28 with the exception of Driftless Organics (they're done until the summer market) Gone this week but expected back next are Sylvan Meadows Farm, Marr Family Farm, and Blue Valley Gardens. So there will be plenty of winter products at this Saturday's market. 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
At last Saturday's Winter DCFM Reid Miller (center)
kept everyone entertained, especially the kids. --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)
Angus beef
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
Sunflower oil
Tomato sauces
Vinaigrettes
Whole Wheat Flour
|
|
Market Information |
|
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 Danielle Wood at friends.Danielle@gmail.com.
|
Looking Ahead ...
|
|
With eyes like hers, it seems likely that Little Lily Moriearty takes a big picture view of the DCFM. Lily is the daughter of Sachi Komai.
--Photo by Bill Lubing
Music for this coming Winter DCFM on Saturday, February 28 will be provided by Rolling Wave, a band based out of Madison that plays traditional Irish music. The band members met through playing at the weekly Irish music sessions in
Madison, and also give lessons on their instruments. Band members include Craig Heilman, Paul Martens, Jeff Schirmer, and Kevin Wissink. With instruments such as the Uilleann pipes, bodhran, and tin whistle along with the more familiar guitar and fiddle, this band promises a lot of fun at the upcoming market.
Until next week ...
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
|
|
|
|
|
|
