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Dane County Farmers' Market eNewsletter |
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Saturday, March 21, 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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 There is plenty of fresh handcrafted aged goat milk cheese from
Capri Cheesery. --Photo by Bill Lubing |
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Join our list
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This Week ...
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Dear DCFM Enthusiast,
If you ever had any doubt that "teaching" goes on in the kitchen while preparing the "Taste of the Market" breakfast, the above picture should convince you that it does ... we're just not too sure who's teaching whom. That was the case last week when under the direction of Tory Miller of L'Etoile and Café Soleil, students from Madison's Sherman Middle School served fried chicken and waffles.
This week Tory returns to our kitchen. He'll have in tow Shabazz High School students participating in the Project Green Teen "Art of Cooking" program. On this this week's menu:
- Biscuits and sausage gravy or;
- Biscuits and mushroom gravy;
- Roasted Butter Mountain potatoes;
- Egg scramble;
- Yogurt Parfait with Cress Spring Granola;
- Tea or fair trade organic coffee and apple cider or cranberry juice. Blue Marble milk is available.
The cost for the breakfast is $7.50 for adults and $3.75 for children, which
includes beverage. It runs from 8:00 am until 11:00 am or until the food runs out.
As our time in the Madison Senior Center is approaching its conclusion, we invite you to come on down and enjoy this first Dane County Farmers' Market of Spring!
Take care and I'll see you at Market.
Bill Lubing
bill@dcfm.org
Photos by Bill Lubing
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Thanks Tory Miller and Students of
Sherman Middle School for Last Week's
Most Unique and Super Delicious
'Taste of the Market' Breakfast
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... and I thought my grandmother knew how to cook. Those kids from Sherman Middle School could teach even her a thing in the kitchen! Who ever thought fried chicken and waffles could be such a natural combination ... and for breakfast! We loved it, and so did hundreds of DCFM Enthusiasts who last week enjoyed the "Taste of the Market" breakfast before doing a little market shopping.
--Photos by Bill Lubing |
Meet The Artists:
Inspired by the DCFM,
artsTRIBE Expresses
Agriculture Through Art
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SEED: Celebrating
Art and Farming
The seven-member arts collaborative,
artsTRIBE, spent last summer at the Dane County Farmers' Market, making art inspired by
vendor wares. From peppers to tomatoes, from beeswax and beets, the artists
made prints, paintings, photos, and fabric pieces all expressing the richness of
the market's agricultural variety. An exhibition of their work will be on
display at the Overture Center from March 29 through June 7. You are invited to visit the galleries, open seven days a
week, at your convenience. 
Images (top to bottom)
Aimee Reid-Rice and Gary N-Ski, Larry the Leek;
Bobbette Rose, Lettuce; and Karen Reppen, Kale.
Return to In This Issue Contents
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Music This Week
from Brain Schwellinger
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Moldy Jam at last Saturday's market. --Photo by Bill Lubing
Moldy Jam did an incredible job entertaining the patrons at last Saturday's Winter DCFM. This next market, March 21 promises to be equally entertaining when Brain Schwellinger returns to play a selection of tunes that are part of the traditional French Canadian fiddler's repertoire.
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 unique 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 of most traditional melodies. Another unique twist to Quebecois music is that the fiddlers 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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Recipe: Potato Gratin with
White Cheddar Cheese
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Potato Gratin with White Cheddar Cheese. --Photo by Bill Lubing
Here we are with Spring's curtain rising. The frost is leaving the ground. We're trading heavy winter garb for lighter apparel. Those patches of snow are becoming smaller and darker.
We haven't seen any greening just yet but we know it's just around the corner. Yet even in this fresh and tender time of the year it's still possible to create a tasty dish using primarily what we find at the Winter DCFM.
This week we're preparing a delicious potato gratin with white cheddar cheese. Spring brings plenty of nippy nights (and mornings) that are well suited to this dish's substance and warmth. Serve as prepared for a side dish or add sausage, mushrooms or both to create a satisfying main entree. While we used white cheddar cheese for this recipe, explore your adventurous culinary side by trying one of the goat milk or other finely crafted cheeses available at the DCFM.
Potatoes Gratin with
White Cheddar Cheese
Serves 8
- 2 1/2 cups whipping cream, milk or a blend of both;
- 3/4 cup finely chopped onions;
- 2 tsp
chopped fresh rosemary;
- 3/4 teaspoon ground black
pepper;
- 4 pounds potatoes (ask at Butter Mountain for some great combinations), cut into 1/4-inch-thick rounds. Peeling the potatoes not necessary nor desirable;
- 2-1/4
cups (packed) grated sharp white cheddar cheese (approximately 9 ounces);
- A sprinkle of smoked paprika (optional);
- 1 tsp salt (optional).
Preheat your oven to 375 degrees. Oil a 13x9x2-inch glass baking dish with sunflower oil or butter. Whisk the cream, onions, rosemary, and pepper to blend. Place half of the
potatoes in the baking dish, slightly overlapping. Sprinkle with 1 cup
of cheese. Top with the second layer of potatoes, then pour the cream mixture over the potatoes in
the dish. Sprinkle on the remaining cheese. Cover the dish and bake 1 hour.
Uncover and bake until the top is golden brown and potatoes are tender, about 45
minutes longer. If you desire, sprinkle a little smoked paprika on the top. Let the gratin cool 10 minutes before serving.
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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. The following are scheduled to attend the Saturday, March 21 market. Weather, product supply, and other factors can affect attendance.
For more information on a specific vendor, search the DCFM directory.
| Vendor |
Produce |
| Granny's 'Old Fashion' Bakery
with |
bakery |
| Butter Mountain with |
potatoes |
| Silly Yak with |
wheat & gluten-free baked goods |
| Cabibbo's bakery with |
biscotti, panettone, semolina bread |
| Pecatonica Valley Farm with |
poultry, pork, beef, eggs |
| Grace Cheesecakes with |
cheesecake & baked goods |
| Tomato Mountain with |
sauces, soups, salsas, preserves |
| Black Earth Valley with |
mushrooms, spinach, onions, etc. |
| Cress Spring Bakery with |
sourdough bread, pastries, granola |
| Cherokee Bison Farms with |
bison meat & products, maple syrup |
| Sylvan Meadows Farms with |
beef, lamb, pork, sourdough breads |
| Pilgrim's Pantry with |
baked goods |
| Bleu Mont Dairy with |
cheese, garlic |
| Marr Family Farm with |
beef |
| Renaissance Farm with |
cinammon rolls, pesto, zalta, other |
| Fountain Prairie Farm with |
beef and pork |
| Indian Trail Greenhouses with |
house plants, tulips, lettuce |
| Blue Valley Gardens with |
chickens, onions, mushrooms, spinach |
| Sutter's Ridge with |
rasp- strawberry products, soups, baked goods |
| Capri Cheesery with |
goat cheese |
| Don's Produce with |
greens, tomatoes, sweet potatoes, lettuce |
| Snug Haven Farm with |
spinach, arugual, rosemary |
| Future Fruit with |
apples, pears, fruit prod. (organic) |
Bakery
Breads
Cheesecake
Cinnamon rolls
Cookies
Doughnuts
Sicilian Empanadas
Flat breads
Fresh ground whole wheat and rye flour
Muffins
Panettone
Pastries
Ragusa style Sicilian semolina bread
Scaccia
Sweet breads
Tea breads
Torts
Cheese
Cheese curds
Goat cheese
Sheep milk cheese
World-class aged cheeses
Decorations
Candles
House plants
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
If you haven't tried the oyster mushrooms that can be foundat the DCFM you really shouldn't deny yourself. When sautédthe cap is tender and mild while what passes for the stipe presentsa fun, chewy texture, unlike that of most mushrooms.The sample above is from Blue Valley Gardens.
--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
Sunflower oil
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 Danielle Wood at friends.Danielle@gmail.com.
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Looking Ahead ...
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The Sherman Middle School children were excited when teacher
Kate Schultz brought her daughter Saffron to visit the kitchen.
The fried chicken and waffles notion gave Saffron cause for
a moment's reflection, but we're told she really enjoyed the visit.
Saffron is 1-1/2 years old. --Photo by Bill Lubing
We have two exciting happenings at the Winter DCFM next week, March 28.  First, Friends of the DCFM will be holding its annual Used Cookbook Sale. Last year's sale was a huge success. We expect this year's to be even bigger. The sale will be held in conjunction with next week's market and will be located on the second floor of the Madison Senior Center. For more information contact Kathy Sandefur at ksandefur1@charter.net. If the wonderful products and book sale aren't enough to roust you out of your bed for the market on March 28, you'll be interested to note that Dan Fox and Jason Veal of the Madison Club will be guest chefs for the "Taste of the Market" breakfast. These are the two "from scratch" purists who have sometime special planned for their March 28 menu.
Until next week ...
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
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