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Dane County Farmers' Market eNewsletter |
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Saturday, March 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.)
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 Move a little closer. Sometimes we'll find that shy flowers present
delicate patterns and colors that are hidden by the green foliage.
This sample is from Indian Trail Greenhouses. --Photo by Bill Lubing |
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This Week ...
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Last year a large crowd of DCFM Enthusiasts spent time on the
second floor of the Madison Senior Center to take advantage of
the Friends of the DCFM Cookbook Sale. The event returns
this coming Saturday, March 28. --Photo by Bill Lubing
Dear DCFM Enthusiast,
We have a busy schedule for the last market of the month, this coming Saturday, March 28. First, there's the Friends of the DCFM Second Annual Cookbook Sale.
If this year's sale is anything like last year's then be prepared to find terrific bargains on priceless cookbooks. The purpose of the sale is to raise funds for Friends educational programs. The sale runs the duration of market hours, from 8:00 am to Noon.
Chefs Dan Fox and Jason Veal of The Madison Club are returning to serve us breakfast this coming Saturday, March 28. You may recall these two chefs are "made from scratch" purists. Their menu for Saturday includes:
- Steak and Eggs consisting of roasted garlic and spice encrusted Fountain Prairie Farms Steamship Round, fried Pecatonica Valley Farm egg, and Hollandaise;
- Black Earth Farms mushroom potato gratin;
- Carrot and buckwheat waffle with blackberry syrup, whipped créme fraiche maple butter;
- The vegetarian option includes a Pecatonica Valley Farm scrambled egg, roasted cauliflower, broccoli, and root vegetable strudel, aged cheddar, roasted garlic and caramelized onion béchamel;
- A (2008 REAP Food For Thought Award Winning) "Granny's Old Fashion" Lavender-Blue Faerie cookie with lavender buds and organic blue cornmeal (See picture below).
- Tea or fair trade organic coffee with 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.
A special note: Chef Jason contacted us last week, noting the process of making the vegetable strudel is fascinating to watch. He asked if we would we like to come down to the Madison Club and take photos while they make the strudel? Our first thought was "What? ...and miss Oprah?! Forget it!"
After remembering that these guys are superb even on the stuff they don't mention, to miss something that they're this excited about... Check next week's DCFM eNewsletter for photos (and maybe even video!) of the strudel magic from the boys at the Club!
Guest musicians this week are members of the Madison Flute Choir while volunteers are sponsored by Metcalfe's Sentry with the proceeds going to the Wisconsin Special Olympics.
Take care and I'll see you at Market.
Bill Lubing
bill@dcfm.org
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Thanks Tory and Traci Miller and Students
of Shabazz High School 'Project Green Teen'
Program for Last Week's Delicious Breakfast!
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Meet The Producer: Pilgrim's Pantry
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Baking Something Yummy
in South Wayne, WI
Rich, moist chocolate chip cookies that melt in your mouth like those mom used to make ... Fresh fruit pies with homemade fillings of apple, rhubarb, and blueberry ... Quick breads heavy with apples and other wonderful goodness. These are just a few of the tasty bakery goods brought to market by Larry and Loretta Hostetler of Pilgrim's Pantry, from South Wayne, WI.
"We are from Illinois, down by Peoria," says Larry. We were grain farmers and then moved up here and started a new community. We had about four families at that time."
Larry says the switch from grain farming to baking actually began before they moved. "We started small," he explains. "We had more money coming in from the bakery than the farm did. And that sold us right there. It was less investment and a quicker return."
Moving to Wisconsin in 2001, Pilgrim's Pantry was opened in 2002 in combination with a small bulk food store.
 "The main items we have are our pies and sweet breads," Larry continues. "As far as the pies, we roll everything out by hand. And we make all of our fillings. I've been hiring girls from the church and Friday is now called Pieday.
The recipes used at Pilgrim's Pantry, "are tried and true from years back," says Larry. "These are the ones that our aunts and uncles made. The apple pie is my mother's recipe."
With the couple and one full-time helper, in the summer things really pick up at the bakery. "When we really get going we have four or five different girls come in to help," says Larry. Not only does the volume of their existing products increase, they bake some special treats as well.
"In the summer one thing we have that's real good is our monster cookie. And we also make turnovers." This is a single shell pie folded in half. "We bake them. We don't fry them," Larry explains. "You can eat them on your way around the Square."
For More Information:
Larry and Loretta Hostetler
608-439-1064
Pilgrim's Pantry
--Photos by Bill Lubing.
Return to In This Issue Contents
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Recipe: DCFM Winter Breakfast Combo
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Our old standby, the DCFM Winter Breakfast Combo. --Photo by Bill Lubing
Tasty, nutritious, and easy to make. That's how to describe this simple yet satisfying breakfast dish. All of the ingredients are readily available at the market this time of year except for the garlic and the optional nuts. This is a favorite at our home because in addition to its other qualities, this dish is pretty to look at!
DCFM Winter Breakfast Combo
Serving: One
- 1 egg;
- 2 cloves of garlic, cut into medium slices (1/8" thick)
- A heaping handful of greens (your choice of spinach, mixed, arugula, beet or any combination) washed and coarsely chopped;
- 1/2 cup of mushrooms (oyster and/or shitake);
- 1 tbsp sunflower oil;
- Options: Renaissance Farm Pesto (any flavor); bleu, Swiss, cheddar, or other cheese; hickory or black walnut nuts.
- Using a small skillet (we prefer iron), add the oil then heat to medium.
- Add 3/4 of the garlic and reduce the heat to medium-low. Sauté for 1-1/2 minutes.
- Add the mushrooms. Cover and cook for three minutes, stirring occasionally. If using nuts, add now. Add the greens and remaining garlic. Sauté until the greens are cooked, but not limp.
- Break an egg over the top of the mixture and cover. After two minutes check the egg. Add optional cheese at this point. Cook covered until egg is done to your liking.
- Slide onto a plate. Add the optional pesto. Enjoy!
Note: If the mushrooms and garlic seem to be getting too dry as they're cooking then add a small amount of water, (around 1 teaspoon) to help cook the mixture.
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At Market This Week |
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Fresh, cold, and as crisp as the day they were picked, apples
from Future Fruit Farm are getting mighty short in supply.
--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. The following are scheduled to attend the Saturday, March 28 market. Weather, product supply, and other factors can affect attendance.
For more information on a specific vendor, search the DCFM directory. Just a few vendor notes: This will be the last time Cherokee Bison Farms will be at the market until the outdoor season begins on April 18. Cindy and Leroy be out in the woods with their maples trees for the next couple of weeks. If you're as big of a fan of Tom Brantmeier's handmade soap as we are, be sure to stock up this coming Saturday, March 28. This is the last market for Tom until the outdoor season starts on April 18. He won't have soap available at the outdoor market. Carrie Johnson dropped us an email to confirm that Jordandal Farm will be present at market on Saturday. Joe Cabibbo reports that from now until Easter Cabibbo's Bakery will have Easter Rings and Easter Baskets for sale at the DCFM. The rings are made from panettone dough with pastel ceramic eggs tucked
into the folds. The baskets are made with a special sweet dough (tastes
a bit like a sugar cookie but not as fragile) with a ceramic Easter Egg in
the basket.
| Vendor |
Produce |
| Black Earth Valley with |
mushrooms, spinach, onions, potatoes, etc. |
| Bleu Mont
Dairy with |
cheese, garlic |
| Blue Valley
Gardens with |
chickens, onions,
mushrooms, spinach |
| Butter
Mountain with |
potatoes |
| Cabibbo's
bakery with |
biscotti, panettone,
semolina bread |
| Capri Cheesery
with |
goat cheese |
| Cherokee Bison
Farms with |
bison meat
products, sunflower oil
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| Cress Spring
Bakery with |
sourdough bread,
pastries, granola |
| Don's Produce
with |
greens, tomatoes, sw.
potatoes, lettuce |
| Fountain
Prairie Farm with |
beef and pork |
| Future Fruit
with |
apples, fruit
prod. (organic) |
| Grace
Cheesecakes with |
cheesecake and
baked goods |
| Granny's 'Old
Fashion' Bakery with |
bakery |
| Hook's Cheese
with |
cheese and curds |
| Indian Trail
Greenhouses with |
house plants, tulips,
lettuce |
| Jordandal Farm
with |
beef, chicken, pork,
veal |
| Marsden Pure
Honey with |
honey products |
| Pecatonica
Valley Farm with |
poultry, pork, beef,
eggs |
| Pilgrim's
Pantry with |
baked goods |
| Renaissance
Farm with |
cinammon rolls,
pesto, Zalta infused salts, other |
| Silly Yak with |
wheat and
gluten-free baked goods |
| Snug Haven
Farm with |
spinach, rosemary |
| Sutter's Ridge
with |
rasp- strawberry products,
soups, baked gds |
| Sylvan Meadows
Farms with |
beef, lamb, pork,
sourdough breads |
| Tom Brantmeier
with |
goat milk soap,
flour, garlic |
| Tomato
Mountain with |
sauces, soups,
salsas, preserves |
BreadsBiscotti
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
Just a few short weeks ago it was a wintery scene at Jordandal Farm.--Photo by Bill Lubing
Winter Vegetables
Carrots
Onions
Potatoes
Fresh Vegetables
Arugula
Herbs
Salad mixes
Spinach
Fruit
Apples
Jams, jellies, preserves
Pear and apple butter
Raspberries, frozen
Strawberries, frozen
Meats (Grass and grain fed)
Angus beef
Beef
Bison
Brats and sausage
Chicken
Conventional cuts
Duck
Ham
Highland beef
Lamb
Pork
Special cuts
Jae Almond's award-winning Lavender-Blue Faerie cookies will be served
at the "Taste of the Market" breakfast this Saturday, March 28. They join a
line-up of equally intriguing sweets at "Granny's Old Fashion" Bakery.Jae is planning to introduce some exciting new items at theoutdoor DCFM, which begins April 18. --Photo by Bill Lubing
Specialty Items
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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These Renaissance Farm infused oils make terrific
grilling companions. (You do have your grill out, correct?)
Mix one part infused oil with two parts balsamic vinegar. Marinate mushrooms,
onions, and seasonal vegetables for 15 minutes then put on grill (using
a vegetable rack). Pour the excess marinade over the vegetables throughout
the cooking process. Delicious! --Photo by Bill Lubing
Saturday Indoor Market, Late Winter (In Progress)
Date: Every Saturday beginning January 3, 2009 through April 11
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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It's hard to say who's more content, DCFM volunteer Karen Foxgrover
or baby Georgianna Hope Carolla, daughter of Mike and Mary Carolla.
--Photo by Bill Lubing
We only have two indoor markets after the one this Saturday, March 28. Next week, Saturday, April 4, Chef Josh Perkins and volunteers from Willy Street Coop will be serving breakfast. The final breakfast, on April 11 will be served by our own farmers and other DCFM producers.
Until next week ...
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
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