Dane County Farmers' Market
 Dane County Farmers' Market eNewsletter

Saturday, April 4, 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.)

Plenty of poaching at last week's breakfast. --Photo by Bill Lubing 
TopPlenty of poaching (eggs) at last week's market. --Photo by Bill Lubing

In This Issue
This Week ...
Thank you Madison Club and Metcalfe's
Recipe: Willy Street Sweet and Blue "Souffle"
AT MARKET THIS WEEK
Market Information
Looking Ahead ...

Quick Links
Join our list
Join Our Mailing List

thisweekThis Week ...

Madison Flute Choir at last week's market. --Photo by Bill Lubing

Members of the Madison Flute Choir thrilled market-goers last
Saturday with a variety of music. There are 20 members in the
group, which meets at Midvale Lutheran Church. Instruments
represented in the group include piccolos, altos and bass
flutes.
--Photo by Bill Lubing

Dear DCFM Enthusiast,


The indoor market is starting to wind down for the season. This coming Saturday, April 4 and the following April 11 are the last two markets of the winter season. Then it's outdoors and back on the Capitol Square. We expect the last two indoor markets to be excellent as usual, and that includes the "Taste of the Market" breakfast.

We are pleased and very excited to welcome Chef Josh Perkins from the Williamson Street Grocery Coop as guest chef for this Saturday, April 4 breakfast. Chef Josh manages the kitchen that prepares the food for the Coop Deli, catering, and other events. This is the first time we've had Willy Street participate and we're really looking forward to the breakfast. Chef Josh will be assisted by staff of the Coop. He credits co-worker Quentin Sperengelmeyer for the idea behind the meal.

As a special bonus for those who just can't wait until Saturday, Chef Josh has prepared a version of his Souffle of Mountain Peruvian Purple Potato as this week's recipe. On this Saturday, April 4, Chef Josh's menu for the "Taste of the Market" breakfast includes:
  • Souffle of Mountain Peruvian Purple Potato with roasted corn and cilantro, topped with a poached egg;
  • Bacon and arugula salad with lime vinaigrette;
  • Empanada of baking apples;
  • Chipotle and cheddar muffin;
  • Tea or fair trade organic coffee and apple cider or cranberry juice. Blue Marble milk is available.
DCFM farmers and producers supplying ingredients for the breakfast include:
  • Apples-Future Fruit
  • Arugula-Don's Produce
  • Cheddar Cheese-Bleu Mont Dairy
  • Eggs and Bacon-Pecatonica Valley Farm
  • Potatoes-Butter Mountain
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.

Take care and I'll see you at Market. 

Bill Lubing
[email protected]
 

 

  ...!


Steak and Eggs from last week's breakfast. --Photo by Bill Lubing
Vegetable Strudel from last week's breakfast. --Photo by Bill Lubing
Chef Dan and one of two steamship rounds. --Photo by Bill Lubing














... Wow! We're speechless. Last week's "Taste of the Market" breakfast achieved close to an all-time attendance record. The line of DCFM Enthusiasts buying tickets for the breakfast moved smoothly and they were served quickly. Thank you so much Chefs Dan Fox and Jason Veal of The Madison Club.

The volunteers from Metcalfe's Sentry were cheerful, efficient, and most welcome helpers in the kitchen. For each hour each volunteer pitched in at the breakfast Metcalfe's made a donation to Wisconsin Special Olympics.

Metcalfe's and Madison Club. --Photo by Bill Lubing

Making the strudel. --Photos by Bill Lubing

Last week we reported that the process of making the strudel was fascinating. Why use rolling pins when a little air stretching works so much better? Above is a sequence of photos showing the process. This was performed on Friday before last week's breakfast by Chefs Jason Veal and Dan Fox of the Madison Club.

As promised (threatened?) we decided to try our hand at shooting video as well as photos. Our initial attempt at video is "kinda" shaky and jerky. Since that precisely matches our photography style we decided we'll be shooting more videos and incorporating them into future DCFM eNewsletters. Despite our rudimentary video skills, Chefs Dan and Jason are such pros that the video gets the point across.

Finally, please note that the music accompanying the video has oodles of strudel significance. We don't know if the chefs would be able to function in the kitchen without their music but when the Boys from the Club are working nobody dares touch that dial.

Return to In This Issue Contents


recipeRecipe: Willy Street Coop's Sweet and Blue
Potato 'Souffle' with Poached Egg and Salsa
Josh Perkins' "Souffle" --Photo by Bill Lubing

Chef Josh Perkins' "souffle" with poached egg. --Photo by Bill Lubing

"It's called a souffle in name only," says Chef Josh Perkins, manager of the off-site kitchen at the Williamson Street Grocery Cooperative. "There are definitely some pretty heavy ingredients in there. It's a bit of a combination between a souffle and a casserole. We used a tart pan but you could use a pie pan, 9 x 13, something like that."
 
According to Chef Josh, "There are two sauces in the dish, the salsa and the egg yoke. A really good egg yoke is like an extra virgin olive oil. You can't improve on it. It's totally simple. But you have to pay attention to the timing." Make this recipe yourself or head down to the market this Saturday, April 4 where it will be served at the "Taste of the Market" breakfast with the rest of the offering prepared by Josh and crew from the Coop using many ingredients from our DCFM producers.
 
With the kitchen opening around four years ago, "We do serve our dedicated customers in the Coop at 1221 Williamson," explains Chef Josh. "We also serve some external accounts," along with providing catering and wedding service.

One aspect of the Coop people may not realize is that, "We serve hot lunch at some  schools," says Josh. "We're really looking to expand that program because there's a huge demand from parents who really want much better food for their kids. It's something I'm deeply committed to as a parent. The program has been a wild success so far."

With many of the products available at the Coop from DCFM farmers, Josh notes that, "If you're familiar with the Farmer's Diner or Tod Murphy's work in Vermont, this facility has the potential to occupy a similar niche in the Madison area of being a processing juncture between farmers and the food community at large."

Well, one mountain at a time. At this point we're going to get out the 9 x 13, crack some eggs and enjoy the medley of flavors from the DCFM by way of this week's recipe!

Chef Josh Perkins' Sweet and Blue Potato
"Souffle" with Poached Egg and Salsa
Serving: Around Five
  • 2 pounds sweet potatoes
  • 1 pound blue potatoes
  • 1/2 pound red onions
  • 2 jalape�o peppers
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 2 tsp coriander
  • 10 eggs
  • 3 cups of cream
  • 1 bunch of cilantro
  • Salt and pepper to taste
  • Salsa of your choice or manufacture (We used Tomato Mountain Farm Roasted Tomato Salsa)
  1. Wash all of your produce well.
  2. Over the burner on a gas range or on a grill char the skins of the jalepe�o peppers. Set aside.
  3. Boil or steam potatoes until soft but not falling apart, then slice thinly while still warm.
  4. Rub the skins off of the peppers and remove seeds. Mince carefully.
  5. Julienne the red onion and saut� in olive oil with jalape�o and spices.
  6. Whisk together 5 eggs and cream and season with salt and pepper.
  7. Layer potatoes with onion/pepper mix in a casserole dish or pie tin and pour the egg custard over it. Bake at 400 degrees until just set and starting to brown.

  8. In a pan of simmering water, poach remaining eggs until just set. Portion out the souffl� and top each portion with a poached egg, then garnish with fresh cilantro and salsa.


 
 
At Market This Week

Lettuce from Indian Trail Greenhouses. --Photo by Bill Lubing 
Lettuce from Indian Trail 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.

The following are scheduled to attend the Saturday, April 4 market. Weather, product supply, and other factors can affect attendance. For more information on a specific vendor, search the DCFM directory. We're expecting Bill Zimmerman from Lewiston Perennial Farm this Saturday, who will be bringing flowers.


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
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
Lewiston Perennial Farm with flowers
Marsden Pure Honey with honey products
Marr Family Farm with beef
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
Sylvan Meadows Farms with beef, lamb, pork, sourdough breads
Tomato Mountain with sauces, soups, salsas, preserves



Breads

Biscotti
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

Taking a break. --Photo by Bill Lubing

After serving hundreds of breakfasts last Saturday, these two
volunteers are taking a short break before kitchen cleanup begins.

--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


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

 
Market Information

Pears & Glass by Jayne Reid Jackson of artsTRIBE.

Inspired by the DCFM, "Pears and Glass" was created by
Jayne Reid Jackson of artsTRIBE. --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 [email protected]. The  DCFM website provides much  information as well.
 
Dane County Farmers' Market
Volunteer Opportunities

Please contact Ruth Miller at [email protected] 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 [email protected].
 

Looking Ahead ...
Danielle Wood of Friends of the DCFM. --Photo by Bill Lubing

Meet Danielle Wood, the new Program Coordinator for
the Friends of the DCFM. She is shown here at the
Eat Local event held at the VA Hospital last week.
--Photo submitted by Kathy Sandefur


Music at this week's market will be performed by Brian Schwellinger. Brian will play a selection of tunes that are part of the traditional French Canadian fiddlers 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 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 tap their feet in time to the melody to add drive and lift. The fiddle tunes of Quebec are fun and mischievous!

Market Manager Larry Johnson notes that the Dane County Farmers' Market was featured last week on Decider.com, the Onion's local dining, arts, and entertainment web site. One of the last bastions of serious investigative reporting left in the world, we're honored and thrilled to be included on the decider.com!

Until next week ...

Sincerely

Bill Lubing
DCFM
[email protected]