Dane County Farmers' Market eNewsletter |
Saturday, April 11, 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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You'll note a serious selection of bread, granola, and sweet treats at Silly Yak Bakery. They also carry an extensive line of gluten-free products. --Photo by Bill Lubing Dear DCFM Enthusiast,
With one more indoor DCFM of the Winter season we can say it's been a huge success. "Taste of the Market" breakfast attendance is up this year over last. More people have discovered just how wonderful it is to be able to buy local products, many of which are fresh, throughout the winter.
As we close out the indoor season this coming Saturday, April 11, it's fitting that the meal will be prepared by DCFM volunteers and farmers under the direction of Tory Miller of L'Etoile Restaurant. This Saturday's breakfast features:
Honey Orange French Toast with cranberry
syrup and a taste of yogurt (gluten free French toast is available)
- Short ribs and potatoes hash topped with an egg;
- Saut�ed spinach;
- Apple bread;
- Note: Vegetarian version includes meatless hash;
- Tea or fair trade organic coffee; apple cider or cranberry juice; Blue Marble milk
available.
Farmers supplying ingredients include:
- Apple Bread-Pilgrim's Pantry Bakery
- Bread-Silly Yak
- Cranberries-Donated by Van Wychen's Cranberries
- Eggs-Pecatonica Valley Farm
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Honey-Marsden's Pure Honey and Blue Valley
Garden
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Potatoes-Butter Mountain Specialty
Potatoes
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Short Ribs-Sylvan Meadows Farm
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Spinach-Snug Haven Farm
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.
Music this week is provided by Paul Kienitz and friends, featuring fiddling and blue grass. Mr. Kienitz, steeped in the finest traditions of bluegrass fiddling, brings passion to the
music and a broad repertoire of tunes.
Take care and I'll see you at Market.
Bill Lubing [email protected]
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Bravo and Thanks to Willy Street Coop for Last Week's Excellent Breakfast!
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The breakfast last week prepared by Chef Josh Perkins and crew from the Willy Street Coop was delicious, plentiful, and attractive. We had a huge crowd that the kitchen crew moved through the line quickly. This was the first time that Willy Street presented a "Taste of the Market" breakfast and we're certainly counting on it to not be the last. Thanks again, Chef Josh and crew. A contingent of UW law students showed up to volunteer in the kitchen, which we greatly appreciate. They've helped us out in the kitchen several times this year. --Photos by Bill Lubing
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Our Favorite Colors of the Winter Market ... Up Close
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The colors, smells, and textures we find at the DCFM make a trip to the market satisfying, even before we take the first bite. While we can't explore the depths of people's attraction to the colors found at market, we can take a look at the products up close ... very close. Presented here are our favorite colors of the winter market, shown in intimate detail. And yes, you are correct--these folks use no food coloring!
Above, subtle bubbles, swirls, and chunks add depth and intrigue to raspberry freezer preserves from Sutter's Ridge.
Make no mistake, purple potatoes are really purple. What we may not notice with the naked eye is the variety of color in this potato from Butter Mountain. Is there a yellow that is any prettier than that from the yoke of a pasture chicken's egg? We doubt it. Compare the depth of the yellow of this egg from Tom Brantmeier with that of a typical factory-raised egg and you'll see why pasture eggs are in such demand. Fresh spinach, a little sunflower oil and six minutes in a hot iron skillet produces the most beautiful shades of green you'll see this side of paradise. This is from Snug Haven Farm.Photos by Bill Lubing
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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, April 11 market. Weather, product supply, and other factors can affect attendance.
For more information on a specific vendor, search the DCFM directory. Carrie Johnson, from Jordandal Farm emailed to let us know that they are planning on attending market this coming Saturday, April 11. They will have hams (boneless and bone-in) and roasts for Easter.
Joe Cabibbo, of Cabibbo's Bakery emailed to let us know "We'll have Easter rings (our panettone with pastel ceramic easter eggs
tucked in the folds), sugar cookie Easter baskets with pastel ceramic
Easter eggs and a special Easter shape of our semolina bread called 'Corona
di Spina' or Crown of Thorns."
Vendor |
Products |
Black Earth
Valley with |
mushrooms, spinach,
onions, etc. |
Bleu Mont
Dairy with |
cheese, garlic |
Blue Valley
Gardens with |
chickens, onions,
mushrooms, spinach |
Butter
Mountain Potatoes with |
potatoes |
Cabibbo's
Bakery with |
biscotti, panettone,
semolina bread |
Capri Cheesery
with |
goat cheese |
Don's Produce
with |
greens, spinach,
catnip |
Fountain
Prairie Farms & Inn with |
beef andpork |
Future Fruit
Farm with |
apples, fruit butters
(organic) |
Grace
Cheesecake with |
cheesecake and baked
goods |
Granny's
"Old Fashion" Bakery" with |
bakery |
Hook's cheese
with |
cheese and curds |
Jordandal Farm
with |
beef, chicken, pork |
Pecatonica Valley Farm with |
poultry, pork, beef,
eggs |
Pilgrim's Pantry Bakery with |
baked goods |
Renaissance
Farm with |
cinammon rolls,
pesto, infused salts, other |
Silly Yak
Bakery with |
wheat and gluten-free
baked goods |
Snug Haven
with |
spinach, arugual,
rosemary |
Sylvan Meadows
with |
beef, lamb, pork,
sourdough breads |
Tomato
Mountain with |
sauces, soups,
salsas, preserves |
BreadsBiscotti
Cheesecake
Cinnamon rolls
Cookies
Doughnuts
Sicilian Empanadas Flat breads
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
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
Hickory
nuts
Honey
Hot sauces
Infused olive oil
Mushrooms
Pesto
Salsa
Soup
Sunflower oil Tomato sauces Vinaigrettes
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Market Information |
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Saturday Indoor Market, Late Winter (In Progress, LAST ONE!) 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 OpportunitiesPlease 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].
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Looking Ahead ...
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Such a deal! An excellent breakfast at a reasonable price and there are even flowers on the table. --Photo by Bill Lubing
We finish this Winter DCFM season on Saturday, April 11, heading out next week for the first outdoor market of the new season on Saturday, April 18. Without the "Taste of the Market" breakfast, those of us who volunteer for the market may feel a little disoriented with no dishes to wash, produce to chop, or coffee to brew. We'll get over that quickly. Especially since the need for DCFM volunteers continues during the summer. You might want to consider this worthy summer activity. The main job of the volunteers during the summer involves the DCFM information table. Answering patrons' questions, selling bags to the vendors, and keeping the supplied literature available comprises most of the duties of the position. The great thing is that the shifts are around two hours long. If you choose to volunteer for the market you will still have time to get your market shopping done. Another attractive aspect of volunteering for the Outdoor DCFM is that the schedule is flexible. Some people choose to volunteer every week. Others once a month. It's up to you. If you love the market and would like to become more involved, your help would be greatly appreciated by your fellow DCFM Enthusiasts. Contact DCFM Volunteer Coordinator Ruth Miller. She can be reached via email at [email protected]. Until next week ...
Sincerely
Bill Lubing DCFM [email protected]
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