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Dane County Farmers' Market eNewsletter |
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Saturday, October 10, 2009
6:00 am - 2:00 pm
On the Capitol Square |
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Wednesday, October 14, 2009
8:30 am - 2:00 pm
200 Block of Martin Luther King Blvd.
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 Beautiful Concord grapes from Carpenter's Farm.
(Located on North Carroll St.) --Photo by Bill Lubing
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Join our list
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This Week ...
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As is their tradition, a wonderful seasonal display from
Curtis and Lottie Stenjem of The Garden Patch. Lottie says
feel free to purchase from the display, there's plenty more
in the truck. (Located on South Pinckney at the
East Washington Ave. Inlet) --Photo by Bill Lubing
Dear DCFM Enthusiast,
Some of our farmers from northern and western Wisconsin have experienced enough frost that it's starting to slow things down for them. Quantities of root vegetables such as carrots, onions, and parsnips are not affected much by the frost but some of the greens and other vegetables are going to start tapering off.
The long and the short of it is, we're moving into Autumn. When you find those tender vegetables that are affected first by the frost, it's best to stock up. Tomatoes, peppers, eggplant, beans, and all of the vine crops are injured by even a light frost. While many of the DCFM farmers protect these crops at this time of the year, many of them do not.
Believe it or not, the frost actually helps some crops. The flavor of some vegetablees, including Brussels sprouts, cauliflower, broccoli, kale, cabbage, collards, turnips, parsnips, and Chinese cabbage actually improves with the frost.
Start checking the market for those Spring-flowering bulbs like tulips, daffodils, hyacinths, and crocus. By getting them into the ground earlier rather than later the plant can establish a healthy root system before the ground freezes. This assures a quick start in the Spring and resistance to damage from soil heaving during winter thaws.
Bill Lubing
bill@dcfm.org
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Recipes: Curried String Beans
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Curried String Beans
Serves 6
While the season may be coming to a close, that doesn't mean what's at the market isn't the freshest, most choice vegetables around. These string beans make a wonderful side dish, especially for those who love curry.
Ingredients- 1 large onion,
finely chopped
- 3 tablespoons sunflower (or vegetable) oil
- 4 garlic cloves,
minced
- 2 pounds string beans, washed and trimmed
- 1 large tomato
seeded and finely chopped
- 3 tablespoons tomato paste
- 1-2 teaspoon curry powder
- 1 teaspoon honey
- salt and pepper
Directions- Sauté onion in oil until lightly browned.
- Add garlic and sauté briefly.
- Add remaining ingredients.
- Add water to just barely cover string beans.
- Mix well.
- Partially cover and cook on low flame for approximately 40
minutes,until string beans are tender and liquid is partially absorbed (the
sauce should be thick).
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Friends of the DCFM
School on the Square for October 10
Pumpkin Soup Tasting
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 This week the Friends of the DCFM School on the Square presents "Pumpkin Soup Tasting." From 9:30 am to 11:00 am sample a bit of Fall's bounty and warm up with curried pumpkin-apple soup. Almost all of the ingredients for this free school come from DCFM vendors. Recipes will also be available at the school.
Sponsored by the Friends of the DCFM with help from the UW-Madison Dietetics and Nutrition Club, the School is held on the South Hamilton St. walkway to the Capitol. Look for the white tent across from the Inn on the Park.
For more information contact Program Coordinator Danielle Wood, 608-469-2633, friends.danielle@gmail.com.
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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 big news this week is the arrival of Nodji VanWychen of Wetherby Cranberry Company. It's hard to believe that it's cranberry time already but there will be plenty at the market on Saturday. Word is the savoy cabbage from Luna Circle Farm is looking beautiful. Harmony Valley Farm is offering parsley root, cheddar cauliflower, and purple cauliflower. If you haven't cooked the purple variety of cauliflower before, note that cooking time is less than for the white. If overcooked it turns a shade of green instead. To retain the purple color, add a little lemon juice or vinegar to help set the color. These nips of frost should have heightened the flavor of collard greens, Brussels sprouts, parsnips and other vegetables found at the market this week. Potatoes are available in a multitude of colors as are onions, peppers, and carrots. Sweet corn is still available and will be particularly sweet this time of year. BreadsBiscotti Cheesecake Cinnamon rolls Cookies Doughnuts 'Mpanata 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
Decorative gourds
House plants
What does the market offer if not variety?
Offered here by Sue Vang are two types of eggplant
(neither one purple), two of tomato, and several types
of peppers with pattypan on the side.
(Located on North Carroll St.) --Photo by Bill Lubing
Fresh Cut, Dried Flowers
Cut Flowers
Pussy Willows
Red Curly Willow
Red Dogwood
Willow Wreaths
Fresh Vegetables
Amaranth
Arugula
Beans (several varieties)
Beets (several varieties)
bok choi
Broccoli
Cabbage
Cauliflower
Carrots
Celeriac
Chard
Cilantro
Collard greens
Corn
Cucumber
Dandelion
Dill
Edamame
Eggplant
Fennel
Garlic
Ground Cherries
Herbs
Hon Tsai Tai
Horseradish
Kale
Kohlrabi
Lettuce (several varieties)
Mizuna
Mustard greens
Onions (several varieties)
Parsley
Peppers (hot and sweet)
Potatoes
Peas (various varieties)
Rhubarb
Radishes
Savoy cabbage
Shallots
Summer squash
Salad mixes
Spinach
Sorrel
Sunchokes
Sweet Corn
Tomatillos
Tomatoes (several varieties)
Zucchini
Fruit
Apples
Cantaloupe
Cranberries
Grapes
Jams, jellies, preserves
Pears
Plums
Raspberries, fresh
Raspberries, frozen
Strawberries, frozen
Tomatoes
Watermelon
Plenty o' pumpkins from Dan Luck.
(Located on South Carroll St.) --Photo by Bill Lubing
Live Plants
Bedding plants
Nursery stock
Prairie Plants
Succulent dish gardens
Vegetable, herb, and flower transplants
Woodland plants
Meats (Grass and grain fed)
Angus beef
Beef
Bison
Brats and sausage
Chicken
Conventional cuts
Duck
Elk Emu
Ham
Highland beef
Lamb
Ostrich
Pork
Rabbit
Special cuts
Trout (smoked and fresh)
Venison
Specialty Items
Bloody Mary mix
Butternuts
Candles
Eggs
Flavored sea salt
Flour
Hickory nuts
Honey
Hot sauces
Infused olive oil
Morels
Mushrooms
Nasturtium Blossoms
Pasties (frozen)
Pesto
Popcorn
Salsa
Soup (canned)
Sunflower oil
Tomato sauces
Vinaigrettes
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Market Information |
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Mark Olson of Renaissance Farm with helper Ashley
with the last bag of basil of the season. Don't worry,
there's still plenty of pesto, salad dressing,
vinaigrettes, infused salts, and of course,
cinnamon rolls. (Located on North Carroll St.)
--Photo by Bill Lubing
Saturday Outdoor Market Schedule (In Session Now)
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 (In Session Now)
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 Opportunities
Please 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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Early this year, while the Winter DCFM was still in session, Jeff Ford of Cress Spring Bakery mentioned that the New York Times had been out to his place to interview him for an article. As we recall, Jeff said the writer spent three days at the bakery, asking him more questions than he thought possible. As the writer was getting ready to leave Jeff asked her, "What about pictures?" She told him the photography crew would be flying out later. Earlier this summer Jeff mentioned that the New York Times photographer with two assistants had flown out to take the photos for the article. A quick calculation notes that there was probably more budgeted for that one photo shoot (possibly one photo used) than many magazines budget for their entire issue. Last week Jeff mentioned that the article will finally be running. Look for it in this Sunday's New York Times 'Style' Section.We asked him if now that he's going to be famous, would Jeff still be selling bread at the market? "Yes," he said, that won't be a problem. That's great. We really like his bread and would hate to lose it now that Jeff is about to be really famous. But then, if the New Yorks Times has done an article it's because Jeff is already famous. If you've ever tasted his bread you'll know why.
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
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