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Dane County Farmers' Market eNewsletter |
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Saturday, October 24, 2009
6:00 am - 2:00 pm
On the Capitol Square |
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Wednesday, October 28, 2009
8:30 am - 2:00 pm
200 Block of Martin Luther King Blvd.
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Join our list
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 This Week ...
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Dear DCFM Enthusiast,
With only three more markets around the Capitol Square this season, folks are starting to think about the move indoors. The winter market is divided into two sessions, with the first taking place at Monona Terrace.
The first market at Monona Terrace happens on November 7, 2009. The market hours will change from 6:30 am-2:00 pm in effect at the outdoor market to 7:30 am to Noon.
In the second session the market moves from Monona Terrace to the Madison Senior Center. This occurs on January 9, 2010. There will be no markets on December 26, 2009 and January 2, 2010.
The "Taste of the Market" Breakfast commences with the first market at the Madison Senior Center. We have many local chefs and organizations that are slated to participate this year. This means the breakfasts will be better than ever.
There are two important cards that are now available at the DCFM Information Booth, located on North Carroll St., at the top of State Street. The first one lists the schedule, times, and locations for the winter markets. The second is the card to be filled out if you want to participate in the drawing for DCFM gift certificates.
The drawing cards are available now and can be turned in at the DCFM Information Table starting at the first winter market at Monona Terrace. The drawing takes place on Saturday, November 28 for: One first place prize of $75 in DCFM gift certificates; one second place price of $50 in DCFM gift certificates; 11 third place prizes of $25 worth of gift certificates. You do not need to be present to win.
Bill Lubing
bill@dcfm.org
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Recipes: Peppers!
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Peppers from Steinke's Farm Market.
Located on North Pinckney St. at East Washington Ave.)
--Photo by Bill Lubing
by bigbadbrenda
Photo by Linda's Kitchen
Pickled Peppers
Serves 6
Attractive when mixed colors are placed in jars. I have made these for several
years taken from the All About Pickling book. 
Ingredients
4 quarts long red peppers or green peppers or
yellow peppers
1-1/2 cups salt
2 garlic cloves
2 tablespoons prepared horseradish
10 cups white
vinegar
2 cups water
1/4 cup sugar
Directions
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Cut 2 small slits in each pepper (wear gloves).
- Dissolve salt in 4 quarts water. Pour over peppers and let stand 12-18
hours. Drain and rinse thoroughly.
- Combine remaining ingredients simmer 15 minutes. Remove garlic.
- Pack peppers into hot sterilized jars. Seal and process pints 10
minutes in boiling water bath. NOTE: If you are unfamiliar with home canning techniques, check this out.
Roasted Red Pepper BisqueMakes 1 quartby G.I. Joe Girl Ingredients3 ounces roasted red peppers, peeled and seeded
2 ounces yellow
onions, large dice
1 ounce celery,
large dice
1 ounce leek,
sliced and rinsed
1/2 tablespoon garlic, chopped
1 tablespoon tomato paste
3 cups chicken stock
1/8 quart heavy
cream
salt and white
pepper Directions- In large pot, heat clarified butter and sweat celery, onion, leeks, and garlic
until tender.
- Add roasted red peppers and tomato paste.
- Cook briefly then add
roux and cook until roux is softened and hot.
- Add chicken stock and mix well
with wire whip to avoid lumps.
- Continue to stir until soup comes to a boil.
Reduce to a simmer and let simmer until roasted red peppers break down.
- Add
heavy cream and crumbled chevre cheese and again bring to a boil.
- Place soup in
blender and puree until smooth.
- Adjust seasoning with salt and white pepper.
- Strain soup through a china cap.
Recipes adapted from recipezaar.com
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At Market This Week |
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Owen Aue from Butter Mountain Potatoes sells a huge variety
of heirloom and specialty potatoes. (Located on South Carroll St.)
--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.
If you haven't ordered your holiday turkey yet, don't delay. They usually sell out fast. While there are still many vendors who sell at the DCFM Winter Market at Monona Terrace, there are many who finish up their season when the market moves off the square. We will have a list of outdoor market vendors next week. The most reliable way of knowing if you favorite vendor is going to be at the indoor market is to ask him or her. Krinke's Market (located on South Pinckney St.) reports that their dressed ducks will be available at this week's market. Geese will follow at the next market, on October 31. They report ample supplies of their chicken, turkey, and dressed rabbit. Well known for their popcorn, the Krinkes offer five varieties, including babyrice, black, yellow, red babyrice, and white hull-less. What is less known about the Krinke's popcorn is that most of their popcorn is open pollinated. The seeds of open pollinated plants will produce new generations of those plants. Speaking of rabbits, Paul Ehrhardt of JenEhr Family Farm reports that they are now selling whole dressed rabbits. Paul notes that the farm uses a system for pasturing the rabbits that allows them plenty of fresh, rotating forage while protecting them from predators, weather,
and their own tendency to dig out and wander
away. The pasture-raised rabbit, says Paul, is extremely tender, with a
sweet, mild flavor. The dressed and frozen rabbits weigh around three to four pounds. Rabbit is very lean meat, especially this pasture-raised variety. An
excellent source of selenium and vitamin B12, a three ounce piece of roasted
rabbit contains 167 calories, 24.7 grams of protein, and 6.8 grams of fat. 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
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
Dandelion
Dill
Edamame
Eggplant
Fennel
Garlic
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
Salad mixes
Spinach
Sorrel
Sunchokes
Tomatillos
Tomatoes (several varieties)
Fruit
Apples
Cantaloupe
Cranberries
Grapes
Jams, jellies, preserves
Pears
Plums
Raspberries, fresh
Raspberries, frozen
Tomatoes
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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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.
Saturday Indoor Market Schedule
(First Session at Monona Terrace Starts November 7 )
Date: Every Saturday starting November 7
except December 26, 2009 and January 2, 201o
Hours: 7:30 am to Noon
Saturday Indoor Market Schedule
(Second Session at Madison Senior Center
Starts January 9, 2010 )
Date: Every Saturday starting January 9, 2010
Hours: 7:30 am to Noon
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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A wall of pumpkins at the DCFM.
--Photo by Bill Lubing
Don't forget that next week, on Saturday, October 31 State Street Freak Fest takes place. There will be no changes to the DCFM operation except that vehicular traffic will be closed off for North Carroll St. and West Mifflin St. DCFM hours and vendor locations will be as usual. If you're out and about on Saturday, note that Stella's Bakery has opened up
a storefront at its 2908 Syene Road location. Diane reports that along with their breads,
pastries, and muffins, the bakery is also serving sandwiches and soups. Before heading over there, though, stop by
their stall at the market and pick up the flier worth a $2.00 discount on cheese
bread at their new storefront. DCFM Volunteer Coordinator Ruth Miller reports that she's beginning to recruit volunteers for the winter markets. This includes staffing the information booth at the Monona Terrace and working in the kitchen at the Senior Center. If you're interested, sign up at the DCFM Information booth or email Ruth at ferngulley@mhtc.net..
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
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