Dane County Farmers' Market eNewsletter |
November 13, 2010 7:30 am - 12:00 Noon
Getting to Monona Terrace
Downtown Madison Parking Map (Private ramps and street parking are also available.)
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This Week ...
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 The winter market at Monona Terrace offers terrific produce along with flowers, bakery, and gift items. Unlike the summer market, certain non-food items are allowed at the winter market. These images are from the opening day of last year's market. --Photos by Bill Lubing
Dear DCFM Enthusiast,
This Saturday marks the beginning of the Dane County Farmers' Market Early Winter session. Held at Monona Terrace, this first market will be located in two rooms. Unlike the summer market, non-food items are permitted at this market. Included are soaps, decorative gourds, wreaths, pine cone decorations and other gift items. With over 55 vendors scheduled at this first market, a partial list of available items includes: Honey, cauliflower, broccoli, kohlrabi, cabbage, bread, pastries, beef, cheese, garlic, cookies, fruit cake, scones, popcorn, sweet potatoes, carrots, leeks, kale, Brussels sprouts, herbs, dried flowers, candy, cheese curds, ostrich meat, hickory nuts, walnuts, butternuts, lettuce, chicken, eggs, pork products, poinsettias and other potted plants, hot peppers, onions, potatoes, salad mix, spinach, lamb, duck, geese, turkey, rabbit, bison, shallots, rutabagas, celeraic, maple syrup, mushrooms, goat cheese, pears, berries, wool, sheepskins, sheep milk cheese, feta cheese, goat meat, chard, turnips, tomatoes, cucumbers, eggplant, pine cone decorations, and more.
A parking ramp adjoins the facility so that parking is never a problem at the Monona Terrace market. Please do note that the hours of the market are from 7:30 a.m until Noon, shorter on both ends than the outdoor market. The Friends of the DCFM information booth adjoins that of the DCFM, located outside the entrance to the market. EBT services are available at the Friends table. Friends also offers several gift items that are not available at the outdoor market. Coffee and other beverages are available from Monona Terrace vendors. An ATM is available on the west end of the main level. If you have any questions about the Monona Terrace, there is an information booth on the main level. The DCFM information booth is located outside the entrance to the market. See you at market! Bill Lubing bill@dcfm.org
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Meet the Producer: Sweet Street Bakery
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Fall at the Farmers' Market interpreted through cupcakes,fondant, and the artistic design and craftsmanship of Julie Winkelmanof Sweet Street Bakery She won first place in the VIP Cupcake Wars at theMadison Food and Wine Show. Click the photo or this link for asuper sized enlargement of the above photo. --Photo by Bill Lubing
For the past 23 years folks have been stopping by the stall of Julie and Bob Winkelman of Sweet Street Bakery for their Wink's Whoopie Pies and Pup in a Cup cupcakes. The last couple of weeks of the outdoor market virtual throngs of folks stopped by to take a look at the scene above, created with cupcakes, fondant, and a ton of decorating skill.
Titled "Fall at the Farmers' Market" the scene was created by Julie with assistance from Bob as their entry into the VIP Cupcake Wars at the recent Madison Food and Wine Show. The judges were impressed enough to award it first place.
"All of the people are made out of cupcakes on the bottom," explains Julie. "The tables are made out of cupcakes and the tops are all rolled fondant, hand painted and molded."
For inspiration, Julie notes, "It's Fall in Wisconsin. And what better way to show it than Fall at the Farmers' Market?
"Of course with all of the vendors you have to have the honey and the corn and tomatoes. There are two in the front that represent the flowers and we have apples and carrots, cheese, and of course Wink's Whoopie Pies and Halloween cookies because it's fall. We have pumpkins and then we have a dog, though we do have a sign that says 'No dogs allowed,' because there are still dogs up here."
Other figures include a mother with her baby in a stroller. The Wisconsin people are wearing their cheese heads and t-shirts. "That was a lot of fun," laughs Julie.
She notes that the Capitol took a little help from Bob. "My husband helped me make the capitol," she says. "It's wood underneath and the dome part is styrofoam. Then we put rolled fondant on top of it.
"I was a little intimidated with the statue on top," she continues. "I wasn't quite sure if I'd get Miss Forward right. But it turned out fine."
That comes as no surprise, considering Julie has over 32 years of baking experience combined with a fine arts degree from the UW Madison. She is a member of the International Cake Exploration Society and former board member of the Wisconsin Bakers Association. Julie has taught cake decorating classes at Madison Area Technical College and has been featured in national magazines.
The couple operates out of their state licensed home bakery in New Glarus. They've been coming to the DCFM for the past 23 years. "I love coming down here," says Julie. "It's a lot of fun."
The Winkelmans don't participate in the winter DCFM so we won't be seeing them until Spring. In the meantime, it's a sure bet that Julie will be busy this winter putting her creative efforts into the custom designed wedding and all occasion cakes for which she's so well known.
For more information: Sweet Street Bakery www.sweetstreetbakery.com julie@sweetstreetbakery.com 608-527-CAKE
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Recipes: In Honor of the Cranberry
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Yummy cranberry cobbler. --Photo by Annacia
For the first time ever the Wetherby Cranberry Company, Inc. will be selling at the winter market for a few weeks. If you haven't gotten your supply of cranberries, there's still time. And what better season than the holidays to incorporate cranberries into your cooking! Cranberry Pear Cobblerby Ceezie Ingredients- 4 pears, peeled, cored and sliced (Available from Future Fruit Farm)
- 2 cups cranberries
- 2 tablespoons dry tapioca
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1-1/4 cups sugar
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1 egg, lightly beaten
- 1/3 cup unsalted butter, melted
Instructions- Preheat oven to 350°F Combine pears, cranberries, and tapioca in a deep 9 inch baking dish. Let sit 5 minutes.
- Combine salt, cinnamon, nutmeg, and sugar in a bowl and sprinkle evenly over pears and cranberries.
- Combine flour and baking powder in a bowl. Cut egg into flour mixture. Sprinkle evenly over fruit mixture and drizzle with butter.
- Bake 40-45 minutes or until topping is golden.
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Turkey with Cranberry Brine --Photo by Summerwine
Turkey with Cranberry Brine
by Karen from Colorado Ingredients - 16 pound turkey
- 2 medium onions, roughly diced
- 5 stalks celery, roughly chopped
- 5 medium carrots, roughly chopped
- 14 garlic cloves, unpeeled and smashed
- 6 bay leaves
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 6 sprigs fresh sage
- 12 sprigs fresh Italian parsley
- 1 tablespoon black peppercorns
- 1 cup kosher salt
- 2 quarts cranberry juice
- 1 apple, cut into wedges
- 1 orange, cut into wedges
- 6 ounces fresh cranberries (half a bag, you can use the rest for your cranberry sauce)
- 1/4 pound butter, cut into pats
Instructions
- 24 hours in advance, wash the turkey and remove the neck and giblets from the cavity and neck; reserve for broth.
- Mix together in a large pot 1 of the onions, 2 stalks celery, 2 carrots, 6 garlic cloves, peppercorns, 3 sprigs each of the rosemary, thyme and sage, 6 sprigs of the parsley, kosher salt and the cranberry juice; heat and stir until the salt dissolves and mixture begins to simmer; remove and let cool to room temperature.
- Place turkey in a very large pot or turkey bucket and pour brine over to submerge, adding cold water if needed; refrigerate 24 hours.
- Remove turkey from brine and rinse well; dry with paper towels. (It will be a lovely shade of pink but don't worry, it roasts a beautiful mahogany color).
- Season turkey cavity with salt and pepper.
- Place 2 stalks chopped celery, 2 chopped carrots, apple, orange, cranberries, and 4 garlic cloves inside cavity.
- Make a nest of 1 medium chopped onion, 1 chopped celery stalk, 1 chopped carrot, 4 crushed garlic cloves, 3 sprigs each rosemary, thyme and sage, 6 sprigs parsley and 3 bay leaves in a large roasting pan.
- Place turkey on top of the vegetables and herbs.
- Put butter pats on the turkey or between the skin and breast meat.
- Roast in a 350°F (175°C) oven for 45 minutes.
- While turkey roasts the first 45 minutes, prepare a broth by placing the giblets in 5 cups of water; simmer to create turkey stock adding more water as needed; remove giblets. (You can chop the giblets and remove the meat from the neck and add it to your stuffing or discard it if you don't wish to use it. You can skip the turkey stock step and use canned chicken stock if desired. You will need 5 cups).
- After the first 45 minutes of roast time, pour half of the stock over the turkey; roast another 45 minutes and pour the remaining stock over the turkey.
- Continue to roast your turkey; basting with the juices from the bottom of the pan until the turkey has reached an internal temperature of 165 to 175°F (74 to 80°C).
- Remove from the oven and tent with foil; allow to rest for 10 or 15 minutes before carving.
- Strain and use the liquid in the bottom of your roasting pan to make gravy and to moisten your stuffing if desired.
- Simple gravy: Discard herbs from the bottom of the roasting pan and measure out 1 cup of the vegetables and 3 cups of the juices; puree in a blender. To thicken, add more vegetables, to thin, add more pan juice. Pour through a mesh strainer to make a smooth gravy.
Adapted from food.com________________________________________ 
Cranberry Sauce. --Photo by LeslieCranberry Sauceby Karen From Colorado Ingredients- 1 (12 ounce) bag fresh cranberries
- 1 cup sugar
- 1 cup orange juice or 1 cup water
Directions- Mix all ingredients in a medium sauce pan.
- Bring to boil; simmer until berries pop.
- Chill until ready to serve.
Adapted from food.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. Chances are not all items mentioned or listed below will be at each market. If you'd like to check with your favorite vendor about product availability, go here, then do a search for contact information. Flowers, apples, bread, and more. Squash, pumpkins, tomatoes, parsnips, arugula, spinach, cookies, hickory nuts, and cheese. The early season DCFM at Monona Terrace offers plenty to choose from, whether for the kitchen, bath, or table decoration. Flower arrangements, fresh flowers, wreaths, decorated gourds, and holiday decorations are just some of the items you'll find to brighten up the house along with home made soap, candles, teas, and herbs. Beef, pork, emu, lamb, bison, chicken, and trout is now joined by frozen duck and rabbit. Prepared foods include numerous tomato juices, soups, sauces, and salsas, along with plenty of jams, jellies, preserves, frozen corn, pasties, and chicken stock. If you're looking for cheese, the numerous cheese makers at the market offer everything from a mild Gouda to a sassy bleu, with cheeses made from cow, goat, and sheep milk. Hook's cheese will be offering their 15 year cheddar along with other great selections. Mushrooms from several vendors can be sauteed with onions, garlic, and several shakeable chili pepper products. Looking for a hearty whole wheat bread, fine Italian bakery, or the best cinnamon rolls around? You'll find them at the Early Season DCFM. Over 55 vendors are scheduled for the first Monona Terrace DCFM. Due to possible light and even hard frosts some vendors may not be attending this market. If you're looking for a specific vendor, you can inquire at the Information Booth, located at the main entrance to the market. One thing is certain. The great products, friendly conversation, and the festive atmosphere of the outdoor market continues unabated at the Monona Terrace DCFM! To find a vendor or product you can: 1) check the DCFM website; 2) Ask at the DCFM Information Booth at the top of State Street; 3) or take a leisurely stroll through the market.
Breads Biscotti Cheesecake Cinnamon rolls Cookies Doughnuts Flat breads 'Mpanata Muffins Panettone Pastries Ragusa Style Semolina Bread Scaccia Scones Sweet breads Tea breads Torts Whole wheat sourdough
Cheese
Cheese curds Goat cheese Sheep milk cheese World-class aged cheeses

There is a good supply of fresh tomatoes to be found at the DCFM. --Photo by Bill Lubing.
Fresh Cut, Dried Flowers Cut Flowers Dried Arrangements
Fresh Vegetables Arugula Beets Brocholi Cabbage Carrots Cauliflower Celeriac Cilantro Chives Collard Greens Corn (sweet) Cranberries Cucumbers Dandelion greens Dry edible beans Garlic Green Beans Ground Cherries Herbs Kale Kohlrabi Leeks Lemon Grass Lettuce (several varieties) Microgreens Mustard Greens (several varieties) Onions (several varieties) Parsnips Peas Peppers (hot) Potatoes Pumpkins Radishes Shallots Salad mixes Savoy Scallions Sorrel Spinach Sweet Corn (frozen) Tomatoes, canned Tomatoes, fresh Turnips Winter Squash
Fruit Apples Jams, jellies, preserves Raspberries (frozen) Tomatoes (Heirloom and Hybrid) Tomatoes, canned
Meats (Grass and grain fed) Angus beef Beef Bison Brats and sausage Chicken Conventional cuts Emu
Goat Ham Highland beef Lamb Pork Rabbit Special cuts Fresh and smoked trout Smoked salmon Venison
Specialty Items
Baklava Bloody Mary mix
Candles Dry Edible Beans Eggs Flavored sea salt Goat Milk Soap Hickory Nuts Honey Hot sauces Infused olive oil Maple syrup Mushrooms Pasties (frozen) Pesto Salsa Soup (canned and frozen) Sunflower oil Tomato sauces Vinaigrettes
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Market Information
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With chilies raised and bottled on the farm, products from Savory Accents add flavor to any dish. --Photo by Bill Lubing
2010 Early Winter Schedule
Date: November 13, 2010 through December 18
Hours: 7:30 am to Noon
Where: Monona Terrace Last Session: December 18, 2010 (No market on December 25, 2010 and January 1, 2011)
2011 Winter Schedule Date: January 8, 2011 through April 9, 2011 Hours: 8:00 am to 12:00 Noon
2011 Saturday Outdoor Market Schedule
Date: Begins April 16, 2011
Hours: 6:00 am to 2:00 pm
Where: Downtown Madison on the Capitol Square
2011 Wednesday Outdoor Market Schedule
Date: Begins April 20, 2011
Hours: 8:30 am to 2:00 pm
Where: 200 Block of Martin Luther King Blvd. Last Session: November 3, 2010
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 ... | |
 Brian Schwellinger is a popular
musician at the DCFM --Photo by Bill Lubing
An Then There was Music One of the delights of the winter market is the great music we get to hear while shopping.
Brian Schwellinger will be starting this season's indoor market music. Brian plays in the solo Quebecois fiddle style that originates from the French Canadian Province of Quebec, Canada. Many of the tunes are out of the common 4/4 -16-measure tune structure and are quite often called "Crooked Tunes". The style of playing involves a syncopated foot tapping done while playing the violin. Most of the tunes are meant for dancing and parties. The repertoire performed is unique to Quebec in content and/or style, with tunes and influences from many other Celtic music traditions. Come to the winter market to shop, chat, and enjoy some great music! And do keep in mind that for this first market there are two rooms of terrific products.
Until next week ...
Sincerely
Bill Lubing DCFM bill@dcfm.org
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