Dane County Farmers' Market eNewsletter |
January 8, 2011 8:00 am - 12:00 Noon
Link to Madison Senior Center Location Map
Downtown Madison Parking Map (Private ramps and street parking are also available.)
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This Week ...
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The Popular Breakfast is Back ... along with the great food, conversation, and people watching that makes the late winter DCFM at the Madison Senior Center so much fun. --Photo by Bill Lubing
Dear DCFM Enthusiast,
The market is back! After a two-week recess the Dane County Farmers' Market commences each Saturday at the Madison Senior Center, 330 West Mifflin Street. In operation from 8:00 am until 12:00 Noon, there will be plenty of produce, bakery, cheese, meats, plants, and specialty products brought to you each week by some of your favorite DCFM vendors. Nearby parking includes the adjacent municipal ramp and metered street parking. Taste of the Market BreakfastThe "Taste of the Market" breakfast resumes at 8:30 am this Saturday and is served until 11:00 am unless the food runs out first. The cost is $7.50 for adults and $3.75 for children or those who can't eat an adult portion. Additional seating can be found on the second floor, accessed via stairway and elevator found to the right upon entering the Senior Center. There are also additional vendors found through the double doors found inside the center towards the front. This week's breakfast is overseen by chefs David McKercher and Tory Miller with help from the REAP Food Group Americorp volunteers and DCFM farmers and community. The menu includes: While we try to serve the menu that is listed in our promotion, and this is most often the case, parts of this menu may be substituted or changed.
See you at market!
Bill Lubing [email protected]
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Roasted Winter Vegetables and Mahogany Beef Stew
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Roasted Winter Vegetables --Photo by PaulaG
Roasted Winter Vegetables
By Phil Franco
Ingredients
1 pound carrot, peeled 1 pound parsnip, peeled 1 large sweet potato, peeled 1 small butternut squash, peeled and seeded (about 2 pounds) 3 tablespoons olive oil (We use sunflower oil from the market) 1-1/2 teaspoons kosher salt 1/2 teaspoon fresh ground black pepper 2 tablespoons chopped flat leaf parsley
Directions
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.
- Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
Adapted from www.food.com
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Mahogany Beef Stew --Photo by BluefrogJ
Mahogany Beef Stew
While using beef for the recipe will produce excellent results, if you're in the mood to mix it up a little, try some of the excellent bison, lamb, or pork available at the market. Your favorite vendor can make an informed recommendation on what cuts of meat will work best.
by Evelyn/athens
Ingredients
4 tablespoons olive (or sunflower) oil 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces 4 cups chopped onions 2 cups good-quality red wine 1 pound diced tomatoes 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon thyme 1/2 cup hoisin sauce (This is the critical ingredient. Don't leave it out!) 2 bay leaves 1 clove garlic, minced
To Finish
1 pound slender carrot, peeled, cut diagonally into 1 inch lengths 1 tablespoon cornstarch, mixed with 1 tablespoon water 2 tablespoons chopped fresh parsley
Directions
- Heat 2 tablespoons olive oil in heavy large pot over high heat.
- Sprinkle meat with salt and pepper.
- Add meat to pot; saut� until brown on all sides, about 10 minutes.
- Push meat to sides of pot.
- Reduce heat to medium; add 2 tablespoons oil to pot.
- Add onions; saut� until golden brown, about 15 minutes.
- Mix meat into onions.
- Add 1 cup wine, tomatoes with juices, garlic, herbs, hoisin sauce, and bay leaves.
- Bring to boil.
- Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
- Add carrots and 1 cup wine.
- Cover; simmer 30 minutes, stirring occasionally.
- Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
- Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
- Discard bay leaves.
- Season stew with salt and pepper.
- (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl.
- Sprinkle with parsley and serve.
- Excellent with buttered egg noodles.
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At Market This Week
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Dave Heider from Daval's Bison Meats, LLC with some customers at last year's winter market. Betty Lou Caufman from Valley View Emu is in the background. --Photo by Bill Lubing
We strive to keep this list a acurate 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. The vendor list below was accurate as of January 5, 2011.
Due to inclement weather, product availability, and other factors, some vendors listed below may need to cancel participation in this week's market.
Return to In This Issue Contents
To find a vendor or product you can: 1) check the DCFM website or take a leisurely stroll through the market. If you'd like to check with your favorite vendor about product availability, go here, then do a search for contact information.
Breads Biscotti Cheesecake Cinnamon rolls Cookies 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
Fresh Cut, Dried Flowers Cut Flowers Dried Arrangements
Fresh Vegetables Beets Brocholi Cabbage Carrots Cauliflower Celeriac Collard Greens Garlic Herbs Kohlrabi Leeks Onions (several varieties) Parsnips Potatoes Radishes Shallots Salad mixes Scallions Spinach Tomatoes, canned Tomatoes, fresh Turnips Winter Squash
Delicious spinach from the market. --Photo by Bill Lubing
Fruit Apples Jams, jellies, preserves Raspberries (frozen) Strawberries (frozen) Tomatoes, canned
Meats (Grass and grain fed) Angus beef Beef Bison Brats and sausage Chicken Conventional cuts Emu
Ham Highland beef Lamb Pork Rabbit Special cuts Fresh and smoked trout Smoked salmon
Specialty Items
Baklava Bloody Mary mix
Candles Eggs Flavored sea salt Goat Milk Soap Honey Hot sauces Infused olive oil Maple syrup Mushrooms Pasties (frozen) Pesto Salsa Soup (canned and frozen) Sunflower oil Tomato sauces Vinaigrettes
Return to In This Issue Contents
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Music This Week: Brian Schewellinger
| | Brian Schewellinger --Photo by Bill Lubing
Brian Schwellinger 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. Return to In This Issue Contents
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Market Information
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Late 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 [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].
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Looking Ahead ... | |
Volunteering is FUN!... ... plus you get a free meal. --Photo by Bill Lubing
The "Taste of the Market" breakfast is always popular. It is an excellent breakfast served using ingredients supplied primarily by DCFM vendors. Most of the folks you see behind the counter are volunteers. Some are with participating organizations but many are there on their own, simply because they love it.
Volunteering for the "Taste of the Market" breakfast is fun, fast paced, and operates using short shifts, so there's plenty of time to shop and eat the complimentary breakfast provided to volunteers. Kitchen experience is not necessary, just a willingness to volunteer a couple of hours once per season, per month, or per week.
If you're interested in volunteering for the "Taste of the Market" breakfast, please contact DCFM Volunteer Coordinator Ruth Miller at [email protected]. Your efforts are appreciated!
Until next week ...
Sincerely
Bill Lubing DCFM [email protected]
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