Dane County Farmers' Market
 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.)

Driftless Organics --Photo by RDell Johnson


In This Issue
This Week ...
Roasted Winter Vegetables and Mahogany Beef Stew
At Market This Week
Music this Week
Market Information
Looking Ahead ...

Quick Links
Join our list
Join Our Mailing List

This Week ...
Crowd at last year's first breakfast.--Photo by Bill Lubing

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 Breakfast
The "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]


 

Roasted Winter Vegetables
and Mahogany Beef Stew

Roasted Winter Vegetables --Photo by PaulaG

                        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

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.
  4. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  5. Sprinkle with parsley, season to taste, and serve hot.
                                            Adapted from www.food.com


                              ____________________________________

Mahogany Beef Stew --Photo by BluefrogJ
                            

        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

  1. Heat 2 tablespoons olive oil in heavy large pot over high heat.
  2.  Sprinkle meat with salt and pepper.
  3.  Add meat to pot; saut� until brown on all sides, about 10 minutes.
  4.  Push meat to sides of pot.
  5.  Reduce heat to medium; add 2 tablespoons oil to pot.
  6.  Add onions; saut� until golden brown, about 15 minutes.
  7.  Mix meat into onions.
  8.  Add 1 cup wine, tomatoes with juices, garlic, herbs, hoisin sauce, and bay leaves.
  9. Bring to boil.
  10. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
  11. Add carrots and 1 cup wine.
  12. Cover; simmer 30 minutes, stirring occasionally.
  13. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
  14. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
  15. Discard bay leaves.
  16. Season stew with salt and pepper.
  17. (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.
  18. Sprinkle with parsley and serve.
  19. Excellent with buttered egg noodles.

Adapted from www.food.com

                      
Return to In This Issue Contents



At Market This Week
Dave Heider from Daval's Bison Meat. --Photo by Bill Lubing

 
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.vendors

DCFM Vendor List


                                         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

Spinach from the market. --Photo by Bill Lubing

                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



Music This Week:
Brian Schewellinger
Brian Schewellinger --Photo by Bill Lubing    
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

 
Market Information

Maple syrup from McCluskey Brothers. --Photo by Bill Lubing

Tasty maple syrup from McCluskey Brothers. --Photo by Bill Lubing

Late Winter Schedule
Date:
January 8, 2011 through April 9, 2011
Hours:
8:00 am to 12:00 Noon
Where: Madison Senior Center
Last Session: April 9, 2011


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
Click Here for Madison Parking Information
(Private ramps and street parking are also available.)

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].


Looking Ahead ...
DCFM kitchen volunteers. --Photos by Bill Lubing

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]