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Dane County Farmers' Market eNewsletter | |
January 15, 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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Bread for the Hungry Masses ...
... and for those that just enjoy excellent quality bread stop by the
Cress Spring Bakery stall at the DCFM. --Photo by Bill Lubing
Dear DCFM Enthusiast,
EBT Services at the DCFMFor those DCFM Enthusiasts who use their Quest cards, EBT services are available at the Winter Dane County Farmers' Market. Just stop by the Friends of the DCFM table to the left as you enter the market at the Madison Senior Center. Wipe Your Feet, Please
You may have noticed a few extra mats as you enter the market. The huge amount of traffic generated by the DCFM brings plenty of the outdoors in. If you could give an extra wipe or two as you enter it will help immensely with floor cleanup after the market concludes. Thanks!
Taste of the Market BreakfastThe "Taste of the Market" breakfast continues 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 presented by Slow Food Madison. The menu includes: - Spinach, mushroom and Parmesan frittata;
- Roasted garlic and herb root veggies including multi-colored potatoes, turnips, parsnips and carrots;
- Fresh salad with micro greens and other mixed fresh greens and topped with carrot coins and beauty heart radishes finished with lemon basil vinaigrette;
- Maple glazed bacon, and;
- A dollop of spiced apples.
- Beverages include organic fair trade coffee or tea and Ela Orchard apple cider or cranberry juice. Milk is available upon request.
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.
DCFM Suppliers for this week's breakfast include: Onions - Black Earth Farm Parmesan Cheese - Hooks Cheese Co. Colored Potatoes - Butter Mountain Potatoes
Micro Greens - Garden To Be Spinach and Mushrooms - Blue Valley Gardens Beauty Heart Radishes, Turnips, Parsnips, Sweet Potatoes and Garlic - Driftless Organics Sweet Potatoes - Don's Produce
Maple Syrup - Cherokee Bison Farm Mixed Fresh Greens - Don's Produce Eggs and Bacon - Pecatonica Valley Farm Bacon - Jordandal Farms Apples - Ela Orchard Apple Cider - Ela Orchard Lemon Basil Vinaigrette -Renaissance Farm
Volunteers for the "Taste of the Market" breakfast are always welcomed. If you're interested please contact DCFM Volunteer Coordinator Ruth Miller at ferngulley@mhtc.net.
Bill Lubing bill@dcfm.org
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Thank You Kitchen Volunteers
Chefs Tory Miller and David McKercher Plus
REAP Americorp Volunteers for Last Week's
Superbly Delicious "Taste of the Market" Breakfast!
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Winter Fun with
Sweet Potatoes
and Parsnips
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Traditional Chinese Sweet Potato and Ginger Dessert Soup
--Photo by c.k. Alvin
Traditional Chinese Sweet Potato and Ginger Dessert Soupby c.k. Alvin Ingredients2 large sweet potatoes 2 inches fresh gingerroot, skinned and sliced (approximately 2 ounces) 3-1/2 cups water 8 dried red dates (optional) 1 (2 ounces) slab raw brown sugar (If not available, substitute rock sugar.) DirectionsPeel, wash and chop sweet potatoes into chunks. Bring water to a boil; add ginger, sweet potatoes and red dates and simmer for 12-15 minutes. Upon boiling, add slab sugar and boil until sugar dissolves. Serve hot or cold! Adapted from www.food.com
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Buttered Fried Parsnips --Photo by Jenny Sanders
Buttered Fried Parsnips
by Jenny Sanders
Ingredients
- 2 pounds parsnips
- Salt and pepper
- 4 tablespoons butter
- 1 tablespoon parsley, Chopped
- 1/8 teaspoon nutmeg
Directions
- Wash, trim and scrape the parsnips (We don't scrape ours).
- Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.
- Drain well, and let dry.
- Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.
- Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley
Adapted from www.food.com
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At Market This Week
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Scott Williams of Garden to Be offers a wonderful
variety of quality micro-greens. His farmhouse mix and
wheat grass flats are especially popular. --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.
Carol Gitto with GittOrganics is offering home made tortillas along with the farm's beef and squash. Pictured above, Scott Williams of Garden to Be is well known among area restauranteurs for his fabulous micro-greens. He plans to make it to all of the late winter markets. Look for his micro-greens in this week's "Taste of the Market" breakfast.
Mark Olson of Renaissance farm is going to throttle back a little bit this winter so he can spend more time with family. Dates he's schedule to appear at the winter market are February 12, March 5, and April 9. If you're absolutely jonesing for his products, many of them are available at area grocery stores, including Metcalfe's Market in Hilldale.
McCluskey Brothers had some wonderful garlic at last week's market, along with cheese, beef, and maple syrup. And speaking of sweet things, Dale Marsden of Marsden's Pure Honey is scheduled to bring his great honey to market this week.
Knapp's Fresh Vegies has a terrific selection of squash, cabbage, and other vegetables this week while Young Earth Farm will be bringing some wonderful produce as well.
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
The Dane County Farmers' Market is a great place
to visit if you're in the mood to laugh! --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
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Music This Week:
Old Gray Cats
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The Old Gray Cats is an ensemble of fiddle (Linda Millunzi-Jones), guitar (Greg Jones), banjo (Joe McNally) and stand-up bass (Willi Van Haren). The group plays old-time dance band music that you might have heard at barn dances or square dances, with a little singing thrown in for fun! Most of them have been playing together for decades (though they're not really that old!). Come tap your feet or waltz with your breakfast and they'll play some cheerful tunes for you.
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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 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 ... | |
Four Carrs in a Row...
... (left to right) Valerie, Hunter, Sophie, and
Abigail Carr love coming to the DCFM where there's
plenty to keep them busy at the Pecatonica
Valley Farm table. --Photo by Bill Lubing
Mark Your Calendar!
Friends Breakfast
January 29: Friends of the DCFM "Taste of the Market" breakfast fundraiser that features Chef Tory Miller of L'Etoile Restaurant.
Raffle
Also on January 29 is the drawing for the Friends raffle. It offers over 50 changes to win. Prizes include over 30 market booklets worth more than $50 in DCFM vendor products; a $100 gift certificate to the market from Cullen, Eston, Pines, and Bach; books; an overnight stay at the Concourse hotel; and much, much more. Tickets are $2.00 each or 10 for $10.00. They are available at the Friends table, just inside the Senior Center entrance.
Used Cookbook Sale
The Friends Used Cookbook Sale takes place March 26 but the organization is seeking donations now. Please bring your donations to the market in bags or boxes that are easy to transport. If you have a large number of books please email Kathy Sandefur at ksandefur1@charter.net to arrange a pickup.
Until next week ...
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
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