Fresh from the Dane County Farmers' Market ... Tortillas, Sweet Potatoes, Greens, and More!

Dane County Farmers' Market eNewsletter

January 22, 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.)

Jim and Carol Gitto with tortillas. --Photo by Bill Lubing

Organic Homemade Whole Wheat Tortillas ...
... from GittOrganics and the Gitto Family contain
locally sourced whole wheat. Look for Jim and Carol Gitto
at the Winter DCFM. --Photo by Bill Lubing

In This Issue

This Week ...

Thank You Kitchen Volunteers

Recipe: Bavarian Cabbage and Scrambled Breakfast Wraps

At Market This Week

Volunteering for the 'Taste of the Market' Breakfast is FUN!

Music this Week

Market Information

Looking Ahead ...

Quick Links

DCFM Website

Friends of DCFM Website
Map of the Capitol Square
Eat Right Wisconsin (WI Dietetic Association)
Fruits and Veggies Matter (CDC)

Join our list

This Week ...

Carrots from Driftless Organics. --Photo by Bill Lubing

Carrots from Driftless Organics ...
... are crisp, sweet, and crunchy. --Photo by Bill Lubing

Dear DCFM Enthusiast,

East High Students to help with
this Week's "Taste of the Market" Breakfast
The "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.

The January 22nd "Taste of the Market" breakfast will be orchestrated by chef David McKercher of the Mermaid Café. East High School students as part of their "Chef in the Classroom project" will be helping to prepare the breakfast along with DCFM farmers and community volunteers.

The Chef in the Classroom is a project of the REAP Food Group Farm to School Program.

The menu includes: an Edna Lewis inspired "Southern Breakfast" consisting of:

Pan-fried trout;
Country ham with grits and red-eye gravy;
Corn bread with plum preserves;
Fresh salad with mixed greens, also including micro greens, pea shoots, and spinach served with a warm bacon dressing and crumbled feta cheese.
Vegetarian option will be pan-fried mushrooms and a basil blend vinaigrette for the salad.
Beverages: organic fair trade coffee using the Mermaid Café Goddess blend or tea; and orange juice 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:

Feta Cheese - Capri Cheesery
Fresh Trout - Artesian Trout Farm
Ham - Jordandal Farm
Bacon - Pecatonica Valley Farm
Spinach - Snug Haven
Micro Greens and Pea Shoots - Garden to Be
Mixed Fresh Greens - Don's Produce
Mushrooms - Blue Valley Gardens
Plum Preserves - Sylvan Meadows
Honey - Marsden's Honey
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

Return to In This Issue Contents

Thank You DCFM Kitchen Volunteers and the Crew from Slow Food Madison for Last Week's Delicious, Nutritious "Taste of the Market" Breakfast!

Recipes:
Bavarian Cabbage and
Scrambled Breakfast Wrap

Cabbage from Knapp's Fresh Vegies. --Photo by Bill Lubing

Bavarian Cabbage from Knapp's Fresh Vegies

by Carol Knapp

In a heavy pan on medium-low heat, add some oil (we recommend sunflower oil from the market) and a chopped up onion.

Slice up a cabbage so that it's in coarse shreds. Add a layer of cabbage over the onions. Add a good sprinkle of caraway seeds. Add a pinch of salt and a large pinch of brown sugar. (Note: Don't use a lot of sugar.)

Repeat layer until pot is full.

Cover and let the heat and steam wilt the cabbage. Don't stir until it looks like the top is wilting. Cook down as much as you want. Delicious!

_____________________________________

Scrambled egg wrap. --Photo by diner524

Scrambled Egg Wrap --Photo diner524

Scrambled Egg Wrap

by Deantini

There are many ingredient options when making this wrap. To remain seasonal and for variety, substitute the peppers with onion, shredded carrots, parsnips, or celeriac. For cheese, there are plenty of cheddars available at the market along with blues, fetas, Swiss, and more. Use your imagination and have fun!

Ingredients

1 tablespoon vegetable oil (Try sunflower oil from Cherokee Bison Farms or Driftless Organics)
1 sweet red pepper, chopped
8 eggs
2 tablespoons low-fat or other milk
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cheddar (or other) cheese, shredded
6 tortillas, whole wheat (or your preferred kind)

Directions

In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes.
Sprinkle cheese down center of each tortilla; spoon 1/3 cup of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.

Adapted fromwww.food.com

Return to In This Issue Contents

At Market This Week

Cookies and Cats ...

... from Gypsy Travelin' Market and Bakery bring delights to the market
for both you and your pet. For you: Delicious European Almond Cookies.

For your Cat: Wonderful handmade catnip-filled mice. --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.

Sue and Tony Renger of Willow Creek Farm are scheduled to bring their excellent pork to market this week. If you would like anything set aside, let them know by noon on Thursday, January 20. They'll be bringing new products, including braunschweiger, mortedella, pork sausage patties, and links. They are also offering rendered lard and rendered leaf lard.

Carrie Johnson of Jordandal Farms emailed to let us know that she and Eric are scheduled to come to market this Saturday. Along with their beef, pork, chicken, turkey, soups, and pasties they will be bringing a new supply of lamb.

Something unique just introduced by Don and Mary Uselman of Don's Produce are their Sweet Potato Chips. These are dried chips that can be eaten "as is" for a snack (we like to dip them in sour cream). Because they are minimally processed you can also put them in water and they'll reconstitute for use in your favorite sweet potato recipe.

Remember that along with their excellent conventional baked goods, Silly Yak Bakery offers a good selection of gluten-free products. From sweets to some of the heartiest sour dough bread around, check out Cress Spring Bakery.

Tom Brantmeier dropped us an email to let us know that he is going to be on an every-other-week schedule, with him not attending this week's market.

Stella's Bakery brings their hot spicy cheese bread plus a couple of cases brimming with other baked goods to the Winter DCFM. If you don't see them in the main market area then do check the smaller room through the double doors at the front of the Senior Center. There are a number of other vendors there as well.

To find a vendor or productn 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

Flat breads

'Mpanata

Muffins

Panettone

Pastries

Ragusa Style Semolina Bread

Scaccia

Scones