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Dane County Farmers' Market eNewsletter | |
February 12, 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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From stix on up ...
... Whether your honey needs are small or substantial,
Dale Marsden of Marsden's Pure Honey provides
just what works for you. --Photo by Bill Lubing
Dear DCFM Enthusiast,
Chefs Daniel Fox and Jason Veal of The Madison Club
Bring a Touch of Perfection to This Week's
"Taste of the Market Breakfast"Although it boasts more than 100 years of history, the Madison Club is anything but old-fashioned. Chefs Dan Fox and Jason Veal bring a passion for locavore practices and hand-crafted artisanal products to their kitchen and special events. Special volunteer groups helping will include the UW Dietetics and Nutrition Students, and Slow Food UW students, as well as community volunteers and our farmers. The breakfast runs from from 8:30 am to 11 am, unless the food runs out first, at the site of the Winter DCFM, the Madison Senior Center, 330 West Mifflin Street. The cost is $7.50 or $3.75 for kids and those who can't eat an adult portion The Mediterranean-style menu includes:- Pork and lamb meatball pita with red bean hummus and root vegetable slaw, including beauty heart radishes, carrots, Chioggia beets, etc.;
- Wheat berry celery root spinach salad finished with a sumac vinaigrette (local sumac) and;
- Apple hickory nut pastry.
- Vegetarian option will be Chevre fritters in place of the meatballs in the pita
- Beverages: organic fair trade coffee using the Friends of the Dane County Farmers' Market blend or tea; and cranberry juice. Milk is available upon request.
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. 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: Jordandal Farms - Pork Hickory Nut Heaven - Hickory Nuts Capri Cheesery - Chevre Black Earth Valley Farm - Spinach, onions and celery root Brantmeier Family Farm and Bleu Mont Dairy - Garlic Pecatonica Valley Farm - Eggs Driftless Organics - Carrots, beauty heart radishes, Spanish black radishes, and Chioggia beets Snug Haven Farm - Frozen Tomatoes Future Fruit Farm - Apples Dane County Farmers' Market Outdoor Season Market Vendors - Wheat Berries and Red Dried Beans San-Kor-Tea Herbs - Sumac Berries Bee Keeper - Honey Chefs Dan Fox and Jason Veal raised lamb on Fountain Prairie Farm - Lamb Indian Trail Greenhouses - Fresh plants for the dining tables 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 DCFM Kitchen Volunteers,
Mary White and Staff of Honey Bee Bakery,
Students from FH King, UW Dietetics
and Nutrition, and Slow Food UW for
Last Week's Deliciously Innovative
'Taste of the Market' Breakfast!
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Return to In This Issue Contents
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Recipe: Queen of Hearts - Valentine's Jam Tarts
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Valentine's Jam Tart. --Photo by French Tart
Here are some great little tarts that can utilize the fantastic jmixed berry, strawberry, raspberry and other jams available at the market this time of year. Perhaps you've frozen some berries from last summer. In that case they'd work great for this recipe, just in time for Valentine's Day!
The Queen of Hearts - Valentine's Jam Tarts
by French Tart Ingredients- 8 ounces plain flour
- 4 ounces butter, chilled and cut into small pieces
- 1-2 tablespoon cold water
- Flour, for dusting
- Raspberry, apricot, strawberry, current, or mixed berry jam
- Caster sugar, for sprinkling
Directions - Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs.
- Use a knife to mix in the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands.
- Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes. This will make it easier to roll out.
- Turn the oven on to 200°C/400°F/Gas Mark 6.
- Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ¼ cm (very thin).
- Dip the cutter in flour then cut out as many circles as you can.You may need to gather the bits of pastry up and roll them out again to make 12 to 18 circles.(Make sure you leave a little of the pastry scraps for the heart shaped pastry lids!) Once you have the desired amount of pastry cases, roll out the pastry scraps and cut out the required amount of hearts, using a mini heart shaped biscuit/cookie cutter.
- Lay the rounds of pastry in the tart tin, which has been buttered or greased and press them gently into place. Prick the base of each tart once with a fork.
- Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden. Using oven gloves take the tray out of the oven.
- Carefully put 1 heaped teaspoon of jam into each tart, and then top them off with a pastry heart. Using oven gloves put the tray back into the oven for 6 minutes.
- Using your oven gloves take the tray out of the oven.
- Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack. Arrange them on an attractive serving plate and sprinkle with caster sugar.
Adapted from www.food.com Return to In This Issue Contents
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At Market This Week
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Tremendous Variety of Fresh Baked Goods ... ... from Silly Yak Bakery includes stout whole wheat, granola, Jalapeño Poppers, cookies, and more. --Photo by Bill Lubing
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. The vendor list below was accurate as of February 9, 2011. Due to inclement weather, product availability, and other factors, some vendors listed below may need to cancel participation in this week's market. Adhering to his winter, once-a-month schedule, Mark Olson of Renaissance Farm is scheduled to vend at this week's market.
Lori Christilaw of Grace Cheesecakes sent us an email letting us know of some of her Valentine's Day goodies. They include many heart shaped items, including cheesecake, chocolate-dipped mint, sprinkle, and oatmeal chocolate chip cookies. She will also be bringing ganache hearts in peanut butter and chocolate chip and clamshells full of sugar cookies with heart sprinkles on them.
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
Micro greens
Onions (several varieties)
Parsnips
Potatoes
Radishes
Shallots
Salad mixes
Scallions
Spinach
Tomatoes, canned
Tomatoes, fresh
Turnips
Winter Squash
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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Market Information
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 A Garden of Grass ...from a Garden to Be! Here are some great
greens and radishes for you and some cat grass to keep
your furry friend happy. --Photo by Bill Lubing
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 ... | |
Swiss Chard in the Pot ...
... from Indian Trail Greenhouses reminds us that
rich colors of growing plants are not just
in the flowers. --Photo by Bill Lubing
This Week's Music:
Mid-Town Jazz Trio
and Jeff Burkhart From 8:00 am until 10:00 am listen to the tunes of Mid-Town Jazz Trio. Be ready to tap your feet while you listen to favorite jazz tunes from the past -- tunes such as Ain't She Sweet, Won't You Come Home Bill Bailey, or Sentimental Journey. Jim O'Brien (who wrote Confessions of a 'Sixties Priest) will do magic with his clarinet improvisations, Norm Beachley, a former UW Engineering Prof, will swing on the piano, and Marilyn Carien, a long-haired double bass player, will smile and keep the beat rolling. Bring your grandmother!
From 10:00 until Noon Jeff Burkhart will be providing the tunes. Jeff is well-known in the Madison music world as the guitarist in his honkytonk band The Dirty Shirts.
By day he is the executive director of the Literacy Network. Many market breakfasters will recall his playing at the market in earlier years--alone and with others, including with the Cajun Strangers. Many of original songs Jeff will surely play many of his original songs, which are recorded on Dirty Shirt's CD, Two-Dollar Turpentine, released in 2010.
REAP Food Group
Farm to School Program
Seeks Volunteers Each week during the school year over 3,300 Madison Area elementary school students are served snacks consisting of apples, carrot sticks, kohlrabi sticks, sweet potatoes sticks, cherry tomatoes, pepper stripes, green beans, and more. Much of this produce is purchased from Dane County Farmers' Market farmers. The REAP Food Group's Classroom Snack Program coordinates a large part of the activity to bring this fresh, locally grown produce to these children. Every Sunday volunteers help prepare the fresh produce for the snacks. The program welcomes those who can devote a couple of hours on a Sunday to help. Some food or knife handling skills are helpful. Mostly, though, you need a desire to work hard (and safe) and have fun! For more information or to volunteer, contact Lisa Jacobson, the REAP Farm to School program manager at farmtoschool@reapfoodgroup.org, 608-310-7833.
Until next week ...
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
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