|
Dane County Farmers' Market eNewsletter | |
February 19, 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.)
|
| Join our list | 
|
This Week ...
| |
We Can Almost Taste the Cheese ...
... from the Hot and Spicy Cheese bread from
Stella's Bakery. Normally Located in the secondary room
at the front of the Senior Center (Look for the signs indicating
"More Vendors.") Stella's offers many baked goods
in addition to their well-known bread. --Photo by Bill Lubing
Dear DCFM Enthusiast,
Underground Food Collective Brings its
Considerable Culinary Finesse to This Week's
"Taste of the Market Breakfast"Undergound Food Collective is an amazing community-minded business. It has used primarily local food since its beginning, years ago. Special volunteer groups include the UW Dietetics and Nutrition Students, FH King students, DCFM farmers, and community volunteers.. 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 menu includes: - Pastrami (prepared by Underground) with potato confit hash, garlic and carrots;
- A poached egg;
- Macerated celeriac mushroom and green salad dressed with a sunflower vinaigrette;
- Cress Spring toast with raspberry jam with house made ricotta.
- Vegetarian option will be smoked mushrooms and spinach replacing pastrami in the potato hash.
- 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:Herb 'n' Oyster - Shiitake Mushrooms Blue Valley Gardens - Onions Fountain Prairie Inn and Farms - Meat for pastrami (prepared by Underground) Black Earth Valley Farm - Celeriac Garden To Be - Micro Greens Sutter's Ridge Farm - Raspberry Preserves Cress Spring Bakery - Bread Butter Mountain Potatoes - Potatoes Bleu Mont Dairy - Garlic Brantmeier Family Farm - Garlic Pecatonica Valley Farm - Eggs Driftless Organics - Potatoes and Carrots Cherokee Bison Farm - Sunflower Oil Snug Haven Farm - Spinach 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
|
|
|
|
Thank You DCFM Kitchen Volunteers,
Chefs Daniel Fox and Jason Veal of The
Madison Club, UW Dietetics and Nutrition
Students, and Slow Food UW Students for
Last Week's Delightful Mediterranean-Style
'Taste of the Market' Breakfast!
| | 
Return to In This Issue Contents
|
Recipe: Tray Roasted
Chicken Legs and
Winter Vegetables
| | 
Tray Roasted Chicken Legs and
Winter Vegetables. --Photo by Jana Steinhagen
The origin of this recipe would be from down under or Britain. We know because of the inclusion of Marmite in the gravy. Definitely rendering a distinctive taste, Marmite can be purchased in the U.S. but you'll have to search for it beyond the usual ingredient sources. As far as a U.S. substitute, or any substitute for Marmite that matter, there is none that we know of. Without the Marmite the gravy is still delicious, though more mild than it would be if the Marmite was included.
Tray Roasted Chicken Legs
and Winter Vegetables. by Jana Steinhagen Ingredients- 2 chicken legs
- 1 red onion, halved
- 1 large parsnip, cut into large chunks
- 1 large carrot, in large chunks
- 1 large potato, skin left on cut into 4 wdges
- 2 garlic cloves, minced
- 2 tablespoons olive oil (or use sunflower oil from the market)
- 1 cup mixed herbs
- Sea salt and fresh ground pepper
- 1 pinch chili powder
Gravy- 2 cups brown chicken stock
- 1 tablespoon plain flour, to thicken
- 1/2 teaspoon guava jelly (If unavailable use 1/4-1/2 teaspoon lemon juice
- 1/2 teaspoon Marmite (See notes above)
- 1 dash paprika
Directions - In a big bowl mix the olive oil, salt, pepper, garlic and chilli powder.
- Coat the chicken legs and give them a massage in the marinade.
- Put them aside in the baking tray and leave to marinade for 2 hours.
- Then toss the vegetables in the bowl with the rest of the marinade and leave them infusing, too.
- Meanwhile making the gravy: With a whisk combine all the ingredients in the cold water and bring to aboil while stirring.
- Simmer for a few minutes.
- This will be a rich silky gravy.
- Reheat quickly when the chicken is ready to serve.
- Roast the chicken and vegetables together in a preheated oven to 350 degrees for 30 minutes, giving it a stir every now and then. Serve with the gravy. Luscious!
Adapted from Return to In This Issue Contents
|
Meet the Producer: Garden to Be | |  Scott Williams of Garden to Be. --Photo by Bill Lubing
What would happen if the plot of land that you lovingly tend each year grew to the point where
instead of being a gardener, you evolved into a farmer?
For Scott Williams and his wife April this evolution follows the natural progression of their lives. Raising certified organic vegetables, herbs, and edible flowers, the couple is enjoying their 12th season of farming as Garden to Be.
Located between New Glarus and Mt. Horeb, "We have a nice little spot where the Little Sugar River runs through our property," said Scott at a recent Winter DCFM. Microgreens, pea vines, wheatgrass for home juicers, cat grass, and storage vegetables are what you'll find at his table, usually located in the small room to the front in the Senior Center. After the market moves outdoors you'll find a great selection of transplants at their stand, including tomatoes, peppers, and eggplant, to name a few.
Originally farming a half an acre, the couple now farms between five and nine acres. They sell to many area restaurants in addition to vending at the DCFM. You'll also find their microgreens at Willy Street Coop and a few, "local businesses that serve our food in their cafeterias to their employees," says Scott with pride.
April and Scott have been growing their family along with their business. Son Julian, (six years old) and daughter Nala (almost 3) enjoy the benefits of the farming life.
"Pretty much any of the vendors here at the market will tell you that owing your own agricultural business is a lifestyle," says Scott. "It's a bit of a calling. I find it to be perfect for the flexibility it gives me to be around my kids and for them to join me.
"They're still a bit young to be doing the work but I just love that they have the opportunity to be around food and have the experience of hands in the dirt, part of this whole system that we need for food production."
Scott notes that important community ties are a key part of farming and parenting.
"We end up having a social network that revolves around the idea of food, which I think is a healthy aspect to our kids' education. For us it's been a good thing. There are times when I feel I'm a little too busy," he says with a laugh, "But that's everybody's life."
Microgreens, explains Scott, "Are young shoots of many types of greens. They are at the stage when you have the first true leaf of the plant." He says they're used for salad greens and garnishes.
"We can include up to 20 varieties," he says, noting that they buy all of the seeds individually and generally seed them independently of one another. Their mix always includes pea vine and radish greens plus, "whatever selection looks good and is at the right maturity that week," says Scott.
Arugula, kale, mustards, pac choy, pepper cress, collards ... there are many different plants that make up their microgreens.
"Wheatgrass is for juicers," says Scott. "Wheatgrass is a good source of chlorophyll, vitamins, and minerals that you don't get from any other vegetables. We'll juice it and freeze it into ice cube trays. You can utilize the whole flat that way," he continues," and have it at that freshest stage."
Scott smiles when asked about the origins of the name, Garden to Be.
"We wanted to include the element of sustainability. So garden to be ... environmentally conscious, health conscious, sustainable, ecological. But also, in our first garden we were surrounded by pastures where there were horses and other animals. We had herons landing in the fields around us.
"So, we thought, this is the place to be and this is where we want to be. And to use Garden as a verb, this is where we want to garden." And if for Scott and April to be is to garden, that works out just dandy for the rest of us!
For more information:
Garden to Be
608-669-8063
gardentobe@tds.net
www.gardentobe.com
Return to In This Issue Contents
,
|
At Market This Week
| | 
Sharing a Laugh ... ... Not only is the Winter DCFM a good place to do your
shopping, it's also a great place to visit and share a few laughs.
Here is (left) Dorothy Priske from Fountain Prairie Inn and Farms and Cindy Fricke from Cherokee Bison Farms. Paul Ehrhardt from
JenEhr Family Farm is in the background. --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. Along with their excellent farm raised trout and smoked salmon, Artestian Trout Farm will be offering smoked steelhead from Washington State for the next few weeks. Jenny and Chuck do the smoking themselves.
Bill Zimmerman of Lewiston Perennial Farm is scheduled to vend at this Saturday's market. He usually brings cut flowers to the winter market. They're beautiful and sell out quickly. John Shockley with Indian Trail Greenhouses is also scheduled, and will be bringing great looking house plants and potted vegetables.
Future Fruit Farm will be offering their apples, pears, and canned goods, while Black Earth Valley Farm will be bringing spinach, onions, and celeriac. Butter Mountain Potatoes still has a decent supply of most potatoes, but it is starting to wind down.
JenEhr Family Farm had some beautiful carrots last week, as did Driftless Organics. Along with his well-known cheese, Willi Lehner of Bleu Mont Dairy has some great garlic. Sutter's Ridge Farm and Brantmeier Family Farm also have good supplies of garlic.
For mushrooms check out Blue Valley Gardens and Herb'n'Oyster. Jordandal Farms makes their biweekly visit this week and Marr Family Farm returns 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
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
|
This Week's Music: Old Gray Cats
| |
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). They play 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 (but they're not really that old!). Come tap your feet or waltz with your breakfast and they'll play some cheerful tunes for you.
Return to In This Issue Contents |
|
|
|
Market Information
|
|
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.
|
Looking Ahead ... | |
Mt. Vernon 'Mardi Roots' Features Local Flavor
From DCFM Vendors We received an email from Kadi Row of Shagbark Ridge Farm, a familiar DCFM vendor. She writes: "I'm helping to coordinate a local foods meal and movie screening scheduled for
Tuesday, March 8th in Mt. Vernon (just south of Verona) called Mardi Roots. It's an event to promote local foods (even in late-winter) and show a movie about kids, food, and food politics." A lot of the food for the meal is sourced from DCFM vendors, including: - Snug Haven Farm
- Blue Valley Gardens
- Don's Produce
- Tipi Produce
- Cherokee Bison Farms
- Garden to Be
Building on the success of last year's celebration, the Mardi Gras celebration features a festive local foods supper followed by a community screening of the new food documentary, What's on Your Plate? Mardi Roots is the name given to the event in honor of the supper's featured ingredients: Root veggie or beef soup, homemade bread, winter-sweet salad and dessert. Practically every ingredient is sourced from nearby farms. What's On Your Plate? is a witty, provocative documentary that over the course of one year follows two 11-year-old kids as they explore their place in the food chain. The supper begins at 6:00 pm followed by the movie at 7:00 pm. Reservations are required and seating is limited to 100 people. For more information or to reserve your place at the table, contact Brad Brookins at 832-6677 or e-mail to: mtvucc@tds.net. The cost is $12.50 for adults and $10.00 for kids under 12. Mardi Roots will be held at the Mt. Vernon UCC located at 1693 Washington Street in Mt. Vernon. For movie trailers and much more go to: http://www.whatsonyourplateproject.org/about/watch
Until next week ...
Sincerely
Bill Lubing
DCFM
bill@dcfm.org
|
|
|
|
|
|
