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Dane County Farmers' Market eNewsletter | |
March 26, 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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Cookbooks Galore! ...
... at last year's Friends of the DCFM Cookbook Sale. Presented
was a selection of cookbooks as varied as the patrons of the
Dane County Farmers' Market. --Photo by Bill Lubing
Dear DCFM Enthusiast,
Friends of the DCFM
Cookbook 'Re-Sale'
This Saturday!We've been talking about this event for the past several months. This Saturday it finally arrives! The Friends of the DCFM 'Cookbook Re-Sale' promises a huge selection of cookbooks covering every conceivable cooking style, representing hundreds of countries and thousands of authors. Held upstairs at the Senior Center, the event runs from 8:00 am until 12:00 Noon. This is a terrific time to update your library of culinary masterpieces with quality cookbooks selling for a fraction of their original price. Most are in excellent and like- or almost-new condition. Proceeds from the sale benefit the EBT Foodshare program and School on the Square. If you have questions about the re-sale, contact Kathy at ksandefur1@charter.net Bill Lubing bill@dcfm.org
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'Taste of the Market' Breakfast Features
Tory Miller and His CHOW Students
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Terrific Fresh Greens ... ... from Don's Produce will be used in this week's
"Taste of the Market" breakfast. Here Mary Uselman prepares
bags for sale at the market. --Photo by Bill Lubing Sherman Middle School students (in the C.H.O.W. program) under the direction of Tory Miller and staff will be the guests in the kitchen for the March 26
"Taste of the Market" breakfast. Volunteers will include the FH King student group and our community.
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: - Breakfast gyros, with homemade flat bread, roasted lamb, onions, eggs, and tzatziki sauce,
- A spiced croissant,
- Lemon-scented breakfast potatoes,
- Greek salad with feta and a baklava.
- Vegetarian option: mushrooms in place of the meat.
- 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:
Blue Valley Gardens - Onions
Butter Mountain - Potatoes Driftless Organics - Potatoes and Beauty Heart Radishes Don's Produce - Fresh Mixed Greens Garden To Be - Pea Shoots Pecatonica Valley Farm - Eggs Sylvan Meadows - Lamb Jamie's and Son Bakery - Baklava Capri Cheese - Feta
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.
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Thank You DCFM Kitchen Volunteers,
Farmers, and other Volunteers for
Last Week's delectable 'Taste of
the Market' Breakfast!
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Recipe: Kittencal's Italian
Melt-In-Your-Mouth Meatballs
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Melt-In-Your-Mouth meatballs --Photo by Chef-Lee
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce, it will make the meatballs melt-in-your-mouth tender. Check out the Tomato Basil Pasta Sauce from Tomato Mountain Farm for a real treat. You may oven-bake the meatballs for about 25 minutes. Don't be afraid to add in more Parmesan cheese and a little more milk. There is no need to measure exactly. This recipe is pretty much foolproof. Leftover cooked meatballs make a wonderful pizza topping. Just slice thinly and freeze until ready to use. These also make wonderful juicy burgers shaped into patties. For more of my tried and true recipes check out my food blog at www.kittencalskitchen.com.
Kittencal's Italian Melt-In-Your-Mouth Meatballs
by Kittencal Ingredients- 1-1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
- 1 large egg, slightly beaten
- 1/2 cup grated parmesan cheese (For variety ask your favorite DCFM cheesemaker for a tasty alternative.)
- 1/3 cup breadcrumbs (or use enough to hold the meat together)
- 1-2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
- 1-2 teaspoon salt (or to taste. I use 2 teaspoons seasoned salt.)
- 1 teaspoon fresh ground black pepper
- 1/3 cup milk (can use up to 1/2 cup milk)
- 1/2 teaspoon dried oregano (optional, or to taste)
- 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Directions - Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
- Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
- Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
- After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
- Note: You may also bake the meatballs at 350 degrees for 25 minutes or until cooked through.
Adapted from www.food.com Return to In This Issue Contents
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At Market This Week
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Sweet, Not Spicy... ... Though the Hot & Spicy Cheese Bread is the trademark
product from Stella's Bakery, Jennie shows that it's not
the only one. Along with their famous bread, the bakery
offers wonderful pastry, muffins, and other delights.
--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 23, 2011. Due to inclement weather, product availability, and other factors, some vendors listed below may need to cancel participation in this week's market. We received an email from Cindy at Cherokee Bison Farms. She wanted to let us know that this will be their last indoor winter market of the year. She says if it ever stops snowing they'll be working in the sugar bush. So this week, "Come grab some grassfed bison, sunflower oil, and a little maple syrup, too!" The market won't be absent bison in the meantime, as Dave over at Daval's Bison Meats offers a wide variety of bison products, includes sausages, snack sticks, bacon, ground, and steaks. Bill Zimmerman from Lewiston Perennial Farm will be at market this week. We were at the farm this past Wednesday. We were hoping to have an article/video ready for this issue but it will have to appear a little later down the road. While Lewiston offers mainly cut flowers, check out Indian Trail Greenhouses for your house plants and potted vegetables. Marsden Pure Honey is planning to attend this week's market, hopefully bringing the new two ounce squeezable bears. Do you know that besides their wonderful bread, Cress Spring Bakery offers granola, pastries, and truffles? Along with terrific cheese, Bleu Mont Dairy offers garlic. The dairy has been chosen as one of the Outstanding in the Field sites for this summer. Now would be a good time to chat with those vendors who will be offering transplantables when things warm up a bit. Get some great ideas from Tomato Mountain Farm, Garden To Be, and Blue Valley Gardens, to name just a few folks who will have 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 Tortillas 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
Tortillas
Vinaigrettes
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This Week's Music: Cajun Strangers Trio
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The Cajun Strangers play the dance music of the French-speaking culture of Southwest Louisiana. Cajun music includes two-steps, blues, and waltzes played on the button accordion and fiddle with rhythm section keeping the beat (guitar, drums, electric bass and t-fer in the full band).
At the market you will hear the trio (accordion, fiddle, guitar) including the characteristic Cajun-French vocals. You can take home their music on their two award winning CDs--the awards from the Cajun French Music Association for the best CD produced in the relevant year by any band outside the Cajun-French "triangle" of SW Louisiana and Eastern Texas. Also available at their website www.cajunstrangers.com
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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 ... | |
Pearfectly Delicious ...
... and organic as well! These pears from
Future Fruit Farm are sweet and delightful. --Photo by Bill Lubing
Won't Be Long 'til We're Outside On April 16 the Dane County Farmers' Market returns to the Capitol Square. With the return to the square comes the return of the DCFM Info Booth. Staffed by volunteers, the folks sell bags to DCFM vendors, help patrons find vendors or products, and answer a multitude of market-related questions. There is always a need for those folks who would like to get involved in the market to volunteer at the info booth. Shifts run from 7:00-9:00 am, 9:00-11:00 am, and 11:00 am-1:00 pm. It's a fun, rewarding way to spend a couple of Saturday hours every month or so. If you'd like to find out more about volunteering for the DCFM info booth, contact Volunteer Coordinator Ruth Miller at ferngulley@mhtc.net. Your help is greatly appreciated! Until next week ... Sincerely Bill Lubing
DCFM bill@dcfm.org
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