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Dane County Farmers' Market eNewsletter | |
April 2, 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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Delicious and Sweet ...
... spinach from Blue Valley Gardens is perfect for salads or
sautéed with a little garlic. --Photo by Bill Lubing
Dear DCFM Enthusiast,
Two More Until Market
Moves to the Square!Including this week there are two markets left at the Senior Center. Then the market moves to the Capitol Square, with the hours expanding to 6:00 am until 2:00 pm. Meanwhile it appears that the volume of protesters at the Capitol Square is abating, which should ease any traffic or parking concerns. Madison Club Chefs Featured atThis Week's 'Taste of the Market' breakfast[ Chef Daniel Provides a VIDEO PREVIEW] Madison Club chefs Daniel Fox and Jason Veal will be the guests in the kitchen for 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, thanks to chefs Daniel Fox and Jason Veal. They bring a passion for locavore practices while creating tasty hand-crafted dishes.
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 sandwich on homemade buttermilk biscuit with sausage, fried onions, cheddar and jack cheeses;
- Egg scramble;
- Prosciutto gravy;
- Roasted root vegetable hash, and;
- Raspberry sour cream coffee cake.
- Vegetarian option: breakfast sandwich on homemade buttermilk biscuit with caramelized shiitake mushroom, crispy onion, cheddar and jack egg scramble, and chili cream sauce.
- 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:
Pecatonica Valley Farm - Eggs
Jordandal Farms - Sausage Herb 'n' Oyster - Shiitake Mushrooms Blue Valley Gardens - Onions Driftless Organics - Potatoes and Carrots Butter Mountain - Potatoes Don's Produce - Sweet Potatoes Garden To Be - Micro Greens Sutter's Ridge Farm - Raspberries Hook's Cheese Co. - Jack and Cheddar Cheese Bleu Mont Dairy - Cheddar Cheese 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,
Tory Miller and Crew, and CHOW Students
for Last Week's Super Scrumptious 'Taste
the Market' Breakfast!
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Return to In This Issue Contents
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Recipe: Spinach, Tomato, and Feta Quiche
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Spinach, Tomato, and Feta Quiche. --Photo by Saphellae
This is an impressive looking quiche that's easy to personalize to your own tastes. A little later in the season you may like to try red peppers instead of or in addition to the tomato, add a few mushrooms, maybe some asparagus...you get the idea!Spinach, Tomato, and Feta Quiche
by Sackville Ingredients- 1 package frozen shortcrust pastry dough
- 1 tablespoon olive oil (Or use sunflower oil from the market)
- 2 cups packed fresh spinach leaves, trimmed and washed thoroughly
- 4 large eggs
- 2/3 cup creme fraiche (you can also use heavy cream or milk)
- 1/3 cup crumbled feta cheese
- 12 cherry tomatoes, halved (Or use 1-2 tomatoes sliced, depending upon your love of tomatoes.)
- 2-4 cloves garlic, minced
- 2 tablespoons fresh chives, chopped
- Fresh ground black pepper
Directions - Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
- When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
- The crust should come 1 to 1-1/2 inches up the side of the pan.
- Crumble the feta cheese onto the bottom of the crust.
- Pour the oil into a saucepan and when it is heated, throw in the spinach and cook until wilted.
- Spread the spinach over the feta cheese.
- Beat the eggs, garlic and creme fraiche together.
- Pour over top of the feta cheese and spinach.
- Place tomatoes on top of the quiche.
- Sprinkle chives and ground pepper on top.
- Bake at 350 for 45 minutes.
Adapted from www.food.com Return to In This Issue Contents
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At Market This Week
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Just a Few of the Many... ... salsas that are offered by Tomato Mountain Farm. They are made
on the farm from ingredients grown on the farm. Stop by their table
for a free taste of these great salsas! Also check out their soups, sauces, and preserves. --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. Due to inclement weather, product availability, and other factors, some vendors listed below may need to cancel participation in this week's market. Jamie's & Son Bakery is offering some new items, including garlic and cheddar cheese flatbread, pita bread, a variety of cookies and delicious rice cookies made with rice flour and rose water. Also new are cupcakes and Persian toffee. These items are in addition to the baklava and cashew fingers they've been bringing to market. If you're a fan of Brantmeier Family Farm goat milk soap, now is a good time to stock up. Once the market moves to the Capitol Square its sale is not allowed. Canopy Gardens will be bringing cherry tomatoes along with red and yellow tomatoes and mini cucumbers to this week's market. These are the first tomatoes and cukes of the season. Jordandal Farms is scheduled to be selling at this week's market. If you want to taste an excellent crust, try one of their pasties. McCluskey Brothers are returning to market this week. We're wondering if they'll be bringing newly tapped maple syrup with them. Along with excellent cheese, some of the last garlic of the season should still be available from Bleu Mont Dairy. Brantmeier also has garlic. If you have been enjoying the excellent eggs supplied by Pecatonica Valley Farm for use in the "Taste of the Market" breakfasts, try their chicken, pork, and beef products. And don't forget that along with their tortillas, GittOrganics also sells hamburger. Take a look at the list appearing below to plan for Saturday's market. Knowing who will be vending helps you plan your menu for the following week. 
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)
Persian Toffee
Pesto
Salsa
Soup (canned and frozen)
Sunflower oil
Tomato sauces
Tortillas
Vinaigrettes
Return to In This Issue Contents
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This Week's Music: Sweet Water Bridge
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Water Street Bridge is a quartet that plays traditional and original folk, blues, shanty, old-time, Celtic, Americana, Balkan, Slavic and Creole songs.
Composed of Jon Baade, James Kuehl, Richard Miller and Michi Regier, their instruments include guitar, resonator guitar, mandolin, squeeze box, violin, ukulele, banjo, washboard, tupan, bodhran, bones and doumbek. They bring diverse musical backgrounds, humor, songwriting and musical skill together for fun, danceable, energetic performances with something for everyone.
More information and samples of songs from their latest CD entitled "Hard Times" are available on their website: www.waterstreetbridge.com.
Return to In This Issue Contents |
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Market Information
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 Dainty and Tasty...
...cupcakes from Jamie's & Son are just one of the
new items available from the bakery. --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 ... | |
Buds and Blossoms ...
... from Indian Trail Greenhouses. They have many
varieties from which to choose. --Photo by Bill Lubing
The DCFM Breakfast: A Place to Learn Last week Tory Miller and staff from Graze and L'Etoile restaurants prepared the "Taste of the Market" breakfast. It was amazing, as are all of the breakfasts that Tory has a hand in. What is equally amazing and in the long run more important, is that Tory and Pastry Chef Eva Ringstrom are heavily involved in the CHOW (Cooking Healthy Options in Wisconsin) program at Sherman Middle School. According to the REAP Food Group, CHOW is part of a grass roots program whose goal is to enhance the Madison public schools' existing meal programs by introducing fresh, nutritious, local and sustainably grown food to children, beginning in the city's elementary schools. If you observed what what happening in the kitchen last Saturday you noted that the vast majority of the functions were being handled by student participants in the CHOW program. Tory was there but the kids cooked the breakfast. There has been consistent student involvement during the whole "Taste of the Market" breakfast season. It's important to keep in mind then that when you purchase a breakfast at the Winter DCFM, you're helping to engage, teach, and inspire today's youth in the growing, preparing, and enjoying of fresh, local food. In these times, when a significant percentage of children know potatoes only as fries and chicken only as nuggets, the work of CHOW and similar programs produce benefits to our children and society that have positive ramifications far into the future. Thank you to Tory and others who care enough to teach ... and bring us a wonderful breakfast to relish! Until next week ... Sincerely Bill Lubing
DCFM bill@dcfm.org
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