Dane County Farmers' Market
 Dane County Farmers' Market eNewsletter

April 23, 2011

6:00 am - 2:00 pm 

Downtown Madison Parking Map
(Private ramps and street parking are also available.)
 

Tomatoes from Don's Produce. --Photo by Bill Lubing


In This Issue
This Week ...
Recipe: Ramp Risotto and Louisiana Ham
At Market This Week
Market Information
Looking Ahead ...

Quick Links
Join our list
Join Our Mailing List

This Week ...
Gene Krinke. --Photo by Bill Lubing


And Popcorn, Too! ...
... Gene and Pam Krinke from Krinke's Market are well known
for their  many flavors of popcorn. They also sell some
excellent chicken, rabbit, and duck.

[South Pinckney St.] --Photo by Bill Lubing  



Dear DCFM Enthusiast,


Despite the "slight" chill in the air last week, the opening Dane County Farmers' Market brought out plenty of shoppers. Finding some terrific seasonal products was no problem.

Fresh ramps, salad greens, tomatoes, and spinach were accompanied by baked goods, canned goods, delicious cheeses, honey, maple syrup, and a wide range of meats. There were hanging baskets, bulbs for planting, plus dried and fresh flower arrangements.

Oh, how wonderful it is to be shopping once again in the fresh, open air, enjoying the congenial atmosphere of the DCFM on the Square!

It is so true that the locally raised products at the DCFM are some of the finest around. It is also true that those friendly, hard working vendors, and agreeable co-shoppers make for a thoroughly enjoyable place to walk, sample, socialize, and celebrate.

And they say this week is going to be even better.

See you at market.
 

 

Bill Lubing
[email protected]


 

Recipe: Ramp Risotto
Ramp risotto. --Photo by iris5555 

Ramp Risotto
--Photo by iris5555

 

 

Ramps, sometimes called wild leeks, are one of the first fresh vegetables to come out of the ground in the springtime. Here is an excellent risotto dish that showcases the garlicky odor and onion flavor of one of our favorite vegetables. Most often harvested from the wild, enjoy them while you can because they're not in season all that long.


Ramp Risotto

By iris5555


Ingredients

Directions
  1. In a wide, heavy-bottom saucepan, heat 3 tablespoons oil over medium-high heat.
  2. Finely chop ramp greens and stalks, reserving greens for later.
  3. Add shallot, ramp stalks, and pepper flakes to sauce pan and stir until the shallot is translucent, about two minutes.
  4. Add rice to pot and cook over medium heat for two minutes, stirring to coat the rice with oil.
  5. Pour in 1/4 cup of the wine and boil until almost absorbed (a little liquid should remain on top of the rice).
  6. Continue to add 1/4 to 1/2 cup of hot broth at a time, stirring the rice constantly until almost all of the liquid is absorbed.
  7. After adding about 2 cups of stock, add another 1/4 cup of stock, the remaining wine, and a tablespoon of oil, continuing to stir.
  8. Add the ramp greens and more stock as needed and continue cooking and stirring until the risotto looks creamy but is still al dente, about 18 to 22 minutes.
  9. Remove from heat and let the risotto stand for about 30 seconds before adding a drizzle of olive oil, butter, and cheese; stir until well combined.
  10. Season with salt.

 

Adapted from www.food.com   

 

_________________________________________

 

 

Louisiana Baked Ham -- Photo by Love to Eat!!

Louisiana Baked Ham

--Photo by Love to Eat!!

 

How About

Ham This

Weekend?

 

Louisiana

Baked Ham

 

by William (Uncle Bill) Anatooskin  

 

 

This is a delicious ham that can be served with a nice garlic gravy. Delicious! 

 

Ingredients

  • 7 -10 pound bone-in ham, pre-cooked
  • 30 whole cloves
  • 1 large onion, sliced
  • 3 cups brown sugar, lightly packed
  • 4 tablespoons all-purpose flour
  • 3 tablespoons honey
  • 3 teaspoons dry mustard
  • 1/4 cup white vinegar

Directions
  1. Preheat oven to 350 degree F.
  2. Score skin on ham in a diamond pattern.
  3. Insert cloves where score lines cross.
  4. In a roasting pan, place ham and add onions.
  5. Roast in preheated 350 degree F oven for 1 hour.
  6. In a mixing bowl, combine brown sugar, flour, corn syrup, dry mustard, and vinegar. Mix well to combine.
  7. Remove ham from oven.
  8. Pour brown sugar mixture over ham.
  9. Return ham to oven and increase heat to 450 F. Cook for another 30 minutes, basting at least twice during this cooking period.
  10. Remove ham from oven and continue basting as ham cools and until glaze starts to harden.
  11. Remove sliced onions and reserve to make gravy.
  12. Slice and serve ham hot or cold.

 Adapted from www.food.com 

 

Return to In This Issue Contents




At Market This Week
Cookies from Chris and Lori's Bakehouse. --Photo by Bill Lubing


Easter Cutout Cookies...

... from Chris & Lori's Bakehouse join their popular cow cookies,

muffins, and other delights. [North Pinckney St.] --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.

   

Kay Jensen of JenEhr Family Farm had some of their wonderful chicken at last week's market. She's expecting to bring fresh greens this week.

 

Along with the ramps (featured in this week's recipe)  you will also find chives, sorrel, burdock, and black Spanish onions at this week's market.

 

Perusing their web site, we noted that Harmony Valley Farm is expecting to bring violas to market this week, along with red onions, sweet overwintered parsnips, and red and white sun chokes, ramps, and more.

 

Several DCFM farmers, including Fountain Prairie Inn and Farms, Jordandal Farms, and Pecatonica Valley Farm will be bringing hams to market this week, perfect for an Easter dinner.

 

Last week we saw some great hanging baskets from Natalie's Garden and Greenhouse, along with some potted starts. There will be several more vendors bringing similar items this 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. And remember, you can always inquire at the Information Booth, at the corner of North Carroll and West Mifflin streets at the top of State St. 

 


Bakery

Biscotti

Cheese bread 

Cheesecake

Cinnamon rolls

Cookies

Cupcakes 

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
Mixed milk cheeses
Cottage Cheese
World-class aged cheeses



 
                    
 
Fresh Cut, Dried Flowers
Cut Flowers
Dried Arrangements   Cut Flowers
Pussy Willows 
Red Curly Willow 
Red Dogwood

  
Fresh Vegetables Beets
Asparagus
Burdock
Carrots
Chives
Garlic
Herbs
Leeks
Micro greens
Onions (several varieties, overwintered)
Parsnips
Potatoes
Radishes
Ramps
Shallots
Salad mixes
Scallions
Spinach
Tomatoes, canned
Tomatoes, fresh
Turnips 


Fruit

Apples
Jams, jellies, preserves
Raspberries (frozen)
Strawberries (frozen)
Tomatoes, canned

Red chipolini onions from Harmony Valley Farm. --Photo by Bill Lubing

Red cipolini onions from Harmony Valley Farm [East Mifflin St.]

--Photo by Bill Lubing

 

 
Live Plants
Bedding plants
Nursery stock
Prairie Plants
Vegetable, herb, and flower transplants
Woodland plants


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
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  

 
Market Information

Mary Celley, the Bee Charmer. --Photo by Bill Lubing


Some Charmed Honey...

... from Mary Celley, The Bee Charmer. [West Main St.]
--Photo by Bill Lubing 



2011 Saturday Outdoor Market Schedule  
Date: Begins April 16, 2011  through Nov. 5, 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  through Nov. 2, 2011 
Hours: 8:30 am to 2:00 pm
Where: 200 Block of Martin Luther King Blvd.     
Parking  
Click Here for Madison Parking Information
(Private ramps and street parking are also available.) 

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 [email protected]. The  DCFM website provides much  information as well.

Dane County Farmers' Market
Volunteer Opportunities

Please contact Ruth Miller at [email protected] 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 [email protected].


Looking Ahead ...
Dew on the willows from San-Kor Tea. --Photo by Bill Lubing

Dew on the willows ...

... from San-Kor Tea [Located on North Carroll St.] 

--Photo by Bill Lubing

 

With Earth Day on Friday, April 22, it's comforting to know that in so many ways the DCFM  realizes the vision of the celebration's founder, Gaylord Nelson.

 

So many are the tales of  DCFM farmers who bought a broken-down farm with depleted, lifeless soil that they restored to vibrancy and vigor through patience, knowledge, and care. The same is true for many that offer their meats at the market.

 

One thing you can not say about any of the products at the DCFM is that they have survived a "journey well traveled." 

 

The products offered at the DCFM are raised, grown, aged, baked, tapped, or otherwise made in Wisconsin. As the largest producer-only market in the country, you can be assured that the person selling the product is the one who produced it.


Gaylord Nelson said:

 

There is a great need for the introduction of new values in our society, where bigger is not necessarily better, where slower can be faster, and where less can be more.

  

Visit the DCFM and you see the realization of Nelson's words, in a practical, healthful, and soul-satisfying way.

   

   

Until next week ...

 

Sincerely

 

Bill Lubing
DCFM

[email protected]