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Dane County Farmers' Market eNewsletter | |
April 30, 2011
6:00 am - 2:00 pm
Downtown Madison Parking Map
(Private ramps and street parking are also available.)
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This Week ...
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 Perfect for Tea, Baking, and Pancakes ...
... plus so much more. Fresh honey from Kimberly
and Mark of Wisconsin Honey Farms comes
from just down the road, near Edgerton, WI
[East Mifflin St.] --Photo by Bill Lubing
Dear DCFM Enthusiast,
Spring Planning SeasonNow is the time of the season to dream, plan, and organize for the planting frenzy that's right around the corner. While some Dane County Farmers' Market (DCFM) growers are a little cautious about planting too much just yet, they're all for helping you create a successful garden this season. Last week most growers we spoke with noted that when it comes to spring planting there's a lot of tire kicking going on at the market right now. Many folks are taking note of what's available (or soon to be) and are utilizing the expertise of the growers to help with their planting planning. Since the seller is the grower, the DCFM provides a fantastic opportunity to discuss your gardening needs with an expert. Of course, there are plenty of folks who do buy their transplants early in the season. One grower noted that a lot of people just like to put their future garden residents on a windowsill, admiring them until it's time to put those transplants into the ground. Crazy Legs Race Plus a Little 'Thunda'The 30th Annual Crazy Legs race is scheduled for this Saturday. The race does not interfere with the market, as it's on the street and not on the Capitol Concourse. There will be no change in market operations. As Market Manager Larry Johnson noted, "We are always there -- rain, shine, race, or rally." If you care to remain on the Capitol Square after the market closes at 2:00 pm you can watch Thunda Around the Rotunda, a motorcycle rally to show support for Wisconsin workers. See you at market.
Bill Lubing
bill@dcfm.org
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Recipe: Two That Use Sorrel
English Cream of Sorrel Herb Soup River Cottage Sorrel Pesto with Goat's Cheese | | 
English Cream of Sorrel Herb Soup
--Photo by French Tart
English Cream of Sorrel Herb Soup
by French Tart
Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does.
It can be served chilled or hot and is also delicious when made with a combination of sorrel, watercress, and other green herbs, many of which can be found at the market.. You must try to use the small round tipped sorrel leaves, as the large pointed leaves are bitter.
Garnish with croutons and finely chopped sorrel leaves.
Ingredients- 1 tablespoon sunflower oil
- 1 onion, peeled and finely sliced
- 1 large potato, peeled and cubed
- 3/4 pound fresh sorrel leaves
- 2 cups vegetable stock
- 2 cups milk
- 1 tablespoon crème fraiche or 1 tablespoon double cream
- Salt and pepper
Directions
- Heat the oil and add the onion and potatoes. Stirring all the time, cook them until they start to soften.
- Add the stock and milk. Season well with salt and black pepper, then bring to the boil.
- Simmer for 10-15 minutes until the potatoes are tender.
- Two minutes before the end of cooking, add the sorrel and the crème fraiche or cream.
- Liquidise the soup.
- Serve it chilled or hot, with croutons and finely chopped sorrel leaves.
To serve it chilled:Allow it to cool and store in a cool place such as the refrigerator. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.
Adapted from www.food.com
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River Cottage Sorrel Pesto with Goat Milk Cheese --Photo by Rita
River Cottage Sorrel Peso
and Goat Milk Cheese
by French Tart
Tangy, freshly made pesto with sorrel leaves and goat milk cheese ... it's delicious. This is a wonderful recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly. There are a number of cheese makers who offer goat milk cheese at the DCFM.
This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavors! It also makes a great gift for a dinner party host/ess, or for a foodie friend. Put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon.
Ingredients- 2 tablespoons pine nuts (Or try hickory nuts from the market)
- 1 small garlic clove, peeled and crushed
- 1-2 handfuls, young sorrel
- Flat leaf parsley, stalks removed (1 small bunch)
- Sea salt
- 6 tablespoons extra virgin olive oil (Or use sunflower oil from the market)
- 2 ounces hard goat milk cheese, grated
Directions- In a small frying pan over a medium heat, lightly toast the pine nuts until they're just beginning to turn golden, then tip out into a food processor. Add the garlic, sorrel, parsley and a pinch of salt to the pine nuts, then pulse a few times until roughly chopped and combined. Slowly pour in the oil, pulsing as you go, until the pesto is the consistency you like.
- Spoon the pesto mixture into a bowl and stir in the goat's cheese. The pesto will keep, sealed in a jar with a slick of oil over the top, for about a week.
Adapted from www.food.com Return to In This Issue Contents
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At Market This Week
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Made From Their Own Special Recipe...
... beef jerky from D&G Custom Processing is super flavorful. [West Mifflin 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. We have been enjoying fresh spinach for several months from the market. Now it's beginning to be supplemented by additional greens, including arugula, mustard, and salad mixes. If you have not tried mustard greens, stop by the JenEhr Family Farm stand on [South Pinckney St. at East Washington Ave.] As you might expect, it's got a bit of a kick to it. If you're looking for fresh or smoked trout, check out Allen Creek Trout Farm, operated by Terry Romeo and Julie Dickison. Their stand is located on the [Wisconsin Ave. Inlet]. You can also visit with Jenny and Chuck Anderson, who own Artesian Trout Farm, located on [North Carroll St.] We're expecting the rhubarb to show up "soon" if not before but have heard no word about availability this week. If you're hankering for the great taste of Wisconsin rhubarb you can sample and purchase the delicious Rhubarb Sauce, offered at Welden Farm [West Mifflin St.] Mary Jo tells us that the first fresh crop of the season will be here shortly. There are several DCFM vendors who sell excellent quality beef, pork, chicken, bison, duck, rabbit, and fish. To our knowledge there is only one vendor that sells venison and elk. That is Gooch Farms, owned by John and Sandy Gooch. [East Washington Ave. Inlet] They offer a variety of cuts, including snack sticks and jerky. If you're looking for emu, check out Valley View Emus located on [South Carroll St.] 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
Delicious Camembert cheese from Butler Farm. [East Mifflin St.] --Photo by Bill Lubing Live PlantsBedding 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
Elk
Ham
Highland beef
Lamb
Pork
Rabbit
Special cuts
Venison
Fresh and smoked trout
Smoked salmon
Specialty Items
Baklava
Bloody Mary mix Candles
Dried Gourds
Eggs
Flavored sea salt
Honey
Hot sauces
Infused olive oil
Maple syrup
Mushrooms
Pasties (frozen)
Persian Toffee
Pesto
Rhubarb Sauce
Salsa
Soup (canned and frozen)
Sunflower oil
Tomato sauces
Tortillas
Vinaigrettes
Return to In This Issue Contents
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Market Information
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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
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 ... | |
Proud to Share ...
... Renae Augustyn of Canopy Gardens knows plenty
about tomatoes. If you're looking for those fine pointers
on great tomato eating, just ask Renae. [South Pinckney St.] --Photo by Bill Lubing
DCFM Open During Crazy Legs Remember, no change in the hours, vendor location, or product availability due to the Crazy Legs race on Saturday. The DCFM will operate as usual. The weather is forecast to be warmer so it will be a great day for the market. The Thunda Around the Rotunda doesn't begin until after the DCFM is concluded for the day. Mother's Day is May 8 Mother's day will soon be here. DCFM flower and plant vendors offer a huge variety of cut, potted, dried, arranged, and otherwise gorgeous offerings that would make a mother (even more) proud! Mark Your Calendar for June 4 On June 4, 2011, Chris and Lori Robson of Chris & Lori's Bakehouse [North Pinckney St.] will be raising money for Madison families facing hunger with their First Annual Market Dollar Food Drive. "Net proceeds from our stand will be used to purchase market dollars for Madison food panties, which can be used like cash with any vendor here at the Dane County Farmers' Market," the couple notes in a press release. The funds will be used to buy DCFM gift certificates, which will then be donated to several area food pantries. The couple hopes to raise $5,000 by the conclusion of their drive. Until next week ... Sincerely Bill Lubing
DCFM bill@dcfm.org
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