|
Dane County Farmers' Market eNewsletter
|
|
June 25, 2011
6:00 am - 2:00 pm
Downtown Madison Parking Map
(Private ramps and street parking are also available.)
|
Ready to Assist ... ... (from left) Kou and Kongmeng Vang with Steven McCarthy at Sue Vang's stall. [South Carroll St.] --Photo by Bill Lubing
|
| Join our list | 
|
 This Week ...
| |
 Sophistication, Color, and Mystery ...
... can be found in these calla lilies
from Roger and Maryellen Frey.
[East Mifflin St.]. --Photo by Bill Lubing
Dear DCFM Enthusiast,
Picking up Steam
As the season progresses we've received enough warm weather to really get crops ready for harvest. Some of the produce is derived from a transitional stage of the plant, such as garlic scapes. Available for only a short time these curling stalks look like they are going to burst into flower. Actually, they are not flowers, but form small bulbils that can be planted and grown into garlic bulbs. Those found at the market are meant for eating. A little later in the season we'll get the "finished" product, those terrific, locally-grown heads of garlic that seem to have more flavor, longevity, and sturdiness than those found at the bricks and mortar alternatives. While garlic scapes are not the final gift of the plant to our culinary adventures, strawberries are the culmination of the best the plant can offer. Strawberries will continue to grow in size and sweetness as the season progresses, until the majority of them finish fruiting in a month or so. Expect to find the unexpected this week as you may your way through the market. With around 180 vendors offering their goods, there's an adventure, a new discovery, and the welcoming of an old, seasonal friend around each corner of the market. Enjoy! See you at market.
Bill Lubing
bill@dcfm.org
|
|
|
|
Meet the Producer: Don's Produce
| | 
Tomatoes from Don's Produce are just one of the products
they're know for a the DCFM. [West Main St.] --Photo by Bill Lubing  | |
Don and Mary Uselman --Video capture by Bill Lubing
|
They're one of the vendors with the first tomatoes of the season and they offer them longer than anyone else. Their sweet potatoes, greens, cucumbers, and peas are hugely popular at the Dane County Farmers' Market (DCFM) as is a relatively new product for them, canned tomato juice, pickle products, and catsup. Meet Don and Mary Uselman, of Don's produce. Since the 1970s they have been offering fresh produce at their stand on West Main St. At the late winter market they are pretty much the go to vendor for greens (other than spinach) and tomatoes. Located in the Arena, WI area, the Uselmans combine traditional planting in fields of some products with both indoor and outdoor hydroponics. The day we visited, Don was monitoring a "water winch" a device capable of delivering over 100 gallons of water a minute to thirsty fields, in this case, sweet potatoes.  | |
The power of the water winch at Don's Produce. --Photo by Bill Lubing
|
Don notes that the crop being irrigated was planted the day before. He says it's important that these newly planted crops receive adequate moisture in a timely manner to get established. Capable of moving up the row on a cable, the water winch can delivery one-half of an inch of moisture to the field in one pass.  | |
(Top) There are rows and rows of tomatoes in the green house
(bottom left) all being held up with spools of string and nourished through
(bottom right) feeding tubes routed to each plant.
--Video capture by Bill Lubing
|
In the tomato greenhouse, moisture and nutrition are not a problem. Using the "leaning and lowering" method, tomato plants grow up on strings which are attached to spools. As the plants grow, string is fed out of the spools, lowering the plants, while they are moved to the right. Don says that at the end of the season, "you'll have a big long column of vines" at the bottom of the row. As the tomatoes ripen from the bottom up, they are constantly picking the lowermost cluster of tomatoes, and then laying them down as the plants are lowered and moved to the right. The tomatoes are planted, "in a medium called perlite," says Don, "It takes the place of soil. They take it out of volcanoes and they they pop it, just like popcorn." He notes that perlite is excellent at retaining moisture while providing a firm base to hold the plants. Nutrients are contained in water, which is supplied through tubes to each plant. There are no herbicides nor pesticides used in the Uselman's produce. They maintain a bumble bee hive in the green house, whose busy inhabitants provide pollination services.  | |
Don Uselman shows how the strawberry "stackers" rotate,
to aid in harvesting. --Video capture by Bill Lubing
|
Strawberries receive their nutrition and water in a method similar to that of the tomatoes. However, they are outside and planted in Styrofoam "stackers" which place multiple plants above one another. The stackers can be rotated, (similar to a sunglasses display or a carousel) to aid in harvesting. The everbearing strawberries featured by the Uselmans continue to bear fruit well into the summer months. Don estimates that the use of stackers gives him around five acres of strawberries on one-half an acre of land. The ratios are similar for tomatoes and greens. While high tech may seem to alleviate the stress and game of chance associated with farming, the reality is that technology is no substitute for mother nature's benevolence.
On this day Don is worried about his red potatoes. The strategic arrival of rain the following evening is crucial to their growth. If the storm misses them, then Don will need to spend a day or two moving the water winch, pump, hose, cable, and other equipment to the potato field. "Each day is critical," he says, for the potatoes to remain viable.
The following evening we listened for thunder. We heard it and then a downpour ensued. When we saw Don at the next DCFM, his smile and good cheer let us know that he had heard the thunder and received the desperately needed rain as well. His potatoes were happy ... and so was he.
For more information:
Don's Produce
tomatoes@merr.com
608-753-2353
________________
VIDEO BONUS!
A Video Visit to Don's Produce
 | | A Visit to Don's Produce, Arena, WI |
Return to In This Issue Contents |
Recipe: Garlic Scape Pesto | |
 | |
Garlic scape pesto --Photos by Mike Kostyo
|
Each week our recipe(s) come from a variety of sources. Some are our own, others are contributed, many we find on the internet. This week was no different. The subject was garlic scapes, the goal was pesto. We spent quite a bit of time searching for a really good recipe without much luck. Then we came upon this recipe at www.mikekostyo.com.
Mike's is an interesting case. After working in politics and copy writing Mike decided to move from Chicago to Boston to study gastronomy (the role of food in society). As he says on his blog, "In between work and school, I cook things, photograph them, and put them on this blog. So you can make them too, if you feel like it."
We feel like it, Mike.
This is a terrific blog and a terrific recipe. We love the variety and unique nature of his recipes. And his photography is top notch. As a place to spend some time (and get inspired to buy fresh, local, ingredients from the DCFM), we hardily recommend that www.mikekostyo.com find a place in your bookmarks. Go to the site. Romp through it a little bit. You'll love it. But first, there's the garlic scape pesto.
We have a couple of ingredient notes: We are not aware of a DCFM cheese maker who offers Parmigiano Reggiano cheese. Many of them do offer hard cheeses that would work well in this recipe. Your best bet is to speak with your favorite cheese maker about some suggestions.
Sunflower oil, available at the market, will impart a notably different taste, texture, and character to this pesto than olive oil, which is called for in the recipe. If you're interested in using sunflower oil, try a small test batch before committing. It's going to be a different pesto than Mike intended. You may also want to cut the olive oil with half the volume in sunflower oil. These are just a few thoughts on the subject.
 | |
Garlic scape pesto --Photo by Mike Kostyo
|
Garlic Scape Pesto
by Mike Kostyo
Ingredients- 6-7 garlic scapes, chopped roughly to fit in your food processor
- 1/3 cup pumpkin seeds, toasted or untoasted, your call
- 4-5 medium basil leaves
- 1/4 cup Parmigiano Reggiano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- juice from half a lemon
- olive oil, about 3/4 to 1 cup
Recipe
Place the 6-7 scapes, 1/3 cup pumpkin seeds, 4-5 basil leaves, 1/4 cup Parmigiano, 1/2 teaspoon salt, 1/2 teaspoon pepper and juice from half a lemon in the bowl of your food processor. Pulse a few times until the ingredients are roughly mixed and chopped.
Now, with the processor running, slowly pour the olive oil through the feed tube. Keep pouring and processing until the mixture is thick and spreadable, yet not completely smooth.
To store, transfer the pesto to a container and pour a thin layer of olive oil on the top to seal. Store in the refrigerator or freezer. Serve pesto on crusty bread or mixed into spaghetti noodles with a bit of the hot pasta water added.
Makes about 1 cup of pesto
Adapted from mikekostyo.com
Return to In This Issue Contents
|
At Market This Week
| |
 | |
Delicious, freshly baked farmstead cookies
from Murphy's Farm. [North Carroll 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. Bok choy, broccoli raab, nasturtium blossoms, baby white turnips, basil, beets, burdock. Such a wealth of freshness and variety we have at the DCFM ... and that's just starting with the letter "B!" Move on to "C" for cheese and you'll find as fine a selection. From cheddar, Swiss, and gouda, to those made from goat and sheep milk, talk to the person selling the cheese, who is also the one who made it, to try something that will stretch your "realm of the usual" just a little bit. The same goes for meats. There is plenty of beef, chicken, and pork available in a multitude of cuts to put on the grill, into the crock pot, or into the oven. If you haven't tried it yet, buy a little bison, venison, elk, or emu. Looking for fish? There is locally grown trout. Who knows, you may find something that will bring some delighted surprises to your July Fourth festivities. Take advantage of the fresh strawberries, peas, cucumbers, and other great seasonal produce now available from the grower at the DCFM! 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 Pastries 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
Broccoli
Broccoli Raab
Carrots
Chives
Cilantro
Garlic
Garlic Scapes
Herbs
Kale
Leeks
Lettuce
Micro greens
Mustard Greens
Onions (several varieties, overwintered)
Oregano
Parsnips
Peas
Potatoes
Radishes
Ramps
Rhubarb
Shallots
Salad mixes
Savoy
Scallions
Sorrel
Spinach
Tomatoes, canned
Tomatoes, fresh
Turnips Fruit
Apples
Jams, jellies, preserves
Raspberries (frozen)
Strawberries (fresh)
Strawberries (frozen)
Tomatoes (fresh)
Tomatoes (canned)
Live PlantsBedding plants Nursery stock Prairie Plants Vegetable, herb, and flower transplants Woodland plants  Yes You Can ... ... grow peanuts in Wisconsin. Just ask Silvan Disch. With a little sandy, well-draining soil, good sunlight, and luck you'll be harvesting your peanuts at the end of the season. [South Carroll St.] --Photo by Bill Lubing
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
Hickory nuts
Honey
Hot sauces
Infused olive oil
Maple syrup
Morels
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
|
|
|
|
Market Information
|
|
 A Goat Milk, Farmstead Cheese... ...named for the Ridgeway Ghost, this excellent
cheese is produced by Fantome Farm. [South Carroll 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
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 ... | |
A Table of Goodness...
...from Ridgeland Harvest. --Photo by Bill Lubing
The Goodwill Continues
Last week we mentioned two DCFM producers who are helping alleviate hunger and one that is building a sustainable agriculture model for the future. We'd like to add one more organization to the list.
Perhaps you've seen the table set up near the Information Booth at the top of State Street. There is a wood crate on top of the table and a smiling face behind it. Inside the crate you'll find a quantity of DCFM produce, destined for nearly 50 area food pantries.
 | |
Field to Family Food Drive donations
at the DCFM. --Photo by Bill Lubing
|
This is the Field to Family Produce Drive. It is the vision of three high school students: Rebecca Cray, Sarah Healy, and Marie Luebke with the support of Friends of the Dane County Farmer's Market and Community Action Coalition for South Central Wisconsin, Inc.
The Field to Family Produce Drive aims to promote healthy eating by providing fresh, locally grown produce to those in need in the Greater Madison Area while also supporting local farmers.
Field to Family hopes to break down the barriers between people of different income levels to create a community striving for a healthier lifestyle.
Your donation of DCFM produce through the Field to Family Produce Drive will help the organization realize its goal, while giving three high school students the affirmation they deserve for a great idea that is making our community a better place.
Donation drop off points in addition to the State St. location include the South Hamilton Walkway and the U.S. Bank courtyard on South Pinckney St. For more information contact Field to Family at field2family@gmail.com. You can also find them on Facebook.
'Local Farm Fridays' Features DCFM Vendor
This Friday, June 24 the Dayton Street Grille, in the Madison Concourse Hotel will be featuring local ingredients, including from DCFM vendors its Local Farm Fridays offering. Meat from Fountain Prairie Inn & Farms will be included in this five-course meal prix fixe, created by Executive Chef Charles Lazzareschi. Here is more information on the offering.
Until next week ...
Bill Lubing
DCFM
bill@dcfm.org
|
|
|
|
|
|
