Pan Bagnat --Photo by Chef floWer

by Missy Wombat

I love making this for a picnic tea. Pressing the sandwich allows the bread to become saturated with the flavors of the ingredients. If you're a confirmed meat eater who doesn't mind a little cooking, try adding some bacon from one of our DCFM vendors.

Ingredients 

• 1 long baguette (check with our many excellent bakers)  
• 2 cloves garlic, pressed  
• 1/4 cup olive oil (extra-virgin is best or use sunflower oil from the market)  
• 1 tomato, thinly sliced (Try an heirloom)  
• 1 cucumber, thinly sliced  
• 1/2 red onion, thinly sliced  
• 1/2 cup pitted and sliced kalamata olives or 1/2 cup other ripe black olives  
• Salt and fresh ground pepper

• 4 ounces sliced cheese
• 2 hard-boiled eggs
• 1 red pepper, thinly sliced
• 1/4 cup capers, rinsed and drained
• 1 cup artichoke heart
• 1/2 cup pesto sauce
• Herbs (eg fresh basil, oregano, thyme...)

1. Slice the bread in half lengthwise, nearly all the way through.
2. Carefully open the loaf and spread the garlic on one of the cut sides.
3. Drizzle the oil on both sides.Layer the tomato, cucumber, onion, olives, and any of the optional ingredients on one half of the bread.
4. Sprinkle with salt and pepper to taste.
5. Close the loaf and wrap in tightly in plastic wrap or aluminium foil.
6. Weight the full length of the Pan Bagnat with a heavy book (or several) for 1-3 hours.
7. Slice and serve.

Adapted from  www.food.com   

____________________

Warm Eggplant (Aubergine) Salad 

by Jewelies

This recipe uses a lot that is available from the DCFM. Goes well with any of the many flat breads baked fresh for the DCFM.   

• 2 large eggplants
• 2 tablespoons olive oil, plus extra olive oil, to brush (Or use sunflower oil from the market)
• Sea salt (Try infused salts from Renaissance Farm)
• 3 large tomatoes, roughly chopped
• 3 garlic cloves, crushed
• 2 teaspoons ground paprika
• 1/2 teaspoon ground cumin
• 1 small red chile, seeds removed, finely chopped (Visit Savory Accents)
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 3 tablespoons lemon juice
• 3 tablespoons red wine vinegar
• Pepper
• 3 tablespoons fresh flat-leaf parsley, chopped
• 3 tablespoons fresh coriander, chopped

Directions

1. Preheat oven to 400.
2. Peel strips off the eggplant skin with a vegetable peeler (Optional. We always leave the skin on.)
3. Slice eggplant into 1/2 inch thick slices.
4. Brush both sides with the oil, then place in a baking dish and sprinkle with sea salt.
5. Cook for 30 minutes.
6. Remove from oven. If eggplant is a little dry, sprinkle with water, cool for 5 minutes, then cut into 1/2 inch cubes and set aside.
7. Heat oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chili, sugar, and salt.
8. Simmer for 10 minutes, remove from heat and add juice, vinegar and black pepper. Add to the reserved eggplant. Stir through herbs.
9. Serve warm or at room temperature. 

Adapted from www.Food.com     

Delightful Squash Blossoms ... 

... from  from Yang Chang [East Main St.] are really a special treat. We mix a little
Renaissance Farm [North Carroll St.] Infused Salt with panko bread crumbs.
First we drizzle a little sunflower oil from the DCFM over the
blossoms, coat them with the bread crumbs and then put
the blossoms on the grill. Don't over grill. Delicious!

--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.

The variety of melons will be expanding this week, as will the quantity. We expect to see tart Door County cherries this week along with increasing availability of sungold tomatoes.

Both hybrid and heirloom 'dirt grown' tomatoes are starting to show up in serious numbers as is the eggplant and onions. Sweet and hot peppers were available from a number of vendors last week. It looks like peppers have arrived for the season, and will only increase in quantity and variety. 

We are intrigued by the pepper plants offered by Deerfield Greenhouse (see photo below) [West Main St.]. Not only are they pretty to look at, these plants offer fresh sweet or hot peppers that are perfect for your dishes. Whether you put the plants in your herb garden, out on the patio, or even inside, they're a versatile and attractive addition to your home.

If you just want the peppers, they are available from several other producers. Savory Accents offers a few pepper plants, a lot of fresh peppers, and a great selection of dried pepper shakers, oils, and other value added products. 

While the spinach is taking a rest, there is arugula and mixed greens to take up the slack. Cabbage is looking good as is the fresh cilantro, basil, dill, and other herbs.

We have been experimenting with pulled pork recipes lately. Next we'll move on to pulled chicken, beef, and lamb. Meats, naturally from the DCFM, while infused vinegars can be purchased from Tom Nord at Nord Haus Gartens and Crafts. Tom grows the herbs that he uses to infuse his vinegars. 

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. 

Cheese

Cheese curds
Goat cheese
Sheep milk cheese
Mixed milk cheeses
Cottage Cheese
World-class aged cheeses


                     

Return to In This Issue Contents

 

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

  

Fresh Vegetables Beets
Asparagus
Arugala
Basil
Beets
Beans (dried and fresh)
Bok Choy
Broccoli
Broccoli Raab
Burdock
Cabbage
Cauliflower
Carrots
Chipollini Onions
Chives
Cilantro
Collard Greens
Corn (sweet, pop)
Egg Plant
Emiranthus
Fennel
Garlic
Garlic Scapes
Ground Cherries
Herbs
Kale
Kohlrabi
Leeks
Lettuce
Micro greens
Mustard Greens
Onions (several varieties)
Oregano
Parsley
Parsnips
Peas
Peppers (dried, fresh)Potatoes
Radishes
Ramps
Rhubarb
Shallots
Salad mixes
Savoy
Scallions
Sorrel
Spinach
Sugar Snap Peas
Tomatoes, canned
Tomatoes, fresh
Turnips
Violas
Zucchini

Pepper plants from Deerfield Greenhouse.
[West Main St.] --Photo by Bill Lubing

 

 

 

Fruit
Apples
Blackberries
Blueberries
Cherries
Currants
Gooseberries
Jams, jellies, preserves
Melons
Raspberries (frozen)
Raspberries (fresh)
Strawberries (fresh)
Strawberries (frozen)
Tomatoes (fresh)
Tomatoes (canned)

 

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

Elk
Ham
Highland beef
Lamb
Pork
Rabbit
Special cuts
Venison
Fresh and smoked trout
Smoked salmon 

Flowers and sun from The Flower Factory.

[West Main St.] --Photo by Bill Lubing

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