Fresh from the Dane County Farmers' Market ... Tart Cherries, Heirloom Tomaotes, Watermelon and More!

Dane County Farmers' Market eNewsletter

August 13, 2011

6:00 am - 2:00 pm

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

"Fresh from the farm" ...
bell peppers from CXL Family Farm.

--Photo by Bill Lubing

In This Issue

This Week ...

Recipe: Cherries Jubilee from The Edgewater

At Market This Week

Market Information

Looking Ahead ...

Quick Links

DCFM Website

Friends of DCFM Website
Map of the Capitol Square
Eat Right Wisconsin (WI Dietetic Association)
Fruits and Veggies Matter (CDC)

Join our list

This Week ...

Eggplants from Steinke's Market. --Photo by Bill Lubing

Purple Pleasure...
... over green and yellow goodness from

Steinke Farm Market

[North Pinckney St. at East Washington Ave.]
--Photo by Bill Lubing

Dear DCFM Enthusiast,

Celebrate! This is National
Farmers Market Week
This year, August 7 through 13 is National Farmers Market Week, brought to us be the United States Department of Agriculture (USDA). Thousands of farmers markets across the country offer consumers affordable, convenient, and healthful products sold directly from the farm in their freshest possible state.

Farmers markets play a key role in developing local and regional food systems that support the sustainability of family farms, revitalize communities, and provide opportunities for farmers and consumers to interact. We're proud to be not only one of the leading farmers' markets but, by most accounts, the largest producer-only market in the country.

Help Wanted!
Breakfast Coordinator Position
The position of Breakfast Coordinator at the Late Winter Market (Senior Center) is open for applications. This part-time, seasonal position pays approximately $7,500 (depending on the 2012 budgeting process). The contract will run from October 1, 2011 to May 15, 2012. Applications are due September 3, 2011. Contact the Market Manager at larryj@dcfm.org or 608-455-1999 for details.

Bill Lubing

bill@dcfm.org

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VIDEO BONUS!
Recipes:
Guest Chef Hasan Ozdemir of
The Edgewater Shows Us How
to Make Cherries Jubilee

Edgewater Cherries Jupbilee --Photo by Bill Lubing

Edgewater Cherries Jubiliee by Hasan Ozdemir. --Photo by Bill Lubing

Cherries Jubilee from 'The Edgewater'

One of the joys of summer is the tart cherries found at the market. Available from several producers, tart cherries are more suited to cooking than their sweet cousins. The tarts are at the market now and will only be around for a few weeks.

Hasan Ozdemir

Maitre D' Hotel at The Edgewater, Madison, Hasan Ozdemir is well known for his Cherries Jubilee. Created by Auguste Escoffier in honor of Queen Victoria's Diamond Jubilee, this dish provides a little bit of flash in the form of flambé.

More importantly, Cherries Jubilee sets the stage for a fully satisfying fusion of the cherry tartness, lift of the citrus, and balance of the sugar, with hints of nutmeg and cinnamon to add depth and a little bit of mystery. It looks beautiful, tastes fantastic, and is easy to make.

Note that a few weeks ago we presented a recipe for currant jelly. You may use this in place of the cherry sauce, if desired. Many cherries jubilee recipes, in fact, call for the use of currant jelly, which can add complexity and depth to the dish.

Ingredients

3 ounces sweet butter
3 cups tart cherries
3/4 cup sugar
4 tablespoons cherry sauce, jelly, or jam (Check with The Summer Kitchen for cherry jams.)
1 lemon
1 orange
A few shakes of nutmeg
A few shakes of cinnamon
Cheesecloth wraps
Cherry brandy
Two scoops chilled vanilla ice cream, each placed in its own chilled dish.

Sauce

3/4 cup sugar
2 teaspoons cornstarch
Dash of salt
1/3 cup water

Sauce Directions

Combine sugar, cornstarch, and salt in a saucepan
Stir in water
Add the cherries and cook until thick and bubbly.

Directions

Pit your cherries.
Heat to medium your pan (preferably a round copper flambé pan).
Melt butter in pan, then add sugar.
Stir the sugar until it starts to dissolve and then add zest of the citrus.
Cut the orange and lemon in half, then squeeze in the juice from them, after wrapping them in the cheese cloth, to prevent seeds from getting into the mixture.
After around 2 minutes or when the sugar just begins to brown, add the cherry sauce or jam. Stir to mix. Cook a couple of minutes.
Add the cherries to the mixture and stir to mix. Cook around 2 minutes, stirring occasionally.
While the mixture is cooking add a few shakes of nutmeg.
Create a hot spot by tilting the pan handle down (so the front of the pan rises, and move the pan off-center, so that the raised portion is above the center of heat.
Let it heat for 20 seconds or so.
Pull the pan off of the flame and pour the brandy onto the hot spot.
Slightly raise the handle to dip the pan into the flame to ignite the brandy into a low, blue flame.
Sprinkle cinnamon into the flame. (Watch the sparkles!) Stir the mixture a few times.
Spoon the cherries around the ice cream and the sauce over it. Sprinkle with a little more cinnamon.
Enjoy!

Video Bonus!

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At Market This Week

Apples from Ten Eyck. --Photo by Bill Lubing

A Box of Beautiful Apples ...

... from from Ten Eyck Orchard. [South 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.

The Lodi apples are quickly giving 'way to Duchess, Pristine, Discovery, and other varieties. The corn gets sweeter while the tomato variety grows.

We're expecting to see watermelon at this week's market with an ample supply of many other melon varieties, including musk melon and cantaloupe. Along with raspberries, cured garlic, and an awesome variety of greens, check out the blueberries, perhaps the last of the canning cucumbers. We're amazed at the variety of summer squash.

Gene Krinke of Krinke's Market wanted to let everyone know that they'll be bringing their first turkeys of the season. By all means do not wait for Thanksgiving before enjoying one of these delicious farm-raised birds. You might try one on the grill.

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

Cupcakes

Flat breads

Muffins

Pastries

Scones

Sweet breads

Tea breads