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Dane County Farmers' Market eNewsletter
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August 20, 2011
6:00 am - 2:00 pm
Downtown Madison Parking Map
(Private ramps and street parking are also available.)
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"Little Bites of Goodness" ...
can be found in these cherry tomatoes from
Ridgeland Harvest. [North Pinckney St.] --Photo by Bill Lubing |
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 This Week ...
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 Zinna and Company...
... from Sunborn Gardens [East Mifflin St.]
--Photo by Bill Lubing
Dear DCFM Enthusiast,
More than Tomatoes
While this is considered "tomato time" there are plenty of other wonderful items making their appearance at the Dane County Farmers' Market (DCFM). Door County Fruit Markets will be bringing those wonderful donut peaches along with apricots. Expect the sweet corn to get sweeter by the week, and watermelons will be getting larger.John Nolen Drive Closed on SaturdayThose DCFM Enthusiasts who normally travel on John Nolen Drive to attend the market should look for alternative routes this Saturday, as the road will be closed. Follow the marked detour or use these alternative routes off of the Beltline to the market: Monona Avenue to Fair Oaks to East Washington; Park St. to West Washington Ave.( or West Johnson St.); Fish Hatchery Road to Park Street to West Washington Ave. (or West Johnson St.) You can expect the usual number of vendors, hours, and location for the DCFM.
Bill Lubing
bill@dcfm.org
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The Joy of Farmers' Market Dinners
Mermaid Café Presents
'A Light Summer Dinner One'
Using DCFM Producer Ingredients
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--Photos by Bill Lubing
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We're the first to admit that more than a bit of inspiration for our culinary endeavors (and also, sadly, our misadventures) comes from the roster of Food Network superstars. ("You will be chopped!" chills us every time.) The oftentimes skillful (and other times tragic) culinary maneuvers chefs use to win a competition rubs off as helpful tips, inspirational techniques, and mouth-watering motivation. Yet, like attending live theater, county fairs, and chili cook offs, the greater satisfaction comes in being there rather than watching. We're inspired to get back to the kitchen and prepare food after every visit to the DCFM ... every time. Can't help it. The seasonality of the products means there's always something new. When a professional chef also derives inspiration and creativity from the DCFM, we're right there when he or she offers a farmers' market inspired dinner. Farmers' market dinners are plentiful in most of Southern Wisconsin, with a good number within a county or two of the DCFM. Many Madison restaurant chefs regularly offer dinners using ingredients from the DCFM and other markets. Sometimes they present the dinner in the restaurant dining room. Other times it's hosted at an area farm. Sometimes it's a featured menu item. Other times it's a special event. Attending one of these dinners provides an excellent opportunity to see how the pros do it. Like the DCFM, where the one selling is the one that produces the product, farmers' market dinners allow the chef to interact with the patrons, often discussing presentation, technique, and ingredients in far greater detail than that provided from our televised culinary luminaries. A couple of weeks ago we attended an intimate dinner at the Mermaid Café [1929 Winnebago St.]. Chef David McKercher, well known for his excellent Winter DCFM breakfasts, buys a tremendous amount of raw ingredients from DCFM producers. This modestly priced ($35) meal was pure delight. From the simply prepared heirloom tomatoes to the white currant sorbet with cassis, Chef David painted his tribute to DCFM farmers with a rich palate of flavors only possible with fresh, carefully raised ingredients. We enjoyed: - Sliced heirloom tomatoes (Snug Haven Farm [North Carroll St.]) with a fresh baguette, sea salt, and sunflower oil (Driftless Organics [South Pinckney St.]);
- Fresh corn polenta with Israeli eggplant (Driftless Organics);
- Braised lamb shank (Jordandal Farms [West Main St.]) with pilaf and sauce trio;
- White currant sorbet (Carandale Farm [North Pinckney St.]) with cassis;
- Red and white wine selections.
If you're interested in attending a farmers' market dinner, watch the "Looking Ahead ..." section of this newsletter, other local publications, and announcements from your favorite restaurants and DCFM producers. You won't hear, "You are chopped," at one of these events. Unlike food as sport, farmers' market dinners bring plenty of affirmation and respect for all, especially the food. (Shown above: Carrie Johnson from Jordandal Farm with Chef David McKercher behind.) Return to In This Issue Contents |
Recipes:
Red Velvet Soup
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Beets from the DCFM. --Photo by Bill Lubing
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Red Velvet Soup Adapted from Ridgeland Harvest Newsletter (Lutheran 500 Recipe Club) Ingredients Makes about 5 cups - 2 tablespoon olive oil (or sunflower oil from the market)
- 1 onion, chopped
- 2-3 teaspoon minced garlic
- 6 medium beets, peeled and chopped
- 2 cups beef stock
- Salt and pepper, to taste*
- 1/3 cup fat-free half and half
Directions - In a large saucepan over medium heat, sauté garlic and onions in olive oil until soft but not browned.
- Stir in beets and cook for 1 minute; stir in stock and season with salt and pepper.
- Bring to a boil, cover, reduce heat and continue cooking 25 minutes or until beets are tender.
- Remove from heat and allow to cool.
In a food processor or blender container, process soup in batches until smooth. Return soup to saucepan and gently heat through; season with salt and pepper. Ladle into bowls and garnish by swirling 1 tablespoon cream into each bowl of soup. Per 1-cup serving: 120 calories, 6 g fat, 4 g protein, 14 g carbohydrate,
5 g fiber, 270 mg sodium *additional salt and pepper not included in analysis. _____________________________________  | |
Zucchini Tart with Gruyere and Herbs --Photo by BecR
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Zucchini Tart with Gruyere Cheese and Herbs by BecR This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. Ingredients - 2 pounds fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
- 1 cup chopped onion
- 1 tablespoon olive oil (or use sunflower oil from the market)
- 1 garlic clove, minced
- 1 teaspoon herbes de provence (or recipe)
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 tablespoons pesto sauce
- 2 eggs, beaten
- 1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
- 1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note above.)
Directions - Preheat oven to 400 degrees.
- TO MAKE CRUST: Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
- TO MAKE FILLING: In a large skillet, saute the zucchini, onion, and garlic in the oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
- With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 until set and crust is golden, about 16 to 19 minutes.
- Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
- TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
- Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
Adapted from www.food.com _____________________________________ Cherry Sauce Correction In last week's recipe for the cherry sauce we neglected to list the amount of cherries required. You should use 4 cups of tart cherries. Here's the full recipe. Sorry about that.
Return to In This Issue Contents
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At Market This Week
| |  Really?! ... ... Yup, tomato jelly from Don's Produce!
They also have tomato juice, ketchup, pickles, and other canned goods from the farm. [West Main 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. Door County Fruit Markets will be bringing those delicious donut peaches to market this week. They have a strange shape and a great taste. They'll also have apricots. Come early because supplies may be limited. We're in the midst of tomato season. Now is the time to put them away for the winter. Here's a great recipe for canned tomato-basil sauce. It's easy to make and can be used in a multitude of dishes at any time of the year. When you're buying tomatoes for canning ask to get those that are known to can well, which usually means they have less moisture than a table tomato. The beauty of buying melons at the DCFM is variety. Water melon, cantaloupe, and other melons with names such as sweet Sarah cantaloupe, butterscotch and French orange melon are being offering by one vendor, Harmony Valley Farm. Other growers extend your selection even further. We knew that the cheese makers at the DCFM are good. As proof a number of them placed in the recent American Cheese Society competition in Montreal this past August 3-6. We'll have a list of those that placed in next week's DCFM eNewsletter. 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 Muffins Pastries Scones
Sweet breads Tea breads Torts Tortillas Whole wheat sourdough Whoopie pies
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
Arugala
Basil
Beets
Beans (dried and fresh)
Bok Choy
Broccoli
Broccoli Raab
Burdock
Cabbage
Cauliflower
Carrots
Chipolini Onions
Chives
Cilantro
Collard Greens
Corn (sweet, pop)
Egg Plant
Emiranthus
Fennel
Garlic
Ground Cherries
Herbs
Kale
Kohlrabi
Leeks
Lettuce
Micro greens
Mustard Greens
Onions (several varieties)
Oregano
Parsley
Parsnips
Peas
Peppers (dried, fresh)
Potatoes
Radishes
Shallots
Salad mixes
Savoy
Scallions
Sorrel
Sugar Snap Peas
Sweet Potatoes
Tomatoes, canned
Tomatoes, fresh
Turnips Violas Zucchini Fruit
Apples
Blackberries
Blueberries
Cherries
Jams, jellies, preserves
Melons
Raspberries (frozen)
Raspberries (fresh)
Strawberries (fresh)
Strawberries (frozen)
Tomatoes (fresh)
Tomatoes (canned)
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
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
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Market Information
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 Say 'Cheese' Please! for a sample of grilled cheese at Brunkow Cheese. Like most
cheese makers at the market, Brunkow offer samples, though nobody else
offers them grilled. [Inside corner of
West Main Street at Martin Luther King Blvd.]
--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.
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Looking Ahead ... | |
Hot!
... gorgeous chili peppers from Savory Accents
[South Carroll St.]--Photo by Bill Lubing
Speaking of farmers market dinners ...Chef Charles Lazzareschi at the Concourse Hotel, in Madison will be featuring the beef and pork of DCFM vendor Fountain Prairie Farm this Friday, August 19 for his "Local Farm Friday" dinner. This five course meal is priced at $25 per person. For more information, contact the restaurant o r call 608-294-3031. Until next week.
Bill Lubing
DCFM
bill@dcfm.org
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