Try it. You'll love it!

 That's the general reaction to Farmer John's Cheese. Folks are

especially taken with his cheese curds. [South Carroll St.]

--Photo by Bill Lubing

The Dane County Farmers' Market (DCFM) will be OPEN this Saturday (Sept. 3) at the usual time and usual place around the Capitol Square. The only change is that the market, which starts in the morning, will close early (at 1:00 pm) to allow set-up for the Taste of Madison event, which starts at 2:00 pm in the afternoon.

About 150 vendors are expected for the market. .The Dane County Farmers' Market is a great place to find fresh local food, flowers, and fun for your Labor Day festivities.

New Newsletter Format

We were really quite happy with the old format. Unfortunately, because of a compatibility issue with Yahoo! Mail, Microsoft Internet Explorer, and Constant Contact, folks using that combination of products saw every single word underlined. A quick fix was not coming so we changed the format to get around this issue.

We'll be tweaking the new format. Please let us know what you like and don't like about it. In the meantime, the content remains the same.

See you at market!

Bill Lubing

bill@dcfm.org 

• 1 pound sirloin beef (cut into thin strips) or 1 pound flank steak (cut into thin strips)
• 2 tablespoons vegetable oil (We recommend sunflower oil from the market).
• Black pepper
• 1/2 lb fresh mushrooms, thinly sliced (can use more)
• 3 cups coleslaw mix (See recipe below)
• 4 green onions, chopped
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 8 medium flour tortillas (warmed)
• 8 tablespoons hoisin sauce (can use more)

• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon dark sesame oil
• 2-3 teaspoons sugar
• 2 tablespoons fresh minced garlic (can use more or less)
• Black pepper (optional but recommended)

1. Wrap the tortillas in airtight, overproof container or foil and place in a 200 degree oven to keep warm while preparing the beef.
2. Combine all marinade ingredients in a large bowl.
3. Add in the beef strips and toss to coat with the marinade.
4. Cover and refrigerate for 1 hour.
5. Drain the beef and discard marinade.
6. Heat oil in a large skillet or wok over medium-high heat until hot.
7. Add in sliced mushrooms and fry until the mushrooms lose their moisture and are browned (about 6-8 minutes). Remove and transfer to a small bowl.
8. Adding in a small amount of oil if needed, add in half the beef strips, then season with black pepper; stir-fry for about 2 minutes, or until the outside of the beef is no longer raw.
9. In a small cup or bowl combine the cold water with cornstarch until smooth.
10. In the same skillet combine the cooked beef strips, sauteed mushrooms, coleslaw mix, green onions and the cornstarch mixture; cook and stir until the sauce is thickened and bubbly.
11. Season with salt if desired.
12. Spread about 2-3 tablespoons hoisin sauce on the warm tortillas, then spoon the beef mixture down the center of each tortilla.
13. Fold bottom edge over the filling, then fold right side and left side to the center, overlapping.

Recipe adapted from www.food.com 

________________________________________________

Spicy Chipolte Cole Slaw --Photo by MathMom calif

• 2 teaspoons chipotle chiles in adobo, finely chopped (use more if you like it really spicy)
• 1/2 cup mayonnaise (add more if you like it saucier. 1/2 cup makes just enough to lightly coat)
• 2 tablespoons honey
• 1/4 cup lime juice
• 4 cups green cabbage, shredded very thin
• 4 cups red cabbage, shredded very thin
• 1 cup red onion, sliced vertical very thin
• 1 cup green onion, finely chopped
• 1/2-1 cup carrot, shredded
• 1/4 cup fresh cilantro, chopped

1. Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
2. In another large bowl, combine the cabbages, onions, and carrots. Drizzle the dressing over the top; sprinkle cilantro over the whole thing and toss well to combine.
3. Season with salt and pepper as desired and chill until serving time.

Adapted from www.food.com 

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--Video capture by Bill Lubing

________________________________________

Video Bonus!

Making Tortillas with
the Gitto Family

Bitter Melon Delightfully Versatile

Yes, it's bitter. But that can be toned down with proper

preparation. This delicious vegetable from Creekside Farm and

other venders is often overlooked. Get a recipe and try it!
[South 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 that 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. 

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. 

 

Cut Flowers 

Dried Arrangements  

Pussy Willows   

Red Curly Willow   

Red Dogwood  

 

 

 

 

 

Sunflowers from Kissed by the Sun.
[South Carroll St.] --Photo by Bill Lubing

 

 

 

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Pasta Sauce and Tomato Soup Right from the Farm

when you buy these selections from Tomato Mountain Farm.

[South Carroll St.] --Photo by Bill Lubing 

A Great Foodie Weekend

With this last big holiday of the season, do plan to spend some time at the market. Try something different. Stock up on your favorites. And if you're wanting to do some entertaining while you're downtown, bring a cooler to stash your purchases. Then enjoy the Taste of Madison, which starts at 2:00 pm. Remember, the DCFM starts at 6:00 am and will close an hour early at 1:00 pm. 

Food For Thought Festival

It looks like the Food for Thought Festival is going to be another winner this year.  Check out the schedule here.

Until next week, 

Bill Lubing

DCFM 

bill@dcfm.org 

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