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Dane County Farmers' Market eNewsletter
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September 10, 2011
6:00 am - 2:00 pm
Downtown Madison Parking Map (Private ramps and street parking are also available.)
Dane County Farmers' Market
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No Lack of Variety From Mao Vang Her [North Pinckney St.] --Photo by Bill Lubing
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This Week ...
Are You Ready for A Little Canning?
Squash Anyone? The variety and quantity of late season squash is just starting to explode. Good thing there are plenty of recipes to take advantage the squash found at the DCFM. That above is from Knapp's Fresh Vegies. [North Pinckney St.] --Photo by Bill Lubing Perfect Time to CanNow is the perfect time to buy in bulk for those canning projects you've been planning this year. Tomatoes, cucumbers, carrots, cabbage ... you name it, there's plenty of it at the market, perfect for canning. There are two great things about this cool spell we're experiencing: 1) It's a great time to sleep with the windows open; 2) It's a great time to can when you've got fresh produce available and don't have to fight the summer heat. Take care, though. We're fully expecting a few more "August-like" hot September days. Ironman Race is this Sunday Please note that the Ironman Wisconsin event is held on Sunday, September 11, not Saturday. It in no way affects the Dane County Farmers' Market (DCFM).
See you at market! Bill Lubing [email protected]
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Recipe
Espinaca con Garbanzos (Spanish Style Spinach with Chick Peas) | Espinaca con Garbanzos (Spanish-style spinach with Chick Peas) --Video capture by Bill Lubing
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Espinaca con Garbanzos (Spanish-style Spinach with Chick Peas)from "Wisconsin Local Foods Journal" by Joan Peterson and Terese Allen
| Terese Allen --Video capture by Bill Lubing | Just released is the "Wisconsin Local Foods Journal," by Joan Peterson and Terese Allen. These two local food powerhouses have teamed up to produce a combination engagement calendar/cook book/journal, featuring Wisconsin Farmers, chefs, and ingredients. This recipe, from the book, was provided to us by Terese Allen, who shows us how to prepare it in the accompanying video.
Please note that there are two versions of the recipe, a more free form variety and a cookbook and measuring spoons version. Terese provides some great ingredient variations that are available from the market. Enjoy!'Informal; Version' Spinach is one of the celebrity ingredients featured in the month of March in the Journal...but of course spinach is a DCFM crop for most of the year (except the deep of summer). This is a great way to use a lot of spinach. You can vary the recipe several ways:
- Use chard instead of spinach;
- Use dried cranberry beans (cooked) from the Market instead of chick peas;
- Use more or less garlic, herbs, hot peppers.
"Choose fresh, lively-looking leaves with bright or deep green color. Avoid wilted, bruised or yellow spinach, or spinach that looks dried out or curled up where it has been cut. Take a sniff, too: If it smells a bit sour, don't buy it. Thick, overdeveloped spinach will taste bitter--but some thick-leafed varieties can be delicious. Ask to taste a leaf before you buy. Spinach grown in cool conditions--including winter greenhouses--can be very sweet indeed. "Store in the refrigerator, unwashed and wrapped in plastic. "Try this: Saut� a big bagful of fresh spinach in olive oil with garlic, smoked paprika and cumin. Chop it up and then stir in garbanzo beans and some crushed dried breadcrumbs. Add a little wine or water and some salt and pepper. Cook it for a few minutes. Serve warm with crusty bread." | VIDEO BONUS!
Click the image above to visit Terese in her kitchen preparing this delicious dish! | 'Formal' Version Here's the longer, more formal version, for folks who like to use measuring spoons and cups! 3/4-1 pound spinach leaves 2 tablespoons olive oil (Sunflower oil from the market can also be used) 1/4-inch-thick slice French bread 2 garlic cloves, halved 1 teaspoon wine vinegar 1 can (15 ounces) cup chickpeas (garbanzo beans), drained and rinsed (or dried beans from the market, soaked) 1 teaspoon each chopped fresh rosemary and thyme (or substitute 1/2 teaspoon each dried) 1 teaspoon ground cumin 1 teaspoon sweet or smoked paprika Salt, pepper and red pepper flakes Sliced crusty bread Cook spinach in large pot with a little water until wilted, about 1 minute. Remove with slotted spoon (reserve the liquid), let cool and chop. Heat 1 tablespoon oil in skillet. Saut� bread and garlic until golden. Transfer to bowl, add vinegar and mash mixture. Heat remaining oil in skillet. Add chickpeas, rosemary, thyme, cumin, paprika and bread mixture. Stir in spinach. Cook a few minutes, adding reserved liquid as needed to keep mixture moist. Stir in salt, pepper, and red pepper flakes to taste. Let stand 10 minutes off the flame to blend the flavors, then serve warm or at room temperature with crusty bread. Makes 6-8 tapas-size servings or 4 as a side dish. Learn More at the Book Launch |
VIDEO BONUS! Click the image above for a short video chat with Terese Allen about the book!
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It's a cookbook! It's a calendar! It's the...Wisconsin Local Foods Journal. And the public is invited to attend a special event to launch the book on Saturday, Saturday, September 10th, 10 a.m - Noon at Fromagination, 12 S. Carroll on the Capitol Square in Madison. Stop in before, after, or during your visit to the DCFM. Attendees can meet authors Joan Peterson and Terese Allen, sample Wisconsin's best cheeses, and celebrate a unique, hot-off-the-press publication. The Wisconsin Local Foods Journal is an everyday, at-your-fingertips calendar-guide that features prize-winning recipes, monthly lists of seasonal ingredients, shopping, storage and preparation guides, color photos, and more. The theme of the first annual journal is regional farmers' markets. DCFM farmers producers who are featured in the book include: All profits from the book benefit REAP Food Group's food and sustainability programs. Published by Ginkgo Press, the Wisconsin Local Foods Journal is available at many bookstores, cooperatives and kitchen shops. To order copies, visit wisconsinlocalfoodsjournal.com or call 608-233-5488. Return to 'In This Issue' Contents |
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At Market This Week
Grapes, Pears, Peaches, and Plenty of Tomatoes! For the Pear Lover in All of Us ... ... Here is a beautiful sight! From the Gentlemen Farmers [East Mifflin 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. You know that fall is just around the corner when Joe and Ruby Cabibbo return from their summer travels. We received an email from them this week letting us know that they're back, they're baking, and they're looking forward to Saturday's market. As one of the producers featured in the "Wisconsin Local Foods Journal, they'll be at Fromagination signing their featured page from 10:00 am until 2:00 pm. Not to worry, they'll be bringing all of their specialty products to sell at the market--Biscotti, Traditional and Cherry Chocolate Panettone, Ragusa Style Sicilian Semolina Bread, Asiago Black Pepper Bread, Tomato Scaccia and Spinach 'Mpanata. [East Main St.] Several varieties of garlic are cured, and ready for your pantry. We saw a few garlic braids at the market. The way we go through garlic they'd get unbraided quite quickly. My, how we missed that local garlic! Raspberries are still available. We picked up some Fredonia grapes from the Carandale Farm stand last week. They are an early concord type that are absolutely delicious. The actual concords will be coming soon. Cindy provided us with what she says is the definitive recipe for Aronia berries, a delicious bread. We didn't get a chance to bake it this week but will next week and share the recipe with you. In the meantime, if you can't wait, visit Cindy and Dale's stand at the market. [North Pinckney St.] Sweet and hot peppers are plentiful at the market. If you're wanting to make pickles, now is the time to get the cucumbers. They're plentiful, juicy, and fresh. Yup, plenty of fresh dill and other seasonings at the market as well. 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 Asiago black pepper bread, Biscotti Cheese bread Cheesecake Cinnamon rolls Cookies Cupcakes Flat breads Muffins Panettone Pastries Ragusa Style Sicilian Semolina Bread
Scones Spinach 'Mpanata Sweet breads Tea breads Tomato Scaccia Torts Tortillas Whole wheat sourdough Whoopie pies Cheese Cheese curdsGoat cheeseSheep milk cheeseMixed milk cheeses Cottage Cheese World-class aged cheeses
Fresh Cut, Dried Flowers
Cut Flowers
Dried Arrangements
Pussy Willows
Red Curly Willow
Red Dogwood
Zero Calories! ... (in the hole). The rest is just simply delicious, as is all of the baked goods from Farm Pride Bakery. [West Mifflin St.] --Photo by Bill Lubing
Return to 'In This Issue' Contents Fresh Vegetables Beets Arugala Basil Beets Beans (dried and fresh) Bok Choy Broccoli Broccoli Raab Burdock Cabbage Cauliflower Carrots Celery Chipolini Onions Chives Cilantro Collard Greens Corn (sweet, pop) Edamame Egg Plant Emiranthus Fennel Garlic Ground Cherries Herbs Kale Kohlrabi Leeks Micro greens Mustard Greens Nasturtium Blossoms Onions (several varieties) Oregano Parsley Parsnips Peas Peppers (dried, fresh, sweet, hot) Potatoes Radishes Shallots Salad mixes Savoy Scallions Sorrel Sugar Snap Peas Sweet Potatoes Tomatillos Tomatoes, canned Tomatoes, fresh Turnips Violas Zucchini Fruit Apples Aronia Blackberries Jams, jellies, preserves Grapes Melons Pears Raspberries (frozen) Raspberries (fresh) Sea Berries Strawberries (fresh) Strawberries (frozen) Tomatoes (fresh) Tomatoes (canned)
Live PlantsBedding plants 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
Dates, Times, Locations, and Contact Information for The Dane County Farmers' Market
No Time to Can? not a problem. Check out the great canning products at Grass is Greener [West Mifflin St. at Wisconsin Ave.] --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 [email protected]. The DCFM website provides much information as well.
Dane County Farmers' Market Volunteer Opportunities Please contact Ruth Miller at [email protected] 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 [email protected].
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Looking Ahead ...
At Next Week's Market: Willow Creek Farms; Food for Thought Festival
The Perfect Pepper comes in a basket from Snug Haven Farm. [North Carroll St.] --Photo by Bill Lubing Willow Creek Farms at Next Week's Market We received an email from Sue and Tony Renger, of Willow Creek Farms. They write: We are coming to the Dane County Farmers Market "NEXT" Saturday, September 17th. If you are interested in placing an advance order for "special order" items, please let us know by Sunday, Sept. 11th. Also, we do have a few opportunities to fill some 1/2 or whole hog orders. So if we receive cutting instructions by Sunday, we would be able to bring your order with us. Otherwise, we will accept advance orders until Wednesday, September 14th.
Food For Thought Festival The 13th annual Food For Thought Festival takes place next Saturday, September 17 from 8:00 am to 1:30 pm. Located along Martin Luther King Boulevard in downtown Madison, it's free and across the street from the Dane County Farmer's Market. It will feature unique local dishes prepared by Buy Fresh Buy Local restaurants, cooking demonstrations, and a kids' pavilion. The Food For Thought Festival has become one of the area's most beloved events. "We have so much to be proud of in Southern Wisconsin" says festival director Miriam Grunes, "The combination of our rich farming heritage combined with the rock-star culinary heroes makes this one of the very best food events in the state."
In addition to visiting over fifty exhibitor booths, festival goers will have many opportunities to get their hands dirty and try out an array of fun activities.
The always popular Kids' Tent welcomes special guest Suzy Favor Hamilton representing the Wisconsin Potato and Vegetable Growers Association. Favor Hamilton will host a potato sack race, giving kids a chance to play in a fun competition with the three-time Olympian.
Community GroundWorks will host an organic garden exhibit where they will demonstrate techniques for growing a successful garden without the use of synthetic fertilizers and pesticides. Gardening experts will be on hand to answer questions and to share strategies for implementing a sustainable garden at home.
Also new at this year's event is a series of local food "workshops" where festival goers can get advice and ideas for eating locally throughout all four seasons. Authors Joan Peterson and Terese Allen will be leading a chef cooking competition that takes inspiration from their newly released Wisconsin Local Foods Journal.
Chefs Steve Buchholz, David McKercher, and Peter Robertson will be given a collection of mystery ingredients purchased at the adjacent Dane County Farmers' Market from which they are asked to prepare a dish on the spot. While the competing chefs prepare their entries, personal chef Pat Mulvey will lead "What's in YOUR Farmers' Market Bag?" a question and answer session on cooking locally.
A second session in the demonstration tent will lead the audience through a fun and informative look at apples, one of the most adaptable and delicious foods grown in our region. Guests will be guided through a tasting of the remarkable variety of apples and learn how to make their very own cider press. Susan Troller, writer for the Capital Times and author of CLUCK: From Jungle Fowl to City Chicks will share her love for and insight on this most humble of beasts, the chicken. In addition to reading from her book, Troller will walk the audience through the basics of raising backyard chickens and give advice on how to choose good eggs and quality chicken for those who enjoy chickens, just not in their backyard.
Along with the hubbub in the demonstration tent, other festival events include chile roasting, a mini-hoophouse building workshop, small farm animal petting, and many wonderful things to taste, touch and smell.
The Buy Fresh bistro will give festival-goers an opportunity to select from a menu of items prepared by some of the area's most celebrated chefs. Tasty lunch dishes will be made on-site by chefs from L'Etoile, LaFortuna, Paoli Bread and Brat House, Monty's Blue Plate Diner, Tex Tubbs Taco Palace, and others. Delicious baked goods will be available during the breakfast hour.
Organized by REAP (Research, Education, Action, and Policy) Food Group, the festival receives generous support from Organic Valley, Williamson Street Grocery Co-op, Metcalfe's Market, Whole Foods Market, Johnson Block & Co., Wisconsin Potato & Vegetable Growers Association, Wisconsin Cheese Originals, Dane County Farmers' Market, Community Shares of Wisconsin, and Isthmus Publishing.
Until next week, Bill Lubing DCFM [email protected] Return to 'In This Issue' Contents |
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