Superb Quality and Variety 

sums up what you'll find in cheese at the Dane County Farmers' Market
Check out Chula Vista Cheese Co. for some terrific selection.
[Wisconsin Ave. at East Mifflin St.] --Photo by Bill Lubing

Food for Thought

See you at market!

Bill Lubing

bill@dcfm.org 

• One whole chicken, thawed, and rinsed, with neck, organs, etc. removed
• One package Pecatonica Valley Italian Red Wine Sausage or other sausage from your favorite vendor.
• Two pieces of celery cut lengthwise then cut in quarter inch pieces
• 4 cloves garlic sliced
• 1/3 cup hickory nuts, slightly roasted or toasted
• 1 tablespoon sunflower oil.

1. Preheat your grill to high heat.
2. Place the hickory nuts in a pan with 1/2 tablespoon sunflower oil. Heat to medium and toast for around six minutes, just until they start to turn brown and develop a nutty flavor. They can also be roasted in a 350 degree oven for around the same time. In either case, it's important to not overdo it.
3. Put thawed sausage in a bowl and mix in the nuts, garlic, and celery. Mix well.
4. Stuff the sausage into the chicken.
5. Coat the chicken with a thin layer of sunflower oil.
6. If you're using a charcoal grill, scoot the coals to the outer edges.
7. Place the chicken in the center of the grill. If you're using a gas grill with three burners, turn off the center burner and turn the outer ones to medium. If you're using a grill with two burners, place the chicken to the rear, turn off the rear burner, and set the front one to medium.
8. Cook until the internal temperature in the thigh reaches 160 degrees and the juices run clear. Our chicken took around 90 minutes to cook.
9. Take the chicken off the grill and let it rest for 10 minutes.
10. The sausage should come out in one chunk. Slice it.

Slice the chieken and serve with Plum Barbecue Sauce, shown below.

 

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Plum Barbecue Sauce on chicken and sausage. --Photo by Bill Lubing

Many times when we make sauces using fresh ingredients we think big--canning 18 quarts, freezing 36 pints, spending hours at a stretch canning for consumption into the next century. While we think this is good, it's not the only way to go.

Here's a recipe that yields around two cups, takes about 40 minutes to make, and uses plums, a fruit that makes a relatively short visit to the market. We combined it with the chicken recipe above and greens from the market garnished with some thin peach slices and shaved carrot. A splash of vinaigrette from Renaissance Farm and we've got a great salad.

Plum Barbecue Sauce

Ingredients 

• 1 3/4 cups chopped plums (About 6. We used a combination of red, yellow, and purple plums.)
• 1 cup ketchup (Available from Don's Produce)
• 1/4 cup finely chopped shallot or cipollini onions
• 1/4 cup maple syrup
• 2 1/2 tablespoons red wine vinegar (or one of the infused vinegars from Nord Haus Gartens)
• 1 teaspoon smoked paprika
• 2 teaspoons Dijon mustard
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon pepper seasoning from Savory Accents 

Directions 

1. Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
2. Uncover and simmer 15 minutes or until thick, stirring occasionally.
3. Cool 10 minutes. For a chunkier consistency (our preference) it's ready to serve. For a smoother consistency place mixture in a food processor. Process until smooth.
4. Refrigerate in an airtight container for up to 2 weeks.

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Visit This Table ...

... Grapes from Morren Fruits & Vegetables are a sweet sight.  

[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.  

 Grace Cheesecakes is selling whole nine-inch Pumpkin Spice, Chocoholic, and Raspberry cheesecakes for a special price of $35.00 The frozen cheesecakes are cut into 16 generously-sized pieces. They'll also be offering slices of raspberry and pumpkin spice for $3.50 or two for $6.00. 

For a limited time The Summer Kitchen will be bringing seasonal "cranberry inspired" jams and butters to market. They are offering a limited run of Cranberry-Rhubarb, Cranberry-Grape, Fireside (cranberry-sour cherry) jams along with Cranberry-Apple Butter. All of the cranberries are sourced from the Wetherby Cranberry Co., Inc. We expect to see Nodji and James in a few weeks with their fresh and dried cranberries. In the meantime, check out these unique products from The Summer Kitchen.

Tony & Sue Renger of Willow Creek Farms will be bringing their pork to market this week. Ask at the information booth (top of State St.) for their location or that of any other vendor at the DCFM. 

 Paul Maki of Blue Skies Berry Farm will be bringing ginger root to the market this week.  

Several producers are bringing fresh apple cider to the market. The supply is decent and will increase throughout the season. You may want to come early, though for the best selection.  

 

Cut Flowers 

Dried Arrangements  

Pussy Willows   

Red Curly Willow   

Red Dogwood  

 

 

 

 

 

Brief Morning Shower
... at Driftless Organics [South Pinckney St.]
--Photo by Bill Lubing

 

 

 

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Not to be Corny  

but these kids have great taste when it comes to shopping at the market.

With older brother Seamus (left) showing them how it's done,

Everett, Wakelyn, and Lian will soon be walking and carrying their DCFM

purchases all on their own. In the meantime, for the youngsters, it's learning that
hand-eye coordination and that standing thing that Seamus makes look so easy.
All four are the children of Tyler and Simone Munson. --Photo by Bill Lubing 

The Dane County Farmer's Market is proud to co-sponsor the REAP Food for Thought Festival. The market helps out by publicizing the event and providing $250 worth of gift certificates.

Supporting local agriculture is a community effort. It takes many folks working together from an assortment of different disciplines to make it work.

The DCFM is pleased to be a part of the Food for Thought Festival. If you haven't done so before, we encourage you to spend some time this Saturday at this free festival.

Until next week, 

Bill Lubing

DCFM 

bill@dcfm.org 

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