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Dane County Farmers' Market eNewsletter
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September 24, 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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For Carving, Pies, or Soup
check out Luck's Produce [South Carroll St.]
--Photo by Bill Lubing
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 This Week ...
Potatoes more plentiful, tomatoes holding steady
 Fresh Produce, Friendly Smile is what you can expect from Dane County Farmers' Market
producers. Paul Maki from Blue Skies Berry Farm is a great example.
[East Main St.] --Photo by Bill Lubing It Keeps ComingDon't let these few cooler days deter you. There is plenty of great produce that continues to appear at the Dane County Farmers' Market (DCFM). It's Not Too EarlyMany farmers are just now processing or will soon be processing their first turkeys of the season. It's not too early to put in your order. Make sure you get the bird you want by ordering now. It's also a good time to inquire about holiday hams, lamb, duck, goose, and other holiday favorites. Remember, locally raised meats that are offered at the Dane County Farmers' Market come from small producers. Unlike most traditional retailers, who purchase from enterprises raising tens or perhaps hundreds of thousands of animals per season, DCFM producers raise animals by the tens, hundreds, or in the case of chicks, possibly thousands. Some farmers even name their livestock. That's not likely outside of the family farm. See you at market!
Bill Lubing bill@dcfm.org
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Recipes
Mermaid Café Polenta
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Mermaid Café Corn Polenta. --Photo by Bill Lubing
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Mermaid Café Corn PolentaWe still have two to three more weeks of sweet corn left. This time of year it will be at its sweetest. If you're looking to make real corn polenta, rather than the cookie-dough-in-a-roll fashioned polenta found in your grocer's refrigerated section, do check this out. We first enjoyed this polenta at the Mermaid Café topped with sautéed tomatoes and eggplant. We topped ours with sautéed bitter melon, okra, tomatoes, and peppers. Ingredients- 6 ears of fresh sweet corn
- 2 1/4 cups water
- 3 tablespoons butter, diced
- 8 ounces feta cheese, crumbled
- 1/4 teaspoon salt, and pepper, or to taste
Directions- Husk the corn and shave the kernels. Place them in a medium saucepan and cook for 12 minutes on a low simmer until kernels break down.
- Reserve water and process the kernels in a food processor, adding reserved water if mixture becomes dry.
- Return the corn paste to the pan with the rest of the cooking liquid and cook until thickened, then fold in butter, cheese, salt, and pepper.
- This beautifully textured dish can be served with roasted eggplant, chicken, or is delicious on its own as a side.
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Special Event: All About Apples; Chef Cooking Competition at Last Saturday's REAP Food for Thought Festival 
--Photos by Alyssa Henry We bring you photos and video from two events at last Saturday's REAP Food for Thought Festival. John Aue, familiar to DCFM Enthusiasts as the man with the potatoes at Butter Mountain Potatoes, travels throughout Wisconsin in his "real" job as an entomologist, specializing in apple orchards. He talked about the history of apples, the different varieties, and what is essentially apple terroir. Sharing the stage with John was Paul Staskowski, who demonstrated his "ancient" cider press. In another presentation, three area chefs competed in a Chopped-style competition. Using ingredients primarily from the Dane County Farmers' Market, Steven Buchholz of Crema Café, David McKercher of the Mermaid Café, and Peter Roberson of RP's Pasta Company (a well-known DCFM producer) brought their skills, humor, and good taste to the stage. You can get a taste of it all in the accompanying Video Bonus. The Dane County Farmers' Market co-sponsored the REAP 2012 Food for Thought Festival.
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Video BonusAll About Apples; Chef Cooking Competition at Last Saturday's REAP Food for Thought Festival 
Like this video? There's more on this YouTube Channel.
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At Market This Week
Corn, Ginseng, Greens, Melons, Squash, and More  Amazing Selection ... ... of quality produce from Hickory Hill Farm. [North 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.
We saw some great looking ginseng from Krause Farms [North Carroll St. at West Washington Ave.] They also have some terrific maple syrup products. Ruth knows quite a bit about molding maple candy figures. Corn, watermelon, winter squash, and tomatoes, are all available at the market. You can also find cauliflowr, escarole, several varieties of spinach, plus mixed greens. Surprise your family by serving purple, red, yellow, or white carrots, all of which are at the market. Raspberries, grapes, and watermelon will take care of a sweet tooth, as will the numerous freshly baked cookies, cheesecakes, brownies, and donuts found at the market. While the supply of corn is good, do take advantage of it as it won't be lasting that much longer. We're into peak apple season. For a quick primer, watch the video (above) then visit the numerous orchards that sell at the market. As John Aue noted in his presentation at last week's REAP Food for Thought Festival, terroir applies to more than just grapes. 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. 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
Cottage Cheese
World-class aged cheeses
Fresh Cut, Dried Flowers
Cut Flowers
Dried Arrangements
Pussy Willows
Red Curly Willow
Red Dogwood
A Rare Root to Remember
... Don't forget to pick up some ginseng root
from Krause Farms [North Carroll St. at
West Washington Ave.]
--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
Apple Cider
Baklava Bloody Mary mix Candles
Dried Gourds
Eggs
Flavored sea salt
Ginger Root
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
Great Goat Milk Cheese is just some of what you'll find at
Capri Cheesery. If you're making this week's recipe,
ask Felix about the feta!
[West Main St.] --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 ...
 Not Just the Authors who were signing books at Fromagination on the square a couple of weeks ago. The 2012 Wisconsin Local Foods Journal is a combination engagement calendar, cook book, and overall good read. This year's journal concentrates on Wisconsin Farmers' Markets, and features many producers, the majority of whom are Dane County Farmers' Market producers.
Shown (left to right) Joe Cabibbo, Cabibbo's Bakery, Dorothy Priske, Fountain Prarie Inn and Farms, Joan Peterson, Ginkgo Press, Dale Marsden, Marsden's Pure Honey, and Terese Allen, author and food historian. Peterson and Allen co-wrote the book, published by Ginkgo Press. Until next week, Bill Lubing DCFM bill@dcfm.org Return to 'In This Issue' Contents |
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