Dane County Farmers' Market

Dane County Farmers' Market eNewsletter 

 

October 1, 2011

6:00 am - 2:00 pm 

Downtown Madison Parking Map
(Private ramps and street parking are also available.)
 

Dane County Farmers' Market 

Heirloom tomatoes from JenEhr Farm. --Photo by Bill Lubing

Still Plenty of Tomatoes 
from JenEhr Family Farm  [South Pinckney St.]
--Photo by Bill Lubing


contents 

 In This Issue

 

 


This Week

Recipe: Cherry Tomatoes Persillade; Snap Pea, Feta & Cherry Tomato Salad 

VIDEO BONUS: DCFM Walkthrough--Sept. 24, 2011

At Market This Week

Market Information  

  Looking Ahead ...   

Join Our Mailing List!

thisweek This Week ...

Pumpkins, tomatoes, greens, and more 

 

Sweetcorn from Yang Chang. --Photo by Bill Lubing

Great Looking Sweet Corn 

from Yang Chang carries that late-season

sweetness that has developed throughout the summer.

[East Main St.] --Photo by Bill Lubing

 

Those Cherry and Grape Tomates
A combination of fluky weather (so what's new) and the skill of DCFM farmers have produced a bumper crop of late-season cherry and grape tomatoes. Often overlooked, these pop-in-your-mouth delights go great in a salad or soup.

When making soup we like to wait until we're ready to turn the heat off before adding whole grape tomatoes. They get warmed and softened slightly but the skins stay intact, creating a burst of flavor in your mouth.

Speaking of soup, it's time to start thinking about squash soup, one of the best things you can make out of these late-season crops.

Mat Eddy --Video capture by Bill Lubing
Mat Eddy
Garlic Forever

We always feel sad towards the end of the year when fresh garlic from the Dane County Farmers' Market (DCFM) finally disappears. After it's gone we've been resorting to purchasing (infrequently) heads of garlic from the store. We don't like that store-bought garlic, though, because it doesn't have much taste, contains nasty little cloves that are hard to peel, and, most importantly, is not from around here.

Last Saturday Mat Eddy from Ridgeland Harvest [North Pinckney St.] told us that he and Cate dry their garlic for use during the winter. They peel and then rough chop the garlic before putting it into the dehydrator. When it's dry, Mat says you can grind up the garlic in a spice mill or coffee grinder. That's an  ah ha moment we'll be enjoying this winter!

For the full story from Mat and to learn what to do if you don't have a deydrator, watch our DCFM Walkthrough Video Bonus.

In the meantime, it's a good idea to grab an extra bag when you're heading out to the DCFM so as to take advantage of the great products available directly from the sellers!


See you at market!

 

Bill Lubing

[email protected] 

 



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 recipeRecipes

Cherry Tomatoes Persillade


Cherry Tomatoes Persillade --Photo by AmandaInOz
Cherry Tomatoes Persillade --Photo by AmandaInOz

  Cherry Tomatoes Persillade

by Chef Kate

This is a simple persillade that is quick to make and delicious. A bistro staple, this dish can also be made with full-sized tomatoes or with roma tomatoes. You can vary this by adding basil and/or mint or other herbs..

Ingredients
  • 1 pound large cherry tomatoes 
  • 1/4 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil (Or use sunflower oil from the market.)
  • 1 cup fresh parsley leaves
  • 2 garlic cloves
Directions
  1. Heat the oven to 325 degrees.
  2. Halve the tomatoes and squeeze out the seeds, and place them cut-side up in a 9-by-9-inch glass baking dish.
  3. Sprinkle the salt and oil over them and bake for 1 1/2 to 2 hours, until they're a little caramelized around the edges and slightly shriveled. Check them every half-hour or so to make sure they're not drying out. 
  4. Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside.
  5. When the tomatoes are done, take them out of the oven, sprinkle the persillade over them and return them to the oven for a few minutes, which will cook the garlic a little without compromising the freshness of the parsley.
  6. Serve immediately or later at room temperature.

 Adapted from www.food.com  

 

____________________________________________________

 

Tomatoes and snap peas from Mao Lee & Tou Xiong --Photo by Bill Lubing
Cherry tomatoes and snap peas from Mao Lee & Tou Xiong
[North Pinckney St.] --Photo by Bill Lubing 

 

Snap Pea, Feta and Cherry Tomato Salad

  

by Trinitys Momma 

 

Ingredients

  • 1/2 pound snap peas, rinsed, stem ends trimmed (about 2 cups)
  • 1 pint cherry tomatoes, rinsed and halved
  • Salt and pepper
  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil (Or use sunflower oil from the market.)
  • 1 tablespoon oregano leaves, fresh roughly chopped
  • 1/2 cup feta cheese, crumbled or another good cheese from the market

 

Directions

  1. In a saucepot bring 2 quarts of water to a boil. Add the snap peas and boil 3-5 minutes, until peas are just cooked. Strain the snap peas in a colander in the sink and rinse under cold water until cool. Drain excess water.
  2. Place the snap peas and all other ingredients except the feta cheese in a large bowl and toss gently with a large mixing spoon or spatula. Add the feta cheese and cover with plastic wrap or place in a sealed container and refrigerate until ready to serve.
  3. Chef's Note: While storing whole tomatoes, keep them at room temperature for optimum flavor and texture until ready to use. Tomatoes tend to lose their flavor and develop a mealy texture when stored in the fridge for a long time. Cut tomatoes stored in the fridge should be used promptly.
  4. Substitute snow peas or string beans for snap peas, if desired.

  

 Adapted from www.food.com 

 

 

 

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video  Video Bonus

Think the Dane County Farmers' Market is
Winding down for the Season?

Think Again!


 

Dane County Farmers' Market Walkthrough -- Sept. 24, 2011
 

  

 

Like this video? There's more on this YouTube Channel.  

 

 

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atmarketthisweekAt Market This Week

Corn, Ginseng, Greens, Melons, Squash, and More 

 

Apples from Roger & Maryellen Frey. --Photo by Bill Lubing

Basket of Cortlands ...

... from Maryellen and Roger Frey.    

[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.   

 

Don't forget the greens! Collard greens, escarole, kale, spinach, and spicy salad greens are all available at the DCFM.

 

If you love broccoli you might consider trying Romanesco broccoli. Its unusual shape is formed of fractal patterns. Prepare it as you would regular broccoli and expect the texture to be a little more tender than cauliflower. It's a little more mild and slightly less bitter than conventional broccoli, with a creamy texture and nutty taste. We love it.

 

 Lynn Bednarek of Stenrud Greenhouse says the most common question asked about her beautiful cranberry beans is whether cooking affects their distinctive cranberry-colored patterns. It does, yet leaves you with some tasty beans that have a light, pink hue. Pretty and delicious! You can see them in our DCFM Video Walkthrough.

 

Pumpkins, squash, several varieties of eggplant, and cabbage are plentiful here at the market.

 

We're told this will probably be the last week for peaches and plums from Door County Fruit Markets. Raspberries and grapes are in good supply as are apples and cider.

 

 

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 curds
Goat cheese
Sheep milk cheese
Mixed milk cheeses
Cottage Cheese
World-class aged cheeses


Fresh Cut, Dried Flowers 

Cut Flowers 

Dried Arrangements  

Pussy Willows   

Red Curly Willow   

Red Dogwood  

 

 

 

 

Peaches from Door County Fruit Markets. --Photo by Bill Lubing 

Bags of Goodness
... in the form of fresh Door County peaches can
be found at Door County Fruit Markets.
[South Pinckney St.] --Photo by Bill Lubing

 

 

 

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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 Plants
Bedding 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




 

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informationMarket Information

Dates, Times, Locations, and Contact Information
for The Dane County Farmers' Market



a basket of mushrooms. --Photo by Bill Lubing

For best results  

Saut� these beauties from Ramsay Mushroom Farm
[East Mifflin St.] in butter or sunflower oil with a little garlic.
For a little heat add some pepper seasoning
from Savory Accents [South Carroll 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  
Click Here for Madison Parking Information
(Private ramps and street parking are also available.) 

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].


lookingaheadLooking Ahead ...

Happy Birthday, DCFM!


 

Tony Hook and grandson Corbin. --Photo by Bill Lubing

No Need to Say Cheese

because grandpa Tony Hook of Hook's Cheese
is more than a little taken with grandson Corbin.
[South Pinckney St.] --Photo by Bill Lubing 

 

 

This Saturday's market begins the 40th year of the Dane County Farmers' Market (DCFM). For some this seems like a long time. For others, it's been a few quick moments. For all of us, it's cause to celebrate the vitality of a market that continues to set the standard for producer-only markets.

One could say it's the location of the market on the Capitol Square that assured continued growth over 40 years. While location contributes to the excitement and unique nature of the market, the reason for the market's success can be traced directly to the cornerstone of its philosophy -- the person selling must be the person producing.

The DCFM requires that raw products are 100 percent grown or gathered by the owner. Processed products (such as pickles) can include additions such as spices. The DCFM exempts very few products from these rules (most notably bakery products).

Farms are regularly inspected (as are their growing records and supply receipts) to ensure that sellers are bringing to market products they actually raise or grow. Though it doesn't happen often, vendors who break these rules find themselves barred from selling at the market or otherwise subjected to firm DCFM Board discipline.

For these reasons, excellent quality food is sold at the DCFM. Those that produce less than excellent don't sell at the market for long. There is a reason that producers wait up to five years for a spot at the market -- excellence breeds excellence and success enjoys like company.

From the vitality of this market, even in these challenging economic times, it's clear that what is sold at the DCFM is a high priority in the lives of tens of thousands of satisfied market shoppers each week.

Congratulations, DCFM. And thanks for the hard work of the DCFM Board, Market Manager Larry Johnson, volunteers, and of course, the outstanding producers who make it all happen.

Thanks as well, to you DCFM customers who understand that hard work, clearly superior quality, and a friendly, helpful smile are well worth it when gathering ingredients used in meals we serve to our families.
 
Until next week, 

 

 

Bill Lubing

DCFM 

[email protected] 

 

 

       

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