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Dane County Farmers' Market eNewsletter
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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
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Still Plenty of Tomatoes
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This Week ...
Pumpkins, tomatoes, greens, and more
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 TomatesA 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.
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Mat Eddy
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Garlic ForeverWe 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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Recipes
Cherry Tomatoes Persillade
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Cherry Tomatoes Persillade --Photo by AmandaInOz
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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- Heat the oven to 325 degrees.
- Halve the tomatoes and squeeze out the seeds, and place them cut-side up in a 9-by-9-inch glass baking dish.
- 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.
- Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside.
- 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.
- Serve immediately or later at room temperature.
Adapted from www.food.com
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| 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
- 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.
- 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.
- 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.
- Substitute snow peas or string beans for snap peas, if desired.
Adapted from www.food.com
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Video BonusThink the Dane County Farmers' Market is
Winding down for the Season?
Think Again!
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 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 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
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
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
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
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 ...
Happy Birthday, DCFM!
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] Return to 'In This Issue' Contents |
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