A Splendid Fall 

with plenty of decoration and
ingredients from The Garden Patch 

[North Pinckney at East Washington Ave.] --Photo by Bill Lubing

 

One More Month Outside
It's hard to believe but the outdoor DCFM for 2011 will be finished after four more markets. On Saturday, November 12 the Early Winter DCFM begins at Monona Terrace. While some folks fret about the late season weather, it's actually one of the nicest times of the year to enjoy the outdoor market.

Remember the Gourd Gathering


See you at market!

 

Bill Lubing

bill@dcfm.org 

 
Queen Victoria's Brown Windsor Soup

by French Tart
  
This is the very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times!

This soup was served daily, until recently, in the dining cars of British Rail. The classic, hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it and it regularly appeared on state banquet menus.

However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name. I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle.

A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls.


Ingredients

• 2 tablespoons butter
• 1/4 lb stewing beef
• 1/4 pound lamb steak (or mutton, if available)
• 4 cups good beef stock
• 1 medium onion, peeled and sliced
• 1 carrot, peeled and sliced
• 1 parsnip, peeled and sliced
• 2 tablespoons flour
• 1 bouquet garni  
• Salt and pepper
• 1/4 teaspoon chili powder (Check out Savory Accents)
• 1/2 cup cooked rice (optional)
• 1/4 cup madeira wine (optional)
• Stout bread or rolls from the DCFM (optional)

Directions

1. Cut the lamb and beef into 1-inch cubes and roll in the flour.
2. Place the butter in a large saucepan over a low to medium heat. (It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black!) Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer until the butter/flour is a golden brown.
3. Now add the sliced vegetables and stir in the stock, Throw in the bouquet garni, partially cover the saucepan, and simmer for 2 hours.
4. Puree the soup before adding the cooked rice if using; serve the soup piping hot with assorted breads and rolls. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.

 

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Organic Apples from Future Fruit Farm 

[South Pinckney 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. 

 

 

 

 

 

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2011 Saturday Outdoor Market Schedule  

Great in Soup or Stew ... 

John and Dorothy Priske Honored
with 2011 Leopold Restoration Award
John and Dorothy Priske of Fountain Prairie Inn and Farms are one of three couples receiving 2011 University of Wisconsin Arboretum Leopold Restoration Awards.

John and Dorothy Priske

A wind turbine produces electricity for their entire operation, delivering surplus electricity which is sold to the power company.

 

The Priskes have built waterways to protect against runoff while transitioning a significant portion of the farmland back to its native wetland and prairie. They have planted oak and hazelnut stands on the land margins and planted most of the remaining acreage in a lush and diverse blanket of grasses and forbs that provide shelter and food for native and endangered birds, animals and insect pollinators.

 

Notes the couple: "It's a great honor to receive this award. Leopold and his writings have long been an inspiration for us, in particular his essay 'The Farmer as a Conservationist.' Knowing that others see and appreciate what we have done on our farm is difficult to put into words; receiving this award was a humbling experience for us."

   

Congratulations John and Dorothy!

 

 

SlowPig Event Features DCFM Producers
On Sunday, October 30, join Chef Daniel Fox and several celebrity chefs for the first annual SlowPig event. Co-presented by Slow Food Madison, the event is dubbed "A Celebration of Heritage Pigs and the People Who Drive the Movement."

SlowPig will be held from 4:00 pm until 10:00 pm at the Madison Club, in Madison, WI. A variety of events explore all aspects of the noble creature (including the oink!).

Enjoy a Celebrity Chef Whole Pig Competition and a tasting room featuring fine charcuterie, beer, condiments, cheese, and seafood. There is a bartender competition to create the best punch to pair with pigs. The film, Pig Business shows every 45 minutes. Several local producers will demo aspects of preparing pork.

A number of Dane County Farmers' Market producers will be participating in the event or providing ingredients for the many dishes prepared by the chefs. They include:

• Garden To Be
• Harmony Valley Farm
• Jordandal Farms
• Marr Family Farm
• Snug Haven Farm
• Willow Creek Farms

Participating chefs include Chef Justin Aprahamian (Sanford Restaurant), Chef Francesco Manganto (Osteria Papavero), Chef Tory Miller (L'Etoile), Chef Paul Zerkel (Roots)

For more information go to slowpig.org.

 
Until next week, 

 

 

Bill Lubing

DCFM 

bill@dcfm.org 

 

 

       

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