Dane County Farmers' Market

Dane County Farmers' Market eNewsletter 

 

October 29, 2011

6:00 am - 2:00 pm 

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

Dane County Farmers' Market   

Remember: Domesticated pets are not allowed at the market. 

 


John aue with Butter Mountain Potatoes. --Photo by Bill Lubing

Terrific Potato Varieties   
are shown by John Aue of Butter Mountain Potatoes.
[South Carroll St.] --Photo by Bill Lubing
 



contents 

 In This Issue

 

 


This Week

 Recipes  

At Market This Week 

Market Information  

  Looking Ahead ...   

Join Our Mailing List!

thisweek This Week ...
 

 

Apples from Ela Orchard. --Photo by Bill Lubing

Plenty to Choose From   

when it comes to apples from Ela Orchard.

[North Carroll St.] --Photo by Bill Lubing  

 

 

Freakfest This Saturday
The traditional Madison Halloween Freakfest takes place this Saturday, October 29. The only effect the festival will have on the Dane County Farmers' Market (DCFM) is that automobiles will not have access to the Capitol Square from Wisconsin Avenue to West Washington Avenue because of the stage set up at the top of State Street. Hours and vendor location will not change. Note that the festival starts well after the market has concluded.

Remember, No Dogs on the Square
We received an email from a DCFM patron who, after driving up from Illinois to attend the market  was disappointed to discover that dogs are not allowed on the Capitol Square. This rule is enforced by the Capitol Police. Violators can be subject to a fine.

Market Manager Larry Johnson notes that safety is the primary reason animals are not allowed on the square. He writes:

"The rule was instituted because of previous dog fights during the market. In fact, a small child received severe facial injuries when the child inadvertently came between the fighting dogs. While leashed, well-mannered dogs are usually controlled by their owners, sudden traumatic events can happen. The City of Madison has also recently enacted an ordinance to ban dogs at events with more than 10 vendors.

"The No Dog rule has been interpreted to include all pets, even if they are carried. Animals that I have observed during the Market include dogs, cats, ferrets, birds, a monkey, and a boa constrictor. We just have to say "no" to all animals.

"So, the rule is about safety - not "peeing on the pumpkins" or ignoring the role that companion animals serve in the lives of our customers. We just want everyone to be safe."

That being said we say say enjoy the market, come get your pumpkins, apples, bakery, meats, and cheeses, but please leave Fido at home.

Just Two More Outdoor Markets
This Saturday and the next are all that remain of the outdoor market season. Next Wednesday, November 2 marks the final Wednesday market of the season, with the final Saturday market to follow.

The first indoor market of the season will be held at Monona Terrace. It's scheduled for November 12, 2011.

See you at market!

 

Bill Lubing

[email protected] 

 



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 recipeRecipes

Yummy Crunchy Caramel Apple Pie;
Curried Parsnip Soup

 
Yummy Cruncy Caramel Apple Pie --Photo by Llwcoast
Yummy Crunchy Caramel Apple Pie --Photo by Llwcoast
 
Yummy Crunchy Caramel Apple Pie

by Wendy W88

My grandmother gave me this apple pie recipe after she made it for me during a visit about 5 years ago. I like to use Granny Smith apples, leave the peel on, and cut slices that are a little thick. But do whatever you wish!

This is a very good pie. I'm always asked to make it! Thanks, Grandma!! (Very good served with vanilla ice cream!)  
 

For Pie
  • Pastry for single-crust pie (or make your own
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 cups thinly sliced peeled apples

Crumb Topping
  • 1 cup packed brown sugar
  • 1/2 cup flour
  • 1/2 cup quick-cooking rolled oats
  • 1/2 cup butter

Final Topping
  • 1/4 cup caramel ice cream topping (or make your own
  • 1/3 cup hickory or 1/2 cups black walnuts from the market or 1/2 cup pecans


Directions
  1. Prepare pastry for single-crust pie, being careful not to stretch dough too much.
  2. Place in pie plate and trim and crimp the edge.
  3. In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.
  4. Add apple slices and gently toss until they are coated well.
  5. Transfer mixture to pie.
  6. FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
  7. Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
  8. Sprinkle over apple mixture in pie.
  9. To prevent over-browning while baking, cover edge of pie with foil.
  10. Bake at 375 degrees Fahrenheit for 25 minutes.
  11. Remove foil and bake 25 to 30 minutes more, or until top is golden.
  12. Remove from oven.
  13. Drizzle top with caramel topping; sprinkle with nuts.
  14. Cool on wire rack and serve!




Adapted from www.food.com  

 

____________________________________________________

 

Curried Parsnip Soup. --Photo by Baby Kato
Curried Parsnip Soup --Photo by Baby Kato

 

Curried Parsnip Soup

  

by PaulaG  

  

This is a great seasonal soup. Jordandal Farms sells home made chicken broth.

    

Ingredients

  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 tablespoon butter
  • 1 pound parsnip, peeled (optional) and chopped
  • 2 (14 1/2 ounce) cans reduced-sodium chicken broth
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup nonfat milk

 

Directions

  1. In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer.
  2. Stir in the chicken broth and seasonings; bring to a boil. reduce heat, cover and simmer for 12 to 15 minutes or until parsnips are tender.
  3. Carefully place the ingredients into blender container and blend until smooth. Return puree to pan. Add a tablespoon of the hot mixture to temper the milk, stir and slowly add milk to soup and heat through. Do not boil. 



Adapted from  www.food.com  

 

      

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atmarketthisweekAt Market This Week

Tomatoes, Spinach, Parsnips, Turnips and More! 

 

Hampton's Greenhouse & Produce. --Photo by Bill Lubing

Tomatoes are Still Plentiful 

and delicious from Hampton's Geenhouse & Produce. Shown
here at the Wednesday market but a regular at the Saturday market.

 [East Mifflin at North Pinckney] --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. 

 

We're expecting to see Cherokee Bison Farms at market this week. This will be the last outdoor market for Cabibbo's Bakery. They will be participating in the first session Indoor DCFM at Monona Terrace.

Until we get a good, sustained freeze we're still going to see a fairly decent supply of tomatoes. We picked up some lovely mustard greens from Kelly Lor at the Wednesday Market. If you haven't had mustard greens they're worth trying. A little on the spicy side, they do well sauteed in sunflower oil with a little (ok, a lot of ) garlic. Kelly is also at the Saturday market.

Have you ever tried preparing sunchokes? This is a great underground tuber, sometimes called a Jerusalem artichoke. They are plentiful at the market. Try them in salads, soups, or surrounding baked meats.

One thing you won't see a lot of in the grocery store is cheddar cauliflower. It tastes about like the white, but has a distinctive yellow cheddar color that will add a different look to your dinner table. Then, of course, there's the purple cauliflower.

The grapes are about finished but the raspberries will be good for a little bit, yet. Of course, there are plenty of apples and some pears.

Don't forget the squash. There are plenyy to choose from at the market, including butternut, acorn, delicata, and kabocha.


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 

   


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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
Cranberries (fresh, dried)
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



Plenty from Prairie Farm Produce. --Photo by Bill Lubing

Plenty from Prairie Farm Produce   

[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 ...

MACSAC Recipe Contest Deadline Fast Approaching 

 

Scott and Lona Alsum at the Food and Wine Show. --Photo by Bill Lubing

At the Madison Food and Wine Show ... 

it wasn't just wine and cheese. Scott and Lona Alsum of
 Alsum's Sweetcorn went through pounds and pounds of their frozen corn
as thousands of folks came by to sample their excellent product.
The couple was quite pleased with the reception received by
their corn. [East Mifflin St.] --Photo by Bill Lubing

The deadline to submit recipes for the upcoming Madison Area CSA Coalition (MACSAC) cookbook is fast approaching. Submit your recipe by October 31, 2011 for a chance to be included in the cookbook, plus receive a discount code for purchasing the new book. For recipes that are used credit will be given to the author, with the top ten authors receiving a free copy of the cook book.

Contest Details

Recipe requirements

  • Submitted recipes must be original and feature fresh produce that is locally available across the U.S. (e.g., no tropical fruit). Ideally, they will contain one or more item(s) from the list of target produce below.
  • Each recipe must be ready to serve in 30-60 minutes or less, including preparation and cooking time.
  • Ingredients lists must contain only items that are readily available from farmers' markets, home gardens, and local grocery stores.
  • All directions must be clear and easy for home cooks to follow, with measurements and sizes stated as precisely as possible.
  • Submissions may be accompanied by brief supplementary information, such as interesting related stories, testimonials from friends and family, and suggested variations.

Target produce: Asparagus, Bean, Beet, Berries, Bok Choy, Broccoli, Brussels Sprouts, Burdock Root, Cabbage, Carrot, Cauliflower, Celeriac, Celery, Chard, Chinese Cabbage, Corn, Cucumber, Edamame, Eggplant, Fennel, Garlic, Greens (cooked), Greens (salad), Herbs, Jerusalem Artichoke, Kale, Kohlrabi, Leek, Melon, Mushroom, Onion, Parsnip, Pea, Pepper, Potato, Pumpkin, Radish, Rhubarb, Rutabaga, Spinach, Summer Squash, Sweet Potato, Tomatillo, Tomato, Turnip, Wild Edible Plants, Winter Squash, Zucchini. 

 

How to enter

Submit recipes online, or mail hard copies to:

ATTN: Recipe Contest Madison CSA Coalition
303 S. Paterson St. Suite 1B
Madison, Wisconsin 53703

If mailing a hard copy, please include an email address or phone number so we can reach you if we have questions about your recipe. By submitting your recipe, you are acknowledging that it is your own and that it has not been previously published. All submissions become the property of the Madison CSA Coalition, which reserves the rights to all materials. Questions? Email [email protected] or call (608) 266-0300.

 

Good luck!

 

 

 

Until next week, 

 

 

Bill Lubing

DCFM 

[email protected] 

 

 

       

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