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Dane County Farmers' Market eNewsletter
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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.
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Terrific Potato Varieties
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This Week ...
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 SquareWe 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 MarketsThis 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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Recipes
Yummy Crunchy Caramel Apple Pie; Curried Parsnip Soup
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Yummy Crunchy Caramel Apple Pie --Photo by Llwcoast
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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- Prepare pastry for single-crust pie, being careful not to stretch dough too much.
- Place in pie plate and trim and crimp the edge.
- In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.
- Add apple slices and gently toss until they are coated well.
- Transfer mixture to pie.
- FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
- Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
- Sprinkle over apple mixture in pie.
- To prevent over-browning while baking, cover edge of pie with foil.
- Bake at 375 degrees Fahrenheit for 25 minutes.
- Remove foil and bake 25 to 30 minutes more, or until top is golden.
- Remove from oven.
- Drizzle top with caramel topping; sprinkle with nuts.
- Cool on wire rack and serve!
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Curried Parsnip Soup --Photo by Baby Kato
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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 - In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer.
- 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.
- 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 Return to 'In This Issue' Contents |
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At Market This Week
Tomatoes, Spinach, Parsnips, Turnips and More! 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
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 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 Return to 'In This Issue' Contents |
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Market Information
Dates, Times, Locations, and Contact Information for The Dane County Farmers' Market
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
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 ...
MACSAC Recipe Contest Deadline Fast Approaching
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] Return to 'In This Issue' Contents |
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