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Dane County Farmers' Market eNewsletter
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Late Winter Session
January 14, 2012
The Madison Senior Center
8:00 am - 12:00 Noon
Full Breakfast ($8.00) from 8:30 am
to approximately 11:00 am
Downtown Madison Parking Map
(Private ramps and street parking are also available.)
Note: The City of Madison Overture Center Parking Ramp
adjoins the Madison Senior Center
Dane County Farmers' Market
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 This Week ...  A Huge Variety of Cheese --Photo by Bill Lubing DCFM Celebrates Tenth Anniversary as Year 'round Market
The DCFM is now marking its tenth anniversary as a year 'round market where folks can enjoy farm fresh food 12 months of the year. But it wasn't always this way.
The Dane County Farmers' Market began in 1972. In the early years the market was open from June through August when summer produce was most plentiful. By 1985 the outdoor season grew to the current April to November period.
In 1986 a Holiday Market opened from Thanksgiving weekend to mid-December to expand the production season for growers. As winter demand increased the market grew again. In the winter of 2002-2003 a full Winter Market season was created to include November through April. The year 'round farmers' market was born!
In its tenth season, the Winter DCFM offers plenty of vegetables, meats, bakery, cheese, and other delicious, locally produced products at the Madison Senior Center. Check out the roster of producers below to see what's available.
See you at market! Bill Lubing bill@dcfm.org
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'Taste of the Market' Breakfast
Menu for January 7, 2012
Guest Chefs: Community Volunteers Breakfast Price: Adults: $8.00 and $4.00 kids and those who truthfully can't eat a large portion. Breakfast Hours: 8:30 am to approximately 11:00 am This Week's Menu includes: - Homemade tortillas filled with ground beef (sauteed mushrooms for vegetarians), scrambled eggs, pinto beans and cheese and topped with salsa;
- Fresh side salad with cilantro dressing and;
- A delicious rhubarb bar.
- Beverages: organic fair trade coffee using Just Coffee's Friends of the Dane County Farmers' Market blend or tea; Fresh Apple Cider and cranberry juice. Milk is available upon request.
While we try to serve the menu that is listed in our promotion, and this is most often the case, parts of this menu may be substituted or changed. Breakfast Coordinator: Elizabeth Barley, efbarley@gmail.com or 608-658-1647 Volunteer Coordinator : Elizabeth Barley and Sean Michael Dargan:
DCFM Producers who Supplied product
for this week's breakfast include:
Blue Valley Gardens - Onions Don's Produce - Mixed garden greens Driftless Organics - Carrots and Beauty Heart Radishes Ela's Orchard - Fresh Apple Cider Flyte Family Farm - Beans GittOrganic - Tortillas Grace Cheesecakes - Rhubarb Bars Herb'n Oyster - Mushrooms Hooks Cheese - Cheese McCluskey Brothers - Organic grass fed ground beef Pecatonica Valley Farm - Eggs Renaissance Farms - Salad Dressing Brantmeier Family Farm- Eggs Tomato Mountain Farm- Garden Salsa |
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Thank You!
Last Week's 'Taste of the Market' Breakfast Volunteers! 
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Recipes
Turnip-Apple-Carrot Salad with Eggs; A Great Meatloaf!
Turnip-Apple-Carrot Salad with Eggs. --Photo by Lori Mama
Turnip-Apple-Carrot Salad with Eggs
by Lalaloula
This is a very yummy veggie salad, which my sis and me came up. It has a sweet, earthy taste with a hint of garlic and onion. I hope you'll enjoy it, too! [Editor's Note: We used one turnip, and one apple with a cup of yogurt and it tasted great.]
Ingredients
1 carrot, divided
1/2 turnip, diced
2 eggs
1 garlic clove, minced
1 small onion, chopped
1/2 large apple, diced
1 tablespoon scallion, sliced
3/4 cup yogurt
1 teaspoon dried herbs (sage, oregano, basil, chives)
Salt and pepper
Directions- Dice one half of the carrot and place in a pot together with diced turnip. Bring to a boil, add eggs and simmer for 15 minutes or until veggies are tender but still crisp.
- Meanwhile slice the other half of the carrot into long strips using a vegetable peeler. Place in a big bowl and add garlic, onion, scallion and apple.
- Combine yogurt and spices in a separate bowl and season to taste.
- When ready, lift out the eggs using a slotted spoon. Rinse them with cold water, peel and dice.
- Drain veggies. Add everything to the big bowl and stir to coat.
- Eat right away while still warm or let cool and serve later.
A great meatloaf --Photo by McMysteryShopper A Great Meatloaf
by Nita Hollerman
Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. You can also substitute bison, emu, pork, or any combination thereof for the beef.
[Editor's Note: We like a combination of 1/2 pork and 1/2 another meat. If using only emu or bison be aware these are very low fat meats. You might add a tablespoon or so of sunflower oil to the recipe to make sure it's not too dry.]
Ingredients 1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt (we used 1/8 teaspoon)
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
Sauce 4 tablespoons apple cider vinegar
2-4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
Directions - Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
- Smooth out top.
- Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
- Bake at 350 about 1 hour to 1 hour 15 minutes or until done.
- ENJOY!
- *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
- **Recipe should be"plump" from the addition of the milk or Half & Half. It should NOT be runny.
- ***A second batch of sauce served hot is good to serve with the meatloaf.
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Producer Roster
Some listed producers may not be at the market on any given day. They may have products to sell that are not listed below or may not have products available that are listed. For the most reliable information, contact the producer directly. You can find most of them 
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At Market This Week
Time to replenish the pantry!
Great tasting honey from River Forks Honey.
--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.
Bakery
Asiago black pepper bread,
Biscotti
Cheese bread
Cheesecake
Cinnamon rolls
Cookies
Flat breads
Muffins
Panettone
Pastries
Ragusa Style Sicilian Semolina Bread
Scones
Spinach 'Mpanata
Sweet breads
Tea breads
Tomato Scaccia
Torts
Tortillas
Whole wheat sourdough
Cheese
Cheese curds
Goat cheese
Sheep milk cheese
Mixed milk cheeses
Cottage Cheese
World-class aged cheeses
Return to 'In This Issue' Contents Fresh Vegetables
Beets
Broccoli
Cabbage
Cauliflower
Carrots
Chipolini Onions
Collard Greens
Garlic
Herbs
Kale
Kohlrabi
Leeks
Onions (several varieties)
Parsnips
Potatoes
Radishes
Shallots
Salad mixes
Scallions
Tomatoes, canned
Tomatoes, fresh
Turnips
Fruit
Apples
Jams, jellies, preserves
Pears
Raspberries (frozen)
Raspberries (fresh)
Strawberries (frozen)
Tomatoes (fresh)
Tomatoes (canned)
Meats (Grass and grain fed)
Angus beef
Beef
Brats and sausage
Chicken
Conventional cuts
Duck
Emu
Ham
Highland beef
Lamb
Pork
Special cuts
Fresh and smoked trout
Smoked salmon
Specialty Items
Apple Cider
Baklava Bloody Mary mix Candles
Eggs
Flavored sea salt
Honey
Hot sauces
Infused olive oil
Maple syrup
Mushrooms
Pasties (frozen)
Persian Toffee
Pesto
Salsa
Soup (canned and frozen)
Stocks (Chicken and Beef)
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
2012 Saturday Indoor Late Winter Market
Date: January 7, 2012 through April 14, 2012
Hours: 8:00 am to 12:00 Noon
Where: 330 W. Mifflin St., Madison Senior Center
Parking: Adjacent municipal ramp and area on-street 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 larryj@dcfm.org. The DCFM website provides much information as well.
Dane County Farmers' Market
Volunteer Opportunities
Please contact Elizabeth Barley and Sean Michael Dargan at dcfmbreakfast@gmail.com for information about volunteering at the market breakfasts (winter months only). It's fun, rewarding, and really appreciated by the market-going public.
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Looking Ahead ...
Great for More Than Slaw
check out this beautiful cabbage
from Knapp's Fresh Vegies.
-- Photo by Bill Lubing
Music for This Week
Playing from 8:00 am until 10:00 am: Ben Doran: For most of the last 16 years Ben has been singing and playing hammered dulcimer with a regional group, "The Dustbunnies." They perform traditional Irish/American ballads in the style of The Clancy Brothers and Tommy Makem. For the Farmer's Market, he will be playing seasonal, traditional, and Celtic tunes solo on the hammered dulcimer.
Playing from 10:00 am until 12:00 Noon: John Duggleby has performed professionally since age five (for a nickel at a supper club) and has passed through hootnanny, 60s rock, bluegrass, Cajun and world music bands en route to his one-man shows of today.
His songbook ranges from Stephen Foster to Bruce Springsteen, as well as his own material, accompanied on guitar and who knows what else. He tailors sets to the audience. For the farmers' market, expect several odes to one of his favorite subjects--food.
See you Saturday!
Bill Lubing
DCFM
bill@dcfm.org
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