Dane County Farmers' Market

Dane County Farmers' Market eNewsletter 

 

Late Winter Session 

January 21, 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   

 

 



Salsa, soup, and sauce from
Tomato Mountain Farm. --Photo by Bill Lubing



contents 

 In This Issue

 

 


This Week

'Taste of the Market' Breakfast Menu 

Thanks Volunteers! 

 Recipes 

Producer Roster 

At Market This Week 

Market Information  

  Looking Ahead ...   

Join Our Mailing List!


thisweek This Week ...
 

   


"Taste of the Market" breakfast coordinator Liz Barley (Left)
and Matt Smith of Blue Valley Gardens.

--Photo by Bill Lubing 

 

 This time of the year we tend to spend a lot of time in the kitchen. For one thing, it's the warmest place in the house. For another, we're more 'summer' than 'winter' when it comes to outdoor activities.

 

We enjoy preparing recipes that may be a little more involved, a little outside our comfort zone, or more from the top of our head than out of a cookbook or from a web site.

 

While the market is much smaller than in the summer, we're finding plenty of "raw material" to keep us futzing in the kitchen. Well, not futzing, exactly. This week we made some wonderful hot and sour soup, adding a little ginger to zip it up and far more garlic than the recipe calls for.

 

We ate it for dinner and saved the rest of this "culinary triumph" for lunch the next day. It was a departure from our usual type of soup, serving as a "learning moment" when it came to using the napa cabbage, which we haven't used that much.

 

The Dane County Farmers' Market offers a great place to spend a Saturday morning. Plus, you can take home the raw materials for some quality time in the kitchen preparing great "out of the box" meals.

 

We find this season's culinary adventures a satisfying way to speed up these winter days. Our time in front of the stove keeps those great (and not so great) dishes coming and the kitchen toasty warm.  

 

 

See you at market!  

 

 

Bill Lubing

bill@dcfm.org 

 



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taste
'Taste of the Market' Breakfast

Menu for January 21, 2012

Guest Chefs: Slow Food Madison

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:

  • Spanish style tortilla;
  • Spinach and cheese brioche pinwheels and;
  • A green salad with smoked trout and apples topped with basil vinaigrette.
  • Beverages: organic fair trade coffee using Just Coffee's Friends of the Dane County Farmers' Market blend or tea; Fresh Apple Cider or 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:

Artesian Trout Farm - Smoked Trout

Blue Valley Gardens - Spinach and onions

Butter Mountain - Potatoes

Capri Cheese - Feta Cheese

Don's Produce - Mixed garden greens

Driftless Organics - Carrots

Ela's Orchard - Fresh Apple Cider and Apples

Hook's Cheese Company- Parmesan Cheese

Pecatonica Valley Farm - Eggs

Renaissance Farm - Salad Dressing

Brantmeier Family Farm - garlic

 

 

 

 

thanksThank You!

Last Week's 'Taste of the Market' Breakfast Volunteers! 
 


 --Photos by Bill Lubing


recipeRecipes

Smoked Trout and Cheese Omelette;
Smoked Trout with Goat Cheese on Crackers


Smoked Trout and Cheese Omlette


 Smoked Trout and Cheese Omelette --Photo by Lauren H-C




This week's recipes feature smoked trout and cheese. Both are available at the market along with a number of the other ingredients required for the recipes.

Artesian Trout Farm offers the smoked trout. If you've never had it before, it's featured in this week's breakfast. There may be a few pin bones in the trout. They are easy to remove with your fingers. Ask Jenny at Artesian if you have any questions.

The first recipe is adapted from a traditional Scottish recipe and is adapted from www.food.com. While the recipe calls for cheddar cheese, there are plenty of varieties to choose from at the market. The second recipe comes from Jenny Anderson at Artesian.

Smoked Trout and Cheese Omelette

by Lauren H-C


Ingredients
3 ounces smoked trout fillets
2 tablespoons unsalted butter  divided
1/4 cup milk
4 eggs, separated
1 tablespoon heavy cream
Pepper
1 1/2 ounces cheddar cheese, grated (about 1/3 cup)
salt, if desired


Directions
  1. Rinse the smoked trout and remove any skin or bones. (If your smoked trout isn't "ready to eat," you'll need to poach it before you do any of this. The trout from Artesian Trout Farm is ready to go.) Flake the trout and set aside.
  2. In a small saucepan, heat 1 tablespoon of the butter and the 1/4 cup milk over medium heat. When the milk starts to steam, add the fish, stirring occasionally. When the mixture comes up to a boil, remove the saucepan from the heat, cover and set aside for 20 minutes.
  3. Preheat broiler. Beat the egg whites to stiff peaks and set aside. Beat the heavy cream into the egg yolks and season with pepper. Add the fish/milk mixture and stir together. Fold in the egg whites.
  4. In an omelette pan over medium heat, melt the remaining tablespoon of butter. When the butter is bubbly, pour in the omelette mixture and cook (without stirring or flipping) until underside is golden brown. Remove pan from the heat, sprinkle cheddar over the top of the omelette and place pan under the broiler. Broil until cheese is browned. 

 ______________________________________

 

Smoked Trout with
Goat Cheese on Crackers

 

by Jenny Anderson, Artesian Trout Farm  

 

If you're looking for a delectable and festive appetizer, try this easy recipe!

 

Ingredients

10 to 20 of your favorite crackers or toasted bread rounds

6 ounces of spreadable goat cheese, various flavors

4 to six ounces of smoked rainbow trout

chopped fresh chives for garnish

Lemon peel for garnish

 

Directions

  1. Spread cheese on each cracker.
  2. Top with flaked pieces of smoked trout.
  3. Garnish with chives and lemon peel.

 

 

 

 

  

producerProducer 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

DCFM roster

 

 

    

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atmarketthisweekAt Market This Week


Time to replenish the pantry! 

 


Fantastic farmstead breads from
Sutter's Ridge Farm.
--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
 

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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




 

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informationMarket Information

Dates, Times, Locations, and Contact Information
for The Dane County Farmers' Market






Dorothy and John Priske from
Fountain Prairie Inn and Farms.

--Photo by Bill Lubing

 

 

 
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.



lookingaheadLooking Ahead ...
 

Butter Mountain Potatoes --Photo by Bill Lubing     

Owen and John Aue (left) of  Butter Mountain Potatoes
offer great advice and plenty of options
with their wonderful potatoes. 

-- Photo by Bill Lubing 

 

Music for This Week 

Playing from 8:00 am until 10:00 am,  Brian Schwellinger: Brian Schwellinger plays in the solo Quebecois fiddle style that originates from the French Canadian Province of Quebec, Canada. Many of the tunes are out of the common 4/4 -16-measure tune structure and are quite often called "Crooked Tunes." The style of playing involves a syncopated foot tapping done while playing the violin. Most of the tunes are meant for dancing and parties.  

 

The repertoire performed is unique to Quebec in content and/or style, with tunes and influences from many other Celtic music traditions.

 

Playing from 10:00 am until 12:00 Noon, Boo Bradley: Boo Bradley is a hot blues stompin', jelly roll jumpin', rag jazz infusin', three-piece acoustic jug attack from our beloved mad town. They play a variety of old southern music including delta blues, ragtime, jug band, country, and Cajun.

 

These boys throw down a porch stomp boogie chock full of old time Delta moans. You may know them as "those guys" who play the summer market. Now you can satisfy your Boo Bradley fix in the wintertime as well.

 

Come see Scott "Boo" Kiker on guitar and the "Reverend" C. Scott Fry on the bass "bring it on home" at the Dane,County Winter Farmers' Market. In the meantime, check out their website, www.boobradley.com. There are a couple of free music downloads on there..    

 

 
See you Saturday!

 

 

Bill Lubing

DCFM 

bill@dcfm.org 

 

 

       

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