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Dane County Farmers' Market eNewsletter
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Late Winter Session
January 28, 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 ...  enjoy a relaxing moment at last week's
February 11: Garden Expo's
'Garden to Table' Dinner Features
DCFM Producers
Coming up February 10 through 12, the Garden Expo, held at the Expo Hall at the Alliant Energy Center always reminds us that yes, Spring is coming and it's time to start planning for warmer days. 
Presented by Wisconsin Public Television, new attractions this year include the Garden to Table Dinner, to be held on Saturday, February 11 from 6:00 pm to 9:00 pm at the Garden Expo. The meal features products from Dane County Farmers' Market (DCFM) producers that includes: - Harmony Valley Farm;
- Gentle Breeze Honey;
- Driftless Organics.
The multi-course dinner is just a part of the wide range of events, exhibits, and vendor booths available at the Garden Expo. While you're at the expo, make sure you stop by the exhibits from America's Best Flowers, Flower Factory, and Morningwood Farm Nursery, all regular producers at the Outdoor Dane County Farmers' Market. Check out the Garden Expo link for a full schedule and 'Garden to Table' tickets. See you at market! Bill Lubing bill@dcfm.org
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'Taste of the Market' Breakfast
Menu for January 28, 2012
Guest Chefs: Mermaid Cafe of 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: - Wild mushroom ragout served over sourdough croutons (gluten free available) with poached eggs;
- Spinach salad with beets and raw milk cheddar and;
- An apple-raspberry fruit bar.
- 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:
Bleu Mont Dairy - Raw Milk Cheddar Blue Valley Gardens - Onions Cress Springs Bakery - Apple Raspberry Fruit Bar Driftless Organics - Sunflower Oil Herb' n' Oyster - wild mushrooms Jen Ehr Farm - Beets Pecatonica Valley Farm - Eggs Silly Yak Bakery - Sourdough bread (gluten free available) Snug Haven Spinach - Spinach
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Thank You Slow Food Madison!
Last Week's 'Taste of the Market' Breakfast Volunteers! 
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Recipes
Spinach, Apple, and Pecan Salad;
Apple Chicken Salad
Spinach, Apple & Pecan Salad --Photo by Sharlene-W
This week's recipes celebrate salads that use apples as a main ingredient. The first recipe was graciously submitted by Bill and Marcia Holman, regular DCFM shoppers. Their original recipe does not call for onions. We chopped a small onion into the salad.
There is plenty of flexibility when it comes to the nuts for the salad. If you are lucky enough to have some hickory nuts from the market (hard to come by at the Late Winter Market), toss them on a baking pan with just a touch of sunflower oil and salt. Roast them for around 10 minutes at 350 degrees, taking care not to get them too dark. They'll add tremendously to the salad.
For our second recipe we use apples in a bright and cheerful chicken salad. You'll have to source celery, lemon, and raisins from outside the market. If you prefer to use a dressing other than Italian, a number of vinaigrettes from Renaissance Farm should go well with this salad. Renaissance farm is not scheduled at this week's market but is expected at next week's market, on February 4.
Spinach, Apple, and Pecan Salad
by Marcia and Bill Holman
Dressing
3 tablespoons olive, sun flower, or vegetable oil
1 tablespoon country style dijon mustard
1 tablespoon honey
1 tablespoon, lemon juice.
(Note: We added a small onion, chopped.)
Salad
4 cups of torn fresh spinach leaves.
1 medium apple, sliced into 1/8 inch thick pieces (Get a variety recommendation from your favorite apple producer at the market.)
1/2 cup pecans (or other nut). Toast them in dry fry pan over medium heat. We prefer to prepare them slightly differently. See the introductory notes.
Directions
- Toss all salad ingredients together.
- Pour dressing over salad, then toss to coat. Make sure not to put too much dressing on the salad. The bottom of the bowl should exhibit no pooling of the dressing.
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Apple Chicken Salad --Photo by Baby Kato Apple Chicken Salad by Derf If you're looking for a delectable and festive appetizer, try this easy recipe! Ingredients 5-6 ounces cooked chicken, cubed
1/4 cup chopped apple 1/2 cup thinly sliced celery 2 tablespoons raisins 1/3 cup Italian dressing (or your favourite) 2 teaspoons brown sugar Nuts (to sprinkle) Directions - In a medium bowl, gently stir together, chicken, apple, celery and raisins.
- In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture.
- Toss gently to coat.
- Serve on lettuce leaves, sprinkle nuts of your choice over.
Adapted from www.food.com |
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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!
Nice crunch from GittOrganics
--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
Unwrap some powerful flavor with
Bleu Mont Dairy's Cave Aged Bandaged
Cheddar Cheese. --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.
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Looking Ahead ...
Leif and Felix Thalhammer (left) of Capri Cheese
with Justin Green of Pleasant Springs Orchard to the
their left. -- Photo by Bill Lubing
Music for This Week
Playing from 8:00 am until 10:00 am, Cajun Spice: Cajun Spice plays the dance music of the French-speaking culture of South West Louisiana. Cajun music includes two-steps and waltzes with the melody lead played on the button accordion (Kristine Dewey) and fiddle (Cynthia Moore and Kim Langille) with the rhythm section keeping the beat (Susan Padberg on guitar and Karen Holden on bass).
Playing from 10:00 am until 12:00 Noon, Neverly Brothers: The Neverly Brothers are a duo of Tim Twohill and Brian Mott, performing on acoustic guitar and accordion (and electric keyboard if the venue is suitable/allows). They play a very eclectic mix of music from the 30s onward --with two part vocals as much as possible.
See you Saturday!
Bill Lubing
DCFM
bill@dcfm.org
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