Something Else to Make You Say Whoopee! Spelled a little differently than the pie yet just as exciting, Silly Yak Bakery brings a  huge selection of gluten-free products to the Dane County Farmers' Market (DCFM).

You can find out more about the bakery on this evening's 6:00 news on Madison television station WISC-TV, Channel 3. The station is running a segment on gluten intolerance (known as Celiac Disease). Silly Yak Bakery is prominently featured in the piece.

Make Super Bowl Sunday Super Special

Why spend $2,000.00+ (actually +++) for Super Bowl tickets when you can enjoy the game among family and friends in your own home? Besides, what would be a better group on which to try out those new recipes than fuel up hungry football fans?

Whether you're looking for crunchy carrots, great chicken wings, or some seriously delicious pulled pork, chicken, beef, bison, or emu, you'll find the best ingredients at the DCFM. Smoked trout, fine cheeses, wonderful bakery, and choice produce await you at the market.

The person who's selling the product is the one who produced it. So if you're looking for some culinary inspiration, don't hesitate to ask the producer. You'll find terrific ideas to make this Superbowl weekend a culinary adventure, long remembers after the crowd has left the stadium and the final score is forgotten.


See you at market!  

 

 

Bill Lubing

bill@dcfm.org 

dcfmbreakfast@gmail.com.

 

Definitely one of our favorite recipes, especially when it comes to entertaining, we've made this recipe using pork, beef, bison, chicken, and turkey. In each iteration we've been quite pleased. The recipe called for a boneless pork butt. We've never actually used that cut, but have done well with a shoulder roast, deboned chicken, or beef brisket.

It really does need to cook a long time for the meat to be easily pulled. The addition of coleslaw under the meat just makes this the perfect pulled pork sandwich. For an extra special treat, try this in the jalapeno poppers available from Silly Yak Bakery ... and be prepared for some serious heat!


Carolina Style Pulled Pork Sandwich

by graftonr

The Pork
2 onions, quartered
2 tablespoons light brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
4-6 pounds boneless pork butt
3/4 cup apple cider vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt (We use a few cloves of finely minced fresh garlic.)

Barbecue Sauce
1 cup prepared yellow mustard
1/2 cup sugar (we use honey from the market)
1/4 cup light brown sugar (we use maple syrup from the market)
3/4 cup apple cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke

Extras
20 buns
1 pound of coleslaw


Directions

1. Place the quartered onions in a crock pot.
2. Combine brown sugar, paprika, salt and pepper. Rub over the roast.
3. Place the roast over the onions in the crock pot.
4. Combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, ground mustard, garlic. salt, and cayenne; stir to mix well.
5. Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
6. Cook on low up to 18 hours, but at least 12 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
7. While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
8. Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
9. Remove the onions and chop to a fine consistency.
10. Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
11. Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
12. To serve, spread barbecue sauce on bottom of a hearty bun.
13. Put layer of pulled pork on bun. Spread barbecue sauce over meat.
14. Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
15. Spread top of bun with more sauce.
16. Grab a fist full of napkins and enjoy.

 

Adapted from www.food.com  

 

 

 

Kittencal's Famous Coleslaw.
--Photo by Andi of Longmeadow Farm

 

 

by Kittencalskitchen 

 

We received an email from Carol Knapp of Knapp's Fresh Vegies. She told us that she was planning to come to market this week. Among other things, she'll be bringing some of that great cabbage we've been enjoying.

 

According to the recipe author: This is the most delicious coleslaw that you will ever have! I make this for weddings, large socials, and in the summer for barbecues and parties. There is never anything left.

 

Plan ahead as the coleslaw needs to be refrigerated for the stated time to blend the flavors. This coleslaw will intensify in flavor with chilling time. The dressing is not  thick and heavy like some other coleslaw recipes. I think it's the perfect texture and flavor.

 

The fresh lemon juice  makes this coleslaw stand out from all others. I have used bottled in the past and it is just not the same.

 

Ingredients
1 head green cabbage (8-10 cups)
1 large carrot, peeled and finely shredded (hand-squeeze to completely remove any excess moisture.)
2-4 green onions (or to taste. We use red onions from the market when green onions are not available. A medium-small onion will work fine.)
2 teaspoons celery seeds (optional, or to taste. You can also add a 1/3 cup or so of finely chopped cileriac from the market.)


Dressing
1 cup mayonnaise (Do not use salad dressing.)
1/3 cup milk (light cream even better)
1/3 cup buttermilk
2-3 tablespoons white vinegar
3 tablespoons fresh lemon juice (use fresh only not bottled)
1/3 cup white sugar, plus (or try honey to taste for the white sugar)
2 tablespoons white sugar
2 cloves finely chopped garlic from the DCFM or 1/2-1 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)

Directions

1. In a food processor chop the cabbage into small pieces (should look about the size of confetti) or shred the cabbage.
2. Transfer to a large mixing bowl.
3. With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
4. Finely chop the onion. Add to the cabbage/carrot mixture along with the celery seed.  
5. Mix the three veggies all together with a wooden spoon.
6. To make the dressing: In a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
7. Pour over the veggies in the bowl, and mix well to combine.
8. Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.

 

 

 

Adapted from  www.food.com  

 

  

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Producer Roster

Tasty canned goods from Shady Blue Acres
capture the taste of the harvest.
--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 heard from Carol Knapp of Knapp's Fresh Vegies that this week she's planning to bring radish and pea sprouts to market. These sprouts are great for salads and stir fries. She'll also be bringing some nice cabbage, winter squash, and cat grass. Scott Williams of Garden to Be (plenty of sprouts) is on the schedule for this week, as well. 

 

A note from Cindy Fricke of Cherokee Bison Farms, confirms their intent to be at market this week, as will Jordandal Farms. Dave Heider of Daval's Bison Meat will also be at market while Marr Family Farm is planning to be selling.

 

    

 

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See you Saturday!