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Dane County Farmers' Market eNewsletter
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Late Winter Session
February 11, 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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Tasty apples from Ela Orchard. --Photo by Bill Lubing
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 This Week ...  Great to eat anytime! Check out
the varieties of granola from
Cress Spring Bakery. --Photo by Bill Lubing Show Your Love with something Wonderful
from the Dane County Farmers' Market
Surely you're planning to show your love this Valentine's day with something more than the factory-made candy found at most retailers. Think outside the box when planning your Valentine's gift. Make it from the Dane County Farmers' Market (DCFM).
OK, so you're not the world's best cook. There is plenty available from the market that will make you look good without a lot of work on your part.
Want something sweet? Cookies, cheesecake, homemade candy, brownies, truffles, fruit-infused breads and more are available from several producers at the market.
How about a great loaf of sour dough bread, tortillas, or a loaf or two of gluten free bakery? No problem at the DCFM.
For those who are inclined, a Valentine's treat made right in your kitchen goes a long way to show your passion and commitment.
Vegetables, frozen berries, cheese, meats, and more from the DCFM give you a wide latitude to come up with a great recipe for your Valentine's giving. One thing is certain. Whether you buy a prepared item at the market or choose your ingredients to make something incredible, you can expect a delighted reaction from the one you love.
Grace Cheesecakes, LLC Changing Ownership
This week we received an email from Lori Christilaw, owner of Grace Cheesecakes, LLC. She wanted to let folks know that she has sold the business. She invites everyone to come meet the new owner at this week's market. Grace Cheesecakes will then take a break from the market until April.
See you at market!
Bill Lubing
bill@dcfm.org
Return to 'In This Issue' Contents
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'Taste of the Market' Breakfast
Menu for February 11, 2012
Guest Chefs: Leah Caplan from Metcalfe's Sentry 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: - Apple and cheddar quesadillas,
- Sausage links,
- Chile maple mashed sweet potatoes with hickory nuts,
- Spinach,
- Celeriac and carrot slaw and,
- Jamie's and Son cashew fingers
- 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 - cheddar cheese Blue Valley Gardens - spinach Cherokee Bison Farms - maple syrup Don's Produce - sweet potatoes Driftless Organics - sunflower oil Ela Orchard - apples and apple cider GittOrganics - tortillas Jamie's and Son - cashew fingers JenEhr Farm - celeriac and carrots Jordandal Farms - breakfast sausage River Forks Honey - honey |
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Thank You Willy Street Coop
And Volunteers!
Last Week's 'Taste of the Market' Breakfast 
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Recipe
Italian Wedding Soup
Italian Wedding Soup --Photo by flippo
If you're a fan of the television show 'Top Chef' then you may recall a promising chef that appeared a few years ago by the name of Fabio Viviani. We always enjoyed his creative style of cooking. When we ran across this recipe and accompanying video on Yahoo!, we had to try the soup. It's delicious.
Contrary to what you'd expect, according to Chef Fabio the 'wedding' in the name of this soup refers to the co-mingling flavors of the vegetables and the meat balls at the finish of preparation. He enthusiastically describes it in the video.
When we prepared the soup we used almost twice the amount of Parmesan cheese called for in the recipe. Well, we are from Wisconsin, after all. We used Parmesan cheese from Hook's Cheese, which is a wonderful rendition of this classic ingredient.
You can use several varieties of meat that are available at the market, including beef, bison, pork, emu, lamb, and ground chicken (that you grind yourself.) We used sunflower oil instead of olive oil.
Italian Wedding Soup
Adapted from a recipe by Fabio Viviani
Yields 6-8 servings
Ingredients
1 pound ground beef or other meat
2 eggs
1/3 cup panko bread crumbs
3 tablespoons Parmesan cheese, grated
3 quarts chicken broth
3 cups fresh baby spinach (We used spinach from the market)
1 cup carrots, diced
3 cloves of garlic, minced (optional)
1 cup yellow onion, diced
1 cup celery, diced
2 cups orzo pasta
½ cup (to taste) extra virgin olive oil (we used sunflower oil)
Salt and pepper to taste
Directions- Sauté carrots, onion, garlic, and celery in oil until soft and starting to brown.
- While veggies sauté, make the meatballs: mix meat, eggs, bread crumbs, Parmesan, salt and pepper in a separate mixing bowl. Form into 1/2 inch balls, and set on a baking sheet.
- Cook meatballs on the baking sheet in 375 degree oven for 12-15 minutes.
- Stir spinach into the sautéing veggies and let it wilt.
- Add chicken stock to veggies.
- Let the mixture reduce slightly on high heat.
- Add pasta to soup to cook.
- When meatballs are cooked, add them to the soup.
- Boil 5 minutes and season with salt and pepper.
- Let the soup rest for at least 10 minutes before serving
- MANGIA!
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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!
Cheese is only part of the story from
McCluskey Brothers. They also offer
beef, maple syrup, and vegetables in season.
--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.
As noted above, this will be the last market for Grace Cheesecakes this Winter season. We expect to see Grace returning in April, under new ownership.
Sylvan Meadows farm offers terrific beef, lamb, and pork along with delicious baked goods. Don's Produce is now offering frozen sugar snap peas along with their tomato products, sweet potatoes and greens.
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
Some sweetness from Grace Cheesecakes.
--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 ...
Oh yummy! Little chocolate bundt
from the farmstead kitchen of
Sutter's Ridge Farm.
-- Photo by Bill Lubing
Music for This Week
The BriarPickers: The BriarPickers are a mandolin/violin duet, featuring Brian Ray and Paul Kienitz.
They meld traditional Appalachian style folk melodies with a classical string ensemble approach. This music, dubbed "rustic chamber music," has a very accessible and welcoming sound. It's the perfect complement for shopping and snacking at the Farmers' Market!
See you Saturday! Bill Lubing DCFM bill@dcfm.org Return to 'In This Issue' Contents |
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