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Dane County Farmers' Market eNewsletter
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Late Winter Session
February 18, 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 ...  Here's a local yarn, from Shady Blue Acres.
--Photo by Bill Lubing Fine Spinach, Garlic and More
Take advantage of the excellent supply of spinach available at the market. This time of the year at least three producers are offering locally grown, frost sweetened spinach. Black Earth Valley Farm, Blue Valley Gardens, and Snug Haven Farm have been bringing some excellent spinach to market.
Garlic is still available at the market. A simple sauté of spinach and garlic in a little sunflower oil makes a perfect side dish. Also available are leeks from JenEhr Family Farm, mushrooms from Blue Valley Gardens and Herb'n'Oyster, and salad greens from Don's Produce and GittOrganics.
Ellen Wausau-Lane from Future Fruit Farm called to let us know that she's going to be bringing some great certified organic juicing apples to market this week. She'll also have some wonderful pie apples. You can also expect to see some of her flavorful pears.
These are just a few of the many locally raised ingredients available at the Dane County Farmers' Market (DCFM) Late Winter Market. Check out the cheeses, meats, eggs, honey, maple syrup, and bakery, all locally produced or raised and sold by the producer. For a full list of this week's producers and products, check out the Producer Roster, found below.
Freshly Cut Flowers from
Lewiston Perennial Farm
At This Week's Market
Word has it that Bill Zimmerman from Lewiston Perennial Farm will be attending this week's market. One of the first flower growers of the new season, Bill will be bringing a variety of beautiful cut flowers. Be warned, however, that he sells out fast.
See you at market!
Bill Lubing
bill@dcfm.org
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'Taste of the Market' Breakfast
Menu for February 18, 2012
Guest Chefs: Chef Rob Grisham from Brasserie V 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: - Breakfast hash with mushrooms, onions, ham and potatoes,
- Fried egg topped with Swiss cheese,
- Mixed greens with a creamy garlic vinaigrette, and,
- Carrot cake pancakes with maple butter and apple compote.
- 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:
Black Earth Valley Farm - onions Bleu Mont Dairy -Swiss cheese Brantmeier Family Farm - garlic Butter Mountain Potatoes - potatoes Don's Produce - salad greens Fountain Prairie Inn and Farms - ham Green's Pleasant Springs Orchard - apples and apple cider Herb'n'Oyster - mushrooms JenEhr Family Farm - carrots McCluskey Brothers - maple syrup Pecatonica Valley Farm - eggs |
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Thank You Leah Caplan from
Metcalfe's Market and Volunteers!
Last Week's 'Taste of the Market' Breakfast 
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Recipes
Sweet Potato Curry with Spinach and Chickpeas;Fresh Spinach Mushroom Frittata
Sweet Potato Curry with Spinach and Chickpeas --Photo by tamalita62
by Kozmic Blues
This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times. Ingredients1/2 large sweet onions, chopped or 2 scallions, thinly sliced 1-2 teaspoon canola oil (Or use sunflower or olive oil) 2 tablespoons curry powder 1 tablespoon cumin 1 teaspoon cinnamon 10 ounces fresh spinach, washed, stemmed and coarsely chopped 2 large sweet potatoes, peeled and diced (about 2 pounds) 1 (14 ˝ ounce) can chickpeas, rinsed and drained 1/2 cup water 1 (14 ˝ ounce) can diced tomatoes, or 1 pint canned DCFM tomatoes, or fresh if available 1/4 cup chopped fresh cilantro, for garnish Basmati rice or brown rice, for serving Directions- You may choose to cook the sweet potatoes however you prefer.
- I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
- Baking or boiling work well too.
- While sweet potatoes cook, heat 1-2 teaspoons of oil over medium heat.
- Add onions and sauté 2-3 minutes, or until they begin to soften.
- Next, add the curry powder, cumin, and cinnamon. Stir to coat the onions evenly with spices.
- Add tomatoes with their juices, and the chickpeas. Stir to combine.
- Add water and raise heat up to a strong simmer for about a minute or two.
- Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
- When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
- Add the cooked sweet potatoes to the liquid, and stir to coat.
- Simmer for another 3-5 minutes, or until flavors are well combined.
- Transfer to serving dish, toss with fresh cilantro, and serve hot.
- This dish is nice served over basmati or brown rice.
Adapted from www.food.com
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Fresh Spinach Mushroom Frittata. --Photo by cookiedog |
Fresh Spinach Mushroom Frittata
by Mysterygirl Ingredients2 tablespoons butter 3 cloves garlic, minced 1/2 cup onion, sliced 8 ounces mushrooms, quartered 2 cups fresh spinach, chopped 6 eggs 1/2 teaspoon salt 1 dash pepper 1/2 cup grated Parmesan (or another favorite from the market) cheese Directions- Melt butter in an oven proof skillet.
- Add garlic, onions and mushrooms, cooking until onions are translucent.
- Add spinach, sautee for 2 minutes.
- Beat eggs, salt, and pepper together.
- Pour over mixture in skillet, stirring to combine.
- Cook eggs for about 4 minutes. Eggs will be almost but not quite set and moist on top.
- Sprinkle with cheese and put in oven.
- Broil 6 inches from heat for 3-4 minutes or until eggs are set and cheese is lightly browned.
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!
Celeriac and garlic from Black Earth Valley 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
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 ...
Jae Almond of the
from the farmstead kitchen of The
Gypsy Travelin Market & Bakery has plenty
to satisfy your sweet tooth.
-- Photo by Bill Lubing
Music for This Week
Water Street Bridge: Water Street Bridge is a quartet that plays traditional and original folk, blues, shanty, old-time, Celtic, Americana, Balkan, Slavic and Creole songs. Composed of Jon Baade, James Kuehl, Richard Miller and Michi Regier, their instruments include guitar, resonator guitar, mandolin, squeeze box, violin, ukulele, banjo, washboard, tupan, bodhran, bones and doumbek.
They bring diverse musical backgrounds, humor, songwriting and musical skill together for fun, danceable, energetic performances with something for everyone. More information and samples of songs from their latest CD entitled "Hard Times" are available on their website: www.waterstreetbridge.com.
Third Annual Mardi Roots Local Foods Meal
Features Plenty of DCFM Producer Products
Contributed by Kadi Row, Shagbark Ridge Farm
Join friends, farmers, and other local food enthusiasts on Fat Tuesday, February 21, for this year's Mardi Roots event. A community celebration of local food and local farms, as in past years, this whimsical spin on Mardi Gras features a locally-sourced midwinter community meal. Beginning at 6:00 pm, the event is held at the Mount Vernon United Church of Christ, 1693 Highway 92, in Mount Vernon, WI. Space is limited and reservations are required. To reserve your space, contact Brad Brookins at 669-2926 by the deadline of February 18.  | | Salad being served at the meal. |
DCFM producers are providing a large percentage of the ingredients for the event. They include: - Don's Produce
- Driftless Organics
- Ela's Orchard
- Flyte Family Farm
- Garden to Be
- Gentle Breeze Honey
- Hook's Cheese
- Snug Haven Farm
- Sutter's Ridge Farm
This year's menu includes beef and bean chili or vegetarian black bean soup, homemade cornbread, a winter spinach salad, and sweet potato pie. The meal is made from scratch using local ingredients. Proceeds from the event benefit the Mount Horeb schools Farm to School Program ( http://www.mounthorebfarmtoschool.org ) and the What If Foundation (www.whatiffoundation.org ). Brasserie V Dinner Features Fountain Prairie Farm This Sunday, February 19 the Brasserie V will be offering a private five-course dinner that features the beef and pork of Fountain Prairie Farm. Each course will be paired with a different beer or wine. Fountain Prairie owners John and Dorothy Priske will be at the event and will talk about their sustainable family farm and holistic approach to farming. For ticket information call the restaurant at 608-255-8500. Until Next Week!
Bill Lubing DCFM bill@dcfm.org Return to 'In This Issue' Contents |
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