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Dane County Farmers' Market eNewsletter
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Late Winter Session
February 25, 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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Microgreens from Garden To Be in
compostable plastic containers. --Photo by Bill Lubing
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 This Week ...  Pedram Sabetghadam from Jamie's & Son Bakery. --Photo by Bill Lubing Super Micro greens, Awesome Containers: Garden to Be is well-known for its fantastic micro greens. Each week farmhouse mix, spicy mix, buckwheat shoots, and many other varieties of micro greens are sold at the Late Winter Dane County Farmers' Market (DCFM). What isn't immediately obvious is that the containers in which the micro greens are sold are compostable. When put into an active, healthy compose bin, the containers break down into inorganic matter, carbon dioxide, water, and biomass. They leave no toxic residue.
The containers appear indistinguishable from typical petrochemical-based plastic. The petro-based containers can be recycled but do not break down and ultimately "disappear" like the compostable variety.
Cashew Fingers Left Off Photo: For the "Taste of the Market" breakfast on Saturday, February 11, Jamie's & Son Bakery provided its popular Cashew Fingers. We listed the Jamie's & Son Cashew Fingers in the February 11 DCFM eNewsletter menu and breakfast producer list that lets folks know about the week's breakfast.
Unfortunately, in the photo of the breakfast plate that appeared in the following issue of the eNewsletter, February 18, the Jamie's & Son Bakery Cashew Finger was inadvertently left off of the plate. We apologize for the omission and encourage market patrons to visit Pedram Sabetghadam at the Jamie's & Son Bakery table to learn about their impressive made-from-scratch baked goods.
Cabibbo's Back at Market This Week: We received an email from Ruby and Joe Cabibbo of Cabibbo's Bakery. They'd like everyone to know that they plan on attending this week's market. They'll have their usual products, including Panettone for lent.
See you at market!
Bill Lubing
bill@dcfm.org
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'Taste of the Market' Breakfast
Menu for February 25, 2012
Guest Chefs: Jon Nodler from Merchant. 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: - Huevos Rancheros with pulled pork (mushrooms for vegetarians), eggs and salsa;
- Side salad with pickled carrots, onions, leeks and jalapenos, and;
- A slice of pumpkin bread.
- 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 Garden to Be - spicy micro green mix GittOrganics - tortillas and spicy mixed greens Green's Pleasant Springs Orchard -apple cider Herb'n'Oyster - mushrooms JenEhr Family Farm - carrots, leeks and roasted red peppers Jordandal Farms - pork Pecatonica Valley Farm - eggs and pork Sutter's Ridge Farm - pumpkin bread Tomato Mountain Farm- salsa |
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Thank You Chef Rob Grisham from Brasserie V
Plus Hard-Working Volunteers!
Last Week's 'Taste of the Market' Breakfast 
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Recipes
Mozzarella Sticks;Deep Dish Spinach and Mozzarella Pizza
Mozzarella Sticks --Photo by KPD
Mozzarella Sticks
by Karen
At the request of my lovely 12 year old daughter, I am posting these, one of her favorite foods. We searched for a recipe together and ended up adapting one to suit our tastes. Enjoy!
Ingredients1/4 cup flour 1 cup Italian style breadcrumbs 2 eggs 1 tablespoon milk 1 pound mozzarella cheese, cut into 3/4 inch x 3/4 inch strips 1 cup vegetable oil 1 cup jar red pizza sauce or 1 cup marinara sauce (check with DCFM producers for great farmstead tomato sauces). DirectionsWhisk eggs and milk together. Coat each piece of cheese with flour, then dip in egg and then roll in bread crumbs. Dip in egg and crumbs again. Heat oil in skillet and cook sticks for about a minute on each side, or until golden and before cheese starts to leak. Drain on paper towels. Serve with sauce for dipping. Adapted from www.food.com  Deep Dish Spinach and Mozzarella Pizza --Photo by Cookin-jo
Fresh Spinach Mushroom Frittata
by lucid501Ingredients1 1/2 teaspoons olive oil Chicago style deep dish pizza dough 1 1/4 pounds low-moisture mozzarella cheese, thickly sliced (Mozzarella available from McCluskey Brothers at the market) 10 ounces spinach leaves, coarsely chopped 1 tablespoon minced garlic Fresh ground black pepper, to taste 3 1/2 cups tomato sauce (Check at the market.) 1/2 cup freshly grated parmesan cheese (Parmesan available from Hook's Cheese at the market) Directions- Position an oven rack on the second-lowest level in the oven and place a baking stone, if using one, on the rack. Preheat the oven to 500 degrees.
- Brush a 14 inch round deep-dish pizza pan with the oil. Starting in the middle and using your fingertips, press the dough evenly to cover the bottom and about 2 inches up the sides of the pan. Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in the pan for 15-20 minutes.
- To assemble the pizza, lightly press the dough up the sides of the pan if it has slid back down. Lay half of the mozzarella slices over the pizza dough, overlapping to cover the dough completely.
- Toss the spinach with the garlic and a few grindings of pepper. Arrange the spinach mixture over the mozzarella. Arrange the rest of the mozzarella over the spinach. Ladle the tomato sauce evenly over the mozzarella. Sprinkle the Parmesan over the top of the sauce.
- Place the pizza in the oven on the rack or baking stone and reduce the temperature to 450 degrees. (Work quickly so the oven temperature doesn't drop too much). Bake the pizza until the crust is crisp and a deep golden brown, and the cheese is golden, about 30 minutes. Remove the pizza from the oven and place on a wire rack to cool for 5 to 7 minutes.
- Use a knife to loosen the crust from the sides of the pan.
- Cut the pizza into large wedges and then slide a metal spatula under the bottom crust to remove and lift out the wedges. Serve immediately.
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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!
Brian Winzenried of Stella's Bakery brings to market
more than their famous hot and spicy cheese bread. They also
bring pastry and a variety of savory breads.
--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 ...
Betty Lou Cauffman of Valley View Emus
brings a variety of colorful emu feathers to
market. They're great for jewelry, hats, pins,
and other decorations.
-- Photo by Bill Lubing
Music for This Week
8:00 am - 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.
10:00 am - 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 boogiethat is 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.
Until Next Week!
Bill Lubing DCFM bill@dcfm.org Return to 'In This Issue' Contents |
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