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Dane County Farmers' Market eNewsletter
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Late Winter Session
March 3, 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 ...  Things are popping over at Sutter's Ridge Farm
with their just introduced popcorn. --Photo by Bill Lubing Sutter's Ridge Farm Adds Popcorn to the List: In addition to their garlic, freezer jams and jellies, frozen berries, and baked goods, the farm is now offering pop corn. For those who may not remember making popcorn the 'old fashioned way,' pre-packaged in a popping bag for heating in a microwave is not the only (nor even the best) way to pop corn. [RECIPE].
We recommend using sunflower oil from Cherokee Bison Farms (scheduled to be at market this week) and grated cheese from the market to add a little extra flavor. Bleu Mont Dairy, Capri Cheese, Hook's Cheese, and McCluskey Brothers should all have cheeses that work well on popcorn.
Black Walnuts at Don's Produce: If you're looking for local nuts, check out the black walnuts from Don's Produce. They also have canned tomato products, mixed greens, and sweet potatoes.
Willow Creek Farms Featured on Wisconsin Foodie: We received an email from Tony and Sue Renger of Willow Creek Farm asking us to let you know that: "On Thursday, March 1 at 7:00, Channel 21 PBS (WHA -TV Madison) will be re-airing the (Wisconsin Foodie) show they taped with us this past Fall. You may have already seen it, but just in case you did not, this is a good opportunity to get a tour of our farm and our USDA processing facility."
The Rengers remind us that while they won't be at this week's market, their products can be found at Willy Street Coop (East and West) and Metcalfe's Market.
DCFM Producers Sell Beyond the DCFM: This is a good opportunity to remind folks that products from many of the producers selling at the Dane County Farmers' Market (DCFM) at the Madison Senior Center can be found at a variety of retail locations. If you're interested in a producer's product but know you're going to be missing a market, then by all means ask about availability of their products at other locations.
See you at market!
Bill Lubing
bill@dcfm.org
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'Taste of the Market' Breakfast
Menu for March 3, 2012
Guest Chefs: Chef John Jerabek and his team from Fresco. 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: - Vegetarian frittata with garlic, onions, mushrooms and spinach;
- A side of braised beef with aged cheddar sauce;
- Vegetarian Option: Roasted beets with blue cheese for vegetarians, and;
- Biscotti.
- 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 and garlic Butter Mountain Potatoes - Potatoes Cabibbo's Bakery - biscotti Don's Produce - sweet potatoes Green's Pleasant Springs Orchard - apple cider and apples Herb'n' Oyster - mushrooms Hook's Cheese - blue cheese JenEhr Family Farm - Beets McCluskey Brothers - aged cheddar Pecatonica Valley Farm - eggs Snug Haven Farm - spinach |
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Thank You Chef Jon Nodler from Merchant
Plus Hard-Working Volunteers!
Last Week's 'Taste of the Market' Breakfast 
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Recipes
Chicken with Roasted Red Peppers;Spiced Sweet Roasted Red Pepper and Feta Hummus
Chicken with roasted red pepper. --Photo by hollyfrolly
Chicken with Roasted Red Pepper
by Mirj
[Editor's Note: We were intrigued last week when Chef Jon Nodler of Merchant used roasted peppers from JenEhr Family Farm in the "Taste of the Market" breakfast. We asked Farmer Paul about their supply of red peppers. He told us it was good. So here are a couple of recipes that use roasted peppers
In addition to the peppers you can also find many of the other ingredients for these recipes at this week's market.
This first recipe calls for boneless, skinless chicken breast halves. We've often wondered about the attraction of this particular cut of chicken. Bones actually add richness and flavor to meat. Chicken breast bones are easy to avoid when eating the breast. And if you're like us, spending the additional money on boneless chicken breasts when "bone-in" actually tastes better seems ... unnecessary.
Going just a little further, we don't really understand why the legs, thighs and backs get left out of so many recipes. We love them all. They will work fine in this recipe.
And what about the skin? By all means spend the three minutes or so it takes to remove the skin from the chicken pieces before putting them in the browning pan. ]
Ingredients4 boneless skinless chicken breast halves (see above) 1/2 teaspoon salt 1/4 teaspoon pepper 2 (7 ounce) jars (or bags) of roasted red peppers (throw in the juice too) 4 cloves minced garlic 1/4-1/2 cup white wine 1 teaspoon vinegar Parsley Directions- Brown the chicken in a medium heat pan using sunflower or olive oil.
- Add all other ingredients, cover, then simmer until done, 165 degrees with juices running clear.
- Serve with pasta or rice.
Spiced Sweet Roasted Red Pepper and Feta Hummus  Spiced Sweet Roasted Red Pepper and Feta Hummus. --Photo by JustJanS
Spiced Sweet Roasted Red Pepper and Feta Hummus
by 1Steve This is a Middle Eastern style spread for pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually chickpeas and tahini, but the flavors added to the base vary widely from one chef to the next. Tahini is a sesame paste. You can usually find it in the Mediterranean section of your grocery store. Ingredients1 (15 ounce) can garbanzo beans, drained 1 (4 ounce) jar (or JenEhr bag) roasted red peppers 3 tablespoons lemon juice 1 1/2 tablespoons tahini 1 clove garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 tablespoon chopped fresh parsley 1/2 cup crumbled feta cheese (Check with Capri Cheese)Directions
- In an electric blender or food processor, puree the chickpeas, red peppers, feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.
- Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.
- Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
- Transfer to a serving bowl and refrigerate for at least 1 hour.
- (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.
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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!
Larry Lindokken of River Fork's Honey brings
a varied selection of honey to the market.
--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
Carrots
Garlic
Herbs
Kale
Kohlrabi
Leeks
Onions (several varieties)
Parsnips
Potatoes
Radishes
Shallots
Salad mixes
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 small, some large, all delicious.
That pretty much describes the garlic to be
found at Brantmeier Family Farm.
--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 ...
(left) John Priske of Fountain Prairie Inn & Farms
enjoys a visit from Meghan Anks (middle)
and her daughter Amelia.-- Photo by Bill Lubing
Music for This Week
8:00 am - 10:00 am: Brian O'Donnell and Katie-Ping: Brian O'Donnell and Katie-Ping Woods will delight market breakfast goers and shoppers with twin fiddle music from folk to classics. Brian and Katie-Ping first became acquainted when Katie-Ping was seeking to learn Cajun fiddling.
Brian is the fiddler with the Cajun Strangers as well as with the Barley Brothers and Dirty Shirts. Katie-Ping was classically trained in the Suzuki method and has played with the Edgewood Orchestra. She has turned her attention to fiddle music for the past few years.
Together they will play harmony-rich twin fiddle arrangements of Cajun, Appalachian, and Irish fiddle music.
10:00 am - 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 30's onward --with two-part vocals as much as possible.
Until Next Week!
Bill Lubing DCFM bill@dcfm.org Return to 'In This Issue' Contents |
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