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Dane County Farmers' Market eNewsletter
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Late Winter Session
March 10, 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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Enjoy something unique: Arugula Pesto from GittOrganics. --Photo by Bill Lubing
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 This Week ...  Sylvan and John Goeke of Sylvan Meadows Farm
have plenty to tell you about how they raise their
lamb, hogs, and beef. --Photo by Bill Lubing
Canopy Gardens Returns to Market This Saturday
Like the newly arrived sandhill cranes in nearby corn fields, the return of Canopy Gardens to the market this week means we're a good ways through the Winter Dane County Farmer's Market season. We're pleased to see the cranes. We're thrilled that Canopy Gardens will be bringing cucumbers, salsa, and possibly lettuce and broccoli.
New Products at Market from Jordandal Farms
Last Saturday's snow prevented Carrie Johnson from Jordandal Farms from attending the market. Carrie plans to attend this week's market. She dropped us an email saying that they are introducing new products, some of which she'll be bringing to this week's market.
It's really tasty
Have you checked out the arugula pesto from GittOrganics? It's really tasty. Try it with pasta, over eggs, on a burger, or in a tortilla with some beans and rice.
Don't Forget That Little Room in Front
Those doors to the left of where Brantmeier Farms is located lead to a smaller room that features additional DCFM vendors. Also note that there is additional breakfast seating (and coffee service) on the second floor. The stairs and elevator are located east (right as your coming in) of the entrance, by the musicians.
See you at market!
Bill Lubing
bill@dcfm.org
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'Taste of the Market' Breakfast
Menu for March 10, 2012
Guest Chefs: Steven Buchholz from Crema Cafe in Monona. 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: - Egg Scramble with aged cheddar, arugula, caramelized onions and bacon (no bacon for vegetarians) smothered in stewed tomatoes;
- Pancakes with pear compote and whipped maple butter and;
- Mixed breakfast potatoes.
- 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 - Aged cheddar cheese Blue Valley Gardens - Onions and potatoes Cherokee Bison Farms - Maple syrup Don's Produce - Sweet potatoes and stewed tomatoes Future Fruit Farm - Pears GittOrganics - Arugula Green's Pleasant Springs Orchard -Apple Cider Jordandal Farms - Bacon Pecatonica Valley Farm - Eggs |
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Thank You Chef John Jerabek and Team from fresco
Plus Hard-Working Volunteers!
Last Week's 'Taste of the Market' Breakfast 
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Recipes
Manapua;
French Onion Soup
Manapua --Photo by mimello2002
Manapua
by Hey Jude
Manapua are a wonderful snack food popular in Hawaii. I found this recipe in a travel magazine a few years ago. You can substitute Chinese BBQ pork (char siu) for the sausage if you'd like. There are also many wonderful meats and sausages available at the DCFM that would taste scrumptious in this recipe. Dough2 cups lukewarm water 1 cup sugar 1 teaspoon salt 3 packages dry yeast (not rapid yeast) 8 tablespoons vegetable oil 7 cups flour Filling4 cups sausage, diced 1/4 teaspoon garlic, finely minced 1 cup bean sprouts 1/2 cup carrot, coarsely shredded 1 green onion, chopped (regular onion will work) 1/2 shiitake mushroom, sliced (we used 1/4 cup) 2 teaspoons sherry wine 1/2 tablespoon soy sauce 2 tablespoons oyster sauce 2 tablespoons water 1 tablespoon cornstarch 1 1/2 tablespoons sugar Directions- Dough: Mix dry ingredients together (including yeast).
- Add oil and water and mix well.
- Knead dough until smooth (about 10 minutes).
- Place in a large bowl; cover with a clean damp cloth and leave in a warm place to rise for about 2 hours.
- Filling: Mix together sherry, oyster sauce, soy sauce, water, sugar and cornstarch until free of lumps.
- Heat 1 T oil in a wok or pan over medium heat, add sausage and saute for 1 minute.
- Add vegetables and cook until crisp tender.
- Add liquid mixture and cook until thickened slightly.
- Cool before using.
- Divide manapua dough into 24 balls.
- Slightly flatten each ball, then roll out to 4-inch disks, leaving the center of the circle twice as thick as the sides.
- Place 1 T of filling in the center of the dough.
- Gather up the sides around the filling and twist dough to seal.
- Place with twisted side down on a 2-inch square piece of wax paper.
- Put buns 2 inches apart in a steamer and allow to rise for another hour.
- Steam for 15 minutes.
- If you prefer to bake the manapua, preheat oven to 350.
- Set the buns 2 inches apart on a baking sheet.
- Brush with a mixture of 1 beaten egg, water and 1/4 tsp sugar.
- Bake 20-25 minutes until golden brown.
French Onion Soup  French Onion Soup --Photo by Pamela
French Onion Soup
by by MizzNezzIngredients4 cups thinly sliced onions 1/2 tablespoon sugar 1/4 teaspoon pepper 1/4 cup vegetable oil 4 cups beef broth (Check with Jordandal Farms) 4 slices French bread, toasted (Available at several DCFM vendors) 1/4 cup shredded Swiss cheese (or check with your favorite DCFM cheese maker for another compatible cheese) Directions- In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes).
- Stir often.
- Add broth; bring to a boil.
- Reduce heat; cover and simmer for 20 minutes.
- Ladle into ovenproof bowls.
- Top each with bread and cheese.
- Broil until cheese is bubbly.
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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!
Lion's Mane mushroom from Herb'n'Oyster
--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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WI Markets See Record FoodShare Participation; DCFM Leads State in EBT Sales  FoodShare Participation Chart --Graphic by Emily Eggleston
by Emily EgglestonMadison farmers' markets processed more FoodShare dollars (previously called food stamps) in 2011 than since the '90s, when the government food assistance program started using electronic bank transfer (EBT) cards.At $49,234, last year Dane County Farmers' Market (DCFM) customers spent the most federal food assistance dollars of any market in Wisconsin. The Fondy Farmers' Market of Milwaukee came in second, at just over $30,000 for the year.This is the most FoodShare dollars to be redeemed at farmers' markets since the state abandoned traditional "food stamps" and went paperless in the 1990s. The United States Department of Agriculture's Food and Nutrition Service (FNS) initiated the change from paper stamps to EBT cards in 1993 and by 2002, all 50 states switched to the plastic payment form.To convert electronic FoodShare dollars to paper money, DCFM has a point-of-sale machine to process electronic bank transfers (EBT). Located at the DCFM information table, patrons swipe their FoodShare card, choose the amount they'd like to spend at the market and receive DCFM's unique scrip, which can be exchanged with DCFM market vendors for food purchases.
The scrip can only be used at the DCFM and does not expire. Unused script can be returned with the value credited to the participant's account. Funds from the scrip go directly to DCFM food producers. All DCFM producers participate in the program.For the 2012 market, DCFM formed a new partnership with Community Action Coalition to handle its ever-increasing FoodShare redemptions. In order to access DCFM's FoodShare system, see the information table on market day.Emily Eggleston is a 2012 MS Geography candidate and MA Journalism candidate at the University of Wisconsin Madison. A more comprehensive version of this article is available.
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Market Information
Dates, Times, Locations, and Contact Information
for The Dane County Farmers' Market
Whether you're making bloody Marys or a big pot
of spaghetti, you'll find some great sauce
from Tomato Mountain 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 ...
Plenty that's Italian from
Ruby and Joe at Cabibbo's Bakery.
-- Photo by Bill Lubing
Music for This Week
8:00 am - 10:00 am: Cajun Spice: This band plays the dance music of the French-speaking culture of South West Louisiana. Cajun music includes two-steps and waltzes with the melody lead played on the button accordion (Kristine Dewey) and fiddle (Cynthia Moore) with rhythm guitar keeping the beat (Susan Padberg).
10:00 am - 12:00 Noon: Jenny Street Ramblers: The Jenny Street Ramblers play traditional old-time music on fiddle, banjo, and guitar. Their tunes are from the Appalachians, the South, and the Midwest. These tunes take us back to a time before radios and amplifiers, when music was made by neighbors on porches.
Mark Your Calendar, REAP Benefit Breakfast on March 24
Join REAP and the DCFM on Saturday, March 24 for a special "Taste of the Market" Benefit Breakfast. All proceeds from the breakfast will benefit REAP's Chef in the Classroom program.
Tory Miller, award-winning chef from Graze and L'etoile, and chefs Lisa Jacobson and David McKercher, from the Mermaid Café, will lead a team of students from the Chef in the Classroom programs at Sherman Middle and East High Schools. Prepare to enjoy an exquisite breakfast featuring local ingredients prepared with exceptional skill and knowledge.
The cost for this breakfast only will be $15 for full breakfast or $8 for 1/2 portion to help fund this important program. The Chef in the Classroom program teaches youth how to cultivate the tools of healthy eating through increased scratch cooking skills, an appetite for fresh local foods, and a well-rounded knowledge of the local food system.
Until Next Week!
Bill Lubing DCFM bill@dcfm.org Return to 'In This Issue' Contents |
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