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Dane County Farmers' Market eNewsletter
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Late Winter Session
March 17, 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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First cucumbers of the season from Canopy Gardens. --Photo by Bill Lubing
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 This Week ... A delicious snack from Marr Family Farm. --Photo by Bill Lubing New Products from Jordandal Farms
Now that Carrie Johnson and the crew at Jordandal Farms has their new commercial kitchen up and running, we're excited to see several new "value added" products being offered by the farm.
We received an email from Carrie this week informing us that new products being offered include "Gluten-free meatballs, pork fajita, beef stroganoff, bolognese sauce and chicken liver pate. We will also have 2 kinds of pizza - Italian sausage/pepperoni with red sauce and Italian sausage with pesto ... along with the pasties, soups and stocks ... and beef, pork, and chicken."
Other Great Products
If you're looking for other gluten-free products check out Silly Yak Bakery.
Mixed greens are coming on strong, available from Don's Produce and other vendors. We saw watercress at Blue Valley Gardens last week and some great sour dough bread from Cress Spring Bakery. Future Fruit Farm still has apples and pears while Valley View Emus offers low-fat emu meats, feathers, eggs, and other products.
For world-class cheese, check out Bleu Mont Dairy, Capri Cheese, Hook's Cheese, and McCluskey Brothers. Between these cheese makers there's a tremendous variety of cheese, all of it excellent.
Into Pink? Just Ask!
When putting together this newsletter we usually have one news link or another open on the computer. This week an ABC News article about the controversial "pink slime" caught our attention. You will find this material, a gelatinous filler made from low grade, ammonia-disinfected trimmings, in 70 percent of the meat sold in our nation's grocery stores.
According to the report, at most stores "It was impossible to tell for sure whether the beef contained the filler." At one store, not even the butcher knew exactly what the meat contained.
It is not for us to advocate for or against this Boneless Lean Beef Trimmings (BLBT) filler. Nor are we saying it is good or bad, safe or harmful, tasty or bland.
We only wish to point out (with great pride) the sharp contrast between the butcher who sells meat, unsure of its content with the vendor at the Dane County Farmers' Market (DCFM). Not only do DCFM vendors know what's in the product they sell, unlike the grocery store butcher, DCFM vendors are producers, the ones who actually raise, grow, and/or harvest what they sell.
The DCFM vendor rules clearly define the producer as seller. This most basic of requirements is strictly enforced through farm site inspections, required documentation, and swift discipline for breaking the rules. That discipline includes the short, swift road to expulsion for a transgressing DCFM vendor.
Squeezing out a few extra ounces of low grade trim per carcass to produce filler is not practical for DCFM meat producers. It's economically feasible when you're processing tens or hundreds of thousands of animals per month; not ten or less animals per year, which is more typical of a DCFM farmer.
We are confident of the quality and wholesomeness of DCFM products because we know the producers. If we have a question about the content of a product being sold at the DCFM it's easy to find the answer. We ask.
See you at market!
Bill Lubing
bill@dcfm.org
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'Taste of the Market' Breakfast
Menu for March 17, 2012
Guest Chefs: Andrew Wilson and Dan Fox from the Madison Club. 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: - Stout Gingerbread French toast with spiced pear butter, whipped cream and maple syrup;
- Deviled eggs with fried egg yolk, pickled beet whipped yolks and crispy ham (optional);
- Mixed green salad with micro greens and a buttermilk cheddar dressing and;
- Either caramelized onion and apple blood sausage or roasted potato and root veggie cake with mushroom hollandaise.
- 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 Butter Mountain - potatoes Cherokee Bison Farms - maple syrup Future Fruit Farm - pears Garden to Be - spicy micro green mix Green's Pleasant Springs Orchard -apple cider and apples Herb'n'Oyster- mushrooms Hook's Cheese- 2 year cheddar JenEhr Family Farm- carrots and celeriac Jordandal Farms - pork Pecatonica Valley Farm - eggs Still Point Farm - salad greens |
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Thank You Chef Steven Buchholz from Creme Café
Plus Hard-Working Volunteers!
Last Week's 'Taste of the Market' Breakfast 
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Recipes
St. Patrick's Day Muffins (Savory Potato Muffins);
St. Patrick's Day Emerald Eggs
St. Patrick's Day Muffins --Photo by Bernbaby
St. Patrick's Day Muffins (Savory Potato Muffins)
by Perfectionist Cook I got this from a cupcake calender which has a different recipe for every day of the year. I made these recently and added a few tweaks. Note that this recipe has boiled chopped potatoes, not mashed and is vegetarian. Ingredients- 2 medium potatoes (Peeled and cut into 1/2 inch cubes. Use some of the beautifully colored potatoes found at the market.)
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 pinch salt (be generous as they can be a bit bland otherwise)
- 1 egg (lightly beaten)
- 4 tablespoons vegetable oil
- 1 1/4 cups buttermilk
- 3 tablespoons fresh chives (or spring onions chopped, or regular onions minced)
- 3 tablespoons fresh parsley (chopped)
- 1/2 cup cheese (grated) (Check with your favorite DCFM cheese maker.)
Directions- Pre-heat the oven to 350.
- Grease a 12 cup muffin pan or use paper liners (preferably green or with shamrocks on them).
- In a small saucepan, cook the potatoes in boiling salted water for 8 minutes or until just tender.
- Drain and rinse under cold water and set aside.
- In a medium bowl, combine the flour, salt and baking powder.
- In a large bowl, beat the egg, oil, buttermilk, chives or onion, and parsley.
- Stir the flour mixture into the buttermilk mixture until nearly combined. Gently fold in potatoes. Add the cheese if using, note that you should reduce the added salt if using a salty cheese like parmesan or crumbled feta.
- Spoon into muffin tins and bake for 20 minutes. You can top these with extra grated cheese, sesame seeds, or even some flax seeds.
- Remove pan from oven and cool for 5 minutes. Then remove muffins and cool on rack.
- Serve with a stout glass of local ale (or a Guinness) or the recipe below.
St. Patrick's Day Emerald Eggs  St. Patrick's Day Emerald Eggs. --Photo by CabinKat
St. Patrick's Day Emerald Eggs
I ran across this on the Food Network page looking for an appetizer for my St. Patrick's Day fun meal. I love deviled eggs and these were perfect for the "green" luck of the Irish. Check for the watercress and other ingredients at the market.
by CabinKatIngredients- 6 hard-boiled eggs
- 1 cup watercress, chopped
- 1/2 cup mayonnaise (Home made mayonnaise is vastly superior to store bought in terms of taste and texture. *It uses raw egg, so heed the caution below.)
- 2 tablespoons scallions (or onions), chopped
- 2 tablespoons tarragon, chopped
- salt and pepper
- 4-6 slices baked ham, thin sliced
Directions- Once eggs are hard-boiled, cooled, and peeled, cut in half. Place yolk only in food processor. Add mayonnaise, watercress, scallions, and tarragon. Process until smooth and creamy. If you prefer a bit of a chunky texture, pulse until desired texture. Salt and pepper to taste.
- Roll and place ham in each egg. I suggest placing a tad of yolk mixture in egg first (just a tad) to hold down the ham. Gently press in ham and fill with desired amount of yolk mixture.
- Can be served immediately or chill for one or tw hours before serving.
*Raw Egg Warning: Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. |
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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!
Organic pears from Future Fruit 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
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
Onions, shallots, potatoes, and garlic from
Black Earth Valley 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.
It won't be too long before the market moves outdoors to the Capitol Square. Volunteers are needed to staff the Information Booth, located at the top of State Street. If you'd like to find out more about this fun way to get involved with the Dane County Farmers' Market, drop an email to dcfminfobooth@gmail.com. The shifts are short. The people are fun. And it's a great way to learn more about the Dane County Farmers' Market.
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Looking Ahead ...
Some great baking from Silly Yak Bakery.
-- Photo by Bill Lubing
Music for This Week
8:00 am - 10:00 am: Barley Brothers: The Barley Brothers (Brian O'Donnell on fiddle, Jeff Burkhart on guitar, and Colin Bazsali on banjo) play traditional American string band music. They play fiddle tunes, ballads, country blues, brother duets, Cajun music, hillbilly breakdowns, and even an original or two.
10:00 am - 12:00 Noon: The Wisco Playboys: Dave Batson, guitar and Chuck Hornemann, fiddle, play old time American fiddle tunes from Kentucky and the deep south. Master fiddlers Ed Haley, Charlie Stripling, Eck Robertson, and Oscar Harper are mainstays of their early 20th century repertoire.
Next Week! REAP Benefit Breakfast on March 24
The special REAP Fundraiser Breakfast takes place next week, on Saturday, March 24. Proceeds from this special "Taste of the Market" Benefit Breakfast help fund 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 School and East High School. Prepare to enjoy an exquisite breakfast featuring local ingredients prepared with exceptional skill and knowledge.
Until Next Week!
Bill Lubing DCFM bill@dcfm.org Return to 'In This Issue' Contents |
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