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Dane County Farmers' Market eNewsletter
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Late Winter Session
March 24, 2012
The Madison Senior Center
8:00 am - 12:00 Noon
Full Breakfast ($15.00) 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 ... (right) Traci Miller of L'Etoile restaurant and volunteers
at last year's breakfast. --Photo by Bill Lubing
Blue Skies Berry Farm Bringing Fresh Produce
Paul Maki from Blue Skies Berry Farm dropped us an email letting us know that he'll be bringing some great produce to this week's market. Create a beautiful menu with his breakfast radishes, baby kale, rainbow chard, spinach, salad mix, sorrel, shallots, and red onions.
Jamie's & Son Features a Variety of Products at Market
Pedram Salman of Jamie's & Son emailed us his updated list of products. It's quite extensive. Stop by his table for: Pistachio baklava, cashew finger baklava, chocolate walnut baklava, Jamie's cookies (many varieties available), Jamie's muffins (many varieties available), Persian toffee, Persian rice cookies, English toffee, garlic cheddar cheese flat bread, jalapeño garlic cheddar cheese flat bread, dinner rolls (plain, garlic cheddar cheese, or Jalapeño garlic cheddar cheese available).
Chefs Prepare Incredible Breakfast for 'Chef in the Classroom' Program
This Saturday chefs Tory Mill of L'Etoile, and David McKercher and Lisa Jacobson of the Mermaid Café will be bringing students from the Chef in the Classroom programs at Sherman Middle and East High Schools to serve one of the outstanding Taste of the Market breakfasts. Proceeds benefit REAP's Chef in the Classroom program.
Breakfast is served from 8:30 am to around 11:00 am. This week only the charge is $15 for a full breakfast or $8.00 for a 1/2 portion. See below for details of the breakfast.
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: Tory Miller of L'Etoile and Lisa Jacobson and David McKercher of The Mermaid Cafe with students from REAP's Chef in the Classroom program. Breakfast Price (This week only): Adults: $15.00 and $8.00 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: - Chili braised pork or spinach and mushroom crepes;
- House pickled vegetables;
- Sweet potato roesti;
- Fried egg and;
- A famous Graze croissant.
- 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:
Don's Produce - Sweet Potatoes, greens Garden to Be - micro greens Green's Pleasant Springs Orchard - cider Herb 'n' oyster - mushrooms Jordandal Farms - pork Pecatonica Valley Farm- eggs Snug Haven Farm - spinach |
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Thank You Chefs Andrew Wilson and Dan Fox
from The Madison Club, Plus Hard-Working Volunteers!
Last Week's 'Taste of the Market' Breakfast 
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Recipes
Grilled Smoked Trout Goat Cheese Sandwiches
Smoked trout from Artesian Trout Farm. --Photo by Bill Lubing
Grilled Smoked Trout Goat Cheese Sandwiches
by Jenny Anderson, Artesian Trout Farm
Thanks to Jenny Anderson of Artesian Trout Farm for sharing her recipe for delicious Grilled Smoked Trout Goat Cheese Sandwiches. With some salad fixings from the market and great bread from one of our bakeries, this makes a delicious lunch or light dinner for those warm spring evenings.
| Grilled Smoked Trout Goat Cheese Sandwich. --Photo by Jenny Anderson |
Ingredients1/4 cup plus 2 tablespoons olive oil, divided 1 large mild sweet onion, peeled and thinly sliced 1/8 teaspoon salt 1/8 teaspoon ground black pepper 8 slices of your favorite market bread 4 ounces spreadable goat cheese, softened 6 ounces smoked trout pieces 6 cups mixed market salad greens 4 teaspoons Balsamic vinegar dressing Directions - In a skillet, heat 2 tablespoons oil over high heat. Stir in onions, salt, and pepper, and cook 12 to 15 minutes, or until onions are golden, stirring frequently.
- Place 4 slices of bread on a work surface. Evenly spread one quarter of the goat cheese on each slice and evenly top with caramelized onions and smoked trout pieces. Save 4 tablespoons onions and smoked trout for salad garnish.
- Place remaining bread slices on top and brush both sides of sandwiches with the remaining 1/4 cup olive oil.
- Cook in a large skillet over medium heat, until golden on both sides and the cheese is melted.
- Arrange on serving plate with a 1/4 of salad greens. Garnish salad with onions and trout, and balsamic vinegar.
________________________________________________________ Do you have a favorite recipe that uses
Dane County Farmer's Market Ingredients?
We would love to share it with our readers.
Send your recipes to: While we can't pay you for the use of your recipe
you will be showing folks flavorful meals
that use ingredients from the market.
That goes a long way in helping
our DCFM vendors sell
locally produced products!Thanks!
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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!
Cheese from Bleu Mont Dairy --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
Cashew finger baklava
Cheese bread
Cheesecake
Chocolate walnut baklava
Cinnamon rolls
Cookies
Dinner rolls (plain, garlic cheddar cheese, or Jalapeño garlic cheddar cheese available)
English toffee
Flat breads
Garlic cheddar cheese flat bread
Jalapeño garlic cheddar cheese flat bread
Muffins
Panettone
Pastries
Persian toffee
Persian rice cookies
Pistachio baklava
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
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.
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 ...
Meat and Potatoes:
Owen Aue (left) of Butter Mountain Potatoes
and Jerry Marr (right) of Marr Family Farm.
-- Photo by Bill Lubing
Music for This Week
8:00 am - 10:00 am: Bear Milkers: The Bear Milkers are a Madison based group, known for Old Timey and Irish tunes. Members of the band are Mike Kehl, fiddle; Gary Giorgi, recorder player; Dave Brown, guitar and mandolin; and Marilyn Carien, bass.
The music they play is primarily for dance, contra dance to be more specific, but also is ideal for background music for social events. There is a great energy in this music which helps to get your feet moving. Most of these tunes originated in the 19th and 20th centuries and many came across the ocean with the migration of European immigrants.
10:00 am - 12:00 Noon: Amos Moses with Doug Brown: Performing on keyboard/guitar/vocals, Amos serves up a mix of honky-tonk, boogie, roots country, western swing, ragtime, R&B, blues, and folk. Folks claim it's even better when his buddy Doug Brown joins him on the guitar, fiddle, and banjo. More information at amosmoses.net.
No Reservations Required! REAP Benefit Breakfast this week!
The special REAP Fundraiser Breakfast takes place this week, on Saturday, March 24. Proceeds from this special "Taste of the Market" Benefit Breakfast help fund REAP's Chef in the Classroom program.
See more in This Week.
Until Next Week!
Bill Lubing DCFM bill@dcfm.org Return to 'In This Issue' Contents |
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