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Dane County Farmers' Market eNewsletter
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Late Winter Session
April 7, 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 ... Check out the broad selection of cheese from
Hook's Cheese Company. --Photo by Bill Lubing
Morels and Cilantro, and Asparagus
We usually see morels at one of the first outdoor markets. This weather has been so unseasonably warm that we weren't terribly surprised to get an email from the McCluskey Brothers letting us know that they're starting to find morels and will be bringing them to market this Saturday. Our recommendation if you want some? Come early.
We saw some great looking cilantro and green onions from several producers last week and are expecting more this week. Rumor was that someone saw asparagus at last week's market. We were a little late and didn't see it ourselves but will sure be looking this week.
Veggies, Tomatoes, and Beans
A couple of first arrivals for the Late Winter Dane County Farmers' Market include The Plahnt Farm. Josh always has a great selection of veggies and plants. If you're looking to make some bean soup you're in luck because Flyte Family Farm is scheduled for this Saturday. We're expecting to see dried beans, cucumbers, and tomatoes.
 This Bunny Likes Grass
Scott Williams from Garden To Be emailed to let us know that he'll be bringing flats of wheatgrass to this week's market. He writes: "Here's a shot of the wheatgrass/cat grass from this morning (Wednesday, April 4). They will get about 2 inches taller, fill in the space more and get totally green. The cat grass size container is 4"x4" and the full flat is 11"x22".
 Scott also has some great ideas for using the grass to make living Easter and gift baskets (see photo at right). He'll be bringing samples this week so do stop by his table if you're interested.
Easter Hams, Lambs, Roasts
DCFM producers will be bringing a good supply of hams, lamb, and roasts if you're planning a holiday meal. Between Sylvan Meadows Farm,Fountain Prairie Inn and Farms, and Pecatonica Valley Farm you'll find excellent, locally raised beef, lamb, and pork.
Among Blue Valley Gardens, GittOrganics, JenEhr Family Farm, McCluskey Brothers, Shady Blue Acres, and Valley View Emus you'll find ground beef and poultry products while Artesian Trout Farm offers fresh and smoked trout.
Two More Indoor Markets and Then It's Outdoors!
Including this Saturday there are only two more indoor markets for this season. The DCFM returns to the Wisconsin State Capitol Square on Saturday, April 21.
See you at market! Bill Lubing bill@dcfm.org
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'Taste of the Market' Breakfast
Menu for April 7, 2012
Guest Chef: Chef Josh Perkins and his team from Willy Street Coop will be preparing this week's breakfast. 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: - Chilaquiles;
- Roasted sweet potatoes with an orange chili glaze;
- Wilted spinach with fresh cilantro and cinnamon honey churros.
- 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:
Blue Skies Farm - cilantro Don's Produce - sweet potatoes Ela Orchard -apple cider GittOrganics - flour tortillas Hooks Cheese - jack and pepper jack cheese Pecatonica Valley Farm - eggs River Forks Honey - honey Snug Haven Farm - spinach Tomato Mountain - salsa |
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Thank You Chef Joey Dunscombe
from the Weary Traveler and Volunteers
from the UW Dietetics and Nutrition Club
for Last Week's Fabulous Breakfast!
Last Week's 'Taste of the Market' Breakfast 
--Photos by Bill LubingA special thanks to loyal DCFM enthusiast Bill Holman for
allowing us to take a photo of his breakfast for the eNewsletter!
Thanks to his wife Marcia for putting up with us!
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Barbara Stiefvater New DCFM Volunteer Coordinator
A long-time DCFM volunteer, Barbara loves her new job!  by Barbara Stiefvater Love the market? Maybe you'd like to share your enthusiasm as a volunteer at the Information Booth this summer. Volunteers work two-hour shifts on Saturdays and spend their time answering questions from shoppers, selling supplies to vendors, maintaining supplies of brochures, and helping customers find specific vendors or products. You'll find the Info Booth busy, friendly, and fun. We share space with the EBT volunteers, who convert FoodShare benefits into Market Dollars for customers. Volunteers are trained before they work by themselves and have on-the-job resource materials to help them help market-goers. Some people prefer to volunteer with a friend. Let me tell you about myself. My name is Barbara Stiefvater. I'm a long-term Info Booth volunteer. I love the job because of the variety of people you see and talk with, the ever-changing products offered, the smells and the sounds, and the opportunity to connect with the people who produce our food. If you are interested in volunteering and have questions or want to schedule training and shifts, please send an email to dcfminfobooth@gmail.com . We look forward to seeing you this summer! Photo of Barbara Stiefvater by Bill Lubing Return to 'In This Issue' Contents |
Recipes
Spinach and Mushroom Enchiladas
with Cilantro Cream Sauce;
Easter Ham
Spinach and Mushroom enchiladas wtih Cilantro Cream Sauce. --Photo by Petite Mommy
Spinach and Mushroom Enchiladas
with Cilantro Cream Sauce
by Mama's Kitchen
I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach, you will probably find that this recipe changes your mind. (I altered the recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.
Ingredients- 12 corn tortillas or 12 flour tortillas
- 1 1/2 cups Monterey jack, jack, pepper jack or other recommended cheese from your favorite DCFM cheese maker
- 1 tablespoon butter
- 1 small onion , minced
- 2 garlic cloves, minced
- 1 pound mushrooms, chopped
- 1/4 cup white wine
- 12 ounces fresh spinach, washed, drained and coarsely chopped
Sauce - 1/4 cup lime juice or 1/4 cup wine
- 3/4 cup water
- Season salt, to taste (reduced to 1 teaspoon from 1 tablespoon and it was still considered salty. Please adjust to your taste or leave out. (optional)
- 1 tablespoon chicken bouillon granule
- 1 tablespoon finely minced garlic or garlic powder
- 1/2 cup cilantro, chopped. Use the amount that suits your taste.
- 1 cup sour cream or plain yogurt
Directions - Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
- Remove half of the mushroom mixture and set aside, reserving for the sauce.
- Add wine and cook for 2 minutes more.
- Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
- Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and finely minced garlic. Add reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
- Preheat oven to 350.
- Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them. Or, fill a skillet large enough to hold the tortillas with water. Bring water to a boil and briefly immerse the tortillas, one at a time. Fill and roll immediately after removing from water, then place them seam side down in a greased 9x13 pan.
- Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes--just until cheese is melted and browned if you like. When the entire dish has heated through remove from oven and serve.
Adapted from www.food.com ________________________________________________________ Easter Ham
Easter Hamby Cap'n Ron I made a 10 pounder for Easter Sunday 2004 on the boat. I served it as sandwiches with beans, and potato salad. The problem I incurred was that when I went to place it in the oven, it was too big! I had to cut a 1/2" slice off of the bottom before it would go in. If you use one of the "spiral sliced" hams (Not recommended), follow the directions for cooking that comes with it. However I will still turn the heat up to 425 for the last 1/2 hour and baste it with a mixture of frozen orange juice concentrate and ground cloves. You should also be aware that I have never had a "spiral sliced" ham that wasn't dry. I've been known to go to great extremes to find one that wasn't spiral sliced. Something about the fact that the cuts go so deep into the ham gets it to dry out. [Editor's Note: Stick with a ham from the DCFM and you'll be fine.] Ingredients- 10 pounds ham, semi-boneless, shank
- 1 (8 ounce) can frozen orange juice concentrate, small can
- 1/2 cup dark brown sugar
- Whole cloves, as needed
Directions- Preheat oven to 325.
- Cut slices in the top of the ham on a diagonal, and press one whole clove into each square.
- Mix up the orange juice and dark brown sugar.
- Bake in oven for 20 minutes per pound at 325.
- Baste every 1/2 hour or so, making sure you work fast to get the ham back into the oven quickly. You'll probably notice that the top may start to burn (caramelize), cover with a strip of tin foil. As the cooking process continues, you'll have to lightly cover the whole ham with a larger piece of aluminum foil.
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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!
That's Just Ducky!Duck eggs are similar to chicken eggs except they're slightly
larger and richer. Find them at Shady Blue Acres.
--Photo by Bill LubingWe 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 Jalapeņo garlic cheddar cheese available)
English toffee
Flat breads
Garlic cheddar cheese flat bread
Jalapeņo 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)
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
Fresh tomatoes from last week's market!
--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 ...
Artisan Ham (poster) from Pecatonica Valley Farm
-- Photo by Bill Lubing
Music for This Week
8:00-10:00: Mid-town Jazz Trio: Be ready to tap your feet while you listen to your favorite jazz tunes from the past -- tunes such as "Ain't She Sweet," "Won't You Come Home Bill Bailey," or "Sentimental Journey." Jim O'Brien (who wrote "Confessions of a 'Sixties Priest") will do magic with his clarinet improvisations, Norm Beachley, a former UW engineering professor, will swing on the piano, and Marilyn Carien, a long-haired double bass player, will smile and keep the beat rolling. Bring your grandmother!
10:00-12:00 Noon: Ben Doran: For most of the last 16 years Ben has been singing and playing hammered dulcimer with a regionally local group, "The Dustbunnies." They perform traditional Irish/American ballads in the style of The Clancy Brothers and Tommy Makem. For the Farmer's Market, he will be playing seasonal, traditional, and Celtic tunes solo on the hammered dulcimer.
Until Next Week!
Bill Lubing DCFM bill@dcfm.org Return to 'In This Issue' Contents |
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