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Dane County Farmers' Market eNewsletter
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Late Winter Session
Last Indoor Market of the Season
April 14, 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 ... Cilantro from Blue Skies Berry Farm. --Photo by Bill Lubing Last Indoor Market
After this week's market it's outdoors around the Capitol Square for the Dane County Farmer's Market (DCFM). In addition to the change in venue is a change in hours. The outdoor market begins at 6:00 am and concludes at 2:00 pm. The Wednesday market begins April 24. See Market Manager Larry Johnson's article for more details on the outdoor markets.
Remember, because of safety considerations there are no pets allowed at the outdoor market. There is ample on street and ramp parking in the area. There is no charge for metered street parking until 8:00 pm.
The Greening of the Market
The variety of salad greens continues to expand. Black Earth Valley Farm and Blue Skies Berry Farm, and JenEhr Family Farm are producers offering lettuce. In addition to baby pac choi baby kale, rainbow chard and spinach, Blue Skies Berry Farm will have fresh herbs, including cilantro, sorrel, lovage, and chives.
Tom Brantmeier from Brantmeier Family Farm called to let us know that his garlic is getting low, but the spring garlic is coming on strong. We love to dice the spring garlic for use in stir fry. It's also great in salads, soups, and other dishes.
Such a deal!
Cabibbo's Bakery is announcing a "Last Indoor Market Customer Appreciation Offer." At this week's market all biscotti will be sold at 2005 prices. Individual biscotti will cost a buck and bags will go for $8.00 only at this week's market. The Cabibbo's wrote to say, "Thanks to all of our indoor market customers for your local support."
See you at market! Bill Lubing bill@dcfm.org
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'Taste of the Market' Breakfast
Menu for April 14, 2012
Guest Chef: Chef David McKercher of the Mermaid Cafe and community volunteers 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 Market Incudes: Herb buttered toast with eggs (gluten free available); Wilted mustard green salad with Chevre and warm vinaigrette dressing; Italian sausage patties or sauteed mushrooms and roasted apples. 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 Berry Farm - Green Garlic Canopy Gardens- Basil Capri Cheese - Chevre Future Fruit Farm - Apples Green's Pleasant Sjprings Orchard -Apple Cider Herb n' Oyster - Mushrooms JenEhr Family Farm - Mustard Greens Pecatonica Valley Farm - Eggs Silly Yak Bakery- Bread, including gluten free Sylvan Meadows Farm - Italian Sausage
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Thank You Chef Josh Perkins and
Volunteers from Willy Street Coop
for Last Week's Stupendous
'Taste of the Market' Breakfast!
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The Outdoor Market: What to Expect
Morningwood Farm at last year's
Oudoor DCFM. --Photo by Bill Lubing By Larry Johnson, DCFM Market Manager The award-winning Dane County Farmers' Market (DCFM), a Madison tradition since 1972, opens its outdoor season on Saturday, April 21 from 6 am to 2 pm.The beautiful Capitol Square in downtown Madison is a unique setting for the largest producer-only farmers' market in the nation. And, all of the products are produced right here in Wisconsin! The warm spring weather has created some opportunities and challenges for the growers. Morels and asparagus are early this year. Spring flowers are in full bloom. Some perennial plants are budding already so it's easy to pick great colors for your yard or garden. On the other hand, the mild temperatures reduced the maple syrup harvest, so stock up early. Warm days and green grass make everyone excited to be back on the Square. Enjoy fresh vegetables, fruit, herbs, cheese, meat, poultry, fish, honey, maple syrup, nuts, jelly, eggs, candy, baked goods, plants, fresh flowers, and more. Get to know your favorite vendors. Buy your weekly groceries. Enjoy the Saturday ritual of meeting your friends on the Square. Celebrate the fun! The Wednesday Market opens on Wednesday, April 25 from 8:30 am to 2 pm. It's located in the 200 block of Martin Luther King, Jr. Blvd. between the Capitol and Monona Terrace. Buy food for your family, get some treats for your office, and enjoy the sights and smells of the market. The DCFM outdoor markets are open every Saturday and every Wednesday through early November - RAIN OR SHINE! Return to 'In This Issue' Contents |
Recipes
Pan Fried Salsify
Something different: Salsify from The Plahnt Farm. --Photo by Bill Lubing
by Molly53
[Editor's Note: We ran across something we'd never seen before at last week's market. It's a root vegetable called salsify. Josh at The Plahnt Farm had it. He told us it tastes like oysters. We tried it with a vegetable mix over cedar plank grilled trout. It's delicious! Here are a few more salsify recipes.]
Salsify is a root vegetable that looks something like a white carrot and tastes like oysters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Ingredients6 salsify 1 quart cold water 1 tablespoon vinegar 1 egg, beaten salt, to taste cracker crumb 2 tablespoons butter Directions - Wash salsify, scrape roots and place immediately in cold water, adding vinegar to prevent discoloration.
- Cut in half lengthwise and cook in boiling water until tender, approximately 30 minutes.
- Dip cooked pieces in beaten egg, sprinkle with salt, roll in cracker crumbs and fry in butter until golden.
Adapted from www.food.com. |
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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!
John and Owen Aue of Butter Mountain Potatoes.
--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
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
2012 Saturday Outdoor Market
Date: April 21 through November 10, 2012
Hours: 6:00 am to 2:00 pm
2012 Wednesday Outdoor Market
Date: April 25 through November 14, 2012
Hours: 8:30 am to 2:00 pm
Where: 200 Block of Martin Luther King Blvd., Madison
Parking: Nearby municipal ramps and area on-street parking
2012 Saturday Indoor Late Winter Market (LAST WEEK!)
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 and private ramps 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 ...
Apples from Future Fruit Farm.
-- Photo by Bill Lubing
Music for This Week
Traditional Frequency is a group of musicians from the Madison area playing traditional Irish tunes. Band members include, but are not limited to: Paul Martens, fiddle, Craig Heilman, Irish bagpipes, Jeanna Schultz, mandolin.
Until Next Week!
Bill Lubing
DCFM
bill@dcfm.org
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