Dane County Farmers' Market

Dane County Farmers' Market eNewsletter 

 

 

May 26, 2012

6:00 am - 2:00 pm   

 

Downtown Madison Parking Map  

(Private ramps and street parking are also available.)
   

 

 Dane County Farmers' Market 

 



Wonderful-tasting cookies from Pilgrim's Pride (South Pinckney St.)
--Photo by Bill Lubing



contents 

 In This Issue

 

 


This Week

What to Expect This Week

 Recipes     

Meet the Producer: Butterfly gardens with Owl Ridge Farm 

At Market This Week 

Market Information  

  Looking Ahead ...   

Join Our Mailing List!


thisweek This Week ...
 

    

Tomatoes and cucumbers from Flyte Family Farm
(North Pinckney St.)
  --Photo by Bill Lubing 

  

    

 

Full Market for Memorial Day Saturday
A large, bustling market has been the traditional Dane County Farmers' Market (DCFM) scene on the  Memorial Day Weekend. For grilling out there are plenty of the usual and some not so usual meats to enjoy.

Don't forget the buns and bread, cheese, desserts, dressings, and dips, all available from the producer at the DCFM!  Flowers for the table or patio will look great! Get a hanging basket or some fresh herbs for your salad.

The market operates normally this week, with no change in the location or number of vendors, hours, or accessibility.

See you at market.


Bill Lubing

[email protected]  



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expectWhat to Expect This Week

Strawberries at the market. --Photo by Bill Lubing

Strawberries are here!
-Photo by Bill Lubing

A Few Quick Notes
There were a few strawberries at market last week. There will be more this week. Gary Heck from Heck's Market(West Main St.) says he expects to be bringing some as will several other producers.

Michael Marshall from Silly Yak Bakery notes that many folks who are looking for their gluten-free products expect it to be on the table. He says that none of the bakery on their table is gluten-free. The gluten-free can be found only in the large white coolers.


  


recipeRecipes

Kittencal's Best Deviled Eggs;
Grilled Portabella Mushroom Burgers 

Kittencal's Best Deviled Eggs --Photo by mydesigirl

Kittencal's Best Deviled Eggs --Photo by mydesigirl


by Kittencal's Kitchen

These have been a favorite for years. When I serve these at my get togethers or make them for socials and large events they are always the first to go. Everyone wants the recipe. I suggest using large, extra large or even jumbo eggs for this.

 I like to make the yolk filling a day ahead and refrigerate. This will blend the flavors.

For a nice presentation place each egg half in a colored paper muffin liner. All ingredient amounts may be adjusted to taste. See my Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs.


Ingredients
  • 12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
  • 1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise. Check out the dressings at Renaissance Farm (North Carroll St.))
  • 2 tablespoons milk (or 2 tablespoons half-and-half cream)
  • 1 teaspoon dried parsley flakes (or use fresh from the market)
  • 1/2 teaspoon dried chives (or use 1 large very finely chopped green onion in place of dried chives or use fresh from the market)
  • 1/2 teaspoon ground mustard powder
  • 1/8-1/4 teaspoon dried dill weed (or to taste)
  • 1/4 teaspoon salt (or to taste, I use seasoned salt)
  • 1/4 teaspoon paprika (a little more for dusting the eggs)
  • 1/8 teaspoon fresh ground black pepper
  • 1/8 teaspoon garlic powder (or use green garlic from the market)



Directions
  1. Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
  2. In a small bowl, mush yolks well with a fork, leaving no small lumps.
  3. Add next 10 ingredients (adjusting to suit taste). Mix well to combine.
  4. Spoon or pipe egg yolk mixture evenly into the whites.
  5. Sprinkle with paprika.
  6. Cover tightly with plastic wrap.
  7. Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving. This will give the flavors a chance to blend and intensify).

 

   

 Adapted from  www.food.com   

 

 

Grilled portabella mushroom burgers - a La Dave. --Photo by SloppyJoe

Grilled portabella mushroom burgers - a La Dave. --Photo by SloppyJoe


Grilled Portabella Mushroom Burgers - a La Dave 

  

by David Bishop 

 

A nice side for any meal, Palm's Spicy Pickled Mushrooms from Palm's Mushroom Cellar
(East Main St.). They sell the large portabellas as well. --Photo by Bill Lubing
My own recipe taken from watching many, many food shows.

  

Ingredients

  • 4 large portabella mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder (or use finely minced green garlic from the market)
  • 2 tablespoons balsamic vinegar (or use one of the infused vinegars from Nord Haus (East Mifflin St.)
  • 4 tablespoons extra virgin olive oil, divided (or use sunflower oil from the market.
  • 4 hamburger buns  (Check with your favorite DCFM bakery.) 

    

 

Directions

  1. Clean mushrooms by rubbing lightly with a damp towel and remove stems (if desired).
  2. Combine salt, pepper, garlic, vinegar and 3 tablespoons oil in a small bowl and combine by whisking briskly with a basting brush.
  3. Heat a medium-sized skillet to medium heat and coat with remaining tablespoon of oil (if desired).
  4. Brush both sides of the mushrooms with the oil/vinegar mixture and place stem side down in the skillet for 5 minutes.
  5. Brush the top side of the mushrooms with some more of the mixture and turn over.
  6. Grill for another 5 minutes, brushing the stem side once with the oil/vinegar mixture.
  7. Remove from the skillet, place on the hamburger rolls and garnish with your favorite condiments.  

 

 

Adapted from www.food.com    

 
sueMeet the Producer:
A Butterfly Garden from Owl Ridge Farm


Life of the monarch butterfly
Life and habitat of the monarch butterfly

[Editor's Note: We have been talking with Sue Haas about an article for a butterfly garden for almost a year. We wanted to do it last year but the idea struck us too late in the season to run the article. We're pleased that our timing appears to be better this year.

Run by Sue and her daughters Mary and Lisa, Owl Ridge Farm can be found at the market on North Pinckney St. They sell house and bedding plants, hard shell gourds, catnip, coleus, and the red and butterfly milkweed, which we learn about today.]

by Sue Haas

The monarch migration is one of those spectacular happenings of nature. It is an amazing gathering of monarchs, some traveling up to 3000 miles to get to their overwintering grounds in Mexico. The monarchs have suffered losses due to severe weather and loss of habitat.

 

Sue and Lisa Haas at last week's market.
--Photo by Bill Lubing

One thing we can do is provide nectar feeding stations throughout the season for their migration north and south, and provide plants of the milkweed family
n which they can lay their eggs. Monarchs must have these kinds of plants for egg laying and for the larval stage of their life cycle.

 

The caterpillars feed on milkweed and in 2 weeks they transform into a chrysalis. In 2 more weeks they unfold into beautiful butterflies. The northward migrating generations live 2-6 weeks laying eggs on milkweed plants along the way.  

 

It takes about 4-5 generations to get to their northern most regions. Then with shorter days and cooler nights the last generation does not sexually mature and instead they head south. This generation can live up to 8 months. Then when the days lengthen and the nights are warmer they mature and head north again to reproduce.

 

At our booth we have red milkweed and butterfly weed for your "monarch nursery garden."  They are beautiful additions to any garden. The flowers are great nectar sources too. Look for the booth with the big monarch butterfly near East Washington Avenue. We also have colorful coleus, house plants and very clean hard shell gourds.

 

Thanks from Mary, Lisa and Sue at Owl Ridge Farm.

 

For More Information:
Owl Ridge Farm
Lisa, Mary, and Susan Haas
608-712-1213

Wisconsin Butterflies
Southern Wisconsin Butterfly Association



  

atmarketthisweekAt Market This Week


Time to replenish the pantry! 

 


Potted Dahlias are a colorful addition to your home.
They are available from a number of DCFM vendors.
--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.  If you see an item at the market that is not listed here please email [email protected] so we may update the list. 

      

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 Jalape�o garlic cheddar cheese available)  

English toffee 

Flat breads  

Garlic cheddar cheese flat bread

Gluten-free bakery 

Jalape�o garlic cheddar cheese flat bread

Muffins

Panettone 

Pastries

Persian toffee

Persian rice cookies

 Pistachio baklava  

Ragusa Style Sicilian Semolina Bread

Scones

Spicy cheese bread 

Spinach 'Mpanata 

Sweet breads

Tea breads

Tomato Scaccia 

Torts

Tortillas 

Whole wheat sourdough

Whoopie pies 


Cheese
Cheese curds
Goat cheese
Sheep milk cheese
Mixed milk cheeses
Cottage Cheese
World-class aged cheeses
 

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Fresh Vegetables

Asparagus
Beets
Carrots
Collard Greens
Garlic (green)
Herbs
Kale
Kohlrabi
Leeks
Lettuce
Mustard
Mustard greens
Onions (Green and overwintered)
Popcorn
Parsnips
Peas
Potatoes
Radishes
Ramps
Rhubarb
Shallots
Salad mixes
Sun chokes
Tomatoes, canned
Tomatoes, fresh
Turnips


Fruit
Apples
Jams, jellies, preserves
Pears
Raspberries (frozen)
Raspberries (fresh)
Strawberries (frozen)
Tomatoes (fresh)
Tomatoes (canned)
Tomatoes (dried)

  


Meats (Grass and grain fed)
Angus beef
Beef
Brats and sausage
Chicken
Conventional cuts
Duck
Elk
Emu
Trout (fresh and smoked)
Ham
Highland beef
Lamb
Pork
Salmon
Special cuts
Turkey
Venison
Fresh and smoked trout
Smoked salmon 

Plants

Bedding

Bulbs

Cut flowers

Dried arrangements

Floral arrangements

Hanging baskets

Herbs (starts and potted)

Native

Ornamental starts

Perennials

Potted flowers

Vegetable starts



Specialty Items   
Apple Cider
Bloody Mary mix  
Candles
Eggs
Flavored sea salt
Gluten-free bakery
Honey
Hot sauces
Infused olive oil
Maple syrup
Morels
Mushrooms
Pasties (frozen)
Pesto
Popcorn
Salsa
Soup (canned and frozen)
Stocks (Chicken and Beef)
Sunflower oil
Tomato sauces
Tortillas
Vinaigrettes 




 

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informationMarket Information

Dates, Times, Locations, and Contact Information
for The Dane County Farmers' Market





Farmer Paul shows you how to grill some
great chicken at JenEhr Family Farm
(South Pinckney St.) --Photo by Bill Lubing

 

2012 Saturday Outdoor Market

Date: April 21 through November 10, 2012 
Hours: 6:00 am to 2:00 pm    
Where: Wisconsin State Capitol Square 
Parking: Nearby municipal and private ramps and area on-street parking

      

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
  

 

 

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 [email protected]. The  DCFM website provides much  information as well.

Dane County Farmers' Market
Volunteer Opportunities

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
The shifts are short. The people are fun. And it's a great way to learn more about the Dane County Farmers' Market.

Please contact  Elizabeth Barley and Sean Michael Dargan at  [email protected] for information about volunteering at the market breakfasts (winter months only). It's fun, rewarding, and really appreciated by the market-going public. 

    

lookingaheadLooking Ahead ...
 

     

 

Colorful, flavorful, and delicious best describes the
infused vinegars from Nord Haus Gartens and Crafts
(East Mifflin St.)  --Photo by Bill Lubing

 

 

 

Dayton Street Grille "Local Friday" Dinners

Chef Charles Lazzereschi from Dayton Street Grille, at the Concourse Hotel, kicks off his "Local Friday" dinners on June 1 featuring Jordandal Farms. Other DCFM farms featured in the series include Fountain Prairie Inn & Farms and Garden To Be. The Garden to Be event on August 3 will feature an all vegetarian dinner. For more information contact the restaurant at 608-294-3091.  

  

 

REAP Burgers & Brew Features DCFM Farmers

A number of DCFM farmers will be participating in this years Burgers & Brew, held on June 2, from 4:00 to 7:30 pm at the Capital Brewery Bier Garten. For tickets and more information about the event visit the  REAP website.

 

DCFM producers that will be participating in the event include:

 

  • Farmer John's Cheese
  • Fountain Prairie Farm
  • Garden To Be
  • Harmony Valley Farm
  • Hook's Cheese
  • Jordandal Farms

Chris & Lori's Bakehouse Market Dollar Food Drive Next Week 

Coming up on Saturday, June 2 Chris & Lori's Bakehouse (located on North Pinckney St.)  will donate all of the day's net proceeds to DCFM gift certificates. These will be given to the Community Action Coalition to be distributed to various local food pantries.

   

 

Until Next Week!

 

 

Bill Lubing

DCFM 

[email protected] 

 

 

       

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