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Dane County Farmers' Market eNewsletter
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July 7, 2012
6:00 am - 2:00 pm
Downtown Madison Parking Map
(Private ramps and street parking are also available.)
Dane County Farmers' Market
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Mushrooms from Gourmet Delight .
(West Mifflin St.) --Photo by Bill Lubing
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 This Week ... Fresh garlic from Blue Skies Berry Farm.
(South Pinckney at East Washington Ave. inlet) --Photo by Bill Lubing Despite this crazy weather ...
While this is not an easy year for farming (as if it ever is) the tables are full with an excellent variety of product at the Dane County Farmers' Market (DCFM). Hothouse tomatoes are giving way to those grown in dirt. Blueberries, raspberries, and corn are available. We have a couple more weeks of cherries. So, despite the heat and the lack of moisture in parts of the state, the yields of quality produce are showing up at the market. If you missed The View SegmentTravel writer Peter Greenberg sung the praises of DCFM in general and Hook's Cheese Company in particular on last Monday's The View. Pairings that were provided by the Hooks included products from Marsden's Pure Honey, Potter's Crackers, and The Summer Kitchen. If you missed the show, here's a link to the segment. See you at market. Bill Lubing bill@dcfm.org
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What to Expect This Week
Tomatoes from Taylor's Greenhouse
(West Main at Martin Luther King Inlet
--Photo by Bill Lubing
We are seeing some great varieties of cabbage at the market, including Napa and Sweetheart. Various varieties of summer squash, including zucchini are being joined by an increasing supply of fresh garlic. Herbs such as cilantro, parsley, and basil are joined by cucumbers, potatoes, and several varieties of peas.
You may still be able to find some strawberries and we expect cherries for another week after this one, possibly two.
Don't forget the quality meats that can be found at the market. Whether you're grilling out or cooking in the kitchen beef, bison, chicken, elk, emu, lamb, pork, and venison are offered by the one who raises it. Check out Chef Jesse Matz's video demo of a stuffed chicken roulade for something fun to do with a chicken breast.
And then there are desserts. Check out the Fudge Bottom Raspberry Cheesecake from Grace Cheesecakes. It features a brownie on the bottom, pink raspberry cheesecake, and a chocolate ganache on the top. Also check out Jamie's & Son Bakery for baklava and other treats, Oakhouse Farm Bakery for a variety of baked goods from savory to sweet, and Sugar River Bakery for bakery that includes fruit pies, jams, and jellies. These are just a few of the bakeries at the market. Go to DCFM.org and search under bakery for more choices.
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Recipe:
Easy German Beef Roulade
Plus
Chef's Demo:
Stuffed chicken Roulade with Sauteed Swiss Chard; Sicilian Salad with Tuna Carpaccio & Red Wine Vinaigrette
Easy German Beef Roulade --Photo by Kymmarie
Recipe
Easy German Beef Rouladeby Laurie We were inspired by Chef Jesse Matz's Chicken Roulade video demo (below) and wanted to expand the theme a little with this delightful dish. This is a traditional German beef roll. It's most always stuffed with dill pickles. Check with your favorite DCFM vendors for the meat, bacon, and pickles. Ingredients- 1 1/2 pounds beef flank steak
- 4 teaspoons heavy German mustard or 4 teaspoons Dijon mustard
- 6 slices bacon, diced
- 3/4 cup chopped onion
- 1/3 cup chopped dill pickles
- 1/4 cup flour
- 1 (13 3/4 ounce) can beef broth
Directions- With meat mallet or rolling pin, flatten meat to about a 10x8 rectangle.
- Spread with mustard.
- In large skillet on medium high heat, cook bacon and onion 'til bacon is crisp.
- Pour off fat reserving 1/4 cup in skillet.
- Spread bacon mix over meat.
- Sprinkle pickle on top.
- Roll up meat from short end and secure with string or turkey pins.
- Place meat roll in skillet over medium high heat in reserved bacon fat and brown on all sides.
- Remove to 13x9 baking dish.
- Stir flour into fat in skillet and blend until smooth, gradually stirring in beef broth.
- Cook and stir over medium heat until thickened.
- Pour sauce over beef roll.
- Cover and bake at 325 degrees for 1 1/2 hours or until done.
- Let stand 10 minutes before slicing.
- Skim fat from sauce. Serve with meat (optional).
Adapted from www.food.com
Stuffed chicken Roulade with sauteed Swiss Chard and Sicilian Salad with Tuna Carpaccio & Red Wine Vinaigrette --Video capture by Bill Lubing
Chef's Demo
Bunky's Chef Jesse Matz prepares
Stuffed chicken Roulade with sauteed Swiss Chard;
Sicilian Salad with Tuna Carpaccio & Red Wine Vinaigrette
When we asked Chef Jesse Matz of Bunky's Café, in Madison to demonstrate a recipe for us to share with our readers he went well beyond the call of duty. Chef prepared two (not exactly easy dishes) that need only a dessert to constitute a (filling and culinarily exciting) meal.
What was pure pleasure, beyond tasting the dishes, was watching Chef working in the kitchen. We were amazed as we watched him putting together the many components of the dishes.
Chef Jesse prepared the dishes simultaneously by interweaving steps for each one as he moved from beginning preparation to plating. As he prepared he showed us a number of techniques and tips that will help us to improve our skills in the kitchen. A couple of notes: Use the recipes below as an outline or general guide rather than teaspoon to tablespoon recipes. It's interesting that we didn't see Chef Jesse measure anything in preparing the dishes. He seemed to measure by proportion and feel. The video contains more detail than the directions below, especially concerning seasoning. Also, tuna is obviously not an ingredient found at the DCFM. The way Chef Jesse incorporates it into a bed of DCFM ingredients makes perfect sense. Perhaps this and similar dishes can be considered "Farmers' Market Fusion."
Ingredients/Directions
Stuffed Chicken Roulade with Sauteed Swiss Chard- Sautee fresh mushrooms, fresh spinach, grape tomatoes, garlic, and fresh basil until cooked.
- Let stand until cooled.
- Toss with mozzarella cheese.
- Place in a tenderized 6-8 ounce chicken breast.
- Roll carefully and sear both sides in heated olive oil.
- Finish in preheated oven for 15-20 minutes at 400 degrees.
- Sautee fresh Swiss chard in hot olive oil.
- When greens begin to wilt, add preserved lemons, grape tomatoes, garlic, and salt and pepper.
Sicilian Salad with Tuna Carpaccio and Red Wine Vinaigrette
- Mixed field greens w/sliced tomatoes, shaved red onion, kalamata olives, fresh basil, and roasted garlic.
- Red wine vinaigrette (red wine, red wine vinegar, olive oil, Dijon Mustard, red onion, fresh basil, garlic, sugar, salt and pepper).
- Process in food processor until texture is creamy.
- 6 ounce sushi grade ahi tuna coated in olive oil and then rolled in sesame seeds and seasonings (beef rub, salt and pepper).
- Pan sear well on all sides, refrigerate until cool and slice with a very sharp knife.
- Lay upon the bed of salad.
- Dress with a enough vinaigrette to coat but not saturate.
Chef Jesse Matz Demo | | Chef Jesse Matz Prepares Chicken Roulade and Sicilian Salad w/Tuna Carpaccio & Red Wine Vinaigrette |
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These video shorts feature experts in the culinary field offering tips and demos of basic kitchen procedures. Nothing fancy here. Just the basics, usually in a minute or two.
Watch. Learn. Go to the DCFM for your ingredients. Then prepare sometime fun and tasty!
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At Market This Week
Time to replenish the pantry!
Enjoy asparagus anytime with this delicious
pickled variety from Land of Oo's
(East Main St.) --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. If you see an item at the market that is not listed here please email bill@dcfm.org so we may update the list. Bakery
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
Gluten-free bakery
Jalapeño garlic cheddar cheese flat bread
Muffins
Pastries
Persian toffee
Persian rice cookies
Pistachio baklava
Scones
Spicy cheese bread
Sweet breads
Tea breads
Torts
Tortillas
Whole wheat sourdough
Whoopie pies
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
Arugula
Asparagus
Basil
Beets
Bok Choi
Broccoli
Broccoli Raab
Burdock
Cabbage (several varieties)
Carrots
Chard
Collard Greens
Dill
Garlic (green)
Herbs
Kale
Kohlrabi
Leeks
Lettuce
Mustard
Mustard greens
Onions (Green, overwintered, and fresh)
Popcorn
Parsnips
Peas (Sweet, Snow, Snap, other)
Potatoes (several varieties)
Radishes
Ramps
Rhubarb
Sweet Potatoes
Shallots
Salad mixes
Spinach
Squash (Summer, Zucchini, others)
Sun chokes
Tomatoes, canned
Tomatoes, fresh
Turnips
 Sunflower oil from Cherokee Bison Farmsis great for cooking, baking and salads. (North Pinckney St.) --Photo by Bill Lubing
Fruit
Cherries Currants Jams, jellies, preserves Raspberries (frozen)
Raspberries (fresh)
Strawberries (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
Black Walnuts
Bloody Mary mix Candles
Eggs
Flavored sea salt
Gluten-free bakery
Gourds, decorative
Hickory Nuts
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 Return to 'In This Issue' Contents |
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Market Information
Dates, Times, Locations, and Contact Information
for The Dane County Farmers' Market
Sweet Cheeries
from Door County will be around
for a couple of weeks. These are from
Door County Fruit Markets. (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
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 larryj@dcfm.org. 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.
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Looking Ahead ...
A Friendly Smile and a Sample ...
Makes for a great way to buy cheese from Denise Lehner
at Forgotten Valley Cheese. (East Main St.)
--Photo by Bill Lubing
Join Reap for a 'Day on the Farm' on July 15A new DCFM member, Crossroads Community Farm, in Cross Plains will be hosting this year's Day on the Farm, from the REAP Food Group. On Sunday, July 15 from 11:00 am until 3:00 pm you can experience the true taste of Wisconsin while exploring fields of fresh produce at the farm. Enjoy a picnic-style lunch from three area restaurants, Fit Fresh Cuisine, The Madison Club, and Salvatore's Tomato Pies. For more information and to buy tickets visit the REAP web site.
Until next week.
Bill Lubing
DCFM
bill@dcfm.org
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