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Dane County Farmers' Market eNewsletter
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July 14, 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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Fresh sweet corn from Century Oaks Farm
(North Carroll St. at West Washington Ave. Inlet).
--Photo by Bill Lubing
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 This Week ... Zinnias from Ebert's Greenhouse Village
shown at the Wednesday market. (On Saturday
located on East Main St.) --Photo by Bill Lubing Art Fair on the Square this Weekend
The Dane County Farmers' Market (DCFM) will move (this week only - July 14) during the Art Fair on the Square.The market will move just two blocks South to Wilson St. at Martin Luther King Jr. Blvd. This is near Monona Terrace, adjacent to the Art Fair OFF the Square.
Hours for the Farmers' Market are 6:30 am to 2:00 pm.
More than 50 vendors will be at the Art Fair Farmers' Market, selling a wonderful variety of vegetables, cheese, meat, flowers, baked goods, fruit, and other great foods - including SWEET CORN.
The Farmers' Market will be back on the Square on July 21 with a 6:00 am opening time for the remainder of the summer season.
See you at market. Bill Lubing bill@dcfm.org
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What to Expect This Week
Carrots and broccoli at the Wednesday market from
Larry Haas, The Gourd Guy. (On Saturday located on
South Carroll St.) --Photo by Bill Lubing
Several producers will be bringing sweet corn to this week's market. While production in our state has been spotty because of the weather, what is arriving at the market is looking excellent.
The same holds true for vegetables. Those farmers whose crops are getting adequate moisture via watering, irrigation, and natural rain, are bringing some beautiful produce. Strawberries, blueberries, raspberries, and cherries are looking good, though cherries are winding down. Several vendors have currants, mustard greens, chard, and fresh herbs.
And don't neglect the awesome flowers at the market. Cut, potted, hanging, and dried, there is plenty to choose from.
Notes from Vendors
Pedram Salman from Jamie's & Son Bakery sent us the following:
Jamie's & Son Bakery will be bringing all their market specialties which are always freshly produced for the market including but certainly not limited to Chocolate Walnut, Pistachio Cashew & Cashew finger baklava. Did you know: they have been the only producers of baklava of any kind at this market since 1998?! Stop by the Jamie's & Son stand and check out the entire selection of goods for yourself.
You can find the bakery at Saturday's market on West Mifflin St.
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Recipes:
Kabak Mücveri (Turkish Zucchini Fritters);
Chef Adam Haen's Cherry Salsa (w/video bonus)
Kabak Mücveri (Turkish Zucchini Fritters) --Photo by Fairy Nuff
Kabak Mücveri (Turkish Zucchini Fritters)
by NcMysteryShopper Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. This dish couldn't be simpler to make. Go ahead and dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment. For something tasty and different, pair it with the cherry salsa, found below. Ingredients- 1 pound zucchini
- 1/2 cup chopped green onion
- 1 small yellow onion, grated
- 1/2 cup fresh dill, chopped
- 4 tablespoons fresh flat-leaf parsley, chopped
- 1/2 cup feta cheese, crumbled
- 4 eggs, slightly beaten
- 1 cup all-purpose flour
- Fresh ground pepper
- Olive oil (or sunflower oil from the market), for frying
Directions- Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.
- Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, and flour. Salt and pepper to taste. Mix well.
- In a large sauté pan over medium-high heat, pour in oil to a depth of ¼ inch. When the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties). Allow space in between fritters. Fry for 2 minutes on the first side. Then turn to brown on the second side for about 3 minutes or until golden brown.
- Using a slotted spatula transfer to paper towels to drain. Repeat with remaining batter.
Adapted from www.food.com
Chef Adam Haen's Cherry Salsa (serving suggestion). --Photo by Bill Lubing
Chef's Demo
Chef Adam Haen's Cherry Salsa
Since Captain Bill's Restaurant in Middleton is a seafood restaurant, Chef Adam Haen's first suggestion for this terrific salsa is on seafood. He's quick to point out that it's also great paired with DCFM sourced chicken, pork, or smoked salmon on a bed of fresh lettuce.
No stranger to the Dane County Farmers' Market, Chef Adam and Dan Barnard of Door County's Healthy Ridge Farm are cousins. So Chef knows a thing or two about cherries.
Watch the video and you'll learn his tips that include how to easily pit cherries,
getting the bitter out of pepper, the beauty of the bias chop, and he reveals a seasoning mix that no restaurant goes without.Ingredients - 1 pint sweet cherries from the DCFM, pitted and rough chopped
- 4 green onions cut on the bias (or 1/2 chopped yellow onion)
- 1 red pepper, diced
- 2 tablespoons Kirschwasser (Yahara Bay produces it locally using Door County cherries).
- 1 tablespoon cider vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon cayenne pepper
Directions- Chop cherries, onion, and pepper and place into a non-metallic bowl. Add the remaining ingredients and mix together.
- If the ingredients substantially fill the bowl, cover and place in the refrigerator a minimum of two hours so that the ingredient flavors mix and develop. It's important to not use a metal storage container because the acidity of the ingredients could cause metal contains to leach harmful substances into the salsa.
- Salsa will keep up to two weeks covered in the refrigerator.
- Be creative in its use, as it goes well with most meats, fish, and many vegetables.
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At Market This Week
Time to replenish the pantry!
Heavy watering is paying off for
Natalie Ortega of Natalie's Garden & Greenhouse
and her customers. (Shown here at the
Wednesday market. On Saturday she's located on
North Carroll 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
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
Lithops from Creekside Farm. --Photo by Bill Lubing (South Carroll 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 ...
In the cool of a shade tree is a good place
to enjoy the market. --Photo by Bill Lubing
Reap 'Day on the Farm' This Sunday, July 15On 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 at REAP's Day on the Farm. Enjoy a picnic-style lunch from three area restaurants, Fit Fresh Cuisine, The Madison Club, and Salvatore's Tomato Pies. Click the link above for more information and tickets. A Message From a Farmer | | Northwood Farms pasture, then and now. --Submitted photo |
We received the following email from Jim Goodman of Northwood Farm. The accompanying photo shows their pasture earlier this year and now. Jim writes: While every day brings us one day closer to rain, today it is still dry. Looking at our shriveled pastures is not easy. Cattle are content if they have green grass and shade. This year the pastures are not there so we have had to start feeding the feed stored for this winter.
I know this is happening to farmers all across the Midwest. As we struggle through the hot and dry summer so do our livestock.
Vegetable and fruit growers face their own problems--long hours trying to get water to their crops, more insects, reduced yield, and maintaining the quality of their produce.
Being part of the Dane County Farmers' Market has always been a privilege. But the past few weeks when so many customers have stopped to ask how we are doing, if we are coping with the drought, and offering their support, has again reminded us how fortunate we are to be part of a local food system.
To all those who support the vendors at the Market, thank you. And thank you for realizing that our problems are also your problems. We all have a stake in growing good food.
Jim mentions the privilege of being a member of the DCFM, able to sell at the market. Week after week, year after year, despite the challenges they face, we see robust and productive DCFM vendors providing plenty to sustain our households. This summer is no exception. The privilege is ours, Jim for all that you and your fellow DCFM vendors bring to our pantries, refrigerators, gardens, and dining room tables. Until next week.
Bill Lubing
DCFM
bill@dcfm.org
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