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Dane County Farmers' Market eNewsletter
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August 25, 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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Thai eggplant from Lor Farm.
(North Pinckney St.) --Photo by Bill Lubing
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 This Week ...  Market Forecast Calls for Heavy Vegetables, Fruits, and More. Many areas have received a touch of rain. That combined with the sunny weather, (sans the scorch) was all that was needed to bring a profusion of produce to many DCFM vendors.
From arugula to zucchini, apples to raspberries, there is plenty of produce at this week's Dane County Farmers' Market (DCFM). Grab an extra bag and head on down to the Capitol Square for some terrific produce, meats, bakery, cheeses, plants, and more!
And remember, the DCFM is the largest producer-only market in the country. This means the one who sells the product is the one who raised, grew, or produced it. A vigorous DCFM inspection program at the farm, bakery, cheese plant or other facility assures that you can trust the vendor to be the producer.
See you at market.
Bill Lubing
bill@dcfm.org
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What's Available This Week? 
Lilly Alsum from Alsum's Sweet Corn says the there's plenty
to be picked and enjoyed. (East Mifflin St.)
--Photo by Bill Lubing
Yup, a number of vendors have fresh sweet corn for summer grilling. In addition you can find Thai eggplant this week along with raspberries, okra, arugula, Brussels sprouts, and peppers.
We saw many, many heirloom tomatoes at last Wednesday's market and expect to see an even greater variety this Saturday. This recent weather has given many tomatoes a firm push towards ripening. So think about canning, freezing, or drying some of what you purchase at the market. You'll enjoy the harvest throughout the year.
Stella's Bakery now offers two varieties of croissants while Silly Yak Bakery makes a nice cranberry bread that is great toasted. As a reminder, the Silly Yak stall offers EBT services at the Wednesday market so patrons can use their Quest card.
Many folks love grilling burgers, mushrooms, brats, and chicken. You can also grill whole chicken, roasts, and other larger cuts of meat. Combine your meal with some superb cheese, a nice salad, and fresh loaf of bread, all from the DCFM. You'll swear you're eating at a five-star restaurant ... except for the cost.
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Recipe: Grilled Vegetable Salad with
Tarragon Vinaigrette
--Photo by Nimz
Grilled Vegetable Salad with Tarragon Vinaigrette
by Galley Wench My taste testers described this salad as an 'explosion of flavor' in your mouth . . .starts out subtle and then builds! Note: To simplify preparation, the blanching of the beans and steaming of the potatoes can be done in advance.Ingredients- 1 pound French haricots vert, trimmed (thin green beans)
- 1 1/2 pounds new potatoes, washed and cut in half
- 3 large zucchini, sliced lengthwise
- 2 large sweet onions, sliced 1/4 inch thick
- 1 large red pepper
- 1 large yellow pepper
- 3 (4 inch) portobello mushroom caps
- olive oil or sunflower oil from the market (for basting)
- 1 head romaine lettuce, chopped
- (optional) salt pepper
Garnish- 1 cup feta or other sheep or goat milk cheese from the market
- 1/2 cup hickory nuts from the market, lightly roasted in sunflower oil (or walnuts)
- 1 sprig fresh tarragon from the market
Vinaigrette- 1/3 cup white wine vinegar
- 2 teaspoons whole grain mustard (to taste)
- 1 teaspoon Dijon mustard (to taste)
- 2 small shallots, diced
- 1/2 teaspoon garlic, minced
- 1 cup salad oil (I used red pepper infused olive oil)
- 2 tablespoons fresh tarragon, coarsely chopped (and muddled)
- 1 teaspoon lemon pepper (to taste)
- 1 pinch sugar (to taste)
Directions- Chill salad plates.
- VINAIGRETTE:
- Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
- In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
- BLANCH BEANS:
- Bring a large pot of salted water to a rapid boil. Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
- Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
- Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
- PREPARE VEGETABLES FOR GRILLING:
- Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
- Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave). Time will vary depending on size of the potatoes.
- To Grill Vegetables:Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
- Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
- Brush zucchini, onions, mushrooms and potatoes with oil.
- Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
- Remove from grill and cool slightly.
- Cut vegetables into 1-inch pieces.
- Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
- Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
- Crumb cheese on top; and garnish with toasted nuts and tarragon leaves.
- Pass remaining dressing.
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At Market This Week
Time to replenish the pantry!
Raspberries from Sutter's Ridge Farm
(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 Jalapeņo garlic cheddar cheese available)
English toffee
Flat breads
Garlic cheddar cheese flat bread
Gluten-free bakery
Jalapeņo 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
Banana leaves
Basil
Beets
Bitter Melon
Bok Choi
Broccoli
Brussels Sprouts
Burdock
Cabbage (several varieties)
Carrots
Chard
Collard Greens
Cucumbers
Dill
Edible flowers
Garlic (green)
Herbs
Kale
Keiffer lime leaves
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
Sweet Potatoes
Tomatoes, canned Tomatoes, fresh Turnips
Dan Luck from Luck's Produce selling melons
at the Wednesday Market.
(On Saturday on North Carroll St.)
--Photo by Bill Lubing
Currants Jams, jellies, preserves Pears
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
Grains (whole and flour)
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
Arugula, eggplant, bitter melon, rhubarb, cut flowers, and more
can all be purchased from Sue Vang, shown here at the
Wednesday market. (On Saturday,
North 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 ...
Lucky children get to visit the Wednesday market. Here they're
being greeted by helper Evelyn of Hampton's Greenhouse & Produce.
Denis Hampton works in the background. --Photo by Bill Lubing
Events On and Off the Square this Saturday
Next Week is 'Taste of Madison'
The market will close one hour early next week to make way for the ' Taste of Madison,' that takes place on Saturday, September 1. The market remains on the square with the normal complement of vendors. Start time is the usual 6:00 am with closing at 1:00 pm rather than the usual 2:00 pm. There will be no vehicle access to the market. The market resumes normal hours for the following market, September 8. 'Food for Thought' Festival Coming September 15Come celebrate local food on September 15 at REAP Food Group's 14th Annual Food for Thought Festival.
Taking place from 8:30 am to 1:30 pm adjacent to the Dane County Farmers' Market, this popular Madison tradition offers opportunities for the whole family to taste, learn and discover new ways to eat more pleasurably and sustainably. The festival will feature interactive booths from over 40 organizations, farms and restaurants, as well as delicious local foods, cooking and tasting demonstrations, and kids activities.
New to the event this year, is Food Camp, a series of short educational opportunities for festival goers. The Dane County Farmers' Market is proud to be a co-sponsor of this event.
Until next week.
Bill Lubing
DCFM
bill@dcfm.org
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