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Dane County Farmers' Market eNewsletter
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September 1, 2012
6:00 am - 1:00 pm
Downtown Madison Parking Map
(Private ramps and street parking are also available.)
Dane County Farmers' Market
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This Week ...  Baskets of tomatoes from GardenIcon (West Mifflin St.) --Photo by Bill Lubing
'Taste of Madison' Follows Dane County Farmers' Market This Saturday the Taste of Madison event begins at 2:00 pm on the Capitol Square. This will cause minimal impact on normal Dane County Farmers' Market (DCFM) operation. The Dane County Farmers' Market will close an hour early, at 1:00 pm rather than the usual 2:00 pm. It will open at the usual 6:00 am. Vehicular access to the market will not be allowed this Saturday.
If you're wanting to enjoy the DCFM and Taste, consider putting a cooler in your back seat to protect those perishable market items while you enjoy Taste. Then plan on spending some fun time at the DCFM and Taste of Madison!
See you at market.
Bill Lubing
bill@dcfm.org
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What's Available This Week?
Delicious Seckel pears [ RECIPE] from Sylvan Meadows Farm. (West Mifflin St.) --Photo by Bill Lubing
The present selection of fruit and berries looks great. Several varieties of pears are available at the market as well as plums, raspberries, and blueberries.
Despite this season's marginal growing conditions DCFM member orchards are bringing an excellent selection and quantity of apples to market. Cantaloupe, musk, and watermelons are in great supply for the Labor Day holiday.
Whether you're looking to grill eggplant or chicken, there are plenty of grilling choices at the DCFM. Go with the traditional hamburgers or chicken on the grill or talk with your favorite DCFM vendor for some great recommendations. Meat selection at the DCFM it's all about quality, selection, and the grower's recommendation.
Joining the beef, chicken, lamb, and pork at the market, you should also consider bison, elk, emu, and venison. And don't forget, Artesian Trout Farm on North Carroll St. Artesian carries fresh and smoked trout and smoked salmon.
While grapes may be a few weeks out yet, the corn continues to get sweeter as the season progresses.
Onions, peppers, mushrooms, garlic, broccoli, and kale are in good supply as are tomatillos, potatoes (including sweet), spinach, chard, arugula, and basil. Many vendors will have a variety of beans this week along with several varieties of eggplant.
Vendor Note We received an email from John and Rosanne of Marquardt's Tree Farm (East Main St.) letting us know that this will be their last market of the year.
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Recipes:
Potato-Green Bean Salad
with Cucumber Dressing;Grilled Italian Pork Burger
--Photo by Averybird
Potato-Green Bean Salad with Cucumber Dressing
by ChefMarvellris Ingredients- 1 1/2 pounds red potatoes, peeled and quartered
- 2 eggs
- 1/2 pound green beans
- 3/4 cup grape tomatoes
- 3/4 cup cucumber, peeled, seeded, and coarsely grated
- Kosher salt
Dressing- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon tarragon, dried and crumbled
- 2 teaspoons parsley, dried and crumbled
- 1/2 cup onion, finely minced
- 1 lemon, juice of
- 2 teaspoons Dijon mustard
- Salt and pepper
Directions- Toss cucumber with generous pinch of salt and place in a small strainer. Let drain 15 minutes, then squeeze well to remove excess moisture. Set aside.
- In a large bowl, whisk together mayonaisse, sour cream, herbs, onions, mustard, lemon juice and salt and pepper. Fold in the cucumber. Stir in the tomatoes. Set aside.
- Boil potatoes and eggs in salted water over high heat until potatoes are almost done. Add the beans and cook for another 3 to 5 minutes. (If you are using frozen, make sure they are thawed before putting them in the cooking water). Drain the potatoes and beans, leaving the eggs in the pot. Shake eggs in pot until cracked all over and then cover with cold water.
- Gently stir potatoes and beans (drained but still hot)in the dressing-tomatoe mixture.
- Peel eggs and slice into 1/2 inch rounds. Gently mix into the potato mixture.
- This salad can be served warm, room temperature or cold. I personally like to put it in the fridge and let the flavors meld together for a couple of hours before serving.
--Photo by Annacia Grilled Italian Pork Burger This burger really highlights some of the best products from the market. You can certainly substitute beef, bison, elk, emu, or venison for the pork. Keep in mind that with the exception of the beef, these meats are considerably leaner than pork. So grill them over lower heat for a shorter time than you would pork. Ingredients - 1 pound ground lean pork
- 2 tablespoons red wine
- 1 garlic clove, crushed
- 1 1/2 teaspoons crushed fennel seeds
- Salt and pepper, to taste
- Olive oil (or use sunflower oil from the market)
- 4 hard rolls (check at the numerous bakeries at the market), split Tomato, slices (Try a colorful heirloom from the market)
- Lettuce
- Onion, sliced
- Cheese, sliced (Ask your favorite DCFM cheese maker for a recommendation)
Directions - In a medium bowl, mix together the pork, red wine, garlic, fennel seed, salt and pepper.
- Pat gently into 4 patties.
- Brush each patty lightly with oil. Place directly over hot coals on grill. Close grill hood and grill for 5 minutes, turn and cook on second side for 4 minutes or no longer pink.
- Serve on hard rolls with cheese,lettuce, tomato, and onion garnish.
Adapted from www.food.com Return to 'In This Issue' Contents
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At Market This Week
Time to replenish the pantry!
Excellent produce selection from Xiong Vang (West Mifflin 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
There is plenty of freshness to be found at the Wednesday market from the Green Barn Farm Market. (On Saturday on East Mifflin St.)
--Photo by Bill Lubing
Canteloupe Jams, jellies, preserves Musk melon Pears Plums Raspberries (frozen) Raspberries (fresh) Strawberries (fresh) Strawberries (frozen) Tomatoes (fresh) Tomatoes (canned) Tomatoes (dried) Watermelon
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
Terrific cabbage from Cabin Creek Herb Farm (East Main 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 ...

(East Mifflin St.) --Photo by Bill Lubing
Authors to Host Local Foods Showdown at Sept. 15 Food for Thought Festival One of the highlights of last year's Food for Thought festival (FFT) was the Local Foods Chef Showdown. Authors of the Wisconsin Local Foods Journal, Terese Allen and Joan Peterson will again be hosting the chef showdown at this year's FFT. The Wisconsin Local Foods Journal is an annual, multi-functional publication that features: An engagement calendar for 2013; a shopping guide to what's in season throughout the year; a travel guide for locating eat-local restaurants across Wisconsin; a cookbook with chefs' recipes; a source of stories and inspiration from restaurateurs who champion local foods; and a means to extend one's commitment to creating a more regionally focused, sustainable food system.
The public is invited to a publication party for the journal on Tuesday, September 4, from 4:30 pm to 6:30 pm at the Weary Traveler Freehouse, 1201 Williamson St., in Madison.
All profits from the journal support REAP Food Group's food and sustainability programs. Taking place adjacent to the Saturday Dane County Farmers' Market, the Food for Thought Festival features booths from over 40 organizations, farms, and restaurants as well as an appetizing local foods tent, cooking and tasting demos, kids' activities, and its first ever food camp. The Dane County Farmers' Market co-sponsors the event.
Until next week.
Bill Lubing
DCFM
bill@dcfm.org
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