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Dane County Farmers' Market eNewsletter
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September 29, 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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Beautiful peppers from Te Beest Farms.
(South Pinckney St.) --Photo by Bill Lubing
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 This Week ... 
Organic Borlotto beans from Jones Valley Farm
feature a nutty flavor and creamy texture. [RECIPES]
(West Main St.)--Photo by Bill Lubing Embrace the Unusual Don't let the volume, quality, and quantity of produce available at the Dane County Farmers' Market (DCFM) prevent you from enjoying unique or hard-to-find ingredients for your kitchen. For example, while many producers sell a huge variety of beans, just a few offer the borlotto beans, shown above. Sometimes called cranberry beans, these beauties are as tasty as they are attractive.  | Jicama from Jang Chang (East Main St.)
--Photo by Bill Lubing |
Another ingredient that you've probably seen but may have not thought to use is Jicama (hɪkəmə) From salsa to salads to fruit bars and soups, this ingredient is often used in Spanish cooking [RECIPES]. Look for it around the market. Acorn squash is terrific but comes from a big family. Have you tried sugar dumpling squash, delicata or kabocha squash? If you encounter an unfamiliar squash don't hesitate to ask the seller about it. At the DCFM the seller is the grower. This grower had a very good reason to grow certain crops. Ask why. Many times you'll be offered a recipe and will most certainly be offered preparation tips. So, this Saturday while you're at the market. Pick up one item you've never prepared before. Take it home. Do a little research. Prepare to be amazed! See you at market. bill@dcfm.org
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Recipes:
Fried Green Tomatoes;
Pepper Steak
Fried Green Tomatoes with
Guthrie's Sauce from Bo's Bowl
Word from many of the farmers at last week's market was that the nip of frost was going to sharply curtail tomato production. The tomatoes aren't gone, but are on the decline.
When we lived down South there were many culinary delights that did not initially fit into our Yankee paradigm: Grits instead of hash browns; Boiled versus salted peanuts; Chicken fried steak which is a beef dish; Onions on barbecue.
One of the delightful dishes that we carried back north and enjoy this time of year is fried green tomatoes. Southerns eat them most anytime there are tomatoes. We tend to not see many green tomatoes at market except for the beginning and the end of the season.
Note that we're talking about unripened tomatoes, not a green heirloom variety like Green Zebra or Dorothy Green. We should start seeing green tomatoes at the market and so ... get out the frying pan.
If you haven't made fried green tomatoes, do so. While researching this recipe we came across a great food blog called Bo's Bowl. The photography is excellent. The recipes are incredible. Writer Bo Wilson is a Southerner. So what better source for a fried green tomato recipe?
When we asked Bo's permission to use the recipe and photo, in true Southern fashion he replied, "I'm happy to expose some Northerners to one of the South's best dishes."
When down South while we didn't agree with our Southern friends on everything, we certain concur with Bo when it comes to fried green tomatoes.
 Panko Fried Green
Tomatoes with
Sriracha Ranch
Dipping Sauce
Ingredients- 3/4 cup all-purpose flour
- 3 eggs, lightly beaten
- 2 cups panko bread crumbs
- 5 green tomatoes, cut into 1/4 inch thick slices
- Oil for frying (We recommend sunflower oil from the market.)
- Salt
Sriracha Ranch Dipping Sauce
Mix together 1/2 cup ranch dressing and 2 teaspoon sriracha.
Directions
Place the flour, eggs, and bread crumbs in three separate shallow bowls. Dredge the tomato slices in the flour, then the eggs, then coat in the bread crumbs. Meanwhile in a skillet or deep fryer heat the oil to 375 degrees. Fry the tomatoes for 2 to 3 minutes on each side, until golden brown. Drain on a paper towel lined plate. Season with salt and serve immediately with the Sriracha Ranch Dipping Sauce.
Adapted from Bo's Bowl blog (Additional fried green tomato recipes on blog)
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Pepper Steak 
Pepper Steak. --Photo by Laurita
Here is a dish that speaks good old fashioned comfort food. You can use bison, elk, emu, pork, or venison if you prefer. With the exception of the pork, all of the other meats are significantly leaner than beef. Cook them at medium heat and check for doneness after 20 minutes.
Ingredients- 1 pound beef top round steak, cut 1 inch thick
- 2 teaspoons sunflower oil from the market (or use olive oil)
- 1 medium onion, sliced thin
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup light soy sauce
- 1/4 teaspoon sugar
- 1/2 teaspoon pepper
- 1 stalk celery, sliced
- 1 green bell pepper, sliced thin
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 2 medium tomatoes blanched, peeled and cut into wedges (We just put them in raw with their skins on.)
- 2 teaspoons cornstarch (We used 1 teaspoon cornstarch)
- 1/4 cup cold water
Directions- Slice the meat into 3 inch strips 1/4 inch wide.
- Heat 1 tablespoon oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
- Remove with a slotted spoon.
- Add remaining oil and saute the beef until browned.
- Remove with a slotted spoon.
- Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
- Return meat, onion and garlic to skillet and simmer for 30 minutes.
- Add celery, bell pepper and tomatoes.
- Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
- Dissolve the cornstarch in cold water.
- Stir into the skillet stirring constantly until thickened around 2 minutes.
Adapted from www.food.com |
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Lotsa Peppers!
Peter Robertson of
RP's Pasta Company
shows us how to prepare several
types of peppers to use in our dishes.
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Cleaning, slicing, chopping fresh peppers --
from Peter Robertson, RPs Pasta
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Previous Tips
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At Market This Week
Time to replenish the pantry!
Plenty to choose from at the
Bee Charmer's stand, including
peppers, squash, and honey.
(West 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
Asiago Black Pepper Semolina Bread
Biscotti
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
Kalamata olive & herb semolina bread 'Mpanata Muffins
Panettone Pastries
Persian toffee
Persian rice cookies
Pistachio baklava
Ragusa Style Sicilian Semolina Bread Scaccia 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
Okra
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
Krinke Market offers this gift box
of six different popcorns. There is no
additional charge for the gift box when
you buy six. (South Pinckney 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
Broccoli and radishes from (South Pinckney St.) --Photo by Bill Lubing
Dates, Times, Locations, and Contact Information
for The Dane County Farmers' Market
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 splash of color from Lewiston Perennial Farm
(West Main St.) --Photo by Bill Lubing
Huffin' for HabitatThe Madison Habitat for Humanity Huffin' for Habitat event takes place on Martin Luther King Blvd. on Sunday, September 30, the day after the market. There will be some early setup on Saturday morning. This will not affect the Dane County Farmers' Market, which will operate with normal hours, access, and vendor location. Until next week.
Bill Lubing
DCFM
bill@dcfm.org
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