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Dane County Farmers' Market eNewsletter
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October 13, 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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The sun through the chard at Pederson's Produce.
(West Main St.) --Photo by Bill Lubing
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 This Week
Cremini mushrooms from Gourmet's Delight
make excellent mushroom soup. [RECIPE] (West Mifflin St.) --Photo by Bill Lubing
Cranberries and Ostrich are Here!
We have confirmation that Jim and Nodji Van Wychen from Wetherby Cranberry Co. will be bringing a good supply of cranberries to this week's market. They are located on North Pinckney St. Other than the traditional cranberry sauce, this little berry does well in many other recipes. [RECIPES]
Betty Lou Caufman of Valley View Emus called to let us know that she'll be offering ostrich for the next few weeks. A very lean meat, similar to emu, the rule for cooking is lower and shorter--cook at a lower temperature for less time. Here are a few recipes. [RECIPES]
Vendor Notes
Green Barn Farm Market notes that this will be that last week for sweet corn from them. They'll also have squash, tomatoes, and other produce items.
Cherokee Bison Farms has updated their website to reflect their market schedule. They are planning to be at market this week.
We received an email from Anne Topham of Fantome Farm. Fantome will not be at market this week.
See you at market!
Bill Lubing
bill@dcfm.org
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Recipes:
Easy Broccoli & Pork Chop Dinner;
Quick Curried Vegetable Sauté
Easy Broccoli & Pork Chop Dinner. --Photo by Lori Mama
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by Baby Kato
There is plenty of broccoli at the market this time of year. Quality pork is available from a number of producers. This is an easy, tasty dish that utilizing some terrific DCFM ingredients.
Ingredients- 10 ounces chicken broth (Check with Jordandal Farm)
- 1 1/2 cups rice, minute, uncooked
- 3 cups broccoli florets, small
- 1/4 cup onion, sweet, finely chopped
- 4 pork chops, bone in
- 1/4 cup Catalina dressing
- 1/4 cup orange juice, fresh squeezed
- 1/2 teaspoon orange zest, fine
- 3 tablespoons maple syrup, pure
- 2 tablespoons toasted hickory nuts from the DCFM or sliced and toasted almonds (optional)
Directions- Add broth to a pot and bring to a boil at medium high heat, then stir in the rice, cover and lower heat to medium low, simmer for 3 - 4 minutes.
- Next add the broccoli and sweet onion, stir, cover and simmer for 2 more minutes.
- Remove from heat and let stand covered, for 5 minutes or until the broth is completely absorbed.
- Place a large cooking pan on medium heat and add a little oil. Add the pork chops and cook 4 minutes per side until lightly browned and cooked through.
- Remove the pork chops from the pan, cover and keep warm.
- Add the Catalina dressing, orange juice, orange zest and maple syrup to the pan, bring to a boil, cooking for 3 minutes or until sauce is reduced by half.
- Serve chops over the rice and drizzle with the sauce and garnish with nuts, if using.
Adapted from
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Quick Curried Vegetable Sauteby justcallmetoni Here's a great vegetarian dish that works as the main dish or a hearty side. Many of the ingredients are in season and can be found at the DCFM. Ingredients2-3 teaspoons sunflower oil from the market (or olive oil) 1 small onion, chopped (about 1 cup) 1/2 poblano pepper, chopped (about 1/2 cup) 2-3 teaspoons curry powder 1 teaspoon garam masala 1/4 teaspoon coarse salt 2 cups thinly sliced green cabbage 9 ounces acorn squash or 1 small sweet potato, peeled and finely diced 1 carrot, julienned and cut in 1-2 inch lengths (you can quarter baby carrots instead) 1 1/2 cups cooked chickpeas or 1 1/2 cups canned chick-peas, rinsed and drained 1 tart apple, cut in large wedges 1 tablespoon minced fresh ginger 3 garlic cloves, minced (about 1 tablespoon) 1 cup low sodium vegetable broth 1/4 cup chopped cilantro 2 tablespoons coarsely chopped roasted hickory or cashew nuts (optional) 3 tablespoons golden raisins (optional) 1 plum tomato, seeded and diced (optional) DirectionsHeat oil in large skillet over medium heat. Sauté onion, curry powder, salt and cayenne pepper about 5 minutes, or until onion begins to brown. Stir in cabbage, acorn squash/sweet potato, chickpeas, carrot, apple, ginger and garlic. Sauté 2 minutes more. Stir in broth, and reduce heat to low. Cover and cook vegetables, stirring occasionally, about 10 minutes, or until soft. Spoon into shallow bowls. Sprinkle with cilantro and serve. Optional: Serve with diced tomato, raisins and cashews on the side and allow diners to garish to taste. Adapted from |
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At Market This Week
Time to replenish the pantry!
These sunchokes (Jerusalem artichoke) from San-Kor-Tea Herbs
are a lot of fun to use in recipes. [RECIPES]
(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
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 Jalapeño garlic cheddar cheese available)
English toffee
Flat breads
Garlic cheddar cheese flat bread
Gluten-free bakery
Jalapeño 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
Brussels sprouts from Lor Farm are great in soups, casseroles, steamed, or baked. [ RECIPES] (West 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
Ostrich
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
Just in time for the games,
terrific salsa from Cory Murphy.
(South Carroll 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 7, 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 ...
Tomatoes, peppers, squash, lettuce, and cabbage
from Natalie's Greenhouse are shown at last
Wednesday's market. (Saturday location
on North Carroll St.)
--Photo by Bill Lubing
Fall on the Farm
This time of the year many farms are offering u-pick, corn maze, hay rides, or tours. It's a great time to visit the farm. Ask your favorite DCFM farmer if he or she offers any of these great "kid friendly" activities.
Until next week.
Bill Lubing
DCFM
bill@dcfm.org
Return to 'In This Issue' Contents
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