Dane County Farmers' Market

Dane County Farmers' Market eNewsletter 

 

 

November 3, 2012

6:00 am - 2:00 pm   

 

Downtown Madison Parking Map  

(Private ramps and street parking are also available.)
   

 

 Dane County Farmers' Market 

 




Pumpkins, watermelon, and deer corn from
Eagle's Nest Farms. (North Pinckney St.) --Photo by Bill Lubing



contents 

 In This Issue

 

 


This Week

  Recipes    

One Minute Kitchen Tips   

At Market This Week 

Market Information  

In Addition...  

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 contentThis Week


 Delicious pies from Pilgrim's Pantry.
(South Pinckney St.)
--Photo by Bill Lubing 

A Turkey Less Traveled
If you haven't prepared a Thanksgiving turkey purchased from one of the many Dane County Farmers' Market (DCFM) vendors, you're in for a treat.  You'll immediately appreciate the taste and texture advantage of turkeys raised in small batches from DCFM producers versus the mega production turkeys offered by large producers.

American turkey For the best selection of size and breed you are encouraged to preorder with your favorite vendor. Most turkeys are delivered frozen, except where noted. Also note that duck, goose, and rabbit are also available.

DCFM producers who offer turkey include:

  • Blue Valley Gardens (Offers fresh turkeys as well as frozen. Also Peking duck.) (North Pinckney St.)
  • Carpenter Farm (North Carroll St.)
  • Grass is Greener Gardens
  • JenEhr Family Farm (South Pinckney St.)
  • Jordandal Farms (West Main St.)
  • Krinke Market (Also Muscovy ducks, geese, and rabbits.) (South Pinckney St.)
  • Pecatonica Valley Farm (East Main St. at Martin Luther King inlet)
  • Shady Blue Acres (South Carroll St.)

 

Spinach, Eucalyptus, Hickory Nuts, and More

Tom Brantmeier with tatsoi. --Photo by Bill Lubing
Tom Brantmeier with tatsoi. (North Pinckney St.) --Photo by Bill Lubing

We received an email from Snug Haven Farm letting us know that the weather has been great for producing frost sweetened spinach. We've had spinach available for some time but it has not been cold enough to sweeten it.

 

This green can tolerate temperatures as low as 18 degrees. When it gets below freezing the plant produces more sugar, which protects it from freezing. This is what gives frost sweetened spinach from the Dane County Farmers' Market the superior taste and consistency that folks wait for each year.

 

Bob and Audrey Biersach from Hickory Nut Heaven (East Main St.) dropped us an email to ask that folks let them know if they plan to purchase several bags of nuts.

 

"Sometimes people come  quite a distance and we  hate to have them be disappointed when they get to the market and we are out of what they want.  We should be fine for nuts for the rest of this year," they say but appreciate it if people let them know ahead of time for larger orders so that they can get them cracked, cleaned, sorted, and bagged.      

 

We saw freshly harvested and dried eucalyptus leaves from several producers last week. The highly aromatic leaves smell great.

 

It's called tatsoi and is a wonderful green with a soft, creamy texture. Like spinach, it's cold tolerant and delicious this time of the year.[RECIPES]

 

Remember, at the DCFM the seller is the producer. When ordering, if you have a question, simply ask!  

 

 

   

See you at market!

 

 

Bill Lubing

 

bill@dcfm.org



recipe Recipes:
Stracotto di zucca (Pumpkin Stew);
Sformatino de zucca Hokkaido (Hokkaido Pumpkin Pudding)

Pumpkin stew --Photo Consorzio agrituristico mantovano

Stracotto de zucca (Pumpkin Stew)
--Photo by Consorzio agrituristico mantovano



While Halloween may be over, the season of the pumpkin is far from complete. We love a jack o'lantern, and especially the smell of it when a candle burns within. Our real joy of the pumpkin is revealed in the kitchen, when its true nature as a versatile culinary ingredient is explored.

Last week we noted that on our visit to Italy our sister farmers' markets in the Mantova area celebrate "Di zucca in zucca." This three month celebration of the pumpkin (roughly translated "From pumpkin to pumpkin") presents an opportunity to explore the pumpkin in many culinary shades. There is an important distinction in definitions.

 In our country we differentiate what we know of as a "pumpkin" with squash. In Italy, pumpkin refers to the various varieties of squash. We've selected a couple of recipes from the Di zucca in zucca guide book for us to prepare here.

Perhaps we should take a clue from the Italians and, while not forgo Halloween, think about a three-month celebration of the pumpkin!


Stracotto de zucca (Pumpkin Stew)

Ingredients
  • 2 1/2 cups pumpkin peeled and cut into 1 inch cubes
  • 1 3/4 cups of chopped, lean beef (You could also use bison, emu venison, elk, or ostritch)
  • Sweet red wine
  • Salt (To taste, start with 1/8 teaspoon)
  • Chopped carrot, celery, onion
  • Parsley
  • Around 2 tablespoons of oil (We recommend sunflower oil from the DCFM)
  • Water to cover

  Directions 

  1. Fry the carrots, celery, onion, and parsley in oil for a minute or two. Add the meat and salt. Brown well.
  2. Add the wine and cook on high for five minutes.
  3. Add the pumpkin. Cover with water.
  4. Reduce heat to medium low and cook until the pumpkin is completely cooked.




 

 

Hokkaido Pumpkin Pudding. --Consorzio agrituristico mantovano
 
Sformatino de zucca Hokkaido (Hokkaido Pumpkin Pudding)
--Photo by Consorzio agrituristico mantovano


Sformatino de zucca Hokkaido (Hokkaido Pumpkin Pudding)

There are many varieties of squash that, if not exactly the Hokkaido (Red kuri) variety, are mighty close. Ask your favorite DCFM vendor for a recommendation regarding the squash for this recipe.


Ingredients
2 1/3 cups Hokkaido squash, skinned, cooked and reduced and blended to a puree.
7 ounces of milk
3 large eggs
1/4 cup flour
½ teaspoon of baking powder
Salt and pepper


Directions
  1. Mix the flour and baking powder.
  2. Add the salt and pepper to the eggs and beat with an electric mixer but not at so high a speed that it becomes overly frothy.
  3. Add the flour and then the milk to the eggs.
  4. Incorporate the pumpkin puree and continue to mix to obtain a smooth and homogeneous texture.
  5. Pour into molds.
  6. Bake at 350 degrees F until they are golden brown.
  7. The molds can be stuffed with cheese, sausage or
  8. smoked salmon.
  9. Serve accompanied by tomatoes or fresh salad.

 

 



tips
Kitchen Tips header

atmarketthisweekAt Market This Week


Time to replenish the pantry! 

 




Have you tried radicchio? This leafy chicory goes great in
stir fry, soups, with eggs, or by itself. [RECIPE]
--Photo by Bill Lubing


We 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 

Celery

 

Celeriac

 

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
 

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Fresh Vegetables

Arugula
Asparagus
Banana leaves
Basil
Beets
Bitter Melon
Bok Choi
Broccoli
Brussels Sprouts
Burdock
Cabbage (several varieties)
Cranberries
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, Winter, Zucchini, others)
Sun chokes
Sweet Potatoes
Tatsoi
Tomatillos
Tomatoes, canned 
Tomatoes, fresh
Turnips



Fruit
Apples
Canteloupe
Ground Cherries
Jams, jellies, preserves
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


 
 

You can access EBT services and more at the DCFM info booth, at the corner of North Carroll and West Mifflin, at the top of State St. Volunteers (left) Anna Canty and Kathy McGrath are ready to answer your questions about producer location, available products, volunteer opportunities, and more. --Photo by Bill Lubing



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 




 

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informationMarket Information


Pepper seasonings, oils, and vinaigrette from Savory Accents.
(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    
Where: Wisconsin State Capitol Square 
Parking: Nearby municipal and private ramps and area on-street parking

      

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.


    

      MBA students from the UW with DCFM Market Manager Larry Johnson. --Photo by Bill Lubing

   

(left to right) Brittany Denuszek, MBA student; Melissa Martinez, MBA student; DCFM Market Manager Larry Johnson; Steve Jaramillo, MBA student; and Michael Jackson, MBA student. --Photo by Bill Lubing

 

Throughout October and into November, a team of students from the Wisconsin School of Business at the University of Wisconsin - Madison has been working diligently to study the Dane County Farmers' Market in order to help deliver a better experience for our patrons and vendors. The team of four brings diverse perspective to the project.

 

An important component of the project is a brief survey for those who attend the market. The goal is to capture a cross-section of who attends the market, why they do, and what they do (buy a lot, nothing, or a little).

 

A survey link is planned for inclusion in next week's DCFM eNewletter. Your participation in this brief survey will help us make the DCFM a better market. This short survey can be take electronically, directly from the newsletter. It's basically point and click. No personal information is collected.

 

Members of the student team will also be conducting surveys at the market this Saturday and at the final outdoor market, November 10. Your participation in the survey being conducted at the market is greatly appreciated. It is short yet will provide much information we can use to improve the Dane County Farmers' Market.

 

The members of the student team are quite enthusiastic about the DCFM and making it a better market. They include:

 

 

Brittany Denuszek is pursuing an Integrated Master's degree in Accountancy. Brittany spent spring semester as an intern for PriceWaterhouseCoopers, where she will return upon graduation.

 

Melissa Martinez is currently pursuing a Master's degree in Business Administration, with a concentration in Brand & Product Management. Prior to business school, Melissa enjoyed a successful career as a product developer. Melissa intends to be an Associate Brand Manager within the consumer goods industry upon graduation.

 

Steve Jaramillo is currently pursuing a Master's degree in Business Administration, with a concentration in Brand & Product Management. Prior to business school, Steve enjoyed a successful career in sales. Steve has accepted an Assistant Brand Manager position with Bayer Healthcare upon graduation.

 

Michael Jackson is currently pursuing a Master's degree in Business Administration, with a concentration in Brand & Product Management. Prior to business school, Michael enjoyed a successful career in sales. Michael has accepted an Associate Brand Manager position with SC Johnson upon graduation.

 

If you see our team of students around the market, be sure to stop them and say hello! Better yet, please help them out with the survey by spending a couple of minutes answering their questions. Look for the electronic link to the survey in next week's DCFM eNewsletter. 

 

 

 


Until next week.

 

 

Bill Lubing

DCFM 

bill@dcfm.org 

 

 

       

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