There are plenty of decorative and gift items at the Monona Terrace
Dane County Farmers' Market. Gourd art and ornaments from
The Gourd Girl are just a few. --Photo by Bill Lubing

John Aue from Butter Mountain will be at this
week's market with a great selection of potatoes. Make
sure you get enough for Thanksgiving!--Photo by Bill Lubing

From Jamie's & Son

 

Products from Marquard's Tree Farm. --Photo by Bill Lubing

Marquardt's Tree Farm
John and Rosanne Marquardt of Marquardt's Tree Farm emailed to let us know that they will be at market this week. They say that this will be the only winter market they plan on selling at this season.

Spinach Salad with Mustard-Bacon Dressing.
--Photo by NcMysteryShopper

 

by Chef Jeff Gauger, Beans 'n Cream Coffeehouse, Sun Prairie, WI


This recipe comes from The 2013 Wisconsin Local Foods Journal. This annual journal, appointment calendar, planning guide, recipe book, and local foods exploratorium offers some terrific recipes from Wisconsin chefs. We thought these tasty scones would provide a nice break from the traditional frozen dough breads so many of us are likely to encounter at our Thanksgiving destinations. How wonderful to present these flaky, tasty scones, made with DCFM sourced cheese and bacon.

While the recipe calls for 2 cups of unbleached, all purpose flour, Chef Jeff goes one better in the video, by using 1/2 all purpose and 1/2 whole wheat flour.

Note that along with the cheese and bacon, you can find locally produced whole wheat (and other varieties of flour) at Hickory Hill Farm. Gretchen said she is planning to be at this week's market and will have some other recipes using their whole wheat flour as well.

Finally, in the video Chef Jeff uses a food processor and scoop rather than mixing and rolling the dough by hand. He also shares with us his preferred method of cooking bacon ... it's not in a fry pan!

Ingredients

2 cups unbleached all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon baking powder

2 teaspoons sugar

4 tablespoons cold butter, cut into pieces

4 ounces very coarsely grated sharp cheddar cheese

1/3 cup snipped fresh chives or finely chopped green onion tops (if in season)

½ pound bacon (such as Jordandal or from your favorite DCFM vendor), cooked, cooled, and crumbled

¾ to 1 cup heavy cream or whipping cream

 

 

 

Directions

Whole wheat flour from Hickory Hill Farm --Photo by Bill Lubing

Heat oven to 425 degrees. Lightly grease a baking sheet. Whisk together flour, salt, pepper, baking powder, and sugar. Using a pastry blender, work butter into the flour until the mixture is unevenly crumbly-some of the butter should remain in larger pieces. Mix in cheese, chives, and bacon until evenly distributed. Stir in ¾ cup of the cream, blending well. Try squeezing the dough together; if it is crumbly and does not stick together or if there are crumbs remaining in the bottom of the bowl, add more cream until the dough comes together.

 

Transfer dough to a well-floured surface and pat into a smooth, 7-inch disk that is about ¾ inch thick. Transfer disk to the prepared baking sheet. Use a sharp knife to cut disk into 8 wedges, spreading the wedges apart a bit on the pan. Lightly brush scones with some cream to help brown the crust and then evenly sprinkle a bit of grated cheese on top. Bake until golden brown, 22-24 minutes.

 

 

 

VIDEO BONUS!

 

 

Beans 'n Cream Sharp Cheddar and Bacon Scones

 

 

 

Along with plenty of fresh produce,
Yang's Produce offers some excellent canned products.
--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. 

      

 

 

Return to 'In This Issue' Contents 

 

 

They were showing some excellent produce last week and
are expected as this week's market as well. Vendors such
as The Plahnt Farm have plenty of fresh produce. The use
of hoop houses and other techniques vastly lengthen the
growing season. --Photo by Bill Lubing

 

  

 

This Saturday's Music Schedule

  

8:00 am-10:00 am Boo Bradley is Madison's amazing one-human jugband medicine show featuring Scott "Boo" Kiker pumping out deep ragtime blues on a unique ensemble of old car horns, bells, a beat up guitar made of steel, kazoo, high-hat, an old parade drum and a tambourine...all at once!

As the Onion A.V. puts it, "During the warmer months, Boo's performances are a favorite on State Street and at the Dane County Farmers' Market. Thanks to his feel for the sonic quirks of the National Resophonic steel guitar, Boo Bradley is as warm and fun a bluesy act as comes these days."


10:00 am-12:00 Noon: Brian Schwellinger plays in the solo Quebecois fiddle style that originates from the French Canadian Province of Quebec, Canada. Many of the tunes are out of the common 4/4 -16-measure tune structure and are quite often called "Crooked Tunes."

The style of playing involves a syncopated foot tapping done while playing the violin and most of the tunes are meant for dancing and parties. The repertoire performed is unique to Quebec in content and/or style, with tunes and influences from many other Celtic music traditions.
 

Winter Market Schedule and Drawing

Stop by the DCFM Information Booth to pick up your card to enter into a drawing for DCFM gift certificates. You can also pick up a winter market schedule.

 

 

Until next week.