Dane County Farmers' Market

Dane County Farmers' Market eNewsletter 

 

 

December 1, 2012

7:30 am - 12:00 pm NOON   

 

Downtown Madison Parking Map  

(Private ramps and street parking are also available.)
   

 

 Dane County Farmers' Market 

 


Holiday and gourd decorations from Billy Kelsey at Rare Earth Products. --Photo by Bill Lubing

Billy Kelsey from Rare Earth Products offers
decorative gourd bird houses, pine boughs, and
other festive items at the Monona Terrace DCFM. --Photo by Bill Lubing 


contents 

 In This Issue

 

 


This Week

  Recipes    

One Minute Kitchen Tips   

At Market This Week 

Market Information  

  

Join Our Mailing List!

 contentThis Week

Soap from Brantmeier Family Farm. --Photo by Bill Lubing

Check out Brantmeier Family Farm for a terrific
variety of goat milk soap. Yup, Tom Brantmeier uses milk
from the farm's goats to produce this hand made soap.
--Photo by Bill Lubing


Fair Trade Holiday Festival
Do your grocery and ag-based gift shopping at the Dane County Farmers' Market (DCFM) then stop in the 16th Annual Fair Trade Holiday Festival. Held at Monona Terrace this Saturday from 9:00 am until 4:00 pm, this free event is the largest fair trade festival in the Midwest. It is sponsored by Community Action on Latin America (CALA)


Producer Briefs

The Big Freeze

This week Gitto Family Farm 'n Kitchen will be bringing frozen and dehydrated peppers to market along with their frozen pestos. According to Carol Gitto:

"Any recipe that calls for peppers to be cooked in any way (saut�ed, roasted, etc.), can utilize frozen peppers, with no discernible difference in the finished product. The only thing you can't have is the crispiness of fresh peppers and admittedly, some loss of super-fresh flavor."

Check out the pepper recipe submitted by Carol this week for a great way to use these peppers plus a good deal more produce from the Dane County Farmers' Market.

Frozen produce from DCFM farmers make for compelling ingredients.  Sutter's Ridge Farm offers frozen raspberries and strawberries, plus a nice variety of freezer jams. JenEhr Family Farms offers frozen peppers and pesto. Check out Renaissance Farm for frozen pesto plus vinaigrette, infused salts, and cinnamon rolls.

Smokin' Good
Joan and Ted Ballweg over at Savory Accents are constantly experimenting in their farmstead kitchen. They have introduced a new product, smoked paprika. Available in a convenient shaker jar, they use peppers grown on their farm.

Smoked paprika adds another layer of flavor depth not obtainable with "regular" paprika. The smokey undertones add a nuance of flavor richness that measurably enhances recipes. Smoked paprika is one of our favorite ingredients. Now it's available locally at the DCFM!

At the Market

Jams and jellies from The Summer Kitchen. --Photo by Bill Lubing
Jams and jellies from The Summer Kitchen.
--Photo by Bill Lubing
Dan Aultman with The Summer Kitchen will be attending this week's market. He'll be bringing a large selection of jams, jellies, relishes, and fruit butters.

Fountain Prairie Inn and Farms returns to the market this week after a couple of weeks off for relaxation and family time. Cherokee Bison Farms has a schedule of their event calendar on their website, which indicates the markets they'll attend (They're scheduled for this week).

As with all vendors, if you're making a special trip to the market to visit them, it's best to contact the vendor beforehand for verification. Weather and supply play a role in a vendor's decision to attend a specific market. Vendor contact information can be found on the DCFM website or by emailing Market Manager Larry Johnson at [email protected].

See you at market!

 

 

Bill Lubing

 

[email protected]



recipeRecipes:
Winter Fruit Salad with Lemon Poppy Seed Dressing;
Warm Roasted Vegetable Salad with Goat Cheese and Pesto


Winter Fruit Salad with Lemon Poppy Seed Dressing --Photo by gailanng

Winter Fruit Salad with Lemon Poppy Seed Dressing
--gailanng


One of the strengths of the Dane County Farmers' Market is the ingenuity and expertise shown by its selling members. This is made clear by the extended season we see for spinach, tomatoes, and lettuce, and other crops.

Many people feel that once the market moves indoors, salad season has come to an end. Nothing could be further from the truth.

While tomatoes are less plentiful, they're still available. Lettuce and greens are available from a number of vendors, as are onions and cheese.

For this recipe we substitute hickory or black walnuts for the cashews, recommend sunflower oil, and hope that you  stocked up on the dried cranberries available from Wetherby Cranberry Co., Inc. while Nodji and Jim were at market (they're done for the season.).

Consider this recipe as a rough guide. There are plenty of ingredients available at the market for a wonderful salad. Consider the wide variety of carrots, radishes, parsnips, and more, just waiting to be bedded on a crunchy pillow of DCFM lettuce or greens!


by Ivysrecipes

Winter Fruit Salad with Lemon Poppy Seed Dressing

Ingredients
  • 1/2 cup white sugar
  • 1/2 cup lemon juice
  • 2 teaspoons diced onions
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 tablespoon poppy seed
  • 1 head romaine lettuce, rinsed, dried and torn into bite sized pieces. (Check with your favorite DCFM vendor for alternative greens.)
  • 4 ounces shredded Swiss cheese
  • 1 cup hickory nuts or walnuts (may use cashews)
  • 1/4 cup dried cranberries
  • 1 apple, peeled, cored and cubed
  • 1 pear, cubed (Check with Future Fruit Farms for apples and pears.

Note: If you prefer, forego the dressing and select one of the vinaigrettes available from Renaissance Farm.


Directions
  1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.
  2. Process until well blended.
  3. With machine still running add oil in a slow steady stream until mixture is thick and smooth.
  4. Add poppy seeds and process just a few seconds more to mix.
  5. In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, nuts, dried cranberries, cubed apple, and cubed pear.
  6. Toss to mix then carefully pour dressing over salad just before serving. Toss to coat. If you find a pool of dressing in the bottom of the bowl, then you've overdressed the salad. 



Adapted from  www.food.com  

 

 

 

 

Warm Roasted Vegetable Salad
with Goat Cheese and Pesto    

  

Adapted from a recipe submitted
by Carol Gitto of Gitto Family Farm 'n Kitchen


Ingredients
  • 1 red sweet bell pepper, halved and seeded (retain the stem)
  • 1 orange sweet bell pepper, halved and seeded (retain the stem)
  • 1 acorn squash, cut into 1-inch wedges
  • 1 sweet potato, peeled and cut into 1-inch chunks
  • 2 red onions, quartered lengthwise into wedges
  • 1/4 cup extra virgin olive oil (Or use sunflower oil from the market.)
  • 4 large basil leaves or 8 small of fresh basil leaves (If available)
  • 8 cherry tomatoes (If available) 
  • 4 small tomatoes cut in half (Six if cherry tomatoes are unavailable.) 
  • 4 teaspoons homemade or good-quality purchased basil pesto from the market.
  • 4 chunks of goat cheese
  • Coarse sea salt and freshly-ground black pepper to taste
  • Basil Leaves, garnish (If available)
  • Lemon wedges, garnish

Directions
  1. Preheat oven to 450 degrees.
  2. Ready for the oven.
    Ready for the oven.
    --Photo submitted by Carol Gitto
    Oil a large baking sheet (Optional: Line with non-stick aluminum foil).
  3. Place the bell pepper halves cut side up on the baking sheet.
  4. Place a basil leaf, a spoonful of pesto, a chunk of goat cheese, and 2 cherry tomatoes (Or one tomato half if cherry tomatoes are unavailable.)  inside of each bell pepper half.
  5. Place the prepared bell peppers, squash, sweet potato, onions, and oil in a large mixing bowl. Toss until all of the vegetables are well coated with the oil.
  6. Place the squash, sweet potato, tomatoes, and onion on the baking sheet, leaving a space between all ingredients.
  7. Sprinkle with salt and pepper to taste.
  8. Roast the vegetables in the preheated oven approximately 30 minute or until tender and crispy brown at the edges.
  9. Remove from oven, plate, garnish, and serve.

   

tips
Kitchen Tips header

atmarketthisweekAt Market This Week


Time to replenish the pantry! 

 

Lettuce from Natalie's Garden and Greenhouse. --Photo by Bill Lubing


Lettuce from Natalie's Garden and Greenhouse.
--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 [email protected] 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 Jalape�o garlic cheddar cheese available)  

English toffee 

Flat breads  

Garlic cheddar cheese flat bread

Gluten-free bakery 

Jalape�o 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




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
Beets
Bok Choi
Broccoli
Brussels Sprouts
Cabbage (several varieties)
Carrots
Chard
Collard Greens
Garlic
Herbs
Kale
Kohlrabi
Leeks
Lettuce
Onions (numerous varieties)
Popcorn
Parsnips
Potatoes (several varieties)
Radishes
Sweet Potatoes
Shallots
Salad mixes
Spinach
Squash (Winter, Zucchini, others)
Sun chokes
Sweet Potatoes
Tomatoes, canned 
Tomatoes, fresh
Turnips



Fruit
Apples
Jams, jellies, preserves
Raspberries (frozen)
Strawberries (frozen)
Tomatoes (fresh)
Tomatoes (canned)
Tomatoes (dried)


Meats (Grass and grain fed)
Angus beef
Beef
Brats and sausage
Chicken
Conventional cuts
Duck
Emu
Trout (fresh and smoked)
Ham
Highland beef
Lamb
Pork
Salmon
Special cuts
Turkey
Fresh and smoked trout
Smoked salmon


Romanesco from Mammoth Produce. --Photo by Bill LubingCut flowers

 

 

Romanesco Broccoli from Mammoth Produce.
--Photo by Bill Lubing  

Plants

Cut flowers 

Dried arrangements

Floral arrangements

Herbs (starts and potted)

Native

Ornamental starts

Perennials

Potted flowers


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
Wool yarn from Shady Blue Acres. --Photo by Bill Lubing

Yarn supplies for a winter project come
from Shady Blue Acres. --Photo by Bill Lubing




Dates, Times, Locations, and Contact Information
for The Dane County Farmers' Market

 

  

2012 Saturday Indoor Early Winter Market -- Monona Terrace 

Date: November 17 through December 22, 2012
Hours: 7:30 am to 12:00 pm Noon    
Where: Monona Terrace, One John Nolen Drive, Madison, WI
Parking: Adjacent, nearby municipal and private 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 [email protected]. 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.


    

In Addition ...
 lookingahead

      Leif and Felix Thalhammer from Capri Cheese. --Photo by Bill Lubing

   

Leif and his dad Felix Thalhammer of Capri Cheese offer
goat, sheep, and cow milk cheese at the market.
--Photo by Bill Lubing


 

This Saturday's Music From Onadare  

Onadare started 16 years ago by some neighbors and friends around Elmside Circle Park on the East side of Madison. The current band members include Janet Chen mandolin, Betty Chewning flute, Mike Duffy piano and bodhran, Lou Host-Jablonski fiddle and Scottish small pipes, Brian Mott accordion, Terry O'Laughlin guitar & octave mandolin, and Nancy Zucker fiddle.

Onadare primarily plays music from various Celtic traditions with a smattering of other folk music. They can be seen every third Tuesday at the Malt House, 2609 East Washington Ave.
, in Madison.
  

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.

 

 

No Market on December 29.

Just a quick note for your calendar. There will be no Dane County Farmers' Market on Saturday, December 29. 

 

 

 

Eat well by eating local! 

 

Bill Lubing

DCFM 

[email protected] 

 

 

       

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