Diana Galindo from Silly Yak Bakery shows us
inside the loaf of their delicious Marble Rye bread.

--Photo by Bill Lubing

Yahoo! Mail Problems

Recipes:
Carrot Souffle;
Greek Potatoes

Carrot Souffle --Photo by PaulaG

Carrot Souffle

Greek Potatoes

                                       Greek potatoes. --Photo by Sackville


by evelyn/athens

These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious. The ones that get overly-brown in the pan and stick a bit are MINE!

Clean up is a little tricky with this recipe, unless you line your pans with foil. I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.




Ingredients

• 8 large potatoes, peeled, cut into large wedges (About 6-7 wedges per potato. We recommend checking with your favorite potato grower for fun alternatives to the typical grocery store potato.)
• 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
• 1/2 cup sunflower oil from the market (or olive oil)
• 1 cup water (or stock)  
• 1 tablespoon dried oregano (get the Mediterranean, it's the best!)
• 1 lemon, juice of (to 1 1/2)
• Sea salt
• Fresh coarse ground black pepper

Directions

1. Preheat oven to 420. Lightly coat with sunflower oil using a brush or paper towel.
2. Put all the ingredients into a baking pan large enough to hold them.
3. Season generously with sea salt and black pepper.
4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5. The garlic will drop into the water/oil solution but its flavor will permeate the potatoes. This way, it won't burn.
6. Bake for 40 minutes.
7. When a nice golden-brown crust has formed on the potatoes, give them a gentle stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8. Add 1/2 cup more liquid if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9. This will take about another 40 minutes.
10. Do not be afraid of overcooking the potatoes- they will be delicious.
11. Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

   

There is some terrific squash available
from Knapp's Fresh Vegies.
--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 

 

 

Just in time for the holiday season are
regular and cherry chocolate panettone
in one and two pound sizes from
Cabibbo's Bakery. The Cabibbos will also have
Holiday Breakfast/Brunch baked dish recipes
at their stand this week. --Photo by Bill Lubing

 

This Saturday's Entertainment

The Mohills play with breaks at 10:30-11:00
The Oak Apple Morris Dancers from 11:30 to 12:00 Noon

Mohills: The Mohills are a duo of Tim Twohill and Brian Mott, performing on acoustic guitar and accordion (and electric keyboard if the venue is suitable/allows). They play a very eclectic mix of music from the 30s onward--with two part vocals as much as possible.

Oak Apple Morris Dancers: Morris dancing is an old dance form practiced in Britain from the Middle Ages to the present day. It is an enthusiastic dance style, performed at seasonal festivals. It is usually danced in sets of six dancers wearing white shirts and trousers with colored vests or sashes, although there are also dances for four or eight dancers.

Dancers have bells strapped to their shins and wave either hankies or sticks about. Oak Apple Morris is Wisconsin's only Cotswold Morris group. These dances are in a style from the Cotswold area of England between Oxford and the Welsh border.


Bring A Shopping List
Spend a few minutes sometime before heading out to the market to put together a shopping list. If, like us, you finish up your grocery shopping at the market with a quick trip to the grocery store to buy those consumable items not available at the DCFM, split your list in two.

Think about what you've previously seen at the market and "meant to buy but always forget." Put it on the list. Your next week's meals will be that much fresher, fun, and locally produced. And don't forget your reusable shopping bags.

How We know You're Reading This eNewsletter ...
Thanks to the multitudes who cajoled us by email, telephone, and at last week's market to better edit and proof read this weekly rag. Perhaps you saw but chose not to mention that in last week's email we erroneously stated the start of the late winter DCFM in June rather than January. Really, it would be impossible to commence the late season indoor market in June because: 1) It's June, and so not winter; 2) The market moves outdoors in April.

Thanks so very, very much for the sharp eyes that keep us on our toes. We actually, really appreciate it.

And if there is any doubt, the late winter DCFM starts Januarby 5, 2013, as does the "Taste of the Market" breakfas!
  
 

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