Dane County Farmers' Market eNewsletter 

January 5, 2013 

Downtown Madison Parking Map  

 Dane County Farmers' Market 

 In This Issue

This Week

  Recipes    

One Minute Kitchen Tips   

Producer Roster 

At Market This Week 

Market Information  

In Addition ... 

 This Week

• Fried eggs with toast (gluten free available) and strawberry preserves,
• Spinach salad,
• Sausage links or grilled mushrooms, and
• Roasted sweet potato hash.
• Beverages: organic fair trade coffee using Just Coffee's Friends of the Dane County Farmers' Market blend or tea; Apple or cranberry juice.  Milk is available upon request.

While we try to serve the menu that is listed in our promotion, parts of this menu may be substituted or changed.

Breakfast Ingredients Sourced From:

Cress Spring - Bread

Don's Produce - Sweet Potatoes

Herb 'n' Oyster - Mushrooms

Jordandal Farms - Sausage

Pecatonica Valley Farm - Eggs

Renaissance Farm - Salad Dressing

Silly Yak Bakery- Gluten Free Bread

Snug Haven Farm - Spinach

Sutter's Ridge Farm- Strawberry Jam

From bakery to produce, to meats, and to cheese, there is plenty to find at the late winter DCFM. The late winter DCFM is well known for the quality, frost sweetened spinach offered by several vendors along with choice root vegetables.Get some potatoes, carrots, celeriac, and garlic to make a nourishing winter stew. Add quality meats from the market or top with cheese from the award-winning cheese makers who bring their products to the DCFM. Finish it off with a loaf of hearty bread and delectable, farmstead dessert from the market.

So, grab your neighbors, grab a few bags, and head down to the opening of the Late winter Dane County Farmers' Market!

Vendor Notes

We received an email from Mark Olson at Renaissance Farm. Known for his pestos, infused salts, vinaigrettes, and cinnamon rolls, Mark wanted to let us know that this week will be the only time Renaissance Farm will be at the market during this late winter season.

See you at market! Bill Lubing bill@dcfm.org.

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Recipes:
Swiss Fried Potatoes (Rosti);
Curried Parsnip Soup

Ingredients

• 4 medium potatoes
• 1/4 cup butter (We used sunflower oil from the market.)
• 1 small onion, chopped
• 1/2 cup diced gruyere or 1/2 cup Swiss cheese (Or ask your favorite DCFM cheese maker for a suggestion)  
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons water
• 4 cloves garlic, minced (optional)  

Directions

1. Heat 1 inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes. Peel (optional) and shred potatoes or cut into 1/4 inch strips.
2. Heat butter in skillet until melted. Add potatoes, onions, and cheese.
3. Sprinkle with salt and pepper. Cook uncovered over medium heat, turning frequently, until potatoes start to brown, about 10 minutes, adding 1 to 2 tablespoon butter to prevent sticking if necessary.
4. Press potatoes with spatula to form a flat cake; sprinkle with water. Cover and cook over low heat, without stirring, until bottom is golden brown and crusty, about 10 minutes. Place inverted platter over skillet; invert potatoes onto platter.

 Adapted from www.food.com   

Curried Parsnip Soup 

                                    Curried Parsnip Soup. --Photo by Rita~


by Geema

Serves 8-10

This recipe elevates the lowly parsnip into something special--a lovely deep winter soup. Although not necessary, you can enrich this soup by adding some light cream just before reheating.


Ingredients
1 tablespoon vegetable oil (We recommend sunflower oil from the market)
1 tablespoon butter
1 red onion, chopped
4 parsnips, peeled and chopped
1 apple, peeled, cored, and chopped
2 garlic cloves, crushed
2 teaspoons garam masala
1/2 teaspoon chili powder
1 tablespoon flour
3 1/2 cups vegetable stock (Check with Jordandal Farms)
1 lemon, juice and rind of, grated
Salt and pepper

 

 

Directions  

1. Heat the oil and butter in a large pan until the butter has melted.
2. Add the onion, parsnips, apple, and garlic. Sauté, stirring frequently for 5-7 minutes, until the vegetables have softened, but not colored.
3. Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
4. Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
5. Stir in the stock, lemon rind, and juice. Bring to a boil.
6. Reduce the heat and simmer for 20 minutes.
7. Puree the soup in a blender or food processor, being careful not to splash the hot soup.
8. Heat the soup through until piping hot.
9. Season to taste with salt and pepper. 

 

                                      Adapted from www.food.com


 

Market Information

2013 Saturday Indoor Late Winter Market -- Madison Senior Center

"Taste of the Market" breakfast 

In Addition ...

DCFM 

bill@dcfm.org 

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