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Dane County Farmers' Market eNewsletter
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January 12, 2013
8:00 am - 12:00 pm NOON
Downtown Madison Parking Map
(Private ramps and street parking are also available.)
Dane County Farmers' Market
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Diners enjoy last week's "Taste of the Market" breakfast.
--Photo by Bill Lubing
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 This Week
Expanded Vendor Space
Means More Great Products
Those who attended the opening Late Winter Dane County Farmers' Market (DCFM) at the Senior Center last week will have noticed that some of the tables for breakfast patrons have been replaced with vendor space. This will address some of the requests for additional producers at the market.
In addition to the remaining seating available on the main level, ample breakfast seating can be found on the second floor. The stairway and elevator are located at the front of the market, directly to the east of the main entrance. Volunteers are available to help carry your tray upstairs. Just ask when you purchase your breakfast.
There is no need nor is the market able to take reservations for the "Taste of the Market" breakfast. Sometimes menu items run out before the 11:00 am target time for the breakfast conclusion. Coming a little earlier will help insure you won't be disappointed.
Don't forget the second room on the lower level that is located to the West of the main entrance. There are a number of additional vendors in this room who should not be overlooked.
"Taste of the Market" breakfast
The "Taste of the Market" breakfast starts serving at 8:30 and goes until 11:00 or the food runs out. Cost for the breakfast is $8.50 for a full meal, $5.00 for a smaller portion, and $2.00 for coffee only.
DCFM volunteers will be preparing this week's breakfast.
The Menu Includes
- Cinnamon swirl French toast (gluten free available) topped with raspberry syrup
- Hash browned potatoes with roasted onions
- Spinach salad with apples and feta cheese
- Delicious organic apple-pear cider
- Beverages: Organic fair trade coffee using Just Coffee's Friends of the Dane County Farmers' Market blend or tea; Pear-apple cider 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: Black Earth Valley Farm- Onions Capri Cheese - Feta cheese Driftless Organics -Potatoes Future Fruit Farm - Apples and pear-apple cider Pecatonica Valley Farm - Eggs Silly Yak Bakery - Bread (wheat and gluten free) Snug Haven Farm - Spinach Sutter's Ridge Farm- Raspberries and garlic
Vendor Notes Carol at Knapp's Fresh Vegies says while she's got a good supply of buttercup squash, she's approaching the end of the season for it. Check out this week's recipe, which features this squash. We had mentioned a few weeks ago that Gitto Farm 'n' Kitchen and JenEhr Family Farm sell some great frozen peppers. You can also find frozen corn from Alsum's Sweet Corn at the market as well. There will be a great selection of quality cheeses available at this week's market. Spend some time chatting with the folks at Bleu Mont Dairy, Capri Cheese, Hook's Cheese, and McCluskey Brothers. You're sure to find an excellent quality cheese to serve during the week. See you at market! Bill Lubing bill@dcfm.org. Return to 'In This Issue' Contents |
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Thank You 'Taste of the Market' Volunteers for Last Week's Breakfast!
--Photos by Bill Lubing
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Recipes: Dutch Stamppot with Rookworst; Sweet Pickled Onion & Beauty Heart Salad
Dutch Stamppot with Rookworst. --Photo by Derf
Dutch Stamppot with Rookworst
by Daydream
[Editor's Note: Talk about a seasonal dish. This is it! While we haven't heard of a DCFM vendor who sells rookworst, there are plenty that sell sausages and a few that sell chorizo, a suitable alternative. Check with DaVal's Bison Meats, Fountain Prairie Inn & Farms, Gitto Farm 'n' Kitchen, Jordandal Farms, Pecatonica Valley Farm, McCluskey Brothers, or Valley View Emus for a suitable sausage.
Note that the recipe indicates you should peel the potatoes, squash, carrots, parsnips, and turnips. While we sometimes do peel squash, we can't see any reason to peel the potatoes, carrots, parsnips, and turnips. Wash them well and, unless you find your vegetables burdened an unusually tough skin, do yourself a favor and forgo the peeling. Tough knobs and other imperfections should be trimmed off, but not the entire skin. Much of the nutrients and flavor reside in and just below the skin.]
Pure comfort food! Stamppot consists of mashed potatoes mixed with various ingredients like carrots, onions or kale, and it was one of my favorites when I lived in Holland.
It is often served as the main meal, with a smoked, spicy sausage such as rookworst. I tend to cook it as taught me by my Dutch friend, Anna, with lots of root vegetables, and in large quantities. My family has always loved it. It does contain a lot of butter, but you can add less (or more!) to your preference. Note: In Australia, in place of butternut squash, use Jap, Kent, Queensland Blue or Butternut pumpkin.
Ingredients - 2 pounds potatoes (900g)
- 1 pounds butternut squash (500g) or 1 lb buttercup squash (500g)
- 1/2 pound sweet potatoes (250g)
- 3 large carrots
- 2 large parsnips
- 1 large turnip
- 1 large leek
- 1 onion
- 1 pound savoy cabbage (or use green cabbage, kale, Swiss Chard, silver beet or collards)
- 1/2 cup butter (or less to taste)
- Salt and pepper
- 1/2 cup chopped fresh parsley leaves (optional)
- 1 1/2 pounds Dutch sausage, such as Rookworst (or other spicy sausage such as Spanish chorizo)
Directions - Prepare the vegetables: Peel (Optional) and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.
- Place the chopped vegetables in a large stock pot. Add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
- Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy sausage you choose, in a little oil (We recommend sunflower oil from the market). Slice, then keep warm.
- Drain the vegetables well, then mash - but not too smoothly - some lumps are good. Season with salt and pepper to taste.
- Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
- Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter
Adapted from www.food.com _______________________________ Sweet Pickled Onion and Beauty Heart Salad From the JenEhr Family Farm Website We ran across this while visiting the JenEhr web site. This looks like a fun, seasonal recipe. We suggest using sunflower oil from the market in place of the olive oil - 1 large beauty heart radish, sliced into thin rounds
- 1 small white onion, sliced into thin rounds
- 1/3 cup orange juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper (fresh ground)
- 2 tablespoon apple cider vinegar
- Splash of rice wine vinegar (optional - adds an extra layer of tart-sweetness)
Slice your onion and radish. Place in a large mixing bowl. Add the remaining ingredients to the mixing bowl - toss well. Place in fridge to chill overnight. |
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Producer Roster
Who is scheduled at this week's market.
Here is a list of vendors who are scheduled to sell at this week's market. Produce supply, weather, and other factors determine vendor participation in any specific market. To help alleviate disappointment, contact your vendor before the market to confirm his or her schedule. A searchable database of vendors can be found here.
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At Market This Week
Time to replenish the pantry!
Delicious frost sweetened spinach from Snug Haven Farm. --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
Cheese bread
Cheesecake
Chocolate walnut baklava
Cinnamon rolls
Cookies
Dinner rolls (plain, garlic cheddar cheese, or Jalapeņo garlic cheddar cheese available)
English toffee
Flat breads
Garlic cheddar cheese flat bread
Gluten-free bakery
Jalapeņo 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
Corn (frozen)
Garlic
Herbs
Kale
Leeks
Lettuce
Onions (numerous varieties)
Parsnips
Potatoes (several varieties)
Radishes
Sweet Potatoes
Shallots
Salad mixes
Spinach
Squash (Winter, others)
Sweet Potatoes
Tomatoes (canned and dried)
Turnips
Jams, jellies, preserves Raspberries (frozen)
Strawberries (frozen)
Tomatoes (canned)
Tomatoes (dried)
Meats (Grass and grain fed)
Angus beef
Beef
Brats and sausage
Chicken
Conventional cuts
Duck
Emu
Ostrich
Trout (fresh and smoked)
Ham Bison Highland beef Lamb Pork Salmon Special cuts Fresh and smoked trout Smoked salmon
Floral arrangements
Herbs (starts and potted)
Potted flowers
Specialty Items Apple Cider
Black Walnuts
Bloody Mary mix
Candles
Eggs
Flavored sea salt
Gluten-free bakery
Grains (whole and flour)
Honey
Hot sauces
Infused olive oil
Maple syrup
Mushrooms
Pasties (frozen)
Pesto
Salsa
Soup (canned and frozen)
Stocks (Chicken and Beef)
Sunflower oil
Tomato sauces
Tortillas
Vinaigrettes Return to 'In This Issue' Contents |
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Market Information
Delicious smoked salmon and trout from Artesian Trout Farm.
--Photo by Bill Lubing
Dates, Times, Locations, and Contact Information
for The Dane County Farmers' Market 2013 Saturday Indoor Late Winter Market -- Madison Senior Center "Taste of the Market" breakfast
Date: January 5, 2013 through April 13, 2013
Hours: 8:00 am to 12:00 pm Noon
Where: Madison Senior Center, 330 W. Mifflin St., Madison Wisconsin
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 larryj@dcfm.org. The DCFM website provides much information as well.
Dane County Farmers' Market
Volunteer Opportunities
Volunteers are needed to help in the kitchen at the "Taste of the Market" breakfast. 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:
"Taste of the Market" breakfast volunteering: dcfmbreakfast@gmail.com The shifts are short. The people are fun. And it's a great way to learn more about the Dane County Farmers' Market.
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In Addition ...
Joe and Kari from Herb'n'Oysters are
mushroom growers extraordinaire.
--Photos by Bill Lubing
This Saturday's Entertainment The Bear Milkers: The Bear Milkers are a Madison based group, known for Old Timey and Irish tunes.
Members of the band are Mike Kehl, fiddle; Gary Giorgi, recorder player; Dave Brown, guitar & mandolin; and Marilyn Carien, bass. The music they play is primarily for dance, contra dance to be more specific, but also is ideal for background music for social events.
There is a great energy in this music which helps to get your feet moving. Most of these tunes originated in the 19th and 20th centuries and many came across the ocean with the migration of European immigrants. The group hopes you enjoy the music as much as its members enjoy playing it.Eat well by eating local! Bill Lubing DCFM bill@dcfm.org Return to 'In This Issue' Contents |
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Yahoo! Mail Problems
If you're using Yahoo! mail to read this newsletter you may have problems using the "In This Issue" index and the "Return to 'In This Issue' Contents" at the end of each article. This is one of the bugs cropping up with Yahoo!'s improved mail.
In the meantime, at the very top of this eNewsletter you'll find:
"Having trouble viewing this email? Click here."
Click it for a web-based version of the DCFM eNewsletter where all links are working properly.
We are working to resolve this Yahoo! issue. We apologize for the inconvenience and thank you for your patience.
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