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Dane County Farmers' Market eNewsletter
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January 26, 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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Delicious spinach from Black Earth Valley Farm.
--Photo by Bill Lubing
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 This Week
Eric Johnson of Jordandal Farms has plenty to smile about when he can offer such an excellent selection of tasty meats, frozen entrees, and other great products. --Photo by Bill Lubing
"Taste of the Market" breakfast
This week's breakfast will be prepared by the UW Dietetics Club and our community volunteers. The UW Dietetics Club has been creating at least one "Taste of the Market" breakfast per season. Their menu selection is always inspired and tasty.
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.
This week's breakfast includes:
- Sweet potato and potato hash topped with apple compote;
- Braised spinach with either bison sausage or mushrooms with Swiss cheese, topped with fried eggs;
- Lemon poppy seed or hazelnut chocolate chip biscotti;
- Cranberry-orange juice blend or apple juice and coffee.
This week's breakfast is sourced from the following DCFM producers: - Bleu Mont Dairy - Swiss cheese
- Blue Valley Gardens - Potatoes
- Cabibbo's Bakery - Biscotti
- Daval's Bison Meats -Bison sausage
- Don's Produce - Sweet Potatoes
- Future Fruit Farm - Apples
- Herb 'n' Oyster - Mushrooms
- JenEhr Family Farm - Leeks
- Pecatonica Valley Farm - Eggs
- Snug Haven Farm - Spinach
- Wetherby Cranberry Company - Cranberry juice
Vendor Notes  | Water cress from Blue Valley Gardens.
--Photo by Bill Lubing |
We were excited to see that Blue Valley Gardens was offering fresh watercress at last week's market. Matt Smith said they should have water cress this week, "depending." One has to wonder how this cold weather has affected the supply (or should we say motivation to tap the supply!). This time of year we can think of few activities that are less appealing than venturing into a stream to collect this delicious green treasure. We offer here a tribute to Matt's dedication to watercress harvesting in the form of a great selection of yummy watercress dishes [RECIPES]. Shirley Young from Young Earth Farm dropped us an email to let us know that she plans to bring Sungold Cherry Tomatoes to market this week. This is the earliest we've seen anyone bring a new tomato harvest to the market. These are dirt grown tomatoes out of their new greenhouse. We're already exploring recipes to use the pint of these little gems we'll be picking up at this week's market. Of course, that's assuming they make it all the way home without being finished off by a little snacking during the drive home. See you At Market! Bill Lubing bill@dcfm.org |
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Thank You Mary from Honey Bee Bakery,
Clair from Emerald Meadow Farm, and 'Taste of the Market' Volunteers for Last Week's Breakfast!
--Photos by Bill Lubing
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Recipes: French Onion Soup; Grilled Breakfast Burrito
French Onion Soup --Photo by Pamela
French Onion Soup
by Andi of Longmeadow Farm
Ingredients - 4 cups thinly sliced onions
- 1/2 tablespoon sugar
- 1/4 teaspoon pepper
- 1/4 cup vegetable oil (We recommend sunflower oil from the market.)
- 4 cups beef broth (Check with Jordandal farms)
- 4 slices French bread, toasted (Check with your favorite DCFM baker)
- 1/2 cup shredded Swiss cheese (Check with your favorite DCFM cheese maker)
Directions- In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes).
- Stir often.
- Add broth; bring to a boil.
- Reduce heat; cover and simmer for 20 minutes.
- Ladle into ovenproof bowls.
- Top each with bread and cheese.
- Broil until cheese is bubbly.
Adapted from www.food.com _______________________________ Grilled Breakfast Burrito 
Grilled Breakfast Burrito --Photo by Rollin in the Dough! by Chef Gary in Mequite, TX Here's a great breakfast that's good anytime! This recipe features a soft flour tortilla, rolled and lightly grilled, filled with scrambled eggs, sausage, potatoes, onions, peppers, and two cheeses. Ingredients - 1/4 cup vegetable oil (We recommend sunflower oil from the market)
- 2 large potatoes, diced
- 1 onion, diced
- 1/2 bell pepper, diced (Check out the frozen peppers from Gitto Farm 'n' Kitchen)
- 1/4 cup butter
- 8 eggs, beaten
- 1 pound breakfast sausage or 1 pound chorizo sausage, cooked and drained (Several DCFM producers offer excellent sausage, including the chorizo)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup monterey jack cheese, shredded (Ask your favorite DCFM cheese maker(s) for recommendations on both of these cheese)
- 1 cup sharp cheddar cheese, shredded
- 10 large flour tortillas (Check with Gitto Farm 'n' Kitchen)
- Nonstick cooking spray (We recommend using the sunflower oil.)
Directions- Heat 1/4 cup of oil in a large skillet over medium heat. Fry potatoes until almost cooked through, then add onions and peppers, continuing to cook until vegetables are tender. Drain, set aside.
- In the same skillet, melt butter or margarine over medium heat. Scramble eggs, adding potatoes, vegetables, and sausage during the last few moments of cooking. Add salt and pepper to taste.
- Top each tortilla with cheese and part of the egg mixture, roll into a burrito. Spray (or wipe) a hot grill with oil. Grill for approximately 10 minutes or until lightly browned.
- Serve hot with homemade pico de gallo, salsa, sour cream, or perhaps Spanish rice and refried beans.
Adapted from www.food.com
Return to 'In This Issue' Contents
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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!
Wonderful Giardiniera from Grass is Greener Gardens--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
Check out the grass fed cheese
from McCluskey Brothers. --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: Market open 8:00 am to 12:00 pm Noon. Breakfast served 8:30 to 11:00
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 ...
This Saturday's Entertainment 8 - 10: Amos Moses: Performing on keyboard/guitar/vocals, Amos serves up a mix of honky-tonk, boogie, roots country, western swing, ragtime, R&B, blues and folk, and maybe even a song or two for the wee folk.
Coming in from the hills of Sauk County and sporting his best hat from Farm and Fleet, he's sure he'll win the hearts of all them sophisticated young Madison women shoppin' for rutabagas and kale. www.amosmoses.net10-12: The Mohills: 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 30's onward--with two part vocals as much as possibleEat 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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