Dane County Farmers' Market eNewsletter 

February 2, 2013 

Downtown Madison Parking Map  

 Dane County Farmers' Market 

 In This Issue

This Week

"Taste of the Market" breakfast volunteers 

  Recipes    

One Minute Kitchen Tips   

Producer Roster 

At Market This Week 

Market Information  

In Addition ... 

 This Week

This week's breakfast is sourced from the following DCFM producers:  

• Blue Valley Gardens: Raspberries and onions
• Butter Mountain Potatoes: Rainbow potatoes
• Capri Cheese: Feta cheese
• Don's Produce:  Greens
• Gitto Family Farm n' Kitchen: Beets and carrots
• Herb n' Oyster: Mushrooms
• Hooks Cheese:  Parmesan cheese
• Jordandal Farm: Bacon
• Pecatonica Valley Farm: Eggs
• Renaissance Farm: Lemon vinaigrette
• Sutter's Ridge Farm:  Garlic

Vendor Notes

Jeff Ford of Cress Spring Bakery. --Photo by Bill Lubing

See you At Market!

Bill Lubing

bill@dcfm.org

Recipes
Scott's Chili;
Roasted Root Vegetable Salad
with Pumpkin Seed
and Ginger Vinaigrette

Ingredients

• 2 tablespoons vegetable oil (We recommend sunflower oil from the market)
• 2 1/2 cups onions (coarsely chopped)
• 3 -5 tablespoons garlic (I use 5 cloves)
• 1/2 cup green bell pepper (chopped) (Check out Gitto Farm 'n' Kitchen frozen peppers)
• 1/2 cup jalapeno (chopped)
• 1 1/2 lbs ground meat (Bison, beef, emu, chicken, or pork)
• 1/2 teaspoon salt (or to taste)
• 2 tablespoons ground cumin
• 1/2 tablespoon oregano (crushed)
• 2 tablespoons ground cayenne pepper
• 1/4 cup chili powder
• 1/4 cup chili powder, this is optional and added during simmering (can use mild, med. or hot)
• 2 cups crushed tomatoes
• 1 (6 ounce) can tomato paste
• 12 ounces beer
• 1/2 cup water
• Chopped onion
• Shredded sharp cheddar cheese or other (See your favorite DCFM cheese maker)
• Sour cream

Directions  

1. Heat oil in heavy saucepan.
2. Add onions, green pepper, jalapeños and garlic and sauté until onions are translucent.
3. Add ground beef to the pot and cook until meat is evenly browned.
4. Add the cumin, oregano, 1/4 cup chili powder, 2 tablespoons chili powder, ground cayenne, salt and mix well.
5. Add crushed tomatoes, tomato paste, beer and water.
6. Bring to boil, turn down heat and simmer covered.
7. After 1 hour of simmering taste and add more chili powder if you want.
8. Simmer for 1 hour more.
9. Serve topped with chopped onions, cheddar cheese and sour cream if you like.
10. Corn bread on the side. (Check out the cornbread recipe using DCFM ingredients in a previous issue of the DCFM eNewsletter

For example, there are no vendors at the market who are selling pumpkins seeds. However, if your market shopping includes some of a variety of squashes that will be available this Saturday, the seeds contained within will work well. Check with your favorite vendor for appropriate squash. 

Remove the seeds, clean with water, and spread a single layer on an oiled cookie sheet. Place them in a 350 degree oven for around 10 minutes. Remove if they are dried but not brittle, or else continue to bake and check every five minutes.

If you're looking for something to do with the rest of the squash check out these recipes. 

For the oil called for in this recipe, we recommend sunflower oil from the market rather than olive oil.]

Ingredients

• 1 1/2 pounds carrots
• 2 medium turnips (about 1/2 pound)
• 2 medium parsnips (about 1/2 pound)
• 2 medium red onions (about 1/2 pound)
• 1 tablespoons fresh ginger, peeled and finely chopped
• 2 1/2 tablespoons extra-virgin olive oil 
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon sea salt
• 8 cloves garlic, peeled but left whole
• 1 tablespoon balsamic vinegar plus additional to taste
• freshly milled black pepper to taste
• 2 tablespoons finely chopped fresh parsley
• 3-4 cups, arugula, spinach or frisée washed and torn into bite-size pieces
• 1/2 lemon
• Extra virgin olive oil
• 1/3 cup pumpkin seeds sautéed in 1/2 teaspoons olive oil until they pop 

1. Position a rack on the middle shelf of the oven and preheat to 450 degrees F.
2. Peel the carrots, turnips and parsnips and cut them into large chunks.
3. Peel the onions but leave the roots intact. Cut each onion in half from root to stem then cut each half into 3 wedges. The roots will keep the wedges from falling apart.
4. In a large bowl, toss the vegetables and ginger with the oil, maple syrup and salt.
5. Spread the vegetables in a large roasting pan and roast for 30 minutes, stirring halfway through for even browning. Roast for another 30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even browning.
6. Season the vegetables with balsamic vinegar and black pepper to taste.
7. Season the greens with lemon juice, olive oil and salt. Toss the roasted vegetables with the greens and serve

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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