Dane County Farmers' Market

Dane County Farmers' Market eNewsletter 

 

 

March 16, 2013 

8:00 am - 12:00 pm NOON   

 

Downtown Madison Parking Map  

(Private ramps and street parking are also available.)
   

 

 

 

  

 

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There are a lot of possibilities with these potatoes
from Blue Valley Gardens. --Photo by Bill Lubing 


contents 

 In This Issue

 

 


This Week

"Taste of the Market" breakfast volunteers  

Producer Highlight: Garden To Be 

 Recipes   

One Minute Kitchen Tips   

Producer Roster 

At Market This Week 

Market Information  

In Addition ... 

 thisThis Week



Just a few from the great selection of meats
offered by Pecatonica Valley Farm.
--Photo by Bill Lubing


A Full Irish Meal at
"Taste of the Market" Breakfast

   

Chef Lisa Jacobson and Chef David McKercher of The Mermaid Cafe celebrate Wisconsin's Irish farming heritage with a "Full Irish Breakfast" at this week's "Taste of the Market" breakfast.

Serving begins at 8:30 and goes until 11:00 or the food runs out. The cost is $8.50 for a full breakfast and $5.00 for a smaller portion. Coffee only is available for $2.00

In addition to the 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.

 

This week's breakfast includes:  

  • Pigs in a blanket (bacon wrapped sausage)
  • Shirred Eggs with spinach, onions, and mushrooms sauteed in sunflower oil, topped with sharp cheddar and micro greens
  • Traditional Irish soda bread with raspberry preserves
  • Raspberry coconut pinwheel cookie
  • Apple or cran-apple juice; coffee

Breakfast this week is sourced from the following DCFM producers:   

  • Black Earth Valley Farm - Spinach
  • Blue Valley Gardens - Onions
  • Brantmeier Family Farm - Eggs
  • Cherokee Bison Farm - Sunflower oil
  • Future Fruit Farm - Pear-apple cider
  • Garden To Be - Micro greens
  • Herb n' Oyster - Mushrooms
  • Jordandal Farm - Bacon and sausage
  • McCluskey Brothers - Sharp cheddar cheese
  • Pecatonica Valley Farm - Eggs
  • Silly Yak Bakery - Irish soda bread
  • Sutter's Ridge - Preserves and cookie

 

Vendor Notes

Bizarre Foods personality Andrew Zimmern with Betty Lou Caufmann --Program screen grab.

"Bizarre Foods" personality Andrew Zimmern 
with Betty Lou Caufmann of Valley View Emus
Click the photo to watch the video clip
 

If you were wondering about the identity of that Wisconsin emu farmer who was mentioned in the recent Capitol Times article about The Travel Channel's "Bizarre Foods America: Wisconsin," it's our own Betty Lou Cauffmann.

Along with a clip featuring Chef Tory Miller accompanying host Andrew Zimmern to Madison eatery Ha Long Bay, the intrepid culinary traveler made his way to Valley View Emus, the Fennimore, WI area farm of Betty Lou. There Andrew learned about the importance of emu oil in a variety of products and the delicious taste of emu meat.

Betty Lou and Andrew visited Craig's Meats of Mindoro, WI, where Betty Lou takes her birds for processing.

Owner Gary Craig prepared a feast of samples for Andrew, who was suitably impressed with Betty Lou's knowledge and enthusiasm about these magnificent birds. The wonderful taste of emu received plenty of approval from Andrew as well.

Check out the clip from the show. Then, if you haven't eaten any, buy a little emu meat from Betty Lou to try for yourself.

See you at market!

 

Bill Lubing

[email protected]

 

 

breakfastThank You Chef Chef Liam Barnhill of
Metcalfe's Market, His Staff, and Volunteers

for Last Week's 'Taste of the Market' Breakfast
!

--Photos by Bill Lubing



 
producer
Producer Highlight
Micro Greens from Garden to Be

  Red Russian Kale Greens. --Submitted by Garden To Be

Red Russian Kale Micro Greens from Garden to Be.
--Submitted by Garden To Be

Ruby Streaks Micro Greens --Submitted by Garden To Be
Ruby Streaks Micro Greens
Last week we were chatting with Scott Williams of Garden To Be. He mentioned that he was going to be bringing individual varieties of micro greens to market this week.

"They will be packed in one ounce containers," he noted to us in a later email. "These are made of the same compostable material as all of our containers."

This week his offering of individual varieties includes:
  • Arugula
  • Mizuna (This is the variety that chefs Lisa and David are using in this week's "Taste of the Market" breakfast.)
  • Oriental Mustard, aka "Wasabi" micro greens
  • Ruby Streaks Mustard
  • Peppercress
Mizuna Micro Greens. --Submitted by Garden To Be
Mizuna Micro Greens, used in this week's
"Taste of the Market" breakfast.

In addition he'll be bringing the usual Garden To Be offering of pea, buckwheat, and sunflower shoots, farmhouse mix, and radish micro greens.

To view some great photos of Garden To Be greens, check out their photo gallery.




recipe
Recipes
100 Percent Whole Wheat Irish Soda Bread;
Dublin Coddle - Irish Sausage, Bacon, Onion,
and Potato Hotpot

Whole wheat soda bread. --Photo by NELady

Whole wheat soda bread. --Photo by NELady

If you plan to eat the "Taste of the Market" All Irish breakfast on Saturday you'll get to sample some excellent Irish soda bread that was baked by Silly Yak Bakery. If you want to make your own, check out this recipe. You can find whole wheat flour, grown by the farmer from Hickory Hill Farm. Honey and molasses (or sorghum) are also available at the market.

by Becky #7

Ingredients
  • 4 cups whole wheat flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup butter (4 tablespoons)
  • 1 1/4 cups raisins or 1 1/4 cups currants
  • 1 egg, beaten
  • 1 3/4 cups low-fat buttermilk (or substitute 1 1/2 cup plain yogurt and 1/4 cup milk)
  • 1 tablespoon molasses (or sorghum) or 1 tablespoon honey  

 

Directions
  1. In a big mixing bowl combine flour, baking powder, soda, and salt.
  2. Cut in butter until it reaches a coarse meal consistency. (I started with two knives, then finished the process with my fingers.).
  3. Add raisins.
  4. Combine liquids together. Then, add liquids to dry ingredients.
  5. Mix until a soft dough forms. At some point it will become hard to stir. It will be better to use your hands. Kneading the dough is the best way to combine all the ingredients completely -- knead it gently until it is smooth (about 3 minutes). You can knead it right there in the mixing bowl.
  6. Shape the dough into two balls and place them on a greased cookie sheet. Flatten each ball slightly and cut an X about 1/4" deep in the top of each loaf.
  7. Bake at 375 for 35 minutes.

 

 

Adapted from www.food.com  

  ___________________________________

Dublin Coddle - Irish Sausage, Bacon, Onion, and Potato Hotpot --Photo by Caroline Cooks

Dublin Coddle - Irish Sausage,
Bacon, Onion, and Potato Hotpot

 

by French Tart

  

This traditional supper dish of sausages, bacon, onions, and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favorite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin.

 

In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people!

 

The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew." The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs."

 

Please note, the sausages used should be the best quality 100 percent pork sausages you can get your hands on. The meat producers at the  Dane County Farmers' Market offer excellent quality sausage that will work well in this recipe.

 

This recipe would also work VERY well if cooked in a crock-pot. Reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread.  

 

Although this is an easy to prepare one pot meal its simplicity belies its amazing taste and flavor - comfort food at its best! Sl�inte.

  

Ingredients  

  • 4 pounds of potatoes
  • 2 large onions, peeled and sliced thickly
  • 1 pound good quality pork sausages
  • 1 pound bacon, piece thick cut
  • 2 1/8 cup water (Or substitute with stock from Jordandal Farms and eliminating the bullion cubes.)
  • 1 ham bullion cube or 1 beef or 1 chicken bullion cube, if ham stock isn't available (Or substitute by eliminating bullion cube and the 2 1/8 cups of water and using instead stock from Jordandal Farms.)
  • 3-4 tablespoons fresh parsley, chopped
  • Salt (to season)
  • Coarse-ground pepper (to season)

 

 

Directions

  1. Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube (f used).
  2. Grill or broil the sausages and bacon long enough to color them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.)
  3. Preheat the oven to 300 degrees. In a large ovenproof heavy pot with a tight lid start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot.
  4. Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
  5. To serve: Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

 

 

 Adapted from www.food.com

 

 

 

 


 

tips
Kitchen Tips header

roster
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.


DCFM vendor roster
atmarketthisweekAt Market This Week

Time to replenish the pantry! 

 



Great tasting apples from Future Fruit 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 [email protected] 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 Jalape�o garlic cheddar cheese available)  

English toffee 

Flat breads  

Garlic cheddar cheese flat bread

Gluten-free bakery 

Jalape�o 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
Basil
Beets
Bok Choi
Broccoli
Brussels Sprouts
Cabbage (several varieties)
Carrots
Chard
Cilantro
Corn (frozen)
Dill
Garlic
Green beans
Herbs
Kale
Leeks
Lettuce
Mini Cucumbers
Onions (numerous varieties)
Parsnips
Potatoes (several varieties)
Radishes
Sweet Potatoes
Shallots
Salad mixes
Spinach
Squash (Summer, Winter, others)
Sweet Potatoes
Swiss Chard
Tomatoes (canned and dried)
Turnips

Fruit
Apples
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
 
Plants

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 

 

 


informationMarket Information
Granola from Cress Springs Bakery.  --Photo by Bill Lubing

Crunchy and yummy granola from
Cress Spring Bakery. --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 [email protected]. 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: [email protected]

The shifts are short. The people are fun. And it's a great way to learn more about the Dane County Farmers' Market.

The DCFM works with the  Community Action Coalition to operate the EBT services. Volunteers are needed to staff the table. This is an important service that hundreds of people depend upon so that they can buy their fresh, local, groceries from the DCFM. If you would like to help out, contact Lexa Dundore at [email protected] or call (608) 246-4730, ext. 224.


    

additionIn Addition ...

     

    Amos Moses played at the market last week. --Photo by Bill Lubing


Amos Moses played at the market last week. --Photo by Bill Lubing 

 

This Saturday's Entertainment

The Old Gray Cats is an ensemble of fiddle (Linda Millunzi-Jones), guitar (Greg Jones), banjo (Joe McNally) and stand-up bass (Willi Van Haren). The group plays old-time dance band music that you might have heard at barn dances or square dances, with a little singing thrown in for fun.

Most members of the group have been playing together for decades. Come tap your feet or waltz with your breakfast and they'll play some cheerful tunes for you. 

Eat well by eating local! 

 

Bill Lubing

DCFM 

[email protected] 

 

 

       

Return to 'In This Issue' Contents

 

 

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.