Barbecued Emu or Ostrich --Photo by Peter J 

If your delight with the emu at this week's "Taste of the Market" breakfast gives you a hankering to try some of your own kitchen magic on this delightful ingredient, then stop by the stand of Betty Lou Cauffman at Valley View Emus. She carries many cuts of emu, provides recipes, and has much advice on its preparation.

 

The largest bird native to Australia, the emu produces an extremely lean, flavorful meat. Similar to cooking ostrich or bison, low (heat) and less (time) is recommended when preparing the meat. While it's not difficult to cook emu, the low fat content means it can dry out more easily than other meats if cooked too high or long.   

  

 

Barbecued Emu or Ostrich

  

Note: This marinate also works great with beef, pork, and chicken. 

 

by Old Magic 1 Barfield

 

 

 

Ingredients  

• 3 pounds steak fillets
• 1 cup red wine
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon tomato paste
• 1 clove garlic, crushed
• 2 teaspoons soft brown sugar

1. Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl.
2. Place in dish with meat to marinate for 2 hours, turning occasionally.
3. Drain meat, reserving the marinade.
4. Cook on barbecue until just browned, brushing with marinade ten minutes before completion. 

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Jamaican Grilled Sweet Potatoes --Photo by Rita~ 

Jamaican Grilled Sweet Potatoes  

Ingredients

• 3 tablespoons packed brown sugar
• 2 tablespoons butter, softened and divided
• 1 teaspoon ground ginger
• 1 teaspoon dark molasses
• 1 teaspoon pineapple juice
• 1/4 teaspoon almond extract
• 1 tablespoon cilantro, chopped
• 1 1/2 pounds sweet potatoes(about 2 large), scrubbed and cut diagonally into 1/4 inch slices  

Directions

1. Preheat grill for 5 minutes.
2. In a small bowl combine the brown sugar, ginger, and 1 tablespoon of the butter; mix well.
3. Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
4. Melt the remaining butter and brush both sides of cut potato slices.
5. Grill for 8 to 10 minutes or until tender.
6. Spoon the molasses mixture evenly over cooked potato slices and serve.
7. When preparing outside, I use my pizza crisper pan to place sweet potatoes on and baste them lightly with sauce during cooking process.

 Adapted from www.food.com 

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. 

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This Saturday's Entertainment

The Bear Milkers are a Madison based group, known for their Old Timey and Irish tunes.

Members of the band are Mike Kehl, fiddle; Gary Giorgi, recorder player; Dave Brown, guitar and mandolin; and Marilyn Carien, bass. The music they play is primarily for dance, specifically contra. It is also 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 loves playing at the Dane County Farmers' Market and hope the market goers enjoy their tunes.

The Summer Dane County Farmers' Market Information Booth. For more information, click the image.

Want to Get Involved?
Volunteer for the Outdoor DCFM Information Table!

Looking to do "just a little more" with the Dane County Farmers' Market?

When the market moves outdoors volunteers are needed to staff the Information Booth, located at the top of State Street. It's easy, fun, and you get to meet many interesting people.

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 dcfminfobooth@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.

 

Eat well by eating local!