Saturday-Capitol Square
6:00 am - 2:00 pm

May 8, 2013 

Wednesday-200 Blk MLK Blvd.
8:30 am - 2:00 pm

Vendor Update

 

I plan to come do my shopping at the Dane County Farmers' Market (now that the kidding is finished)...maybe not every week, maybe a bit later than 6:15.   I look forward to seeing and talking to both  vendors and customers.

Recipe Prepare hard boiled eggs the foolproof way: Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.

1. When cool to the touch, peel off the shells and roughly chop the eggs.
2. PREPARE EGG SALAD: In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
3. Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
4. PREPARE SANDWICH:
5. Toast the bread. Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles (optional).
6. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

 

 

 Adapted from  www.food.com 

 

 

Ramp and Mushroom Skillet Pie 

 

 

Ramp and Mushroom Skillet Pie --Photos by Bill Lubing 

 

Ramp and Mushroom Skillet Pie

 

4 servings 

 

by Bill Lubing

 

The first of the spring ramps [PHOTOS] made their appearance last week at the Dane County Farmers' Market. What joy comes from our kitchen during the brief ramp season!

 

Sometimes called wild leeks, these wild gathered greens are found near the edge of wetlands and streams. Or you can find them at the Dane County Farmers' Market. Harmony Valley Farm had them last week. We suspect they and others will have them this week. This wonderful vegetable won't be around for very long.

 

This recipe uses mainly ingredients from the DCFM, including eggs, mushrooms, cheese, ramps, tomatoes, and paprika. Some DCFM sourced bacon on the side proves to be a completely natural accompaniment to the pie. 

 

While the ramps provided a definite garlic/onion flavor to the dish, enjoying a side of fresh pineapple chunks as we savored the pie and bacon cleansed our palettes, keeping them balanced and receptive to the main dish.

 

A Note on preheating the Skillet: We used a well seasoned 9 inch cast iron skillet for this pie. We coated the inside of the skillet with sunflower oil from the market, then got it hot just to the point of smoking. We then poured the mixture into the skillet (enjoying quite the sizzle) and then placed it into the oven.

 

If you don't have cast iron cookware get some. It's terrific to cook with when properly seasoned. Absent that, a glass 8" x 8" baking dish will work. Don't use the preheating method that we used with the cast iron for the glass. Just coat it well, pour the mixture in and place it into the oven. You'll need to add 10 minutes or so to the bake time. 

 

Ingredients

• 3 cups of ramps, roots trimmed, carefully washed with both white and green sections cut into 1 inch pieces
• 4 large eggs from the DCFM (Really, don't waste these precious ramps on those cheap, colorless factory eggs that are not sold directly by the farmer. Buy from a producer at the DCFM.) 
• 2 cups of mushrooms from the market (your choice of variety) sliced 
• 1 medium tomato from the market, thinly sliced
• 1/2 cup grated Parmesan cheese from the market (Or ask your favorite cheese maker for an alternative.)  
• 1 cup of plain yogurt (Greek style recommended)
• 2 tablespoons butter (or sunflower or olive oil)
• A pinch of baking power
• A couple shakes of pepper
• 1 pound of bacon baked at 425 until done (optional)
• 2 cups of fresh pineapple chunks (optional) 

Directions

1. Preheat oven to 425.
2. Melt the butter in a cast iron skillet over medium heat.
3. Add the ramps and sliced mushrooms to the butter. Saute until ramps are just limp and and mushrooms are starting to soften.
4. Whisk together the eggs, pepper, yogurt, and baking power. (Note: baking power helps egg dishes rise and brown. Try it in your scrambled eggs.)
5. Stir in the ramps and mushrooms.
6. Pour the mixture into your preheated oiled skillet or glass baking dish.
7. Place two-thirds of the cheese on top of the mixture.
8. Lay the sliced tomato pieces on top.
9. Distribute the rest of the cheese over the tomatoes.
10. Lightly sprinkle paprika on top. (Check with Savory Accents for their paprika.
11. Place in oven and bake for 20 minutes. Check for firmness. It shouldn't jiggle and the sides should have separated from the pan. The top should be golden brown. Bake for a few minutes more if necessary. Add approximately 10 minutes to baking time if you're using a glass dish.
12. After removing from the oven let the pie cool for 10 minutes before slicing.
13. Serve warm or cold. 

 

 

 

What's popping at the DCFM is a lot of corn--popcorn, of course.
Tietz Family Farms offers a number of varieties and there are
several other vendors that increase your popping choices.
(East Main St.) --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. 

      

 

 

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Dark, rich, and delicious maple syrup from
March Rapids Company. (East Mifflin St.)
--Photo by Bill Lubing

Turn to Facebook for
The Latest DCFM News
Last week the Dane County Farmers' Market launched its Facebook page. A good number of folks have discovered that page and have "liked" it.

While the DCFM Facebook page may not carry as much information per posting as an edition of the DCFM eNewsletter or compare with the information found on the web site, its other strengths make it worth following.

One of the main roles of the Facebook page is to provide the most up-to-date information on product availability and usage at the DCFM. Among other content, you can expect to see what's new at the market and enjoy usage suggestions and recipes throughout the week. Especially exciting will be our Facebook posts during the Saturday and Wednesday markets.

So, now you've got one more reason to 'like' the DCFM!

Eat well by eating local.