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Dane County Farmers' Market eNewsletter
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May 18, 2013
Saturday-Capitol Square
6:00 am - 2:00 pm
May 22, 2013 Wednesday-200 Blk MLK Jr. Blvd.
8:30 am - 2:00 pm
Downtown Madison Parking Map
(Private ramps and street parking are also available.)
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Tulips abound at last week's Dane County Farmers' Market.
--Photo by Bill Lubing
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 This Week
This delicious four berry oatmeal bar from Jamie's & Son Bakery
includes blueberries, blackberries, raspberries, and strawberries.
Other varieties include strawberry rhubarb oatmeal bars and paradise bars,
which contain peaches, pineapple, strawberries, and mango.
(West Mifflin St.) --Photo by Bill Lubing
A Few Morels and a Bit of Rhubarb  | Along with maple syrup and candy, at last week's market Helmuth and Ruth Krause of Krause Farms had some of the first rhubarb of the season.
(North Carroll at the W. Washington Ave. Inlet.)
--Photo by Bill Lubing |
The headline says it all. We found a surprisingly robust supply of asparagus at last week's market. Despite this week's frost nips expect plenty this week as well.
The rhubarb has been a bit shy so far this year. Last week we saw a small amount. There was a little at last Wednesday's market. We expect more this week, with the supply steadily increasing.
We received a note that Nancy from Potter's Crackers will have rhubarb grahams at this week's market. So, if you're interested in your rhubarb in cracker form, check it out!
We didn't see any morels at last week's market. However, this week we are expecting to see a small amount. Hopefully that will increase next week.
Planting Season is Upon us!
The soil is warm, moist, and ready for your garden, landscaping, and flower beds to get underway. Remember, at the Dane County Farmers' Market (DCFM) the grower is the seller. Whether you're purchasing transplants, seeds, potted, or hanging baskets, the seller is right beside you to answer any questions you may have.
Unlike almost any other garden supplier, the garden stock sold at the DCFM is raised locally and is sold by the grower. This level of locally sourced garden stock is unheard of at almost all big box discounters, grocery store out lots, and hardware store side yards. At the DCFM the one who sells it is the one who grows it!
EBT is your FoodShare
Program Connection
 | EBT volunteer Suzette Beauchamp
--Photo by Bill Lubing |
At the DCFM Information Booth, at the corner of West Mifflin St., North Carroll St. and State St., EBT services provided by the Community Action Coalition make it possible for FoodShare participants to buy fresh, wholesome food at the DCFM. In addition to food, vegetable garden stock can also be purchased. This means you can grow your own tomatoes, onions, carrots, broccoli, herbs plus many, many more food items.
Participants in the FoodShare program purchase thousands of meals worth of ingredients and plants at the Dane County Farmers' Market (DCFM) each year. On Wednesday EBT services can be found at the Silly Yak Bakery stall.
For more information about EBT services at the Dane County Farmers' Market contact Lexa Dundore at lexad@cacscw.org or call (608) 246-4730, ext. 224.
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Recipe
Korean Sesame Grilled Meat;
Maroulosalata (Classic Greek Lettuce Salad)
Korean Sesame Grilled Meat --Photo by sassafrasnanc
Korean Sesame Grilled Beef
Serves 6
by diner524 The weather has finally warmed up. It's graduation weekend at the UW Madison. Fresh vegetables, quality meats, cheeses, and breads are plentiful at the Dane County Farmers' Market. What a great weekend for that first cookout of the season. Beef, bison, chicken, elk, emu, pork, or venison, at the DCFM there are plenty of meats to choose from for this recipe.
Ingredients
- 2 pounds tenderloin steaks or boneless sirloin (Also check with your favorite DCFM vendor for tasty alternative meats)
- 1/2 cup soy sauce
- 1/3 cup sugar
- 3 tablespoons sake or 3 tablespoons rice wine or 3 tablespoons sherry wine
- 2 tablespoons dark sesame oil
- 8 garlic cloves, thinly sliced (or use the white portion of ramps)
- 4 scallions, both white and green parts, trimmed and minced
- 2 tablespoons sesame seeds, toasted
- 1/2 teaspoon ground black pepper
Directions
- If using tenderloin tips, butterfly them to obtain broad flat pieces of meat; each should be about 4 inches long and wide and 1/4 inches thick. If using sirloin, cut it across the grain into 1/4 inch slices. Whatever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver or with a rolling pin to flatten them to a thickness of 1/8 inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade.
- Combine all ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Pour the mixture over the meat in the baking dish and toss to thoroughly coat. Cover and let marinate in the refrigerator from 1 to 2 hours.
- Preheat the grill to high.
- When ready to cook, oil the grate. Arrange the pieces of meat on the grate and grill, turning with tongs, until meat is nicely browned on both sides, 1 to 2 minutes per side.
Adapted from www.food.com Maroulosalata (Classic Greek Lettuce Salad) 
Maroulosalata --Photo by Andi of Longmeadow Farm 4 Servings by bluemoon downunder This is another recipe I found in Greek chef and restaurateur Theodore Kyriakou's "Real Greek Food," which he co-authored with food writer Charles Campion. So simple, so delicious, and so quintessentially Greek!
Really quick to make, this is a fabulous side dish to serve with grilled meat and fish dishes, or with pasta and rice dishes. This recipe - for a classic lettuce salad - is from the island of Cos and, apparently, "from everywhere else in Greece!" When you come across a recipe like this one, you cannot be in the least surprised that Kyriakou maintains that "the term 'Greek Salad' is one of the most abused in the world."
Ingredients
- 2/3 cup sunflower oil from the market or extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 romaine lettuce, shredded very finely (Or ask your favorite DCFM vendor for a delightful alternative.)
- 1 bunch spring onion, finely chopped, including the green parts
- 3 tablespoons finely chopped dill weed
- Sea salt, to taste
- Fresh ground pepper, to taste
- 5-6 cherry tomatoes or 1 sliced medium tomato (Optional)
- 1/3 cup feta or similar cheese from the DCFM (Optional)
Directions - Mix the oil and vinegar together in a bowl, add the salt and pepper, to taste.
- Combine the ingredients and toss with the dressing, and serve immediately. This salad should be crunchy, not soggy.
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At Market This Week
Time to replenish the pantry!
 Jim and Mary Meives of Chula Vista Cheese Co.
are now offering a fresh mozzarella string cheese. It's fun and tasty!
(East Mifflin at the Wisconsin Avenue Inlet) --Photo by Bill LubingWe 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
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 Muffins
Pastries
Persian toffee
Persian rice cookies
Scones
Spicy cheese bread Sweet breads Tea breads Torts Tortillas Whole wheat sourdough Whoopie Pies
Dozens of fresh herbs are available for your garden
or your kitchen window sill from Jill Yeck at
Harvest Moon Herb Farm.
(South Carroll St.) --Photo by Bill Lubing
Cheese
Cheese curds
Cow milk cheese
Goat cheese Sheep milk cheese Mixed milk cheeses
Cottage Cheese
World-class aged cheeses
Return to 'In This Issue' Contents Fresh Vegetables
Arugula
Asparagus
Basil
Beets
Cilantro
Corn (frozen and popped)
Dill
Garlic
Herbs
Lettuce
Mini Cucumbers
Onions (Seasonal green onions plus numerous overwintered varieties)
Parsnips
Potatoes (several varieties)
Radishes
Ramps
Rhubarb
Sweet Potatoes
Shallots
Salad mixes
Spinach
Sweet Peppers
Sweet Potatoes
Swiss Chard
Tomatoes (fresh, canned, and dried)
Turnips Water Cress
Larry Haas, the Gourd Guy, is surrounded by his work. (South Carroll St.) --Photo by Bill Lubing
Fruit
Jams, jellies, preserves
Raspberries (frozen)
Strawberries (frozen)
Tomatoes (Fresh, canned, and dried)
Meats (Grass and grain fed)
Angus beef
Beef
Brats and sausage
Chicken
Conventional cuts
Duck
Elk
Emu
Ostrich
Trout (fresh and smoked)
Ham Bison Highland beef Lamb Pork Salmon Venison Special cuts Fresh and smoked trout Smoked salmon
Bedding plants
Cut flowers
Floral arrangements
Hanging baskets
Herbs (starts and potted)
Potted flowers Specialty Items
Black Walnuts
Bloody Mary mix
Candles
Eggs
Gluten-free bakery
Gourds
Grains (whole and flour)
Hickory Nuts
Honey
Hot sauces
Infused Salts
Maple syrup
Mushrooms
Pasties (frozen)
Pesto
Popcorn
Salsa
Soup (canned and frozen)
Stocks (Chicken and Beef)
Tomato sauces
Tortillas
Vinaigrettes
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Market Information
Emilie Strzoda (left) is a German foreign exchange
student spending time with Marty and Melissa Sprecher of
Century Oaks Farm. --Photo by Bill Lubing
Dates, Times, Locations, and Contact Information
for The Dane County Farmers' Market 2013 Saturday Outdoor Market--Wisconsin Capitol Square
Date: April 20, 2013 through November 9, 2013 (Except market on July 13 during Art Fair on the Square.)
Hours: Market open 6:00 am to 2:00 pm
Where: Wisconsin Capitol Square
Parking: Nearby municipal and private ramps and area on-street parking.
2013 Saturday Outdoor Market--July 13, 2013, Art Fair on the Square
Hours: Market open 6:30 am to 2:00 pm
Where: Wilson St. at Martin Luther King Blvd., near Monona Terrace
Parking: Nearby municipal and private ramps and area on-street parking
2013 Wednesday Outdoor Market--200 Block, Martin Luther King Blvd.
Date: April 24, 2013 through November 6, 2013
Hours: Market open 8:30 am to 2:00 pm
Where: 200 block of Martin Luther King Blvd.
Parking: 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' MarketVolunteer Opportunities
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.
EBT Services
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 or if you'd like more information on how you can use this program, contact Lexa Dundore at lexad@cacscw.org or call (608) 246-4730, ext. 224.
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In Addition ...
Farming Life Snapshots
--Photos by Bill Lubing
Every morning at 6:00 AM you'll find Farmer John milking the cows. He begins by gently moving the cows to the barn (top two photos).
Once settled into the barn he milks each cow, with the milk flowing from automatic milkers to the milk house, where it flows from the receiver jar (shown) to a large storage tank to await pick up and transport to the cheese factory.
Once all the cows are milked and released back into the pasture, Farm John makes sure the barn is clean and ready for the evening milking. On Saturday hundreds of customers enjoy Farmer John's cheese curds. He is seen here at last Saturday's market with wife Richel, and daughter, Baby Phyllis. (North Carroll St.)Eat well by eating local. Bill Lubing DCFM bill@dcfm.org Return to 'In This Issue' Contents 
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