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Dane County Farmers' Market eNewsletter
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May 25, 2013
Saturday-Capitol Square
6:00 am - 2:00 pm
May 29, 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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Fresh tomatoes from Taylor's Greenhouse. (West Main St. at the MLK Jr. Blvd. Inlet)
--Photo by Bill Lubing
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 This Week
Morels from Driftless Organics. There should be a good supply
at this week's market. (South Pinckney St.) --Photo by Bill Lubing
DCFM, Your Memorial Day Grilling Headquarters Whether you're looking to grill a thick juicy steak (beef, bison, elk, emu, pork, or venison), pastured chicken, or freshly harvested trout, the Dane County Farmer's Market (DCFM) has plenty to choose from. Plump tomatoes, crisp asparagus spears, a massive portabella, or mess of morels, shiitake, or oyster mushrooms also go great on the grill.
Salad greens, spinach, arugula, savory, and sorrel are in good supply as are those delicious green onions. Green garlic is also available along with sweet potatoes, parsnips, chives, and mint.
Don't forget the great cheeses (for melting, gratings, slicing, and tossing) and the awesome variety of bakery at the market.
In other words, for a spectacular Memorial Day weekend, count on fresh, locally raised ingredients from the DCFM to ensure plenty of good taste at your table.
Remember, the DCFM is the largest producer-only market in the U.S.A. This means that the one who produces it is the one who sells it. Have a question about a product? Just ask.
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Recipe
Rhubarb Crumb Tart;
Welden Farm's Rhubarb Vegetable Slaw;
Canadian Burger with Beer-Braised
Onions and Cheddar
Rhubarb Crumb Tart. --Photo by Julie Goldstein
Rhubarb Crumb Tart
by Julie Goldstein What do you do when a friend stops by with freshly harvested rhubarb? For this rhubarb gift from a friend the author decides she'll, "...u se a crumb tart recipe from Anna Pump's Country Weekend Entertaining cookbook that I've made a zillion times with great success.
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--Photo by Julie Goldstein
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"I usually make it my favorite way with cranberries in the winter. In the summer I also make it using tart cherries. After much consideration, I really thought this would be the best treatment of choice for my newly acquired gift.
"There are many uses and wonderful baked goods to be made using rhubarb, but I'm glad I decided to go with this one. After making some adjustments to the sugar, the end result was phenomenal. I've posted the adjusted recipe below. I hope you make this at least once!
2 cups flour (Check with Hickory Hill Farm) 1 1/2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 6 tablespoons (3/4 stick) cold butter, cut into very small pieces 2 small egg yolks 1/4 cup water
The Filling
4 1/2 cups of fresh rhubarb sliced into 1/2 inch pieces 1/2 cup sugar plus 1/4 cup brown sugar
Grated rind of 1/2 orange
The Topping
3/4 cup flour 3/4 cup sugar 1/2 teaspoon ground cinnamon 6 tablespoons (3/4 stick) cold butter, cut into small pieces
Directions
Crust- Place the flour, sugar, salt, baking powder, and butter in the bowl of a food processor and pulse 5 times. Add the egg yolks and water. Process until the dough forms a ball. Remove the dough, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
- Preheat the oven to 400. Butter a 9-inch tart pan with a removable bottom.
- Transfer the chilled dough to a lightly floured surface and roll the dough out to 1/4-inch thickness. Fit it into the tart pan, pressing the dough against the bottom of the pan and up the sides.
Filling
In a bowl, combine the rhubarb, sugars, and orange rind. Transfer to the uncooked crust, making sure the sugar is evenly distributed among the berries. (It might seem like you have too much filling for the pan, but just spread it evenly. It will cook down a little.) Topping - Place all the ingredients in a bowl and rub the mixture with your fingertips until it starts to cling together.
- Sprinkle the crumb mixture evenly over the rhubarb filling.
- Place on a baking sheet before placing in oven to catch any drips - and there will be drips, so make sure to do this. Don't say you weren't warned.
- Bake for 45 minutes, or until the fruit is bubbling and the crumbs turn golden brown. Cool for 2 hours before serving.
(I serve with vanilla bean ice cream, but it's great on its own, too!)
Adapted from MittsandMeasures.com
Rhubarb Vegetable Slaw
Freshly harvested rhubarb from Greg and Mary Jo at Welden Farm
(with delicious-looking asparagus in the background).
(West Mifflin St.) --Photo by Bill Lubing
Rhubarb Vegetable Slaw
 | Greg Welna and Mary Jo Borden
from Welden Farm. --Photo by Bill Lubing |
by Greg Welna and Mary Jo Borden of Welden Farm
(West Mifflin St.)
- 1 cup cleaned, shaved young rhubarb
- 1 cup finely julienned beets
- 1/2 cup julienned carrots
- 1 Tablespoon red-wine-vinegar
- 3 Tablespoon olive oil (Or sunflower oil from the market)
- 2 Tablespoon orange juice
- Pinch of ground coriander
- Salt and pepper
Canadian Burger with Beer-Braised
Onions and Cheddar
Canadian Burger with Beer-Braised Onions and Cheddar
--Photo by Andi of Longmeadow Farm
Ingredients
- 1 tablespoon butter
- 1 large onion, thinly sliced (Or slice the whites of green onions or ramps from the market.)
- 1 tablespoon sugar
- 3/4 cup beer
- 1 1/2 pound ground beef, bison, emu, elk, or venison
- 2 garlic cloves, minced (Or mince green garlic from the market).
- 1/4 cup finely diced red pepper
- 1/4 cup beer
- 2 tablespoons Dijon mustard
- salt & freshly ground black pepper
- 2 cups grated cheddar cheese (Or an alternative from your favorite DCFM cheese maker.)
DirectionsFor the beer-braised onionsMelt the butter in a large heavy skillet. Add the onions and cook while stirring frequently over medium heat for 5 to 6 minutes, or until tender. Add 3/4 cup beer and the sugar, and cook until beer is absorbed and the onions become lightly browned, about 15 minutes. For the burgersPre-heat the barbeque on high. In a large bowl, gently but thoroughly combine the meat, garlic, red pepper, 1/4 cup beer, dijon, salt and pepper. Form into 4 patties 1 inch thick, and place on the grill, turning heat down to medium. Grill them for 4-6 minutes per side, or until nearly the desired doneness. Top each burger with 1/2 cup grated cheese, and heat 'til slightly melted. Serve on toasted buns and top each with the beer-braised onions.
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At Market This Week
Time to replenish the pantry!
 Mark Voss (left) of Voss Organics oversees a full house of gardeners
at his stall at last Saturday's Market. (South Carroll 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.
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
There is plenty that is ready for your garden at
West Star Farm. (South Pinckney St.) --Photo by Bill Lubing
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 (Green and overwintered)
Herbs
Lettuce
Mini Cucumbers
Onions (Seasonal green onions plus numerous overwintered varieties)
Parsnips
Potatoes (several varieties)
Radishes
Ramps
Rhubarb
Sweet Potatoes
Shallots
Salad mixes
Savoy
Sorrel
Spinach
Sweet Peppers
Sweet Potatoes
Swiss Chard
Tomatoes (fresh, canned, and dried)
Turnips Water Cress
Smiles and great tasting cheese are in good supply
at Forgotten Valley Cheese.
(East Main 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
Morels
Mushrooms
Pasties (frozen)
Pesto
Popcorn
Salsa
Soup (canned and frozen)
Stocks (Chicken and Beef)
Tomato sauces
Tortillas
Vinaigrettes
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Market Information
Yang's Fresh Produce offers plenty of asparagus
in both the green and red variety.
(West Mifflin St.) --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 ...
(North Carroll St.) --Photo by Bill Lubing
Remember that each and every vendor at the Dane County Farmers' Market is an independent business person. All of them would be considered "small business" by any definition. They spend countless hours making sure that what you purchase at the DCFM is locally produced to the highest standard. Your patronage is greatly appreciated. Eat well by eating local. Have a safe and pleasant holiday weekend. Please think about your favorite DCFM vendor when making out your holiday shopping list. DCFM bill@dcfm.org Return to 'In This Issue' Contents 
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