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Dane County Farmers' Market eNewsletter
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June 8, 2013
Saturday-Capitol Square
6:00 am - 2:00 pm
June 12, 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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 This Week
The Country Baker from Goose Gulch Farmstead
offers a huge selection of baked goods. Check out Helen's
Potato Buttermilk Donuts. (North Carroll St.)
--Photo by Natalie Porter
Season Offerings Continue to Expand
Gary Heck from Heck's Market called to say that he'll be bringing new potatoes and peas to this week's market. Heck's is located on West Main St.
A new vendor, Mary-Ann Twist will be bringing peonies. Check for her location at the Dane County Farmers' Market Information Booth. The info booth is located at North Carroll St. and West Mifflin, at the top of State St.
Garlic season is still young. Expect to find plenty of green garlic at this week's market. Similar in look to green onions, this young garlic will soon give way to garlic scapes and then the garlic bulbs that are familiar to most of us. In the meantime, green garlic is great fun with which to cook. [RECIPES]
Another "young" crop that is with us a short time is the pea vine. Pea vines are the thread, leaflet, and blossom of the snow pea, snap pea or sweet pea plant. Their flavor is grassy sweet and nearly identical to the flavor as the typically harvested part of the plant's foliage, the pea pods.
Pea vines are commonly overlooked and underused as a culinary ingredient. We use them in stir fry, with mushrooms in our scrambled eggs, or juiced with carrots for a great veggie smoothie.
Many folks have been asking about strawberries. It's looking like a couple more weeks before we'll start seeing this delightful fruit. Word is that when they start to appear, the season should be a good one.
This Week's Safety Saturday
With Safety Saturday taking place across from the market on Martin Luther King, Jr., Blvd., The Dane County Farmers' Market operates as usual during the event, except that East and West Main Streets will be closed to vehicle traffic.
Safety Saturday will be held between 8:00 am and 1:00 pm. The City of Madison Fire Department, in collaboration of over 25 public and private organizations throughout Dane County host the Safety Saturday event each year.
Other than East and West Main Streets being closed during the event to vehicle traffic, market hours, vendor location, and access will remain unchanged. |
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Recipe
Duck Fat Green Garlic Homefries;
Ravioli with Peas, Tomatoes, and
Sage Butter Sauce
Duck Fat Green Garlic Homefries --Photo by Cookin Up A Storm
Duck Fat Green Garlic Homefries
Author Chef John notes: " This recipe for duck fat homefries is perfect when you find yourself in possession of this highly coveted ingredient." We're not sure if he's referring to the duck fat or the green garlic. Luckily, both should be available at this week's Dane County Farmers' Market. You'll, of course have to buy a whole duck to get the fat. And that's a good thing. There are hundreds of ways to prepare duck. [ RECIPES] Check with these producers for duck: - Blue Valley Gardens (North Pinckney St.)
- Krinke's Market (South Pinckney St.)
And now, on to the fries! by Chef John
Ingredients- 1 cup duck skin and fat trimmings, chopped
- 4 small potatoes, peeled and cut into 1/2-inch chunks (Check with Heck's Market)
- Salt and ground black pepper to taste
- 1 cup chopped green garlic, light parts
Directions- Place duck skin and fat in a nonstick pan over medium-low heat. Cook until fat renders and skin is crisp, 5 to 10 minutes. Remove skin with a slotted spoon to a paper towel-lined plate. Return pan to stove, then increase heat to medium-high.
- Stir in potatoes with salt and black pepper. Cover and cook, stirring every few minutes, until potatoes are tender, 10 to 15 minutes. Remove lid and cook, stirring, until potatoes are well-browned and crispy, 5 to 10 minutes.
- Stir in green garlic, cover, and cook 2 minutes. Stir until onions are soft and dissolved, 5 to 7 minutes. Transfer potatoes to a plate and top with crispy duck skin.
Adapted from allrecipes.com  Ravioli with Peas, Tomatoes, and Sage Butter Sauce. --Photo by Lori Mama
Ravioli with Peas, Tomatoes, and
Sage Butter Sauce
This recipe uses many ingredients that are found at the market, including the ravioli, sage, parsley, peas, tomato and cheese. Check with your favorite cheese maker for an alternative if Parmesan isn't your first choice. by Marie Ingredients- 1 pound cheese ravioli, cooked according to package (Check with RP's Pasta on East Main Street for a huge choice of pasta for this dish.)
- 4 tablespoons butter
- 12 fresh sage leaves or 1 teaspoon dried sage
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon, zest of
- 1 cup baby peas, fresh
- 1 cup diced fresh tomato
- Salt and pepper
- 1/2 cup grated Parmesan cheese
Directions - Melt butter in large, deep skillet.
- Add sage and parsley and cook over medium heat until butter starts to brown, about 3 minutes.
- Add cooked ravioli and lemon zest and toss to coat.
- Add peas and tomatoes and toss until heated through.
- Add salt and pepper to taste.
- Add cheese and toss to combine.
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At Market This Week
Time to replenish the pantry!
 Peter Moersch from Stonewall Nursery specializes in
dwarf and unusual conifers. (South Carroll St.) --Photo by Natalie Porter 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
Yeast raised donuts
The Summer Kitchen offers dozens of varieties of farmstead jams, jellies, sauces, and other canned products.
Shown are Jo Miller and Owner Dan Aultman.
(West Main St.) --Photo by Natalie Porter
Cow milk cheese
Goat cheese Sheep milk cheese Mixed milk cheeses
Cottage cheese
String 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 (Fresh and dried)
Horseradish
Lettuce
Mini Cucumbers
Nettles
Onions (Seasonal green onions plus numerous overwintered varieties)
Parsnips
Peas
Pea Vine
Potatoes (several varieties)
Radishes
Rhubarb
Sweet Potatoes
Shallots
Salad mixes
Savoy
Sorrel
Spinach
Sunchokes
Sweet Peppers
Sweet Potatoes
Swiss Chard
Tomatoes (fresh, canned, and dried)
Turnips Water Cress
Houseplants, herbs, bedding plants and more are available from
Brad Braun at Braun's Garden, LLC. (West Mifflin 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
A lot of different colors means a lot of variety at Canopy Gardens. (South Pinckney St.) --Photo by Natalie Porter
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 ...
You can find a cracker for most every taste from
Nancy Potter at Potter's Crackers. --Photo by Natalie Porter
The Hints in 'Joy'
 One of our earliest memories of a book is the battered (and batter stained) "Joy of Cooking," 1946 edition. When we couldn't have stood much higher than our mother's waist we remember it as a constant presence in the kitchen, guiding the creation of everything from cookies to casseroles.
One sign of our passage into young adulthood was the purchase of the same 1946 edition--a $2 flea market find even more battered and stained than our mother's. To us it represented the key to preparing "serious" dishes that we could invite our friends over to enjoy, just like we were real adults.
This book hinted of a world of food preparation more complex than simply finding a recipe, buying the ingredients at the grocery store, making it and hoping for the best.
For example, one snippet we always remember from the book refers to making English muffins. To paraphrase: "If you don't have muffin tins, go down to your local tinsmith and have him make you some."
This simple suggestion speaks so eloquently of a time when dealing with small, local merchants was the norm. No doubt for many "Joy" readers of the day, buying the eggs, vegetables, meats and other ingredients from a local farm market or directly from farmers was commonplace.
If you don't have muffin tins,
go down to your local tinsmith
and have him make you some.
These days finding a local tinsmith might be difficult. Locating locally produced ingredients is not. In its simplest form the Dane County Farmers' Market is but a collection of local merchants gathered in one place offering agricultural products that they produce.
Yet it's so much more.
 | Buying fresh greens from Naly Lor of Lor Farm. (North Pinckney St.)
--Photo by Bill Lubing |
Making a trip to the big box means finding, selecting, and check out can be done with absolutely no human interaction. Many producers are thousands of miles a way, with operations that rival small cities in size.
Much of the produce ripens while bouncing across the country in the back of a truck, winging across an ocean (or two), on a refrigerated rail car, or all of the above.
Buying from local producers at the Dane County Farmers' Market offers a rich alternative to the big box.
Touch it. Talk to the producer. Taste the many samples that are offered. Know that the one who sells it is the one who produces it--if not right down the road, guaranteed from the State of Wisconsin.
Tell your DCFM vendor what you like, don't like, or would love to see. Ask questions if you want to know something. Who knows, if you're looking for a local tinsmith, he or she might be able to help you out there as well.
Eat well by eating local. DCFM bill@dcfm.org Return to 'In This Issue' Contents 
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