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Dane County Farmers' Market eNewsletter
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June 15, 2013
Saturday-Capitol Square 6:00 am - 2:00 pm
June 19, 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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Plump and juicy strawberries from Yang's Produce. (West Mifflin St.) --Photo Bill Lubing
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This Week
A beautiful calla lily from Lewiston Perennial Farm. (East Main St.) --Photo by Bill Lubing
Strawberries, Turnips, and More
The first of the strawberries showed up last Saturday. There will be several producers who are offering them this Saturday. Word is that it's going to be a good year for strawberries.
| Comparison of mature and baby turnips. |
You know what they say, "They're only babies for so long." Of course they're referring to the baby turnips available at the Dane County Farmers' Market (DCFM).
Baby turnips have a less pungent flavor than that of a "grown up" turnip" and taste similar to raw cabbage or radishes. Most of them can be eaten whole. Take heed, though, they're not babies forever. [RECIPES]Another interesting ingredient now available at the DCFM includes broccoli raab, sometimes called rapini [PHOTOS]. The green cruciferous vegetable offers leaves, buds, and stems as deliciously edible ingredients in soups, stir fry, and as an accompaniment. This delightful ingredient won't be around for more than a few weeks. This one's a lot of fun in the kitchen! [RECIPES] For Fathers' Day Grilling, Don't Forget the Greens!
| Greens assortment from Shooting Star Farm. (North Pinckney St.) --Photo by Bill Lubing |
As they do every week, DCFM farmers will feature a broad assortment of grilling ingredients at this week's market. Beef, bison, chicken, elk, emu, pork, trout, and venison are all terrific candidates for the grill.
As any grilling aficionado knows, the most successful cookouts include a good selection of greens. Lettuce and mixed greens for salads, burger fixin's, and plate accents are joined by spinach, arugula, mustard greens, and more as cooked or raw sides.
No outdoor menu is complete without pickles, relishes, salsas, and other condiments. Get them all at the Dane County Farmers' market. They're all locally produced from produce grown by DCFM sellers.
It's Easy to Be A Well-Informed DCFM Shopper If you're looking for something specific stop by the DCFM Info Booth at the corner of North Carroll and West Mifflin Streets, at the top of State. This is an excellent source of info on what's available from whom, and where to find it at the market.
As an alternative, try posting to the DCFM Facebook Page. We watch it closely during market hours and will help you with reply posts. Or there's a good chance another shopper will be able to assist you in your search for DCFM ingredients.
Whether you stop by the info booth or post to the DCFM Facebook page, you'll love how easy it is to be a well-informed DCFM shopper.
See you at market!Bill Lubing [email protected]
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Recipe
Strawberry Shortcake a la Treebeard's;
James Beard's Cheesed Hamburgers; Best Ever Summer Strawberry Spinach Salad
Strawberry Shortcake a la Treebeard's. --Photo by HisPixie
Strawberry Shortcake a la Treebeard's
This recipe was shared by Treebeard's Restaurant in Houston. It's not difficult to make, looks beautiful and tastes out of this world! Prep time includes chilling time.
by PanNan
Shortcake
- 2 cups all-purpose flour (Check with Hickory Hill Farm for fresh, locally produced flour.)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons packed brown sugar
- 1/2 cup butter
- 4 teaspoons granulated sugar, divided
- 3/4 cup milk
Filling
- 1 quart ripe strawberries from the DCFM, washed, hulled, and sliced
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla
- 1/4 cup sour cream
Directions
- Preheat oven to 450; grease a cookie sheet.
- To make shortcake, with knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 teaspoons granulated sugar until mixture resembles coarse meal.
- Pour mixture into medium bowl.
- With wooden spoon of paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
- Scoop dough onto cookie sheet in 6 equal mounds.
- Dust top of shortcakes with remaining 2 teaspoons granulated sugar.
- Bake 15 to 20 minutes or until golden brown.
- Remove from oven; transfer to wire rack and cool.
- To make Filling: In a medium bowl, mash one-half of berries.
- Mix with granulated sugar and vanilla.
- Refrigerate 1 hour.
- To make Whipped Cream:,In a chilled mixing bowl, beat cream with confectioners' sugar, granulated sugar, and vanilla until it just holds soft peaks.
- Add sour cream; beat until stiff peaks form.
- Cut off tops of shortcakes; set aside.
- Spoon Filling onto bottom of each shortcake.
- Cover with whipped cream and remaining sliced strawberries; replace tops.
- Garnish with a dollop of whipped cream, a strawberry half, and a sprig of mint.
Adapted from food.com James Beard's Cheesed Hamburgers. --Photo by Lazyme
James Beard's Cheesed Hamburgers
Adapted from "How to Eat Better for Less Money." The cheese keeps the meat moist as well as flavoring it.by Chocolatl Ingredients- 2 pounds ground beef (Or use bison, emu, elk, venison, pork or a combination thereof.)
- 2 tablespoons onions, finely chopped
- 1 garlic clove, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2/3 cup cheddar cheese, shredded (Or ask your favorite DCFM cheese maker for an alternative.)
- 1 teaspoon Worcestershire sauce
- 1 dash hot pepper sauce
Directions - Combine all ingredients and mix well.
- Form into 8 patties.
- Grill, broil or pan-saute 5-6 minutes on each side, or until meat reaches desired doneness.
Adapted from www.food.com
Best Ever Summer Strawberry Spinach Salad. --Photo by Thorsten
Best Ever Summer Strawberry Spinach Saladby Leslie Ingredients- 3 cups fresh baby spinach leaves
- 1 cup bite size romaine lettuce
- 1 egg
- 1/2 cup vinegar
- 1/4-1/2 cup sugar
- 1/2 cup very finely chopped onion
- 1 cup sliced strawberries
Directions- To make the dressing: Beat together egg and vinegar Put in a small pot and simmer, stirring well.
- Continue to simmer, add sugar and onion and cook for 5 minutes.
- Stir occasionally.
- Chill in fridge for 1 hour.
- Wash and drain baby spinach leaves and romaine lettuce well.
- Place in large salad bowl.
- Pour chilled dressing over salad. Add strawberries (or as an option, mandarine orange slices) on top.
- Mix well.
- Prep time does not include refrigeration.
- If you are low carbing -- use Splenda in place of sugar, and strawberries, no oranges.
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At Market This Week
Time to replenish the pantry!
Matt Smith of Blue Valley Gardens with helper George Hesselberg. (North Pinckney 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 [email protected] 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 Jalape�o garlic cheddar cheese available)
English toffee
Flat breads
Garlic cheddar cheese flat bread
Gluten-free bakery
Jalape�o 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
For a versatile, tasty, and popular Fathers' Day and July 4
appetizer ingredient, consider smoked rainbow trout or salmon
from Artesian Trout Farm. [ RECIPES] (North Carroll St.) --Photo by Bill Lubing 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 Broccoli Raab Burdock Cilantro Corn (frozen and popped) Dill Garlic (Green, scapes, 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
Charming little honey bears from The Bee Charmer, Mary Celley. (West Main St.) --Photo by Bill Lubing
Fruit Jams, jellies, preserves
Raspberries (frozen) Strawberries (fresh, 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
Return to 'In This Issue' Contents
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Market Information
For an unusual and beautiful addition to your flower garden, consider planting Lisianthus Pink Picotee from Te Beest Farms. [ PHOTOS] (South Pinckney 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 [email protected]. 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 [email protected].
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 [email protected] or call (608) 246-4730, ext. 224.
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In Addition ...
Something this purple is sure to be delicious.
That's the case with this young kohlrabi from
Roots Down Community Farm.
(North Pinckney St.) --Photo by Bill Lubing
... A Parting Shot
The Dane County Farmers' Market sees on average 20,000 people each week during the summer. Yet, it's easy to find a comfortable spot on the grass with no crowds, relative quiet, and the opportunity to talk or share some of your farmers' market purchases with a close companion. --Photo by Bill Lubing Eat well by eating local. DCFM [email protected] Return to 'In This Issue' Contents |
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