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Dane County Farmers' Market eNewsletter
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July 27, 2013
Saturday-on the Capitol Square
6:00 am - 2:00 pm
July 31, 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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An incredible vortex of color from Link's Greenhouse.
(East Mifflin St.) --Photo by Bill Lubing.
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 This Week
A bucket of cucumbers that are perfect
for making pickles from May Vang Xiong and Neng Chang.
[RECIPES] (South Pinckney St.) --Photo by Bill Lubing More Corn, More Cheese, More Berries
We received an email from Scott Alsum of Alsum's Sweet Corn who wanted to let us know that this week they'll be coming to market with their first sweet corn of the season. Dan Luck of Luck's Produce and Marty Sprecher of Century Oaks Farm will also be bringing corn.
We saw great looking egg plant, carrots, kohlrabi, and patty pan squash last week and expect more this week.
The McCluskey Brothers wrote to let us know that they'll be bringing plenty of mozzarella cheese this Saturday. "Tis the season," they write, "Tomatoes+basil+mozzarella=delicious." We wholeheartedly agree. Don't forget to add the sunflower oil from the market for a terrific Caprese salad. [RECIPES].
There are other terrific cheeses available at the market to mix with oil and tomatoes. Check out the Greek Feta from Capri Cheese. We've been enjoying our Dane County Farmers' Market (DCFM) tomatoes this week, thinly sliced and put on a plate with Fresh Brebis Cheese with Garlic and its olive oil bath from Butler Farm.
 | Goumi berries from Carandale Farm (North Pickney St.).
--Photo by Bill Lubing |
Expect to see sweet (and possibly tart) cherries, blueberries, and raspberries at this week's market. There are some other berries you shouldn't ignore.
Carandale Farm and Krinke's Market both had currants last week. We saw the unusual Goumi berries at Carandale and gooseberries at Krinke's. No doubt other vendors are offering an assortment of these and other berries as well.
Very Quick Canning!
We made a quick currant refrigerator jam with our pint from the market by cleaning them, then putting them in a medium sauce pan over medium heat. When they started to break down we added around three tablespoons of sugar, stirred and tasted, adding a little more sugar to taste.
When about half of the berries had burst we added approximately a tablespoon of corn starch and stirred, adding a little more and cooking it for an additional 90 seconds or so. When it seemed "right" we pulled it off and poured it into an eight ounce canning jar.
 | Gooseberries from Krinke's Market.
(South Pinckney St.) --Photo by Bill Lubing |
There were still a few ounces of the cranberry left in the pan, to which we added our pint of cleaned gooseberries. As they cooked we played with the sugar and the corn starch, as we did with the currents. We also added a few splashes of red wine early in the cooking process.
When about half of the gooseberries had burst we removed the pan from the heat and put the jam in one pint and one half-pint canning jars.
Total time: Less than ten minutes.
Both are very tasty jams. The gooseberries gently burst in your mouth, the flow of their flavor mixing with that of the surrounding tart, lively currants. It's magic in your mouth ... and on vanilla ice cream. Check these recipes for other quick jams (and quick things to do with jams). [RECIPES]
See you at market! Bill Lubing bill@dcfm.org
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Recipes
Greek Salad Skewers;
Grilled Fresh Sweet Corn
on the Cob in Husks
Greek Salad Skewers --Photo by Sarah Javne
by MarraMamba
IngredientsOne-quarter English cucumber Kosher salt & freshly ground black pepper 1/4 lb feta cheese, cut into 16 small cubes 8 pitted kalamata olives, halved 8 ripe cherry tomatoes, halved (or grape tomatoes) 2 tablespoons sunflower oil from the market (or extra virgin olive oil) Directions
- Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 teaspoons each salt and pepper.
- Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the oil, sprinkle with some more black pepper, and serve.
Adapted from www.food.com Grilled Fresh Sweet Corn
on the Cob in Husks  Grilled Fresh Sweet Corn on the Cob in Husks
--Photo by Andi of Longmeadow Farm.
by Rita~ Ingredients4 ears of sweet corn Ice cold water Directions- Gently peel husks back to within 2 inches of the base.
- Remove silk and smooth husks back into place, completely covering kernels.
- Fill a sink with ice water and soak corn for 30 minutes.
- Drain and shake off excess water.
- The cold water stops the sugars in the corn from turning to starch.
- Preheat grill.
- Generously oil the grill to prevent sticking.
- Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender -- 15 minutes.
- Open carefully and brush on melted butter and season with salt or check out my herbed butter.
Adapted from www.food.com
Return to 'In This Issue' Contents
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At Market This Week
Time to replenish the pantry!
 Lodi apples from Ten Eyck Orchard (South 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 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
Delicious raspberries from Vang Yang and Cheng Vue
(South 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
Burdock
Carrots
Cauliflower
Cilantro
Corn (fresh on the cob, frozen and popped)
Dill
Eggplant
Fennel
Garlic (Scapes, and bulbs)
Herbs (Fresh and dried)
Horseradish
Kale (Several varieties)
Lettuce
Cucumbers
Onions (Seasonal green onions plus numerous overwintered varieties)
Parsnips
Peas
Potatoes (several varieties)
Radishes
Radish pods
Rhubarb
Potatoes
Peas (snap, sweet, snow, other)
Sweet Potatoes
Shallots
Salad mixes
Savoy
Sorrel
Spinach
Sunchokes
Sweet Peppers
Sweet Potatoes
Swiss Chard
Tomatoes (fresh, canned, and dried)
Turnips Zucchini
FruitApples Blueberries Cherries Currants Gooseberries Jams, jellies, preserves
Melons
Mulberries
Raspberries (fresh, frozen)
Strawberries (fresh, frozen)
Tomatoes (Fresh, canned, and dried)
 The photo makes them look large yet these are actually fingerling potatoes from Bures Berry Patch. (West Mifflin St.) Tasty and quick to cook, check out the recipe on the DCFM Facebook Page. --Photo by Bill Lubing
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  Bill Stanger from Oak House Bakery with their hot spicy cheese bread. (West Main St.) --Photo by Bill Lubing 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
Delicous sweet cherries from Door County Fruit Markets
(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 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 intersection of West Mifflin, N. Carroll and State streets. 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 ...
Edible squash blossoms from Yee Yang and Chue Yang
(South Pinckney St.) --Photo by Bill Lubing
City Supplements EBT Dollars,
at Smaller Farmers' Markets The City of Madison will shortly begin a pilot program to double the buying power of FoodShare market dollars at area farmers' markets. The DCFM is not in the program. The program will offer a dollar for dollar match for all EBT (Electronic Benefits Transfer) transactions (up to $30). The program will begin Sunday, August 4th, and run through the end of the outdoor market season. The participating markets include: Wil-mar Center, Northside Farmers' Market, Labor Temple, and Villager Mall. Market Manager Larry Johnson says that the reason the DCFM was not included in the program was because of the present volume of EBT transactions at the DCFM. "We have over $50,000 a year in EBT sales at the Dane County Farmers' Market," Johnson notes. With under $10,000 allocated for Madison's Double Dollars program, the fund would, "soon be exhausted" if the DCFM was included. "This is a pilot program," Johnson says, indicating that future funding could possibly be more substantial. For more information about the DCFM EBT program contact Lexa Dundore at lexad@cacscw.org or call (608) 246-4730, ext. 224. Same Food, Many Forms at the DCFM The Dane County Farmers' Market is one of the few places where you can buy the same food in several forms. For example, take the squash blossoms, shown above.
While many of us love eating squash, [RECIPES] eating the blossoms is something enjoyed by a relative few. While squash blossoms are not your typical ingredient, they're delicious. [RECIPES]
Another example: First we have garlic greens, then garlic scapes, then garlic bulbs. We have green onions then onions. We love peas but also pea sprouts. The same for broccoli and radishes. Typically they're called micro greens.
There's a perfectly good reason why we see so many iterations of ingredients at the DCFM. It's because the one who is selling is the one who grew it or produced it. Those that nurture a crop from seed to maturity are also going to sell it as early and as often as possible. Which all works out to our benefit.
So, the next time you're at the DCFM shopping for flowers, keep a little room in your bag for those you plan to serve for dinner. Eat well by eating local. DCFM bill@dcfm.org Return to 'In This Issue' Contents 
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