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Dane County Farmers' Market eNewsletter
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August 3, 2013
Saturday-on the Capitol Square
6:00 am - 2:00 pm
August 7, 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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You can find radishes, flowers and much more from Xiong Vang.
(West Mifflin St.) --Photo by Bill Lubing.
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 This Week
Sidney Sprecher (left) daughter of Marty and Melissa Sprecher
of Century Oaks Farm and helper Kirsten Voss.
(North Carroll St.) --Photo by Bill Lubing
There will be plenty of beans, beets, and berries at this week's market. Fresh beans include green, yellow, waxed, and more. Check out Flyte Family Farm on East Mifflin for a good selection of dried beans. Beet varieties at the market include Chioggia, gold, red, jewel, purple and more. We are expecting currants, raspberries, and blueberries this week. The strawberries we saw last week were on the small size, which indicates the end of the season. If you enjoy apricots they should be available this week. Greens, broccoli, cauliflower, and tomatoes are in great supply. We've seen our first Brussels sprouts of the season along with seasonal parsnips.  | Raw milk cheese from Bleu Mont Dairy.
--Photo by Bill Lubing |
The American Cheese Society is holding its 30th Anniversary conference this week at Monona Terrace. If you're not a cheese maker chances are you won't be attending. Do like we're planning and patronize the many Wisconsin local cheese makers who sell their products at the Dane County Farmers' Market (DCFM). Offering cow, sheep, and goat milk cheeses, winners of national and international awards are well represented at the market. Maybe you're putting together an elegant cheese board for guests. Or perhaps you're looking for a rich cheddar, Swiss, or jack to make the ultimate cheeseburger (using meat from the DCFM, of course.) You have made the ultimate spaghetti sauce using DCFM tomatoes. Now you need to top your dish with quality Parmesan. Whether your needs are simple or sophisticated, the DCFM offers a huge variety reasonably priced cheese. Plus, you'll find the best advice you can get ... directly from the cheese maker. See you at market! Bill Lubing bill@dcfm.org
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Recipes
Singing Fawn Gardens Zucchini Cookies;
Roasted Beets with Honey Balsamic Glaze
Raw material for an excellent cookie from Singing Fawn Gardens.
(North Carroll St.) --Photo by Bill Lubing
Adapted from Singing Fawn Gardens
Ingredients1 cup sugar 1 egg 1 teaspoon soda 1 teaspoon cinnamon 1/3 cup toasted hickory nuts from the DCFM 1/2 cup soft butter 2 cups flour (Check with Hickory Hill Farm) 1/2 teaspoon cloves 1/2 teaspoon salt 1 cup grated zucchini or other squash Directions Mix above ingredients. Drop onto cookie sheet and bake at 350 degrees until edges brown (approximately 7 to 12 minutes). Frost with powdered sugar frosting.
Roasted Beets with Honey Balsamic Glaze
 Roasted Beets with Honey Balsamic Glaze. --Photo by Acadia
Ingredients- 16 fresh beets. Explore the market to put together a selection of different beet varieties.
- 6 tablespoons sunflower oil from the market (or olive oil)
Glaze- 2 tablespoons butter
- 2 tablespoons honey from the market
- 2 tablespoons balsamic vinegar (or one of the infused vinegars from the market)
Directions - Preheat oven to 350
- Trim and scrub beets, leaving root and 1 inch of stem intact. Place on a sheet of foil. Drizzle with 1/2 tablespoon oil, wrap loosely but tightly (seal the edges).
- Place on a baking sheet.
- Bake for 1 hour, then let cool enough to handle.
- Remove stems and roots. Peel and slice beets, putting them into a bowl.
- Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute, then pour over the beets.
Adapted from www.food.com Return to 'In This Issue' Contents
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At Market This Week
Time to replenish the pantry!
 Golden round zucchini from GardenIcon. (West Mifflin St.) Use them for the zucchini cookies, in recipes. --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
Nancy Potter of Potter's Crackers offers
a sample to a young customer.
(West Main 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 Apricots Blueberries Cherries Currants Gooseberries Jams, jellies, preserves
Melons
Mulberries
Raspberries (fresh, 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  Farmer John offers plenty of cheese samples to perspective DCFM customers. (South Carroll 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
Return to 'In This Issue' Contents |
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Market Information
Beautiful flowers from Lewiston Perennial Farm.
(West Main 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. 208.
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In Addition ...
The Dane County Farmers' Market
is a great place to volunteer!
(Left to right)
DCFM Volunteer Coordinator Barb Stiefvater with volunteer Nancy Rusch,
Community Action Coalition EBT Coordinator Lexa Dundore
with volunteer Samantha Streater. --Photo by Bill Lubing For more information: Check out the Volunteer Section of this Newsletter. Eat well by eating local. DCFM bill@dcfm.org Return to 'In This Issue' Contents 
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