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Dane County Farmers' Market eNewsletter
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August 10, 2013
Saturday-on the Capitol Square
6:00 am - 2:00 pm
August 14, 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 sweet sugar baby watermelons along with apples,
corn and more at Pleasant Springs Orchard.
(East Main St.) --Photo by Bill Lubing.
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 This Week
Brussels sprouts and parsnips from Mai Xiong Vang.
(West Main St.) --Photo by Bill Lubing
Corn, corn, corn! August is sweet corn time in Wisconsin. You can find some of the sweetest, plumpest, best tasting corn at the Dane County Farmers' Market (DCFM). Along with your corn, enjoy fresh watermelons, cantaloupes, and apples. Jim Barnard from Door County Fruit Markets (South Pinckney St.) expects to be bringing tart cherries to this week's market. We saw some beautiful raspberries at last Wednesday's market and are expecting to see them this Saturday. We are seeing more garlic along with both sweet and hot peppers at the market. Red, purple, and blue potatoes are just some of the varieties to choose from. Lynn Bednarek of Stenrud Greenhouse (North Pinckney St.) send in a photo of two very nice looking beans. The white one is a Cannellini while the pink one is a cranberry. Both look delicious!  | Cannellini and cranberry beans from Stenrud Greenhouse. (North Pinckney St.)
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Congratulations to Willi Lehner of Bleu Mont Dairy (North Carroll St.) for his third place best of show win at the recent American Cheese Society competition. [ COMPETITION RESULTS] Brunkow Cheese won a third place and Hook's Cheese won a second and a third place. Brenda and Dean Jensen of Hidden Springs Creamery won numerous second and third place awards at the competition as well. If you're a tomato lover, you'll find plenty of hybrid and heirloom tomatoes at the market. The cooler weather slowed ripening at a number of farms, though this week's weather should move things along. Ever wondered how Gitto Farm n Kitchen (West Mifflin St.) makes tortillas? Check out this video of the Gittos in action from Outpost Natural Foods. See you at market! Bill Lubing bill@dcfm.org |
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Recipes
Ground Meat Gyros;
Cauliflower Cheddar Fritters
Ground Meat Gyros. --Photo by Pam-I-Am.
by Cyrene This is a great summer meal and quick and easy to put together. It tastes refreshing served with the cucumber sauce. Beef, bison, elk, emu, pork, or venison can be used along with poultry.
Ingredients1 (8 ounce) container plain yogurt (Check with Jordandal Farms (West Main St.)) 1/3 cup chopped seeded cucumber 2 tablespoons finely chopped onions 1 garlic clove, minced 1 teaspoon sugar Filling1 pound lean ground meat 1 teaspoon fresh or 1 1/2 teaspoons dried oregano 1 tablespoon minced fresh or 1 teaspoon garlic powder 1/3 finely minced onion or 1 teaspoon onion powder 1 teaspoon salt (optional) 3/4 teaspoon pepper 4 pita breads 3 cups shredded lettuce 1 large tomato, chopped 1 small onion, chopped Directions - In a bowl, combine first 5 ingredients.
- Cover and refrigerate.
- In separate bowl, combine ground meat and seasonings.
- Mix well.
- Shape into 4 patties.
- Grill, covered, (you can also use a toaster oven or broiler) over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once.
- Cut patties into thin slices.
- Stuff into pitas.
- Add lettuce, tomato, and onion.
- Serve with yogurt sauce.
Cauliflower Cheddar Fritters
 Cauliflower Cheddar Fritters. --Photo by eatrealfood
by SaraFish Crispy cheese-filled fritters with mild cauliflower and onion flavors. Easy to make and to-die-for delicious! My 3 year old loves to dip 'em in ketchup. They would also be tasty with the cucumber sauce in the recipe above.
Ingredients 1 cup flour (Check with Hickory Hill Farm on North Carroll St.) 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg 1/2 cup milk 1 teaspoon melted butter 1 cup chopped raw cauliflower 1 cup shredded cheese 1/2 cup finely chopped onion Directions - Make a smooth batter with first 7 ingredients.
- Mix in next 3 ingredients.
- For best results, refrigerate for an hour or so (but not necessary).
- Drop by spoonfuls into hot oil and deep fry til brown and crispy.
- Sprinkle with salt immediately upon removing from oil.
Adapted from www.food.com Return to 'In This Issue' Contents
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At Market This Week
Time to replenish the pantry!
 A case of variety can be found at Stella's of Madison. (West Mifflin 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
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
Brussels sprouts
Carrots
Cauliflower
Celery
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 (Several varieties)
Parsnips
Peas
Potatoes (several varieties)
Radishes
Radish pods
Rhubarb
Parsnips
Potatoes
Peas (snap, sweet, snow, other)
Sweet Potatoes
Shallots
Salad mixes
Savoy
Sorrel
Spinach
Sun chokes
Sweet Peppers
Sweet Potatoes
Swiss Chard
Tomatillos
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 Walee Xiong at the Wednesday DCFM. (On Saturday located on East 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
Micro greens
Mushrooms
Pasties (frozen)
Pesto
Popcorn
Salsa
Soup (canned and frozen)
Stocks (Chicken and Beef)
Tomato sauces
Tortillas
Vinaigrettes
Yogurt
Return to 'In This Issue' Contents |
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Market Information
Fresh ground cherries from Ka Youa and Tong Yang. This little known fruit makes one of the best pies around. Check out the recipes on this page. (North 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. 208.
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In Addition ...
The Dane County Farmers' Market...
...a place of seasonal traditions.
The traditions of the Dane County Farmers' Market are keyed to the seasons. Asparagus and ramps in the spring are quickly followed by morels, soon to be replaced by strawberries, then blueberries and cherries. Melons are soon joined by winter squash and the fall spinach.
Sweet corn marks mid summer. It's one of the highlights most people look forward to. Enjoyed straight from the cob, in soups, au gratin, or in a casserole, the many forms of corn dishes speaks to the plenitude of opportunities for great meals using ingredients from the DCFM. [RECIPES]
Above, sweet corn from Alsum's Sweet Corn (East Mifflin St. on Saturday) --Photo by Bill Lubing at the Wednesday Market.
While at the Market Visit the
Madison Children's Museum Urb Garden
The Sensenbrenner Family Urb Garden at the Madison Children's Museum is a three-season wonderland. It offers age-appropriate outdoor experiences with the natural world in the very heart of the city.
The Urb Garden connects young children to food cycles through planting, growing, harvesting, and composting. It demonstrates to families how sustainable ecosystems can thrive in smaller, urban settings. Eat well by eating local. DCFM bill@dcfm.org Return to 'In This Issue' Contents 
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