Dane County Farmers' Market

Dane County Farmers' Market eNewsletter 

 

 

August 17, 2013 

Saturday-on the Capitol Square
6:00 am - 2:00 pm

August 21, 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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Donut peaches from Greenhouse. --Photo by Bill Lubing

Tom Krall from Deerfield Greenhouse expects to be bringing more
donut peaches to this week's market. (West Main St.) --Photo by Bill Lubing.


contents 

 In This Issue

 

 


This Week

 Recipes   

One Minute Kitchen Tips   

At Market This Week 

Market Information  

In Addition ... 

thisThis Week
A full table from Sprouting Acres. --Photo by Bill Lubing

A table laden with goodness from Sprouting Acres.
(East Main St.) --Photo by Bill Lubing


Sweet and tart cherries and apricots from Door County and a few other producers should be in good supply this week. Deerfield Greenhouse (West Main St.) had some beautiful donut peaches at last week's Dane County Farmers' Market (DCFM) and expects to bring some this week.

Cherry-Plums from Carandale Farm. --Photo by Bill Lubing
Cherry-Plums from Carandale Farm.
 (North Pinckney St.) --Photo by Bill Lubing
Carandale Farm (North Pinckney St.) has cherries and plums. They are also offering a cross of the two, cherry-plums. Great for eating and terrific for recipes, the cherry-plums can be used in recipes pretty much the same way you'd use cherries or plums. We're going to make some into jam. They'd also be tasty in a cobbler.

This season we've been using this recipe for Maine blueberry cobbler for more than blueberries. We've had good results with cherries and apricots as well. We suspect peaches and cherry-plums would also make a terrific filling.

Earlier this week we barbecued burgers and steaks on the grill. This cooler weather is great grilling weather. It hints of the cooler weather to come, yet is not so hot as to keep some folks indoors.

We're truly at summer's prime. Make it worth your while by shopping at the largest producer-only market in the country.

Madison Mini Marathon
The Madison Mini Marathon happens this Saturday. The market will operate as usual, with normal hours and vendor locations. From around 7:00 am to 8:30 am parts of the square will be closed intermittently to vehicle traffic. However, the market will be open and operating.

India Day
The annual India Day celebration takes place this Saturday from 10:00 am to 1:30 pm, just off the Capitol Square in the 100 block of Martin Luther King, Jr. Blvd. This free event does not affect the DCFM. It's a fun activity to enjoy while in the area.

See you at market!

Bill Lubing
[email protected]


recipe
Recipes
Smoky, Spicy, Tomatilo Salsa Verde (Hot as ...);
Kittencal's Best Blasted Rapid-Roast While Chicken 
 
 
Smoky, Spicy Tomatillo Salsa Verde. --Photo by Bavhill
 

 Smoky, spicy tomatillo Salsa Verde. --Photo by Bavhill 


by Rita~

Ingredients
1 pound tomatillo, cut into quarters
1 habanero pepper, seeds and all
1 onion, rough chopped
3 garlic cloves
1-2 chipotle chile in adobo
1 lime, juice of
1 cup fresh cilantro, or 1 cup fresh parsley, or 1 cup fresh basil (I used all three)
Salt and pepper

Directions
Put all ingredients in a blender and process just until pureed. Don't over-blend.

 

 

Adopted from food.com
 

 

Kittencal's Best Blasted Rapid-Roast While Chicken   

 

Kittencal's Best Blasted Rapid-Roast Whole Chicken. --Photo by Gamer Gal

Kittencal's Best Blasted Rapid-Roast Whole Chicken.
--Photo by Gamer Gal


by Kittencalskitchen

Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist and tender chicken with lovely crispy skin - and it will be on your table in about an hour.

This method will also work with a larger chicken, but cooking time will need to be increased. You may adjust all seasonings to taste. If you are not a lemon lover, then you may omit the lemon juice.

You really can use whatever seasoning that you like for this. I like to use seasoned salt. Make certain to use a fork and poke holes all over in the lemon, then place it into the cavity of the chicken. Roast roast as stated. The chicken will be moist and have a faint lemon flavor.

For more of my tried-and-true recipes, visit my food blog at www.kittencalskitchen.com.


Ingredients
1 whole chicken (about 3 to 3-1/2 pounds)
2 tablespoons oil
2 tablespoons melted butter
1 1/2 tablespoons lemon juice (can use more lemon juice if desired)
1 1/2 tablespoons seasoning salt (or use as much as desired) (Check with Renaissance Farm for infused salts)
1 tablespoon minced fresh garlic or 1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper (optional)
1 whole lemon (or two small ones) poked all over with holes using a fork. If you don't have any lemons an onion will work (Or use one small of each.)


Directions

  1. Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
  2.  In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
  3. Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic, black pepper and cayenne (you can season the chicken under the skin also if desired).
  4. Place the lemon inside the cavity.
  5. Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired) You may want to add a little water to the pan to prevent smoking.
  6. Using cotton string tie the legs together tightly.
  7. At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken).
  8. Set oven to 450 degrees F.
  9. Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees (1 hour or a little less).
  10. Cover with foil and let sit for 15 minutes before slicing. Do not slice before that time or the juices will flow out!).

 

 

Adapted from www.food.com 

 

 

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tips
Kitchen Tips header

atmarketthisweekAt Market This Week

Time to replenish the pantry! 

 



Quentin Carpenter of Carpenter's Farm weighing the onions.
(North Carroll 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

Cheese 
Cheese curds
Cow milk cheese
Goat cheese
Sheep milk cheese
Mixed milk cheeses
Cottage cheese
String cheese
World-class aged cheeses

 


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Fresh Vegetables

Arugula
Asparagus
Basil
Beets
Broccoli
Burdock
Brussels sprouts
Carrots
Cauliflower
Celery
Cilantro
Corn (fresh on the cob, frozen and popped)
Cucumbers
Dill
Eggplant
Fennel
Garlic (Scapes, and bulbs)
Herbs (Fresh and dried)
Horseradish
Kale (Several varieties)
Lettuce
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
Squash (numerous varieties)
Sun chokes
Sweet Peppers
Sweet Potatoes
Swiss Chard
Tomatillos
Tomatoes (fresh, canned, and dried)
Turnips
Zucchini

Fruit

Apples
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

Plants

Bedding plants 

Cut flowers 

Floral arrangements

Hanging baskets 

Herbs (starts and potted)

Potted flowers
 




Pretty in pink from The Flower Factory.
(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


 

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informationMarket Information


Fresh tomatillos from Ridgeland Harvest
(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 [email protected]. The  DCFM website provides much  information as well.

volunteerDane County Farmers' Market
Volunteer 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 [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. 208.


    

additionIn Addition ...

The Summer Colors of the
Dane County Farmers' Market



Peppers from Black Earth Valley Farm. --Photo by Bill Lubing

  Samples from Young Earth Farm. --Photo by Bill Lubing

 

The incredible colors of the Dane County Farmers' Market are reflected, not only in the profusion of beautiful flowers offered each Saturday. Perhaps more subtle than a bouquet of flowers, the produce found at the market can be admired for its beautiful colors as well as culinary appeal.

 

Top photo: Peppers from Black Earth Valley Farm (South Pinckney St.). Bottom: Cucumber and tomato samples from Young Earth Farm (South Pinckney St.)
--Photos by Bill Lubing
 

 

Taste of Madison Coming August 31

The annual Taste of Madison will be held in two weeks, on August 31 on the Capitol Square. Taste begins at 2:00 pm. Because of this the market closes an hour early (1:00 pm rather than 2:00 pm). Vehicular access to the Capitol Square will be blocked for the duration of the day. 

 

 Eat well by eating local. 

 

Bill Lubing

DCFM 

[email protected]   

      

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