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Dane County Farmers' Market eNewsletter
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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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Tom Krall from Deerfield Greenhouse expects to be bringing more donut peaches to this week's market. (West Main St.) --Photo by Bill Lubing.
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This Week
(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. (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]
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Recipes
Smoky, Spicy, Tomatilo Salsa Verde (Hot as ...); Kittencal's Best Blasted Rapid-Roast While Chicken
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 DirectionsPut all ingredients in a blender and process just until pureed. Don't over-blend. Kittencal's Best Blasted Rapid-Roast While Chicken
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 - Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
- In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
- 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).
- Place the lemon inside the cavity.
- 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.
- Using cotton string tie the legs together tightly.
- 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).
- Set oven to 450 degrees F.
- 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).
- 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 Return to 'In This Issue' Contents
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At 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
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) 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 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
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
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.
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 [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.
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In Addition ...
The Summer Colors of the Dane County Farmers' Market
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. DCFM [email protected] Return to 'In This Issue' Contents |
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