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Dane County Farmers' Market eNewsletter
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August 31, 2013
Saturday-on the Capitol Square
6:00 am - 1:00 pm
September 4, 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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Beautiful looking garlic from Gunderson's Great Garlic (East Main St.). --Photo by Bill Lubing.
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 This Week
Thousands of folks visit the Dane County Farmers' Market each week
to buy fresh produce, flowers, bakery, cheese, and plants along with
snack and frozen meats, eggs, honey, maple syrup
and much more--Photo by Bill Lubing
Summer Produce Tinged with Hints of Autumn
 | Mini-pumpkins from Eagle Nest Farms
(North Pinckney St.). --Photo by Bill Lubing |
The hints of Autumn are unmistakeable. One of our most memorable sights from last week's market was the mini pumpkins from Eagle Nest Farms (North Pinckney St.)
These little pumpkins are about half the size of a cantaloupe. Word from Ron Miller of Eagle Nest is that the large pumpkins are looking good in the field and will be along fairly soon.
Soon to be following will be other winter squash along with more and larger melons. With just a hint of Autumn, we are still fully into the Summer season. We had an excellent, cooling, salad this past Saturday with ingredients courtesy of the Dane County Farmers' Market (DCFM). Slicing a couple of cool cucumbers we combined them with a few rough chopped tomatoes, a little black pepper, and some Green Garlic Infused Salt from Renaissance Farm (North Carroll St.). After chilling it a bit we dished out the salad and dug in, cherishing the cool snap of the cucumbers, mild acid of the tomatoes, and the pop of flavor provided by the pepper and salt. What a great summer cool down treat! You can add onions, cheese, and assorted other ingredients to vary the theme. Check out these recipes for more ideas. [ RECIPES] Speaking of Renaissance Farm, we received a last minute email from farmer Mark Olson, who notes he'll be bringing to market this week, "... mounds of lemon basil. One week only and the first time in seven years. Don't wait another seven years. Lemon basil pesto in January is a very special treat." [ RECIPES] Note: Use toasted hickory nuts from the market rather than pine nuts for an even better tasting pesto! Look for more grapes this week, along with blueberries, raspberries, and peaches. Enjoy the eggplant, broccoli, and bok choi along with an ever-increasing supply of beautiful peppers, garlic, greens, and beans.
Minimal Impact from Taste of Madison
The Taste of Madison begins at 2:00 pm this Saturday. The DCFM will close an hour early, at 1:00 pm rather than the usual 2:00 pm to accommodate Taste. Other than the shorter hours and lack of vehicular access to the Capitol Square, the market is "business as usual." Also unchanged will be the ample metered street parking available just a short distance from the market along with several nearby municipal parking lots. [ MAP] There are private lots in the area as well. |
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Recipes
Roasted Eggplant (Aubergine) Soup;
Zucchini Tart with Gruyere Cheese and Herbs
Roasted Eggplant (Aubergine) Soup --Photo by ksi
Roasted Eggplant (Aubergine) Soup
by Dave Note: This soup is delicious with the whipping cream. It also tastes great if you choose to omit it. Ingredients
3 medium tomatoes, halved
1 (1 1/2 pound) eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 tablespoons sunflower oil from the market or vegetable oil
1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
4 cups chicken stock (or more) or 4 cups low sodium chicken broth (or more)
1 cup whipping cream
3/4 cup goat cheese, crumbled
Directions- Preheat oven to 400.
- Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes.
- Remove from oven.
- Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan.
- Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
- Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to saucepan.
- Stir in cream. Bring to simmer, thinning with more stock, if desired.
- Season soup with salt and pepper. Ladle into bowls.
- Sprinkle with goat cheese; serve.
Zucchini Tart with Gruyere Cheese and Herbs  Zucchini Tart with Gruyere Cheese and Herbs. --Photo by BecR
by BecR
This tart is wonderful picnic, potluck, or party food. It's great served warm, cold, or at room temperature.
For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.
Ingredients
2 pounds fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
1 cup chopped onion
1 tablespoon sunflower oil from the market or olive oil
1 garlic clove, minced
1 teaspoon herbes de provence (or Herbes De Napa)
Salt and freshly ground black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped
2 tablespoons pesto sauce from the market or make your own
2 eggs, beaten
1 cup grated Gruyere cheese or 1 cup Swiss cheese, plus a little extra for topping (Or check with your favorite DCFM cheese maker for other suggestions.)
1 (8 ounce) package crescent roll dough or use your favorite shortcrust pastry recipe.
Directions- Preheat oven to 400 degrees.
- TO MAKE CRUST: Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
- TO MAKE FILLING: In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
- With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
- Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
- TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
- Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
- Good served warm, cold or at room temperature.
Adapted from www.food.com Return to 'In This Issue' Contents
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At Market This Week
Time to replenish the pantry!
 Farmstead yarn from Wisconsin Highland Farms is spun from virgin wool. (North 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
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
Basil
Beans (numerous varieties)
Beets
Broccoli
Burdock
Brussels sprouts
Carrots
Cauliflower
Celery
Chard (several varieties)
Cilantro
Corn (fresh on the cob, frozen and popped)
Cucumbers
Dill
Eggplant
Fennel
Garlic
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 Grapes 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 Bursts of color beautiful zinnias from Dia Produce. (North 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
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
Purple, red, and yellow is the new orange when it comes to carrots. These are from JenEhr Family Farm. (North Carroll 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
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 DCFM in One Word ...
--Photos by Bill Lubing
...VARIETY!
Rarely are you able to buy so many varieties of fresh tomatoes in one place as you can at the Dane County Farmers' Market. DCFM producers select their tomato varieties for flavor, color, and aroma. Their main concern is how their tomatoes taste on your tongue, not how well they perform as transcontinental travelers.
Freshly picked, grown for flavor by the seller, the number of varieties is surpassed only by the number of recipes that highlight the terrific appeal of tomatoes from the DCFM. [RECIPES]
Top: Luna Circle Farm (East Mifflin St.)
Middle: Roots Down Community Farm (East Mifflin St.)
Bottom: Chong Garden (South Pinckney St.) Eat well by eating local. DCFM bill@dcfm.org Return to 'In This Issue' Contents 
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