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Dane County Farmers' Market eNewsletter
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September 14, 2013
Saturday-on the Capitol Square
6:00 am - 2:00 pm
September 18, 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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The perfect order of sunflower seeds can be found in these flower heads,
offered by Nancy and Denis Hampton of Hampton's Greenhouse & Produce. These
heads are usually used as birdseed. Just hang them on a string or stick, preferably
where the squirrels can't reach them. (East Mifflin St.) --Photo by Bill Lubing.
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 This Week
Flowers as fireworks from Jos de Block of de Block Nursery
with these mums and asters. (West Mifflin St.) --Photo by Bill Lubing
Preserving the Harvest
We received an email from a farmer friend this week, a little frantic sounding because she was, "deluged with grapes!" She also had, "more plums that I can eat." A trip through last week's market and we were in a similar situation, except instead of plums it was grapes, raspberries, and apples. As we mentioned last week regarding tomatoes, we are at the peak of produce season for many items. Tomatoes, corn, and plums last a number of weeks. Grapes make a relatively short appearance at The Dane County Farmers' Market (DCFM).  | | Food mill from Cocina California. |
With the addition of a food mill to your arsenal of kitchen equipment, it's easy to separate the seeds from the good stuff when making grape juice. Use the proportions in this recipe to do larger batches. To use less sugar, fill the jars leaving one inch of head space, then freeze rather than process them. The added sugar in canning helps preserve the fruit. It's unneeded when freezing. The same methods hold true for grape jam, and applesauce, as well. For our raspberries we simply dumped one and a half pints into a sauce pan, added a 1/3 cup of water and let them reduce over medium heat (about six minutes). We then added the rest of the raspberries plus one and a half teaspoons of corn starch, gave it a quick stir and took it off the heat. Pour into canning jars or plastic contains leaving one inch of headroom. This keeps in the refrigerator a couple of weeks or can be frozen. It's yummy over ice cream, granola, or spread over a pan of brownies before they hit the oven. As for the food mill, there is plenty more you can do with that when it comes to canning and freezing the harvest. As for those plums; there's plenty you can do with those as well. [ RECIPES] |
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Coming Up Next Week
Saturday, September 21, 2013
Scenes from Last Year's Festival!
 --Photos by Bill Lubing
For More Information visit REAP Food GroupThe Dane County Farmers' Market Co-Sponsors This Event. |
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Recipes
Rainbow Heirloom Tomato Pizza
 | | Rainbow Heirloom Tomato Pizza --Photo by Angela Wong |
by Angela Wong [Editor's Note: Angela follows the DCFM on Facebook, Twitter, and Instagram. For submitting this seasonal recipe Angela receives $10.00 in Dane County Farmers' Market Gift Certificates. If you've got a seasonal recipe send it to us. We offer $5.00 per recipe in DCFM gift certificates plus an additional $5.00 if you submit a useable photograph of your culinary creation. Recipes need to be in electronic form, i.e. email or MS Word attachment. Photos don't need to be high resolution but should be in focus and shot with adequate light to make your dish as appealing as possible. To minimize glare, use natural rather than flash lighting. Most or all of your recipe ingredients should come from the DCFM. The market reserves the right to edit your recipe for length, clarity, or to provide more ingredient choices.] Rainbow Heirloom Tomato Pizza
Ingredients1 pizza dough (homemade or store-bought)
Directions
- Preheat the oven to 400 degrees. Drizzle a sheet pan with a little oil.
- Roll out the pizza crust until thin and fold over the edges. Drizzle with a little more oil and bake the crust for 12 minutes.
- While the crust is baking, combine the basil, garlic, 1/4 cup oil, and Parmesan cheese in a blender. Puree until smooth.
- Spread the basil oil purée over the crust.
- Add the sliced mozzarella and meat.
- Sprinkle additional Parmesan cheese and a few grinds of pepper over the mozzarella.
- Bake the pizza for another 12 minutes until the crust is golden and the mozzarella is melted.
- Meanwhile, thinly slice the heirloom tomatoes.
- Evenly spread the heirloom tomatoes over the top of the hot pizza and sprinkle the tomatoes with kosher salt. Serve immediately.
Return to 'In This Issue' Contents
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Using Fresh Herbs from Rare Earth Products
(Top) horehound (Bottom) Curry from Billy Kelsey at Rare Earth Products
(North Pinckney St.) --Photos by Bill Lubing
When we were kids we loved getting horehound drops. Oh, we might have heard something about them being good for a sore throat. That's not why we got them. We loved the flavor. It was unlike anything we had tasted then or have tasted since.
Billy Kelsey, at Rare Earth Products (North Pinckney St.) sells the live horehound plants. So you can add horehound to your herb garden and make your own horehound lozenges.
He also sells the curry plant. This is not the curry that you would typically get in a dish by that name. "That curry is a mixture," explains Billy. "This plant tastes like curry." And indeed, it smells like it as well. The young leaves and shoots are often used in Mediterranean dishes, stewed with the ingredients to impart their flavor and then removed before serving. Another recipe uses it in a pesto.
These are just a couple of the herbs offered by Rare Earth Products. Stop by and chat with Billy. Chances are you'll leave with a few of the many herbs you didn't even know existed until you saw them offered by Rare Earth Products.
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At Market This Week
Time to replenish the pantry!
 Beautiful peppers from Va and Nhia Vang(South 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
Asiago black pepper bread
Biscotti
Cashew finger baklava
Cheese bread
Cheesecake
Chocolate cherry panettone
Chocolate walnut baklava
Cinnamon rolls
Cookies
Dinner rolls (plain, garlic cheddar cheese, or Jalapeño garlic cheddar cheese available)
English toffee
Flat breads
Garlic cheddar cheese flat bread
Gluten-free bakery
Jalapeño garlic cheddar cheese flat bread
Kalamata olive & herb semolina bread Muffins
Pastries
Persian toffee
Persian rice cookies
Sicilian semolina bread
Scones
Spicy cheese bread Spinach 'Mpanata Sweet breads Tea breads Tomato Scaccia Torts Tortillas Traditional Panettone 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
Bitter Melon
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 Bitter melon from Mao Vang Her is a versatile vegetable. Remember to remove the pulp core and that the longer it cooks the more it looses the bitter flavor. From Mao Vang Her. (North Pinckney St.) [ RECIPES] --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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Market Information
Delicious pears from Gentlemen Farmers.
(East Mifflin 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 ...
Cool, juicy watermelon from Heck's Market.
(West Main St.) --Photo by Bill Lubing
DCFM Spreads the Word Using Social Media;Contest Offers DCFM Gift CertificatesSince the outdoor market opened this past April the Dane County Farmers' Market has been busy building its social media presence. We're thrilled with the almost 11,000 subscribers to this eNewsletter, yet there are still plenty of folks who have not discovered the DCFM, the largest producer-only farmers' market in the country.
One group we're particularly keen on reaching is the younger crowd, especially UW students and, by extension, staff. The efforts of our social media intern, Natalie Porter, are producing impressive numbers in terms of likes, tweets, follows, and pins. We want to substantially build on her progress this academic year. So we're having a contest! 
During the month of September like us on Facebook, follow us on Twitter, Instagram, or Pinterest and we'll enter you into a drawing to win DCFM gift certificates. The drawing includes: - First Draw: $30.00 in DCFM Gift Certificates;
- Second Draw: $15.00 in DCFM Gift Certificates;
- Third Draw: $10.00 in DCFM Gift Certificates.
DCFM Gift Certificates are good at any DCFM market, never expire, and can be used year 'round. Come join us on Facebook, Twitter, Instagram, or Pinterest. Become a more informed DCFM shopper plus, who knows, if your name is drawn maybe one with a few extra dollars in DCFM gift certificates to spend at the market or give as a gift. Eat well by eating local. DCFM bill@dcfm.org Return to 'In This Issue' Contents 
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