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Dane County Farmers' Market eNewsletter
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September 28, 2013
Saturday-on the Capitol Square
6:00 am - 2:00 pm
October 2, 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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Cauliflower comes in purple and yellow with white coming! These beautiful heads
are from Link's Greenhouse (East Mifflin St.) --Photo by Bill Lubing
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 This Week
Beautiful peppers from Jimmy Hudson.
(North Pinckney St.) --Photo by Bill Lubing
 | | Ground cherries and jicama from Ka Youa and Tong Yang (South Pinckney St.) --Photo by Bill Lubing |
At the Dane County Farmers' Market (DCFM) the colors are intense and the variety is awesome this time of the year. Greens, tomatoes, melons, squash, sweet corn ... the list of produce goes on and on. Two interesting products from Ka Youa and Tong Yang on South Pinckney St. include ground cherries [ RECIPES] and Jicama (pronounced hik-a-ma) [ RECIPES]. The ground cherries are perfect for a pie while jicama goes great in a salad. Several DCFM producers are also selling these items. Tony and Sue Renger from Willow Creek Farm dropped us a note to say they'll be at the market this Saturday. They request that preorders be picked up from their stand by 11:00. There are a number of other vendors selling pork at the market, along with beef, bison, chicken, elk, emu, and venison. You can also find trout and salmon. Info Booth and EBT
Want to find the location of a vendor or product? Did you find a stray wallet you'd like to turn in? You'll find the DCFM info booth at the corner of West Mifflin and North Carroll streets, across from State St. Sharing the same space are EBT services, where you can use your FoodShare card to obtain market dollars so you can buy groceries from the market. Market dollars can be used at any DCFM market at any time of the year. They don't expire and can be returned, with unused credit returned to your card. I f you'd like more information on how you can use this program at the DCFM, contact Lexa Dundore at lexad@cacscw.org or call (608) 246-4730, ext. 208. A basket of apples from GardenIcon (West Mifflin St.)
--Photo by Bill Lubing
It's a Great Year for Apples Last year was a bust. This year is a boon. The number, variety, and quality of apples at the market is simply astounding. Take advantage of the bounty by buying some for eating out of hand, making pies, apple sauce, juice, and more. Need a little inspiration. Here are a few apple recipes. |
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Recipes
Pumpkin Habanero Crème Brûlée;
Quick and Tasty: Microwave Sweet Corn
On the Cob and DCFM Brats
 Kristel Renn of Savory Accents with her winning recipe in a copy of Chili Pepper Magazine. (South Carroll St.) --Photo by Bill Lubing by Kristel Renn Kristel Renn of Savory Accents won a recent recipe contest in Chile Pepper Magazine. This recipe is not hugely hot but it does have a little heat! Ingredients1 1/2 cups heavy cream 5 egg yolks 6 tablespoons pumpkin puree (Use pumpkins from the DCFM for a fresh, local taste.) 1/3 cup plus 4 teaspoons granulated sugar, set aside 4 teaspoons 1/2 teaspoons Savory Accents Habanero Powder 1/2 teaspoon vanilla extract Directions- Preheat oven to 350 degrees.
- Whisk together egg yolk and 1/3 cup sugar until it is pale yellow and falls off the whisk in ribbons. Add in heavy cream and pumpkin puree and whisk 'til smooth.
- Add in vanilla and habanero powder just until blended.
- Divide the mixture evenly among 4 8-ounce ramekins and place in a large, high-sided baking pan.
- Add water to fill the pan halfway up the sides of the ramekins, taking great care not to get water in the ramekin.
- Bake about 30 minutes until the custard is set around the edges. Transfer to a wire rack and let cool to room temperature.
- Serve cold.
- Just before serving, sprinkle top with 1 teaspoon granulated sugar.
- Using a kitchen torch, move flame continuously until the sugar melts and lightly browns.
- Serve immediately.
Quick and Tasty: Microwave Sweet Corn
On the Cob and DCFM Brats
Microwave sweet corn on the cob and precooked DCFM brats.
--Photos by Natalie Porter
by Natalie Porter, DCFM Social Media Intern If you're just moving into your dorm room on campus or have a limited kitchen you might think it's difficult to prepare fresh hot food from the Dane County Farmers' Market.  | | Plenty of fresh sweet corn from Alsum's Sweetcorn (East Mifflin St.) plus other growers at the DCFM. --Photo by Bill Lubing |
With a microwave you can quickly and easily prepare thousands of delicious seasonal recipes. For example, here's a simple way to prepare corn on the cob in your microwave. Husk one or two fresh ears of corn on the cob from the Dane County Farmers' market. Wrap each ear of corn with two full size wet paper towels. Place them on a plate in the microwave and cook on high for two minutes. Turn them over and microwave another two minutes. You may need to adjust your cooking time, depending on your microwave. You'll be rewarded with fresh, juicy corn on the cob. Garnish with butter, salt, pepper, chili powder, garlic salt or ask your favorite DCFM vendor what they recommend. It's just like home made! If you do not have a refrigerator you can use sunflower oil from the market or olive oil instead of butter. To go along with your corn there are precooked brats and other sausages from numerous DCFM vendors that can be boiled or microwaved. Grab some brat buns from one of the many DCFM bakeries along with catsup, relish, and other condiments from the profusion of choices at the market. Then enjoy!
Return to 'In This Issue' Contents
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At Market This Week
Time to replenish the pantry!
 Japanese lantern plants from Roland and Lillian Schmidt. (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
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 Raspberries from Black Earth Valley Farm. (South Pinckney 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
Refreshing mint teas from Grass is Greener Gardens
(West Mifflin at Wisconsin Ave. Inlet) --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 ...
Delicious honey (top) from Kimberly and Mark Kindschi of
Wisconsin Honey Farms. Bottom, daughter Victoria's tomatoes
add more home grown goodness to the enterprise.
(East Mifflin St.) --Photo by Bill Lubing
Social Media Drawing Offers
Possibility of DCFM Gift Certificates This week we kick off our series of quick and tasty recipes. They use DCFM ingredients and are easily prepared in the most minimal of prep areas (see today's corn on the cob recipe). Along with the kickoff of our quick and tasty recipes we're conducting a drawing for those that newly like us on Facebook or newly follow us on Twitter, Instagram, or Pinterest during the month of September. You'll automatically be entered. Those whose names are drawn will win gift certificates worth $30.00 for first place, $15.00 for second place, and $10.00 for third place. DCFM gift certificates are good with any DCFM vendor, can be used at any market throughout the year, and never expire. Are you liking us?! Eat well by eating local. DCFM bill@dcfm.org Return to 'In This Issue' Contents 
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