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Dane County Farmers' Market eNewsletter
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October 5, 2013
Saturday-on the Capitol Square
6:00 am - 2:00 pm
October 9, 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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Delicious broccoli and cauliflower from J's Veggie Patch.
(North Carroll St.) --Photo by Bill Lubing
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 This Week
Dann Schultz (right) of Wodill Nursery offers a wide assortment of flowers and vegetables. (North Carroll St.) --Photo by Bill Lubing  | Lavender Twickel from Meadow Acres.
(West Main St.)--Photo by Bill Lubing |
Sweet Corn Winding Down
The sweet corn season is just about finished. It will still be available at this week's market. After that it's anyone's guess as to availability. The 'Popular and Obvious' Plus Lavender
There is plenty of the popular and obvious at this week's market: Peppers, potatoes, onions, and raspberries. There are also items that are not so obvious yet hold so much potential. For example, Alice Jackson at Meadow Acres (West Main St.) offers Lavender Twickel. The intense fragrance is inviting, as are the long lasting blooms and attractive foliage (not always the case with lavender). Alice notes that along with its beauty and fragrance, this lavender works well as an ingredient. She suggests infusing it in oil (preferably sunflower oil from the market), in a vinaigrette, cookies, cake, and chicken. There are hundreds of additional recipes that incorporate lavender. [ RECIPES] To enjoy its wonderful fragrance Alice says to use it in:
With the holidays coming up, hand made items using products from the Dane County Farmers' Market (DCFM) will be most appreciated! A Cinnamon Roll Apology and
Basil Update from Renaissance Farm
We received the following email from Mark Olson of Renaissance Farm (North Carroll St.): "This would be a good week to write something about Renaissance Farm because I owe my customers an apology. "I have been proofing Mark's Cinnamon Rolls longer simply because I liked the way they looked when they were baked. One of my customers said something and I am most thankful. "More proof time meant more air space, higher temps further into the roll...
"Well, some liked it so I will do some of each from here on out in the packages but not for the single rolls out of the sheet pans. They will remain as they have. Please accept my apologize for messing with perfection but really, it is part of the creative process that keeps it all fresh for me.
"Also I am shipping fresh basil for the first time ever in October. Should have plenty at market this week. This is the bonus week to put up your pesto so plan ahead and get those ingredients ready, shop the market and then make some pesto in the afternoon."
[ Editor's Note: When making pesto, consider using lightly toasted hickory nuts from the DCFM rather than pine nuts. They're local and (in our opinion) taste better. Note also, that there are many varieties of pesto, with much of the ingredients available at the DCFM]
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Recipes
Two-Tone Melon Soup;
Simple and Delicious: Uncle Bill's
Microwave Potato Chips
 Two-Tone Melon Soup. --Photo by KateL
by Sydney Mike This recipe is from More Vitality Cooking, 1997, send to me in a recent cookbook swap! Here ripe melons are the key to a very tasty & healthy soup! Preparation time does not include the 4 hours needed for the pureed melons to chill! Ingredients(Note: Feel free to substitute other melons found at the DCFM.)
- 1 large cantaloupe, ripe
- 1 large honeydew melon, ripe
- 8 teaspoons lime juice, fresh
- 1/2 cup yogurt (optional, check with Jordandal Farms on West Main St.) or 1/2 cup sour cream (optional)
Directions- Slice, deseed and peel melons. Then cut them into chunks, placing each melon in a separate bowl.
- In a blender puree cantaloupe, then pour back into its respective bowl.
- Repeat for the honeydew, keeping each pureed melon separate.
- Stir 2 to 4 teaspoons of lime juice into each puree.
- Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
- To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX.
- If desired, add a little yogurt to center of each bowl and swirl it a little between the two purees!
Simple and Delicious: Uncle Bill's Microwave Potato Chips
Uncle Bill's Microwave Potato Chips. --Photo by Andi of Longmeadow Farm
by William (Uncle Bill) Anatooskin These potato chips are very easy to make in the microwave. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.[ Editor's Note: Check out more great microwave recipes on this Friday's DCFM Facebook Page!] Ingredients- 4 large potatoes (Russet, yellow gold, red, white, or blue potatoes)
- Your choice of spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed. Check with your favorite DCFM vendor.)
- Sunflower oil from the DCFM (or vegetable oil) for microwave bacon tray.
Directions- If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.
- If the potatoes are new or good skins, DO NOT PEEL, just scrub well. Then slice them less than 1/16" in thickness (paper thin), slicing across the potato.
- Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.
- Remove potato slices in batches onto paper toweling and pat dry.
- If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.
- Sprinkle with your choice of herbs or spices or just leave them plain.
- Cover with a microwaveable, heavy cover.
- Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.
- Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
- You do not have to turn the sliced potatoes over.
- Note: If you do not have a bacon tray, use a microwave safe casserole dish. Rub the inside of the dish with some oil for the first batch of potato chips. After the first batch is done, you do not have to rub the dish with oil again.
- Continue to microwave the remainder of sliced potatoes as noted above.
- If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.
- NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some oil or a release spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes.
- ADDITIONAL IDEAS, Granulated garlic powder with parsley; Cracked black pepper, grated Parmesan and sea salt sprinkled after removing from microwave.
- Another tip: After removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
Return to 'In This Issue' Contents
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At Market This Week
Time to replenish the pantry!
 Delicious Chicken of the Woods mushrooms from McCluskey Brothers. Note: these are more dense than most mushrooms so they'll require more cooking. [ RECIPES] (West Main 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 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
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 Great tasting snack sticks from Murph's Meats & Salsa(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
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Market Information
Smoked cheddar cheese from Chula Vista Cheese
(East Mifflin St. at Wisconsin Avenue Inlet)
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 ...
There's plenty of room to roam at the DCFM.
Enjoy the serenity of the capitol grounds along
with the excitement of the market --Photo by Bill Lubing
What About Those Cranberries?
Word has it that the first cranberries of the season from Jim and Nodji Van Wychen of Wetherby Cranberry Co., Inc. will be coming next week. We'll try to confirm their arrival in next week's DCFM eNewsletter and via DCFM social media.
No Market Changes Because of
Saturday's Coop Connection Event A celebration of cooperatives taking place this Saturday from 8:30 am to 1:00 pm in the 100 block of Martin Luther King, Jr. Blvd. will not affect the DCFM. Normal market hours, location, access, and vendor numbers will be in effect.
The Co-op Connection is free of charge and is open to the public.
Congratulations DCFM
Social Media Drawing Winners!
by Natalie Porter, DCFM Social Media Marketing Intern
Thank you to all of our new followers for the month of September!
During the month of September every person who "liked" our Facebook, or followed us on Twitter, Instagram or Pinterest was entered into 1 of 3 DCFM gift certificate drawings. We also entered everyone who helped us gain new followers by sharing and retweeting our posts.
We are happy to announce the winners!
- $30: Lauren Cochlin (Facebook)
- $15: Caroline Price (Twitter)
- $10: Ali Flom (Instagram)
Follow us on our all of our social media accounts; you could be the next winner!
- Facebook: Facebook.com/DaneCoFM
- Twitter: @DaneCoFM
- Instagram: DaneCoFM
- Pinterest: pinterest.com/DaneCoFM
DCFM gift certificates are good with any DCFM vendor, can be used at any market throughout the year, and never expire. Gift Certificates can be purchased anytime, in $5.00 increments. Check our web site for details. Eat well by eating local. DCFM bill@dcfm.org Return to 'In This Issue' Contents 
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