Dane County Farmers' Market

Dane County Farmers' Market eNewsletter 

 

 

October 26, 2013 

Saturday-on the Capitol Square
6:00 am - 2:00 pm

October 30, 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 purple onions from Yang's Produce. --Photo by Bill Lubing

Beautiful purple onions from Yang's Produce.
(West Mifflin St.) --Photo by Bill Lubing



contents 

 In This Issue

 

 


This Week

Recipes  

One Minute Kitchen Tips   

At Market This Week 

Market Information  

In Addition ... 

thisThis Week
Wayne Steinke from Steinke's Farm Market. --Photo by Bill Lubing

Wayne Steinke from Steinke's Market says it's just about the end
for his green beans this year. But he's got plenty of squash, popcorn, and other produce items available. (North Pinckney St.) --Photo by Bill Lubing

Quite the Variety Available at Market
Grapes from Carandale Farm. --Photo by Bill Lubing
Grapes from Carandale Farm.
(North Pinckney St.) --Photo by Bill Lubing
It seems that tables were particularly heavily laden at last week's Dane County Farmers' Market (DCFM). From apples to Zucchini we are in a season of plenty.

This is not to say seasonality has completely flown the coop. Cindy Secher from  Carandale Farm (North Pinckney St.) told us last week that they were getting to the end of their concord grapes.

She expects them to be available this week and possibly next, while noting that availability from other producers will vary.

Folks were picking up many, many pumpkins at last week's market. Whether you're using them to make soup, a pie, or a jack-o-lantern, there is a terrific supply at the market, along with other winter squash.

FreakFest This Saturday on State Street
The annual FreakFest takes place this Saturday. It will begin at 7:00 pm, well after the market closes. However the stage set up at the State Street corner will interfere with traffic on the Capitol Square so that no vehicular traffic will be allowed on West Mifflin and North Carroll streets during the market.

DCFM hours, vendor location, and attendance will not be affected by the event.
  
recipe
Recipes 
Spicy Chicken and Pumpkin Stew 
Spicy Chicken and Pumpkin Stew. --Photo by yogiclarebear 
Spicy Chicken and Pumpkin Stew. --Photo by yogiclarebear


Spicy Chicken and Pumpkin Stew 

By chelseas

 

[Editor's Note: This recipe calls for boneless, skinless chicken breasts. We have no problem with this ingredient. Yet we can't recommend highly enough that you buy your chicken from a DCFM producer. Most do not offer boneless, skinless options. However, deboning a chicken is no big deal.

 

If you've never deboned a chicken, check out our video below for easy-to-follow instructions from Chef David McKercher.

 

While it's a little less convenient to debone your own chicken, the results are well worth it when you purchase your chicken from a DCFM producer.

 

None of the vendors supplying chicken at the DCFM raise anywhere near the quantity of animals typically produced by suppliers to grocery stores and other "conventional" sources.

 

DCFM producers take pride in the quality of their birds. Overall, chickens from the DCFM are more flavorful and offer superior texture than those produced in a facility geared towards high production. A query to most DCFM producers reveals that their product contains less artificial ingredients, "injected solutions," and forced growing rates than your typically grocery store bird. Ask your favorite vendor for his or her specific growing practices.

 

Note also that most if not all of the fresh vegetables called for in this recipe can be found at this Saturday's DCFM.] 

 

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sunflower oil from the DCFM or olive oil, divided
  • 4 cups sliced onions
  • 1 cup chopped red bell pepper
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced seeded jalapeno pepper
  • 2 teaspoons curry powder
  • 4 garlic cloves, minced
  • 6 cups cubed fresh pumpkin or 6 cups other winter squash, peeled
  • 1 cup water
  • 1 (14 ounce) can light coconut milk
  • 1/4 cup chopped cilantro
  • 5 cups hot cooked rice   

 

Directions

  1. Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken and saut� for 8 minutes or until browned. Remove chicken from pot and repeat procedure with 1 teaspoon oil and remaining chicken; set aside.
  2. Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients; saut� for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil.
  3. Reduce heat and simmer 30 minutes or until pumpkin is tender.
  4. Return chicken to pan; cook 10 minutes.
  5. Stir in cilantro.
  6. Serve over rice.

 

Adapted from www.food.com  

 

 

Pumpkin seeds --Photo by Breezytoo
Pumpkin seeds --Photo by Breezytoo
Remember...
Don't

Dump
The Seeds!

 

There are plenty of tasty treats you can make with pumpkin seeds. [RECIPES] 

 

 

 

 

 

 

 

Return to 'In This Issue' Contents

 

 

atmarketthisweekAt Market This Week

Time to replenish the pantry! 

 

An assortment of 'plenty' from Stenrud Greenhouse. --Photo by Bill Lubing

Plenty to choose from when you stop by Stenrud Greenhouse.
(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 [email protected] 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 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

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

Cheese 
Cheese curds
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

Fruit

Apples
Apricots
Blueberries
Cherries
Cranberries
Currants
Gooseberries
Grapes
Jams, jellies, preserves
Melons 
Mulberries 
Raspberries (fresh, frozen) 
Strawberries (fresh, frozen) 
Tomatoes (Fresh, canned, and dried)


Winter squash, pumpkins, and peppers from Te Beest Farms.  

Pumpkins, peppers, and squash from Te Beest Farms.
(South Pinckney St.) --Photo by Bill Lubing





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

Plants

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
Ornamental corn
Pasties (frozen)
Pesto
Popcorn
Salsa
Soup (canned and frozen)
Stocks (Chicken and Beef)
Tomato sauces
Tortillas

Vinaigrettes
Yogurt


 

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tips
Kitchen Tips header


informationMarket Information
Yummy chocolate donates under glass from Farm Pride Bakery.

This photo doesn't do justice to the size of these delightful chocolate donuts
from Farm Pride Bakery (West 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 [email protected]. The  DCFM website provides much  information as well.

volunteerDane County Farmers' Market
Volunteer 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. 

SNAP/EBT Services
The DCFM works with the  Community Action Coalition to operate the SNAP/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.


    

additionIn Addition ...


From this Wednesday's Market. --Photo by Olivia DiNucci

-Photo by Oliva DiNucci    

Possible Gift Certificate with
Social Media Photo Contributions

DCFM patron Olivia DiNucci snapped a photo of this handsome guy (above) at last Wednesday's market and posted on Twitter, "It's definitely fall at the market..lunchtime @DaneCoFM stroll and I get squashed by this guy: pic.twitter.com/QKHSP8SXI3"

Thanks for the post, Olivia. And we'll be entering you into our drawing for a DCFM gift certificate.

Going to the Farmers' Market on Saturday? Take a photo of your favorite FALL farmers' market item and post it. You'll be entered to win a DCFM gift certificate!

Tag us on Facebook, tweet one at us on Twitter, or tag us in one on Instagram and you will be entered!

Twitter: @DaneCoFM
Instagram: DaneCoFM

Eat well by eating local. 

 

Bill Lubing

DCFM 

[email protected]   

      

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