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Dane County Farmers' Market eNewsletter
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November 9, 2013
Saturday-on the Capitol Square
6:00 am - 2:00 pm
Downtown Madison Parking Map
(Private ramps and street parking are also available.)
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Ornamental kale from May's Farm lets us know that
there is plenty of vibrancy left in the season.
(East Main St.) --Photo by Bill Lubing
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 This Week
Farmer John offers a variety of cheese curd flavors.
(North Carroll St.) --Photo by Bill Lubing
Next Week the Market Moves Indoors
This Saturday will be the last outdoor market of the season. The market moves indoors for the following market, on Saturday, November 16 and continues throughout the winter.
Beets, radishes, carrots, and more ... cabbage, garlic, ginger, and parsnips ... there are plenty of ingredients at this week's market.
Potatoes in a multitude of colors, rutabagas of various sizes, radicchio, kale, arugula, bok choi, and cabbage are all locally grown and sold by the farmer.
If you haven't ordered your Thanksgiving turkey, check with your favorite producer about availability. Likewise, now is a good time to ask about that holiday ham, lamb, or other meat.
See you at market!Bill Lubing |
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Recipes
Sweet Potato Pie;
Crock Pot Baked Spiced Red Cabbage
with Apples and/or Pears
Sweet Potato Pie. --Photo by Delicious as it Looks
by ratherbeswimmin A traditional Southern favorite, several DCFM producers offer Wisconsin sweet potatoes. You can also use pie pumpkins.
Ingredients 1/3 cup butter, softened
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 3/4 cup evaporated milk
- 2 cups mashed sweet potatoes (Can also use pie pumpkin)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 9 inch unbaked pie shells or make your own.
Directions - In a mixing bowl, cream butter and sugar.
- Add eggs; mix well.
- Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
- Pour into pie shell.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
- Cool; Store in refrigerator.
Crock Pot Baked Spiced Red Cabbage
with Apples and/or Pears  Crock Pot Baked Spiced Red Cabbage with Apples and/or Pears --Photo by Thorsten by French Tart Serves 8-10 Ingredients - 2 pounds red cabbage, shredded finely
- 4 large onions, peeled and finely diced
- 4 large apples or 4 large pears, (or 2 of each) NOT peeled, finely diced
- 4 garlic cloves, peeled and finely minced
- 4 tablespoons soft brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- salt and pepper
- 3 tablespoons red wine vinegar
- 1 ounce butter
- Cranberries, handful (optional)
Directions - Discard outer leaves of the red cabbage and cut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them and then slice into fine dice and set aside in another bowl.
- Place peeled and diced onions into another bowl and make sure all the other ingredients are measured and on hand!
- If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 360 degrees/ It can be cooked on top of the stove too.
- For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt and pepper; Apples or pears, onions and garlic, then the spices and brown sugar;keep layering this way until everything has been used up.
- (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced and will detract from the apple/pear and red cabbage flavors!).
- Dot the top of the red cabbage with the butter and pour the red wine vinegar over the mixture.
- Season once more with salt and pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red color.
- For conventional baking - bake for about 2 - 2 1/2 hours at 360 degrees.
- It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
- I sometimes add a handful of cranberries for a really festive touch!
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At Market This Week
Time to replenish the pantry!
 Apple cider from Morren Fruits and Vegetables. Check with other orchards for a fantastic variety of apples and cider. Apple cider can easily be frozen for storage. (South Carroll 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 Cranberries Jams, jellies, preserves
Melons
Raspberries (fresh, frozen)
Strawberries (frozen)
Tomatoes (Fresh, canned, and dried)
Jams, jellies, and relishes from The Summer Kitchen. (West Main 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
Cut flowers
Floral arrangements
Hanging baskets
Herbs (starts and potted)
Potted flowers Specialty Items
Apple cider
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
Return to 'In This Issue' Contents |
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Market Information
Butter Mountain Potatoes brings a variety of potatoes
to the market. (South 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 (This is the last outdoor market of the season!) 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 Saturday Indoor Market--Monona Terrace
Date: November 16 2013 through December 21, 2013
Hours: Market open 7:30 am to 12:00 Noon
Where: Monona Terrace
Parking: Nearby municipal and private ramps and area on-street parking.
2014 Saturday Indoor Market--Madison Senior Center
Date: January 4, 2014 through April 12, 2014
Hours: Market open 8:00 am to 12:00 pm
Where: 330 West Mifflin St., Madison
Parking: Nearby municipal and private ramps and area on-street parking.
Breakfast: Taste of the Market breakfast starting at 8:30 am until sold out.
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.
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 lexad@cacscw.org or call (608) 246-4730, ext. 208.
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In Addition ...
A sign of fall is found in a basket of fresh, crisp apples
from Deerfield Greenhouse. (West Main St.)
--Photo by Bill Lubing
Join, follow, and post your photos to any one of the DCFM social media sites for a chance to win a DCFM gift certificate.
Eat well by eating local. DCFM bill@dcfm.org Return to 'In This Issue' Contents 
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