Dane County Farmers' Market

Dane County Farmers' Market eNewsletter 

 

 

May 4, 2013 

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

May 8, 2013 
Wednesday-200 Blk MLK Blvd.
8:30 am - 2:00 pm
 

 

Downtown Madison Parking Map  

(Private ramps and street parking are also available.)
   

 

  

 

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Green onions from The Plahnt Farm.Barb Stiefvater

Green Onions from The Plahnt Farm (West Main St.)--Photo by Bill Lubing 


contents 

 In This Issue

 

 


This Week

"Taste of the Market" breakfast volunteers  

 Recipes   

One Minute Kitchen Tips   

At Market This Week 

Market Information  

In Addition ... 

thisThis Week

Plenty of color from Ebert's Greenhouse. --Photo by Bill Lubing

Plenty of color from Ebert's Greenhouse.
(East Main St.) --Photo by Bill Lubing




Heat, Clear Skies,
and Hoop Houses
Bring Results ... Finally 
How thrilled we were to see green onions, lettuce, arugula and tomatoes at last week's market. It seems that while this season the weather is certainly delaying much planting, some is getting done, hoop houses and green houses are proving their worth, and a few wild gathered crops are doing just fine. Look for ramps and watercress at market on Saturday.

No word on morels except that they are starting to grow but are not of harvestable size. Our spring bellwether asparagus should be coming along shortly, provided we get a few days of heat between the continuing dashes of cold and wet.

Consider Native Plants
A shooting star from Bluestem Farm. --Photo by Bill Lubing
Shooting star a native plant from Bluestem Farm. (North Carroll St.) --Photo by Bill Lubing
Along with your traditional flowers and vegetables, you should consider planting native species.

Native plants are well acclimated to our Wisconsin weather and soil so they tend to do well when the correct plant for the local conditions is selected.

Thinking of Mother's Day Gifts, Think DCFM
Mother's Day is coming up on Sunday, May 12. The Dane County Farmers' Market (DCFM) offers plenty of hanging baskets, transplantables, cut flowers, and arrangements that would make excellent Mother's Day gifts.

Vendor Update
Joe and Ruby Cabibbo of Cabibbo's Bakery will soon be heading out to distant lands. They dropped us an email to let us know that they'll be at two more markets, this Saturday, May 4 and on May 11.

Kadi Row from Shagbark Ridge Farm dropped us an email to say, "We will finally be at market this week - our first of the year.  The hoop houses have warmed up in the sun, and we will have spring salad mix, arugula, baby beet greens.  All washed twice and ready to go!"

Anne Topham of Fantome Farm has decided to see what life is like on the other side of the table. On entering retirement she wrote us an email to say:

I search for words to say how difficult it is to think about not being there every week...to see so many faithful customers, so many of whom have become friends over all these years.  Without the Dane County Farmers' Market, Judy and I could never have found a way to launch our farm, our cheese.

Over the years we have learned so much from our customers, have been supported in so many ways beyond just folks buying the cheese.  Being part of the community of vendors has also sustained our spirits as well.
 
I plan to come do my shopping at the Dane County Farmers' Market (now that the kidding is finished)...maybe not every week, maybe a bit later than 6:15.   I look forward to seeing and talking to both  vendors and customers.

If anyone has any doubt that the experience of shopping at the market brings an element of community, family, and familiarity, they need only read Anne's kind words. Jeanne Carpenter of the blog, Cheese Underground wrote a fine article on Anne's cheese making career.

 
See you at market!


Bill Lubing

bill@dcfm.org

recipe
Recipe
Open Face Egg Salad and Watercress Sandwich;
Ramp and Mushroom Skillet Pie

 
Open Face Egg Salad and Watercress Sandwich. --Photo by

Open Face Egg Salad and Watercress Sandwich. --Photo by breezermom




[Editor's Note: Yes, we have two egg recipes this week. This doesn't happen very often but the other ingredients make these timely, seasonal recipes.

 

We're also wondering if perhaps over the long winter some folks may have forgotten the freshness, deep yellow yokes, and great taste of the eggs sold by our proud DCFM producers. For an extra special treat, try these recipes using duck eggs from the DCFM.] 

 

Open Face Egg Salad and Watercress Sandwich  

 

4 Servings   

 


by KateL

  

  

Ingredients  

  • 6 eggs
  • 1/3 cup chives, finely chopped
  • Salt, to taste
  • Pepper, to taste
  • 1/3 cup mayonnaise
  • 2 teaspoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 slices bread
  • 1 small bunch watercress or 1 cup garden cress or 1 cup baby mustard cress

 

 

Directions 

Prepare hard boiled eggs the foolproof way: Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
  1. When cool to the touch, peel off the shells and roughly chop the eggs.
  2. PREPARE EGG SALAD: In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
  3. Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
  4. PREPARE SANDWICH:
  5. Toast the bread. Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles (optional).
  6. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

 

 

 Adapted from  www.food.com 

 

 

Ramp and Mushroom Skillet Pie 

 

Ramp and Mushroom Skillet Pie --Photo by Bill Lubing  

Ramp and Mushroom Skillet Pie --Photos by Bill Lubing 

 

Ramp and Mushroom Skillet Pie

 

4 servings 

 

by Bill Lubing

 

The first of the spring ramps [PHOTOS] made their appearance last week at the Dane County Farmers' Market. What joy comes from our kitchen during the brief ramp season!

 

Sometimes called wild leeks, these wild gathered greens are found near the edge of wetlands and streams. Or you can find them at the Dane County Farmers' Market. Harmony Valley Farm had them last week. We suspect they and others will have them this week. This wonderful vegetable won't be around for very long.

 

This recipe uses mainly ingredients from the DCFM, including eggs, mushrooms, cheese, ramps, tomatoes, and paprika. Some DCFM sourced bacon on the side proves to be a completely natural accompaniment to the pie. 

 

Ramp and Mushroom Skillet Pie --Photo by Bill Lubing While the ramps provided a definite garlic/onion flavor to the dish, enjoying a side of fresh pineapple chunks as we savored the pie and bacon cleansed our palettes, keeping them balanced and receptive to the main dish.

 

A Note on preheating the Skillet: We used a well seasoned 9 inch cast iron skillet for this pie. We coated the inside of the skillet with sunflower oil from the market, then got it hot just to the point of smoking. We then poured the mixture into the skillet (enjoying quite the sizzle) and then placed it into the oven.

 

If you don't have cast iron cookware get some. It's terrific to cook with when properly seasoned. Absent that, a glass 8" x 8" baking dish will work. Don't use the preheating method that we used with the cast iron for the glass. Just coat it well, pour the mixture in and place it into the oven. You'll need to add 10 minutes or so to the bake time. 

 

Ingredients
  • 3 cups of ramps, roots trimmed, carefully washed with both white and green sections cut into 1 inch pieces
  • 4 large eggs from the DCFM (Really, don't waste these precious ramps on those cheap, colorless factory eggs that are not sold directly by the farmer. Buy from a producer at the DCFM.) 
  • 2 cups of mushrooms from the market (your choice of variety) sliced 
  • 1 medium tomato from the market, thinly sliced
  • 1/2 cup grated Parmesan cheese from the market (Or ask your favorite cheese maker for an alternative.)  
  • 1 cup of plain yogurt (Greek style recommended)
  • 2 tablespoons butter (or sunflower or olive oil)
  • A pinch of baking power
  • A couple shakes of pepper
  • 1 pound of bacon baked at 425 until done (optional)
  • 2 cups of fresh pineapple chunks (optional) 
Directions
  1. Preheat oven to 425.
  2. Melt the butter in a cast iron skillet over medium heat.
  3. Add the ramps and sliced mushrooms to the butter. Saute until ramps are just limp and and mushrooms are starting to soften.
  4. Whisk together the eggs, pepper, yogurt, and baking power. (Note: baking power helps egg dishes rise and brown. Try it in your scrambled eggs.)
  5. Stir in the ramps and mushrooms.
  6. Pour the mixture into your preheated oiled skillet or glass baking dish.
  7. Place two-thirds of the cheese on top of the mixture.
  8. Lay the sliced tomato pieces on top.
  9. Distribute the rest of the cheese over the tomatoes.
  10. Lightly sprinkle paprika on top. (Check with Savory Accents for their paprika.
  11. Place in oven and bake for 20 minutes. Check for firmness. It shouldn't jiggle and the sides should have separated from the pan. The top should be golden brown. Bake for a few minutes more if necessary. Add approximately 10 minutes to baking time if you're using a glass dish.
  12. After removing from the oven let the pie cool for 10 minutes before slicing.
  13. Serve warm or cold. 



 

 

 

tips
Kitchen Tips header

atmarketthisweekAt Market This Week

Time to replenish the pantry! 

 

Plenty of popcorn from Tietz Family Farms. --Photo by Bill Lubing

What's popping at the DCFM is a lot of corn--popcorn, of course.
Tietz Family Farms offers a number of varieties and there are
several other vendors that increase your popping choices.
(East 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 Semolina Bread 

Biscotti 

Cashew finger baklava 

Cheese bread 

Cheesecake 

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
'Mpanata
Muffins

Panettone 

Pastries

Persian toffee

Persian rice cookies

 Pistachio baklava  

Ragusa Style Sicilian Semolina Bread
Scaccia
Scones

Spicy cheese bread 

Sweet breads

Tea breads

Torts

Tortillas 

Whole wheat sourdough




Cheese
Cheese curds
Cow milk cheese
Goat cheese
Sheep milk cheese
Mixed milk cheeses
Cottage Cheese
World-class aged cheeses

 


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Fresh Vegetables

Arugula
Basil
Beets
Cilantro
Corn (frozen and popped)
Dill
Garlic
Herbs
Lettuce
Mini Cucumbers
Onions (numerous varieties)
Parsnips
Potatoes (several varieties)
Radishes
Ramps
Sweet Potatoes
Shallots
Salad mixes
Spinach
Sweet Peppers
Sweet Potatoes
Swiss Chard
Tomatoes (fresh, canned, and dried)
Turnips
Water Cress

Venision snacks from Gooch Farms. --Photo by Bill Lubing

If you haven't tried venison a good place to start is with the
selection of venison snacks offered by John Gooch at Gooch Farms. In addition
to the snacks, Gooch Farms offers a broad selection of venison and elk
cuts of meat. (North Pinckney at the East Washington Ave. inlet)
--Photo by Bill Lubing



Fruit

Apples
Jams, jellies, preserves
Raspberries (frozen)
Strawberries (frozen)
Tomatoes (Fresh, canned, and dried)
Tomatoes (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
 
Plants

Bedding plants 

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

Vinaigrettes


 

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informationMarket Information


Dark, rich, and delicious maple syrup from
March Rapids Company. (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 (Except market on July 13 during Art Fair on the Square.)  
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 Outdoor Market--July 13, 2013, Art Fair on the Square   

Date:  July 13, 2013 during Art Fair on the Square    
Hours: Market open 6:30 am to 2:00 pm
Where: Wilson St. at Martin Luther King Blvd., near Monona Terrace 
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' Market
Volunteer Opportunities
Volunteers are needed to staff the Information Booth, located at the top of State Street. 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. 224.


    

additionIn Addition ...

Peter Robertson of RPs Pasta. --Photo by Bill Lubing      

Peter Robertson (right) of RP's Pasta Company offers a huge selection
of fresh pasta. Pair it with some of the excellent tomato sauces, sausages,
meats, and other products at the DCFM and you can easily prepare a
terrific tasty meal. (East Main St.) --Photo by Bill Lubing 
  


Turn to Facebook for
The Latest DCFM News
Last week the Dane County Farmers' Market launched its Facebook page. A good number of folks have discovered that page and have "liked" it.

While the DCFM Facebook page may not carry as much information per posting as an edition of the DCFM eNewsletter or compare with the information found on the web site, its other strengths make it worth following.

One of the main roles of the Facebook page is to provide the most up-to-date information on product availability and usage at the DCFM. Among other content, you can expect to see what's new at the market and enjoy usage suggestions and recipes throughout the week. Especially exciting will be our Facebook posts during the Saturday and Wednesday markets.

So, now you've got one more reason to 'like' the DCFM!

Eat well by eating local.

 

Bill Lubing

DCFM 

bill@dcfm.org 

 

 

       

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