Dane County Farmers' Market
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Dane County Farmers' Market
Sat., January 18, 2014   8am-12 noon
Madison Senior Center 
Quick Links
In This Issue
Featured Producer
farmer Joshua Lubenau from The Plahnt Farm
Video Kitchen Tips
At the Market
Spicy Tomato Sauce: Don's Produce

Gitto's Farm n' Kitchen

Mushrooms from Herb n' Oyster

Red and Yellow Onions

Cress Spring Bakery

Mayana assisting a customer

Market breakfast volunteer!

Sweet carrots

Celeriac from The Plahnt Farm

Red, yellow or purple potatoes

Garden to Be preserves

Apples galore!

Lion's Mane mushroom

Hook's cheese

Treats for Fido

Bleu Mont Dairy

Cabibbo's bakery
Happening This Week
Breakfast at the market
Delicious market breakfast with Mary White from Honey Bee Bakery. 
Photos by Otehlia and Paddy Cassidy
Taste of the Market Breakfast
Enjoy a hot, farm-fresh breakfast with your family and friends!
Mary White and many volunteers cooked up a storm at last week's breakfast. Scrambled eggs, cottage bacon, cornmeal pancakes and braised carrots filled many plates and bellies.

This Saturday enjoy a delicious seasonal menu prepared by our wonderful volunteers. Our meal service will start at 8:30 am until we sell out. We hope you can join us!

This week's menu includes:
*  Warm apple-cinnamon quesadilla with Swiss and cheddar cheese.
*  Root veggie slaw with cabbage, carrots, beauty heart radishes and celeriac.
*  Cranberry-maple emu brat or roasted rutabaga (vegetarian plate).
*  Cashew finger (baklava).

Providers this week are:
Gitto Farm n' Kitchen - Carrots and tortillas
Pleasant Springs Orchard - Apples and cider
Bleu Mont Dairy - Swiss cheese
Driftless Organics - Cabbage
Black Earth Valley Farm - Celeriac
The Plahnt Farm - Beauty Heart Radishes
JenEhr Family Farm - Rutabaga
Valley View Emus - Cranberry Maple Emu Brat
Jamie's & Son Bakery - Cashew Fingers (Baklava)
Capri Cheese - Aged cheddar

Turn up the Heat!
Want to spice up that potato gratin or add a kick to your stew? Salsas, hot sauces, spicy tomato sauce and pickled hot peppers are just a few of the ways our producers bring you the heat of the summer in the middle of winter. Try Savory Accents' crazy-hot Harissa paste with chicken, or Spicy Tomato Juice from Don's Produce as a base for a Bloody Mary. Bushel & Peck's kimchi is a fiery seasonal specialty! Top it all off with Bleu Mont Dairy's Chipotle Cheddar or Hook's Pepper Jack cheese--we are in Wisconsin after all.

Going Bananas over Apples
This time of year, any fresh, local fruit tastes extra delicious. Ela Orchard, Future Fruit Farm, Sutter's Ridge and Pleasant Springs Orchard offer a variety of apples, perfect for snacking or baking. This recipe for apple crisp is delicious and will warm up your kitchen. Try Ida Red, Jonagold, and Golden Delicious, or ask your producer to recommend the perfect baking apple!

Producer Notes: 
We have a full house of vendors this weekend! Stock up on groceries for the week ahead. Take a look at our vendor search page on DCFM website for more detailed info about our vendors.

At Market This Season
We strive to keep this list as accurate as possible. This is a listing of what these vendors expect to bring to the late winter market at the Senior Center. Check with individual vendors for attendance and product availability for a specific week. You can use the DCFM Website Search Function or  email DCFM Manager Larry Johnson for vendor contact information.

RecipeRecipe - Caribbean Carrot Soup
Photo by Otehlia Cassidy
 Recipe by Lisa Jacobson - Mermaid Cafe  

 

INGREDIENTS

5 pounds large carrots
2 tbsp plus 3 tbsp canola or sunflower oil
1 large yellow onion
4 cloves garlic
1 tbsp fresh ginger
1 tbsp curry powder
1 bay leaf
1/4 cup plus 2 quarts vegetable or chicken stock
1.5 cans coconut milk
Salt, pepper and hot sauce to taste

Chopped cilantro (for garnish)

 

RECIPE

1. Peel and chop carrots into large pieces. Coat in about 2 tbsp oil and 1/4 cup stock.  

2. Place on parchment and roast at 400 degrees for about 45-60 minutes until carrots are fork-tender.

3. While carrots are in the oven, chop onion and garlic and grate ginger.  

4. In the bottom of a large enameled pot, add 3 tbsp oil and saute garlic, onion and ginger until onions are translucent.  

5. Add curry powder and bay leaf and saut� about 1 minute.  

6. Add roasted carrots and 1 quart broth and let come to a simmer.  

7. Pour in remaining stock and bring to a simmer again.  

8. Add coconut milk and remove bay leaf.

9. Use immersion blender to puree soup, adding stock to thin to desired consistency.  

10. Add salt, pepper and hot sauce to taste. Serve hot with chopped cilantro.

  


Market Information
Chuck Anderson from the Artesian Trout Farm

Dates, Times, Locations, and Contact Information for The Dane County Farmers' Market

   

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
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.

2014 Saturday Outdoor Market-Capitol Square   

Date: April 19, 2014 through November 8, 2014 

Hours: 6:00 am to 2:00 pm
 
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 extensive information as well.

volunteer
Dane County Farmers' Market Volunteer Opportunities
Volunteers are needed to help out in the kitchen for the "Taste of the Market" breakfast. It's a fun, fast-paced environment with a complimentary breakfast for your efforts. If you'd like more info about this fun way to get involved with the Dane County Farmers' Market, drop an email to dcfmbreakfast@gmail.com. 

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.
Winter Squash, bakery from Sutter's Ridge, Hook's cheese and Savory Accents hot sauces.
photo by Paddy Cassidy
In Addition
Producer
Meet your Producer  --  Joshua Lubenau, The Plahnt Farm 
 

How long have you been farming?
I started gardening after high school in Fall River, WI and never stopped. I've been selling at the DCFM since 2009, and before that at the Sun Prairie Farmers' Market.

If you weren't farming, what would you be doing?
I've always wanted to farm and work with plants. I went to college to study horticulture. I like to study the science of plants.

Do you like to cook? If so what do you cook during the winter?
Yes, I cook a lot of roasted vegetables, like winter squash. I also like to make soup.

What are most people buying at your booth these days?
Right now, our best sellers are the potatoes, squash and onions. Their flavor is wonderful.

Where can people find you at the Saturday summer market?
My booth is usually near Wisconsin and Mifflin St.
 
The Mid-town Jazz Trio played Jan. 11
Music at the Market -- January 18, 2014

The Old Gray Cats is an ensemble of fiddle (Linda Millunzi-Jones), guitar (Greg Jones), banjo (Joe McNally) and stand-up bass (John Jirak). We play old-time dance band music that you might have heard at barn dances or square dances, with a little singing thrown in for fun! Most of us have been playing together for decades but we're not really that old! Come tap your feet or waltz with your breakfast and we'll play some cheerful tunes for you.

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Keep warm and I'll see you at Market!
Otehlia Cassidy
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