October 2008 Weekly Updates
(Please note: Archived material contains some out-of-date information. Check current portions of web site for details on this year's market.)
November 6, 2008 *Keep On Keeping On 'til Spring*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone,
Well, the end is nearly here. One last Market to stock up on winter supplies and visit with your Saturday morning friends. Jen’s dad was talking with some farmers about the death of their tomato plants. Her dad mentioned his were still going because he had been covering them. The farmer replied, “Well, that is your fault!” Farmers are ready for a rest; we are all so grateful for the people, plants and animals that feed us so well.
With the fall and winter holidays approaching, please remember those who are struggling. Saturday the WCM is hosting the first "Squash Hunger" event. Market customers are invited to purchase locally grown food, drop it off at the marked location next to the Information Tent, and Community Action Coalition (http://www.cacscw.org/food/index.htm) will distribute it to food pantries throughout Dane County. CAC volunteers glean from generous vendors throughout the year at the markets, and on this day you, the customer, also can give to share.
What will be available at the last WCM of the year? “Whatever I can haul here!” was the answer we got from many vendors. Much is determined by the weather and with the mild temperatures there will still be a few tomatoes and peppers, lots of root crops, and the cool-loving leafy things like lettuce, sorrel and kale. Elk, chicken, pork and beef will be available as well as cheese, crackers and baked goods. Customers may want to call vendors ahead of time with a big order and/or get there plenty early so vendors do not sell out of their most-favored item.
The big question we get from many readers is “Where can I find my favorite vendor during the off season?” Following is our attempt to help folks eat locally in winter. Hang on, it is a LOONG list.
At the Market this week, Cassie of Primrose Community Farm (Middleton) will have boxes available filled with storage crops: potatoes, carrots, turnips etc. They will be priced somewhere in the neighborhood of $40. If you are missing Cassie and Mike’s amazing produce in the winter, visit The Dardenelles, Ian’s Pizza or Lombardino’s.
The Bauman Family of Real Foods (Athens) also has Winter Storage Shares available from their CSA.
Sandra Hunter of Dolci Italian-American Sweets (Madison) will be at the final Market with a variety of biscotti and other baked goods. Have you tried the Queen Biscotti? Heavenly! Sandy’s products are now available at Fraboni’s and Gino’s, you can also call her regarding special orders (608)241-5445.
The delectable yogurt of Sugar River Dairy (Albany) is available from Madison to Milwaukee and beyond. Venues include Whole Foods, Jennifer Street Market, Willy St. Co-op, Metcalfe’s Sentry, Miller’s in Verona, and Bill’s in Oregon. Stop by their booth on Saturday for a full list.
Blue Marble Dairy (Barneveld) also sells at a wide range of retailers, check their new website (http://www.bluemarble.deliverybizpro.com) for details. Starting November 18, they will begin home delivery. A select number of deliveries will be made by horse and wagon, so get an order together with your neighbors and really make an impression on your block!
Meat from Jordandal Farms (Argyle) can be enjoyed at a number of local restaurants and can be purchased directly online (http://www.jordandalfarm.com).
Bruce Workman of Edelweiss Creamery (Monticello) has his cheese in locations throughout Madison, or you can order online (http://www.edelweisscreamery.com/index.html). He will not be at the Market this week.
Hawk’s Hill Elk Ranch has their physical store in Monticello and also ships their products (http://www.hawkshillelkranch.com/about.html).
Potter’s Crackers (Madison) are now available EVERYWHERE, even in Michigan! To list all locations would take an entire Update. All locations can be found at http://www.potterscrackers.com/. Crackers always make a good “hostess” gift.
Chocolate also makes a good gift and Josie Pradella of TerraSource Chocolates (Madison) makes some of the best. She will not be at Market this week; you can order from Josie online at http://www.terrasourcechocolates.com/aboutus.html, or contact her about upcoming craft and gift shows she will be attending.
Andy Hanson of Kindly Kraut (Madison) has partnered with two other local food producers to create a delectable winter CSA option. For more info go to http://www.kindlykraut.com/. I would hate to think of a winter without kimchi.
The addictive salsas and preserves of Tomato Mountain (Brooklyn) are available at a variety of “brick and mortar” locations in Chicago and Milwaukee, or by mail if your order online (http://www.tomatomountainfarm.com/default.jsp).
Diana Murphy of Dreamfarm (Cross Plains) will not be at the Market this week. Interestingly she has adjusted her cheesemaking to the schedule of the WCM. When the market ends for the year she starts her aging process, which means she will have an ample supply come spring; remember that in April!
The Buy Fresh, Buy Local program from REAP Food Group helps restaurants, food buyers and farmers connect and thus offers convenient ways to find and enjoy fresh local foods from our farming neighbors. Many WCM vendors provide products to local restaurants. For a list of participating farmers and restaurants visit http://www.reapfoodgroup.org/BFBL/index.htm.
At press time the following WCM vendors will be at the Dane County Winter Market, check the website for dates and locations (http://www.dcfm.org):
Dan Deneen of Black Earth Valley Produce (Mazomanie)
Josh Engel of Driftless Organics (Soldiers Grove)
Vivian Green of Green’s Pleasant Springs Orchard (Stoughton)
Kay Jensen of JenEhr Family Farm (Sun Prairie)
Kelly Lor (Madison)
Natalie Ortega (Oregon)
John Shockley of Indian Trail Greenhouse (Cross Plains)
Don Uselman of Don’s Produce (Arena)
Ellen Warsaw-Lane of Future Fruit Farm (Ridgeway)
For a complete list of the vendor websites from the WCM, check out the “Vendor Links” at http://www.westsidecommunitymarket.org/vendors/vendor_links.php
Some vendors will also be at the new Northside Arts, Crafts and Food Faire. This is a “work in progress” market; initial details can be found at http://www.thedailypage.com/theguide/details.php?event=210783.
Whew! What an amazing season this has been! This is the last Update our family will be writing. It has been wonderful getting to know so many of the vendors and customers that make the WCM a real community. We look forward to reading a new perspective next year.
See you in April!
The Lynch family for the WCM
(Editor's Note: The Westside Community Market Board of Directors thank the Lynch family for writing the Update this season. Theirs has truly been a "labor of love" and each issue has been greatly appreciated by vendors and customers. Vendors and customers also are grateful to all the musicians that have brightened the Market this season with their wonderful musical gifts, especially Moldy Jam, who have become the WCM's "house band." The Board also thanks Rich & Joan Gassen for all their promotion and design help: the "There's a place for us" theme was all theirs. Lastly, the WCM Board is grateful for all the hard work of Assistant Manager Amy Kinast, who is transitioning out of that job. Her energy and attention to detail have contributed much to the Market's success, while her efforts with volunteers and musicians have borne fruit in creating an atmosphere of community and fun. - Barry Orton, WCM Board Secretary/Treasurer)
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RECIPE CORNER
Post-Turkey Day Posole
If you get tired of sandwiches or can’t think of a creative use for all the little pieces of turkey left over from your misadventures in carving, this soup/stew is a great way to use them.
1 tablespoon olive oil
1 canned chipotle chile in adobo sauce
3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped carrot
2 tablespoons minced garlic
2 teaspoons chili powder
2 cups leftover cooked turkey, shredded (light and dark meat)
3 cups fat-free, less-sodium chicken broth
1/2 cup tomato puree
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15.5-ounce) can white hominy, drained
Heat oil in a large heavy saucepan over medium-high heat. Finely chop chile. Add chile and next 5 ingredients (chile through chili powder), and sauté 5 minutes or until tender. Add remaining ingredients, and bring to a simmer.
Cover and cook 45 minutes or until slightly thick, stirring occasionally. 4 servings
From Cooking Light, November 2003
Two-Potato Party Latkes
5 cups shredded peeled sweet potato (about 1 pound)
2 cups shredded peeled baking potato (about 1/2 pound)
1 cup shredded fresh onion
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon black pepper
3 large egg whites, lightly beaten
4 teaspoons vegetable oil, divided
Combine the first 6 ingredients in a large bowl. Stir in the beaten egg whites. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Spoon 4 (1/2-cup) potato patties into the skillet, and flatten slightly with a spatula; sauté for 7 minutes. Carefully turn the patties over, and cook for 7 minutes or until patties are golden. Repeat the procedure with 2 teaspoons vegetable oil and the remaining potato mixture.
From Cooking Light, December 1999
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October 30, 2008 *Store This Stuff*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone,
With only two markets left we feel like we are racing the clock to get folks the information they need to continue eating locally in winter. This week we will be talking about which crops store best over the winter and how to store them. Next week we will bring you information on where to find the products and produce of your favorite vendors during the WCM off-season. Let’s get started!
Lots of vendors have a selection of the fall vegetables that store well. Scott dropped in to see the folks from Blue Moon Community Farm (Stoughton) to visit their Root Bar - a fun idea where you can select from most any of the classic fall produce. Here's our "Fall Produce Storage Cheat Sheet":
Root vegetables (parsnip, turnip, carrot, rutabaga): Store in a dark, cool place with high humidity.
Tubers (potatoes, sweet potatoes): Store in a dark, cool place with low humidity.
Garlic: Air-dried garlic is ready to store in a cool, dry place. Garlic can also be stored chopped or whole in the freezer. Garlic should not be stored in oil at room temperature due to risk of bacterial contamination (botulism, and no, it won’t make you look younger).
Onions: Onions need to be stored separately from other kinds of produce (potatoes, included) in a well ventilated space. Don't store them in piles; single layers ensure longer life. Old panty hose are an excellent place to keep small quantities - just slide an onion in and tie a knot. Slide another in and tie a knot etc. At temperatures over 50 degrees F, stored onions will start to sprout.
Squash: Virtually indestructible. Store where it’s convenient and check them occasionally for soft spots. Consume before next squash season.
With all stored crops, inspect often and remove deteriorating produce for immediate eating. For more information check out the article at http://www.garden.org/foodguide/browse/veggie/roots_harvesting/623
Apples are a favorite fall crop, and one of the best reasons to buy direct from the grower is the wealth of advice you can get. Where most of us might have a few favorite varieties that we keep going back to, the growers know them all. We asked Vivian Green of Green’s Pleasant Springs Orchard (Stoughton) for her top 3 apple varieties for keeping qualities, and she recommended Blushing Golden, Fuji, and Regent. And for a delicious apple pie for Thanksgiving (or how about election day, what could be more American?), she recommended Regent and Golden Delicious with one Spartan thrown in to balance it out.
But what about lettuce? Enough of this storage business! How about picking up some of the last of this season’s tomatoes from Kevin Lucey of Happy Valley Produce (Black Earth) or eggplants from Natalie Ortega (Oregon)? JenEhr Family Farm (Sun Prairie) will close out the WCM season with plenty of greens, including chard, kale, sorrel, spinach, arugula, lettuce, and frilly mustard. At press time, it was not too late to order a turkey from JenEhr, but don’t wait too long, as they normally sell out. Jordandal Farm (Argyle) is also accepting turkey orders. Cranberries from Wetherby Cranberry (Warrens) and exquisite pumpkin-flower centerpieces from Cheryl Mayr of Country Bloomers (DeForest) are perfect for Thanksgiving, a true celebration of the harvest.
See you Saturday!
The Lynch family for the WCM
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RECIPE CORNER
The Doorbell is Ringing Appetizer
This recipe is perfect for impromptu guests or for treating yourself after a long, hard day. Sun Gold Preserves from Tomato Mountain (Brooklyn) over some cheese from Dreamfarm (Cross Plains) - the spreadable is best - and served with Potter's Crackers (Madison).
From Nancy Potter and devoted Potter’s Crackers customers. Great minds think alike!
Mape Glazed Parsnips and Turnips
1 tablespoon vegetable oil, such as safflower
1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)
1 pound turnips, peeled and cut into 1-inch wedges
1 cup canned reduced-sodium chicken broth or water
1/2 cup pure maple syrup
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
2 tablespoons unsalted butter
2 sprigs fresh rosemary
1. In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes.
2. Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
From marthastewart.com
Green Tomato Relish
Approximately 5 pounds (two quarts) of medium sized green tomatoes
4 onions
4 red and green peppers
1 1/2 t. salt
2 t. celery seed
2 t. mustard seed
1 pint vinegar
2 C. sugar
1 t. turmeric
Directions: grind tomatoes, onions and peppers; add rest of ingredients and cook until tender. Seal in canning jars. Makes 4-5 pints.
From Judy Witt, WCM customer
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October 23, 2008 *Makin' A List*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone,
The bounty of fall produce continues, with squash and sweet potatoes leading the way. A good time to review all the preserved foods available at the Westside Community Market for your well-informed shopping list.
Topping our list of “things to make sure we have before the Market ends” are the amazing products of Tomato Mountain (Brooklyn). The Strawberry-Raspberry preserves are delicious on toast or in a dessert ... as are the Sun Gold preserves. Yes, you read right. This thick golden elixir is made of sun gold tomatoes cooked down to their sun-kissed essence, a perfect antidote to a dreary winter's day. Tomato Mountain makes a Roasted Tomato Pasta Sauce, a delicious Tomato Soup with Shallots and Bloody Mary Mix. All would make excellent holiday gifts. Once before, Scott mentioned the work he did for Death’s Door Spirits. They also make a local vodka from Wisconsin wheat, which would make a wonderful combo with the Bloody Mary Mix for an office party or gift for out-of-staters.
Speaking of gifts, crackers from Nancy Potter of Potter’s Crackers (Madison) also make a nice gift. Nancy has a new Pumpkin Spice that is delicately sweet with real pumpkin flavor. She also has a supply of the hearty Cheddar-Mustard (Scott’s favorite).
Andy Hanson of Kindly Kraut (Madison) has delicious fermented products available - from Kraut to Kimchi. Last week we bought a jar of sauerkraut with caraway and it was half gone by the time we got home! This week he will have kraut with carrot and apple. Andy says it has a sweet taste and looks beautiful. He will also have spicy Kimchi this week.
Diana Murphy of Dreamfarm (Cross Plains) has yarn in addition to her perfect creamy goat cheese and big, beautiful eggs.
Blue Marble Dairy (Barneveld) takes pride in their grass-based operation. As you might guess, that means things are about to change for the cows. They’ll be on pasture until December, at which point Nick will switch them over to hay. He’s got 5,000 to 6,000 small bales and a few large round bales on hand. Test your taste buds and see if you notice a change in the flavor of the milk and cream in the weeks to come.
There is still a lot of fresh food available as well. Primrose Community Farm (Middleton) has a diverse array including some knockout purple cauliflower. Kevin Lucey of Happy Valley Produce (Black Earth) has peppers of all colors and a good selection of tomatoes. Future Fruit (Ridgeway), the Statz Family (Cross Plains) and Pleasant Springs Orchard (Stoughton) all have different varieties of pears. Ask the farmer or their rep about the tastes and qualities of each one.
And kale, beets, turnips, Brussels sprouts, potatoes, onions, squash, apples, cheese, meat, dairy and baked goods will be at the WCM awaiting a good home. Ladies and gentlemen, start your lists. And get out your woolies.
See you Saturday!
The Lynch family for the WCM
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RECIPE CORNER
Wondering what to do with those green tomatoes left in your garden? Amy Kinast, WCM assistant manager suggests the following - Start frying some diced onions, then add washed and chopped kale and green tomatoes. The tartness of the green tomatoes will set off the sweetness of the other two ingredients nicely. Minced hot peppers are also good in it, and she likes to sprinkle lots of shredded cheese on top.
Pear Tart
1 recipe Rich Tart Dough (recipe follows)
1 pound pears
2 to 3 pinches of salt
3 to 4 tablespoons sugar
2 tablespoons honey, to glaze (optional)
Roll out the crust, press it into a 9-1/2-inch false-bottomed tart pan, wrap and freeze until solid (at least 1 hour). Preheat the oven to 375°F.
Peel, halve, and core the pears. Place cut-side down and slice evenly into 1/8-inch slivers. Cut from stem to flower end.
Lay the ends and irregular slices flat at the center of the frozen shell. Starting at the edge of the pan, arrange the neater slices in any pattern that you like, as long as each sliver overlaps and nearly hides the one beneath. The result should be a layer of cantilevered fruit about three slices thick overall. It may be difficult to get sufficient overlap at the center of the tart, but the extra scraps of fruit will make up for that. Once you have carpeted the dough with pears, sprinkle the fruit very gingerly, but evenly, with salt. This will bring out the fruit flavor, and just as important, it will pull moisture to the surface to mix with the sugar and keep the firm fruit from turning leathery. Sprinkle with sugar evenly all over. If your fruit is quite sweet, use the minimum amount of sugar; if tarter, use the full amount.
Bake until the crust is golden brown and the fruit is tender and brown on the edges, 40 to 45 minutes. If the surface looks dry, you can brush with a simple glaze made by boiling the honey for a minute or so.
Rich Tart Dough (one 9 1/2 -inch tart shell)
4 ounces (8 tablespoons) salted butter, cold
4 1/2 ounces (1 cup) all-purpose flour
Up to 2 teaspoons sugar (optional)
Place the flour, mixed with the sugar, if using, on a cool work surface or in a wide bowl. Cut the stick of butter lengthwise into approximately 1/4-inch thick slices. Lay in the flour and flip over to coat each slice with flour. Press each of the dusty butter slices thin, pinching it between your thumbs and fingertips. The slices will break into dimpled, cupped sheets, some poker chip-size, some larger, with the balance in 1/4- to 1/2-inch shards. You won't have incorporated much of the flour. Slide your fingers under the pile and lift and toss the sheets and chips of butter. Press them flat again, sandwiching a few chips together with each squeeze. Repeat; the chips will begin to turn into flakes. Continue until you have a combination of about one-third flakes—some as large as Corn Flakes, some more like rolled oats—and about two-thirds crumbs that look like moist, clumpy sawdust. Work the dough with your fingertips until the whole mixture turns into crumbs and then quickly forms a mass. Shape the mass into a ball. Knead just long enough to produce a coherent shiny dough, then reshape into a ball. If you have added sugar, the dough will be a little sticky. Place between sheets of plastic wrap; press into a 1-inch thick disk, and then use a rolling pin to roll smooth. If the dough cracks on the edges, press back into a ball and knead a bit longer, then place between plastic and roll smooth again. Fold over the edges of the plastic to enclose, and refrigerate until just firm enough to roll out, or wrap tightly and freeze if you don't plan to use within a day or so.
Adapted from The Zuni Café Cookbook by Judy Rodgers (W. W. Norton, 2002).
Creamy Sweet Potato Soup
2 Tbsp (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option)
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups half and half
2 Tbsp maple syrup
The leafy tops of the celery stalks, chopped
Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.
Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with celery leaves.
Serves 6 to 8.
from SimplyRecipes.com
October 16, 2008 *Find Time For Final Four*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone!
Only four Markets remain for this year! It is time to talk to your favorite vendors, stock up and cook like crazy so there will be plenty of fresh things to freeze for the February funk.
Root crops are now the stars at Market. Turnips, beets, potatoes, onions - all those foods that spell c-o-m-f-o-r-t. Lor Chang (Madison) has some beautiful-looking rutabagas, one of the oft-neglected root veggies. Also called “swedish turnip,” rutabaga originated as a cross between cabbage and turnip. I love its versatility - it is tasty raw, cooked, with cream or with curry. As Halloween approaches, note that until pumpkins were readily available in the UK, rutabagas were hollowed out and carved with faces. Carve a rutabaga then mash it for dinner. Sounds like a project any kid would love.
Cranberries are here. The Van Wychen family's Wetherby Cranberry Company (Warrens) tells us that it is a great year for these tart bog berries. Cranberries are one of the only native sweet/tart flavors we have. Did you know they bounce if you drop them? Fresh cranberries can be stored in an airtight plastic container in the refrigerator for up to two months. Washed, dried and frozen they can last up to a year and cooked in the fridge up to one month, or up to one year if you add liquor. Many of us may associate cranberries with your standard Thanksgiving relish, but they can be used for so much more. See this week’s recipes for a fabulous way to use this evergreen berry.
The cool-loving Brassicas are also in full swing at the Market. Many vendors have them. Just one, JenEhr Family Farm (Sun Prairie), has colossal cauliflower, brilliant brussels sprouts, broccoli and kale of all varieties. Some of the spring favorites such as radishes and lettuce are also back for their fall appearances. This includes arugula - many of your may remember my waxing poetic about arugula earlier in the year. I really, really love it and now I can eat it again!
Last week we had our standard October heat wave. This weekend should prove to be colder and perfect for squash. The Bauman Family of Real Foods (Athens) has quite a selection: Hubbard, Acorn, Butternut, Spaghetti and our favorite, the luscious Delicata. Plus you can't miss their giant varieties.
Tomatoes and zucchini are fading, but there is still time to freeze sauce. Bok choy, green beans and peppers are also on their way out. Meat and bread are still in good supply and both freeze well. Madison Sourdough (Madison) has a Rye Sourdough that would pair well with the hearty flavors of fall. French culinary tradition touts rye as THE accompaniment for fish; you can pick up some perch from Pleasant Spring Hatchery (Stoughton) and try it yourself. Plus, you could put together the Westside Reuben. We'll let you figure that one out.
Josie Pradella of TerraSource Chocolates (Madison) will be leaving early this week to attend the Madison Food and Wine Show at Alliant Energy Center, but she now takes Visa so you can come early and buy lots.
Thanks to all of you who filled out the survey given by WCM Board President Bob Klebba at the Information Tent; your comments and suggestions make the market better. Stop by the Info Tent to grab a cup of coffee, swap recipes, ask questions or just shoot the breeze. Only a few weeks left of this weekly camaraderie!
See you Saturday,
The Lynch family for the WCM
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RECIPE CORNER
Black Forest Brussels Sprouts
3 pounds brussels sprouts, trimmed and halved lengthwise
12 ounces thick-cut bacon, cut into 1 inch pieces
3 Tbs. olive oil
2 onions (about 1 pound), halved lengthwise and thinly sliced
Salt and pepper
1. In a large pot of boiling, salted water, cook the brussels sprouts for 5 minutes. Drain and rinse with cold water.
2. In a large skillet, cook the bacon over medium heat, stirring, until crisp, 8-10 minutes; drain, reserving the bacon fat. Add 2 Tbs. olive oil to the skillet, then stir in the onions and cooking over medium heat, stirring, until browned, 8-10 minutes. Transfer to a bowl
3. Add 2 Tbs. of the reserved bacon fat and the remaining 1 Tbs. of olive oil to the skillet and increase the heat to high. Add the brussels sprouts and cook, tossing, until beginning to brown, about 5 minutes. Remove from the heat and stir in the onions and half the bacon; season with salt and pepper. Top with the remaining bacon.
Serves 8
from Everyday with Rachel Ray, November 2008
Pan-roasted Pork Chops with Cranberries and Red Swiss Chard
For Swiss chard:
1/3 cup minced shallots (2 medium)
1 tablespoon minced garlic
2 tablespoons unsalted butter
1 lb red Swiss chard (or any other color), stems and center ribs cut out and chopped together, leaves coarsely chopped separately
For pork chops:
4 (1 1/4-inch-thick) rib pork chops*
1 1/2 tablespoons extra-virgin olive oil
For sauce:
1/3 cup minced shallots (2 medium)
1/2 cup dry red wine
1 cup fresh or thawed frozen cranberries (4 1/2 oz)
3/4 cup chicken stock or broth
3 tablespoons packed light brown sugar
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 tablespoons unsalted butter
Preparation
Preheat oven to 400°F.
Prepare Swiss chard:
Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
Cook pork chops:
Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 145°F, 6 to 8 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
Make sauce:
Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
Assemble dish:
While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.
*Depending on the thickness of your chops, you may need to adjust the cooking time a bit. This is where an instant-read thermometer comes in handy. Also, if you want to ensure that your chops are as juicy as possible, you might want to brine them--soak for 2-3 hours in 2 quarts of water with 1/4 cup of sugar and 1/4 cup of salt.
From Gourmet November 2001
October 9, 2008 *Get Your Cranberries*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone,
How do you know that fall is really and truly here? All the great varieties of apples are a clue, as are all the vendors bundled up in heavy coats. But perhaps the most telling of all is the conversation I overheard between a market-goer and Eric Johnson of Jordandal Farms (Argyle). The subject? Ordering turkeys. Yes, it is getting to be that time again.
And the first cranberries are coming in. Time again to look for the card table with stacked bags of berries sold by Kathy Peck for the Wetherby Cranberry Co. (Warrens).
When October begins, it is time for the Macoun apples to show up. I must wax rhapsodic about the Macoun, which is to my mind the royalty of the apple world. The flesh is crisp, very fine-grained, and snow-white. The skin is thin and snaps easily under the tooth. And the flavor? There is nothing finer. The catalogs that the farmers shop from describe it as “mildly sub-acid,” which is a really boring way of saying that they have the most fabulous sweet-tart flavor you could ever imagine. All in all, it is what other apples want to be when they grow up. The bad news is that they have a somewhat short season and they do not store so well for long periods, so you have to gorge on them while you can. The name, by the way, is pronounced differently by different people. Most growers I know say “Mac Cowan”. You may also hear “Ma Gowan” and back East where I grew up, a lot of people say it “Ma Coon." Whatever you call them, they’re incredible. Stop into Green’s Pleasant Springs Orchard (Stoughton) and get them while you can.
Nancy Potter of Potter’s Crackers (Madison), http://www.potterscrackers.com/, informs us that this week she will be bringing Pumpkin Spice crackers. She described them as similar to a ginger snap with the fresh taste of spices such as ginger and clove. She also mentioned they roast fresh pumpkin for the crackers, so the flavor is going to be fantastic.
At Blue Moon Community Farm (Stoughton), I saw a great variety of winter squash, including familiar varieties like Butternut, our favorite Delicata, and one I had not heard of—Long Island Cheese. It looks like an acorn variety. Stop in and ask them about it. Perhaps you could serve it with Long Island Clam Chowder and wash it down with Long Island Iced Tea?
On TV not long ago, we saw a commercial for Sub-Zero refrigerators that features many different farmers, one of whom looks suspiciously like Diana Murphy of Dream Farm (Cross Plains). I asked her and she confirmed my hunch, but expressed disbelief that they were still using it, as it was made several years ago. Well, I guess her fame will last more than 15 minutes. And they say genius is never appreciated in its own time. . .
Frank Holzman (Mazomanie) of honey fame informs us that his honey supply is starting to run low and he may run out before the end of the market season. If you have a favorite variety, don’t forget to stock up, and also remember that some of his unusual varieties will make wonderful gifts if you are traveling out of state for the fall and winter holidays.
And finally, I’ve been asked to remind you all to bring your own reusable bags from home. It is kinder to the planet for us to avoid bags that end up in landfills, and bringing your own saves our farmer friends money. You can get good reusable bags almost anyplace these days. One favorite is the 2008 tote bag with the colorful Mr. Corn and Ms. Tomato poster featuring send-up "There's a place for us..." lyrics penned by the Gassens (with Statz of Cross Plains). Order online at Cafe Press. Follow this link: http://www.westsidecommunitymarket.org/supportMarket/cafepresss.php.
See you at the market!
Scott Lynch for the WCM
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RECIPE CORNER
Roasted Sweet Potatoes
Roasting sweet potatoes so they are perfect inside and out is no easy task. This innovative recipe gets it just right.
3 pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into ¾” thick rounds
2 tablespoons vegetable oil
1 teaspoon table salt
Ground black pepper
1. Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated. Line a large rimmed baking sheet or jelly roll pan with foil and coat with nonstick cooking spray. Arrange potatoes in a single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place potatoes in cold oven. Run oven to 425 degrees and cook potatoes 30 minutes.
2. Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown, 15 to 25 minutes.
3. Remove baking sheet from oven and, using thin metal spatula, flip slices over. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.
From Cooks Illustrated magazine, Nov-Dec 2008
Cheesy onion popovers
1 white or yellow onion, chopped
1 cup milk
1 cup flour
3 eggs
¼ tablespoon salt
2 ounces cheddar cheese, cut into ½ inch cubes
Butter or bacon fat for sautéing
1. Preheat oven to 425˚. In the butter or bacon fat, sauté the onions until soft and beginning to caramelize, about 8 minutes.
2. Prepare a 12-muffin tin by greasing the cups.
3. Mix onion, flour, milk, salt, and eggs in a blender. Blend until smooth.
4. Divide the batter evenly between the 12 cups and place a cube of cheese in each.
5. Bake for 25 minutes, then lower heat to 350˚ and bake 15 minutes more.
Serve hot!
From Everyday With Rachel Ray, November 2008
October 2 , 2008 *Warm Up With Cider*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone!
Last week was perhaps the last summer weather. Sure, we will have another blast in mid-October, but dark comes early now so out come sweaters. Frost is in the forecast for some areas, so tender crops will be in short supply this week. We often hear the adage “eat all the colors,” as in eat a variety of fruits and veggies. This time of year making a rainbow on your plate is easy!
I don't know if Kevin Lucey of Happy Valley Farm (Black Earth) did it on purpose, but there was a rainbow from one side of his stand to the other last week. Amazing heirloom tomatoes and peppers started the red, yellows and oranges; then onto chard and kale greens; and over into the eggplant and beet blues and purples.
Evie noticed kale so dark and luscious at JenEhr Family Farm (Sun Prairie) that she said “It looks like chocolate kale!” JenEhr has several varieties of chard and kale, gorgeous romanesco, beets, beauty heart radishes (always a potluck showstopper), sorrel, cauliflower, chicken and more.
Colors are not just for eating. Fall flowers are a feast for our eyes as well. Mums from Country Bloomers (DeForest) caused Evie to exclaim, “Wow! I think mums are one of my favorite flowers now!” Look for the traditional “pumpkin bouquets” this week--beautiful flowers in a cute little pumpkin. Be sure also to get up-close whiffs of mums' sweet-minty-spicy-eucalyptus fragrance.
The Statz family, headed by Jean and Romy (Cross Plains), are back with apples, pears, carrots, tomatoes, and beautiful bouquets made by daughter Joan Gassen (former Update writer extraordinaire).
Donna Sommer of Farmhouse Bakery (Granton) has new fall products as well. In addition to all her usual yumminess, she now has Pumpernickel Rye, Dutch German Rye, Tomato Bread (oh, the grilled cheese!), Onion Buns and Peppered Herb Rolls. At Market you'll do business with Donna's sister Ailene Herr with help from Donna's daughters.
In spring we count the number of individual items available, and now we count the numerous varieties of just one type of vegetable. Look for at least 8 varieties of onions, 12 kinds of peppers, over a dozen kinds of apples and tomato varieties too numerous to count. Hey, even sausage counting reveals over 14 kinds to be found at the WCM - check out Jordandal Farms (Argyle).
This is a good time to stock up on meat for the winter: chicken, elk, pork and beef are all available. Check out this week’s recipes for an amazing fall dish with elk from the Espe Family of Hawk’s Hill Ranch (Monticello). Stop by the Info Table to swap more recipes with fellow-market goers and to pick up a cup of coffee to keep warm! Mary Devitt, Crossroads Coffeehouse owner and WCM supplier, plans to attend early to meet and greet.
See you Saturday!
The Lynch family for the WCM
P.S. Cross Segoe Rd starting 11 am Saturday to join WCM regular, photographer, and blogger Nina Camic at her Open Arts Studio joint gallery exhibit held at Weston Place condominiums. Get some free refreshments at the show and take a look at WCM from the top; the art show will be in the unfinished penthouse unit and on the 12th floor terrace. Nina has a new book out, Madison, Naturally, featuring many WCM photos. It will be for sale while supplies last (or order online). Ask Nina to sign yours. More on Open Arts Studio: http://maoas.com/. Doug Moe interview with Nina: http://www.madison.com/wsj/home/column/304640. Nina's blog and store: http://ninacamic.blogspot.com/. Open Arts goes 11-5 Sat. and Sun.
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RECIPE CORNER
German Potato Pie
1 cup sauerkraut, squeezed dry (you can even get THIS at the Market from Andy Hanson of Kindly Kraut!)
2 baking potatoes (about 1 pound), grated and squeezed dry
8 slices bacon, cooked and crumbled
2 teaspoons caraway seeds
4 large eggs
1 cup heavy cream
1 9-inch pie shell, frozen or homemade
Preheat oven to 375 degrees. In a large bowl, combine the sauerkraut, potatoes, bacon and caraway seeds; season with salt and pepper.
In a small bowl, beat together the eggs and cream. Stir into the potato mixture. Pour the mixture into the pie shell; transfer to a baking pan. Bake until the filling has set and is golden around the edges, about 35 minutes. Serve warm or at room temperature.
Serves 4.
from Everyday with Rachel Ray, October 2008
Elk Steaks with Shallot-Cider Sauce
Elk steaks (check with the folks at Hawk’s Hill for the best cut to use)
1 1/2 cups apple cider
3-4 medium shallots, minced
Salt and pepper for seasoning
Olive oil
1 Tablespoon butter
Optional variation (see below): a few juniper berries or 2 Tbsp. gin
1. Pour about 1 teaspoon of olive oil into a hot pan. Season the steaks with salt and pepper and sear the elk steaks quickly on each side (you want some browned crust on both sides).
2. Turn the heat down to medium and let the steaks cook a bit longer on each side. If you have an instant-read thermometer, don’t go higher than 130˚. When the steaks are cooked (medium rare is recommended for best texture), remove them from the pan and set aside, covered with foil.
3. Melt butter in your pan and cook the shallots just until they start to turn clear--if they start to brown they will turn bitter.
4. Pour about a cup of cider into the pan and as it bubbles, use a spatula to scrape all the bits of elk and shallot off the bottom of the pan. Use a fork or a whisk to break up any big lumps. Simmer this sauce until it reduces a bit and concentrates the flavor. Taste the sauce and season with salt and pepper. You can use extra cider to adjust the consistency of the sauce.
Extra flavorful variation:
Juniper is a flavor that is traditionally paired with elk. You can add it one of two ways:
1. As you add the cider to the pan, also add a small palmful of crushed juniper berries (not too many--they’re strong).
2. Gin gets its flavor from juniper berries, so you could put a few tablespoons of gin into the cider and make your sauce with that. (I recommend Wisconsin-made Death’s Door gin, both because it is a local product and also because it has a unique flavor that is perfect for this kind of recipe. In the spirit of full disclosure, Scott once did consulting work for the company that produces it.)
