THE DISH A TO Z FAMER’s MARKET GUIDE
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THE DISH
A TO Z FARMER’S MARKET GUIDE
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11 14 art, beef jerky 4 cheese, donut 5 empanada 6 flowers, Gourd guy 7 honey, information booth, jam
8 know what’s in season 9 locals, madison sourdough, nuts 10 onion 11 pickled, quizzes 12 recipe, saturdays on the square, tasting 13 unexpected finds, vendor 14 women who farm, exquisite variety, yoga, zucchini 15 FOOD & TECH | 1
Editor in Chief Daniella Byck Art Director Zoey Rugel Community Editor Karim Nassef Features Editor Sam Karny Marketing & Social Media Director Carli Gordon Photography Director Devin Kelly Writers Lauren Anders, Ally Dweck, Sam Karny, Abbey Meyer, Alexa Miller, Libby Schnepf, Genevieve Vahl Photographers Ally Dweck, Devin Kelly Illustrators Kalen Gillingham Layout Zoey Rugel Cover Photo Ally Dweck WUD Publications Committee Director Malik Anderson WUD Publications Committee Advisor Jim Rogers
Photo by Devin Kelly
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Wisconsin Union President Mills Botham
Letter From the editor Dear Readers, I spent the spring semester of my junior year in Galway, Ireland, a quaint town kissing the Atlantic Ocean. On Saturdays, my house would stroll down the idyllic, cobblestone streets to the weekly outdoor market. Our favorite booth? The jolly doughnut man with his freshly fried donuts dipped in cinnamon sugar. Since Galway, markets have become the guide that shape my adventures. From hearty sausage treats in Budapest’s Great Market Hall to tiny, fluffy poffertjes at Amsterdam’s Albert Cuyp Market, there is no better way to experience a community’s distinctive flavors and dishes. Before I visited the Galway Market, my affinity began in Madison, at the Dane County Farmers’ Market. It took root with the splicing of a toothpick in a cheese curd. It sprouted with the decadent crumbling of a scone. And it fully blossomed with its bold representation of Madison’s vibrant community. The Dish’s Farmers’ Market Guide is an ode to this bold representation and a celebration our farmers’ market favorites. As I say my goodbyes to Madison, I know that wherever I go next, this city has left an indelible mark on my palate. And in my next home, the first thing I will search for? The market.
Daniella Byck A TO Z FARMER’S MARKET | 3
A is for Art
By Genevieve Vahl Amongst the plethora of food vendors, local artists showcase their work throughout the farmers market. The hub of the art scene sits where State Street and the capital square meet, on the corner of Mifflin and Carol. The artists add another dimension to the product base offered at the market. There is a diverse range of art sold. Self-care products made from beeswax, colorful gecko wall decals, paintings, terrace jewelry, farmers market swag and more. The different art forms gives market goers options beyond just produce.
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is for beef jerky
By Libby Schnepf. Photo: Devin Kelly. What is most frequently found in a plastic-encased wrapper hanging from a gas station rack, gets an artisanal twist at the Dane County Farmers Market. Ranging from your traditional beef and venison snack sticks to the more adventurous meats like emu, ostrich and bison, these jerkeys can be tasted and purchased at various stands. However, if you are looking for belle of
the ball (or market if you will,) we personally recommend the bison summer sausage with cranberries from Cherokee Bison Farms. Peppery, and well-ground, the meat is complemented perfectly by the tart cranberries.
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is for cheese
By Lauren Anders. Photo: Ally Dweck. Wisconsin is known for being the “Cheese State.” Saturdays aren’t only for the Packers; at the Dane County Farmers Market, there is always an endless variety of cheese to be eaten and purchased. From cheese curd trucks, fresh cheese curds packaged, cooked cheese on a hot skillet to taste, and the enormous blocks of cheese, everyone is bound to become a cheese head!
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is for donut
By Ally Dweck. Illustration: Kalen Gillingham Photo: Ally Dweck What’s soft and crispy with a hole right through the middle? Perhaps the best invention ever–the donut. Whether you prefer yours with a light sweet glaze covered with colorful sprinkles,chocolate dipped topped with crunchy walnuts or maple glazed decorated with bacon, thereare flavors for every donut-lover to enjoy. Check out the Farm Pride Bakery, Gypsy Travelin’ Market & Bakery, Murphy Farms, and Sutter’s Ridge stands to find these finger-licking fritters. Trust us, you donut want to miss out on these tasty treats!
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E is for empanada
By Alexa Miller You can have your choice of sweet or savory. The versatile pastry is a crispy, fried shell which can be filled with rice, beans, cheese and more. Or if you’re looking to satisfy your sweettooth, you can personalize your empanada to make it a mouthwatering dessert. Whether you want to grab one on-the-go, or sit down and share a flavorful snack with friends, this fried finger-food won’t disappoint.
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IS For Flowers
By Sam Karny. Photos by Ally Dweck. Enchantingly beautiful, delicate and sweet. No, they’re not edible, but they are one of the Farmers Market’s most tantalizing indulgences. The booth transformed into a little greenhouse. The makeshift roof tenting the tiny succulents, buds and petals from this year’s unsympathetic April. The delight you didn’t know you longed for. The reminder that Spring is en route. Treat yourself, you deserve it.
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Is for Gourd Guy By Daniella Byck. Illustration: Kalen Gillingham. Photo: Ally Dweck. Winding around the stand’s wooden infrastructure like vines on a tree, Larry Haas’ stand is like a jungle of twisting gourds. For almost twenty years, Larry Haas has been The Gourd Guy, the farmer behind Wisconsin Gourds. While gourds are edible, Wisconsin Gourds’ co-owner, The Gourd Girl Terri Schmit, has also focused on transforming Haas’ harvested hardshell gourds into thought-provoking art. Rangining from long and lean to short and stocky, the gourds are a mesmerizing stop with their pale orange curls.
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IS for
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Honey
By Alexa Miller. Illustration: Kalen Gillingham. Photo: Ally Dweck. Tea is nothing without its good friend honey. What would you do without this sweet and sticky substance? When it’s available in its most pure and unfiltered form, it’s pretty much irresistible. Honey’s golden color adds an appealing aesthetic even when it’s simply left in a jar. This spring special is also a nod to nostalgia with the availability of the old-fashioned honeycomb. It has something for everyone to enjoy!
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Is for Information Booth By Daniella Byck The farmers’ market can be undeniably overwhelming. The Information Booth, located at West Mifflin and North Carroll, is an oasis of organization for lost travelers. Pick up brochures, maps and leaflets or use the literature as a jumping off point to ask questions. The knowledgeable volunteers at the booth can guide you to your new favorite stand, process EBT transactions and make the market more manageable.
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Is for Jam By Sam Karny. Photo: Ally Dweck. J is for jam. The Dane County Farmers’ Market boasts the best of strawberry, blackberry and boysenberry - the complete experience, with sugary smiles, sticky fingers, tiny seeds and a tangy aftertaste. But, there’s more. Try Bushel & Peck’s strawberry and habanero jam, the deep flavor transporting you to summer evenings and backyard barbecues. And of course, Savory Accents’ chili jam: an unexpectedly delightful rush of sweet and spicy, a one one-of-a-kind experience encapsulating Madison’s farmers’ market in one small jar.
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is for know what’s in season By Ally Dweck. Photo: Devin Kelly. The first tip to not standing out as a newbie at the farmer’s market is to learn what’s in season! There are the obvious giveaways that pumpkins and sunflowers indicate all things fall, while the colorful tulips ring in spring. But a true farmers’ market connoisseur knows that broccoli, spinach, jams and radishes are all the rage of the spring farmers’ market edition. Knowing what’s in season will not only help you navigate the crowded seasonal start to the farmers’ market, but also be certain to earn you some points with the vendors.
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M L
is for Locals By Lauren Anders. Photo: Ally Dweck. Being an out-of-state student, this Farmers Market changed my perspective on what defines “locally grown.” Families, elderly, UW students, and anyone who appreciates good produce comes out on Saturday mornings to the Capitol. Besides Badger games, the Farmers Market definitely brings everyone together to simply enjoy the day and be outside. Rain or shine, farmers display their beautiful produce, chat with other locals, while causally stuffing their face with samples. Love to see it. When locals notice that the Farmers Market is opening back up, it’s official that winter is over and spring is just around the corner.
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is for Madison Sourdough
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By Sam Karny In addition to their the ever-busy flagship store on Willy Street, Madison Sourdough’s bread bakers and salespeople set up shop on Capitol Square bright and early every Saturday. From delicate croissants to their signature naturally-leavened sourdough breads, their fresh-baked goods fly off the shelves. With Wisconsin-grown wheat, rye and corn, try their hand crafted baguettes, ciabatta rolls and pepitas polenta loaves, undoubtedly highlights of every Madisonians’ farmers’ market experience. By Abbey Meyer. Photo: Devin Kelly.
N is for Nuts: With keto, paleo and other high fat diets growing in popularity, nuts have made a brilliant comeback as they provide a number of nutrients and high Omega-3 and Omega-6 content. These fatty acids are essential for brain function as well as skin, hair and nail health! You can slice them to use for a garnish or enjoy them plain, but the nuttiest nut trend out there is satisfying your cravings with nut butters. And we’re not just talking simple peanut butter. You can create any flavored nut butter you’d like, or even mix different kinds of nuts to create your own unique flavor! Several companies have been taking fresh ground nut butters to the Farmer’s Market to be sold with homegrown jams and other treats. These savory spreads can be enjoyed drizzled over your favorite smoothie, as a dip to pair with fruit or even as a replacement in your PB&J – get creative and go nuts!
is for Nuts
o is for onion By Daniella Byck
Remember the old childhood game, red light green light? When it comes to onions, we encourage neither slowing down nor stopping. No matter the color: go, go, go!
Red Onions The swirling pattern hidden underneath the onion’s skin looks complex, but the flavor is mild. Let tears flow as you cut the onion and fold into velvety guacamole with squeezes of acid.
Yellow Onions
Photo: Devin Kelly.
The versatility of yellow onions makes them versatile, exuding savory perfume as it simmers. Chop with carrots and celery to create a mirepoix base for zippy spring vegetable soup. Illustrations: Kalen Gillingham.
Green Onions An elegant contrast to the usual rotund onion layers, green onions are a finishing touch to be dramatically sprinkled over any dish. Late night nachos can be elevated with a topping of chopped green onion.
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P is for Pickled
By Genevieve Vahl. Photo: Ally Dweck Fermentation has been around since the beginning of time. Fermenting drinks, raising yeast for bread and pickling all sorts of veggies has long been a culinary custom in many cultures. Today, mason jars filled with vinegar, spices and veggies line vendor’s tables with pickled delights. From dilly beans and carrots to more traditional pickles and cabbage, farmer’s markets and new wave eateries alike make fermentation trendy. Fermented eats like kombucha, kimchi and craft beer have been given a new appreciation. Pickled items create a tangy twist to for any charcuterie board.
Q Is for quizzes
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By Ally Dweck. Photos: Ally Dweck. One thing you may not expect to encounter on a sunny Saturday morning at the farmers’ market is a quiz. Fear not—this isn’t the grade-crushing, life-ruining type–but the delicious kind! Head over to The Gypsy Travelin’ Market and Bakery stand to answer 8 short questions for the chance to win some homemade free cookies. Whether you’re in the mood for rainbow shortbread, mint chocolate swirl, or cookies packed with Reese’s Pieces, you won’t want to leave your thinking-caps at home!
R is for Recipe By: Libby Schnepf Photo: Ally Dweck. To kick off the first outdoor farmers market of the 2018 season, the Whisk recipe featured the pride and joy of the great state of Wisconsin-- the cheese curd. The curds in this recipe complement the hardy Canadian classic of poutine. The fries and cheese curds doused in gravy echo the sluggish start to this year’s spring, but are nonetheless a tasty way to utilize farm fresh ingredients found at our very own Dane County Farmers Market. For more information about this indulgent recipe, or future recipes,
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is for s at u r d ay s on the square
By Alexa Miller. Photo By Ally Dweck. Rain or shine, the Farmer’s Market will go on! Saturdays are your time to walk around the Capitol while tasting fresh samples as you please. From romantic dates to family outings, everyone can enjoy Saturdays on the Square. The Market surrounds the Square, creating the perfect place to stroll around the border while grazing on local produce. The Farmer’s Market is available every Saturday from April 14 through November 10, but you don’t need the Market to stop by the Square. See you there!
i s f o r ta s t i n g
By Lauren Anders. Photo by Ally Dweck. When you go to the Farmers Market, you are bound to taste everything in sight. From cheesy bread to fresh produce, there is an option for everyone. Tasting is a big part of farmers’ market culture, and it is without a doubt the best part. “Farm to table” eats become a reality at The Dane County Farmers’ Market. It’s completely normal to indulge into anything edible in sight. At the end of the day, count how many tasting picks you have in your hand. The more you have, the better the experience.
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is for unexpected finds By Libby Schnepf. Photo: Ally Dweck. A brief account of surprising sightings at the farmers market:
A $15, football sized emu egg
One of these bad boys equals a whopping 10 chicken eggs! Bust out your trusty skillet and scramble up this exotic product at your next brunch for the adventurous gourmands in your life.
Midwestern Hospitality
Though midwestern hospitality is a staple of most towns in Wisconsin, this gratuitous kindness and genuinity found in abundance at the Dane County Farmers market can be shocking surprise for newcomers.
Beet Ketchup
This condiment found at Bushel and Peck makes a scrumptious meatloaf glaze, or even dipping sauce for sweet potato fries!
Sheepskin Furs
You must feel them to believe how unexpectedly soft Sylvan Meadow Farm’s organic and 100% grass fed skins are.
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V is for Vendor By Daniella Byck. Photo: Ally Dweck Farm to table chefs have long been consulting their producers for an in-depth understanding of how to prepare an ingredient. It is time for homecooks to take a tip from the pros and converse with the farmers. Vendors are an underutilized resource for better understanding how to tease out the strongest flavors in the goods they have lovingly produced. They can also recommend other in-season products to accompany your dish and make the most of springtimes abundant offerings.
W is for Women who Farm
By Genevive Vahl When the word “farmer” is mentioned, an image of a white male in denim overalls, a straw hat riding a John Deere tractor likely comes to mind. In reality, our farmers are far more diverse than this stereotypical, all-American man. Though women are greatly underrepresented in the agricultural industry across America, Wisconsin boasts an abundance of female farmers. Madison’s farmers’ market works to represent the female farmers of Wisconsin. In fact, women have equal representation among the vendors at Dane County Farmers’ Market to sell their products and receive the recognition they deserve. Women from every county in the state, every heritage and every culture represent their farms on the Capitol Square each Saturday.
x is for eXquisite Variety By Daniella Byck Before you stuff another bushel of kale into your canvas bag, take a risk and explore the diverse offerings. Our mantra? Grab now, google later. Or better yet, ask the farmer how they recommend preparing the ingredient. The high risk of trying something new will yield high reward. The strategy has journeyed my palate to new frontiers ranging from Japanese eggplant stir fry to roasted rainbow cauliflower.
y is for yoga By Abbey Meyer After a long day of walking the farmer’s market and roasting up some local veggies, nothing sounds better than a good, long stretch. Surrounding Capitol Square you can find a variety of shoppers capping off their morning with a session of yoga! Setting up your week with a yoga flow not only provides the benefits of muscle recovery through stretching, but allows the mind to decompress and prepare for a long week ahead. Focusing on one’s breath has been historically proven to improve circulation to the body as well naturally detoxify the blood, leading to more clarity and reduced stress levels. The fresh air and peaceful scenery surrounding the Capitol will surely help you to relax and unwind. Yoga is also versatile and beginner friendly, making it a simple and age friendly way to stay active and involved with your body.
Z is for Zucchini By Abbey Meyer Move over pasta, because zoodles are all the rage! With a mild flavor and texture, the zucchini has been transformed from a salad garnish to a versatile cooking ingredient and staple in any health conscious diet. Using a kitchen spiralizer, a handy and inexpensive appliance that can be found online, zucchini can be sliced to form several different shapes of pasta noodles. This low carb replacement boasts a strong profile of nutrients, all while satisfying your Italian cravings and kids love them too!
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