Seasonal Products 

 Product Overview   (back to top)

Vegetables
You can find a wide variety of fresh vegetables over all three seasons of the Farmers' Market.

Organic Produce
You’ll find many vendors with organic produce that have been grown without toxic pesticides and fertilizers. Organic foods have no artificial ingredients, preservatives or irradiation.

Some vendors use organic methods but don't bother with the certificaion paperwork.  Other vendors use conventional growing methods.  You can check with specific vendors for more information on their farming practices.

Fruit
You can find grapes, plums, apples, pears, berrie, cherries and many other kinds of fruit at the market.  Some fruits are organic, too.

Meat & Cheese
There’s more than just fresh produce at the Farmers’ Market where you can meet butchers and cheesemakers. You can sample some of the finest cheeses before you take some home. Besides a wide variety of cheeses, the Market also has beef, pork, chicken, duck, lamb, goat, bison, venison, rabbit, emu, fish, and eggs.

Baked Goods
You can buy a loaf of bread to take home, or get yourself something sweet to snack on as you walk around from one of the many bakeries at the Market.

Specialty Goods
Some vendors specialize in certain types of products, such as preserves, candies, honey, maple syrup, pasta, pesto or sprouts.

Flowers
Since you’re going to cook something wonderful, why not pick up something colorful for the table from one of the florists or greenhouses at the Market.

 Summer’s Bounty: What's Fresh When?   (back to top)

(Where and when is the Dane County Farmers’ Market held in the summer?)

Wondering what’s fresh at the Market in any given month of the summer? Here's a listing to help guide you.

April & May
Asparagus, Bakery goods, Bedding plants, Bunch onions, Cheese, Cut flowers, Dry beans, Greenhouse cucumbers and tomatoes, Hanging baskets, Lettuce, Maple syrup, Meats, Morel mushrooms, Perennial plants, Rhubarb, Spinach, Other specialty items

June
Asparagus, Baby carrots, Beets, Broccoli, Cauliflower, Cucumbers, Greenhouse cucumbers and tomatoes, Kohlrabi, Lettuce, Maple syrup, Peas, Rhubarb, Salad greens, Strawberries, Zucchini

July
Apples, Baby Carrots, Beets, Broad Beans, Broccoli, Cabbage, Cauliflower, Cherries, Cuccumbers, Currants, Dill, Eggplant, Gooseberries, Green and yellow beans, Greenhouse cucumbers and tomatoes, Honey, Kohlrabi, Lettuce, Maple syrup, Okra, Peas (Sugar, Snap and Snow), Pesto, Potatoes, Raspberries, Rhubarb, Salad greens, Strawberries, Summer squash, Swiss chard, Tomatoes (Cherry, Beefsteak), Zucchini

August
Apples, Artichokes, Baby carrots, Beets, Broad beans, Broccoli, Brussel sprouts, Cabbage, Carrots, Cauliflower, Celariac, Celery, Cherries, Cucumbers, Dill, Dried flowers, Edible gourds, Eggplant, Flowers, French shallots, Garlic, Green and yellow beans, Greenhouse cucumbers and tomatoes, Herbs, Honey, Kale, Kohlrabi, Leeks, Lettuce, Maple syrup, Melons, Okra, Onions, Parsley, Parsnips, Pears, Plums, Potatoes, Peas (Sugar, Snap, Snow), Peppers, Pesto, Rhubarb, Rutabagas, Salad mix, Strawberries, Summer squash, Sweet corn, Swiss chard, Tomatoes (Cherry, Beefsteak), Wild mushrooms, Winter squash, Zucchini

September, October, November
Apples, Artichokes, Beets, Broad beans, Broccoli, Brussel sprouts, Cabbage, Carrots, Cauliflower, Celariac, Celery, Cucumbers, Dill, Dried flowers, Edible gourds, Eggplant, Flowers, French shallots, Garlic, Gourds, Grapes, Green and yellow beans, Herbs, Honey, Indian corn, Kale, Kohlrabi, Leeks, Lettuce, Maple syrup, Melons, Okra, Onions, Parsley, Parsnips, Pears, Peppers, Pesto, Plums, Potatoes, Rutabagas, Salad mix, Strawberries, Summer squash, Sweet corn, Swiss chard, Tomatoes (Cherry, Beefsteak), Wild mushrooms, Winter squash, Zucchini

 Winter Goodness: What’s Available In Winter?   (back to top)

(When and where is the Dane County Farmers’ Market held in the winter?)

Wondering what you can find at the DCFM Winter Market? Here's a listing to help guide you.

Fruit
Apples; Cider; Jams, jellies, and preserves; Pears; Pear and apple butters; Raspberry products

Stored Vegetables
Carrots, Garlic, Potatoes, Shallots, Turnips

Fresh Vegetables
Chard, Greens, Kale, Lettuce, Micro-greens, Radish, Spinach, Tomatoes

Meats
Beef, Bison, Brats and sausage, Chicken, Conventional and special cuts, Emu, Ground beef, Highland beef, Jerky, Ostrich, Pork, Roasts, Turkey, Steaks

Decorations
Bison products, Emu products, House plants, Orchids, Ostrich products, Potted flowers

Cheeses
Flavored cheeses, Goat cheese, World-class aged cheeses, Fresh cheese curds

Baked Goods
Flat breads, Biscotti, Cheesecake, Pastries, Cinnamon rolls, Sweet breads, Torts, Cookies, Muffins, Panettone, Sourdough bread

Specialty Items
Mushrooms, Maple syrup, Wool products, Candles, Honey, Pesto, Vinaigrettes, Eggs, Hot sauces, Flavored sea salt, Goat milk soap, Salsa, Yarn, Sheepskins, Hides and leather, Soups, Pasta sauce, Fresh-ground whole wheat flour, Herbal vinegar

 Tips for Seasonal Eating   (back to top)

Incorporating seasonal eating into your lifestyle requires thought, time, commitment and active particiation. For your efforts, you will be rewarded with more taste, vitality, and well-being. The following tips can help you make the adjustment.

Start Slow
Making these changes will not occur overnight. Set reachable goals by incorporating seasonal food slowly into your meals and shopping.

Add Creativity & Flexibility to Your Cooking
Seasonal cooking can be an adventure, so don't be afraid to try new things. Learn how to substitute seasonal foods, such as celeriac root in winter, and local foods, such as honey or maple syrup instead of cane sugar, as a way of incorporating new foods in your diet.

Devise a Food Plan
Consider when certain foods appear, time requirements for food processing and preservation, and monthly or weekly meal planning.

Organize Time for Bulk Cooking
Plan blocks of time when you can prepare components of several meals. Freeze extra portions of sauces, soups, stews and chilis.

Equip Yourself
A food processor saves time when chopping vegetables, and a mortar and pestle can help with pestos, chutneys and salsas. Other indispensible tools include canning jars, dehydrators and storage containers.

Store Foods in a Timely Manner
Heat and light reduce shelf-life and freshness, so observe proper temperatures for storage and learn more about food preservation.

Don't Cook in the Summer! But Plan for Winter
Soups, stews, and casseroles are easy to prepare and freeze ahead of time for cold-weather meals. In the summer, however, crisp salads are readily available and quickly prepared without heating up the kitchen. To prepare a satisfying meal, add grains, nuts or other protein and use whatever vegetables are handy.

Make a Committment
Purchasing locally-grown and seasonal foods can benefit the economy, environment, and personal nutrition in many ways. Buy fewer convenience foods which, in general, are more expensive, excessively packaged, and less nutritious than foods you can prepare fresh at home.

Patronize Businesses That Buy Local Foods
Many area restaurants and stores buy produce from area farmers sacrificing convenience in favor of flavor, freshness and nutrition.

Develop a Connection to Your Food
Be conscious of the source of your food. A good start would be getting to know some of the vendors at the Dame Country Farmers’ Market.

Enjoy!
Enjoy the tastes, the relationships you develop with producers, and the knowledge that you are doing something good for yourself and for the earth.

 Selected Recipes   (back to top)

Also see Related Links for links to fabulous recipe websites.

Bok Choy

Broccoli & Cauliflower

Brussel Sprouts

Cabbage

Chard

Eggplant

Fennel

Kohlrabi

Leeks/Onions

Rhubarb

Spinach

Summer Squash

Winter Squash

Root Vegetables: Root Vegetable Medley, Beets, Burdock, Celeriac, Parsnips, Radishes, Rutabagas, Sunchokes, Turnips

 Food Preservation   (back to top)

By preserving seasonal foods, you can make use of surplus fresh produce, save money and enjoy summer flavors during the winter months. Applesauce, pickles, jams, pesto and even dried peppers make wonderful gifts during the holidays.

Here we briefly outline techniques for:

• Freezing
• Dehydrating
• Cold Storage
• Canning & Pickling

Please note that the food preservation information presented on the Dane Country Farmers’ Market website is not intended as an instructional manual.

Freezing Food

Freezing food is the most common and easiest way to preserve food. No special equipment (other than a freezer) is required, and vitamins and flavors are retained.

Blanch Most Vegetables before Freezing
Some vegetables, including peppers, tomatoes, cooked pumpkin and squash, onions and herbs can cleaned and chopped and then immediately frozen or dehydrated. But most other produce needs to be blanched before preserving.

Blanching prevents off-flavors, discoloration, nutrient loss, and toughness by heating produce with either boiling water or steam. Blanching times vary with the size and kind of vegetable, and steaming takes slightly longer than a dip in boiling water. In general, a vegetable has been blanched long enough when it brightens in color. It doesn't take very much time—peas, for example, need only 1 1/2 minutes—so watch carefully. Immediately after blanching, cool the blanched produce by steeping in very cold water for the same amount of time used to blanch.

More detailed information is available at the University of Wisconsin-Extension Infosource Website.

Use an Antioxidant To Prevent Fruit Discoloration
Some fruits—including peaches, apples and pears—should be treated with an antioxidant before freezing to prevent discoloring.

You can use three antioxidants to prevent discoloration:

• Lemon juice is the easiest, although not the most effective, substance to use. Simply add 1 tablespoon of lemon juice to a quart of water and dip produce in the bath.
  
  
• Vitamin C (ascorbic acid) can be obtained in crystalline or tablet form. Dip produce in mixture of 1/2 teaspoon ascorbic acid and 1 quart water for one minute.
  
  
• Commercial ascorbic acid mixtures can be bought in most grocery stores and should be used according to manufacturer's directions.

When freezing foods, be sure to use appropriate containers, such as glass, sturdy plastic, aluminum foil, plastic freezer bags.

Reduce the amount of air in packages by either filling rigid containers almost full (leave 1/2 inch at the top for expansion) or pressing the air out of bags before sealing.

Also, consider how foods will be used after thawing. Try to freeze foods either as single servings or in larger portions that can feed your entire family. You can then avoid chipping portions off a large block of frozen food.

To order publications with detailed information on freezing foods, visit University of Wisconsin Extension Publications.

Dehydrating Food

Dehydrated foods are cost-efficient and easy to store. The low moisture environment provided by dehydrated foods is inhospitable to harmful microbes. However, significant amounts of Vitamins A and C can be lost during the drying process.

Different foods require different temperatures for dehydration, but as a general rule, dehydrate herbs at 95°F, vegetables at 125°F, fruits at 135°F and jerkies at 145°F.

Cut foods in a uniform fashion so that drying times are consistent. Many fruits require an antioxidant to prevent browning. Vegetables other than tomatoes, peppers and herbs need to be blanched before dehydrating. (Read about anitoxidants and blanching above in the Freezing discussion.

The most reliable and easiest way to dehydrate food is with an electric food dehydrator. Drying times vary with different produce, but electric dehydrators average 6 hours.

Foods can also be dried using an ordinary oven with the door left ajar 2 to 3 inches, but this can take twice as long as using an electric dehydrator and is less energy efficient.

Herbs and peppers can be air dried three ways, by 1) enclosing them in paper bags, 2) hanging them in well-ventilated, dry areas, or 3) using a microwave.

Dehydrated foods should be stored in clean, dry containers away from the light. Remove as much air as possible, either by pressing the air out of bags or filling containers as much as possible.

You can rehydrate foods by adding 1-1/2 to 2 cups of boiling water to each cup of dried food, or during the cooking process, such as in soups and stews.

In general, dehydrated vegetables are best used in soups, stews, sauces, stuffings and casseroles. Dehydrated fruits can be eaten as a snack, or used in baking.

Cold Storage

You can store apples, onions, garlic, root vegetables, and winter squashes in an ordinary basement or root cellar, and the produce will retain its original taste and most of its nutritional value.

Optimal conditions for produce and approximate storage times are listed below. A small amount of produce will spoil at some point, so periodically check produce and remove spoiled foods.

Cold and moist conditions: 32-40°F / 90-95% humidity

• Brussels sprouts and Kohlrabi = 2-5 weeks
• Beets, Leeks and Napa cabbage = 1-3 months
• Celery, Rutabaga, Sunchokes and Winter radishes = 2-4 months
• Carrots, Parsnips and Turnips = 3-6 months

Cool and moist conditions: 38-40 degrees / 80-90% humidity

• Pears = 1-2 months
• Apples = 2-3 months (away from potatoes)
• Cabbage = 3-4 months
• Potatoes = 5-8 months (away from apples)

Cool and dry conditions: 32-50 degrees / 60-70% humidity

• Onions = 5-8 months
• Garlic = 6-7 months

Warm and dry conditions: 50-60 degrees / 60-75% humidity

• Pumpkins = 2-3 months
• Winter squashes = 3-6 months
• Dried peppers = 6 months
• Dried beans = 1 year

Canning & Pickling

Canning is a traditional method of preserving high-quality, flavorful foods, but it does take extra time for preparation and clean-up. In addition, if done incorrectly, canned foods can pose a health risk.

The guidelines presented here are taken from the book From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce, and should help prevent illness. To order publications with detailed information on canning foods, visit University of Wisconsin-Extension Publications. Another useful resource is the National Center for Home Food Preservation.

Two method of canning are described here: water bath canning, for high-acid foods, and pressure canning, for low-acid foods.

Water Bath Canning for High-acid Foods
Water bath canning is used for most fruits, pickles, high-acid tomato varieties, and salsas.

This method involves submersing canning jars in boiling water for specific amounts of time to kill microorganisms and form a tight seal with the lid. Special equipment is required:

• A large pot with a tight-fitting lid. The pot must be large enough so that boiling water reaches 2 inches above the jars, and have a rack that prevents the jars from touching the bottom of the pot. These racks are available commercially, or you could use canning rings to line the bottom of the pot.
  
  
• Canning jars. Jars can be new or used, be any size from 1/4 pint to 1 quart, and should be free of any cracks or nicks in the glass.
  
  
• Lids for the jars. These small disks are commercially available, and are not reusable because tight seals can only be formed once.
  
  
• Rings for the lids. New or used, these screw on the jar and hold the lids in place.
  
  
• Something to lift the jars out of the pot. You can use kitchen tongs or a commercially-availble jar lifter.
  
  

Please consult the resources section for additional information about canning, or link to the UW Cooperative Extension's Website Infosource directly.

Pressure Canning For Low-acid Foods
To preserve low-acid fruits and vegetables (anything other than tomatoes) and lower the risk of botulism, food must reach 240° Fahrenheit during the canning process.

Pressure canning involves much of the same equipment used for the water bath method except that a pressure canner is used instead of a large pot.

Pressure canners are commercially available, and come equipped with instructions and either a dial gauge or weight control which indicate when the necessary pressure is reached.

Pickling
The oldest form of food preservation ferments produce in a high-acid, salty environment.

The pickling process is not just for cucumbers. You can make dilly beans, pickled vegetables, sauerkraut, fruits in syrup, and relishes.

A combination of salt and acid (such as vinegar) prohibits bacterial growth, giving pickled foods a long shelf life. Be sure to use the water bath process to sterilize containers.

Here a few tips to keep in mind when making pickles:

• Use cucumbers that were bred for pickling—not those meant for slicing.
  
  
• Use cucumbers that are as fresh as possible, and no more than 2 inches in diameter.
  
  
• Slice off the blossom end of the cucumber which contains softening enzymes.
  
  
• Do not use cucumbers that float.
  
  
• Make sure you're using canning or pickling salts. Do not use iodized or regular table salts which contain anti-caking agents and iodine.

Some of this advice also applies to pickling other vegetables. Go ahead, get creative!

Jams & Jellies
Combine fruit, sugar, pectin, and acid to preserve fresh flavors.

To make jams and jellies requires four key ingredients:

• Fruit or fruit juice
  
  
• Sweetner (such as cane sugar or honey)
  
  
• Pectin (available commercially)
  
  
• Acid (also availble in most grocery stores)

Using these ingredients, you can make a variety of products. Jams are made from crushed fruit and are softer than jellies which are made using fruit juice. Preserves are large pieces or whole fruits packed in syrup, while conserves are made from a mixture of fruits, nuts and raisins. Fruit butters are pulpy fruits cooked with sugar so they are easy to spread.

Jams can be stored in the freezer or canned using the water bath method. It is not recommended that you use paraffin wax to seal jams or jellies because mold can grow.

For more information about preserving fruits, visit the Making Jams and Jellies on the National Center for Home Food Preservation website.

For More Information 
For more information about preserving foods, visit:

• National Center for Home Food Preservation website.
  
  
• Dane County Cooperative Extension Family Living. For specific food preservation questions call Pat Ludeman, Family Living Agent, at 608-224-3708 or send email to ludeman@co.dane.wi.us.
  
  
• Dane County Cooperative Extension Publications to order bulletins and other publications.