Dear DCFM Enthusiast,
This last market of the year will be located on the lower level of Monona Terrace. Market Manager Larry Johnson says that there will be a capacity crowd of vendors at this market. For a good number of them it will be their last market until the outdoor DCFM starts up in April. So, this will be your last opportunity until Spring to purchase from some of your favorite vendors.
There will be no market on December 26 (the day after Christmas) and January 2. When the market resumes on Saturday, January 9, 2010 it will be located at the Madison Senior Center, 330 West Mifflin Street. Please note that this session of the market begins at 8:00 am rather than 7:30 am and ends at noon.
This past summer the Senior Center received a substantial makeover. We’re excited about the “new digs” for the DCFM during the winter.
The ever-popular “Taste of the Market” breakfast begins with the first session on January 9. We’ll have more information on that and some of the vendors in the January 2 issue of the eNewsletter. Keep in mind, though, that while there will be a newsletter on January 2, there will be no market.
In the meantime, don’t miss out on the last chance this year to visit many of the vendors who will be set up at this Saturday’s market. If you’re like us, we’ve been rearranging the freezer to accommodate what we anticipate will be a bit of a splurge at this Saturday’s market.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.