Dane Co. Farmer’s Market

by Peter on May.13, 2009, under sides, sustainable farming, vegetables

This past Saturday the family and I headed down to Madison, WI to visit the Dane County Farmer’s Market. For those of you not familiar with it, the Dane County Farmer’s Market is the the largest “producers only” market in the country. That means no resale. What that means for the consumer is buying with the knowledge that everything you buy is raised and produced locally. No one passing off tomatoes and asparagus grown in Chile and flown 3000 miles. The farmer’s market, here in Madison, is a year round event. From mid April until the beginning of November the market sets up around the square surrounding the Capitol. Late Fall through early Spring the Market moves inside. While the market is loaded with great, locally produced foods all year round I really prefer the feel of the outdoor market. Early Spring can be a time of slim pickings at many local farmer’s markets, luckily that is not the case with the Dane County Farmer’s Market. Besides the numerous local bakeries, and cheese makers, there were a number of farmers out selling eggs and locally raised beef, lamb, chicken and even buffalo and ostrich, most of it organically raised. But what was really amazing was the amount of produce already available in Wisconsin this time of year! There were foraged morels and slender stalks of asparagus in abundance, as were lettuces, spinach, spring onions, baby beets and a whole host of other produce. The prize find, though, as far as I was concerned were the sunchokes being hawked by one farmer. These tubers had grown crisp and sweet during their long winter slumber. The same farmer had a large mound of locally foraged ramps (wild leeks) just waiting to be snatched up. I could see a wonderful Spring Vegetable Ragout developing before my eyes. Another trip around the market and I had what I needed. The following day I created the recipe below and served it with Grilled Chicken Breasts and slices of baguette I brushed with a Rosemary Olive Oil and grilled until just crisp.

Spring Vegetable Ragout

1/2 Bunch Asparagus, tough bottom parts removed and sliced on a bias, 1/4 inch thick

1/2 pound Sunchokes, peeled and sliced 1/4 inch thick

6-8 ramps, whites and light green stems only, rinsed and minced

1/2 pound of Morel Mushrooms, quartered and rinsed thoroughly to remove sand and dirt

1 sprig fresh Tarragon, leaves only, minced

1/2 cup Water

8 Tbsp. Butter, chilled

Salt and Pepper

In a large saute pan, melt 2 Tbsp. of butter. When foam begins to subside and butter just starts to brown add morels. Saute until golden brown then add the minced ramps. Continue to cook until ramps are soft then remove morels and ramps from pan. Add sunchokes to hot saute pan and toss, over high heat for 1 minute. Season with salt and pepper and add water. Bring to a boil, and cook for 4 minutes stirring occasionally. Add Asparagus and continue to cook until vegetables are tender and most of the water has evaporated. Add the morel mixture back to the pan, along with the tarragon and toss until warmed through and tarragon as started to release it’s aroma. Remove from heat and stir in the remaining butter, stirring constantly to make sure it stays nice and creamy. Adjust seasoning and serve immediately.

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