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Like hot peppers? Like chipotles? A fan of dark chocolate are you? Well then, logically, you'd combine them into the perfect package — a cookie — right? Well, Capital City Cookies, one of our Market's newest vendors, did just that and it's spectacular! In fact, it's one of their biggest sellers.

Robin and Jerry Kempfer, fellow Northsiders and owners and operators of Capital City Cookies, started up their newest venture late last year and they're up to 11 cookie flavors and counting. According to Jerry, they've got big plans. They also sell frozen cookie dough at the market and will be selling that to local stores and boutique shops as well. They're also working on dessert bars and will offer special occasion cookies, corporate packs, and wedding favor cookies from their new website (link) (still under construction but due up in a week or two). Very much abreast of the tech times, Jerry says that they've already built a good following using viral marketing through Facebook. In two days, they gained 28 fans on word of mouth alone.

How does a business idea like this get started? Well, unexpectedly, in the case of Robin and Jerry, with a portraiture photography business. They also own and operate Northern Light Portrait Studios (link) on the Northside which they started in 1996. Robin loves making cookies and had some terrific recipes. It just made sense that they'd hand them out to their Northern Light clients during photo shoots. The cookies were such a hit that clients suggested they sell them. Voila! A new business venture was born!

But it doesn't end there. Robin and Jerry are inveterate entrepreneurs. They also own and operate Day Maid Cleaning Services, started in 1995, which is their core business. Part of their philosophy that helps make their efforts successful is expressed by Robin, “take rejection with pride and compliments with humility.”

As to their excellent cookies, which are never rejected, they bake them at Golden Days Company in Sun Prairie where they rent space and sell their product as well. Jerry said that they think they're a good fit for the NFM because, “we use fresh, all natural ingredients and whenever possible, we buy our ingredients from local vendors.”

So, when you're at the Market stop by and say hi to Robin and Jerry. They'd love to meet you and give you a free taste of several of their cookies. Be sure and sample their dark chocolate chipotle variety. You'll be amazed. But if you're into a more sedate cookie experience, they make a toned-down simple chocolate version as well. Either way, you won't go wrong.

The Northside Farmers Market is seeking artists to be vendors at the market. The fee is very reasonable, at $15 per Sunday.

We will be alternating people every other week, to give many a chance at vending, and also to give the artists a break for their personal lives.

If you are interested in this venue, download the standard NFM application (link) and send it in to Vicki Lane, the coordinator. This NFM application is written with farmers and food vendors in mind, so just fill in whatever fields are applicable to your art and send no money now as Vicki will collect $15 weekly.

A WI-S-240 (link) seller's permit is also required for all vendors.

Please email Vicki and tell her about your work, sending a website, photos, etc., to get your place for this coming Sunday. We are hoping to grow this venue as we get more recognition.

Vicki Lane
FunkyBracelets.com
PO Box 70723
Madison WI 53707
608-345-0609
vicki @ funkybracelets.com
 

Market Report for May 3
by Chris Moore

The first market of the season was a great success!  Supported by perfect weather, there was plenty to see, hear, do, as well as to buy. There was Mexican as well as other hot food to eat, free coffee (as long as supplies lasted), a chance to break a piñata,  and harp music to sooth the soul.

We had many vendors selling their products.  These included Capital City Cookies, J&R Farms, Earth Rise Farms, Pederson's, Tomato Mountain, Morningwood, Salzman's, Voss Organics, Dolci sweets, Farmer John's Cheeses, Rolling Hills, Ortega, and CC Angus, to name a few.

Some of the products at the market included a dark chocolate chipotle cookies, rhubarb (went fast but more expected this week), catnip, tomato plants, basil plants, nasturtiums, chives, salsas, preserves, Italian basil, cinnamon basil, and Thai basil plants, flowers, dill, hot peppers, pansies, perennials, heirloom tomatoes, cheeses of all kinds including cheddar with tomato and basil.  We also had green onions, spinach, as well as a variety of meat products.

We are expecting more of the same for the next market, along with more vendors and a bigger selection of products.

See you there!

Click to download this year's Produce Calendar. A PDF chart of all the produce that our vendors provide and the approximate range of dates that you'll see them at the market.

Ingredients
2 T. butter
2 T. extra virgin olive oil
half a small onion, finely chopped
11 oz risotto rice
1/2 c. dry white wine
1qt. chicken broth
11-oz asparagus, steamed
4-oz. Brie cheese
Salt and white pepper to taste

Directions
1. Fry the onion gently in the butter and oil until golden - reduce heat to low.

2. In separate saucepan, bring chicken broth to a gentle boil.

3. Toast risotto in onion mixture, stirring constantly for about 2 minutes.

4. Add wine, return heat to medium, stir constantly until the wine has evaporated.

Directions, cont.
5. Pour half the boiling chicken broth into the mixture, stir.

6. Continue to add the remaining broth, little by little, stirring as you add, because the rice should absorb the broth as it cooks. (14 minutes).

7. Cut the steamed asparagus and the Brie into small pieces just minutes before the rice is finished.

8. When the risotto is cooked to desired texture, add the asparagus and the cheese pieces

9. Season with salt and white pepper to taste. Let rest for 2 minutes before serving.