Featured Recipe

New Potato Salad

Potatoes are generally thought of as a fall/storage root vegetable. But the first of the harvest, in mid-summer are small and sweet and those who have tasted them look forward to them each year. Most of the ingredients can be sourced at the Downtown Marquette Farmers Market. This recipe also builds on the fresh herbs food demonstration from last weeks market.

This could be the lightest, freshest tasting potato salad of the summer. At the farmers’ market, look for newly dug potatoes, which are usually the sweetest tasting ones. You want “boiling potatoes” (as opposed to bakers) with names like Yellow Finn, German Fingerling, Rose Finn Apple, Ruby Crescent, Butterfinger, White Rose, Desiree, Red Norland or Red Bliss.

Yield: 4 to 6 cups; doubles easily
Time: 10 minutes prep, 20 minutes cooking, 30 minutes total


  • 2 to 3 pounds potatoes (see above), unpeeled
  • 1/2 medium onion, cut into 1/4-inch dice
  • 1 clove garlic, minced
  • 4 to 5 tablespoons cider vinegar or white wine vinegar, more as needed
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons coarse, dark mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup snipped fresh dill leaves
  • 1/2 cup mayonnaise, or to taste


1. Scrub the potatoes and simmer in water to cover until barely tender when pierced with a knife. Let simmer another 1 minute and drain. Run cold water over them for just a minute, drain and peel while warm. Cut into bite-sized pieces.

2. While the potatoes cook, stir together in a large serving bowl the onion, garlic, vinegar, sugar, salt, and pepper. Let stand until the potatoes are ready. Once they are cut and still warm, gently fold them into the vinegar mixture and let stand 30 minutes. Fold in the mustard, oil, dill, and mayonnaise. Chill.

3. Taste for tartness and seasoning just before serving. Garnish with fresh dill sprigs.

Keeps several days in the refrigerator.

by Lynne Rossetto Kasper and Sally Swift
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.

Fresh Herbs

Many farmers grow herbs and offer fresh herbs for sale at the market. This week we will offer food demonstrations on using fresh herbs. Below is some basic info to get you started. There are many resources on line that will give you much more info. Be adventurous and learn what herb combinations you like.

Fresh herbs keep longer if stored with cut ends in water and tops lightly covered with a plastic bag. (If you have the room, store celery and scallions the same way.)

Many fresh herbs can be frozen. Wash and mince them (if the leaf is not already very small), place 1 or 2 tablespoons of herbs in each compartment of an ice-cube tray, add water to cover, and freeze the herbs. When they have frozen, remove them from the tray and store the herbs in a labeled container or a plastic bag.

Fresh herbs can be dried. Wash, dry, and hang them upside down in a dry, warm room. Crumble them when they have thoroughly dried.

When substituting dried herbs for fresh ones, use about one-third the amount called or in the recipe. However, in some recipes, such as pesto or tabbouli, fresh herbs are essential. One teaspoon of frozen chopped chives is approximately equal to one tablespoon of fresh chives. If your dried seasonings re more than a year old, they may have lost some verve; increase the amount needed by about 25 percent, or crumble the herbs in your hands or lightly crush them in a mortar with pestle to compensate. (Info from Jane Brody’s Good Food Book)

Herbs are used in so many ways to add flavor to food it can be overwhelming to know where to begin. Some super easy starting points are dressings, sauces and butter.

Butter combined with -anything- is called Compound Butter. Herbed Compound Butter is as simple as mixing one or more chopped herbs into softened butter, salt and pepper to taste, as a minimum.  Use right away or store for later/extended use. To store for later use, form the Compound Butter into a log using a piece of parchment paper or plastic wrap and roll to shape into a log, removing the air, twist ends then refrigerate or freeze. This is just a jumping off point.

Yogurt Mint Sauce: 1/3 cup plain yogurt, 3 tablespoons chopped fresh mint leaves, 1 teaspoon lemon juice, pinch of salt or more to taste. Mix ingredients in bowl and chill at least 30 minutes before serving.
Cilantro Yogurt Sauce: 1 bunch cilantro, stemmed, finely chopped, juice of 1 lime, 1/2 teaspoon salt, 1 teaspoon honey, 5 ounces plain yogurt. Combine sauce ingredients and let stand 30 minutes.


Herb Vinaigrette:

Herb Vinaigrette:

To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

One of many other resources:

3 Five-Minute Fresh Herb Salad Dressings



Steam them! Roast them! Grill them! Just don’t miss the tiny window of opportunity to enjoy fresh GARLIC SCAPES!

Garlic scapes are an unusual treat most often found at farmers’ markets, and only for a short time at the start of summer. They are the soft stems and unopened flower buds of hard-neck garlic varieties that the farmers snip off to produce a more robust bulb.

Thankfully, garlic scapes never go to waste – in fact they’ve become a trendy taste sensation. Here are some tips for preparing a delicious summer side dish that I hope inspires you to find and prepare garlic scapes yourself – I know you’re going to love the reaction when you serve them to someone who has never tried them before!

1) When buying garlic scapes, look for them early in the season – they tend to be thin and more tender than the late-season finds.

2) Preparing garlic scapes for use in recipes is super-easy. Rinse them, trim off the ends and then trim the tips of the buds. Try to use your prepared scapes in a recipe within a day or two of purchase.

3) Don’t overthink how to prepare them. The mildly sweet, subtle garlic flavour comes out when you roast, steam or grill them. You can then further brighten the flavour profile with nothing more than salt and a squeeze of fresh lemon juice.

Garlic scapes are a remarkably easy-to-prepare seasonal treat that make a perfect side dish to any summer meal.


Ingredients & Amounts

  • 2 pounds fresh garlic scapes, washed and trimmed
  • 1 tablespoon extra virgin olive oil
  • juice from 1 lemon, seeds removed
  • salt and fresh-ground black pepper to taste


  1. Pre-heat barbecue to medium-high.
  2. Wash garlic scapes. Trim off the ends of the stems and the tips of the flower buds.
  3. Transfer prepared scapes into a bowl. Add olive oil, a pinch of salt and toss.
  4. Transfer scapes into a barbecue basket and place onto barbecue. Grill scapes turning occasionally until they wilt and char slightly.
  5. Carefully remove cooked scapes from barbecue transferring to a bowl. Squeeze on lemon juice and season with salt and pepper. Toss and then serve immediately.


Food | August 09, 2015 | Nik Manojlovich  http://weekendatthecottage.com/grilled-garlic-scapes/


Summer Sandwich Smorgasbord

This time of the year many upper residents host family and friends from out of town. Make mealtime planning part of the fabulous things to see and do in Marquette by shopping at the Downtown Marquette Farmers Market on Saturday morning. At lunch time set up a summer sandwich smorgasbord or pack up the supplies for a picnic. The fixing are plentiful at the market, variety of breads to choose from at Marquette Baking Company, crunchy greens from Partridge Creek Farm, stuff your sandwich with choice of lettuce,  microgreens, sliced cucumbers, thinly sliced kohlrabi, mushrooms. For additional fillings, chop or slice left over meat, make an egg salad or jam for those that like a sweet option. The market has incredible meat, eggs and jam. Add to your plate some sliced carrots, crunchy snap peas and a little treat for dessert from one of the market bakers.
See below for a specific recipe that includes a dressing.
California Veggie Sandwich

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.




  • 2 cups apple cider vinegar
  • ½ cup (packed) light brown sugar
  • ¼ cup kosher salt
  • 4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles

Dressing And Assembly

  • ¼ cup buttermilk
  • ¼ cup plain whole-milk Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 2 ripe avocados, halved
  • 6 ounces fresh goat cheese
  • 6 cups mixed lettuce leaves, ribs removed if thick
  • 8 slices multigrain bread, toasted
  • ½ English hothouse cucumber, thinly sliced on a diagonal
  • 2 cups sprouts

Special Equipment

  • 2 heatproof 1-qt. glass jars



Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.

Do Ahead: Pickles can be made 2 weeks ahead. Keep chilled.

Dressing and Assembly

Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.

Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.

Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.

Recipe by Chris Morocco
Photograph by Gentl & Hyers

Nutritional Content

Calories (kcal) 790 Fat (g) 53 Saturated Fat (g) 15 Cholesterol (mg) 40 Carbohydrates (g) 68 Dietary Fiber (g) 16 Total Sugars (g) 17 Protein (g) 24 Sodium (mg) 1380


Farmers’ Market Quinoa Salad

This has my favorite opening to any recipe I’ve read! Make your selection of nuts from U.P. North Roast at the Downtown Marquette Farmers Market. Purchasing the roasted nuts will save you time preparing the recipe. There are a number of farmers growing microgreens – pea shoots. I saw the first of the green beans last week at Virgin Earth Farm booth. Sugar snap peas, fresh herbs and broccoli are available at various farmers booths. Marquette Baking Company has the perfect style bread to accompany this salad, nice and crunchy.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.



  • ½ cup raw pistachios
  • 8 ounces green beans and/or wax beans
  • 4 ounces sugar snap peas
  • Kosher salt
  • ½ cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)
  • ⅓ cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • Freshly ground black pepper
  • 2 small or 1 large head of broccoli, florets chopped (about 1½ cups)
  • 2 cups pea shoots (tendrils)
  • 1 cup cooked quinoa (from about ⅓ raw)


Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Meanwhile, cook green beans and sugar snap peas in a pot of boiling salted water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.

Blend herbs, oil, vinegar, mustard, and 2 Tbsp. toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.

Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.

Recipe by Bon Appétit  Photograph by Christopher Testan  PUBLISHED: AUGUST 2015   http://www.bonappetit.com/recipe/farmers-market-quinoa-salad


Roasted Beet Salad With Bacon Recipe

Beets are usually thought of as a fall/storage vegetable, but early in the season you can get young, small beets that are delicious. Use these sweet beets in a salad. This recipe calls for steaming the green, with the young greens, they are tender enough to enjoy raw, so steam, some if you’d like, but keep some raw, chopped on the plate with some other green and them pile the rest of the salad on top. there are a number of farmers who have meat and others that have beets and greens.

This is a simple yet tasty salad you can enjoy with an everyday meal. This is a great way to enjoy fresh beets of any type — feel free to use red beets, golden beets, or the red and white Chioggia variety.

You might want to roast the beets a day in advance — see below for instructions for roasting the beets in the slow cooker, tips and recipe variations as well as a few more flavor ideas.

total time: 75 mins  Prep: 15 mins  Cook: 60 mins  Yield: 4 Servings


  • 3 to 4 medium beets, with greens and stems
  • 1 tablespoon olive oil or canola oil
  • 3 to 4 slices bacon, cooked until crisp and drained
  • 1/4 cup finely chopped red onion
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon sugar
  • Dash salt


  1. Cut stems and greens from the beetroots, leaving about 1/2-inch of the tops and the thicker part of the root end — about an inch — intact.
  2. Chop the beet greens and stems and put in a colander; rinse thoroughly and set aside.
  3. Heat oven to 400°F.
  4. Trim what’s left of stem ends off beets and discard; trim root ends. Scrub beets well. Drizzle beets with 1 tablespoon olive oil and rub over the beets. Wrap each beet in foil, leaving just a little opening at the top of each package for steam to escape.
  1. Place wrapped beets on a baking sheet and bake for about 1 hour until beets are very tender.
  2. When beets are cool enough to handle, rub the skin off and cut into 1/2-inch pieces.
  3. Steam greens over simmering water or in the microwave until just wilted; arrange on a serving dish. Top greens and stems with the diced beets, then sprinkle with chopped red onion and bacon.
  4. In a small cup or bowl, whisk the red wine vinegar with 2 tablespoons olive oil, sugar, and salt and pepper. Drizzle the dressing over the salad.

Tips and Variations

  • How to roast beets in the slow cooker: Wash and trim the beets as above. Place a beetroot on a sheet of foil and rub all over with about 1/2 teaspoon of olive oil. Wrap tightly in the foil and place in the slow cooker. Repeat with the remaining beets. Cover the slow cooker and cook on high for about 3 to 4 hours, or until the beets are fork-tender. Unwrap and slip the skins off of the beets. Cut into 1/2-inch pieces and continue with the recipe.
  • Cooking with pancetta: Replace the bacon with 2 to 3 ounces of diced cooked pancetta.
  • Add cheese: Top the salad with some crumbled feta cheese or goat cheese.






Fruit and Vegetable Salad Supreme

Strawberries are starting to show up at the market, especially if you  shop earlier in the day. They do sell quickly, but are so juicy and tasty. Just eating a bowl of strawberries is delicious. They are versatile enough to go on or in almost anything for breakfast, lunch or dinner. The only really frustrating thing about strawberries is when they mold before you can enjoy them.  Try a quick rinse in white vinegar and water once you get the berries home. (1 cup vinegar, 8 cups water, mix, add berries, swish gently, drain, rinse, drain then dry. Strawberries will not keep well if they have been left soaking in water.)

Like all salad recipes, there is room for adjustment. If you do not like an ingredient that is listed, leave it out. If you have something else in the fridge that needs to be used, add it in. Want to make a salad a meal, add cooked meat or fish, If you are not going to eat the whole recipe in one sitting, leave the dressing off so the salad will keep and add the dressing when it is served. Asparagus, carrots, salad greens and strawberries, meat and fish can all be found at the market. Enjoy!

  • Prep Time:
  • Cook Time:


  • 1/2 pound asparagus spears, cut into bite-size pieces
  • 2 cups thinly sliced carrot
  • 8 cups mixed salad greens
  • 2 cups sliced strawberries
  • 1/2 cup light balsamic vinaigrette
  • 1 cup (4 ounces) crumbled goat or feta cheese
  • 1/2 cup pecan halves, toasted


1. Bring a large saucepan filled with water to a boil. Prepare a bowl of ice water. Add asparagus and carrot to boiling water. Remove after 2 minutes, or when color has brightened; drain and plunge into ice water. Drain, and pat dry.

2. Combine salad greens, strawberries, and vegetables. Add dressing; toss well before serving. Top with cheese and pecans.

Nutritional Information

Calories per serving: 227
Fat per serving: 15g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 7g
Carbohydrate per serving: 19g
Fiber per serving: 6g
Cholesterol per serving: 15mg
Iron per serving: 2mg
Sodium per serving: 478mg
Calcium per serving: 132m

Photo: Leigh Beisch, recipe by: Karen Levin    http://www.health.com/health/recipe/0,,10000001063329,00.html


Salad Turnips

You may have noticed cute white orbs in the midst of bright spring greens at the market. If you are not already familiar with Salad Turnips, give them a try.
What is a Salad Turnip? Salad turnips are not your average turnip. Sweet and crunchy, they are absolutely delicious to eat raw, roasted or cooked. You can just munch them like apples or dip them in hummus or pesto and to slice them into salads. The greens are delicious, too! They are also know ans Hakurei trunips

From The Culinary Chase:  a recipe for roasting the Hakurei turnips.

Serves 2 as a side
2 bunches of Hakurei turnips, scrubbed
olive oil
sea salt and freshly ground black pepper
white balsamic vinegar

Preheat oven to 350f (180c).  Cut stems off but don’t throw out the leaves.  The leaves have a mild peppery taste and will be used in this dish.  Cut large turnips in half, and place on a roasting tray. Add a splash of olive oil and season with salt and pepper.  Roast 20 minutes or until slightly soft.  Allow to cool somewhat.  Meanwhile, toss the leaves of the turnips with a bit of extra-virgin olive oil and a splash of white balsamic vinegar.




Grilled Ramps with Asparagus

One of the early wild foods, ramps are available at the Downtown Marquette Farmers Market. A quick, delicious way to prepare almost all vegetables is grilling.

Grill ramps quickly to make the most of their wild, earthy flavor.


  • 1 bunch (about 20) ramps
  • 1 bunch thin asparagus
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Preheat a grill or grill pan to medium-high heat. Trim and discard the root hairs from ramps. Trim tough ends from asparagus.

  2. Place ramps and asparagus on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.

  3. Arrange ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to platter, and serve hot or at room temperature.



Summer Season B-B-Q

Memorial Day Weekend ushers in summer and summer means lots of outdoor activities, including shopping at the farmers market and grilling food. Fresh vegetables, some fruits, all kinds of meat and fish are delicious grilled. There are, of course, many, many suggestions on the “best” way to grill food. It is an art worth perfecting. Take a look at the suggestions here to get started or review to master your technique. There are 8 farmer vendors selling a variety of meats. 20 farmers selling veggies to go well with your meal and there are baked goods, coffee beans, maple syrup and honey to round out your pantry.