Featured Recipe

Blueberry-Raspberry Microgreen Smoothie

 Microgreens come in a wide variety of textures, flavors, and colors. A few varieties available at the Downtown Marquette Farmers Market include: sunflower, pea, mustard, cress, broccoli, kale, and radish. Sunflower microgreens have a mild, nutty flavor and crunchy texture whereas pea microgreens are sweeter in flavor and tender in texture. Mustard and cress both have a spicier flavor. Broccoli microgreens have dark green leaves and a mild broccoli flavor. The radish microgreens are red and green in color, taste mildly of radish, and have a slight crunch. Kale has a flavor that resembles lettuce and is light green in color.
Blueberry - Raspberry Smoothie
Microgreens are packed with nutrients. People wanting to improve their health and wellness through nutrition are sneaking microgreens in their smoothies, piling them on sandwiches, and mixing them into salads. This week’s recipe is a blueberry-raspberry microgreen smoothie. You can find most of the ingredients for the recipe at the Downtown Marquette Farmers Market.


  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup ice if using fresh berries
  • 1 cup any milk or other liquid
  • 1/4 cup microgreens of your choice (sunflower, pea, kale or broccoli microgreens taste great in smoothies.)
  • 1 Tbs. honey, if desired
  • 1 tsp. vanilla extract


The first step in making this smoothie will be to add the liquid base of milk, water, or other preferred liquid. With the liquid as the bottom layer, this allows the blender to easily pull down the top layers.  Add the honey and vanilla extract immediately after the liquid base. Next up, bring on the microgreens. Keeping the microgreens at the bottom of the blender is a smart way to make sure they are blended well.  Following this step, drop in the blueberries and raspberries. Finally, top off the blender with the ice. The weight of the heavier top layers will help push the ingredients down towards the base. Blend until desired consistency and serve.

Recipe adapted from Sproutpeople.org




Garden Salad Cucumber Cups

It is August, when it is hot, use cucumber based dishes to cool you off. They are plentiful at the market and very versatile.
 Garden Salad Cucumber Cups
 Think a tossed salad has to be served with a bowl and fork? Think again. Finely chopped veggies fit perfectly in the centers of scooped-out cucumber slices. The cucumber can be scooped out long way to make a boat or sliced as shown. All of the ingredients (except the Parmesan cheese and balsamic dressing) can be purchased at the Downtown Marquette Farmers Market.
  • 1 large red bell pepper, finely chopped (about 1 1/2 cups)
  • 1 medium zucchini, finely diced (about 1 1/2 cups)
  • 1 cup quartered cherry tomatoes (about 4 oz.)
  • 3/4 cup fresh basil leaves, chopped
  • 1 medium carrot, shredded (about 1/2 cup)
  • 6 Tbs. grated Parmesan cheese, divided
  • 1/4 cup light prepared balsamic dressing
  • 1 clove garlic, minced (about 1 tsp.)
  • 3 cucumbers, cut into 1-inch disks


Toss bell pepper, zucchini, tomatoes, basil, carrot, 4 Tbs. Parmesan cheese, dressing and garlic in large bowl. Season with salt and pepper, and refrigerate until ready to fill cucumber cups.

Scoop out about 1 Tbs. from center of each cucumber disk with melon baller, leaving sides and bottom intact. Fill with about 1 Tbs. salad filling, and top with remaining cheese. Serve immediately.

Nutrition Information

  • Calories: 11
  • Carbohydrate Content: 2 g
  • Cholesterol Content: 1 mg
  • Fat Content: 0.5 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 35 mg
  • Sugar Content: 1 g




Green Beans are plentiful at the market. There are many way to prepare green beans and like many vegetables, roasting is a quick and very flavorful way to enjoy green beans.
Tender crisp green beans roasted to perfection, topped with shredded Parmesan cheese. This is the easiest way to prepare the best tasting green beans, picky kid approved!


  • 12 oz green beans, trimmed (make sure they are dry)
  • 2 tsp olive oil
  • kosher salt + fresh cracked pepper to taste
  • 1/4 tsp garlic powder
  • 1 1/2 tbsp shredded Parmesan (Omit for Whole 30 compliance)


  1. Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
  2. Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
  3. Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven.
  4. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes.
  5. Remove from the oven and sprinkle with grated cheese


Yield: 4 servings, Serving Size: 1 cup

  • Amount Per Serving:
  • Freestyle Points: 1
  • Points +: 1
  • Calories: 55 calories
  • Total Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 1.5mg
  • Sodium: 37mg
  • Carbohydrates: 6.5g
  • Fiber: 3g
  • Sugar: 0g
  • Protein: 2.5g

TOTAL TIME: 20 minutes

All images and text ©Gina Homolka for Skinnytaste
Read more at https://www.skinnytaste.com/roasted-parmesan-green-beans/#yU4XuqZUPYGB7qBi.99



Fresh Tomato Pasta


Cooking demonstration this Saturday, come check it out. Gina Eggars will be featuring fresh tomatoes and basil in her Fresh Tomato Pasta, a quick one-bowl supper.


1 to 1 ½ 
pounds of ripe or overripe tomatoes, cut into bite-size chunks¼ to ½ of an onion, sliced thinly (sweet onions such as Vidalia work well here)A few dashes of olive oil and a light splash of white wine vinegar (Lemon olive oil adds a nice tang, but extra virgin is fine).

A handful of Basil, chopped or torn

A half a package of spaghetti

Parmesan or Asiago cheese, grated

Bread or Naan (flatbread)

Set a pot of water 
on the stove to boil. Chop tomatoes roughly, trying to save as much of the juice as possible and put into a large bowl. Give them a few big glugs of olive oil, and a splash or two of vinegar. Add basil and some salt and pepper. Mix lightly. Scatter onions on the top.
 Boil spaghetti for about 5 minutes, then scoop the cooked spaghetti out of water and drop it right on top of the onions and tomatoes. A bit of pasta water is helpful so the scoop method to transfer the spaghetti works better than draining the entire pot. Let the spaghetti sit on top of the of the tomatoes and onions for 5 minutes before mixing lightly.. Sprinkle cheese on top. Use the Naan for dipping.
Serve Pinot Grigio or Sauvignon Blanc as your adult beverage. Bon Appetit!
recipe and photo courtesy of Gina Eggars






Blueberry Salsa

Wild blueberries are plentiful around Marquette this season. They are also plentiful at the Downtown Marquette Farmers Market, saving you time and bug bites. Blueberries are delicious eaten by the handful and can be added to many things. Try this quick salsa that can be used as a topping or a dip.
2 cups fresh blueberries
1/2 small red onion, diced
1/4 cup fresh cilantro, minced
1 jalapeno pepper, seeded and minced (optional)
2 Tbsp orange juice
1 Tbsp balsamic vinegar
1 tsp olive oil
salt and pepper
In a small bowl, coarsely mash the blueberries. Stir in the onion, cilantro, pepper, orange juice, vinegar, and oil, Season to taste with salt and pepper. Cover and chill until serving.
Nutrition Information:
46 calories, 1 g protein, 10 g carbohydrate, 1 g fat, 99 mg sodium, 1 g fiber
If blueberries are not available at your farmers market, try substituting chopped strawberries, peaches, or nectarines for the mashed blueberries. If you do not like spicy food, skip the jalapeno pepper. (Also, some pople do not like cilantro, substitute parsley) Try mixing berries.
Recipe by Linnea Redinger,  Farmers Market Cookbook



Beet-Berry Smoothie Bowl

Summer is here, when the days are hot a cold beverage is just the thing to cool off. This can be a quick meal or enjoyed on the porch. The summer fruits are now available at the market.
This beautiful red bowl packs a nutritional punch with help from the beets, hemp seeds, and yogurt. If you don’t like the texture of raw beets, steam them before adding them to the smoothie.


  • 1-1/2 cups raspberries (about 5 oz.)
  • 1-1/2 cups blueberries (about 6 oz.)
  • 1/4 lightly packed cup coarsely grated red beet (about 1 oz.)
  • 3 Tbs. hemp seeds (about 3/4 oz.)
  • 1 Tbs. honey; more as needed
  • 2 tsp. fresh lemon juice
  • 1/2 cup plain whole-milk yogurt (about 4 oz.); more as needed


Put 1 cup each of the raspberries and blueberries, the beet, 2 Tbs. of the hemp seeds, the honey, lemon juice, yogurt, and 1/4 cup ice-cold water in a blender. Blend on low speed, and slowly increase to high speed; blend until smooth, about 30 seconds. add ice-cold water as needed to thin the smoothie to your desired thickness.

Divide the smoothie between individual serving bowls. Top each with the remaining raspberries, blueberries, and hemp seeds. Drizzle with honey, and serve immediately.

Servings: 1 to 2
By Erin Alderson






Spring Panzanella with Asparagus and pork

<p>Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.</p><p><b>Recipe: </b><a href="/recipefinder/spring-panzanella-asparagus-recipe-fw0412" target="_blank"><b>Spring Panzanella with Asparagus</b></a></p>
Summer is here at the Downtown Marquette Farmers Market.  With a couple of pantry ingredients on hand, and what you can find at the market, this recipe will be easy to make and has satisfying crunch of fresh local greens, richness of local eggs. Add some cooked pork form Case Country Farm, pair the meal with a bottle of wine from End-Of-The-Road Winery and enjoy a nice summer meal with ingredients from the Downtown Marquette Farmers Market.
large eggs
slice peasant bread
1/4 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
2 lb. fat asparagus
1/4 c. red wine vinegar
Freshly ground pepper
2 c. packed young mustard greens or chicory
1/2 small red onion
1/4 lb. ricotta salata
watermelon radish or 2 large red radishes
Left over cooked pork, cubed
  • Preheat the oven to 350 degrees F. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
  • Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
  • Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
  • In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion, and cheese and cubed pork. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.





Vinegar-Based Carolina Slaw Recipe

We have changed the time and are still waiting for Spring, both hopefully and officially. Easter is approaching, a holiday that includes gathering family and friends and a meal. The winter storage vegetables can be used to make bright tasty side dishes. So if you will be serving a crowd, or just like to have some easy, delicious food on hand to serve with ham or leftover ham give this cabbage slaw a try. It is a perfect side dish or topping for left over ham sandwiches.


  • 1 large head of cabbage (finely shredded –see below for chopping advice)
  • 1 medium bell pepper, finely chopped
  • 1 medium sweet onion, finely chopped
  • 2 carrots (grated or julienned)
  • 1 cup granulated sugar (or as desired)
  • 1 teaspoon salt
  • 2/3 cup vegetable oil (such as corn oil, grapeseed, safflower, peanut, or canola)
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seeds
  • 1/4 teaspoon ground black pepper
  • 1 cup vinegar (white or apple cider)

Prepare the Vegetables

  1. Combine the shredded cabbage, chopped bell pepper and onions and the grated or julienne carrots in a large serving bowl.

Make the Dressing

  1. In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, celery seed, pepper, and vinegar and bring to a boil.
  2. Simmer, frequently stirring, until the sugar is dissolved.
  3. Cool slightly, then pour over the vegetables and toss well.
  1. Cover and refrigerate the coleslaw until thoroughly chilled.


If you like a dressing that tends to the sour side, add the sugar to the vinegar mixture last, tasting as you go until you have the sweet-sour balance desired.

How to Shred or Chop Cabbage

  • Cut a slice off the stem end of the cabbage and set it, the flat stem end down, on a cutting board.
  • With a sharp chef’s knife, slice the cabbage into quarters, slicing from top to bottom.
  • Cut the core out of each quarter with a sharp knife.
  • Slice each cabbage wedge crosswise or lengthwise into thin strips, depending on how long you want the shreds. If desired, chop the shreds for a finer coleslaw or to add to soup.
  • Shreds should be quite thin (around 1/8 inch) for coleslaw, thicker (1/4 to 1/2 inch) for soups and other recipes.
  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: 8 to 10 servings



Roasted Red Kuri Squash + Tart Cherries

Three more weeks of direct access to locally grown food from the farmers at the Downtown Marquette Farmers Market. In this late season there is an abundance of squash varieties. All of them taste great and can be prepared in different ways; roasted or steamed. Usually when eating winter squash, only the inside flesh is eaten. The Red Kuri Squash, however, both the flesh and skin can be eaten! Give it a try, either as a main course or a side dish; it would be fabulous with lamb chops or pork chops.

Red Kuri squash, or orange Hokkaido pumpkin, has smooth flesh and a rich, sweet flavor that shines through in pies, soups, and side dishes. Red Kuri Squash or Hokkaido Pumpkin



  • 1 small/medium red kuri squash
  • 1 cup dried tart cherries
  • 2 tablespoon chopped rosemary
  • 1 tablespoon Earth Balance vegan butter
  • 3/4 cup rough chopped pecans
  • Extra Virgin Olive Oil
  • Sea Salt
  • Maldon Salt


  • Preheat oven to 350° F
  • Cut squash in half, remove seeds, and slice into half moons.
  • Place squash in a single layer on a baking sheet. Coat lightly in olive oil, sprinkle generously with sea salt and roast for 25-35 minutes or until soft.
  • In a medium saute pan combine Earth Balance, cherries, rosemary and 1/4 teaspoon sea salt. Cook for 5-10 minutes or until cherries are soft and rosemary is fragrant. Remove from heat and add pecans. Mix well.
  • Place squash on serving platter, cover with cherry mix and sprinkle with Maldon salt. Serve immediately!


SARAH YATES A House in the Hills


Brussels Sprout, Apple & Pumpkin Seed Salad Recipe

With Thanksgiving less than a week away, this Saturday is the market to get food for your feast. At the market there will be turkeys, potatoes, squash, onions, carrots, celery, herbs, eggs, honey, maple syrup, jellies, baked goods, coffee, chocolate, as well as several other meats and veggies. There are many successful ways to cook a whole turkey – though they are a tricky type of meat to prepare well. One resource to look at is linked here: https://www.foodsafety.gov/blog/2016/11/wash.html

As popular as turkeys are for the main course, the side dishes are often the favorites. Here is a suggestion for a salad that will be a crunchy and bright compliment to the traditional turkey, mashed potatoes and green bean casserole.  It would be delicious with left-overs too.

Kale salads are so popular now, but Brussels sprouts leaves are just as delicious! Be sure to look for bright green sprouts with no yellowing leaves. They are often available in farmers markets or some supermarkets still on their stalks.


  • Prep Time: 25 minutes
  • Yield: Six servings



  • 12 ounces Brussels sprouts
  • 1 red apple
  • 3 Tablespoons chopped shallots
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt (or to taste)
  • Freshly ground black pepper to taste
  • 6 Tablespoons olive oil (not extra virgin)
  • 6 Tablespoons dried cranberries
  • 6 Tablespoons toasted pumpkin seeds


  1. Trim the stem ends off of the Brussels sprouts, and then cut a “V” into the stem ends which will help to release the leaves. Pull off the leaves and place them into a large bowl.*
  2. Quarter the apple, and then core it. Cut the wedges in half then slice. Add to the bowl.
  3. Whisk shallots, balsamic vinegar, maple syrup, mustard, salt and pepper in a medium bowl. Drizzle in olive oil and whisk until blended.
  4. Add the dressing to the bowl with the Brussels sprouts and apple. Add the dried cranberries and toss to mix and coat.
  5. Arrange the salad on salad plates and sprinkle with pumpkin seeds


*Taste the leaves and if they are tender they will be delicious raw. If not, bring a large pot of salted water to a bowl and blanch them for a few seconds until they turn bright green. Drain and rinse with cold water. Blot dry and proceed with the recipe. Crumbled crisp-cooked bacon would be a delicious addition to this salad!

BY TERRY GRIECO KENNY  is a recipe developer, food writer and food stylist. As a magazine food editor in NYC, she developed and styled hundreds (if not thousands!) of recipes, and has contributed to over 15 cookbooks and 10 magazines. It may sound like a super-busy life, but with her only son Jack now away at college, cooking up a storm in the kitchen certainly helps take her mind off the empty nest blues!

October 10, 2015