Featured Recipe

Winter Squash

Winter Squash Tasting October 20 at the
Downtown Marquette Farmers Market.
Come try the many varieties and figure out your favorite, then stock up for winter.
How to select winter squash: Choose squash that is heavy for its size. Avoid squash with cracks or soft spots
How to store: Store in a cool, dark place. Once cut, store in the refrigerator.
For additional information on storage length:
http://www.johnnyseeds.com/growers-library/vegetables/winter-squash-eating-guide.html
Easy slow-Cooker Squash:
1 winter squash
1 cup water
Cut the squash in half lengthwise. Use a large spoon to clean out the seeds. (Set seeds aside to roast later. https://www.thespruceeats.com/roasted-squash-seeds-2355361 ) Add water and the cleaned squash helves to the slow cooker. Set the slow cooker to low for 6 hours or until squash is easily pierced with a fork. Scoop cooked flesh from the skin and mash lightly. store in the refrigerator, or place in a freezer bag, label and freeze for future use.
Tip: Use this cooked squash as a substitute for any recipe that calls for canned pumpkin puree.
Curried Squash Hummus serves 14
1 small squash, cooked and mashed (about 2 cups)
1 can (15 ounces) chickpeas, drained and rinsed
1 teaspoon salt
1 teaspoon curry powder
2 Tablespoons tahini *optional
2 Tablespoons olive oil

Place all ingredients in a food processor. Blend until smooth. Serve with  sliced fresh vegetables, crackers or lightly toasted pita bread wedges.

Photo of Curried Hummus by USA WEEKEND columnist Jean Carper

photo from Allrecipes
Nutrition Information:
97 calories
3 grams protein
14 grams carbohydrate
4 grams fat
222 milligrams sodium
3 grams fiber
recipes and information from:
FRESH* Seasonal * TASTY
Farmers Market Cookbook
recipes by: Linnea Redinger

 

17
October

CREAMY ROASTED CAULIFLOWER CHOWDER

The temperature has cooled off and fall is here. There is lots of fabulous food at the Downtown Marquette Farmers Market. Give this hearty soup a try, all of the vegetables can be purchased at the market.
CREAMY ROASTED CAULIFLOWER CHOWDER
yield: SERVES 6  prep time: 10 MINUTES
cook time: 45 MINUTES  total time: 55 MINUTES
INGREDIENTS:
  • 1 large head of cauliflower, roughly chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1/4 cup unsalted butter
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour (can use gluten-free flour)
  • 2 (15 ounce) cans vegetable broth (low sodium is fine)
  • 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
  • 1/2 cup shredded cheddar cheese (we used white cheddar)
  • Salt and black pepper, to taste
DIRECTIONS:
  • Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
  • In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
  • Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
  • Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
  • Ladle chowder into bowls and serve warm.
Note-if you want the recipe to be gluten-free, use gluten-free flour.
All images and text ©Two Peas & Their Podhttps://www.twopeasandtheirpod.com/creamy-roasted-cauliflower-chowder/

 

 

 

 

20
September

One-Skillet Lemony Chicken with Fennel and Tomatoes

Fennel, a member of the carrot family, is available at the Downtown Marquette Farmers Market. Its beautiful white bulb and green stems and fronds are all usable. This recipe uses many ingredients that can be found at the market.

This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable.

  • 6 skin-on, bone-in chicken thighs (about 2 lb. total)
  • Kosher salt
  • 2 Tbsp. plus ¼ cup extra-virgin olive oil
  • 1 fennel bulb
  • 2 medium shallots
  • 1 large heirloom tomato or beefsteak tomato
  • 1 lemon
  • Freshly ground black pepper
  • Toasted bread (for serving)
DIRECTIONS
Place a rack in top third of oven; preheat to 425º. Pat 6 chicken thighs dry with paper towels; season all over with salt.
Place a large ovenproof skillet on stove top and pour in 2 Tbsp. oil. Transfer chicken thighs to skillet, skin side down, and heat over medium. (That’s right: Those chicken thighs are going into a cold pan, and then you turn the heat on. Trust!) Cook, rotating skillet to encourage even browning, until opaque around the edges and skin is deeply golden brown, 8–11 minutes. Transfer skin side up to a plate.
Meanwhile, do some prep: First, remove fennel fronds from 1 fennel bulb and reserve for making the sauce. Cut fennel head in half lengthwise. Place halves cut side down on cutting board, then cut each half into ½” wedges.
Peel and slice 2 shallots into quarters lengthwise.
Cut 1 tomato crosswise into ½” rounds.
Trims ends off 1 lemon. Cut half of the lemon into thin rounds (about ⅛”). Reserve remaining half of lemon for later.
 Adjust heat to medium-high and add sliced fennel, shallots, and lemon rounds to skillet. Cook, stirring occasionally, until fennel just begins to soften, about 4 minutes. Season with salt and pepper and give mixture another stir. Remove skillet from heat.
Arrange tomato rounds and chicken over fennel mixture; season with salt and pepper.
Transfer skillet to oven and roast until chicken thighs are cooked through (an instant-read thermometer inserted into thickest part near the bone should register 165°), juices run clear, and vegetables begin to caramelize around edges of pan, 16–20 minutes. Carefully remove skillet from oven and let rest 5 minutes.
While chicken is roasting, finely chop reserved fennel fronds until you have about ¼ cup.
Squeeze juice from reserved lemon half into a small bowl. Add chopped fronds to bowl and stir in remaining ¼ cup oil; season with salt and pepper.
Spoon fennel oil over chicken and serve with toast alongside.
Recipe by Andy Baraghani
JULY 2018
https://www.bonappetit.com/recipe/one-skillet-lemony-chicken-with-fennel-and-tomatoes

 

29
August

Skillet Zucchini Recipe

Evidence of summer comes in various forms, the anticipation of locally grown vine ripened tomatoes finally arriving at the market, fresh sweet corn AND the abundance of zucchini! Zucchini is one of the most versatile summer vegetables. Easily used fresh, easily frozen for later use. The quickest use is washed and sliced into spears to be enjoyed raw. We will be tasting raw zucchini for the Power of Produce veggie of the week this Saturday, August 25. Zucchini can be added to a veggie tray with ranch dressing or hummus as a dip. Usng zucchini for a quick cooking dish, slice and cook with sliced onions in a frying pan and a bit of fat of your choice. Then top with grated Parmesan cheese, if desired and enjoy.  With a bit more time and effort, breading zucchini spears or slices and roasting them in the oven make a delicious side dish. There are plenty of recipes using in zucchini in sweet ways. Give a savory recipe a try. Reminder, there is a search function on the recipe page of this website to help you access past recipes or recipes focused on a specific ingredient.
Zucchini recipes are great year-round, but especially throughout the summer. This easy skillet zucchini recipe brings a stir fry flair to a weeknight favorite side dish!
 
 Total Time 15 minutes
 Prep Time 5 minutes
 Cook Time 10 minutes

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 medium zucchini cut into slices
  • 1 medium onion sliced
  • 1 medium tomato cut into thin wedges
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • salt and pepper to taste

Directions

  1. Add butter and olive oil to a skillet over medium heat. Add zucchini and onion and cook until zucchini slightly tender and onion begins to turn translucent, about 3 minutes. Add tomatoes, thyme and salt and pepper.
Nutrition Facts
Skillet Zucchini Recipe

Amount Per Serving

Calories 65Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g5%
Cholesterol 5mg2%
Sodium 26mg1%
Potassium 331mg9%
Total Carbohydrates 5g2%
Dietary Fiber 1g4%
Sugars 3g
Protein 1g2%
Vitamin A8.5%
Vitamin C26.3%
Calcium2.2%
Iron2.5%
* Percent Daily Values are based on a 2000 calorie diet
All images and text © Robyn Stone for Add a Pinch

 

22
August

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.

 INGREDIENTS

  • 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

 PREPARATION

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

https://sproutpeople.org/sprout-recipes/blueberry-raspberry-smoothie/ 

 

15
August

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.
Ingredients
  • 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

Preparation

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
36 SERVINGS
            

 

8
August

ROASTED PARMESAN GREEN BEANS

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!

INGREDIENTS:

  • 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)

DIRECTIONS:

  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

NUTRITION INFORMATION

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

 

2
August

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.

 

Ingredients:
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)

Preparation:
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

 

 

 

 

25
July

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.
Ingredients:
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
Directions:
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
Tip:
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

 

18
July

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.

Ingredients

  • 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

Preparation

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
https://www.finecooking.com/recipe/beet-berry-smoothie-bowl#

 

 

 

 

12
July