Featured Recipe

Roasted Fennel With Tomatoes

Fennel is available at the market and can be used in a wide variety of ways either raw or cooked. The bulb, stems, feathery fronds and seeds are all editable.  Try this simple recipe for roasted fennel and tomatoes.

2 fennel bulbs
1 garlic bulb
1 lemon
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1 pint grape tomatoes


Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

Total: 30 min Prep: 10 min  Cook:  20 min  Yield:  4 servings  Level:  Easy
Recipe courtesy Food Network Magazine Photograph by Antonis Achilleos

Tomato-Melon Gazpacho

Tomato season continues as we move into September. Tomatoes are so good eaten just out of hand and added to sandwiches and salads. Tomato soup is a timeless comfort meal. Melons are also in season at the market. While they are also so cut up and enjoyed, give this recipe that combines both a try.
  • tomatoes, about 1 1/2 pounds
  • 3-pound cantaloupe
  • 2 tablespoons olive oil
  • 1 1/2 cups water, or 1 cup water and 1/2 cup ice cubes
  • 10 leaves basil
  • Salt and freshly ground black pepper
  • Juice of a lemon


1. Core, peel, and seed the tomatoes; cut the flesh into 1-inch chunks. Seed the melon, and remove the flesh from the rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you prefer). Add the melon to one and the tomatoes to the other and cook, stirring, until the become juicy, no longer than 2 minutes.

2. Blend together the melon, tomato, water, and basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust seasoning.

Yield 4 servings Time 15 minutes prep, 5 minutes cooking, 20 minutes, plus time to cool total

by Mark Bittman   https://www.splendidtable.org/recipes/tomato-melon-gazpacho Photo: Saramis/Thinkstock


Brazilian Collard Greens

Collard Greens are a hardy green originally grown in the southern part of the country. They hold up well to long cooking, typically with meat. We will feature Collard Greens in this weeks food demonstration in a quick saute, to highlight their versatility and fabulous flavor. There is a reason Collard Greens are a popular food, we just need to learn about it here in the north. The temperatures will not be hot this weekend as we close out the vacation summer season, so even if you have a BBQ in your weekend plans, plan on adding a collard green dish to you meal.  You will find everything you need when you shop at the market.

  • SERVINGS: 10


  • 3 bunches collard greens
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons garlic, minced
  • Coarse salt


  1. Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in center of leaf) so that it is flat with the leaf. Rinse leaves under cold water and then stack, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise, like a cigar. Slice crosswise as thinly as possible.

  2. Heat oil and garlic together in a large skillet over medium heat, stirring until garlic is golden brown, 2-3 minutes. Add collard greens, folding with tongs so garlic gets tossed in with greens, until they start to wilt, about 1 minute. Add 1/4 teaspoon salt and continue folding until greens have all wilted and begin releasing their moisture, 2-3 minutes.

  3. Transfer collards to a serving bowl. Season with salt to taste and serve.

SOURCE: MAD HUNGRY   http://www.marthastewart.com/866900/brazilian-collard-greens


Bacon Lettuce Tomato Sandwich

Now that we are coming to the end of August, there is an urgency to enjoy the waning days of the summer weather. So who wants to spend a lot of time indoors for meal prep. There is also the delight of locally grown, vine-ripe tomatoes now in season. We wait so many months to be able to savor the true taste of tomatoes. Enjoy the best of summer with an easy meal prep by making a Bacon-Lettuce-Tomato Sandwich supper. Fabulous bread is available at the market from Marquette Baking Company, 4 farmer vendors sell delicious, small farm raised bacon, including Seeds & Spores Family Farm.  Most of the produce farmers have a selection of crispy greens. We have had a pesto demonstration recently at the market, a little pesto spread on the bread will add an additional zip to your sandwich. If you prefer, use mayonnaise.  Last week we have quick pickle making demonstration at the market, you can have your pickles sitting in their brine while the bacon cooks in the oven (our summer temperatures have been cool enough that having the oven on will not make the kitchen uncomfortable) and have a fresh summer meal within an hour. Here is a link to a quick pickle recipe http://www.eatingwell.com/recipe/252053/quick-pickles/ Here is a suggestion, cook extra bacon on Sunday for breakfast and save some of the prepared bacon for this quick weeknight meal.  Then you are just slicing and toasting the bread, slicing the tomatoes and piling on the bacon. Include an iced coffee to finish off your meal with locally roasted coffee from U.P. North Roast. I spent more time than I imagined I would reading up on bacon cooking. Of all the writing about the best way to cook bacon that I read, I agree with  who writes a blog called The Spruce, about the best way to cook bacon. I appreciate that he provides the why along with his suggestions and that he advocates to retain and use the fat that is rendered from cooking the bacon. When you buy your meat from local farmers your are getting the best meat and even the fat tastes delicious. What follows is from his blog:

Of all the ways you can cook bacon — including on a skillet or griddle, in the microwave, or even in a deep-fryer — it turns out that the very best way of all is to bake it in the oven. Bacon is fatty, so it needs to be cooked slowly, at a low temperature, so that most (but not all) of the fat renders away while leaving the finished product crispy and golden brown. And you can try to do that in a skillet or a griddle, but there are a couple of problems.
One, an average skillet isn’t wide enough to accommodate whole slices of bacon. They’ll just crowd each other and end up sticking together. But even if your skillet or griddle is extra-wide (or you decide to cut your bacon in half), you’re still cooking the bacon from below, which is more likely to cause it to scorch. So it turns out crumbly rather than crispy. You’re also going to have to flip it so that both sides of the bacon are cooked. Flipping bacon isn’t a major challenge, but I think we can agree that having to flip your bacon is more difficult than NOT having to flip it. Plus, cooking bacon on the stove top uses up one of your burners (or maybe two if you’re using one of those double-burner griddles), which means you have less room for making your eggs or home fries or Hollandaise sauce or even just boiling water to make coffee. Finally, cooking bacon on the stove top is messy — bacon fat is going to spatter all over the place, maybe onto you.
Any one of these — the fact that it’s easier, that it frees up space on your stove top and is a lot less messy — would be reason enough to cook your bacon in the oven. But it so happens that those are only side benefits because bacon cooked in the oven is the best bacon you’ll ever have. The oven cooks it evenly so that it comes out crispy and, yes, perfect.

Do NOT Preheat Your Oven!

So here are the steps. But let me first give you a heads-up that the most important part of this technique is putting the bacon into a cold oven. Don’t preheat! Starting with a cold oven ensures that the bacon will cook slowly like it needs to.

  1. Arrange the bacon slices on a sheet pan and place the pan on the center rack of a cold oven. (Try not to stretch the slices out. Just gently drape the bacon across the pan.) Close the oven door. Turn the oven on to 400°F. Walk away.
  2. Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
  3. Remove the pan from the oven. Transfer the bacon to a second sheet pan (or a plate or dish) lined with paper towels to absorb any excess fat.

REMEMBER: Don’t preheat the oven! Make sure the oven is cold when you put the bacon in. Also, keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn’t burn. Another thing: Remove the cooked bacon from the hot pan right away. If you leave it in the pan too long, the heat from the pan and the hot bacon fat will continue cooking it.

Another Benefit: Bacon Butter!

One of the lovely consequences of cooking bacon this way is that the bacon fat renders off beautifully. I’ll pour the hot bacon fat into a heat-proof ramekin and save it in the fridge for other uses.

And by “other uses” I mean everything. I’ll sauté with it, cook eggs with it, bake cookies with it — seriously, anywhere I might use butter, I’ll use bacon butter. I’ll even spread it on toast, and although I’ve never tried this, I have a feeling a peanut butter and bacon butter sandwich would be kind of divine.

You’ll notice that since the fat doesn’t burn while you cook the bacon, it’ll be almost transparent when you pour it, and have a lovely, creamy white color once it cools in the fridge.

I used to strain the liquid fat through cheesecloth when I poured it into the ramekin, but I actually don’t mind having little bacon particles in it.

They’ll sink to the bottom in any case.

Truly, sometimes I’m not sure it’s the bacon I’m “making” and the bacon butter is the “byproduct,” or if it’s the other way around.

What About Lining the Pan With Foil?

The question of whether to line the pan with foil has come up occasionally. I don’t use foil when I do my bacon, because I don’t mind washing the pan later, and I find that the sheet of foil can complicate matters when I go to pour off the fat. Plus, that’s a pretty big piece of foil, and maybe it seems a bit wasteful.

Really, the foil is mainly about keeping your sheet pan (relatively) clean. One advantage of this technique, however, is that since we cook the bacon slowly and gently, it really shouldn’t stick.

However, if you find your bacon is sticking, try crumpling up the foil a little before you line the sheet pan with it. The little crumples in the foil will help the cooked bacon lift right off.




Market Stir fry

With the summer produce available in abundance we are featuring it in a series of food demonstrations during the market. We have had Pesto making by Gabriel Caplett of Duke’s Farm and Market Stir fry by Leanne Hatfield assisted by Aleut Hatfield of Seeds and Spores Family Farm. This Saturday  Andrew Sear from Diggs will be guest chef at the market this week. He will be highlighting quick pickling techniques as a way to enjoy and preserve the summer bounty. The full menu from last weeks demonstration is here: Seeds & Spores 8-12-17

Veggie Saute

Onions – slice
Savory Cabbage – slice
Fennel – chop
Peppers – mix of green, red, yellow and purple – chop
Zucchini – mix of green, striped, yellow and patty pan – chop
Green Beans – chop
Fresh Basil and Marjoram – chop
The important first step to create a quality stir fry is to wash, slice, chop all the vegetables prior to beginning to cook.
Add the sliced onions and savoy cabbage to hot pan with olive oil. Cook lightly, add the rest of the chopped veggies, stirring to cook. Cook to your desired texture. Remove the pan from the heat, season with salt and add the fresh herbs. the onions and cabbage may be slightly caramelized, but it is important not to overcook the remaining vegetables. The goal is to retain flavors, textures and colors. To finish off the stir fry, top with chopped fresh heirloom tomatoes and Crispy Kale.

Pan Roasted Crispy Kale

Wash and dry the kale. Remove the leaves from the thick center stem. Chop, then add the kale to a  hot, dry cast iron pan. Stir until it begins to get crispy, then stir in some olive oil (just a bit, you do not want it saturated or soggy) and salt before removing from the heat.


German Cucumber-Dill Salad Gurkensalat Recipe

This Saturday, August 12, the Downtown Marquette Farmers Market will feature our second food demonstration featuring a market farmers showcasing “how they eat what they grow” Last week was Gabriel Caplett of Duke’s Farm making pesto, this week will be Leanne Hatfield from Seeds and Spores Family Farm. Leanne will be creating a Market Stir Fry with Sausage and also a quick Cucumber Salad, similar to this one. All of the farmer created recipes are designed to be quick and flexible, to accommodate what is in abundance and taste preferences.

This German cucumber-dill salad, or gurkensalat, in a vinegar-and-sugar dressing, is a winning combination of flavors that makes a refreshing summer salad that goes well with many types of meat, especially pork.

  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 4 servings cucumber-dill salad

If dill and red onion isn’t your thing, they can be left out and the result will still be a delicious salad.

Or you might like to try this recipe for creamy cucumber and dill salad.

What You’ll Need

  • 1 seedless cucumber (long and skinny, slightly bumpy), or 2 American cucumbers
  • 3 tablespoons cider vinegar or white vinegar
  • 1 tablespoon sugar or to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small red onion, sliced and broken into rings (optional)
  • 3 tablespoons chopped fresh dill (optional)

How to Make It

  1. Wash the cucumber(s). If you have unwaxed, seedless cucumbers you can leave part or all of the skin on in strips (attractive when sliced). All others should be peeled.
  2. Using a mandoline, a food processor with the thin slicer attachment, or the slicer opening on a cheese grater, slice the cucumber(s) very thinly. Set aside.
  3. Make the dressing by placing the vinegar, sugar, salt, and pepper in a serving bowl and whisking until the sugar dissolves completely.
  4. Add the sliced cucumber, red onion rings, and chopped dill, if using, and toss well. Marinate for 5 or more minutes and serve.

What to Serve with Gurkensalat

Just like applesauce, cucumbers in dill just seem to naturally go with roasted pork. Here are some suggestions:

  • Pork Roast with Caraway Seed Recipe This is a set-it-and-forget-it type of recipe. It virtually cooks itself roasting away in caraway and beer.
  • Braised Pork and Cabbage RecipeThis variation of a traditional German pig knuckle dish is made with pork belly braised on a bed of chopped cabbage.
  • Boneless Mustard Pork Chops RecipeThis easy recipe is perfect for a busy day. It cooks up fast with a minimum amount of labor and tastes like you slaved all day.
  • Pork Roast in Wine RecipeThe pork is marinated in dry white wine for 12 to 24 hours before cooking and then it’s a breeze as it cooks happily in an oven bag with onion and allspice.
  • Schwenkbraten Recipe Pork steaks and onions are grilled for a perfect summertime (or year-round) dish that benefits from a cooling cucumber salad.
  • Stuffed Pork Loin Recipe: In this treatment, a pork loin is butterflied and stuffed, and then grilled over indirect, medium heat to let the inside cook before the outside gets burned and dried out.


It’s summer, it’s August, it is Pesto time, an easy, versatile, non-cooking required, sauce. The versatility is with both the ingredients and uses. The Downtown Marquette Farmers Market will be hosting a pesto making/tasting demonstration during the market this Saturday, August 5. Stop at Duke’s Farm, Gabriel Caplett – farmer, will be demonstrating how he makes pesto with the basil and other greens he grows. Check out this website for suggestions of uses for pesto beyond pasta. http://www.thekitchn.com/10-ways-to-use-pesto-beyond-pasta-tips-from-the-kitchn-119782


1 bag of sweet basil or one small bunch of kale or collards, stems removed (about 2 packed cups of greens)
2 TBS pine nuts, walnuts, or pecans
2 large cloves of garlic
1/4 to 1/2 Cup extra virgin olive oil (use a milder oil, such as avocado or safflower oil when making a pesto with kale or collards)
1/2 Cup grated Parmesan, Romano, or Asiago cheese
Salt and pepper to taste


Remove the basil or other greens from the stems and lightly chop.  Leave 2 packed cups of the greens in a bowl. Grate cheese and put 1/2 cup in food processor. Add 1/4 to 1/2 cup of oil to the processor. Peel garlic and add 2 large cloves to the processor. Grind the greens, cheese, oil, and garlic in the food processor. Lightly chop nuts and add 2 TBS to the processor. Grind the ingredients together again, making sure to leave the nuts with some texture. Add salt and pepper to taste.
Makes at least one cup.

When exposed to air, the chopped basil leaves will darken, the flavor is not affected. If the darkening bothers you, there are a couple of things you can do to lessen it.
1) Use all of the pesto right away
2) Place pesto you want to keep in a container with a smaller opening, smooth the pesto and pour a bit of olive over to cover the pesto, that will keep the air off and therefore lessen the darkening
3) Blanch the basil leaves prior to chopping. Place basil leaves in a colander, pour hot, hot water over them. Once the leaves are bright green, submerge them  in ice water to stop the cooking process, drain and dry, then proceed with your recipe. (This tip is from The Splendid Table, episode 611, last 3 minutes of show.)



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/