Market Recipes

Garden Huckleberry Pie

This Saturday, October 21 there will be a cooking demonstration featuring Garden Huckleberries. Mary Rabine of Reh-Morr Farm will be the vendor cook. Reh-Morr Farm grows Garden Huckleberries and Mary wants to introduce customers to this lesser know fruit. Garden huckleberries are best used cooked and commonly as syrup, jam/jelly or in pies.

The Garden Huckleberry is different from the wild huckleberry that grows out west in Montanan and Wyoming. Garden huckleberry is an annual plant from the nightshade family.  It is started from seed approximately 2 weeks after tomato and pepper are planted. Garden Huckleberries are large, very robust plants.  They grow to be about 3-4 tall, and have a similar growth habit as a large pepper, although they produce longer branches. All along the branches, clusters of berries form, turning from green to black when fully ripened. The mature berries are about the size of a big blueberry and have a tough, almost leathery skin. Each plant will produce upwards of a gallon (maybe more) of fruit in a growing season.


  • cups garden huckleberry
  • 12cups sugar
  • 1teaspoon nutmeg
  • 1teaspoon salt
  • tablespoon butter
  • lemon, juice of
  • tablespoons cornstarch
  • pie crusts (either store bought or your own recipe)
  1. Preheat oven to 375°F.
  2. Stem, wash and drain huckleberries.
  3. Place berries in a heavy pot, cover with cold water and bring to a slow boil.
  4. Cook until soft.
  5. Drain; mash berries with a potato masher to break their skins.
  6. Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
  7. Cook for about five minutes, stirring constantly, until the mixture thickens.
  8. Place pastry for bottom crust in pie pan.
  9. Pour in the berry mixture and dot with butter.
  10. Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
  11. Bake for 45 minutes or until the crust is a light brown.
  12. Cool.

Recipe by mollypaul


Celery Root Steaks With Tomatillo Salsa Verde

This quick recipe combines lots of ingredients that are available at the Downtown Marquette Farmers Market right now.

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.



  • 4 medium tomatillos, husks removed, rinsed, chopped
  • 1 serrano chile, finely chopped
  • 1 garlic clove, finely grated
  • ½ cup finely chopped fresh cilantro
  • ¼ cup finely chopped onion
  • ¼ cup olive oil
  • Kosher salt
  • 1 large celery root (celeriac), peeled
  • Freshly ground pepper
  • 2 tablespoons vegetable oil


Combine tomatillos, chile, garlic, cilantro, onion, and olive oil in a small bowl. Season salsa verde with salt and let sit at room temperature 30 minutes to let flavors come together.

Meanwhile, preheat oven to 400°. Slice celery root into four 1″-thick slices; season liberally with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high and cook celery root steaks until golden brown, about 4 minutes per side. Transfer skillet to oven and roast celery root until tender (a paring knife should easily pierce the center), 8–10 minutes.

Serve celery root steaks with salsa verde spooned over.

Recipe by Rick Martinez
Photograph by Alex Lau


Cauliflower And Broccoli Flan With Spinach Béchamel

Cauliflower, a versatile vegetable that is underappreciated, mostly, I think, because most people have only eaten ones that are way beyond their prime. When you purchase a cauliflower from the farmers market you are getting it at its peak of freshness and it tastes way different, better. Give it a try. Cauliflower can be eaten raw, steamed, roasted, grilled, fried, pickled, shaved, riced… there are lots of tasty ideas to explore. I chose this recipe because it incorporated  cauliflower, broccoli and spinach, all produce that can be found at the market. The rest are a few other common ingredients and is one that can be made in advance if needed. It also looks like it will be good as leftovers. The name of the recipe sounds fancy, but chances are you have made this sauce with out thinking it had a fancy name.



  • 2 1/2 cups cauliflower florets
  • 2 1/2 cups broccoli florets
  • 12 oz spinach leaves
  • 6 tablespoons (3/4 stick) butter
  • 1/4 cup all purpose flour
  • 2/3 cup whole milk
  • 2/3 cup freshly grated Parmesan cheese


Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.

Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.

Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.

Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. DO AHEAD Can be made 6 hours ahead. Cover and chill.

Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

Recipe by Lori de Mori  Photograph by Mark Thomas


Beets in Orange Sauce

This weeks food demonstration at the Downtown Marquette Farmers Market will be featuring beets as we move into autumn type vegetables. Lynn Krahn, MSU extension will be preparing Beets with Orange Sauce  and also some butternut squash. Stop by to watch and have a taste and pick up the recipe. Beets come in different colors, rainbow, orange, and yellow at the farmers market. This recipe for beets is equally delicious as a hot side dish to chicken, beef, pork or fish or chilled to top a salad. Remember to use the beets greens as well, can be chopped and added to a mixed green salad or saute -like spinach or use with other greens and herbs to make pesto.


8 whole fresh beets
1/4 cup sugar or honey
2 teaspoons cornstarch
Freshly ground pepper
1 cup orange juice
1 tablespoon golden balsamic vinegar (or red wine vinegar)
1 tablespoon fresh orange zest
2 tablespoons butter, if desired


Place beets in a large saucepan and cover with water. Bring beets to a boil; reduce heat. Place lid on pot and simmer beets for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.

In a small saucepan, combine sugar, cornstarch, and pepper. Whisk  in orange juice and red wine vinegar until smooth. Bring mixture to a boil, and cook awhile stirring for 3-4 minutes or until mixture has a syrupy texture and is slightly thickened. Stir in orange zest and butter. Add beets and gently stir until warmed through.

Serve warm.
YIELD: 8 servings

by Annaliese Keller



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