Market Recipes

Vinegar-Based Carolina Slaw Recipe

It’s that time of year when all the best food is served to wish you and yours Happy Holidays. When you will be serving a crowd, or just like to have some easy, delicious food on hand for these busy days, think pulled pork in the crock pot. And cabbage slaw as a perfect side dish or topping to pulled pork sandwiches. Shop the Downtown Marquette Farmers Market for small farm raised meat and  storage vegetables for your festive meals and to have some locally grown food for the winter.


  • 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




Three more weeks of direct access to locally grown food from the farmers at the Downtown Marquette Farmers Market. In this late season there are lots of varieties of squash. All of them taste great and can be prepared in different of ways; roasted or steamed. Most winter squash only the inside flesh is eaten. This type, the Red Kuri Squash, 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

We are getting ready for Thanksgiving, less than a week away and this Saturday is the market to get food for your feast. At the market there will be turkeys and potatoes, squash, onions, carrots, celery, herbs, lots of other meats and veggies, eggs, honey, maple syrup, jellies, baked goods, coffee, chocolate, to name a few. 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:

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, 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


Easy Shepherd’s Pie Recipe

This is the weekend of the time change so it will be darker even earlier in the evenings. Give this easy recipe a try as you adjust to the new time. Most of the ingredients can be purchased at the Downtown Marquette Farmers Market. The market is open until December 16. Lots of time to purchase fabulous vegetables, meats, eggs, and other supplies for good eating all winter.


  • 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
  • 8 Tablespoons (1 stick) butter
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1-2 cups vegetables—diced carrots, corn, peas
  • 1 1/2 lbs ground round beef
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice

Directions :

1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.

2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

4 Add the ground beef, then worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.

Add the worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

5 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

6 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8×13 casserole).

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

7 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Easy Shepherd’s Pie Recipe


Lightly Curried Butternut Squash Soup

It has been a bit of a trying week,  weather wise, nothing soothes a soaked soul like soup. We had the squash tasking at the market a few weeks ago, it is officially squash season. So if you purchased some squash give this recipe a try and enjoy a nice warm meal this weekend. Be sure to shoat the market 8 more weeks to keep your supply of squash abundant.

Lightly Curried Butternut Squash Soup
f o r  f o u r
Squash is almost the perfect vegetable for soup: it’s flavorful and has a divinely smooth texture when cooked and puréed. Serve this soup to people who think they don’t like squash or curry, and you’ll change some minds. You can substitute any winter squash for the butternut; I just like butternut because it’s faster to peel
and chop than its many cousins.
1 butternut squash or other winter squash
1 tbsp butter
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, finely chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cayenne pepper
1 can coconut milk
3 cups water
salt and pepper
o p t i o n a l
sour cream scallions
fresh cilantro
To prepare the squash, peel off the tough skin with a potato peeler. Cut the squash in half lengthwise with a sharp chef’s knife, then scoop out the seeds and gloop. (You can save the seeds for a tasty snack later, if you like: just clean the gloop off, then toast them.)

Next, slice off the stem and very bottom of the squash and throw them away. Take each half of the squash and place it face-down on a cutting board. Chop each into½” slices, then turn each slice into cubes.

Put a large pot or Dutch oven on the stove on medium heat. Melt the butter and let the pot get hot.
Add the onion, pepper, and garlic, then sauté for two minutes.

Add the cubed squash and spices and stir it all together. Put a lid on the pot and let it cook for another two minutes. Add the coconut milk and water and stir.

Bring the soup to a boil, then turn down the heat to low and let it cook for about 30 minutes, or until the squash is tender.

Once the squash is tender, taste the soup and add salt and pepper as needed. Soup usually needs a fair bit of salt, so be generous.

If you have an immersion blender, you can purée the soup in the pot. If you have a normal blender, wait until the soup has cooled before transferring it to the blender. Purée until smooth, then taste again and add any more salt and pepper it might need.

You can enjoy the soup as-is or serve it with another drizzle of coconut milk or a dollop of sour cream, plus some chopped scallions or cilantro.


Recipe from Cheap and Good by Leanne Brown