Recipes

“I come for as much as a social aspect as I do the food”

Mary Kay

"i support the market because it’s a good thing."

Vicki

"I come to the market and get dinner for the next few days."

Tom 

"Fresh vegetables have way more flavor than anything in the store."

Helen

 

 

The market provides a sense of community.

 

Steve

 

 

Butternut Squash Soup

1 large butternut squash, peeled, seeded and cubed

2 T. olive oil

2 T. fresh sage leaves (or 2 dried)

1 onion, diced

2 cloves garlic, minced

1 qt. vegetable stock

½ cup half and half (optional)

Salt and pepper to taste

 

Place cubed squash in a baking pan with diced onion, garlic and sage. 

Pour oil over all, stirring to coat. 

Bake at 350 F for 45-60 minutes, stirring at least once. 

Remove from oven and let cool until just warm. 

In batches, puree squash mixture with vegetable stock. 

Pour into a soup pan and bring to a low simmer. 

Slowly add half and half, if desired. 

Season to taste. 

You may garnish with crème fraiche or garlic croutons and sage leaves.

Kitchen@theMarket recipe by KitchenArt

 

 

Roasted Baby Beet and Goat Cheese Salad

5-7 whole baby beets

1 T. olive oil

1 pound washed mixed baby lettuce

½ small red onion, sliced thin

2 oz. goat cheese

2 oz. toasted walnuts

Balsamic basil vinaigrette

 

Wash and peel the baby beets, toss with the olive oil. 

Roast in a 350 F oven for 30-45 minutes, or until fork tender. 

Remove from oven and toss beets in a bowl with enough vinaigrette to cover.

While the beets cool, put your lettuce and onion on a platter, crumble the goat cheese over the lettuce, then top with toasted walnuts. 

Slice each baby beet in half and arrange over the greens. 

Finally, drizzle the vinaigrette over the whole salad.

Kitchen@theMarket recipe

 

 

Quick Beets with Chile and Lemon

4 small beets

Juice of 1 lemon

Chile powder

 

Peel the beets and dice using a knife or mandoline.

Toss with lemon juice and a pinch of chile powder. Taste and add more chile powder if desired. Serves 2

Kitchen@theMarket recipe by Steven & Karrie Lincoln

 

 

Corn Soup with Chilies, Lime, and Cilantro Cream

6 ears fresh corn, shucked, or two 10 oz packages frozen corn kernels, thawed

2 tsp. olive oil

2 medium onions, chopped (2 cups)

3-4 garlic cloves, minced

2 serrano or jalapeno chiles, seeded and minced

1 ½ tsp. cumin seeds

¾ tsp. kosher salt

½ tsp. sugar

2 cups chicken broth

2 cups milk

1 ½ oz. lean smoky ham, cut into 4 chunks

2-3 T. fresh lime juice

Freshly ground black pepper

1 lime, sliced into 8 wedges

 

Cilantro Cream

½ cup sour cream

¼ cup buttermilk

¼ cup finely chopped fresh cilantro

1 tsp. minced fresh chives or scallions

¼ tsp. kosher salt

¼ tsp. sugar

 

If using fresh corn, slice the corn kernels off the cobs into a large bowl. Scrape the cobs lengthwise to extract the juices. You should have 5 cups corn kernels. Reserve the cobs.

In a large heavy saucepan, combine the olive oil and onions, cover, and cook over low heat, stirring occasionally, until the onions are translucent, about 10 minutes. Stir in the corn kernels, cover, and cook for 4 minutes longer. Stir in the garlic, chile peppers, and cumin seeds and cook, stirring occasionally, for 2 minutes, or until the garlic is soft and the cumin is fragrant. Add the salt, sugar, chicken broth, and milk and nestle the ham and corncobs, if you have them, into the mixture. Bring to a boil, reduce the heat to moderately low, cover, and simmer for 20-30 minutes, until the corn is very tender.

While the soup is cooking, prepare the cilantro cream: In a small bowl, whisk together the sour cream, buttermilk, cilantro, chives, salt, and sugar. Cover and refrigerate until ready to use.

Remove the corncobs and ham from the soup and discard.

In a food processor, process half of the soup to a fine puree. Add it to the remaining soup. Heat the soup, stirring over moderate heat until it just reaches the boiling point. Add lime juice and pepper to taste. Serve at once, spooning about 2 T. of the cilantro cream into the center of each serving. Pass the lime wedges separately.

You can make the soup, without the lime juice or cilantro cream, up to 5 days ahead; cover and refrigerate or freeze it for up to 3 months.

A New Way to Cook by Sally Schneider

 

 

South Indian-style Green Beans

Chopping the beans: 15 min. 

Cook time: 10 minutes (yes, it's that quick)

Serves: 1-4 people (depending on serving size)

 

1 lb. Beans, chopped into ¼" pieces. Even size is more important than exact size.

1 T. White Lentils (Urad dal)

1 T. Mustard seeds

1 T. salt

2 T. oil (vegetable, peanut, canola, safflower- any neutral tasting oil) 

8-12 Fresh Curry Leaves (one small stem's worth)

1 Red Chile (or more, depending on your taste)

1 pinch Asafoetida (optional)

¼  - ½ cup fresh or frozen grated coconut (thawed) (DO NOT use dried, nor sweetened)

 

Sometimes, beans have two fibrous strands that run along the side. Most varieties of beans don't have these, but some do. If the beans have these, you'll have to de-string them before chopping. You'll also have to pinch or cut off both ends of the beans before chopping. Remember to chop them evenly.

In a wide pan or wok, add the oil, heat it up. Add mustard seeds to it. Hold a lid angled away from you and loosely over the oil, because the seeds will pop like tiny popcorn seeds and will splash hot oil. Don't let condensate fall into the oil either.

As the sound starts slowing (also like popcorn), add the white lentils. Let it be for about 30 seconds, stirring. They'll change color to golden- at this time, add the red chile, and tear the curry leaves before throwing them in. Watch for splattering oil!!  Add the asafoetida, and immediately add the beans.

Let it cook about 5 minutes- add the salt about halfway in. You'll have to test texture along the way to get it as you like it. A minute before you're ready to pull it off the heat, add the coconut and stir well.

Kitchen@theMarket recipe

 

 

Pickled Carrot Coins

1 lb. carrots, sliced into coins ½ inch thick

1 1/4 cups water

1 cup cider vinegar

1/4 cup sugar

2 garlic cloves, lightly crushed

1 1/2 T. dill seeds

1 1/2 T. salt

 

Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water for 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.

Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. 

Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

Keep chilled carrots in an airtight container up to 1 month. Serves 10

Kitchen@theMarket recipe by Steven and Karrie Lincoln

 

 

Pork Loin Barbequed with Apple Sauce

1 medium sized pork loin

Salt and pepper

Cayenne pepper

1 cup Mama’s Applesauce

 

Preheat grill to medium. Season the pork loin to taste with salt, pepper and cayenne. Brush with applesauce. Place on grill for 7-8 minutes (cooking times will vary with size of loin and intensity of heat). Turn pork ¼ turn on grill and brush more applesauce on the cooked side, grilling for another 5 minutes. Repeat this process until you have four cooked sides that are brushed. Remove the loin from the grill and let rest, covered, for 3-5 minutes. Slice the loin and serve with more applesauce on the side.

Kitchen@theMarket recipe by KitchenArt

 

 

Grilled Peaches with Maple Glaze

4 ripe peaches, washed, halved and pitted

Vegetable oil spray

3 T. maple syrup

2 oz. fresh blueberries, washed

2 T. marscapone cheese

 

Preheat grill to medium. Spray peaches with vegetable oil and place, cut side down on grill. Brush maple syrup on the up side. Turn after 3 minutes, and brush the cut side with maple syrup. Grill for an additional 4 minutes.

Remove peaches from grill. Drizzle with remaining maple syrup, place a small dollop of marscapone and a few fresh blueberries in the center. Serve.

Kitchen@theMarket recipe by KitchenArt

 

 

Honey Glazed Grilled Apples

6 apples, washed, cored, and sliced (not thinly)

2 T. butter, melted

3 T. honey

3 T. Cherries and Hooch Jam

 

Brush apple slices with butter and place over medium heat on grill for approximately 3 minutes a side. After turning, brush cooked side with honey. Remove slices to a plate and top with a small dollop of jam. Can be drizzled with heavy cream and garnished with fresh mint.

Kitchen@theMarket recipe by KitchenArt

 

 

Grilled Peaches with Maple Glaze

4 ripe peaches, washed, halved and pitted

Vegetable oil spray

3 T maple syrup

2 oz. fresh blueberries, washed

2 T marscapone cheese

 

Preheat grill to medium. Spray peaches with vegetable oil and place, cut side down

on grill. Brush maple syrup on the up side. Turn after 3 minutes, and brush the cut

side with maple syrup. Grill for an additional 4 minutes.

Remove peaches from grill. Drizzle with remaining maple syrup, place a small dollop

of marscapone and a few fresh blueberries in the center. Serve.

Kitchen@theMarket recipe by KitchenArt

 

 

Butternut Squash Soup

2 large butternut squash, peeled, seeded and cubed

4 T butter, melted

2 T fresh sage leaves (or 2 t dried)

1 onion diced

2 cloves garlic, minced

1 qt vegetable stock

1/2 cup half and half

Salt and pepper to taste

 

Place cubed squash in a baking pan with diced onion, garlic and sage. Pour melted

butter over all, stirring to coat. Bake at 350 for 45-60 minutes, stirring at least once.

Remove from oven and let cool until just warm.

In batches, puree squash mixture with vegetable stock. Pour into a soup pan and

bring to a low simmer. Slowly add half and half (this is optional). Season to taste.

You may garnish with crème fraîche or with garlic croutons and sage leaves.

Kitchen@theMarket recipe by Kitchen Art

 

 

Stir Fried Garlic Scape and Snow Peas

1 cup garlic scape, washed and cut into 1 inch pieces

1 cup snow peas, washed

1-2 T stir fry oil

 

Place sauté pan on a medium high grill. Let it heat up for 3-4 minutes. Add oil and

let it heat for 1-2 minutes. Add the scape and snow peas and stir gently. Season with

salt and pepper.

*Note: I like to use a stir fry oil that has been seasoned with garlic and ginger. Alternatively you could add 1 clove of garlic, minced, and 1 ½ teaspoon of minced ginger right before you add the scape and peas.

Kitchen@theMarket recipe by KitchenArt

 

 

Grilled Asparagus

1 lb. freshest asparagus

1\4 cup butter

1 clove garlic

Olive oil

Salt & pepper

 

Pre-heat grill to medium. Clean and trim asparagus (trim by snapping off the bottom end). Brush lightly with olive oil then season with salt and pepper. Place the asparagus on the grill for 2-3 minutes before turning and cooking another 2-3 minutes.

While asparagus is cooking, peel the clove of garlic and crush slightly (just press firmly with the side of your knife blade). Add to the butter and melt the butter (either in a pan, in the microwave, or on the grill). As soon as asparagus is removed from the grill, drizzle with the melted garlic butter and enjoy.

Kitchen@theMarket recipe by KitchenArt

 

 

Roasted Potato Salad

3 lbs. potatoes, washed and cubed

1 T olive oil

1 large red onion, peeled and diced

3 stalks celery, washed and diced

1 6 oz. jar of sliced or salad olives, drained

3 T mixed herbs, chopped fme

1/4 cup light balsamic vinaigrette

1/4 cup light ranch dressing

 

Place the diced potatoes and olive oil into a foil packet and place on grill over indirect low heat for approx. 45 minutes or until tender. Remove from heat and let cool. In a mixing bowl, place diced onion, celery, olives and herbs. Add the cooled potatoes and mix. Add the dressings and toss to coat. Serve either room temperature or slightly chilled.

Kitchen@theMarket recipe by KitchenArt

 

 

Roasted Potatoes and Onions with Cheese and Garlic

4 larger potatoes, washed and cubed

1 large onion, peeled and diced

3 cloves garlic, peeled and minced

2 T butter

1 ¼  cup cheese cubes (I use Colby, but you can use almost any melting cheese)

1 T mixed herbs, minced (try thyme, basil, parsley)

 

Take two sheets (about 1 foot) of aluminum foil and lay out overlapping lengthwise. Spray lightly with non-stick spray. Toss all ingredients on foil. Fold up the short sides, then the long sides, making an envelope of the foil. Place the foil packet on the upper rack on the grill over medium heat. Leave uninterrupted for about 45 minutes (depending on heat of grill). Remove the foil packet to a large bowl and let rest for about 5 minutes. Open foil envelope and serve.

Kitchen@theMarket recipe by KitchenArt

 

 

Garlic Green Beans and Tomatoes

1 pound green beans, washed and snapped

1 large or 2 medium tomatoes, washed and diced

2 cloves garlic, peeled and minced

1 small bunch basil, washed and shredded

1-2 T olive oil

 

In a sauté pan over medium heat, add olive oil and garlic. Stir for less than a minute, then add green beans. Cook for 4-5 minutes, stirring occasionally. Add tomato and cook for another 2 minutes. Remove from heat, garnish with shredded basil and serve.

Kitchen@theMarket recipe by KitchenArt

 

 

Hamburgers with a Twist

1 lb. Cleaver Family Farms Ground Beef

¼ cup butter very cold and finely diced (optional)

1 T barbecue dry rub seasoning (I use Penzey' s Galena Street Rub)

¼ t cayenne pepper

6 Hawaiian rolls

Lettuce leaves

Tomato slices

Pickle slices

Spicy mayonnaise

 

Mix the ground beef with the butter, dry rub and cayenne. Mold it into 6 hamburger patties and place on a pre-heated medium grill. Grill for 4-5 minutes on a side (more if you prefer well-done). Meanwhile, halve the rolls and put the lettuce, tomato and pickle on one half. When you remove the hamburgers from the grill, place them on the other half. Swipe the warm burgers with the mayonnaise then top with the other half of the roll.

Kitchen@theMarket recipe by KitchenArt

 

 

Eggplant Milanese

1 large eggplant, peeled and sliced into about 112 inch thick rounds

1/2 cup panko breadcrumbs (may use plain, unseasoned breadcrumbs

1/4 cup grated parmesan cheese

2 eggs mixed with 2 T water

2 cups oil

2 small or 1 large tomato, diced

2 T balsamic vinegar

 

Take the eggplant rounds and season lightly with salt and pepper. Dunk into egg wash then into breadcrumbs, and set aside for a few minutes while oil heats. Fry the eggplant rounds in small batches, placing on a rack to let oil drain when they are golden brown. While frying eggplant, mix diced tomatoes and balsamic vinegar. Assemble by placing two rounds on a plate and topping with a large tablespoon of tomato relish.

Kitchen@theMarket recipe by KitchenArt

 

 

Goat Stew, Ethiopian Style (Beg Wot)

4 oz. butter

4 large onions diced

6 oz. tomato paste, mixed with 2 cups water

2 t garlic salt 

1 t. black pepper 

2 t berbere (mix of ginger, cinnamon, mint, cayenne)

2 lbs goat stew meat, cubed

3 hard boiled eggs, quartered

 

Melt the butter, add the onions and sauté for 10 minutes or until golden. Add the tomato and water mixture to the onions then stir in the spices. Adjust seasonings and simmer for about 10 minutes. Add the stew meat and simmer on low for 60 to 90 minutes. Add the eggs and cook about 10 more minutes or until heated through. Usually served over injera (flat, pancake-like bread of Ethiopia).

Kitchen@theMarket recipe by KitchenArt

  

The market is pet friendly!

Dawn

“I’m here for Bill’s Buns.” (Great Harvest)

Annette

A wonderful selection of things in season.

Dawn

"Great way to sell products." 

Maple Hill