Dubuque Winter Farmers' Market

Fill-in Vendor – March 25

Simon Produce and Baked Goods – 40 kinds of jams and canned vegetables, baked goods

April Speaker Series

Don’t miss out last Speaker Series of the season with Suzan Erem, SILT’s Community Engagement Specialist. Saturday at 11am. Read more.

Fill-in Vendor – April 16

Sandhill Farm – Certified organic produce

Dubuque Winter Farmers Market Receives Grant Awards

February 10, 2022

Dubuque Winter Farmers Market is pleased to announce that they have been awarded programmatic funding from Dubuque County and the City of Dubuque grant programs, and general operational support from Walmart grant program in support of the 2021-22 winter market season.  

The Dubuque County Food Policy Council grant program has provided $5,000 in funding in support of Winter Market’s new Food for Thought educational speakers series that engages the community in conversations centered around the broader food system. The series is an effort to ignite conversations that guide audiences to make connections and encourage informed attitudinal change about the relationship to food sources. Guest speakers include agriculture, conservation, and sustainability experts and advocates (and more).

The Sustainable Dubuque Community Grant program has provided $2,500 in funding to support Winter Market’s inaugural season of the Food for Thought educational speakers series. The Food for Thought series moves forward some of the priorities set forth by Dubuque’s Resilient Community Advisory Commission through community-engaged educational experiences.

The Walmart Community Giving program has provided $750 in general operating support providing Winter Market with critical funding to support the weekly operations of market including lease, marketing, and insurance. Winter Market is open every Saturday from 9 am-12 pm, April through November, and is driven by volunteers. Food for Thought speaker series is free and open to the public and is held the last Saturday of each month, November-April at 11 am and is livestreamed on Facebook for at-home audiences. Founded by volunteers in 2007, the Dubuque Winter Farmers Market’s team has demonstrated excellence in leadership founding the first winter farmers market in Iowa. Since then, Winter Market has grown from 10 vendors to 45 and from 200 to 1,200 weekly customers. Today, Winter Market generates more than $155,000 in annual impact in Dubuque County. After losing two separate downtown locations, Winter Market moved to Kennedy Mall in 2019. This large indoor space has presented the opportunity to expand and add educational programs. Dubuque Winter Farmers Market’s mission is to “inspire a greater understanding of the broader food system by providing access to regional foods, offering economic opportunity to farmers and growers, and creating educational opportunities while contributing to a vibrant community and healthy economy.” Founded by a group of dedicated volunteers in 2007, Dubuque Winter Farmers Market is made possible through a partnership with the Four Mounds Foundation.

Garlic Parmesan Roasted Brussels Sprouts

16 oz (450g) Brussels sprouts, rinsed
3 tablespoons olive oil (or melted butter)
1/2 teaspoon kosher salt and freshly cracked black pepper
1 teaspoon Italian seasoning
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, or to taste


  1. To prepare the roasted Brussels sprouts: Preheat your oven to 400ºF (200ºC). Trim the bottom of the Brussels sprouts, and slice each Brussels sprout in half, top to bottom. Prepare a large baking sheet (you can line it with parchment paper if you like).
  2. Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.
  3. Place the Brussels sprouts on the prepared baking sheet, spreading evenly into one layer. Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.
  4. Transfer the parmesan roasted Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like.

Tips for the roasted parmesan Brussels sprouts:
Make sure to cut the Brussels sprouts into even pieces to achieve a similar texture.
For a nice golden sear, turn the Brussels sprouts cut side down on the sheet pan.
Make sure your oven is at the right temperature for at least 5 to 10 minutes before putting the sheet pan in. This will help to lightly sear the outside of the Brussels sprouts and get the insides soft.
Feel free to add more parmesan to the Brussels sprouts.
To make this side dish more substantial you can add chopped bacon to the Brussels sprouts. Other nice add-ins might be sweet potato cubes, quartered onions, whole garlic cloves.

Credit: eatwell101.com

Holiday Craft Market

On Saturday, December 18, Dubuque Winter Farmers Market will stay open one hour later until 1pm and welcome holiday art and craft vendors for the first time ever! Shop local, unique handmade goods for your holiday gift-giving. Many of our regular market vendors will have special holiday gift boxes of your favorite local food products as well.

Carrot and Kale Vegetable Sauté

8 bacon strips, coarsely chopped
4 large carrots, sliced
2 cups peeled cubed butternut squash (1/2-inch pieces)
1 poblano pepper, seeded and chopped
1/2 cup finely chopped red onion
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
2 cups chopped fresh kale


  1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings.
  2. Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.

Credit: tasteofhome.com


Kale is a hearty, healthy leafy green that you’ll find at several market stands this week. Don’t let the hype turn you off: this nutrient-packed green is a great addition to your fall menus.

Butternut Squash Enchiladas

Get your squash and onions for this tasty recipe at the Winter Market this week!

2 1/2 cups butternut squash, cooked or roasted
1 can (15 ounces) black beans (drained and rinsed)
1/2 cup onions, diced (1/2 medium onion)
1/2 cup fresh cilantro, chopped or 3 tablespoons dried cilantro
2 teaspoons garlic powder
1/2 teaspoon cumin
1 cup shredded cheese (like cheddar or Mexican blend), divided
8 tortillas (6 inch)
1  cup salsa or 1 can (10 ounces) red or green enchilada sauce
1/2 cup plain Greek yogurt or sour cream

1.    Preheat oven to 375.
2.    Mix the squash, beans, onion, cilantro, garlic powder, and cumin in a bowl.
3.    Mix 3/4 cup of the cheese into the squash mixture.
4.    Put a 1/2 cup strip of filling on each tortilla. Roll the tortilla around the filling. Put the tortilla into a greased 9 x13 baking dish with the seam down.
5.    Cover the tortillas with the salsa or enchilada sauce. Put the rest of the cheese (1/4 cup) on the salsa or sauce.
6.    Bake for 25 minutes.
7.    Serve each enchilada with 1 tablespoon of Greek yogurt or sour cream.

– Watch How to Prepare Winter Squash
– Use a medium butternut squash (2 to 3 pounds) to make about 2 cups of diced squash.
– Put 2 to 3 tortillas at a time in the microwave. Heat for 10 seconds so they do not tear.

Source: Iowa State Extension

Butternut Squash

Butternut squash is harvested at the end of the summer, but it’s still called a “winter” squash because it stores well without refrigeration and was traditionally stored in root cellars for the entire winter. Enjoy this delicious and healthy vegetable available this week from your local farmers at the Winter Market.