Ambleside Farms – Flavored pastas, baked goods, homemade soap
Ernie’s Holiday Nut Blend – Seasoned nuts
Timber Range – Maple syrup
Nauman Belgian Chocolates
Yellow Bowl – Dry soup mixes, granola, cookie mix
Don’t miss this opportunity to dialogue with Elanor Starmer, Administrator of the Agricultural Marketing Service for USDA this Thursday at 12:30 p.m. For more, click here.
From Carrie Post at Honey Hill Organic Farm
1 1/2 c. mixed nuts
5 c. chopped kale
2 c. chopped spinach
5 oz. bag dried cherries
12 oz. bottle of Three Cheese Vinaigrette
3 Tbsp. butter
2 Tbsp. organic brown sugar
6 oz. diced fresh Mozzarella cheese (optional). This adds a nice mix of holiday colors.
1. Melt butter in a medium sized skillet pan on low heat. Add brown sugar. Store for 1-2 minutes. Add chopped mixed nuts. Continue to stir for 7-9 minutes on low heat. Remove from heat and let mixture cool completely. Set aside.
2. Chop kale and spinach into small pieces. Put them in a large mixing bowl.
3. Chop dried cherries. Set aside.
4. Chop Mozzarella if you’re going to use it and set aside.
5. Just before serving, add all ingredients to the greens and mix well. Stir in dressing a serve.
Carrie Post, Potosi, WI
This certified organic farm offers a wide range of home-grown products, including broccoli, napa cabbage, spinach, kale, win win choi, honey and much more. They even worked with the University of Wisconsin – Platteville to plant 15 acres of sunflowers for pressing oil. They have a greenhouse and high tunnel, ensuring a supply of produce deep into the season. Honey Hill offers a fall and summer CSA, so check out their website for details.
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.
2 cups dry elbow macaroni (8 ounces)
1 purchased roasted chicken
1 tablespoon butter
2/3 cup panko bread crumbs
2 1/2 cups half-and-half, light cream or whipping cream
6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
4 ounces American cheese slices, torn
4 ounces fontina or havarti cheese, shredded (1 cup)
1/8 teaspoon ground black pepper
2 medium tomatoes, seeded and chopped
2 cups coarsely chopped fresh spinach
1 tablespoon snipped fresh oregano
1. In a 4- to 6-quart Dutch oven or large pan, cook macaroni according to package directions. Drain and set aside.
2. Meanwhile, remove the meat from the chicken; discard skin and bones. Coarsely shred the chicken; set aside.
3. For topping: In a medium skillet melt butter over medium heat. Add panko. Cook and stir until panko is lightly toasted. Remove from the heat and set aside.
4. Add half-and-half to the same Dutch oven used to cook the macaroni. Bring just to a simmer over medium heat. Reduce heat to medium-low. Gradually add cheddar, American and fontina cheeses, stirring constantly. Stir in black pepper. Continue to cook and stir until cheese is completely melted and smooth.
5. Add drained macaroni to the cheese sauce. Stir until well combined. Stir in chicken and tomatoes. Cook and stir for 1 to 2 minutes or until heated through. Remove from the heat. Stir in spinach and oregano. Serve immediately, topped with toasted panko mixture.
Source: Midwest Living
Kathy Sternhagen and Brent Salow, Hopkington, IA
Kathy & Brent have four greenhouses filled with over 4,000 hydroponically-grown tomato plants that produce about 120,000 pounds of tomatoes each year! They’ll have fresh tomatoes at market until after Thanksgiving, so enjoy them while you can. Welcome to the market, Kathy & Brent!
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