Dubuque Winter Farmers' Market

Fill-in Vendors – January 15

Hilltop Greens – Microgreens

Head 2 Toe – Teas, lotions, and essential oils

Garlic Parmesan Roasted Brussels Sprouts

Ingredients:
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

Directions:

  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.

Don’t miss our November Speaker Series tomorrow at 11am!

Learn more about this month’s speakers.

Carrot and Kale Vegetable Sauté

Ingredients:
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

Directions:

  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

Speaker Series – November

Saturday, November 27, 2021
Women in Ag: Female Farmer Perspectives

What comes to mind when you picture a farmer? Odds are you imagine an older white man driving a tractor through rows of corn. This may be true to a degree, but we know this is not representative of the Ag industry as a whole. For our November Speaker Series, we welcome  of Sandhill Farm and April Prusia of Dorothy’s Range who will join us to talk about their farm operations, and their experiences as women in the field.

Kale

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!

Ingredients:
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

Preparation:
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.

Tips:
– 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.

Vegetable Shepherd’s Pie

Ingredients:
6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1-1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)

Directions:
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Source: foodnetwork.com