Dubuque Winter Farmers' Market

Dubuque Winter Farmers Market Opens for the Season on November 7, 2020

Winter Market Season: Saturdays from 9 am-12pm, November 7, 2020-April 24, 2021 (closed Dec 26, 2020)
Kennedy Mall
555 JFK Rd.
Dubuque, Iowa 52001
(Former Younkers Men’s Store)

Approximately 35 regional vendors will be offering seasonal produce, eggs, meats, cheeses, honey, maple syrup, starter plants, herbs, baked goods, and more. 

Market Tokens are available for purchase at the Winter Market Information Booth. Use your credit, debit, or SNAP/EBT card to purchase tokens that are used just like cash at all vendor booths. Winter Market is offering Double Up Food Bucks this year. For every $10 of SNAP tokens purchased, customers receive an additional $10 in Food Bucks that can be spent on produce.

In an effort to reduce, reuse, and recycle, Winter Market organizers encourage you to bring your own reusable shopping bags. They also offer a recycling station that will accept clean egg cartons, glass canning/mason jars (only), and plastic grocery bags.

In compliance with the City of Dubuque mask mandate, masks will be required to participate at the indoor Winter Farmers Market. Masks will be available for free at the door if you do not have your own. Social distancing measures will be in place between all vendor booths and shoppers are encouraged to keep a minimum of 6 ft. between themselves and others to keep Winter Market a safe and healthy community space.

You can become part of the energy by participating as a vendor, shopping each week, or volunteering. To volunteer, contact Paula Neuhaus at neuhaus.paula@gmail.com. Dubuque Winter Farmers Market is made possible through partnerships with the Four Mounds Foundation, Kennedy Mall, and Dubuque Main Street, with support from Premier Bank, City of Dubuque, and Sustainable Dubuque.

Dubuque Winter Farmers Market Closed Temporarily Due to COVID-19

In an effort to stem the spread of COVID-19, the Dubuque Winter Farmers Market will be closed starting Saturday, March 21 through at least Saturday, April 4, 2020.

A handful of vendors will providing options for pick-up and delivery. We will post updates on our website and Facebook page as details become available. In the meantime, stay healthy everyone.

We look forward to seeing you soon!

Market Open Saturday, March 14!

There have been a lot of cancellations of events due to COVID-19 outbreak. At this time, we plan to be open.  Our vendors who rely on our market for income, and  customers rely on us for groceries. We’re telling our vendors that we’ll have the doors open.  However they will be deciding whether they wish to attend or not.  We have heard of one vendor so far who will NOT attend this weekend – Millwork Bakery.
We will also be discussing future weekends as a committee.  Please check on our Facebook page and website for news of future weekends.

Fill-Vendors – March 14

Ambleside Farm – Flavored pastas made with wind & solar energy, seasonal greenhouse vegetables, baked goods, homemade soap
MicroGirl – Microgreens and house plants
Tabor Home Vineyards – Wine
Auntie Anne’s – Coffee and pretzels
US Census
The Weekend Gentleman – All-natural men’s grooming products
Tradehome Shoes
Hibbett Sports

Fill-Vendors – March 7

ISU Extension – Food demonstration
Relay 4 Life – Selling for Daffodil Days
MicroGirl – Microgreens and house plants
Tabor Home Vineyards – Wine
Paul Hemmer – Author of the book Entertaining Dubuque-The Untold Story
Auntie Anne’s – Coffee and pretzels
US Census
The Weekend Gentleman – All-natural men’s grooming products
Tradehome Shoes

Holiday Happiness Salad

From Carrie Post at Honey Hill Organic Farm

Serves 6-8

Ingredients:
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.

Preparation:
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.

Honey Hill Organic Farm

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

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.

Chicken, Tomato, and Spinach Mac and Cheese

Ingredients:
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

Preparation:
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

Kirkwood’s Sun Country Produce

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!