Hawaiians use “aloha” for both hello and goodbye, so we’ll do the same for you as we enter our final week of the Winter Farmers’ Market. “Hello” to all the friends and families we expect to greet this week for our regular offerings of locally-produced meats, honey, baked goods, vegetables, fruits and more. “Goodbye” to our regular visitors, vendors, volunteers, and families until we meet again next fall. Thanks to the whole community for your fantastic support throughout the winter! Luckily the Dubuque Farmers’ Market starts up again on May 2nd, so you won’t miss even one week of fresh, locally-grown foods. Click here to sign up for the summer market’s weekly newsletter. See you in November!
6 medium Yukon gold potatoes, peeled and diced
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)
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.
The Traci C. LoBianco Dubuque Winter Farmers’ Market Grant Award was established in memory of Traci (1960-2009), a passionate volunteer and devoted supporter of local food providers in the Dubuque area. The program supports farmers and producers who are working to increase their yield and variety.
Holly Marks, Holliberri Icelandics
Looking for ways to expand her breakfast offerings, Holly will use the grant to get a fryer and extra griddle for new items like hash browns and french toast.
Barb & Steve Pethoud, Barb’s Garden Pantry
The grant allowed Barb to purchase another stainless steel table needed for packaging, labeling, and storage of a third type of nut-free granola.
2 teaspoons olive oil
2 teaspoons butter
2 large yellow onions, peeled and thinly sliced
1 teaspoon salt
1 teaspoon sugar
1 large flatbread
Olive oil for brushing
4 ounces goat cheese, crumbled
Fresh basil, sliced into ribbons
1. Melt the butter and olive oil in a large saute pan over medium-low heat. Add onions and stir to coat. Cook for 20 minutes, stirring occasionally. Sprinkle the sugar over the onions and continue to cook for another 30 minutes to 1 hour, stirring occasionally. You’re looking for a deep, rich brown color. They may start to stick to the pan a little. It’s OK if they form a bit of a crust, but don’t let them burn. Set aside to cool when done.
2. Preheat oven to 425 degrees.
3. Place flatbread on baking sheet. Brush flatbread with olive oil and sprinkle with salt. Top flatbread with caramelized onions and crumbled goat cheese. Bake for 6-10 minutes, depending on the thickness of your bread. (The cheese should start to melt and the edges of the bread should start to brown.)
4. Remove from oven and sprinkle with basil. Cut into pieces and serve.
Did you know that shopping at the Farmers’ Market can improve your health?
A study by the Project for Public Spaces revealed that people who shop at farmers’ markets have 15-20 social interactions per visit, while they would only have one or two per visit to the grocery store. Evidence of the clear correlations between social interaction and health mean the social space at farmers markets has important public health implications.
How did your business get started?
We moved to a small acreage in Anamosa two years ago. We had horses and were looking for a nice pasture for them. When we moved here, we had a bunch of wild roses in our pasture. Researching how to get control of them without chemicals, we found that they are a goat’s favorite food so we bought a couple! Daisy, our female goat had a baby in the spring that year and still had milk so I learned how to milk her. I did some research and found many uses for our goat’s milk and decided to experiment with the soaps. After many tries, we came up with a formulation we liked and did a little deeper research on lotion. There are a lot of recipes online for these products but ours is not out there – it is truly one of a kind.
Why do you use goat’s milk in your products?
We drink the goat’s milk and it’s very nutritious, but unfortunately we cannot sell it to others due to Iowa laws. Goat’s milk also has many skin benefits due to the high content of alpha-hydroxy acids such as lactic acid. It also has anti-inflammatory properties that reduce skin inflammation due to its fat molecules. Goat’s milk is packed full of essential nutrients and vitamins like vitamin D, C, B1, B6, B12, and E, that feed the skin and are absorbed into the body.
How many goats do you have, and what’s your best story about the challenges of raising goats?
We have 11 mature goats and just ended our kidding season, so we now have four sets of twins and one single: six girls and three boys. We have bred for miniature goats, so our goats are not big. The biggest challenge is keeping them inside the fence. We will look outside and see all these goats in the front yard! You think you have everything secured and … nope, there they are again.
What’s your most popular product?
Our most popular product is the Goats Milk Lotion. We hear so many wonderful stories from people about how it has helped with skin conditions that have troubled them for years! We love to hear those stories. It just keeps us going, knowing we are helping others.
4 pounds boneless beef chuck, rump, or bottom round
2 tablespoons olive oil (preferably not extra-virgin)
3 large carrots, peeled and chopped
2 medium onions, chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 sprigs fresh thyme
1 bay leaf
pinch of ground cloves
2 cups dry red wine
2 cups low-sodium beef broth
2 tablespoons cornstarch, dissolved in 1/4 cup water
– Pat the meat dry with paper towel. Sprinkle with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook until nicely browned on all sides, about 10-15 minutes total.
– Scatter the carrots, onion, celery, garlic, herbs, and cloves in a large slow cooker. Place the beef on top.
– Pour the wine into the skillet and bring to a simmer, scraping the bottom of the pan to loosen the browned bits. Cook for 1 minute.
– Pour the wine over the beef. Add the broth to the slow cooker and season with salt and pepper. Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
– Remove the beef to a platter and keep warm.
– Skim the fat from the liquids in the slow cooker.
To make sauce:
Strain the cooking liquid into a saucepan and discard the vegetables. Bring the liquid to a simmer. Add the cornstarch mixture and cook, stirring constantly, until smooth and slightly thickened, 2-5 minutes. Check seasonings and adjust as needed. Slice the beef, top with sauce, and serve.
Did you know that the wine industry in Iowa is a growing rapidly?
The number of wineries in the state of Iowa grew from 74 in 2008 to 99 in 2012, an increase of 34%, while the gallons produced increased 59% from 187,000 gallons to 297,000 gallons in 2012 (or 125,000 cases). Iowa’s wine, grape and related industries had a total economic value to the state of $420 million in 2012, an increase of 79% from the $234 million economic impact in 2008.
How did your winery get started?
My husband ran a body shop for over 20 years and wanted a change and a healthier work environment. In 2001, we started a vineyard and grapevine nursery, then In 2006 we started our Juicery making 100% pure grape juice (no added sugars, water, flavors or preservatives). Jim tried wine-making and enjoyed that, so in 2009, we got our winery license. We moved from our Preston location in 2013 to our present location in Maquoketa.
What makes your winery unique?
We have 15 different wines from dry to sweet grape and fruit wines. Our winery recently won International medals on four of our wines: one double gold, two silver and one bronze medal. We are the only Iowa winery bottling 100% real grape juice. Our kitchen is almost finished so we plan to start making more wine jellies and juice again.
What are your most popular wines?
The Blue Diamond has been our most popular wine. It is our double gold winner from the Finger Lakes International Wine Competition in 2015. Our Iowa Blend, Iowa Blend Blush, and Cranberry Twist are also very popular.
How have your grapes been doing the past few seasons? What is the impact of rainfall fluctuations on your grape harvest and quality of the grapes?
We had moved from Preston where we had a 2-acre vineyard to our new location so our new vineyard in Maquoketa was just planted last spring. Rainfall is especially important the first several years when establishing a vineyard, but once the vineyard is established they can make it through a drought year fine. If you have a real rainy season you have more mildew issues or a rainy August your grapes will be less sweet.
What other types of products do you have at market aside from wine?
We have 100% real grape juices, wine jellies, my sister’s soaps made with cow milk cream and other oils. We may also have small amounts of garden produce.
Do you have tours and wine tastings at your winery?
Yes, we have both tours and wine tastings at our location at 18345 55th St. (corner of Hwy 61 & Caves Rd), Maquoketa, IA. We are planning to build a deck to offer an outdoor seating area also.
1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.