Dubuque Winter Farmers' Market

Apple Cranberry Crisp

Use firm cooking apples for making apple crisp-Rome Beauty, Baldwin, Jonathan, Braeburn, or Jonagold. These apples will hold their shape during baking so you do not end up with something that looks like applesauce or puree.

Ingredients
1/2 cup all purpose flour
1/2 cup old-fashioned oatmeal
1/2 cup each, granulated sugar and brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 stick (1/4 cup) chilled butter or margarine cut into small pieces
7 cups peeled diced apples (about 3 pounds)
3 tablespoons apple juice or cider
1/2 cup dried cranberries

Preheat oven to 375°F. Lightly coat eight-inch baking dish with cooking spray or oil and set aside. In a bowl, combine flour, oatmeal, brown sugar, granulated sugar, cinnamon, and nutmeg until well blended. Cut in chilled butter using a pastry blender or clean fingers until the mixture is crumbly. In another bowl, combine apples, apple juice and cranberries. Spoon the apple mixture into prepared pan. Sprinkle with crumb mixture. Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes or until golden brown. Serve warm topped with vanilla ice cream or whipped cream.

Yield 9 servings.  Credit: University of Illinois Extension

Storing Apples

Apples can be best kept in the refrigerator, preferably in the crisper drawer or an unsealed plastic bag. It is important to remember to store fresh vegetables separately because apples release ethylene gas that can be damaging to other fruits and vegetables. Fresh apples can also be kept at room temperature for several days before eating but the more time they are kept at room temperature the sooner they will begin to shrivel and lose flavor as well as crispness.

Opening Day Nov. 2nd – Volunteers Needed!

Dubuque Winter Farmers’ Market is brought to you by our sponsors, and by your friends and neighbors who volunteer their time and talent. We always need more volunteers!
Each week we need people to :
1. Assist vendors unload
2. Tear-down or set-up room
3. Greet
4. Other activities as needed.
To volunteer, please contact Paula at neuhaus.paula@gmail.com . Thank you!
How else can you help at market?
1. Bring your recyclables for re-use. We accept egg cartons, shopping bags, canning jars, and plastic jugs.
2. Volunteer to help.
3. Shop the market every Saturday. Keeping your dollars local = a healthy economy for Dubuque!
4. Help farmers diversify their skills: they gain marketing and business expertise from your input/or talking to you!
5. Bring a friend who has never shopped at the market before…teach him or her about fresh and local food sources.
6. Spread the word! Forward this email to your friends, neighbors, and community partners.

Southern Indian Squash (Sweet Potato) Curry

This is a fragrant and nicely spiced vegetarian curry from Jordan Campbell in the Penzeys Spices Spring 2013 catalog.

INGREDIENTS:*

1 large butternut squash
(or 4 medium sweet potatoes)

1 TB. flaked almonds

2 TB. oil (vegetable or sunflower)

2 medium onions, chopped

1 tsp. GRANULATED GARLIC POWDER

3 slices SLICED CHINA GINGER ROOT
(or 1/2-1 tsp. GINGER POWDER)

1 red chili, deseeded and sliced
(or 1/2 tsp. CRUSHED RED PEPPERS)

1 tsp. GROUND CORIANDER

1 tsp. GROUND CUMIN

1 tsp. BROWN MUSTARD SEEDS

1/2 tsp. GROUND TURMERIC

3/4 cup coconut milk (about 1/2 of a standard 14.5 oz. can)

1-1/2 Cups baby spinach, roughly chopped

2 TB. fresh cilantro, chopped

DIRECTIONS:  

Peel the squash or sweet potatoes. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Heat the oil in a large saucepan and cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the GARLIC, GINGER, chili, CORIANDER, CUMIN, MUSTARD SEEDS and TURMERIC. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted. Serve with rice, topped with almonds. Naan bread and a yogurt/cucumber/tomato raita salad are nice on the side.

*I found that this recipe needed salt as well.
Penzeys Spices, Spring 2013, Jordan Campbell, http://www.penzeys.com

Farmhouse Hash

Farmhouse Hash

Last holiday season, I was appointed to make a breakfast for my family of eight. In an effort to use local produce from the Dubuque Winter Farmers Market, I found this recipe which uses several of the winter root crops! I received rave reviews from my family, and I hope you will too! It’s very easy to substitute in other root veggies, such as sweet potatoes or beets!market shopping list

INGREDIENTS  

1 Tb Canola Oil
1/2 med Onion, diced
1 Carrot, diced
2 stalks Celery or 1/2 Celeriac, diced
2-5 medium Red or Blue Potatoes, diced
1/2 lb breakfast sausage1 teaspoon paprika
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakesKosher salt
Freshly ground black pepper

DIRECTIONS 
1. Heat the canola oil in a large skillet over medium heat.
2. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt.
3. Sauté until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
4. Serve with a poached egg on top for a complete breakfast!

Serves 4, Recipe adapted from Sanda Lee