Dubuque Winter Farmer's Market
Frankincense and Myrrh
Did you know frankincense and myrrh are resins harvested from trees in the Middle East? These aromatic products were extremely valuable in Biblical times and used for religious and medicinal purposes, including essential oils. Currently about 1000 tons of frankincense are produced each year, mostly in Somalia. Myrrh is twice as expensive as frankincense, and about 500 tons are produced annually.
Christmas Crunch
Ingredients:
1/2 cup popping popcorn kernels
1 (12 oz) bag Vanilla Candy Melts (such as Wilton Candy Melts)
1 1/3 cups broken pretzel pieces
1 (12 oz) bag green and red Milk Chocolate or Mint M&Ms
Red, green and white decorating sprinkles
Preparation:
Pop popcorn in a popcorn popper into a large bowl according to directions. Remove any unpopped popcorn kernels. Toss in broken pretzel pieces and M&Ms.
Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula. Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don’t over stir though or your sprinkles won’t stick if the white chips begin to set and harden). Pour mixture into a single layer onto wax paper. Sprinkle entire mixture evenly with sprinkles (as many as you’d like) before vanilla chips set. Allow to cool and harden, then gently break into pieces and store in an airtight container.
Source: cookingclassy.com
Apple Squash Sauce
This week’s recipe was provided by our featured vendor, Kristi Bellman. It’s her favorite way to prepare the amazing “Heart of Gold” squash available at her stand.
Ingredients:
2 Heart of Gold squash cut in halves or quarters, seeds removed
3 to 4 apples peeled and cut into very large chunks
Apple juice or water
Honey, sweet spices to taste
Preparation:
Place the squash in a small casserole dish with just enough water or apple juice added to keep the squash moist when cooking. Bake at 350 until squash is fork tender (about 45 minutes). Let the squash cool until you can handle it. Next, scoop out the squash pulp and apples and add to a food processor. Add as much honey, and any sweet spices as your taste buds like. You may need to add water from the roasting pan. When you have the smooth texture and sweetness you like, its done! Spoon the apple -squash sauce into a pretty bowl and serve. Great the next day also!
History of squash
Did you know that squash is native to the Western Hemisphere? It was originally grown in Central America and migrated northward, becoming a staple food for most native Americans. Winter squash like butternut, acorn, and pumpkins were especially important because they stored well and provided a food source when other crops weren’t growing. Squash flowers are also edible, and the seeds can be roasted or pressed for their oil.
Scrambled Egg Muffins
Get the eggs, veggies, and other fixings for this easy, nutritious recipe at Winter Market! Kids will love this fun way to eat eggs.
Ingredients:
2 cups washed vegetables, diced (broccoli, red or green bell peppers, onion)
6 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup low fat cheddar cheese, shredded
Preparation:
Preheat oven to 350°F. Spray muffin tin with nonstick spray.
Add chopped veggies to the muffin tin.
Beat eggs in a bowl. Stir in salt, pepper, and garlic powder.
Pour eggs into the muffin tin and bake 20-25 minutes. To add cheese, remove the tin from the oven during the last 3 minutes of baking. Sprinkle the cheese on top of the muffins and return the tin to the oven.
Bake until Temperature reaches 160°F or a knife inserted near the center comes out clean.
Three Sisters Casserole with Cornbread Topping
from the Kripalu Kitchen
Squash, beans, and corn were christened “the three sisters” by Native American farmers who found that the plants supported and benefited each other: the corn provided a structure for the beans to climb; the beans provided nitrogen to the soil; and the squash spread along the ground, preventing weeds. Enjoy this Kripalu Recipe, which honors the spirit of interconnectedness!
Makes one 9×9-inch casserole (a delicious side dish for Thanksgiving!)
Filling:
2 tablespoons olive oil
1 small onion, chopped (about 1 cup)
3 stalks celery, chopped
2 cloves garlic, minced (about 2 teaspoons)
1 teaspoon ground coriander
1 teaspoon cumin
4 cups squash, peeled and cut into 1-inch cubes
(visit the Dubuque Winter Farmers’ Market website for tips on preparing winter squash)
2 cups diced tomatoes
1 teaspoon salt
1/2 cup water or stock
2 cups pinto beans, drained and rinsed
1 cup frozen corn
Cornbread:
1-1/4 cup cornmeal
1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup water
3/4 cup milk or soy milk
2 tablespoons sunflower oil
1/3 cup maple syrup
1/4 teaspoon vanilla extract
Filling Preparation:
Heat olive oil in a large saucepan over medium heat. Add onion, and cook for seven minutes or until they begin to brown. Add celery, and cook a few more minutes, until tender. Add garlic, coriander, and cumin. Stir in squash and tomatoes, making sure they are coated with the spices. Add salt and cook for five minutes, stirring occasionally. Stir in ½ cup water or stock, and bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes or until squash is tender. Turn off heat, and stir in beans and corn. Place in a 9×9-inch casserole pan and top with cornbread batter.
Cornbread Preparation:
Preheat oven to 375 degrees. Combine cornmeal, flours, baking powder, and salt. In a separate bowl, combine water, milk, sunflower oil, maple syrup, and vanilla extract, and mix well. Add the wet ingredients to the dry ingredients, and mix only until everything is blended. (The batter will be thick.)
Bake casserole for 25 to 30 minutes, until it is heated through and the top is slightly browned.
2014 by Thrive in Kripalu Kitchen
Cranberries
Did you know that more than half the nation’s cranberries are grown in Wisconsin? Only three major commercially-grown fruits are actually native to North America: cranberries, concord grapes, and blueberries. Cranberries are not actually grown in water, but the fields are flooded at harvest time because the berries float, making them easier to harvest mechanically.
Simple Applesauce
Ingredients:
4 apples – peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Preparation:
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Honeycrisp apples
Did you know that the popular “Honeycrisp” apple variety was developed and patented by the University of Minnesota? The “next big thing” from their exceptional apple breeding program is the “SweeTango” apple, but it only available from a small group of “club orchards” in Washington, Michigan, Minnesota and New York who have purchased the exclusive rights to grow them!
Garlic Roasted Potatoes
Ingredients:
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Preparation:
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Dubuque Winter Farmer's Market 