Carbondale Community Farmers Market - CARBONDALE COMMUNITY FARMERS MARKET

Fiesta Mushroom Tacos

12/11/2021

This Saturday we cooked some Fiesta Mushroom Tacos. Products included in the demo were from Flora Bay (Savory Herb Blend), Flyway Family Farm (Blue Oyster Mushroom) , Beau Reve Farm
(Creole Herb Blend), and All Season Farm (Collards and Peppers).

Ingredients:

4 Tbsps Olive Oil, divided
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Tsp Cumin
1/2 Tsp Paprika
1/4 Tsp Chili Powder
(You can substitute with Beau Reve Creole herb blend)
7 oz Blue Oyster Mushrooms, sliced 1 Red Onion, sliced
2 Tsps Flora Bay Savory Herb Blend 1 Green Bell Pepper, julienne
1 Red Bell Pepper, julienne
1 Yellow Bell Pepper, julienne
2 Cups Collard Greens, remove rib, slice thin
5 Small Corn Tortillas

Direction:

In a small bowl whisk garlic powder, onion powder, cumin, paprika and chili powder( or Beau Rever Creole herb blend) with 3 tbsps olive oil. In a medium bowl, pour over mushrooms, stir to coat. Let marinade 8-10 minutes
In a medium skillet, over medium high heat, sauté onions and herb seasoning in remaining olive oil, 5-6 minutes. Add mushrooms to skillet, sauté 5 minutes.
Stir in bell peppers. Cover and sauté 5 minutes. Stir in collard greens and sauté covered for 6-8 minutes more. Stir occasionally.
Serve with whole grain corn tortillas or brown rice. Enjoy!

Apple and Kale Salad

12/4/2021

Thanks to all who joined us for our first cooking demo of the market season. This week the market featured a crisp Apple and Kale salad. This week we featured items from Glaciers End (Hickory syrup) and All Season Farm (Kale) were showcased. In the month of December will be offering free cooking demos starting at 11am. Free samples will be offered after the demo.

Ingrediants

1 Lemon, zested and juiced
2 Tbsp Hickory Syrup from Glaciers End
1/2 Tbsp dijon mustard
3 Cups Kale, stemmed, chopped from All Season Farm
1 1/2 Cups Quinoa, cooked
2 Apples, cored, chopped, with skin
1/4 Cup Pumpkin seeds

Directions

In a large bowl whisk together lemon zest, lemon juice, maple syrup and mustard.

Add kale, quinoa and apple to the bowl, toss to coat.

Top with pumpkin seeds.

Serve.

Better than Restaurant Salsa

9/5/2016

Canning salsa is a process that it best enjoyed with a few friends, some background music, and an open schedule. Prepping the ingredients can take some time and effort, so good company, and a fun atmosphere are a must. I canned up a big batch of the salsa recipe listed below with some friends this weekend and it was the perfect way to spend a lazy labor day weekend.

This recipe requires that all of the salsa ingredients are roasted, which intensifies the flavor and makes for what we dubbed "Better Than Restaurant," salsa. The onions were slightly caramelized, the pepper blistered to perfection, and the roasted tomatoes perfectly sweet. This salsa, though a big labor intensive, is some of the best you can make at home. Grab some ingredients at this week's farmers market, call up your friends, and get cooking!

Recipe: Better Than Restaurant Salsa

Small batch: matches 3 cups

8 to 12 tomatoes (approx. 2 lbs.)
3-4 anaheim or bell peppers
1-2 hot peppers (more for a hotter salsa) (weight of the combined Anaheim and jalapeno peppers should be approx. 1/2 lb.)
1 medium onion
4-6 garlic cloves
1/4 cup fresh cilantro leaves
1 teaspoon dried Mexican oregano (or regular oregano)
1-1/2 teaspoons ground cumin
2 teaspoons kosher salt
2 t. ground black pepper
1/4 cup lime juice
1/4 cup cider vinegar (may reduce or omit for less tartness, or substitute additional lime juice)

Big Batch: makes 8-10 pints

8 lbs. (approx. 32-40) tomatoes
2 lbs. peppers (approx. 12 Anaheims plus 4 jalapenos is a good combo of flavor & heat, weigh and adjust quantity to equal 2 lbs.)
4 medium onions
8-12 garlic cloves
1 cup fresh cilantro leaves
1 tablespoon + 1 teaspoon dried Mexican oregano (or regular oregano)
2 tablespoons ground cumin
2 tablespoons + 2 teaspoons kosher salt
2 tablespoons + 2 teaspoons ground black pepper
1 cup bottled lime juice (for canning safety, don't use fresh)
1 cup cider vinegar (or substitute additional bottled lime/lemon juice for vinegar)

Directions

Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheet, place tomatoes cut side down, peppers, quartered onion, & garlic cloves. Roast in preheated oven 30 min., removing garlic after 15 min. Skin of tomatoes and peppers should be blistered and partially blackened.
Cover pan for 10 minutes; steam will make peeling skin easier. Remove tomato skins. Wearing plastic gloves, remove skin, seeds and stems from peppers (or leave seeds if you want hotter salsa).
Place all ingredients in food processor and chop to desired consistency. If any juices remain in roasting pan, add those, too. Note: if all ingredients won't fit in your food processor, consider blending the tomatoes separate with an immersion blender if you have it, in the pot you are using for the final salsa. Blending the tomatoes separate allowed me to keep the peppers and onion a big chunky, and the tomatoes more saucy, for a perfectly textured salsa.
For small batch: Put salsa in fridge for at least 4 hours; best if made the day before. Will keep for up to 2 weeks in fridge when full amount of vinegar is used. May be frozen.
For big batch: Bring salsa to boil on stove top; reduce heat and simmer uncovered for 15 minutes. Add to hot sterilized jars leaving 1/2" of headspace, and water process in water canner 15 minutes for half pints, 20 minutes for pints. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12-24 hours.

Recipe adapted from:
http://www.theyummylife.com/recipes/182 www.theyummylife/recipes/180

Featured Produce: Peaches!

8/15/2016

August is National Peach Month and southern Illinois peaches are at their peak. The warm climate and sloping hills of southern Illinois are well suited for fruit growing. A hundred years ago, these hills were coverd with fruit trees, supplying Chicago with most of the fruit sold in stores. Today, a handful of those orchards remain, producing peaches for markets and wholesale. Our very own Mileur Orchard is owned an operated by third generation farmers. Mileur Orchard specializes in unique and early season varieties of peaches like donut peaches, white peaches and even nectarines. Mileur Orchard has dozens of varieties of peaches, try a basket each week and see which one you prefer. Once you find your favorite, head out to their store and grab a bushel. Frozen peaches are a great treat in winter!

Nutrition Fun Facts: Peaches are a good source of vitamin A, vitamin C, and fiber. Vitamin A and C act as antioxidants in the body by helping to prevent cell damage. Research currently suggests that antioxidants found in natural sources, such as fruits and vegetables, are more effective than those derived chemically (1).

Storage Tips: Peaches can easily bruise and should be handled with care. Do not squeeze peaches at the market to check for freshness, the orchard workers have already done that for you. If peaches are too firm to eat when you buy them, store in a brown paper bag at room temperature until the desired firmness is achieved. Placing unripe fruit in the refrigerator can cause a loss of flavor, texture, and moisture. When peaches are ripe, wash in water and rub of “fuzz,” if desired. Store ripe peaches in a plastic bag for 3-5 days in the refrigerator (2).

Preparation Tips: Peaches can be consumed raw, used in jams, boiled, baked, fermented, dehydrated, canned, pureed, sautéed, and frozen. To remove skins, score peel with paring knife in an X shape along the bottom of the peach. Soak in hot water for 1-2 minutes. Remove from water bath and pull peal off with back edge of knife. Slice and put in quart sized zipper bags, jars, or plastic containers. Add sweetener to taste, and a splash of lemon juice to preserve color,

Recipe: Grilled Peach Salsa

Ingredients:

1 sweet yellow onion, minced
1 lb yellow peaches
1-2 hot pepper, seeded and minced
1 large tomato, minced
juice of 1 lime
1 bunch cilantro, minced
2 cloves garlic, minced
pinch of sea salt to taste

Recipe from:
http://www.pbs.org/food/fresh-tastes/grilled-peach-salsa/

Directions:

Preheat your grill to medium high heat. Rub a little olive oil over the grates.
Slice your peaches down the middle and discard the pit. Once the grill is hot, set peaches (cut-side down) on the grill and close the top. Grill for 8-10 minutes, until peaches are very juicy and have those nice charred lines running across. Remove peaches from the grill and turn off grill.
Set grilled peaches aside to cool. Meanwhile, combine the minced sweet onion, jalapeno pepper, tomato, cilantro and garlic in a large bowl. Once peaches are cool enough to handle, chop them up and add them to the bowl.
Squeeze a lime over everything, toss well and season with sea salt to taste. This salsa is excellent on anything from chicken tacos to chips to scrambled eggs. It tastes better once it has time to marinate in the fridge for a bit, though, so I suggest letting it sit overnight before serving.

Featured Produce: Sweet Corn

8/8/2016

Sweet corn is great both on and of the cob. I made a quick skillet last Wednesday after market with fresh peppers, onions, summer squash, green beans, sweet corn, and cherry tomatoes that was pretty amazing. All of the produce from fresh from my market basket and the whole thing came together in less than 20 minutes, a win-win after a hot and steamy afternoon at the market. It was a loose adaptation of a succotash, with green beans instead of lima beans. It's quick meals like these that remind me that cooking with fresh, local produce doesn't need to be a time consuming three-course ordeal. That eating local, even on a tight budget and busy schedule is possible.

Summer Sweet Cork Skillet

Ingredients:

Half of an onion (diced)
1 bell pepper (diced)
1 medium summer squash (cubed)
3/4 cup of green beans (chopped)
2 ears sweet corn
Half of a pint of cherry tomatoes
Fresh herbs (I used thyme, but basil, summer savory, tarragon, or even cilantro would be great)
Half of a hot pepper (optional)
Salt and fresh ground pepper
Olive or canola oil

Recipe courtesy of Reanna Putnam, your Community Farmers Market manager.

Directions:

Add approximately 1-2 TBS oil to a hot pan over medium heat, then add onion and a sprinkle of salt and let soften for 2-4 minutes while you finish dicing your bell pepper and summer squash. The smaller the cuts of squash, the quicker it will cook, so aim for small, quarter inch cubes. Trim the green beans into half inch pieces.
Add bell pepper, summer squash, and green beans to the pan and cook down for 3-5 minutes until the squash and green beans start to soften.
Add in sweet corn, halved cherry tomatoes and hot pepper if using. Stir to incorporate and let cook for an additional 5-10 minutes until the tomatoes have broken down and the corn is cooked through.
Remove from heat, stir in fresh herbs, salt to taste, and liberally apply fresh ground pepper. Reserve a quarter of the herbs as a garnish.

Infused waters!

7/29/2016

It's extra important to stay hydrated during these hot summer months. Turn boring water into a refreshing summer cooler with the addition of fresh fruits, vegetables, and herbs from the market. Infused waters are a healthy, hydrating alternative to sugary soft drinks and juices and kid approved. Grab an extra cucumber, a sprig of mint, and bunch of basil and start infusing!

How to Make Fruit Infused Waters

Add desired fresh sliced (and peeled) fruits to 1/2 gallon or a whole gallon of water. For best flavor, leave at least 4 hours or overnight in the refrigerator to let the flavors of the fruit infuse into the water. Some of the recipes below are written for a half gallon jar, others for a gallon jar.
You can double or halve any of them to make more or less. Also, these recipes are just suggestions and fruit waters are based on your taste preferences so experiment and enjoy!
If you drink the water within the first day, you can add more filtered water and re-infuse to get a second use out of the fruits and herbs

Full recipe and more flavor combos at:
http://wellnessmama.com/3607/herb-fruit-infused-water/

Some fun combos from Wellness Mama:

Cucumber Mint
Thinly slice one cucumber. Add the sliced cucumbers to a 1/2 gallon glass jar, add 8 fresh mint leaves, muddled, and fill with filtered water. Stir gently and place in refrigerator for at least 4 hours or overnight.

Citrus Blueberry/Blackberry
Slice two oranges into thin slices (leave the rind on for better flavor). Add sliced oranges and 1 cup of blueberries to a gallon size glass jar. Add filtered water to fill the jar and stir gently. Refrigerate for at least 4 hours and store in refrigerator.

Pineapple Mint
Peel and thinly slice about 1/4 of a pineapple. The more thinly sliced the pineapple, the more flavor it will infuse. Add to a 1/2 gallon size glass jar with 10-12 leaves of fresh mint, muddled. Add filtered water to fill and stir until well mixed. Store in refrigerator.

Watermelon Basil
Add about 2 cups of finely chopped fresh watermelon (without rind) to a gallon size glass jar. Add 15 leaves of muddled basil and filtered water to fill. Store in fridge and allow at least 4 hours to infuse.

Summer Salads!

7/17/2016

I often think of salads as a big beds of lettuce with a few raw veggies and a dressing on the side. Though I love a good lettuce salad, come summer time I want a salad that incorporates the abundant summer produce available at the market. Salads, broadly defined, are anything that involve a mix of vegetables (raw or cooked), fruit, grains, eggs, or meats, and a dressing. My favorite summer salads feature diced sturdy vegetables like cucumber or zucchini, a cooked grain like rice or quinoa, and a herby vinaigrette dressing. Throw in some toasted nuts and salty cheese and you're set! Hearty summer salads hold up in a picnic basket, keep well in the fridge for quick lunches, and are filling enough to eat as a main course.

The Kitchn put together a list of 20 must try summer salads on their blog. Get inspired!

Recipe: Quinoa Salad with Cucumber and Tomatoes

Ingredients

1 cup quinoa
1 pint cherry tomatoes, cut in half
1 large cucumber, seeds removed, cut into 1/2-inch pieces
Kosher salt
2 small shallots, minced (or half a red onion)
1/2 cup roughly chopped flat-leaf parsley leaves
1/4 cup roughly chopped fresh mint leaves
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Freshly ground black pepper

Recipe from: www.seriouseats.com/
recipes/2014/10/make-ahead-quinoa-salad-cucumber-tomato-parsley-mint-recipe.html

Directions:

Combine quinoa and 2 cups water in a small saucepan. Bring to a boil, stir, reduce heat to low, cover, and cook for 7 minutes. Shut off heat and let rest until water is absorbed, about 5 minutes longer. Transfer quinoa to a fine mesh strainer and rinse under cold water until thoroughly chilled. Let drain for 10 minutes.
While quinoa cooks, combine tomatoes and cucumbers in a colander set in the sink. Season with salt and toss to coat. Let drain in sink until ready to combine with quinoa.
In a large bowl, toss drained quinoa, drained tomatoes and cucumbers, shallots, parsley, mint, olive oil, and red wine vinegar. Season to taste with salt and pepper. Serve immediately, or for best flavor, let rest overnight in a sealed container in the refrigerator. Salad can be stored in a sealed container in the refrigerator for up to 5 days

Need a nudge?

7/5/2016

It's easy to get busy and forget to make it to the Wednesday market. We understand, it's hump day, you've got work, kids, and other responsibilities and sometimes need an extra reminder. If you find yourself in this camp, we've got you covered with our FarmFan text message reminders. Every Wednesday at 2pm you'll get a text message with a update about the market, reminding you to head downtown to enjoy the market.

Click here to sign up for FarmFan.

We also email out newsletters every week with information about our vendors, upcoming events, and recipes and fun facts about in season produce. It's a great way to know what's going to be available before you head to market, get inspired to try something new, or as a reminder to get downtown on market day. Subscribe to our newsletter mailing list by filling out the contact form on this page! ------>

Featured Produce: Onions!

7/3/2016

Onions go into most every savory dish cooked in my kitchen. They are the first in the pan and add body, flavor, and nutrition to veggie stir fries, soups, and curries. Onions are also very nutritious, and we're not talking just about vitamins and minerals here. Onions have unique properties that supercharge your gut flora helping to make digesting foods easier and have even been shown to lower cholesterol, balance blood sugar, and improve acne! Who knew!

Onion harvest is underway and they are finding their way to tables all over the market. Try a sweet vidalia from Homer Grown, a spicy red torpedo from SIU Sustainable farm, or some shallots from Shade Tree Farm. Grab an extra bunch and try your hand at caramelized onions. Caramelizing onions is a slow process, but worth the wait! They make a sweet, satisfying topping for burgers or pizzas, or an flavor booster for soups, sauces, or stir fries. The caramelized onions will keep well in the fridge for a week or freezer for up to 3 months. If you're feeling adventurous, try this caramelized onion tomato jam, it sounds like a real treat!

Recipe: Caramelized Onions

Ingredients

2-4 yellow onions
2 tablespoons butter, extra-virgin olive oil, or a mix
2 tablespoons white or red wine, vegetable or chicken stock, balsamic vinegar, or water
Salt

Equipment

Stainless steel or cast-iron skillet
Stiff spatula

receipe from: http://www.thekitchn.com/how-to-caramelize-onions-35933

Directions:

Slice the onions: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices. (Alternatively, you can dice the onions.)
Melt the butter: Place your skillet over medium heat and melt the butter.
Add the onions: Add all the onions to the pan and stir them gently to coat with butter.
Caramelize the onions: Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.**
Deglaze the pan and salt the onions: When your onions have finished cooking, pour 1/4 cup wine, broth, balsamic vinegar, or water. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Salt the onions to taste.
Cool and store the onions: If you're not using the onions immediately, let them cool in the pan, then transfer them to a storage container. Caramelized onions can be kept refrigerated for around a week or frozen for up to three months.

**• Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release a lot of liquid into the pan.

• Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and you may see some fond starting to build up in the pan. They will also start to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.

• Around 30 Minutes: Onions should be light blonde in color and starting to become jammy. More fond is starting to build up, but it should still be fairly easy to scrape it up with the evaporating liquid from the onions.

• Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.

• Around 50 Minutes and Beyond: Continued cooking will result in darker, richer, even more caramelized onions. Continue checking the onions every 5 to 10 minutes until they reach your desired level of caramelization. The fond may start to build up on the bottom of the pan — let it be unless it looks like it's starting to burn (in which case, deglaze the pan with a little water).

Featured Produce: Blackberries! (and a give-away!)

6/28/2016

May's strawberries gave way to June's abundant blueberries, blackberries, and soon raspberries! Berry season is a great time to test your home preservation skills. Grab a few extra quarts and toss them in the freezer, or grab some sugar and pectin and turn them into jam. Nothing tastes better on a cold winter day than a fruity dessert or breakfast bars made from the previous summer's berries!

Berries are good for you, too! They are high in antioxidants, vitamin C, and are anti-inflamatory. Blackberries in particular have special properties that help keep your brain alert! More fun facts about blackberries can be found here.

We have a little market give away going on this week and next. Click here to complete our online survey for a chance to win one of three market gift bags!

Berry Oat Breakfast Bars

Ingredients:

4 cups rolled oats, divided
4 cups fresh or frozen mixed berries (any combination of blueberries, strawberries, raspberries or blackberries)
1/2 cup sugar, divided
1/4 cup brown sugar
1/2 cup unrefined coconut oil, or butter, melted
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt

Recipe and image from:
http://www.themostlyvegan.com/
berry-oat-bars/

Directions:

Preheat oven to 375 F. Line a 8 x 8 inch baking pan with parchment paper. Put 2 cups oats in a food processor and blend for approximately three minutes until they take on the consistency of flour. Combine with remaining two cups oats, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, sea salt and cinnamon. Add melted coconut oil to mixture and stir until well combined.
Measure out 2 cups of mixture and spread over the bottom of the parchment lined pan, using your fingers to press down firmly. Bake for 10 - 15 minutes until the oats just begins to brown. Allow to cool for at least 15 minutes.
Meanwhile, place berries and remaining 1/4 cup sugar in a saucepan over medium high heat. Bring to a boil and then simmer for 10 minutes. After 10 minutes, add tablespoon cornstarch and simmer 5 minutes more until compote is thickened. Remove from heat and allow to cool.
Once the oat mixture and berries are slightly cooled, spread berry compote over oats and top with remaining oat mixture. Using your hands or a spatula, press down on the oats. Bake for 40 - 45 minutes. Remove from oven and allow to cool completely (about 2 hours) before cutting into 9 squares. Store in the refrigerator and serve slightly chilled or at room temperature.

By The Mostly Vegan