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Skillet Sweet Potatoes with Mushrooms & Carrots

3/26/2022

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We finished our market season with a cooking demo. We featured products from several of our vendors including mushrooms from Flyway Family Farm, sweet potatoes from Miller Tater Farm, carrots from Shade Tree Farm,  and herb blend from Flora Bay. Thank you to Kim Reese for all her  cooking demos this season. Kim is a student of SIUC Nutrition Program. 
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Ingredients 

1 Tbsp Olive Oil
1/2 Red Onion, diced
1 Cup Flyway Farms Mushrooms, chopped
16 oz Miller’s Farm Sweet Potatoes, medium diced, with skin
2 Tsps Flora Bay Savory Herb Blend
1/2 Cup Vegetable Broth, low sodium (or water)
2 Shade Tree Farms Carrots, peeled, grated
​1/2 Lemon, zested and juiced 

Directions

Over medium heat sauté onion in olive oil for 1 minute.
Stir in mushrooms. Sauté 3 minutes.
Stir in sweet potatoes, herbs and broth.
Cover and simmer 15 minutes. Stir occasionally. Stir in grated carrots. Simmer 5 minutes more covered or until sweet potatoes are tender.
​Add lemon zest and juice. Serve. 
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Grapefruit Avocado Microgreen Salad

3/12/2022

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Ingredients:

1 Pink Grapefruit
1/2 Tsp Dijon Mustard
1 Tsp Glaciers’ End Hickory Syrup
2 Pkgs Sunflower Microgreens
​1 Avocado, peeled, slice

Directions:

DRESSING Zest the grapefruit into a small bowl. Peel off the rind
Segment the grapefruit over the bowl to catch any juices and squeeze excess juice from the membranes.
Use 1/4 cup of this juice for the dressing, whisking it with the mustard and hickory syrup,
Taste and adjust seasonings, if desired.
SALAD Gently toss sunflower microgreens in half of the dressing
​.\Arrange on two plates, top with the grapefruit and avocado
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Fiesta Mushroom Tacos

12/11/2021

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 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).  
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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!  


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Apple and  Kale Salad

12/4/2021

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​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.
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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.
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Better than Restaurant Salsa

9/5/2016

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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

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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
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Featured Produce: Peaches!

8/15/2016

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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

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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:
  1. Preheat your grill to medium high heat. Rub a little olive oil over the grates. 
  2. 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.
  3. 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.
  4. 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.
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Featured Produce: Sweet Corn

8/8/2016

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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

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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:
  1. 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. 
  2. 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.
  3. 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.
  4. 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.  
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Infused waters!

7/29/2016

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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!
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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. 

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Summer Salads!

7/17/2016

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​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

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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:
  1. 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.
  2. 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.
  3. 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
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Need a nudge?

7/5/2016

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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! ------> 
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