Sample Recipes

This cookbook features 80 tempting recipes that feature local foods that the four seasons at this year-round Market.

Here are a couple of recipes to tempt your taste buds!

Shared by Market Friend, Bill Hicks, this colorful salad rivals one his family has enjoyed for years from a local grocery deli.

1/2–3/4 green or Napa cabbage
1 cucumber, unpeeled
1 large carrot, peeled
1 green or red bell pepper
1 stalk celery
1/4 c onion, finely chopped
2 T plus 1/4 t sugar
3 T plus 1 t white vinegar
1 1/2 T water
1/4 t celery seed
1/4 t garlic powder
1/2 t onion powder
Salt and pepper to taste

Cut the cabbage, cucumber, carrot, pepper, and celery into thin slices and place in a large bowl. Add the onion and mix.
For the dressing, mix together the remaining ingredients in a small bowl.
Add the dressing to the vegetables and toss.
Cover and refrigerate overnight. Adjust salt and pepper to taste before serving. Serves 8 – 10.

Market Director, Jim Farr, uses fresh local pumpkin in this recipe – but any winter squash could be used in this delicious soup.

1 4-5 lb edible pumpkin (such as the Cinderella variety)
4-6 strips bacon
2 stalks celery
1 large Granny Smith apple, cored and peeled
1 large cooking onion
1 T chopped garlic
½ c walnuts
1½ qt chicken stock
½ T cumin
1 T salt
1 t white pepper
1 t grated fresh nutmeg
Hot pepper flakes to taste
8 oz heavy cream
8 oz sharp cheddar cheese, shredded

Cut the pumpkin into quarters and remove the seeds and pulp. Put the pumpkin quarters, flesh-side down, into a large baking dish. Add about one inch of water and cover tightly with foil.
Bake at 350° until the flesh is soft (about 45 to 60 minutes) . Remove from the oven and cool.
While the pumpkin bakes, cook the bacon until crisp, drain, and set aside. Reserve the bacon fat.
Using a food processor, combine the celery, apple, onion, walnuts, and chopped garlic, and process until finely chopped.
In a large, heavy-bottomed stock pot, heat about 1 tablespoon of the reserved bacon grease. Add the chopped ingredients and sauté until soft.
Add the chicken stock, bring to a boil, and then reduce the heat to simmer.
Remove the flesh from the pumpkin with a large spoon. Put it into a bowl and mash to remove any large lumps, then add it to the stock pot.
Add the cumin, salt, white pepper, nutmeg, and hot pepper flakes (if you like a bit of kick).
Simmer uncovered for about an hour.
Stir in the heavy cream, cheddar cheese, and crumbled bacon. Simmer for about 5 minutes more.
Serve with crusty bread and a crisp green salad.
Serves 10.

Market shopper, Holly Olsen, enjoys New York’s deliciously crisp apples to make this sweet treat.

1 c butter or margarine, softened
2 c sugar
3 eggs
3 c sifted flour
1½ t baking soda
½ t salt
2 t cinnamon
½ t mace
2 t vanilla
3 c apples, peeled, cored, and diced to ¼-inch size pieces
2 c walnuts, chopped

4 oz cream cheese, softened
½ c powdered sugar
1 t vanilla
3 to 4 T milk

Preheat the oven to 325°.
In a standing mixer, cream the butter and sugar until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla and beat to incorporate.
In a separate bowl, combine the flour, soda, salt, cinnamon, and mace, and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing well and scraping the sides of the bowl.
Mix in the apples and walnuts (the batter should be very thick).
Spoon into a greased and floured 10-inch tube or Bundt pan.
Bake at 325° until a toothpick inserted into the cake comes out clean (about 1¼ to 1½ hours). Do not overcook or the cake will be dry.
Cool in the pan for 10 minutes, then remove from the pan and cool on a cooling rack.
To prepare glaze:
Beat the cream cheese until very creamy, then beat in the powdered sugar.
Stir in the vanilla, add 3 T milk, and combine. Add additional milk if you want a thinner glaze.
Drizzle the glaze over the top and down the sides of the cooled cake.
Serves 10 - 12