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Mmmmmm! Recipes from the November 1, 2008 Soup Tasting!

Click a category below to find recipes for delicious dishes made with your Farmers' Market purchases.

Chanterelle Biscuits

*1 small onion, minced
*4 Tbs. butter
*1 1/2 lbs. Chanterelles, chopped
*2 tsp. baking powder
*1 tsp. baking soda
*1 1/2 tsp. salt
*2 cups unbleached flour
*1 cup milk

Saute the onion in butter for 2 minutes. Add the mushrooms to the pan and cook for 5-7 minutes until most of the liquid has evaporated. Set aside and let cool. In a mixing bowl, sift the baking powder, soda and salt with the flour. Make a well in the center of the flour mixture and slowly pour in the milk, blending the mixture in to a sticky dough. Quickly mix the mushrooms in to the dough. Drop the dough by tablespoons on to a buttered baking sheet. Bake 15-20 minutes at 400 degrees. Makes about one dozen biscuits.

Charkhils Mkhali

This week's recipe is from Jennifer Bass.

*1 pound of beef
*1/2 cup of shelled walnuts
*3 garlic cloves, peeled
*1/2 teaspoon of salt
*1/2 cup of chopped cilantro
*Freshly ground black pepper
*1/4 teaspoon of dried summer savory or parsley (optional)
*1/4 teaspoon of ground coriander seed
*1 or 2 teaspoons of red wine vinegar (to taste)


Bake the unpeeled beets at 375 degrees F for 1 to 1.5 hours, until tender. (The beets may be boiled instead, but roating imparts a delicious flavor.) While the beets are cooking, grind together walnuts, garlic and salt. Add cilantro and summer savory or parsley, and continue to grind, make a fine paste. Transfer to a bowl.

Peel the beets when they are soft, and finely grate them in the food processor. In a medium sized bowl mix together the grated beets and the ground walnut mixture. Stir in the remaining ingredients. Keep tasting, adding enough vinegar to counteract the sweetness of the beets. The mkhali should be slightly tart.

Chill in the refrigerator for at least 2 hours, and bring to room temperature before serving. Mount on a plate, and decorate the top with a bit of chopped cilantro or parsley.

Asian Style Snap Peas

This week's recipe is from Marcia Veldman, Farmers' Market Coordinator

*1 quart fresh snap peas
*2 tbsp. seasame oil
*4 cloves garlic
*1/4 cup sunflower seeds
*Soy sauce to taste

In a skillet, warm the seasame oil; add the snap peas and garlic, stirring frequently. When close to ready, add sunflower seeds and soy sauce to taste. Enjoy!

Garlic Scapes with Red Bell Peppers and Shiitake Mushrooms

This week's recipe is from Victoria Wesller with

"We grow several varieties of garlic. When the plants send up their flower stalk, you need to cut them off in order to allow the plant energy to be directed toward the growing garlic bulb. For years I just threw those stalks in the compost pile. Then last year, I found out that they are a delicious vegetable and considered to be a delicacy in some cultures. They don't get tossed in the compost pile any more!

*4 cups of garlic scapes, flower heads removed and discarded, cut into 1 inch pieces
*2 Tablespoons olive oil
*1 large red bell pepper, cut into thin 1 inch strips
*8 ounces of shiitake mushrooms, sliced
*1/2 teaspoon salt
*1/4 teaspoon freshly ground black pepper
*2 Tablesppons toasted sesame seeds

Preparation Instructions:
Bring 3 quarts of water to boil in a large saucepan, add the scapes, cover and boil for 2 minutes. Remove the scapes from the water and plunge them into an ice bath for 2 minutes. Drain and pat dry. In a large nonstick skillet, heat on tablesppon of the oil over medium high heat. Add the mushrooms and saute them until they are just beginning to brown. Add the second tablespoon of oil to the pan and add the scapes, bell pepper strips, salt and pepper. Stir fry for 5 minutes or until the scapes and peppers are heated through. Place on a serving platter and sprinkle with the seasame seeds. Serves 4-6 people.

Gooseberry Chutney

This week's recipe comes from

*3 lbs. of gooseberries
*1 lb. of sugar
*1/2 lb. of onions
*1 pint of vinegar
*1/2 pint of water
*1/2 oz. of salt
*1 tablespoon of ground ginger
*1/2 teaspoon of cayenne pepper

Preparation Instructions:
Top and tail the gooseberries, and chop roughly. Finely chop the onions; then cook with the berries in the water until they are softened well. Add the remaining ingredients, then simmer until the chutney becomes thick, stirring occasionally. Bottle while still hot, and cover immediately.

Rhubarb Salad with Capriole Ripened Goat Cheese

This week's recipe is from farm venor Judy Schad -

Serves 4
*3/4 lb. rhubarb, cut into 3/4-inch pieces
*1/4 cup honey
*1/2 cup walnut or pecans halves
*2 tablespoons olive oil (preferably Agrumato with Lemon)
*2 tablespoons balsamic vinegar (preferably Manodori)
*Coarse salt and ground pepper
*1 lb. arugula or spicy salad greens
*1 fennel bulb, cored and thinly sliced crosswise
*6 oz. Sofia or Pipers Pyramide or 2 Wabash Cannonballs

Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop. In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese cut in pie shaped wedges so that each slice has a portion of the rind.

Spinach and Maitake Salad with Citrus Dressing

This week's recipe featuring Homestead Growers maitake mushrooms comes from The cool, crisp spinach and light citrus dressing are a refreshing contrast to the warm, earthy flavor of sauteed maitake mushrooms. Serves 4.

*3.5 ounces maitake mushrooms
*2 tablespoons olive oil
*6 cups lightly packed pinach leaves (washed, trimmed and torn into bite-sized pieces
*1 cup tomoatoes (chopped)
*1/2 cup grapefruit juice

1. Break maitake mushrooms into bite-size pieces. Saute in olive oil over medium heat until tender. Remove from pan.
2. Place mushrooms, spinach and tomatoes in a large serving bowl; set aside.
3. In small bowl, whisk together grapefruit jiuce, oil, mustard, salt and pepper.

Just before serving, pour over vegetables, tossing gently.

Calories=227; Fat=21; Perfat=79; Cholesterol=0; Carbo=9; Protein=3

Cold Russian Borscht

This week's recipe comes from

*4 medium beets
*4 cups beef broth
*1 onion, chopped
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*2 tablespoons red wine vinegar
*1 cucumber - peeled, seeded, and dices
*1/2 cup sour cream
1. Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
2. Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skins from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from heat.
3. Chill in refrigerator for one hour, or until could before serving. Ladle into bowls and top each serving with a cucumber and a big spoonful of sour cream.

Prep time: 20 minutes
Cook time: 1 hour
Ready in: 2 hours 20 minutes
Serves: 6

Elk Stew with Sweet Potatoes and Sweet Green Peas

This week's recipe is from Serves 8 to 10.


*2 lb. stewing elk, cut in one inch cubes
*1/3 c all purpose flour
*4 T olive oil
*2 c thinly sliced onion
*2 cloves garlic, minced
*2 c vegetable or chikcen stock
*1 c water
*1 t paprika
*1 t salt
*¼ t ground black pepper
*½ t dry basil
*1 c diced carrots
*1½ lb sweet potatoes or yams, cut into one inch cubes
*1½ c frozen sweet green peas

Put flour in a plastic or paper bag. Add elk cubes, about ½ lb. at a time. Shake to coat.

Put 2 T olive oil in a large non-stick skillet. Brown the flour-coated elk cubes. Transfer to a 5 to 6 quart Dutch oven.

Wipe pan with kitchen towel, add the last 2 T olive oil. Over medium heat, sauté onions and garlic until soft, about 6 to 7 minutes. Transfer to the Dutch oven.

Add stock, water, paprika, salt, pepper and basil to Dutch oven. Bring to a boil, reduce to simmer, cover and cook for 1½ hours.

Add carrots and sweet potatoes, cover and cook for another 25-30 minutes, or until just tender.

Stir in frozen sweet green peas, cover and simmer for another 5 minutes before serving.

Fried ramps and potatoes with eggs

This week's recipe comes from, visit this site for more recipes using ramps. The ramp, sometimes called wild leek, is a wild onion native to North America. The flavor and odor of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. Ramps add wonderful and uniquely pungent flavor to soups, casseroles, rice dishes and potato dishes. Use them raw or cooked in any recipe calling for scallions or leeks, or cook them in a more traditional way, scrambled with eggs or fried with potatoes.

4 cups ramps, cleaned and sliced into 1-inch pieces
3 Tbsp bacon drippings
3 to 4 medium potatoes, peeled, sliced
3 large eggs
Heat bacon drippings in a large heavy skillet; add sliced ramps and potatoes. Fry until tender. Break the eggs over the ramps and potatoes and stir to mix well. Fry for about 2 minutes, or until eggs are cooked on bottom. Turn and fry on the other side for 2 to 4 minutes longer, until eggs are cooked. Serve hot with biscuits and butter.

Colcannon (Mashed Potatoes with Cabbage)

This week's recipe comes from This classic Irish dish combines the mashed potatoes and cabbage. Add some chopped boiled beef and you have a dish known as Bubble & Squeak. Prep time equals 10 minutes and cooking time equals 20 minutes.

3 cups finely shredded green cabbage
1 onion, finely chopped
1/4 cup water
6 cooked potatoes, mashed
1/4 cup milk
1/4 cup butter
Salt and freshly ground pepper to taste
Place cabbage, onion and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
Add mashed potatoes, milk, butter or margarine, salt, and pepper. Mix well, stirring often until heated through.
Calcannon in served warm as a side dish. Yield: 4 to 6 servings.

Fried ramps and potatoes with eggs

This week's recipe comes from, visit this site for more recipes using ramps. The ramp, sometimes called wild leek, is a wild onion native to North America. The flavor and odor of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. Ramps add wonderful and uniquely pungent flavor to soups, casseroles, rice dishes and potato dishes. Use them raw or cooked in any recipe calling for scallions or leeks, or cook them in a more traditional way, scrambled with eggs or fried with potatoes.

4 cups ramps, cleaned and sliced into 1-inch pieces
3 Tbsp bacon drippings
3 to 4 medium potatoes, peeled, sliced
3 large eggs
Heat bacon drippings in a large heavy skillet; add sliced ramps and potatoes. Fry until tender. Break the eggs over the ramps and potatoes and stir to mix well. Fry for about 2 minutes, or until eggs are cooked on bottom. Turn and fry on the other side for 2 to 4 minutes longer, until eggs are cooked. Serve hot with biscuits and butter.

Autumn Mushroom Soup

This week's recipe comes from Chef Josie Deluca with IU Memorial Union Tudor Room. This delicious soup was offered at the Soup Tasting November 1.

Serves 8 - 10.

*3 lbs. mushrooms (I like an assortment) such as: regular button mushrooms, crimini, shiitake, oyster mushrooms, etc.
*2 tart apples (local, organic the best), peeled and chopped
*1 sweet yellow onion
*1 TBSP garlic
*4 oz. butter
*2 c chopped fresh greens (arugula, spinach, kale)
*6 - 8 c vegetable broth (chicken broth if non-veggie)
*salt, pepper, basil, tarragon, dill to taste

Rinse mushrooms well, let drain or pat dry. Chop the mushrooms, dice onion and then in your soup pot sauté them very well together, until mushroom juice comes out and then starts to reduce. Add all ingredients, sauté for about 10 minutes on low, and then add broth. Simmer for about 20 minutes; this soup does not need to cook for a long time. It is quick and easy to make!

Experiment with herbs; almost any herb goes well. Serve with corn bread or crispy garlic bread.

Jalapeño Corn Bread

*1 c yellow cornmeal
*1 c all-purpose flour
*2½ tsp baking powder
*½ tsp baking soda
*1 tsp salt
*¼ c fresh finely chopped jalapeño pepper
*1 c (4 oz.) shredded cheddar cheese
*1 c corn kernels
*8 oz sour cream
*¾ c milk
*1 large egg, beaten
*4 TBSP melted butter

Heat oven to 400° F.

In a large bowl, combine dry ingredients.

Whisk together the wet ingredients. Stir the wet mixture into the dry ingredients. Spread in the hot greased 10" skillet or baking pan.

Bake for 25 to 30 minutes, until set and lightly browned around the edges. Let cool.

Yogurt Bran Muffins

from Traders Point Creamery

*1 c bran cereal
*2 egg whites or 1 egg, slightly beaten
*1/4 c vegetable oil
*12 oz of your favorite TPC yogurt
*1 1/2 c all-purpose flour
*1/3 c packed brown sugar
*1 1/4 tsp baking soda
*1/2 tsp salt
*1/2 c fresh raspberries or blueberries
1. Heat oven to 400°F. Place paper baking cup in each of 12 regular size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food storage plastic bag; seal bag and crush with rolling pin or meat mallet, or crush in a food processor.
2. In medium bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full.
3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Market Omelette


*5 large farm eggs
*2 ½ TBSP extra-virgin olive oil or clarified butter
*3 c fresh, in-season mixed vegetables from the Market
*1 garlic clove, minced
*½ c shredded Swiss Connection cheddar (2 oz.)
*¼ c flat-leaf parsley leave

Beat eggs with ¼ tsp salt.

Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté vegetables until warm and tender, 3 - 5 minutes. Reduce heat to medium, then add garlic, ¼ tsp. salt and 1/8 tsp pepper and sauté 1 minute.

Pour eggs over vegetables. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Now is when you flip the omelet unless you are nervous; then, slide out onto a large plate. Put skillet over omelet and, using towels, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with cheddar and parsley.

Market Frittata with Greens, Bacon, & Goat Cheese

* 12 ounces Smoked Bacon, cut into small dice
* 1 cup Shallots or Onions, sliced thin
* 3 quarts (about 1#) assorted coarsely chopped cooking greens (kale, chard, and mustard greens)
* 12 large eggs
* 1/2 teaspoon sea salt
* 1 cup freshly grated Parmesan cheese
* 12 ounces fresh goat cheese (about 2 cups)

1. Preheat oven to 350°F.
2. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp.
3. Using slotted spoon, transfer bacon to paper towels to drain.
4. Add shallots and sauté over medium heat until golden (4 min)
5. Add half of greens and toss until beginning to wilt (1 min)
6. Add remaining greens and sauté until wilted and tender (15 min)
7. Transfer greens to a plate to cool.
8. Wipe skillet to dry.
9. Beat eggs, pepper, and salt to blend in large bowl.
10. Stir in 3/4 cup Parmesan, then greens and half of bacon.
11. Stir in ricotta, leaving some clumps.
12. Pre-Heat skillet over medium heat.
13. Pour in egg mixture; spread greens evenly.
14. Sprinkle remaining bacon and Parmesan over eggs.
15. Cook over medium heat until frittata is just set at edges (10 min)

Gooseberry Jam

Turning gooseberries into jam is a great way to balance their tartness while preserving them to enjoy throughout the year.

*2 quarts fresh gooseberries
*6 c sugar
*½ (6 fl. oz.) container liquid pectin

1. Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 c of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin at once. Skim off any foam with a large metal spoon.

2. Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving ¼" headspace.

3. Process in a boiling water bath for 10 minutes.

Butternut Squash Ancho Chile Soup

Dave Coonce, kitchen manager at Bloomingfoods East, will served this wonderful sweet and spicy fall soup at the Soup Tasting Saturday, November 1 at the Farmers' Market.

*4 butternut squash, peeled, seeded and cubed
*4 T olive oil
*4 onions, minced
*5 carrots, peeled and roughly chopped
*2 large potatoes, peeled and cubed
*4 dried ancho childes, seeds removed
*1 dried chipotle pepper, seeded
*1 dried smoked serrano pepper, seeded
*2 T cumin, ground
*3 T honey
*8 c vegetable stock
*2/3 c apple cider vinegar
*salt and pepper to taste

Heat oil. Add onions, carrots, and potatoes and cookuntil onions are soft. Add dried chiles and cook until beginning to soften. Add butternut squash, cumin,honey and stock. Bring to a boil and reduce to a simmer. Cook until potatoes and squash are very soft. using an immersion blender, purée the soup until very creamy. (Alternately, remove soup to a blender in batches and purée. Always use caution when blending hot liquids.) Season to taste.

From Harvest Home with Michael Simmons, the weekly report of the City of Bloomington Community Farmers' Market

Cantaloupe Mint Soup

Halve two chilled, ripe cantaloupes and after discarding seeds scoop out four cups of flesh. In a blender pureé the melon, with two tablespoons of fresh lime juice and two tablespoons of light honey. Place in a bowl and add two cups of water and four teaspoons of finely chopped fresh mint. Chill for at least 30 minutes and serve garnished with mint sprigs.
Each of the four servings produced by this recipe contains 82 calories, 1 gram of protein, 21 grams of carbohydrate, 1 gram of fiber, 16 milligrams of sodium, and no cholesterol.

Gazpacho Soup

*3 large tomatoes
*1 cucumber
*1 bell pepper
*1 onion
*3 cloves garlic
*bunch of basil
*bunch of parsley
*balsamic vinegar to taste
*olive oil to taste
*salt and pepper to taste

Combine all ingredients in a food processor and serve. It's easy and tastes like summer.

This recipe comes from Chef David Tallent with Tallent Restaurant in Bloomington. Visit Christine Barbour's Web site for more great recipes featuring local foods prepared by area chefs.

Summer Melon Salad with Capriole Goat Cheese

*8 - 10 oz. fresh Capriole goat cheese, softened
*2 c fresh herbs,chopped
*olive oil
*1 small, sweet watermelon (red or yellow), cut into dice or balls as preferred
*1 small to medium cantaloupe, cut as preferred
*1 c kalamanta olives, pitted and chopped
*½ pint cherry tomatoes, cut in half
*4 - 5 oz. baby salad greens and gerbs (arugula, basil, tarragon, parsley, mint or a combination)
*extra virgin olive oil, to taste
*chopped tarragon, to taste
*Minus 8 vinegar (or other vinegar as preferred), to taste
*salt and pepper to taste

Blend goat cheese andherbs in processor or by hand. Add a small amount of olive oil to moisten and mooth the mixture. Set aside.
Mix melon, loives, tomatoes, and greens together. Toss with salt and pepper and chopped tarragon to taste. Drizzle with olive oil, and toss gently. Add vingear to taste, and toss again.
Plate as desired, individually or family style, with a heap of salad garnished with goat cheese quenelles (goat cheese shaped in ovals with two spoons) or scooped with a melon baller. If desired, drizzle with herb oil (1 c herbs pureed with canola or grapeseed oil - do not use olive oil for this as the heat generated by the blender will make it bitter.) Serve cold.
Serves 6.

Strawberry Spinach Salad

This week's recipe featurs the wonderful spring produce pairing of strawberries and spinach, both of which are available fresh at both the Saturday Market and Tuesday Market.


*1/3 c oil
*2 TBSP honey
*dash cinnamon
*3 TBSP lemon juice
*1 tsp dijon mustard
*1/8 tsp salt
*10 c baby spinach leaves
*2 c sliced strawberrie

In a small clean jar with tight-fitting lid, combine oil, honey, cinnamon, lemon juice, mustard, and salt and shake well. Refrigerate until serving time.

Combine spinach and strawberries and toss gently. Just before serving, drizzle with dressing and toss gently to coat. Serves 12.

Sweet Potato and Turnip Soup


*1 leek
*1 medium red onion
*1 large turnip (more would be good)
*2 white potatoes
*1 sweet potato
*1 TBSP fresh chopped rosemary
*4 pints vegetable stock and/or water
*salt and pepper to taste

Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and sauté leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and potatoes, and add to soup pot. Add a little stock and stew for 5 minutes, stirring gently.

Add the rest of the stock and the rosemary, and simmer for 15 minutes, or until the potatoes are fully cooked. Pureé about half of the soup in a food processor or blender, and return to the pot. Season to taste with salt and pepper, reheat, and serve.

Basic Miso Soup with Watercress

The following recipe is from


*3" - 4" piece of dried wakame sea vegetable
*1 c thinly sliced onions
*1 1/2 quarts spring water
*1 1/2 TBSP miso
*1/2 c chopped scallions
*1/2 oz. parsley
*2 bunches (approx. 1/2 lb.) watercress - take 2/3 and chop into 3" pieces; hold 1/3 as full-size sprigs to add as a garnish.

Rinse the wakame in cold water for 3 - 5 minutes and slice it into 1/2" pieces. Put wakame and onions in a pot and add water. Bring to a boil, lower the heat and simmer 10 - 20 minutes or until tender. Reduce heat to very low, but not bubbling or boiling. Put the miso in a bowl or mortar. Add 1/2 c of the broth from the pot and puree until miso is completely dissoved in the liquid. Add the pureed miso to the soup. Add chopped watercress, scallions, parsley and ginger; simmer 3 - 5 minutes. Serve in a bowl and add several sprigs of watercress for garnish.

Super Slaw

This recipe comes from Anne Veldman, a Market customer.
This colorful Asian-inspired salad incorporates many ingredients available at Market.

The Dressing

*4 Tbls. Rice vinegar
*4 Tbls. Chili oil
*5 Tbls. Peanut butter
*3 Tbls. Soy sauce
*3 Tbls. Brown sugar
*2 Tbls. Minced fresh ginger
*1 ½ Tbls. Minced garlic

The Salad (all ingredients thinly sliced)

*5 cups green cabbage
*2 cups red cabbage
*2 large bell peppers
*2 carrots
*8 green onions
*1 cucumber
*1 zucchini
*½ cup chopped cilantro

Spring Herb Salad

Salad Ingredients (Makes 8 side salad portions)

1-cup vinaigrette (recipe follows)

Mixed Greens:
* 8 oz. baby arugula
* 4 oz. mizuna
* 4 oz. baby romaine
* 1/2 head radicchio, cut into thin strips
* 1 bunch flat leaf parsley, leaves only
* 1 bunch chervil, separated into sprigs
* 1 bunch chives, sliced 1/2 inch long
* Salt, to taste
* Coarse ground black pepper, to taste

Note: When tossing the greens with dressing, use a gentle lifting motion.

Serving suggestion: Other herbs, such as dill, fennel, and tarragon may be used in place of, or in addition to, herbs listed.

Mustard Vinaigrette
* 1/2 cups good champagne vinegar
* 2 Tbls. white balsamic vinegar
* 2 teaspoons Dijon mustard or your favorite flavor
* 1 shallot, minced
* 1-cup mild extra virgin olive oil

* Prepare the vinaigrette.
* Clean and thoroughly dry mixed greens.
* Refrigerate until ready to serve.

Salad assembly:
*Just before serving, whisk vinaigrette vigorously and re-season. For each portion, toss mixed greens with two tablespoons of vinaigrette. Arrange on chilled plates, and season with salt and pepper. Serve immediately.

Mustard Vinaigrette:
* Mix together vinegars, water, mustard, and shallots.
* Whisk in the oil gradually.
* Adjust seasoning with salt, honey, and pepper.

Note: Dressing can be stored in an airtight container in refrigerator.

Chickpeas and Spinach Stew

This main dish is seasoned with zaatar, a Middle Eastern spice mixture of sumac, thyme, hyssop and sesame seeds. These ingredients are available from the specialty food Web site Kalustyan's or you can use dried thyme, oregano or cumin instead.


*2 TBSP olive oil
*1 1/2 c diced onion
*8 cloves garlic, sliced
*1 1/2 TBSP zaatar
*1 c chicken stock
3 c cooked chickpeas
*1 15 oz. can diced tomatoes
*12 oz. fresh spinach
*salt and freshly ground pepper to taste
*4 c cooked brown rice
*1 c Greek yogurt
*thin lemon wedges (optional)

Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, garlic and zaatar and cook, stirring frequently, for 2 minutes. Cover pot, lower heat and simmer 7 to 10 minutes. Add chicken stock, canned chickpeas and tomato; cover and cook 10 minutes at medium-high. Add spinach; cover and cook for 10 more minutes. Remove from heat and serve over brown rice, adding yogurt, lemon wedges and a sprinkle of zaatar as desired.

Rice Vermicelli with Bok Choi and Cilantro

This week's recipe features many ingredients available fresh at the Market, including shiitakes, green onions, bok choi, chicken and cilantro.


*8 oz dried rice vermicelli
*4 large dried shiitake mushrooms
*1 tsp vegetable oil
*4 large cloves garlic, peeled and minced
*8 c unsalted chicken or vegetable stock
*5 green onions, wite parts only; 3 crushed, 2 thinkly sliced on the diagonal
*2 thin slices of peeled fresh ginger
*1 skinless, boneless chicken breast, thinly sliced on the diagonal
*2 heads small bok choi, trimmed and ribboned to ¼ inch
*½ c fresh cilantro leaves

Soak the noodles and shiitakes in two separate bowls of hot water until soft. After about 20 minutes, drain the shiitakes. Trim and discard stems, and julienne the caps. Heat the oil in a small saucepan over medium heat. Add the garlic and fry until golden. Remove from heat and set aside. Place the shiitakes, stock, crushed green onions, and ginger in a large pot. Season with salt. Bring to a boil over high heat, then reduce heat to medium low and simmer.
Bring a pot of water to a boil over high heat. Drain the vermicelli, add to the boiling water and cook for 5 seconds; remove with a sieve and divide among 4 large soup bowls. Add the chicken to the boiling water, cook for 10 seconds, remove with sieve, and divide between the bowls. Add the bok choi to the pot; blanch until just tender, 1-2 minutes. Remove with sieve, arrange on chicken and ladle about 2 cups of broth into each bowl. Garnish with sliced scallions, cilantro and the garlic. Serves 4.

Asparagus in Wine

Visit to find more ways to prepare asparagus.

2 lbs. of asparagus
Boiling water
1/4 cup of butter
1/4 cup of white wine
1/2 teaspoon of salt
1/4 teaspoon of pepper
Wash the asparagus and snap off the ends. Lay the asparagus spears in a shallow pan and cover with salted boiling water. Bring to a boil and simmer for 8 minutes. Drain and turn into buttered ramekins. Melt the butter and stir in the wine. Pour over the asparagus. Sprinkle with salt and pepper. Bake at 425 degrees F (220 degrees C) for 15 minutes.

Roasted Fennel

This recipe is recommended by fennel grower Johnathan Navota with Martin Hollow Farm.

From Normally fennel tastes like a cross between celery, cabbage, and licorice. Roasting, however, brings out an entirely new flavor - as if pine nuts decided to join th eparty. If you enjoy raw fennel, i recommend roasting some just for the heck of it.

*2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
*olive oil
*balsamic vinegar

Preheat oven to 400° F. Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with aluminum foil. Lay out piece of fennel and roast for 15 - 20 minutes, until the fennel is cooked through and beginning to caramelize. Serves 4.

Apple Onion Sauté

*4 medium firm apples, cored and sliced
*3 TBSP butter
*2 onions, sliced
*½ tsp marjoram
*salt and freshly ground pepper, to taste
*½ tsp freshly squeezed lemon juice

Heat butter in large skillet. Add onions and apples. Sauté over medium heat until apples and onions are tender. Season with marjoram, salt and pepper. Stir in lemon juice. Serve hot with chicken breasts, pork chops, or other meats. Serves 4.

From Judy Schad, Capriole Farm

Grilled Eggplant, Tomato and Goat Cheese Bundles

Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast. -Judy

8 servings
*2 medium eggplants, sliced into ¼ inch rounds
*2 large tomatoes, sliced
*2, 5 oz. Capriole fresh goat cheese rounds, Herbes de Provence or plain
*4 T extra virgin olive oil
*2 T balsamic vinegar
*salt and pepper to taste

Preheat grill for medium heat. In a large bowl, coat eggplant with olive oil, balsamic, & season with salt and pepper. On half the eggplant slices, place a slice of tomato and then 2 - 3 little wedges of goat cheese. Sprinkle a little salt and pepper on the tomatoes and cheese. Top each with a remaining slice of eggplant, and secure each bundle with several toothpicks. Lightly oil the grill grate and put bundles on the grill. Cook about 7 - 8 minutes on eone side, then carefully flip. Continue cooking for 6 to 7 minutes. These can also be baked in oven at 375° for 15 - 20 minutes or until soft.

Grilled Vidalia Onions

*2 medium Vidalia onions (approx ½ lb. each)
*2 TBSP olive oil

Peel onions and cut in half across the middle. Then pour olive oil over both sides until well coated. Place on the grill and cook for approximately 5 - 7 minutes on each side over medium heat, or until onions turn golden brown.

The following recipe comes from Victoria Wesseler with Visit her Web site for more recipes featuring Indiana produce.

Fried Squash Blossoms

When the first of the zucchini blossoms start to appear, we treat ourselves to a plate full of them, dipped in a delicate rice flour batter and deep fried to perfection.

*squash blossoms
*rice flour
*kosher salt

Harvest squash blossoms early in the morning. Gently rinse them and remove any bugs. Remove stamens and pistils.

Store in damp paper towels in the vegetable bin of your refrigerator until you are going to fry them.

When you are ready to fry them, make a batter out of rice flour and water. It should be the consistency of thin pancake batter.

Heat 2" of peanut oil in a deep skillet to 375°F on a deep fat thermometer.

Working quickly in batches, hold the blossoms by the stem end and dip them in the batter, coating each completely. Let any excess batter drip off and fry in hot oil, turning every 1 to 2 minutes, or until golden and crisp.

With a slotted spoon transfer the fried blossoms to paper towels to drain. Salt immediately and serve hot.

Cabbage and Raspberry Side Dish


*½ c (1 stick) butter
*½ c chopped shallots
*1 medium head red cabbage (about 2¾ lbs.) thinly sliced
*2 c thinly sliced onions
*2 apples, peeled, cored and thinly sliced
*¾ c raspberry vinegar
*½ c sugar
*1 pint fresh raspberries


Melt butter in heavy large pot over medium heat. Add shallots and sauté until tender, about 2 minutes. Add cabbage, onions, apples, vinegar and sugar to pot. Cook until cabbage is limp, stirring frequently, about 15 minutes. Add raspberries. Cook until most of liquid has evaporated, about 25 minutes. Season to taste with salt and pepper. (Can be prepared two days ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

Roasted Garlic

The following recipe provided courtesy of Harvest Home, the weekly report of the City of Bloomington Community Farmers' Market. Listen every Friday at 10 a.m. and 4:55 p.m. on WFHB (91.3 and 98.1 FM) to find out what's happening at Market.

1. Preheat the oven to 400° F 2. Peel away the outer papery skin of the bulb, leaving the skins of the individual cloves intact. Using a sharp knife, cut off the top ¼ to ½ inch of the cloves, exposing the flesh within. 3. Place the heads in a muffin pan and drizzle olive oil to thoroughly coat the heads. Cover each head with aluminum foil and bake at 400° F for 30 - 35 minutes or until the cloves are soft to the touch. 4. Allow the garlic to cool enough so that you can handle it without burning yourself. Using the sharp knife, cut the skin slightly around each clove, so that the flesh can be extracted with a cocktail fork. 5. Serve the roasted heads to be eaten as an appetizer, or mash the roasted garlic to use in cooking. It's great spread over wam French bread or baked potatoes. Enjoy!

Grilled Asparagus

Grilling asparagus brings out the vegetable's natural sugars and gives the spears a smoky finish. All they need is a sprinkle of coarse salt and the're ready for the plate.

Victoria Wesseler,


*12 spears fresh asparagus, trimmed at the bottom
*2 tsp fresh olive oil
*coarse salt

Place the asparagus spears in a flat glass dish and rub them with the olive oil. Place the asparagus spears on your preheated grill (prefer charcoal) and cook until they are lightly browned. Sprinkle with salt. Serve immediately.

Asparagus and Morel Bread Pudding

The following recipe comes from the wonderful book Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver and is a great way to enjoy the first asparagus of the season, which was available from Lisa Huddleston of Airport Asparagus Farm this past week. And, if you are lucky enough to find a few morels they will certainly be a nice treat to add to this dish, but some oyster or shiitake mushrooms from Steve Spencer of Homestead Growers will work just fine, too.

Thanks to Deborah Madison, Local Flavor


*3 c cold milk
*1 c chopped spring onions with green shoots

Add onions to milk in sauce pan and bring to a boil, set aside to steep.

*1 loaf stale or toasted multigrain bread broken into crouton-sized crumbs

Pour milk over crumbs and allow bread to soak.

*1 lb. asparagus

Chop into 1/2" pieces and simmer in skillet full of boiling water until bright green.

*2 TBSP butter
*1 lb. morels (or other mushrooms)
*salt and pepper to taste

Melt butter in skillet, cook mushrooms until tender, add spices and set aside.

*4 eggs
*1/3 c chopped parsley
*3 TBSP oregano
*3 c grated Swiss cheese

Break eggs and beat until smooth, add herbs and plenty of salt and pepper, add bread crumbs with remaining milk, asparagus and mushrooms with their juices and 2/3 of the cheese. Mix thoroughly and pour into a greased, 8" x 12" gratin, sprinkle remaining cheese on top and bake at 350°F for about 45 minutes (until puffy and golden).

Sautéed Hon Tsai Tai

This week's recipe features Hon Tsai Tai, a Chinese green with a taste similar to mustard greens, but a bit more mild. Available from Randy Stout's Melody Acres.


*2 tsp olive or vegetable oil
*1 stalk green garlic, sliced thin (white and green parts
*1 TBSP fresh ginger, minced

Heat oil in a medium sauté pan over moderate heat. Sauté green garlic and ginger about one minute. Add Hon Tsai Tai and season with salt and pepper. Stir greens to wilt them down. Cover and let steam for 2 - 3 minutes, adding 1 TBSP of water if there is not enough moisture from the greens. Drizzle with toasted sesame oil and serve.

Asian-Style Sugar Snap Peas

* 1 quart fresh sugar snap peas
* 2 Tbs. sesame oil
* 4 cloves fresh garlic minced
* ¼ cup sunflower seeds
* Soy sauce to taste

In a skillet, warm the sesame oil; add sugar snap peas and garlic, stir frequently. When close to ready add the sunflower seeds and soy sauce to taste. Enjoy!

Basil Freezing

from Marcia Veldman, Market Coordinator

Last week I mentioned how now is the time to preserve the fresh flavors of summer for winter. There's lots of beautiful, tasty basil in the Market. An easy way to preserve it is by freezing it. Wash it, remove leaves and place in blender or food processor, add a bit of water and chop it up. Place the chopped basil in ice cube trays and submerge in water. Once frozen, it can be removed from the trays, placed in a freezer bag and used as needed. It's great for adding to soups, pasta sauces, etc.

Creole Wax Beans

* 2 to 3 cups wax beans, steamed
* 1 tablespoon chopped onion
* 1/2 green pepper, chopped
* 1 tablespoon cooking oil
* 2 tablespoons butter
* 1 tablespoon flour
* 2 cups diced tomatoes
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* Ground cayenne or fresh chili pepper to taste (optional)

Cook onion and green pepper in oil and butter until onion is tender yellow.
Blend in flour, add tomatoes and cook for 10 minutes.
Add salt, pepper and beans.
Heat thoroughly.

Edamame Preparation

from Brad Drake, Market Master

Place edamame in the pods in a pot of boiling water (or steamer) with salt for 3 - 5 minutes. Edamame can be popped directly from the pod into your mouth.

Golden Chanterelles

Recipe courtesy The Forager Press Web site

* cleaned chanterelles - as many as you can supply - one pound if possible
* a quarter as many ramp (wild leek) bulbs as chanterelles. Substitute sliced, store-bought leeks or scallions and garlic to taste
* a quarter-sized slice of ginger, chopped (or a teaspoon ground)
* 2 - 3 Tbsp butter
* 1/2 tsp soy sauce (or to taste)
* salt and sugar to taste
* 1 tsp cornstarch mixed with 1 tsp water

Cut the bulbs off the ramps (or substitute) and sauté in butter until they begin to soften (a minute or so). Add the mushrooms and cook for 5 minutes or until all the liquid has cooked away. Stir inthe soy, salt and sugar. When they disappear, stir in the cornstarch mixture and thicken. A nice side dish with trout or salmon, or you could even stir in some sautéed shrimp and serve with Basmati rice. Other variations: substitute shallots and Chinese cooking wine for the soy sauce.

Radish & Orzo

* 8 ounces Fresh Radishes, cut into small match sticks
* 8 ounces Dried Orzo, cooked and chilled
* 3 Spring Onions, sliced on a hard bias
* 2 Tablespoons EV Olive Oil
* 2 Tablespoons Champagne Vinegar
* 1 Tablespoon Honey
* 2 Tablespoons Flat Leaf Parsley, minced
* 1 teaspoon fresh ground pepper
* 1/2 teaspoon sea salt

1. Precook Pasta/Orzo in salty water drain and cool without rinsing
2. Toss all ingredients and let sit for 5 min. before serving



* 2 tablespoons olive oil
* 2 cloves garlic, crushed and minced
* 1 large onion, quartered and thinly sliced
* 1 small eggplant, cubed
* 2 green bell peppers, coarsely chopped
* 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
* 3 to 4 small zucchini, cut into 1/4-inch slices
* 1 teaspoon dried leaf basil
* 1/2 teaspoon dried leaf oregano
* 1/4 teaspoon dried leaf thyme
* 2 tablespoons chopped fresh parsley

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Serves 4.

Tomatillo Salsa


Yields: 10 oz
Preparation time: 15 minutes

* 6 tomatillo, peeled, chopped
* 1 tomato, chopped
* 1/2 red onion, diced
* 3 garlic cloves, peeled
* 1 jalapeno pepper, sliced
* 1 tbsp cilantro, chopped
* 1 tsp oregano, chopped
* 1 tsp ground cumin
* 1 tsp salt
* 1 lime

1. Combine the tomatillos, tomatoes, red onion, garlic, jalapeño, cilantro, oregano, cumin, and salt in the bowl of a food processor. Juice the lime into the mixture. Pulse until the mixture is well-blended and all of the ingredients are roughly chopped.

2. Use, or properly cool and store.

Simple Snow Peas Stir-Fry

* 10 ounces snow peas
* 1 tablespoon canola oil
* 1 tablespoon finely chopped garlic
* 1/4 teaspoon salt, or to taste
* 1 - 2 tablespoons low-sodium soy sauce to taste

Rinse the snow peas and trim the ends.
Heat the oil in a preheated wok or skillet on medium-high heat. When the oil is hot, add the finely chopped garlic.

Stir-fry briefly until it is aromatic, then add the snow peas and salt.
Stir-fry briefly, then add the soy sauce.
Stir-fry for another minute and serve. (Total stir-frying time for snow peas is about 2 minutes.)

Sweet Corn Succotash

Recipe courtesy Michel Nischan, Heartbeat Restaurant

* 2 tablespoons olive oil
* 1 pound scallops
* 4 ears corn, kernels cut from the cob
* 2 tablespoons grapeseed oil
* 1/4 cup sliced shallots
* 1 cup chanterelle mushrooms
* 1 cup blanched and peeled fava beans
* 1 cup diced, roasted carrots
* 1 cup grilled sweet corn kernels
* 2 1/2 cups sliced fresh chervil
* Salt and pepper

In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.

Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.

Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.

To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.

Tomato Freezing

from Marcia Veldman, Market Coordinator

Farm vendor tables are nearly collapsing under the weight of all those fabulously tasty tomatoes. If you would like to enjoy the flavor of summer tomatoes this winter, now's the time to do something about it. Tomatoes can easily be frozen.

Wash tomatoes, core them and place in a freezer bag. I leave the skin on to limit moisture evaporation and make it easy to pull them out individually.

Here's a great dessert idea for this time of year from

Grilled Asian Pear Halves

Peel pears, cut in half, and grill on outdoor gas grill until nicely browned. Put them in a bowl and drizzle with maple syrup and toss on some walnuts. Top with a scoop of vanilla ice cream and enjoy.

Grilled Peaches

*6 fresh peaches
*extra virgin olive oil
*goat cheese crumbles


Slice peaches in half, removing pit. Brush peach halves with olive oil. Place cut side down on grill (medium heat) for about 1 to 2 minutes. Flip peaches over and cook for about 2 more minutes. Remove from grill and add goat cheese crumbles to pit area. Drizzle with honey and eat.

Hoosier Persimmon Pudding

There are plenty of persimmons available at Market to make this classic Hoosier recipe provided by former farm vendor Dawn Hewitt. Processed persimmon pulp is available from Marijean Hoene with Ewenique Icelandic Sheep Farm.

*1½ c persimmon pulp
*1½ c brown sugar, packed
*1 egg
*2 tsp butter, melted
*1 tsp vanilla
*1 c milk
*½ tsp soda
*1 tsp cinnamon
*dash nutmeg
*2 c flour

Beat together pulp, brown sugar, egg, butter, vanilla and milk. In another bowl, mix dry ingredients. Blend flour mix into pulp mix. Pour into greased 9" x 13" cake pan. Bake at 350° for 30 minutes or until fork comes out clean. Let cool completely. Pudding will shrink and darken.

Rhubarb Jello

The following recipe is courtesy of Harvest Home, the weekly report of the City of Bloomington Community Farmers' market, heard at 10 a.m. and 4:55 p.m. every Friday during the Market season on WFHB (91.3 and 98.1 FM)


*3 envelopes unflavored gelatin
*5 c fresh rhubarb juice
*2 TBSP sugar
*2 TBSP slivered pistachio

1. In a large bowl, dissolve the gelatin in 1 c of cold rhubarb juice.
2. In a saucepan, warm 4 c of rhubarb juice.
3. Add the softened gelatin to the saucepan and stir constantly for 5 minutes.
4. Add the sugar to taste and continue stirring until the mixture thickens.
5. Pour the mixture into a bowl and cool.
6. Chill it in the refrigerator until firm.
7. Serve with whipped cream or ice cream sprinkled with slivered pistachios.

Baked O'Banon Parcels in Phyllo

Slightly sweet and great on spring greens drizzled with a good balsalmico. It is also wonderful after a meal as dessert.


*¼ c golden raisins
*1 T bourbon
*1 6 oz. Capriole O'Banon, removed from chestnut leaves
*1 T fig paste or jam
*1 c toasted pecans or walnuts, chopped
*2 7-inch squares of phyllo dough, lightly brushed in butter

Put raisins in a measuring cup or small bowl and sprinkle with 1 T bourbon. Let this soak for at least 1 - 2 hours or until bourbon is absorbed. Preheat oven to 350°. Place O'Banon in center of square of phyllo dough, spread the cheese with the fig paste or jam and raisins, and sprinkle with nuts followed by the other phyllo square. Quickly pull dough up from corners to envelop cheese and pinch phyllo ends to seal. Brush parcel with melted butter and bake until golden brown, about 12 minutes.

Cool for 2 - 3 minutes. With a sharp knife, halve if using for dessert or quarter for 4 salads. Either is great with several drops of a syrupy balsalmico.

Fruit & Yogurt Smoothie

1 banana
1 cup fresh strawberries, blueberries, raspberries and/or peach slices.
1/2 cup plain yogurt
1/2 cup orange juice
4-6 ice cubes
Single serving scoop soy protein powder (optional)

Preparation: Blend all of the above ingredients (the quantities can all be adjusted to your preference) in your blender or food processor until well-mixed. Your smoothie will have a delightful frothy texture. This smoothie makes for a great breakfast, lunch, or mid-afternoon pick-me-up! If you want to get fancy, give it some eye-appeal by topping it with a garnish of a couple of fresh whole berries and a mint leaf.

Strawberry Rhubarb Pie

* 1 9-inch pie shell
* 2 cups of 1-inch thick rhubarb slices
* 2 cups strawberries, halved if needed
* 1 cup sugar
* 4 tablespoons all purpose flour
* 1/2 teaspoon lemon
* 1 teaspoon salt
* Crumb Topping (below)

Preheat oven to 425° F. Combine the rhubarb, strawberries, sugar, flour, lemon and salt. Turn into unbaked pie shell. Bake for 30 minutes. Sprinkle crumbs on top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly. Cool on rack.

Crumb Topping:
* 1 cup all purpose flour
* 1/2 cup sugar
* 1/4 cup butter, softened

Combine ingredients; mix with hands until large crumbs form.

Note: Rhubarb is tart. Depending on your taste, you might want to add
more sugar.

The following pesto recipe, along with more information about basil and pesto (including how to easily preserve pesto to enjoy throughout the year) can be found at


*¾ c olive oil
*3 - 5 cloves garlic
*3 c fresh basil, packed
*½ c ground parmesan cheese
*¼ c pine nuts or walnuts
*3 T grated Romano cheese (for topping)

Run all the ingredients together in a food processor just until smooth. Or, if you want the very best pesto, mash this in a mortar and pestle. The word pesto is actually derived from the word pestle and is how pesto was first made, by crushing all the ingredients together.

This recipe makes enough for one pound of pasta. To serve, the pasta should be drained, returned to the pot and the pesto added while the pasta is still hot. Mix thoroughly and sprinkle Romano on top.