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Farmers Market logo Dec 2012

Dunn Meadow Café's Turkey, Sausage and Sweet Potato Gumbo

This recipe is from Chef Eugene Friedman who participated in the Soup Tasting held Nov. 3. Perhaps you will come by some turkey leftovers this week!



Make roux.

Sauté vegetables, garlic and spices. Add to the roux.

Bring stock to a boil and add to vegetables. Simmer for 20 min.

Add meats and simmer for 20 more minutes.

Add okra. Mix well. Simmer for 10 more minutes.

Yield: 1½ gallons, servings: 24

Sahara Mart's Thai Corn Chowder

This recipe is from one of the participating chefs in the Soup Tasting held Nov. 3: Sarah Noori of Sahara Mart. Delicious!



Cut off the corn kernels; set aside. Combine the cobs, 1 c potaotes, ½ c scallions, 1 T ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a biol, then simmer for 25 to 30 minutes.

About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 c potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 T ginger and the jalapeño; cook one minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.

Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 c of the strained broth to the potatoes and corn; bring to a biol, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat & add cilantro and lime juice. Top with diced tomato and the remaining ¼ c scallions and serve with lime wedges.

Indian Pudding

The first year the Pilgrims spent in America was difficult and harsh. They quickly learned to depend on the foods available in the land, which included corn, beans, and squash. When times were hard, it was quite common for them to eat corn in some manner three times a day. The resourceful colonial women learned to make a wide variety of breads, puddings, and pies from cornmeal. The Indians taught them how to create a pudding that featured cornmeal with molasses as a sweetener. It became known as Indian Pudding. This version includes two colonial luxuries - eggs and sugar. Today the pudding is still served, but modern versions often top it with vanilla ice cream. This recipe serves six.

You need:

What to do:

  1. Preheat oven to 300°
  2. Grease the bottom and sides of a baking dish with 1 T margarine or butter
  3. In a saucepan, combine milk and molasses. Then gradually stir in cornmeal.
  4. Cook and stir over medium heat until mixture thickens. This will take about 10 minutes.
  5. Remove pudding from heat and stir in 1 T margarine or butter.
  6. In a small mixing bowl, beat egg. Then add sugar, cinnamon, ginger, and salt.
  7. Gradually add egg mixture to hot cornmeal pudding.
  8. Pour in greased baking dish and bake, uncovered, for about 1 ½ hours or until pudding has thickened.
  9. (optional) Serve topped with scoops of vanilla ice cream.

The pudding is especially tasty when served warm.

Roasted Cauliflower and Leek Soup

This week's recipe comes from



  1. Preheat oven to 275° F (135° C)
  2. Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
  3. Bake cauliflower in the preheated owen until tender and lightly browned, about 30 minutes.
  4. Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until frragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

How to Roast Peppers

Roasted (or charred) sweet bell peppers are easy to peel and have a pleasant smoky flavor. They taste great in sandwiches, with carnitas, on an antipasto platter, in pasta, or tossed with chopped herbs and a dash of vinegar as a side dish. Try roasting spicy chiles too, like poblano and serrano. Here are two easy methods for roasting peppers and chiles-sweet or spicy.

On the Grill or Stovetop

In the Broiler

Tuscan Chard and Cannellini Bean Soup

This week's recipe comes from



  1. In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
  2. Cut the stems from the chard, and slice the stems into pieces about ¾-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
  3. Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

Sweet Potato and Swiss Chard Gratin

This week's recipe is from Smitten Kitchen.


Preparation Instructions

Prep greens: Cook onion in 2 T butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, sitrring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two T butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400° F. Butter deep 9 x 13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a ¼ c of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and ¼ c of the cheese over it. Pour half of béchamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs, and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last ¼ c of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Simple Pan-Fried Pork Chops


Preparation Instructions

Rinse pork chops. (Yes, I rinse my pork chops. Please don't be hatin'.) Salt and pepper both sides of the pork chops.

Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. Make sure no pink juices remain. Remove to a plate and repeat with remaining pork chops.

Delicious and simple! Serve with smashed new potatoes.

Black Sesame-Pear Tea Cake

This week's recipe is from Finely ground black sesame seeds create a deeply flavored and dramatically hued cake.


Ingredient info: Almond flour is sold at some supermarkets and at natural foods stores. Black sesame seeds are available at some supermarkets and at Asian markets. Special equipment: a spice mill


  1. Preheat oven to 325°. Butter one 9x5x3 inch loaf pan or six 4x2x2 inch paper or metal loaf pans. Whisk 1½ c flour, next four ingredients, and 2 T sesame seeds in a medium bowl. Grind remaining ½ c sesame seeds in spice mill to form a thick paste, about 2 minutes.
  2. Using an electric mixer, beat ½ c butter and 1⅓ c sugar in a large bowl until well combined, 2 - 3 minutes. Add sesame paste and beat, occasionaly scraping down sides of bowl, until blended, 1 - 2 minutes. Add egg and egg yolk. Beat until pale and fluffy, 3 - 4 minutes. On low speed, beat in flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients. Toss pear with remaining 2 T flour in a small bowl; fold into batter.
  3. Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 T sugar.
  4. Bake until a tester comes out clean when inserted into center, about 1 hour 40 minutes for large loaf and 45-55 minutes for small loaves. Let cool in pans on a wire rack.


Since many people are not familiar with pawpaws, I thought I would share some tips on uses and care from





Bruschetta with Tomato and Basil

This week's recipe is from



  1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
  2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
  3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
  4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
  5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Dessert Grilled Plums

Recipe from Market Master Robin Hobson's brother-in-law.


Split room temperature plums in half; remove pit.

Take ½ c of pineapple concentrate (the frozen stuff but don't dilute it) and 3 T of orange juice and make a thin paste. Brush each plum half with the mixture and grill for about 3 - 4 minutes until warm and toasted, then serve with frozen vanilla yogurt.

Zucchini and Feta Frittata

Frittata is so easy to make and, similar to an omelet, you can incorporate vegetables and cheese without the extra hassles at the stove.



Preheat broiler. Bring potatoes to a brisk simmer in a small saucepan of salted water, then cook until just tender, 6 to 8 minutes. Drain well.

Whisk together eggs and ¼ t each salt and pepper. Cook zucchini in 1 T oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring occasionally, until just tender and lightly browned, 6 to 8 minutes. Stir in potatoes and tomatoes, then pour in eggs and cook,lifting up cooked eggs around edge using a heatproof rubber spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose).

Sprinkle cheese evenly over top and broil frittata about 6 inches from heat until set, slightly puffed around edge and golden, 2 to 2½ minutes. Loosen edge of frittata and slide onto a cutting board.

Cut frittata into wedges and serve.

How to Make Elote (Roasted Sweet Corn) at Home

This week's recipe is from Sweet corn is the perfect thing to eat right now - seasonal, fresh and perfect with almost nothing added to it. But hey, it's Street Fair Food Week, so we might as well load it up with lots of rich and delicious toppings. What do you say?

You may be familiar with elote, a Mexican sweet corn treat. If not, allow us to introduce you ... We often see elote vendors at Chicago festivals, flea markets and ballparks - it's also popular in other parts of the United States, and in Mexico. Grilled corn is served up on the cob or freshly sliced into a cup, and topped with a healthy dose of mayonnaise, Cotija cheese, lime juice, salt and spices. Other common toppings include butter and sour cream, and you can usually order it up just the way you like it. We like the ease of eating it out of a cup when we're on the go, but there's something fun about nibbling right off the cob, and it does tend to stay warm longer that way. At home, it's pretty much the same simple presentation either way - grill corn, load up the toppings and dig in!



Prepare a grill or grill pan with high heat. Keep corn in husks, or remove one strip of husks. Place directly on grill. Cook for 10-15 minutes, turning occasionally, until husks are well blackened and the kernels are bright yellow. If serving on the cob, remove husks and slather each ear with a generous spoonful of mayonnaise. Add the juice of one lime wedge per ear, followed by a pinch of salt, a healthy sprinkle of cheese and a light dusting of cumin and chili powder. If serving off the cob, cut the kernels off of each ear. Place into a jar or small cup and top with remaining ingredients. If you prefer, serve the corn with the toppings on the side and let everyone dress their own.

Blueberry Chocolate Decadence Smoothie

This week's recipe is from Lucid Food - Cooking for an Eco-Conscious Life by Louisa Shafia. Makes 4 cups.



Place all the ingredients in a blender and blend until smooth. Serve immediately. Garnish with extra blueberries, if desired.

Buttermilk & Lavender Panna Cotta with Farmers' Market Fruit in Verbena Syrup

This week's recipe is from FARMBloomington and comes in advance of their appearance on June 30 as the Chef on Stage presenter of the local foods and restaurants cooking demonstration. Watch sous chef Margaret prepare, then sample out this seasonal treat on June 30, 2012.



Heat heavy cream, lemon zest, dried lavender, sugar, vanilla extract and salt in medium saucepan over medium-high heat. Bring mixture to a simmer, cooking just until sugar dissolves. Remove from heat and let sit for at least 30 minutes. Strain out lavender and return to stove over medium heat. Meanwhile, put water into a small bowl and sprinkle gelatin over it. Let it stand until gelatin softens, about 5 minutes. Once heavy cream comes to a simmer whisk in gelatin until it is completely dissolved. Whisk in buttermilk and pour mixture evenly into six ramekins or small bowls. Let set in refreigerator until firmly set, at least 4 hours. DO AHEAD; can be made a few days ahead of time. Cover and keep chilled.

Verbena (and/or Mint) Syrup

Combine water and sugar in a small saucepan. Bring to a boil over high heat, cooking until sugar is dissolved. Remove from heat and add verbena (and/or mint) leaves. Let leaves steep for at least 30 minutes before straining. DO AHEAD; syrup will keep for a long time as long as it is kept refrigerated.

Grass-Fed Ribeye with Grilled Romaine and Hot Tomato Vinaigrette

This week's recipe was collected from and originally came from "Grilling with grass-fed beef," by Lynne Curry, May/June 2012.



Mix the kosher salt, paprika and pepper together in a small bowl. Pat the steaks dry and season them on both sides with the salt blend. Let them sit at room temperature for about 30 minutes.

Slice the romaine in half lengthwise, wash it by swishing each half in a large bowl of cool water to rinse out the dirt between the leaves. Place the halves cut side down in a large colander to drain.

In a small saucepan, combine the olive oil with the garlic and tomato. Cook over low heat until the oil shimmers and the garlic smells fragrant. Remove the pan from the heat to a warm spot while you prepare a charcoal or gas grill for high heat. Scrape the grate clean and oil it lightly.

Use a pastry brush to lightly coat the romaine halves with some of the tomato oil and place them cut side down on the outer edges of the grill. Grill the romaine untiil the cut sides are burnished with grill marks and the outer leaves are wilted. Cut out the core, slice each half into quarters, and set it aside. Grill the steaks over the hottest part of the grill for 3 to 3½ minutes, then use tongs to flip them and grill for 3 to 3½ minutes on the second side. Check for doneness (125° for rare, 130° for medium rare) and remove them from the grill (or, slide them to the coolest part of the grill to cook over indirect heat to medium or beyond).

Transfer the steaks to a cutting board. While they rest (the internal temperature will rise a bit), make the tomato vinaigrette by whisking the lemon juice and salt into the reserved tomato oil. Slice the steaks against the grain ½ thick. Place a wedge of romaine and 4 to 5 slices of steak on each plate and spoon the tomato vinaigrette over all with a grind of black pepper to taste.

Mulberry Balls

This week's recipe is from and is for a raw, natural treat.



Soak: Cover 1 cup of the cashews with water, and let soak for about an hour. Drain and discard the water.

Combine: In food processor, combine 2 cups of mulberries, soaked cashews, coconut oil, vanilla, allspice, orange zest and sea salt. Process until well incorporated and as smooth as possible. Transfer to a medium bowl.

Add: Mix in remaining ½ c whole mulberries and dried coconut, and knead to incorporate well. Dough should be sticky enough to hold together when pressed - if too dry add a touch of water, a tablespoon at a time. Roll and squeeze into balls.

Chop: Place the remaining cashews in the food processer, and process until nuts are finely chopped. Pour onto a large plate.

Roll: Roll mulberry balls in coarse cashew powder. Will keep for about 1 week, refrigerated.

Makes about 18 - 20 balls.

Green Beans

This week's recipe is from The Pioneer Woman food blog and features one method of cooking fresh green beans.


Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd like. Just don't tell Granny.

Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green.

Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.

You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can caramelize.

Have a wooden spoon handy to protect your fair share.

Leek and Potato Soup

This week's recipe is from one of our own - vendor Pete Johnson of Lost Pond Farm.

This soup is good hot or chilled. Variations: stir 1 c fresh minced sorrel into hot soup, or 1 diced cucumber into chilled soup just before serving. Chopped fresh herbs, such as chives, parsley, tarragon, chervil, or sage also make a nice garnish.


In a soup pot, sauté the leeks and onion in the oil over medium low heat until tender. Add potatoes and stock or water; bring to a boil. Reduce heat, cover and simmer 30 minutes to an hour or until the potatoes are soft. Mash with a potato masher or pureé in a blender or food processor until creamy. Stir in milk, salt, and pepper.

Sandy's Wilted Spinach

This week's recipe was found at and is featured as a southern dish.

This is a very basic recipe for cooking wilted lettuce and onions, but you can use turnip greens as well. As far as adding meat, normally used are: bacon crumbs or bits, or ham cut into very small pieces. Turnip greens, arugula, lettuce or other similarly textured greens may be substituted.



Combine lettuce and onion in a large bowl; sprinkle with salt and pepper. Combine dressing ingredients and heat to boiling point; pour over shredded lettuce mixture. Taste and adjust seasonings. Toss to mix. Serve at once.

Braised Greens & Beans

This vegetarian-friendly recipe comes from Vegetarian Suppers, Deborah Madison's Kitchen.


Heat oil in a large skillet and add onion. After a couple minutes add slivered garlic for a minute. Then add greens and any herbs and salt to taste. Rotate the greens as they cook. Add ½ c water once they are wilted, cover partically and simmer for up to 20 minutes until desired softness. Add beans and heat them trhough. Add salt and pepper to taste.

Toast bread slices and rub with halved garlic. Spoon the beans and greens over the bread and garnish with cheese if desired.

Simple Creamy Carrot Soup

From Farmers' Market program coordinator Robin Hobson's own experimental and practical kitchen! Serves four, with leftovers.


Sauté onion and shallots in butter until wilted. Add broth, ginger, carrots, potatoes and thyme and bring to a boil before reducing flame to simmer for about an hour. Blend soup with a handheld blender inthe pot. Add cream and slowly reheat for a rich flavor. Add garnish if desired.

Homemade Strawberry Cake

This week's recipe is from the food blog No pre-made cake mixes or gelatin are used in this true "from scratch" recipe.



  1. Preheat oven to 325°. Spray and flour three, 8" x 2" round cake pans, tapping out excess flour; set aside.
  2. Prepared the cake batter: In a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
  3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
  4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
  5. Prepare the cream cheese frosting recipe below; frost as desired and refrigerate until ready to serve.

*You can use fresh or frozen strawberries. If you use frozen, let them defrost on a cookie sheet. Then place in a food processor and pulse until pureed. Run through a medium-sized strainer to remove the seeds.

**While I did manage to avoid using red colored gelatin, I did add some food coloring to achieve that perfectly pink color. If you don't care about getting the pink color, feel free to leave it out. I used about 5 drops, but you should add them one at a time until you achieve the color you are looking for.

Cream Cheese Frosting


  1. Beat cream cheese and butter together until smooth
  2. Slowly add the sugar in 1 c batches until desired sweetness is achieved. You may need less than 3 cups if you like your frosting less sweet.
  3. Stir in vanilla. Add milk slowly if you need a looser consistency.

Maple Tea Brûlée

Here is a recipe borrowed from the Quebec Maple Syrup Producers. Please try it with our Indiana-produced maple syrup!

While you wait for April showers to bring May flowers, kick back and relax with this soothing maple tea brûlée. A healthier sibling of crème brûlée, this recipe combines awakening spring flavors with comforting warmth. Garnish this light dessert with oranges and fresh seasonal berries for a unique twist. This recipe makes four servings, so don't forget to share.



  1. Preheat oven to 300° F. Bring a kettle or pot of water to a boil. Place four, 5-oz baking dishes or ramekins in a metal baking pan; set aside.
  2. In a small saucepan, bring water to a light boil; add tea leaves, turn off heat and allow to steep 5 minutes.
  3. Strain the tea and discard leaves or bags. In a medium saucepan, stir the tea, half-and-half and maple syrup. Cook on low until warm (105°F).
  4. Meanwhile, whisk egg yolks in a large bowl. Whisk 1 T of the warm tea mixture into the egg yolks, whisk in another 2 tablespoons, then gradually whisk in remaining tea mixture.
  5. Divide evenly into the four baking dishes. Place custards, still in the baking pan, in the oven; add enough boiling water to the baking pan to come halfway up the sides of the dishes. Bake just until set, 25 - 30 minutes.
  6. Use tongs to remove dishes from pan. Place on wire rack to cool 1 hour. Cover with plastic wrap and refrigerate 2 hours (up to 24) to chill thoroughly.
  7. Sprinkle about 2 t maple sugar in an even layer on top of each of the cold custards; broil 3 inches from heat until sugar bubbles and turns amber, 3 to 5 minutes. Garnish with mint leaves and fruit; serve immediately.

Mushroom Pasta with Wilted Arugula and Goat Cheese

Try this recipe with morels from the Market. From Makes 6 servings.



Cook pasta according to package directions, but before draining, reserve ½ c cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.

Carrot Salad



  1. In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving.

Pumpkin-Blue Corn Rye Bread

This recipe is from Beth Henperger's book "Baking Bread: Old and New Traditions"



  1. In a medium saucepan, combine the cornmeal and water. Cook over medium heat until thickened, stirring with a whisk. Stir in the molasses or honey, butter, pumpkin, and salt. Stir until the butter is melted. Remove and let cool.
  2. In a large bowl sprinkle the yeast and molasses or honey over the water, stir to dissolve and let stand until foamy, about 10 minutes.
  3. Add the pumpkin-cornmeal mixture, rye, whole wheat, and 1 c of the bread flour. Beat hard for about a minute until creamy. Slowly stir in the rest of the flour turning the dough onto a work surface when needed. Knead the dough for about 3 minutes, but don't add too much flour. Place the dough in a greased deep container and cover with a damp cloth. Let stand at room temperature until doubled, about 1½-2 hours.
  4. Divide the dough into two equal portions. Form into rectangular loaves for 2 greased cornmeal-dusted 9" x 5" pans or form two rounds and place on a greased baking sheet. Cover with cloth and let rise for about 40 minutes. Preheat oven to 350°
  5. Slash the loaves decoratively no more than ¼ inch deep. Bake in the oven for 40-45 minutes. Remove and let cool.

Squash and Apple Bake

This recipe is from the Garden Patch Cookbook



  1. Heat oven to 350°. Cut each squash in half. Remove seeds and fibers; pare squash. Cut into ½" slices.
  2. Blend butter into the sugar with the flour and set aside.
  3. Stir together reamaining ingredients, except apple slices. Arrange squash in an ungreased baking dish, 11 ½" x 7 ½" x 1 ½"; top with apple slices. Sprinkle sugar mixture over top; cover with foil. Bake 50 to 60 minutes or until squash is tender. Makes 6 servings.

Persimmon Cream

This recipe is from



  1. Stir the honey into the persimmon purée to taste; it should be very sweet, since it will be mixed with the unsweetened cream.
  2. With an electric mixer, whip the cream to stiff peaks. Gently fold the persimmon-honey mixture into the whipped cream. Divide the cream into parfait glasses, serving dishes, or a baked pie shell. Serve immediately, chill, or freeze for a frozen mousse.


Roberta's Real Southern Cornbread

This recipe is from the kitchen of Robin Hobson, Market Master of the Bloomington Community Farmers' Market.


Preheat oven to 350°. Gently heat the bacon grease in an 8-inch cast iron skillet over a medium-low flame while you mix the batter.

Combine cornmeal, baking soda, salt and set aside. Beat the egg into the buttermilk with the baking powder. Combine wet and dry ingredients (batter should appear a bit on the thin side). The pan of grease on the stovetop should, by now, be spitting hot. Pour the batter into the skillet and let it cook there until bubbles form in the middle and around the edges, then place the skillet in the oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Spiced Cushaw Pie

This week's recipe comes from and uses the Cushaw Squash (Cucurbita mixta) or Tennessee Sweet Potato Squash as it is sometimes known. Most of the descriptions found online are of a 10-20 pound, crook-necked, green squash with lighter stripes, but at the Bloomington Community Farmers' Market some vendors offer what seems like a giant crooked butternut-colored squash by the same name. The slightly fibrous texture of this squash makes it a good one for baking or using as a pumpkin or sweet potato substitute. The flesh is sometimes used as a livestock feed.



In a small bowl, mix together beaten eggs, evaporated milk and vanilla. In a large bowl, combine squash, melted butter, sugar, cinnamon, ginger, salt, nutmeg and cloves. Add milk mixture to squash mixture and mix until well combined. Pour into pie pan (9 inch) lined with an uncooked pastry shell. (Use your favorite pie crust recipe.) Bake at 375° F (lower half of oven) for an hour, or until a toothpick inserted in the center comes out clean. Mine took a bit longer. Chill and serve. Keep refrigerated.

Asian Pear Slaw with Chilies



Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

Cold Cream of Tomato and Peach Soup

This recipe is from Mark Bittman's NY Times column


Cook onion in butter for 5 minutes. Add tomatoes and peaches. Simmer until the tomatoes break up. Add cream (optional but good). Purée and chill. Garnish with chopped tarragon.

Watermelon, Rosemary, and Feta Salad

This recipe is from food blog


Toss all ingredients together, adding salt and pepper to taste. You should need very little salt, depending on how salty the feta is. Drizzle just a tiny stream of olive oil over everything and toss. Chill until served.


Maple-Ginger Tofu (or Chicken or Salmon)

This recipe is from the Kripalu Center in western Masssachusetts.

Myoga, or Japanese ginger (Zingiber mioga), is an herbaceous, deciduous, perennial native to Japan and southern part of Korea that is grown for its edible flower buds and flavorful shoots. Traditionally, this variety of ginger is used for sushi or as a garnish for noodles, soups and other dishes and has a distinctive flavor in dressing. Its unmistakable, sharp taste stimulates the appetite and makes an excellent ingredient for starters. In Indiana, myoga is hardy and can withstand temperatures to 0° F.


Pick protein of your choice:


Combine sauce ingredients. Heat skillet to medium-high temperature. Add oil. Place tofu, chicken or fish in pan and sear on both sides. For tofu and chicken, add sauce and cover, turn to low temperature, and simmer until sauce caramelizes. Top with fresh chives or cilantro and serve. For salmon, after searing on both sides, place in a baking pan (ceramic if you have it), pour on sauce, and bake at 375° for 10 minutes or until salmon is cooked to your liking. Garnish and serve.

Roasted Summer Squash

This recipe is from the kitchen of Robin Hobson, Market Master of the Bloomington Community Farmers' Market.


Preheat oven to 450°. In a large mixing bowl, toss together the squash, tomatoes, onions, and garlic with the coconut oil (if solid, heat over a very low flame until liquid), salt and pepper. Spread the squash evenly on a baking sheet and bake in the center of your oven for 30 minutes. Make sure to stir the mixture halfway through the cooking time. Toss the roasted squash with the diced fresh thyme and dulse and serve. Optional: a squeeze of fresh lemon over the top.

"Lazy" Cucumber Soup

This recipe is from Art and Gloria Jacques of Lazy Cat Gardens.


Blend cucumbers, broth and garlic in a blender or food processor. Add vinegar, salt and sour cream. Refrigerate 24 hours. Garnish with tomatoes, scallions and parsley. This recipe can be made up to 2 days in advance and chilled.

Roasted Beet Salad with Piper's Pyramides

This recipe comes from the Capriole, Inc. weekly e-newsletter.

"The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."-Tom Robbins, "Jitterbug Perfume"

You either love or hate the earthy, rich flavor of beets.

And Robbins is right - they are deadly serious - "Rasputin's favorite vegetable. You could see it in his eyes." If you love beets, or want to love them, you'll find they're simply meant to pair with the clean tartness of goat cheese. From salads and terrines to soups, it's an unbeatable combo. This salad works beautifully with any of the fresh (crumbled) or ripened (sliced in wedges) cheeses. Serves 4.


Preheat oven to 375°. Wash beets to remove any dirt and place in a large roasting pan in one layer. Toss with olive oil to coat lightly. Season with salt and pepper and roast for 30-40 minutes or until tender. Very large beets may take twice as long. Remove beets from oven and allow to cool so that you can comfortably handle them. Rub off skins with a paper towel, slice in ¼" slices and set aside.

Whisk together the remaining olive oil, lemon juice and zest, honey, mustard, and tarragon and season with salt and pepper.

Arrange greens on 4 individual salad plates, then top with sliced beets, goat cheese, and drizzle with vinaigrette. Srinkle with toasted pecan or walnuts.

Chanterelle Biscuits

This week's recipe is from the Farmers' Market files.

Makes 1 dozen.


Sauté 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 pwoder, 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 into a sticky dough. quickly mix the mushrooms into the dough. Drop the dough by the tablespoon onto a buttered baking sheet. Bake 15-20 minutes at 400°.

A note about wild mushrooms at Market: Before selling any mushrooms at Market, the vendor must have his or her wild gathered fungi inspected by Market Mushroom Inspector Martha Crouch or an appointed representative. Once the species of mushroom is verified, the vendor may sell the mushrooms to the public.

Black Raspberry Almond Cobbler

This recipe features black raspberries and comes from

Cobblers are a baked fruit dessert made something like a crisp but with a light, sweetened, biscuit-like topping.


  1. Combine black raspberries, honey, tapioca and water in a medium-sized saucepan. Bring to a biol, stirring constantly for one minute. Be careful not to scorch it!
  2. Turn off heat and stir in the butter and almond extract.
  3. Let cool while preparing the topping, then pour into a greased 9" x 13" pan.


  1. In a food processor, put flour, baking powder, and almonds. Whiz until almonds are chopped fine.
  2. Add butter and whiz again until it forms a crumbly mixture.
  3. Add eggs, buttermilk, and almond extract and whiz just until dough forms a lump.
  4. Shape into biscuits and set them over the fruit in the 9" x 13" baking pan. Try to cover all the fruit as best you can with the biscuit mixture.
  5. Bake at 400° F for 25-30 minutes or until lightly brown. Serve hot or cold.

Persian Barreh (Lamb) Soltani Kebabs & Rice

This recipe is from



Trim the meat of all fat, cut into 1-inch cubes. Add ½ c liquid saffron, onion, salt, pepper, and lemon juice to the yogurt. Marinade the lamb in the mixture for at least 3 hours, preferably overnight. Cut up the green peppers into 1-inch squares. Cut the onions into quarters. Thread the meat, pepper, onions and tomatoes alternately onto a metal skewer and grill over glowing coals, turning frequently. When cooked, push the kebabs off the skewers onto a warmed dish and serve immediately. Garnish with lemon wedges and serve with saffron.

Gooseberry Crunch

This recipe also can be halved and baked in a bread pan.



Preheat oven to 350° F. Mix first five ingredients together in a bowl. Press half of mixture into a greased 8" x 8" baking dish (or bread pan if making a half batch). Add berries. Combine remaining ingredients in a saucepan and heat until mixture changes from cloudy to clear and thickened. Pour into crust. Sprinkle with reserved crust mixture. Bake for 30 to 40 minutes.

Strawberries with Balsamic Whipped Cream



Combine cream, sugar and vinegar in a large bowl or stand mixer. Beat on medium speed for about five minutes, until soft peaks form. Serve a large dollop alongise ½ c of strawberries per person. Serves 4.

Asparagus with Shiitake and Bacon



  1. Cook asparagus in a large pot of salted boiling water until tender-crisp, about 3 minutes. Run under ice water to stop cooking. Dry and set aside.
  2. Cook bacon in a medium sized skillet until crispy. Remove bacon from skillet and set aside, leaving rendered bacon fat in skillet.
  3. Add olive oil (about 3 T) to skillet, along with shallot and garlic. Cook for about a minute then add lemon juice
  4. Add mushrooms and sauté until tender. Add bacon to skillet along with asparagus, tossing to coat. Remove from the heat and drizzle with a bit more extra virgin olive oil. Plate asparagus topped with bacon-mushroom mixture.

Lamb with Persian Rhubarb Sauce

This is a simple and amazing dish sweetened with fresh sliced rhubarb. The addition of cinnamon and nutmeg give it an umistakable Persian flavor. This dish is perfect served over cooked Basmati rice. It comes courtesy of the Lamb Education Center in Denver.


Place rhubarb in bowl, stir in sugar and ¾ c water. Set aside for 30 minutes then drain, saving syrup.

Melt butter in a 10-inch skillet. Sauté lamb, onion and seasonings until meat is browned on all sides. Stir in parsley and sauté a few minutes more. Stir in rhubarb syrup. Cover and simmer gently 40 minutes. Stir in drained rhubarb. Cover and continue simmering 20-30 minutes or until meat is tender. Combine cornstarch and 1 T water. Stir into meat mixture and cook gently for 2 - 3 more minutes. Serve over cooked hot rice.

*In place of fresh rhubarb one can (1 pound) of colored rhubarb may be used; use ½ c water and omit sugar.

Cook's Tips: "We found this dish to be a bit too sweet. I'd suggest using less sugar. The lamb will not brown properly if it's cooked in with the onions. Brown the lamb in the butter BEFORE you add the onions. I measured the spices and mixed them together. I put half the spcies in with the lamb when I browned it then added the rest in with the onions. If you cut the rhubarb too small they'll totally disappear in the sauce."

Spring Wild Harvest Ragout with Fiddlehead Greens & Morels

This recipe is from



  1. Boil the fiddleheads in salted water for 4 minutes, or until they are crisp-tender. Drain and plunge in ice water to stop the cooking. When cool, drain in a colander. Repeat the process of boiling and cooling with the squash and the carrots. Boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.
  2. In a large heavy skillet combine 2 T of the butter, the onions, the thyme, the bay leaf and ¼ c of the broth ands immer the mixture, covered, for 5 minutes. Add the morels and ½ c of the remaining broth and simmer the mixture, covered, for 10 minutes or until the morels are tender.
  3. Add the fiddleheads, the squash, the carrots, and the remaining ¼ c broth and simmer the mixture, covered, for 1 minute. Add the peas, th parsley, the mint, and the garlic and simmer, covered, for 1 minute.
  4. Stir in the remaining 2 T butter, stirring until the butter is just melted. Discard the bay leaf and season with salt and pepper.

Watercress Soup

This recipe is from

By William Anatooskin
"A delightful, semi-creamy soup with the nice, peppery taste of fresh watercress. This pureed soup will titillate your taste buds."



  1. Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
  2. Pour in the chicken stock and the milk, bring to just a boil, reduce heat to low and simmer for 10 minutes or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  3. In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Place in refrigerator if not serving at this point.)
  4. Top each serving with a dollop of whipped cream, if desired, and garnish with watercress leaves.