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Grandma Dorman's Apple Crisp

From Market vendorTeresa Birtles, Heartland Family Farms

"This recipe takes me back to my childhood. My Grandma made this every autumn as soon as the apples were ready. I made it on the day each of my children was born. It's easy and you can double, triple or quadruple as needed."

Combine oats,flour, brown sugar, cinnamon and salt. Stir in melted butter. Slice apples and place in greased baking dish. Sprinkle topping over apples. Bake at 375° until apples are tender (30-45 minutes). Enjoy!

Laughing Planet Café's Butternut Squash and Ginger Soup

Prepared by Laughing Planet Café for the Soup Tasting.

Peel the squash. Remove the seeds and pulp. Weigh the peeled squash to 5 pounds. Arrange on 2 lightly oiled sheet pans, and bake at 350° for 1 hour (rotating after 30 minutes).

While squash is cooling, heat steam kettle and add the canola oil.

Add onion, garlic, and ginger and sauté for about 5 - 10 minutes. Add remaining ingredients, including squash, and simmer.

Remove from heat and blend the entire soup to a creamy consistency. If you like it chunky leave chunks, it's your soup now. Enjoy.

Thai Pumpkin Soup

This recipe will be prepared by Chef Sara Noori of Sahara Mart for the Soup Tasting at Farmers' Market on November 6.

  1. Cut the pumpkins into quarters and remove all seeds and stems. Put in pot with water and boil until tender. Wash the sweet potatoes and boil until fully cooked. Once cooked, scoop flesh out of pumpkin and sweet potatoes and discard skin. Once cool, throw in food processor to puree.
  2. Chop onion and sauté w/oil in a pot. Once onions are softened, add ginger & continue sauté for a minute, then add curry paste. Once all the ingredients in the pan are mixed together, add the cocnut milk and broth. Whisk or stir rapidly until evenly mixed. Simmer with lid partically covering pot for 5 minutes.
  3. To the pot containing broth, add the pumpkin sweet potato combination, and stir thoroughly. Add salt and adjust the spiciness by adding more curry paste as needed such that the soup has a little kick, but is not downright spicy. Simmer for 10 minutes with the lid partially covering the pot.
  4. When ready to serve, sprinkle cilantro over the top for garnish/added flavor.

Beef and Napa Cabbage Stir-Fry

This recipe is from by Andrea Albin - Gourmet, December 2001. You don't need an endless supply of ingredients to create a flavor-packed stir-fry. Here, flank steak and fresh Napa cabbage come together without fuss, thanks to a Chinese sauce that requires little work.

Equipment: a well-seasoned 14-inch flat-bottomed wok
Garnish: chopped scallion


Stir together soy sauce, vinegar, oyster sauce, and corn starch.

Pat steak dry, then halve lengthwise and cut crosswise into ¼-inch thick slices. Toss with ½ t salt and 1 t pepper.

Heat wok over high heat until a drop of water eveporates immediately. Add 2 T vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok. Cook undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.

Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season with salt.

Hickory Nut Cake

This recipe is from farm vendor Tracy Branam.

Cream butter, sugar and vanilla until fluffy.

Sift flour, baking pwoder and salt together; add alternately with milk to creamed mixture, beating after each addition. Beat until smooth. Fold in nuts and egg whites.

Pur into two greased 8 x 8 x 2 inch pans. Bake in 350° oven that has been preheated, for 35 minutes. Test with toothpick in center for doneness. Cook cake on racks.

Layers may be put togther withwhipped cream and top sprinkled with chopped hickory nuts or you may use your favorite frosting between layers and on cake.

Winter Squash Pie

This recipe is from farm vendor Thomas Phillips Jr. Makes 2 pies.

Set oven to 350°. Mix all ingredients together and pour into pie crusts. Bake at 450° for 10 min. Reduce heat to 350° and bake for 45-60 min. or until filling has set.

Pie Crust

Mix together flour and salt. Then add shortening or lard and cut into flour mixtureuntil it crumbs. Add water until all is mixed well and divide in half. Then roll dough out and line your pie pans.

Anapakaya Vankaya Masala Kura OR Hyacinth Bean Brinjal in a Spicy Gravy Recipe

This recipe is from

For tempering

For the ground masala

Pressure cook the fresh beans for 1 or 2 whistle depending on how soft you want the beans to be. I normally do it for 1 whistle and remove before it comes to the second one.

Meanwhile get the ground masala done and the chopping. Chop brinjals as square chunks.

Heat a pan with oil, add the seasoning, then onions. Fry till the onions are done and lightly brown.

Then add in the chopped tomatoes, salt and turmeric. Once the tomatoes getmush, add the ground masala along with chopped brinjals. Let is get cooked well, covered, on low flame.

Stir well and see if oil has started coming out of the sides. At this stage, add the cooked vals,combine everythign well and add 1 cup of water or more depending on how much gravy you need. Bring to boil.

Simmer till you reach the consistency you want. Add the coriander leaves kept for garnish.

Serve with rice or roti.

How to Cook Broccoli Raab/Rapini

This recipe is from

The leaves, stems, and flower heads are cooked (broil, stir fry, braise, sauté, or steam) and eaten just like regular broccoli and have a flavor similar to broccoli but much more pungent. It is quite tasty with a nutty flavor and has a slightly bitter taste. Some say it is aggressively pungent and bitter. In spite of its uniqueness, broccoli raab is considered an acquired taste - but once acquired, it's addictive! Preparing it is very easy.

Old Fashioned Apple Dumplings

By Micki Wood, These are the ones my grandmother used to make: warm, flaky, apple-y sweet and drizzled with a sauce that bakes right with them. These are not difficult to make, just a little time consuming. Serve warm with whipped cream or ice cream.

Stayman Winesap apples are good for making apple dumplings as they hold their shape well when baked.



  1. Preheat oven to 400° F (200° C). Butter a 9" x 13" pan.
  2. On a lightly floured surface, roll pastry into a large rectangle, about 24" x 16". Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
  3. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in a prepared baking dish.
  4. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
  5. Bake in preheated oven for 50-60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

Peach Salsa

Prepared by Gregg "Rags" Rago, from Nick's English Hut, at the Bloomington Community Farmers' Market annual Salsa Contest Saturday, August 28.

Combine all ingredients and enjoy!

Ricotta Stuffed Asian Pears with Cinnamon

by Stephanie Stiavetti from Because who doesn't love pear desserts?

  1. Slice pears in half. Using a spoon, remove the seeds and scoop a divot out of the center of each pear half, making it large enough to hold at least a tablespoon of filling.
  2. In a small bowl, mix ricotta and honey until they are completely combined.
  3. Mix in cinnamon and ginger.
  4. Fill the center of each pear half with ricotta filling. Don't be afraid to heap it on - this is good stuff!
  5. Sprinkle the entire thing with a light dusting of cinnamon.
  6. Store in the refrigerator until ready to serve. If covered, they will keep a couple of hours (though don't prepare them too far ahead of time or the pears will brown).
  7. Serve chilled.

Basil Pesto (and how to freeze it)

This week's recipe is from Market vendor Getty's Creek Farm - the Breeden-Ost family.

Keep basil fresh in a jar of water, like flowers; NEVER refrigerate!

Classic Pesto
Grind to a coarse paste in food processor:

Stir into one pound of cooked pasta.

Getty's Creek Farm Sunflower Pesto
Our favorite-and it's vegan! Grind to a coarse paste in food processor:

Stir into one pound of cooked pasta.

To freeze Pesto: Omit nuts, cheese and garlic. First freeze in ice cube trays or muffin tins, then remove and store in freezer bags in freezer.

Pesto Spread for Crackers
Mix ½ c thawed pesto with ½ c ground nuts and salt to taste.

White Gazpacho

For a different take on a summertime favorite, try the recipe this week from Ron & Lisa Krueger.

  1. Combine all ingredients except radishes
  2. Remove half the solids and place in a food processor. Do not use a blender. Pulse briefly and stir into remaining soup. Chill for 2 hours.
  3. Garnish each serving with sliced radishes.

Gazpacho Recipe

The recipe this week is from and can easily be adapted based on the produce available in your garden and at Market.


  • 6 ripe tomatoes, peeled and chopped
  • 1 purple onion, finely chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1 sweet red bell pepper (or green) seeded and chopped
  • 2 stalks celery, chopped
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 2 teaspoons sugar
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegetarian option)
  • 4 cups tomato juice


Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.

Tomatillo Salsa Verde


Remove papery husks from tomatillos and rinse well. Cut tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5 - 7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, chili peppers, and sugar in a food processor (or blender) and pulse until all ingredients are finley chopped and mixed. Season to taste with salt. Cool in refreigerator.

Serve with chips or as a salsa accompaniemnt to Mexican dishes. Makes 3 cups.

Fresh Mozzarella Watermelon Salad with Purple Basil

The recipe this week comes from


2 cups seeded small watermelon balls
2 cups fresh mozzarella pieces
1 cup chopped fresh basil (purple or green)
1 bunch scallions, trimmed and chopped
1/3 cup extra virgin olive oil
Salt and pepper to taste
Balsamic vinegar as desired


Toss together the watermelon, mozzarella, basil, scallions and oil. Season with salt and pepper to taste. Serve over a bed of baby greens with crostini on the sides. Drizzle a bit of balsamic vinegar over if desired.

Serves 6 to 8.

Curried Okra and Onions

The recipe this week comes from



Farmer's Market Midwestern Succotash

by Bob Adkins, Chef de Cuisine at FARMbloomington

The recipe this week was prepared by Bob Adkins, Chef de Cuisine at FARMbloomington, during a cooking demonstration at Market this past Saturday.

Serves 6-8 as a side dish

2 Cups Fresh Lima beans
2 T. olive oil
1 Large yellow onion diced
1 T. Garlic minced
3 fresh tomatoes chopped
1 red bell pepper
1 green bell pepper
1 jalapeno chopped (optional)
Sweet Corn cut from 4 cobs
6 T. Unsalted Butter
1 C. Fresh herbs roughly chopped (parsley, mint, scallion, cilantro,
basil, etc.)
1 t. lemon zest


Succotash is an ancient recipe that has countless variations. The only constant is that it must utilize corn. All other ingredients are a matter of taste. Limas can be subbed out for, kidney beans, peas, black eyed peas, green beans, cranberry beans and so on. Regional variations include cream or milk or a light pie crust in the fashion of a "Pot Pie". Native Americans used summer and hard squash, nuts, and meats in their succotash. Depending on the time of year and location one can use okra, zucchini, tomatillos, yellow squash, pumpkin, etc. It can also include cured meats like bacon, ham, pig's feet, hocks, hard sausage. The variations are limited only by one's culinary imagination! What's really fun, is just going to the market in summer, buying a little of everything and making your own "Succotash". Tweak the recipe as you like and you might stumble upon a new favorite side dish or a vegetarian main dish.

Lodi & Transparent Apple Sauce

The recipe this week comes from Sage's Apples Farm Market

¼ Peck apples-about 7 - Lodi or Transparent apples

Peel, core and slice into 8ths.
Place in 3qt. pan with ½ cup water or apple cider. Simmer until apples
are tender.
Add ½ cup sugar, (or to taste!). Spices may be added- ½ teaspoon
cinnamon or ½ teaspoon nutmeg.

Radicchio & Carrot Slaw

by Karen Busen

The recipe this week comes from

This wonderful slaw is a great twist on classic cole slaw. If you like
your slaw crunchier, make it just before the party.

* 2 heads radicchio, cut in half, then sliced thinly
* 2/3 cup mayonnaise
* 2 tablespoons sugar
* 1 teaspoon dried fennel seed
* 3/4 cup roughly grated or julienned carrots
* 1/3 cup white wine vinegar
* Salt and pepper

In a large mixing bowl, toss all the ingredients together. Serve
chilled. Yield: Serves 8

Lodi & Transparent Apple Sauce

The recipe this week comes from Sage's Apples Farm Market

¼ Peck apples-about 7 - Lodi or Transparent apples

Peel, core and slice into 8ths.
Place in 3qt. pan with ½ cup water or apple cider. Simmer until apples
are tender.
Add ½ cup sugar, (or to taste!). Spices may be added- ½ teaspoon
cinnamon or ½ teaspoon nutmeg.

Marinated Cherry Tomato Salad

The recipe this week comes from

Yield 6 to 8 servings


* 4 cups halved cherry tomatoes
* 1/4 cup vegetable oil
* 3 tablespoons cider vinegar
* 1 teaspoon dried parsley
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1 1/2 teaspoons white sugar


1. In a small bowl or cup measure, mix together oil, apple cider
vinegar, herbs, salt, and sugar.

2. Pour dressing over cherry tomatoes in a serving dish, and gently
stir to coat. Chill for at least 2 hours. Gently stir from bottom to
top, coating all tomatoes, before serving.

Mulberry & Vanilla Muffins

The recipe this week comes from

Makes 12


250g mulberries
1 cup ricotta (approx 250g)
150g butter, melted
125ml milk
2 eggs
1 tablespoon sour cream
2 cups self raising flour
½ cup caster sugar
½ teaspoon mixed spice
1 vanilla bean
Pinch of salt


1. Preheat oven to 180'C. Grease 12-hole muffin tin and add liners.

2. Split vanilla bean and scrape out seeds.

3. Wash mulberries then remove the stalks and cut any very large
berries in half.

4. Beat eggs with vanilla beans, milk and melted butter.

5. Add mixed spice, sour cream and ricotta and beat until combined.

6. Sift in flour, sugar and salt. Stir until only just combined. If
needed add a little more milk.

7. Add mulberries and stir until only just combined. There will be lumps.

8. Divide amongst muffin tray and bake for 15-25 minutes, until golden
brown on top and an inserted skewer comes out clean.

9. Cool in tin for 5 minutes then turn onto wire rack. Eat within
24hrs of making.

Quinoa Salad with Sugar Snap Peas

By Marcia Kiesel
The recipe this week comes from


1/2 pound sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground pepper
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives


1. In a small saucepan of boiling salted water, simmer the peas until
bright green and crisp-tender, about 1 minute. Drain and spread out on
a large plate to cool, then pat dry. Cut the peas on the diagonal into
1-inch pieces.
2. In a small saucepan, combine the quinoa with 2 cups of water and
bring to a boil. Cover and cook over low heat until all of the water
has evaporated and the quinoa is tender, about 15 minutes. Uncover and
fluff the quinoa, then transfer to a large bowl and let cool to room
3. In a bowl, combine the oil and vinegar and season with salt and
pepper. Add the peas to the quinoa with the pumpkin seeds, chives and
dressing; stir. Season with salt and pepper and serve at room
temperature or lightly chilled.

Make Ahead
The salad can be refrigerated for up to 6 hours.

Marinated Beet Salad

The recipe this week comes from

Serves 4


* 5 medium beets (about 1 pound without greens), ends trimmed, halved
* 1 clove garlic, smashed
* 1 tablespoon sherry vinegar
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 1/4 cup fresh mint, coarsely chopped
* 1/4 cup goat cheese, crumbled


1. Set a steamer basket in a large saucepan with a lid. Fill with
enough water to come just below basket; bring to a boil. Place beets
in steamer basket, cover pot, and reduce water to a gentle simmer.
Steam until beets are tender, 30 to 35 minutes. When cool enough to
handle, grab beets with a paper towel and slip off skins. Cut the
beets into thin slices.

2. In a medium bowl combine sliced beets, garlic, vinegar, and oil;
season with salt and pepper and toss to combine. Cover and refrigerate
several hours or overnight. Remove and discard garlic. Serve beets
topped with mint and goat cheese.

Strawberry Spinach Salad

This week's recipe comes from


-2 T sesame seeds
-1 T poppy seeds
-½ c white sugar
-½ c olive oil
-¼ c distilled white vinegar
-¼ t paprika
-¼ t Worcestershire sauce
-1 T minced onion
-1 oz fresh spinach - rinsed, dried, and torn into bite-size pieces
-1 quart strawberries - cleaned, hulled and sliced
-¼ c almonds, blanched and slivered


In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving.

Simple Spinach Side Dish

This week's recipe comes from Victoria Wessler with Going Local. Visit the Going Local site for more recipes using local Indiana food!

Organic farmer and Indiana local food activist Jeff Evard once told me that he "didn't know of a single vegetable that a little garlic and olive oil couldn't improve". This recipe draws on the power of that twosome for a delicious, easy side dish for spinach but the recipe could also be used for kale and chard with equally delicious results.

-2 tablespoons olive oil
-1/4 teaspoon sea salt
-2 heads of garlic
-cloves, peeled and sliced vertically into 1/4 inch slices
-8 ounces fresh spinach, rinsed and patted dry

Place the olive oil in a non-stick skillet and sprinkle the salt on top of the olive oil. Add the garlic slices and place the skillet on low heat. Cook the garlic (slowly - resist the urge to turn up the heat to speed the process) until it is just beginning to turn a pale golden brown. Add the spinach and turn it with tongs until it is wilted and coated with oil. Place the spinach and garlic mixture on a serving platter and serve at once. Makes 2 generous side dishes.

Oyster Mushrooms Mornay

This week's recipe comes from "Edible Wild Mushrooms of North America" by David W. Fischer and Alan E. Bessette. It was contributed by Arleen Bessette to The Forager Press. visit this Web site for more wild mushroom recipes and lots of great information on harvesting and eating wild mushrooms.


-4 c coarsely chopped Oyster mushrooms
-2 large cloves garlic, minced
-4 T butter
-1 lb. shrimp, shelled and deveined
-1 c fresh pea pods, halved
-2 T flour
-2 c chicken broth
-1 c heavy cream
-cup dry white wine
-cooked and buttered pasta
-freshly ground black pepper
-grated parmesan cheese

Sauté the mushrooms and garlic in 2 T butter for three minutes. Add shrimp and pea pods; simmer until shrimp is pink. In separate pan, melt the remaining butter and whisk in flour. Cook over low heat for three minutes. Slowly whisk in broth. Add cream and wine; heat without boiling, stirring constantly until thickened. Mix cream sauce with cooked pasta, and stir in mushroom mixture. Season to tase with salt and pepper. Heat through; serve sprinkled with Parmesan cheese. Serves 2 to 4.

Rhubarb Pie

This recipe comes from Julie Ramey, Bloomington Parks and Recreation Department Community Relations Manager. Very sweet, not a custard pie like most are.


-1½ c rhubarb, cut fine

-2 T butter
-1 c sugar
-2 T flour
-dash salt
-1 egg, beaten
-1 unbaked pie shell
-½ c brown sugar
-2 T flour

Mix rhubarb, 1 c sugar, 2 T flour, salt and egg. Pour into pie shell. Top with brown sugar, 2 T flour, and butter. Bake at 425° for 15 minutes, then at 350° for 30 minutes.

Grilled Asparagus

This week's recipe comes from


-1 pound fresh asparagus spears, trimmed
-1 T olive oil
-salt and pepper to taste


  1. Preheat grill for high heat.
  2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
  3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Sorrel Soup and Sorrel Sauce

This week's recipe comes from Victoria Wessler with Going Local. Visit the Going Local site for more recipes using local Indiana food!

Kathleen Jameson, Balanced Harvest Farm and CSA created these two recipes to celebrate the farm's sorrel harvest. Sorrel is a hardy perennial herb with a slightly bitter taste. Loved by the French and slowly being welcomed into American home kitchens, it is wonderful in soups and sauces. Kathleen's two recipes showcase the herb's versatility and unique flavor to perfection!

-2 large handfuls of sorrel leaves, stems removed (reserve a couple of leaves for garnish)
-4 T butter
-4 shallots, minced
-2c chicken broth
-½ t salt
-freshly ground pepper
-1 c heavy cream

Chop or shred sorrel leaves. Heat butter in a non-reactive saucepan over medium heat. Add shallots and sauté until translucent. Add sorrel and sauté until wilted. Add chicken broth and salt & pepper to taste; bring to a boil. Reduce heat and simmer for about 10 minutes. Add cream and simmer 1-2 minutes just until heated through (do not boil). Serve warm or cold garnished with minced fresh sorrel leaves. Makes 4 servings.

To make Sorrel Sauce: Sauté shallots in butter and add sorrel. When sorrel wilts and begins to melt into a puree add 2-3 tablespoons of cream and heat just until warmed through. Season to taste with salt and pepper. This is fantastic served with chicken, fish or pork.