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Farmers Market logo Dec 2012

Flavors of Farmers' Market 2009

Flavors of Farmers' Market 2010

Flavors of Farmers' Market 2012

Flavors of Farmers' Market 2013

Flavors of Farmers' Market 2014

Jamaican Jerk Vegetable Chowder

From Chef Arlyn Llewellyn, Function Brewing

  1. In a medium stock pot, heat oil over medium heat and add onions. Sauté until onions are translucent and soft. Stir in ginger and garlic and sauté until fragrant, about 1 minute.
  2. Add all of the dried spices and sauté for an additional 1 minute. Add broth and stir to loosen any bits stuck to the bottom of the pan. Add sweet potatoes, thyme, and habaneros and allow mixture to come to a simmer. once simmering, turn heat down to medium low and cook until sweet potatoes are getting very close to tender - approximately 10-20 minutes.
  3. Once sweet potatoes are close to being soft, add kale and scallions and place lid on pot. Simmer for additional 5-10 minutes until kale has wilted.
  4. With a fork or tong, remove thyme stalks from soup and then add in all additional ingredients. Taste and adjust seasoning. Serve warm.
For a vegan alternative, replace cream with coconut milk.

Apple Cider Beef Stew

From Chef Sasha Divine from No Coast Reserve.

  1. Heat a larger pot (2 gallon capacity) on high, add 3 T canola oil, season meat (salt & pepper) and sear in th epot, browning on all sides, remove meat and set aside.
  2. Caramelize the onions & cabbage in the pot that the meat was cooked in
  3. Add the veggies to the pot and reduce th heat to low, cook for 3-5 minutes.
  4. Add cider & bay leaf, bring to a simmer, reduce by half, scapring your pot to free up the "fond" (stuck on, browned bits) from the bottom of the pot ... those are great for flavor!
  5. Add the beef stock and herbs and bring to a simmer. Add salt and pepper to taste. Add the meat and canned beans, stir and let sit for 7-10 minutes.
  6. Remove the bay leaf, and the soup is ready to serve.

Curried Sweet Potato Soup

From Chef Dustin Bowman of Lennie's Restaurant.

Sauté vegggies in oil til soft and onions are translucent. Add seasoning and sugar and sauté for five more minutes. Add vegetable broth and bring to a rolling boil. Lower heat and simmer til potatoes begin to fall apart. Remove from heat and add coconut milk. Add salt/pepper to taste. Garnish with cilantro leaves.

Portugese Caldo Verde with Goat Cheese Gnocchi

From Laughing Planet's contribution to the Soup Tasting at Market on November 7, 2015.

Soup

  1. Heat heavy bottom pot over medium-high heat on the stovetop. Add chorizo and cook until lightly browned. Reduce heat slightly and add onions, garlic, salt and pepper flakes. Cook until onions are translucent. Add potatoes, broth and water, increase heat and bring to a boil. Reduce heat and simmer until potatoes are just soft.
  2. Transfer ¾ c broth and ¾ c potatoes to a blender. Add 3 T olive oil and blend smooth. Return to soup.
  3. Add collards and simmer until greens are bright and tender. Remove from heat; add vinegar and season to taste with salt and pepper.
  4. Serve in warm bowls with gnocchi added at the time of plating.
Gnocchi
  • 3 lbs potatoes
  • 3-5 c all purpose flour
  • ½ c chevre
  • 1 extra-large egg, beaten
  • ⅛ t salt
  • ½ c vegetable oil
  • ½ t dried herbs
  1. Cook potatoes in boiling salted water about 45 minutes or until soft throughout; drain.
  2. Peel while warm; chop fine or press through ricer. Place in large mixing bowl; add 2 c flour, cheese, egg and salt.
  3. Knead by hand to form dough, adding flour as needed. Roll dough into ¾-inch dowels; cut into ½-inch pieces. Roll with fork to mark gnocchi.
  4. Cook gnocchi in lightly salted boiling water about 1 minute or until they float to surface.
  5. Shock in ice water; toss with oil. Refrigerate until ready to use.

Spicy African Peanut Soup

From Function Brewing's contribution to the Soup Tasting at Market on November 7, 2015.

Ingredients

Sauté onion in oil in large soup pot. When onions become translucent, add garlic, ginger, and poblanos and cook (stirring constantly) until aromatic (approx 30 seconds). Add cumin, coriander, sugar, garlic powder, and cayenne and stir for a few seconds. Add the tomatoes and the vegetable stock and bring the mixture to a simmer. Add sweet potatoes and collard greens and allow to simmer until vegetables are tender (approx. 30 minutes). Remove soup from heat and allow to cool for a few minutes. Strain approx. 50% of the vegetables out of the soup and place in a separate bowl. Add the peanut butter, vinegar, and lime juice to the soup pot. Puree the mixture either with an immersion blender or in batches in a traditional blender. Once smooth, add the reserved vegetables back to the soup and stir. Season with salt and additional cayenne and lime juice to taste. Optional-garnish with cilantro leaves and toasted peanuts.

Autumn Roasted Vegetable Soup

From Sahara Mart's contribution to the Soup Tasting at Market on November 7, 2015.

Roasted Vegetables

Using a large bowl, coat the onions, carrots, turnips and leeks with the butter. Place them on a large sheet tray or shallow roasting pan. Do not overfill the tray or pan. The vegetables should not overlap a lot. Place the tray into a 400° oven and bake until they begin to shrivel and brown. The roasted vegetables should be quite golden brown to brown when they are done, acquiring a sweeter taste as they finish browning.
Soup
  • 2 quarts vegetable stock
  • 1½ c tomatoes
  • 2 c potatoes, peeled & quartered
  • ¼ c fresh copped parsley
  • 1 T rosemary
  • 1 T thyme
  • 1 bay leaf
  • Salt to taste
  • Ground pepper to taste
  • 1 pint heavy cream
Place the vegetable stock on the stove in a large soup pot and bring it to a boil. Add the roasted vegetables. Remove any browned vegetables from the sheet tray using some of the water from the soup pot, scraping the particles as they loosen. Add the liquid and vegetable pieces to the soup.
Add the potatoes, tomatoes, herbs and bay leaf and cook until the potatoes soften. Remove the bay leaf and puree the soup with a food processor or immersion blender. Return the soup to the heat and add the cream. Season to taste. The soup should be slightly thick from the potatoes.

Laughing Planet's Portugese Caldo Verde with Goat Cheese Gnocchi

From Laughing Planet's contribution to the Soup Tasting at Market on November 7, 2015.

Ingredients (soup)

Instructions
  1. Heat heavy bottom pot over medium-high heat on the stovetop. Add the chorizo and cook until lightly browned. Reduce heat slightly and add the onions, garlic, salt and pepper flakes. Cook until onions are translucent. Add the potatoes, broth and water, increase heat and bring to a boil. Reduce heat and simmer until potatoes are just soft.
  2. Transfer ¾ c broth and ¾ potatoes to a blender. Add 3 T olive oil and blend smooth. Return to the soup.
  3. Add collards and simmer until the greens are bright and tender. Remove from heat, add vinegar and season to taste with slat and pepper.
  4. Serve in warm bowls with gnocchi added at the time of plating.
Chevre & Potato Gnocchi
Ingredients
  • 3 lbs potatoes
  • 3 to 5 cups all-purpose flour
  • ½ c Chevre (from Risin' Creek Creamery)
  • 1 extra-large egg, beaten (many different vendors)
  • ⅛ t salt
  • ½ c vegetable oil
  • ½ T dried herbs (sage?) (from Bread and Roses Gardens)
Instructions
  1. Cook potatoes in boiling salted water about 45 minutes or until soft throughout; drain.
  2. Peel while warm; chop fine or press through ricer. Place in large mixing bowl; add 2 c flour, cheese, egg and salt.
  3. Knead by hand to form dough, adding flour as needed. Roll dough into ¾ inch dowels; cut into ½ inch pieces. Roll with fork to mark gnocchi
  4. Cook gnocchi in lightly salted boiling water about 1 minute or until they float to surface.
  5. Shock in ice water; toss with oil. Refrigerate until ready to use.

Salsa Verde

Recipe courtesy of No Coast Reserve

  • 2¼ tomatillos, peeled and rinsed
  • 1½ limes, juiced
  • ½ white onion, minced
  • 2 green onions, sliced thin
  • 2 t + ¼ c Kosher salt
  • 1 jalapeño, deseeded and minced
  • 1 garlic clove, minced
  • ¼ t sugar
  • 1 bunch cilantro chiffonade (sliced into long, thin strips)
Bring 8 quarts of water to a boil. Add ¼ c Kosher salt and blanch the tomatillos until tender enough to puree.

Shock the tomatillos in ice water, stir to cool rapidly & preserve color.

Puree tomatillos in the food processor until smooth. Add the remaining ingredients and whisk to incorporate.

Check seasoning.

Chiplote Marinated Eggplant

  • 4 cloves garlic
  • 1 T kosher salt
  • ½ cup red wine vinegar
  • 1 t black pepper
  • 2 T dried oregano
  • 1 t sugar
  • 3 T ancho chili powder
  • 1 can chipotle
  • 1½ T adobo sauce from chipotle can
  • 2 T water
  • 3 large eggplant, peeled and sliced to 1" thick
Blend all ingredients except eggplant in a blender until a paste forms. Arrange eggplant slices in a large bowl and pour marinade over them. Toss by hand (gloves recommended) until all pieces are evenly covered. Transfer eggplant slices and marinade into Ziplocs and allow to marinate for 24 hours in the refrigerator.

When ready to prepare, take eggplant out of fridge and allow them to come to room temperature. Drain marinade out of eggplant slices and grill over medium heat. Once grilled, slice eggplant rounds into ½-inch strips.

Spinach Frittata with Garlic-n-Dill Cheese

Recipe by Katie Lay, adapted from thepioneerwoman.com's Sunday Frittata recipe

Ingredients:

Preparation:
Preheat the oven to 375° F. Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheese and set aside.

In a large oven-proof non-stick skillet, heat olive oil over medium heat. Add the spinach and stir to cook about 1 minute, or until wilted.

Make sure the spinach is evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats the spinach. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.

Check on the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.

Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm.

NOTE: Use any ingredients you want: mushrooms, leeks, different cheeses, tomatoes, zucchini, squash, bell peppers. Have fun! It's easy to update ingredients with what's in season at the Farmers' Market.

Featuring products from the Bloomington Community Farmers' Market: