Market Menu for January 10, 2015 (Winter Market)

Candy carrots with great flavor and sweetness. Just before the great freeze-up we had several hard frosts and that is just what the doctor ordered to turn normally sweet carrots into something magical. We will have a few bags of juicing carrots each week during the late fall and winter.

We will have about 20 pie pumpkins at market this week.

The squash varieties available this week:  Acorn, Butternut, Crnival, Delicatta, Spaghetti, Orange Hubbard, and Pie Pumpkins. 

Wonderful Garlic Crop This Year

Reed took this picture of garlic a few weeks ago, and it's one of the best tasting crops we've had! I guess those minerals in the compost bring out the exceptional flavor and quality. The heads are nice and big, with cloves about the size of your thumb. As always, organic and fresh. Reed planted the garlic for next year during MEA break.

We will have the following items at the Farmers Market for Saturday, January 10, 2015 (New items are in Bold Print)

Chipolini Onions
Sweet Spanish Onions
Red Onions
Leeks

Candy Carrots
Parsnips

Cabbage - Fresh Green, good for slaw, kraut or kimchi (see 8 delicious recipes on our website.)

Shallots
Cipotle Smoked Peppers
Smoked Sun Dried Tomatoes

Baby Kale
Kale Bunches

Garlic

Charcoal (home grown, home made)

Pie Pumpkin - Pumpkin Pie

We typically sell out of pumpkins between Thanksgiving and Christmas. I still have a few left after the last market in December. We have been enjoying them for pumpkin pies. You can also use winter squash for pies, especially Butter Nut.

Here is a link to 15 pumpkin pie variations and serving suggestions....

Coleslaw - Easy Farmers Market Recipe

Even though it is late in the season we still have all the fresh ingredients for this fresh cole slaw at our farm stand at the local farmers market. Come see us on January 10 at the next market.

I like this recipe because it has a fine texture and is sweet without sugar,

Coleslaw - With Amazing Sprouts

Last winter I published the directions on how to make a large variety of sprouts. As soon as the greens were done for the season back in December I started growing sprouts for our winter greens. Since we have been doing a series on coleslaw I developed a recipe that is just great using sprouts. I didn't have any cabbage sprouts so I used broccoli sprouts, lentil sprouts and clover sprouts. Yum!

Here is the recipe with several substitution suggestions and a great sauce...

Top 10 Vegetable Freak Posts for 2014

On reflection over the past year I though it would be good to review some of the top Vegetable Freak posts for 2014.

Here they are...

Coleslaw - Southern Style Creamy

This cole slaw goes well with smoked meats. I made some great baby back ribs in the smoker and this supplied the vegetable balance for easy digestion and a light side dish.

We still have all the ingredients to make this delectable dish at the farmers market.
Enjoy.

Coleslaw - Old Fashioned Country

This old fashioned cole slaw recipe goes well with holiday meals. It is the creamy style that our kids perferred growing up.

The nice thing about this recipe is you can still get all the vegetables at the farmers market.

Coleslaw - Sweet'n'Sour

I have a friend that is considering starting a business when he retires doing catering with smoked and BBQ meats as his specialty. He has been experimenting with various side dishes that go with this type of food. I asked him for his cole slaw recipe and have made a few modifications for my taste.

He does a great job on the meat side of things too.

Coleslaw - The Waldorf Version

The classic Waldorf salad uses lettuce, but this version uses cabbage. Like the original invented by Oscar Tschirky, the dining room manager at the renowned Waldorf-Astoria hotel in New York city, is has apples, walnuts and it is addictive in its crisp, delicate, crunchy, sweet and sour form.

History lesson aside, this is a great slaw.

Coleslaw - Curried

I like curry, which is a little out of place in Minnesota, given its Scandinavian roots. This slaw combines winter vegetables and the tastes of SE Asia.

It features a sweet curry from Penzey's Spices located Wauwatoa, WI. Bill Pensey blends spices from all over the world and has stores all over the US. I just mail order most of what we use. Pensy spices are the freshest and boldest I have found.