After a Wednesday off, the Winneshiek Farmers Market has its first indoor event of the season this . We'll be set up at the Danan Lansing Building at the Winneshiek County Fairgrounds in Decorah from 8:30 to 11:30 on Saturday, 11/7. The next three markets are on Saturdays:
- November 21
- December 5
- December 19
With the warm week, our greens grew! The broccoli is amazing, and the lettuces are great for November. We also have lots of Brussels sprouts, some spinach, kohlrabi, kale, chard, cabbage, rutabaga, scallions and leeks. We still have a good supply of potatoes, onions, garlic, shallots and a few varieties of winter squash as well. We hope to see you down at the Fairgrounds. Market Share CSA members are welcome to use their remaining balance at these indoor markets.
I always find good vegetable recipes in the 'Eating Well' magazine each month. Sometimes, they are variations on dishes we already make, and sometimes there are totally new ideas or combinations of ingredients that are intriguing. Here are a couple from the November issue that feature vegetables that we are selling this week:
- 2# Sprouts, trimmed and halved
- 1 small lemon, sliced
- 4 cloves garlic, sliced
- 1/4 cup olive oil
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup finely shredded Parmesan cheese
- 1/4 cup toasted pine nuts
Preheat oven to 425. Toss sprouts, lemon, garlic, oil, thyme, salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets and spread in an even layer. Roast without stirring for 10 minutes. Switch the pans top to bottom and continue roasting, without stirring, until lightly browned and tender, 8-10 minutes or more. Transfer to a serving dish and sprinkle with Parmesan and pine nuts.
This makes about 12 1/4-cup servings, so feel free to cut down the quantities! Feel free to ask me for small onions for this recipe - I think they would work best.
- 2# cipollini onions
- 2 T olive oil
- 1 T butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 12-oz bottle wheat ale, lager or hard cider
- 2 T packed light brown sugar
- 2 sprigs fresh thyme
Bring a large pot of water to a boil. Add onions and cook for one minute. Drain. Peel and trim the root end, if necessary, but leave the onions whole. Heat oil and butter in a large skillet over medium-high heat until the butter is melted. Add the onions and cook, stirring often, until browned in spots, 5-7 minutes. Sprinkle with salt and pepper. Stir in beer or cider, brown sugar and thyme; bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 15 minutes. Uncover and gently stir the onions. Increase the heat to medium-high and cook at a gentle boil, spooning the sauce over the onions frequently, until the sauce has thickened to a light syrup, 8-10 minutes. Remove thyme sprigs before serving.