From January through April, the market is held every other Saturday from 9:00-12:00. The market will be indoors in one building, Graham Park Industrial Hall (Building 35), on the following dates: February 8, 22, March 7, 21, and April 4, 18.
During this chilly season, we’re excited about SOUP! Below are a few recipes that are market staff picks for warming up the winter.
For something unique to show off your knowledge of local produce this month, try a black radish. This versatile vegetable can be sliced into matchsticks for a zesty slaw, sauteed in butter until tender, or sliced thinly and dried into chips! Try leaving the black outer skin on or peeling in stripes.
What's in Season
Beef, pork, chicken, lamb, bison, turkey, elk, trout, eggs, milk, cheese curds, ice cream
Fresh salad greens, sweet and zesty microgreens, carrots, onions, garlic, black garlic, shallots, radishes, potatoes, beets, turnips, parsnips, popcorn, herbs, spices
Baked treats, breads, jams, pickles, lefse, honey, maple syrup, salsa, soaps, coffee, tea, hot chocolate
Cider-Braised Lamb with Squash and Greens
3 T oil
2 lb lamb stew meat or lamb shoulder, cubed
2 tsp salt
1 bunch chard or kale (don’t discard the stems!)
1 large onion
4 garlic cloves
2 tsp cardamom
½ tsp white pepper
1 c water
2 c apple cider
2 lb cubed winter squash and/or potatoes
Heat oil until smoking in a large skillet. Season the meat with salt and then brown on all sides. Remove from pan and transfer to slow cooker. Cube and caramelize the onion and stems from the greens, add garlic, cardamom and pepper, saute until fragrant. Deglaze with water and transfer to slow cooker. Add cider, cubed squash/potatoes, and remaining spices. Cook on low until tender (6-8 hrs).About 10 minutes before serving, add shredded greens. Garnish with Greek yogurt and cilantro and serve with crusty bread.