A December Market Menu!

It’s time for the December Indoor Market, and a special edition of the Market Menu!

The indoor market is held at the Grossinger Arena in downtown Bloomington. Use the Front St. entrance for the December market; the vendors will be in the space just inside those doors, by the concessions. Free parking is available around the corner by the Pepsi ice center, or across the street.

The following vendors are expected to attend:

Above Normal Eggs – organically fed, free range, on pasture chicken AND duck eggs
Ackerman Certified Organic Farm & More – greens, herbs, and Brussel sprouts
Bauer Crops & Cattle – beef
Browns Fresh Produce – produce and popcorn
C & B Apiaries
Central Illinois Bakehouse – breads and pastries, including German stollen
Cracked Up Pottery
Dearing Country Farms – eggs
Destiny Meats – pork
Grani’s Acres, LLC
Grandpa Bill’s Gluten Free Bread – gluten-free gingerbread and cookies!
Herbonita Soap Company, Inc.
Huelskoetter Pork – pork sausage, pork burgers, and more
Ludwig Farmstead Creamery
Pollen and Pastry – cookies, candy, and pastries
PrairiErth Farm – root vegetables, cabbages, fennel, leeks, wellness products
Smoothis Natural Skincare
Trimble’s Produce Farm
Umland’s Pure Dry Cheese

The variety of meat, dairy, and produce available through the winter is pretty amazing right now! Here are just a few recipes that feature some of the items available at the December market:

 

Breakfast wheat berry bowl – if you want to save some time, I bet these would cook up superquick in the Instant Pot! (also: wondering about wheat berries? Check out this post on The Spruce).

Roasted root vegetables with rosemary

Perfect one-pan mashed potatoes (made even more delicious with the use of chicken or duck fat!)

Charred chicken with sweet potatoes and oranges

Colcannon – a sort of potato / leek / cabbage mash (with cream and butter)

Sweet potato rolls – gorgeous little puffs made with sweet potato in addition to flour

Sweet potato pancakes (latkes)

Beet and feta burgers – this recipe uses grated beets, so any size will do

Winter eggs – cooked in a ramekin with bread cubes, walnuts and sage

 

Leek and Potato Soup

I have to admit, I don’t think I had ever a) tasted, or b) cooked leek and potato soup until just a few years ago. I’m not actually sure I’d ever had a leek before then! But my friends whom I gardened with raved about leek season, and about the soup in particular, and finally I got up the interest/nerve/time to try it. Or to look at recipes, at least!

Some recipes I like:

Alton Brown’s Leek Potato Soup Recipe

New York Times Golden Leek and Potato Soup

Serious Eats’ Food Lab: Potato and Leek Soup

 

I don’t know what I’d been waiting for, honestly! It was really fast and delicious. You can make it quite creamy or less so, but it doesn’t require any sort of fussing-over or precise measurement. Just cook and blend, and you can toss it in the freezer for later.

A basic ratio to use for this soup is 1 # leeks, 1 # potatoes (yukon gold or russets, or a combination of both), a knob of butter, 1 c. heavy cream (or half and half, or not), 1 qt chicken or veg stock, and some herbs (bay, or parsley/celery, or chives, though a touch of nutmeg can also be delicious!).

On our Facebook Live video, we used:

  • 822g of yukon gold potatoes,
  • 700g of leeks, and
  • about 3T of butter,
  • a quart of chicken stock,
  • salt and pepper to finish

No cream! We’ll freeze this, as it made about 6 qts? of soup – which is more than we can eat in the next few days!

When we thaw and re-heat it, I’ll probably add about 1c of milk or 1/2 c of half & half and 1/2 c. of water to thin it a bit.