Enjoy a day of farm fresh fun! Join University Unions and Central Student Government for the fourth annual Farmers’ Market at the University of Michigan. The final M Farmers' Market will take place at the Michigan Union Courtyard (next to Starbucks) on October 16th, 10am-2pm.
About the Event
The Farmers’ Market celebrates healthy eating and sustainable living during a day filled with chef demonstrations for easy recipes, tips for healthy eating, free samples, giveaways, information stations and more. Fresh fruits, veggies and other locally sourced food items from various farms in the nearby area will be available for purchase at each event. You’ll receive a reusable canvas tote bag with any purchase made! Dining Dollars, Blue Bucks, cash and credit are all accepted.
As a collaboration among the Central Student Government, University Unions, MHealthy, Michigan Dining, Center for Campus Involvement, University Health Services, Graham Institute, University Catering and the Student Sustainability Initiative, the Farmers’ Market provides a great opportunity to learn about featured farmers’ products and nutritional information as well as connect with the event sponsors and services.
Check out this video to see what the Farmer’s Market is all about!
So, what can you do at the event? In addition to sampling various foods during the chef demos and discovering new ways to live and eat sustainably, you can shop for specific ingredients for some do-it-yourself recipes where you can make healthy and delicious food right at home! Although only local ingredients will be available for purchase at the market, you’ll be able to create dishes that are rich with culture and possess an ethnic flair, which represents our Farmers' Market theme of “Buy it Local, Cook it Global.” We’ve put together 4 recipes below for fun dishes you can whip up with ingredients from the Farmer’s Market.
Zesty Zucchini Saute
A Vegan/Vegetarian vegetable side dish that is ready in 15 minutes or less.
- 2 teaspoons olive oil
- 1 large shallot, diced
- 2 medium zucchini, scrubbed and sliced
- 2 medium yellow squash, scrubbed and sliced
- 1 teaspoon fresh thyme leaves
- 2 teaspoons lemon zest
- 2 tablespoons fresh chives or parsley
Makes 4 servings
- In a large skillet, heat the olive oil over medium heat. Saute the shallot until translucent, about 2 minutes.
- Turn up the heat to medium high and add the zucchini and thyme. Saute zucchini until golden, tossing to cook evenly, about 3-4 minutes.
- Add lemon zest and chives, toss well. Season with salt and pepper to taste. Serve garnished
Pasta with Plenty of Veggies in a Creamy Nut Sauce
Many gluten free pastas are available today, feel free to choose your personal favorite! Vary the veggies to your personal preference, and seasonal availability. For example: use leeks instead of onion; shiitake instead of crimini mushrooms; add asparagus; fold in hot roasted winter squash just before serving... you get the idea! Vary the nuts such as: pine nuts, walnut, macadamia nuts. Vary the herbs: try basil, cilantro; or lemon verbena instead of tarragon.
- 1/4 cup extra virgin olive oil
- 2 large cloves garlic with skin
- 1 pound fusilli, bow-ties or penne pasta, preferably whole grain OR use brown rice pasta like fusilli, bow-ties or penne
- 1 onion, cut, 1/8-inch julienne
- 1 red bell pepper, seeded and cut 1/4-inch julienne
- 4 ounces crimini mushrooms, about 2 cups, thinly sliced
- 2 small zucchini, sliced 1/4 inch thick, about 2 cups
- 2 cups cherry tomatoes, cut in half
- 2 cups baby spinach
- 1/2 cup pistachio nuts, dry-roasted
- 1 cup fresh parsley, stems removed
- 1/3 cup tarragon, stems removed
- 1/2 teaspoon sea salt
- 2 teaspoons lemon zest
- 1 pinch hot pepper flakes or as desired
- freshly ground black pepper, to taste
Makes 8 servings
- Warm the olive oil into a small saucepan over low heat. Add the unpeeled garlic and allow to cook slowly until it is soft, but not brown,while you get the other ingredients organized, about 5 minutes. Remove from the oil and allow to cool. Reserve the oil.
- Put a large pot of lightly salted water on to boil.
- Warm 1 tablespoon of the oil over medium heat and cook the onion until translucent, about 5 minutes. Add the pepper, mushrooms and zucchini and continue to cook an additional 6 - 8 minutes. Stir in the tomatoes and spinach and turn off the heat.
- Put the pasta on to cook until al-dente. Drain and reserve 1 1/2 cups of the cooking water. Return the drained pasta to the pot.
- Meanwhile, chop the pistachios in the bowl of a food processor until finely ground. Squeeze the garlic out of its skin, and add it to the food processor, along with the parsley and tarragon leaves and pulse to combine. Pulse in the salt and lemon zest. With the machine running, slowly pour in the remaining olive oil. Scraping down the ingredients as necessary to ensure they are evenly blended.
- Turn the heat back on under the veggies to heat them through. Combine the veggies and the pasta. Add the pureed nut/herb mixture and 1 cup of the reserved pasta water; stir. Swirl the remaining pasta water into the food processor to release any ingredients sticking to the sides, pour over the pasta and veggies. Taste and adjust seasonings, add hot pepper flakes and pepper as desired.
- Ladle pasta into bowls and serve.
Fresh Tomato Salsa
Salsa, a popular Mexican food sauce, originated with the Inca people and can be traced back to the Aztecs, Myans and Incas. After the Spaniards conquered Mexico in 1519-1521, they encountered tomatoes and later combined tomatoes with other ingredients such as chili peppers and ground squash seeds. In 1571, this combination was named “salsa” by Alonso de Molina.
- 2-3 medium sized tomatoes (no stems; finely diced)
- ½ red onion (finely diced)
- 1 jalapeno chili pepper (or any kind of spicier pepper!)
- 1 serrano chili pepper (or any kind of spicier pepper!)
- ½ cup of cilantro (basil, parsley and chives are similar substitutes)
- ½ cup of lime juice
- Salt and pepper
Remember, you can experiment with ingredients and make the salsa your own! So if you want to throw in some garlic, lemon pepper or oregano and don’t want to add any spicy peppers to your salsa, that’s ok! This is just a simple recipe to get you started.
- Chop up your 2-3 medium sized tomatoes
- Chop up the onion into diced pieces
- Prepare the hot peppers
- Remove seeds from the peppers and chop into tiny pieces
- Be careful when handling hot peppers – avoid touching them directly with your hands (use a paper towel to handle peppers) and avoid touching your face after preparation
- Set aside a few pepper seeds for later in case you wish to add more spice to your salsa
- Combine all of the ingredients in a medium sized bowl. Mix gently
- Taste test. If the salsa is too hot, add some extra chopped tomato. If you want the salsa spicier, add additional pepper seeds
- Let salsa sit for 1 hour so the flavors can combine
- This recipe makes approximately 3-4 cups
- Serve salsa with tortilla chips, tacos, quesadillas, rice, beans or anything else!
Grilled Eggplant Sandwich
Eggplant is a member of the nightshade family, which includes tomatoes, potatoes and peppers. It is a fruit thought to have originated in India where it continues to grow wild.
- 1 whole eggplant
- Small handful of basil and/or parsley leaves
- Olive oil, butter or cooking oil
- Garlic powder
- Bread, roll or baguette for sandwich
With this recipe, the ingredients you choose (and the amount used) is very much up to you! If you prefer lots of parsley, add lots of parsley to your sandwich. Whether you want to add only a pinch of garlic or want to scratch the mayonnaise completely, you can make this sandwich your own creation.
- Cut eggplant into thin-medium sized slices (about 1/2 inch each). You may choose to leave the skin on the eggplant if you’d like. Cut off the top and blossom ends
- Brush slices generously with olive oil, butter or cooking oil and grill until tender
- If you don’t have access to a grill, you can also sauté the eggplant by heating 2 tablespoons of olive oil in a large skillet on medium-high heat and cooking about 5 minutes per side (until golden)
- Add seasoning to your eggplant with chopped basil, parsley or other desired ingredients
- Fill a sandwich with grilled or sautéed eggplant, onion, tomato, garlic powder and mayonnaise
- Serve with crispy potato chips, potato salad, macaroni salad or a garden salad.
Crispy Baked Kale Chips
Kale is a dark-green, lefty member of the wild cabbage plant family, which includes vegetables such as broccoli and Brussels sprouts. Kale is thought to have originated in Greece and was brought to the United States in the 17th century by the English. It is extremely popular and healthy for its high concentration in vitamins and minerals.
- 1 handful of kale (washed and dried)
- 2 tablespoons olive oil
- Sea salt (optional)
This is a simple recipe with very few ingredients required, but feel free to experiment with various seasonings!
- Preheat oven to 350°F
- Remove the stems from the kale and tear the leaves into various sized chunks (however large or small you like your potato chips!)
- Lay kale pieces on a baking sheet and sprinkle with olive oil and sea salt.
- Bake until crisp, turning the leaves occasionally, about 10 to 12 minutes
- If you want to add a kick to your kale (or reduce the sodium), toss with cayenne pepper for extra spice and flavor
- Kale chips are served as finger foods. Perhaps you want to add some kind of dip with your chips?
Vegetable Shish Kebabs
Shish Kebab, a signature Turkish meal, comes from the Turkish words meaning “skewer” and “roast meat.” Nomadic tribes would marinate unusual meats and string them together. Today, shish kebabs have expanded into many different cultures and each culture puts their own twist on the dish.
- 1 bell pepper (yellow, red or green)
- 1 medium zucchini
- 1 medium red onion
- 6 Roma or cherry tomatoes
- 6 mushrooms
- 3 apricots (optional but tasty!)
- 1/4 cup olive oil
- 2 tblsp lemon juice
- ¾ tsp Dijon mustard
- Skewer sticks or skillet (if you wish to sauté instead)
You can add or remove vegetables and seasonings as you’d like!
- Coat grill (a small George Forman will work!) with cooking spray and preheat on medium heat
- Cut bell pepper, zucchini, onion, mushroom, apricots & any other veggies into roughly square pieces (try to cut similar size pieces so they cook evenly)
- If you prefer to make a mix of sautéed vegetables, pour olive oil into a skillet on medium-high heat.
- Place all of the vegetables in one bowl
- Combine oil, lemon juice, mustard and salt and pepper to taste into a different bowl and whisk
- Drizzle the dressing over the veggie mix and toss lightly to coat
- Thread the skewers with a random combination of vegetable pieces or place vegetable in skillet to sauté
- Grill the skewers or sauté the veggie mix, turning or mixing to cook evenly, until the vegetables are cooked and the outside is slightly charred with grill marks
- Serve with rice, beans or a side dish of your choice.
Now you have some recipes in mind so you can shop for specific ingredients at the events! It’s going to be 3 fun, engaging and tasty Farmers’ Markets ahead! We hope to see you there.