Bacon-Wrapped Filet

Make your last Farmers Market meal for 2018 something special by preparing this dish for a festive holiday meal.  Shop Pastured Perfect and Farmer Nick’s for your filets and seasoned bacon.  Glunz Family Winery and Cellars will have the perfect red wine to accompany this dish.  We are thinking an after dinner port from Glunz would be perfect to top off your dinner.  Ask Kevin for his recommendation.  Enjoy!


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  • Kosher salt and freshly ground black pepper 

  • 1 beef filet steak, 8 to 10 ounces, 2 inches thick 

  • 1 piece thin bacon 

  • 1 tablespoon butter, more if needed 

  • 1 tablespoon olive oil


  1. Preheat the oven to 450 degrees F.

  2. Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.

  3. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.

  4. Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Recipe courtesy of Ree Drummond Food Network

Parmesan Crisps

Have you ever bought the Parmesan cheese from The Cheese People?  That’s why they call owner Jon Hanchett, Parma Jon.  It’s the best and perfect for this recipe.  Serve it as a topping for soup, salad, and serve it with your wine flight.

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  • 1/2 cup grated Parmesan



  1. Preheat oven to 400 degrees F.

  2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

  3. Bake for 3 to 5 minutes or until golden and crisp. Cool.

Recipe courtesy of  Giada De Laurentiis  Food Network

Pork Tenderloin with Maple Glaze

Maple syrup brings sweetness and warm color to the pork. Just imagine the wonderful aroma as you spoon the glaze over the tenderloins.  Shop Farmer Nick’s and Pastured Perfect for you pork and AKF Foods for your maple syrup.  Stop by Glunz Family Winery and ask for their pick of wine. 


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  • 2 12- to 14-ounce pork tenderloins

  • 2 teaspoons crumbled dried sage leaves

  • 1 tablespoon butter

  • 6 tablespoons pure maple syrup

  • 6 tablespoons apple cider vinegar

  • 2 teaspoons Dijon mustard


  1. Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.

  2. Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat.

  3. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.

  4. Arrange pork slices on plates. Spoon glaze over pork and serve.

Recipe courtesy of Bon Appetit  October 2000

Cheese Fondue

Nothing brings people together  like a pot of warm, melted cheese especially if your cheese comes from The Cheese People and the white wine from Glunz Family Winery.  Swiss and Gruyere meld with the brightness of white wine and lemon. The dipping options are endless, just pick your favorites: steamed or roasted vegetables of any kind are great here. Get creative serve with cheese bread from Authentic Brazilian Cheese Bread and spiced and smoked nuts from Up In Smoke.


  • 12 ounces Swiss cheese, grated (about 3½ cups)

  •  4 ounces Gruyere, grated (about 1¼ cups)

  •  1 tablespoon plus 1 teaspoon cornstarch

  •  ½ large garlic clove

  • 1 cup dry white wine

  •  ½ teaspoon lemon zest plus 1 1/2 teaspoons juice (from 1 lemon)

  •  ⅛ teaspoon ground nutmeg

  •  ⅛ teaspoon cayenne pepper

  •  (optional) Kosher salt

  • Freshly ground black pepper

  •  For dipping (roasted or blanched): Broccoli florets, chopped red potatoes, chopped sweet potatoes, sliced baguette, kielbasa, mini meatballs, sliced apple


  1. Combine Swiss, Gruyère, and cornstarch in a large bowl. Mix until cheese is evenly coated.

  2. Rub the inside of a fondue pot with the cut side of the garlic; discard garlic. Add wine to pot and bring to a simmer over medium heat.

  3. Slowly begin adding cheese to the fondue pot. Cook, stirring in a figure 8 motion and adding cheese one handful at a time after the previous handful has melted, until a smooth mixture forms. Stay below a simmer once you begin adding the cheese.

  4. Add lemon zest and juice, nutmeg, and cayenne and stir to combine. Season with salt and several grinds black pepper to taste. Lower heat to the warm setting, stirring occasionally. Add a splash of wine to loosen the fondue if it begins to thicken too much.

  5. Serve with dipping accoutrements and fondue sticks or skewers.

Recipe courtesy of Ananda Eidelstein January 2018 Real Simple  

Bacon Jam

Steve, our Market President loves anything bacon and who wouldn’t like a savory, chunky jam you can spread on a baguette.  Made with a fine selection of bacon from Pastured Perfect and Farmer Nick’s, and maple syrup from vendor AKF Foods, this is a perfect go to appetizer for the holidays. 


  •  1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces

  • 2 cups finely chopped shallots (from 3 large or 8 small shallots)

  • 4 small cloves garlic, chopped (about 1 tablespoon)

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground mustard

  • 1/2 cup bourbon

  • 1/4 cup maple syrup

  • 1/3 cup sherry vinegar

  • 1/3 cup packed light-brown sugar


1. Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.

2. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.

3. Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.


Recipe courtesy of Martha Stewart Living

Pork Scaloppini with Spaghetti Squash

Squash is in abundance from Geneva Lakes and Sol-Ful Blooms so it’s a perfect time to make this dish.  Your pork is available from Farmer Nick’s and Pastured Perfect who also sells Amish butter.  Your white wine is waiting for you at Glunz Family Winery.   A ½ cup for the dish and a glass or two for you.


  • 1 spaghetti squash (about 3 pounds) 

  • 8 pork scallopini or thin cutlets (about 1 1/4 pounds) 

  • Kosher salt and freshly ground pepper

  •  1 tablespoon extra-virgin olive oil 

  • 2 1/2 tablespoons unsalted butter 

  • 1 tablespoon capers, drained 

  • 1/2 cup dry white wine 

  • Juice of 1 lemon 

  • 1/2 cup low-sodium chicken broth 

  • 1/2 cup chopped fresh parsley and/or chives 

  • 1 pint grape or cherry tomatoes



  1. Preheat the oven to 250 degrees F. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transferto a large glass bowl and add 1/4 cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly.

  2. Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven.

  3. Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat.

  4. Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with 1/4 teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.

Courtesy of Food Network Magazine

Herbed Chicken and Mushrooms

Love mushrooms? Pick your favorite type of mushroom from River Valley Ranch for this chicken slow-cooker recipe. Serve your chicken, available from our meat vendors, and vegetables from our farm stand vendors, over pasta from Pappardelle Pasta. Try the mushroom flavored.  And, don’t forget the wine from Glunz…some for the chicken and a glass for you.


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  • 3 pounds chicken thighs and/or drumsticks, skinned

  • 1 tablespoon oil

  • 5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster

  • 1 red onion, cut into wedges

  • 1/2 cup chopped carrot (1 medium)

  • 1/4 cup dried tomato pieces (not oil-packed)

  • 3/4 cup chicken broth

  • 1/4 cup dry white wine or chicken broth

  • 3 tablespoons quick-cooking tapioca, crushed

  • 1 teaspoon dried thyme, crushed

  • 1/2 teaspoon garlic salt

  • 1/2 teaspoon dried basil, crushed

  • 1/4-1/2 teaspoon ground black pepper

  • 4 1/2 cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice


  1. If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside.

  2. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.

  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

  4. Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.

Recipe courtesy of Midwest Living

Jack-O-Lantern Stuffed Peppers

It wouldn't be Halloween without carving a pumpkin, but that comes with a lot of work and a lot of mess. But you know what's even better? Carving an edible jack-o-lantern.  Have some fun shopping the Market to make this your own special treat.  Switch it up with sausage from our meat vendors and change the cheese with a selection from The Cheese People.  Make it really spooky with a specialty pasta from Pappardelle.  It’s not a trick but a yummy treat! 


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  • Kosher salt and ground black pepper 

  • 1 cup small elbow macaroni

  • 1 tablespoon canola oil

  • 1 yellow onion, chopped  

  • 3 cloves garlic, finely chopped  

  • 1 pound lean ground beef  

  • One 14-ounce can fire-roasted tomatoes, drained  

  • 1 cup heavy cream  

  • 2 cups shredded sharp Cheddar 

  • 6 orange bell peppers  


  1. Preheat the oven to 350 degrees F.

  2. Bring a small pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and hold until the meat mixture is ready.

  3. In a cast-iron pan, heat the oil over medium heat. Add the onions and sweat until translucent, 5 to 8 minutes. Add the garlic and cook for another 1 minute. Add the ground beef, season with salt and pepper and cook until starting to brown, 3 to 5 minutes. Add the tomatoes and cook for another 2 to 3 minutes. Add the cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat, add the cheese and stir until well incorporated. Stir in the cooked macaroni and season with salt and pepper.

  4. Cut each pepper around the stem and remove to create a lid. Remove the seeds and, if the peppers do not sit flat, trim the bottoms slightly; just be careful not to cut a hole in the bottom of the peppers. Using the tip of a small serrated knife, cut a face like a jack-o'-lantern into the side of each pepper.

  5. Fill the peppers with the beef mixture and put on a baking sheet with the lids on the side. Bake until the peppers are fork-tender, about 30 minutes.

Recipe Courtesy of Trisha Yearwood Food Network.

Pasta with Delicata Squash amd Sage-Brown Butter

Pappardelle Pasta is at the Fall Market.  Perfect time to make this pasta dish along with the delicata squash from Sol-Ful Blooms, parmesan from The Cheese People and Amish butter from Pastured Perfect.  You can substitute the delicata with acorn squash or try butternut available at Geneva Lakes.


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  • 1/2 cup (1 stick) unsalted butter

  • 14 large sage leaves

  • 1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs

  • 2 medium delicata squash (about 1 3/4 pounds total), halved lengthwise, seeded, sliced crosswise into 1/4"-thick half-moons.

  • Kosher salt

  • Freshly ground black pepper

  • 12 ounces thick spaghetti or bucatini

  • Thinly shaved Parmesan cheese



  1. Melt butter in a large skillet over medium heat. Cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty, 2–3 minutes. Add sage leaves and fry until crispy, 10–15 seconds. Remove from heat. Using a slotted spoon, transfer sage to paper towels to drain. Pour all but 2 Tbsp. brown butter into a small bowl.

  2. Cook panko and 4 sage leaves in same skillet, stirring to break up sage, until mixture is toasty, about 2 minutes. Transfer to a plate.

  3. Cook squash and 3 Tbsp. brown butter in same skillet over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/2 tsp. salt, 1/8 tsp. pepper, and 3/4 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Remove lid and continue cooking, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.

  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain, reserving 3/4 cup pasta cooking liquid.

  5. Add remaining 3 Tbsp. brown butter to skillet and stir until squash is evenly coated. Add 1/2 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with 1 tsp. pepper. Add pasta, tossing to coat and adding pasta cooking water as needed to coat pasta. Remove from heat, top with half of the reserved sage, and stir to combine.

  6. Transfer pasta to a large serving bowl or individual pasta bowls. Top with panko mixture, remaining sage, and a generous shaving of Parmesan.

Cooks' Note

If you can't find delicata squash, substitute a medium-sized acorn squash (about 1 3/4 pounds).

Recipe courtesy of epicurious

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

We love fall veggies especially when they are brought in fresh picked by Geneva Lakes and Sol-Ful Blooms.  Even better, we love easy and healthy veggie recipes cooked on a baking sheet pan.  Check out the salad parsnips from Sol-Ful Blooms and add some mushrooms from River Valley.


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  • 1/3 cup extra-virgin olive oil

  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 

  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 

  • 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 

  • 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 

  • 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

  • 1 tablespoon dried oregano 

  • 1 tablespoon dried rosemary 

  • 1 teaspoon dried thyme 

  • 1 teaspoon dried basil

  • 1/4 teaspoon sea salt 

  • 1 teaspoon freshly ground black pepper



  1. Preheat oven to 400 degrees F.

  2. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place

  3. vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.

  4. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Recipe courtesy of Giada De Laurentiis