Backhouse Market

06/23/2023

We will be set up at the Lindsborg Farmers Market and the Marquette Farmers Market tomorrow morning, Saturday, June 24th.

Did you know that zucchini is low in calories, fat and carbohydrates and is loaded with vitamins and minerals?! Check out our FB page or website for some great recipes (pop up free :))
https://backhousemarket.com/veggies

Broccoli & Cauliflower - $3.50 each
Zucchini- $1.50 each
Zoodles (Zucchini Noodles) - $3.50
Yellow Squash - $1.00 each
Onions - $3.00 bunch
Cucumbers, slicing - $1.00 each
Cucumbers, pickling - $0.50 each or $4.00 per lb
Dill - $3.00 bunch
Zucchini breads, mini loaves - $3.00 each
Raw Honey - $8.00 / 12 oz. or $10.00 / 16 oz.
Sand Plum Jelly - $6.00 / 8 oz.
Pickles - $7.00 quart

06/16/2023

We will be at the Lindsborg Farmers Market, Saturday, June 17th from 7:30 a.m. - 11 a.m. This weeks featured vegetables are Yellow Crookneck Squash and Green Machine Zucchini. Learn more about these veggies and find some delicious recipes, like Garlic Parmesan Zoodles at https://backhousemarket.com/recipes

Broccoli & Cauliflower - $3.50 each
Zucchini- $1.50 each
Zoodles (Zucchini Noodles) 8 oz - $3.50
Yellow Squash - $1.00 each
Green Onions - $3.00 bunch
Lettuce - $2.00 bag
Cucumbers, slicing - $1.00 each
Cucumbers, picklers - $0.50 each
Dill - $3.00 bunch
Savory Zucchini Herb Bread, small loaf - $3.00 each
Lemon Zucchini Bread, medium loaf - $5.00 each
Raw Honey - $8.00 / 12 oz.
Sand Plum Jelly - $6.00 / 8 oz.

This traditional variety is well known for its buttery flavor and firm texture. Best picked small, 4-5" long. Larger fruits have a bumpy appearance..

06/09/2023

Rain or shine, we will be set up on Saturday, June 10th from 7:30 a.m. - 11 a.m. at the Lindsborg Farmers Market in Swensson Park. This weeks featured vegetables are Yellow Crookneck Squash and Green Machine Zucchini. Learn more about these veggies and find some delicious recipes, like Garlic Parmesan Zoodles at https://backhousemarket.com/recipes

Radishes - $3.00 bunch
Broccoli & Cauliflower - $3.50 each
Zucchini- $1.50 each
12 oz frozen Zoodles (Zucchini Noodles) - $3.00
Yellow Squash - $1.00 each
Green Onions - $3.00 bunch
Lettuce - $2.00 bag
Dill - $3.00 bunch
Raw Honey - $8.00 / 12 oz.
Sand Plum Jelly - $6.00 / 8 oz.

06/01/2023

We will be set up at the Lindsborg Farmers Market Saturday, June 3rd from 7:30 am - 11 am.

Radishes - $3.00 bunch
Broccoli & Cauliflower - $3.50 each
Zucchini & Yellow Squash - $1.50 lb
Green Onions - $3.00 bunch
Lettuce - $2.00 bag
Potatoes - $3.00 bag
Baby Dill - $3.00 bunch
Raw Honey - $8.00 / 12 oz.
Sand Plum Jelly - $6.00 / 8 oz.

More info at https://backhousemarket.com/veggies

10/15/2022

Recently added to our list of market items is Total Equine by Total Feeds. This is the only Total Feeds product I have in stock. If there is interest in the other products offered by Total Feeds, I would be willing to stock a few others as well.

This product can be ordered though the website or by calling Heather at 785-820-0506.

www.backhousemarket.com

08/11/2022

RAW HONEY, Restocked! 12 oz glass half skept jar for $16 or 12 oz plastic squeeze bottles for $12 each. PM for payment and shipping/delivery options.

09/27/2020

Basil Pesto - How to freeze

I love basil pesto but I’m the only one in my family that enjoys it. So instead of wasting it, here’s how to freeze for later use.

Ingredients
⅓ cup Walnuts, pine nuts or macadamia nuts
7 Garlic Cloves
5 cups Fresh Basil leaves, packed
1 cup Olive Oil
Juice of 1 Lemon, 3-4 tablespoons
1 teaspoon Salt
Pepper to taste
1/3 cup fresh grated parmesan cheese

Instructions
In a food processor with the blade attachment blend nuts and garlic for a few pulses. Add the basil, lemon juice, Parmesan cheese, salt and pepper to the blender bowl. Start the processor and slowly add the olive oil until the pesto comes together and is blended smooth. You may have to scrape the bowl down while you are processing to make sure that all the bits and pieces get blended in.

Fresh Basil Pesto can be stored in the fridge, in an air tight container for a week or....

Freezing
Spoon 1½ tablespoon portions into each compartment of an ice cube tray. Place the tray(s) into the freezer and freeze for up to 12 hours until the cubes are frozen. Pop them out and store in a freezer safe bag, up to 6 months.

You can use the frozen cubes 1, 2, or 8 at a time for your pastas, soups, side dishes and dips.

09/23/2020

What to do with all that Arugula Lettuce?! It’s a little bitter, but I’m starting to appreciate it...especially because I seem to have massive quantities 🤷‍♀️

Ingredients

2 medium-sized cucumbers, roughly chopped
2 cups chopped tomatoes
2 cups arugula
1/2 red onion, cut in half then into thin slices
1/2 cup pitted kalamata olives, haved
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley

Oregano Lemon Vinaigrette:
1/4 cup extra virgin olive oil
3 Tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon honey
1 garlic clove, pressed or minced
salt and pepper

Directions
Combine all salad ingredients in a large bowl. Add Oregano Lemon Vinaigrette ingredients to a bowl and whisk until combined and serve.

09/18/2020

Radish Butter

I like to eat really good food ... at home! Usually I pick up an idea from a very nice restaurant and go from there. The Renaissance Cafe in Assaria, KS alway has a unique hors d’oeuvre waiting upon your arrival and it’s usually some flavor infused butter on toasted bread that only leaves you wanting more, so Radish Butter.

INGREDIENTS
2 sticks butter, softened to room temperature
8 large radishes, trimmed and cleaned
1 teaspoon sea salt flakes

Add the softened butter to a large bowl and mash with the back of a spoon to further soften.

Carefully grate the radishes on the 2nd largest side of the box grater and place the radish flesh in a fine mesh strainer. Using a spoon, press on the radish flesh to extract as much liquid as possible.

Add drained radishes to the butter. Add flaky salt and mix until well combined.

Serve on toasted sourdough, on top of steak, fish or roasted vegetables. Butter will keep in an airtight container in the fridge for up to two days.

09/18/2020

Radish Pico de Gallo

A little twist on traditional pico and it is great with tacos, nachos or an entire bag of tortilla chips 😉

INGREDIENTS
1 cup Radishes, chopped
1/2 Red Onion, diced
2 Green Onions, diced
1/2 tsp Salt
2 Tbsp Lime Juice
1/4 cup Cilantro, chopped
1/2 Jalapeno, diced fine

INSTRUCTIONS
Mix all the ingredients well, taste and adjust seasoning, salt and/or lime juice, if needed
Store covered in the refrigerator until ready to enjoy, use within 1 week

09/12/2020

Twice baked Butternut Squash, time consuming but worth it!

1 medium-sized butternut squash, halved lengthwise and seeds removed
3/4 cup plain Greek yogurt
3/4 cup high-quality grated parmesan cheese, divided
1 Tbsp olive oil
Sea salt and freshly ground black pepper, to taste

Preheat your oven to 425 degrees f. Place your butternut squash halves cut side up in a baking dish large enough to hold both halves.

Drizzle with oil and sprinkle with sea salt and pepper, then rub it all in evenly. Bake your squash for 35-45 minutes or until just fork tender.

Remove your squash from the oven and let it cool slightly until you can safely handle it.

Using a spoon, carefully scoop out most of the flesh from your squash into a large bowl, leaving about 1/4 inch border around the squash halves. This step needs to be done carefully, as not to break the outer skin/shell.

Add in Greek yogurt, 1/2 cup of parmesan cheese, sea salt and pepper over the roasted squash in the bowl.

Using a fork, mash and mix thoroughly to combine everything together with the squash flesh. We want a nice, creamy texture here.

Spoon this squash mixture back into the “skins/shells” and sprinkle the tops with remaining parmesan cheese.

Return your dish into the preheated oven, and bake for 10 minutes, or until heated through, then broil for a couple of minutes more until nicely golden brown on top.

09/12/2020

Sautéed Patty Pan Squash with Tomatoes and Basil

INGREDIENTS
1 medium patty pan squash
1 bell pepper
2 tablespoons olive oil
2 cloves garlic, chopped
1 large fresh tomato or several small, cut into chunks
¼ cup olives, chopped
1 cup baby spinach, coarsely chopped
5–6 basil leaves, cut into ribbons

INSTRUCTIONS

Cut patty pan squash into wedges.
Remove seeds from the peppers and cut into julienne strips
Heat olive oil on medium low in a large sauté pan
Add squash and peppers
Sauté on medium low until lightly brown and almost tender, turning frequently, 5-8 minutes.
Add garlic and stir.
Add tomatoes and olives.
Sauté 2 minutes until the tomatoes begin to soften
Add spinach, stir until the spinach is wilted, 30 seconds
Remove from heat.
Season with salt and pepper
Stir in the fresh basil.
Serve