Farmers' Market
The 2010 Schedule is here!
Our Downtown Farmers’ Market has become one of the largest open-air markets in the Midwest, with more than 9,000 visitors each market day! For 2010, we are proud to announce we have more than 200 local Iowa vendors offering fresh produce, a variety of baked goods, artisan gifts, meats and diary products. Enjoy a big-as-your-face breakfast burrito or sample some local Iowa wine while catching up with friends and neighbors. Live music, dancers and street performances round out this eclectic Cedar Rapids original.
2010 Market Dates are June 5, 19, July 3, 17, August 7, 21, September 4 and 18. Each market runs from 7:30 a.m. - Noon in the heart of downtown Cedar Rapids.
As heard on Z102.9, check out the Downtown Farmers' Market RAP, created and performed by the talented saxophone-playing, free-stylin' Z102.9 Intern Gabby and DJ P. Berry!
Recipes from the Downtown Farmers' Market June 5 Cooking Demonstration
Brought to you by, Zins Restaurant
Pork Skewers
2 Pork tenderloins aproxm 2.5 lb
8 each Yellow Tomatoes
6 each med sized Red Onions
1 each 12oz btl Red Hook ESB
6 oz Blackberry Jalapeno Jam
4 each sprigs of fresh Lemon Thyme
1 c. Brown Sugar
1/2 c. Apple Cider Vinegar
Directions
Whisk together the beer, the lemon thyme, the jam, the sugar, and the vinegar in a mixing bowl and place on a med heat for aproxiametly 15 to 20 min or until it starts to thicken just a bit. Set aside with brush to add onto the skewers when placed on hot grill. Soak 4in skewers in water for at least half an hour but preferably over night. Cut pork into about 1oz pieces and set aside. Cut tomatoes into roughly 1in squares, and then cut the red onions into 1in squares aswell Place one piece of tomato onto a skewer followed by a piece of pork and then a piece of onion. Season with a pinch of salt and pepper each and place on hot grill. After flipping the skewers for the first time baste each skewer with the marinade, repeat each time it is flipped until the pork is at least at 145F. Remove and serve.
Red Hook Cole Slaw
1 Head Chinese Cabbage - shredded
2 each Kohlrabi root - shredded
2 each Carrots - shredded
1 each Sweet Red Pepper - fine diced
1/4 c. Green Onion - sliced thin
1 Tbsp Lemon Thyme leaves - fresh
2 cups Mayo
8oz Red Hook ESB
1 Tbsp Celery Seed
2 Tbsp Dijon Mustard
Salt and Pepper to taste
Directions
Place all cut ingredients down to the thyme into a large mixing bowl and set aside. Whisk remaining ingredients together, minus S & P, into a smaller mixing bowl until a sauce like consistency has been reached. Adjust with more mayo until consistency is what you want. Then toss into larger mixing bowl and season with S &P to taste.
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