Head to Boalsburg Farmers Market today for holiday recipe ingredients

Posted by Jamie Oberdick on 12/23, 2014 at 09:04 AM

Head to Boalsburg Farmers Market today for holiday recipe ingredients

Local-grown apples at the Boalsburg Farmers Market

For your holiday dinners, it’s always good to try to serve local food. While it’s cold and gloomy and eating local produce is a lot harder to do than when it’s sunny and summery, but the Boalsburg Farmers Market is open today from 2:00 p.m. to 6:00 p.m. and has some local produce options.

Melanie Rosenberger of the Boalsburg Farmers Market has shared with us two delicious side recipes to complement whatever holiday main dish you decide to make.

Braised Cabbage and Kale with Garam Masala

- 3 cups kale, coarsely chopped

- 2 cups green cabbage, coarsely chopped

- 1 apple (Honey Crisp), peeled and diced

- 1 small yellow onion, diced

- 2 cloves garlic finely diced

- 1 ½ Tbsp oil

- 1 ½ tsp garam Masala

- 1-2 Tbsp water

- Fresh lemon juice to taste

- Salt and pepper


- Heat saute pan on med-high heat, add oil to hot pan.

- Once the oil reaches temperature add the onions and allow to cook for 2-3 minutes then add garlic, stirring occasionally.

- Next add apples to pan, saute 2-4 additional minutes to begin caramelizing the sugars in the apple. 

- Saute the apples and onions, allow for some light color on the apples and onions. 

- Add kale, cabbage and 2 Tbsp water and some lemon juice to pan. Stir.

- Continue cooking until vegetables are soft, 7-8 minutes, stirring frequently.

- Add garam masala, salt, and pepper to taste. 

- Add more water and lemon juice while cooking if needed, the vegetables should be cooked, the apples cooked but slightly firm and a slight glaze from the cooking liquids. 

- Adjust seasoning and serve!

Roasted Squash and Apple Salad

- 2 medium to 1 large acorn Squash (or other winter squash variety)

- 1 apple (honey crisp)

- 3 Tbsp oil

- Lemon juice, salt, and pepper to Taste


- Heat oven to 400F.
- Cut squash in half, de-seed and cut halves into 1-1.5” slices. 

- You can choose to either peel or leave the skin on ( I prefer to leave the skin on for color, taste and texture differences). 

- Lay the slices flat on a sheet pan and drizzle with oil, season with salt and pepper. 

- Roast about 30-45 minutes, until both sides are golden brown, and the squash is tender. 

- Remove from oven when done and allow squash to cool. 

- Peel and dice apple into small cubes. 

- Cut the cooled squash slices into smaller 1” pieces. 

- Place in bowl, add apples and season with some fresh lemon juice, salt and pepper. 

- Serve at room temperature alone or with farm fresh spinach or kale that is finely chopped and massaged with 3-4 Tbsp of olive oil.

{name} Author: Jamie Oberdick

Bio: Editor, Local Food Journey | Passionate about supporting local food in Central PA


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