From January through April, the market is held every other Saturday from 9:00-12:00. The market will be indoors in one building, Graham Park Industrial Hall (Building 35), on the following dates: Feb. 8, 22, March 7, 21, and April 4, 18.

During this chilly season, we’re excited about soup! Below is a market staff-picked recipe for warming up the winter.

To show off your knowledge of local produce this month, pick up a black radish. This versatile vegetable can be sliced into matchsticks for a zesty slaw, sauteed in butter until tender, or sliced thinly and dried into chips! Try leaving the black outer skin on or peeling in stripes.

  1. This 12-year-old is Rochester's newest food critic

And keep an eye out for upcoming free film screenings at First UU Church, 1727 Walden Ln. SW:

  • Right To Harm - February 8, 6:30 p.m. Q&A to follow with local organic growers, farmers market vendors, and soil and water technicians.
  • How We Grow - February 22, 6:30 p.m. Q&A to follow with local growers and educators who are changing how fresh food is accessed in Rochester.

{{tncms-inline content="<p><a href="https://choochoocachew.com/taiwanese-braised-tomato-beef-noodle-soup-%e7%95%aa%e8%8c%84%e7%b4%85%e7%87%92%e7%89%9b%e8%82%89%e9%ba%b5/" target="_blank">From choochoocaCHEW.com</a></p> <p><strong>Ingredients</strong></p> <p><em>Beef & Broth</em></p> <p>2 tablespoons oil</p> <p>1 inch ginger, thinly sliced</p> <p>10 cloves of garlic, peeled</p> <p>5 sprigs of green onions, white and green part separated</p> <p>1 onion, cubed</p> <p>8 tomatoes, each cut into 8 pieces</p> <p>1-1/2 tablespoons brown sugar</p> <p>5 tablespoons chilli bean paste</p> <p>1/2 cup soy sauce</p> <p>1 cup cooking rice wine (find it cheap at an Asian store or replace with ½ cup vodka+½ cup water)</p> <p>5.5 lbs. soup bones or 3 lbs. beef of your choice (beef shank and ribs are popular for making beef noodles)</p> <p>12 cups water (recipe writer uses an eight-quart pot)</p> <p>Salt, to taste</p> <p><em>Spice bag</em></p> <p>1 tablespoon cumin seeds</p> <p>1 tablespoon coriander seeds</p> <p>3 tablespoons Szechuan peppercorn</p> <p>1 tablespoon black peppercorn</p> <p>1/2 tablespoon white peppercorn</p> <p>3 star anise</p> <p>1 cinnamon stick</p> <p>2 bay leaves</p> <p><em>Noodles and Garnish</em></p> <p>Homemade noodles or Glass noodles</p> <p>Green veggie of your choice, chopped into 2-inch pieces. (Bok choi seems to be popular here but Swiss chard is yummy too!)</p> <p>Green part of the green onions for garnish, chopped</p> <p><strong>Instructions</strong></p> <p><em>Beef & Broth</em></p> <p>Clean and trim unwanted fat away from your beef. Do not chop it up.</p> <p>Make your spice bag. Bruise the spices to release a stronger flavor, then use a piece of cotton fabric and string to tie up the bag or a tea bag.</p> <p>In a large pot, heat up 2 tablespoons oil on medium heat and add: one inch piece of ginger, garlic, white parts of green onions.</p> <p>Once the garlic and the whites of the green onions have turned a slightly golden color, add cubed onion.</p> <p>Stir constantly until the onions are transparent and softened, then add tomatoes through rice wine in ingredient list above.</p> <p>Cook until the tomatoes are soft then add the beef or soup bones, water, and spice bag.</p> <p>Turn the heat up to high, boil the broth for 30 mins, then turn it down to low and simmer for another 1-2 hours or until the meat is tender.</p> <p>Remove the beef from pot to cool, so it is easier to cut later on. Add salt to taste, if needed.</p> <p><em>Noodles & Garnish</em></p> <p>In another pot, boil enough water to cook the noodles with.</p> <p>Once the water's boiling, add the noodles, the veggies, and boil for 2-3 mins (or with store-bought noodles, cook according to instructions on the package).</p> <p>Drain and put into bowls. Fill the bowls with broth, cut and add a few pieces of beef, and add green onions on top</p> <p>Serve hot!</p>" id="3a9df24f-aadb-4aee-be36-061a530b877f" style-type="info" title="Recipe: Taiwanese Braised Beef Noodle Soup from ChoochoocaCHEW" type="relcontent"}}

{{tncms-inline content="<p><em>Raised products like… beef, pork, chicken, lamb, bison, turkey, elk, trout, eggs, milk, cheese curds, ice cream.</em></p> <p><em>Produce like… fresh salad greens, sweet and zesty microgreens, carrots, onions, garlic, black garlic, shallots, radishes, potatoes, beets, turnips, parsnips, popcorn, herbs, spices.</em></p> <p><em>And specialty items like… baked treats, breads, jams, pickles, lefse, honey, maple syrup, salsa, soaps, coffee, tea, hot chocolate.</em></p>" id="a17dda9e-47d3-4bcf-a329-e77541cd1749" style-type="question" title="What's in season?" type="relcontent"}}

From choochoocaCHEW.com

Ingredients

Beef & Broth

2 tablespoons oil

1 inch ginger, thinly sliced

10 cloves of garlic, peeled

5 sprigs of green onions, white and green part separated

1 onion, cubed

8 tomatoes, each cut into 8 pieces

1-1/2 tablespoons brown sugar

5 tablespoons chilli bean paste

1/2 cup soy sauce

1 cup cooking rice wine (find it cheap at an Asian store or replace with ½ cup vodka+½ cup water)

5.5 lbs. soup bones or 3 lbs. beef of your choice (beef shank and ribs are popular for making beef noodles)

12 cups water (recipe writer uses an eight-quart pot)

Salt, to taste

Spice bag

1 tablespoon cumin seeds

1 tablespoon coriander seeds

3 tablespoons Szechuan peppercorn

1 tablespoon black peppercorn

1/2 tablespoon white peppercorn

3 star anise

1 cinnamon stick

2 bay leaves

Noodles and Garnish

Homemade noodles or Glass noodles

Green veggie of your choice, chopped into 2-inch pieces. (Bok choi seems to be popular here but Swiss chard is yummy too!)

Green part of the green onions for garnish, chopped

Instructions

Beef & Broth

Clean and trim unwanted fat away from your beef. Do not chop it up.

Make your spice bag. Bruise the spices to release a stronger flavor, then use a piece of cotton fabric and string to tie up the bag or a tea bag.

In a large pot, heat up 2 tablespoons oil on medium heat and add: one inch piece of ginger, garlic, white parts of green onions.

Once the garlic and the whites of the green onions have turned a slightly golden color, add cubed onion.

Stir constantly until the onions are transparent and softened, then add tomatoes through rice wine in ingredient list above.

Cook until the tomatoes are soft then add the beef or soup bones, water, and spice bag.

Turn the heat up to high, boil the broth for 30 mins, then turn it down to low and simmer for another 1-2 hours or until the meat is tender.

Remove the beef from pot to cool, so it is easier to cut later on. Add salt to taste, if needed.

Noodles & Garnish

In another pot, boil enough water to cook the noodles with.

Once the water's boiling, add the noodles, the veggies, and boil for 2-3 mins (or with store-bought noodles, cook according to instructions on the package).

Drain and put into bowls. Fill the bowls with broth, cut and add a few pieces of beef, and add green onions on top

Serve hot!

Raised products like… beef, pork, chicken, lamb, bison, turkey, elk, trout, eggs, milk, cheese curds, ice cream.

Produce like… fresh salad greens, sweet and zesty microgreens, carrots, onions, garlic, black garlic, shallots, radishes, potatoes, beets, turnips, parsnips, popcorn, herbs, spices.

And specialty items like… baked treats, breads, jams, pickles, lefse, honey, maple syrup, salsa, soaps, coffee, tea, hot chocolate.