"In the Food Loop:" our newsletters are back!posted on January 17, 2013
Our newsletter, "In the Food Loop," is designed to keep you in the loop about local food trends, why eating local is important, what's in season, recipes, and other tips on eating well. Every two weeks, look for our latest newsletter around town--at your favorite local restaurants, at the Convention and Visitors Bureau office, area hotels, or at Mainstreet. If you don't see our newsletter somewhere you think we ought to be, just let us know and we'll add that location to our list. Of course you can always pick up the latest newsletter the next time you shop at the Public Market.
Our new reusable shopping bags are here!posted on January 16, 2013
Now you can shop eco-smart with our reusable shopping bag! Our new environmentally conscious shopping bags are 100% natural cotton, which is a great material for tote bags. Cotton is not only soft, but also durable and environmentally friendly–so you can feel good about using it for your grocery trips and about town.
Did you know that U.S. shoppers go through about 100 billion single-use plastic bags in a single year?
Switching to a reusable cotton bag not only uses fewer resources to produce than plastic or even paper bags, it can be reused again and again.
Dine in or take out with the Public Market dinner buffetposted on January 16, 2013
Now, in addition to our popular lunchtime buffet, the Public Market offers a dinnertime buffet every Mon - Sat: 5 p.m. - 8 p.m.
Choose from a selection of delicious hot buffet dishes, plus salad fixings too. All are made here at the Public Market, and created around the locally sourced quality foods you find in the market.
It’s a smart place to stop in to grab dinner after a late night at work, or when you just want to try some new taste combos that can be made with fresh, honest foods grown and produced near to you!
New winter market hoursposted on January 16, 2013
Open to Public Mon - Fri 10:30am-8:00pm, 8:00am - 8:00pm
Loop Cafe´ Hours:
Lunch Buffet Mon-Fri 11:00am - 2:00pm
Saturday Lunch Buffet 9am - 2pm
Evening Buffet Mon - Sat 5-8pm
Hours subject to change seasonally
Break bread with the ones you loveposted on January 16, 2013
Our fresh-breads are made on site and include white, wheat, rye, rosemary, tomato-basil, olive, garlic, cinnamon, cinnamon-raisin, 3-cheese, sourdough and olive-sourdough.
Dashing through the snow? Catering all the way!posted on January 16, 2013
Planning a party or get-together? Give the Public Market a call for your catering needs. We can help with menu ideas, source quality local foods, and make your event special. (Non-members always welcome!)
Butternut Squash Soupposted on January 16, 2013
1 large butternut squash
2 T olive oil
2 garlic cloves
1 t salt
1/2 t pepper
2 T grapeseed oil
1 large yellow onion, chopped
1 qt vegetable stock
1/2 C water
1 large red apple, chopped
1 t ground ginger
1 t agave nectar
1 t cinnamon
1/2 t ground nutmeg
1/2 t dried sage
1/4 C poppy seeds to garnish
Preheat oven to 375º. Cut squash lengthwise into 2 equal halves. Scoop out seeds; place squash cut side up on the baking sheet. Drizzle each squash with 1T olive oil to create a small pool of oil in the cavity; add 1 garlic clove in each. Sprinkle with salt and pepper.
Bake 45 min., or until tender when pierced with a fork. Remove from the oven. When cooled, peel off skin and cut squash into large chunks. Reserve garlic cloves.
In a large pot, heat grapeseed oil on medium heat. Add onion, stirring until softened, about 5 min. Pour in vegetable stock and water. Add in squash, apple, and two baked garlic cloves. Cover and simmer 20 min., or until the apple is very tender.
Remove from the heat and pour half into a food processor or blender. Let cool 10 min.
Puree until smooth. Add remaining soup and blend until creamy.
Pour the soup back in to the pot and add ginger, agave nectar, cinnamon, nutmeg and sage. Season with salt and pepper, if needed. Garnish with the poppy seeds.
A few baker's secrets for perfect cookiesposted on January 15, 2013
A little mixing goes a long way: For cookies that are more tender and moist, mix your ingredients just until the ingredients evenly and fully combined do not overstir. Why? In cookies that use flour with gluten, the gluten becomes more active the more the dough is stirred. That leads to tougher cookie texture.
For perfect rolled cookies, just chill: For dough that gets rolled out and cut with cookie cutters, chilling first is the best method. Try keeping the dough wrapped in plastic and chilled in the refrigerator, then remove only a small portion at a time for rolling. After cutting out, place the cookie sheet back in the fridge for a few minutes to help them maintain their shape while baking.
Reusable cookie sheet liners: Instead of using parchment paper for lining your baking sheets, try a nonstick silicone mat. It is reusable and very easy to clean, and prevents dough from sticking to the sheet. The liner also helps prevent burning.
Bag a great gift for someone specialposted on January 15, 2013
Do you have a special hostess, birthday or other gift to buy for someone who has everything? Not a problem if you are a savvy shopper--or you shop at the Public Market.
Here are some ideas for what you might collect at the Public Market to create your own unique, locally-sourced gift bag for that someone special.
For the wine and cheese lover:
- Pick up two bottles of local or regional wine, including selections from John Ernest, Engelbrecht, or Summerset Wineries
- Select a mix of local and specialty cheeses, from Colby and Aged Cheddar, to more adventurous varieties
- Add a loaf of Kerry Oldenburger's fresh, crusty white bread from our own bakery
For the vegetarian:
- Many new vegan and vegetarian products in the coolers and freezer section
For the muncher:
- Bulk Nuts
- Mary Bee's Granola
- Caramel or Bacon Cheddar popcorn
For the chef:
- A variety of gourmet sauces
- Collection of bulk specialty spices
- Bulk pasta
How about a gift certificate? A RiverLoop Public Market gift certificate also makes a nice finishing touch for any gift bag.
Make the wrapper a gift too! Our new Public Market reusable cotton shopping bags are now here, and they make a creative presentation for a thoughtful gift.
posted on 08/12/14 @ 8:49am via Facebook
No evening buffet tonight, August 12th. Closing at 4pm. See you tomorrow morning for our breakfast buffet from 7:30 - 10:00am.
posted on 08/10/14 @ 2:14am via Facebook
Closed today as we recover from the 1st annual Sweet Corn Festival. Special thanks to all the GREAT volunteers. We could have not done it without you.
posted on 08/08/14 @ 8:29am via Facebook
In preparation for the Iowa Sweet Corn Festival Saturday August 9th, we are closed for the rest of today. See you Saturday!!