Western Market AppleFest Oct. 8

- Western Market's first annual AppleFest is Thursday, Oct. 8. At the event, you'll celebrate Michigan's fall fruit bounty and find produce from local and organic apple farmers in southeast Michigan. The market will also provide educational opportunities from customers. There will also be live music and other foods and drinks to check out.

VIDEO: Keri Winne and Abby Braughton join us from Western Market to tell us more about the event, and to highlight some of their favorite seasonal dishes. You can find those recipes below.

Western Market is located at 447 W. 9 Mile Road in Ferndale. The event runs from 4-8 p.m. For more information visit www.westernmkt.com.

Bacon Wrapped Pork Loin
0.25 c soy sauce
1T minced garlic
1 c apple cider vinegar
1t salt and pepper
1 c apple cider
3t maple syrup
1 bay leaf
slices of bacon per loin
6 pork tenderloins
honey as needed
Preheat oven to 350F. To make marinade, combine all ingredients (except bacon, tenderloins and honey) in a bowl and mix. Add tenderloins, cover and marinate overnight in the refrigerator. Remove tenderloins from marinade and drain off extra liquid. Prepare to wrap the tenderloin in bacon by placing 8-10 slices of bacon side by side on a cutting board. Place the loin at the edge of the bacon and gently roll the loin to wrap the bacon around it. Brush honey on bacon place on roasting pan and cover with foil. Cook with aluminum foil on for 10 min. Uncover and cook another 25-30 min until internal temperature reaches 140F.
Harvest Kale Salad
3 bunches of kale
1 apple sweet
1 red onion
0.5 cup cooked quinoa
0.5 c blue cheese crumbles
0.5 c toasted walnuts
0.5 c dried cranberries
salt and pepper to taste
0.5 c apple cider
0.5 c apple cider vinegar
1 c olive oil
2 T honey
1t salt and pepper
1t dijon mustard
Clean and chop kale. Cook quinoa and cool. Slice apple and onion small and thin. Make dressing in a separate bowl by combining all ingredients except oil. Slowly drizzle in oil while whisking. Toss all ingredients together in a bowl.
Apple Sage Cornbread Stuffing
1 pan of Western Market’s apple sage cornbread
3 leeks (white parts only)
2 celery ribs, chopped small
3T unsalted butter
1/3 lb. turkey sausage
1c chicken or turkey stock
2 eggs
0.5T salt and pepper
Melt butter in a saute pan at medium high heat. Add leeks, celery and crumbled sausage. Season with salt and pepper and cook until tender and sausage is done. Drain excess oil and set aside. Crumble cornbread into a bowl and add chicken stock. Add cooked ingredients and mix thoroughly. Transfer to a greased 9x9 pyrex dish. Bake at 350F for 35-40 minutes until golden brown.
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