A Special Thanks to Our Sponsor!
From Amanda Guzman, Marketing Coordinator:
Maple City Market has been a member of the Goshen business community since the 1970’s. We are owned and staffed by members of the community. Our products align with our goals of creating healthy people, a healthy planet and healthy commerce. We offer organic, fair trade and family-farm foods.
Our Market features healthy, affordable grab-and-go meal and snack options including fresh bread, muffins, scones and cookies. We have the best baking/cooking ingredients, local and regional produce and also specialty items. Maple City caters to those who are gluten free, vegan and vegetarian. Whether planning a quick weekday dinner, or holiday feast, you will find high-quality ingredients, grains, flours, granolas, nuts, nut butters and seeds here! Bring your containers to save money and reduce your environmental impact. In fact, buying in bulk is one of the most Earth-friendly and exciting ways to shop.
Committed to wellness, Maple City carries a variety of probiotics, vitamins, supplements, herbs, oils and more! Our Wellness Buyer, Victoria, is a Certified Natural Health Professional and Master Herbalist, who would love to help you find natural solutions to support your body and health.
We work hard to make sure that we are making our owner-members happy. When you shop at Maple City Market, you are supporting our community!
A Maple City Recipe for You:
Apple and Celery Stuffing
Total time: 50 minutes; 20 minutes active
This version of a classic side features tart apple to wake up your palate, along with the classic flavor of celery and plenty of herbs.
- 3/4 loaf whole wheat bread, cubed to make 8 cups (10 slices)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1 medium carrot, quartered lengthwise and chopped
- 1 large Granny Smith apple, peeled and chopped
- 3 cups vegetable or chicken stock
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Walnuts or pecans, optional
Cube bread, spread on a sheet pan, and allow to dry for a few hours. Heat the oven to 400°F. Lightly oil a 2-quart baking dish.
In a large pot, drizzle the olive oil and place over medium-high heat. Add the onions and stir for a couple of minutes, then add the celery, carrots and apple; continue to stir. When the mixture starts to sizzle, reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes. Add the stock, sage, thyme, salt and pepper and stir. Gently fold in bread cubes.
Transfer to the prepared baking dish, and use the back of the spoon to pat down evenly, compressing to make an even layer. If desired, sprinkle a handful of walnuts or pecans on top and press into the stuffing. Bake for about 30 minutes, until crusty and browned on top. Serve warm.
Keeps, tightly covered, in the refrigerator for up to 4 days.