GRAND RAPIDS, Mich (WOOD) – The Fulton Street Farmers Market is fun for families all year round, but they have a very special event coming up. Join the Market on October 29th for their Dia de los Muertos event! Chef Matt Overdevest from the Fulton Street Farmers Market joined eightWest to talk about this fun event and how you will be able to warm up with a cup of soup. In the video above he’s divulging some of his secrets to the perfect, comforting bowl. Plus, see his recipes below!
One of the fun parts of Halloween is transforming yourself into something new! In the video above, Kimberly is turning one of eightWest’s spooky little guests into Santa Clause! There will also be face painting at the Fulton Street Farmers Market Dia de los Muertos Halloween event. Don’t miss the fun, food, and trick or treating this weekend.
Tomato Chile Broth with Black Beans and Cinnamon
Chef Matt Overdevest
- 6-8 tomatoes, a slicing variety like beefsteak, fresh and ripe
- 3-4 dried chiles, like a guajillo or pasilla
- 1 quart water
- 2 T vegetable oil
- 1 T ground cumin
- 1 T ground cinnamon
- 1 white onion, diced
- 1 cup cooked black beans
- TT salt
Preheat your oven to 375 degrees and roast the tomatoes whole in a baking dish until slightly charred and then puree the tomatoes in a blender. Place the chiles in a pot with the quart of water and simmer for 20 minutes. Strain out the chiles and reserve the flavored water.
Pour the oil into a pot and place on a high heat. When the oil shimmers on the surface, add the cumin and cinnamon and stir constantly for 10 seconds and then add the onion. Sautee until the onion is translucent, then add the tomato, chile water and the black beans. Heat through, season with salt and serve.
Winter Squash and Green Chile Soup with Hominy
Chef Matt Overdevest
- 1 Winter Squash (butternut, kuri, or buttercup)
- 2 Poblano or Jalapeno Chiles
- 1 T Ground Cumin
- 2 T Apple Cider Vinegar
- 1 c Cooked Hominy
- TT Salt
Preheat your oven to 350 degrees. Half the squash and clean out the seeds and soft bits. Place the squash upside down in a roasting dish with enough water to come up the side of the squash about ¼ inch and cover with foil. Bake the squash for 45 minutes or until soft. In the same oven, roast the chiles on a tray until the skin has wrinkled. Remove the chiles and when you can handle them, rub the skins off under running water and pull the chile apart discarding the seeds and stem. Scoop out the flesh of the squash and combine with the chileee into the bowl of a blender. Puree the mixture till smooth, adding a little water if it is too thick. Add the cumin and vinegar and blend until combined. Place into a pot, heat to a simmer and add the hominy. Adjust the seasoning and enjoy.