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2820 E 32nd St
Joplin, MO, 64804
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Marketplace|Joplin|Blog

Where we share news, information and musings on all things fresh; be it plants or produce, we want to keep you in the loop. 

 

Hubbard Squash Coconut Curry

Meghan Brossman

It's Monday and busy weeks are starting up. With the holidays approaching our to-do lists are getting longer and the days are getting shorter, literally, it was dark at like 5pm yesterday. This crockpot curry recipe is easy to make and easy to clean up, that's why we love crockpot recipes! 

Here's what you will need:

1 med-large turqouise hubbard squash

2 cans black beans, non-bpa cans

2 cans coconut milk (full fat), non-bpa cans

2 med sweet potatoes 

1 white/yellow onion

4 cups water

2 Tbsp curry powder

1 tsp onion powder

1 1/2 tsp garlic powder

1 cinnamon stick

1 tsp turmeric 

1 tsp salt

EVOO, drizzle (about 1 Tbsp)

First, seed and peel the hubbard squash. Then cut into 1" pieces and throw into crockpot. Then, add the rest of the ingredients into the crockpot, give a good stir until everything seems mixed. 

Turn the crockpot on low for 5 hours and dinner is done! 

It's that simple:) 

 

Maple Baked Acorn Squash

Meghan Brossman

This acorn squash dessert is perfect for fall parties! 

 

This makes 2 servings-

Ingredients:

1 medium acorn squash

1/4 tsp nutmeg

1 tsp cinnamon

pinch salt

1 Tbsp coconut oil

1 1/2 Tbsp pure maple syrup

1 Tbsp honey 

 

First, preheat oven to 400˚. Then, cut open acorn squash and seed the inside,

Next mix the rest of the ingredients (nutmeg, cinnamon, salt, coconut oil, maple syrup, & honey) and spread on the inside of both acorn squash. 

Cover the squash with foil and bake for 40 minutes. Then remove the foil and bake for another 20 minutes. 

And serve! So sweet, warm, delicious, and healthy! Who can beat that?

 

Let us know what you think in the comments below!

Curry Roasted Hubbard Squash

Meghan Brossman

This flavor packed side goes perfectly with any meal! Throw it on top of rice, on the side of baked chicken or just eat them by themselves! Any way they are consumed is a sure fire way to make everyone love their veggies. 

Ingredients: 

1 small-medium orange hubbard squash

1 Tbsp EVOO (extra virgin olive oil)

1 1/2 tsp curry powder

1/2 tsp salt

 

Preheat oven to 400˚

Cut hubbard squash into 1 - 1/2" pieces and peel.

Mix all ingredients in a bowl until the squash pieces are covered evenly and fully with the curry, salt and olive oil.

Line a baking sheet with parchement paper and spread squash on top.

Bake for 30 min.

Serve & enjoy! :) 

P.S. I would post a picture of the finished product but I consumed the entire pan so quickly that a picture was not even thought about. You'll understand when you make them, they are irresistible!