by Market Chef Heather Hartman Serves 4 to 6 Ingredients 6 cups vegetable stock 1 thumb sized piece ginger, peeled and sliced into big rounds 1 cup mushrooms, sliced (shitake or cremini are lovely) 1 cup snow peas or sugar snap peas, sliced 2 cups fresh greens, rough chopped (spinach, kale, or chard) 1 cup… Read More →
by Jeremy McAdams, Cherry Tree House Mushrooms serves 3-4 Ingredients 8 oz. shiitake mushrooms – cleaned, stemmed & chopped (Cherry Tree House Mushrooms) 1/2 cup wild Rice (Northern Lakes Wild Rice) 1 Tbsp. butter or olive oil (Valli Dell’Etna Olio) 1 medium onion, chopped (Stone’s Throw Urban Farm) 2 celery stalks or small celery root,… Read More →
by Jeremy McAdams, Cherry Tree House Mushrooms Serves 4 Ingredients 8 to 10 oz. dried pasta 4 to 6 oz. chopped shiitake or oyster mushrooms (Cherry Tree House Mushrooms) 1 medium onion or 1/2 cup garlic scapes, chopped (Loon Organics) 2 or 3 cups fresh asparagus – cut into 1 inch lengths (Prairie Hollow… Read More →
By Jeremy McAdams, Cherry Tree House Mushrooms Ingredients 2 oz. dried shiitake mushrooms (Cherry Tree House Mushrooms) or 10 oz. fresh shiitake mushrooms (Cherry Tree House Mushrooms) 2 T canola oil 1-1/2 oz. rice vermicelli 6 rice wrappers 1 bunch cilantro (Prairie Hollow Farm) 2 to 4 oz. microgreens, sprouts, spinach or baby lettuces (Stone’s… Read More →
by Rick Nelson, Star Tribune May 18, 2011 A recent posting on a friend’s Facebook page summed up what a lot of Minnesotans have been surely feeling during this late-arriving spring. “[I] won’t last much longer if I don’t bake something with rhubarb soon,” he wrote. That sentiment was lingering in my brain as I… Read More →
