These tender, sweet, white roots are only available when the farmers around here grow them. Hakurei salad turnips behave more like a radish in a horticulture sense, but are milder, juicier and just as crunchy. They can be eaten raw, lightly steamed, quick pickled or pickled for canning like in this recipe. Look for roots… Read More →
By Rick Nelson, Star Tribune When juicy, color-saturated raspberries and blueberries made their first appearances at the Mill City Farmers Market, they immediately inspired thoughts of pie. Just one problem: Temperatures were soaring into the upper 90s, with similarly punishing humidity levels, which meant that turning on the oven was not an option. Besides, if… Read More →
by Jenny Breen, author of “Cooking up the Good Life” Quinoa is a fantastic addition to the whole grain repertoire. Although it is an ancient grain, it has recently become popular in the natural foods community. It is highly nutritious—a complete protein by itself, cooks quickly—in about 18 minutes, and is incredibly versatile—delicious with beans,… Read More →
by Chris Bundy, spoonriver restaurant Ingredients: 1 ½ cup fresh lemon juice 3 cups Extra Virgin olive oil (get the good stuff) ½ cups honey (try to use raw) 1 cups chopped fresh basil ½ cup finely chopped shallots ¼ cup finely chopped garlic 1 tsp ground mustard Directions: Whisk until a light, homogenous, even… Read More →
From May and Mhonpaj of Mhonpaj’s Garden Ingredients: 1 large bunch of kale, chopped (about ¾ lbs) 2 bacon slices (or more), chopped 3 Tablespoons olive oil (enough to cover bottom of pan) 1-2 cloves garlic, minced 2-3 teaspoon salt Directions: Heat a large stainless steel pan on medium-high heat. Pour 1 Tbsp oil into… Read More →
By Rick Nelson, Star Tribune May 25, 2011 Lovers of greens have an ally in farmer Mike Noreen. The owner of Burning River Farm grows an impressive array of vegetables at his Frederic, Wis., acreage, but what makes a visit to his stand at the Mill City Farmers market on Saturday morning a necessity is the… Read More →
From Heather Hartman Ingredients: 2, 10 oz. Wild Idea Bison Steaks ¼ cup Tamari or Soy Sauce 3 Tbsp fresh lime juice 3 green onions, thinly sliced 3 Tbsp ginger, minced 1 Tbsp honey Directions: Let bison steaks sit at room temperature for 15 minutes before cooking. Heat grill to medium-high heat. You can… Read More →
From Joe Hatch-Surisook of Sen Yai Sen Lek Serves 4 Ingredients: 1 lb. pork loin, cut into ½ inch chops or quartered lengthwise 1 T. fish sauce ¼ c. shallots, thinly sliced ¼ c. green onions, chopped 1 T lemon grass, thinly sliced and lightly toasted ½ c. mint leaves ½ c. cilantro 2 T… Read More →
