Search Results

Searched for: cheese

Cabbage

April 27, 2015

Authored by Hilary Gebauer, UMN Public Health and Nutrition Cabbage is loved around the world and many cultures have their own favorite way to prepare it from German sauerkraut to Korean kim chee. Cabbage will start showing up in the farmer’s market mid-summer and will be around into the fall. Luckily, it’s a versatile veggie…  Read More →

Savory Applesauce

Sweet & Savory Applesauce

Rosemary Applesauce Makes about 3 cups Serve this with pork chops or roasted chicken from Sunshine Harvest Farm or as an accompaniment to a farmstead cheese plate. It will keep about 1 week, covered, in the refrigerator. 2 cups unsweetened apple cider 4 fresh rosemary sprigs 3-1/2 pounds (about 7 to 8 medium tart apples),…  Read More →

Chicken Soup with Herbed Dumplings

by Market Chef Jenny Breen Serves 8 to 12 Ingredients  2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 2 carrots, chopped 2 parsnips, chopped ½ bunch celery, chopped ½ bunch kale or collards, leaves removed from stem and chopped ¼ cup fresh herbs–thyme, rosemary, basil etc, minced 6 cups chicken, turkey…  Read More →

Fattoush Salad with Chickpeas and Market Vegetables

by Market Chef Heather Hartman Serves 4 This is a great recipe for using chickpeas and day old bread. Leftover chickpeas can be frozen, and used for hummus, put into salads, or baked with spices for a fun, protein packed snack. You can also use black eyed peas, or soybeans. Check out Rosemount Fresh Market’s…  Read More →