U.S. Customs and Border Protection officials say they confiscated a large amount of plants and fruits over the summer at Canadian border ports in North Dakota and Minnesota.
Black bean salad, Hawaiian chicken wrap with spinach, roasted beets and vegetables, sounds like a restaurant menu doesn’t it? It’s actually some of the things that will be on the lunch menu for Minnesota school kids next fall.
The farmers’ market holds a cornucopia of good eats. Besides the mounds of fruits and veggies brought in from local vendors, there are meats, cheeses, herbs, spreads, baked breads, desserts and fresh-cut flowers.
Each week holds something new for food finders, and each stand holds something different from the next. You will never run out of garden-fresh goodies to buy!
But have you ever spotted something that you wouldn’t normally purchase? Something unusual that has you wondering, how do you cook that? Or even, what is that?
Well, I know I have. And for many other Midwestern taste buds, meat and potatoes and the staple vegetables (corn, green beans, broccoli, cauliflower, etc.) are what we are accustomed to on our plates.
So, that’s why I’ve hit the streets of the Minneapolis Farmers’ Market on Nicollet Mall and put together 10 of the best finds at the farmers’ market and some recipes to get you thinking about ways to use them in your everyday cooking. By the end, we hope you’ll be able to tell your rhubarb apart from your rutabaga.