Every Friday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he’s tackling the Barbycham from St. Paul’s Ward 6.
Rhubarb is one of my favorite spring snacks. I enjoy the crisp and tart flavor and since it’s packed with water, it makes for a healthy snack. However, I ruin the healthiness by dipping it in salt so I eat it in moderation and try to be mindful of how much salt I put on the plate in the first place.
I’ve been making my own sparkling drinks for quite some time now. Some concoctions use champagne as the “sparkle” while others call for sparkling water. I stock cans of it in my kitchen and add fruit juice like cranberry, pomegranate, and pineapple to sweeten it up a little bit.
Now is the time for rhubarb! It is so abundant this time of year that kids are selling it to raise funds for disaster relief and bloggers just can’t get enough of the fruit vegetable.
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.