After a week delay, the St. Paul Farmer’s market is up and running for the spring and summer months.
With snow on the ground in many areas, it’s hard to think about growing fresh vegetables. But across the Upper Midwest CSA farms are not only thinking about it, they are planting.
It’s got to be a sign that summer is on the way, and Thursday was the first day of the farmers market on Nicollet Mall.
See what local farmer Jerry Untiedt has to say about this summer’s produce.
Recipe courtesy Rachael Perron, Kowalski’s
For most Americans its Chocolate, then Pizza. Salty snacks, then ice cream. Almost all of us report craving food. Researchers do think that every craving starts with a cue.
The 12th annual Minnesota Organic Conference is expected to draw more than 500 people to St. Cloud. The farmer-focused conference runs Friday and Saturday at the River’s Edge Convention Center.
Want to lose weight? Detoxify your body? Or maybe it’s hard for you to eat all five servings of fruits and veggies every single day. If so, you might want to try hitting up a raw juice bar.
Some stress can be a good thing because it’s your body’s way of preparing for a challenge. But a steady stream of stress can be bad for your health.
Growing your own fruits and veggies takes a lot of time and hard work. But some gardeners in the Twin Cities are going out to pick their veggies only to find someone else beat them to it.
It’s that time of year for fresh goodies from our neighborhood farmers to start popping up in farmers markets around the state. Here are some local Maple Grove Farmer’s Market vendors that are considered the “cream of the crop.”
It can be hard to get kids to eat fruits and vegetables, but there are some new incentives on the menu at schools in St. Paul.
January is Family Fit Lifestyle month — a time where families are encouraged to have a healthy start to the New Year.
Children and vegetables can be like oil and water. So when 3- and 4-year-olds are grabbing slices of green pepper by the handful, it’s easy to wonder how they grew to love eating their veggies.
Mary Ann Crolley is like many Twin Cities gardeners trying to beat the potential first freeze Wednesday night.
The State Fair offers no shortage of food options like meat-on-a-stick, fried food and goodies made from butter, but there aren’t many to choose from at the fair if you’re vegan.
Delicious food and drink recipes to enjoy summer produce now and all year long
This week is supposed to be the kick-off for the opening of fruit and vegetable stands and the arrival of local produce to farmers markets.
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.
A Minnesota disease expert says the deadly E. coli outbreak in Europe could happen here.
Fresh summer vegetables always seem to taste better when they come from your garden, and gardening expert Susie Bachman of Bachman’s has some great advice on getting started.
When you walk down the grocery aisle, you’ll find lots of pricey produce.
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.