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.