Search Results

Searched for: greens

Eating Local All Winter Long

April 27, 2015

Authored by Hilary Gebauer, UMN Public Health and Nutrition In the middle of February, it can be hard to talk to friends in California. They’ll tell you of their latest trip the farmers market, or the newest delicacy that showed up in their CSA box. But just because the Mill City Courtyard and the farmer’s…  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 →

Grilled Trout with Chokecherry-Herb Sauce and Sauted Oyster Mushrooms

by Market Chef Heather Hartman Serves 6  Ingredients 6 whole trout filets, Star Prairie WI. 1 pint, or about 1 1⁄2 cups chokecherries (found at Prairie Hollow Farms), gooseberries, or wild blackberries can work as well. 2 tablespoons honey 1 teaspoon pectin (use Pomona’s brand, works well in low sugar/sweetener recipes)     For the…  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 →