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Spring Greens

April 27, 2015

Authored by Hilary Gebauer, UMN Public Health and Nutrition So you’ve made it home from the market with a bag full of leafy greens, but now what? They were so irresistible on the farmer’s table, but now they may seem a little mysterious. Don’t let them get limp and mushy in the back of your…  Read More →

Hot and Sour Soup with Spring Vegetables

by Market Chef Heather Hartman Serves 4 to 6 Ingredients 6 cups vegetable stock 1 thumb sized piece ginger, peeled and sliced into big rounds 1 cup mushrooms, sliced (shitake or cremini are lovely) 1 cup snow peas or sugar snap peas, sliced 2 cups fresh greens, rough chopped (spinach, kale, or chard) 1 cup…  Read More →

Quinoa and Cucumber Salad

by Market Chef Jenny Breen Serves 10 to 12 I invented this recipe because I really wanted a cool summery grain salad, but something besides quinoa tabbouleh (nothing against that wonderful dish, but there’s more to life than mint). It is a joy to cook with sesame oil–its nutty flavor stands up to cooking and…  Read More →

Deviled Eggs

by Mary Jane Miller, Sustainable Farming Association of MN Serves 8 Perfect Hard Cooked Eggs Arrange eggs in a single layer in a saucepan. Cover with at least 2 inches of cold water. Bring to a boil. Remove from heat, cover and let stand for 15 minutes. Drain and cool in ice water of under…  Read More →