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Posts about Farmers and foraging

The Perennial Plate joins the MAD food conference in Denmark

Posted by: Lee Svitak Dean Updated: September 4, 2013 - 2:36 PM


The MAD circus tent for speakers. Photo from The Perennial Plate

The MAD circus tent for speakers. Photo from The Perennial Plate

EDITOR'S NOTE: Local filmmakers Daniel Klein and Mirra Fine of The Perennial Plate webstie were speakers at the MAD Symposium in Denmark last week, where they showed their favorite episodes. Daniel offers his notes from the event below. 


It's difficult to sum up a weekend of such epic food proportions as the MAD Symposium put on by the team at Noma restaurant in Copenhagen.

I've been pretty lucky in my eating and cooking experiences. Through our sustainable food-focused web series, we've gotten to travel the U.S. and the world meeting incredible people, tasting street food and Michelin dining alike. It's a dream job, but still, this weekend was special.

For those unfamiliar, MAD means "food" in Danish and for the last three years, Rene Redzepi and his team at the formerly heralded "best restaurant in the world" (recently placed as the second best) have been putting on THE culinary conference. It's a "for cooks, by cooks" event, so no demos, no big sponsors, no paying hand and foot for bite sized portions from different restaurants. You come to MAD to learn... and to eat.

We came to do just that -- and also to speak at the event and show some of our films -- which we were super honored and amazed to be a part of. But let's start with the eating, because that's what most of my photos (all on the iPhone) entail.

An hour from the time we landed in Denmark, we were sitting at a table at Noma. I'm not going to rub it in, but the restaurant deserves all the acclaim it gets and then some -- not only for the food, but also for service that is unparalleled. The staff is like a cult (a good one) that wants you to be a member, and you happily drink the Kool-Aid, or as is the case at Noma, the wild sorrel-aid.

After 24 courses and a good night's sleep, we woke up Friday morning, and (along with the 30+ other individuals speaking at the event) we were whisked off to the small Danish Island of Bornholm for a day of bonding on the beach. It didn't hurt that the organizers had set up a room full of wild produce, as well as a pig and a lamb for some of the best chefs in the world to cook up for dinner. Imagine Alex Atala, David Kinch, David Chang, Pascal Barbot and the Franks from Frankies (all speakers at the event) cooking you a BBQ overlooking the Baltic sea, with flowing natural wine. I know, I'm bragging again.


Dinner on the Danish island. Photo by The Perennial Plate.

Dinner on the Danish island. Photo by The Perennial Plate.



















The next morning the conference began, but not before Copenhagen's best coffee roasters treated the crowd to the fanciest coffee you've seen. Pour over, cold press, machiatto, the choice was yours. Caffeinated to the max, we entered the circus tent where over the next two days we were to experience an amazing array of talks.

But first, there hung a dead pig, right in the middle of the tent for all to see. Blood ran from its neck. As the crowd came in, snapping their instagrams and imagining what would come next, we took our seats, Mirra shielding her vegetarian eyes. Then ACDC blared and in came Dario Cecchini -- Tuscan butcher extraordinaire. The crowd cheered. I felt sick. Maybe it's Mirra's animal loving spirit that overcame me, but the splitting open of this recently alive animal to the sound of cheers and rock and roll seemed a bit disrespectful. But the music stopped, the guts had been spilled, and Dario began to speak.

From that moment, he won us over, he jumped into his love of animals, the respect he has, the need to honor a slaughtered beast. It was dramatic, it was romantic and as he cut open the pig, he waxed poetic about being a butcher. "We are losing our race..." he declared. He was preaching the butcher gospel, and he ended with a minute long recitation of Dante. A stunning way to start the event that made me twice as nervous for my impending talk.


Darrio Cecchini and his pig. Photo by The Perennial Plate

Darrio Cecchini and his pig. Photo by The Perennial Plate





















I can't go into all of the speakers like that, as there were too many, and they were all so good. Really, as far as conferences go, my expectations are usually pretty low. But here they had speakers like nowhere else. To run through a few:

Vandana Shiva: The anti-Gmo anti-pesticide activist from India who we covered in a recent video. She shared her story and challenged the world's best chefs to adopt GMO free menus.

Ahmed Jama: A Somali chef and refugee in London, who moved back to Mogadishu to open a restaurant in support of rebuilding his country. The restaurant has been bombed twice, killing 6 of his staff. He is currently rebuilding again.

Martha Payne: An 11- year old from Scotland who became famous for her blog that posted pictures of her school lunch to the shame of the school board. As a result of her blog, she's raised hundreds of thousands of dollars for children's school lunches in Malawi.

Sandor Katz: The author of "The Art of Fermentation" has given sauerkraut inspiration to thousands and made us rethink our relationship to bacteria.

These were just a few of the dozens of speakers that shared their take on "guts." In between the speakers there was food by a group of Lebanese women, who were Christians, Jews and Arabs. This trip to Denmark was the first time any of them had been out of their native country. Besides their peaceful coexistence philosophy, they made delicious baba ganoush, flatbread with zatar and lambs testicles.


Beer made for Mission Chinese lunch. Photo by The Perennial Plate

Beer made for Mission Chinese lunch. Photo by The Perennial Plate


The next day Mission Chinese from San Francisco and New York City burned everyone's mouths with their MaPo Tofu and Cumin Lamb. The Szechuan peppercorns and endless chiles gave pleasure and pain to the northern European clientele.

The first night consisted of a secret after-party complete with a pop-up dinner on the street from David Chang and the rest of the Momofuku team who made their famous bo-ssam. We spent the following two days trying out some new and acclaimed restaurants (Amass and Bror) headed by recent alums of Noma (Matt Orlando and Samuel Nutter/Victor Wagman, respectively), and stopped by our old favorites Relae and Manfreds (also by a Noma alum, Christian Puglisi), and our favorite wine bar, Ved Stranden.

We were reminded, time and time again, of the kindness, generosity and community created by Noma and the people from whence it came. They made us feel a part of the family. I applaud team Noma and team MAD for such an incredible and mind bending event. I hope to go again next year.

Daniel Klein


Daniel Klein and Mirra Fine. Photo provided by The Perennial Plate.

Daniel Klein and Mirra Fine. Photo provided by The Perennial Plate.


Lenny Russo in Slovenia #6: Of olive oil, truffles and fish (oh my!)

Posted by: Lee Svitak Dean Updated: April 9, 2013 - 7:56 PM


Photos by Christopher Wurst

Photos by Christopher Wurst


The first day out began with truffle hunting in Belvedur. It is spring black truffle season here. Gina, the amazing truffle hunting dog, led us to an oak tree where I able to dig out the truffles.














Next we headed to Franc Morgan's olive groves. Franc (below) is a gold medal winner in an international olive oil competition held in Italy every year. His awards are too numerous to mention, but, sadly, his production so small that it is consumed exclusively here in Slovenia. It might be the best olive oil I have ever tasted, and it is ubiquitous in the finest restaurants across Slovenia.















We tasted several varieties including orange-infused oil that is pressed with whole oranges. It was poured over vanilla gelato and a lemon-infused variety made in the same way I later used at a dinner prepared the next evening. We also tasted an olive based digestif.















Then we headed to Klenart vineyard situated on a hill overlookin Trieste on one side and the Bay of Piran on the other side.














 We tasted all of his wines including a pinot noir rose that I served at the same dinner.















The next day began with securing a fish from a fisher named Momo in the port side town of Piran. He brought a rare catch. The folks there were declaring it salmon, but it looked a steelhead trout to me. Once I cut into it, it turned out I was right. Nonetheless, catching a fish of the species in the Bay of Piran is extremely unusual. It must have traveled down a river on it's way to open water and made a wrong turn.

The we headed to the famous Istrian salt flats where there is now a nature preserve and salt has been produced since medieval times when it was the primary source of revenue for the region and a major source of revenue for the Venetian city state. There I picked up some amazing fleur de sel that has an almost sweet finish to it.













After that, we headed into the uplands of Istria where I prepared a meal from that morning's trout cooked over an open fire along with potatoes mashed with the black truffles and a garnish of variegated radicchio with fresh fennel tossed in lemon juice and Franc's lemon-infused olive oil.














I finished the dish with the fleur de sel. It was served en brodo with a broth made from the trout bones and aromatic vegetables with some Klenart Ribula white wine. We started with some Klenart sparkling wine made from chardonnay and pinot noir (They call the pinot noir modri pinot ). I served Klenart rose with the meal and we finished with the olive-oil digestif from Morgan.

Today I have several interviews. Then I am preparing a meal of heirloom beans with klobasa and duck eggs in a "black kitchen."  More later.-- Lenny Russo

Who is Master of the Market? Sameh Wadi wins the competition

Posted by: Lee Svitak Dean Updated: August 22, 2012 - 3:22 PM



It was a tough choice to make, to determine the best entry: a beautifully designed beer-cheese BLT soup by Jack Riebel of Butcher & the Boar, or a fragrant three-course meal of an heirloom tomato salad with charred-tomato vinaigrette, a trout and vegetable tagine, and a chilled melon soup for dessert from Sameh Wadi of Saffron. That was the decision the judges had to make Saturday during the Chef Challenge at the Minneapolis Farmers Market, an event held in multiple cities, sponsored by Country Financial and, here, the Minneapolis Farmers Market.

The chefs had 20 minutes to find their foods of choice at the market, and $50 to spend, followed with 30 minutes to prepare their dish. Jack and Sameh raced through the aisles of the very crowded market (or at least they tried to; it was tough to get customers to move out of the way), grabbing the tomatoes, cantaloupe, trout, bacon, bread and more to be used in the prep. 

Jack, at right, relied on what he called "the three killer 'Bs' for his dish: beer, bacon and bread.  Each chef was allowed to bring two ingredients to the event. Jack brought vinegar and beer; Sameh also turned to vinegar, as well as his own spice blend.

"This is more stressful than Iron Chef. It's Jack Riebel," said Sameh at the start of the competition. By 11 minutes from deadline, Jack noted, "Stress, stress, stress."

But neither seemed too stressed; they were calmly -- though hastily -- at work, focused on the end results.


I was one of the four judges, who included food blogger Stephanie Meyer and WCCO-TV weekend anchors Matt Brickman and Jamie Yuccas.

Take a look for yourself at the completed dishes. Jack cooked and plated a stunning soup in the very formal, elegant method of first presenting the soup ingredients without the broth, then at the table slowly pouring in the liquid. No matter how many times I've had soup presented this way, it makes me swoon. See the tomatoes, maple-glazed bacon and green onion? That's a slice of gouda atop the bacon and the mild beer-cheese broth also uses the cheese. It was a real stunner. Here's how the dish was initially served before the liquid was added, followed by a photo after the addition of the beer-cheese broth.









Deconstructed BLT Soup
Serves 4.
From Jack Riebel of Butcher & the Boar.
Beer Cheese Soup:
• 2 tbsp. chopped garlic
• 1½ c. chopped onion
• 1 tbsp. olive oil
• 1 tsp. salt
• 48 oz.. (6 c.) beer
• 3 c. Gouda cheese, grated
• 3 c. Havarti, grated
Tomato and bacon garnish:
• 8 slices bacon (Riebel used Thielens)
• 1 c. diced bread
• 1 lb. heirloom tomatoes, blanched and cut into large pieces
• 2 tbsp. maple syrup, divided
• 2 tbsp. red wine vinegar, divided
• Salt and pepper
• 1 tbsp. olive oil, or to taste
• 1 sprig fresh basil
• 1 green onion, sliced thin
• 1 jalapeno sliced thin
Sweat garlic, onion, olive oil and salt over low heat just until sizzling. Add beer and simmer 10 minutes.
Pour into blender and blend until smooth. Add cheese and blend until smooth. Pass through strainer; set aside.
Meanwhile, in a large sauté pan set over medium high heat, brown bacon until crisp. Remove bacon to paper towel and drain.
Reserving the fat in the pan, return pan to heat and add diced bread and cook until crisp but not burned. Add oil if necessary. Season with salt and pepper, and reserve.
Place tomatoes into a bowl ; stir in 1 tablespoon each of maple syrup and vinegar. Season with salt, pepper and olive oil to taste. Tear basil leaves and stir into tomatoes.
Place the remaining vinegar and maple syrup into the sauté pan. Return to heat. Add cooked bacon and stir, reducing liquid to a syrup. Season liberally with pepper and reserve.
To assemble: Divide tomatoes among 4 bowls. Garnish with bacon, croutons, green onions and sliced jalapenos. Pour beer-cheese soup around edges, and serve.
















Sameh presented a three-course meal, starting with a salad of heirloom tomatoes with a charred-tomato vinaigrette. The fragrance was wonderful. The dressing was drizzled on the salad at the table. (Again, a swooning moment.)

Heirloom Tomato Salad With Tomato Vinaigrette
Serves 4.

• 5 heirloom tomatoes, (3 sliced thinly, plus 2 whole for vinaigrette), divided
• 1 tbsp. sherry vinegar
• 3 tbsp. olive oil
• 1/4 jalapeno (no seeds)
• Salt and pepper to taste
• 1/2 pint (2 cups) raspberries
• A few fresh basil leaves


To make vinaigrette: Char 2 tomatoes over flame until mostly black. Do not rinse off the charred bits. In a blender, combine tomatoes with vinegar, olive oil, jalapeno, salt and pepper. Process until smooth. Pour over sliced tomatoes. Garnish with fresh basil leaves, raspberries, salt and pepper.




















Second course from Sameh was a seafood tagine made with rainbow trout and vegetables (zucchini, patty-pan squash and corn in the mix), mixed with North African spices, a blend called ras el hanout. The dish was originally presented in a cobalt blue tagine, then dished up individually for the judges.



Trout Tagine with Ras El Hanout and Corn Broth
Serves 3.

Note: Tagine is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. They are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. If you don’t have a tagine pot, this recipe could also be prepared in a covered baking dish. This is one of the winning recipes in the Chef Challenge from Sameh Wadi of Saffron restaurant. The recipe calls for a Moroccan spice blend called ras el hanout, which varies considerably depending on who makes it. Wadi uses his own blend of 29 spices that he sells at Saffron and online at saffronMPLS.com/spicetrail.html. Other blends can be used and would be available at Middle Eastern stores, as well as at Kitchen Window (3001 Hennepin Av., Minneapolis, 612-824-4417). The blend typically includes cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg and turmeric. If not using Wadi’s spice mix, adjust the amount to your taste.


• 2 c. corn stock (see  directions below)
• 3 ( 5-oz.) pieces rainbow trout or similar fish
• 2 tbsp. ras el hanout (a Moroccan spice blend, see Note), divided
• 4 tbsp. olive oil, divided
• 4 garlic cloves, sliced thin
• 1 large onion, sliced thin
• 3 c. fresh corn kernels
• 6 baby zucchini, halved
• 12 baby patty-pan squash, whole
• 1 c. yellow wax beans, blanched and cut into 1-in. pieces
• Salt to taste
• 1/4  c. fresh cilantro, chopped
• 1 tsp. fresh lemon juice


To make 2 cups corn stock: Simmer several corn cobs (from the fresh kernels you will use in this dish) with water, onions, garlic and salt for 30 to 45 minutes on medium. Strain and season with a pinch of salt.
To prepare fish: Marinate fish with a pinch of ras el hanout spice and a drizzle of olive oil for 15 minutes and reserve in the refridgerator.
Heat remaining oil in tagine or large pot. Add garlic, onion and corn; cook on low heat. Add zucchini, patty-pan squash and beans. Then season with salt and remaining ras el hanout spice. Add corn stock and reduce liquid by a quarter, with pot uncovered.
Season the fish with salt and place in the tagine with the fresh cilantro. Cook for 3 minutes on high with the cover on. Add the lemon juice and serve.











Third course from Sameh was a frothy muskmelon soup, that will definitely find a place on my summer menus.

Melon Soup
Serves 4.


• 1 muskmelon, peeled and cut in chunks
• 1/4  c. ice
• 1/4  c. water
•  Juice from about 1 1/2 limes
• Honey, to taste
• 1/2  pint (2 c.)  raspberries
• Freshly cracked black pepper
• Few sprigs of mint


Combine muskmelon, ice, water, lime juice and a bit of honey (amount will depend on how sweet the melon is) in blender. Purée on high; add more water for desired consistency, then taste (adjusting honey, if needed) and strain.
To serve, place soup in bowls and garnish with raspberries, a sprinkling of freshly cracked black pepper and mint leaves. Serve cold.


Stephanie Meyer, Lee Svitak Dean, Jamie Yuccas and Matt Brickman, hard at work judging the contest.

Stephanie Meyer, Lee Svitak Dean, Jamie Yuccas and Matt Brickman, hard at work judging the contest.





Blueberry overload

Posted by: Rick Nelson Updated: July 5, 2012 - 9:32 AM


"It's a tsunami of blue out there."

That's the first thing John Cuddy said to us when we got out of the car last weekend at his Rush River Produce in Maiden Rock, Wis. Cuddy doesn't seem to be a man prone to exaggeration, so he's not kidding when he says that this year's blueberry crop appears to be one for the record books.

I've been visiting this nothing-else-like-it U-pick destination for more than a decade, and I've never witnessed anything that comes close to the abundance of this summer's output. To say that the farm's 10,000-plus plants are heavy with fruit is an understatement.

This summer is also unusual in that the crop is maturing on a stepped-up schedule.

"In 25 years, I've never seen so many berries, so early," said Terry Cuddy, John's spouse and fellow blueberry enthusiast. Again, she's not overselling. She directed me down to the rows of Nelson berries (a variety after my own heart), which usually mature in early August. Last weekend, many Nelson berries were already starting to turn blue. 

Yes, the picking has never been easier at the Cuddys' strikingly picturesque farm, where colorful, well-tended flower gardens give way to neat rows of bushes ("We've got nine miles of blueberries," is the farm's party line) cascading down rolling hills and melding into spectacular Rush River valley views. The abundance means that pickers don't have to go to too much effort to get their fill; with very little effort, three of us filled two boxes (one of them is pictured, top) in less than an hour, roughly seven pounds of summer treasure.

The Cuddys cultivate more than a dozen northern blueberry varieties, which translates into berries of varying sizes and flavors. They also have a small side business in currants (red, black and white) and gooseberries. 

The farm is roughly 70 miles southeast of the Twin Cities, and is open Thursday through Sunday, 8 a.m. to 2 p.m. Although the place is brimming over with berries, it's still best to call ahead and check on availability: 715-594-3648. Cost is $4.50 per pound (or $9 per pound for pre-picked berries), cash or check.

Pack a picnic lunch, or, if it's Friday, Saturday or Sunday, stop into Maiden Rock and enjoy inexpensive sandwiches or quiche on the front porch at the Smiling Pelican Bakeshop (one note: cash only). Don't miss a slice of one of baker Sandra Thielman's extraordinary pies. We made quick work of a fantastic buttermilk-lemon pie topped with blackberries and some of the farm's blueberries (pictured, below); my only regret of an otherwise perfect day is that we didn't buy a second slice. 


Once we got all those blueberries home (the gentle scent that filled the car was semi-intoxicating), I wondered if we'd gone a little overboard. But after handing out a few stashes to friends, I picked up a box of quart-sized freezer bags and jumped into the freezing process. 

It's easy. The first step is filling a small baking tray with a single layer of berries -- and taking a few moments to weed out the duds -- and freezing them for at least an hour, enough time to transform them into cold marbles.



It's a time-consuming and slightly awkward process -- fortunately, I've got a jelly roll pan that just squeezes within the confines of our side-by-side freezer. But in the end, it's better to take the extra step than simply freezing fresh berries by the bag; the berries won't be stuck together. I choose quart bags vs. gallon bags for a reason; it's more convenient to thaw only what's needed, and who ever needs an entire gallon of blueberries?

The fruits of our labors yielded 14 quart-sized bags, minus all the snacking (and baking, see below) that we did prior to filling the freezer. Not bad for 45 minutes work. 



I did manage to set aside a few fresh berries for some weekend baking. This coffee cake went fast. 



Judging from its popularity, I'll be making this recipe for months. It's a good thing I've got all those berries in the freezer. 



Serves 12 to 16.

For cake:

3 c. flour, plus extra for pan

2 tsp. baking powder

2 tsp. baking soda

Freshly grated zest from 1 lemon

12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature, plus extra for pan

1 1/2 c. sugar

3 eggs

1 tbsp. vanilla extract

1 1/2 c. sour cream

1 1/2 c. blueberries, fresh or frozen

For topping:

1/2 c. chopped pecans

3 tbsp. ground cinnamon

3 tbsp. sugar

4 tbsp. (1/2 stick) melted butter


To prepare cake: Preheat oven to 350 degrees. Butter and flour bottom and sides of a 9- x 13-inch pan. In a large bowl, whisk together flour, baking powder, baking soda and lemon zest and reserve. In bowl of an electric mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined. Reduce speed to low and add flour in thirds, alternating with sour cream and mixing until just combined; do not overmix. Gently fold in blueberries. Spread batter evenly into prepared pan.

To prepare topping: Sprinkle pecans evenly over top of batter. In a small bowl, combine cinnamon and sugar and sprinkle mixture over top of pecans. Evenly pour melted butter over top of cake, then run a knife through batter to allow butter to run down into cake. Bake until top is lightly browned and springs back from a light touch, about 45 minutes. Remove from oven to a wire rack to cool. Serve warm or at room temperature.

Pick-your-own raspberries and blueberries

Posted by: Rick Nelson Updated: June 20, 2012 - 11:29 AM


First strawberries, and now it's raspberry and blueberry U-pick season. Get your fill of berries at these Minnesota and western Wisconsin pick-your-own farms. Call ahead -- or consult the farm's website -- before you head out.

Aitkin: Great River Gardens Farm, 43507 Hwy. 169, 877-286-3408

Anoka: Berry Hill Farm, 6510 185th Av. NW., 763-753-5891

Belle Plaine: Cherith Farms, 27450 Raven Rd., 507-665-5055

Clear Lake: Grayson’s Berryland, 6705 Cty. Rd. 8 SE., 320-743-3384

Cold Spring: Produce Acres, 25704 Cty. Rd. 50, 320-685-3257

Duluth: Lakewood Berry Farm, 3417 Riley Rd., 218-525-5710

Emily: Hilltop Ventures, 20335 Cty. Rd. 1, 218-763-2547

Elko: Thompson’s Hillcrest Orchard, 6271 250th St. E., 952-461-2055

Eyota: Ron’s Berry Farm, 9546 10th St. SE., 507-261-7742

Faribault: Straight River Farm, 3733 220th St. E., 507-334-2226

Forest Lake: The Berry Patch, 19221 Keystone Av. N., 651-433-3448

Greenfield: Knapton’s Raspberries, Pumpkins & Orchard, 5775 Hwy. 55, 763-479-1184

Hinckley: Ben’s Berry Farm, 34921 Two Rivers Rd., 320-384-7232

Hinckley: High Hopes Acres Berry Farm, 35032 Cloverdale Rd., 320-384-6278

Long Lake: Wahlfors Raspberry Farm, 1525 Deer Hill Rd., 763-473-7770

Mabel: Wold Strawberries, 22988 Berry Dr., 507-493-5897

Marine on St. Croix: Natura Farms, 19060 Manning Trail N., 651-433-5850

Monticello: Strawberry Basket, 2591 Aetna Av. NE., 763-878-2875

Nisswa: Wallin Berry Farm, 8214 Cty. Rd. 18, 218-963-7456

Northfield: Lorences Berry Farm, 28625 Foliage Av., 507-645-2528

Northfield: Silkey Gardens, 5561 115th St. E., 507-645-4158

Princeton: J.Q. Fruit Farm & Orchard, 8082 33rd St., 763-389-2567

Raymond: Brower Berries, 12951 105th St SW., 320-967-4718

Redwood Falls: Hilltop Harvest, 33343 Hunter Av., 507-641-6655

Wadena: Carman Berry Farm, 19168 145th Av., 218-631-4613

Watkins: Leafblad Produce, 67784 330 St., 320-693-2486

Westboro, Wis.: Nelson's Berry Farm, W4929 Gunnar Rd., 715-427-3440





Aitkin: Great River Gardens Farm, 43507 Hwy. 169, 877-286-3408

Anoka: Berry Hill Farm, 6510 185th Av. NW., 763-753-5891

Brunswick, Wis.: Appledore Woods, W3865 Cty. Rd. HH, 715-834-5697

Champlin: Bauer Berry Farm, 10830 French Lake Rd., 763-421-4384

Clear Lake: Grayson’s Berryland, 6705 Cty. Rd. 8 SE., 320-743-3384

Eleva, Wis.: Blueberry Ridge, E2795 Hageness Rd., 715-287-3366

Forest Lake: The Berry Patch, 19221 Keystone Av. N., 651-433-3448

Forest Lake: Covered Bridge Farm, 18655 Forest Blvd., 651-464-0735

Glenwood City, Wis.: Knox Green Hill Farm, 3234 140th Av., 715-265-4004

Maiden Rock, Wis.: Rush River Produce, W4098 200th Av., 715-594-3648

Menomonie, Wis.: Blueberry Hills Farm, N7900 County Rd. J, 651-303-3372

Monticello: Strawberry Basket, 2591 Aetna Av. NE., 763-878-2875

Nisswa: Wallin Berry Farm, 8214 Cty. Rd. 18, 218-963-7456

Princeton: J.Q. Fruit Farm & Orchard, 8082 33rd St., 763-389-2567

River Falls, Wis.: Blue Ridge Growers, 246 Carlson Lane, 715-425-8289

St. Francis: Roselawn Heritage Farms, 24069 Rum River Blvd., 763-753-5517

Stanchfield: Dew Fresh Produce, 404 375th Av. NE., 763-689-2282

Stillwater: Blueberry Fields of Stillwater, 9450 Mendel Rd. N., 651-351-0492

Wadena: Carman Berry Farm, 19168 145th Av., 218-631-4613

Watkins: Leafblad Produce, 67784 330 St., 320-693-2486

Westboro, Wis.: Nelson's Berry Farm, W4929 Gunnar Rd., 715-427-3440


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