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Let's talk food, from restaurants and recipes to farmers markets, food issues and wine. Lee Svitak Dean, Rick Nelson, Kim Ode and Bill Ward will start the conversation.
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Posts about Farmers markets
Going "Local" with Deborah Madison
Posted by: Rick Nelson Updated: September 5, 2012 - 10:50 AM
When vegetarian cookbook powerhouse Deborah Madison (pictured, above) dropped into town recently, signing books at the Mill City Farmers Market, I picked up a copy of her "Local Flavors" for my sister Linda, a dedicated CSA and farmers market cook.
It's a good thing that I already owned a copy, otherwise Linda probably would have never seen hers. That's because this is one terrific guide to imaginative, flavorful and hyper-seasonal cooking. It was also ahead of its time. When the book came out in 2002, there were few farmers market-inspired cookbooks; now the shelves are flooded with them, but none have the Madison touch (Find a Q& A with Madison here, from the Star Tribune's archives).
A case in point? This easy-to-prepare recipe for eggplant-bell pepper-olive spaghetti.
ROBUST END-OF-THE SUMMER SPAGHETTI
Serves 4 to 6.
Note: From "Local Flavors" by Deborah Madison. "Giving the last of the summer vegetables a lengthy time on the stove turns them into a robust and deep-flavored sauce, hearty enough for the beginning of fall," writes Madison.
1 1/2 to 2 lbs. eggplant, peeled and sliced a scant 1/2-inch thick
2 red or yellow bell peppers, or one of each, halved lengthwise and seeded
1/4 c. olive oil, plus extra for the pan
1 onion, finely diced
1 garlic clove, minced
3 anchovies, chopped
1/3 c. chopped parsley, plus extra for garnish
2 lbs. ripe tomatoes, peeled, seeded and chopped (reserving juices)
1/4 c. Kalamata or Gaeta olives, pitted and chopped
3 tbsp. capers, rinsed
1 tbsp. dried oregano
Sea salt and freshly ground black pepper
1 lb. spaghetti
1 c. grated pecorino Romano or Parmigiano-Reggiano
Directions
Preheat broiler. Brush a sheet pan lightly with olive oil, arrange eggplant on it and brush tops with more oil. Broil on both sides until browned. Remove and cut eggplant into wide strips. Lightly oil peppers, then broil, skin-side up, until blistered. Remove from oven, stack them on top of one another and allow them to steam for 15 minutes, then peel and dice into smal squares.
Heat 1/4 cup olive oil in a Dutch oven over medium-high heat. Add onion, peppers, garlic, anchovies and parsley and saute until onion and peppers are softened, about 5 minutes. Lower heat and add eggplant, tomatoes, olives, capers, oregano and 1/2 cup water (or juice from tomatoes). Season with salt and pepper and simmer for 30 minutes.
In a large pot of boiling salted water, cook pasta, following directions on package, then drain. Transfer pasta to a large heated bowl, spoon sauce over pasta and top with cheese and parsley. Toss and serve.
Making the most of heirloom tomatoes
Posted by: Rick Nelson Updated: September 4, 2012 - 9:34 AM
Locally raised heirloom tomatoes, in all their colorful glory, are pouring into farmers markets and stores, including my go-to grocer, the Seward Co-op. I'm finding it impossible to walk through the store's produce section and not buy them. That's exactly what happened to me yesterday, and when I got home I remembered a recipe from former Chet's Taverna chef (and now Three Sons Meats Co. owner) Mike Phillips, from a story published in Taste in 2003.
I made it for dinner last night (modifying it slightly, see below), and yes, it was every bit as lovely as I remembered; the tomatoes' color and flavor really shine, enhanced by a tomato-fortified vinaigrette and tons of basil. "You don't need to do a whole lot with tomatoes," is what Phillips said in the story. "They're so good on their own that you don't want to mess them up too much. Personally, I like to do what my grandma would do, which is make a tomato sandwich, just sliced tomatoes and mayonnaise on toast."
Same here. But I'll also be making this salad again in the coming weeks. It's too good to wait until next year's tomato season.
HEIRLOOM TOMATO SALAD WITH GREENS AND CROUTONS
Serves 4.
From Mike Phillips, formerly of Chet's Taverna in St. Paul.
1/4 loaf crusty bread
1 clove garlic
6 to 10 different heirloom tomatoes
1/2 c. extra-virgin olive oil, plus extra for garnish
2 tbsp. plus 2 tsp. cider vinegar
Sea salt and freshly ground black pepper
3 c. micro greens or baby greens
20 medium-size basil leaves
Directions
Preheat oven to 300 degrees. Break bread into bite-size pieces, place on a baking sheet and bake until lightly brown, 8 to 12 minutes. Remove from oven, cool slightly, rub with garlic and reserve.
In a medium skillet over medium-high heat, quickly sear all sides of a large tomato, charring the outside without cooking the tomato too much. Cool tomato, then core and seed and puree in a blender.
In a medium bowl, whisk tomato puree with olive oil and cider vinegar, season with salt and pepper to taste and reserve. In a large bowl, toss greens, basil, croutons and 4 to 6 tablespoons of vinaigrette and divide among four plates. Slice (or halve, or quarter) tomatoes, depending upon size, and arrange on the four plates, mixing colors and sizes. Garnish with salt, pepper and a drizzle of olive oil.
Weekend farmers market events
Posted by: Rick Nelson Updated: June 1, 2012 - 5:21 PM
Events at farmers markets this weekend include:
Saturday: The Northeast Minneapolis Farmers Market kicks off its 2012 season with its annual pancake breakfast (organic, whole-grain, of course), held in the basement of the adjacent St. Boniface Church. 9 a.m. to 1 p.m.
Saturday: Learn how to prepare two egg-filled dishes -- pasta frittata and lemon zabaglione -- at the Mill City Farmers Market.. Samples, too. 10 a.m.
Saturday: Kids can pick up tips about planting gardens at the Fulton Farmers Market. 10 to 11 a.m.
Sunday: The Linden Hills Farmers Market kicks off its inaugural season, 9:30 a.m. to 2:30 p.m.
For a who-where-what roster of Twin Cities farmers markets, go here.
Opening weekend for farmers markets
Posted by: Rick Nelson Updated: April 27, 2012 - 4:40 PM
After a glorious early spring, the weather might not be fully cooperating this weekend (it looks like rain on Saturday, with a high temperature of 46 degrees, although Sunday will be partly cloudy and up to 61 degrees) but a cool and possibly wet conditions won't be keeping the Minneapolis and St. Paul farmers markets from making their 2012 debuts.
The Minneapolis market kicks off at 7 a.m. on Saturday morning, and will remain open through 2 p.m. The market is open daily, from 6 a.m. to 1 p.m. weekdays and 7 a.m. to 2 p.m. weekends. The market's Nicollet Mall outlet is now open Thursdays (6 a.m. to 6 p.m.).
The St. Paul market opens Saturday (6 a.m. to 1 p.m.) and Sunday (8 a.m. to 1 p.m.). The market's Roseville branch debuts on Tuesday (8 a.m. to noon), and its Andover branch also opens Tuesday (2:30 to 6:30 p.m.).
Farmers markets: Now open, coming soon
Posted by: Lee Svitak Dean Updated: April 12, 2012 - 12:07 PM
This is what happens when Minnesota is treated to a gloriously early spring: It feels as if we should be shopping at farmers markets. Unfortunately, the vast majority of markets are operating on a different calendar. Most aren't open. Not yet, anyway.
The ones that are open are operating on their "winter" market schedule, a phrase that feels odd when lilacs are blooming. Still, check out the following "winter" farmers market opportunities, and the markets' corresponding regular-season opening dates:
The Mill City Farmers Market is offering up an indoor version of itself on Saturday (10 a.m. to 2 p.m.) at the Mill City Museum. Find details here. The market's 2012 outdoor season opens May 12.
The Minneapolis Farmers Market operates a small Saturday morning outdoor market (meats, poultry, eggs) from 9 a.m. to noon; the last one of the season is scheduled for Saturday. The market's 2012 season officially kicks off on April 21, and the market will remain open, daily, through the fall. The market's popular Nicollet Mall outpost opens April 26.
At the St. Paul Farmers Market, shoppers can browse the market's winter terrific selection of meats, poultry, eggs, baked goods, cheeses, chocolates, mushrooms, pickles, jams and jellies, honey, chocolates and more, Saturdays from 9 a.m. to 1 p.m. The market's 2012 season officially kicks off on April 28, and will run Saturday and Sunday through the fall.
The Eastside Food Co-op hosted by Northeast Minneapolis Farmers Market holds an indoor market this Saturday from 11 a.m. to 2 p.m.
Next Saturday, April 21, Local D'Lish hosts an indoor winter market.
A number of St. Paul Farmers Market satellite locations open in early May, including:
Andover and Roseville on May 1
Burnsville (Mary, Mother of the Church) on May 3
St. Paul (St. Thomas More Church) on May 4
Maplewood (Aldrich Arena) on May 9
Other openings to watch for:
Richfield Farmers Market on May 5
Midtown Farmers Market on May 5
Excelsior Farmers Market on May 3
Oh, and if you're looking for a reason to visit Rochester, here are two: The Rochester Downtown Farmers Market, one of the state's best, is operating its last winter market on April 21 (at the Olmstead County Fairgrounds), and the market opens in its usual spot -- on the banks of the Zumbro River -- on May 5.
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