School’s Out! And, In Home Cooking Instruction for Kids is In!

Farm to Fork

I am a big advocate of getting kids into the kitchen. That is why we are rolling out a new service, In Home Cooking Instruction, for kids 8 and up this summer. Think basic knife skills, safety in the kitchen, vegetable tasting, and how to read a recipe. An adult needs to be present, and we can tailor the menu to their needs.

Each class is 2 hours, and a fun way to get the kids interested in real food!

Contact Heather at (612) 248-8163, or farmtoforkmn@gmail.com.

Rhubarb-Ginger Relish

Farm to Fork,Recipes

This is a great way to work with rhubarb in a savory way. It can be canned or frozen, and brought out in the winter for a spark of spring.

Makes 2 cups

2/3 cup packed brown sugar
3 1/2 cups rhubarb, finely chopped (about 1 pound)
1/2 cup onion, finely chopped
1/4 cup balsamic vinegar
1/4 cup dried currants
1 tbsp. fresh ginger, peeled and finely minced
1 tsp. paprika
1/2 tsp. salt
pinch ground cardamom
1/2 jalapeno pepper, minced
3 tbsp. crystallized ginger, minced

Combine all ingredients EXCEPT for the crystallized ginger in a medium saucepan over medium high heat, bring to a boil. Reduce heat, and simmer for 30 minutes or until thick. Add the crystallized ginger.

Serve warm or at room temperature.

This relish is good with duck, lamb, and pork. You could also serve with cream cheese and crackers, atop melted cheese croutons, or with vegetable curry.

Getting Down to the Earth with Rebel Soil Farm

Farm to Fork,Farmers

Spring always goes by so quickly. But that means a lead into local greens, radishes, onions, and of course our MN favorite…rhubarb.

I have been fortunate to be connected with Aimee and Andy at Rebel Soil Farm in Hutchinson, MN. We chatted in the late winter about what Farm to Fork would like to see grown, and they are growing heirloom beans, purple tomatillos, greens of all kinds, and edible flowers for us!

You can see their story, and how much they are helping our agricultural landscape at www.rebelsoil.com.

Farmer’s Market Etiquette

Farm to Fork,Farmers,Tips

After working at the Mill City Farmer’s Market for 7 years, I have learned a bit about how to navigate the crowd, and keep the flow going for all in the mix.

Here are some tips:

  • Do come with cash in hand, preferably small bills. At some markets, like the Mill City Farmers Market, you can buy tokens in $5 increments, and the vendor will give you cash as change. Easy if you forget cash, and easy for them too!
  • Have a shopping list. Of course, it is all about what looks great, what’s in season, but have a basic game plan.
  • Sign up for market emails! They will let you know what produce is available, and any other fun events you can take in as well!
  • Bring a sturdy bag
  • Be patient! (see note below)
  • Be a proper line maker! Let’s be honest, there is a bit of MN passive-aggressiveness that does not work well for wonky market lines. When you get up front, have your decision made (mostly), but chat kindly with your vendor, make your purchase, and leave happily with your loot. Please, do not budge.
  • I may get in trouble with this one, but SUV strollers and dogs are not a happy combo in a bustling market crowd. ¬†Kids should be involved, and have them eat their veggies right from the bag! But keep your furry friends out of the crowd.
  • Most of all, be a bit flexible! You want broccoli, but only see kale…roll with it! Want romaine lettuce, but see spinach, yeah it can be a challenge, but make it work.

We are so lucky to have so many wonderful Farmer’s Markets, do your grocery shopping there, and be happy you are supporting local farmers and the idea of keeping it local. I mean really, when you know you are supporting Farmer Mike, or Singing Hills Goat Dairy…you made the right choice!