Garden Name: Deterre Gardens Contact Information: (320)-349-0201 Website: Deterre Gardens We started selling at the market in 2008 with our boys. Max and Alex prepared the “extra” produce from our garden and sold it at the market. They were so excited to earn some extra money. As parents we started to put the proceeds into… Continue reading Paula Feuchtenberger
This is The New Farmers Market Website!
Ingredients 2 cups shredded carrots (about 4 medium carrots) 1/4 cup fine chopped green or red bell pepper 1/4 cup raisins 1/4 cup unsalted cashews or sunflower seeds For Dressing 1/4 cup orange juice (juice from 1/2 orange) 1 Tablespoon vegetable oil or olive oil 1 Tablespoon low sodium soy sauce 1/8 teaspoon ground ginger… Continue reading Asian Carrot Salad
Ingredients (Serve 4) 1 medium cauliflower head cut into florets 1 tablespoon sesame oil 1 small onion diced 2 cloves garlic minced 1 teaspoon freshly grated ginger 1 cup peas and carrot 2 large eggs whisked 2-3 tablespoons low sodium soy sauce 2 spring onions thinly sliced sea salt and ground pepper to taste Preparation… Continue reading Cauliflower Fried Rice
Due to school starting for the elementary, high school, and University, things got a little quiet around the Market. Because of this, we moved away from having a weekly demonstration along with a Grains and Beans demonstration, so we combined them! During the last month, we made sautéed vegetables over grains, and lots of soup!… Continue reading Group Cooking Adventures: Final Month of the Market
Although this lovely day happened quite awhile ago, we wanted to be share the fascination that farmers market attendees had with the fermented beverages and the food demonstration that we had on September 6th. One part of the room showcased these fermented beverages, like different flavors of kombucha, which is a fermented tea drink, as… Continue reading Grains and Beans, Fermented Beverages: September 6th
It's the season for taking in all of the fall harvest that you can, and if you can't eat it or share it all, then preserving it as best you can is a great thing to do! To do that, we had our friends Deb and Sarah come in and demonstrate for Tastebuds! how to… Continue reading Cultured Vegetables: August 30th
Buckwheat Stir Fry Recipe with cooked roasted buckwheat groats, kale, pepper, marinated artichokes and optional feta cheese for a healthy 30 minute dinner. Prep Time: 10 minutes, Cook Time: 18 minutes Yield: 8 servings Buckwheat: 1 1/2 cups roasted buckwheat groats, uncooked 3 cups water ⅛ tsp. Pinch of salt Stir fry: 1 bunch kale,… Continue reading Buckwheat Stir Fry with Kale, Peppers, and Artichokes
Ingredients: 2/3 cup soy sauce 1/2 cup vegetable broth 1/3 cup rice vinegar 3 1/2 Tbsp. sugar 1 Tbsp. sesame oil 1 tablespoon minced garlic 1 tablespoon minced ginger 2 Tbsp. cornstarch Let your creativity flow by choosing fresh vegetables in season at the Morris Area Farmers Market. Slice the veggies thinly. Heat 2 -… Continue reading Anything Goes Stir-Fry Sauce
