Minnesota Farmers' Market Association 

2024 

September

It’s September, and even though kids are back in school and fall schedules are starting up, Minnesota farmers' markets are still bustling with fresh produce. To celebrate the abundance of local vegetables and support our farmers, we’re sharing some fun recipes featuring locally grown cucumbers! If you follow food trends on social media, you might have noticed a lot of buzz about Logan’s cucumber recipes. We’ve put our own spin on a few of these tasty ideas!

Watch the recipe video on instagram. Click here 

Spicy Tamarind Cucumber Salad

Ingredients:

- An entire cucumber, thinly sliced

- 1-2 Thai chilies, finely diced (adjust for desired heat)

- 2 tbsp tamarind soup base powder

- 1 tbsp fish sauce

- Juice of 1 lime

- 1 tsp sugar

Instructions:

• Thinly slice the cucumbers and place them in a container with a lid.

• Add tamarind soup base, thai chili, fish sauce, sugar, and lime juice.

• Pour the dressing over the cucumbers in the container. Add the diced Thai chilies.

• Secure the lid on the container and gently shake until the cucumbers are evenly coated with the dressing.

• Serve immediately or chill for a bit before serving.

California Roll Cucumber Salad

Ingredients:

• An Entire cucumber, thinly sliced

• 1/2 cup imitation crab meat, shredded

• 1 avocado, diced

• 2 tbsp kewpie mayo

• 2 tbsp soy sauce

• 1 tsp sesame seeds

Instructions:

• Thinly slice the cucumbers and place them in a container with a lid.

• Add the shredded imitation crab meat, sesame seeds, kewpie mayo, soy sauce and diced avocado to the container.

• Serve immediately or chill before serving. 

Jalapeno Popper Cucumber Recipe

Ingredients:

- An entire cucumber, thinly sliced

- 1/8 cup red onion, thinly sliced

- 4 oz cream cheese, softened

- 2 Tbsp ranch dressing

- 1/4 cup shredded cheddar cheese

- 1-2 jalapeños, finely diced (adjust for desired heat)

- 1/8 cup cooked and crumbled bacon (or bacon bits)

- Salt and pepper to taste

Instructions:

   - Thinly slice the cucumbers and red onion. Place them in a container.

   - Add the softened cream cheese with the ranch.

   - Add red onion, shredded cheddar cheese, diced jalapeños, and crumbled bacon.

   - Secure the lid on the container and gently shake until everything is evenly coated.

   - Serve immediately or chill for a bit. Enjoy it best with chopsticks.

August

Celebrating National Farmers' Market Week in Minnesota is essential for honoring local farmers who provide fresh, locally grown produce to our communities. With over 375 farmers' markets across the state, these markets connect consumers with healthy, seasonal food and strengthen local economies. August is the peak growing season, offering an abundance of produce like sweet corn, tomatoes, and berries. Supporting these markets acknowledges the hard work of farmers and ensures the continued vitality of Minnesota's agricultural heritage. To inspire your taste buds and celebrate our farmers' markets, we invite you to explore these easy Mexican-inspired recipes that showcase the vibrant flavors of fresh, local produce. Whether you're drawn to the sweet juiciness of summer tomatoes, the crisp bite of peppers, or the earthy richness of sweet corn, these recipes make the most of the seasonal bounty available at your local farmers' market. Try something new with tomatillos to add a tangy twist to your dishes. Enjoy the authentic tastes of Mexico while supporting local farmers and savoring the freshest ingredients your community has to offer.   

Farmers’ Market Shopping List

- Flour & Blue Corn Tortillas @galvanfoods

- Tomatillos

- White & Red Onion

- Garlic

- Any color Peppers

- Jalapeños

- Cilantro

- Roma Tomatoes

- Cherry Tomatoes

- Sweet Corn

- Chicken Breast

Salsa Verde

Ingredients:

- 1/2 pound fresh tomatillos (about one tray), husked and rinsed

- 1-2 jalapeño peppers, stemmed and seeded (adjust for desired heat level)

- 2 cloves garlic, peeled

- 1/4 cup finely chopped white onion

- 1/4 cup fresh cilantro leaves

- Salt to taste

Instructions:

1. Boil the Ingredients:

- Place the husked and rinsed tomatillos, jalapeño peppers, and garlic cloves in a pot of boiling water.

- Boil for about 5 minutes or until the tomatillos turn a dull green color and the peppers are softened.

- Drain and allow to cool slightly.

2. Blend the Ingredients:

- In a blender or food processor, combine the boiled tomatillos, jalapeño peppers, garlic, and cilantro.

- Blend until smooth.

3. Add Onion and Season:

- Pour the blended mixture into a bowl.

- Stir in the chopped white onion for added texture, or blend it in if you prefer a smoother consistency.

- Season with salt to taste.

4. Serve:

- Serve immediately or chill in the refrigerator for a couple of hours to let the flavors meld.

- Enjoy with tortilla chips, tacos, grilled meats, or as a topping for your favorite Mexican dishes.

Tips:

- Adjusting Heat: For a milder salsa, use fewer jalapeños or remove the seeds entirely.

For extra heat, consider adding a serrano pepper.

- Storing: Store in an airtight container in the refrigerator for up to 2 week.

Enjoy your fresh, homemade Salsa Verde!

Chicken Fajitas with Salsa Verde

Ingredients:

- 1 pound farm-raised skinless chicken breast

- 2 tablespoons olive oil, divided

- 1 teaspoon chili powder

- 1/2 teaspoon cumin

- 1/2 teaspoon ground coriander

- 1/2 teaspoon garlic powder

- Salt and pepper to taste

- 1 large onion, sliced

- 1-2 bell peppers, sliced (use any color you prefer)

- Small batch flour tortillas

- Salsa Verde (see recipe above)

Instructions:

1. Prepare the Chicken:

- In a bowl, mix chili powder, cumin, ground coriander, garlic powder, salt, and pepper.

- Coat the chicken breasts with half of the olive oil and the spice mixture.

2. Sear the Chicken:

- Heat a large skillet over medium-high heat and add the remaining olive oil.

- Add the chicken breasts to the pan and sear for 5-6 minutes on each side, or until cooked through and golden brown.

- Remove the chicken from the pan and let it rest before slicing it into thin strips.

3. Char the Vegetables:

- In the same skillet, add the sliced onions and bell peppers.

- Cook over high heat, stirring occasionally, until the vegetables are charred and softened, about 5-7 minutes.

- Season with salt and pepper to taste.

4. Assemble the Fajitas:

- Warm the flour tortillas in a dry skillet or microwave.

- Place sliced chicken, charred onions, and peppers on each tortilla.

- Top with a generous spoonful of Salsa Verde.

Tips:

- Customization: Add your favorite toppings like shredded cheese, sour cream, or guacamole for extra flavor.

- Marinating Option:For even more flavor, marinate the chicken in the spice mixture for at least 30 minutes before cooking.

- Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious Chicken Fajitas topped with fresh Salsa Verde!

Baked Heirloom Blue Corn Tortilla Chips

Ingredients:

- 10-12 heirloom blue corn tortillas

- 2 tablespoons olive oil

- 2 tablespoons Tajín seasoning

- Sea salt (optional)

Instructions:

1. Preheat Oven:

- Preheat to 350°F (175°C).

2. Prepare Chips:

- Cut tortillas into triangles. Toss with olive oil and Tajín seasoning.

3. Bake:

- Arrange in a single layer on a baking sheet. Bake for 15 minutes or until crispy.

4. Cool:

- Let cool and sprinkle with sea salt if desired.

Enjoy your crispy, seasoned tortilla chips!

Corn Salsa

Ingredients:

- 2 Roma tomatoes, diced

- 1 cup sweet cherry tomatoes, halved

- 1 ear of sweet corn, husked

- 1/4 cup red onion, finely chopped

- 1 jalapeño pepper (or 1 bell pepper), seeded and minced (jalapeño for heat, bell pepper for sweetness)

- 2 tablespoons fresh cilantro, chopped

- Juice of 1 lime

- Salt to taste

Instructions:

1. Grill the Corn:

- Preheat your grill to medium-high heat.

- Grill the sweet corn, turning occasionally, for about 8-10 minutes or until charred and tender.

- Remove from the grill and let cool. Once cool, cut the kernels off the cob.

2. Combine Ingredients:

- In a large bowl, mix the diced Roma tomatoes, halved cherry tomatoes, grilled corn kernels, red onion, and minced jalapeño or bell pepper.

3. Season:

- Stir in the lime juice and season with salt to taste.

4. Serve:

- Serve immediately with baked tortilla chips for a crunchy and delicious pairing.

Enjoy your fresh Corn Salsa with crispy baked tortilla chips!

May

Here's a delicious recipe for an Asian Pasta Salad using green bean curly pasta, asparagus, bok choy, green onion, red bell pepper, peanuts, and wonton crisps. This salad is light, crunchy, and packed with vibrant flavors.

Asian Pasta Salad

Salad:

- 8 oz green bean curly pasta (or any pasta of your choice)

- 1 bunch skinny long asparagus, trimmed and cut into 2-inch pieces

- 1 medium bok choy, chopped

- 3 green onions, thinly sliced

- 1 red bell pepper, thinly sliced

- 1/2 cup roasted peanuts

- 1 cup wonton crisps

Dressing:

- 1/4 cup soy sauce

- 2 tbsp rice vinegar

- 1 tbsp sesame oil

- 1 tbsp honey or maple syrup

- 1 clove garlic, minced

- 1 tsp grated ginger

- 1 tbsp lime juice

- 1 tsp sriracha (optional for spice)

- Salt and pepper to taste

Instructions:

1. Cook the Pasta:

- Cook the green bean curly pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Blanch the Asparagus:

- Bring a pot of salted water to a boil. Add the asparagus pieces and cook for 2-3 minutes until they are bright green and tender-crisp. Drain and rinse under cold water. Set aside.

3. Prepare the Vegetables:

- In a large mixing bowl, combine the cooked pasta, blanched asparagus, chopped bok choy, sliced green onions, and sliced red bell pepper.

4. Make the Dressing:

- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, lime juice, sriracha (if using), salt, and pepper until well combined.

5. Assemble the Salad:

- Pour the dressing over the salad ingredients and toss to combine, ensuring everything is evenly coated.

6. Add Crunch and Serve:

- Just before serving, sprinkle the roasted peanuts and wonton crisps over the top of the salad. This will keep them crunchy.

7. Garnish (Optional):

- For extra flavor and presentation, you can garnish with additional sliced green onions, sesame seeds, or fresh cilantro.

Tips:

- Storage: If you're making this salad ahead of time, keep the peanuts and wonton crisps separate and add them just before serving to maintain their crunchiness.

- Variations: Feel free to add other favorite farmers market seasonal vegetables like shredded carrots, cucumbers, or snap peas.

- Protein: For a heartier salad, you can add grilled chicken, shrimp, or tofu.

Enjoy your vibrant and delicious Asian Pasta Salad!

March

KSTP MN LIVE - Korean Vegetable Pancakes with Gochujang Honey Sauce.  
March 27, 2024

- 1 cup Korean pancake mix (found at Asian stores)

- 1 cup water

- 1 egg

- 1/2 teaspoon salt

- 1 cup grated carrots

- 1 cup grated parsnips

- 1 cup lion's mane mushrooms, thinly sliced

- 2 green onions, chopped into 1-inch pieces

- 2 tablespoons vegetable oil (for frying)

For the Gochujang Honey Sauce:

- 2 tablespoons soy sauce

- 1 tablespoon rice wine vinegar

- 1 tablespoon honey

- 1 tablespoon Gochujang honey (from local farmers)

- 1 teaspoon sesame seeds

For Garnish:

- Sinaracha Sauce (optional)

Instructions:

1. Prepare the Vegetables:

- Grate the carrots and parsnips using a box grater.

- Thinly slice the lion's mane mushrooms.

- Chop the green onions into 1-inch pieces.

2. Make the Pancake Batter:

- In a mixing bowl, combine the Korean pancake mix, water, egg, and salt. Mix until smooth.

- Add the grated carrots, parsnips, sliced mushrooms, and chopped green onions to the batter. Mix until well combined.

3. Prepare the Sauce:

- In a small bowl, combine soy sauce, rice wine vinegar, honey, Gochujang honey, and sesame seeds. Mix until well combined. Set aside.

4. Cook the Pancakes:

- Heat a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.

- Pour a ladleful of the pancake batter onto the skillet, spreading it into a round shape with the back of the ladle.

- Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.

- Repeat with the remaining batter, adding more oil to the pan as needed.

5. Serve:

- Once all the pancakes are cooked, transfer them to a serving plate.

- Drizzle the Gochujang honey sauce over the pancakes or serve it on the side for dipping.

- Optionally, garnish with a drizzle of Sinaracha Sauce for extra heat.

6. Enjoy your Korean Vegetable Pancakes with Gochujang Honey Sauce!

These pancakes are best served hot and crispy!

Fox 9 Good Day - Stir Fry Veggies - Meatless March. 
March 25, 2024

Ingredients:

- 1 parsnip, julienned

- 1 carrot, julienned

- 1 onion, sliced

- 1 cup baked lion’s mane mushrooms, sliced

- 1 cup snow peas, trimmed

- 1 cup mung bean sprouts

- 200g lomein noodles, cooked according to package instructions

- 1/4 cup soy sauce

- 1/4 of local honey

- 2 tablespoon of mushroom seasoning powder

- 1 tablespoons rice wine vinegar

- 1/2 teaspoon white pepper

- 2 tablespoons coconut oil

- Optional garnish: Sinaracha

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat.

2. Add sliced onion and cook until softened, about 2-3 minutes.

3. Add julienned parsnip and carrot to the skillet and stir-fry for 3-4 minutes until slightly tender.

4. Toss in the baked lion’s mane mushrooms, snow peas, and mung bean sprouts, and cook for an additional 2 minutes.

5. In a small jar, mix together soy sauce, rice wine vinegar, white pepper, and honey to make the sauce.

6. Pour the sauce over the vegetable mixture in the skillet and toss to coat evenly.

7. Add the cooked lomein noodles to the skillet and toss everything together until well combined and heated through.

8. Serve hot, garnished with @sinaracha Hot Sauce

Enjoy your delicious and nutritious Veggie Noodle Stir Fry with the added crunch of mung bean sprouts!

Past Blogs

2023

2022 & 2021