Nine Bites from This Year’s Minneapolis Farmers Markets

Becca Dilley / Heavy Table

We visited last week’s First Taste Minneapolis Farmers Markets Preview and discovered that there’s a new crop of makers at our markets and good reason to stroll in the almost-summer sun. Along with ramps, tender greens, a few morels, and those oh so sweet overwintered parsnips, you’ll find a pantry’s worth of pickles, kraut, kimchee, and sauces, crafted from local produce. Each of these items pops up at various markets in the area – check the websites for current details.

 

Becca Dilley / Heavy Table

Topos Ferments – Tangy carrots brightened with mint, golden beets with ginger, garlicky ramps, crafted by Jim Bovino, master of microbes. Light on funk, not too sweet, the flavors of each vegetable shines through.

Becca Dilley / Heavy Table

Kiss My Cabbage – Adrienne Logsdon makes a kraut to love. That beet curtido loaded with cumin turns scrambled eggs into a dinner-worthy meal. Her kimchi changes seasonally.

Becca Dilley / Heavy Table

Craft & Vine Picklery – Traditional pickles are packed in a balanced brine to be crisp and crunchy, hamburger ready. They’re available in Original Dill or Habanero Hot!

Becca Dilley / Heavy Table

Mazzah – This traditional Afgahn sauce looks like pesto and tastes like a chutney. It’s a smooth bold blend of heat and warm spices. It’s translated to mean “flavor” in Farsi, and created by sisters Sheilla and Yasameen, using their mom’s traditional recipe.

Becca Dilley / Heavy Table

Jen’s Jars – Chef Jennifer Alexander’s spinach and pine nut pesto makes a fine alternative to the classic basil blend. There’s plenty of garlic, a bit of heat, and the color is spring bright. Swirl into soups, toss with pasta.

Sweet Root – Take a break! Eat a vegan cookie – the one with chocolate chips spiked with cayenne (which offers a nice sweet heat).

Becca Dilley / Heavy Table

Calvits Drinking Shrubs These shrubs are for drinking, not mixing, and they’re tart and bright, sparking a range of summery sips. Try the Ginger Lemongrass with vodka, Beet Ginger with sparkling water and lime, Thai Basil and dark rum.

Root To Rise Kitchen’s Walking Vegan Tacos Loaded with fresh veggies draped in creamy cashew cheese with a fiery hot sauce, these can compete with any taco in town.

Becca Dilley / Heavy Table

3 Bear Oats Grain Bowls Try the Shangri-La curry, with coconut, cashew and crystallized ginger for lunch or a light dinner. Not too hot, not too spicy, and plenty of zip … this one is just right!

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