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This week we are going back to the tried and true.  My kids love this.  My husband loves this.  Every person who has ever eaten this loves this.  The funny thing is that I doubt it has ever been done the same way twice.  That is why I love it.

Roasted Vegetables with Israeli Cous Cous

3/4 c. olive oil
1/2 c. balsamic vinegar
2 tsp dijon mustard
1 clove garlic – minced
salt and pepper
2 green zucchini – cut into 1/2 inch cubes
2 small yellow squash – patty pan or crookneck are great – cut into 1/2 inch cubes
1 small bunch asparagus – cut into 1 inch pieces
1 onion – thinly sliced
3 ears corn – kernels cut off
You can substitute carrots, cherry tomatoes, fennel, cauliflower, eggplant. green beans in equal amounts for any of the above vegetables.  Choose the combination that sounds good to you.
1 tbsp olive oil
1 lb Israeli cous cous – if you can’t find this use orzo and adjust the cooking time.  Do not use regular cous cous- it will not be the same
6 cups veg. stock or chicken broth – heated and held at a low simmer
salt and pepper to taste
Big handful fresh basil – cut into thin strips

• Preheat oven to 400
• Put the oil, vinegar, mustard, garlic, salt and pepper in a jar and shake until thoroughly incorporated.
• Pour enough dressing on the veggies to coat, spread on a sheet pan, sprinkle with salt and pepper and roast 30-40 minutes.
• While the veggies roast, heat a pan, add the oil then add the cous cous and toast for 2-3 minutes.  Add the broth or stock and simmer until done, about 6-10 minutes.  The cous cous should absorb all of the liquid, but test it as it cooks.  If it is done before all of the liquid is evaporated, then drain off the excess liquid.
• Once the veggies are roasted, toss them with the cous cous and another 1/3 c. to 1/2 c. of the dressing and all of the basil.
• If you have dressing left over.  Use it on your next salad

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….in case one ain’t enough, try this amazing recipe!

Fennel/ Rice Salad

Unlike some of the recent recipes this does not have a story or memory attached but the smell of the fennel from the CSA was too overwhelming to ignore.  Normally, I like a fennel salad with grapefruit, cucumber, mint, and a bit of orange vinaigrette, but today it needs to be more of a meal, hence the rice.    If you feel you need the details on the strait-veg. salad, call or email and it will be the recipe of next week.

Ingredients

1 teaspoon fennel seeds
1 3/4 c. vegetable or chicken stock
1 c. Rice River Farm Jasmine rice
1 large navel orange
1 tsp apple cider vinegar
2 Tbsp extra-virgin olive oil
1 medium fennel bulb with fronds
2 large scallions, thinly sliced

Monday July 12th, 2010

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Russian Beet-Potato Salad (Vineegrette)

Another recipe inspired by a customer looking through her CSA box.  This week the beets are bigger and there are potatoes, carrots and green onions.  Really, there was no way for me to resist this recipe.  This is the quintessential Russian salad and although every family has their own version, we all make it, all the time.  It is so easy and especially delicious when the produce is in season.  My neighbors ask for it all Summer

2 parts potato – not peeled but very thoroughly washed
1 part beets – not peeled, but very thoroughly washed
1 part carrots – peeled
1/2 – 1  part kosher pickle – I love Klaussen’s * (We are researching a local kosher pickle so if anyone knows a good one….)
1/2 part green onions – cut into 1/4 rounds
1-2 TBSP olive oil
salt to taste

Put the potatoes in a pot of cold salted water.  Bring to boil, add carrots and cook about 10 minutes (depending on the size of your potato) until a knife inserted does not get stuck.   The potatoes should be cooked through but not mushy.  The carrots are better undercooked rather than over cooked.
Remove the potatoes and carrots.  Add the beets to the water. Cover and cook 30-45 minutes (depending on the size of beets) until cooked through.
Remove the beets and cool all vegetables.
The water, at this point, is basically a beet borscht.  Add salt and lemon juice, to taste, cool and serve it with cut up cucumbers and sour cream.
Now, peel the cooled beets and potatoes and cut beets, potatoes, pickles and carrots into 1/4 – 1/2 inch chunks.
Add the green onion and just enough oil to lightly coat.  There should be no oil pooled at the bottom of the bowl.  The pickle will provide the contrast to the oil, so no additional vinegar is needed.
Add salt to taste.

Friday July 3rd, 2010

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Grilled Zucchini Mint “Lasagna”

The CSA boxes have been flooded with mint.  I have made mint tea, mint pesto, riata, etc….  Today I was talking with a customer who has holding mint in one hand and a zucchini in the other and remembered one of my favorite Passover recipes,   Zucchini Mint “Lasagna”, in quotes because there are no noodles in the recipe.  Actually, recipe, should be in quotes, too, since this is more a list of suggestions rather than a recipe and for those of you out there who are worried about messing it up without a recipe – it is not really possible.  Just use the best ingredients and you will be fine.

6 zucchini – about 2″x8″ – sliced in strips the long way
1 c. loosely packed mint – cut in strips
1 c. loosely packed basil – or use all mint, instead – cut in strips
3 cloves garlic – chopped
2-3 Tbsp balsamic vinegar
4-6 Tbsp olive oil (about half for brushing the zucchini and half for layering)
1/2 tsp crushed red pepper
salt to taste

Prepare the grill.
Brush zucchini slices with oil and grill until cooked through – remove and cool.
Oil a large loaf pan or any other dish – I like to use glass because this is so pretty.
Place a single layer of zucchini in the bottom.
Sprinkle with garlic, red pepper, salt and pepper (about a 1/4 of the total amount of each)
Sprinkle with mint and basil (1/4 cup of each)
Drizzle with a few tsp of oil and vinegar.
Repeat layering about 3 more times.
Let it all marinade in the fridge for 6-8 hours at which time it will be perfect.
This is a great picnic dish since it can be made ahead of time and served cold or at room temp.

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Sugar Snap Pea, Cucumber and Radish Salad

What’s in the CSA box today?  Still lots of greens?  Maybe some radishes, peas and cuces?  The recipe below is simple and refreshing.  It can go on top of a bed of lettuce or as a side to grilled fish.  I like it next to some buttered baby red potatoes with thinly sliced green onions.

1/2 lb sugar snap peas -  trimmed
2 cucumbers – halved lengthwise, seeded and sliced
1 bunch radishes – sliced
2 Tbsp soy sauce
2 tsp sesame oil
1 Tbsp rice vinegar
1 tsp cider vinegar
1 tsp sugar
salt and pepper to taste
1/4 c. sesame seeds -  toasted

Bring a pot of salted water to a boil. While water is reaching a boil,  get a bowl of ice water ready.  Drop peas into boiling water for 30 seconds to 1 minute – no more!  Immediately transfer to ice water.

Remove from ice water, and toss with cucumber and radishes.

Mix soy , oil, vinegars, sugar, salt and pepper together

Toss dressing with veggies and sprinkle with sesame seeds.

Serve by itself or on a bed of any kind of lettuce.

Friday, June 18th, 2010

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CSA Greens over Rice

The CSA shares are starting to come in and I have had more than one person ask “what do I do with a whole box of greens?”  Do not panic!  Greens are tasty, versatile and reduce to almost nothing once cooked.  Here is one of my favorite recipes.  Use it as a platform to create your favorite.  Substitute chicken broth for vegetable broth or use tomatoes and their juice instead of any broth.   Add bacon or pancetta.   Change the vinegar to Sherry, Vermouth or wine.  Add lemon juice or hot sauce. Put it over pasta or rice or on a baguette.  Look forward to another big box of greens!

4 tablespoons Smude Cold Pressed Sunflower Oil, divided
4 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
10 cups greens ( any combination of spinach, mustard greens, kale, or broccoli rabe; about 1 lb), thick stems removed, spinach left whole, other greens cut into 1-inch strips
1 cup vegetable broth
1 15-ounce can cannellini beans, rinsed, drained
1 teaspoon (or more) Leatherwood Garlic in Mixed Fruit Wine Vinegar
Salt and pepper to taste
12 oz. Rice River Thai Jasmine Rice – cooked

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Pasta with Spring Vegetables and Alfredo Sauce

1 12 oz. container Sunrise Alfredo Sauce

4 asparagus stalks, trimmed and cut into 1-inch pieces  (about 1 cups)
1 bunch of broccoli, the flowerets cut into 1-inch pieces (about 1  cups) and the stems reserved for another use

1 cup sugar snap peas, trimmed and cut diagonally into 1-inch pieces
1 1 lb bag of Sunrise Fettuccine – I like the Garlic Basil Fettuccine for this recipe
1/8 pound prosciutto, cut into thin strips
1/2 cup freshly shaved Parmesan
1/2 c. fresh basil

Warm the Sunrise Alfredo Sauce in a medium sauce pan.

In a pot of boiling salted water cook the asparagus for 2 minutes, add the broccoli and cook for 2 more minutes. Add the snap peas and cook an additional 1 minute. Use a slotted spoon to take the veggies out of the water and toss with the warmed Alfredo sauce.

Return the cooking liquid to a boil  and cook the pasta 8-10 minutes.

Toss pasta with veggie/Alfredo sauce.

Garnish with strips of prosciutto, fresh parm and torn basil leaves.

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Wednesday, June 2nd, 2010

Well folks, its another amazing 2 for 1 recipe day!  Le petit chef, Julia, has once again dropped us a couple of amazing new recipes.. check them out below!  And if you take a picture of the meal and send it to us, we can post it!!  How cool is that?!

Pavlova with Honey Pastry Cream and Fresh Berries

Bistro Meringue Pavlova
Fresh Berries – you choose

Honey Pastry Cream
2 1/4 cups Castle Rock whole milk – divided
6 large Sun Barn egg yolks
1/3 cup sugar
1/3 cup Ames Wild Clover Honey
1/3 cup cornstarch
1 vanilla bean, split lengthwise

Put  1 3/4 cups milk into a heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Sprinkle sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.

Whisk together 1/2 cup milk, egg yolks, honey, and cornstarch.

Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours.

To Assemble:

Place a large spoonful of cooled pastry cream onto meringue, arrange fruit on top.  Serve immediately.

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Lemon-Dill Asparagus

Nothing screams spring louder than asparagus.  I love it grilled, steamed, poached, and just, as-is fresh from the farmer’s market, but one of my favorites is with a lemon-dill sauce.

1 lb Asparagus – cook it the way that you like it and toss with salt
1 cup Westley Sour Cream
2 Tbsp fresh dill
2 Tbsp fresh lemon juice
salt and pepper to taste

Throw the sour cream, dill, lemon juice, salt and pepper in a blender or food processor and give it a whirl until the dill is fine.  Pour over asparagus or use it as a dip.

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Friday,  May 14th, 2010

Salmon Salad Sandwich

As the weather gets warmer, I want to spend less time in the kitchen and more time outside having drinks with the neighbors. Today’s recipe just takes a few moments, so you too can be outside as much as possible.

1 7.5 oz can Think Pink Wild Salmon
1 heaping Tbsp Mrs. Clark’s Mayo
1 stalk celery finely chopped
1/2 tsp Golden Fig Dynamite Herbs
salt to taste
1 Baguette
A few leaves of Future Farms Aquaponic Lettuce
A few slices Cucumber

1. Mix the mayo, salt, and spices
2. Add salmon and celery
3. Line baguette with lettuce and cucumber.  Spread on the salmon.
Enjoy

Wednesday, April 21st, 2010

Yogurt Parfait

Cultural Revolution Vanilla Yogurt
Bliss Granola
Fresh Organic Strawberries

Layer to your taste
Perfect – nothing more to say!

Spanish Tortilla (Frittata)

Here is another recipe inspired by one of our regular customers.  I know we just did quiche last week, but I promised Aaron that this would be the next recipe.  Now that I think of it, it is Jordi, my brother in law’s, birthday this week and he is the one who taught me this recipe.  He tells me this is a staple in Spain.  All I know is that when he makes it, there are never left-overs.  To be fair, his version is potatoes and eggs – no funny business.  I like to use up what is in the refrigerator and if I can toss in veggies and call it a complete meal – all the better.

Spanish Tortilla (Frittata)

2 tablespoons Josephine’s Olive Oil
1 small onion, diced
2 garlic cloves, minced
1 cup total any combination of – green or red pepper, diced ham or crumbled cooked sausage
2 large or 4 small potatoes – sliced into thin 1/2 rounds
6 large Sun Barn eggs – beaten
4 oz Valley View Farm Monterey Jack Cheese, coarsely grated – optional

1. Heat oil in a non-stick saute pan, add garlic and onion and saute until soft.
2. Add sliced potatoes.  Cook on moderate heat, turning every few minutes until some of the potatoes are browned and and cooked through, about 10 minutes.
3. Add chopped veggies and cooked meat. Toss for a minute or two until warmed through.
5. Add salt and pepper to taste.
6. Pour beaten eggs over potatoes/ veggies/ meat
7. Cook about 5-7 minutes on low (eggs like to be cooked slowly), or until the bottom is golden brown.
8.  At this point, Jordi would tell you to get a plate, put it face side down on the skillet and gracefully flip the tortilla onto the plate.  When it comes out all golden brown on top, carefully slide it, uncooked side down back into the skillet for another 5-7 minutes, or until a knife inserted in the center comes out clean.
8.5  A less daunting version it to turn preheat  the oven to 350 and slide the entire pan in for 5-10 minutes, or until golden on top and a knife comes out clean.
9  Toss the cheese on top, when the tortilla is done, but still very hot.

Wednesday, April 7th, 2010

Ooops, the fridge is empty…

The ‘what to make for dinner’ recipe.

The fridge is empty and it’s 5 o’clock, sound familiar?  It happened again last night, so out comes the old standby – quiche.  I always have eggs (or can borrow a few from the neighbors) , milk and something else to throw in, usually cheese.  Because I’m lazy, I have pie crust in the freezer, too.  This is an old standby, I mix it up, pop it in the oven and don’t give it another thought – Oops – forgot to turn down the oven temperature, darn, darn, darn…but wait….it looks gorgeous, and tastes amazing.  Here is the recipe for all of us, before I forget.

Oops Quiche

1 frozen pie crust (if you want to make it from scratch, go right ahead)
6 Sun Barn eggs
2 cups Valley View Half and Half
1 cup diced ham
1 cup grated Nordic Smoked Capriko cheese
1/4 tsp nutmeg
salt and pepper

1. Take the pie crust out of the freezer and let sit for 1/2 hour or until defrosted
2. Preheat oven to 425
3. Put the crust in a pie plate, line with tin foil, and put about 1 cup of dried beans, any kind,  on the foil (this keeps the crust from puffing or contracting, when baked alone)
4. Bake the crust for 10-12 minutes, remove the foil and beans.  The beans can be stored and used again to bake pie crust
5. While the crust is baking, beat the eggs and milk, nutmeg and salt and pepper to taste
6. Scatter the ham and cheese on the bottom of the baked crust, add the egg mixture
7. Bake at 425 for 40 minutes – yes, 425!  If you  are nervous, check it after 30 minutes.
When it comes out of the oven, it is puffy like a souffle, but then it deflates into a golden delicious quiche.

Wednesday, March 31, 2010

2 Recipes today, but our own little ‘chef’ Julia

This may be available at the coming-soon-Deli D’Lish.   I had it for lunch today and I want more!

Goat Cheese and Pear Sandwich

1 oz. Montchevre Fresh Goat Cheese
1 perfect Pear
Drizzle Ames Single Source Honey – I like the Basswood for this
Crank of pepper
6 inch Baguette

1. Spread softened cheese on the baguette
2. Layer with thin slices of pear
3. Drizzle generously with honey
4. Add 4-5 cranks of pepper
Enjoy and maybe make another for dessert

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did someone say.. ONION SOUP?!?

Just last week I was talking to one of our regular customers and both of us agreed that there must be a magic dust that restaurant chefs sprinkle on their onion soup, that is not available to the rest of us.  Why does it taste so amazing out, but not at home?  This has been bugging me, so I went back to the books, many, many books and below is the result.  I still do not know which one is the secret ingredient, but I do know that I no longer have to wait to go out to have amazing onion soup.

Onion Soup

Ingredients

½ tsp dried thyme (or 3 fresh thyme sprigs)

20 cranks of pepper

1 bay leaf

2 Tbsp unsalted Hope Butter

1 Tbsp Josephine’s Olive Oil

¾ tsp salt

2 lb Onion – cut crosswise (root end to stem end)

Pinch of sugar

3 Tbsp flour

8 cups beef stock

½ c. dry Vermouth

2 Tbsp Marsala

2 Tsp Worcestershire

14 slices of Baguette

½ stick melted Hope Butter

1 Garlic clove

1 c. Gruyere

½ c. finely grated Parmigianino

Preparation

1. Melt butter in heavy oven proof sauce pan
2. Add onions, salt and pepper and cook covered, until soft, about 18 minutes
3. Add sugar and cook until golden brown, another 15-20 minutes
4. Add flour, stirring for 3 minutes
5. Stir in stock, vermouth, thyme bay, and more salt and pepper, to taste
6. Bring to boil, reduce heat and simmer 30 minutes – pull out thyme sprigs (if using) and bay.
7. Add Marsala and Worcestershire
8. Meanwhile brush bread with melted butter, arrange on baking pan and bake for 15 minutes at 350 degrees.
9. Remove bread from oven and rub with garlic
10. Cover soup with garlic toast, sprinkle with two cheeses, drizzle remaining butter on top
11. Bake 15 to 20 minutes
12. Preheat broiler and broil 4-6 inches from heat for 1 minute until golden

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Wednesday, March 17th, 2010

Happy St. Patrick’s Day!

And the first day of spring is right around the corner! (March 20th)

Peanut Pasta by Julia

It just occurred to me that we have not, yet. properly celebrated the return of Parker Farms Peanut Butter.  This is one product that my girls are very specific about.  During the recall, we tried other.  They were all organic.  Some were priced significantly higher than PF, but we needed peanut butter, so what could we do?  The result – there is no substitute and my kids now ask: “Is it the “good” peanut butter?”  If not, they want nothing to do with it.   I wonder if  Parker Farms knows the positive effects of the recall.

• 1 lb Sunrise Traditional Fettuccine
• 1 small head broccoli, cut into small florets
• 1 carrot, cut into match sticks
• 4 scallions, thinly sliced
• 1 cucumber, cut into match sticks
• 3 tablespoons toasted Wayzata Bay Spice Company Sesame Seeds

Sauce

• 1/2 cup Parker Farms Creamy Peanut Butter
• 1/4 cup soy sauce
• 1/3 cup Veggie or Chicken Broth
• 2 tablespoons ginger - minced
• 3 medium cloves  garlic - minced
• 2 Tbsp rice-wine vinegar
• 1 1/2 Tbsp Eden Select Toasted Sesame Oil
• 2 tsp Asian Chili Sauce
• 1 tsp red pepper flakes

1. Cook the pasta according to package directions
2. A minute before it is done throw in the broccoli, to blanch
3. Drain the pasta, throw it in a large bowl and toss in the carrots
4. Put all sauce ingredients in a blender or food processor and zap until smooth
5. Add sauce to pasta and toss
6. Add scallions, cucumber, and sesame seeds

Enjoy!

Wednesday, March 10th, 2010

Mooooooo by Julia

I looked at my daughters today and thought about 12 years ago when it was cold, I was pregnant and desperately in need of coffee.  To bride myself away from the caffeine that my body craved, I indulged, instead, in milk; good, full fat, local, organic, milk;  hot, creamy, and sweet.  I am now back to fully leaded black stuff, but every once in a while there is nothing like a Mooooo.

1 Cup Whole Castle Rock Milk -  come on it’s supposed to be a treat!
2 TBSP (or more) Ames Single Source Honey – you pick the flavor.  I like Dutch Clover for it’s caramel taste.
1/4 Valley View Whipping Cream

1. In a small pan warm the honey and the milk, whisking until the honey is incorporated.  Taste.  Add more honey, if you want.  When you see the tiny bubbles on the edges take it off the heat. Do not boil.
2. Whip the cream until stiff peaks form.
3. Pour the milk/ honey mixture into your favorite mug.  Top with whipped cream.  Drizzle a bit more honey on top.

Wednesday, February 24th, 2010

Aquaponic Chef Salad

When was the last time you  had salad for dinner?  No need to wait for Summer.  We have big, luscious heads of aquaponic lettuce grown by A Future Farm in Baldwin WI.  Pair it with some eggs, bacon, blue cheese and tomato, maybe a hearty baguette with Hope Butter and dinner is done.

1 Head Aquaponic Lettuce
2 Sunbarn Eggs – hard boiled
4 oz. Sheppards Way Big Woods Blue Cheese – crumbled
4 slices Lorenz Uncured Pepper Bacon – cooked and crumbled
large handful of Sunvalley Mini Heirloom Tomatoes
The Secret Garden Vinaigrette with Garlic and Olive Oil

Wednesday, February 17th, 2010

Kefir Pancakes

Don’t worry.  It’s not as scary as it sounds.  Kefir is a probiotic beverage akin to buttermilk.  It has 7 live and active cultures, tastes great and comes in a variety of flavors.  Find the highlighted ingredients right here at Local D’lish!

1 c. Plain Helios Kefir (you can use vanilla or strawberry, too)
1 Sun Barn or Callister Farm Egg
1 Tbsp oil
2/3 – 1 c. Whole Grain Milling Flour
1 Tbsp Golden Fig Vanilla Sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Mix the wet ingredients in a bowl
Mix the dry ingredients in a different bowl
Add the dry to the wet and mix just until blended – a few lumps are ok
Let stand for 10 minutes.  You will see the batter increase in volume.
Make small pancakes! The batter is delicate and hard to flip if the cakes are too large.

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Wednesday, February 10, 2010

Chicken Pot, Chicken Pot, Chicken Pot, Pie

I guarantee that chicken pot pie tastes better on a cold, snowy Minnesota winter day than anywhere, anytime, in one of those unmentionable southern states.  Good ingredients really do make a difference, here.

Ingredients

3 TBSP cup melted Hope butter
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup all-purpose Whole Grain Milling flour
2 cups chicken broth
1 cup Valley View half-and-half
1 teaspoon salt
1/4 teaspoon pepper
1 cup Sno Pac frozen peas
4-5 cups Callister chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe) – keep it cold

Directions

Preheat oven to 400°F.

Melt butter in large saute pan

Saute each of the vegetables for 1-2 minutes before adding the next one.  Once they are all in saute another 5 minutes.

Add flour to sauteed mixture, stirring well cook one minute stirring constantly.

Combine broth and half and half.

Gradually stir into vegetable mixture.

Cook over medium heat stirring constantly until thickened and bubbly.

Add peas.

Stir in salt and pepper; add chicken and stir well.

Place one pie crust into deep dish pie pan,  pour in chicken mixture, top with second crust.

Cut slits to allow steam to escape.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

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Wednesday, February 2, 2010

Crock Pot BBQ Chicken Wings

In the Winter when a good book on the couch sounds better than a day in the kitchen, I turn to the crock pot.  This recipe could not be any easier and the girls love it.  All the ingredients are sold here at Local D’lish!

1-2 lb Callister Chicken Wings
1 thinly sliced yellow onion
1 bottle Lucky’s Bar-B-Que Sauce (Applewood Roasted Jalapeno, Garlic and Honey)

1. Salt and pepper the wings.
2. Coat saute pan w/ a bit of oil and brown wings 3-4 minutes on each side.  Do this in batches, so not to crowd the wings.
3. Spray the crock pot with cooking spray
4. Distribute wings evenly along the bottom
5. Add the onions
6. Pour 3/4 of the BBQ sauce over the wings to coat
7. Cook on high 3-4 hours
8. Add the rest of the BBQ sauce

They can be enjoyed as-is, or shredded and eaten on a bun with a side of cole slaw and beans.

Growing Lots Urban Farm – Trending from local to ‘Uber-Local’….

by Farmer Stefan of Growing Lots Urban Farm

Farm-raised plant starts waiting for planting day....

There are many driving goals behind the Growing Lots farm project:

What came before Growing Lots....

• assisting the city of Minneapolis in working through the undiscovered territory of permitting and regulations surrounding urban food production,
• on-the-ground ‘uber’ local food production,
• creating community-based fertility cycles,
  
• research and experimentation with production methods,
  
• & education.

During the first year of operation, Growing Lots has a few CSA members who will be picking up farm-grown produce weekly, with the intention of expanding membership in 2011.   If growing food on a parking lot is not experimentation enough, Growing Lots is experimenting with Potato Towers as Living Fence Posts and planting using a bio-intensive method of growing lots of food in a small amount of space.  Next year there are plans for extensive season extension experimentation, maximizing yield per square foot through vertical farming, and perhaps even a trial aquaponic system.

Stay appraised of the Growing Lots journey through tracking the web blog at www.growinglots.blogspot.com

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Friday, May 14 2010

Container Gardens – An Urban Garden Alternative

vegetable garden in a pot(s)!

Are you one of those people who love the idea of growing your own food, but find yourself living in an amazing apartment with zero square footage of yard space?  Well, don’t despair, because there are some amazing options open to you, even if you only have a small patio or balcony space.  The only thing you really need is at least 6 hrs of good sunlight to hit the area.

Many fruits and vegetables can very successfully be grown in containers of all shapes and sizes.   Some of the best candidates are tomatoes, eggplants, peppers, strawberries, miniature blueberries, lettuce, green bush beans, spinach, kale, chard, collards, cabbage, and even cucumbers, pole beans, peas and small vining melons if attention is paid to trellising them properly.  Even zuchinni plants can do great in a pot.

What do you need to successfully grow a container vegetable garden?  Here is a list covering all the important needs and considerations:

1.  Sunlight – most vegetables do not produce abundantly with less than 6 hours of sunlight, especially plants that need the energy to set and grow fruit.  If you are indeed short on the sunlight, try sticking with the leafy vegetables that can get by on less sun, like the spinach, chard, kale, collards, etc.  I have seen both green bush beans and cucumbers produce amazingly well in very shady conditions.  Don’t despair.. experiment!  Every gardener/farmers truest teacher.

2.  Containers – any pot or container will do that holds enough soil for the plant to grow in.  I would personally suggest using at least a 3 gallon container or bigger.  The larger plants like tomatoes, squash, broccoli or cauliflowers, etc., could use an even bigger pot (4-5 gallons).  You can use beautiful ornamental pots, wine barrels, plastic tote containers or even 5 gal buckets if that is your aesthetic.  The just need to have good drainage.

Vining vegetables in a pot can be both beautiful and productive!

3.  Soil – Pick up a good potting soil mix, and know that not all potting soil mixes are created equal.  Seek out a potting soil that is a blend of such ingredients as compost, composted manure, coco fiber, worm castings, soil, etc.   Shop at a local garden center or nursery such as Mother Earth Gardens or Urban Earth Flower and Garden Co-op in south Minneapolis, Urban Garden in the North Loop neighborhood of downtown Minneapolis, Egg/Plant Urban Farm Store in St. Paul, Interior Gardens in NE Minneapolis, or other local favorites you may already know!  Talk with the employees about their knowledge and experience with any of the potting soils.  Us gardeners absolutely LOVE talking gardening

4.  Fertilizer – This is an important part of a successful container garden, since the plants are growing in a confined space and can only pull the nutrients found right inside the pot.  Any of the garden stores listed above would have a great selection of both dry and liquid organic fertilizers.  When initially potting up a plant, a good 1/2 – 1 cup of dry or granular fertilizer as a base.  Look for a fertilizer that is formulated for vegetables, with an NPK (nitrogen, phosphorous, potassium) rating of 6-5-4 or 5-5-5, or 7-2-5, etc.  A liquid fertilizer would be a good option for giving the plants a little added boost mixed in with the irrigation water a few times through the season.

5. Water – Staying on top of the watering can be a touch trickier with a container garden.  Containers and pots will tend to dry out faster, and will need watering every couple of days during the heat of the summer.  However, you don’t want to keep the soil constantly wet… a ‘moist’ soil is the pie-in-the-sky to aim for.   Stick your finger into the soil, and if you can feel moisture a few inches down, then hold off on watering for the day, but if it is dry, then give it a good watering.

6. Plants – you can find quality plants and seeds at local farmers Markets ( Mill City Farmers Market , Midtown Farmers Market , St Paul Farmers Market , Kingfield Farmers Market or any of the garden centers listed above.)

7. Pick a nice day and have fun playing in the dirt!

Brought to you by:

Farmer Stefan of My-Erth Agricultural Enterprises and Growing Lots Urban Farm )

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Aquaponic Farms – the wave of the future!

What is the future of farming?  What new innovations will be inspired by the desire to re-localize our food, while reducing our ecological footprint?  These are exciting times as such questions are asked, and occasionally answered.  Steve Meyer of A Future Farm, Baldwin, WI, certainly has his own idea of how the future of farming may take shape, only he is doing it here and now.

Swimmin' tilapia!

We have just begun carrying Steve’s amazing lettuces here in the store, and they are amazing not only because they look amazing, but because of how they have been grown.  These lettuces have been grown aquaponically – what’s THAT you say?  Well, it is the combination of hydroponics and aquaculture (the raising of fish).  The fish waste in water is an excellent fertilizer for plants, so the water from aquaculture tanks is piped through the lettuce grow beds, which absorb and utilize the fish waste.  Then the cleaned up water is cycled back into the fish tanks.  What a great use of resources!

‘But wait’, you say.. ‘what about the extra energy used to heat a greenhouse in the winter here in this climate?’

Well, Steve has also put forth a creative and resourceful answer to that pesky little problem.  He also has a herd of cattle who produce a lot of waste, which can be used to create a biogas (methane) to be used for heating the greentunnel.

For more information on his operation, check out his website:  www.afuturefarm.com

Summer produce is coming in! We have our first batch of Minnesota-grown green beans, and cherries (yumm!).  We already have local/regional tomatoes, zuchinni and broccoli.  Every day we bring in fruits and vegetables from the region for your culinary delights.

Also, take a look at the Farmer and Vendor Spotlight section for the story of a new urban farm that will be supplying part of Local D’lish’s summer vegetables….  Growing Lots Urban Farm:  Bringing the Harvest to a Plate Near You!….

March 10, 2010

We are now carrying a whole new line of gluten-free bread mixes and noodles, by Vintage Farmer.  Chanda Knoof, the owner and baker for Vintage Farmer.

February 22nd, 2010

Amazing Fresh & Local Aquaponically grown lettuces…  Green, Red Leaf and Frilly…. only $3 for a big beautiful head of lettuce.  See the ‘Farmer and Vendor Spotlight’ category for more on this amazing operation over in Baldwin, WI!

Amazing heirloom and other unique varieties of potatoes. From purple to rose, round to oblong.. they are  a sight to behold!  Stop on by and get yourself some fun potatoes for baking, steaming, boiling, making oven fries, etc.  Here are the following varieties we have at the store:

PURPLE MAJESTY

This one is a purple inside and out potato, also bred to be a fry type potato and tastes great baked or boiled. Purple Majesty™ potatoes are loaded with 235 milligrams of anthocyanidins per 148 gram serving (approximately 1.5 potatoes), nearly twice the amount found in any other produce item at a fraction of the cost. Anthocyanidins are a subclass of high-potency antioxidants shown to reduce the risk of cancer and heart disease, lower cholesterol, strengthen the immune system and decrease age-related memory loss.

ALL BLUE

With deep blue skin and flesh that almost appears purple, here is another potato to brighten your table and your favorite potato salad. A family favorite for making awesome French Fries or Oven Fries.

AUSTRIAN CRESCENT

Yellowish-tan smooth skin and light yellow flesh. Aside from excellent salad qualities, they are delicious simply boiled, steamed, or roasted.

FRENCH FINGERLING

A gourmet quality fingerling with satin red skin and yellow flesh with an interior ring of red when cut across. It is said that this fingerling arrived in this ountry during the 1800’s in a horse’s feedbag.

PURPLE PERUVIAN

Purple through and through, small to medium tubers with many eyes. A great conversation piece and a sure fired market potato. Mealiest of the fingerlings, delicious when fried and awesome when roasted.

ROSE FINN APPLE

A rosy colored skin with deep yellow flesh and a waxy, firm texture. A great roasting potato. Delectable flavor and a fine keeper with vigorous vines. Many chefs are finding that these potatoes cooked and pureed lend themselves well as a soup thickener for sauces and gravies.

RUSSIAN BANANA

Developed in he Baltic Region of Europe/Asia and heralded as excellent for salads, it is a favorite among chefs and gourmet markets. Yellow, banana-shaped, waxy-type tubers with firm texture that have wonderful flavor baked, boiled and steamed.