Everyone loves a morning at the Farmer’s Market. And everyone hates snow in March. So pretend just for the morning that it is not March 29th and still icy out and instead embrace the predicted 50 degree weather and hit the Minneapolis Farmer’s Market, one of the only Farmer’s Markets currently open in the Twin Cities. Then go home and make the recipes based off the currently in-season veggies that are printed below.
Minneapolis Farmers Market
312 East Lyndale Ave North, Minneapolis | Saturday 9 am- 12 pm
This farmers market is the largest open air farmers market in Minneapolis. over 200 members bring you locally raised, sustainably grown fruits, vegetables and meats. It offers farmstead favorites and global produce.
What’s currently in season?
Asparagus, Bedding Plants. Cheese, Eggs, Fresh Flowers, Herbs, Honey, Maple Syrup, Poultry, Rhubarb
- 1 tablespoon butter
- 1/4 cup olive oil
- 1 pound fresh asparagus spears, trimmed
- 3/4 cup grated Parmesan cheese
- salt and pepper to taste Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears and cook, stirring occasionally for about 10 minutes or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
- 2 cups chopped rhubarb
- 1/4 cup honey
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- Yogurt or ice cream, for serving
Preheat the oven to 400 degrees F. Grease a baking dish or pie plate. Place the chopped rhubarb in the greased dish.
In a small bowl, whisk together honey, orange juice and orange zest. Pour mixture over rhubarb and stir until rhubarb is well-coated.
Bake for 15-20 minutes or until rhubarb is soft and tender. Let rhubarb cool to room temperature and serve with yogurt or ice cream, if desired.