By this time of year most farmer’s markets have sadly closed down (although look for the reopening of the monthly St. Paul winter market in December!).

This doesn’t mean however that you still can’t buy relatively local produce from your preferred Trader Joe’s, Cub, Rainbow, Whole Foods, etc. While your eyes may first jump to prices when scanning the produce aisle, I encourage you to also look a little closer at the source.

Goods produced in the USA are always a good start. But especially this time of year, you can still find local apples, pears, raspberries, melons, carrots, beets, turnips, fennel, potatoes, squash, broccoli, cauliflower, brussel sprouts, onions, kale, collards, garlic, ginger and the humble cabbage.

If you are sick of the seasonal stuffed squash or roasted root vegetables, how about try something a little quotidienne but equally facile—egg rolls! While the idea of local Minnesota food might bring to mind mashed potatoes and Spam, the ingredients for my simple vegetarian egg roll are classic fall time crops: cabbage, carrots, garlic, and ginger.

Using premade egg roll wrappers (readily available at most grocery stores), this recipe takes little effort, and the payoff of hot from the oil (or oven) freshness is high.
My take on the egg roll can be fried or baked, and I highly encourage you throw in any extra fresh herbs, veggies, or even a little leftover chopped chicken or pork if you have it laying around.