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Minnesota’s Bounty

The Farmers Market Cookbook

2013
Author:

Beth Dooley

Minnesota’s Bounty

A home chef’s guide to shopping and cooking from Minnesota’s farmers markets

Minnesota’s Bounty is a user’s guide to shopping and cooking from your local farmers market, and it applies a practical, easy approach to creating a truly seasonal kitchen. Beth Dooley has suggestions and recipes that inspire simple, modern, and healthy meals following an ingredients-first philosophy, helping readers to be more confident and spontaneous both at the market and in the kitchen.

Beth Dooley has written much more than a cookbook. This valuable resource and guide to Minnesota’s farmers markets is sure to inspire and nourish you with connection to your food, your farmers, and Minnesota’s rich sustainable-agriculture tradition.

Terry Walters, author of Clean Food

The moment you step into a farmers market you are enveloped in a swirl of colors, aromas, and sounds—brilliant orange squash, vibrant green beans, glossy eggplant, crimson crab apples, the spicy bouquet of hot and sweet peppers, ripe muskmelons. Tables are bursting with sunflowers, honey, and eggs. To your right, freshly fried doughnuts and steaming coffee; to your left, acoustic guitar and beautiful flowers. But the local market is not just a place to immerse the senses—it is where communities come together and engage in an exchange as old as civilization.

Minnesota’s Bounty is a user’s guide to shopping and cooking from your local farmers market, and it applies a practical, easy approach to creating a truly seasonal kitchen. Organized alphabetically by type of food, it encourages readers to scrap predetermined recipes and forget the long lists. Instead, shop with an eye for what looks best and what you are hungry for. With more than twenty-five years of firsthand experience and a deep knowledge of Minnesota farmers markets, seasoned cook and food writer Beth Dooley has suggestions and recipes that inspire simple, modern, and healthy meals following an ingredients-first philosophy, helping readers to be more confident and spontaneous both at the market and in the kitchen.

Including a fascinating history of Minnesota farmers markets—with particular focus on the downtown St. Paul and Minneapolis markets—Dooley presents an extraordinary introduction to our markets and the region’s sustainably grown fresh foods. From a warming Coconut Curry Winter Squash Soup and Heartland Brisket to a summer’s meal of Minted Double Pea Soup, Lamb Burgers with Tzatziki, and Blueberry Lemon Ginger Sorbet, the guiding tenet of Minnesota’s Bounty is splendidly uncomplicated: take this book to the market, buy the market’s best offerings that day, then come home, cook, and enjoy.

Minnesota’s Bounty

Beth Dooley has covered the local food scene in the Northern Heartland for twenty-five years: she is a restaurant critic for Mpls.St.Paul Magazine, writes for the Taste section of the Minneapolis and St. Paul Star Tribune, and appears regularly on KARE-11 (NBC) television in the Twin Cities area. She is author of The Northern Heartland Kitchen and coauthor with Lucia Watson of Savoring the Seasons of the Northern Heartland, both published by the University of Minnesota Press. She lives in Minneapolis with her husband and three sons.

Minnesota’s Bounty

Beth Dooley has written much more than a cookbook. This valuable resource and guide to Minnesota’s farmers markets is sure to inspire and nourish you with connection to your food, your farmers, and Minnesota’s rich sustainable-agriculture tradition.

Terry Walters, author of Clean Food

Beth’s love for farmers markets and delicious food go hand in hand. She will inspire you to shop the markets in the Heartland and get into your kitchen to cook scrumptious meals that nourish bodies and souls.

Brenda Langton, author of The Spoonriver Cookbook

Dooley (The Northern Heartland Kitchen) writes passionately about the Northern Heartland, the upper Midwest region that encompasses Minnesota, Iowa, Wisconsin, the Upper Peninsula of Michigan, and eastern North Dakota and South Dakota. An excellent guide for readers who like to buy produce at its peak and choose recipes after they get home.

Library Journal

Dooley’s enthusiasm for the agricultural bounty of Minnesota is once again championed in her latest cookbook. The Twin Cities television and newspaper food journalist and author assembles a practical guide to the region’s farmers markets for both shopper and chef. From Minnesota’s bounty to your table, seasonal hand-selected local produce is at the heart of these simple dishes from the heartland.

Publishers Weekly

With fresh and sustainably grown, local food more accessible than ever, Beth Dooley writes Minnesota’s Bounty: The Farmers’ Market Cookbook as an aid to the home chef at the local market. The recipes are arranged by produce; each chapter offers inspirational kitchen building blocks, plus tips on how to select produce, and insights to help curate a seasonal menu.

Farmers’ Markets Today

Minnesota’s Bounty may carve few new culinary paths for cooks accustomed to using farmers market ingredients, but for the rest of us looking to maximize the value of our well-intentioned purchases... will benefit from Dooley’s intuitive, easy-to-follow recipes.

Jill Lewis, The Heavy Table

Minnesota’s Bounty

Contents

Introduction: Hit the Market—Forget the List
To Market, to Market: What to Expect


Fruit
Apples
Apple Mint Salsa
Apple Cranberry Chutney
Apples in Spiced Wine
Apple Oat Bundt Cake with Cider Brandy Glaze

Apricots
Poached Apricots
Apricots Sauteed in Butter

Blueberries
Blueberry Lemon Ginger Sorbet
Breakfast Blueberry Cobbler
Fresh Blueberry Orange Preserves

Cherries
Cherry Clafouti
Simple Sour Cherry Preserves
Tart Cherry Sauce for Grilled or Roasted Pork or Chicken
Drying Fruits and Vegetables

Cranberries
Cranberry Pork Tenderloins
Cranberry Snack Cake
Fresh Cranberry Ginger Salsa

Currants
Currant Hazelnut Cake
Currant Jelly

Grapes
Focaccia with Grapes and Rosemary
Concord Grape Jam

Melons
Spicy Melon Salsa
Melon and Feta Salad in Mint Vinaigrette
Cool Melon Soup

Pears
Pear, Thyme, and Port Preserves
Pear Galette
Gingered Pear and Winter Squash Soup

Quince
Spiced Poached Quince

Raspberries
Arugula and Raspberry Salad in Raspberry Vinaigrette
Raspberry Vinegar
Raspberry Jam

Rhubarb
Rhubarb Pandowdy
Roasted Rhubarb Sauce

Strawberries
Strawberries with Sabayon
Strawberry Crisp
Strawberry Basil and Balsamic Preserves
In the Can


Vegetables
Artichokes
Pan-roasted Artichokes with Lemon and Parmesan

Arugula
Arugula Mint Pesto
Arugula, Roasted Squash, and Feta Salad
Open-faced Grilled Cheese with Arugula

Asparagus
Grilled Asparagus with Shallots and Orange Slices
Fresh Asparagus Soup
Pan-roasted Asparagus
Pickled Asparagus

Beans
Fresh Beans
Heartland Salad Nicoise
Chinese Long Beans

Shell Beans
Spicy Edamame
Fresh Fava Beans and Pasta with Garlic and Prosciutto
Cranberry Bean Winter Squash Stew
Market Bean Soup

Bean Sprouts
Korean Bean Sprout Salad

Beets and Beet Greens
Beets and Beet Greens, North African Style
Pickled Beets and Red Onions
Greek-style Beet and Yogurt Salad
Simple Beet Soup

Bitter Melon
Bitter Melon Stir-fry
Bitter Melon Salad

Bok Choy
Bok Choy and Crispy Tofu
Bok Choy, Radish, and Orange Salad with Cilantro

Broccoli
Roast Broccoli with Red Peppers
Broccolini with Chickpeas and Tomatoes
Broccoli Gribiche

Brussels Sprouts
Caramelized Brussels Sprouts
Pickled Brussels Sprouts

Cabbage
Harvest Cabbage Soup
Asian Slaw
Classic Coleslaw
Spicy Pickled Red Cabbage

Carrots
Gingered Carrot Soup
Caramelized Carrots with Orange Glaze
Carrot Salad with Coriander, Cumin, and Cilantro
Picnic Carrots

Cauliflower
Cauliflower with Indian Spices
Freezing Vegetables and Fruits
Romanesco with Zesty Tomato Sauce

Celeriac (Celery Root)
Celeriac Gratin
Celeriac and Apple Soup

Chard
Chard with Garlic, Craisins, and Sunflower Seeds
Hearty Chard and Chickpea Stew

Chicories
Chicory or Belgian Endive Salad with Apples and Gruyère
Grilled Radiccio

Collards
Bean and Collard Soup

Corn
Quick Corn Toss
Fresh Corn Soup with Cherry Tomatoes
Cheddar Corn Pudding
Fresh Corn Brule
Old-fashioned Corn Relish

Cucumbers
Cucumber Salad with Feta and Oregano
Cooling Cucumber Yogurt Soup
Cucumber Lemonade
Crunchy Refrigerator Dill Pickles

Eggplant
Babaganoush
Eggplant and Tomato Sandwiches

Fennel
Angel Hair Pasta with Fennel and Spicy Tomatoes
Roasted Fennel and Pears

Fiddlehead Ferns
Spring Vegetable Frittata with Chèvre

Garlic
Garlic Scapes
Real Garlic Herb Bread
Roasted Garlic Soup

Ginger
Fresh Ginger Sweet Potatoes

Herbs
Basic Pesto
Herb Popovers
Fresh Herb Butter

Jicama
Spicy Jicama Slaw
Jicama Watermelon Salad

Kale
Marinated Kale Salad
Braised Dinosaur Kale with Garlic
Kale and Lentil Soup

Kohlrabi
Kohlrabi Slaw in Creamy Cider Dressing
Braised Apples and Kohlrabi

Leeks and Ramps
Pasta with Ramps and Morels
Leek and Potato Soup with Roasted Red Pepper Purée

Lettuces and Greens
Spring Lettuce and Mint Soup
Chop Chop Salad
Spring Salad with Asian Dressing

Mushrooms
Mushroom and Tofu Miso Soup
Wild Mushroom Pasta
Wild Mushrooms with Barley

Okra
Fresh Okra, Corn, and Tomatoes

Onions
Onion Confit
Onion Dip
Roasted Stuffed Onions

Parsnips
Parmesan-crusted Parsnips
Curried Parsnip Soup

Peanuts
Beer Nuts
Asian Peanut Sauce

Peas!
Radish and Pea Salad
Minted Double Pea Soup

Peppers
Sweet Peppers

Chili Peppers
Roasted Red Bell Pepper Soup
Chili con Queso
Stuffed Chilies
Spicy Sweet Red Pepper Jelly

Potatoes
Skordalia (Greek Mashed Potatoes with Garlic and Olive Oil)
Potato Salad with Radishes in Lemon Dill Cream
New Potatoes with Feta and Olives

Radishes
Radish, Cucumber, and Mint Salad
Watercress, Daikon, and Apple Salad with Mustard Vinaigrette

Rutabagas
Roasted Rutabaga Soup
Sweet and Spicy Rutabaga and Root Vegetable Slaw

Spinach
Spinach and Gruyère Tart
Spinach Braised with Ginger and Cilantro
Spinach Lasagna with Feta and Walnuts

Squash and Pumpkins
Squash with Sage and Parmesan
Coconut Curry Winter Squash Soup
Red Kuri Squash Stuffed with Wild Rice and Chickpea Pilaf
Harvest Stuffed Squash

Sunchokes
Sunchoke and Baby Lettuces with Tarragon Vinaigrette
Angel Hair Pasta and Sunchokes in Lemon Cream

Sweet Potatoes
Sweet Potato Fries
Gingered Sweet Potatoes with Orange and Cranberries
Sweet Potato Soup with Ginger and Warm Spices

Tomatillos
Mexican Chicken Stew
Fiery Green Sauce

Tomatoes
Tomato Potato Gratin
Tomato Jam
Straight-up Salsa
Simply Tomato Sauce
Panzanella
Chilled Tomato Soup

Turnips
Spring Root Veggie Ragout
Turnips with Bacon and Orange

Watercress
Watercress and Blue Cheese Butter
Watercress, Melon, and Mint Salad

Zucchini and Summer Squash
Simplest Summer Soup with Garlic Toasts
Braised Summer Squash and Zucchini with Herbs
Ratatouille


Cheese
Sheep Cheese
Goat Cheese
Cow Cheese
Cave-aged Cheeses
Chevre Cheese Spread
Apple, Walnut, and Blue Cheese Salad


Grain
Whole Grains
Tuscan Faro Salad

Fresh Flour
Harvest Grain and Bean Pilaf
Honey, Oat, Flax, and Sunny Quick Bread
Polenta
Skillet Flatbreads

Wild Rice
Basic Wild Rice
Wild Rice Cranberry Pilaf
Wild Rice and Mushroom Soup


Meat and Fish
Beef and Bison
Buffalo or Bison
Stir-fried Bison with Spring Vegetables
Heartland Cheese Steak Sandwiches
Heartland Brisket

Pork
Grilled Pork Chops with Basil and Plums
Pork Belly Braised with Onions
Pork Roast with Fennel and Pears
Sweet and Salty Oven-crisped Spare Ribs

Lamb
Butterflied Leg of Lamb with Fresh Mint Marinade
Lamb Chops with Gremolata
Lamb Burgers with Tzatziki


Poultry
Chicken, Turkey, and Duck
Farmer’s Roast Chicken
Chicken Sauté with Asparagus, Cherry Tomatoes, and Lemon
Holiday Turkey with Cranberry Sage Butter
Old-fashioned Roast Duck with Rosemary Honey Glaze

Eggs
Spring Vegetable and Potato Frittata
Meringue Shell
Lemon Curd


Fish
Whole Grilled Trout with Lemon Thyme Marinade
Smoked Trout or Whitefish Pâté


Market Essentials
Basic Mayonnaise
Essential Vinaigrette
Maple Mustard Vinaigrette
Honey Mustard Basting Sauce
Speedy Vegetable Stock
Essential Chicken Stock
Essential Pastry Crust
Spirited Whipped Cream
Toasting Nuts

Farmers Market Menus

Acknowledgments
Index