Minnesota’s Bounty
The Farmers Market Cookbook
Beth Dooley
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.
$29.95 paper ISBN 978-0-8166-7315-5
280 pages, 113 color plates, 7 x 10, May 2013
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.
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
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
BETHDOOLEY.ORG
Minnesota's Bounty on Facebook
PODCAST
Beth Dooley makes Easter dinner local.
BLOG
UMP blog - Beth Dooley: Holiday recipe spectacular (sweet potato and walnut salad and cranberry snack cake, the latter of which appears in this cookbook)
On farmers market season - Find out when your favorite produce is in season and what to do with it.
About This Book
Related Publications
Related News & Events
Publishers Weekly: Minnesota's Bounty
MPR's Appetites: Cranberries, chestnuts for your holiday table
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Beth Dooley, author of MINNESOTA'S BOUNTY, offers holiday recipes with a twist.
MPR News Appetites: Twin Cities home to numerous vibrant farmers markets
MPR talks farmers markets with Beth Dooley, author of MINNESOTA'S BOUNTY.
Beth Dooley on Michael Feldman's Whad'Ya Know?
Dooley, author of MINNESOTA'S BOUNTY, in front of a live audience at Big Top Chautauqua, Bayfield, WI.
MPR's Appetites: Heirloom squash bring color to the fall table
Beth Dooley (MINNESOTA'S BOUNTY) on what's in season now.