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Eating Green(s) Below Your Means: Guest Post from Erin

New Dream sympathizer Erin, the blogger behind One Wild and Precious Life, has kindly agreed to let us re-post an entry from her new blog. So far she has a lot of recipes and tips for shopping. The chive omelet sounds really yummy for those of us that eat eggs, but as a radish fanatic I think her more vegan-friendly radish recipes sound just as good.

If you're like me, shopping at the farmer's market is fun and inspiring: you find yourself drawn to the delicate purple of the artichokes or suddenly hankering for fresh salsa redolent with cilantro. It's very easy to get drawn in one direction or another and not come home with the ingredients to make one full meal, so in the interests of saving time and food waste, let's look at how Erin organized her  farmer's market trip:

Yesterday, Eric found a tantalizing recipe for grilled steak over fresh watercress. Although not our intended meal, it got us thinking - mmmmm, steak!Our First Stop: Fountain Prairie Inn & Farms

We talked with the kind vendors, asking their advice on what kind of steak they would recommend for our purposes. Already sold out of their most popular cuts, we decided to go with a pound of the Skirt Steak, which was handed to us, rolled up and frozen in a vacuumed sealed bag. With promises to let them know how things went, we headed off in search of more goodies.

Popcorn was next on our list. Continuously disappointed in the tough and chewy varieties found at the store, we opted to try a more local version of our favorite snack food. Kinke’s Market, a persistent vendor who attends most of the winter markets, sells several varieties. We picked up a pound of the Baby Rice Popcorn and a pound of the Red Baby Rice Popcorn, which the fella said were nice and soft - no husks to get stuck in your teeth. SOOOO excited!

Just before we turned the last block, we stopped to chat with Cindy Fricke from Cherokee Bison Farms. I read on the Isthmus’ Daily Page that Cindy and her husband, Leroy, sell cold-pressed sunflower oil from their own sunflowers. In search of a high-heat cooking oil, Eric and I were excited to learn that someone in our area was producing it. Not an inexpensive purchase, our little pint of oil cost us $8.50.

With one quick stop at Gourmet’s Delight Mushroom Farm for white button mushrooms - the ever-popular criminis were already sold out - we were stocked and headed for home.

Read about what Erin made from her purchases.

Tags: Farmer's market, Food access, Food shopping, Local food, Planning, Recipe

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