Join us at the Valley Natural Foods Kiosk on Saturday, September 4, anytime between 3:00 – 5:00 p.m. for free demo and tastings of this weeks recipes!

Click here to see this weeks Produce Possibilities recipe

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Summer is almost finished and the school routine is about to start, but before we put away our grilling tongs for the winter we have a last hurrah for Produce Possibilities summer recipes to serve with your favorite BBQ. Our recipes this week are not brand new creations but two of our hand-picked  summer favorites.

First is a hot pepper relish that utilizes 4 different hot peppers and rice wine to make an excellent yet surprisingly mild relish that packs a flavor that no other relish can touch. On a side note, all the hot peppers contain capsaicin which some studies have shown may have a safe and analgesic effect in the management of arthritis pain, diabetic neuropathy, post-mastectomy pain, headaches and a host of other things. Not to mention possible benefits your circulatory system.

 Second we have a fun twist on the traditional coleslaw and we can do it with mostly local, organic ingredients. Nicknamed “Local Slaw,” this zippy recipe uses lime juice, cayenne, kale and sweet onion to make this coleslaw a unique creation but still retaining somewhat of a traditional taste.

Join us Saturday, August 28 any time between 3:00-5:00 pm at the Valley Natural Foods Demo Kiosk for a taste experience! 

Desserts always tend to be the tedious part of the meal and perhaps the hardest as well. This weeks Produce Possibilities features two very simple Mexican recipes that should complete a meal without wasting too much time on measurements. The first recipe is plantain chips dipped in Cajeta, (with Cajeta being the least known in comparison with sweetened condensed milk and Nutella.) Plantains contain a lower sugar content than bananas, and are less frequently used because unlike a banana, they need to be cooked. This recipe should prove why the extra hassle of cooking is worth the wait.

The second recipe is called Good Night Dessert, and is usually made during the holidays because of its dark rich red color as well as the beets being a winter crop in Mexico. Beets show up rarely in desserts, and this recipe shows off their richness and sweetness. 

Click here to see this weeks Produce Possibilities recipe

Click here to see all the Produce Possibilities Menus

Join us at our Demo Kiosk on Saturday August 21, anytime between 3:00-5:00 p.m. and taste the possibilities!

Chilled fruit soups are a thrill of July and August, and Produce Possibilities features a melon soup recipe using local watermelon, ripe at the peak of the season. Melon balls are a cinch to make with the right tool, and add yummy texture to this smooth soup. This weeks recipe makes a great starter as is or can be served as a dessert. For extra fun, try spiking the soup with a little cognac or rum!

For our delicious Papaya Coconut Chicken recipe, the chicken marinade calls for an herbal orange spice tea blend that can be found in the bulk spice department, and purchased in the exact amount needed. This convenience and money-saving option also applies to the coconut flakes, curry powder and cayenne pepper.

Ripe papaya is a very rich, deep orange color.  Don’t bother with a papaya that’s not ripe.

Click here to see this weeks Produce Possibilities recipe

Click here to see all the Produce Possibilities Menus

Join us Saturday, August 14 at our demo kiosk anytime between 3:00-5:00 p.m. and taste the experience!

Zucchini Anyone? It seems in the flurry of summer activities sometimes picking zucchini can get overlooked. When you walk into the garden to find a huge zucchini, the most common reaction is “let’s make zucchini bread.” After a month of zucchini bread though, the idea gets a little worn out. Enter the classic Italian recipe of stuffed zucchini. Both tasty and healthy, this recipe allows you to turn your boring zucchini into a beautiful dinner centerpiece. With lean ground chicken or turkey and all the fresh vegetables and herbs, this recipe has what it takes to be a hit at home.

Corn is King! Right now the biggest crop everyone talks about in Minnesota is the sweet corn. Where can we get it? Is it fresh? Is it local? Organic? These are the questions we hear every day in the produce department. The sweet corn at Valley Natural Foods right now is almost exclusively from Gardens of Eagan. This farm has a huge history regarding sweet corn. The farm itself has been in organic operation for over 30 years and has been growing sweet corn almost as long. Just this week the farm has finished its sweet corn trials which they do every year, testing out dozens of new varieties of sweet corn to find that perfect ear. The combination of sweet corn grown at Gardens of Eagan and the “special” sauce makes this new recipe an instant classic in our book.

Click here to see this weeks Produce Possibilities recipe

Click here to see all the Produce Possibilities Menus

Heirloom tomatoes are cherished for their deep wonderful flavors, and the narrow window of opportunity we have here in the upper Midwest to enjoy them is wide open!  Our heirlooms are from a cooperative of farmers in Wisconsin, and are delivered twice a week.

This week’s recipe is for a basic tomato sauce that showcases ripe yellow and red heirloom tomatoes. This meal will be all about amazing flavor, so be sure to enjoy this in a relaxed setting to be able to really take in its beauty.

You’ll also see green and purple tomatoes in our heirloom display. One year the green striped tomatoes tasted nearly as sweet as honeydew melon! The best way to appreciate these varieties is to take a few home and enjoy them side by side, topped with a little olive oil and salt and pepper. The distinctions of flavor are best appreciated in comparison with each other.

This week Produce Possibilitities also showcases a budget-friendly kitchen gadget called a spiral slicer. You’ll easily find these on-line, and it might be the tool that unleashes some real artistry in your kitchen. Here we use the slicer to make incredibly wonderful zucchini spaghetti, and a confetti of edible salad decorations that thrill guests.

Click here to see this weeks Produce Possibilities recipe

Click here to see all the Produce Possibilities Menus

Produce Possibilities recipes for this week offer a refreshing spiciness to the taste buds.  Poblano peppers are a mild chili, and are roasted here to make it easier to remove the skins. Aji Amarillo is a dried chile, and is very unique with almost fruity overtones. Here we rehydrate and mince the Aji Amarillo to season the filled Poblano pepper. The package gives instructions for creating a very simple chili hot sauce which will keep for weeks in the fridge. Along with the Monterey Jack and St. Pete’s Blue cheese, this vegetarian Chile Relleno recipe brings several rich flavors together.

Bosc Pears are known for their subtle nutmeg-like flavor.  Here they are showcased in a salad that highlights this spiciness, including dried allspice in the dressing.

Click here to see this weeks Produce Possibilities recipe

Click here to see all the Produce Possibilities Menus

 Click here to watch Matt from our produce department prepare White Nectarine and Tomato Salsa on FOX 9. Then, stop by our Valley Natural Foods demo kiosk on Saturday July 24, anytime between 3:00-5:00 where Matt will present a demo and free taste experience of that recipe!

“Savoring the Season” is a phrase often used here at Valley Natural Foods. In fact, some kind of seasonal language is used every day in the produce department. This week’s recipe features some local produce but what we tend to forget about is that the local season doesn’t always run together with what we think should be in season right now.

For example, there is no local season for white nectarines here in Minnesota but some of us don’t want to miss out on this delicious fruit. The best way to take advantage of our produce department is to ask the broader question of “what tastes good and is fresh?” Certainly the peak of the California watermelon season rivals that of Minnesota’s, so why wait for great quality when one can have it multiple times.

One example of using the local season as an advantage for better taste comes in tomatoes. For local tomatoes, the amount of time between being picked and coming to your table can be as little as one or two days, yet it may be a few weeks for California or Mexican tomatos. Some of our local tomato varieties are vine-ripened which adds even more flavor and nutrients to the tomatoes. Because of the high quality in both nutrition and flavor of all our organic produce, one can never go wrong with what’s local and in season.

Click here to see this weeks Produce Possibilities recipe

Click here to see all the Produce Possibilities Menus

This week’s recipes celebrate 2 of the harvests of high summer. Blueberries and summer squash are abundant this time of year, and there’s no better time to eat them than right now! Like most produce, the vitamin content of these items decreases dramatically when they are not used fresh!

In northern MN, late July means berry-picking time. Blueberries start to ripen about now, dotting the forest floor with tiny blue delectable treats. Blueberries are a very good source of vitamin C and fiber. Added to wild rice– another native crop of northern MN—blueberries make this week’s salad a stand-out addition to any summer meal. Top the salad with a refreshing orange vinaigrette dressing, either pre-bottled or that you make yourself!

As any gardener knows, summer squash plants produce an abundant harvest. We are getting in new local varieties everyday. Try the standard green zucchini, or mix it up with little yellow Patty-Pans or multi-colored Zephyrs. While they vary in color and size, most summer squash carries a similar mild slightly-sweet flavor. (Even the tender squash blossoms are edible. If you’re lucky enough to have some, toss a couple on top of the sauté). Summer squash are notable sources of B-vitamins and folate. This weeks’ recipe is a simple summer favorite that pairs well with almost any summer meal.

Click here to see this week’s Produce Possibilities recipe!

Click here to see all the Produce Possibilities Menus!

The recipes in this week’s Produce Possibilities features 100% local produce as well as local sunflower seeds and cheese.  Not only is the cheese local, but the milk comes from cows that are grass-fed. Grass-fed milk is unique because it has been shown to have consistent higher levels of ALA and CLA than conventionally produced milk. Both of which promote heart health, and in the case of CLA has been shown to considerably reduce the risk of cancer and heart disease while promoting immune system health.

Another Important note about the salad recipe is that it uses dandelion greens as a main leafy vegetable. Some may think of them as mere weeds, but according to the USDA Bulletin #8, “Composition of Foods” (Haytowitz and Matthews 1984), dandelions rank in the top four green vegetables in overall nutritional value. According to this data, dandelions are nature’s richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest food source of Vitamin A, after cod-liver oil and beef liver! They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein. Next time when you think of dandelion greens as just a weed, think again.

You are invited  to experience the taste at our demo kiosk this Saturday, July 10, anytime between 3:00-5:00 p.m.

Click here to see this week’s Produce Possibilities recipe!

Click here to see all the Produce Possibilities Menus!

 Most of our greens are locally sourced now, so this is the time to benefit from their freshness, great quality, and high nutrition. Eating greens with vitamin C enhances the body’s absorption of iron, so here we see lemon and orange juice not only contributing their wonderful bright flavors, but also enhancing the nutritional value of the meal. Wild rice and quinoa are both excellent plant-based sources of protein, while pecans, apricots and shitake mushrooms contribute an array of nutritional properties while giving us something yummy and satisfying to chew on!

You are invited  to experience the taste at our demo kiosk this Saturday, July 3, anytime between 3:00-5:00 p.m.