Click here to see this weeks Produce Possibilities recipe

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Fall is a time of bounty. A phrase repeated over and over but still, it really does apply, especially in Minnesota. Apples are now coming in left and right. onions, potatoes, and other root veggies are now all harvested and waiting for us to use throughout the fall and winter. Squash of so many sizes and shapes to even know what to do with are stacked high. Crucifers, like broccoli, cauliflower, and Brussels sprouts are now getting to their sweetest and most delicious time for harvesting. Yes indeed, bounty is abound. This is what we celebrate for this week’s produce possibilities.

Our recipes this week deliver a delightful combo of sweet and salty. Mixed with fresh herbs and some wonderful accents, we can accomplish a symphonic dining experience where all the flavors harmonize to create pure enjoyment. The Maple-Pecan Glazed Root Veggies combine earthy flavors of roots and tubers with sage and garlic as well as Cippollini onions. Topped off with pecans and drizzled with pure maple syrup, this recipe can’t help but remind one of fall traditions. The second recipe, Bacon Wrapped Brussels Sprouts, delivers a salty punch of fun flavor. With Parmesan-thyme butter on the inside to bring out the Brussels better side and the bacon wrap on the outside to get that smokey satisfaction, these sprouts are nothing to scoff at.

Join us at the Valley Natural Foods Kiosk on Saturday, September 11, 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

Click here to see all the Produce Possibilities Menus

Busy fall schedules call for easy recipes that feature the summer harvest. Our no-cook pasta sauce is a refreshing way to serve pasta that allows the flavors of ripe summer tomatoes to shine through. Since it improves with time, the kale salad can be thrown together several hours before serving; perhaps in the morning in preparation for the evening meal.

 Click here to see this weeks Produce Possibilities recipe

Click here to see all the Produce Possibilities Menus

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 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

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.