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.

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For a few weeks in early summer and fall, Minnesota is home to some of the best tasting lettuce around! The ideal climate for lettuce growth is a cool damp climate, and our spring and fall can match that to a tee. This means delicious, crunchy, sweet lettuce is available on our produce shelves right now! Try it paired with hydroponically-grown Minnesota tomatoes in Matt’s Monster Sandwich recipe.

You are invited  to experience the taste by stopping by our demo kiosk this Saturday, June 26 anytime between 3:00-5:00 p.m.

Let’s do something new with those delicious spring asparagus spears. How about asparagus with a kick?  Think Chipotle chili peppers whisked with mustard and lime juice, drizzled over those cooked, steaming, green stems of summer.

Between this Southwestern Asparagus and an eastern-inspired Napa Cabbage and Spinach Salad you’ll nearly have a complete meal, with money left over for dessert.

Produce Possibilities brings you new ways to prepare veggies each week, at a discounted price. Stop by on Saturday 3pm-6pm to see the recipe come together and, of course, have a taste.

Join us at our demo kiosk anytime between 3:00-5:00 p.m. on Saturday, March 20 for a taste of this dish!

Eat like a king or queen tonight!  We have a new, fresh way to combine healthy greens, wild salmon and forbidden rice! The salmon is cooked in coconut milk and flavored with traditional Thai spices, Kaffir lime leaves and ginger. Your choice of greens, such as kale, collards, mustard, dandelion or swiss chard are in in our simple Garlicky Braised Greens recipe, a recipe suitable to make even for the inexperienced cook. If you are not familiar with greens, start with kale, as it has a milder taste. Serve the salmon and greens alongside black forbidden rice, which was once truly "forbidden" as it was considered the Emperor’s rice and no one else was permitted to eat it. 

Thai Salmon and Garlicky Braised Greens
Serves 2 (large portions) or 4 (small portions)

For the fish:
2 small shallots, chopped
1 large lime, halved
2 kaffir lime leaves
2 cloves of garlic, chopped
1 Tbsp. slivered ginger root
13.5 oz coconut milk
1/2 C. vegetable or chicken stock
2 Tbsp. soy sauce or fish sauce
1 small jalapeno, seeds removed and chopped
1 small red bell pepper, chopped
1 1/2 lbs salmon filet, skinned and cubed
1/2 C. fresh basil (Thai, if possible), coarsely chopped

For the rice:
1 C. black forbidden rice
2 Tbsp. olive oil
4 Tbsp. onion, minced
1 3/4 C. boiling water
1/4 tsp. salt

To cook rice: In a 1 quart sauce pan heat the oil over medium flame, add onions and sauté until translucent, about 5 minutes, making sure not to color. Stir in rice and coat with oil until rice is hot. Stir in salted boiling water. Simmer, covered with a lid, over low heat for 30 minutes, and let rest for 5 minutes.

Meanwhile, in a 4-quart pot, combine the shallots, lime halves, lime leaves, garlic and ginger, coconut milk, chicken stock, fish sauce or soy sauce, and jalapeno and bell peppers. Heat to a simmer. Cut the salmon in 1-inch pieces, and when the peppers are tender, add the salmon cubes. Simmer gently for 3-5 minutes, cut a piece of salmon in half to test for doneness. Check to see if the broth needs more fish/soy sauce. Just before you take the pot off the heat, add the basil leaves. Scoop some forbidden rice in each serving bowl, and ladle stew over the top.

Garlicky Braised Greens with Balsamic Vinegar and Capers
Serves 2

4 cloves garlic, peeled
3 Tbsp. extra virgin olive oil
2 Tbsp. capers, drained
1 lb greens (kale, collards, mustard, dandelion or swiss chard)stemmed, cut into 1-inch pieces
1/2 tsp. salt
Black pepper to taste
1 tsp. balsamic vinegar

Use a heavy knife turned on its side to first crush each garlic clove, then slice each clove in half. Heat oil in a large pot over medium heat. Add garlic and cook 2 minutes, stirring until it begins to brown. Add capers, and continue stirring for another minute. Add greens, salt, pepper, and 1/2 cup of water. Keep the greens moving as they wilt, then turn the heat down and cover the pot. Let the greens cook for a few minutes. Just before serving, remove the cover and turn up the heat to cook off any remaining liquid. Remove from heat, stir in vinegar, and serve hot.