• Cooking

    ELC Day #27 & 28 -Eggplant Parmesan

    If you’re headed out to the State Fair this weekend be sure to stop out for these local food events: Sunday August 28: Be sure to stop in at the outdoor stage in Carousel Park for Minnesota Cooks Day. Every hour from 9AM to 4PM there will be cooking demonstrations, discussions about local food, and skill demonstrations by the students of Le Cordon Bleu. Network with local farmers and take home a recipe or two. Sunday August 28 & Monday August 29: Eat Healthy Local Food will be the theme of the State Fair parade both days at 2 pm. Stop along your state fair visit to see the vegetable…

  • Cooking

    ELC #26-Vegetable Fritatta with Cheese

    Happy Friday Minnesota. Hard to believe it’s the last one in August already! Just a quick post today, the kitchen partner and I have a full weekend planned–some hiking, some cooking, and a stop at the State Fair on Sunday. You can bet that we’ll be using Heavy Table’s State Fair Food Tour to find the best things on the menu. When weekends get busy for us, we almost always turn to breakfast food. Even if it’s 9 PM. I could eat pancakes at any hour of the day. Egg dishes are quick to prepare, the ingredients are always in our refrigerator, both affordable and local. Check out this beautiful…

  • Cooking,  Eating

    ELC Day #25- Sangria on a Stick

    It’s state fair time!  I hope everyone is planning a trip to the Great Minnesota Get-Together this year and will find at least 1 tasty thing on a stick.  Last year the kitchen partner and I were even able to find a few things with the Minnesota Grown sticker on them (strawberry shakes at the dairy bar!)  We’ll be on the look out again this year on our handful of trips. In honor of the start of the state fair, last night I made my own fair fare: sangria on a stick.  Brace yourself.  These late-summer treats are made with local watermelon, marinated for a few hours in a local…

  • Cooking

    ELC #24- Black Bean Enchiladas

    Last weekend along with the kitchen partner’s ambitious corn project, he also canned 6 quarts of a spicy enchilada sauce.  Funny that it was supposed to be spaghetti sauce, but hey, it happens. (He misjudged the number of jalapeno peppers when doubling the recipe, but it turns out to be really good enchilada sauce).   All of the ingredients apart from the vinegar were from our community garden plot and the St. Paul Farmers’ Market. On Saturday and Sunday mornings, walking the few blocks into the downtown market has become a weekend habit.  I love strolling up and down the aisles, watching for the ripest tomatoes and the fullest pint of raspberries. …

  • Cooking

    ELC Day #23 Ratatouille Bruschetta

    I’ve always thought eggplant was exotic and cool; not quite vegetable, not exactly fruit. It can blend into the background of dishes or stand out as the star.  It grows a deep purple color of royalty and class.  It’s just all-around cool to see eggplant growing in the garden. Honestly, I feel the same way about most things grown in Minnesota.  It’s impressive to me what we are able to produce in our region.  We may not have king crab or pineapples, but we have wheat.  Imagine what it’s like to be a Florida Locavore where wheat is not on the menu. No fresh warm bread.  No taco shells. No…

  • Cooking,  Local Products

    ELC Day #22- Fresh Tomato Soup

    Where has August gone? There’s less than 10 days left until the end of the Eat Local America Challenge month, and so many good things to cook. Only a few days remain to dive into what this month is really all about: promoting the locavore movement. My greatest hope for this project is not a million views a month. Sure, I’d quit my job, command a professional blogging career, and eat local food for a living. But let’s be honest, that’d be somewhere between utopia and paradise. Not likely. Instead, the purpose of Minnesota Locavore is the possibility of change.  To help a few more readers to ask the same tough…

  • Cooking

    ELC Day #20 & 21- Zucchini Fettuccine

    I wish I could say it was some weird computer glitch or a surprise vacation back to Lake Superior that kept me from posting yesterday’s Eat Local America Challenge recipe.  Believe it or not, it was corn. The kitchen partner and I woke up yesterday morning and headed straight for Axdahl’s Garden Farm in Stillwater, MN to pick up 11 dozen ears.  We spent the rest of the day husking, blanching, cutting, and bagging quart bags of kernels that I will be happy to see in mid-February.  There is a fair amount of insanity involved in preserving, but if you are familiar with my broccoli economics you’ll understand why it’s…

  • Cooking

    ELC Day #19- Sweet Corn Succotash

    The fantastic folks at 20Food.net and 20Town: The Book of Bartholomew are getting together for a late summer dinner tonight and I have been assigned to bring a side dish to pass.  Like usual, I can’t decide between recipes and am bringing 2 dishes instead of 1. The kitchen partner and I have vastly different views on potluck menus.  I like to plan the perfect dish (even if I’ve never cooked it before) based on the tastes and interests of guests I know will be there.  It’s a good insurance policy that I will have at least one thing to talk about.  He however, would prefer to make a trusty…

  • Cooking

    ELC Day #18- Whole Grain Milling Pancakes

    Today I’m going to cheat a bit and post less of a recipe, and more of a strong, on-my-soap-box suggestion for a local product. It has hands-down preserved my caffeine-free sanity this month. Starting my breakfast with Whole Grain Milling pancakes is so spectacular, I don’t even think about the lack of green tea in my cup holder.  I love these nutty, full-bodied pancakes, topped with strawberry freezer jam or Sippl’s Sugarbush maple syrup. Last Thursday morning, I made heart-shaped pancakes for the kitchen partner on our first morning in the campground. Nothing beats a hot breakfast before heading out on the trail. The mix is available more than 25…