So much local food, so little time. 

This page is  just a place to store some info until I figure out a better way of sharing it 🙂
Check back soon, you never know what’ll sprout up next…

Healthy Recipes I eat a lot

Kale Chopped Salad for 1
3-4 Cups Kale, torn
Drizzles of EVOO, honey, 
1/2 Lemon juiced
A few Craisins
Throw into blender (I use my Nutri bullet)
Can add fresh berries, parmesean cheese and nuts after blending 


Zucchini Fritters
2+ pounds fresh zucchini, shredded

1 pound potatoes, shredded
1 medium onion diced or shredded
3 eggs
2 tsp baking powder
1 1/2 tsp salt
1 T mixed spices like garlic, onion, paprika, black pepper, Cook’s Choice!
(I want to try curry with these!)
3/4 cup flour of your choice (I use ground oats)
Vegetable oil, for frying
DIRECTIONS: Mix together, form loose patties and saute away!


Golden Beet Soup
Heat Oven to 400F
3 Golden Beets
1 head of garlic-whole
1 onion or a few green onions
1-2 tsp thyme leaves
Chicken or Veg Stock
Optional Garnishes
Crème fraiche, yogurt, cream cheese,
green onion, microgreens

Wrap 3 beets in foil and roast for 1 hour
wrap one head of garlic and roast for 30 minutes
Leave beets to cool off- peel off skins and discard
Chop beets into at least quarters,  Heat EVOO in medium sauce pan, Chop onion and saute, add thyme leaves,Ad d in beets, and squeeze roasted garlic into pan, Add stock, simmer for a 10-20 minutes.
Remove from heat to puree. S&P to taste, Add Garnishes


Winter Vegetable Lasagna


½ small butternut squash
1/2 medium Red Onion
1 small bunch kale
2 medium Yukon gold potatoes,
6-8 oz. provolone cheese
2 small tomatoes
¼ c. grated Parmesan

Directions:  Preheat over to 425F
Get all the ingredients prepped: Peel and slice the butternut, (I like half circles)
Slice potatoes into rounds, Slice red onion into rounds, Prep kale into bite size pieces, Slice provolone, Slice tomatoes, EVOO in bottom of pan and start layering:
Squash, then onion, then kale- drizzle EVOO S&P- Potatoes and half the provolone.
Then another layer of kale, EVOO S&P, onion, add tomatoes, top with rest of the squash and last of provolone. Bake for 30 minutes. Drop temp to 400, and add parmesean to top bake for another 10-15 until potatoes are cooked through.



Preserving Food- Recipes I make in my Kitchen

Fermented (aka Sour) Pickles Recipe

Zucchini Sweet Relish Recipe

Crispy Crunch Dilly Bean Recipe


Favorite Summer Farmer’s Markets 

White Bear Lake Farmer’s Market – Fridays 8-12

Mahtomedi Farmer’s Market – Saturday 8-12

St. Paul Farmer’s Market: Downtown – Saturday 6-1 Website




Restaurants that focus on Local & Sustainable

Cook St. Paul  East Side of St. Paul Korean American restaurant with locally sourced ingredients (more and closer than you’d imagine possible) and old school charm. Order the Bi Bim Bop with a Drunken Wu (as in Eddie Wu the owner) and try not smiling.

Ward 6 Another of Payne Avenue’s finest. Ward 6 practices what it preaches, working with no less than 9 local farmers. Everything from the Fish & chips (fried in beef fat!) to apps, soups and salads has been delicious. And then there are the drinks- local beer list that goes on and on, a wine list to linger over and a cocktail menu to make any gal eager to try some thing new.