Finally, it’s farmers market season and Minnesota has plenty of markets to pick from. There are more than 170 markets featured in the Minnesota Grown directory, a handy resource for finding local foods. In addition to the markets, the 2014-15 directory includes information on berry farms, garden centers, orchards, Community Supported Agriculture (CSA) farms, and more.
Many Minnesota gardeners and farmers are itching to sow their seeds, but our weather has not been very cooperative! Lettuce can be the answer for relieving a little bit of this restlessness. Not only is it fun and easy to grow, but it likes cool weather. Lettuce prefers temperatures below 75 degrees Fahrenheit so May and early June planting is preferred. Most lettuce varieties mature quickly enough that you can make your own salad within a month of planting. Add some of your favorite Minnesota grown fruits and veggies to the mix to make a healthy meal or snack that can also be used for the fun “food investigation” below.
This simple activity allows children to discover the parts of a plant and also distinguish salad components as fruits or vegetables.
- Lettuce – hopefully home grown, but store or farmers market purchased is fine
- Additional salad ingredients – Ideas include carrots, celery, broccoli, peppers, tomatoes, cucumbers, cauliflower, corn, raisins, oranges, apples, sunflower seeds, pumpkin seeds, soy nuts, and anything else you can think of!
- Salad Bowl or container
- Chart found on page 35 of Minnesota Agriculture in the Classroom’s Minnesota School Garden Guide
Memorial Day Weekend is upon us, and to celebrate why not put something tasty on the grill?! Turkey is not only tasty and lends itself to so many seasonings, but it’s good for you too! Turkey is low in cholesterol and high in protein…so why not add it to your menu this Memorial Day Holiday?
Turkey has a variety of products you can add to the grill this holiday. From turkey burgers to turkey bratwurst, you won’t run out of menu options!
Some of our favorite recipes to add to our grill include the Minneapolis Lucy Turkey Burger (which includes our favorite turkey bacon and lots of yummy, gooey cheese), and Teriyaki Turkey Kabobs. Head to your local grocery store to pick out your turkey for the grill this Memorial Day!
You can find hundreds of turkey recipe ideas here!
Nothing brings out the sizzle in beef like the power of the grill. Grilling is a healthy and fun way to enjoy your favorite beef cuts. With grilling season upon us, now is the perfect time to reclaim the meals you love with the beef cuts that count. Whether grilling up a traditional steak such as the T-bone or a new favorite such as the flat iron, ranch, or shoulder petite tender, the right grilling techniques and the proper cooking times help bring out the best of your favorite beef cuts in your own backyard. This month the Minnesota Beef Council is providing you with some great tools and tips on how you can enjoy your favorite beef cuts on the grill. Happy Beef Month!
Grilling is as easy at 1, 2, 3…
Check out these simple grilling guidelines below to help you reclaim the meals you love with the beef cuts that count this grilling season.
Cubes of Top Sirloin are marinated for flavor in a mixture of orange peel, cilantro and smoked paprika. They are then grilled alongside skewers of watermelon, peaches, and mango.
Makes: 4 servings
Total Recipe Time: 40 to 45 minutes
- 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
- 1 medium orange
- ¼ cup chopped fresh cilantro
- 1 tablespoon smoked paprika
- ¼ teaspoon ground red pepper (optional)
- 4 cups cubed mango, watermelon, peaches and/or plums
Farmland Film Premiere Event in Minneapolis!
An Intimate Look at the Lives of Young Farmers and Ranchers
Have you ever wondered about how your food is raised? Have you ever wanted to meet the people who are growing your food? Then we would like to invite you to attend the premiere of the movie Farmland on May 8 at the Landmark Lagoon Theater in Minneapolis at 7 p.m. This film is a great way to learn about the people who raise your food and get an in-depth look at life on a farm.
Farmland offers viewers an intimate and firsthand glimpse into the lives of six young farmers and ranchers across the U.S chronicling their high-risk/high-reward jobs, and their passion for a way of life that has been passed down from generation to generation, yet continues to evolve. To view the trailer visit www.farmlandfilm.com.
Minnesota farmers are among the world’s best at producing food. Whether it’s for people or animals, the state’s farmers are feeding hungry mouths the world over. In 1960, the average American farmer produced enough food for 25 people. Today, thanks to greater efficiency and productivity, that number is 155 people.
The process of growing food is beginning again here in Minnesota as farmers are tilling the fields and planting the seeds of another crop. As the weather and soil warm, the pace will quicken as farmers race to get their crops in the ground during the optimal window of opportunity.
While the process is just getting started, few people think about what happens to Minnesota’s crop once it’s harvested. Some Minnesota farmers have a clearer picture of where their soybean products end up once they’re harvested. More than a dozen soybean farmers participated in a recent visit to the Philippines and Japan, two substantial markets for U.S. soybean and meat products.
Most of the foods we eat are grown in soil across the planet. These soils differ a great deal due to the rocks that eroded to create it, the temperate and temperature changes that occurred as it developed, rain fall and humidity present as the soil developed, and many additional factors. Soil types are determined by the composition of sand silt, clay and organic matter. Soil types affect the soil’s structure, ability to hold nutrients, water, air, structural support of plants, habitat for animal and microbial life, and more!
This simple activity is an introductory exploration to soil science that can help determine the type and best use of soil.
- Soil sample (about two cups)
- Jar (at least a quart) with a lid
- Soil Type Triangle Diagram can be found on page 119 of the Minnesota School Garden Guide
The snow has melted and spring is in the air which means it is time for Oink Outings to begin again. Oink Outings are events that are hosted at farmers markets and at zoos around the Twin Cities. These events are a way to meet a pig farmer and ask them questions about life on their farm and pork.
Spring has sprung – finally! – and this always gets us thinking about spring-time uses for eggs. A couple of really easy and quick ideas come to mind – including egg salad and, a perennial favorite, deviled eggs.
Recipes like this rely on perfectly hard boiled eggs, which are actually very simple to make if you follow these directions:
- Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan.
- Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
- Drain immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then refrigerate.
Tip: Eggs that are at least 7-10 days old will peel easier than eggs that you have just purchased from the grocery story.
Once you’ve got your eggs made, then your possibilities are endless! Try this classic egg salad recipe or switch it up with bacon and cheddar deviled eggs. You could also wow your family with Pickled Deviled Eggs with purple egg whites – fun!
Looking for more egg tips? Check out one of our favorite bloggers, My Other More Exciting Self, who often writes about the natural goodness of eggs and shares her favorite egg recipes. You will also find links to recipes and information about chicken and egg farmers at MNChicken.org.