Minnesota's Bounty

Beth Dooley has covered the local food scene in the Northern Heartland for more than twenty-five years. Author of The Northern Heartland Kitchen and coauthor with Lucia Watson of Savoring the Seasons of the Northern Heartland (both published by Minnesota), Beth writes regularly for Mpls. St. Paul magazine, the Minneapolis Star Tribune’s Taste section, Edible Twin Cities, and the Mix. She teaches cooking at the University of Minnesota Landscape Arboretum and Cooks of Crocus Hill and serves on the Homegrown Minneapolis Food Council.

• ContentsIntroduction: Hit the Market-Forget the ListTo Market, to Market: What to ExpectFruitApplesApple Mint SalsaApple Cranberry ChutneyApples in Spiced WineApple Oat Bundt Cake with Cider Brandy GlazeApricotsPoached ApricotsApricots Sauteed in ButterBlueberriesBlueberry Lemon Ginger SorbetBreakfast Blueberry CobblerFresh Blueberry Orange PreservesCherriesCherry ClafoutiSimple Sour Cherry PreservesTart Cherry Sauce for Grilled or Roasted Pork or ChickenDrying Fruits and VegetablesCranberriesCranberry Pork TenderloinsCranberry Snack CakeFresh Cranberry Ginger SalsaCurrantsCurrant Hazelnut CakeCurrant JellyGrapesFocaccia with Grapes and RosemaryConcord Grape JamMelonsSpicy Melon SalsaMelon and Feta Salad in Mint VinaigretteCool Melon SoupPearsPear, Thyme, and Port PreservesPear GaletteGingered Pear and Winter Squash SoupQuinceSpiced Poached QuinceRaspberriesArugula and Raspberry Salad in Raspberry VinaigretteRaspberry VinegarRaspberry JamRhubarbRhubarb PandowdyRoasted Rhubarb SauceStrawberriesStrawberries with SabayonStrawberry CrispStrawberry Basil and Balsamic PreservesIn the CanVegetablesArtichokesPan-roasted Artichokes with Lemon and ParmesanArugulaArugula Mint PestoArugula, Roasted Squash, and Feta SaladOpen-faced Grilled Cheese with ArugulaAsparagusGrilled Asparagus with Shallots and Orange SlicesFresh Asparagus SoupPan-roasted AsparagusPickled AsparagusBeansFresh BeansHeartland Salad NicoiseChinese Long BeansShell BeansSpicy EdamameFresh Fava Beans and Pasta with Garlic and ProsciuttoCranberry Bean Winter Squash StewMarket Bean SoupBean SproutsKorean Bean Sprout SaladBeets and Beet GreensBeets and Beet Greens, North African StylePickled Beets and Red OnionsGreek-style Beet and Yogurt SaladSimple Beet SoupBitter MelonBitter Melon Stir-fryBitter Melon SaladBok ChoyBok Choy and Crispy TofuBok Choy, Radish, and Orange Salad with CilantroBroccoliRoast Broccoli with Red PeppersBroccolini with Chickpeas and TomatoesBroccoli GribicheBrussels SproutsCaramelized Brussels SproutsPickled Brussels SproutsCabbageHarvest Cabbage SoupAsian SlawClassic ColeslawSpicy Pickled Red CabbageCarrotsGingered Carrot SoupCaramelized Carrots with Orange GlazeCarrot Salad with Coriander, Cumin, and CilantroPicnic CarrotsCauliflowerCauliflower with Indian SpicesFreezing Vegetables and FruitsRomanesco with Zesty Tomato SauceCeleriac (Celery Root)Celeriac GratinCeleriac and Apple SoupChardChard with Garlic, Craisins, and Sunflower SeedsHearty Chard and Chickpea StewChicoriesChicory or Belgian Endive Salad with Apples and GruyÈreGrilled RadiccioCollardsBean and Collard SoupCornQuick Corn TossFresh Corn Soup with Cherry TomatoesCheddar Corn PuddingFresh Corn BruleOld-fashioned Corn RelishCucumbersCucumber Salad with Feta and OreganoCooling Cucumber Yogurt SoupCucumber LemonadeCrunchy Refrigerator Dill PicklesEggplantBabaganoushEggplant and Tomato SandwichesFennelAngel Hair Pasta with Fennel and

"Beth Dooley has written much more than a cookbook. This valuable resource and guide to Minnesota’s farmers markets is sure to inspire and nourish you with connection to your food, your farmers, and Minnesota’s rich sustainable-agriculture tradition." -Terry Walters, author of Clean Food"Beth’s love for farmers markets and delicious food go hand in hand. She will inspire you to shop the markets in the Heartland and get into your kitchen to cook scrumptious meals that nourish bodies and souls." -Brenda Langton, author of The Spoonriver Cookbook