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Roasted Potato Salad

This recipe is based on one from Thug Kitchen, but it’s been modified a bit. We took out the swears and swapped some of the ingredients for things that are made closer to home (like apple cider vinegar instead of lemon juice or vegetable oil instead of olive oil). Enjoy!

Serves 4 as a side


1 pound small potatoes
1 tbsp vegetable oil
1/2 tsp paprika
1/4 tsp salt


1/2 cup parsley
1/4 cup onions
1 clove garlic
2 tbsp vegetable oil
2 tbsp apple cider vinegar
1 tbsp water


Preheat oven to 400º

Scrub your potatoes and cut into bit sized pieces. Toss them in the oil, paprika and salt and spread them on a cookie sheet. Roast for 13 minutes, then flip them over with a spatula and roast the other side until their cooked through (about 13 minutes again).

In a food processor, combine all the other ingredients. 

Take the potatoes out and let cool. Then pour them and the dressing into a bowl, toss and cover. Put in the fridge (1 hour - overnight). Then open up, salt and pepper to taste and serve. You can sprinkle a little chopped parsley or sliced green onions on top if you like. 


Roast Beet Pickles


Roast Beet Pickles

This is my mom’s pickled beet recipe and a great way to add some flavor to any plate. You can serve them as a side, on top of a salad, or just eat them out of the jar with the fridge door open… not that that’s ever happened.

Makes 3 quarts


16 good sized beets (or 32 small, 1-3 inches)
4 cups vinegar (or 2 cups vinegar, 2 cups water if you want a milder flavor)
2 cups sugar
1 tbsp cinnamon
1 tbsp allspice
1 tbsp mustard seed
1 tbsp cloves
1 tsp salt


Scrub your beets a bit to get the dirt off and trim off tops and the scraggly root part. If you’re planning to peel your beets don’t worry too much about cleaning them well. If you’re planning to leave the skins on, which is fine for younger, smaller beets, scrub hard! 

On a cookie sheet, lightly coat your beets with olive oil. Roast at 350º F until you can pierce them with a fork. If you’re working with larger beets you plan to peel, roast them until the skins are loose. Then cool and peel easily. If you’re not planning on peeling and are working with younger beets, you can roast to taste - beets can be eaten raw so you can’t undercook a beet. 

Slice your beets into bite sized pieces. 

Prepare your pickling liquid by combining all the other ingredients in a large jar. Then just plop your beets in and allow to pickle for 4-24 hours. Then strain and serve. 

If you want a milder flavor, you can rinse the beets before you serve them.
Also, consider holding onto that pickling liquid. It’s great to throw some hardboiled eggs in there! 


Recipe: Manoomin (Wild Rice) and Swiss Chard Salad


Recipe: Manoomin (Wild Rice) and Swiss Chard Salad

This recipe is based on Heid E. Edrich’s Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest (available at Fargo Public Library!). We modified it to use the greens available from our local farms and it was delicious! We also substituted vegetable oil for olive oil, and apple cider vinegar for balsamic vinegar which reduced the number of miles our ingredients had traveled a ton. Best of all - you can do all the prep steps ahead of time and then just assemble and dress the salad right before dinner.

You can buy Manoomin (a.k.a. Minnesota Wild Rice) at Hornbacher’s, but if you want something really special, consider ordering online from Red Lake Nation Foods - it’s a tribe-owned business that uses traditional methods to harvest the rice in northern Minnesota.

Serves: 4 as a side, 2 as a main


  • 1/2 cup uncooked manoomin/wild rice (1.5 cups cooked)

  • 1/2 cup chopped hazelnuts, lightly toasted

  • 1 tsp better than bouillon

  • 3 cups swiss chard

  • 2-3 tbsp minced fresh mint

  • 1 clove garlic, crushed

  • 3 tbsp apple cider vinegar

  • 1 large teaspoon mustard

  • 2 tbsp maple syrup

  • 6 tbsp vegetable oil

  • salt and pepper to taste



Rinse rice by running it under cold water in a strainer. Bring 1.5 cups of water to a boil and pour in 1/2 a cup of rice. Bring back to a boil then reduce heat to a simmer until rice is tender and has absorbed the water (35-45 minutes). This will make 1.5-2 cups of cooked rice. When it’s done cooking allow to cool and then refrigerate until you’re ready to mix your salad.


Toast hazelnuts on a cookie sheet at 375ºF for 15 minutes. Once cool chop roughly and set aside.


In a blender or water-tight food processor blend garlic clove. Then add bouillon, vinegar, mustard and maple syrup and blend until combined. While running the blender on low speed, drizzle in oil. Salt and pepper dressing to taste.

Final Steps

Wash and chop chard and mint. Mix chard, mint and hazelnuts into rice. Finally add dressing, toss and serve. (For prettiness you can save a mint leaf to place on top of the salad.) 

Find more wild rice recipes here.


Recipe: Tip-to-Root Beets


Recipe: Tip-to-Root Beets

This beet recipe is based on one from April Bloomfield’s A Girl and Her Greens: Hearty Meals from the Garden (available at Fargo Public Library!) but has been altered to use more local ingredients, like apple cider vinegar and onion. It’s a delicious way to use the whole vegetable and it’s a great make-ahead recipe too.

Serves: 4-6 as a side


  • 20 golf ball sized beets with greens

  • 6 garlic cloves un peeled

  • 6 sprigs thyme

  • salt

  • 1/4 cup vegetable oil

  • 1 tbsp finely chopped onion

  • 2 tbsp salt

  • 1 tsp apple cider vinegar


Make a broth with salt, garlic and thyme. Set to boil.

Trim beets leaving 1/2 inch of stem and 2” of root. Scrub the beet clean and set aside. Rinse leaves and stems. Cut stems off leaves, and cut stems down to 1” pieces (bite-sized). Set aside. Double rinse beet leaves and roughly chop them to bite-sized pieces. Set aside.

Boil beets in broth for 30 minutes, until they allow a fork to pierce them but are not mushy.

Use a slotted spoon to remove beets from broth. Quarter beets taking care to cut so you have a bit of the root and stem on each piece. Place in a bowl with vegetable oil and finely chopped onion. Cover and refrigerate.

Keep the broth boiling and scoop out the garlic and thyme. Dump in the stems and cook, stirring occasionally until they’re tender (3-4 minutes). Remove stems with a slotted spoon. Cover and refrigerate.

Add the greens to the water and stir, remove as soon as they start to turn bright green. Strain out of broth and refrigerate.

To Serve

Start by placing leaves, then cover with stems and as many beets as you’d like (8 quarters looks nice as a side). Drizzle with a little apple cider vinegar and serve. Enjoy!


Recipe: Radish Seed Pods and Red Lettuce Salad


Recipe: Radish Seed Pods and Red Lettuce Salad

Pick up some radish seed pods and red lettuce from Woodchuck Community Farm, give them a quick pickle and then enjoy them on this tangy and lightly dressed refreshing summer salad.

Serves: 4-6

Ingredients  About 20 Radish Seed Pods  4 cups Red Lettuce  Vinegar Reduction  1 cup Apple Cider Vinegar  1/2 cup Sugar    Quick Pickling Liquid  1 cup Apple Cider Vinegar  1/2 cup sugar  1 tbsp salt


About 20 Radish Seed Pods 

4 cups Red Lettuce 

Vinegar Reduction

1 cup Apple Cider Vinegar

1/2 cup Sugar

Quick Pickling Liquid

1 cup Apple Cider Vinegar

1/2 cup sugar

1 tbsp salt


Put apple cider vinegar and sugar in a pot and bring to a boil. Let simmer until the liquid halves in volume. Allow it to cool, then pour it into a jar and store in the fridge.

Cut stems off pods and slice in half (it’s piddly but worth it!) In a bowl, combine 1 cup apple cider vinegar, salt and sugar. Put the sliced radish pods in the vinegar mixture for 20 minutes, then drain.

Lightly dress the salad in the apple cider vinegar reduction, place a few seed pods on top and serve.


Recipe: Carrot Top Pesto


Recipe: Carrot Top Pesto

Ever since starting the market, we have been delightfully surprised as we learn how to use the produce in new ways! Did you know that you can eat the tops of eggplant? Well not only can you do that, but you can also eat the tops of carrots! In the recipe below we've taken carrot tops and turned them into pesto that (if we do say so ourselves) rivals any traditional pesto.


This makes so much pesto. You don’t realize how far pesto goes until you make a pound of it so bring some to dinner parties, new neighbors, or store some in the freezer!
— Cathryn Erbele


Carrot Tops from 1 whole bunch of carrots (We have so many lovely produce vendors at the Red River Market and many of them grow carrots with giant leafy tops so do yourself a favor and skip the grocery store when picking up these bad boys for the heaviest top-to-carrot ratio.)

2 handfuls of Basil, Parsley, or other greens of your choosing (These add a nice depth of flavor and we recommend using two types of greens when making any pesto recipe.)

1/2 c. Walnuts (Buttery, but cheaper than pine nuts, walnuts are our go to nut for pesto.)

1/4 c. Olive Oil

1.5 tsp Honey (In this recipe we used honey from Three Bears Honey - obviously - but make sure to not forget adding the honey! The slight sweetness balances out the bitterness of greens beautifully.)

1 clove of Garlic chopped

Hefty Pinch o' Salt (or 2 pinches, you know, to taste)


In a food processor or powerful blender combine all the ingredients. Pulse until smooth.

Et puis voila! Carrot Top Pesto!


Waxing Poetic on the Art of Salads


Waxing Poetic on the Art of Salads

Salads don't get enough credit -- endless combinations of ingredients brought together under a canopy of dressing. Thanks to the Red River Market, this summer has been filled with salads! Here are some favorites to inspire your week after picking up all the delicious ingredients at the market:

Photo by  Zach Davis Photography . Veggies by Red River Market.

Photo by Zach Davis Photography. Veggies by Red River Market.

Above: Greens and feta were combined with walnuts, carrots, cucumbers, and dried cranberries, then doused in a mustard vinaigrette made from Plain State mustard to make all of our salad daydreams come true this past weekend.

For more salad inspiration, see the links below!


How about a grilled corn salad with fresh tomatoes, quinoa, smoked paprika, cilantro, and of course, the star, corn from Brendemuhl Farms!

Or a colorful beet salad also featuring edamame and pepitas with beets from Woodchuck Community Farm!


There's cucumber avocado deliciousness happening here. The cucumbers we got from Heart & Soil are the inspiration for this one.

And I don't know if this quite counts as a salad, but nevertheless it's a great combination of zucchini (which we picked up from Kragnes Family Farm), mint, basil, and walnuts.


Happy salad eating!