Programming: September 22

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Programming: September 22

September 8 - Pets Day

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LIVE MUSIC

10:00-11:30 - Hot Lunch

11:30-12:30 - Matt J

12:30-2:00 - Warren Christensen


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PROGRAMMING AND KIDS ACTIVITIES

Creative Plains

Family Wellness

Imagination Playground with Boys and Girls Club


NON PROFIT ORGANIZATION

4 Luv of Dog Rescue

  • 4luvofdog is a volunteer run, non-profit organization dedicated to rescuing and rehoming dogs. They are based in Fargo, North Dakota. The majority of their dogs are in foster homes, with a few residing at our facility. 4luvofdog does not receive any government funding and relies upon grants, fundraising and your generous donations to pay their expenses.

Homeward Animal Shelter

  • Homeward Animal Shelter is a local and community-funded, non-profit animal shelter. Its mission is: “Rescue. Shelter. Protect. Rehome.”. It provides a second chance at happiness to lost, abandoned and owner-surrendered animals and educates the community in the proper, loving and kind treatment of animals. Homeward Animal Shelter is committed to preventing animal overpopulation and spays/neuters all animals 6 months or older before adoption. Over the past 52 years, Homeward Animal Shelter has placed over 35,000 animals in lifelong homes. To find out how you can support Homeward Animal Shelter, please visit http://www.homewardonline.org.

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Programming: September 15

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Programming: September 15

September 15 - Welcoming Week

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LIVE MUSIC

10:00-11:30 - 

11:30-12:30 - Ricot Aladin

12:30-2:00 - 


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PROGRAMMING AND KIDS ACTIVITIES

Imagination Playground with Boys and Girls Club


NON PROFIT ORGANIZATION

New American Consortium for Wellness and Empowerment

  • The New American Consortium for Wellness and Empowerment, formerly called the Refugee Consortium of North Dakota, was founded in 2015 by leaders of 3 ethnic community-based organizations in the F/M Area. The Consortium was created out of need to streamline funding and provide more of a structure to maximize resources for these communities, as well as many others. Many of the ethnic communities had similar needs so instead of duplicating service, we were created as an umbrella organization that could allow the communities to maintain their own unique identities, while still building social connections and making the most of the resources we have to offer.

Cultural Diversity Resources

  • Cultural Diversity Resources has been seeking to educate, connect & empower minorities, New Americans, and local citizens with social and economic disparities to achieve success since 1994. Serving as an intercultural bridge, CDR partners with local agencies and ethnic communities to help individuals and families access information and services such as food, nutrition, English classes, interpreters, transportation, jobs, education, youth, family engagement and cultural activities. CDR focuses on outreach and collaboration for community members from diverse backgrounds to foster a community that supports one another to achieve social and economic success. “Give individuals/ families the fish and you feed them for a day, teach individuals/families to fish and you feed them for a lifetime. “

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Programming: September 8

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Programming: September 8

September 8 - Alpaca Day/College Day

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LIVE MUSIC

10:00-11:30 - FM Symphony

11:30-12:30 - Courtney Utz

12:30-2:00 - The North 40


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PROGRAMMING AND KIDS ACTIVITIES

Fargo Public Library

  • Book Reading

Imagination Playground with Boys and Girls Club


NON PROFIT ORGANIZATION

FM Symphony

  • The Fargo-Moorhead Symphony Orchestra serves the community by enriching, educating and engaging audiences of all ages through inspired performances of orchestral and chamber music.

Reform Fargo

  • Reform Fargo is a team of passionate people from across the political spectrum who believe in better government through better electoral systems.

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Programming: September 1

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Programming: September 1

September 1

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LIVE MUSIC

10:00-11:30 - Jacob Hoffman

11:30-12:30 - Aimee Klein

12:30-2:00 - Kwaician Traylor


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PROGRAMMING AND KIDS ACTIVITIES

FM Science Alliance

Imagination Playground with Boys and Girls Club


NON PROFIT ORGANIZATION

Alzheimer's Association

  • Formed in 1980, the Alzheimer's Association advances research to end Alzheimer's and dementia while enhancing care for those living with the disease. The Minnesota-North Dakota chapter serves all of our community members throughout each state through care consultations, education, presentations, and fundraising events. Our vision is a world without Alzheimer's.

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Programming: August 25

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Programming: August 25

August 25 - Kids Day

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LIVE MUSIC

10:00-11:00 - Dan Christianson

11:00-12:00 - Penny and Pals

12:30-2:00 - Warren Christensen

 


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PROGRAMMING AND KIDS ACTIVITIES

Family Wellness

  • Healthy Cooking Classes

CrossFit Fargo

  • Fitness for Kids

Imagination Playground with Boys and Girls Club


NON PROFIT ORGANIZATION

GleaND

  • GleaND is a volunteer powered network serving North Dakota and Clay County, Minnesota. Our goal is to capture excess produce from local growers and channel it through the charitable feeding networks we serve. These donations ensure all families in our communities have access to fresh, healthy foods. 2018 marks our pilot season, in which are partnering with five producers in the Fargo-Moorhead area who will donate excess crops to local food distribution agencies.

 

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Programming: August 18

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Programming: August 18

August 18

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LIVE MUSIC

10:00-11:30 - Jon Walters

11:30-12:30 - Jeffrey Lackman

12:30-2:00 - Jessica Vines


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PROGRAMMING AND KIDS ACTIVITIES

Fargo Public Library

  • Book Reading

BUZZ LAB

Imagination Playground with Boys and Girls Club


NON PROFIT ORGANIZATION

C.L.E.A.N.

  • Citizens Local Energy Action Network (C.L.E.A.N.) serves the Fargo/Moorhead community to work for continuous sustainability, emission reductions, and efficiency improvement in the energy sector, and alternative fuels for transportation. They are committed to improving the local environment in our community by fostering partnerships with area businesses, government, community leaders, and our neighbors to create a cleaner, safer place to live and work.

    C.L.E.A.N spearheads comprehensive energy studies for the Fargo/Cass County area and Moorhead/Clay County. They believe the results of our studies will show our community better ways of achieving sustainability for municipal projects.

    In addition, C.L.E.A.N. has worked on a 30-year plan to make Fargo/Cass County an air pollution-free zone. By encouraging the development and implementation of local renewable/sustainable energy generation plants that will both keep energy generation dollars in our community, promote the use of electronic vehicles, and reduce the concentration of bio-accumulative nanoparticle pollutants generated by the burning of fossil fuels.

 

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Programming: August 11

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Programming: August 11

August 11- National Farmers Market Week

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LIVE MUSIC

10:00-11:30 - Merrill Piepkorn and the Radio Stars

11:30-12:30 - Matt J

12:30-2:00 - The jazz committee


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PROGRAMMING AND KIDS ACTIVITIES

NDSU Extension - family nutrition program

  • Cooking/Fruit & Vegetable Tasting

Imagination Playground with Boys and Girls Club


NON PROFIT ORGANIZATION

Audubon Dakota

  • Audubon Dakota’s mission is to: make a tangible impact for birds and wildlife; emphasize programs and projects with a compelling landowner interest; envision our work as something bigger; and embrace innovation and leadership One of their initiatives is the Urban Woods and Prairies program, which restores native prairie and woodland vegetation in urban sites in the Fargo-Moorhead area, Grand Forks, Minot, and Bismarck. Beyond their urban conservation work, They also have Audubon Conservation Ranching. This program enhances and restores habitat for grassland birds by partnering with ranchers to implement sustainable grazing practices while empowering conscious consumers to support on-the-ground conservation through their purchases.

 

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Programming: August 4

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Programming: August 4

August 4

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LIVE MUSIC

10:00-11:30 - FM Symphony

11:30-12:30 - Wyatt Dronen

12:30-2:00 - Warren Christensen


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PROGRAMMING AND KIDS ACTIVITIES

Peter the Slug - Book reading

 

Streets Alive!/ Great Rides

 

Imagination Playground with Boys and Girls Club


NON PROFIT ORGANIZATION

FM Symphony

  • The Fargo-Moorhead Symphony Orchestra serves the community by enriching, educating and engaging audiences of all ages through inspired performances of orchestral and chamber music.

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Programming: July 28

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Programming: July 28

July 28

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LIVE MUSIC

10:00-11:30 - Lacey Guck

11:30-12:30 - Courtney Utz

12:30-2:00 - Jake Ingamar


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PROGRAMMING AND KIDS ACTIVITIES

Rourke Art Museum

  • Art Demos

Imagination Playground with Boys and Girls Club


NON PROFIT ORGANIZATION

Project Express

  • Project Express is a budding non-profit in the Fargo area created by three Davies high school students working to create change in the community. The Project Express Mission statement is as follows, "We strive to advocate and bring awareness to the benefits of expressing thoughts and emotions through the creative arts for people struggling with mental illness." We do this through a 50/50 approach. 50% of our work is advocating for the benefits of creative expression through informational packets, social media campaigns, and community outreach and activities like the Red River Market. The other 50% is direct donations to the Village Family Service Center for use in their art therapy programs, these donations are raised through the selling of t-shirts and other merchandise with the Project Express logo on them. This merchandise not only benefits the Village through the donations that come from them, but also benefits the community by inspiring an important conversation about mental health, and how to maintain it through positive expression and creativity.

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Programming: July 14

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Programming: July 14

July 14 - Opening Day

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LIVE MUSIC

10:00-11:30 - Tristan Larson

11:30-12:30 - Eric Jacobson

12:30-2:00 - Jazz Committee


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PROGRAMMING AND KIDS ACTIVITIES

YMCA Cass Clay

Imagination Playground with Boys and Girls Club


    NON PROFIT ORGANIZATION

    International Water Institute

    • Information about watershed education programs
    • Interactive activities/games
    • Our mission: To foster watershed stewardship through leadership in decision support, environmental monitoring, and educational programming.

      The International Water Institute works with local partners in the Red River of the North Basin to lead the River Watch and River of Dreams programs at more than 25 schools in Minnesota and North Dakota. Staff are heavily involved in water quality monitoring, data interpretation, and development of tools to support natural resource decision-makers.

    North Country National Scenic Trail

    • The North Country National Scenic Trail is a 4600 mile hiking trail that starts in NY and ends at Lake Sakakawea in ND. We have access to the trail just south of Fargo. Our chapter, the Dakota Prairie Chapter, builds and maintains trail, as well as sponsors monthly hikes and events, such as the exposition, which is about hiking and backpacking.

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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

    Ingredients

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

    Dressing

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

    Directions

    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. 

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    Roast Beet Pickles

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    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

    Ingredients

    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

    Directions

    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! 

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    Recipe: Manoomin (Wild Rice) and Swiss Chard Salad

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    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

    Ingredients

    • 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

    Directions

    Rice

    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.

    Hazelnuts

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

    Dressing

    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.

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    Recipe: Tip-to-Root Beets

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    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

    Ingredients

    • 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

    Directions

    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!

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    Recipe: Radish Seed Pods and Red Lettuce Salad

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    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

    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

    Directions

    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.

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    #FredtheMiniHorse and other Market Highlights

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    #FredtheMiniHorse and other Market Highlights

    The we wanted to take a moment and recap some highlights from our inaugural season! We're so thankful to be supported by you, the people who attend the market every Saturday, our amazing volunteers, and our fiscal host, the Downtown Community Partnership. Please continue to support local farmers, vendors, artists, and musicians!

    On top of having wonderful produce, hot food and craft vendors, we've had some fun special experiences this season that have made the market extra special:

     

    #FredtheMiniHorse and the Alpaca Clan! It was so much fun to have these guys (and gal) with us. What characters! (And thank you Warren for sharing the Little Sebastian theme song with us three times that day. What a gent!)

     

    The NDSU Marching Band came out to the Fall Fest and tickled our fanciful sound triangles [read: ears] for a solid hour of musical merriment!

    The Imaginarium set up a few times to give kids a fun new land of potential forts, giant puzzles, and wearable art in which to live.

    Fermentation on Wheels brought the bus and taught us how to ferment all the things with live demos!

    Drekker sampled beers! (They let us borrow their cornhole set on Saturdays, too, the lads...)

    Plus, every week we've been serenaded by really great musicians... Ethan, Hannah, Randi, Warren, Isaac, Paul, and Logan, thank you for lending your talents to make the market even more fun!

     
     
     Did you know Red River Market now sells cards and prints?! Come by the info booth to check them out!

    Did you know Red River Market now sells cards and prints?! Come by the info booth to check them out!

    We hope to see you next season!

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    Recipe: Carrot Top Pesto

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    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.


    Serves: ALL OF THE PEOPLE FOR ALL OF THE DAYS

    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

    Ingredients:

    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)

    Directions:

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

    Et puis voila! Carrot Top Pesto!

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    An Ugly Food Potluck! Mark your calendars!

     logo design by  Cathryn Erbele

    logo design by Cathryn Erbele

    We have some exciting news! On September 1st there will be an UGLY Food Potluck hosted by the lovely folks over at Drekker Brewing to celebrate the use of "ugly food". 

     

    What, pray tell, is "ugly food"? Well, it is first and foremost a movement with an answer to food waste. Ugly foods are those foods which consequently get thrown away instead of finding their way onto shelves at grocery stores, farmers' market stalls, and on plates at restaurants due to their less than perfect appearances. (Think misshapen apples or multi-pronged carrots.) What started in France has become a worldwide movement and Fargo is getting on board.

    On Tuesday, Sept. 1 from 5:30-7pm, we invite you to join us at Drekker Brewery for a family-style potluck. Please bring a dish to share featuring your favorite ugly food from your own garden, the Red River Market or your favorite local grocery. Prizes will be given out for the “ugliest” food, as well as the best tasting dish. 

    For those unable to make a dish, we will have a suggested donation of $5 to support the Red River Market. This event is free and open to the public. Please join the conversation and share photos of your favorite “ugly food” on social media using #FMuglyfood.

    To get pumped up about the event, please enjoy this awesome video by TEDxManhattan that reveals how we can change the world by not overlooking those fruits and veggies who are beautiful on the inside.

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    Waxing Poetic on the Art of Salads

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    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!

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    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!

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