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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Fermentation on Wheels

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Fermentation on Wheels

Welcome to the Red River Market blog! Here, we'll highlight the vendors, events, local food, and community that make our market happen. This weekend, we're pumped to have Fermentation on Wheels visiting the market!

 

If you would've told me to be excited about something called Fermentation on Wheels a couple months ago, I would've given you a (very) blank expression. What on earth?! Fermentation by definition is "the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat." Sounds appetizing, right? But of course that process is responsible for amazing things like beer, wine, and kombucha! And more importantly (or rather, as importantly) it doesn't stop there. That's why Fermentation on Wheels is so great. They teach workshops to people across the country about creating fermented, pro-biotic foods like sauerkraut, vinegars, and more! So bring that cabbage to the market this weekend (or pick some up from on of our many produce vendors) because Fermentation on Wheels will be in Fargo this Saturday from 10am to 2pm on Broadway and 2nd Ave N!

 

See you there!

 Tara Whitsitt of Fermentation on Wheels giving a demo. Photo via  The Splendid Table .

Tara Whitsitt of Fermentation on Wheels giving a demo. Photo via The Splendid Table.

And to give you a teaser of what is possible through fermentation, here's a recipe they've shared on how to make your own Grapefruit Sage Vinegar! (So good.)

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