Difficulty rating: 3 chef's hats (out of 5)
Cooking Time: for the potatoes- 15- 20 minutes, dressing, 5 minutes, catching the fish, all day and about 5-10 minutes to cook the fish
Patrick says: "This is a salad composed of the many ingredients found in and along our rivers in the spring and summer. The thing that I love about the salad is that the ingredients can change with the season—morels in May and strawberries in June, blueberries, raspberries, and chantrels in July, and blackberries and hedgehog mushrooms in August. Gordon McCreary, an old fishing guide from St. Paul, used to take people down the Brule river and gather lunch along the way. He never gave away the exact recipe, but this is my version. If your foraging and fishing attempts prove fruitless, you can also look for these items (or their suggested substitutions) at a local farmer’s market, grocery store, and/or fish house."
For Wild Ramps vinaigrette:
Combine cornmeal, salt, pepper, and parsley in a bowl and mix until incorporated. Dredge trout fillets in cornmeal mixture and reserve for later.
Place frying pan over medium heat and cook bacon until crispy. Remove bacon and chop for later use in salad. Place trout fillets in bacon grease and fry until golden brown, about 3-4 minutes. Turn trout and continue to cook on other side for another 3-4 minutes until trout is firm but not flakey. Remove trout from frying pan and reserve for top of salad.
In a bowl, combine watercress, potatoes, and mushrooms. Combine vinaigrette ingredients in a blender and blend until incorporated. Toss vegetables with vinaigrette until coated.
Place equal amounts of salad on six plates. Sprinkle each salad with chopped crispy bacon and wild berries. Place cornmeal trout fillet over salad and serve.
Inspired by Patrick Moore, A'viands Food Service Director for the Ashland School District
Difficulty rating: 3 chef's hats (out of 5)
These delicious snack bars taste just like your favorite peanut butter and jelly sandwich. A great use for tart rhubarb jam, try this recipe with lingonberry or raspberry jam, too.
In a medium saucepan, combine rhubarb and honey. Cover and cook over medium heat, stirring halfway through, about 10 minutes. Uncover and reduce heat to medium low. Continue to cook, stirring occasionally, until thick and jammy, about 10 minutes more. Set aside to cool. (This step can be done up to 3 days ahead of time. Alternatively, use already prepared jam--you will need about 1 1/4 cups.)
Preheat the oven to 350°F. Coat a 9x13-inch baking dish with spray oil; set aside.
Meanwhile, in a medium bowl, combine whole wheat flour, all-purpose flour, baking powder and salt; set aside. In a large bowl, beat together peanut butter, milk, brown sugar, eggs, vanilla and reserved rhubarb jam. Stir in flour mixture.
Spread batter into the prepared baking dish. Bake until cooked through and golden brown, about 25 minutes. Allow to cool slightly before cutting into squares. Serve warm or at room temperature.
Difficulty rating: 2 chef's hat (out of 5)
Prep Time: 15 minutes
Cook Time: 25 minutes
You can substitute any garden veggies into this simple and fun recipe. If you don’t own an oven-proof skillet, make it into a stove-top scramble.
Reserve 2 tablespoons of tomatoes, ½ cup leafy greens, 1 olive, and ½ Tbsp goat cheese for the topping. Chop olives, green, and ramps (using both the white bulb and green leaves of the ramps) and set aside.
In a medium bowl, whisk together eggs, milk, cheese, chopped olives, and spices. Set aside
In a large oven-proof skillet, heat oil over medium high heat. Add garlic and sauté for 1 minute. Then add ramps and tomatoes and sauté for another couple minutes. Add greens and cook until wilted. Pour egg mixture into hot pan and mix quickly. Tilt pan slightly and with a spatula gently lift edges of the frittata and let egg run underneath to cook, creating a firm underlayer. Do this for the first 3-4 minutes of cooking.
Cover and turn the heat to low. Continue to cook, shaking pan and using spatula to loosen to prevent the frittata from sticking to the bottom. Continue until the bottom becomes golden brown and the eggs are about set, about 10 minutes. While frittata is cooking, move rack in oven to the top and turn broiler on high.
When frittata is golden brown underneath, uncover and place under broiler for 2-3 minutes. Check frequently to prevent burning. Remove frittata from oven and allow to cool.
When cool, invite your kids to create a fun face or picture with the toppings. Frittata can be served hot or cold. Store in a covered container and refrigerate up to 3 days.
Inspired by Owen Maroney
Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients.
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