Recipes

Riverwalk Market Fair Opening Day Celebration!

Riverwalk Market Fair Season Opens on June 1, 2013

Riverwalk Market Fair’s 21 Saturday season kicks off on Saturday, June 1. Riverwalk, now in it’s 4th year, is located in Northfield’s historic downtown on Bridge Square along the scenic Cannon River.  Hours are 9 am to 1 pm, rain or shine.

Produce From Local Farmers, Artisan Foods, Art and Fine Craft 

Local farGoatsmers will be on hand with fresh-picked early salad greens, radishes, a variety of bedding plants, eggs, and flowers. Artisan foods include fresh-baked breads, local honey, and delicious pastries, tarts and quiches from Martha’s Eats and Treats. The Fossum Family Farm returns with their beautiful Alpaca yarn.

Watercolors, prints, mixed-media paintings, ceramics, photography, glass art, and jewelry are among the art and fine crafts for sale on opening day. Several of Riverwalk Market Fair’s favorite artists are back, including Geralyn Thelen with her colorful fused glass plates, vases, and whimsical garden decorations, ceramist Barbara Zavaruha with her functional stoneware, and fine-art photographer Dennis McClintock.

 

Saturday’s Featured Farmer

Kathy-Zeman-eggs and chickens-199x4001

Kathy Zeman of Nerstrand owns and operates Simple Harvest Farm Organics (www.simpleharvestfarm.com).  Her farm uses sustainable farming practices to produce a wide range ofproducts including, vegetables, goats, goat milk soap, cheese, poultry, pork, lamb, Lopi wool yarn and fleeces, and (with her brother, Nick) eggs.  As a special opening day treat, Kathy will feature her popular Rhubarb Fruit Roll-ups. Kathy has been a vendor at Riverwalk Market Fair since its beginning in 2010 and serves on the Board of Directors of Riverwalk Market Fair.

Download the recipe
Kathy Zeman Rhubarb Fruit Roll-Ups

Saturday’s Featured Artist 

miller_headshotjpg

Kathy Miller, one of Riverwalk Market Fair’s most popular artists, will return with her latest floral and landscape watercolor paintings.  Her “White Peonies” won the prestigious “Best of Show” award at the Minnesota Watercolor Society’s 2013 Juried Spring Show.  Kathy opens a new show at the Northfield Arts Guild on June 14.  (www.kmillerwatercolors.com)

 

 

Saturday’s Live Music and Kid’s Activity

Kathleen Johnson RMF dulcimer player

Acclaimed hammered dulcimer artist and singer Kathleen Johnson (www.kathleen-johnson.com) returns to Riverwalk Market Fair with selections from France, Scotland, early America, and the Irish music revival of the 20th Century.  Suzuki violin students from Northfield will offer a 30-minute concert at 10 am.


Monica Budding Farmers w kid

Monica Irwin of Budding Farmers, a new project that connects children with healthy food at farmers markets and through community supported agriculture, will host an interactive activity for young people designed to encourage the love of farming.  (www.buddingfarmers.com).

Sauerkraut

Sauerkraut (adapted from Wild Fermentation by Sandor Katz)
*Works best in a ceramic crock or food-grade plastic bucket, one-gallon capacity or greater

Ingredients (for 1 gallon):

5 pounds cabbage

3 tablespoons sea salt

Chop or grate cabbage. Place in a large bowl as you chop it.

Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage.

Add other vegetables, fruits, spices (e.g. caraway seed), as you please. Mix together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.

Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight forces water out of the cabbage, which keeps the cabbage submerged under the brine. Cover with a cloth to keep dust and flies out.

Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it’s completely dissolved.

Leave the crock to ferment–at room temperature for a quicker fermentation, in a cool basement for a slower fermentation that will last longer.

Check the kraut every day or two. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. Once it tastes good to you, put in in your frig to slow down the process.

Other fermented foods to try with the same process using local veggies: (just make sure to use 3 tablespoons salt per 5 pounds of veggies)
Kimchi (or Kim Chee or Kimchee)—a traditional Korean condiment; grate or finely slice the vegetables

Cabbage, carrots, onion, hot peppers, garlic, ginger

Corn Relish—a great way to have fresh corn available through the winter to throw in burritos, soup, etc.

Roasted sweet corn (cut kernels off the cob), sweet peppers, hot peppers, cilantro

Gingered Carrots—grated carrots and ginger

– Spring Wind Farm

A Recipe for Good Health

Farmers markets are on the rise all over the country and Northfield is no exception as it is hard at work making a local food infrastructure happen in our community. The movement of buying locally grown foods has been making a substantial upward trend. A recent report titled Market Forces: Creating Jobs through Public Investment in Local and Regional Systems states, “Local and regional food-product markets have grown rapidly in recent years and have become entrenched. The number of farmers markets in the United States increased from just 340 in 1970 to more than 7,000 today, and there are now more than 4,000 CSAs.”

By selling direct, local farmers can best meet the needs of their consumers (their friends, neighbors and area restaurants and schools) because they hear first-hand what they want.  The food is fresh, typically providing higher nutrition, and that is a competitive edge to many consumers. Furthermore, the entrepreneurs spur the local economy and add more jobs as they grow.

Riverwalk Market Fair, which offers farmers’ goods in addition to artist works, recently collaborated with Northfield Hospital & Clinics to provide healthy recipes using locally grown foods. (Find their recipes in the latest issue of Radish Magazine.)

For more recipes visit Riverwalk Market Fair’s blog at www.riverwalkmarketfair.org and look for “Recipes from the Area.”  New recipes are brought to Market Fair throughout the season. Collect them all!