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2012-2013 Minnesota Grown Directory - it's HERE!
The 2012-13 Minnesota Grown Directory is finally here! Make sure you get your FREE copy today! Order online at MinnesotaGrown.com or by phone at 651-201-6050. |
Farmers Markets open for business!
With spring in swing, farmers markets are starting to open across the state. A record breaking 156 farmers markets are listed in the Minnesota Grown directory this year! With the early warm weather, you can expect to see asparagus and rhubarb right away. There are over 25 rhubarb or asparagus growers in Minnesota,search our online Directory to find one near you.
When purchasing asparagus, it's important to look for firm brightly colored stalks. It's best to eat or cook your asparagus as soon as you buy it to maximize flavor. If you need to hold off, treat it like a bouquet of cut flowers (almost looks like one, doesn't it?). Trim a small part off the bottom of the stem and either store standing straight up in cold water or cover the top loosely with a plastic bag in the refrigerator.
Color is also important when choosing rhubarb. Look for moderately-sized dark pink to red stalks. The thicker and greener the stalks, the more sour and coarse the rhubarb will be. It can be kept in the refrigerator for up to 5 days in a plastic bag- placed in a crisper drawer if you have one. Otherwise, you can freeze rhubarb to keep it up to one year. Clean and cut the rhubarb stalks into 1-inch pieces and place in airtight plastic bag.
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Garlic and Rosemary Roasted Leg of Lamb
To make your dinner more local, try serving the following recipe with steamed, in-season asparagus for a healthy side or even rhubarb pie for dessert- yum! We'll come over for dinner!
INGREDIENTS:
1 boneless half leg of lamb
(3.5-4lbs)
3 bay leaves
4 sprigs fresh rosemary
2 Tbl olive oil
4 cloves peeled, chopped garlic
2 Tbl smoked paprika
1 Tbl fresh ground black pepper
2 Tbl kosher salt
2 cups water or lamb stock
DIRECTIONS:
1. Preheat over to 250 degrees.
2. Lay out lamb leg flat on cutting board (fat side down).
3. Rub the inside of the leg with chopped garlic, 1/2 Tbl black pepper, 1/2 Tbl kosher salt & olive oil.
4. Roll the leg closed and tie shut.
5. Place bay leaves and rosemary in the bottom of roasting pan (large enough to fit entire roast). Place tied lamb leg on top of herbs.
6. Add 2 cups water or lamb stock to roasting pan.
7. Cook uncovered at 250 degrees for 3.5-4 hours.
8. Use a thermometer to check if roast is done, it should have an internal temperature of 120 degrees.
8. Remove from oven and let rest for 15min before cutting.
This recipe is courtesy of Leo Judeh, owner of Shish On Grand Restaurant.
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Minnesota Grown Facebook
Facebook is a great way to have two-way conversations with our supporters. Please suggest our page to your friends and let's keep the dialog going. We look forward to hearing more thoughts and ideas as well as sharing what's new and local with you!
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 The annual Living Green Expo is this weekend, May 5th and 6th, do you have your tickets yet? If not, follow this link, to purchase your tickets. They are just $3 online or $5 at the door. With more than 300 exhibitors, workshops and demos- you are sure to learn the latest in green and sustainable living. Don't forget to stop by our booth and say hello and enter to win a Minnesota Grown reusable bag, shirt and hat! Of course we will have our 2012-13 Minnesota Grown Directory on hand for you to pick up too. We can't wait to spend the weekend in booth 35 at the 4-H Building on the State Fair Grounds, learning new ways to be green! |
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Sheep- 3 bags full!
 With the production of wool, sheep's cheese and of course lamb, we have many reasons to be thankful for Minnesota's lamb industry.
Shepherds are busy shearing their flock's warm winter fleeces. One sheep can produce anywhere from 2 to 30 pounds of wool annually, depending on the breed and genetics. Wool can be used for a variety of products, from sweaters to dresses or carpets and rugs. Wool clothing resists wrinkling, tailors beautifully, retains its shape, and wears well. You can find a wool producer near you by clicking here! As sheep transition from their winter diet of straw or hay to fresh green pasture their milk changes in flavor. This time of year, sheep are grazing on newly budding spring time plants. Sheep at Star Thrower Farm, just outside of Glencoe, graze on chicory, wildflowers and legumes which provide an amazing and richly flavored milk perfect for cheese making.
Deborah Pikovsky, shepherd and cheese maker at Star Thrower, tells us that "sheep's milk is able to be frozen, unlike goat or cow's milk, and still made into cheese. So, even our winter cheese is made from milk produced on pasture." With berry season right around the corner, there is nothing better than a fresh bowl of ricotta cheese topped with ripe local strawberries and a drizzle of Minnesota produced honey on top. To celebrate the lamb/sheep industry, Shepherd's Harvest is putting on the 15th annual Sheep and Wool Festival, Sat and Sun, May 12 and 13th. Sponsored by the Minnesota Lamb & Wool Producers, the festival takes place just south of Stillwater on the Washington County Fairgrounds. The two day event is packed with events, demonstrations, music, vendors and more! Bring the kids out to see sheep shearing demonstrations and watch trained herd dogs in action. Over 15 different breeds will be on display.It's hard to discuss this animal without talking about lamb meat. Few other meats compare to the tender, succulent and earthy cuts of lamb. Lamb is a source of high-quality protein, B vitamins, zinc and iron along with other vitamins and minerals. Lamb contains very little marbling, which means lower calories (less fat). You can find local Minnesota lamb for a special event or just a midweek crock pot roast in the Minnesota Grown Directory. |
 Growing tips!
May is finally here! It's important for us to be reminded of how we should care for our yards and flowers. Thankfully, MNLA is here to help! May Tips - Work fertilizer into vegetable and flower gardens before they are planted.
- Mulch flower gardens to conserve moisture and reduce weed growth.
- Plant summer-blooming bulbs.
- Plant Minnesota Grown annuals and geraniums after frost is no longer a danger.
- Prune forsythia, azaleas, and lilacs after they have flowered; all spring-flowering shrubs should be pruned right after flowering.
- Rake, overseed, and fertilize the lawn. Avoid applying crabgrass preventer to newly overseeded areas. Seed new lawns while nights are still cool and the weather is wet.
For more tips and inspiration ideas, visit Garden Minnesota online! |
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Sponsors
The sponsors of the Minnesota  Grown Directory make what we do possible. Minnesota Farmers Union is our biggest sponsor. They work to protect and enhance the economic interests and quality of life for family farmers and ranchers and rural communities. They are a nonprofit membership-based organization. Did you know you don't have to be a farmer to be a member of Minnesota Farmers Union? Check it out!
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THANK YOU!
We appreciate all our readers and supporters.
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