organic mn

It's easy to be part of a CSA during the summer - the produce is beautiful and plentiful, the variety fun and interesting. Having perused a bunch of other blogs throughout the prime growing season, it was sometimes hard to tell in what region of the country the producing farm was based. Everyone seemed to get carrots, radishes, lettuce, onions, tomatoes, and much more.

Is it possible to miss a bag of mixed salad greens? We've been getting them from our Harmony Valley Farmshare like clockwork, but this week, we're bag-o-mixed-salad free (fortunately, we've still got a bag of spinach). I'm totally okay with that, mostly because I've been eating tomatoes like a crazy person, thickly layered on my hummus sandwich nearly every day for lunch. I've also taking to grilling just about everything that comes, including cauliflower, which is fantastic with olive oil, black pepper, and sea salt. I haven't tried my celeriac yet, but I'm hoping to this week, especially now that I know I can grate it and fry it up like a potato pancake.

Since I dug my feet into the dirt of the local food movement a number of years ago, I’ve wanted to learn more about the Hmong farmers that dominate many of the local farmers market stands. I recently had the privilege of meeting with Shur Yang, whose family operates a vegetable stand at the Minneapolis Farmers Market.

Shur’s love for farming and local produce streams with properties of July sunshine. His positive demeanor is enough to intrigue anyone, and is wildly inspiring considering the farm is merely a “side job."

Lucia's Restaurant at NightWho is your farmer?

Most people know their hairdresser, insurance agent, doctor and many others, but few today know their farmer, perhaps the most important person in their lives. Knowing your farmer can change your health, your approach to cooking, your respect for food, your stewardship of the earth and even your social and political circle. This dinner will introduce you to 12 different farmers and producers.

Here's a list of what was in this week's Harmony Valley farmshare box. The box was literally overflowing, and we were excited to see foods we'd never even heard of, like teggia beans and Orange Ukraines (we were excited for the return of radishes, too). And this is - already, finally - the week we didn't throw away our edamame beans. So delicious and easy, as it turns out - and the kids love 'em too.

You'll notice that the list of what's in our Harmony Valley Farmshare is getting longer. I should also point out how amazingly good the food is. And despite the fact that I have shamefully tossed out my amaranth each week, I'm happy we got it again - just in time (again) to try out that amaranth and goat cheese pizza recipe I've been talking about from Amy Boland's site (see our picture below - it was delicious).

My kitchen counter, covered with this week's farmshare bountyWhat am I going to do with all of this stuff? It's taking over my kitchen! My fridge is still nearly full from last week's Harmony Valley vegetables! My fruit share includes an entire bag full of apricots! I've been eating salad greens and sautee mix non-stop for weeks! I don't know if I can eat another basil vinaigrette.

It's pretty hard not to be inspired by Fred Haberman. Although he apologizes profusely - and repeatedly - during our lunch for being exhausted ("I was at the farm before 5 this morning," he says, "I'm starting to feel dizzy"), Fred is articulate and passionate as he describes Haberman's company sponsored organic farm.

We're happy to introduce Ben Solberg, our newest writer and photographer. This is his first article for Simple, Good, and Tasty.

Lenny Russo photo by Kate SommersLenny Russo has been considered one of the top chefs in the Twin Cities for more than a decade. He’s served as Executive Chef at W.A. Frost; General Manager/Chef at the New French Café; Food and Beverage Director/Chef at the Loring Café; and Executive Chef at Faegre's. In 2006, four years after he and his wife Mega had opened Heartland Restaurant in St. Paul, Chef Russo was contracted by Bon Appétit Management Company to helm the kitchens of the restaurants in the new Guthrie Theater in Minneapolis, including Cue—a post he left in 2007.