507 Magazine: Baked Goods and New Spring Growth

Updated: Mar 10

Read the original article: https://www.postbulletin.com/magazines/507/baked-goods-and-new-spring-growth-take-center-stage-in/article_8fa92b2a-5f03-11ea-af62-472eed44071c.html?fbclid=IwAR1PsF0fkpFUAqzUbRjsNE2INJ1vECGqfdqVgMTO-zTsVmxPBEy4g9_PEgo


Each year from January through April, Rochester Farmers Markets are held every other Saturday from 9:00-12:00. The market will be indoors in one building, Graham Park Industrial Hall (Building 35), on the following dates: March 7, 21, and April 4, 18.


In March, our farmers are already getting started with plants for summer markets, and baby animal season is in full swing! Seedlings started indoors under grow lamps will be transplanted into hoop houses for our season-extending farmers, and our growers who rent land are finalizing their rental agreements with area landowners who are looking to put their land into use growing food.


Raised Products

Beef, pork, chicken, lamb, bison, elk, trout, eggs, milk, cheese curds, ice cream


Produce

Fresh salad greens, sweet and zesty microgreens, carrots, onions, garlic, black garlic, shallots, radishes, potatoes, beets, turnips, parsnips, popcorn, herbs, spices


Specialty

Baked treats, breads, jams, pickles, lefse, honey, maple syrup, salsa, soaps, coffee, tea, hot chocolate


Growing & Crafted

Succulents, houseplants, bulb flowers, decorative corn,


Recipe


Pizza Night!

(contributed by Market Manager Jess Joyce)

Pizza is always a favorite for entertaining because it is endlessly versatile

Ingredients:

2 t yeast

1 ½ c warm water

3 T olive oil

1 T honey

2 t salt

⅔ c whole wheat flour

3 ⅓ c white flour

Sourdough (optional)

A few favorite toppings:

Tomato sauce & cheese with your favorite seasoning mix

Barbecue sauce, grilled chicken & frozen sweet corn

Bechamel (white) sauce, smoked trout & greens

Mix together yeast, water, olive oil and honey and let sit 5 minutes or until foamy. Add a dollop of sourdough starter for flavor (optional). Add flours and salt. Knead with dough hook 5 minutes and transfer to a lightly oiled bowl. Cover and let rise for 2 hours. Preheat oven to 425 degrees F. Divide dough into thirds and roll/toss out individually into 12” rounds. Bake crust on pizza stone without toppings for about 8 minutes or until lightly browned. Top however you prefer!


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