Updated every Friday
Last Updated: April 16, 2015
While this April weather is as temperamental as ever, especially with thunderstorms on the horizon, we're looking at some new arrivals of the spring produce that really let us know what season it is.
One of the most asked about produce items is finally back this week, organic watermelon! No barbecue, picnic, or spring time bike ride is complete with out a piece of awesome watermelon, and what we have in stock right now is really good for first of the season. If you are feeling creative this weekend, here are some Fun Watermelon Recipes (from fitbie.com) to change things up for your next grill-out.
Speaking of melons, we continue to have honeydew and cantaloupe in stock for the weekend. I love them both just the way they are, but both melons make great additions to fruit salads, smoothies, fancy cocktails, even in baked goods. I love slices of cantaloupe for dipping in yogurt with granola for an easy and refreshing breakfast.
Also in this weekend is the first organic corn on the cob of the year! My favorite thing to grill is corn on the cob, then cut the kernels off and add them to my favorite green salads. Having corn finally in the department makes the season feel real. I will remind you though that because this is so early in the season, the corn is not as sweet as it will be in July, this is the corn for those of us who are too impatient to wait to peak sweet corn time.
First of the year rhubarb is here again and is so beautiful. Time to make some strawberry rhubarb crisp, perfect for dessert or breakfast. Needing to change things up with your rhubarb routine? Rhubarb-Central.com has hundreds of recipes, including marinades for meat, canning preserves, even cheesecake. What is your favorite rhubarb recipe?
Gardens of Eagan bulk over wintered spinach is back in for the weekend. You all liked it so much we sold out last weekend much faster than we anticipated. Be sure to stop in and grab some this weekend for your salads, sandwiches, wraps, and dips. It goes fast so don't miss out!
Morel mushrooms, fiddlehead ferns, and stinging nettles continue for the weekend. I can't stop cooking with all of these ingredients because they are so limited to this time of the year and I don't want to miss out. The morel mushrooms diced, sautéed with garlic, and added to duck eggs (from LTD Farm) and baked in the oven as a frittata is my new favorite fancy brunch item. I highly recommend it to someone who wants a rich and deeply flavorful breakfast.
We also will have Mississippi Mushrooms' (located right here in Minneapolis) beloved lion's mane mushrooms this weekend! These are a great meat substitute as they have a lot of surface area that readily absorbs the flavors of whatever seasonings they are cooked with, and have a meaty texture that cooks well with your favorite veggies. Lion's mane is a great beginner mushroom for those who are apprehensive about trying some of the specialty fungi varieties.
Lastly, we are getting ready for the annual plant sale that starts in just three short weeks! Get your garden plans and plots ready, beginning Saturday, May 9th we will have those beautiful certified organic starter plants we all love so much.
Need some kitchen inspiration?
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Seasonal recipes (including those mentioned above) are pinned to our Spring | This Week in Produce board. Wedge created recipes from our bi-weekly Freshly In Flyer and quarterly newsletter the Share can be found on the Freshly Made at the Wedge board.