|Dennis Yang|Wes Burdine The Juicy Lucy at the Diner in London, England.
As you walk into this cozy pub, you notice its eclectic vibe, like a cross between Psycho Suzi's and the Turf Club's Clown Lounge. You step over a rug unmistakably designed by Minneapolis artist Adam Turman. In front of you are two Juicy Lucys: one traditional and the other with blue cheese.
But this is not Minnesota. This is London, less than a mile from the Thames and the Tate Modern, in the Southwark neighborhood of mostly businesses and upscale condos. Lord Nelson Pub is an oasis of oddity and part of a trend of American-style burger joints that are introducing Minnesota's chief culinary export, the Juicy Lucy, to London.More »
|Courtesy of the Du Nord Facebook page|
|E. Katie Holm|
|Trucks are lining up to feed you. Here's where to find them.|
It seems like a shopping no-brainer: instead of getting in your gas guzzler and motoring across town to a big box grocery store for your imported asparagus from Peru or heads of garlic from China, you spend your hard-earned food budget at your neighborhood farmers market, supporting the farmers who live and work near you, and getting the best quality produce you can. So why are so many people intimidated by the farmers market, and so few see it as a legitimate place to shop and feed their families?
Tricia Cornell tackles this question in her latest book, The Minnesota Farmers Market Cookbook. Brimming with easy to accomplish recipes, the book also includes a comprehensive directory of farmers markets throughout the region, and helpful notes on each type of produce covered, so you can shop and cook with confidence. She took the time to chat with us about kohlrabi, the lies we've been told about stir fries, and all of her best tips for shopping locally like a pro.
The Hot Dish: Describe your new cookbook. What should readers expect?
Tricia Cornell: The most exciting thing about The Minnesota Farmers Market Cookbook is that it's organized by product, so that you can experience it the same way you experience the farmers market. You can either start at the beginning of a row and walk all the way through, or you can drop in and see what you see in front of you, or you can go straight to the beets if you need beets. So the book is organized that same way.
HD: Why did you decide to write this book? Your previous book, Eat More Vegetables, tackles the questions of what to do with your seasonal produce. How does this book differ from or expand on the first?
Well, that book was also a lot of fun to write. That was 100% my recipes and the foods that my family eats at home. This book allowed me to talk to a lot of really dedicated farmers and chefs, some of them practically celebrities here in Minnesota and some them ordinary farmers market fellows. And the other thing is that this book allowed me to get really in depth and geeky on each vegetable in a way that I wasn't able to do so much in the first book. I take you through how to find a vegetable, when to buy it, what to when you get it home, how to store it...So, yeah, it's a little geekier on the vegetable front.More »
|From the factory lines to your aisle seat|
|Benjamin Carter Grimes for City Pages|
|The raw ingredients.|