Farmers’ Market

hmong marketplace

September 8, 2010

For anyone who does not live in Minnesota it may come as a surprise to you that St. Paul is home to the largest urban population of Hmong in the world. Yeah, in the world.

It may come as further surprise that despite this fact finding Hmong cuisine is actually pretty tough. Sure, there are a few restaurants spattered around but nothing in comparison to the other South-East Asian fare on offer in the twin cities.

Imagine the excitement then of discovering the hmong marketplace. Located close to the capitol building in St. Paul, and a mere 45 minute bike ride from my digs in downtown Minneapolis, the international market is nothing short of awesome.

Everything you could wish for is there. Outside there’s a covered  market with vendors selling produce (much of which I didn’t recognize) and inside several buildings there is row upon row of units selling beauty products and pharmaceuticals, toys and shoes, clothes and DVDs. It completely transported me back to the many markets like this that I wandered through in South-East Asia.

And then, of course, there’s the food.

When I read in a local paper about: “thick strips of pork belly with a crackled exterior that’s kissed with smoky flavor,” and heard a local food writer describe it as, “essentially a quarter pound of bacon just for you!” I was basically on my bike and halfway there.

I didn’t end up opting for the quarter pound of bacon (do you think my arteries are thanking me?) but instead a bowl of pho with “crunchy fried pork”. Photos cannot do justice to the size of this thing. It was at least the size of my head and came with a plate of bean sprouts, fresh mint, fresh sweet basil, lime, and chili’s on the side, as well as a tray of condiments, just for me. All for $5.

The broth was so tasty – just the right amount of saltiness and great flavour, and the crunchy fried pork was out of this world. It’s definitely a texture you have to wrap your head around but if you’re a fan of crackling, you would dig this.

The mister went for Hmong sausage – a gigantic pork sausage with a lot of lemongrass flavour going on, but also a fair bit of gristle. It came with black rice (chewy and similar to sticky rice) and a chili based dipping sauce. Quite delicious by all accounts.

And if you go don’t forget to pick up a bubble tea on your way out – the red thai tea is immense!

If you want to read about Hmong immigration, you can learn more from the Minneapolis Foundation.

International Marketplace
217 Como Ave., St. Paul,
612-382-6403
Open 8 a.m. to 7 p.m. daily.

getting the most out of the farmers’ market

August 23, 2010

Going to the Farmers’ Market on a weekend morning is one of the most satisfying summer activities in my opinion. I love walking the mile down there from my house, empty bag on my arm.

I get a huge kick of of the hustle and bustle of people strolling with their dogs, children and partners, dragging their heels and soaking up the sights and smells and sounds.

I love the bright herbs and colourful flowers; I love the food stands and their unique fare; I adore soaking up the live music and getting coffee from a stand; I feel excited and proud talking to the local farmers; and I get the biggest thrill from the surprise of what I might find and what it might later become.

However, if you’re not a seasoned goer, navigating the market and all it has to offer can be overwhelming. That hustle and bustle can become hectic and stressful if you aren’t sure of your footing, etiquette or where to even start.

Here are my top tips on how to get the most out of your visit.

1. First, you need to find a market! Check out Local Harvest for listings of farmers’ markets across the nation.

2. Next, research your market of choice! Look on their Web site if they have one and find out what time they open and what farmers will be present.

3. Many markets now have produce planners with lists of all the goods they expect to have that week so you can plan what you might look out for.

4. Be open minded. Whilst it’s nice to reference that produce planner, the farmers’ market experience is all about spontaneity. See what’s there and what looks good when you arrive and go with it!

5. Set a budget. If you tend to splurge it can be easy to get into the flow a little too much. Make budgeting easy by taking cash (vendors will appreciate small bills). Take a certain amount and do not go over it!

6. Spread the love. Try not to buy too much from one vendor but instead wander the market before you make any purchases so that you have a good sense of what’s available, who’s selling it and who has the most competitive prices. Spreading your spending around the different local farmers not only means that your dollar goes to different farmers but also that you get to meet and chat to all those different farmers too.

7. Get there early! If you get to the market bright and early then you’ll have the pick of the crop, literally! The ripest, juiciest, freshest produce will go first so get in there quick.

8. Or….go late. If you want to pick up the bargains then going in the last hour or half hour will probably win you some super awesome discounts. If you’re budget savvy then this is a top tip for you!

9. Take your own bags. We can’t all afford specialty farmers’ market backpacks ($120?!) but bringing your own reusable bags reduces waste and vendors will thank you. Plus, it’s another great way to gauge just how much you are buying. Did you really need that pound of potatoes?

10. Meet, mingle, make friends! Talk to the farmers and people selling you produce. Don’t be afraid to ask questions – this is what the farmers’ market is all about; not just knowing where your food has come from but exactly how it got there! Although, do note that if a vendor is super busy then engaging them in a lot of chat may be draining time they could be spending making another sale. Be conscience and respectful of the fact that this is their livelihood! But most of all smile, say thank you and have fun.

If you visit a farmers’ market, what do you enjoy most about the experience?

zucchini and olive french breakfast cake

July 27, 2010


Thanks for all your kind comments on my blueberry crumb bars. Despite being ridiculously crumbly and messy to eat, people seemed to love them so that’s pretty awesome.

Can we talk about weekend mornings at home for a moment? Everyone has their routine, their thing that they love to do on a weekend morning when they get to spend it at home.


It might be lying in bed with a cup of tea and a good book; perhaps you like to get up and make a pot of coffee and potter around the house, cleaning up; some of you I’m sure settle into a mammoth session with the weekend paper; others like to rustle up a stellar breakfast, fit for a king.


Here are a couple of things that I like to do when I have a few hours of glorious nothing ahead of me:

I like to stay in my pajamas, unshowered for as long as possible. I like to smell coffee being brewed by my gentleman friend whilst I lazily don’t get out of bed yet. I like to read the weekend paper, especially when I’m living in England and it’s the Observer. I like to do the crossword with my boy while we listen to Aretha Franklin jams.


I like to get up and eat things like this zucchini and olive french breakfast cake with some coffee, feeling all continental-european while I catch up on blogs and news and facebook and all the other silly things I like to do on the interwebs. I made this loaf on sunday after breakfast but I’ll be eating it all week, mark my words.

Why is this breakfast cake French, I am hearing you asking. I asked the same question. Whenever I have eaten breakfast in France it has consisted of pain au chocolat and orange juice or ‘French bread’ (baguette) sliced and served with jam.


However, apparently in the comfort of their own homes, the French are more likely to rustle up something like this – cake salés or savoury cakes. Ham and gruyere is the most traditional so The New York Times says in this interesting article, but this version with kalamata olives, zucchini and goat cheese is honestly delightful.


I plan on eating it for breakfast all week, coffee and orange juice on the side.

Santé!

Zucchini and Olive French Breakfast Cake
from The Kitchn

Ingredients

Makes 9×5 inch 1 loaf

  • 1/3 cup olive oil, plus more for greasing the pan and drizzling
  • 1/2 pound zucchini
  • 1 teaspoon salt
  • 1 large clove garlic, minced
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon black pepper
  • 3 large eggs
  • 1/3 cup milk
  • 2 ounces goat cheese, crumbled
  • 1/2 cup Kalamata olives, pitted and sliced
  • Course salt

Directions

  1. Heat the oven to 350°F. Lightly grease a 9×5 inch loaf pan with olive oil. Grate the zucchini on the coarsest side of a box grater. Place the zucchini in a colander in the sink, and toss with 1 teaspoon of salt. Let drain while preparing the rest of the recipe.
  2. In a large bowl, whisk the minced garlic with the flour, baking powder, salt and pepper. In a separate, medium bowl, lightly whisk the eggs, then whisk in the milk and olive oil. Use a rubber spatula to fold the wet ingredients into the dry until barely mixed. Fold in the crumbled goat cheese and the sliced olives.
  3. Press firmly on the zucchini in the colander, p
    ressing out as much water as possible. Quickly fold the zucchini into the batter.
  4. Spread the batter in the prepared loaf pan, and drizzle lightly with olive oil. Sprinkle the top with kosher salt. Bake loaf for about 45 minutes, or until golden and a knife inserted in center comes out with a few crumbs attached.
  5. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters.


The olive oil in this loaf made it taste so so moist (I actually wish I’d left it in the oven another 5 minutes to really golden up and get that crunchy ‘crust’ going on) and really added a kick of flavour to the olives and goat cheese. The zucchini looked cool but honestly the flavour wasn’t really there.

This is the second Farmer’s Market delight I’ve rustled up from the goods I bought on Saturday, after those blueberry crumb bars. Zucchini and squash are completely in season in Minnesota right now so look out for another recipe soon!

Have you ever made a savoury “cake” like this popular French kind? What would you choose to put in yours?
I think this would be completely rocking with ham or diced bacon and gruyere. Drooling….

AND

What does your ideal lazy weekend morning look like?

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