I’ve really been digging the Minneapolis farmers markets this summer. I know, I’m totally late to the party. This isn’t new. There were a few farmer’s markets near my house in D.C. but Minneapolis has them on a much larger scale. It reminds me of all of the food shopping I was happy to do while in Spain. It was enjoyable to walk around, talk to different vendors and find the best prices and produce. Not to mention that buying local during the summer/early fall seasons is one of the most sustainable practices you can do with minimal effort. It’s cheaper (entire week’s worth of veggies for $10) and you get to be outdoors. What’s not to love?
I went to Midtown Farmer’s Market today, not to be confused with the food mecca Midtown Global Market (which rocks, too.) I immediately noticed that they had few, if any, resellers, and there were a lot of food trucks and unique food vendors. A vendor that I have been dying to try, a MN produce-based specialty popsicle stand named 10,000 Licks, was there, to my excitement. It was helped into business through a Kickstarter project and the popsicles are delicious. They’re in wonderfully strange flavors like Cantelope Ginger, Sweet Corn, & Beet. I’ll be doing a write-up on 10,000 Licks soon for SKC.
Something that caught my eye were these little bouquets of orange flowers, squash blossoms to be exact. I had heard of them, but didn’t really know how to cook them. On an impulse, I bought some for lunch. Returning home, I realized most recipes call for stuffing them with cheese, frying them, putting them in quesadillas and cooking them into omelettes. My fridge lacked flour, cheese, and eggs, so I decided to saute them. They were very delicate, and I over-cooked them! You can’t win all of the time. I still ate them, and they tasted faintly of zucchini in flower form, but I’m hoping to buy them again and actually prepare them properly. All in all, a great day to be outdoors and try some new things.