The Minnesota Table: Recipes for Savoring Local Food throughout the Year is a year-round companion for those who want to explore Minnesota-grown and -produced foods. Beginning with asparagus sprouts in early spring and following the calendar year, Shelley Holl and B. J. Carpenter reflect on what they discovered in their travels across the state, show the foods they made, photographed and ate, give suggestions for monthly menus, and present recipes and tips for foods of the season while sharing from the best growers, producers and purveyors in Minnesota. Meet gardening nuns and artisan farmers who breathe color and warmth into the argument for sustainable agriculture; try new twists on classic and regional recipes that take the pure flavors of fresh, local ingredients to new heights; hunt morels, pick blueberries, winnow wild rice and come nose-to-nose with yaks, elk and bison in this beautifully illustrated collection of travel stories, recipes and menu ideas that follow Minnesota’s growing season.
With over 50 seasonal recipes including Grilled Rainbow Trout with Chive-Lemon Pepper Butter, Wild Rice Dried Cranberry Salad with Clementine Vinaigrette, Maple Sugar Crème Brûlée and more.
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