Prairie Fare: Taste the freshness of farmers market finds
Julie Garden-Robinson, NDSU Extension food and nutrition specialist, and Beth Dahl, grant coordinator, share a cooking demo at the Red River Market. (NDSU photo)
“We’ve officially used up all the vegetable samples,” my server announced.
We had just finished serving grilled vegetables to a long line of curious taste testers, many of whom were very young. On a sunny day at a farmers market, they eagerly sampled grilled summer squash, onions and canned pineapple slices.
I always enjoy the contagious excitement at farmers markets.
Besides samples, we provided sev…