Loon Organics is a very productive organic farm, but they’re also, so much more. Laura & Adam created a team that compiles hundreds of CSA boxes for ready recipients in the Twin Cities. They have created a valued place to buy your produce from May to October! Cheers to them for a great season and for continuing to share their favorite recipes, as the topper!
Read MoreFall is on the horizon and Laura Frerichs soups are some of my favorites. You can find more tips and recipes at loonorganics.com!
Read MoreVicki Brunsvold’s Watermelon Salsa celebrates National Watermelon Day on 8/3. The bonus is you’ll also find her Watermelon & Feta Salad, additional serving tips and Mark Twains’ love of Watermelon.
Read MoreIt’s too hot to cook much so we are heavy on salads, dressings and grilling this week! This recipe keeps you away from the oven.
Read MoreKimberley Thompson’s narrative on her favorite blueberry chutney, starts with what she feels "makes" my meal memorable...the condiments!
Read MoreLoon Organic owner and farmer, Laura Frerichs shares her tips for this uniquely yummy slaw. We tried this recipe at the Mill City Farmers Market a few years ago. Since we don’t have fresh sweet corn yet, you could use a cup of frozen corn. Cooking the fennel does mellow its flavor.
Read MoreLoon Organics Farm owner Laura Frerichs recipe is the perfect side dish for July 4th, tacos or any summer picnic!
Read MoreVicki Brunsvold created the yummiest and quickest prep for a coleslaw ever, with two ingredients.
Read MoreChristina Meyer-Jax takes the radical radish and turns it into the perfect side dish or topper for your grilled meats or lettuce wraps!
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