Wednesday, November 4, 2009
Tuesday, November 3, 2009
Monday, November 2, 2009
Sunday, November 1, 2009
Tuesday, October 27, 2009
Wednesday, October 14, 2009
Wednesday, October 7, 2009
Wednesday, July 1, 2009
Sunday, June 28, 2009
It did not take long for Steve and ourselves to figure out that our products worked well together and we quickly traded in the cream cheese we had brought along for pairing with our Raspberry Garlic Jam and our Blueberry Pepper Jam, for Pastureland's lovely Aged Cheddar and Summer Gold butter.
And so in the gorgeous evening among the height of the early summer blooms of the MN Landscape Arboretum two new and wonderful ideas for your next brunch or evening appetizer were born:
1 crusty fresh Baguette
1 Jar Lucille's Kitchen Garden Blueberry Pepper Jam (or your favorite other flavor)
1 Pound Pastureland Summer Gold butter
Simply slice baguette and spread with Summer Gold and top with Blueberry Pepper Jam for a savory twist on bread, butter and jam.
1 Package of your favorite Herb Cracker
Pastureland Aged Cheddar Cheese
1 Jar Lucille's Kitchen Garden Garlic Pepper Jam or Raspberry Garlic Jam
Serve up the classic cheese and cracker platter with some of the finest Minnesota flavors from Pastureland and Lucille's Kitchen Garden to your guests or just make a plate for yourself on days when it is too hot to cook. We like to have it with one of the many great MN wines, such as the Chardonnay from Saint Croix Vineyards.
Monday, June 8, 2009
Ø 1 Jar Lucille’s Kitchen Garden Rhubarb Strawberry Basil Jam
Ø One cup heavy cream
Ø 2 tbs Sugar
Ø Whip heavy cream and sugar to stiff peeks with mixer on high
Ø Gently fold in ¾ to 1 jar Lucille’s Kitchen Garden Rhubarb Strawberry Basil Jam into the whipped cream. You don’t want it completely mixed; just make sure that the jam is spread throughout the cream. A butter knife works best for this.
Ø Serves nicely in chilled Martini glasses and can be made several hours ahead and kept in the refrigerator.
Monday, June 1, 2009
Thursday, May 28, 2009
- 4 medium sized salmon fillets preferably skin on
- 1/2 Jar Lucille's Kitchen Garden Garlic Pepper Jam
- 1 shot good Irish Whiskey
- 2 TBS Lucille's Kitchen Garden Raspberry Garlic Jam
- Fresh Greens
- 2 parts good extra virgin olive oil to 1 part apple cider vinegar (for every table spoon of vinegar use two tablespoons of olive oil)
Instructions: Whisk together Garlic Pepper Jam and Whiskey to make a glaze. Lightly salt and pepper fresh trout fillets and paint on a thin layer of glaze over the top. Place on a hot grill (indirect, high heat is the best, so if you are working with a gas grill consider lighting only one side at high and grilling on the unlit side) Place the trout, skin side down and close the grill. You are not going to flip the trout over, it will cook from the bottom up. The skin side should protect the actual meat of the fish from burning. I feel that with fish fillets, flipping causes all the juices that rise to the top to be tipped off leaving you with a dry, flavorless fish. Grill until you can see by gently prying apart at the thickest point, that the fish is completely cooked. Do not over cook or it will cause the fish to dry out.
The Raspberry Garlic Vinaigrette can be made in advance or while the fish is on the grill. Simply whisk together the vinegar and garlic pepper jam. Slowly add, in a thin stream, the olive oil and whisk thoroughly to emulsify.
Serve the trout fillets over a bed of mixed greens and dress with vinaigrette. Adjust your salt and pepper to taste. If you are using this as a starter or a salad you can serve a half fillet with the salad, which will serve eight.
I hope you get a chance to try this recipe, as I think that it is a great way to a quick, fresh, local meal. Have a great day and we will see you at the market!
Thursday, April 30, 2009
For a complete map of all of the retail locations that are currently carrying us visit our website at http://www.lucilleskitchengarden.com/
Mill City Farmers market starts Mothers' Day Weekend May 9th from 8AM to 1PM. Remember to preorder your favorites, pay with pay pal, and pick up at the market. Email us at firstname.lastname@example.org for your preorder. We especially recommend it for the crowd favorite Raspberry Pepper Jam.
Tuesday, April 14, 2009
Tuesday, March 24, 2009
We are getting super excited about Earth Day 2009, which we will be celebrating with Local D'Lish on Sunday April, 19 from 10AM to 4PM. Bring your family and join us for some great cooking demo's, local food sampling, kids activities and much more. Eating locally produced foods is one of the easiest ways to lower your carbon foot print, and contribute to the economy in your area. Check back as we add more details. For now here are the basics:
Lucille's Kitchen Garden and Local D'Lish Celebrate Earth Day 2009 on April 19th
208 North 1st. Street
Minneapolis, MN 55401
Monday, February 16, 2009
Stop by and sample our products, pick up great recipe ideas, and talk to us about all the great products and plans that will be available this summer at the Mill City Farmers' Market.