St. Paul Farmers' Market : Recipes

In small mixing bowl mix cream cheese and sweetened condensed milk on medium speed of an electric mixer until no longer lumpy. Add lime juice to cream cheese milk mixture and set aside.

In 6 dessert dishes place some of the crushed graham crackers in the bottom. Add a layer of cream cheese mixture on top the graham crackers in the glass. Add a layer of the macerated berries and another layer of the cream cheese mixture then another layer of the berries. Continue to layer until the glass gets full, but be sure that the top layer is the cream cheese mixture to seal the desert. Garnish with reserved berries and mint leaves.

Note: Parfaits can be made up to a day in advance and stored in the refrigerator if covered with plastic wrap. Parfaits can be served cold or at room temperature, but I think the flavors are best at room temperature. If storing in the refrigerator pull out before serving main course and they will warm up enough to be at peak flavor.

Featured Market Recipes!

Browse our database of recipes featuring fresh ingredients from the market. We will regularly update this list of featured recipes to showcase our vendors and the current products at the market.

Asparagus Baked in Foil 1/2 tbsp olive oil 1 bunch asparagus 1 clove garlic, cut in slivers Aluminum foil Preheat oven to 350 degrees. Wash asparagus and trim off tough ends. Place asparagus on a sheet of aluminum foil, drizzled with olive oil. Sprinkle with garlic slivers. Wrap up to cover all. Bake for 20 to 30 minutes or until tender. Can also be grilled for 15 to 20 minutes. Read more!	Cream of Asparagus Soup 2 lbs. asparagus 3 cups water 1 chicken bouillon cube 3 tbsp. butter or margarine 1/4 cup green onions, chopped 1 tbsp. chopped parsley (optional) 3 tbsp. all-purpose flour 1/8 tsp. ground nutmeg 1/2 tsp. salt 1/8 tsp. black pepper 1 cup 2% or skim milk Blanch asparagus in boiling water until tender. Reserve liquid. Add bouillon cube to reserved liquid and dissolve. Add extra water if needed to make 3 cups of broth. Cut off asparagus tips and reserve. Cut remaining stems into 1-inch pieces. In a blender combine half of the cut stems with 1 cup of broth and process 1 minute until smooth. Repeat with remaining stems. Set aside. Saute' onions and parsley in butter or margarine until soft. Add flour, nutmeg, salt and pepper. Cook 1 minute. Add milk and bring to a boil, stirring constantly. Reduce heat and cook until thickened. Stir in asparagus puree', remaining broth and asparagus tips. Heat through, taste and adjust seasonings. Makes 4 servings. Read more!
Cream of Radish Soup 4-6 cups radishes, sliced 1 cup onion, chopped 2 tbsp. butter or margarine 3 tbsp. all-purpose flour 2 tbsp. butter or margarine 3 cups lowfat milk, warm 2 tsp. salt 1/4 tsp. black pepper 1 tsp. ground nutmeg In a skillet, saute' onions and radishes in 2 tbsp. butter or margarine until both are limp. Put vegetables in blender and process until smooth. In medium pot, melt 2 tbsp. butter or margarine, stir in flour, and cook over low heat, stirring constantly for 2 minutes. Add milk all at once and bring to a boil, stirring. Reduce heat and stir until thickened. Add vegetables, salt, pepper and nutmeg. The soup will be pink in color. Makes 6 servings. Read more!	Easy Berry Parfaits Read more!
Fluffy Honey Dressing for Fruit A tasty honey dressing! Read more!	Grilled Asparagus with Saffron Aioli A true early summer treat! Read more!
Grilled Vegetables These veggies are a tasty side dish to chicken, steak, seafood, etc. Makes 3-4 servings. Read more!	Honey-Herb Salad Dressing for Greens A tasty summer dressing. Read more!
OVENROASTED SPRING VEGETABLES WITH SALSA VERDE A wonderful fresh treat! Read more!	Rhubarb Crisp 3 cups rhubarb, diced Topping: 1/2 cup all-purpose flour 3/4 cup rolled oats 1 tsp. baking soda 1/2 cup brown sugar 5 tbsp. butter Egg Mixture: 2 eggs, beaten 1-1/2 cups sugar 2 tbsp. all-purpose flour 1/4 tsp. salt 1/4 tsp. ground nutmeg Preheat oven to 350 degrees. Spread diced rhubarb in the bottom of a greased 9 X 13-inch cake dish. In a medium bowl, combine 1/2 cup flour, oats, soda, brown sugar and butter. Mix to make crumbs. Set aside. In a separate mixing bowl, combine beaten eggs, sugar, 2 tbsp. flour, salt and nutmeg. Beat until well mixed. Pour over rhubarb. Sprinkle with topping. Bake for 30 minutes or until lightly brown. Makes 10 servings. Read more!
Rhubarb Crisp Read more!	Rhubarb Sauce (Easy) 4 cups rhubarb, sliced 1/2 cup water 1/2 cup sugar, honey or maple syrup 1/2 tsp. ground cinnamon (optional) In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat, cover and simmer over medium heat until rhubarb is tender, about 15 minutes. Serve over ice cream. Read more!
SPRING VEGETABLE SAUTE Active time: 40 min Start to finish: 40 min Read more!

The St. Paul Farmers' Market