SOLUTIONS - TownNewsbloximages.newyork1.vip.townnews.com/.../590a06805aba5.pdf.pdf · other ways to reap the benefits of the rock. McManus is able to source lamps carved into more

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Farmers Market

DIY BEAUTY SOLUTIONS

HEALTHY LIVING FROM THE GROUND UP

MAY 2017

THE SCOOP ON

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DIY BEAUTY SOLUTIONS

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• 2 MAY 2017 rochester.radishmagazine.com

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•rochester.radishmagazine.com MAY 2017 3

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… and thank you to all the moms who chose Olmsted Medical Center’s BirthCenter for their child’s birth last year!

968 babies were born at Olmsted Medical Center in 2016. They join the special group of more than 22,000 babies born here since the opening of our BirthCenter in 1987.

The story of our patients is the story of us.

Olmsted Medical Center encourages families to become active participants in the entire birth experience. Offering family-centered care from early pregnancy to baby’s arrival, our BirthCenter’s facilities and caregivers work hard to provide the best possible care for you. We know your birth experience is one of the most important events in your life. Our OMC staff will walk with you on your journey, providing exceptional medical care, support, and understanding. The OMC Prenatal & Family Education team provides classes and support for pregnancy, the birthing experience, the time immediately following delivery, breastfeeding, and more.

For a free tour of our BirthCenter, call 507.529.6759. Visit olmstedmedicalcenter.org to learn more about our Women’s Services and the BirthCenter.

Congratulations to new moms everywhere!

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Allison Roe EDITOR

(507) 285-7641 [email protected]

Monica Hensley SENIOR MEDIA CONSULTANT

(507) 281-7463 [email protected]

Kristy Mintz ADVERTISING

DIRECTOR [email protected]

The Friendsof

HELPING SPREAD THE WORD ABOUT HEALTHY LIVING

May FEATURES

6 Making the case for salt lamps Benefits of the popular pinkish-orange salt lamps

8 A pole new world Fitness that doesn’t feel like you’re working out? We’re in!

11 DIY Beauty Super clear beauty recipes

12 Pine Creek Farms Two cousins pooled their talents to open sustainable farm

15 Ironwood Springs Disconnect to reconnect to yourself this spring

19 Proper Portion Sizes Mindless eating can lead to portion distortion

20 Farmers Market Directory Where you can find farmers markets in southeastern Minnesota

22 Meatless Monday Recipes A few recipes from local chefs that don’t include any meat

Volume 10 | Number 35

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15 22From the editor

When the outdoor farmers markets begin is how I mark the beginning of my summer. It could be cold enough for a

hat and mittens, but it’s summer in my book. I can’t resist the allure of fresh produce, and don’t get me started on the flowers! Spending time perusing the market stalls with other shoppers is my favorite way to start my weekend.

Last month, we celebrated Earth Day at the EarthFest Expo with some of the most forward thinking people in our area. It was a great way to

connect with other people and businesses concerned with the wellbeing of our planet, since it’s the only one we have. Whether it’s making a conscious effort to buy organic when you can, starting to cut meat out of your diet, or spending time cultivating a pollinator garden for the declining bee population, there are countless ways you can make a difference to the world around you. It’s our job to do the best we can for our home.

Happy summer, and thank you for reading.

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Cover photo by Andrew Link

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10 Reasons Why Good Sleep is Important:1. Poor sleep can cause weight gain2. Good sleepers tend to eat fewer calories3. Good sleep can maximize athletic performance4. Poor sleepers have a greater risk of heart disease and stroke5. Good sleep can improve concentration and productivity6. Sleep affects Glucose Metabolism and Type 2 Diabetes risk7. Poor sleep is linked to depression8. Sleep improves your immune function9. Sleep affects emotions and social interactions10. Poor sleep is linked to increased inflammation

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By Allison Roe

You may have seen the pinkish-orange glow of a salt lamp in the homes of all your trendy friends. But what is the deal with these lumps of pink salt?

Himalayan salt lamps have been around for ages, but were found mostly in new age stores, meditation centers, yoga studios and the

homes of hippies. Now, however, people are catching on to their many benefits.The most obvious thing about Himalayan salt lamps, their pinkish-orange

hue, is also one of their biggest benefits—they give off soft orange light. These light waves offset the blue light that surrounds us in our daily modern lives from screens (televisions, cellphones, computers, tablets). Blue light causes

restlessness and upsets our body’s natural circadian rhythm. The calming orange light from a salt lamp balances out these negative effects.

There are many other benefits to having salt lamps in your home. Brinn McManus, owner of A Beautiful Soul, 619 6th Ave. NW in Rochester, breaks it down:

“It attracts water molecules. When the lamp heats up, when you have the bulb in it and it gets hot, it pulls water molecules into the salt lamp and holds them. Water molecules hold things like allergens, dust, things that make us cough, things like that. When it pulls in those particles, it takes those things out of the air and pulls it into the salt lamp.”

By doing so, salt lamps help purify the air in the room around them. That’s why you see salt lamps in multiple rooms in people’s homes; the size of the

lamp depends how strong they are, so a large lamp will benefit a living room but probably won’t reach to the kitchen or dining room.

If you’re not crazy about the rough look of traditional salt lamps, there are other ways to reap the benefits of the rock. McManus is able to source lamps carved into more decorative shapes, such as angels or elephants, or you could fill a decorative bowl with chunks of salt.

Another way to use the salt is as bath salts. Pour one cup or so into a warm bath and relax knowing impurities are being pulled from your body as you soak.

Salt lamps are safe to use around children (it’s just salt, after all), and many parents use them as night lights in their child’s room, says McManus.

Next time you see a salt lamp near you, look beyond its clichéd hippie status and recognize all the good it has to offer. Allison Roe is the editor of Radish Magazine.

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By Grace Webb

E very woman knows the importance of a good workout—strengthening your bones and muscles, reducing the risk of cardiovascular disease, helping control your weight.

But everyone also knows the difficulties of sticking with consistent exercise—finding the time, mustering up the motivation, working through the aches and pains. Maybe one of the most challenging parts is finding a workout that truly works for you that isn’t mind-numbingly dull, that tricks you into having fun instead of counting the minutes until you can finally escape.

That’s where pole dancing fitness comes in.

Pole dancing is relatively new to the fitness scene—at least in the Midwest—but it’s quickly taking the region by storm. Minnesota already has several pole dance fitness studios scattered across the state. While many are clustered in the Twin Cities, there are some available further south for women brave enough to give pole dancing a whirl.

Frestyl Fitness, located in downtown Mankato,

is one such studio. It was started in January 2013 by Minnesota native Brittin Leigh, who has pole danced for fitness since 2011.

“I love pole dancing because I don’t know I’m working out,” she said. “I’m just having fun. There’s a freedom to the motion. It’s the fact that when it’s over…I’ve lost track of time.”

Besides its Mankato headquarters, it offers classes in three other locations—Rochester, Stillwater and Minneapolis—and a regional staff of 14 people. Edge Fitness in Rochester has weekly Frestyl classes. Drop-in rates are $25 for non-members, or $12.50 for member. Everyone is welcome at the classes, members, non-members, beginners or experienced dancers.

Frestyl has also branched out into gyms, offering pole fitness classes taught by Frestyl instructors. Currently, five gyms have started offering Frestyl classes, in places as far flung as Denver and Chicago, and several more have expressed an interest.

Frestyl’s various locations offer all sorts of classes, from a beginner course that doesn’t even include poles to advanced choreography classes that help students prepare for different pole dance fitness competitions. Because

A pole new world

“We’re pretty focused on safety and empowerment. Students can do things on their own, if they’re allowed the time and the energy to grow.

”

Brittin Leigh, owner, Frestyl Fitness

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of this, anyone from any background can participate—men and women, young and old. Leigh said students tend to be in their mid-thirties, many of them career women, but they’ve had students as young as teens and as old as in their 60s.

The studio often receives referrals from physical therapists, cardiologists, chiropractors and even health systems like the Mayo Clinic, suggesting patients utilize pole fitness to help recover from everything from injuries to assault. Frestyl’s classes are even accessible for people who have lost limbs or are differently abled, since Leigh specifically designed her curriculum to be able to be used by every type of student.

While it may seem intimidating at first, Leigh stressed that pole dancing, when properly supervised, isn’t nearly as dangerous as new students may fear. Frestyl’s top priority is keeping its students safe, and one of the ways studio instructors ensure this is by never “spotting” (lifting) a student into a position that they aren’t able to get into—or more importantly, out of—by themselves.

“We’re pretty focused on safety and empowerment,” she said. “Students can do things on their own, if they’re allowed the time and the energy to grow.”

Mankato resident Rachel Tanquist, 26, is one of the studio’s newer students. She took Frestyl’s Basic Intro class in late 2016 and the Climbing class afterwards.

She said pole fitness is great because it offers change and variety instead of the same boring routine every time.

“With pole dancing, I am so focused on accomplishing the task/trick at hand that I don’t even feel like I’m working out—until the soreness hits after,” she said. “I actually look forward to going into class every week instead of dreading working out because I can’t wait to see what new move I can accomplish next!”

Grace Webb is a wandering reporter who is currently based in Mankato.

What:

Frestyl Fitness

Address:

110 W Dukes St., Mankato

Facebook page:

Frestyl Fitness & Pole Dance

Phone:

507-351-7805

Submitted photos

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By Brianna Pickett

It seems lately that getting back to the basics has been a trend in nearly every market. Take, for example, the capsule wardrobe to pare down your closet, a greater demand for cleaner and simpler foods, the KonMari method to simplify your life as a whole … the list goes on, and I’m sure you could name examples you’ve seen, too.

For those of us who tend toward simpler and more natural beauty products, I can only imagine that, much like me, you’re pumped that the trend seems to be sticking. It’s diversified the “clean beauty” market and broadened the selection to choose from on store shelves.

I love that my shopping options feel like they’re expanding every day, but I also like to kick it old school and whip up my own skin and body care items with ingredients found in my own pantry now and then, too.

Here are three easy, super clean, ridiculously simple DIY skin and body care recipes you can make at home. And chances are you’ve already got most of these ingredients at the ready.

COFFEE BODY SCRUBWhat you’ll need: • 2 parts coffee grounds • 1 part brown sugar • 1 part coconut oil (melted)

Mix these three ingredients together, and wa-lah! A good starting point would be 1/2 cup of coffee grounds, 1/4 cup of brown sugar, and 1/4 cup of melted coconut oil, stored in a mason jar. Adjust the recipe up or down based on the amount you want to keep on hand.

The best place to use this is in the shower, so you can rinse the product away once you’ve scrub-a-dub-dubbed. Your skin will feel silky smooth to the touch.

HONEY FACE MASKWhat you’ll need: • 1 tsp raw or Manuka honey • 1 tsp mashed avocado • 1 tsp plain whole milk yogurt

Mix all ingredients together in a bowl, and apply liberally to your face. Leave on for 20 minutes and rinse off with warm water. The combination of these ingredients provides moisture and nourishment for the skin. Honey has natural antibacterial properties that can be beneficial if you are prone to blemishes. Yogurt and avocado are moisturizing superstars, also providing a slew of vitamins for your skin to snack on. This mask is gentle and can be used as often as you need.

COCONUT OIL HAIR TREATMENTWhat you’ll need: • 2-3 tbsp coconut oil • 1 tbsp raw honey (optional)

Mix the two ingredients and work in to hair from scalp to ends. Let sit for 10-30 minutes. If not using honey, this mask can be left on overnight, but consider putting your hair in a wrap to prevent staining your pillow case. Wash out with shampoo and conditioner, and enjoy the perks of softer and smoother hair with less frizz

Brianna Pickett is a local beauty blogger. Find more of her tips and reviews at www.glazedoverbeauty.com

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They might be up a creek, but farmers Jonathan Stensgard (28) and Jordan Flynn (30) are doing just fine at Pine Creek Farms.

The cousins followed through on a scheme they hatched while through-hiking the Appalachian Trail to start a sustainable, high-yield, low-impact organic farm. They now raise more than 20 crops, from sweet corn to kale, while also bottling their own water kefir on a 1.3-acre, USDA-certified organic farm near Peterson, Minn. They’ve launched a Community Supported Agriculture (CSA) program, built a greenhouse, and purchased new land near Elgin. Their produce and kefir have a presence at the People’s Food Co-op in Rochester, the Bluff Country Co-op in Winona, and at the Rochester Downtown Farmers Market.

By John Sievers

Two Cousins “Pining”

for a farm

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The farm’s best feature might be the lifestyle it creates, one both cousins were “pining” for. “I think we both wanted something that would give us a feeling of being free…while helping the environment as well,” says Stensgard.

What was the process of becoming a certified organic produce farm like?Jordan: We arranged for an inspector to come to the farm so they could assess things such as our borders with conventional farms and potential run off and erosion problems. They asked us for some kind of paperwork or statement showing that the fields haven’t been farmed conventionally for at least three years. … An inspector comes out to the farm every season for a yearly evaluation.

In 2016, you had 23 CSA members. How important were they to your success? Jonathan: [It] was very helpful. With that money we built a movable hoop house that we put our tomatoes under. We saw a giant jump in our tomato yield, but more importantly the quality. The CSA program is very important for small local farmers because it

gives them an income at the time of year when they need it most.

What are some of the pertinent details about your 2017 CSA? Jonathan: Our CSA runs for 21 weeks straight starting in June and ending in the later part of October. Every week we deliver a box full of produce that we harvested either that day or the day before to a delivery point. Our drop off points this year are at the People’s Food Co-op in Rochester, Bluff Country Co-op in Winona, and the Rochester Farmers Market on Saturdays. We offer a full share for $399 and a half share for $200. We always try to include the staples veggies that everyone loves such as tomatoes, onions, peppers, sweet corn, lettuce, and potatoes, but we also try to include a more interesting variety such as eggplant, leeks, and Napa cabbage.

One of the products Pine Creek Farms has built a reputation on is your water kefir. Can you describe it? Jonathan: Water kefir is a carbonated probiotic drink that is known to help aid digestion as well as your immune system. Your body needs this beneficial bacteria to operate correctly. It is fermented with fresh fruit for taste. I would say that our original flavor tastes similar to an iced tea or lemonade. We have started making a new flavor that we plan on trying out at the Farmers Market this spring. It’s cranberry lemonade.

What are some of the ways your farm reduces its environmental footprint?Jonathan: Being a farmer to us means being a steward of the land and with that comes caring for it

with the respect it deserves. This includes minimal tillage practices, irrigating with drip tape so that there is no water being wasted, heating our greenhouse with a woodstove, using ground fabric for weed suppression instead of plastic, and not using harmful pesticides or fertilizers that end up in our rivers and well water.

Jordan: Another ongoing challenge for us is finding ways to reduce the amount of outside inputs we use on the farm such as gasoline and compost. Some of the ways we do this are, reducing the use of the tractor, using our chickens manure and compost we collect from a restaurant we sell produce to as a source of fertility, and growing all of our own transplants from seed.

Want to try some delicious Pine Creek Farms produce for yourself? Buy a share in their 2017 CSA by emailing [email protected] or calling (507) 475-3664.

John Sievers has a Ph.D. in English Literature from the University of Minnesota, is a husband and father, loves playing jazz trombone with The D’Sievers, and is interested in making the world a greener place.

Testimony from one CSA member“My support will lead them to a successful career in organic farming, providing the healthiest food to me and the local population. They love the land, caring for it in every way to insure a quality product in abundance. Jonathan and Jordan are dedicated to farming, enjoying the fruits of their labor.”

Submitted photos

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To register go to: postbulletin.com/yogafest

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By Allison Roe

S ometimes you just need to get away. Unfortunately, getting away often means vacation time, hotel

rooms, restaurants, money and time that not all of us can spare. If you need

a getaway a bit closer to home, there’s a hidden gem that may be just what you are

looking for.

Ironwood Springs Christian Ranch serves over 15,000 people annually in a variety of ways as an escape from daily life. Located south of Rochester on the Root River (7291 County Road 6 SW, Stewartville), Ironwood Springs is a completely accessible space for summer camps, retreats, programs or even a family camping weekend. Leave your phone chargers at home—you won’t need them in the relaxing atmosphere.

The expansive grounds include lots to do. Jaimi Stejskal, director of programs and marketing for

Ironwood, lists a few: “Connect with yourself and others by being outside and enjoying nature, walking the trails that take you across the Root River into the woods, enjoying the bluebells in May, being around animals like Clyde the camel … kayaking or canoeing the Root River, go fishing, show shoeing in the winter, spend time around the camp fire.” The list goes on and on.

Ironwood has their own programs they put on, including for people with physical or cognitive disabilities, but also offers retreat space for a wide variety of groups, says Stejskal. There are rooms available in Hope Lodge for rent, or bring your camper and park it for the weekend, enjoying the grounds, the river, the zip line, or take a trail ride on one of Ironwood Springs’ horses.

More and more people, adults and children alike, are seeing the benefits of taking time for self care, reflection and unplugging from the daily pressures we face. Ironwood is a place for people to come together to recharge and reset.

Allison Roe is the editor of Radish Magazine.

DISCONNECT TO RECONNECT

Submitted photos

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Mindless Eating – Portion DistortionBy Kayley Gamm

Portion sizes have increased dramatically over the past few decades. Many factors led to this increase, both physiological and psychological.But before we delve further into portion sizes, it’s important to distinguish the difference between a portion size and serving size.

These two terms are often used interchangeably; however, they are two completely different things. A serving size is a measured amount of food while a portion is the amount of food you choose for a meal or a snack. Portion size can be determined by physiological factors such as hunger or thirst, but more often than not, it is driven by environmental factors. These factors are broken down into two different categories- eating and food environments.

Eating environments 1. Atmosphere. Lighting, temperature, smell and noise. People tend to eat more in cold temperatures than in hot temperatures due to the body’s need to regulate its internal temperature. Another example is dim, soft lighting versus harsh, bright lighting. People tend to have a longer mealtime leading to an additional drink or sweet treat in restaurants with dim lighting. Inversely, people will eat more quickly in restaurants with bright lighting. 2. Effort. Increased effort typically decreases consumption. For example, secretaries in a study ate 5.6 more Hershey’s kisses when the chocolates were at their desk compared to those set two meters away. When they had to get up and walk to the chocolate, they ate less. 3. Eating with others. This can influence what is eaten as well as the amount of food eaten. A study done by the Cornell Food and Brand Lab showed that meals eaten with one other person were 33% larger than those meals eaten alone. 4. Distractions. Reading, watching tv or being on your phone or computer while eating prevent us from monitoring how much is actually consumed at the meal.

Food environments 1. Salience. Seeing a food or smelling a food can increase consumption. One study showed people who were given sandwich quarters wrapped in transparent wrap ate more than those who were given sandwiches wrapped in nontransparent wrap. 2. Variety. Increased variety increases consumption. The more options and flavors available, the more likely you are to eat more. 3. Package and portion sizes. People tend to clear their plates, so when we are served a large portion at a restaurant, we perceive that as the correct portion size. The same goes with packaging: the larger the package, the more we are likely to eat. In reality, one plate could contain two or three portions. 4. Stockpiling. When we buy some items in bulk, such as cookies, pretzels, chips and other ready-made items, they are more quickly consumed. We feel as though we are able to eat more because we have more on hand. 5. Size of serving containers. Dishes that are wide and large create consumption illusions. In one study, bartenders were asked to pour a shot into either a tumbler or a highball glass; those pouring into the tumbler poured 26% more alcohol than those pouring into a highball glass. In conclusion, there are many factors that can influence how much we eat or drink each day. Being aware of these factors will help you make more mindful decisions about what and how much you are eating or drinking.

Kayley is a registered and licensed dietitian specializing in diabetes and weight management.

507-273-8232 • [email protected]

Rochester Downtown Farmers Market

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Produce • Meats • EggsDairy • Baked GoodsAnd so much more!

RochesterMNFarmersMarket

SUMMER MARKET IS HERE!!!

FoodsLOCAL

LOCAL

FamiliesLOCAL

FarmsPLUS! Wednesday Markets startingMid-June

EVERY SATURDAY7:30 am - Noon4th St & 4th Ave SE

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ALBERT LEAWhere: Broadway Ave. and Fountain St. (Weds. Market), and North Bridge shopping area in front of Herberger’s (Saturday market)When: Wednesdays, 3:30 p.m. to 5:30 p.m.; Saturdays, 9 a.m. to noon, May 17 - October 28More information: Verlys Huntley, (507) 396-3971 or www.albertleafarmersmarket.orgFarm fresh eggs, canned goods, baked goods, jams, jellies, produce, salsas, pickles, honey, maple syrup, bedding plants, perennials, potted annuals, floral arrangements, cut flowers

AUSTINWhere: 501 Oakland Ave and 4th St. NE When: Mondays and Thursdays, 4 p.m. to 7 p.m.; Saturdays 9 a.m. to noon; May 1 - OctoberMore information: Margaret Andree, (507) 567-2009 or www.eatfreshaustin.comLocally grown fruits, vegetables, eggs, chicken, honey, jams, jellies, homemade baked goods, bedding plants, ornamental plants, cut flowers and craft items. FARMERS MARKET PLACEWhere: 1209 18th Ave. NW (by Shopko)When: Mondays and Thursdays 4 p.m. to 6 p.m.; Saturdays 9 a.m. to noon (except holidays), May 15 - October 30More information: Mary Ulland, [email protected]

CANNON FALLSWhere: 410 W Main St.When: Saturdays, approximately 7 a.m. to noon,May - OctoberMore information: 507-263-9300

CHATFIELDWhere: City Park, Main and 3rd St.When: Thursdays, 3 p.m. to 6 p.m., May - OctoberMore information: Chantelle Prigge, (507) 951-8405Produce, starter plants, baked goods, honey, maple syrup, soap, canned goods

DENNISONWhere: City park on Goodhue AvenueWhen: Wednesdays, 6 p.m. to 8 p.m.,May 25 - September 28More information: Cecille Rasmussen, (507) 581-9400 and Nancy Shannon (507) 789-5791Arts and crafts, garden produce, jams, baked goods, canning items, soap, computer help

EYOTAWhere: West Side Park, intersection of 5th Street and Highway 42, pathway behind the parking lotWhen: Tuesdays, 4 p.m. to 7 p.m., May 17 - October 18More information: Iris Neumann, 507-272-6868, [email protected]; www.eyota.govoffice.com; or find them on Facebook for weekly updates at Eyota Farmers MarketHomegrown and homemade including produce, eggs, plants, herbs, jams & jellies, honey, craft items, baked goods, canned goods

FARIBAULTWhere: 617 3rd Ave. NWWhen: Saturdays, 7 a.m. to noon, June 3 - October; Wednesdays 1:30 p.m. - 5:30 p.m., July 5 - September.More information: Donna or Russ Bauer, (507) 332-8283 Fresh veggies, baked goods, jams, jellies, syrups and more

HASTINGSWhere: Westview Mall parking lot, 1355 South Frontage RoadWhen: Tuesdays and Saturdays, 8 a.m. to 1 p.m., June 18 - OctoberMore information: Bea Westerberg, (651) 437-8573Vegetables, tomatoes, corn, flowers, honey, syrup, bread, plant sellers/plant advice (on Saturdays), apple sellers (fall), hot peppers

LA CRESCENTWhere: Crucifixion School parking lot, 420 South 2nd St.When: Tuesdays, 4 p.m. to 7 p.m., May - OctoberMore information: Martha Meyer, (507) 429-7985; [email protected];www.lacrescentfarmersmarket.blogspot.comVegetables, beef, chicken, honey, bison, mushrooms, chips, photo cards, soaps, face painting.

LAKE CITYWhere: Corner of Washington and Center StreetWhen: Saturdays, 9 a.m. to 1 p.m., May 21 - October 1More information: Margaret Haase, (651) 345-5229Produce, arts and crafts, flea market items, mixes, doll clothesLake City Market by the LakeWhere: Marina parking lot on North Park St.When: Thursdays, 5:30 p.m. to 8 p.m., June 22 – September 7More information: Paul Freid, (651) 345-3149“The most beautiful farmers market in Minnesota.” Vegetables, pork, chicken, flowers, honey, featuring live music and activities.

LANESBOROWhere: Sylvan Park, 202 Parkway Ave. SWhen: Saturdays, 9 a.m. to noon, May - October. More information: (507) 467-2275 or (507) 459-8208; www.lanesborolocal.org; www.lanesboro-MN.govFruits, vegetables, eggs, honey, maple syrup, preserves, relishes, homemade baked goods, soaps, herbs, bedding plants and flowers.

MANKATOWhere: 1895 Adams St., Best Buy parking lotWhen: Saturdays, 8 a.m. to noon; Tuesdays and Thursdays, 3:30 p.m. to 6 p.m., May - OctoberMore information: (507) 420-8711; www.mankatofarmersmarket.comSustainably raised meat, cut flowers, eggs, honey, berries, crafts, herbs, baked goods, preserves, soaps, lotions, hand-sewn items, woodcrafts and more.

MANTORVILLEWhere: Riverside Park parking lot at State Highway 57 and 4th St.When: Tuesdays, 11 a.m. to 5 p.m., May - OctoberMore information: (507) 635-5554; www.mantorvilletourism.comVariety of seasonal items, plantings, breads, jams, eggs, baked goods, fruits and vegetables

marketsFarmers

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NORTHFIELDWhere: Riverside Park on 7th St.When: Tuesdays and Fridays, 11:45 a.m. to 1 p.m.; Saturdays, 9 a.m. to 12 p.m., May - October More information: (651) 463-3577Meat, cheese, eggs and fresh produces frown/raised within 15 miles, fresh and dried flowers, potted perennials and annuals, maple syrup, honey, preserves and homemade baked goodsRIVERWALK MARKET FAIRWhere: Bridge Square, Division Street and 4th StreetWhen: Saturdays, 9 a.m. to 1 p.m., June 4 – October 15More information: www riverwalkmarketfair.org Baked goods, family friendly entertainment, produce, jewelry, art

OWATONNAWhere: Central Park, Cedar and Broadway StreetsWhen: Saturdays, 7 a.m. to noon, May - OctoberMore information: (507) 455-0969Anything handmade or homegrown

PINE ISLANDWhere: Historic Creamery Building at Trailhead Park, East Center St. and 1st Ave.When: Thursdays, 3 p.m. to 7 p.m., May to September.More information: Tessa King, (507) 923-7029

PLAINVIEWWhere: Bennetts Food Center parking lotWhen: Wednesdays, 4 p.m. to 7 p.m. May - SeptemberMore information: Mark Timm (507) 951-4817 or Lisa Klein (507) 272-4157; find Plainview Farmers Market on Facebook for updatesMeats, vegetables, fruits, baked goods, honey, bedding plants

PRESTONWhere: Root River Bike Trailhead in PrestonWhen: Fridays, 11 a.m. to 2 p.m., May - OctoberMore information: Sandy Benson, (507) 765-3364Seasonal vegetables and fruits, Amish crafts and aprons, quilts, leatherwork, jams, jellies, pickles, baked goods

RED WING WEEKDAY MARKETWhere: City Hall, 315 West 4th StreetWhen: Sunday through Friday, 8 a.m. June - October RED WING SATURDAY MARKETWhere: Train Depot, 420 Levee St.When: Saturdays, 8 a.m. to 1 p.m.; June 6 - October 28More information: Susan Draves, (507) 421-2221; www.redwingareafarmersmarket.orgRegionally grown fresh fruits and vegetables, meats including homemade sausage, honey, jams & preserves, baked goods, homemade soaps & lotions, maple syrup, cut flowers, herbs, etc.

ROCHESTERWhere: 4th St. SE and 4th Ave. SE, one block east of Government CenterWhen: Saturdays, 7:30 a.m. to noon, May – October. More information: Facebook.com/RochesterMNFarmersMarket or www.rochesterdowntownfarmersmarket.orgGrowers-only market, featuring foods grown or raised within 50 miles, primarily from Minnesota. Find organic and conventional vegetables and fruits, including produce, organic and grass-fed meats and free-range poultry, farm-raised game meats, eggs, cheeses, mushrooms, potted and fresh herbs, bedding plants, perennials and native plants, honey, salsa and sauces, preserves, baked goods, fresh-cut flowers, dried arrangements, soaps, candles, wood crafts, and live music

SAINT CHARLESWhere: St. Charles City Hall, 830 Whitewater Ave.When: Tuesdays, 3 p.m. to 6 p.m.; June – mid OctoberMore information: Ben Mompier (507) 457-6574; www.stcharlesmn.orgProducer-only market, featuring fruits, vegetables, hand-crafted items, canned and baked goods and more

WABASHAWhere: Main St. West and Allegheny Ave. (next to Hill’s Hardware Hank)When: Wednesdays 4 p.m. to 7 p.m.; Saturdays 9 a.m. to noon; May 27 - OctoberMore information: Sara George, (715) 442-2488; facebook.com/wabashafmFresh produce, handmade items, crafted dog biscuits and cat treats, accepts EBT, SNAP, debit, and credit cards

WINONAWhere: West 2nd St. and Main St. NWhen: Saturdays, 7:30 a.m. to noon, May - OctoberMore information: (507) 932-5225; www.winonafarmersmarket.comHomegrown fruits and vegetables, duck and chicken eggs, chicken, grass-fed beef, herbs, nuts, fresh-cut flowers, baked goods, syrups, honey and bedding plants

ZUMBROTAWhere: East ParkWhen: Tuesdays, 4 p.m. to 8 p.m., May 20 - October 14More information: Stephan Jenneback, (507) 732-4667 www.ci.zumbrota.mn.usFresh produce, artisan bread, woodcrafts, wood-fired pizza, canned vegetables, jams & jellies, music and more

*Information up to date as of May 3. To update your information, please call 507-285-7641.

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Hel lo Spring!

Jena’s Far Out Farro SaladServes 4- 6 people

1.5 cups farro 1 red bell pepper, diced small 1 carrot, diced small 1/2 small red onion, diced small 1/3 bunch of parsley, chopped 2.5-ounce package River Root Farm’s sugar snap pea shoots 1/2 cup olive oil 1/4 cup white wine vinegar 1/4 cup lemon juice 2 garlic cloves, minced 1 tsp salt 1 tsp pepper

Bring 5 cups water to a boil. Add the farro, cover, and turn the heat down low. Simmer for 30 minutes or until the farro is soft but still chewy. Drain the water and rinse the farro with cold water until it is cooled.

In a bowl, combine the bell pepper, onion, carrot, garlic, parsley, and cooked farro. In another small bowl, whisk together the olive oil, white wine vinegar, lemon juice, salt, pepper, and garlic until emulsified. Pour over the vegetable and grain mixture, stirring well to combine. Just before serving, add the snap pea shoots to the salad, mixing gently by hand.

From Jena Erie, Kitchen Assistant Manager at the People’s Food Co-op.

Base for RatatoullieAs spring is upon us, I’m feeling my menu change from items like Ratatouille and Roasted Roots to fresh picks such as succotash! However we do have a few cold days left, and nothing says love like a sizzling cast iron skillet of Ratatouille. Our kicked up version contains thyme scented and roasted organic beets, carrots, butternut squash, and parsnips all tossed in a house made tangy red sauce. We then shower it with fresh parsley and chive and ever so lovingly sprinkle it with shaved Parmesan cheese.

From Nicci Sylvester, Owner, Tonic Fresh Juice

RECIPESMore and more, people are becoming familiar with the health benefits of a plant-based diet. If you’re not ready

to go all in yet, but want to start taking steps towards eating healthier for yourself and the planet, start by

eliminating meat from your diet one day a week. Meatless Mondays are is a great

place to start. Here are two recipes from local chefs if you’re feeling stuck.

Editor’s tip: One of my favorite ways to make a recipe meatless is to switch out lentils for ground beef. Either green or brown lentils will work. Simply bring 2 cups of water to boil, and add 1 cup lentils (pre-rinsed). Bring to a boil, then turn down and let simmer until all the water is gone. Season as you would your meat, whether it’s for tacos or bbq pork sandwiches or tator tot hotdish. If you want, you can use a potato masher to mash the lentils, which I find works well when doing them bbq-style.

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Good. Honest. Local.OPEN 6 A.M. TO 10 P.M. DAILY

519 1ST AVENUE SW

ROCHESTER, MN 55902507.289.9061 • WWW.PFC.COOP

People’s Food Co-op features the following

local farms: Easy Yoke Farm

Mueske Family FarmRiver Root FarmsState Line Farms

Fruit Acresand more

Your local co-op is your portal to local and organic produce—year-round.

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OUR PODIATRY CARE TREATS:

TREATMENT & PHILOSOPHYYou wouldn’t buy prescription glasses without an optometrist. Why buy custom orthotics without a podiatrist? Our treatment programs are customized to fi t your unique needs. We work with you as a team to decide the most appropriate, conservative treatment approach. We provide in-depth explanations without using complicated medical terminology. We also work in partnership with your primary care physician and other treating providers, as foot problems may be part of a larger medical issue such as diabetes, arthritis or weight management. Surgery is not the only option. To schedule an appointment call 507-218-3095

Pain Free Walking for Your Best Life!

507-218-3095 • 3070 Wellner Drive NE • RochesterClinic.com • Major Insurances Accepted

Manli JiangMD, Ph.D

Thomas HarmanMD

Jengyu LaiDPM

One Team, Working Together for You!

Heel Pain/Plantar Fasciitis

Ankle Sprains

Custom Foot Orthotics

Sports Injury

Gait & Motion Analyses

Bunion/Hammertoes

Diabetic Shoes & Foot Care

Acute & Chronic Wounds

Diabetic Wounds

Trauma & Infection

Fungal Infections

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SOLUTIONS - TownNewsbloximages.newyork1.vip.townnews.com/.../590a06805aba5.pdf.pdf · other ways to reap the benefits of the rock. McManus is able to source lamps carved into more