Thanks for tuning in today, another fun segment. Here’s the recipes and more information below.
To learn about Loon Organics visit
To purchase local produce from Loon Organics at the Mill City Farmers Market on Saturdays, visit here

Below are some typical produce available based on the season in Minnesota:

Early season – May – Peas, greens / lettuces, broccoli, cauliflower, cabbages, spinach, kale, chard, radishes, green onions, asparagus, rhubarb.

Mid season – June, July, August – Strawberries, raspberries, blueberries, bok choy, cantelope, cilantro, basil, (lots of herbs), cucumber, eggplant, fennel, beans, onions, lettuces, tomatoes, summer squash (zucchini), etc.

Late season – September, October– Potatoes, winter squash (acorn), pumpkins, apples, beets, a lot of the early season crops can be re-planted/harvested, okra, parsnips, corn, rutabaga.

Watermelon Salsa
Serves 4-6

4 c seeded and diced watermelon (any variety or color)
1/2 cup minced onion
½ cup minced fresh cilantro
1 Tbsp. minced jalapeno pepper
½ tsp. salt
1 Tbsp fresh garlic clove, minced
1 Tbsp. fresh lime juice

Mix ingredients in medium nonreactive bowl. Set aside at room temperature for 30 minutes then serve immediately. The longer the salsa sits, the better the taste will be.

Sweet Corn with Lime
Serves 4

4 ears of sweet corn
3 Tbsp butter
One fresh grated lime zest, about a teaspoon give or take
Sea salt to taste

Cut corn kernels off cob, and cook in skillet on medium heat in butter for 1-2 minutes.
Sprinkle lime zest and salt over corn, and stir.
Cook 1 to 2 minutes.
Serve immediately.
Optional – add 1-2 Tbsp fresh minced herbs, parsley, basil, mint.

Simple Sauteed Greens with Parmesan Cheese
Serves 2-4

1 bunch fresh chard or beet greens – the beets can be roasted and put in a salad or eaten as a side dish.
¼ Cup white onion, small chop
1 T olive oil or butter
1 entire whole green onion, thinly sliced
1 T fresh herbs like basil or parsley or thyme, small chop, if desired
1-2 Tbsp grated parmesan cheese
Salt and pepper to taste

Cut the beet greens off the beets, including the red stems. Thoroughly wash the greens rubbing leaves and stems to remove dirt. Soak them in a bowl of water with a tablespoon of vinegar, about 4 cups water, 1 T vinegar, and let sit for a few minutes if desired. Then rub off any remaining dirt. Thoroughly rinse again, dry, and coarsely chop.
Heat sauté pan with olive oil on medium heat.  Cook white onions first for about two minutes, then add the greens and cook until greens are tender, 4 – 7 minutes (cover with lid if desired to speed up cooking).
Add green onions and herbs, toss, let cook another minute, stir, season with salt and pepper as needed, remove from heat. Serve.
Remove from heat. Sprinkle parmesan cheese over the top, then serve.

Fennel with Roasted Red Pepper
Serves 4

2 cups fresh fennel bulb, thinly sliced
1 cup roasted red pepper, diced
1/2 cup olive oil
2 tsp garlic, minced
2 tsp fennel fronds
1/4 tsp salt

Cut fennel into manageable sized chunks then thinly slice.
Toss all ingredients together, and let sit over night in refrigerator.
Serve with crackers, or top on crostini.
Optional – garnish with grated mozarella or fontina on top a crostini and heat in oven until cheese melts, serve.