Appetites: Unusual farmers market finds

If you've been to a farmers market you've probably noticed the usual staples: beans, cucumbers and lettuce. But that's not all you can find.

Beth Dooley, author of "Minnesota's Bounty: The Farmers Market Cookbook," knows her way around a market and offered some suggestions on how to switch up your produce selections. Here's what she had to say:

• Young fresh ginger — This is so much tastier and easier to work with than the mature roots imported form Asia. It doesn't need to be peeled, has a mild ginger flavor and is great simply chopped and added to stir-fries, sautés, vinaigrettes and smoothies. It also makes a wonderful ginger tea.

• Young fresh turmeric — Like fresh ginger, this root is pliable, milder than its mature counterpart, and extremely easy to cook with. The health benefits of turmeric have been getting tremendous attention recently and I can speak to the research currently being done at Mayo and the U of M hospitals. Like ginger, it makes a fabulous tea, is great in stir fries, vinaigrettes, sautés and more.

• Jicama — I thought this only grew in Mexico, but thanks to the talents of our Hmong and Latino growers we're seeing jicama at market. It's super crunchy, juicy, great in salads or as a snack. (Douse it with lime juice and hit it with chili powder and a little salt!)

• Peanuts — Yes, you can find freshly grown peanuts to roast at home. They're also good eaten fresh, as you might fresh peas (they are a legume).

Dooley also had a few recipes to share for after you claim your farmers market bounty:

Jicama Watermelon Salad

Serves 4

1 small jicama, cut into 2-inch chunks

2 cups 2-inch watermelon chunks

1 tablespoon raspberry or white wine vinegar

2 tablespoons hazelnut or vegetable oil

1 tablespoon chopped fresh basil

Salt and freshly ground pepper, to taste

In a medium bowl, toss together the jicama and watermelon. In a small bowl, whisk together the vinegar and oil. Toss into the jicama and watermelon with the basil and season with salt and freshly ground pepper to taste. Serve icy cold.

Aromatic Ginger-Turmeric Rice

Serves 3 to 4

1 cup jasmine rice

1 tablespoon vegetable oil

1/4 cup minced shallot

2 tablespoons peeled and chopped fresh ginger

1 tablespoon peeled and chopped fresh turmeric

1 teaspoon salt

1-1/4 cups water

1 tablespoon fresh lime juice

1/4 cup dried cranberries

1/4 cup toasted sunflower seeds

1/4 cup chopped fresh parsley or cilantro

Rinse the rice under cold water until the water runs clear.

Heat the oil in a medium saucepan over medium heat and sauté the shallot, ginger and turmeric until fragrant, about 2 minutes. Stir in the rice, salt and 1 1/2 cups water, increase the heat and bring to a boil.

Reduce the heat to a simmer, cover and cook until the liquid is absorbed and the grains are soft, about 15 to 20 minutes.

Allow the rice to stand for about 2 minutes before tossing in the lime juice, cranberries and sunflower seeds. Sprinkle on the parsley or cilantro right before serving.

Note: This is a fragrant side dish for roast chicken or pork. Toss in cooked shrimp and you have a quick and easy meal.

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