Wintry mix spreads across Minnesota

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Recipes from Minnesota's Bounty: The Farmers' Market Cookbook by Beth Dooley. Reprinted with permission.

6 tablespoons raspberry vinegar (good quality commercial or homemade)* 


In a small bowl, whisk together the vinegar, oil, salt and pepper. Combine the arugula and raspberries and then toss with just enough vinaigrette to lightly coat the salad. Sprinkle on the sunflower seeds.


Put the fruit into a deep, nonreactive container. Cover the raspberries with the vinegar and stir well. Allow to macerate for 3 days in the refrigerator, stirring occasionally.  Pour the vinegar and raspberries into a jelly bag or cheesecloth lined sieve and allow to drip for several hours or overnight. Measure the juice and put it in a stainless-steel saucepan. Add about 1/2 cup of sugar per 2 cups of juice. Set the pan over low heat and stir until the sugar dissolves. Bring the vinegar to a boil and simmer for about 5 minutes. Skim. Pour the vinegar into sterilized bottles. Seal and store in a cool, dark place. 


1/4 cup finely chopped crystallized ginger


Combine the sugar and water in a medium saucepan and bring it to a boil. Reduce the heat and simmer for 5 minutes. When the syrup has cooled, pour it into a blender. Add the blueberries and lemon juice and blend until smooth. Strain the mixture through a sieve. Refrigerate this until it is cold then stir in the ginger. Freeze in an ice cream machine according to the manufacturer's directions.

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Recipes from "Minnesota's Bounty: The Farmers' Market Cookbook."

Appetites: Recipes for Arugula and Raspberry Salad, Blueberry Lemon Ginger Sorbet

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