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Beth Dooley, author of "Minnesota's Bounty: The Farmers Market Cookbook," joined MPR's Tom Crann to talk about one of the most influential communities in Minnesota farmers market culture -- 

She discussed what makes Hmong farmers different and what farmers markets and ingredients to look for. 

The best markets to find vendors (click the place markers for details)

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Here are a few of the ingredients to look for

 (though we're at the end of that season) Use them fresh in salad, or in soups, stews and stir fries.

 A great herb that people either love or hate. To some people, it tastes like soap. Heat destroys the flavor so it should be used in cold dishes or added to hot foods at the last minute.

 It is very fragrant, makes a lovely tea and is great steeped into soups or chopped and tossed into salads and stir fries.

 A smaller, very potent basil that, unlike the globe or Italian basil, stands up to heat, so it's great in soups and stir fries.

 You'll find two different kinds -- the flower, best used fresh in salads or lightly cooked in stir fries 

 the bitter, that is great in pork stews and stir fries.

 Like green beans, but they can be a bit tougher and stringier and their flavor is more distinct.

 Sold in sheafs that can either be decoration, or simply shaken to release the tiny brown grains. It's gluten free and cooks, like any cereal grain, in water or broth for about 20 minutes or tender. I prefer to use it in salads with other grains (faro, rice, wild rice) or in vegetable soups.

 Looks like a weird, rigged warty cucumber, and is quite bitter -- you don't want to eat it fresh. Its brilliant, pinkish flesh is best when simply sliced, salted and drained then rinsed and dried before stir-frying or sauteing. It's known for its cleansing medicinal properties that are believed to help balance blood sugar. One grower told me that a mixologist is creating bitters for cocktails with the seeds.

 Typically fiercely hot -- they are red, thin and short. Their traditional names translated are whimsical -- chicken leg horn is my favorite, named for the little piece that sticks out from the back of a chicken's leg.

	
Bitter melon is best when it is a little past its prime, the more bigger, pale bitter melons are more mature and less bitter.


1 pound bitter melon, seeded and sliced
Coarse salt


Toss the bitter melon slices with a little salt and place them in a colander. Let the melon drain for about 20 minutes. Rinse with cold water and pat dry.

	
Film a large skillet or wok with the oil, set it over medium-high heat, and stir-fry the garlic with the crushed pepper quickly before tossing in the bitter melon. Stir-fry until the bitter melon begins to brown slightly and then add the soy sauce, vinegar and sugar or honey.

Hmong Chicken Salad with Basil and Cilantro


This refreshing salad can be prepared ahead and serve over bean sprouts for extra crunch.


1 Hmong pepper, seeded and minced (start with one and add more to taste)

2 stalks fresh lemongrass, root ends trimmed and the lower 6-inches thinly sliced

2 scallions, white parts and half of the greens, sliced

	
In a large bowl, whisk together the pepper, garlic, fish sauce, lime juice, sugar and oil. Stir in the lemongrass, shallot. Toss in the scallions, cilantro, mint, basil and the chicken and toss so that all of the ingredients are nicely coated. Serve on a bed of bean sprouts and dark greens.

Tom Crann

Author

Beth Dooley, author of Minnesota's Bounty: The Farmers Market Cookbook, joined MPR's Tom Crann to talk about Hmong growers at farmers markets in the Twin Cities.

Appetites: Hmong influence strong in Minnesota farmers markets

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