Aug. 10 Farmers Market Notes:

Market for All is an event celebrating inclusiveness and food diversity at the Rochester Farmers Market. We want to bring everyone together through food!

There's so much variety in our community and we want to highlight that this month. Keep an eye out for activities and booths that highlight Rochester’s diversity. Have you stopped by and talked to our vendors? We have farmers and vendors from many different parts of the world: Hmong, India, Taiwan, Norway, Thailand, New Mexico, Japan, France, and so much more!

Special Events:

8-10 a.m. CHEF DEMO - Asian Dumplings - Chef Xiumei

Newsletter signup for email alerts

8:30-11:30 a.m. Kids Power of Produce (POP) Program hosted by Altra Federal Credit Union

Diversity Council Welcome Booth

Music from Yan Sen (One-man Cambodian band)

Summer of Purple Scavenger Hunt at Market Info Booth

Book Bike & Art Cart hosted by Rochester Public Library

Seed Game & Grow Your Own Microgreens hosted by Seed Library

Sun Activity hosted by University of Minnesota Extension Master Gardeners

Water Lab hosted by Olmsted County Public Health


Recipe: TAIWANESE EGGPLANT SALAD | 涼拌茄子

A healthy, super-easy 10-minute appetizer or side dish. The eggplant is boiled to the perfect texture, chilled, then mixed with a classic savory, nutty, garlicky Taiwanese dressing. This is easy to make ahead if you’re entertaining guests. Serves four.

Full recipe text at choochoocachew.com

Ingredients

3 long Asian eggplants – PingTung Long or Oriental Express

Dressing

3 tbsp. soy sauce

1 tbsp. rice vinegar

1 tbsp. sugar

1/2 tbsp. toasted sesame oil

4 cloves of garlic, minced

1 Thai red chili, chopped

1 small bunch of cilantro, chopped – about ¼ cup

Instructions

Bring a large pot of water to boil. Add 1 tsp. of salt to the boiling water and add the eggplants (cut to a length that will fit in the pot). Add a plate or something heavy to keep the eggplants submerged in water, but not touching the bottom of the pot. Boil for 5 minutes.

Prepare a mixing bowl filled with cold water. Move the cooked eggplants from boiling water into the mixing bowl immediately to cool the eggplants.

Once the eggplants are cooled down, cut into desired length and size.

Mix together all the dressing ingredients and pour over the eggplant. Mix well and serve.

Recipe and photos courtesy choochoocachew.com/Tiffany Alexandria

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