The Eat Well Initiative has started a new venture taking local ingredients and creating perfectly portioned meals in a box for 4.

Local Eats is partnering with farmers to provide high quality and sustainable ingredients for you to cook delicious meals from scratch.

We will be offering one box per month for pre-order and pick up at the Fergus Falls Farmers Market, so sign-up, pick-up and happy cooking!

2017 Local Eats Schedule


Saturday, July 22nd Farmers Market demo @ 11:30 am
Wednesday, July 26th Farmers Market pick-up from 2:00 – 5:30 pm
Box will feature: Grass-Fed Beef Burgers with Basil & Mozzarella, a Kohlrabi, Pea, Garlic & Chive Salad, and Roasted Green Bean Fries


Saturday, August 12th Farmers Market demo @ 11:30 am
Wednesday, August 16th Farmers Market pick-up from 2:00 – 5:30 pm
Box will feature: Pork Sauté with Basil & Farmer’s Market Vegetables and Hot-Crash Potatoes


Saturday, September 9th Farmers Market demo @ 11:30 am
Wednesday, September 13th Farmers Market pick-up from 2:00 – 5:30 pm

Box will feature: Honey Black Pepper Salmon, Wild Rice with Balsamic Roasted Beets, and Marinated Cucumbers and Onions


Saturday, October 14th Farmers Market demo @ 11:30 am
Wednesday, October 18th Farmers Market pick-up from 2:00 – 5:30 pm

To Order Your Local Eats Box

Stop by the Local Eats booth at the Fergus Falls Farmers Market. We’d be happy to talk to you about the contents of our upcoming box and to introduce you to some of the growers who are right there at the market each week.

Ordering a box is easy. Pickup dates are set for July, August, September and October and the pickup location is at the market on Wednesdays.

To order online, click here.

Each box comes with a meal portioned for four and detailed recipes that are easy to follow.

Recipes for September Local Eats Box

For a printable version of these recipes, click here.

honey black pepper salmon
Makes 4 servings
Salmon is best with it is cooked so it barely flakes with a fork. Sear the top and sides first to
ensure a nice, golden sear.

4 salmon fillets, about 6 ounces each
½ teaspoon sea salt
½ teaspoon ground black pepper
Pinch of cayenne pepper
2 Tablespoons honey
1 Tablespoon warm water
1 ½ teaspoon apple cider vinegar
Pinch of sea salt
1 Tablespoon olive oil
3 cloves garlic

Dry salmon fillets. Combine the sea salt, black pepper, and cayenne pepper . Sprinkle each
filet with some of the mixture. Mix the honey, water, and apple cider vinegar together. Wash, peel and finely mince the garlic. Heat a skillet over medium heat. Add the olive oil . Place the salmon in the pan, skin-side up. Cook until half-done, about 3 minutes. Flip the fillets. Continue cooking the salmon filets for another 2-3 minutes; add the garlic to the pan and cook 30 seconds or so. Add the honey
mixture and reduce the sauce until sticky, 2-3 minutes. Adjust the heat, and add a little water
(1 T. at a time), if needed. Cook until the salmon is done – it should still be moist, but should
separate easily when a fork is inserted into the fillet.

Recipe adapted from

marinated cucumbers & onions
Makes 4 servings
You can let this salad sit for 30 minutes and have crisp, lightly marinated vegetables, or let it sit
8 hours, and allow all the flavors to blend and soak into the cucumbers and onions. Either is
delicious. The cool, crisp cucumbers are perfect alongside or on top of the honey-black pepper

2 medium cucumbers
1 small onion or two green onions
¼ cup white wine vinegar or apple cider vinegar
¼ cup water
¼ teaspoon sea salt
½ teaspoon honey
¼ teaspoon ground black pepper
1 Tablespoon fresh chives, dill or thyme (whatever is available)

Wash and dry the produce.
Peel the cucumbers , only if you want to or the peel is especially bitter. Slice the cucumbers as
thinly as you can. If using regular onion , cut in half, remove the papery skin, and slice into thin
half-moons. If using green onions, remove the root ends of the green onions. Thinly slice the
remaining white and green parts. Finely chop the chives, dill or thyme.
Place the cucumbers and green onions in a bowl. Add white wine vinegar, water, sea salt,
honey, black pepper, and chopped herb of choice (chives, dill or thyme) and stir to coat. Let sit
at least 30 minutes, and up to a 8 hours before serving. Taste and adjust seasonings, if needed.

wild rice with balsamic roasted beets & garlic
Makes 4 servings
Beets pair perfectly with the wild rice and balsamic vinaigrette in this salad. Roasting the beets
brings out the sweetness and mellows the earthiness beets are both loved and disliked for. If
you’re not a fan of beets, try using roasted cubes of zucchini or bite-sized pieces of roasted
cauliflower in its place. If you’ve never tried beets roasted, though, give them a try!

Wild Rice:
½ cup wild rice
2 cups water
Pinch of salt
Roasted beets:
½ pound beets
3 cloves garlic
2 teaspoons olive oil
1 tablespoon balsamic vinegar
¼ teaspoon sea salt
¼ teaspoon ground black pepper

2 Tablespoons balsamic vinegar
1 Tablespoon honey
2 Tablespoons olive oil
2 teaspoons Dijon mustard
¼ teaspoon sea salt (add more to taste, if needed)
¼ teaspoon ground black pepper

Remaining salad ingredients:
6-8 cups mixed greens (whatever is available)
¼ of a medium red or white onion
1/4 cup fresh raspberries
¼ cup parsley

Wash and dry all produce.

For the wild rice:
Bring 2 cups of water and a big pinch of salt to a boil, add the wild rice , reduce the
temperature to low, then simmer for 45 mins – 1 hour, until the rice has swollen and split to
become tender. When the rice is cooked, drain any excess liquid and allow the rice to cool.

For the beets:
Preheat the oven to 375 degrees F. Remove the greens from the beets , and save for another
use (see recipe notes). Peel the beets and cut into ½ inch cubes. Smash and peel the garlic
cloves . Spread beets and garlic on baking sheet. Toss beets and smashed garlic in 2
teaspoons olive oil, 1 Tablespoon balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon
ground black pepper . Roast for 20-25 minutes, or until soft and starting to brown in spots.

For the dressing:
Combine balsamic vinegar, honey, olive oil, Dijon mustard, sea salt and ground black
pepper together in a jar or bowl. Shake or whisk to combine. Set aside until ready to serve.
Thinly slice the onion into half-moon slices. Chop the parsley .

To assemble :
Place mixed greens in a bowl. Top with wild rice, warm roasted beets and sliced onion. Drizzle
dressing over everything and toss to coat with dressing. Finish with the raspberries, chopped
parsley and a pinch of sea salt. Serve.

Recipe Notes:
● Beet greens are delicious sauteed with a little olive oil or butter, minced garlic, salt and

Recipes by Elizabeth Hatling

For a printable version of these recipes, click here.

September Box Cooking Demonstration


Recipes for August Local Eats Box

For a printable version of these recipes, click here.

pork saute with basil & farmer’s market vegetables
Makes 4 servings

1 lb pork loin (or other similar cut of pork)
2 teaspoons cornstarch or arrowroot
¼ teaspoon sea salt
½ teaspoon ground black pepper
1 medium red or yellow onion
2 cloves garlic
½ lb green beans
1 bell pepper, any color
1 lb (2-3 small) zucchini
½ cup packed basil leaves
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
½ teaspoon sea salt
¼ teaspoon ground black pepper
Wash and dry all produce.

Cut the pork into thin strips. Toss with cornstarch or arrowroot, ¼ teaspoon sea salt
and ½ teaspoon black pepper. Set aside.

Cut the onion in half, remove the skin, and follow the shape of the onion to slice both halves into thin slivers. Peel and mince the garlic cloves. Trim the stem ends from the green beans. Cut the bell pepper in half. Remove the seeds and stem. Slice each half into thin strips. Slice the zucchini half lengthwise, then slice into half-moon slices. Roughly chop the basil leaves.

In a large saute pan, heat 1 Tablespoon of the olive oil over medium-high heat. Once hot, add the pork strips. Let cook, tossing once or twice, 4-5 minutes. Remove from the pan. Add the remaining olive oil to the pan and place back over high heat. As you’re cooking, adjust heat as needed to keep things sauteing, but not burning. Add the onion slivers and the garlic. Stir and saute 1-2 minutes. Add the green beans. Stir and saute 2-3 minutes. Add the bell pepper. STir and saute another 2-3 minutes. Add the zucchini, and continue to stir and saute until the vegetables are tender, yet retain some of their crispness, about 2-3 minutes more. Add the basil leaves, balsamic vinegar, sea salt and black pepper. Remove from the heat. Taste and adjust seasonings, as needed. Serve.

hot-crash potatoes
Makes 4 servings

1 lb potatoes, any small to medium sized variety
2 Tablespoons olive oil
½ teaspoon sea salt
Ground black pepper
1 Tablespoon fresh herbs (chives, thyme, rosemary, and/or parsley)
Scrub the potatoes to remove all soil. Wash and dry the fresh herbs.
Place the whole potatoes in a pot. Cover with water and bring to a boil. Reduce heat to medium and continue to gently boil until you can easily pierce the potatoes with a fork – soft, yet not mushy (about 10-20 minutes, depending on the size of your potatoes).

While potatoes are boiling, preheat the oven to 400 degrees F. Chop the fresh herbs.

Once potatoes are tender, drain them and place whole potatoes on a rimmed baking sheet. Use the bottom of a glass or a potato masher and press down firmly on the potatoes so they become crushed whole potatoes. Drizzle the olive oil evenly over all the potatoes. Sprinkle with the ½ teaspoon of sea salt and ground black pepper (to taste).

Roast at 400 degrees F for 20-25 minutes, or until crispy and browned in spots. Remove from open and sprinkle with fresh chopped herbs. Serve.

Recipes by Elizabeth Hatling

For a printable version of these recipes, click here.

August Box Cooking Demonstration

For a printable version of these recipes, click here.


July Recipes

For a printable version of these recipes, click here.

grass-fed burgers with basil and mozzarella
Makes 4 servings

1 cup grape tomatoes, if available OR 1 medium zucchini, if available (see recipe notes)
2 teaspoons olive oil
¼ teaspoon sea salt
1 teaspoon fresh thyme

1 pound grass-fed ground beef
3 teaspoons (about 3 cloves) fresh garlic
½ medium onion
1 teaspoon ground black pepper
¾ teaspoon sea salt

4-8 basil leaves
4 ¾ ounce slices fresh mozzarella cheese
4 whole-grain buns (preferably from the Farmer’s Market!)

If cooking burgers on the grill, preheat grill to med-high (350-400 degrees F). If you don’t have a grill basket, and will be using the oven for tomatoes/zucchini, preheat oven to 400 degrees F.

Wash and dry all produce.

Strip the leaves from the thyme stem. Set aside for the tomatoes or zucchini. Mince garlic. Dice the onion into small pieces.

Combine ground beef, minced garlic, diced onion, black pepper, and sea salt. Mix well. Form into 4 patties, making a small well in the center of each patty to make sure burgers cook evenly. Set aside.

Cut tomatoes in half or cut zucchini into ½ inch slices on the bias. Place tomatoes or zucchini in a grill basket or on a baking pan. Drizzle with 2 teaspoons olive oil, ¼ teaspoon sea salt, and sprinkle with the fresh thyme leaves you set aside. If using grill basket, set these aside until ready to grill the burgers. If using a baking pan, spread the tomatoes or zucchini on a rimmed baking sheet, place in oven and roast for 20 – 25 minutes, until soft and starting to get some blackened spots.

Slice buns in half.

IF USING A GRILL: Place burgers (and grill basket of tomatoes or zucchini, if using) on the grill. Cook 5-6 minutes, flipping the burgers just once, and stirring the tomatoes a couple times during cooking. During the last minute, place 1 basil leaf, followed by one slice of mozzarella on top of each burger patty. Place buns, sliced side down, on the grill to toast lightly. Remove buns from grill once toasted. Remove burgers when they reach 150-155 degrees F (use meat thermometer), or when they’re done to your liking.

IF USING A SAUTE PAN OR CAST IRON SKILLET: Preheat broiler. Place buns on a baking sheet and under the oven broiler for 1-2 minutes, just until lightly toasted. Set aside until ready to eat. Heat pan over medium-high heat. Drizzle with 1-2 tsp. oil to prevent sticking. Once the pan and oil are hot, add the burgers. Cook 3 minutes, flip and cook 3-4 minutes more. Place 1 basil leaf, followed by one slice of mozzarella on top of each burger patty. Cook another 1 minute, or when burgers reach 150-155 degrees F or until desired doneness.

To serve, place one patty on each bun bottom, top with some of the roasted tomatoes or zucchini, and top each with another bun half.

Recipe Notes:
It’s hard to say what’s going to be available at the beginning of July in MN! If neither grape tomatoes or zucchini are available, you can omit these ingredients and steps, or try roasting another vegetable that is available. Most greens (aside from kale), don’t work well for roasting. Radishes are delicious, as are onions. Cooking times may vary, depending on the vegetable. Roast until it’s soft and blackened in spots.

Recipe adapted from


kohlrabi, pea, garlic and chive salad
Makes 4 servings

1-2 medium kohlrabi (equal to 1 cup cubes) (see recipe notes)
1 cup pea pods (see recipe notes)
1 clove garlic
1-2 garlic scapes (if available) (see recipe notes)
2 teaspoons chives
1 ½ tablespoons olive oil
1 ½ tablespoons lemon juice
1 teaspoon honey
¾ teaspoon sea salt
⅓ teaspoon ground black pepper

Wash and dry all produce.

Using a paring knife, peel the tough green skin from the kohlrabi bulbs. Cut the remaining white part of the kohlrabi into ½ inch cubes. Remove the string and stem end from the pea pods. Chop pea pods into bite-sized pieces. Peel the garlic and finely mince. If using garlic scapes, slice thinly. Thinly slice chives.

Combine chopped vegetables, garlic, scapes, and chives in a serving bowl. Add olive oil, lemon juice, honey, sea salt, and black pepper. Toss to coat well. Serve at room temperature, or refrigerate for 8 hours or more to allow the flavors to blend. Taste and adjust seasoning before serving.

Recipe notes:
The larger kohlrabi tend to get fibrous, so look for the small-medium ones for the best crunch and least toughness.
If you can’t find kohlrabi, milder forms of radishes may be used in place of kohlrabi.
Make sure to get the edible-pod variety
Garlic scapes are the long green shoots that can be harvested from garlic before the bulb is ready for harvest. They have a slightly milder garlic flavor, and are a great addition to this salad when they’re available!

roasted green bean fries
Makes 4 servings

1 pound green beans
2 Tablespoons olive oil or other vegetable oil
2 garlic cloves or 1 teaspoon garlic powder (omit if you don’t like garlic)
¾ teaspoon sea salt
½ teaspoon ground black pepper

Preheat oven to 400 degrees F.

Wash and dry green beans and garlic cloves.

Trim the stem ends of the green beans. Peel the garlic cloves and smash them, but leave mostly whole.

Heat olive oil and garlic cloves in a small skillet just until garlic becomes fragrant. (May omit this step, but it will give the green beans nice mellow garlicky flavor).

Spread green beans on a rimmed baking sheet. Toss with the olive oil and smashed garlic or garlic powder. Sprinkle with sea salt and black pepper. Roast for 25 – 30 minutes or until green beans begin to char in spots. Serve by themselves, or with a favorite dipping sauce.

Recipes by Elizabeth Hatling

July Box Cooking Demonstration

For a printable version of these recipes, click here.