Farm Fresh

The Hutchinson Farmers Market is in full swing.  That means LOTS of fresh produce straight from area farmers.  We are so lucky!!

Here are some recipe ideas to use fresh, local produce in simple and delicious ways.  Which one will you be trying first?

Infused Water Recipes

Farmers Market Recipes

Farmers Market Recipes

Don’t miss our next Food Tasting for more great recipes and tips (view calendar).


infused water

Good Eats

Although this year’s harvest is coming in later than planned, it’s coming in!  Take advantage of this extra time to refresh your skills and sample some of our recipes.

We are once again bringing you a ‘Preserve Your Harvest‘ Class on July 15th.  If pickling, canning and freezing aren’t for you, enjoy those fresh fruits and veggies NOW with these recipes, just in time for your 4th of July celebration!


Our friends at Loon Organics gave us a grilling recipe with a new twist:

Grilled Baby Bok Choy with Walnut Pesto


1/3 cup walnuts, chopped

4 oz fresh basil leaves (1 oz. in the bag)

2 cloves garlic

2 tbsps extra virgin olive oil

1 tsp fresh oregano

sea salt and black pepper

Blend all together in a food processor.  Cut 2 bok choy in half lengthwise (or leave small ones whole) and baste with pesto.  Grill for 15 minutes either on foil or on clean grill until stem is soft and can be pierced with a fork. Save additional pesto to add to tuna salad, lettuce wraps, etc. (Loon note: We grilled baby bok choi a few weeks ago and had it with rice. It has a lovely smoky flavor. Grilled chicken or tofu is a nice side addition tool.)


Fresh strawberries are just becoming available.  We found this recipe from The View from Great Island and couldn’t resist sharing it with you also.  Don’t these look delicious!?

Red White and Blueberry Popsicles

from The View From Great Island

What You Will Need

  • 1 heaping cup raspberries [or fresh local strawberries]
  • 1 cup blueberries
  • 1 cup vanilla flavored Greek yogurt


  1. Using a small 4 cup food processor, or blender, puree the raspberries until smooth. Set aside.
  2. Do the same with the blueberries. (If your blueberries are super purple, add a little blue food coloring.)
  3. Put the yogurt and each of the berry purees in small measuring cups with spouts. The goal is to thin them just a bit so they are pourable. Use water for the yogurt and the raspberries, and, depending on the color of your blueberries, you can use water, or yogurt if you need to brighten up your ‘blue’. Keep these cups chilling in the refrigerator when you are not using them.
  4. To layer your pops, start by pouring a little of the blueberry in the bottom of each mold. The only tricky part to these popsicles is getting the layers in without too much spillage to mar your stripes. Use my photos as a rough guide for how much blue you want. Don’t get too fussy, it should look rustic!
  5. Put the mold in the freezer and freeze till firm, at least an hour, or more.
  6. Layer a little bit of yogurt into each mold for the next stripe. You will be able to see through the side of the mold to check your progress. At this point, cover the top of the mold with foil, and insert the popsicle sticks. Make sure to get the stick a little bit into the frozen layer so they will stand straight. Put back into the freezer until solid.
  7. Remove the foil at this stage, you won’t need it since the stick is in and you need to layer. Next comes your raspberry stripe, and so on until the molds are filled. Make sure to freeze each stripe until solid before adding the next. Don’t worry if the stripes are uneven, but do try to clean up any dribbles as you go. I used a popsicle stick to scrape down the insides of the mold after each stripe.
  8. Once filled and completely frozen solid, you can un-mold your pops. Fill the sink with hot water. Remove the foil, and immerse the mold just up to the lip, being careful not to let any water splash onto the top. Hold it for 30 seconds, remove, and try to pull the pops out. If they don’t slide out, immerse again for just a few seconds.
  9. I recommend keeping the popsicles in the mold until you are ready to serve, or, if you are working in batches, wrap each pop quickly in waxed paper or put into a baggie and put back in the freezer. I don’t recommend making these more than a day in advance.

Yields: 10 popsicles

Notes: Be sure to thin your purees, and your yogurt so that you can more easily layer them into the mold. If they are too thick, you will have trouble doing this neatly.


The Healthiest City: Hutchinson?


Minneapolis recently topped the news as America’s healthiest, fittest city in America.  We believe Hutchinson is next!  [Read more...]

From Local Growers to YUM!!

DSC_0451We highlighted asparagus and radishes last Saturday at the market with a fresh and simple asparagus and radish salad.  The dressing recipe included is a tasty one for any fresh vegetable you happen to have on hand.  Vendors had some great looking asparagus and rhubarb out.  Check back at the market for more spring time harvests in the upcoming weeks!

Asparagus, Radish and Rhubarb Recipes

Loose Leaf Green Lettuce Salad

The Asparagus and Radish Salad called for ginger root.  Ginger root is an easy one to forget about in the back of the refrigerator.  Karen shared a tip with tasting participants on Saturday: keep it in the freezer between uses.  Not only will it be ready when you need it, but grating frozen ginger root is even a bit easier than fresh.

Stop by and say hi to us at the Hutchinson Farmers Market on June 21st!

DSC_0472 DSC_0470 DSC_0469 DSC_0447

The Depot

The much anticipated Depot spot for the Farmers Market will be opening on May 17th.  Heart of Hutch will be there to celebrate by offering its monthly tasting as well.  Be sure to say hello to us and take a sample of our fresh eats and free recipes.

Tasting Schedule:  The third Saturday of the month from 8-12pm.

May 17th
June 21st
July 19th
August 16th
September 20th
October 18thfarmers market


 Hutchinson Farmers Market will be open Wednesdays 2:30-5:30 and Saturdays 8-12pm.
It will be offering  fresh produce, baked goods, canned items and hot food.
Also new this year, EBT will be available both Wednesday AND Saturday.
Connect with the Hutchinson Farmers Market on Facebook.

Tasting events are made possible by community volunteers.  Get involved!  Email to find out more.



Recipe Highlights

hellospringWe are saying good-bye to winter and HELLO to spring with the opening of the Farmers Market.  [Read more...]

Whole Wheat Banana Pancakes

Winter fruit selections can get pretty boring.  Make a change with texture with these yummy whole wheat banana pancakes from Sally’s Baking Addiction.  This recipe is taste tested and approved from a Heart of Hutcher.  These will easily become a staple in your house.  Keeping a batch in the freezer can make a healthy breakfast easy for the kiddos to make themselves during the school week!


Whole Wheat Banana Pancakes


  • 1 and 1/3 cups (167g) whole wheat flour (or white whole-wheat)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 large egg (or 2 egg whites)
  • 1 cup (240ml) milk*
  • 1/2 cup mashed ripe banana (about 1 large banana)
  • 2 Tablespoons dark brown sugar (or light brown)
  • 1/4 cup (63g) Greek yogurt*
  • 1 teaspoon vanilla extract


Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again – do not overmix the batter.

Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

To freeze, place individual pancakes on a cookie sheet and place in freezer.  Do not overlap.  Once frozen, pancakes can be stored in plastic freezer bags or other container.  To reheat, simply microwave for 45-60 seconds per pancake.


Fresh Bites

Hutchinson and our surrounding area boasts a number of CSA (Community Supported Agriculture) Farms.  Purchasing a share of one of these local CSA’s ensures high quality produce, grown locally, picked fresh and boxed for you each week directly from a farmer!  With snow still on the ground, it’s hard to believe that spring is fast approaching. If you’re interested in joining a CSA this year, don’t wait to purchase a share as many local farms sell out fast.

Learn more about how CSA’s work and what a share from Loon Organics looks like here.

To find a local CSA, visit Local Harvest.

Hutchinson’s Farmers Market will be opening soon!  If you’re like most of us, we’re excited to see the new space in action.  Heart of Hutch will continue to highlight great recipes and produce at the market during our monthly food tasting.  View our calendar for more information.  See you at the market!



Cornmeal-Crusted Chicken Nuggets

Looking for a Heart Healthy recipe the whole family will love? Check out this Cornmeal-Crusted Chicken Nuggets recipe from EatingWell.

  • 1 cup fresh blackberries or raspberries, finely chopped
  • 1 1/2 tablespoons whole-grain mustard
  • 2 teaspoons honey
  • 1 pound chicken tenders, cut in half crosswise
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons cornmeal
  • 1 tablespoon extra-virgin olive oil


  1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
  2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium  bowl, add the chicken and toss to coat (discard any leftover cornmeal).
  3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.


Per serving: 184 calories; 5 g fat ( 1 g sat , 3 g mono ); 67 mg cholesterol; 9 g carbohydrates; 3 g added sugars; 26 g protein; 2 g fiber; 452 mg sodium; 70 mg potassium.

Carbohydrate Servings: 1                                       Exchanges: 1 starch, 4 lean meat, 1 fat

Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots.


Taste of the New Year

Did you taste the carrot salad we had on Saturday?  If not, give your mouth a treat with this recipe and a few others to help kick start a healthy 2014! [Read more...]