Local Resources

Purchasing locally grown foods benefits both the consumers and producers in our community. Omaha Farmers Market shares recipes, a harvest calendar and community resources to make it even easier to buy local.

Listed Under: Appetizers

Market Meals – Simple Spring Salads

Simple Spring Salads and

Unscheduled Childhoods

By Summer Miller

“We aren’t going to girl scouts tonight,” I said half expecting my daughter to protest. I was done with our over-scheduled spring. I was done sitting in rooms watching my kids learn scouting lessons. I was done sitting on the sidelines of soccer practice and games, racing home from school just to race out the door again to drop them off or pick them or sit at the head of a lap lane at the pool while a patient coach tried to teach the art of treading water. The kids were grumpy. I was grumpy. I just wanted to be home.

“Yes!” she practically yelped! Within moments she and her brother simultaneously bolted toward their rooms.

They stripped off their clothes and pulled themselves into their swimsuits one flailing body part at a time. Shorts, underwear and T-shirts were flung from one end of the house to the other in a dizzying display of childhood enthusiasm.

They needed help locating the water guns and sprinkler, but once they were set up I sat back in the quiet of my kitchen and listened to roars of laugher pour in through open windows.

This is the childhood I wanted for them. The carefree nothingness that this time in their lives should exude, but also this is the motherhood I dreamed of. This is the part I’ve been waiting for, and I’ve wanted since the very beginning. The part where I get watch them play together without trying to kill each other, where I watch their creativity unfold and I smileat their laughter. It’s where I make a mental photograph of water arching through the air onto drenched bodies, and where bare feet run as fast as they can across gravel driveways and imperfect lawns without a thought or care. No need for half-time, no uniform required, no patches to iron on or shop for, and no rules – just unabashed freedom from worry and expectation for myself and for them.

With The school year ending, and Memorial Day announcing the beginning of summer my family goal is to be as unscheduled as possible, and hope you find some time for that too. This simple Radish and Edamame Salad with Lemon Vinaigrette is a great way to use up the undervalued, inexpensive and humble radish, which is plentiful this time year. It’s a great side dish to balance the greasy burgers and bratwurst sure to be in full force at most Memorial Day barbecues.

Radish and Edamame Salad with Lemon Vinaigrette

Serves 4; ¾ cup per person

As the recipe is written it’s best for a side salad at dinner, but you can easily double it to serve at your Memorial Day party. Salt causes radishes to release their liquid, which can water down your vinaigrette and soften your radishes. It’s best to dress this salad right before serving. If you have an aversion to salad and you must eat things on crostini aka fancy toast, I’ve provided an alternate recipe below the main recipe.

  • For the Salad

1 cup shelled edamame, blanched  

12 large red radishes, diced

8 blades of chives, snipped on the bias with kitchen scissors

zest of one large lemon

  • For the Vinaigrette

1 tablespoon olive oil

2 teaspoons lemon juice

1/4 teaspoon kosher salt

7-8 cracks of fresh ground pepper

8 oz of chèvre (optional recipe see below)

1 French baguette (optional recipe see below)

Bring a pot of heavily salted water to a boil. Make it salty like the sea.  Add the edamame. Let cook for about 10 seconds. Drain and cool. Set aside.

In a medium bowl, combine diced radishes, chives, and zest. Stir in cooled edamame.

In a small bowl whisk together vinaigrette ingredients. Taste it, and adjust as you see fit.

Optional Recipe

It’s easy to transform this salad into a fresh and vibrant appetizer. Make the salad as directed above, but triple the vinaigrette recipe. Drizzle 1 tablespoon of vinaigrette on the salad and stir to coat. Slice the baguette on the bias and toast in a 375-degree oven, this should only take a few minutes depending up on how thickly you slice the bread. Let cool, then brush each slice with remaining vinaigrette. Spread a bit of chèvre on each slice, then top with a spoonful of the radish and edamame salad. Sprinkle with a bit of salt and another crack of pepper. Arrange on a platter and serve.

If you’d rather enjoy it as snack or appetizer. Leave the salad as is, but double the vinaigrette recipe. Thinly slice a baguette on the bias, toast the individual slices in your oven. Toss the vegetables in 1 tablespoon of vinaigrette, and brush the rest onto the toasted baguette slices. Spread plain chèvre on each slice then top with a spoonful of the salad.

Love this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

Make sure to use #OmahaMarketMeals!
Listed Under: Dessert

Market Meals – Rhubarb Fool

Simple Mother’s Day Dessert: Rhubarb Fool

By Summer Miller

I packed up my 8-year-old son and drove 35 minutes into downtown Omaha to walk the brick streets of the Omaha Farmers Market. He is the early bird in our house, and I can always count on him for a second set of hands when it comes to Saturday mornings at the Market.

It was opening weekend for the market and a busy one for our family. We celebrated my husband’s birthday the night before, and on Sunday our son participated in his first communion. We had food to buy, cakes to bake, rehearsals and soccer games to attend, and a garden to help a neighboring family plant. In short, it was a typical weekend in the life of a family.

This hectic schedule is one I’m trying to keep in mind as I partner with the Omaha Farmer’s Market to develop in-season recipes for you to try at home and share with your friends and family throughout the spring, summer and fall. I know your life is busy, which is why the recipes I develop for Omaha Market Meals will be family friendly, simple, and still leave you with plenty of time to enjoy the people in your life.

I can’t promise you will suddenly learn to love kale, or that you will never spend twenty minutes chopping vegetables, but I can promise you the recipes will work and taste great. I hope you will consider time invested in the makers and growers at the Omaha Farmer’s Market time well spent, and I hope you participate in the process.

Follow the Omaha Farmer’s Market on Instagram and me @scaldedmilk_. Send me an email at miller.summer@gmail.com to ask me anything. Is there a vegetable or a cut of meat you’ve always wanted to try, but you weren’t sure how to use it? If I don’t know the answer, I will find out for you.

In the meantime, as we look forward to celebrating the mothers in our lives on Sunday, I wanted to share a simple six ingredient recipe that can be made up to 5 hours ahead of time and kept in the fridge until needed. It’s a perfect Mother’s Day dessert that’s so easy even a person who hates to cook can make it. My favorite heavy cream is Burbach’s Dairy. It’s the one sold in the glass bottle, and it’s worth every penny.

Rhubarb Fool Recipe – Serves 4

This recipe makes enough rhubarb purée to serve 12 desserts. You will just need to triple the amount of whipped cream you make. You can also keep the party small, and save the extra purée to eat all week on scones, or it stir into oatmeal or yogurt, use it as a sauce for ice cream or angel food cake. It will store in your fridge for a month. If you like your rhubarb on the tart side use ¾ cup of sugar, if you have a sweet tooth, use the full cup. Make the purée a couple of hours before you need to serve it, so it has ample time to cool before folding it into the whipped cream.

  • For the Rhubarb Purée (makes 4 cups of purée)

1 ½ pounds rhubarb, cut into 1” pieces

¾ cup to 1 cup granulated sugar

¼ cup orange juice

2 teaspoons vanilla bean paste, or the seeds from 1 vanilla bean pod and 1 teaspoon vanilla extract

  • For the Fool

1 ¼  tablespoons granulated sugar

1 ¼  cup heavy cream

1 teaspoon vanilla extract

½ cup rhubarb purée

Mint leaves to garnish

Toss the rhubarb, sugar, orange juice and vanilla bean paste into a medium sauce pan and set over medium heat, stirring occasionally until the rhubarb begins to fall apart. This should take about 20 minutes. Use an immersion blender to purée the rhubarb. The purée is finished when it’s thick enough coat the back of a spoon and maintain a line drawn through it. If it doesn’t hold the line let it simmer for a bit longer. Continue to stir occasionally. Set a fine mesh strainer over a bowl and push the purée through strainer or sieve. * Transfer the bowl to the fridge to cool completely. It needs to be cold before folding it into the whipped cream. You should have a about 4 cups of sauce.

Pour the cream into a large bowl. Whisk until soft peaks form. Add the sugar and extract. Whisk until stiff peaks form. Gently fold ½ cup of the cold rhubarb purée into the whipped cream until it’s well incorporated.

To assemble the dessert, place 1 tablespoon of rhubarb purée in the bottom of a clear glass. I’ve used everything from small ball jars to champagne flutes. Top with ½ cup whipped cream mixture. Spoon a little more purée on top. Garnish with a sprig of mint, and serve. You can assemble these desserts 5 hours before you need to serve them. Just keep them in the fridge.

*The most time-consuming part of this dessert is pushing the purée through the fine mesh sieve. If you want perfection then spend the time doing it. If you don’t have a sieve or you are pressed for time you can cut out that step. The purée is still delicious, and the dessert will still come together.

LOVE this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

Make sure to use #OmahaMarketMeals!


Listed Under: Appetizers

Lemon-Ricotta Kale Dip


  • 1 bunch green kale, stems and tough ribs stripped out and discarded, leaves sliced
  • 1 small onion, sliced
  • 4 cloves garlic
  • 3/4 cup part-skim ricotta cheese
  • 1 1/2 tablespoon nutritional yeast
  • Juice and zest of 1 lemon
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon cayenne pepper, or to taste



In a large saucepan, combine kale, onion, garlic and 1/4 cup water. Set over medium heat, cover and cook, stirring occasionally, until vegetables are very tender, about 12 minutes; add more water a tablespoon at a time if the pan dries out. Transfer vegetables and any liquid in the pan to a food processor and let cool a few minutes. Add ricotta, nutritional yeast, lemon juice and zest, salt and cayenne. Process until smooth. Transfer to a bowl and serve.


Per Serving: Serving Size: about 1/4 cup, 40 calories (0 from fat), 120mg sodium, 6g carbohydrates, (1 g dietary fiber, 1g sugar), 5g protein.


Low Sodium | Vegetarian | Fat Free | Low Fat

Listed Under: Appetizers

Roasted Asparagus with Lemon Feta Crumble


  • 1 1/2 pound asparagus, trimmed and halved crosswise
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup 365 Everyday Value Feta Cheese Crumbles with Pepper
  • 2 teaspoons finely grated lemon zest, plus 1 tablespoon lemon juice



Preheat oven to 450 degrees. In a large bowl, toss asparagus with oil, vinegar, on a large, rimmed baking sheet in the bottom third of the oven, tossing on tender and golden brown, about 15 minutes; transfer to a platter. In a small zest and juice, and then spoon over asparagus.


Per Serving: 110 calories (50 from fat), 6g total fat, 3g saturated fat, 10mg sodium, 8g carbohydrates, (3 g dietary fiber, 4g sugar), 8g protein.


Gluten Free | Vegetarian | Sugar Conscious | Wheat Free