Local Resources

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Listed Under: Main Course

Market Meals – Beet Sandwich

Small Decisions with Big Returns

By Summer Miller, author of New Prairie Kitchen

I woke to find the air misty and damp. It was early March and the sun had yet to rise. I stayed in bed for a minute as blue light settled on the surface of my nightstand, and across a stack of unread books.

“Gear,” I thought, “What do I own that constitutes gear? It’s too late to find hiking poles anyway, and who knows if I’m even up for this. Climb muddy hills with strangers? Why not! I’m sure they are all 20-years-old and fit enough to scale a mountain wall. I’ll fit right in!”

I took a deep breath to release my pessimism, and assess my 38-year-old body still soft from birthing a baby four years earlier. I wondered if I could handle a rainy, hilly, 8-mile hike. I wondered what business I had trying.

My back has fallen down on the job. It has chosen not to support the structure of my body, which means I cannot engage in high-impact activities. I watch my children bounce on trampolines from the sidelines, and wave them goodbye as their little feet crunch the gravel road on family runs with my husband. On this morning, however, I was going to try something new. Something outside walking the lowest speed of a treadmill, and engage with the world in a way that made sense to me. I was afraid I would fail, and it would be solid proof that I would never regain the health and athleticism I once knew. It was time to confront fear with action, however, and if I slid down a muddy ravine or reinjured my back, then so be it.

I put on the only hiking “gear” I owned — a pair of jeans, some old tennis shoes, and my winter coat, which was much too warm for the day, but it was my only waterproof jacket. Just shy of an hour later, I arrived at Fontenelle Forest in Bellevue, Nebraska.

A smiling, 20-something, refreshed looking, natural beauty goddess, fit enough to scale a mountain wall greeted me.

“Are you here for the Outsiders Hike?”

“Yes,” I said as she gave the person at the front desk a ticket.

“We are going to wait here for about 10 more minutes to make sure we have the whole group then we’ll head out.”

The hikers stood in an awkward and misshapen circle, smiling and casually avoiding eye contact. I found another poor soul who had to pile on winter clothing to keep dry. In his case, it was a ski suit complete with poles.

“Ok,” I thought, “I’m not the only newbie here.” It was comforting and maybe he felt the same way when he saw me.

It took a bit of courage for me to get up that morning, but I knew instantly I’d made the right decision to put my frumpy body in frumpy clothes and meet those people in that place. I wasn’t trying to break a world record. I was trying to break a habit. I had walled myself up and surrounded myself with comfortable things, people and experiences. I was trying to remember what I was like and who I was when I challenged my body and took risks.

In the big scheme of things, it was a small moment, but those unsung decisions have a way of changing our lives. I honestly don’t know why I signed up for that hike. I just know I was absent mindedly scrolling through Facebook when the event popped up, and I hit yes, I will attend.

One hike 2 years ago has led to exploring fifteen different parks, and recreational trails in Iowa, Nebraska and South Dakota. It has been the motivation for family camping trips, mom and kids camping trips, and one cherished weekend with some close girlfriends. I have found something to challenge me personally, serve as quiet meditation or some much needed quality time with people I love, and it’s all thanks to the day, I woke up and put on a winter coat in March.


Beet Sandwich – Makes 4 sandwiches

Orange and beets are a classic combination, but they aren’t in season and I wanted this sandwich to use a recipe I already shared with you, Peach Basil Jam (Click HERE for recipe), in a new way. Of course, if  you don’t want to make peach basil jam from scratch you can buy peach jam or apricot jam and add basil leaves to it. It’s cheating, but not everyone is into making jam, so go ahead and buy peach jam from someone who is into making jam, then add 1 tsp of thinly sliced basil to a ¼ cup of it. It will make you both happy.


Sourdough bread, sliced

1 ½ lbs. beets, trimmed of roots and tops

¼ red onion, thinly sliced

½ lb. arugula or mixed greens


¼ cup peach basil jam

2 tablespoons olive oil

2 tablespoons water

¼ teaspoon smoked paprika

pinch kosher salt

Sandwich spread

½ cup sour cream

10 turns of freshly ground pepper

2 tablespoons chopped chives

1 tablespoon chopped tarragon

1 teaspoon horseradish

¼ teaspoon kosher salt


Heat oven to 400 degrees. Trim beet ends and tops, but don’t peel them. Wrap in a foil pouch with about ½ cup water. Place pouch in roasting dish with lid, and roast in the oven for 1 hour. It could be more or it could be less depending upon the size of your beets.

While the beets are roasting make your vinaigrette. In a medium bowl, whisk together all the vinaigrette ingredients.

While the beets are still warm, but easy to handle rub the skins off with a paper towel slice them like you would slice a tomato for a BLT, and add them to the vinaigrette toss to coat.

In a small bowl combine all of the ingredients for the sandwich spread.

Slice your bread. Toast it. Spread 1 tablespoon of sandwich spread on each slice. Top with arugula, 3 to 4 beet slices, thinly sliced red onion, and remaining slice of bread.

Note: You will have beets leftover because there is no point in turning your oven only to roast enough beets for a sandwich. Have a few leftover and add them to a salad. Thin leftover sandwich spread with a little cream, and use it as a dressing, or don’t thin it and use it as a dip for other vegetables.

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

Cauliflower and Broccoli Tots – Whole Foods Market Recipe


  • 2 slices soft whole wheat sandwich bread*, torn into bits
  • 1 1/2 cup small cauliflower florets and chopped peeled stems
  • 1 1/2 cup small broccoli florets and chopped peeled stems
  • 1 egg or 1 flax egg*
  • 1/2 teaspoon coarse sea salt



Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Place bread in a small bowl, add 1/2 cup water and let soak for at least 15 minutes.
Bring a medium pot filled two-thirds with water to a boil. Add cauliflower and broccoli and return to a boil, then boil for 1 minute. Immediately drain and cool vegetables under cold running water. Drain well. Wrap vegetables in a kitchen towel or paper towels to remove as much moisture as possible.

Combine vegetables, egg and salt in a food processor. Squeeze bread very well to remove excess liquid and add to the processor. Pulse just until chopped but not puréed.

Scoop vegetable mixture by rounded tablespoons onto the prepared baking sheet. Dampen your fingers to prevent them from sticking and form mixture into tot-shaped cylinders. Bake until browned and firm, 20 to 25 minutes. Serve warm.  

*If you prefer a wheat-free, gluten-free version of these tots you can replace the bread and water with 1 cup mashed potato−that’s about the amount you’ll get from a peeled and boiled 10-ounce Russet potato.

*To replace egg with a flax substitute, combine 1 tablespoon flaxseed and 3 tablespoons water in a spice grinder and grind until thick and smooth. Let sit for 5 minutes before using. Baked tots will be a little softer inside than ones made with regular egg but will still be very tasty.


Per Serving: Serving size: about 5 tots, 70 calories (15 from fat), 2g total fat, 0.5g saturated fat, 45mg cholesterol, 330mg sodium, 9g carbohydrates, (3 g dietary fiber, 2g sugar), 5g protein.


  • Dairy Free
  • Vegetarian
  • Low Fat
  • Sugar Conscious
Listed Under: Dessert

Carrot Zucchini Cupcakes – Whole Foods Market Recipe


  • Cupcakes
  • 1/2 cup canola oil
  • 1/2 cup unbleached, evaporated cane sugar
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fine sea salt
  • 2 medium carrots, grated
  • 1 small zucchini, grated
  • 1/2 cup chopped walnuts
  • Frosting
  • 4 ounces cream cheese, softened
  • 1 2/3 cup powdered sugar, sifted
  • 2 teaspoons lime juice
  • 12 walnut halves, for decoration



Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or coat with nonstick spray.

In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.

For frosting, beat the softened cream cheese with the powdered sugar until well-incorporated. Add lime juice and beat until frosting is light and fluffy. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.


Per Serving: Serving size: 1 cupcake, 330 calories (160 from fat), 18g total fat, 3g saturated fat, 40mg cholesterol, 150mg sodium, 38g carbohydrates, (2 g dietary fiber, 25g sugar), 5g protein.



Listed Under: Dessert

Market Meals – Peach Basil and Blueberry Overnight Oats

Peach Season

By Summer Miller, author of New Prairie Kitchen

My neighbor was perched in the bucket of her John Deere tractor plucking fruit from the highest branches of her peach tree. My son and I arrived with cucumbers and kohlrabi from our garden to share, and ready to help. This is part of what I have come to expect and enjoy living in a community of rural neighbors. I stood on the ground picking what was within reach, while my son climbed a ladder, holding onto it with one hand and carefully selecting ripe peaches with the other.

We rotated through our posts filling trays, and buckets doing our best to toss the rotten ones into the field where two labs anxiously awaited the sweet playthings. In a single hour, we had enough peaches to keep us in the kitchen for the weekend; my neighbor and I looked at each other knowing our plans have been dictated by the ripening of fruit on a tree. What a funny way to live when you don’t have to live this way. I could just as easily by peach jam and frozen peaches at the store. So why do we grow this food ourselves, and spend the time to make it? Why do we stroll the streets of the farmers’ market and bring all of that whole food home? After all, there are books to read, laundry to do, beds to make, and Netflix to watch. I have an inner voice that says, “You don’t need to take the peaches. You don’t need to spend the afternoon canning jam. You can buy peach jam at the store then do something else with your time.” But the peaches are there, and it’s a shame to pass them up. We lug them home, and I’m grateful for the food, and the time with my son and our neighbors.

The truth is we’ve been a very plugged in family this summer. Both my husband I have been busy with work, and I was sick for nearly a month where our children discovered video games. I’m not ashamed to say I was happy for the electronic parenting assistance. It kept them busy and quite so I could rest. I’ve recovered from being sick, but breaking the habit of plugging in and checking out seems to be a bit more difficult to do. It’s why I picked the peaches. It was time to reconnect.

My neighbor made my son’s day by letting him stand in the tractor bucket, and he learned a few lessons about helping others. The next day, I stood in the kitchen with my husband cooking down the fruit. He stirred the cauldron of jam, and I wiped rims and released air bubbles until well after our usual bedtime. I make a few different versions of peach jam and water bath can them, but my favorite flavor is peach basil, which I always make as a small batch to keep in the fridge throughout the month. I don’t bother to water bath can it, because we go through it so quickly. I stir it into overnight oats, spread it on toast with ricotta or use it as a marinade for meats and vegetables.

Growing food, buying from the farmer’s market or helping my neighbors with their own garden is about controlling what my family eats, but is much more about participating in my community, and interacting with my own family in a way that is meaningful to me.

Peach Basil and Blueberry Overnight Oats

 The first time I tried overnight oats I thought someone had played a cruel trick on me. Eating cold oatmeal was a new experience, and it took me a bit to decide if I liked them. Once I grew accustomed the texture, and figured out how to dress them up a bit, I fell in love with how easy they are to make for the whole family. Mornings are better around here, when we can eat a healthy breakfast I don’t have to think too much about. The best part is I stay full until lunch. My husband and I will both eat a pint jar. For our kids, who are 6 and 8 years old, I halve the recipe and make it in a ½ pint jar. You can find the recipe for Peach Basil Jam here. If you are not interested in making jam, you can buy peach jam from someone who does love to make it. Combine a ½ tsp of minced fresh basil leaves with a ¼ cup of jam and proceed with the recipe below.



1 pint ball jar with lid

½ cup old fashioned oats

½ cup milk or milk alternative

½ cup plain yogurt (I like Siggi’s 4% fat plain yogurt)

½ cup blueberries (fresh or frozen)

1/4 cup peach basil jam – click HERE for recipe.

1 tablespoon chia seeds


Combine everything in jar the night before you want to eat if for breakfast. Stir. Keep in fridge for 12-24 hours. Eat cold. Enjoy a healthy breakfast without the rush.

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!