GOLDEN VALLEY, Minn. — We may be in the season of snow and below-freezing temps, but it’s still possible to enjoy locally-grown foods from winter markets. There are four opening in Minneapolis:

• Mill City Farmers Market takes place on the first and third Saturdays of each month through April inside the Mill City Museum Commons (no admission required).
• The Northeast Farmers Market is being held indoors at Quincy Hall on select Sundays from November-April.
• Neighborhood Roots (Fulton, Kingfield, and Nokomis markets) are operating at Bachman’s on Lyndale Avenue South in Minneapolis on select Saturdays from November-March.
• The Minneapolis Farmers’ Market municipal location is operating Saturdays and Sundays from November-December and select Saturdays January-April.

To fully take advantage of those locally-grown and produced foods, James Beard award-winning food writer Beth Dooley shared a trio of delicious recipes:

(Makes about 2 to 3 jars.)

• About 10 to 12 oz. cheese, cut into 1-in. cubes (use any of our local cheeses)
• 1 tablespoon pink peppercorns
• Generous pinch red pepper flakes
• 1 large sprig rosemary
• 2 to 3 cups hazelnut oil or extra-virgin olive oil, as needed
• 2 to 3 wide-mouth pint-size jars

Divide the cheese between the jars. Add the peppercorns, red pepper flakes and rosemary to the cheeses and then gently pour in the olive oil. Refrigerate for at least 3 days before serving. This will store for up to two months in the refrigerator. Serve with toothpicks or on crackers. When the cheeses are gone, use the oil in sautés, dressings, and vinaigrettes.

If using prepared eggnog, replace the sugar and cream with 1 1/2 cups of eggnog. 

• 2 eggs
• 1 cup granulated sugar
• 1 cup heavy cream (see Note)
• 4 tablespoons melted unsalted butter
• 2 teaspoons vanilla extract
• ½ teaspoon freshly grated nutmeg
• Generous pinch coarse salt
• About 16 oz. (1 loaf bread, or mix of holiday breads), cut into 2-in.-thick slices
• Powdered sugar, for dusting

Line the bottom of a loaf pan with parchment paper. In a medium bowl, whisk together the eggs, sugar, cream, butter, vanilla, nutmeg and salt. Add the bread slices to the bowl and allow to soak for a few minutes. Arrange the soaked slices in the loaf pan and pour any of the egg mixture left in the bottom over the bread. Dust the top with a little nutmeg and cover with a slice of parchment paper. Refrigerate overnight.

When ready to bake, preheat the oven to 350 degrees. Remove the parchment paper covering the loaf and set loaf pan onto a baking sheet. Bake until the loaf is deeply golden brown on top, and the custard has set, about 1 hour. Remove and serve from the pan in slices dusted with powdered sugar.

Roasted Sweet Potato Salad 

• 1 1/2 pounds sweet potatoes, cut into 1-in. cubes
• 1/2 cup hazelnut oil or extra-virgin olive oil
• Pinch kosher salt
• A few grinds black pepper
• 1 lemon, juice and zest
• 1 small shallot, minced
• 2 teaspoons chopped rosemary
• 1 good-sized bunch, about 1/2 lb., dinosaur kale, spinach, arugula, romaine or a combination of greens
• 1/2 cup chopped red onion
• Pinch red pepper flakes
• 1/4 cup chopped toasted hazelnuts or walnuts

Preheat oven to 400 degrees. Place the sweet potato chunks into a large bowl and toss with a little of the oil (about a tablespoon) to coat. Sprinkle with salt and pepper. Spread out on a baking sheet and roast until the edges are crisped and the chunks are tender, about 20-25 minutes, shaking the pan occasionally and turning pieces with a spatula so they crisp on all sides. Remove from the oven and set aside.

While the sweet potatoes are roasting, make the vinaigrette. Combine the lemon zest and juice, shallot, rosemary, and remaining oil in a jar with a lid and shake until well combined.

Turn the greens into a salad bowl along with the sweet potatoes and red onion and drizzle in just enough of the dressing to lightly coat. Season to taste with more salt and pepper and a pinch of red pepper flakes. Toss the toasted nuts into salad before serving.

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