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Recipes

Very Verde Tacos

8/4/2021

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​By: Kelley Dillon and Jenny Breen
Print recipe
Ingredients
Salsa:
  • 1 jalapeno pepper
  • 6 tomatillos
  • ½ onion, chopped
  • ¼ cup parsley
  • 1 lime, juiced
  • Salt to taste
Tacos:
  • 2 Tbsp olive oil
  • 1 green pepper, diced
  • 1 zucchini, diced
  • 2 sweet corn, cut off the cob
  • ½ Tbsp garlic, minced
  • ½ tsp cumin
  • Salt and pepper to taste
  • 2 cups green cabbage, thinly sliced
  • 1 Tbsp rice vinegar
  • Flour or corn tortillas
Directions
  1. Preheat oven to 450 F. Roast tomatillos and jalapeño in the oven for 10 minutes.
  2. Blend tomatillos, jalapeno, onion, and parsley in a blender. Add lime juice and salt.
  3. Sauté 1 Tbsp of oil, green pepper, zucchini, corn, garlic, and seasonings in a pan over medium heat for 10 minutes.
  4. In a bowl, combine cabbage, 1 Tbsp oil, and vinegar.
  5. Serve veggies, cabbage, and salsa in tortillas and enjoy.

Tomatillos have a slightly acidic and sweet flavor with a hint of lemon.

Selection tip: Select tomatillos that are firm and have an intact, tight-fitting, light brown husk.
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Storage tip: Keep husks intact and refrigerate in a paper bag. 

This recipe was inspired by our CSA which included tomatillos from Carrillo Brothers farm.

"We use all organic methods."
- Carrillo brothers, Carrillo Brothers Farm
Tomatillos, which means "little tomatoes" in Spanish, were first domesticated by Aztecs within central Mexico in 800 BC. Today, tomatillos are still an important crop to Latinx and other communities around the world. Latinx is the gender-neutral form of the terms Latino or Latina that refers to a person of Latin American origin or descendants.

Carrillo Brothers Farm is owned by brothers Jesus and Aldo Carrillo. They are emerging Latinx farmers. There are many Latinx farm workers in the United States, but few own farms. Carrillo Brothers Farm represents the intersection of sustainability, racial justice, and food justice.

Tomatillos grow within an enclosed papery husk. Although they are often used in savory dishes, tomatillos are considered fruit. Tomatillos come in varieties of yellow and purple, but green tomatillos are the most commonly used.

Tomatillos are a good source of fiber, vitamin C, vitamin K, vitamin B6, potassium, and phosphorus. Potassium helps to regulate muscle contractions, fluid balance, and blood pressure.
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Fungi Stir Fry

7/28/2021

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​Recipe by: Kelley Dillon and Jenny Breen
Print Recipe
Ingredients
Sauce:
  • 1/4 cup rice vinegar
  • 2 Tbsp sunflower oil
  • 2 Tbsp sesame oil
  • 1/4 cup peanut butter
  • 1 lime, juiced
  • 2 Tbsp soy sauce
  • 3 garlic clove, minced
  • 1 inch ginger, peeled and minced
Stir fry:
  • 1⁄2 cup onions, diced
  • 1⁄2 cup carrots, diced
  • 1⁄2 cup green beans, tips cut off
  • 1⁄2 cup bell pepper, diced
  • 1⁄2 cup broccoli florets
  • 1 cup mushrooms, sliced
  • 4 cups cooked rice noodles or any grain 
​Directions
  1. Combine all ingredients for sauce in a bowl. Cut vegetables and set aside.
  2. ​Add 2 Tbsps of oil and carrots to a large skillet. Turn heat to medium-high and sauté for 5 minutes. Add all vegetables except mushrooms and sauté for another 5 minutes. Add mushrooms and sauté for 2 more minutes.
  3. Pour sauce over vegetables and serve with noodles or your choice of grain.

Mushrooms have a meaty, umami flavor and texture (making them a great meat substitute!)

Storage tip: Refrigerate fresh mushrooms in original packaging or paper bag. Packaged dried mushrooms maintain their quality for years on the shelf.

Cooking tip:  Before cooking fresh mushrooms, wash with water but never let them sit in it. Water can make them soggy and slimy. To rehydrate dried mushrooms, cover them in hot water and let them soak.

This recipe was inspired by our CSA which included crimini mushrooms from Forest Mushrooms.

"Everyone should have access to a variety of healthy foods and the opportunity to experience food as an interesting, joyful, and fun part of life."
- Kevin Doyle, Forest Mushrooms

Forest Mushrooms is a family-owned farm. Since 1985, they have distributed a variety of mushrooms cultivated fresh, harvested wild, and dried. It is now Minnesota’s largest fungi operation. 

Mushrooms are uniquely sustainable. They are products of a regenerative food system. Fungi help to break down waste and can produce edible mushrooms as a result. Each mushroom variety is grown from a different fungi system with different organic compost. Only some varieties are edible and others are toxic to humans. That's why it's important to leave foraging to the experts!


Mushrooms are the edible bodies of various species of fungi. They grow under or above ground from a complex system of fungi much larger than the mushrooms. Edible mushrooms come in a variety of colors. They have a head which can look smooth, like a cap, or frilly, like a fan. Mushrooms are eaten in many cuisines around the world. In some cultures, mushrooms are believed to have medicinal properties.

They are high in protein, phytonutrients, B vitamins, and minerals like selenium and potassium. Sun exposed mushrooms are one of the few natural sources of vitamin D.  Vitamin D is needed to grow and maintain strong bones.

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No Fuss Frittata

7/21/2021

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Recipe by: Kelley Dillon and Jenny Breen
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Ingredients
  • 6 eggs, beaten
  • Salt and pepper to taste
  • 2 Tbsps fresh or dried herbs on hand
  • 2 Tbsps sunflower oil
  • 1⁄4 cup onion, diced
  • 1⁄4 cup zucchini, diced
  • 1⁄4 cup mushrooms, diced
  • 1⁄4 cup cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1⁄4 cup of your favorite cheese 
Directions
  1. Preheat oven to 350 F. In a bowl, beat the eggs, salt, pepper, and herbs.
  2. ​Add onions, zucchini, mushrooms, garlic, and 1 Tbsp of oil over medium heat in a medium skillet and sauté for 2 minutes. Then, add to the egg mixture.
  3. Add 1 Tbsp of oil to an oven-safe skillet to coat the bottom. Pour the egg and veggie mixture into the skillet and sprinkle cheese on top.
  4. Bake for about 12 minutes, until firm and puffy. 

Tomatoes taste slightly acidic and have a fresh, pungent smell.

Storage tip: Store tomatoes at room temperature. 

This recipe was inspired by our CSA which included cherry tomatoes from Twin Eagle farm.

"We are charged with taking care of the land for future generations."
- Arlene Jones, Sprout
Sprout has worked with Amish farms for over 10 years. Amish farms are dedicated to sustainable and organic growing practices. Twin Eagle is a certified organic farm which means they do not use pesticides or other chemicals.

Conventional growing practices use pesticides in the growing process
which are toxic to soil and humans. Damage to soil impacts the soil quality which diminishes nutrient quality of the food it's grown in. When pesticides are consumed, it is stored in the body and can cause irreversible damage. It is important to wash tomatoes and other vegetables carefully and select organic, if possible. 

Although tomatoes are typically red when ripe, they actually come in an array of colorful varieties. They don’t have to be uniformly colored to be delicious either. Tomatoes are technically a fruit, but their savory taste ensures they are used more as a vegetable. Delicious, nutritious, and versatile, tomatoes are a part of every cuisine in the world.

Tomatoes are a good source of potassium, vitamin C, vitamin K, vitamin A, and the phytonutrient carotene lycopene. Phytonutrients are nonessential nutrients but provide significant health benefits. Phytonutrients are chemicals produced by plants to stay healthy and colorful. They improve immune health and reduce inflammation. 
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Summer Veggie Kebabs

7/14/2021

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Recipe by: Kelley Dillon and Jenny Breen
Print Recipe
Ingredients
Marinade:
  • 4 garlic cloves, minced
  • 3 green onions, chopped
  • 1/2 cup olive oil
  • 1 cup lemon juice
  • 1/4 cup rice vinegar
  • 1 Tbsp honey
  • 2 tsp basil
  • 2 tsp thyme
  • Salt and pepper to taste
Kebabs:
  • 2 zucchinis, cut into 1" slices
  • 1 pepper, cut into 1" chunks
  • 1 broccoli, cut into 1" florets
  • 1 cauliflower, cut into 1" florets
  • Optional: sausage from Sprout's online market
Directions
  1. Combine all ingredients for the marinade. Place vegetables (and protein) in a bag or bowl to marinate for 30 minutes or up to 24 hours.
  2. Preheat oven or grill to 375 F.
  3. If using bamboo or wooden kababs, first soak in water for 10 minutes.
  4. Add vegetables (and protein) to skewers and cook for about 20 minutes or until protein is cook through.
  5. Enjoy kebabs by themselves, on top of a salad, or beside rice.

Zucchini is mild, slightly sweet and nutty tasting. Younger, smaller zucchini are more tender and have the tastiest flesh. 

Cooking tip: Zucchini can be used in baking, too!

This recipe was inspired by our CSA which included zucchini from Pleasant View Farm.

"Sprout's goals are to provide access to markets for all growers."
- Arlene Jones, Sprout 
Pleasant View is 1 of 18 Amish farms Sprout works with. The Amish population is socially marginalized due to religion. Aggregation of products reduces barriers small farmers have to transport and sell their products.

Typically, farms function on a rural to urban market. Sprout strengthens the rural to rural market to support small farms and help prevent food deserts. Sprout believes we can do more collectively than we can individually. 

Zucchini is a summer squash. While it’s typically treated like a vegetable, technically zucchini is a fruit. It grows from the zucchini flower which is also edible and tasty.

Zucchini is packed with valuable nutrients including vitamin A, vitamin C, vitamin K, B vitamins, calcium, iron, magnesium, phosphorus, and potassium. As a bonus, zucchini contains antioxidants, too. Antioxidants are chemicals that help limit damage to cells in the body caused by free radicals. This helps prevent diseases like cancer.
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BBQ Ready Coleslaw

7/7/2021

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Recipe by: Kelley Dillon and Jenny Breen
Print recipe
Ingredients
Slaw:
  • 4 cups cabbage, shredded
  • 1 cup kohlrabi, shredded
  • 1 cup carrots, shredded
  • 1⁄2 cup radish, shredded
  • 1⁄2 onion, chopped
  • 3 Tbsp garlic scapes, chopped
  • 1 lime, juiced
  • 3 Tbsp cider vinegar
  • 1⁄3 cup plain greek yogurt
  • Salt and pepper
  • Optional: 1⁄2 cup apple, thinly sliced
BBQ:
  • 3 cans jackfruit or 2 lbs meat of choice
  • 2 cups BBQ sauce 
Directions
  1. In a medium saucepan, add protein and bbq sauce. Cook at medium heat until fully cooked (about 25 minutes depending on the protein).
  2. Shred protein and add more BBQ sauce, if desired.
  3. In a medium bowl, combine ingredients for the slaw.
  4. Serve BBQ on a warm bun or in a bowl with brown rice. Top with BBQ ready coleslaw.

Green cabbage has a slightly bitter, mustardy flavor

Cooking tip: 
To prepare, just peel away the outer leaves and the inside is usually clean.
​

Storage tip:
Green cabbage is best stored in the refrigerator wrapped in plastic to preserve for a couple weeks. 

This recipe was inspired by our CSA which included green cabbage from Harmony Acres.

"We hope to be your number 1 in quality produce. "
- Andy and Sadie Miller, Harmony Acres

Green cabbage is a cool-season vegetable suited for both spring and fall. It is ready for harvest when the head of the plant is firm. This old staple vegetable has been cultivated for
over 4,000 years. 

Andy and Sadie Miller of Harmony Acres are Amish farmers. Amish farmers typically use horse-drawn equipment to tend to their land.Harmony Acres has grown produce on their family operated farm since 2018. Their green cabbage is certified organic.


Green cabbage is an excellent source of vitamin C, vitamin K, iron, calcium, manganese, and protective phytochemicals. Vitamin C is important for immune function and skin health.

Cabbage is inexpensive, hardy, versatile, and easy to store making it a mainstay of cuisines around the world. Green cabbage can be eaten raw, cooked, or fermented (as kimchi or sauerkraut). Buying a whole head of cabbage rather than a prepackaged bag is an easy way to get the best bang for your buck. 
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Superfood Salad

6/29/2021

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Recipe By: Kelley Dillon and Jenny Breen
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Ingredients
Dressing:
  • 3 garlic scapes, finely chopped
  • 1 Tbsp honey
  • 1⁄4 cup sunflower oil
  • 2 Tbsp vinegar (apple cider, white, or rice)
  • 1 Tbsp dijon mustard
  • Salt and pepper to taste
Salad:
  • 1 cup microgreens
  • 1/2 romaine head, chopped and rinsed
  • 3 Tbsp parsley, coarsely chopped
  • 1 cucumber, sliced and halved
  • Crumbled or grated cheese of choice​
Directions
  1. In a small bowl, whisk all the ingredients for the dressing until combined.
  2. In a large bowl, combine microgreens, romaine, parsley, cucumbers, cheese, and desired amount of dressing.

Optional:
add other sliced or grated vegetables, hard boiled eggs, or your choice of meat

Cooking tip: Microgreens can be used to garnish anything

Storage tip: Wrap microgreens with a damp towel and store in a sealed bag or container to preserve freshness

This recipe was inspired by our CSA which included microgreens from Little Falls Microgreens.

"Sustainable farming means taking care of soil so it can take care of us."
- Ben Back, Little Falls Microgreens
Microgreens are young vegetables and herbs harvested shortly after germination. They are usually about 1-3 inches long and come in a rainbow of colors.

Microgreens are low maintenance and can be grown year around. Ben started LF Microgreens last year and now has 10 varieties. Healthy plants have less need for pesticides or herbicides. Ben doesn’t use any on his
microgreens.

​Microgreens are a superfood that contain 4 to 40 times the nutrients as their mature counterparts. They're rich in vitamin K, C, E, A, and lutein which are important for skin, eye, and immune health. Fresh, local food has higher nutrient content and tastes better. Ben believes food equity can be achieved once everyone has access to healthy, nutritious food.
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Kale-Basil Pesto Featuring Smude's Sunflower Oil

6/22/2021

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Recipe By: Kelley Dillon and Jenny Breen
PRINT RECIPE
Ingredients
  • ​2 cups packed torn kale leaves
  • 1 cup packed fresh basil leaves
  • 1 teaspoon sea salt 1/4 cup sunflower oil
  • 1/4 cup sunflower seeds, shells removed (or pine nuts)
  • 4 cloves garlic
  • 1/2 cup grated Parmesan cheese(optional)
Sunflower oil has a slightly nutty flavor
Directions
  1. Combine all ingredients in a food processor or blender. Scrape down the sides of the processor and blend again. Adjust to desired consistency by adding more oil or greens/herbs.
  2. Serve immediately as a spread, salad dressing, or toss with your favorite pasta.

Cooking tip: sunflower oil is great for sautéing and frying due to its high smoke point of 450 F. 

This recipe was inspired by our CSA which included Smude's Sunflower Oil from Pierz, MN.

The locally sourced items available through Sprout can benefit individual health and promote environmental and economic health in the community.

Sunflowers are tall, tough plants, with some varieties reaching 14 feet tall. These sun worshipers grow best in six to eight hours of direct sun per day. Smude’s farm is home to 150 acres of sunflowers every year.The brown middle of the sunflower will mature into a seed head after the petals fall off. The sunflower seeds are harvested and the oil in the seed is filtered and cold pressed.

Sunflower oil is high in unsaturated fat and full of vitamin E. Switching from saturated fat to unsaturated fat can improve heart health. Foods with fat soluble vitamins (A,D,E, & K), like leafy greens, should be eaten with fat so the vitamins are most accessible to our bodies.

Eating locally-grown food is an easy way to support sustainable agriculture and human health.
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Rhubarb Crisp

6/16/2021

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Recipe By: Kelley Dillon and ​Jenny Breen
Print Recipe
Ingredients
  • 8 cups of rhubarb, cut into 3/4-inch pieces
  • 3/4 cup maple syrup
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1 cup whole wheat flour (or a combination of unbleached and whole wheat)
  • 3/4 cup maple syrup
  • 1/2 cup rolled oats
  • 1/2 cup melted butter (or sunflower oil for vegan version)
Directions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine rhubarb, syrup, flour and cinnamon and put into a 8" x 8" baking dish.
  3. Combine flour, syrup, rolled oats and melted butter and sprinkle mixture over rhubarb.
  4. Bake at 375 degrees for 35 minutes.
Optional: top with frozen yogurt or ice cream

This recipe was inspired by our CSA which included rhubarb from Roger's Berries in Brainerd, MN.

"Service to others, being able to see the fruits of our work, and the thankfulness of the people who received those fruits have always given us joy and peace even in challenging times."
- Roger Marks, Roger's Berries
Rhubarb prefers to grow in a cool, damp climate. It is grown in a sunny spot with rich, lightly moist soil. Rhubarb is a low maintenance crop. Once planted, there's little work required. A happy plant will produce for decades. A rhubarb plant can grow to 3 feet in diameter. It grows flower stalks, sometimes reaching 6 feet tall. While decorative, they use some of the plant's energy. Removing the flowers as they begin to form helps rhubarb to grow stronger for longer. 


Healthy soils produce healthy crops that can provide higher levels of nourishment. Maintaining healthy soil involves managing land sustainably. Roger and his wife Delores have cared and tended to their crops for the past 41 years they’ve owned their farm. Eating locally-grown food is a way to support sustainable agriculture and human health. 

Rhubarb is a great source of vitamin C, vitamin K, potassium, manganese, calcium, and fiber. These vitamins and minerals support a strong immune system and fiber can help with healthy digestion and lower cholesterol.
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Sesame-Ginger Summer Salad

6/9/2021

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Recipe By: Kelley Dillon and ​Jenny Breen
Print Recipe
Ingredients
Salad:
  • 1/2 napa cabbage rinsed, core removed, sliced thinly or grated
  • 1/2 head romaine lettuce, core removed, sliced thinly
  • 1/2 bunch asparagus, trimmed and grated OR roasted
  • 1 kohlrabi, cleaned and cut into matchsticks
  • 2 medium beets, cleaned and cut into matchsticks (no need to peel, skins are nutritious and full of fiber)
  • 4-6 eggs, hard boiled, peeled
  • 1/3 cup olive oil for roasting

Optional additions:
  • 2 carrots, grated
  • 1 red or green bell pepper, deseeded and sliced thinly

Dressing:
  • 1/4 cup olive oil
  • 1/4 cup toasted sesame oil
  • 1 Tablespoon honey or maple syrup
  • 1/4 cup rice vinegar or apple cider vinegar
  • 1 Tablespoon dijon or stone ground mustard
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon soy sauce (tamari) OR 1 teaspoon salt
  • 3 cloves garlic, minced
  • 1 inch ginger, peeled and minced
Directions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine kohlrabi and beets in one layer on a baking pan and drizzle to coat with olive oil and salt (if you don't have a pan large enough, place on two separate pans).
  3. Roast in oven about 25 minutes or until very tender, turning once to make sure all sides caramelize.
  4. When tender, remove from oven and cool completely (it helps to put them in the freezer to stop cooking and cool thoroughly).
  5. In a large bowl, combine romaine, napa cabbage, grated asparagus, carrots and peppers if using.
  6. Add roasted vegetables when cool.
  7. Whisk dressing in a bowl, taste to adjust. Pour slowly over salad to desired amount.
  8. Peel eggs, cut into slices or small dice and sprinkle over salad (alternatively, place salad in individual bowls and spread egg on each bowl).
  9. Garnish with chopped peanuts or cashews, cilantro and/or mint.
​This would also be delicious along side grilled meat, chicken, or tofu.
Whole foods are those that have undergone minimal processing and have no additives or other artificial substances. They are nutrient dense meaning they provide vitamins, minerals, and other health- promoting compounds with little added sugars, saturated fat, or sodium.
Nutrient dense food is the foundation of a healthy eating pattern and is recommended to maintain good health and prevent disease. The locally sourced items found in your CSA box can not only benefit individual health but also promote environmental and economic health in the community.

Eggs - Mix of producers
Excellent source of omega-3 fatty acids which are good for brain health and development

Romaine - Barry's Cherries - Staples, MN
Excellent source of vitamin A which is important for vision and eye health

Beets - Kleinschmidt Farms - Staples, MN
Rich in folate (vitamin B9) which is important for cell growth and function


Kohlrabi - Kleinschmidt Farms - Staples, MN
Excellent source of vitamin C which is important for immune function and skin health

Napa Cabbage - Kleinschmidt Farms - Staples, MN
Excellent source of calcium which is necessary to build and maintain strong bones


Asparagus - Boys-N-Berries - Brainerd, MN

Good source of iron which is responsible for the transport of oxygen in the body

This recipe featured a number of items from our Eat Well, Be Well CSA Box.

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Locally Loaded Thai Tacos, Featuring Chengwatana Farm Beef

7/31/2020

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​By: Jenna Brower Von Siebolds | Prairie Bay Grill
Print Recipe
DESCRIPTION: Sweet Thai ginger seared Chengwatana ground beef on crispy wonton shells with quick-pickled Barry’s Cherries vegetable slaw, Minne Greens radish sprouts, and Gochujang aioli
INGREDIENTS (Serves 2)
  • Thai Ginger Beef
    • 1 Pound Chengwatana Ground Beef
    • Bell peppers
    • Onions
    • Ginger
    • Scallions
    • Garlic
    • Brown sugar
    • Soy sauce
    • Smude’s Sunflower Oil
  • Gochujang Aioli
    • ​Mayo
    • Gochujang paste
    • Garlic
    • Salt
  • Barry’s Cherries Quick Pickled Vegetables 
    • 1 ​Cucumber
    • 1 Jicama
    • 1 jalapeño
    • Scallion
    • Vinegar
    • Sugar
    • Salt
    • Cilantro
    • Basil
+ Crispy Wonton Taco Shells
Directions
Thai Ginger Beef: 
  1. Fine dice bell peppers and onions
  2. Mince ginger
  3. Fine chop scallions
  4. Add to a In a medium mixing bowl: chopped garlic, brown sugar and soy sauce
  5. Add the rest of the ingredients and mix well
  6. Add Smude’s Sunflower Oil to a pan. Note that sunflower oil will heat quickly.
  7. Brown the Chengwatana ground beef.
  8. Once browned, add the Thai ginger sauce to the pan until it reduces around the ground beef.

Barry’s Cherries Quick Pickled Vegetables: 
  1. Fine julienne cucumber, jicama, jalapeño and scallion.
  2. Combine into the same medium mixing bowl that you used to mix the Thai ginger sauce (this will compliment the flavor of the beed).
  3. Add vinegar, sugar and salt.
  4. Mix well and let rest for 15 minutes.
  5. Add fresh chopped cilantro and basil.
  6. Do a final mix before plating.

Gochujang Aioli:
  1. In a separate mixing bowl add mayo, gochujang paste, chopped garlic, and salt.
  2. Mix well.
To plate:
  1. Stuff Chengwatana Thai ground beef into wonton taco shells.
  2. Spoon a little gochujang aioli on top.
  3. Add a pinch of quick pickled vegetables on top.
  4. Garnish with Minne Green’s China Rose Radish sprouts.
  5. Enjoy!
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