{"id":39095,"date":"2016-03-10T13:50:54","date_gmt":"2016-03-10T18:50:54","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=39095"},"modified":"2016-03-20T18:47:48","modified_gmt":"2016-03-20T22:47:48","slug":"heartland-farm-direct-market%e3%83%95%e3%82%a1%e3%83%bc%e3%83%a0%e3%83%80%e3%82%a4%e3%83%ac%e3%82%af%e3%83%88%e3%83%9e%e3%83%bc%e3%82%b1%e3%83%83%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=39095&lang=en","title":{"rendered":"Heartland Farm Direct Market"},"content":{"rendered":"

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We walk a lot in our neighborhood on the weekend, as long as the weather cooperates, and there are several places we like to stop for a quick coffee break.<\/p>\n

Heartland<\/a> farm direct market is one of them.<\/p>\n

This is attached to the main restaurant and they sell great bread and pastries.<\/p>\n

Their French baguette and red bean pastry are our go-to items, but they also have something new and interesting every week.<\/p>\n

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\"03\"<\/a> \"10\"<\/a><\/p>\n

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They have a lot of interesting products other than baked goods, like various jams, pickles, and stock. My friend, a fellow foodie, swears by their duck fat. Well, I don’t know any other place that sells duck fat in the city anyway (lol).<\/p>\n

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This time we decided to try something new. I had a pastry with some kind of berry jam (Can’t believe I forgot what it is!). Terry had passion fruit pumpkin pastry. Mine was good, but his was amazing. Loved the passion fruit curd; for some reason, though, I don’t think this passion fruit came from this region (lol).<\/p>\n

Here<\/a> is my previous post about Heartland.<\/p>\n

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I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

We walk a lot in our neighborhood on the weekend, as long as the weather cooperates, and there are several places we like to stop for a quick coffee break. Heartland farm direct market is one of them. This is attached to the main restaurant and they sell great bread and pastries. Their French baguette […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,44,16,42],"tags":[],"class_list":["post-39095","post","type-post","status-publish","format-standard","hentry","category-bread","category-eating-out","category-reviews","category-st-paul"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39095","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=39095"}],"version-history":[{"count":25,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39095\/revisions"}],"predecessor-version":[{"id":39473,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39095\/revisions\/39473"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=39095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=39095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=39095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}