Mill City Farmers Market Blog
The Unofficial Blog of the Mill City Farmers Market. Mill City Times is proud to be a Sponsor and Community Partner of The Market. Read more here...
Mill City Farmers Market Winter Dates:
2nd Saturday each month / November 2013 - April 2014
Mill City Farmers Market Winter Hours:
10:00 AM to 1:00 PM at Mill City Museum
Location: 704 S. Second St. Minneapolis, MN
Excerpts from a February 26, 2014, Mill City Beet e-newsletter/Letter to the Community:
2013 marked an exciting year for the Market - we launched our EBT and Market Bucks Program, expanding healthy food access to the community. We provided economic opportunities for over 100 local farmers and artisans year-round, and helped create a thriving marketplace, which benefits the local economy and nurtures the community around us.
In 2014, we plan to continue to promote healthy food access for all, strengthen our community, and share our resources and knowledge.
Check out a summary of our 2013 accomplishments and 2014 goals here.
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Do you want to help Mill City Farmers Market with our Healthy Foods, Local Farmers Mission?
The Mill City Farmers Market is currently seeking applicants for its Board of Directors. If you are interested, please send resume and completed attached document to email@example.com.
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Join our Sustainable Soiree Planning Committee.
We are seeking new members to join our Sustainable Soiree Benefit Committee. There are lots of ways to get involved in this wonderful event and it directly benefits our farmers and vendors. If you are interested in helping plan this year's annual benefit, please contact Brenda at firstname.lastname@example.org or 612-436-2236.
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Article by Rachel Kahn, MCT Contributor
Adrienne Logsdon of Kiss My Cabbage is a true artist. Inspired, energetic, and devoted to her craft. I originally met Adrienne during a shopping excursion at the Mill City Farmers Market. I was immediately drawn to her multiple jars of healthy lacto-fermented cabbage and Kimchi. The varied colors of veggies and spices reminded me of a golden sunset.
Fast forward a few years and I was thrilled to host Adrienne in my home for an engaging conversation and truly educational demo of her Juniper Caraway Cabbage. Our time together flew by so quickly; we looked up and were amazed by the hours that had passed.
Adrienne attributes her vision and cooking skill to her mom, also a chef and inspired food entrepreneur. Adrienne has created a life devoted to the health of others and the earth. She is a true renaissance woman. Originally a restaurant cook, turned massage therapist, she felt compelled to follow her desires for earth inspired work and joined her partner Mike in the business of natural farming. She tells the story of one year having a plethora of cabbage from their CSA farm and deciding to experiment in creating natural krauts. The result was so amazing her friends and family were requesting Adrienne’s cabbage creations for birthdays and holidays. One great idea led to another and Kiss My Cabbage was born.
Kiss My Cabbage has retained the integrity of this ancient craft by not giving into many of the modern methods. Adrienne uses original Redwing crocks to create her artisan cabbages and fermented vegetables. Her process is a beautiful marriage of proven centuries old methods, intuition, and science.
Our educational demo involved a few basic ingredients. Cabbage, salt, caraway, and juniper. The salt brings out the natural juices of the cabbage. She lovingly mixes the ingredients together, reminding me of the one heaping teaspoon of salt required per two pounds of cabbage. “Make sure you mix it well” she states repeatedly. “Each slice of cabbage needs to have just the right amount of salt.” The overall process involves pounding the cabbage and weighting the overall mixture for a number of days. When you see her at the Market, ask! She will be thrilled to explain the process.
Also ask her to tell the story of the first Kimchi. I can still hear her laugh when she describes the thought of the traditional Minnesota farmer creating an authentic Kimchi. Even more enjoyable is her huge grin when she describes how amazing it turned out. A combination of ginger, onion, garlic, leek, and chili the result is incredible.
Stop by the Mill City Farmers Market. Check out the golden goodness created by Kiss My Cabbage. Your body will love you for it!
Adrienne can be found on Facebook at www.facebook.com/KissMyCabbage
Rachel’s LoveSelf Note- Lacto fermentation is a natural and quite simple process that allows for the emergence of healthy probiotics. The natural fermentation not only creates a tangy and engaging flavor profile, the probiotics are incredibly healthy. The helpful bacteria aid in digestion and may even decrease inflammation.
An ancient craft, many health practitioners suggest that the health benefits of allowing for the natural practice of lacto-fermentation, rather than the heavily pasteurized foods of today’s modern diet, increase our friendly floras and can decrease pathogens and other harmful bacteria that may damage our immune systems.
Rachel Kahn is a gluten free food writer and wellness consultant. Her philosophy is healthy food is decadence inspired. You can find more about her loving mission at www.loveself.org.
A very productive trip to the December 14 indoor Market! We picked up a few stocking stuffers, including Barkley's Bistro Bowser Beer for puppy, and Bliss Holiday mix for a healthy snacker; Nicholas from Buffalo by Bike had some cute "Buffalove' ornaments (already on our tree). We'll be serving Very Prairie's Fruit & Nut Crostinis with Singing Hills Goat Dairy Cranberry and Walnut Chevre, along with Very Prairie's special meringue mushrooms and Martha's Joy pickled veggies for pre-dinner nibbles.
Sure to be the most-appreciated present this Holiday Season - a Mill City Farmers Market gift bag filled with Market Tokens!
Tokens come in $5 denominations and are good for any products or produce at the Market! Perfect as a stocking stuffer, hostess gift or Secret Santa. Inquire at the MCFM Info Booth during the November 23 and December 14 Markets.
For this batch, I used Star Thrower Farm's "Darn Good Granola" as the base, I added Sunrise Floor Mill oatmeal, ground flax from Ellie's Whole Grains, and Ames Farm honey. Non-market items included a few extra almonds and natural peanut butter.
Chef Heather made granola bars for one of her Mill City Cooks demos. She pointed out that one of the fun things about making them is you can use the ingredients you like. I pretty much like everything, so the possibilities are limitless. :)
At the 2012 MCFM annual fundraising dinner, Brenda Langton was presented with a gigantic squash grown from 700 year old seeds. This year, Scott and Deanna of Swede Lake Farm grew a crop of those squash using seeds from Brenda's 2012 squash.
One of these squash was included in the live auction at the 2013 MCFM fundraising dinner. Dave was the highest bidder, so we brought home a 15.5 pound specimen. (As it turns out, that was a light weight. As you can see in the above picture, one at the Market weighed in at over 24 pounds - and that wasn't even the biggest one they had!)
Anyway, our squash sat on a stool in the kitchen for a few weeks, and I knew I wasn't going to get around to tackling it. So, Marty and Darrold of Sunrise Flour Mill took it off our hands. Below are some pictures Marty emailed us.
According to Marty, it is very mild, smooth and creamy. Now she and Darrold are saving the seeds to distribute to family and friends for the 2014 (or 2714?) growing season. Fun! :)
Allina Health sponsored the October 26 Meet Your Vegetables booth, featuring a Raw Beet and Carrot Salad.
Market Chefs Heather Hartman and Jenny Breen joined forces for a special October 26 Mill City Cooks - the final demo of the 2013 season. Heather prepared Warm Orca Bean Salad with Fall Vegetables in a Maple Mustard Dressing, and Jenny demo'd a Fresh Potato and Smoked Trout Salad.
The recipes can found on the Resources section of the Mill City Farmers Market website.
Those cute black and white Orca beans turn into a "regular" looking beans during the cooking process.