Kim Eslinger
Editor
612-321-8040
kim@millcitymedia.org

David Tinjum
Publisher
612-321-8020
dave@millcitymedia.org

Rachel Kahn
Contributor
646-594-0595
rachel@loveself.org

Mill City Times is a not-for-profit community service.  We do not sell advertising on this site.

Cultural Cornerstones
Search Mill City
Farmers Market Archive

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 2014 Dates:

 Every Saturday / May 10 - October 25

Mill City Farmers Market Hours Hours:

 8:00 AM to 1:00 PM (October Hours 9a-1p)

Location: 704 S. Second St. Minneapolis, MN

Tuesday
Aug192014

Chipotle at the Mill City Farmers Market 

The philosophy of Market Sponsor, Chipotle, is "food with integrity", which mirrors that of the MCFM. Their commitment is to find the very best ingredients raised with respect for the animals, the environment and the farmers.   Perfect.  :)

The first 1,000 visitors to stop by their booth at the August 16 Market received a $5 voucher to spend on produce, meat, and dairy products that day.  Also available were recipe cards and kids' activity sheets.  They were very popular!

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

Monday
Aug182014

Solveig Tofte of Sun Street Breads Shares Bread Baking Tips at Mill City Farmers Market

To help get shoppers primed for the September 13 4th Annual Bread Festival Baking Contest, Solveig Tofte of highly acclaimed Sun Street Breads took over the usual Mill City Cooks spot with a discussion on bread baking basics.  Bread samples from various local bakeries were provided as a visual of texture, colors and ingredients.  She also went over some of the things the judges look for when evaluating both yeasted and quick breads. 

Some of the topics she covered included temperature and fermentation, the use of salt, yeast, flour substitutes, and at what point in the process to add nuts, rolled grains and other inclusions.  Solveig also mentioned the use of a food scale to measure ingredients by weight (preferably grams) for accuracy.

In addition to a print out the audience received, Solveig mentioned The Fresh Loaf as a resource for yeasted bread information.

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

One of Solveig's tips:  When perfecting a recipe for the baking contest, use the same flour brand and grade each time. 

August 16, 2014 Mill City Farmers Market

Saturday
Aug162014

Shopping Basket from the August 16 Mill City Farmers Market

On the menu this week (and a first in our house) - fennel. The recipes I'm considering all call for heavy cream, which I can substitute with Skyr from Star Thrower Farm.  The giant rhutabega and red potatoes from Mhonpaj’s Garden will be cubed, roasted and tossed with Hope Cheese from Shepherd's Way Farms.  This week Nistler Farm had the pale yellow super sweet corn, which I'll try in sweet corn Belgium waffles with maple syrup from Northern Lakes Wild Rice.

August 16, 2014 Mill City Farmers Market

Friday
Aug152014

Linguini Casserole - Ingredients from the Mill City Farmers Market

Roasted Red Pepper Linguini from Sunrise Creative Gourmet is the base for this casserole. When Tom mentioned it has a bit of a bite from Cayenne pepper, I thought the Hot and Spicy Cheese Curds from Singing Hills Goat Dairy would be a nice combination.

August 9, 2014 Mill City Farmers Market

1 package Roasted Red Pepper Linguini from Sunrise Creative Gourmet
1 stick butter (this isn't a diet dish)
5 or 6 cloves of garlic (peeled, but leave whole)
Onion and red pepper (fresh or dried) from your favorite produce stand, chopped
1 package Shiitake from Cherry Tree House Mushrooms, thinnly sliced
Patty pan squash and zucchini (these were from Women's Environmental Institute [WEI])
1 package Hot and Spicy Cheese Curds from Singing Hills Goat Dairy, chopped into smaller pieces
1 package Burr Oak cheese from Shepherd's Way Farms, shredded

Cut up squash and zucchini in like shapes/sizes, toss in Driftless Organics Sunflower Oil, season and bake at 350 until just shy of toothpick test.

Meanwhile, boil linguini as directed on the package. Melt butter and sauté garlic, onions, mushrooms and red peppers.

Toss together the baked and sauted items, chopped curds and linguini.  Place in a 13"x9"x2" baking pan or casserole and cover with foil.  Bake at 350 degrees for 1 hour, leaving covered for the first 1/2 hour, then uncover and sprinkle with shredded Burr Oak cheese before returning to the oven for the second 1/2 hour.

Since this already kills the diet, you might as well have your favorite bread on hand to sop of the spicy, garlic-infused butter that will coat your plate.

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

Thursday
Aug142014

4th Annual Bread Festival Baking Contest Scheduled for September 13

It's time to fire up your ovens and get ready for the 4th Annual Bread Festival Baking Contest, scheduled for September 13 at the Mill City Farmers Market.

There will be a 1st, 2nd and 3rd prize for the top three breads in both the Yeasted Breads and Quick Breads categories.  The competition is fierce, so bring your A game!

Added bonus - Mark Wheat of The Current is returning as Emcee.  :)

September 21, 2013 Mill City Farmers Market

September 21, 2013 Mill City Farmers Market 

September 21, 2013 Mill City Farmers Market

September 21, 2013 Mill City Farmers Market

September 21, 2013 Mill City Farmers Market

September 21, 2013 Mill City Farmers Market

The Bread Festival Baking Contest is sponsored by Gold Medal Flour.

September 21, 2013 Mill City Farmers Market

Wednesday
Aug132014

"Lake Superior Flavors: A Field Guide to Food and Drink along the Circle Tour" Authors at the August 9 Mill City Farmers Market

James Norton and Becca Dilley were guests at the August 9 Mill City Cooks Demo, followed by a meet & greet and book signing for Lake Superior Flavors: A Field Guide to Food and Drink along the Circle Tour.

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

From a recent press release:  


LAKE SUPERIOR FLAVORS: A Field Guide to Food and Drink along the Circle Tour
By James Norton
Photography by Becca Dilley
University of Minnesota Press | 232 pages | April 2014
ISBN 978-0-8166-7544-9 | paperback | $21.95

PRAISE FOR LAKE SUPERIOR FLAVORS:
"Lake Superior is a big lake, as Jim and Becca acknowledge on page one of their book, and the food and culture that it creates, inspires, and nurtures represent some of the best in our country. In this book, the daring duo perfectly captures the essence of who we are in the Upper Midwest, and their prescriptive approach for the traveler is both an alluring siren’s song and one of the best guides of its type. A Baedeker with soul for a new generation." —Andrew Zimmern

"From pickle barrels to wheels of cheese, guidebook Lake Superior Flavors offers many compelling reasons to pull over." —National Post

"The portraits of the farmers and fishermen, berry foragers and fish smokers, pasty bakers, cheesemakers and brewers, are nicely seasoned with a mix of passion and lack of pretension. Nearly 70 spots are highlighted along the way, but the well-organized book will help you choose stops no matter how many miles you cover." —Chicago Tribune

For more information, including the table of contents, visit the book's webpage.

From the founders of the popular food website Heavy Table comes Lake Superior Flavors, a celebration of food culture around the shores of the greatest of the Great Lakes. Author James Norton and photographer Becca Dilley take readers on a culinary tour around Lake Superior, hitting high-traffic tourist spots and cultural institutions as well as off-the-beaten-path discoveries. Norton and Dilley document fine dining, diners, and dives; shop at farmers’ markets; and even try foraging from the land and the lake.

Norton and Dilley also meet food producers and artisans—fishermen, cheesemakers, brewers, and more—and explore the culinary history and current food culture of four distinct regions. Along the North Shore of Minnesota, Norton and Dilley ride with a herring fisherman struggling to preserve his way of life. In Thunder Bay and Ontario, the authors investigate the roots of the locavore movement in a remarkable conversation with an Ojibwe woman about native food. In the remote Keweenaw Peninsula of Michigan, the pair encounters a group of philosophical gourmet monks who make jam from foraged berries. And on the south shore of the lake, they talk with a Wisconsin cheesemaker and goatherd who takes his flock on a nightly walk—cocktail in hand. Alongside Norton and Dilley’s travelogues are capsule reviews of restaurants, insightful tasting notes, and sidebars featuring important dishes of each region—from smoked fish and skillet-popped wild rice to pannukakku (Finnish pancakes) and cudighi (Italian meatball sandwiches).

Showcasing the wild beauty and rugged authenticity of the places and people along the circle tour, Lake Superior Flavors is ideal for local foodies and for visitors who want to learn about food traditions through delicious eating and lively traveling.

ABOUT THE AUTHORS:

James Norton and Becca Dilley run the Heavy Table website and are the authors of The Master Cheesemakers of Wisconsin. Norton is a regular contributor to the Christian Science Monitor and Minnesota Monthly and makes frequent appearances on Minnesota Public Radio’s The Current station.

Tuesday
Aug122014

Meet Your Vegetables at Mill City Farmers Market: Cucumber and Zucchini Salad

Allina Health sponsored the August 9 Meet Your Vegetables demo.  Nutrition interns served shoppers a Cucumber and Zucchini Salad. The Meet Your Vegetables demo spotlights fresh produce and other ingredients available at the Market.

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

Monday
Aug112014

Mill City Cooks: Grilled Trout with a Chokecherry-Herb Sauce and Sauteed Oyster Mushrooms

Chef Heather Hartman went with a foraging theme for her August 9 Grilled Trout with Chokecherry-Herb Sauce and Sauteed Oyster Mushrooms Mill City Cooks demo.

She welcomed The Heavy Table Editor and Publisher James Norton and photographer Becca Dilley, authors of Lake Superior Flavorsa celebration of food culture around the shores of the greatest of the Great Lakes.  It takes readers on a culinary tour around Lake Superior, hitting high-traffic tourist spots and cultural institutions as well as off-the-beaten-path discoveries. Norton and Dilley document fine dining, diners and dives; shop at farmers markets; and even try foraging from the land and the lake.

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

Demo ingredients included chokeberries from Prairie Hollow Farm, oyster mushrooms from Cherry Tree House Mushrooms, and fresh trout from Star Prairie Trout Farm, as well as Driftless Organics sunflower oil and Ames Farm honey.

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

Chokecherries are not sweet on their own, so Heather added honey and cherry nectar.

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

Heather can gather herbs from the vendors, or from the herb gardens on either side of the demo station.

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

The final dish was displayed on a plate by artist Jo Severson.

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

Thank you to The Wedge Community Co-op for sponsoring the 2014 season of Mill City Cooks!

June 21, 2014 Mill City Farmers Market

Sunday
Aug102014

Seed to Seed featured in Star Tribune

Congratulations to MCFM vendor Ariel Pressman of Seed to Seed Farm on being featured in this Star Tribune article.

 Photo credit: Lee Sitak Dean, Star Tribune

Saturday
Aug092014

Shopping Basket from the August 9 Mill City Farmers Market

The colors and textures that fill the Market Basket each week always put a smile on my face.   :)

August 9, 2014 Mill City Farmers Market

Friday
Aug082014

BLT-C's - Ingredients from the Mill City Farmers Market

Who could say no to "Erotic Tomato Whole Wheat" bread from Prairie Hollow Farm?  Not me.  I had some Braucher's Sunshine Harvest Farm Cottage Bacon in the freezer and figured it would be a good time to make some BLT's - except these are BLTC's because they have Singing Hills Goat Dairy garlic pepper chevre instead of mayo.  Went well with the kale chips for the August 7 post.

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

Thursday
Aug072014

Kale Chips - Ingredients from the Mill City Farmers Market

Kale chips start with two Market ingredients - kale from your favorite vegetable vendor and sunflower oil from Driftless Organics.  Season with sea salt and any spices you care to add.

The number of kale chips recipes availabe online is overwhelming.  I took a stab at this one: http://www.kitchentreaty.com/how-to-make-kale-chips/

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

Wednesday
Aug062014

Budding Farmers Hosts Kids Activity Table at Mill City Farmers Market

Monica Irwin of Budding Farmers hosted a kids activity table at the August 2 Market. Little ones had some hands-on fun making veggie flower bouquets.  Kids also received free sprout kits.  I love the work Monica is doing!

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

Tuesday
Aug052014

Nistler Farms Sweet Corn Arrives at the Mill City Farmers Market - Try This Mess-free Method to Shuck It!

Videos on how to shuck corn have been flying around Facebook like mad lately.  I tried this on Nistler Farms sweet corn we picked up at the August 2 Market, and it does indeed work like a charm - you just need to experiment with the timing, as microwaves vary.  This video didn't specifically say to wet the husk before microwaving, but I did give it a quick rinse prior to cooking.

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

Monday
Aug042014

Mill City Cooks: Mexican Flag Salad by Kids in the Kitchen Cooking Contest Winner Vanessa Reyes-Romero

Who knew when Del Gates of UCare came up with the idea to sponsor the 'Kids in the Kitchen Cooking Contest' that it would turn out to be such a special event. Contest winner Vanessa Reyes-Romero was the star of the August 2 Mill City Cooks demo. She made a Mexican Flag Salad with assistance from Market Chef Heather Hartman.

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

Vanessa may have a career as a celebrity chef in her future - she and Heather made a great pair. It was entertaining to hear her talk about which vegetables she likes, her tips for cleaning lettuce and other topics.

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

For the stripe of white cheese, she used Garlic Pepper Chevre from Singing Hills Goad Dairy.

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

It's called Mexican Flag Salad because the veggies and cheese are assembled over a bed of lettuce in a 9 x 13 dish to resemble the Mexican flag.

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

UCare representative Beatriz Martinez attended the event and presented a gift basket to Vanessa. In addition to winning the contest and doing a fabulous job as guest chef at the Mill City Cooks demo, it was also Vanessa's 9th birthday on Saturday.  At the end of the demo the audience sang both English and Mexican versions of the Happy Birthday song to her, and she received a little cake with a candle to top off the experience.

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

Vanessa was also celebrating the birthday of her American Girl.  :)

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

In addition to Vanessa's salad, Chef Heather whipped up a second salad with cabbage, carrots, radishes and Swiss chard, displayed on a dish from Will Swanson.

August 2, 2014 Mill City Farmers Market

August 2, 2014 Mill City Farmers Market

Thank You to UCare for sponsoring the Kids in the Kitchen Cooking Contest (and the MCFM)!  :)

August 2, 2014 Mill City Farmers Market