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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...

Celebrating their 13th Season!

Mill City Farmers Market 2018 Dates:

Every Saturday / May 5 - October 27

Mill City Farmers Market 2018 Hours:

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

Mill City Farmers Market Location:

704 S. Second St. Minneapolis, MN


Double Dog Kombucha at the Mill City Farmers Market

Lee Vang introduced shoppers to Double Dog Kombucha at the May 19 Mill City Farmers Market, offering his products by the can and on tap. You'll find three to four varities at any give Market, including Pelé, Citra Mango, Joy Bubbles and a seasonal flavor.

Lee will return for the following Markets: June 9, 16, 30; July 21, 28; August 18, September 1, 15, 29; October 13 and 20.

Learn more from this October 2017 article on the Heavy Table. Instagram You can reach Lee via email at, or at 612-644-3325.

May 19, 2018 Mill City Farmers Market

May 19, 2018 Mill City Farmers Market

May 19, 2018 Mill City Farmers Market

May 19, 2018 Mill City Farmers Market

May 19, 2018 Mill City Farmers Market

May 19, 2018 Mill City Farmers Market


May 26 Mill City Farmers Market Herb Gift for Renewing Friends of the Market!

Friends of the Market Plants

The Mill City Farmers Market thanks everyone who is a Friend of the Market, and in appreciation they are offering a potted herb when you renew for 2018. Friends of the Market make it possible for the Market's Charitable Fund to expand our educational and food access programs, increase grants to local farmers and food makers and do so much more.

Stop by the green Mill City Farmers Market tent on the plaza (by Spoonriver Restaurant) to learn more, renew for 2018, and pick out a potted herb of your choice from our farmers! You can also renew online.

If you've already renewed for the year, simply stop by with your 2018 key chain and pick out your plant!


Red Clover Herbal Apothecary Farm at the Mill City Farmers Market

Red Clover Herbal Apothecary Farm debuted at the May 19 Mill City Farmers Market. Nancy Graden is the owner of this certified organic herb farm and she offers seasonal CSA herbal shares, tinctures, teas, salves, balms, oils and even pet soothing products. You can be assured that all Nancy's herbal products are fresh and made in small batches.

Prior to starting her herbal practice in 2009, Nancy had a thriving therapeutic massager practice for 26 years. She studied herbalism at Australasian College of Health Sciences, Anatomy and Physiology at the University of Minnesota and received an associates degree in Western Clinical Herbalism from Minneapolis Community College. 

Red Clover will return for the following MCFM dates: June 23, July 14, July 28, August 18, September 1 and 29, and October 20.

Follow on Facebook, or call 612-721-2682/email if questions.

May 19, 2018 Mill City Farmers Market

May 19, 2018 Mill City Farmers Market

May 19, 2018 Mill City Farmers Market

May 19, 2018 Mill City Farmers Market

May 19, 2018 Mill City Farmers Market

May 19, 2018 Mill City Farmers MarketIn addition to ready-to-use products, Nancy had a selection of gorgeous, healthy starter plants for sale at the May 19 Market.

May 19, 2018 Mill City Farmers Market


Shopping Basket from the May 19 Mill City Farmers Market

In the basket this week: Two varieties of Double Dog Kombucha and a jar of Sore Muscle Rub from Red Clover Herbal Apothecary Farm. Bliss Gourmet Foods has a new gluten free muesli called Lemon Blueberry. I'm a sucker for anything lemon, so I couldn't pass that up. 

May 19, 2018 Mill City Farmers Market


Tempeh Tantrum at the Mill City Farmers Market

Tempeh Tantrum is a new Mill City Farmers Market vendor for the 2018 season, and owner Ryan Billig debuted his soy and black bean tempehs at the May 12 Market.

I first heard about this product a few years ago when Chef Jenny Breen used it for Summer Kebabs with a Sweet Basil Marinade at a Mill City Cooks demo. It's a versatile product that allows for a lot of creativity - check out the recipes on their website, or just wing it like I did!

Look for them at the following MCFM dates: May 26, June 9 and 23, July 14 and 28, August 11 and 25, September 8 and 22, and Oct 6 and 20.

Follow Tempeh Tantrum on Facebook; email questions to

May 12, 2018 Mill City Farmers MarketAbove, owner Ryan Billig (on the right), with friend Tom Carlson, who was on hand to help Ryan man the booth.

May 12, 2018 Mill City Farmers Market

May 12, 2018 Mill City Farmers Market

May 12, 2018 Mill City Farmers Market

May 12, 2018 Mill City Farmers Market

I used both varieties when making a filling for lettuce wraps, along with fresh cilantro, spring onions, Ames Farm honey and Senoras de Salsa from the Market.

I sauted cubed tempeh and chopped green onions in coconut oil, and once they browned up I add the cilantro, drizzled on soy sauce, honey, toasted sesame oil and fresh squeezed lime juice along with a sprinkle of sea salt. Because I planned to go heavy on the yummy salsa, I didn't bother with any further flavor enhancements. Similar to tofu, tempeh itself is bland, so you can turn it into anything you like with your favorite seasonings and sauces.



Senoras de Salsa at the Mill City Farmers Market

Senoras de Salsa, a local company that empowers Latina women, is a new vendor for the 2018 season. They debuted at the May 12 Market with four colorful varieties of salsa ranging from mild to hot. These are fresh, refrigerated authentic Mexican salsas, blended smooth. Ingredients are locally-sourced thru The Good Acre.

They will return to the MCFM June 9, July 14, August 18, September 15 and October 13. In addition to the MCFM dates, you can find these products at Lakewinds Food Co-op (sponsor of the Mill City Cooks demos).

Follow Senoras de Salsa on Facebook and Instagram. You can reach Danielle at 612-986-0785, or

May 12, 2018 Mill City Farmers MarketAbove, owner/founder Danielle Wojdyla (right) with associate Delores.

May 12, 2018 Mill City Farmers Market

May 12, 2018 Mill City Farmers Market

May 12, 2018 Mill City Farmers Market


Shopping Basket from the May 12 Mill City Farmers Market

Looking forward to getting creative with Tempeh Tantrum's soy and black bean tempehs - a 3-ingredient, high protein versatile product than can be used like tofu. Another new vendor, Senoras de Salsa offers four flavors - we brought home the Chipotle and Salsa Verde. Heritage Breads added English Muffins to their lineup - and they are fantastic! Also picked up some loose leaf Peach Oolong Tea from Mrs. Kelly's Tea. I highly recommend trying some Pure Maple Sugar from Horner's Corner for baking. This coming week I'll post a favorite cookie recipe that turns out perfect every time with this wonderful sugar. :D

May 12, 2018 Mill City Farmers Market


Mill City Cooks: Spring Onion & Spinach Risotto

For the May 5 Mill City Cooks demo, Chef Jenny Breen made a modified version of her Spring Onion & Spinach Risotto. I say "modified" because Jenny adjusts ingredients depending on what is available at cooking time. For example, this recipe calls for spring onions and garlic, but Jenny substituted ramps, a wild onion available for a short window of time early in the season.

May 5, 2018 Mill City Farmers Market

Prior to the demo, Jenny made a pot of stock using the material trimmed from the ramps and radishes.

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

You can use the entire plant - bulb, stem and leaves.

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

Jenny fried up bacon from Sunshine Harvest Farm and used the fat to sauté the chopped ramps.

May 5, 2018 Mill City Farmers Market

The pre-cooked grain (you can use barley, brown rice or farro) is added to the sauted ramps.

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

Chopped greens and radishes are added next.

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

Jenny added the stock and coconut milk as the grain absorbed the liquids. 

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

To finish it off, Jenny added more greens, the bacon, grated cheese from Shepherds's Way, and fresh lemon juice. 

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

Recipes demo'd at Mill City Cooks can be found online.

May 5, 2018 Mill City Farmers Market

May 5, 2018 Mill City Farmers Market

Thank you to Lakewinds Food Co-op for sponsoring the 2018 Mill City Cooks series, and providing fun activities for the little ones!

May 6, 2017 Mill City Farmers Market

May 13, 2017 Mill City Farmers Market 


Shopping Basket from the May 5 Mill City Farmers Market

Ramps (wild onions) are a springtime treat you'll find only at the first few markets of the season, so I made sure to grab a few bunches from Pam at Prairie Hollow Farm. Dumpling & Strand now offers Rustic Durum Egg Zucca, which reminds me of topless pumpkins - great for stuffing with cheese, a veggie puree, etc. Jonathan from Heritage Breads has been busy creating new sweet treats, including a cube of goodness know as Lamington, which is this week's indulgence - sponge cake coated in chocolate and rolled in coconut. Finally, a carrot dip called Carota from Caldo Foods

May 5, 2018 Mill City Farmers Market


Mill City Farmers Market Opening Day Herb Give-Away from Market Sponsor Cynthia Froid Grooup

May 5 is opening day for the 2018 outdoor season of the Mill City Farmers Market, and Market Sponsor Cynthia Froid and her team will be onsite from 10a-Noon handing out complimentary lavender, rosemary and basil plants.

Many thanks to Cindy for supporting the Market year after year, and all the fun items her team has treated shoppers to - from herbs to pumpkins and everything in between!


Look for These New Vendors at the 2018 Mill City Farmers Market

On Saturday, May 5th Mill City Farmers Market (MCFM) opens for its 13th season. The MCFM has curated an assortment of over 130 farmers, food makers and artists, including 21 new vendors. As do all vendors at the this market, new comers follow the Sustainability Statement, ensuring all products at the market–from hand rolls of sushi to a can of jalapeño ginger kombucha–are grown and sourced with the health of our land, local economy and people in mind.

“The 2018 Mill City Farmers Market season is Tempeh Tantrum’s first farmers market ever!” Says Ryan Billing, owner of Minneapolis-based plant protein company Tempeh Tantrum. “I’m very excited for the opportunity to accompany my tempeh out of the kitchen to meet new and existing customers-as well as to connect with those with even just a passing interest in what I’m offering. So jazzed to be part of the MCFM crew this year!”

Meet Ryan and MCFM’s other new vendors (listed below) May through October at the Saturday Market, in between the Mill City Museum and Guthrie Theater, and at the new Tuesday Night Market from June through September at The Commons park next to U.S. Bank Stadium.

According to a MCFM Press Release, these two markets drew over 115,000 local food enthusiasts in 2017, enjoying the assortment of vendors as well as the educational programming, including chef-led cooking demonstrations, farm-to-table breakfast, meals from local restaurants and food trucks, free outdoor yoga classes, live music and more.

New Vendors at the Mill City Farmers Market in 2018

Prepared Food:

  • Gohan Sushi – Hand rolls of traditional Japanese sushi with a Midwestern twist
  • Green Garden Bakery – Vegetable-based baked goods from Heritage Park youth farmers and entrepreneurs
  • Root to Rise Kitchen – Vegan breakfast and lunch, ranging from tofu veggie scramble to jackfruit tacos

Heather from Root to Rise with a dish of Walkin' Tacos


Food Makers:

  • Best Cellar – Pickled vegetables and mushroom jerky
  • Bhavana Organics – Organic beauty products and natural remedies
  • Caldo Foods – Harissa, chimichurri and other Mediterranean-inspired sauces
  • Crunchy Granola– Minneapolis-based granola company
  • Double Dog Kombucha – Unique flavors of kombucha (mango citra hops, pineapple ginger jalapeño cilantro, and seasonal) served on tap and in cans
  • Señoras de Salsa – Authentic Mexican salsas that empower Latina women
  • Tempeh Tantrum – Plant-based protein made from fermented soy, black bean and seasonal ingredients
  • Well-Rooted Teas – Loose-leaf herbal teas blended with foraged botanicals. 10% of profits benefit organizations working to protect our environment

Product sampling with Lee Vang of Double Dog Kombucha


  • CardFolk – Greeting cards highlighting culture with a fashionable flair
  • Create Laser Arts – Laser engraved goods and handmade functional wares in wood, paper, leather, stone and acrylic
  • Furniture by DeGarmo – Woman-owned and operated wooden furniture and home furnishings
  • Onkkafirte – Handcrafted, custom made lazy susans
  • Radiate Activewear – Locally designed and produced athleisure wear
  • Sudify Jewelry – Jewelry made with lichens, moss, leaves, ferns and more, showing the beauty of the natural world
  • United Goods – Prints, bags, cards and more featuring iconic local landmarks
  • Vikse Designs – Handmade semi-precious stone and sterling silver jewelry

See you at the Market! :D


Volunteer Positions at the 2018 Mill City Farmers Market!

The Mill City Farmers Market has a few Volunteer openings for the 2018 outdoor season, which opens Saturday, May 5.

Volunteers are significant members of the MCFM team, diverting 94% of the Market's waste to compost & recycling, hosting weekly cooking classes and creating an enjoyable experience for over 115,000 visitors! 

Check here for more info!


Meet the Mill City Farmers Market Chefs at the Indoor Winter Markets!

Via the Mill City Farmers Market website:

Our Mill City Cooks chefs are coming to the indoor winter markets, inspiring you to cook with local food year round! Join chefs on Saturdays inside the Mill City Museum from 10:30 to noon for a delicious sample, a seasonal recipe to take home and a chance to talk with these experts!

Jenny Breen Mill City CooksJenny Breen

Jenny Breen has been a professional chef in the Twin Cities since 1986. From 1996 to 2001 she was the co-owner of The Good Life Café and is now an educator and co-owner of Good Life Catering, a sustainable and whole foods catering business. Jenny has been an advocate for local and sustainably raised foods and has been working directly with farmers and producers since the mid 1980’s. She is a 2009 recipient of an Archibald Bush Foundation Leadership Fellowship. Her first cookbook Cooking up the Good Life, which emphasizes local and seasonal whole foods cooking for families, was released in April of 2011 from the University of Minnesota Press.

Jenny has her Masters in Public Health Nutrition from the University of Minnesota where she currently teaches 2 courses: an undergraduate cooking class called “Healthy Foods Healthy Lives: Cooking on a Student’s Budget” and a graduate cooking course for health professionals called “Food Matters: Cook as if your life depends on it” through the Center for Spirituality and Healing. Jenny contracts as a food and nutrition public health educator with local health departments, school districts and non-profit food and farming organizations.

Recipes by Jenny

Nettie Colon Mill City CooksNettie Colón

Born in New York City and raised in Puerto Rico, Nettie Colón spent her formative years learning traditional cooking methods of the island with her grandmother and her friends. This passion of food has led her to work with talented chefs in Key West, Cape Cod, Boulder, Turks and Caicos Islands, Wales, England, and to culinary adventures through Spain, France, and Italy.

For over ten years, Annette worked as the Chef de Cuisine at Lucia’s Restaurant and Wine Bar and was the Chef at Sun Street Breads Dinners. Nettie currently works as a chef at the University of Minnesota Campus Club, is also the founder and chef of Red Hen Gastrolab Catering Conceptand is involved in numerous other projects such as teaching the history of Mayan cuisine in the Biosphere Reserve of Sia’an Ka’an in Tulum, Mexico in the winter.

Recipes by Nettie

Beth Jones Mill City Cooks
Beth Jones

Beth Jones came into cooking later in life than most in her field. After majoring in Russian, International Relations and History at Cornell College, she pursued a law degree at William Mitchell. Realizing that law was not her true calling, she followed her passion for cooking and began at the bottom as a prep cook at the No Wake Cafe on Harriet Island. Beth came to the University of Minnesota Campus Club, where she is now the executive chef, in September of 2006 after several years of cooking at Minneapolis’ premier local foods restaurant, Lucia’s Restaurant and Wine Bar. Prior to Lucia’s, Beth was a pastry chef at the Birchwood Cafe, as well as a food writer, publishing articles in various Twin Cities publications. In her time at the Campus Club, she has transformed the menu and cooking style by sourcing local, seasonal and organic foods, and using scratch cooking methods. Beth is the author of the Campus Club Centennial Cookbook, written in 2011.

Recipes by Beth


Shopping Basket from the November 11 Mill City Farmers Market

As always - no shortage of wonderful from the Mill City Farmers Market vendors! :)

November 11, 2017 Mill City Farmers Market


Mill City Farmers Market is seeking new board members!

Help guide Mill City Farmers Market’s future! If you care about the market and supporting our local food economy, you should consider running for the Board of Directors. The continued success and health of our market depends on a strong, diverse, knowledgeable and passionate board.

We are especially seeking board members with nonprofit, HR, marketing, and entrepreneurship skills and experience. If you are interested in joining this group of passionate individuals please contact, our executive director Martha Archer at

Applications are due by November 27, 2017.