Kim Eslinger
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Claudia Kittock
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Merle Minda
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Michael Rainville Jr.
History Columnist
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Ryan Ojard
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Jenny Heck
Mill City Cooks
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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...

Celebrating their 13th Season!

Mill City Farmers Winter Market 2018/19 Dates:

Thanksgiving Harvest Markets – Nov. 10 & 17

Holiday Markets – Dec. 1, 8 & 15

January 12 & 26

February 9 & 23

March 9 & 23

April 13 & 27

Mill City Farmers Winter Market 2018/19 Hours:

10:00 AM to 1:00 PM

Mill City Farmers Market Location:

Mill City Museum

704 S. Second St. Minneapolis, MN

Monday
Mar042019

Mill City Farmers Market Vendor Spotlight: Kiss My Cabbage

Article by Jenny Heck, Marketing and Events Manager, Mill City Farmers Market

Find Adrienne and her father, Dave, at the Mill City Farmers Market. They're inside the train shed during the outdoor markets, and inside the Mill City Museum during the winter markets.

Kiss My Cabbage, one of Mill City Farmers Market’s long-time vendors, began in 2012 when Adrienne Logsdon was working at Burning River Farm. That season the farm produced an unexpected bumper crop of cabbage. Not one to let a good thing go to waste, she decided to make wild-fermented sauerkraut out of the surplus. The rest of the farm crew, family and friends loved it and all the health benefits, which inspired her to bring it to the public commercially.

It’s no wonder the kraut was a hit. Adrienne’s recipe is never pasteurized or canned, allowing it to retain its probiotics and other microflora, which are obtained through lacto-fermentation. Unlike vinegar pickling, lacto-fermentation is a process in which naturally occurring organisms convert the sugar in vegetables to acid, giving sauerkraut, kimchi and other lacto-fermented products their distinctive tangy taste.

Over the past seven years, Adrienne has expanded her product line to include a variety of sauerkraut, curtido and kimchi flavors including: Lemon Garlic Dill, Apple Curry Elderberry and other seasonal delights.

Even though Kiss My Cabbage is now at multiple farmers markets, delis and food co-ops, Adrienne still manages to source her ingredients from local farms.

Adrienne assists a customer at a winter market inside the Mill City Museum.

You can find Adrienne and all the local ingredients you need for the Stir Fried Beef Bowl recipe below at the Mill City Farmers Market’s final indoor markets on March 9th and 23rd. The market is open from 10 a.m. to 1 p.m. with 40+ local farmers, makers and artists inside the Mill City Museum (no admission required). Learn more at millcityfarmersmarket.org.

Stir Fried Beef Bowls with Veggies and Kimchi

Recipe courtesy of the Mill City Farmers Market. Serves 4.

Ingredients

For the Beef:

  • 2 garlic cloves, minced
  • 2 Tablespoons soy sauce or tamari
  • 1 Tablespoon gochugaru (coarse Korean hot pepper flakes) or 1 teaspoon crushed red pepper flakes
  • 1 Tablespoon grated ginger
  • 1 Tablespoon maple syrup from Horner’s Corner*
  • 1 Tablespoon sesame oil
  • 1 pound ground beef from Sunshine Harvest Farm*
  • 2 Tablespoons sunflower oil, divided
  • Kosher salt

Rice Wine Vinaigrette:

  • ⅓ cup rice wine vinegar
  • ⅓ cup sesame oil
  • ⅓ cup sunflower oil
  • 1 garlic clove, minced
  • 1 teaspoon minced ginger
  • 1 -2 teaspoons Sriracha or your favorite hot sauce

For the Bowls:

  • 4 large radishes*, thinly sliced
  • 2 small carrots*, grated
  • 4 cups mixed greens* or chopped lettuce*
  • 1 bunch cilantro*
  • 1 bunch scallions*
  • Kimchi from Kiss My Cabbage*
  • 4 cups cooked rice

* Ingredient found at the Mill City Farmers Market on March 9th and 23rd.

Method

Combine ground beef, garlic, tamari, gochugaru, ginger, maple syrup, and sesame oil in a resealable plastic bag. Seal the bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or in the fridge for up to 8 hours.

To make the dressing, combine ingredients in a mason jar, cover and shake until well combined.

Cook the beef by heating 1 tablespoon sunflower oil in a large skillet over medium-high heat. Remove the meat from the bag (letting excess marinade drip back into bag) season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, until cooked through, about 3 minutes. Add the remaining marinade and cook another minute. Remove from the heat and place in a serving bowl.

Place the rice and greens on the bottom, top with the remaining vegetables, beef, herbs and kimchi. Then dress with the vinaigrette.

Friday
Feb152019

Mill City Farmers Market (and Vendors) are Hiring for the 2019 Season

Via a February 15 e-newsletter from Mill City Farmers Market:

Are you interested in joining a team of sustainable farming enthusiasts, local food fans, farmers, foodmakers and artists? Do you enjoy community building work? We're hiring part-time seasonal staff to set-up, break-down and run customer service at our Saturday Markets. Applicants must be available to work 10-14 Saturday shifts May through October from 5:45 a.m. to 2:45 p.m. Hourly compensation is $15/hour.
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Applications are due March 4, 2019.
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Many MCFM farmers are also hiring for spring. Check out our job board to learn more
Thursday
Feb072019

Here's How Your Support Impacts Local, Healthy Food

A message from Mill City Farmers Market Team Executive Director, Martha Archer

Here's How Your Support Impacts Local, Healthy Food

Thank you for your support of Mill City Farmers Market. Our community’s health is improved with access to local, sustainable food and opportunities to learn about healthy cooking and eating from trusted sources.

By becoming a Friend of the Market and making a tax-deductible donation to the Mill City Farmers Market Charitable Fund, you make it possible for us to expand the Market’s educational and food access programs, increase grants to local farmers and food makers, promote access to local, organic food in under-resourced communities and so much more.  Your support allows us to expand the scope, reach and sustainability of our educational and charitable activities.
How to Give:
Mill City Farmers Market Charitable Fund is a 501(c)3.
Your tax-deductible gift can be made online, by check or at the Market!
Contribute online by making a sustaining, monthly donation or a one-time gift.

 or

Donate by check made payable to "Mill City Farmers Market Charitable Fund"
Mail to MCFM-CF, 704 South 2nd St, Minneapolis, MN 55401.
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Be sure to stop by the Info Booth at the Market to receive your thank you gift.
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Visit our website for more information about the benefits of being a Friend of the Market and the work of our Charitable Fund. Thank you for your ongoing support, it is crucial to our continued success! 
Wednesday
Jan232019

Vendor Spotlight: Sunshine Harvest Farm

Article by Jenny Heck, Marketing and Events Manager, Mill City Farmers Market

Learn about Mill City Farmers Market’s long-time meat vendor

Sunshine Harvest Farm is a 4th-generation family farm in Webster, Minnesota–about 40 miles south of Minneapolis. Owner Mike Braucher, his son Brandon, his brother Patrick and neighbor Sharron bring a variety of cuts of beef, bison, lamb, pork, chicken and eggs to the Mill City Farmers Market year-round. The Braucher’s beef and lamb are 100% grass fed, including hay in the winter. Their pasture-raised chickens and hogs are fed non-GMO corn, peas, beans, alfalfa, kelp & minerals (when they’re not eating grass and bugs!). Like all of Mill City’s vendors, Sunshine Harvest Farm never uses antibiotics, hormones, or chemicals on any of their animals, believing in sustainable farming and management-intensive grazing on pastures.

Mike Braucher assisting a customer at the Mill City Farmer Market.

“Our passion of farming and love of good food is what helped us create our business,” explains Mike. “We work to bring the highest quality food from our farm to your table. As we go through our work day we think about our patrons by name, and it is a reminder to us of how important our work truly is.​”

Market sales really are an important part of the Braucher’s business model. Ninety percent of their sales come from direct-to-consumer retail, including their popular meat CSA and sales at the Mill City and Kingfield farmers markets. The remaining ten percent comes from wholesale and sales to local restaurants (has anyone tried the “spoon burger” at Spoonriver Restaurant?).

“We apply healthy farming and business practices so we can develop strong relationships with customers, family, and friends who count on us for safe, clean, sustainable and nutritious food,” Mike adds.

You'll find several freezers full of premium meats (and a cooler stocked with fresh eggs) from Brauchers at every indoor and outdoor Mill City Farmers Market.

Even though the Super Bowl won’t be in town this year, you can still bring local flare to your party by picking up a few things at Mill City’s indoor Winter Market on Saturday, January 26. In addition to MN-grown carrots, radishes, cheeses and salami for crudité platters, get the local ingredients you need for these wild rice meatballs. The market will be open from 10 a.m. to 1 p.m. inside the Mill City Museum, 704 S 2nd Street. No admission required. Learn more at millcityfarmersmarket.org.

Wild Rice Meatballs

Recipe courtesy of the Mill City Farmers Market. Makes 12 meatballs.

Ingredients

Method

Place all ingredients in a large bowl. Gently combine without over mixing, until evenly incorporated. Form into small meatballs. This can be made less messy by getting a bowl of water to dip your fingers in while shaping the meatballs.

Note: Plan ahead for cooking the wild rice. Hand harvested wild rice will take about 15-20 minutes to cook. Commercial wild rice will take much longer. You can also use cooked quinoa in place of wild rice. Burgers can also be made with this recipe. Freezes well.

In a large saucepan, heat olive oil to cook meatballs. Cook a few at a time, being careful to not lift them up until they release from the pan. Set them aside, and finish with the rest. When all meatballs are seared, place BBQ sauce in the same pan, no need to wipe out the pan. Cover and bring to a low simmer, then add the meatballs. This can also be done in a crockpot. Cook gently for about 10 minutes.

Thursday
Dec272018

Farm Visit: Winter at Bean Market

Via a December 27 Mill City Farmers Market e-newsletter:

Were you as excited as us to see Napa cabbage at our market on December 15? Xai and her husband Tongsee, owners of Bean Market farm, are known affectionately as the "farming wizards" at MCFM. Decades of farming experience has given them the know-how to have the latest selection of storage crops like cabbage and sweet potatoes. We went to St. Paul to learn some tips from the experts!

Read full story

Tongsee in front of his greenhouse

Xai’s Quick-braised Cabbage and Beans

This recipe comes from Xai Lor of Bean Market. Serves 4-6 as a side dish and can easily be doubled for a large group.

Did you know? Beans are customarily eaten on New Year’s Day across many cultures for good luck and prosperity in the new year. Enjoy this side dish with roasted chicken, grilled whitefish or fried tempeh strips & soy sauce to make this recipe your #WeeklyMarketMeal.

Ingredients

  • 1 cup dried beans from Bean Market, soaked overnight (heirloom soldier beans are beautiful, but any variety will work)
  • 1 Tablespoon coconut, sunflower or vegetable oil
  • 1 large onion, roughly chopped
  • 1-inch piece of fresh ginger, finely chopped or grated with a microplane grater
  • 2-3 cloves peeled garlic, finely chopped
  • 1 head of Napa cabbage, roughly chopped
  • Salt or soy sauce, to taste (about 1 teaspoon)
  • Red pepper flakes, to taste

Method

Boil soaked beans for 30-40 minutes until al dente. Drain and set aside.

Meanwhile, warm oil in a large pan on medium-low heat. Add onions and sauté for 2-3 minutes. Add ginger and garlic and continue cooking, stirring often, for 2 more minutes. Add cabbage, salt and beans and continue cooking for 10 minutes, or less for crunchier cabbage. Season with more salt (or soy sauce) and red pepper flakes if desired and serve warm.

Thursday
Dec202018

Why Buy Local?

Article by Jenny Heck, Marketing and Events Manager, Mill City Farmers Market

Shopping locally isn’t always the most convenient or cheapest way to buy groceries. However, when you buy seasonal vegetables, handmade bread, pasture-raised eggs and other goods from the 120 farmers and food makers at the Mill City Farmers Market, your neighborhood food co-op and other local retailers, you are paying for the whole cost of the product. Local, sustainable farmers and makers don’t externalize the costs onto the environment, our community’s health, or poor wages and working conditions for their staff and themselves. Shopping locally also has many other benefits and supports a healthier environment and community and provides safer, more nutritious food for you and your family! Read on to learn exactly what you are supporting when you buy local.

Challenge yourself to eat locally one night a week throughout the winter! Mill City Farmers Market’s chefs are here to inspire your #WeeklyMarketMeal throughout the frozen months with the recipe below and our recipe archive at millcityfarmersmarket.org. Mill City Farmers Market’s next winter market is Saturday, January 12 from 10 a.m. to 1 p.m. inside the Mill City Museum (704 S 2nd Street, Minneapolis 55401).

Honey Ricotta Pancakes

Recipe courtesy of Mill City Farmers Market. Makes 4 large pancakes.

Ingredients

Mix all ingredients in a large bowl until smooth. Butter a heavy frying pan and fry large dollops of batter over medium heat. Turn cakes once small bubbles appear.

Serve pancakes with more honey, thawed frozen berries or even chopped dried lavender or other herbs. The possibilities are endless!

Sunday
Nov112018

Mill City Farmers Market Moves Inside for the 2018-2019 Winter Season

November 10th marked the start of the Mill City Farmers Market's 2018-2019 winter season inside the Mill City Museum. This year's schedule is as follows:

Thanksgiving Harvest Market – November 17
Holiday Markets – December 1, 8 & 15
January 12 & 26
February 9 & 23
March 9 & 23
April 13 & 27

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

Milly the goat! :)

November 10, 2018 Mill City Farmers Market 

Sunday
Nov112018

Shopping Basket from the November 10 Mill City Farmers Market

November 10, 2018 Mill City Farmers Market

Sunday
Oct282018

Shopping Basket from the October 27 Mill City Farmers Market

New in the basket this week: Raw seeds from Mhonpaj’s Garden. Per May Lee's advise, I washed and dried them, and then baked in a 300 degree oven for 15 minutes, stirring a few times and keeping a close watch to assure no burning. Nice snack!

Saturday
Oct202018

Shopping Basket from the October 20 Mill City Farmers Market

New in the basket this week: Kidney beans from Bean Market, Matcha Green Tea & Glacial Clay Facial Masks from Body Bliss, red kuri and sweet dumpling squash from Nistler Farm, and bacon cheddar bread from Heritage Breads. Plus, I stocked up on the alpaca socks from The Abbey Alpacas.

Saturday
Oct132018

Shopping Basket from the October 13 Mill City Farmers Market

New in the basket this week: a frozen steel-cut oatmeal meal from 3 Bear Oats (also available at Lakewinds Co-op, a Mill City Farmers Market sponsor), and a French lavender woven ornament from French Nugget.

Saturday
Oct062018

Shopping Basket from the October 6 Mill City Farmers Market

The ornamental gourds and mini pumpkins have arrived! 

Sunday
Sep302018

Scenes from the September 29 Mill City Farmers Market

The Elk River German Band returned for the annual Mill City Farmers Market Oktoberfest on September 29.

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

It seemed more like late October with all the hats, scarves and winter apparel both vendors and shoppers were sporting.

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

It was a perfect day to invest in a gorgeous alpaca sweater or accessory from ArtAndes.

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

Below, James Beard Award winning local author Beth Dooley (white jacket) led a Friends of the Market Tour.

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

Below, Chef Jenny Breen demo'd Kale Kimchi Salad, which included a small mountain of produce from the Market, including: cabbage, kale, carrots, radishes, garlic, green onions, ginger, honey, heirloom beans, sweet potatoes and Delicata squash.

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

April Barnhart of Aprilierre has a new line of Convex rings, part of her ExperiMetal-Zero collection made from pieces of medal left over from larger pieces work. For example, the ring next to her pinky finger in the below picture has two circles, one of which came from the punch out on the bracelet in the following picture. It's part of an effort to reduce waste, and has gained her renown in the jewelry community.

September 29, 2018 Mill City Farmers Market

September 29, 2018 Mill City Farmers Market

Milly the goat!

September 29, 2018 Mill City Farmers Market 

Saturday
Sep292018

Shopping Basket from the September 29 Mill City Farmers Market

New in the basket this week: Baby clothes from Sassy Knitwear - so many fun colors and patterns to choose from!

September 29, 2018 Mill City Farmers Market

Wednesday
Sep262018

Beth Dooley's Friends of the Market Tour

Beth Dooley's Friends of the Market Tour

You're invited to tour the Market with James Beard Award winning local author Beth Dooley this Saturday, September 29. Learn tips for shopping and cooking seasonally and meet her favorite farmers and makers!

Tour includes a cup of coffee and starts at 10 a.m. in the Information Booth. 

Space is limited. Please RSVP via info@millcityfarmersmarket.org