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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 10th Season!

Mill City Farmers Market 2015 Dates:

 Every Saturday / May 9 - October 31

Mill City Farmers Market Hours Hours:

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

Location: 704 S. Second St. Minneapolis, MN

Saturday
Dec192015

Shopping Basket from the December 19 Mill City Farmers Market Winter Market 

In addition to must haves for Christmas dinner, we found a few last minute gifts at the December 19 Mill City Farmers Market.  :D

December 19, 2015 Mill City Indoor Farmers Market

Sunday
Dec132015

Shopping Basket from the December 12 Mill City Farmers Market Winter Market

:)

December 12, 2015 Mill City Indoor Farmers Market

Saturday
Nov212015

Shopping Basket from the November 21 Mill City Farmers Market Winter Market

That ginormous Romanesco was a prize find at the November 21 Market.  Christmas shopping officially started with a couple bags of Market tokens (available at the Market Info table).  :)

November 21, 2015 Mill City Indoor Farmers Market

Saturday
Nov142015

Shopping Basket from the November 14 Mill City Farmers Market Winter Market

Same fantastic selection as the outdoor Market, only now it's inside the comfort of the Mill City Museum. New in the basket - Smoked Shiitake from Cherry Tree House Mushrooms. The possibilities are endless! :)

November 14, 2015 Mill City Indoor Farmers Market

Saturday
Oct312015

Shopping Basket from the October 31 Mill City Farmers Market

Final shopping basket of the 2015 outdoor season - and still a rainbow of color!

October 31, 2015 Mill City Farmers Market

Friday
Oct302015

Mashed Potato, Rutabaga and Parsnip Casserole With Caramelized Onions

Stock up on potatoes, rutabagas, parsnips, garlic and yellow onions at the October 31 Mill City Farmers Market. Here's a recipe from the Allrecipes website that uses all those ingredients.

Mashed Potato, Rutabaga and Parsnip Casserole With Caramelized Onions

7 cups low-sodium chicken broth 
3 pounds potatoes, peeled and cubed 
1 1/2 pounds rutabagas, peeled and cubed 
1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces 
8 cloves garlic 
1 bay leaf 
1 teaspoon dried thyme 
3/4 cup butter, softened 
3 yellow onions, thinly sliced 
Salt to taste 
Ground black pepper to taste

Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.

Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.

Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.

Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp. 

Thursday
Oct292015

Announcing Monthly Mill City Winter Markets!

 

MILL CITY IS YOUR YEAR-ROUND FARMERS MARKET
ANNOUNCING MONTHLY WINTER MARKETS
(Nov-Apr) inside the Mill City Museum!

MINNEAPOLIS (October 28, 2015) –Mill City Farmers Market’s 10th Outdoor Season draws to a close at this coming Saturday’s Halloween and Harvest Festival (October 31st). Join us for the bountiful harvest, kids’ activities, live music, and more! No need to be sad, because the end of the outdoor season marks the beginning of our indoor markets! Mill City is a year-round farmers market and starting Saturday, November 14th, we move inside the Mill City Museum every Second Saturday (and more), Nov 14th - Apr 9th from 10 AM-1 PM!

Visitors can stroll inside our cozy and lively marketplace and choose from an abundance of fresh, local fruits and vegetables, freshly baked bread, pastured meats and cheeses, meatless meat, expertly crafted ceramics, kitchenware, jewelry, and much more. Stop by the Info Booth for free, seasonal recipes to inspire your winter meal planning.

Each Winter Market brings a unique celebration of seasonal offerings. In November and December, we have two additional markets to ensure all your holiday shopping needs are met. On November 14th and 21st, we will have nearly a dozen of our farmers in with full tables of fresh produce for your Thanksgiving table. At our December 12th and 19th Markets, we will have tables full of produce for your holiday meals in addition to an expansive selection of unique holiday gifts and décor, including sustainable Christmas trees! Free gift-wrapping will be available at both December markets. The January 9th Market will highlight many of our local artisans and value-added products, and the February 13th Market comes just in time to get some sweet treats and unique gifts for Valentine’s Day. In March, we will have two back-to-back spring markets—On March 5th we take a field trip out west to the MN Landscape Arboretum, and on March 12th we are back inside the Museum with the first signs of Spring. Our final indoor market on April 9th will showcase some of our newly added vendors and lead us right into our regular Outdoor Market season, opening Mother’s Day weekend!

Winter markets are a great opportunity to stock up on storage crops like squash, potatoes, garlic, onions, and apples and nonperishable goods like wild rice, maple syrup, pickles, and preserves to help you eat locally all winter long. Make sure to check out our Recipe Archive for seasonal meal ideas.

See you Second Saturdays (and more) at our Winter Markets inside the Mill City Museum from 10 am – 1 pm!

Monday
Oct262015

Mill City Cooks - Maple Squash Soup and Parsnip Walnut Spread

Local food writer and cooking instructor, Beth Dooley, joined Heather Hartman for the October 24 Mill City Cooks demo.  Beth prepared two delicious autumn recipes: Maple Squash Soup and Parsnip Walnut Spread.

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

Soup ingredients include onion, butternut squash, apple cider, vegetable stock, coconut milk, maple syrup and salt and pepper.

October 24, 2015 Mill City Farmers Market

First, the onions are sauted until soft, and then the squash, cider and stock are added.

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

Finally, the coconut milk and maple syrup are added. (For this demo, Beth said she omitted the maple syrup because the fresh butternut she was using was sweet enough.)

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

Ingredients in the Parsnip Walnut Spread include parsnips, brown sugar, lemon juice, walnuts, parsley and salt and pepper. Beth highly recommends using Meyer lemons.

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

Beth served the spread on cubes of bread from Heritage Breads.  If you're serious about bread, sign up for their CSA program!

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

Pea shoots for garnish.

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

While samples were served, Beth answered audience questions and signed cookbooks.

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

October 24, 2015 Mill City Farmers Market

Thank you to the Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos.

Saturday
Oct242015

Shopping Basket from the October 24 Mill City Farmers Market

New in the basket this week is Red Fife Heritage Wheat Bran from Sunrise Flour Mill (great addition to homemade granola bars, sprinkle in oatmeal, etc., a loaf of Artisan Rosemary Olive bread with organic green and black olives (from the Jonathan Kaye's Heritage Breads CSA - this bread alone is a reason to become a member!) and hand stamped cards from Red Cruiser.  It's a rare occurance for me to use a card, so when the need arrises the card must be unique and of high quality.

October 24, 2015 Mill City Farmers Market

Thursday
Oct222015

Load up on Squash at the Two Remaining Outdoor Markets

Do you find the variety of squash now available at the Market to be overwhelming? Smitten With Squash by Amanda Paa will provide you with pretty much everything you need to know to enjoy squash as an appetizer, entree or dessert.  Sweet Delicata Pie with Pecan Praline jumped out at me - but I'm an "eat dessert first" kind of girl.

October 4, 2014 Mill City Farmers Market

Below, a display of squash at the Prairie Hollow Farm booth.

October 17, 2015 Mill City Farmers Market

Monday
Oct192015

Mill City Cooks: Celery Root-Apple-Wild Rice Chowder

For the October 17 Mill City Cooks demo, Chef Heather Hartman made Celery Root-Apple-Wild Rice Chowder.  I overheard several tasters express the same sentiment - it sounds odd, but it tastes surprisingly wonderful.

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

Ingredients from the Market include celery root (celeriac), apples, wild rice, leeks, yellow onions, potatoes, herbs and Ghee (clarified butter).  Other ingredients include olive oil, vegetable stock and half and half.

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

This wild rice is from Birchwood Native Arts and Foods.

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

Yukon Gold potatoes add a creamy texture.

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

Here's an informative Kitchen Window article from a few years ago regarding celeriac, including some interesting recipes.

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

Below, the finished product displayed in a dish from art vendor, Fresh Mud Pottery.

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

Recipes from the Mill City Cooks demos can be found online.

October 17, 2015 Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

Thank you to the Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos.

October 17, 2015 Mill City Farmers Market

Saturday
Oct172015

Shopping Basket from the October 17 Mill City Farmers Market

New in the basket this week, Pumpkin Spice Granola from Bliss Gourmet Foods and Peanut Butter Chocolate Prairieos from Very Prairie.  (The Teriyaki Sticks from Braucher's Sunshine Harvest Farm were so good we had to pick up another pack.)

October 17, 2015 Mill City Farmers Market 

Tuesday
Oct132015

Local Crate at Mill City Farmers Market

We met Frank Jackman and Mike Stalebaum of Local Crate at the October 10 Market.  Scheduled to launch in late October, their motto is We Crate It, You Make It.  Frank and Mike work with local chefs to create delicious recipes, then source as many local ingredients as possible, prepare portions for 2-serving meals, and finally deliver it to your home or office in a temperature controlled cooler.  You prepare the meals, using the photo instruction step-by-step recipe cards provided.

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

They are a company that gives back - for every kit delivered, Local Crate will donate a meal to the FINNEGANS Community Fund.

October 10, 2015 Mill City Farmers Market

Here's a great incentive to try Local Crate - Get 50% off your first order when you pre-register. Go to http://www.localcratemeals.com/ and click on the pre-register button.

To learn more about Local Crate, visit their website, Facebook page, and check out their Kickstarter video here. We were more than happy to support them!  :)

Monday
Oct122015

Mill City Cooks - Apple and Brussels Sprout Salad

For the October 10 Mill City Cooks demo, Chef Jenny Breen prepared an Apple and Brussels Sprout Salad.  She also welcomed Brian Fredrickson of Ames Farm who shared his expertise on apple growing and which varieties are best for cooking, storing, and eating raw. 

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

In addition to the salad, Jenny demonstrated how quick and easy it is to make applesauce.

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

For the salad, Jenny lightly fried halved Brussels sprouts.

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

In the mean time, the volunteers chopped apples.

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

Jenny tossed in shredded Friesago from Shepherd's Way Farms and finely chopped green onions.  She sprinkled in black sesame seeds and red pepper flakes.  A light dressing of tamari, fresh lemon juice and toasted sesame oil finished it off. Recipes from the Mill City Cooks demos can be found online.

October 10, 2015 Mill City Farmers Market

October 10, 2015 Mill City Farmers Market

Thank you to The Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos.

October 10, 2015 Mill City Farmers Market

Saturday
Oct102015

Shopping Basket from the October 10 Mill City Farmers Market

New in the basket this week - huckleberries from Urban Roots, Teriyaki Sticks from Braucher's Sunshine Harvest Farm and an ornament from ArtAndes for our 2015 Christmas tree.

October 10, 2015 Mill City Farmers Market