New in the basket this week, Heritage Red Fife Fusilli pasta. Using Sunrise Flour Mill's organic red fife heritage flour, Sunrise Creative Gourmet produces and packages the pasta. However, for now the Heritage Red Fife Fusilli is only available from Marty and Darrold at the Sunrise Flour Mill booth. Also, Orca beans from Encore Farm.
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
Mill City Cooks: Braised Cabbage Rolls with Beef and Brown Rice in a Tomato-Herb Sauce and topped with a Dill Sour Cream
For the September 26 demo, Chef Heather Hartman prepared Braised Cabbage Rolls with Beef and Brown Rice in a Tomato-Herb Sauce and topped with a Dill Sour Cream. This recipe featured savoy cabbage from Loon Organics and ground beef from Braucher's Sunshine Harvest Farm.
The cabbage leaves were wilted in hot water for a few minutes to get them pliable for rolling.
Heather filled the rolls with a mixture of hamburger, brown rice, onion, garlic, egg, milk and herbs.
In addition to crushed tomatoes, garlic and seasonings, the sauce included honey and apple cider vinegar.
Below, the finished product displayed on a dish created by art vendor Matthew Krousey Ceramics.
Recipes from the Mill City Cooks demos are available online.
Thank you to The Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos!
New in the basket this week - Viking heirloom potatoes from Swede Lake Farms, shiso from Urban Roots, Butternut Fusilli from Sunrise Creative Gourmet, peanuts, Gouda cheese from Prairie Hollow Farm, Liberty apples from Horner's Corner, a Salted Caramel Nut Pie from Very Prairie, and the first Romanesco of the season from Loon Organics.
It's going to start feeling like fall pretty soon - and you're immediately going to crave a big ol' casserole of comfort food (carbs, cheese and meat!).
I've got my shopping list together for this Butternut Squash Mac and Cheese recipe from the latest Star Tribune Taste Section. Seven or eight of the ingredients will come from the Mill City Farmers Market.
Maybe with a side of Roasted Romanesco and tomato slices. Mmmmmmmmmmmm!
BUTTERNUT SQUASH MAC AND CHEESE
• 12 to 16 oz. dried rigatoni
• 1 1/2 lb. butternut squash, peeled, seeded and cut into chunks (3 1/2 c.)
• 2 3/4 c. (1 percent) milk, divided
• 1/4 c. flour
• 8 oz. smoked Gouda cheese, shredded (2 c.), divided
• 4 slices thick bacon
• 2 small sweet onions, cut into chunks
• 3 slices firm 100 percent whole wheat or multigrain bread
• 2 tbsp. butter, melted
• Fresh flat-leaf Italian parsley
Preheat oven to 425 degrees.
Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
Meanwhile, in a large saucepan combine the squash and 2 1/2 cups milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to a boil and cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups Gouda until melted; keep warm.
Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble and set aside. Pour off all but 1 tablespoon bacon drippings. Return skillet to the heat.
Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.
Add squash-cheese mixture, onions and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
Place bread in a food processor and pulse with 2 or 3 on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gouda and the breadcrumbs over pasta mixture. Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley.
It dawned on as I was assembling the ingredients that this recipe has no seasoning other than the onions and bacon - that's just not enough for the amount of pasta and squash. If you make it - don't forget salt and pepper. I also think some Indian spices would go well.
At the September 19 Market, Marty and Darrold Glanville of Sunrise Flour Mill hosted the Heritage Bread Festival, featuring presentations from professional bakers and samples and discussions with local bakers.
When it was learned that the corporate sponsor from previous years would not be returning for the Annual Bread Festival this year, the Glanvilles immediately starting discussing how they could continue the tradition, but with a new twist. Per Marty, "In the past the bread contest was great fun, but it was limited to people who already were baking. We wanted to make it more of an educational event that encouraged people to bake at home, showing them how easy it really is and how few ingredients need to be used. Darrold and I thought it was an overwhelming success and are planning with the team for an even better event next year. Thanks to all the MCFM staff who helped in the planning and executing."
Sunrise Flour Mill sells organic Non-GMO Heritage flour. Every crop is rigoursouly tested for contaminants to assure a clean and pesiticide free flour. The wheat is a pure strain that has never been genetically modified or treated with chemicals. You may also hear it referred to as an ancient grain.
Darrold provided a wealth of information before and after the presentations. Attendees got to take home a sourdough starter sample, along with printouts on topics such as baking tools, baking terminology and Heritage wheat. There were also examples of what bread will look like if it not properly proofed before baking, and Darrold had the cast iron Dutch oven he uses on display.
Christoper Boles spoke about the first phase of the bread making process - mixing and kneading the dough.
Next, Jonathan Kaye of Heritage Breads talked about the proofing process and how to shape the dough.
If you're not ready to take the plunge into bread baking, Jonathan will expertly do it for you. You can place an order while you're at the Market, or order online and it will be waiting for you to pick up at the Sunrise Flour Mill booth.
John Jacobson is a member of the St. Paul Bread Club and demonstrated how to get the properly proofed dough safely into a pre-heated Dutch oven.
Below, local bakers provided samples of the breads they created using Heritage flour. As proof that even a small event can make a big impact, one of the participants, Missy Polster, later emailed Marty and Darrold, "The Bread Event you hosted was such fun, it was great to hear the speakers and, most importantly, talk about bread. I left there inspired and excited. So much so, in fact that I have talked to the owners of the organic farm that is for sale to see if I could lease their kitchen 1-2 days per week to bake bread to sell at a couple of health food stores up here and a microbrewery that is opening in Moose Lake some time after January."
On a related note, Heritage pasta is back! Using Sunrise Flour Mill's flour, Sunrise Creative Gourmet is going to produce it under their label. However, for now you'll only be able to buy the Heritage pasta from Marty and Darrold. It's a small fusilli, so it's good for everything - soups, salads, etc.
Below, Marty and Darrold at the Mill City Farmers Market with their grandchildren.
What does one do with all those beautiful apples available at the Market? The Star Trib featured a book devoted to providing the answer - Astonishing Apples - and you can pick up a signed copy at the October 10 MCFM, as well as the Mill City Museum later that same day.
Here's a sample recipe, Roasted Pumpkin Apple Soup, to whet your appetite. :)
New in the basket this week - a taste of fall with Apple Butter from The Market Chef, and decorative gourds from Nistler Farms. After a week of stress eating every bit of fat, sugar and sodium I could get my hands on, this coming week will be filled with green smoothies. For those I stocked up on kale, pears, cucumbers, carrots, savoy cabbage and celery.
Lots of potatoes at the Market now - and this sounds like a yummy way to use some! (The lemon caught me eye, but I haven't tried it yet. So, I can't vouch for the quantities, oven temp or cooking time.)
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced
1⁄2 cup olive oil
1 cup water
1 tablespoon dried oregano
1 lemon, juiced
Fresh coarse ground black pepper
Preheat oven to 420°F.
Put all the ingredients into a baking pan large enough to hold them. Season generously with sea salt and black pepper and give everything a toss to distribute.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. This will take about another 40 minutes.
Melanie Ebertz of ArtAndes is one of my favorite people. Thanks to her, two skilled Quechua weavers from Chinchero, Peru - Pascuala and Engracia - are coming to Minnesota and bringing their rich culture with them. They will be demonstrating back-strap weaving. For them, it is a daily activity that not only provides functional use & cultural identity, but also an income for a weaving co-op, Centro de Textiles Tradicionales del Cusco. Recently hosted by the Smithsonian, their work is part of the museums permanent collection.
Pascuala and Engracia will be at the Mill City Farmers Market September 19 and 26, as well as October 3 and 10. Most of us will never have the opportunity to visit Peru, so come to the MCFM and experience a little of Peru here! :)
An additional opportunity to spend time with the weavers will be October 1, 5:00pm-9:00pm, during First Thursdays at the Northrup King Building. Visit the ArtAndes studio, where the esteemed weavers will be demonstrating, and Melanie is hosting a little Peru night fiesta!
Chocolate Zucchini Muffins – Makes 24
1 1/2 Cups Zucchini; peeled & grated (I also rolled the shredded zucchini between paper towels to eliminate the excess water.)
1 Large Banana; mashed
1/4 Cup Oil
1/4 Cup Cinnamon Apple Sauce (In lieu of applesauce I peeled and diced an apple, nuked it til mush-able, and mixed in cinnamon.)
2 teaspoons Vanilla
1 1/4 Cup Honey
1/2 teaspoon Salt
1 1/2 teaspoons Baking Soda
1/3 Cup Cocoa
2 Cups All Purpose Flour
1 Bag Semi-sweet Chocolate Chips
Pre-heat the oven to 350 degrees. Spray muffin tins with non-stick cooking spray or use paper cup cake liners.
Mix together the zucchini, banana, oil, apple sauce, vanilla, and honey. Add the remaining ingredients (except the chocolate chips) and mix well. Stir in the chocolate chips by hand. Fill the tins about 3/4. Bake the muffins about 25-30 minutes. Let them cool a few minutes before removing the muffins from the tins.
Original recipe is from the BigOven website.
Chef Heather Hartman welcomed Leah Korger, Catering Kitchen Supervisor at the Wedge Community Co-op, to the September 12 Mill City Cooks demo. Leah prepared a fall salad - Brussels Sprout and Celeriac Slaw with Maple Glazed Pepitas.
There are three parts to this recipe - the vegetables, the dressing and the pepitas. The vegetables consist of celeriac, Brussels sprouts, and red and green cabbage.
The dressing includes apple cider vinegar, maple syrup, mustard, lemon juice, canola oil and salt and pepper.
Finally, the pepitas are mixed with a glaze of butter, maple syrup and sea salt, and baked for about 10 minutes.
Recipes from the Mill City Cooks demos are available online.
Thank you to the Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos!