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 Winter Dates:
2nd Saturday each month / November 2013 - April 2014
Mill City Farmers Market Winter Hours:
10:00 AM to 1:00 PM at Mill City Museum
Location: 704 S. Second St. Minneapolis, MN
Sure to be the most-appreciated present this Holiday Season - a Mill City Farmers Market gift bag filled with Market Tokens!
Tokens come in $5 denominations and are good for any products or produce at the Market! Perfect as a stocking stuffer, hostess gift or Secret Santa. Inquire at the MCFM Info Booth during the November 23 and December 14 Markets.
For this batch, I used Star Thrower Farm's "Darn Good Granola" as the base, I added Sunrise Floor Mill oatmeal, ground flax from Ellie's Whole Grains, and Ames Farm honey. Non-market items included a few extra almonds and natural peanut butter.
Chef Heather made granola bars for one of her Mill City Cooks demos. She pointed out that one of the fun things about making them is you can use the ingredients you like. I pretty much like everything, so the possibilities are limitless. :)
At the 2012 MCFM annual fundraising dinner, Brenda Langton was presented with a gigantic squash grown from 700 year old seeds. This year, Scott and Deanna of Swede Lake Farm grew a crop of those squash using seeds from Brenda's 2012 squash.
One of these squash was included in the live auction at the 2013 MCFM fundraising dinner. Dave was the highest bidder, so we brought home a 15.5 pound specimen. (As it turns out, that was a light weight. As you can see in the above picture, one at the Market weighed in at over 24 pounds - and that wasn't even the biggest one they had!)
Anyway, our squash sat on a stool in the kitchen for a few weeks, and I knew I wasn't going to get around to tackling it. So, Marty and Darrold of Sunrise Flour Mill took it off our hands. Below are some pictures Marty emailed us.
According to Marty, it is very mild, smooth and creamy. Now she and Darrold are saving the seeds to distribute to family and friends for the 2014 (or 2714?) growing season. Fun! :)
Allina Health sponsored the October 26 Meet Your Vegetables booth, featuring a Raw Beet and Carrot Salad.
Market Chefs Heather Hartman and Jenny Breen joined forces for a special October 26 Mill City Cooks - the final demo of the 2013 season. Heather prepared Warm Orca Bean Salad with Fall Vegetables in a Maple Mustard Dressing, and Jenny demo'd a Fresh Potato and Smoked Trout Salad.
The recipes can found on the Resources section of the Mill City Farmers Market website.
Those cute black and white Orca beans turn into a "regular" looking beans during the cooking process.
I like a meal that can be prepped as time permits. Spaghetti squash can be baked and shredded a few nights in advance. I put the mung beans to soak in the morning before heading off to work, and in the time it took to cook the beans, the shiitake got sautéd, the feta was chopped and the rosemary ground.
Market ingredients in this dish included spaghetti squash, Cherry Tree House Mushrooms' shiitake mushrooms and Mushroom Butter, Rochdale Farms butter, mung beans, Singing Hills Goat Dairy plain feta, and dried rosemary. Finished off with sea salt and freshly ground pepper.
The rosemary is from the plant giveaway Market Sponsor Cynthia Froid hosted during an early May Market. :)
Local author Joel Karsten was at the October 19 Market signing copies of his book, Straw Bale Gardening, and introducing shoppers to this form of gardening.
Here's a video from Kare11:
Market Chef Heather Hartman and her daughter Josephine prepared a batch of Broccoli Cheese Soup for the October 19 Mill City Cooks demo. Heather gave pointers on getting the most out of produce before discarding the parts you wouldn't otherwise use. For instance, when making the stock for this soup, she included corn cobs and leek greens.
The recipe can found on the Resources section of the Mill City Farmers Market website.
Josephine will be quite the chef by the time she gets to high school! :)
You may have tried some of the gluten-free rolls and sweet treats from Down in the Valley Bakehouse (I'm partial to the date bars). They've been a monthly vendor at the 2013 Market, and are scheduled to be back this coming Saturday, October 19. They're part of Valley Natural Foods, which recently posted this informative and beautifully produced video: