In addition to must haves for Christmas dinner, we found a few last minute gifts at the December 19 Mill City Farmers Market. :D
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
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.
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!
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.
Soup ingredients include onion, butternut squash, apple cider, vegetable stock, coconut milk, maple syrup and salt and pepper.
First, the onions are sauted until soft, and then the squash, cider and stock are added.
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.)
Ingredients in the Parsnip Walnut Spread include parsnips, brown sugar, lemon juice, walnuts, parsley and salt and pepper. Beth highly recommends using Meyer lemons.
Beth served the spread on cubes of bread from Heritage Breads. If you're serious about bread, sign up for their CSA program!
Pea shoots for garnish.
Recipes from the Mill City Cooks demos are available online.
While samples were served, Beth answered audience questions and signed cookbooks.
Thank you to the Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos.
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.
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.
Below, a display of squash at the Prairie Hollow Farm booth.
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.
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.
This wild rice is from Birchwood Native Arts and Foods.
Yukon Gold potatoes add a creamy texture.
Here's an informative Kitchen Window article from a few years ago regarding celeriac, including some interesting recipes.
Below, the finished product displayed in a dish from art vendor, Fresh Mud Pottery.
Recipes from the Mill City Cooks demos can be found online.
Thank you to the Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos.
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.
They are a company that gives back - for every kit delivered, Local Crate will donate a meal to the FINNEGANS Community Fund.
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.
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.
In addition to the salad, Jenny demonstrated how quick and easy it is to make applesauce.
For the salad, Jenny lightly fried halved Brussels sprouts.
In the mean time, the volunteers chopped apples.
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.
Thank you to The Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos.