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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...

 

Mill City Farmers Market 2014 Dates:

 Every Saturday / May 10 - October 25

Mill City Farmers Market Hours Hours:

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

Location: 704 S. Second St. Minneapolis, MN

Tuesday
Sep022014

Mill City Cooks: Cold Caprese Soup

Guest Chef Colin Cody of The Wedge Community Co-op prepared a batch of Cold Caprese Soup for the August 30 Mill City Cooks demo.  Surprisingly simple to make, beautiful to serve, and of course delicious to taste.  It's a perfect way to take advantage of all the gorgeous heirloom tomatoes abundantly available at the Market.

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

Simply sautee yellow onions in olive oil, add the tomatoes...

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

...season to taste, let the tomatoes cook down...

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

...and smooth it all out with an immersion blender.

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

Colin topped it off with sliced mozzarella, basil and a drizzle of balsamic vinegar reduction.

August 30, 2014 Mill City Farmers Market

With its own drizzled affect, this dish by stoneware artist Matthew Krousey Ceramics was a nice choice in which to display the finished meal. 

August 30, 2014 Mill City Farmers Market

Recipes from Mill City Cooks demos can be found on the Resources section of MCFM's website.

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

August 30, 2014 Mill City Farmers Market

It was a hit! :)

August 30, 2014 Mill City Farmers Market

Thank you to The Wedge Community Co-op for sponsoring the 2014 season of Mill City Cooks.

August 30, 2014 Mill City Farmers Market

Monday
Sep012014

Exquisite Tapestry - "The Pollinator" - Part of MCFM Soiree Live Auction Line Up

August 30, 2014 Mill City Farmers Market

"The Pollinator" tapestry created by ArtAndes Master Weaver Wilber Quispe will be the live auction highlight at the September 7 Mill City Farmers Market annual Sustainable Soiree. In this video, ArtAndes founder Melanie Ebertz explains the process of creating this special work of art, right down to the plants and insects from which the dyes are derived.

To learn more about the work Melanie is doing, check out the ArtAndes website, along with this July 2014 StarTribune Duets edition featuring her and Wilber: Wilbur and Melanie woven together across continents.

Saturday
Aug302014

Shopping Basket from the August 30 Mill City Farmers Market

Ames Farm had plenty of crisp, sweet Zestar apples at the August 30 Market. One thing they'll be going into is Apple Cornbread (along with cornmeal from Sunrise Flour Mill). I was looking for something fun to bring to an upcoming cocktail party, and Fred and Laurie of French Nugget suggested we pair their Almond Heaven Lavender with Big Woods Blue from Shepherd's Way Farms.  I always trust what our knowledgeable and talented MCFM vendors suggest, so that's what we're going with!

August 30, 2014 Mill City Farmers Market

Thursday
Aug282014

Red Table Meat Co. at the Mill City Farmers Market

Mike Phillips and his crew from Red Table Meat Co. made their debut at the August 23 Market with their line of small caliber salami.  (They also sell large caliber salami and whole muscle cures.)

Red Table Meat Co. purchases whole Heritage Breed pigs from small, sustainable farms. They collaborate with the farmers to honor the pig from farrow and feed to humane slaughter.  These farms include:

Littlefoot Farm in Afton, Elmbrink Farm in Glencoe, Hidden Stream Farms in Elgin, Pork and Plants in Altura, YKer in Wrenshall and Moo, Oink, Cluck in Osceola, WI.

Red Table Meat Co. is located in Northeast Minneapolis.  If you have questions on their products, you can reach them at 612-200-8245 or email mike.phillips@redtablemeatco.com.

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

Wednesday
Aug272014

Meet Your Vegetables at Mill City Farmers Market: Summer Melon Salad

Allina Health sponsored the August 23 Meet Your Vegetables demo.  Nutrition interns served shoppers a Summer Melon Salad. The Meet Your Vegetables demo spotlights fresh produce, and other ingredients such as honey, available at the Market.

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

Tuesday
Aug262014

Minneapolis Community Education (MCE) at the Mill City Farmers Market

Minneapolis Community Education was the August 23 MCFM Community Booth.  They previewed their Fall session of adult classes, as well as provided information on the healthy changes going on with school lunches.  A culinary chef from the Minneapolis Public Schools Nutrition Services joined them with two salad samples from the new school lunch menu - one with garbanzo beans and the other with kale.

For over 40 years, MCE has worked to deliver high-quality learning and enrichment opportunities by engaging youth and adults in a community-driven manner.

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

Monday
Aug252014

Mill City Cooks: Chicken Soup with Herbed Dumplings

Juut Salonspa sponsored the August 23 Mill City Cooks demo.  Chef Jenny Breen provided tips on cooking on a budget while putting together a Chicken Soup with Herbed Dumplings. Special guest Charlie Wagner shared ideas for using a pressure cooker to speed up food prep in quantities to last throughout the week.

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

Pre-demo prep included sautéing/simmering meat, veggies and herbs for the stock.

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

Jenny used flour from Sunrise Flour Mill for the dumplings, along with some of the stock as the doughs wet ingredient.

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

A dish created by art vendor Joanna Buyert of Fringe & Fettle Ceramics was used to display the finished soup.

August 23, 2014 Mill City Farmers Market

August 23, 2014 Mill City Farmers Market

Recipes for all Mill City Cooks meals can be found online.

August 23, 2014 Mill City Farmers Market

Saturday
Aug232014

Shopping Basket from the August 23 Mill City Farmers Market

New in the basket this week are salami from Red Table Meat Co., Potica from Sunrise Creative Gourmet, watermelon and Thai eggplant. 

August 23, 2014 Mill City Farmers Market

Thursday
Aug212014

Rutabegas? Roast Those Bad Boys!

WOW - I had no idea how delicious rutabagas were when roasted.  Thank you to Colin Murray of Barkley's Bistro for the suggestion - fantastic! (FYI - he's a real-life Chef.)  My mom used to cook and mash them without any seasoning beyond a little table salt.  I ate them of course, but they weren't my favorite.  Now, however, I see them in a whole new light!  That beautiful specimen came from Mhonpaj’s Garden.  And it's just a baby - May Lee has grown rutabagas much larger.

How about those vibrant purple beans?  Pam from Prairie Hollow Farm told me they turn green during cooking.  I was hoping if I roasted them instead of steaming them they'd keep their original color.  No such luck.  (Still tasted good. So good that I ate them all straight off the pan, leaving none for the plate.)

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

I could have mashed everything together for potato cakes, or tossed it all in the Vitamix for soup.  But after a long day, it was quickest to just melt some Hope Cheese from Shepherd's Way Farms on top and add a diced tomato on the side.

August 16, 2014 Mill City Farmers Market

Beautiful!  :)

August 2, 2014 Mill City Farmers Market

Tuesday
Aug192014

Chipotle at the Mill City Farmers Market 

The philosophy of Market Sponsor, Chipotle, is "food with integrity", which mirrors that of the MCFM. Their commitment is to find the very best ingredients raised with respect for the animals, the environment and the farmers.   Perfect.  :)

The first 1,000 visitors to stop by their booth at the August 16 Market received a $5 voucher to spend on produce, meat, and dairy products that day.  Also available were recipe cards and kids' activity sheets.  They were very popular!

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

Monday
Aug182014

Solveig Tofte of Sun Street Breads Shares Bread Baking Tips at Mill City Farmers Market

To help get shoppers primed for the September 13 4th Annual Bread Festival Baking Contest, Solveig Tofte of highly acclaimed Sun Street Breads took over the usual Mill City Cooks spot with a discussion on bread baking basics.  Bread samples from various local bakeries were provided as a visual of texture, colors and ingredients.  She also went over some of the things the judges look for when evaluating both yeasted and quick breads. 

Some of the topics she covered included temperature and fermentation, the use of salt, yeast, flour substitutes, and at what point in the process to add nuts, rolled grains and other inclusions.  Solveig also mentioned the use of a food scale to measure ingredients by weight (preferably grams) for accuracy.

In addition to a print out the audience received, Solveig mentioned The Fresh Loaf as a resource for yeasted bread information.

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

August 16, 2014 Mill City Farmers Market

One of Solveig's tips:  When perfecting a recipe for the baking contest, use the same flour brand and grade each time. 

August 16, 2014 Mill City Farmers Market

Saturday
Aug162014

Shopping Basket from the August 16 Mill City Farmers Market

On the menu this week (and a first in our house) - fennel. The recipes I'm considering all call for heavy cream, which I can substitute with Skyr from Star Thrower Farm.  The giant rhutabega and red potatoes from Mhonpaj’s Garden will be cubed, roasted and tossed with Hope Cheese from Shepherd's Way Farms.  This week Nistler Farm had the pale yellow super sweet corn, which I'll try in sweet corn Belgium waffles with maple syrup from Northern Lakes Wild Rice.

August 16, 2014 Mill City Farmers Market

Friday
Aug152014

Linguini Casserole - Ingredients from the Mill City Farmers Market

Roasted Red Pepper Linguini from Sunrise Creative Gourmet is the base for this casserole. When Tom mentioned it has a bit of a bite from Cayenne pepper, I thought the Hot and Spicy Cheese Curds from Singing Hills Goat Dairy would be a nice combination.

August 9, 2014 Mill City Farmers Market

1 package Roasted Red Pepper Linguini from Sunrise Creative Gourmet
1 stick butter (this isn't a diet dish)
5 or 6 cloves of garlic (peeled, but leave whole)
Onion and red pepper (fresh or dried) from your favorite produce stand, chopped
1 package Shiitake from Cherry Tree House Mushrooms, thinnly sliced
Patty pan squash and zucchini (these were from Women's Environmental Institute [WEI])
1 package Hot and Spicy Cheese Curds from Singing Hills Goat Dairy, chopped into smaller pieces
1 package Burr Oak cheese from Shepherd's Way Farms, shredded

Cut up squash and zucchini in like shapes/sizes, toss in Driftless Organics Sunflower Oil, season and bake at 350 until just shy of toothpick test.

Meanwhile, boil linguini as directed on the package. Melt butter and sauté garlic, onions, mushrooms and red peppers.

Toss together the baked and sauted items, chopped curds and linguini.  Place in a 13"x9"x2" baking pan or casserole and cover with foil.  Bake at 350 degrees for 1 hour, leaving covered for the first 1/2 hour, then uncover and sprinkle with shredded Burr Oak cheese before returning to the oven for the second 1/2 hour.

Since this already kills the diet, you might as well have your favorite bread on hand to sop of the spicy, garlic-infused butter that will coat your plate.

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

Thursday
Aug142014

4th Annual Bread Festival Baking Contest Scheduled for September 13

It's time to fire up your ovens and get ready for the 4th Annual Bread Festival Baking Contest, scheduled for September 13 at the Mill City Farmers Market.

There will be a 1st, 2nd and 3rd prize for the top three breads in both the Yeasted Breads and Quick Breads categories.  The competition is fierce, so bring your A game!

Added bonus - Mark Wheat of The Current is returning as Emcee.  :)

September 21, 2013 Mill City Farmers Market

September 21, 2013 Mill City Farmers Market

September 21, 2013 Mill City Farmers Market

September 21, 2013 Mill City Farmers Market

September 21, 2013 Mill City Farmers Market

September 21, 2013 Mill City Farmers Market

The Bread Festival Baking Contest is sponsored by Gold Medal Flour.

September 21, 2013 Mill City Farmers Market

Wednesday
Aug132014

"Lake Superior Flavors: A Field Guide to Food and Drink along the Circle Tour" Authors at the August 9 Mill City Farmers Market

James Norton and Becca Dilley were guests at the August 9 Mill City Cooks Demo, followed by a meet & greet and book signing for Lake Superior Flavors: A Field Guide to Food and Drink along the Circle Tour.

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

August 9, 2014 Mill City Farmers Market

From a recent press release:  


LAKE SUPERIOR FLAVORS: A Field Guide to Food and Drink along the Circle Tour
By James Norton
Photography by Becca Dilley
University of Minnesota Press | 232 pages | April 2014
ISBN 978-0-8166-7544-9 | paperback | $21.95

PRAISE FOR LAKE SUPERIOR FLAVORS:
"Lake Superior is a big lake, as Jim and Becca acknowledge on page one of their book, and the food and culture that it creates, inspires, and nurtures represent some of the best in our country. In this book, the daring duo perfectly captures the essence of who we are in the Upper Midwest, and their prescriptive approach for the traveler is both an alluring siren’s song and one of the best guides of its type. A Baedeker with soul for a new generation." —Andrew Zimmern

"From pickle barrels to wheels of cheese, guidebook Lake Superior Flavors offers many compelling reasons to pull over." —National Post

"The portraits of the farmers and fishermen, berry foragers and fish smokers, pasty bakers, cheesemakers and brewers, are nicely seasoned with a mix of passion and lack of pretension. Nearly 70 spots are highlighted along the way, but the well-organized book will help you choose stops no matter how many miles you cover." —Chicago Tribune

For more information, including the table of contents, visit the book's webpage.

From the founders of the popular food website Heavy Table comes Lake Superior Flavors, a celebration of food culture around the shores of the greatest of the Great Lakes. Author James Norton and photographer Becca Dilley take readers on a culinary tour around Lake Superior, hitting high-traffic tourist spots and cultural institutions as well as off-the-beaten-path discoveries. Norton and Dilley document fine dining, diners, and dives; shop at farmers’ markets; and even try foraging from the land and the lake.

Norton and Dilley also meet food producers and artisans—fishermen, cheesemakers, brewers, and more—and explore the culinary history and current food culture of four distinct regions. Along the North Shore of Minnesota, Norton and Dilley ride with a herring fisherman struggling to preserve his way of life. In Thunder Bay and Ontario, the authors investigate the roots of the locavore movement in a remarkable conversation with an Ojibwe woman about native food. In the remote Keweenaw Peninsula of Michigan, the pair encounters a group of philosophical gourmet monks who make jam from foraged berries. And on the south shore of the lake, they talk with a Wisconsin cheesemaker and goatherd who takes his flock on a nightly walk—cocktail in hand. Alongside Norton and Dilley’s travelogues are capsule reviews of restaurants, insightful tasting notes, and sidebars featuring important dishes of each region—from smoked fish and skillet-popped wild rice to pannukakku (Finnish pancakes) and cudighi (Italian meatball sandwiches).

Showcasing the wild beauty and rugged authenticity of the places and people along the circle tour, Lake Superior Flavors is ideal for local foodies and for visitors who want to learn about food traditions through delicious eating and lively traveling.

ABOUT THE AUTHORS:

James Norton and Becca Dilley run the Heavy Table website and are the authors of The Master Cheesemakers of Wisconsin. Norton is a regular contributor to the Christian Science Monitor and Minnesota Monthly and makes frequent appearances on Minnesota Public Radio’s The Current station.