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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 12th Season!

Mill City Farmers Market 2017 Dates:

Every Saturday / May 6 - October 28

Mill City Farmers Market 2017 Hours:

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

Mill City Farmers Market Location:

704 S. Second St. Minneapolis, MN

Friday
Sep232016

Mill City Farmers Market's Jenny Heck on Celeriac

From Jenny Heck, Marketing and Events Manager for the Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

Ahhh…It is finally here: soup season. Sure, we have all slurped a chilled gazpacho or lovely melon soup this summer, but a warm bowl of soup on these cool fall evenings is unrivaled.

Most of the ingredients in this soup are familiar. All good Minnesotans know where to find locally grown wild rice and apples (hint: the Mill City Farmers Market), but not everyone is quite as hip to celeriac, the gnarly looking, white root vegetable found at farmers markets and co-ops. While often called “celery root,” celeriac is not literally the root of celery stalk plants. It is a variety of celery, Apium graveolens, bred to have a robust root. Celeriac has a fragrant and delicious celery taste. After you peel off its hard outer layer, it can be prepared like most other root vegetables: roasted, boiled, or even sautéed.

You can find Minnesota-grown celeriac, grapes, apples, farmstead cheeses, breads, and so much more at the Mill City Farmers Market, which runs from 9 a.m. to 1 p.m. every Saturday through the end of October!

CELERY ROOT, APPLE, & WILD RICE CHOWDER
By: Chef Heather Hartman

Ingredients

1⁄2 cup Birchberry wild rice, uncooked (found at the Mill City Farmer’s Market)
1 celeriac, peeled and small diced (about 1 lb.)
1 leek, washed and diced
1⁄2 yellow onion, diced
2 tablespoons butter
1 apple, peeled, cored, and diced (use 2 apples if they are small)
1 cup potato, washed and diced, with skin (I like to use white sweet potato, but Yukon gold works well too)
Few parsley sprigs, thyme. Or whatever large herb bits you have around to add to the mix
2 cups vegetable stock (or chicken stock, or use the wild rice water)
2 cups half and half or milk (if keeping vegan, use almond milk)

Directions

Rinse the wild rice in a fine meshed colander, and place in a sauce pan. Cover with 5 cups water, bring to a boil and lower the heat. Cook 30-45 minutes, or until tender. Save the water! Set cooked rice aside. This can be done 2 days ahead.

Melt the butter in a large soup pot. Add the leeks, onions, and celery root. Add 1 teaspoon salt, and cook on medium heat for 10 minutes, stirring frequently. Add the apple, potato, herbs, and stock. Bring to a simmer for about 15 minutes, or until veggies are soft.

Add the half and half (which I quite suggest for a luscious soup), and cook for a few minutes. If you are so inclined, puree half the soup for a creamier consistency. If you have an immersion blender, this is where you can use it!

If soup is too thick, add the wild rice water to thin it. Check for salt, add fresh cracked black pepper if needed.

When serving, add the wild rice to the bowls, and top with the hot soup. Garnish with fresh chopped herbs, and drizzle with extra virgin olive oil. Toasted sunflower seeds are great as well!

Will last 4 days in the refrigerator, keep rice and soup separate until serving.

Wednesday
Sep212016

Showcase Your Bread Making Skills at the Mill City Farmers Market October 1 Bread Festival

Have a trusted family sourdough recipe or new and exciting quick bread to share with the community? Bring a loaf or two to the October 1 Bread Festival at the Mill City Farmers Market! Home bakers will be showing off their skills all morning with a community tasting. 

Anyone interested in entering the Bread Baking Showcase can pick up an entry form and free bag of Heritage flour from Marty and Darrold at the Sunrise Flour Mill booth on Saturday, September 24.

September 17, 2016 Mill City Farmers Market

Novices and experts are welcome! To participate in the showcase, please arrive in the Mill City Cooks demo area at or before 9 a.m. October 1 with your entry form and one or two loaves to sample to the public.

Questions? Email info@millcityfarmersmarket.org! :D

Monday
Sep192016

Mill City Cooks - Apple Slaw and Brussels Sprouts & Squash with Honey Horseradish Sauce

For the September 17 Mill City Cooks demo, Chef Jenny Breen's Mill City Cooks demo included two recipes: Apple Slaw and Brussels Sprouts & Squash with Honey Horseradish Sauce.

September 17, 2016 Mill City Farmers Market

September 17, 2016 Mill City Farmers Market

The Apple Slaw includes shredded cabbage, julienne carrots, thinly sliced scallions, julienne applies and finely minced parsley. The dressing is a combination of cider vinegar, olive oil, greek yogurt, poppy seeds and honey.

September 17, 2016 Mill City Farmers Market

September 17, 2016 Mill City Farmers Market

September 17, 2016 Mill City Farmers Market

September 17, 2016 Mill City Farmers Market

September 17, 2016 Mill City Farmers Market

In preparartion for the Brussels Sprouts & Squash dish, Jenny pre-cooked cubed butternut squash, halved the Brussels Sprouts, and thinly sliced leeks. The Honey Horseradish Sauce consists of olive oil, mustard, horseradish, honey, cider vinegar, garlic, fresh ginger and salt.

September 17, 2016 Mill City Farmers Market

Jenny mentioned that if butternut squash is not available, you can substitute something with a similar texture and flavor, such as sweet potatoes or delicata squash.

September 17, 2016 Mill City Farmers Market

September 17, 2016 Mill City Farmers Market

September 17, 2016 Mill City Farmers Market

September 17, 2016 Mill City Farmers Market

September 17, 2016 Mill City Farmers Market

September 17, 2016 Mill City Farmers Market

The finished products were displayed on a dish by Matthew Krousey Ceramics.

September 17, 2016 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

September 17, 2016 Mill City Farmers Market

September 17, 2016 Mill City Farmers Market

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

September 17, 2016 Mill City Farmers Market

Saturday
Sep172016

Shopping Basket from the September 17 Mill City Farmers Market

New in the basket this week - Sweet 16 apples from Ames Farm and Delicata squash from Dawn2Dusk. The basket is a little light this week because I'll be doing a 3-day Zula Juice cleanse (which they conveniently deliver to my office). But first, we'll have a batch of Potato Leek Soup using Yukon Golds from Burning River Farm, leeks from the Bean Market and garlic from Swede Lake Farms. :)

September 17, 2016 Mill City Farmers Market 

Thursday
Sep152016

Fresh Salmon at the Mill City Farmers Market - Here's how to cook it!

How timely! Matt of Wild Run Salmon is back at the MCFM with fresh salmon, and there's an article in the latest Star Trib Taste section, How to cook perfect salmon fillets

Monday
Sep122016

Mill City Cooks - Curried Chick Peas with Autumn Vegetables 

In conjunction with Hunger Solutions Day at the September 10 Market, Chef Jenny Breen's Mill City Cooks demo was Cooking on a SNAP Budget.  She provided suggestions on how to economically create meals that are both nutritious and tasty. The Curried Chick Peas with Autumn Vegetables recipe she prepared costs less that $3 per serving.

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

Jenny used a variety of vegetables, including fresh ginger.

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

She added vegetables in the order of cooking time required, starting with the leeks.

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

The curry was served with brown rice noodles. 

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

Jenny explained to the audience that the term curry does not mean the orange powder in a spice jar marked curry.  Rather, it's a sauce, possibly creamy, spicy or tomato based, depending on the region of origin.

September 10, 2016 Mill City Farmers Market

September 10, 2016 Mill City Farmers Market

The finished project was displayed on a dish by art vendor, Christy Wetzig Ceramics.

September 10, 2016 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

September 10, 2016 Mill City Farmers Market

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

September 10, 2016 Mill City Farmers Market

Saturday
Sep102016

Shopping Basket from the September 10 Mill http://millcitytimes.com/news/enneagram-cafe-with-becky-gorman-at-the-loft.htmlCity Farmers Market

New in the basket this week: pears from Ames Farm, Brown Butter Rosemary cookies from Very Prairie (if you get a chance to try these - jump at it!) and turmeric from Seven Songs Organic Farm.

September 10, 2016 Mill City Farmers Market 

Wednesday
Sep072016

Butternut Squash Pancakes

It's Butternut squash season! Let's celebrate with some yummy Butternut Squash Pancakes. Pick up the ingredients at the Mill City Farmers Market. :)

September 3, 2016 Mill City Farmers Market

Butternut Squash Pancakes

Ingredients for about a dozen 3-inch pancakes:

 2 eggs
 3/4 cup butternut squash, roasted and mashed
 2 tablespoons pure maple syrup
 4 tablespoons unsalted butter, melted
 1 teaspoon cinnamon
 a generous 1/4 teaspoon nutmeg
 1 1/2 cups milk
 2 cups all-purpose flour*
 1 tablespoon baking powder*
 a big pinch of kosher salt*
 
*If using self-rising flour, omit baking powder and salt
 
In a big bowl, whisk together the eggs, squash, maple syrup, butter, spices, and the milk.

In a separate, medium-size bowl, whisk together the flour, baking powder and salt.

Gradually add the dry ingredients to the wet, and gently blend with a spoon or a spatula. The batter will be lumpy.

Heat a skillet or griddle, and then spray it with non-stick spray. The pan is ready when a drop of water dances on the surface.

Ladle, by the 1/4 cupful, the batter onto the hot surface. When air bubbles appear on the batter, flip the cakes over and brown the other side.

If you are not going to serve the cakes right away, keep them warm in a 200°F oven.  Serve hot, along with butter and a drizzle of pure maple syrup.

Tuesday
Sep062016

Green Stick Army at the Mill City Farmers Market

Manu Gallur, a downtown resident and founder of Green Stick Army, introduced shoppers to his handy Green Stick trash grabber at the September 3 Market.  He's on a mission to encourage everyone to take ownership in keeping our downtown and riverfront neighborhoods litter-free.

If you missed him at the Market, you can pick one up at Home Depot order online. T-shirts are also available online, so you can start your own neighborhood clean up group.

You can reach Manu at manu@greenstickarmy.com or 612-245-7867. Follow Green Stick Army on Facebook.

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

Monday
Sep052016

Mill City Cooks - Broccoli Slaw with Citris Dressing and Apricot Chicken Salad

For the September 3 Mill City Cooks Demo, Jenny prepared a Broccoli Slaw with Citris Dressing and an Apricot Chicken Salad (for which she substituted fresh pears from Ames Farm).

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

The Broccoli Slaw starts with a base of shredded broccoli and carrots.  The Citris Dressing includes peanut butter, orange juice, cider vinegar, spices and honey.

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

With no apricots available at the Market, Jenny substituted pears in the Apricot Chicken Salad. She also substituted the stems of rainbow chard for celery. 

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

Walnuts were lightly toasted to enhance their flavor. As with all Jenny's versatile recipes, other toasted nuts - like almonds or pecans - can be substituted.

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

Jenny displayed the finished products on a dish from art vendor Adam Gruetzmacher.

September 3, 2016 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

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

Saturday
Sep032016

Shopping Basket from the September 3 Mill City Farmers Market

What's better than grilled beets? Grilled beets with shallots and garlic! The Extra Long Rustic Egg Spaghetti we had last week from Dumpling & Strand was so fantastic we're having it again this week.  Here's a yummy snack - Lone Grazer Creamery Cheese Curds (softened in the microwave for about 20 seconds) with Sungold Tomatoes.  Oh yeah, the Honeycrisp apples are in - thank you, Ames Farm!

September 3, 2016 Mill City Farmers Market

Wednesday
Aug312016

Meet Your Veggies at the Mill City Farmers Market: Swiss Chard and Cilantro with Ginger Dressing

MCFM sponsor Allina Health hosted the final Meet Your Vegetables booth of the season at the August 27 Market.  Shoppers sampled a Swiss Chard and Cilantro with Ginger Dressing recipe created and prepared by Nutrition and Public Health graduate and undergraduate students.

August 27, 2016 Mill City Farmers Market

Market ingredients in this salad include Swiss chard, cilantro, ginger (from Seven Songs Organic Farm) and honey.

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

If you'd like to try the recipe, click on the below picture to enlarge it.  Allina also shares recipes on their website.

August 27, 2016 Mill City Farmers Market

Monday
Aug292016

Mill City Cooks - Toasted Millet Salad with Cilantro-Lime Dressing

In honor of Gluten Free Day August 27 Market, guest Chef Nick Nelson from The Wedge Community Co-op‘s catering team prepared Toasted Millet Salad with Cilantro-Lime Dressing for the Mill City Cooks demo.

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

Most, if not all, of the ingredients in this dish can be found at the Market, thanks to the supplemental items you can pick up at Wedge's Pop-Up Market. It's located right next to the Mill City Cooks demo area.  In addition to grains like millet, quinoa and farro, you can pick up limes, lemons, avocados, spices, etc.  Very handy!

August 27, 2016 Mill City Farmers Market

Nick passed around samples of millet so people who might not be familiar with it could see it up close.

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

First, the millet is toasted in a dry pan to enhance the flavor.  Then red onions and garlic are browned in oil, and to them are added the toasted millet, stock, water and salt. This simmers for about 20 minutes until all the liquid is absorbed.

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

As the millet cooked, Nick prepared a dressing of chopped cilantro, olive oil, lime juice, honey, cumin, crushed red pepper and black pepper.

When the millet was ready, he combined it with diced red pepper and avocados, black beans and the dressing. The salad was finished with a sprinkle of queso fresco (feta could be substituted).

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

Nick displayed the finished product on a dish from art vendor Anna Metcalfe Ceramics.

August 27, 2016 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

August 27, 2016 Mill City Farmers Market

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

Saturday
Aug272016

Shopping Basket from the August 27 Mill City Farmers Market

New in the basket this week - the first ginger of the season from Seven Songs Organic Farm. :D

August 27, 2016 Mill City Farmers Market

Friday
Aug262016

You Simply Must Try Kalona Greek Yogurt - Available at the Mill City Farmers Market

YES! I concur 100% with Beth Dooley's assessment of Kalona SuperNatural™ Organic Whole Milk Greek Yogurt in her StarTrib article, Cows make the difference in Kalona SuperNatural yogurt.

Since being introduced to the brand earlier this year at the Wedge Community Co-op Pop-Up Market within the Mill City Farmers Market, it's the ONLY Greek yogurt I use.  Man, that's good stuff - in a smoothie, in oatmeal, mixed with something spicy (like Shahiya Chitney or Himalayan Chilli Pickle relish from Gorkha Palace), as a substitute for sour cream or mayo - you simply must try it! :D

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