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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 13th Season!

Mill City Farmers Winter Market 2018/19 Dates:

Thanksgiving Harvest Markets – Nov. 10 & 17

Holiday Markets – Dec. 1, 8 & 15

January 12 & 26

February 9 & 23

March 9 & 23

April 13 & 27

Mill City Farmers Winter Market 2018/19 Hours:

10:00 AM to 1:00 PM

Mill City Farmers Market Location:

Mill City Museum

704 S. Second St. Minneapolis, MN

Thursday
May032018

Mill City Farmers Market Opening Day Herb Give-Away from Market Sponsor Cynthia Froid Grooup

May 5 is opening day for the 2018 outdoor season of the Mill City Farmers Market, and Market Sponsor Cynthia Froid and her team will be onsite from 10a-Noon handing out complimentary lavender, rosemary and basil plants.

Many thanks to Cindy for supporting the Market year after year, and all the fun items her team has treated shoppers to - from herbs to pumpkins and everything in between!

Wednesday
May022018

Look for These New Vendors at the 2018 Mill City Farmers Market

On Saturday, May 5th Mill City Farmers Market (MCFM) opens for its 13th season. The MCFM has curated an assortment of over 130 farmers, food makers and artists, including 21 new vendors. As do all vendors at the this market, new comers follow the Sustainability Statement, ensuring all products at the market–from hand rolls of sushi to a can of jalapeño ginger kombucha–are grown and sourced with the health of our land, local economy and people in mind.

“The 2018 Mill City Farmers Market season is Tempeh Tantrum’s first farmers market ever!” Says Ryan Billing, owner of Minneapolis-based plant protein company Tempeh Tantrum. “I’m very excited for the opportunity to accompany my tempeh out of the kitchen to meet new and existing customers-as well as to connect with those with even just a passing interest in what I’m offering. So jazzed to be part of the MCFM crew this year!”

Meet Ryan and MCFM’s other new vendors (listed below) May through October at the Saturday Market, in between the Mill City Museum and Guthrie Theater, and at the new Tuesday Night Market from June through September at The Commons park next to U.S. Bank Stadium.

According to a MCFM Press Release, these two markets drew over 115,000 local food enthusiasts in 2017, enjoying the assortment of vendors as well as the educational programming, including chef-led cooking demonstrations, farm-to-table breakfast, meals from local restaurants and food trucks, free outdoor yoga classes, live music and more.

New Vendors at the Mill City Farmers Market in 2018

Prepared Food:

  • Gohan Sushi – Hand rolls of traditional Japanese sushi with a Midwestern twist
  • Green Garden Bakery – Vegetable-based baked goods from Heritage Park youth farmers and entrepreneurs
  • Root to Rise Kitchen – Vegan breakfast and lunch, ranging from tofu veggie scramble to jackfruit tacos

Heather from Root to Rise with a dish of Walkin' Tacos

Farmers:

Food Makers:

  • Best Cellar – Pickled vegetables and mushroom jerky
  • Bhavana Organics – Organic beauty products and natural remedies
  • Caldo Foods – Harissa, chimichurri and other Mediterranean-inspired sauces
  • Crunchy Granola– Minneapolis-based granola company
  • Double Dog Kombucha – Unique flavors of kombucha (mango citra hops, pineapple ginger jalapeño cilantro, and seasonal) served on tap and in cans
  • Señoras de Salsa – Authentic Mexican salsas that empower Latina women
  • Tempeh Tantrum – Plant-based protein made from fermented soy, black bean and seasonal ingredients
  • Well-Rooted Teas – Loose-leaf herbal teas blended with foraged botanicals. 10% of profits benefit organizations working to protect our environment

Product sampling with Lee Vang of Double Dog Kombucha

Artists:

  • CardFolk – Greeting cards highlighting culture with a fashionable flair
  • Create Laser Arts – Laser engraved goods and handmade functional wares in wood, paper, leather, stone and acrylic
  • Furniture by DeGarmo – Woman-owned and operated wooden furniture and home furnishings
  • Onkkafirte – Handcrafted, custom made lazy susans
  • Radiate Activewear – Locally designed and produced athleisure wear
  • Sudify Jewelry – Jewelry made with lichens, moss, leaves, ferns and more, showing the beauty of the natural world
  • United Goods – Prints, bags, cards and more featuring iconic local landmarks
  • Vikse Designs – Handmade semi-precious stone and sterling silver jewelry

See you at the Market! :D

Monday
Apr092018

Volunteer Positions at the 2018 Mill City Farmers Market!

The Mill City Farmers Market has a few Volunteer openings for the 2018 outdoor season, which opens Saturday, May 5.

Volunteers are significant members of the MCFM team, diverting 94% of the Market's waste to compost & recycling, hosting weekly cooking classes and creating an enjoyable experience for over 115,000 visitors! 

Check here for more info!

Friday
Dec012017

Meet the Mill City Farmers Market Chefs at the Indoor Winter Markets!

Via the Mill City Farmers Market website:

Our Mill City Cooks chefs are coming to the indoor winter markets, inspiring you to cook with local food year round! Join chefs on Saturdays inside the Mill City Museum from 10:30 to noon for a delicious sample, a seasonal recipe to take home and a chance to talk with these experts!

Jenny Breen Mill City CooksJenny Breen

Jenny Breen has been a professional chef in the Twin Cities since 1986. From 1996 to 2001 she was the co-owner of The Good Life Café and is now an educator and co-owner of Good Life Catering, a sustainable and whole foods catering business. Jenny has been an advocate for local and sustainably raised foods and has been working directly with farmers and producers since the mid 1980’s. She is a 2009 recipient of an Archibald Bush Foundation Leadership Fellowship. Her first cookbook Cooking up the Good Life, which emphasizes local and seasonal whole foods cooking for families, was released in April of 2011 from the University of Minnesota Press.

Jenny has her Masters in Public Health Nutrition from the University of Minnesota where she currently teaches 2 courses: an undergraduate cooking class called “Healthy Foods Healthy Lives: Cooking on a Student’s Budget” and a graduate cooking course for health professionals called “Food Matters: Cook as if your life depends on it” through the Center for Spirituality and Healing. Jenny contracts as a food and nutrition public health educator with local health departments, school districts and non-profit food and farming organizations.

Recipes by Jenny

Nettie Colon Mill City CooksNettie Colón

Born in New York City and raised in Puerto Rico, Nettie Colón spent her formative years learning traditional cooking methods of the island with her grandmother and her friends. This passion of food has led her to work with talented chefs in Key West, Cape Cod, Boulder, Turks and Caicos Islands, Wales, England, and to culinary adventures through Spain, France, and Italy.

For over ten years, Annette worked as the Chef de Cuisine at Lucia’s Restaurant and Wine Bar and was the Chef at Sun Street Breads Dinners. Nettie currently works as a chef at the University of Minnesota Campus Club, is also the founder and chef of Red Hen Gastrolab Catering Conceptand is involved in numerous other projects such as teaching the history of Mayan cuisine in the Biosphere Reserve of Sia’an Ka’an in Tulum, Mexico in the winter.

Recipes by Nettie

Beth Jones Mill City Cooks
Beth Jones

Beth Jones came into cooking later in life than most in her field. After majoring in Russian, International Relations and History at Cornell College, she pursued a law degree at William Mitchell. Realizing that law was not her true calling, she followed her passion for cooking and began at the bottom as a prep cook at the No Wake Cafe on Harriet Island. Beth came to the University of Minnesota Campus Club, where she is now the executive chef, in September of 2006 after several years of cooking at Minneapolis’ premier local foods restaurant, Lucia’s Restaurant and Wine Bar. Prior to Lucia’s, Beth was a pastry chef at the Birchwood Cafe, as well as a food writer, publishing articles in various Twin Cities publications. In her time at the Campus Club, she has transformed the menu and cooking style by sourcing local, seasonal and organic foods, and using scratch cooking methods. Beth is the author of the Campus Club Centennial Cookbook, written in 2011.

Recipes by Beth

Saturday
Nov112017

Shopping Basket from the November 11 Mill City Farmers Market

As always - no shortage of wonderful from the Mill City Farmers Market vendors! :)

November 11, 2017 Mill City Farmers Market

Thursday
Nov022017

Mill City Farmers Market is seeking new board members!

Help guide Mill City Farmers Market’s future! If you care about the market and supporting our local food economy, you should consider running for the Board of Directors. The continued success and health of our market depends on a strong, diverse, knowledgeable and passionate board.

We are especially seeking board members with nonprofit, HR, marketing, and entrepreneurship skills and experience. If you are interested in joining this group of passionate individuals please contact, our executive director Martha Archer at martha@millcityfarmersmarket.org.

Applications are due by November 27, 2017.

Sunday
Oct292017

Shopping Basket from the October 28 Mill City Farmers Market

Couldn't resist a "Ghost Mallow" from Very Prairie, being the weekend before Halloween and all. To the left of it is an adorable mini butternut squash from Loon Organics Farms - it's a Honeynut, and the first time I've seen one at the Mill City Farmers Market.

October 28, 2017 Mill City Farmers Market

Saturday
Oct212017

Shopping Basket from the October 21 Mill City Farmers Market

New in the basket this week are fresh ginger and sweet potatoes. Also, Stephen from Shepherd's Way Farms had a "mystery cheese" - yet to be named, but no doubt just as incredibly scrumptious as their current varieties of sheep's milk cheeses.

Sunday
Oct152017

Mill City Cooks: Grilled Delicata Squash with Spiced Yogurt Dressing and Grilled Baguette with Lavender Chocolate and Olive Oil

For the October 14 Mill City Cooks demo, Chef Beth Jones Grilled Delicata Squash with Spiced Yogurt Dressing and Grilled Baguette with Lavender Chocolate and Olive Oil.

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

First, the squash is grilled. One thing I love about Delicata (besides how yummy it is) is that the skin is edible. That cuts down on prep time and food waste. 

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

The squash is tossed with olive oil before hitting the grill.

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

Next comes the onion and pumpkin seed layer, which consists of red onions, pumpkin seeds, maple syrup and sea salt. For this demo, Beth also added in some kale thinly sliced using the chiffonade method to assure it cooked fast.

October 14, 2017 Mill City Farmers Market

The onions are thinly sliced and fried in a bit of oil until brown and slightly crisp. At that point, the pumpkin seeds are added. When they started to pop, the kale was added. Maple syrup is drizzled on, and then a sprinkle of sea salt.

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

The Spiced Yogurt Dressing is comprised of plain Greek yogurt, cilantro, ground cumin and coriander, garlic and salt and pepper to taste.    

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

Coriander is the seed from the cilantro plant, with a light lemony taste. Below, Beth minces some dried coriander she brought from her garden.

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

The dish is plated by first putting the grilled and sliced squash on the platter, then a layer of the onion/pumpkin seed mixture, dollops of dressing, and a final sprinkle of the onion/pumpkin seed mixture.

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

Beth displayed the Grilled Delicata Squash with Spiced Yogurt Dressing on a platter from art vendor Fringe & Fettle Ceramics.

October 14, 2017 Mill City Farmers Market

For the Grilled Baguette with Lavender Chocolate and Olive Oil, Beth used baguettes from Salty Tart, Lavender Chocolate from French Nugget, olive oil and sea salt.

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

The baguettes are drizzled with olive oil and toasted on the grill. Pieces of the chocolate are then placed on top, given a second drizzle of olive oil and a sprinkle of sea salt. Beth suggests serving this as a fast, easy dessert with fresh fruit and toasted nuts.

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

Recipes prepared at Mill City Cooks demos can be found online

October 14, 2017 Mill City Farmers Market

October 14, 2017 Mill City Farmers Market

Thank you to Lakewinds Food Co-op for sponsoring the 2017 Mill City Cooks series, and providing fun activities for the little ones!

May 6, 2017 Mill City Farmers Market

May 13, 2017 Mill City Farmers Market 

Sunday
Oct152017

Shopping Basket from the October 14 Mill City Farmers Market

New in the basket this week (and just in time for fall recipes): Pure Maple Sugar from Horner's Corner. :)

October 14, 2017 Mill City Farmers Market

Saturday
Oct072017

Shopping Basket from the October 7 Mill City Farmers Market

New in the basket this week are Cranberry Walnut bread from Heritage Breads, Carrot Cake Jam from The Market Chef, Vanilla Carmel Sauce from Singing Hills Goat Dairy (yes, it's made with goat's milk, and it's fantastic!), and Peregion heirloom beans from Encore Farm.

Friday
Oct062017

Ghee Included in Article About the Best Oils For Deep Frying

Michael Joseph's article, What is the Best Oil For Deep Frying?, includes his list of the top five healthiest oils for deep frying - one of which can be found at the Mill City Farmers Market - ghee! 

Per Michael, "While butter may not be the best oil for deep frying, ghee is a very solid option. Ghee is a clarified butter, which means that the dairy proteins and sugars (lactose) have been removed. This makes ghee a pure fat; it has much higher resistance to burning than butter, and it’s heat stable at higher temperatures."

At the MCFM, you'll find ghee at Gorkha Palace's MoMo stand. It has been used in a number of cooking demos at the Market. 

July 1, 2017 Mill City Farmers MarketRashmi Bhattachan of Gorkha Palace 

June 27, 2015 Mill City Farmers MarketDuring a Mill City Cooks demo, Chef Jenny Breen talked about using ghee rather than regular butter. Jenny always stresses the importance of incorporating healthy fats in our diets.

- - - - -

Michael Joseph is the Founder at NutritionAdvance.com, featuring nutrition and health articles backed by the latest science. Facebook, Pinterest, Twitter 

Monday
Oct022017

Bread Fest 2017 at the Mill City Farmers Market

The annual Mill City Farmers Market Bread Fest was September 30. Shoppers enjoyed informative mini lectures from renowned local bakers and a book signing from Beth Dooley.

The event started with a sampling of loaves from home bakers. All participants received a thank you gift from the market, including complimentary drinks from Spoonriver, choice of a MCFM hat or canvas tote bag, and a 2 1/2 lb bag of heritage flour from Sunrise Flour Mill.

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

In addition to a book signing of her new Savory Sweet: Simple Preserves from a Northern Kitchen, Beth Dooley emceed the program.

Presenters included Darrold Glanville of Sunrise Flour Mill, Jonathan Kaye of Heritage Breads, and John Jacobson, a local rye bread aficionado.

Beth also had a few of the home bakers come up and talk about their methods and recipes.

September 30, 2017 Mill City Farmers Market

Darrold's discussion was on demystifying sourdough and heritage wheat. He and Marty always have sourdough starter samples at their MCFM booth (along with instructions!). They are a wealth of information, and before you give up on bread due to a gluten intolerance, you should talk to them.

Sunrise Flour Mill sells organic Non-GMO Heritage flour. Every crop is rigorously tested for contaminants to assure a clean and pesticide free flour. The wheat is a pure strain that hasn't been genetically modified or treated with chemicals. You may also hear it referred to as an ancient grain.

September 30, 2017 Mill City Farmers Market

Jonathan Kaye has many years of experience as a chef, and it was only in recent years that bread became his passion. He went from sharing a MCFM vendor space with Sunrise Flour Mill, to having his own space, to opening a popular bakery and supplying the likes of Sanctuary with bread.

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

Jonathan uses a sourdough starter that's been added to for decades. All his breads begin with this starter - he does not use yeast. The combination of the sourdough starter and high quality flours from Sunrise Flour Mill produce breads that stay fresh a long time.

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

Jonathan demonstrated techniques for scoring bread (it makes a pretty pattern while baking, but also prevents "blow outs" and misshapen loaves).

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

John Jacobson provided a brief history of rye in the US, and how working with rye flour differs from others.

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

John demonstrated how rye dough will not be elastic like the sourdough version Jonathan worked with in his presentation.

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

John's wife served samples of several rye breads, along with a yummy cookie recipe that begins with making a roux.

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

John also mentioned two of his favorite cookbooks.

September 30, 2017 Mill City Farmers Market

After Darrold, Jonathan and John's presentations, Beth had a few of the home bakers come up and talk about their Bread Fest samples and baking experiences.

September 30, 2017 Mill City Farmers Market

September 30, 2017 Mill City Farmers Market

Saturday
Sep302017

Shopping Basket from the September 30 Mill City Farmers Market

Who can resist an expertly crafted caramel apple pie from Very Prairie? (The mini version is guilt-free!) :D

September 30, 2017 Mill City Farmers Market

Monday
Sep252017

Mill City Cooks: Fried Spätzle with Vegetables and Quark

For the September 23 Mill City Cooks demo, Chef Beth Jones prepared Fried Spätzle with Vegetables and Quark.

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

The Spätzle dough is comprised of flour, eggs, milk, mustard, nutmeg, lemon zest, salt and pepper.

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

The ingredients are whisked together until the dough is smooth and elastic enough to stretch about 5 - 6 inches.

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

The dough is then pressed thru a perforated tray into boiling water.

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

The cooked Spätzle is then fried in butter.

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

Next, a colorful assortment of vegetables are sauted in butter. Beth included purple onions, kohlrabi, red peppers, yellow zucchini and kale.

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

Once the veggies have cooked a bit, white wine and fresh herbs are added.

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

Finally, everything is combined together and served with a scoop of Quark from Cosmic Wheel Creamery.

September 23, 2017 Mill City Farmers Market

Recipes prepared at Mill City Cooks demos can be found online

September 23, 2017 Mill City Farmers Market

September 23, 2017 Mill City Farmers Market

Thank you to Lakewinds Food Co-op for sponsoring the 2017 Mill City Cooks series, and providing fun activities for the little ones!

May 6, 2017 Mill City Farmers Market

May 13, 2017 Mill City Farmers Market 

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