Some fun surprises at the August 13 Market: Zestar apples from Ames Farm (running about 10 days ahead of schedule per owner Brian Fredericksen), Chinese Long Beans (so good!) from the Bean Market and Giardiniera from Kiss My Cabbage. Also new in the basket is semolina couscous from the Wedge Community Co-op Pop-Up Market and fantastic Blueberry Bourbon Sage jam from Serious Jam. I had to graduate to a large jar of the Shahiya Chitney (Ethiopian Mild) - it's so tasty! :)
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 11th Season!
Mill City Farmers Market 2016 Dates:
Every Saturday / May 7 - October 29
Mill City Farmers Market 2016 Hours:
8:00 AM to 1:00 PM (October Hours 9a-1p)
Mill City Farmers Market Location:
704 S. Second St. Minneapolis, MN
It's officially watermelon season at the Market, so here's a timely article about watermelon by Roni Caryn Rabin.
Last year I came across this video demonstrating a quick way to cut a watermelon for serving, and it did turn out to be handy. (The British accent made it sound like a smart idea...) I used it on this beauty from Loon Organics. :)
And if you happen to come across a seedless watermelon, you can have all kinds of fun...
Check out the article written by Jenny Heck, Marketing and Events Manager for the Mill City Farmers Market, as printed in The Journal. She talks about re-making a classic French dish using ingredients from our local Market.
As an example, she included a recipe from Chef Jenny Breen - Minnesota "Nice-oise" Salad - which Chef Breen has demo'd on two occasions for the MCFM's Mill City Cooks. She used different ingredients for each demo, based on what was in season at the time.
This recipe is a perfect example of one the points Chef Breen makes at all of her demos: Don't disregard a recipe just because you don't have the exact ingredient list on hand. You can see this in the above two examples of the same recipe - one has asparagus, while the other has green beans; one has cod, while the other has smoked trout; one has green onions, while the other has red onions, and so on.
Wellness Minneapolis was a community booth at the August 6 Market. Co-founded by former Mill City Farmers Market Assistant Manager Jesse Haas, Wellness Minneapolis is a team of naturopathic doctors, nutrition and health coaches, therapists, acupuncturists and massage and bodywork therapists.
An informative video on their website will thoroughly explain their approach to wellness and whole-body healing.
Jill Colella, Editor of Ingredient Magazine and Butternut Magazine, introduced shoppers to these fun publications at the August 6 Market. Wow - what wonderful resources for teaching kids food literacy. With each issue, kids get introduced to different foods, learn how to prepare recipes, enjoy games and puzzles, etc. (And what kid isn't excited to get their own mail?) Both publications are available in print and electronic versions, and they're ad-free.
Being able to prepare food is a life skill that children should start learning early, and publications like these are a real help. A great investment for your kids, grandkids, nieces and nephews, or to donate to an elementary school.
In addition to the websites, you can find them on Facebook (https://www.facebook.com/IngredientMag and https://www.facebook.com/butternutmag/) and other social media (links on are the websites). If you have questions for Jill, you can reach her at firstname.lastname@example.org, or 651-253-7420.
This little sign pretty much sums it up! :)
I picked up a coloring book for the grandkids, but truth be told, I wanted to keep it for myself.
Market Chef Beth Jones served Sweet Corn Pancakes with Sweet Corn Relish for the August 6 Mill City Cooks demo.
For the Sweet Corn Relish, Beth combined fresh sweet corn, diced red peppers, red onion, green pepper and cucumbers with cider vinegar, sugar, spices and water. This colorful mixture simmered while she went on to prepare the pancakes.
The take-away from this demo was to save the stripped cobs for simmering in a soup base - they'll add a lot of flavor. Per Beth, if you only make soup when fall is in the air, store the stripped cobs in the freezer until needed.
The batter consists of flour, baking powder and soda, sea salt, buttermilk, melted butter, eggs, chopped scallions and fresh thyme. Beth fried the pancakes in butter, and when that batter hit the pan - oh, what a yummy aroma filled the air!
Recipes from the Mill City Cooks demos are available online.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demo program!
Yay! Loon Organics had the first watermelon of the season, and Nistler Farms had heirloom Israeli Haogen melons (they smell like grapefruit, but taste like melon). Those Walla Walla onions and white eggplant from Burning River Farm are going to be fantastic on the grill. How I've lived this long without ever noticing yellow Roma tomatoes I'll never know, but I didn't hesitate to pick some up from Real Foods. And last but not least, I thought I'd give the Activated Charcoal Tooth & Gum Powder from Body Bliss a try.
Via an August 5 e-newsletter from HeathGlen Farm & Kitchen:
Raise your hand if you know what Harissa is. Good for you lucky folks! And for those of you with your hands down you are in for a treat. HeathGlen Farm & Kitchen is very proud of its Harissa Sauce, a finalist in last year’s Good Foods Awards in San Francisco which recognizes authentic and responsibly produced foods (cross your fingers for our entries in this year’s competition).
Harissa is a burst of excitement in your mouth. HeathGlen Farm blends seven different peppers in its recipe along with a palette of spices, heirloom tomatoes and more. This sauce is traditionally served with couscous, but is also delicious with any grilled meat, as a dip for roasted veggies or as a topping on eggs. Great as a sandwich spread! See below for 3 fabulous egg recipes you can easily make at home with harissa as a special ingredient.
Come to our markets to get your Harissa Sauce or buy it online on our website.
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Editor's note - You can't go wrong trying any product from HeathGlen. Dorothy is an award-winning master of jellies, jams, syrups and sauces.
It's kind of a big deal - this summer Steve Horton officially brought milling back to the Mill City. Robin Asbell's Mill City gets a new mill with Steve Horton's Baker's Field Flour and Bread article in the latest StarTrib's Taste section is sure to give you a sincere appreciation for Steve's talents and all the work that went into making Baker's Field Flour & Bread a reality.
And you'll learn a thing or two about grains, flour, starter and perfect buns, because Robin knows what she's talking about. She's the author of eight cookbooks, including The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains. She's also been a guest chef at the Mill City Farmers Market's Mill City Cooks demo. :)
Farm2School and the Minneapolis Public Schools' Food Truck were at the July 30 Market for Youth at the Market Day. Visitors received information on how these organizations help enhance nutrition for children, tasted samples and enjoyed activities with the kids.
Farm2School promotes children’s health by providing fresh, healthy and minimally processed foods to schools, while building markets for farmers whose products have historically been absent from school lunch trays. This program is happening in Minnesota and across the United States.
Staff from Farm2School introduced kids to vegetable with this Veggie Grand Prix game and veggie/fruit tattoos.
The Food Truck serves specific Minneapolis neighborhoods with free breakfast and/or lunch for anyone 18 & under. It can also be rented for a private function, or reserved for special school-related events.
Staff from the MPS Food Truck handed out fresh veggie snack samples.
For the July 30 Mill City Cooks demo, Market Chef Jenny Breen prepared a Minnesota “Nice-oise” Salad, a take on Salad Niçoise. This is a one dish meal with vegetables, bread, fish, hard cooked eggs and olives.
Market ingredients included garlic scapes, red onion, smoked trout from Star Prairie Trout Farm, red potatoes, eggs (boiled), green beans, salad greens, basil and bread from Baker's Field Flour & Bread.
Although the recipe called for olives or capers, Jenny substituted Martha's Joy pickled Brussels sprouts. Jenny pointed out that just because you're missing one item doesn't mean you can't make a recipe. Consider what that item brings to the over all dish (texture, color, taste), and think of something you have on hand that would be a good substitute.
Once the ingredients are prepped, they all come together in one large mixing bowl. The potatoes are partially boiled and then sauteed in olive oil. The green beans are in the skillet just long enough to bring out their brightness.
The salad is tossed with a dressing composed of maple syrup, mustard, minced garlic scapes, lemon juice and salt and pepper.
Jenny displayed the finished salad on a platter created by art vendor Matthew Krousey Ceramics.
Recipes from the Mill City Cooks demos are available online.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demo program!
Savoy cabbage (from WEI) - nature's work of art. Those beautiful leaves will make perfect wraps for a brown rice and meat filling, and the rest will go into a slaw. New cheese from Cosmic Wheel Creamery - mozzarella. Shahiya Chitney has added smaller sized jars to their offering, and I'm trying the milder version this time.
Via a July 28 Press Release from the Mill City Farmers Market:
Minneapolis’ Mill District’s weekly Saturday market celebrates the benefits of the market to the community’s health and local economy with $5 shopping vouchers, family activities, and a visit from City Councilman Jacob Frey!
National Farmers Market Week is August 7-13, 2016. In celebration, the Mill City Farmers Market is distributing free five dollar shopping vouchers to its first 1,000 visitors starting at 8 a.m. on Saturday, August 6, sponsored by Chipotle Mexican Grill. The vouchers will be eligible for all take-home grocery items, as part of the Mil City Farmers Market and Chipotle’s mission to provide “farm fresh food for all.” In addition to the vouchers, the market will have, kids story telling at 10 a.m. by talented Guthrie Theater actor H. Adams, a free cooking demonstration with Chef Nettie Colón at 10:30 a.m., and live music by local folk group Light of the Moon at 11 a.m. with a special introduction by City Councilman Jacob Frey, speaking about the importance of farmers markets to our community!
Farmers markets are more than just an outlet for fresh produce and friendly farmers. According to United States Department of Agriculture (USDA) statistics, these grassroots venues have increased in number by over 60% since 2009 to more than 8,500 today. Farmers markets preserve farmland, stimulate local economies, increase access to fresh nutritious food, improve community health, and promote sustainability. For example, growers selling locally create thirteen full-time farm operator jobs per $1 million in revenue earned while those that do not sell locally only create three. Minnesota is home to over 200 farmers markets.
The Mill City Farmers Market currently has 109 farmers, food producers, and artisans selling a wide variety of products, including farmstead cheeses, pasture-raised meat, fresh bread, and lots of organic heirloom vegetables. In the most recent season, the Mill City Farmers Market generated an estimated 2 million dollars for these local producers, a valuable economic boost for the region.
“Vending at Mill City Farmers Market has given us a huge opportunity to connect face-to-face with the folks who are eating our food each week,” Laura Frerichs, owner of Loon Organics Farm in Hutchinson, Minn. explained. “The relationships we have formed with many of our returning customers has been one of the most rewarding parts about our Mill City booth. We love getting a pulse on the buzz around certain vegetables or recipes: what customers are cooking with their produce, what they most look forward to, and how can we cajole some into trying the fennel or eggplant that sometimes is swept aside in the rush for tomatoes and carrots.”
In addition to supporting local farmers and artisans, the Mill City Farmers Market is dedicated to local food education and healthy food access for all. Every week the Mill City Farmers Market offers free cooking demonstrations with professional chefs, nutritional mini-lectures, and recipe samples through its Mill City Cooks, Nutrition Corner, and Meet Your Vegetables programs. The Mill City Farmers Market accepts SNAP/EBT, formerly known as Food Stamps, and matches these benefits dollar-per-dollar up to ten dollars for each customer. Furthermore, in 2015 Mill City Farmers Market vendors donated over 5,000 pounds of produce to low-income seniors and families in the Cedar Riverside neighborhood through the market’s food donation program.
“Farmers markets play a vital role in forming healthy, local food systems,” says Jen Cheek, Executive Director of the Farmers Market Coalition. “By providing the opportunity for farmers to connect directly with consumers, markets serve as education centers. Vendors are teaching customers about agriculture, sharing recipes, and exposing them to new foods. Markets are making people and communities stronger and healthier."
Founded in 2006 by acclaimed local chef and restaurateur Brenda Langton in partnership with the Mill City Museum, the Mill City Farmers Market has earned a reputation for its promotion of healthy eating and support of local, sustainable, and organic agriculture in the region. Located next to the Guthrie Theater in downtown Minneapolis, the market runs every Saturday May-October from 8am to 1pm. More information can be found at www.millcityfarmersmarket.org.
I do like Brussels sprouts, but let's face it - they stink. The only way I'm allowed to bring them home is if they're prepared outside. Now that we have a grill, I brought home a bag of them from this past Farmers Market.
For my first attempt at grilling them, I cleaned/trimmed the sprouts, tossed them with lemon juice and stored them overnight in a sealed plastic bag in the fridge (hoping that would prevent them from stinking up the fridge). The next night I drizzled them in olive oil and gave them a generous sprinkle of sweet onion flavored cane sugar, plus sea salt and pepper. The sugar was probably a mistake, and I should have been more attentive to the time, as they got a little more charred than planned. While not exactly pretty, they tasted fine. But, it was a good start to the experimentation process, and with some minor adjustments I think they might become a regular in the grilled vegetable line up.