Kim Eslinger

Brianna Ojard
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Claudia Kittock
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Merle Minda
Small Business Columnist
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Michael Rainville Jr.
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Ryan Ojard
Staff Photographer

Jenny Heck
Mill City Cooks
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Farmers Market Archive

Farm Visit: Winter at Bean Market

Via a December 27 Mill City Farmers Market e-newsletter:

Were you as excited as us to see Napa cabbage at our market on December 15? Xai and her husband Tongsee, owners of Bean Market farm, are known affectionately as the "farming wizards" at MCFM. Decades of farming experience has given them the know-how to have the latest selection of storage crops like cabbage and sweet potatoes. We went to St. Paul to learn some tips from the experts!

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Tongsee in front of his greenhouse

Xai’s Quick-braised Cabbage and Beans

This recipe comes from Xai Lor of Bean Market. Serves 4-6 as a side dish and can easily be doubled for a large group.

Did you know? Beans are customarily eaten on New Year’s Day across many cultures for good luck and prosperity in the new year. Enjoy this side dish with roasted chicken, grilled whitefish or fried tempeh strips & soy sauce to make this recipe your #WeeklyMarketMeal.


  • 1 cup dried beans from Bean Market, soaked overnight (heirloom soldier beans are beautiful, but any variety will work)
  • 1 Tablespoon coconut, sunflower or vegetable oil
  • 1 large onion, roughly chopped
  • 1-inch piece of fresh ginger, finely chopped or grated with a microplane grater
  • 2-3 cloves peeled garlic, finely chopped
  • 1 head of Napa cabbage, roughly chopped
  • Salt or soy sauce, to taste (about 1 teaspoon)
  • Red pepper flakes, to taste


Boil soaked beans for 30-40 minutes until al dente. Drain and set aside.

Meanwhile, warm oil in a large pan on medium-low heat. Add onions and sauté for 2-3 minutes. Add ginger and garlic and continue cooking, stirring often, for 2 more minutes. Add cabbage, salt and beans and continue cooking for 10 minutes, or less for crunchier cabbage. Season with more salt (or soy sauce) and red pepper flakes if desired and serve warm.

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