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Farmers Market Archive
Monday
May292017

Mill City Cooks: Rhubarb Iced Tea and Tarragon Lamb Brats with Spring Market Slaw

Chef Nettie Colon prepared Rhubarb Iced Tea and Tarragon Lamb Brats with Spring Market Slaw for the May 27 Mill City Cooks demo. Enjoy these informative cooking demos (and delicious samples!) every Saturday morning at 10:30am.

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

Brats from Sunshine Harvest Farm were first brought to a boil in water (yes, of course you can use beer at home!), and simmered until they registered 160 degrees on an instant-read thermometer. Then they went on the grill. Baguettes from Salty Tart were also toasted on the grill.

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

For the slaw, Nettie started with the dressing, which included buttermilk, sour cream, mint, chives, green garlic, salt and pepper.

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

She demontrated tearing and rolling herbs by hand (rather than chopping) to release the oils for more flavor.

May 27, 2017 Mill City Farmers Market

To mix the slaw, Nettie put half of the dressing in the bottom of a large mixing bowl, and then added in greens, sliced red globe radish and salad turnips (Daikon radishes). You can also add shredded carrots and any other crisp veggies. With the first toss she gently brought the dressing up and around the greens, and then lightly mixed in the remainder of the dressing.

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

The finished meal was presented on a dish by art vendor Ben Fiess of Inesse Ceramics.

May 27, 2017 Mill City Farmers Market

The Rhubarb Iced Tea consists of rhubarb, water and sugar. Rhubarb leaves are poisonous, so they're removed before the stalks are cut into 3" pieces, added to a pot of cold water, brought to a boil and then simmered for an hour. The rhubarb is then strained out and sugar is added to the water. Once the sugar is disolved, the tea is cooled to room temperature and refrigerated. Garnish with mint or lime, and a splash of club soda will add a little bubble.

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

Recipes prepared at Mill City Cooks demos can be found online

May 27, 2017 Mill City Farmers Market

May 27, 2017 Mill City Farmers Market

May 27, 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

May 13, 2017 Mill City Farmers Market

May 13, 2017 Mill City Farmers Market 

« Complimentary Coffee / Tea for Friends of the Market at the June 3 MCFM | Main | Shopping Basket from the May 27 Mill City Farmers Market »