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Farmers Market Archive
Monday
Oct102016

Mill City Cooks: Southern Style Squash Chili with a side of Kale Salad

Chef Jenny Breen made a perfect dish for the October 8 Mill City Cooks demo - Southern Style Squash Chili. Her guests from GYST Fermanation Bar, sisters Kylene Guse and Mel Guse, provided a Kale Salad as a side dish.

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

This colorful recipe includes heirloom beans, butternut squash, stock, tomatoes, corn, spinach, cumin, chili powder, garlic, tomato paste and other seasonings. Yams or other sweet squash can be substituted for butternut. You can also add chicken to bump up the protein.

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

That's a fermented tomato paste from the Guse girls that Jenny's adding to the pot. She used in place of regular tomato paste.

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

Jenny precooked the beans prior to adding them to the pot. You can find a fun array of heirloom beans at the Bean Market booth - always located on the Chicago Plaza section of the Market. They're a real bargain, and it's nice to have them in the pantry for whenever you feel the urge to make a pot of soup, bean burgers, etc.

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

Fresh spinach was the final addition to the pot.

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

With all her ingredients prepped and cooking, Jenny handed the mic over to Kylene, who talked about pickling and the fermentation process, and then Mel, who demonstrated the Kale Salad.

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers MarketSisters Mel Guse and Kylene Guse. GYST is located at 25 E 26th Street, with a menu centered around tasty fermented foods and beverages. They source directly from farmers and producers when possible, and promote local and global food sustainability.

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

The shredded kale was tossed with a dressing, and plated with seasoned pepitas, blue cheese and fermented radish.

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

October 8, 2016 Mill City Farmers Market

The samples were served with bread from Heritage Breads.

October 8, 2016 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

October 8, 2016 Mill City Farmers Market

An opportunist - the demo kitchen is a good place for birds to grab a snack!

October 8, 2016 Mill City Farmers Market

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

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