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Farmers Market Archive
Monday
May232016

Mill City Cooks - Spring Greens Risotto

Risotto is a wonderful Italian comfort food, with as many variations as the imagination allows. For the May 21 Mill City Cooks demo, Jenny Breen prepared Spring Greens Risotto. 

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

Jenny prepared two versions of the recipe - one with rice, and a second with polenta using cornmeal from Sunrise Flour Mill.

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

While the grains cooked, Jenny prepped the veggies, including green garlic, asparagus, spinach and kale.

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

The recipe calls for creme fraiche or similar cheese - Jenny used a combination of chevre from Singing Hills Goat Dairy and a soft cheese from Shephard's Way Farms.  She finished it with a grated Friesago (one of my faves), also from Shepherd's Way.

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

Both zest and juice from one lemon is added.

May 21, 2016 Mill City Farmers Market

May 21, 2016 Mill City Farmers Market

The finished product was displayed in a dish by art vendor Christy Wetzig, who Jenny referred to as one of her favorite artists.

May 21, 2016 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

May 21, 2016 Mill City Farmers Market

Thank You to the Wedge Community Co-op for sponsoring the Mill City Cooks demo program! 

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