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Farmers Market Archive

Mill City Farmers Market Vendor Spotlight: Kiss My Cabbage

Article by Jenny Heck, Marketing and Events Manager, Mill City Farmers Market

Find Adrienne and her father, Dave, at the Mill City Farmers Market. They're inside the train shed during the outdoor markets, and inside the Mill City Museum during the winter markets.

Kiss My Cabbage, one of Mill City Farmers Market’s long-time vendors, began in 2012 when Adrienne Logsdon was working at Burning River Farm. That season the farm produced an unexpected bumper crop of cabbage. Not one to let a good thing go to waste, she decided to make wild-fermented sauerkraut out of the surplus. The rest of the farm crew, family and friends loved it and all the health benefits, which inspired her to bring it to the public commercially.

It’s no wonder the kraut was a hit. Adrienne’s recipe is never pasteurized or canned, allowing it to retain its probiotics and other microflora, which are obtained through lacto-fermentation. Unlike vinegar pickling, lacto-fermentation is a process in which naturally occurring organisms convert the sugar in vegetables to acid, giving sauerkraut, kimchi and other lacto-fermented products their distinctive tangy taste.

Over the past seven years, Adrienne has expanded her product line to include a variety of sauerkraut, curtido and kimchi flavors including: Lemon Garlic Dill, Apple Curry Elderberry and other seasonal delights.

Even though Kiss My Cabbage is now at multiple farmers markets, delis and food co-ops, Adrienne still manages to source her ingredients from local farms.

Adrienne assists a customer at a winter market inside the Mill City Museum.

You can find Adrienne and all the local ingredients you need for the Stir Fried Beef Bowl recipe below at the Mill City Farmers Market’s final indoor markets on March 9th and 23rd. The market is open from 10 a.m. to 1 p.m. with 40+ local farmers, makers and artists inside the Mill City Museum (no admission required). Learn more at

Stir Fried Beef Bowls with Veggies and Kimchi

Recipe courtesy of the Mill City Farmers Market. Serves 4.


For the Beef:

  • 2 garlic cloves, minced
  • 2 Tablespoons soy sauce or tamari
  • 1 Tablespoon gochugaru (coarse Korean hot pepper flakes) or 1 teaspoon crushed red pepper flakes
  • 1 Tablespoon grated ginger
  • 1 Tablespoon maple syrup from Horner’s Corner*
  • 1 Tablespoon sesame oil
  • 1 pound ground beef from Sunshine Harvest Farm*
  • 2 Tablespoons sunflower oil, divided
  • Kosher salt

Rice Wine Vinaigrette:

  • ⅓ cup rice wine vinegar
  • ⅓ cup sesame oil
  • ⅓ cup sunflower oil
  • 1 garlic clove, minced
  • 1 teaspoon minced ginger
  • 1 -2 teaspoons Sriracha or your favorite hot sauce

For the Bowls:

  • 4 large radishes*, thinly sliced
  • 2 small carrots*, grated
  • 4 cups mixed greens* or chopped lettuce*
  • 1 bunch cilantro*
  • 1 bunch scallions*
  • Kimchi from Kiss My Cabbage*
  • 4 cups cooked rice

* Ingredient found at the Mill City Farmers Market on March 9th and 23rd.


Combine ground beef, garlic, tamari, gochugaru, ginger, maple syrup, and sesame oil in a resealable plastic bag. Seal the bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or in the fridge for up to 8 hours.

To make the dressing, combine ingredients in a mason jar, cover and shake until well combined.

Cook the beef by heating 1 tablespoon sunflower oil in a large skillet over medium-high heat. Remove the meat from the bag (letting excess marinade drip back into bag) season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, until cooked through, about 3 minutes. Add the remaining marinade and cook another minute. Remove from the heat and place in a serving bowl.

Place the rice and greens on the bottom, top with the remaining vegetables, beef, herbs and kimchi. Then dress with the vinaigrette.

« July 14, 2019, Dinner on the Farm to feature Urban Roots, Saint Dinette and Tattersall Distilling | Main | Mill City Farmers Market (and Vendors) are Hiring for the 2019 Season »