Mill City Farmers Market Blog
The Unofficial Blog of the Mill City Farmers Market. Mill City Times is proud to be a Sponsor and Community Partner of The Market. Read more here...
Celebrating their 12th Season!
Mill City Farmers Market 2017 Dates:
Every Saturday / May 6 - October 28
Mill City Farmers Market 2017 Hours:
8:00 AM to 1:00 PM (October Hours 9a-1p)
Mill City Farmers Market Location:
704 S. Second St. Minneapolis, MN
Asparagus Cooking Tips - Just in Time for the Stacks of Spears Coming to the Mill City Farmers Market
Not too long ago there was an article in the StarTrib Taste section, The best way to cook asparagus. I saved it, because asparagus season is upon us. You'll find a lot of useful information, from what to look for when purchasing it to how to store it and preparation methods. Enjoy! :)
Check out Rick Nelson's Wisconsin's Cosmic Wheel Creamery churns out beautiful small-batch cheeses article from the Spring 2017 Star Tribune Magazine.
Cosmic Wheel Creamery is one of my favorite new Mill City Farmers Market vendors from 2016 (and we enthusiastically welcome them back for the 2017 season!). Rama Hoffpauir is an absolute sweetheart, and every cheese she offers is must to try.
It's time to put those empty Mason jars that have been accumulating in your pantry to good use. Learn why they make the perfect container for packing a salad in this article from William-Sonoma article, Mason Jar Salads: How Do To Them Right. And then pick up all the fresh ingredients during your next visit to the Mill City Farmers Market. So many options - have some fun with it! :)
Beth Dooley and Mette Nielsen book signing for Savory Sweet: Simple Preserves from a Northern Kitchen May 2 at Birchwood Cafe
There will be a book launch open house for Beth Dooley and Mette Nielsen's Savory Sweet: Simple Preserves from a Northern Kitchen at 7:00pm on Tuesday, May 2, at Birchwood Cafe, 3311 East 25th Street. Samples of recipes from Savory Sweet will be served. Books will be available for purchase. Event free with registration.
ABOUT THE BOOK:
“Let’s dispense with the usual old notions of preserving,” Beth Dooley suggests, leading us into Mette Nielsen’s kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen’s Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike, how to make the most of a short growing season. Their approach combines the brightness and bold flavors of the Nordic cuisines with an emphasis on the local, the practical, and the freshest ingredients to turn each season’s produce into a bounty of condiments.
From corn salsa to carrot lemon marmalade with ginger and cardamom, crispy pickled red onions to garlic scape pesto with lemon thyme, and caramel apple butter with lemongrass to puttanesca sauce to “Fit for a Queen Jam”—these recipes bring the best of the sweet and the savory to every menu. Low tech, simple, and fast, they eschew hot-water-bath methods in favor of chilling and freezing, keeping flavors and colors bold and bright; and they ease up on sugar to make way for the true savory sweetness of nature’s finest food.
Savory Sweet is not your grandmother’s canning cookbook—but it is likely to be your grandchildren’s.
ABOUT THE AUTHORS:
Mette Nielsen’s photographs have graced the pages of numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis and collaborated on The Birchwood Cafe Cookbook and Minnesota’s Bounty.
PRAISE FOR SAVORY SWEET:
"Beth Dooley and Mette Nielsen break through the mystery of the pickle in these masterfully created recipes on preserving the northern way. They explore produce from the cucumber to the gooseberry in imaginative but approachable and fun ways." —Paul Berglund, 2016 James Beard Foundation Best Chef: Midwest
"Mette Nielsen and Beth Dooley have conjured one of those books you'll stain, stuff with Post-it notes, and save. Anyone can make a tomato taste good, but a parsnip, as in a very good sweet parsnip preserve? Now we're talking imagination. We may yearn for entire weekends of making old-time preserves, yet it's rarely possible. These two make this happen on work nights in time to slather your new condiment over that 'same-old' veggie burger with swell results. This one is a keeper." —Lynne Rossetto Kasper, host, The Splendid Table® from American Public Media
Via a March 26 e-newsletter from the Mill City Farmers Market:
In 2016 Minnesota was the first state to support EBT matching at farmers markets. Now, that funding is being threatened.
Last year, Minnesota farmers markets reported that customers spent $554,745 in SNAP benefits (formerly food stamps) and Market Bucks (a program that matches SNAP benefits up to $10 each week)--including nearly $10,000 at the Mill City Farmers Market. This is a 153% increase from the year before! That funding is currently being threatened in the proposed state budget.
We know that Market Bucks are a win-win-win for Minnesota. Customers win by being able to stretch their buying power at farmers markets - making fresh, local food more affordable for low-income residents. Farmers win because Market Bucks bring them new customers that would normally not be able to shop at the farmers market. And communities win because research shows that every dollar of SNAP creates $1.79 in economic activity in the community.
Click here for information on how you can contact your Legislators to let them know Market Bucks are too important to cut!
Below is a excerpt from Jenny Heck's latest article in The Journal, Juicing Made Easy with Zula Juice. Jenny is the Marketing & Events Manager for the Mill City Farmers Market.
When you think about a juice cleanse you think about lots of grocery shopping, lots of prep work and lots of dishes, right? Enter Zula Juice, owned by Twin Cities’ couple Renee and Tim Peters. Zula Juice was created four years ago after Renee discovered the refreshing benefits of juicing. She soon had more energy, better looking skin, less dependency on caffeine (which is saying something for a mother of five) and was quickly hooked. She created Zula Juice with her husband as a way for them to make clean food fun and convenient for more people. Zula Juice offers a variety of cold-pressed, nutrient-packed juices including flavors like “Carrot Plunge” (carrot, lime and Fuji apple) and “Green Glow” (kale, mint, pineapple and cucumber). As a commitment to convenience, Zula Juice has free delivery in the metro area for all its juices and juice cleanse kits.
In addition to making the juicing process easy, Renee and Tim also make it high-quality. Zula Juice was the first juice company in the Twin Cities to be certified organic and they use local ingredients whenever possible. Zula Juice is also dedicated to being HPP-free. HPP is high-pressure pasteurization, which uses heat to reduce microbial content (including probiotics) to increase the shelf life of a product. All juices found at yoga studios, grab-and-go cafes, grocery stores and even co-ops are required to be pasteurized. The longer a juice (or any product) sits on a shelf, its antioxidant, enzyme and vitamin levels decrease. Fresh juice should be consumed within 5 days of being pressed.
Lucky for us, Renee and Tim make all their juice within 24 hours of sale at their kitchen in St. Paul. They also wake up early on Saturdays to press juice for the Mill City Farmers Market. You can learn more about the process, discover the benefits of fresh juice and sample all of Zula’s flavors at the upcoming indoor winter markets inside the Mill City Museum (704 S. 2nd St. Minneapolis 55401) on Saturday March 25, April 8 and April 22 from 10 a.m. to 1 p.m. You can find more information on our calendar.
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Previous Mill City Cooks articles in The Journal can be viewed here: http://www.journalmpls.com/category/focus/mill-city-cooks/
Beth Dooley explains why using freshly milled flour from Baker's Field Flour & Bread and Sunrise Flour Mill makes a difference
In Beth Dooley's StarTrib article, The secret to great baking: the flour, she explains why freshly milled flour from Mill City Farmers Market vendors Baker's Field Flour & Bread and Sunrise Flour Mill is superior to mass produced flour on the grocery store shelf.
Bottom line - not all flour is created equal. If you're going to bake, use fresh, quality ingredients like these locally milled flours.
Therese Moore introduced shoppers to her 3 Bear Oats artisan porridge at the January 14 and 28 Mill City Farmers Markets, and will be returning for the February 11 Market (10a-1p inside the Mill City Museum).
These steel cut porridges feature sweet and savory spins on a healthy, comforting classic. Therese has a flavor for every palate:
Little Bear’s Breakfast – Caramelized with honey & cinnamon dusted apples.
La Petite Canadienne – Bacon, cheese with a hint of pure maple syrup.
Orso Toscano – An earthy mushroom mix with savory flavors to mimic risotto.
Shangri-la– A kick of Turmeric-laced Tandoori spices & ginger.
Alpine Trek– Dark chocolate & banana chunks harkening back to mountain trail mix.
Organic ingredients come from local co-ops and producers, including spices, seasonings, maple syrup, mushrooms, honey, fruits and ancient grain granolas.
I took home a bowl of the Shangri-la. So good! And since Therese puts it together while you wait, you can request more or less spice, etc., to suit your taste.
For my next visit, I'll be getting the Alpine Trek with dark chocolate and banana chunks. Don't want to sit down for a meal while you're at the Market? No problem - Therese can but a lid on your newly created meal, and she also has pre-made bowls ready to go:
Learn about Tongsee Xiong and his wife Xai Lor, Hmong immigrants practicing traditional farming at Bean Market Farm in Rosemont. They are regular vendors with a variety of heirloom beans at the Mill City Farmers Market. Jenny's article, Heirloom dry beans: How Bean Market Farm is preserving the harvest, includes a yummy Heirloom Bean Burger recipe from Chef Heather Hartman.