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Farmers Market Archive

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

Friday
May192017

Spud Muffins!

No, not "stud muffins" - SPUD Muffins! :D

The possibilities are endless, and you'll find all kinds of tasty ingredients at the Mill City Farmers Market, including potatoes, onions, cheeses, meats and herbs. Enjoy these muffins with butter or use as a bun for breakfast sandwiches, sliders, etc.

Mexican Version
2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
1⁄2 cup chopped green chili
1⁄2 cup black olives
1⁄2 cup sour cream
1⁄2 cup cheddar cheese, grated
- - - 
Italian Version
2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
1⁄4-1⁄2 teaspoon garlic powder
2-3 tablespoons grated parmesan cheese or 2 -3 tablespoons cheddar cheese
1⁄2 cup sour cream
salt and pepper
- - -
Directions

Heat oven to 325°F. Coat large muffin tin with non-stick cooking spray. Spoon potato mixture into 8 muffin cups. Bake for 20 to 30 minutes, on bottom oven rack, until heated through and slightly golden on top. Serve while hot.

Tuesday
May162017

Get to Know Kappers' Big Red Barn - New at the 2017 Mill City Farmers Market

We are so happy to have Kapper's Big Red Barn as a new vendor at the 2017 Mill City Farmers Market. Farm fresh milk (regular and chocolate), heavy cream and cheese curds? Yes, please!

May 6, 2017 Mill City Farmers Market

Kappers’ Big Red Barn, located in Chatfield, MN, is owned by Bob and Jeanette Kappers, and they run it with their sons Jacob, Lucas and Ethan. Look for Lucas and his girlfriend Jenna every Saturday on Chicago Plaza next to Black Cat Natural Foods.

Their milk is low-temp pasteurized and homogenized in a licensed milk plant right next to the barn where the cows are milked. To ensure quality, the Kappers use only milk produced on their farm.

Kappers' has a self-serve store on the farm, and they also provide tours to groups and school field trips. In addition to milk, heavy cream and cheese curds, they sell ice cream at the store.

These are some hard working, dedicated farmers. To be ready to greet you when the Market opens on Saturday, Jenna and Lucas get up at 2:30am and are on the road by 4:00am!! (Chatfield is south of Rochester.)

My fingers are crossed to one day find hand-rolled butter at their stand. :)

In addition to their website, you can find Kappers' on Facebook.
Monday
May152017

Mill City Cooks: Stuffed Chard Rolls with Yogurt and Goat Cheese Sauce

Chef Jenny Breen prepared Stuffed Chard Rolls with Yogurt and Goat Cheese Sauce for the May 13 Mill City Cooks demo.

May 13, 2017 Mill City Farmers Market

May 13, 2017 Mill City Farmers Market

Jenny made two versions of the Chard Rolls - one with and one without meat. The fillings included wild rice, wheat berries and heirloom beans, along with green garlic, herbs and other seasonings.

May 13, 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

May 13, 2017 Mill City Farmers Market

May 13, 2017 Mill City Farmers Market

Once the meat, rice, wheat berries and beans are cooked, the mixtures come together quickly.

May 13, 2017 Mill City Farmers Market

The chard stems are removed and diced to become part of the filling. The leaves get a quick blanch to make them pliable for rolling.

May 13, 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

May 13, 2017 Mill City Farmers Market

May 13, 2017 Mill City Farmers Market

Ta-dah!

May 13, 2017 Mill City Farmers Market

May 13, 2017 Mill City Farmers Market

The Yogurt and Goat Cheese Sauce calls for soft goat cheese, plain yogurt, olive oil, minced herbs, and salt and pepper to taste. Jenny always stresses improvising when a recipe item isn't readily available. In this case, she substituted Cosmic Wheel Creamery Quark for goat cheese.

May 13, 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

May 13, 2017 Mill City Farmers Market

May 13, 2017 Mill City Farmers Market

The rolls get a flash warm up in the pan before plating.

May 13, 2017 Mill City Farmers Market

May 13, 2017 Mill City Farmers Market

Thank you to the MCFM volunteers who help with the demo prep, serving and clean up tasks.

May 13, 2017 Mill City Farmers Market

Recipes prepared at Mill City Cooks demos can be found online.

May 13, 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

Saturday
May132017

Shopping Basket from the May 13 Mill City Farmers Market

Have you tried the challa bread from Heritage Breads yet? It lightly sweet, wonderfully soft, makes the best French toast AND it freezes well. New product tries this week: Wild Rice Ramen from Dumpling & Strand, Honey Coconut body scrub from Worker B and cheese curds from Kappers' Big Red Barn. :)

May 13, 2017 Mill City Farmers Market

Friday
May122017

This Year's Farmers Market Challenge is...

...to find a Daikon radish bigger than the one my sister Vickie landed a few years ago! (Granted, she's a little squirt - maybe 5' in heels - but that's still an impressive vegetable!)  :D

Tuesday
May092017

Get to Know Lakewinds Food Co-op: 2017 Sponsor of the Mill City Cooks Demos

Lakewinds Food Co-op is sponsoring the 2017 Mill City Cooks demos, and MCFM founder Brenda Langton couldn't be more pleased.  Per Brenda, "We love our new Lakewinds partners, they are an AMAZING group of folks who are so devoted to the market. We are fortunate to have them on board." With that ringing endorsement, we look forward to a fun season of cooking demos. An added bonus this year is the addition of an activity table for the little ones, allowing parents, grandparents and other guardians a relaxing demo experience.

May 6, 2017 Mill City Farmers Market Jill Holter and Mary Jacobs of Lakewinds greeted May 6 Opening Day shoppers with information and complimentary reusable totes.

Founded in 1972, Lakewinds boasts over 21,000 community owners between the Richfield, Chanhassen and Minnetonka stores. They put the health of their customers first by NOT carrying products with artificial colors, flavors and preservatives, growth hormones and antibiotics, high fructose corn syrup and other nasties.

Lakewinds is a community-minded organization. During the most recent fiscal year, they donated $150,000 to help fund initiatives such as developing regional organic agriculture, food and health-related community events, local food shelves, and food education outreach in schools.

Check out the blog page on their website for an array of useful information. :)

May 6, 2017 Mill City Farmers Market

May 6, 2017 Mill City Farmers Market

May 6, 2017 Mill City Farmers Market 

Saturday
May062017

Shopping Basket from the May 6 Mill City Farmers Market

May 6 was opening day at the 2017 Mill City Farmers Market, and we greeted four of the new Vendors you'll be seeing during the 2017 season: Kappers' Big Red Barn (milk and cheese curds), Ommie Snacks (energy bars made with dried fruits and seeds), Calvit's Drinking Shrubs and You Betcha! Kimchi. You'll learn more about these Vendors in future Farmers Market posts.

Other first-time delights in the basket include cinnamon raisin bread from Heritage Bread and garlic sausage from Red Table Meat Co.

May 6, 2017 Mill City Farmers Market

Friday
May052017

Rhubarb Sticky Buns! 

We'll have rhubarb coming out our ears pretty soon. These Rhubarb Sticky Buns look like a tasty way to make use of it, and you'll find some fresh ingredients at the Mill City Farmers Market. See below recipe for vendor info. 

 

RHUBARB MIX
1⁄4 cup cold butter
1⁄2 cup packed brown sugar
1   cup chopped rhubarb - fresh, or thawed if frozen (Prairie Hollow Farm, Bean Market, and other vendors)

BATTER
1⁄3 cup softened butter
1⁄2 cup sugar
1 large egg (Braucher's Sunshine Harvest Farm)
1 1⁄2 cups flour (Sunrise Flour Mill)
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon fresh ground nutmeg
1⁄2 cup cream (Kappers' Big Red Barn)

DIRECTIONS 
- In a bowl, cut butter into brown sugar till crumbly. Stir in rhubarb. Spoon mixture evenly into 12 WELL GREASED muffin cups (don't use paper liners). Set aside.
- In a mixer bowl, cream butter and sugar. Beat in egg.
- Combine dry ingredients and add to creamed mixture alternately with cream.
- Spoon batter over rhubarb filling cups, about 3/4 full.
- Bake 350° for 15-20 minutes. Cool 5 minutes and invert onto serving tray. Serve warm.

Wednesday
May032017

Cynthia Froid Group Herb Giveaway at the May 6 Mill City Farmers Market

Thank you to Mill City Farmers Market Sponsor Cynthia Froid Group for holding a 2017 Season Opening Day Herb Giveaway! 

Sunday
Apr302017

What's New at the 2017 Mill City Farmers Market - Opening Day is May 6

The 12th season of the Mill City Farmers Market kicks off Saturday, May 6. The Market features an assortment of over 120 farmers, food artisans, restaurants and small businesses, including new vendors for 2017.

Additionally, the Market is expanding its free weekly Mill City Cooks demo with a new partner, Lakewinds Food Co-op, who will be adding activities to occupy its youngest visitors. The 20-minute cooking demos take place in the sunny patio of the Market’s historic train shed. The Lakewinds-sponsored kids area will feature tables for coloring and other engaging activities, giving adults some free time to relax with a cup of coffee and learn tips and easy seasonal recipes from the Market’s professional chefs.

Below are some of the new vendors you'll see this season. I'll be doing separate profiles on them in the coming weeks/months as they appear at the Market.

Therese Moore of 3 Bear Oats serves a dish of porridge.3 Bear Oats - Steel cut oats with sweet and savory toppings sourced from MCFM vendors, with flavors ranging from the cheddar, bacon, and maple “Petite Canadienne” to the "Alpine Trek" with dark chocolate & banana chunks.

Honken Dahlias - Urban dahlia farm located in the north end of Saint Paul, Minnesota and growing over 100 varieties of premium dahlias using only organic practices.

Kapper's cheese curdsKapper's Big Red Barn - This quaint family dairy in Chatfield, MN will be offering farm-fresh milk in glass bottles, as well as chocolate milk, heavy cream and fresh cheese curds.

Little Hill Berry Farm - Certified-organic blueberries, strawberries and elderberries from Northfield, MN.

GVY Fresh Produce – Locally and naturally grown produce and flowers from Farmington, MN.

Darling Pickle Dips - White bean and cream cheese dips flavored with pickled veggies and spices. A perfect mate for spring snap peas or a fresh baguette!

Farmers Market Vendor Event

Ommie Snacks - Small batch fruit and seed based energy bars that are nutrient dense and simply delicious.

Farmers Market Vendor Event

Superior Switchel - Traditional American switchel health tonic brewed with fresh organic ginger, apple cider vinegar and Minnesota honey, available in reusable Mason jars and growlers.

Farmers Market Vendor Event

You Betcha Kimchi - A tasty Minnesota take on kimchi using all local vegetables.

Calvit's Shrubs - Handmade, natural drink mixers that add flavor and intrigue to soft drinks and cocktails.

Farmers Market Vendor Event

Plus new and local potters, woodworkers, jewelers and textile artists in MCFM’s art market!

In 2016, the Market drew in over 125,000 local food enthusiasts. We hope to see you during the 2017 season! :)

Wednesday
Apr262017

Mill City Farmers Market 2016-2017 Winter Market Recap

Winter Market Review 2016-17

Sunday
Apr232017

Asparagus Cooking Tips - Just in Time for the Stacks of Spears Coming to the Mill City Farmers Market

May 9, 2015 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! :)

Thursday
Apr202017

Rick Nelson Article on Cosmic Wheel Creamery

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.

Friday
Apr142017

Turn Your MCFM Purchases into Colorful Mason Jar Salads

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! :)

Friday
Apr142017

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: 

Beth Dooley is author and coauthor of several award-winning cookbooks, including Savoring the Seasons of the Northern Heartland (Minnesota, 2004), The Northern Heartland Kitchen (Minnesota, 2011), Minnesota’s Bounty (Minnesota, 2013), In Winter’s Kitchen, and The Birchwood Cafe Cookbook (Minnesota, 2015). She writes for the Minneapolis–St. Paul Star Tribune and appears regularly on KARE 11 TV and Minnesota Public Radio’s “Appetites.”

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