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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

Thursday
Oct202016

Midwest Pantry's "Kick Cancer - Buy Jam" at Mill City Farmers Market Oct 22

Midwest Pantry, a collective of local food entrepreneurs, in partnership with three Minneapolis farmers’ markets will join forces in support of Amy Glass, co-owner of Lucille’s Kitchen Garden, a St. Paul-based producer of pepper fruit jellies and jams.  The Kick Cancer – Buy Jam fundraiser will be held at Northeast Farmers Market on Saturday, Sept. 24, Linden Hills Farmers Market on Sunday, Sept. 25, Mill City Farmers Market on Saturday, Oct. 22, and the Midwest Pantry Shop Small Holiday Market in St. Anthony Village on Saturday, Nov. 26.

Glass is waging an all-out fight against an aggressive Stage 4 breast cancer.  After completing five rounds of chemotherapy, she is no longer able to work at the business founded with spouse Zoie in 2007, or to run operations for Midwest Pantry, which the couple founded in 2010 with fellow producer and friend Chad Gillard.  To ensure that the family retains its health insurance while also maintaining its growing business, Zoie has been working to meet production and distribution deadlines with the help of local food community volunteers, in addition to juggling Amy’s treatment schedule and caring for their daughter. Proceeds from weekend sales will contribute to meeting the family’s current needs.

“The ‘Kick Cancer – Buy Jam’ events will support Amy while also celebrating local food,” said Gillard. “We want these four events to showcase Minnesota’s favorite local brands, the ones consumers find at farmers’ markets each year.  Being able to make local food products readily available is why Amy got involved in food entrepreneurship in the first place.  We think these events will be a great way to honor her dedication as our champion, while also providing support during her courageous battle.”

Amy, Lucille and Zoie Glass

Monday
Oct172016

Mill City Cooks - Sausage & Lentil Soup and Curried Potato, Apple & Leek Soup

Chef Beth Jones prepared two soups for the October 15 Mill City Cooks demo: Sausage & Lentil Soup and Curried Potato, Apple & Leek Soup.

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

The Sausage & Lentil Soup starts with bacon. Per Beth, resist the temptation to stir it around - let it caramelize before disturbing it.

October 15, 2016 Mill City Farmers Market

Once the bacon was cooked, Beth added onions, carrots, Swiss chard stems (in lieu of celery), fresh thyme and stock. To save time for the demo, Beth pre-cooked a batch of lentils for the soup.

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

I was surprised to see raw sausage go in the soup, but Beth said it only takes 10-12 minutes to cook.

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

For the Curried Potato, Apple & Leek Soup, Beth sauteed leeks with curry, added pre-cooked cubed potatoes (again, to save time for demo) with white wine, apples and thyme. Tip from Beth, if you're making stock, throw in some apple cores and corn cobs for extra flavor.

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

Next, Beth added stock, cream, salt and pepper.

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

Both soups were finished off with chopped Swiss chard.

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

The finished Sausage & Lentil soup was displayed in a distinctive bowl created by art vendor Adam Gruetzmacher.

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

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

October 15, 2016 Mill City Farmers Market

Beth kindly toasted some baguette for a young man attending the demo.  :)

October 15, 2016 Mill City Farmers Market

October 15, 2016 Mill City Farmers Market

Saturday
Oct152016

Shopping Basket from the October 15 Mill City Farmers Market

Nothing "new" in the basket this week - just the usual array of wonderful. As I post this I'm enjoying a bowl of grilled Brussels sprouts from Seed to Seed Farm with chopped tomatoes from Nistler Farm and feta from Cosmic Wheel Creamery. So good!  :D

October 15, 2016 Mill City Farmers Market

Friday
Oct142016

Poblanos Stuffed With Cheddar and Chicken

It's oven season! But there are still plenty of Market ingredients in this Poblanos Stuffed With Cheddar and Chicken recipe, including poblano chiles, tomatoes, onion, garlic, chicken, cheese, rice and cilantro.  And you know you can tinker with the recipe if you prefer no meat, multiple cheeses, etc. YUM! :D

From Food.com: 22 Ways to Overload on Cheese

Thursday
Oct132016

Mrs. Kelly's Tea - Home of the Twin Cities' Largest Tea Party

Here's a fun gift idea from Mrs. Kelly's Tea for any tea drinker on your list: a tin of loose tea, a packet of drawstring tea bags (in just the right quantity to accommodate all the tea in one tin), and a 'tea snail' to perch on the edge of the cup to hold the tea bag sting as the tea steeps. 

Find Mrs. Kelly's Tea inside the Train Shed at the Mill City Farmers Market.  You can also order online, or attend Mrs. Kelly's annual Tea Tasting, dubbed the Twin Cities' Largest Tea Party, December 3 and 4 from 9am-5pm at their warehouse (77 13th Ave NE, Minneapolis). Call 763-788-8753 or email sales@mrskellystea.com for more info, or follow them on Facebook.

Ooops! I see I used the tea snail backwards - it should look like this:

Learn more about Mrs. Kelly's Tea:


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.

Saturday
Oct082016

Shopping Basket from the October 8 Mill City Farmers Market

New in the basket this week - Pancetta from Red Table Meat Co, Minneapple Tea from Mrs. Kelly's Tea, Lina Cisco's Bird Egg beans from Encore Farm, Black Garlic Puree from Ellie’s Whole Grains, and popcorn from Bean Market.

October 8, 2016 Mill City Farmers Market

Thursday
Oct062016

October 8 at the Mill City Farmers Market - Please Participate in the Greens for Good Program

While you're shopping for veggies at the Mill City Farmers Market this Saturday, please consider buying some fresh food to donate to their Greens for Good program. Produce donations can be brought to the Delta Dental and Campus Kitchen booth at the market.

Greens for Good logo

Mill City Farmers Market has been working with Campus Kitchen since 2013, collecting excess produce from farmers at the end of the market. Farmers give fruits and vegetables that didn’t sell, seconds, CSA boxes that didn’t get picked up, produce that won’t survive the drive home, etc.

In 2015, Campus Kitchen donated over 5,000 pounds of Mill City Farmers Market produce to the Cedar Riverside Neighborhood. They distributed it primarily to seniors in low-income housing, and any leftover produce was used in Campus Kitchen’s Sunday night cooking class where they teach TRIO students (low income/first generation college students) how to prepare healthy and delicious dishes using the fresh veggies. What they prepared was then served at the Brian Coyle Center in their free lunch program to seniors or to a youth shelter.

Saturday
Oct012016

Shopping Basket from the October 1 Mill City Farmers Market

First sweet potatoes of the year - yum!  :D

October 1, 2016 Mill City Farmers Market

Friday
Sep302016

Sunrise Flour Mill and Heritage Breads to Host and Demo at the October 1 Mill City Farmers Market Bread Festival

Chef Jonathan Kaye created Heritage Breads bakery and a passion for bread after placing at the bottom at Mill City Farmers Market’s annual Bread Festival baking contest.

Via a press release from the Mill City Farmers Market

From chef’s hubris rises new artisan bakery

A professional chef for most of his life, Jonathan Kaye was confident entering his loaf of whole-wheat sourdough in the Mill City Farmers Market’s 2013 Bread Festival Baking Contest. Though never a baker, his culinary background as a chef and Le Cordon Bleu instructor made him sure he would win bragging rights at the event, which is open to the public at the market’s annual Bread Festival. Sadly, and perhaps predictably, Kaye lost the competition to home-baker and local rye expert John Jacobson. After losing, a fire was lit for Kaye, and he spent the whole year perfecting his starter yeast, combination of flours, and other ingredients, asking Mill City Farmers Market vendors Marty and Darrold Glanville of Sunrise Flour Mill for guidance along the way.

“I was spending so much time at their booth on Saturdays, trying to learn about bread. When they would get busy with customers, I would step in and start doing sales!” Confessed Kaye.

Kaye came back the following year to the 2014 Bread Festival and won first place. Kaye enjoyed the challenge of honing a new culinary craft so much that he decided to open a bakery, Heritage Breads, later that year. Kaye started small with a bread CSA and selling a variety of pretzels, cookies, focaccias, and other breads out of Sunrise Flour Mill’s booth at the market. The 2016 season at the Mill City Farmers Market is Heritage Breads’ first full-time venture, and in October 2016 Kaye is opening a storefront in Minnetonka.

A passion, not only for baking, but for the ingredients that go into bread is what separates Heritage Breads from many other bakeries. Kaye uses only heritage grains sourced from Sunrise Flour Mill and organic and local dairy, produce, nuts, and other extras in his baking.

“It's an important distinction since using heritage wheat is the main difference between his baked goods and everyone else’s in town--or the country basically,” says Marty Glanville, owner of North Branch-based Sunrise Flour Mill. 

Fittingly, Kaye’s motto for Heritage Breads is “Life is too short to eat bad bread.” You can find Heritage Breads and Sunrise Flour Mill next to each other in the train shed at the Mill City Farmers Market every Saturday through the end of October, and at the market’s indoor winter markets November thru April.

On Saturday October 1st Mill City Farmers Market and Sunrise Flour Mill will host their 6th annual Bread Festival from 9 a.m. to 1 p.m. to encourage home baking to thousands of visitors. The celebration, and educational session (rather than contest), will be located at the farmers market, which is housed at the Mill City Museum, formerly the iconic Gold Medal Flour Mill. To honor the market’s namesake and beautiful, historic locale, the market is planning a variety of activities including a bread baking showcase open to the public and mini lectures from renowned local bakers including Jonathan Kaye, Darrold Glanville, John Jacobson, and Chris Boles of Fire and Flour.

The market also boasts live music from singer songwriter Jack Klatt, delicious breakfast and lunch, and its distinguished lineup of over 60 local farmers, food vendors, and artists including several other distinguished bakeries like Salty Tart, Solomon's Bakery, and Baker's Field Flour & Bread! For more information about the event and participating in the public bread baking showcase visit millcityfarmersmarket.org.

2016 Bread Festival Lineup

  9:00a -   9:30a  Home Bakers drop off breads in the Mill City Cooks kitchen cafe.
  9:30a – 10:30a  Share and listen to home bakers’ stories about their recipes and breads
10:30a – 11:30a  Bread Baking Demonstrations emceed by Chef Heather Hartman:

  • Darrold Glanville of Sunrise Flour Mill – Demystifying Sourdough
  • Chris Boles of Fire and Flour – Bread Structure: The Slap and Fold
  • Jonathan Kaye of Heritage Breads– Breads with Extras: The Chef’s Approach to Bread
  • John Jacobson – All about Rye

11:00a to 1:00p – Live music from Jack Klatt

Thursday
Sep292016

Mill City Farmers Market 'Throw Back Thursday'

Our neighbor Jane shared this photo she took earlier in the season when Wilbur Quispe was weaving live next to Melanie of ArtAndes. The man has some serious weaving skills!

Tuesday
Sep272016

Please Join Us in Supporting Amy Glass, Co-owner of Lucille’s Kitchen Garden, at the October 22 Mill City Farmers Market

Long time shoppers at the Mill City Farmers Market will remember Amy and Zoie Glass of Lucille’s Kitchen Garden and their wonderful jellies, jams and simple syrups.

 Above, Zoie and Amy Glass 

I just read this Star Trib blog post, Local food producers/customers rally for founding member who is ill, and wanted to share it with a request for all you Mill City Farmers Market patrons to join Dave and me in providing support at the October 22 MCFM.

Here are some excerpts from that blog (but please do read the entire post):

Midwest Pantry, a 200-plus member marketing organization for small local-food producers, and several local farmers markets are joining forces to help one of their own who is battling cancer.

Amy Glass, co-owner of Lucille’s Kitchen Garden, a producer of fruit jellies and jams, is fighting an aggressive, late-stage breast cancer and is no longer able to work at the company she started in 2007 with business partner, Zoie Glass, or run the operations of Midwest Pantry.

Amy and Zoie Glass, who also are married, started Midwest Pantry in 2010 with Chad Gillard, a marketing agency professional by day. Midwest Pantry members and customers at the Northeast Farmers Market on Saturday and at the Linden Hills Farmers Market on Sunday proved this is a good place in which to do business, Gillard said.

“In addition to selling a truck-full of jelly, people donated a tremendous amount," Gillard said. "Customers, market staff and fellow food creators were extremely supportive. Amy had a crowd around her when she arrived each day!”

There will be two more opportunities to participate in the “Kick Cancer – Buy Jam” fundraiser: at the Mill City Farmers Market on Saturday, Oct. 22, and the Midwest Pantry Shop Small Holiday Market in St. Anthony Village on Saturday, Nov. 26. A jar of Lucille’s jam will go for $7; two for $12.

Monday
Sep262016

Mill City Cooks - Cabbage Saute with Apples and Onions w/ Red Pepper and Tomatillo Chutney

With a pile of fresh produce currently in season at the Market, Guest Chef Heather Hartman prepared Cabbage Saute with Apples and Onions with a Red Pepper and Tomatillo Chutney for the September 24 Mill City Cooks demo. For added flavor, she included samples for Pancetta from Red Table Meat Co.

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

For the Cabbage Sauté with Apples and Onions, Heather first thinly sliced a head of cabbage, tossed it with salt and set it aside while she worked on the other ingredients. The Pancetta filled the air with an enticing aroma while the onions were sauted in a second pan. Once the onions sweated down, Heather added sliced crab apples, caraway seeds, and finally the cabbage, apple cider vinegar and fresh dill.

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

The Red Pepper and Tomatillo Chutney includes hot chilies, tomatillos, red bell peppers, and fresh ginger.

September 24, 2016 Mill City Farmers Market

September 24, 2016 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

September 24, 2016 Mill City Farmers Market

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

September 24, 2016 Mill City Farmers Market

Saturday
Sep242016

Shopping Basket from the September 24 Mill City Farmers Market

That is a 7 lb 3 1/4 oz u-shaped butternut squash in this week's basket - and it's not even close to being the biggest one available at the Market. It's going on the grill along with the celeriac, Romanesco, long beans, purple potatoes, watermelon radish, sweet peppers, onions and garlic for a week's worth of colorful meals at the office.  There's also a pair of Alpaca Aloe Infused Running Socks from The Abbey.  Looking forward to trying them out now that cooler evenings are on the way. They would make a great gift for all the outdoor winter runners on your list. :)

September 24, 2016 Mill City Farmers Market

Friday
Sep232016

Mill City Farmers Market's Jenny Heck on Celeriac

From Jenny Heck, Marketing and Events Manager for the Mill City Farmers Market

October 17, 2015 Mill City Farmers Market

Ahhh…It is finally here: soup season. Sure, we have all slurped a chilled gazpacho or lovely melon soup this summer, but a warm bowl of soup on these cool fall evenings is unrivaled.

Most of the ingredients in this soup are familiar. All good Minnesotans know where to find locally grown wild rice and apples (hint: the Mill City Farmers Market), but not everyone is quite as hip to celeriac, the gnarly looking, white root vegetable found at farmers markets and co-ops. While often called “celery root,” celeriac is not literally the root of celery stalk plants. It is a variety of celery, Apium graveolens, bred to have a robust root. Celeriac has a fragrant and delicious celery taste. After you peel off its hard outer layer, it can be prepared like most other root vegetables: roasted, boiled, or even sautéed.

You can find Minnesota-grown celeriac, grapes, apples, farmstead cheeses, breads, and so much more at the Mill City Farmers Market, which runs from 9 a.m. to 1 p.m. every Saturday through the end of October!

CELERY ROOT, APPLE, & WILD RICE CHOWDER
By: Chef Heather Hartman

Ingredients

1⁄2 cup Birchberry wild rice, uncooked (found at the Mill City Farmer’s Market)
1 celeriac, peeled and small diced (about 1 lb.)
1 leek, washed and diced
1⁄2 yellow onion, diced
2 tablespoons butter
1 apple, peeled, cored, and diced (use 2 apples if they are small)
1 cup potato, washed and diced, with skin (I like to use white sweet potato, but Yukon gold works well too)
Few parsley sprigs, thyme. Or whatever large herb bits you have around to add to the mix
2 cups vegetable stock (or chicken stock, or use the wild rice water)
2 cups half and half or milk (if keeping vegan, use almond milk)

Directions

Rinse the wild rice in a fine meshed colander, and place in a sauce pan. Cover with 5 cups water, bring to a boil and lower the heat. Cook 30-45 minutes, or until tender. Save the water! Set cooked rice aside. This can be done 2 days ahead.

Melt the butter in a large soup pot. Add the leeks, onions, and celery root. Add 1 teaspoon salt, and cook on medium heat for 10 minutes, stirring frequently. Add the apple, potato, herbs, and stock. Bring to a simmer for about 15 minutes, or until veggies are soft.

Add the half and half (which I quite suggest for a luscious soup), and cook for a few minutes. If you are so inclined, puree half the soup for a creamier consistency. If you have an immersion blender, this is where you can use it!

If soup is too thick, add the wild rice water to thin it. Check for salt, add fresh cracked black pepper if needed.

When serving, add the wild rice to the bowls, and top with the hot soup. Garnish with fresh chopped herbs, and drizzle with extra virgin olive oil. Toasted sunflower seeds are great as well!

Will last 4 days in the refrigerator, keep rice and soup separate until serving.