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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 11th Season!

Mill City Farmers Market 2016 Dates:

Every Saturday / May 7 - October 29

Mill City Farmers Market 2016 Hours:

8:00 AM to 1:00 PM (October Hours 9a-1p)

Mill City Farmers Market Location:

704 S. Second St. Minneapolis, MN

Saturday
Sep102016

Shopping Basket from the September 10 Mill http://millcitytimes.com/news/enneagram-cafe-with-becky-gorman-at-the-loft.htmlCity Farmers Market

New in the basket this week: pears from Ames Farm, Brown Butter Rosemary cookies from Very Prairie (if you get a chance to try these - jump at it!) and turmeric from Seven Songs Organic Farm.

September 10, 2016 Mill City Farmers Market 

Wednesday
Sep072016

Butternut Squash Pancakes

It's Butternut squash season! Let's celebrate with some yummy Butternut Squash Pancakes. Pick up the ingredients at the Mill City Farmers Market. :)

September 3, 2016 Mill City Farmers Market

Butternut Squash Pancakes

Ingredients for about a dozen 3-inch pancakes:

 2 eggs
 3/4 cup butternut squash, roasted and mashed
 2 tablespoons pure maple syrup
 4 tablespoons unsalted butter, melted
 1 teaspoon cinnamon
 a generous 1/4 teaspoon nutmeg
 1 1/2 cups milk
 2 cups all-purpose flour*
 1 tablespoon baking powder*
 a big pinch of kosher salt*
 
*If using self-rising flour, omit baking powder and salt
 
In a big bowl, whisk together the eggs, squash, maple syrup, butter, spices, and the milk.

In a separate, medium-size bowl, whisk together the flour, baking powder and salt.

Gradually add the dry ingredients to the wet, and gently blend with a spoon or a spatula. The batter will be lumpy.

Heat a skillet or griddle, and then spray it with non-stick spray. The pan is ready when a drop of water dances on the surface.

Ladle, by the 1/4 cupful, the batter onto the hot surface. When air bubbles appear on the batter, flip the cakes over and brown the other side.

If you are not going to serve the cakes right away, keep them warm in a 200°F oven.  Serve hot, along with butter and a drizzle of pure maple syrup.

Tuesday
Sep062016

Green Stick Army at the Mill City Farmers Market

Manu Gallur, a downtown resident and founder of Green Stick Army, introduced shoppers to his handy Green Stick trash grabber at the September 3 Market.  He's on a mission to encourage everyone to take ownership in keeping our downtown and riverfront neighborhoods litter-free.

If you missed him at the Market, you can pick one up at Home Depot order online. T-shirts are also available online, so you can start your own neighborhood clean up group.

You can reach Manu at manu@greenstickarmy.com or 612-245-7867. Follow Green Stick Army on Facebook.

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

Monday
Sep052016

Mill City Cooks - Broccoli Slaw with Citris Dressing and Apricot Chicken Salad

For the September 3 Mill City Cooks Demo, Jenny prepared a Broccoli Slaw with Citris Dressing and an Apricot Chicken Salad (for which she substituted fresh pears from Ames Farm).

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

The Broccoli Slaw starts with a base of shredded broccoli and carrots.  The Citris Dressing includes peanut butter, orange juice, cider vinegar, spices and honey.

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

With no apricots available at the Market, Jenny substituted pears in the Apricot Chicken Salad. She also substituted the stems of rainbow chard for celery. 

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

Walnuts were lightly toasted to enhance their flavor. As with all Jenny's versatile recipes, other toasted nuts - like almonds or pecans - can be substituted.

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

Jenny displayed the finished products on a dish from art vendor Adam Gruetzmacher.

September 3, 2016 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

September 3, 2016 Mill City Farmers Market

September 3, 2016 Mill City Farmers Market

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

Saturday
Sep032016

Shopping Basket from the September 3 Mill City Farmers Market

What's better than grilled beets? Grilled beets with shallots and garlic! The Extra Long Rustic Egg Spaghetti we had last week from Dumpling & Strand was so fantastic we're having it again this week.  Here's a yummy snack - Lone Grazer Creamery Cheese Curds (softened in the microwave for about 20 seconds) with Sungold Tomatoes.  Oh yeah, the Honeycrisp apples are in - thank you, Ames Farm!

September 3, 2016 Mill City Farmers Market

Wednesday
Aug312016

Meet Your Veggies at the Mill City Farmers Market: Swiss Chard and Cilantro with Ginger Dressing

MCFM sponsor Allina Health hosted the final Meet Your Vegetables booth of the season at the August 27 Market.  Shoppers sampled a Swiss Chard and Cilantro with Ginger Dressing recipe created and prepared by Nutrition and Public Health graduate and undergraduate students.

August 27, 2016 Mill City Farmers Market

Market ingredients in this salad include Swiss chard, cilantro, ginger (from Seven Songs Organic Farm) and honey.

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

If you'd like to try the recipe, click on the below picture to enlarge it.  Allina also shares recipes on their website.

August 27, 2016 Mill City Farmers Market

Monday
Aug292016

Mill City Cooks - Toasted Millet Salad with Cilantro-Lime Dressing

In honor of Gluten Free Day August 27 Market, guest Chef Nick Nelson from The Wedge Community Co-op‘s catering team prepared Toasted Millet Salad with Cilantro-Lime Dressing for the Mill City Cooks demo.

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

Most, if not all, of the ingredients in this dish can be found at the Market, thanks to the supplemental items you can pick up at Wedge's Pop-Up Market. It's located right next to the Mill City Cooks demo area.  In addition to grains like millet, quinoa and farro, you can pick up limes, lemons, avocados, spices, etc.  Very handy!

August 27, 2016 Mill City Farmers Market

Nick passed around samples of millet so people who might not be familiar with it could see it up close.

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

First, the millet is toasted in a dry pan to enhance the flavor.  Then red onions and garlic are browned in oil, and to them are added the toasted millet, stock, water and salt. This simmers for about 20 minutes until all the liquid is absorbed.

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

As the millet cooked, Nick prepared a dressing of chopped cilantro, olive oil, lime juice, honey, cumin, crushed red pepper and black pepper.

When the millet was ready, he combined it with diced red pepper and avocados, black beans and the dressing. The salad was finished with a sprinkle of queso fresco (feta could be substituted).

August 27, 2016 Mill City Farmers Market

August 27, 2016 Mill City Farmers Market

Nick displayed the finished product on a dish from art vendor Anna Metcalfe Ceramics.

August 27, 2016 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

August 27, 2016 Mill City Farmers Market

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

Saturday
Aug272016

Shopping Basket from the August 27 Mill City Farmers Market

New in the basket this week - the first ginger of the season from Seven Songs Organic Farm. :D

August 27, 2016 Mill City Farmers Market

Friday
Aug262016

You Simply Must Try Kalona Greek Yogurt - Available at the Mill City Farmers Market

YES! I concur 100% with Beth Dooley's assessment of Kalona SuperNatural™ Organic Whole Milk Greek Yogurt in her StarTrib article, Cows make the difference in Kalona SuperNatural yogurt.

Since being introduced to the brand earlier this year at the Wedge Community Co-op Pop-Up Market within the Mill City Farmers Market, it's the ONLY Greek yogurt I use.  Man, that's good stuff - in a smoothie, in oatmeal, mixed with something spicy (like Shahiya Chitney or Himalayan Chilli Pickle relish from Gorkha Palace), as a substitute for sour cream or mayo - you simply must try it! :D

Thursday
Aug252016

DIY Market Ramen Bowls article in The Journal by Jenny Heck of the Mill City Farmers Market 

Check out the article written by Jenny Heck, Marketing and Events Manager for the Mill City Farmers Market, as printed in The Journal. She talks about you can now make fresh ramen at home using ingredients from the Market, including ramen noodles from Dumpling & Strand and prepared broth from Abrothecary.

Chef Nettie Colon demonstrated how to make ramen during a Mill City Cooks presentation earlier this season at the Market.

Monday
Aug222016

Cauliflower and Broccoli Tots

You'll find plenty of cauliflower and broccoli at the Market. Here's a interesting way to use them: Cauliflower and Broccoli Tots, recipe from Whole Foods.

 

Saturday
Aug202016

Shopping Basket from the August 20 Mill City Farmers Market

New in the basket this week: Majestic Purple Potatoes from Burning River Farm, Farro from the Wedge Community Co-op Pop-Up Market and Barrel-Aged Raw Brood Honey from Worker B. That heirloom tomato from Loon Organics - just under 2 pounds (and by no means the biggest one of the bunch).  

And of course I always have to pick up a few Gin & Tonic cards any time Redcruiser is at the Market!  :D

August 20, 2016 Mill City Farmers Market

Thursday
Aug182016

Beth Dooley on Sunrise Flour Mill 

Check out Beth Dooley's recent StarTribune article, Sunrise Flour Mill of North Branch, featuring our friends Darrold and Marty Glanville of Sunrise Flour Mill, a long time MCFM vendor.

Whether it's flour for baking, corn meal for polenta or wheat berries for a yummy salad - they have it all.  Find them at the Mill City Farmers Market every Saturday in the train shed across from the cooking demo area.

 

Wednesday
Aug172016

Mill City Farmers Market Celebrates World Honey Bee Day on August 20

July 2, 2016 Mill City Farmers Market

Via an August 16 Press Release from the Mill City Farmers Market:

Shop for local honey products, locally pollinated produce, and learn the science behind pollination from the market’s vendors and community partners!

Minneapolis, Minn.—On Saturday, August 20thfrom 8 a.m. to 1 p.m., the Mill City Farmers Market, together with Land O’Lakes, Inc.and other community partners, will celebrate World Honey Bee Day at its weekly downtown market. In addition to over 65 vendors selling farm-fresh honey, beeswax products, and locally pollinated fruits and vegetables, the market will host several community partners who will be educating the community about the importance of bees and other pollinators in local agriculture. Look at bees under microscopes, watch live bees buzzing through a hive, join the Coloration of PolliNation™by coloring a bee-utiful pollinator creation, sample seasonal recipes, and learn about all the ways to celebrate bees through gardening classes (bee lawns!) and pollinator-themed family activities from The Minnesota Landscape Arboretum, Market Science, Ames Farm, and Land O’Lakes, Inc.!

“As a food and agriculture company dedicated to feeding crops, animals and people, ensuring the bees and butterflies that help make our food possible have enough to eat just makes sense,” said Kim Olson, Chief Communications Officer of Arden Hills, Minnesota-based Land O’Lakes, Inc. “Just this year, we’ve distributed more than 35,000 pollinator garden seed packets to our partners, employees and members in communities here in Minnesota and across the United States in an effort to create more forage habitat. World Honey Bee Day is a perfect time to celebrate the impact of bees, butterflies and other pollinators with Mill City Farmers Market and their tremendous vendors and visitors. It’s up to all of us to make a difference in pollinator health.”

According to the American Beekeeping Federation, honey bees directly pollinate the flowers of one-third of all fruit and vegetables grown in the United States. Many crops, including apples, berries, pumpkins, and melons are 90 percent dependent on honey bees for pollination. Furthermore, honey bees and other pollinators like native bees, birds, bats, and butterflies contribute more than 24 billion dollars to the U.S. economy each year, according to a 2014 White House report.

Shop for local honey, honey products, and all your groceries at the Mill City Farmers Market this Saturday, August 20thon World Honey Bee Day! In addition to honey bee education and activities, join the market for a cooking demonstration and book signing from acclaimed cookbook author Robin Asbell, author of ‘Great Bowls of Food’, and for live music from Michael Keyes and Jim Krans at 11 a.m.

About the market: Founded in 2006 by acclaimed local chef Brenda Langton and the Mill City Museum, Mill City Farmers Market has earned a reputation for its promotion of healthy eating and sustainable agriculture. Located next to the Guthrie Theater in downtown Minneapolis, the market runs every Saturday May-September from 8 a.m. to 1 p.m. and 9 a.m. to 1 p.m. every Saturday in October.

Tuesday
Aug162016

Couscous Salad - Ingredients from the Mill City Farmers Market

Here's a super fast, super tasty dish - using only a few ingredients from the Market:

Cilantro and Chinese Long Beans from the Bean Market, semolina couscous from the Wedge Community Co-op Pop-Up Market, Shahiya Chitney (Ethiopian Mild) and a Walla Walla onion from Burning River Farm. I would have preferred to use broth from Abrothecary, but this past Saturday was their off week. So, broth from the store had to do.

The beauty of using Chitney is that you don't have to add additional spices - they're all in there for you.

While the beans and onions were on the grill (with a drizzle of olive oil, sea salt and black pepper), I cooked the couscous and washed/chopped the cilantro.  Couscous in ready in minutes - using a ratio of 1 cup dry couscous to 1 cup liquid, add the grain to the boiling liquid, remove from the heat, stir and set aside until the liquid is absorbed.

When the beans are done, cut them into desired size pieces, combine with the couscous, cilantro and as much of the Chitney as you like.  That's it!   :D

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