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Farmers Market Archive
Monday
May162016

Mill City Cooks - Mushroom, Greens and Asparagus Pasta

One of the new Mill City Cooks' Market Chefs this year is Beth Jones. Beth is an Executive Chef at the University of Minnesota's Campus Club, where the commitment is to using locally sourced and organic ingredients whenever possible.

For her debut presentation, Beth prepared a Mushroom, Greens and Asparagus Pasta.  Market ingredients  included pasta from Very Prairie (both Nettle and Beet varieties), shiitake from Cherry Tree House Mushrooms, Quark cheese from Cosmic Wheel Creamery, greens, spring onions and green garlic.

May 14, 2016 Mill City Farmers Market

May 14, 2016 Mill City Farmers Market

May 14, 2016 Mill City Farmers Market

May 14, 2016 Mill City Farmers Market

The pasta cooked while Beth prepared mushrooms and veggies for the pan.

May 14, 2016 Mill City Farmers Market

May 14, 2016 Mill City Farmers Market

May 14, 2016 Mill City Farmers Market

May 14, 2016 Mill City Farmers Market

May 14, 2016 Mill City Farmers Market

Beth encouraged the audience to get up close to the pan to watch as ingredients were added.

May 14, 2016 Mill City Farmers Market

A snacking tip from Beth - the colorful stems of Swiss chard can be eaten like celery sticks.

May 14, 2016 Mill City Farmers Market

May 14, 2016 Mill City Farmers Market

The last ingredient - white wine.

May 14, 2016 Mill City Farmers Market

May 14, 2016 Mill City Farmers Market

May 14, 2016 Mill City Farmers Market

Recipes from the Mill City Cooks demos are available online.

May 14, 2016 Mill City Farmers Market

May 14, 2016 Mill City Farmers Market

Thank You to the Wedge Community Co-op for sponsoring the Mill City Cooks demo program!

« House of Talents at Mill City Farmers Market | Main | Shopping Basket from the May 14 Mill City Farmers Market »

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