Mill City Farmers Market promotes local, sustainable and organic agriculture, farmers and small businesses and access to healthy local foods.

Mill City Farmers Market

Fall Recipes

Autumn Pasta with Tarragon and Cider Sauce

Oct
7,
2013
Autumn Pasta w tarragon
From: Cooking up the Good Life, By Jenny Breen

Serves 8 to 10

[VEGAN]

This recipe highlights the colors and flavors of autumn. Fresh tarragon adds a piney and aromatic taste that is mellowed by the sweetness of the cider. Quality whole grain pasta is hearty enough to handle the density of the squash, the depth of the roasted peppers and the sweet caramel like nature of the cider.

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Red Cabbage Salad with Apples and Walnuts

Oct
3,
2013
red cabbage_MCT
by Chef Heather Hartman
Ingredients
4 cups red cabbage, thinly sliced
3/4 teaspoon caraway seeds
1/2 teaspoon salt
2 apples, cut into half-moons, tossed with the juice of half a lemon
2 green onions, sliced
2 tablespoons red-wine vinegar
1 tablespoon grainy mustard
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1/2 teaspoon freshly, ground pepper
½ CUP chopped walnuts, toasted (pistachios are also great here)
OPTIONAL ADDITIONS: GOAT CHEESE, CRUMBLED; SLICED FENNEL BULB; Handful of torn arugula.

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Winning Recipes of Mill City’s 3rd Annual Bread Baking Contest!

Oct
29,
2013
table of yeasted bread entries 2013

Thank you to all who entered the Third Annual Baking Contest at Mill City! We had many entries that the judges enjoyed immensely, but the winners really took the cake (so to speak):

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Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

Sep
16,
2013
cauliflower pasta
from Deborah Madison’s cookbook Vegetable Literacy

For 4
I love this approach to cauliflower. In fact, I’d say it’s my favorite way to cook it. It’s golden, aromatic, and lively in the mouth. It’s good alone and very good spooned over pasta shells, which catch the smaller bits of the vegetable. Even a small cauliflower can be surprisingly dense, weighing a pound and yielding 4 cups florets.

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Corn Simmered in Coconut Milk with Thai Basil

Sep
16,
2013
corn simmered in coconut milk
from Deborah Madison’s cookbook Vegetable Literacy
Ingredients
2 Tbs ghee
1 tsp brown mustard seeds
1 tsp curry powder or 12 curry leaves
2 bay leaves
1 jalapeño chile, seeded for less heat if desired and diced
1 tsp peeled and grated fresh ginger
3 cups corn kernels plus their scrapings, from 5 to 6 ears
about 1/2 cup light coconut milk
sea salt and freshly ground pepper
grated zest and juice of 1 lime
slivered Thai basil, plus whole leaves and flowers to finish
3-4 tsps light sesame oil
1 package organic firm tofu, drained and cut into slabs or cubes
4 green onions, including an inch of the firm greens, slivered diagonally

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Grilled and Smashed Potato Salad with Oregano Hydrosol

Sep
9,
2013
grilled and smashed potato salad
by Chef Heather Hartman
Ingredients
 2 lbs. potatoes, small sized, skin on (red, or yellow), washed and sliced in half.  Soak in water for 10 minutes.
Vegetable oil for potatoes
3 green onions, thinly sliced
1 cup black olives, sliced
2 Tbsp. fresh dill, chopped
¼ cup olive oil
2 Tbsp. red wine vinegar
1 lemon, juiced
Salt and fresh cracked black pepper
¼ cup oregano hydrosol

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Granola Bars

Feb
12,
2014
nash granola bar ingredients
Ingredients

2 cups quick-cooking oatmeal
2 cup Sliced almonds
½ cup sunflower seeds
¼ cup Veg Oil- sunflower
½ cup Maple Syrup or Honey
¾ cup Peanut Butter or Almond Butter
1 ½ t Pure Vanilla Extract
1 cup Shredded coconut, loosely packed
unsweetened preferred
½ cup Pitted Dates pureed in 3/4/ cup apple juice
½ cup Dried Cranberries, roughly chopped if desired
1 ½ t Sea Salt
1 t Cinnamon
½ t Cardamom

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Quinoa and Cucumber Salad

Aug
22,
2013
quinoa and cucumber salad
by Market Chef Jenny Breen

Serves 10 to 12

I invented this recipe because I really wanted a cool summery grain salad, but something besides quinoa tabbouleh (nothing against that wonderful dish, but there’s more to life than mint). It is a joy to cook with sesame oil–its nutty flavor stands up to cooking and adds a wonderful layer of complexity to any dish. The balance of the fruity tang of the juice with the mustard and honey are well wedded with the cucumbers and currants. The crunch of the nuts is a finishing grace note.

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Glazed Carrots and Roots

Aug
12,
2013
glazed carrots and roots
By Robin Asbell, Author of Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners
Ingredients

1 pound carrots
1/2 cup vegetable stock
3 tablespoons brown sugar
3 tablespoons butter
2 tablespoons whisky
pinch salt

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Pickled Vegetables

Aug
5,
2013
pickled veggies from JB_MCT
by Market Chef Jenny Breen
Ingredients
About 3 cups vegetables, trimmed, peeled and sliced if necessary (asparagus, zucchini, carrot, onion, cucumber, beet etc)
3 garlic cloves, peeled
½  tablespoon spice seeds (such as mustard, dill, coriander or celery)
2 T.fresh thyme, dill or rosemary
1 cup vinegar
¼ – ½ cup water
¼  cup sugar

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