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

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

Read more on Corn Simmered in Coconut Milk with Thai Basil…

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

Read more on Grilled and Smashed Potato Salad with Oregano Hydrosol…

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

Read more on Granola Bars…

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.

Read more on Quinoa and Cucumber Salad…

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

Read more on Glazed Carrots and Roots…

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

Read more on Pickled Vegetables…

Thai Fried Rice

Jul
22,
2013
thai fried rice_Suppen Harrison
From Supenn Harrison of Sawatdee

Makes 2 servings

Fried rice, now a Thai favorite, originated in China.  Smart cooks know that fried rice is a great way to use up leftovers: meats, vegetables, or both.

Read more on Thai Fried Rice…

Wild Rice Breakfast Pudding

Mar
12,
2013
by Chef Heather Hartman

Serves 6

WildRiceIngredients

1 cup Northern Lakes Wild Rice, rinsed
2 cups almond milk, unsweetened (more may be
needed)
1/3‐cup maple syrup
1/4 dried cherries
1/4 dried apricots, roughly chopped
1/2 cup sunflower seeds (you can also use toasted
almonds, hazelnuts, or pumpkin seeds)

Read more on Wild Rice Breakfast Pudding…

Kale Pesto

Oct
24,
2012
kale_MCT
by UMN Public Health Nutrition graduate interns
Ingredients

2 cups kale, ribs removed                        2 tsp lemon juice

¼ cup Parmesan cheese, shredded         ¼ cup olive oil

¼ cup almonds                                           salt & pepper to taste

Read more on Kale Pesto…

Miso Soup with Market Vegetables

Oct
23,
2012
misosoup1
by Chef Heather Hartman

Serves 8

Ingredients

12-ounce block firm tofu (I love Wildwood brand)
8 cups water
1- 4 inch piece of kombu seaweed
6 tablespoons dark or red miso
2 tablespoons light or white miso
4 scallions, thinly sliced
1 cup butternut squash, peeled and medium diced
2 cups fresh spinach (or kale), rough chopped
Bonito (dried fish) flakes for garnish (optional)

Read more on Miso Soup with Market Vegetables…