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

Mill City Farmers Market

Recipes

Chyau Bodi Masala (Black Eyed Pea Curry)

May
27,
2014
black eyed pea curry

by Rashmi Bhattachan, Gorkha Palace

SERVINGS: 4-6

 Main Ingredients

2 cups of sliced mushrooms
Half a cup of black eyed peas soaked in hot water an hour ahead of cooking

 

Other important ingredients

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Asparagus Wild Rice Salad

May
19,
2014
asparagus wild rice salad

by Market Chef Jenny Breen

Ingredients

3 cups cooked hand harvested wild and brown rice (1/2 and 1/2)
1 bunch asparagus (if available), trimmed and cut into 2 1/2 inch pieces
1 cup peas or edamame
2 stalks rhubarb, sliced thinly
1 bunch ramps or spring onions, chopped
1 bunch spinach or arugula roughly chopped 
1/2 cup toasted walnuts, roughly chopped or hand crushed
1/2 cup sun dried tomatoes, rehydrated and chopped
Olive oil for roasting
 
Dressing: 
1 1/2 T. fresh dill or thyme minced
2 cloves garlic, minced
1/4 cup olive oil
2 T. fresh orange or apple juice
2 T.  fruity vinegar (raspberry, currant, pear)
1/2 tsp salt
1/2 cup pitted black and green olives, minced

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Hot and Sour Soup with Spring Vegetables

May
12,
2014
hot and sour soup
by Market Chef Heather Hartman

Serves 4 to 6

Ingredients
6 cups vegetable stock
1 thumb sized piece ginger, peeled and sliced into big rounds
1 cup mushrooms, sliced (shitake or cremini are lovely)
1 cup snow peas or sugar snap peas, sliced
2 cups fresh greens, rough chopped (spinach, kale, or chard)
1 cup asparagus, sliced at an angle into small pieces
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
¼ cup tamari, or soy sauce
4 green onions, sliced small
2 eggs, whisked (optional)
½ lemon, juiced
½ cup chopped cilantro, parsley, or Thai basil
1 package tofu, pressed and diced small (optional)
 

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Wild Rice Bison Meatballs

Mar
12,
2014
by Chef Heather Hartman

Makes 12 meatballs

Ingredients
1 pound ground bison (buffalo)
1/2 cup wild rice, cooked (hand harvested)
2 tsp. Dijon mustard
2 Tbsp. shallot, minced
1 tsp. salt
2 Tbsp. olive oil
1 egg, mixed
¼ cup breadcrumbs
¼ cup parmesan cheese

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Fresh Potato and Smoked Trout Salad

Oct
29,
2013
Fresh Potato and Smoked Trout Salad
by Chef Jenny Breen

Serves 8 to 10

This is a sassy variation on the classic potato salad. The Midwest has some great sources for smoked trout. Star Prairie (Note-star prairie sells smoked salmon as well as trout), Lou’s, and Kendall’s are among some of the best. When you mix the mellow salmon with the fresh potatoes, you will know it is summer. This recipe encourages you to slow down and enjoy the flavors, so it is ideal for a Sunday brunch. The apple cider vinegar and Dijon mustard allow for a light hand with the mayonnaise, leaving you with loads of flavor but more healthful proportions.

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Warm Orca Bean Salad with Fall Vegetables in a Maple-Mustard Dressing

Oct
29,
2013
warm orca bean salad
by Chef Heather Hartman

Serves 8

Ingredients
4 cups orca beans, cooked, from Encore Farm
1 red onion, thinly sliced
2 carrots, thinly sliced into half moons
3 cloves garlic, minced
½ cup brussel sprouts, trimmed and thinly sliced
1 bunch Swiss chard or kale, washed well and cut into thin ribbons
1 red bell pepper, thinly sliced
1/3 cup maple syrup
2 tablespoons whole grain mustard
1 teaspoon salt
1/3 cup extra virgin olive oil, or butter
Pinch of cayenne powder

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Broccoli Cheese Soup

Oct
25,
2013
broccoli cheese soup
by Market Chef Heather Hartman

Serves 6

Ingredients
2 tablespoons unsalted butter or extra virgin olive oil
1 medium yellow onion, roughly chopped (about 1 cup)
2 garlic cloves, thinly sliced
Pinch cayenne pepper
1 tablespoon salt
2 pounds broccoli (one large head, or 2 small), florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and rough chopped
5 cups vegetable stock (preferably homemade)
2 cups spinach (or Swiss chard), roughly chopped
3 ounces sharp cheddar cheese, shredded (3/4 cup)
1 ½ ounces Parmesan cheese, grated (about ½ cup), or Shepherd’s Way Friesago
Fresh Ground black pepper
1 tablespoon Dijon mustard
Dill infused yogurt for garnish (optional)
Parmesan cheese for garnish (optional)
 

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Curried Squash Soup

Oct
14,
2013
curried squash soup
by Market Chef Jenny Breen, from Cooking Up the Good Life

[VEGAN]

Serves 8 to 12

Squash is a winter flavor that is simply not to be missed. The winter squash is a staple in the cold north, as it should be. It is hearty, beautiful and depending on the squash, the flavors vary from mild potato to sweeter than carrots. The texture and colors vary too. Butternut or Kabocha are my favorites for this recipe. The simplicity of the recipe, the coconut milk (if it’s not obvious, one of my favorite ingredients) and the tomatoes and kale make this combination close to perfect.

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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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