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

Mill City Farmers Market


Grilled and Smashed Potato Salad with Oregano Hydrosol

grilled and smashed potato salad
by Chef Heather Hartman
 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

nash granola bar 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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Chilled Summer Melon Soup with Kombucha

Chilled Summer Melon Soup with Kombucha
by Chef Heather Hartman

8 servings

1 (about 2 pound) honeydew or cantaloupe melon, peeled, seeded, and cut into small pieces
¼ cup fresh mint
3 limes, juiced
Pinch of salt
1, 16 oz. bottle of kombucha, chilled

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Cucumber Goat Yogurt Salad

Cucumber-Red Onion-Goat Yogurt Salad
by Chef Heather Hartman

Serves 6

 4-5 cucumbers, peeled partially, and sliced very thin (on a mandolin if possible).  If seeds are large, remove with a spoon before slicing.
½ cup goat yogurt (from Singing Hills Goat Dairy)
1/3 cup fresh dill or tarragon, chopped
2 tablespoons rice vinegar (substitute red or white wine vinegar if needed)
1 teaspoon honey
1 teaspoon sea salt teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 garlic clove, minced
1 red onion, thinly sliced
 Optional: grated carrots, sliced radishes, sliced golden beets.

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Quinoa and Cucumber Salad

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

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

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

pickled veggies from JB_MCT
by Market Chef Jenny Breen
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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Collard Wraps

collard wraps_MCT
by Anna Dvorak

This is what I eat for fast food – usually a main dish lunch. As long as I have the collard greens on hand, I can make a simple wrap using some crunchy and colorful vegetables, something creamy like hummus, bean dip, guacamole or a Sesame-Ginger Sunflower Spread and a little onion for bite. Then I roll it up and eat it or take it to go. Collard greens are amazingly sweet and crunchy when they are raw – and naturally gluten-free, of course.

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Thai Fried Rice

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.

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Mint Charmoula

mint charmoula lamb_NS_MCT
by Chef Nick Schneider
(adapted from The Contemporary Encyclopedia of Herbs and Spices, by Tony Hill)

This is a spice and herb paste from Morocco. Its seen in many different versions and it is used as both a pre-cooking marinade and a sauce-like condiment as well.

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