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

Mill City Farmers Market


Minnesota “Nice-oise”

MN Nice-oise
by Market Chef Jenny Breen
1 bunch garlic scapes
1 red onion, thickly sliced
8 oz. salmon
6 medium potatoes or sweet potatoes, quartered
4 eggs, hard boiled
1 cup capers
1 # salad greens and/or spinach
1/4 cup basil leaved, chopped
1 bunch asparagus
Olive oil
salt and pepper
1/4 cup maple syrup
1/4 cup prepared mustard
6 cloves garlic, minced
1/4 cup lemon juice
salt and pepper

Read more on Minnesota “Nice-oise”…

Chyau Bodi Masala (Black Eyed Pea Curry)

black eyed pea curry

by Rashmi Bhattachan, Gorkha Palace


 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

Read more on Chyau Bodi Masala (Black Eyed Pea Curry)…

Asparagus Wild Rice Salad

asparagus wild rice salad

by Market Chef Jenny Breen


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
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

Read more on Asparagus Wild Rice Salad…

Hot and Sour Soup with Spring Vegetables

hot and sour soup
by Market Chef Heather Hartman

Serves 4 to 6

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)

Read more on Hot and Sour Soup with Spring Vegetables…

Wild Rice Bison Meatballs

by Chef Heather Hartman

Makes 12 meatballs

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

Read more on Wild Rice Bison Meatballs…

Fresh Potato and Smoked Trout Salad

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.

Read more on Fresh Potato and Smoked Trout Salad…

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

warm orca bean salad
by Chef Heather Hartman

Serves 8

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

Read more on Warm Orca Bean Salad with Fall Vegetables in a Maple-Mustard Dressing…

Broccoli Cheese Soup

broccoli cheese soup
by Market Chef Heather Hartman

Serves 6

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)

Read more on Broccoli Cheese Soup…

Curried Squash Soup

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


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.

Read more on Curried Squash Soup…

Autumn Pasta with Tarragon and Cider Sauce

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

Serves 8 to 10


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.

Read more on Autumn Pasta with Tarragon and Cider Sauce…