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

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…

Chilled Summer Melon Soup with Kombucha

Aug
26,
2013
Chilled Summer Melon Soup with Kombucha
by Chef Heather Hartman

8 servings

 Ingredients
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

Read more on Chilled Summer Melon Soup with Kombucha…

Cucumber Goat Yogurt Salad

Aug
26,
2013
Cucumber-Red Onion-Goat Yogurt Salad
by Chef Heather Hartman

Serves 6

Ingredients
 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.

Read more on Cucumber Goat Yogurt Salad…

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…

Collard Wraps

Jul
29,
2013
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.

Read more on Collard Wraps…

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…

Mint Charmoula

Jul
16,
2013
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.

Read more on Mint Charmoula…