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

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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Winning Recipes of Mill City’s 3rd Annual Bread Baking Contest!

Oct
29,
2013
table of yeasted bread entries 2013

Thank you to all who entered the Third Annual Baking Contest at Mill City! We had many entries that the judges enjoyed immensely, but the winners really took the cake (so to speak):

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Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

Sep
16,
2013
cauliflower pasta
from Deborah Madison’s cookbook Vegetable Literacy

For 4
I love this approach to cauliflower. In fact, I’d say it’s my favorite way to cook it. It’s golden, aromatic, and lively in the mouth. It’s good alone and very good spooned over pasta shells, which catch the smaller bits of the vegetable. Even a small cauliflower can be surprisingly dense, weighing a pound and yielding 4 cups florets.

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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

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