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

Charred Long Beans with Olives

Aug
15,
2012
Long_Bean
by Chef Heather Hartman
Ingredients

1 bunch, or 1‐½ lbs. long beans (or green beans) cut into 2 inch pieces
2 tsp. canola oil
1 tsp. toasted sesame oil
2 tbsp. minced garlic
2 tbsp. minced ginger
1 Thai Chile (or jalapeno), minced
1/3‐cup chicken or veg stock
2 tbsp. balsamic vinegar or Chinese black vinegar
1 tbsp. soy sauce
¾ cup pitted olives (Moroccan dry‐cured, or pitted kalamata olives)
Optional: 4 oz. cooked ground pork or chicken, broken into small pieces

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Grilled Eggplant with Orange-Miso Glaze

Aug
15,
2012
eggplant_MCT
Adapted from the Spoonriver Cookbook by Brenda Langton

Serves 4

Ingredients

• 2 tablespoons orange juice concentrate (or 1 orange, juiced. This will make a
thinner sauce)
• 2-inch piece of fresh ginger root, put thru a garlic press or finely chopped
• 2 tablespoons mirin (you could also use rice wine vinegar if mirin is
unavailable)
• 3 tablespoons white or red miso
• 1 medium eggplant or 3 small Japanese eggplants
• Vegetable oil or toasted sesame oil

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Grilled Polenta and Oyster Mushrooms

Aug
12,
2012
grilled_polenta_and_mushrooms
by Jeremy McAdams, Cherry Tree House Mushrooms

Serves 4

Ingredients
1–1 1⁄2 tbsp. coarse salt
1 2⁄3 cups polenta or course cornmeal (Sunrise Flour Mill)
1 tbsp. extra-virgin olive oil (Valli dell’Etna Olio)

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Grilled Mushroom and Roasted Garlic Pizza

Aug
10,
2012
garlicswedelakeMCT
by Jeremy McAdams, Cherry Tree House Mushrooms

Serves 2

Ingredients
3 to 4 oz. fresh oyster mushrooms, chopped (Cherry Tree House Mushrooms)
1/2 roll of pizza dough (Sunrise Flour Mill)
2 Tbsp flour (Sunshine Flour Mill)

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Curried Potato Salad with Seasonal Vegetables

Aug
8,
2012
red potatoes
by Community Cooking with Kate

I love potato salad, and this one is always a big hit!  It has huge flavors, and my favorite quality, a non-mayonnaise based dressing! No need to worry about keeping this one on ice, so it is perfect for a summertime picnic or potluck.  This presents beautifully on a big platter to be served family-style.  Enjoy!

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Tomato & Fennel Pasta Sauce

Aug
2,
2012
tomatoMCT
By Chef Nick Schneider
Adapted from Hank Shaw,
Hunter Angler, Gardener, Cook   http://honest-food.net/

Serves 4-6

Ingredients
5 tablespoons Nash Bros. extra virgin olive oil
1 cup fennel, finely chopped, core removed.

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Summer Melon Soup

Jul
26,
2012
melon_soup
By Chef Heather Hartman

Serves 6

Ingredients

3‐4lb. melon (muskmelon, watermelon, or cantaloupe), remove skin and seeds, cut
into chunks
1 can (15oz.) coconut milk
2 tbsp. lime juice
1 jalapeño pepper, diced
2 tbsp. fresh mint and basil, torn to make small bits
Salt and fresh cracked pepper to taste.
Water or sweet wine if needed to thin soup

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Chilled Tomato Soup with Cucumber and Basil

Jul
26,
2012
chilled-tomcuke-soup
By Chef Heather Hartman

Serves 6

Ingredients

1 medium red or white onion, peeled and coarsely chopped
3 lbs ripe tomatoes, peeled and chopped
1 large carrot, coarsely chopped
3 large garlic cloves
3 tablespoons red wine vinegar (you can also use fresh lemon juice)
Salt and freshly cracked black pepper to taste
2 tablespoons extra virgin olive oil
2 cucumbers peeled and remove seeds if needed. Cut into very small dice.
Fresh basil, sliced into ribbons

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Basics of Greens Cookery – Best of Anti-Cancer Foods

Jul
17,
2012
rainbow chard MCT
by Chef Nick Schneider
Cooking methods
  • sauteing – fast, traditional method, cooks down more, no water added
  • steaming – very clean, low-no fat, fast, highest nutritional retention
  • braising – longer, slower cook, good for thicker greens like cabbage, collards, allows flavors to develop.

Read more on Basics of Greens Cookery – Best of Anti-Cancer Foods…

Beef Burger with Shiitake

Jul
17,
2012
beefburgerwshiitake
By Jeremy McAdams, Cherry Tree House Mushrooms

serves 4

Ingredients
4 oz. fresh shiitake mushrooms, sliced (Cherry Tree House Mushrooms)
2 Tbsp butter or olive oil (Valli dell’Etna Olio)
3/4 to 1 pound ground beef (Braucher’s Sunshine Harvest Farm)       or

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