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 Breakfast Pudding

Mar
12,
2013
by Chef Heather Hartman

Serves 6

WildRiceIngredients

1 cup Northern Lakes Wild Rice, rinsed
2 cups almond milk, unsweetened (more may be
needed)
1/3‐cup maple syrup
1/4 dried cherries
1/4 dried apricots, roughly chopped
1/2 cup sunflower seeds (you can also use toasted
almonds, hazelnuts, or pumpkin seeds)

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Kale Pesto

Oct
24,
2012
kale_MCT
by UMN Public Health Nutrition graduate interns
Ingredients

2 cups kale, ribs removed                        2 tsp lemon juice

¼ cup Parmesan cheese, shredded         ¼ cup olive oil

¼ cup almonds                                           salt & pepper to taste

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Miso Soup with Market Vegetables

Oct
23,
2012
misosoup1
by Chef Heather Hartman

Serves 8

Ingredients

12-ounce block firm tofu (I love Wildwood brand)
8 cups water
1- 4 inch piece of kombu seaweed
6 tablespoons dark or red miso
2 tablespoons light or white miso
4 scallions, thinly sliced
1 cup butternut squash, peeled and medium diced
2 cups fresh spinach (or kale), rough chopped
Bonito (dried fish) flakes for garnish (optional)

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Good Morning Poha

Oct
17,
2012
poha
By Mero Cocinero Karimi, Host of the Cooking Show con Karimi & Comrades, Founder of Viva La Soul Power
Elements
  • 2 Cups Thick Poha (flaked rice)
  • 1 chopped onion
  • 1-2 chopped green chilies

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KATSIKI FRICASSEE

Oct
9,
2012
KATSIKI FRICASSEE
by Anna Christoforides, Gardens of Salonica
Ingredients
5LB GOAT BRAISING PIECES (SHOULDER, RIBS, NECK)
1/2C EXTRA VIRGIN OLIVE OIL
4C DRY WHITE WINE
2-2.5LB GREENS (MUSTARD, ENDIVE, DANDELION, ARUGULA)
2 BUNCHES SCALLIONS, CHOPPED

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UKRAINIAN VARENIKI

Oct
1,
2012
Vareniki
by Chef Nick Schneider

Dumplings are a near universal food in many places.  From China to Eastern Europe to Italy, many cultures have developed creative doughs with an almost infinite kind of fillings, from meats, to sweet fruits, to mushrooms, to cheeses and vegetables. They serve as edible celebrations for winter festivals and holidays, great street food or just tremendous warmth giving snacks during the coldest months.

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Wild Rice and Mushroom Soup

Sep
30,
2012
wild-rice-and-mushroom-soup-with-chicken-1
by Jeremy McAdams, Cherry Tree House Mushrooms

serves 3-4

Ingredients
8 oz. shiitake mushrooms – cleaned, stemmed & chopped (Cherry Tree House Mushrooms)
1/2 cup wild Rice (Northern Lakes Wild Rice)

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Winning Recipes of Mill City’s 2nd Annual Bread Baking Contest

Sep
17,
2013
gold medal baskets

Thank you to all who entered the Second 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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ORANGE MARMALADE BREAD

Sep
26,
2012
1st place quick

1st Place Winner in Quick Bread Category!

by Judy Nyagiro
Ingredients

2 cups Whole Milk
1/2 cup Orange Marmalade
1/2 cup Honey
4 cups (20 oz) All Purpose Flour
2 cups (14 oz) Sugar
1 t. baking soda
1 t. salt

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WHEAT GERM ZUCCHINI BREAD

Sep
26,
2012
2nd place quick

2nd Place Winner in the Quick Bread Category!

by Tom Kopacek
Ingredients

4 eggs
1 cup salad oil
1 cup granulated sugar
1 cup brown sugar
1 T. vanilla
2 cups shredded zucchini
2 1/2 cups flour
1/2 cup wheat ger m
1 T. cinnamon
2 t. baking soda
1 t. salt
1/2 t. baking powder

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