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

Rhubarb Chutney

Jun
4,
2013
rhubarb_MCT
by Market Chef Jenny Breen
Ingredients
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
2 jalapenos or other hot pepper, deseeded and minced
1 inch fresh ginger root, peeled and minced
1 T. coriander
1 T. mustard seed
4 cups diced rhubarb
½ cup orange juice
2 T. grated orange peel
½  cup maple syrup or sugar
1 teaspoon salt
 

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Scrambled Egg Cheese Curd Bruschetta with Grilled Spring Vegetables

May
30,
2013
Eggs
By Market Chef Heather Hartman

Serves 6

Ingredients
6 free range eggs
1 tablespoon butter
Fresh Chives
Sea salt, fresh cracked black pepper
 Fresh Cheese Curds (from Singing Hills Goat Dairy, I love the Dill flavored ones)
1 fresh baguette or small loaf of un-cut bread (maybe 2, be prepared)
 Vegetables to grill (asparagus, green onions, etc.), Grill and cut into small pieces.

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Spring Greens Soup with Caramelized Ramps

May
22,
2013
ramps
by Chef Jenny Breen

Serves 6 to 8

In the Midwest, if you blink in early spring, ramp season has passed. When you come upon them at your farmers market or coop, bring them home and herald in spring with this soup. Other tender early spring greens are brought together here and used in the creamy base to support the sweet and tangy caramelized ramps.

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Honey-Lavender-Jalapeno Butter with Grilled Vegetables

May
22,
2013
jalapenos_MCT
By Chef Heather Hartman

Ingredients

½ pound Rochdale Butter (found at the Mill City Farmer’s Market), softened
¼ cup local honey
1 tablespoon lavender flowers (found in bulk section at your co-op, or from The French Nugget at the MCFM)
1 jalapeno, seeded and diced
½ teaspoon salt
Fresh cracked black pepper
 

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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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