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

Summer Bean and Corn Salad

Jul
8,
2013
Nash bean and corn salad
Recipe by Brenda Langton
NBTC
Ingredients
1 pound fresh green beans, trimmed and cut in half
1 small red onion diced
3 ears of corn, blanched and shaved off
1/4 cup White Balsamic or your favorite Vinegar, not red Balsamic…it’s too dark
1/4 cup Nash Brothers Olive oil
1 can Nash Brothers Garbanzo beans, drained
1 can Nash Brothers Red Kidney beans, drained
4 Tablespoons chopped fresh basil or cilantro, your choice of herb
2 large cloves garlic minced
1 teaspoon Salt
Black Pepper to taste
 

Read more on Summer Bean and Corn Salad…

Deviled Eggs

Jul
1,
2013
deviled eggs mjm_MCT
by Mary Jane Miller, Sustainable Farming Association of MN

Serves 8

Perfect Hard Cooked Eggs
Arrange eggs in a single layer in a saucepan.
Cover with at least 2 inches of cold water.
Bring to a boil.
Remove from heat, cover and let stand for 15 minutes.
Drain and cool in ice water of under cold running water.

Read more on Deviled Eggs…

Stir Fried Spinach with Walnuts and Flax Flakes

Jun
24,
2013
spinach walknut stir fry_MCT
Recipe by Market Chef Heather Hartman
Ingredients
2 bunches of fresh spinach (or water spinach, pea shoots, kale, or chard)   washed in a large bowl of water and drained
1 tablespoon coconut oil (or extra virgin olive oil)
3 cloves of garlic, cut into thin slices
1 tablespoon tamari
1 cup walnuts, lightly toasted and chopped
2-3 tablespoons of flax flakes (Premium Gold, from the Mill City Farmer’s Market)
 

Read more on Stir Fried Spinach with Walnuts and Flax Flakes…

Smoked Star Prairie Trout

Jun
11,
2013
star prairie booth_MCT
by Chef Marshall Paulsen, Birchwood Cafe
To cure:
Trim the trout if desired – remove fins & heads, reserve for fumet.
Lay the trout out on wire racks.
Coat the tops of the trout with 2:1 salt:brown sugar, plus spice mix.
Allow to sit in the walk-in under cure for 1 hour.
Rinse the cure off under cold water and allow to dry overnight.
 

Read more on Smoked Star Prairie Trout…

Asparagus with Rhubarb and Olive Marinade

Jun
4,
2013
asparagus_MCT
by Market Chef Jenny Breen

Serves 8 to 10

Ingredients
2 pounds asparagus
2 cups rhubarb, finely diced
2 tablespoons olive oil
¼ cup water
½ red onion, sliced very thinly
Marinade:
Juice of ½ lemon
2 tablespoons honey
¼ cup olive oil
¼ cup champagne vinegar
¼ cup orange juice
2 teaspoons salt
4 cloves garlic, minced
2 tablespoons fresh thyme leaves, minced (See Growing Green Flavor, page X)
1 cup olives, pitted and chopped

Read more on Asparagus with Rhubarb and Olive Marinade…

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
 

Read more on Rhubarb Chutney…

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.

Read more on Scrambled Egg Cheese Curd Bruschetta with Grilled Spring Vegetables…

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.

Read more on Spring Greens Soup with Caramelized Ramps…

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
 

Read more on Honey-Lavender-Jalapeno Butter with Grilled Vegetables…

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)

Read more on Wild Rice Breakfast Pudding…