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

MOM’S BEST POPPYSEED BREAD

Sep
26,
2012
poppyseed bread loaf

3rd Place Winner in the Quick Bread Category

by Abigail Summers
Ingredients

3 cups flour
2 1/4 cups sugar
1 1/2 t. baking powder
1 1/2 t. salt
3 eggs
1 1/2 cups milk
1 1/8 cups oil
1 1/2 T. poppy seeds
1 1/2 t. vanilla
1 1/2 t. almond
Combine and mix all ingredients together.
Fill 2 large or 4 small loaf pans 1/2 – 2/3 full.
Bake at 350 for 40-50 minutes.

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PAIN AUX GRAIN ES DE LIN (FLAXSEED BREAD)

Sep
26,
2012
1st place yeasted

1st Place Winner in the Yeasted Category!

by John Jacobson
Ingredients

‘Soaker’:
100 grams Whole Golden Flax Seeds
227 grams Water (@78F)
Dough:
327 grams ‘Soaker’
329 grams Bread Flour
112 grams Whole Wheat Flour
28 grams Rye Flour
239 grams water (@74-78F)
10 grams salt
2 g rams instant yeast
extra flour for shaping or dusting as needed

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STOUT BREAD

Sep
26,
2012
2nd place yeasted

2nd Place Winner in the Yeasted Category!

by Hannah Snider
Ingredients

2 tbsp butter
1 (12oz) bottle beer (Sam Adams Cream Stout)
1/4 cup buckwheat honey
1/4 cup brown sugar
3 cups whole wheat flour
1-1 1/2 cups white whole wheat flour
1 cup bread flour
2 1/4 tsp instant yeast
1tsp salt
1 tbsp unsweetened cocoa powder
1 Tbsp chia seeds
2 Tbsp wheat germ

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SEEDY WHOLE WHEAT/RYE SOURDOUGH

Sep
26,
2012
3rd place yeasted

3rd Place Winner in the Yeasted Category!
by Riley Sharbonno

Ingredients

3 cups Fresh Ground Whole Wheat Flour
3 cups Fresh Ground Rye Flour
1 cup active Sourdough Starter (wild yeast, water & flour)
1/4 cup hemp seeds
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup sunflower seeds
~3 cups water
One Peeled Potato
1/2 cup olive oil

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Mushroom Quiche

Sep
26,
2012
MushroomQuiche
by Jeremy McAdams, Cherry Tree House Mushrooms

Serves 6 to 8

Ingredients
3 to 6 oz. shiitake or oyster mushrooms – cleaned stemmed & quartered (Cherry Tree House Mushrooms)
1 onion, thinly sliced (Stone’s Throw Urban Farm)

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Orange-Ginger Glazed Carrots

Sep
18,
2012
orange ginger carrots_MYV_MCT
by MCFM’s Meet Your Vegetables Interns
Ingredients
1 pound carrots, cut into 1/4 inch slices
1 1/2 cups water
1/4 t salt
1/2 cup orange juice
1 t grated ginger
2T sugar

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A Classic Pizza Margherita

Sep
18,
2012
pizza-margherita-10
adapted from Artisan Pizza and Flatbread in Five Minutes a Day
(Thomas Dunne Books, 2011)
By Jeff Hertzberg and Zoë François

Makes enough dough for at least eight ½-pound pizzas or flatbreads (about 12 inches across).  The recipe is easily doubled or halved.

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Pan-Toasted Corn and Black Bean Salad with Basil

Sep
12,
2012
sweetcornMCT
by Robin Asbell

Sweet corn is bursting with sugars, so when you pan-toast it you will caramelize all that wonderful sweetness. Zucchini, tomatoes, and basil are usually booming in the garden at the same time as corn, so use them all in this easy salad.

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Black Bean Dip

Feb
12,
2014
black-bean-dip-2
by Chef Heather Hartman
Ingredients

3 garlic cloves, peeled
½ cup packed cilantro leaves
1, 15 oz. can black beans, drained and rinsed
2 tablespoons olive oil
1 jalapeno, minced
¼ cup peanut butter
2 limes, juiced
1‐teaspoon ground cumin
1‐teaspoon salt

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Chicken and Pasta Soup

Feb
12,
2014
Recipe by Brenda Langton
Ingredients

2 Tbsp. olive oil
3 carrots
1 large onion
2 celery ribs
2 chicken breasts, skinned and boned
1 quart chicken broth
2 cups water
1 cup chopped kale
¼ cup parsley, chopped
2 cups cooked pasta

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