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Indoor Winter Market
Welcome to MCFM’s Indoor Winter Market… we can’t wait to gather together with some of our favorite local farmers, food makers and artists — and you, of course! First & Third Saturdays, 10am-1pm, November through April: Nov 2, 16 Dec 7, 21 Jan 4, 18 Feb 1,…
Misir Wot (Lentil Sauce)
Chef Mimi Selam of Mimi’s Cooking Class joined us at MCFM recently and showed us how to make two Ethiopian and Eritrean dishes, Misir Wot (lentil sauce) and Gomen (a vegetable dish made with cabbage and carrots). Find fresh market ingredients at MCFM, and check out Mimi’s upcoming cooking class opportunities on her website!
Gomen (Cabbage & Carrot Dish)
Chef Mimi Selam of Mimi’s Cooking Class joined us at MCFM recently and showed us how to make two Ethiopian and Eritrean dishes, Misir Wot (lentil sauce) and Gomen (a vegetable dish made with cabbage and carrots). Find fresh market ingredients at MCFM, and check out Mimi’s upcoming cooking class opportunities on her website!
Discovering Your Local Fibershed
A visit & interview with MCFM vendors Theresa Bentz (Get Bentz Farm) and Maddy Bartsch (Salt of the North Dye Garden). Words and images by Iglika Petrova (a devoted Mill City Farmers Market shopper). I have a quote on my wall that I love: “Do everything with so much love in your heart that you… Read More →
Roasted Butternut Squash Soup
This recipe was made by Tony Scherber of TonzKitchen using seasonal market ingredients – see the full video here. Makes 4-6 servings. Can be made dairy free without the addition of the crema.
Fall Umami Salad
Sweet Potato & Zucchini Fritters
Egg & Veggie Breakfast Scramble
Guest Chef Naima Dhore showed us how to make a delicious breakfast scramble at Mill City Cooks using market ingredients, and now you can try it out for yourself at home!
“Checkered” Toast
This was made by Tony of TonzKitchen using local market ingredients – check out a video here!
Ratatouille
This is a classic French stew that is perfect for using up tomatoes, eggplant, zucchini and all the other beautiful veggies available in late summer. Have your kids watch the movie, “Ratatouille,” and then help you make the dish-it will be a good way to encourage them to eat their vegetables! Serves 6-8.