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Cook fish tonight!

Health benefits of adding more fish to your diet By Jenna Carter, UMN Public Health and Nutrition Program Originally published April 27, 2015. Fish provides an excellent source of omega-3 fatty acids, vitamins, and minerals that benefit your overall health. Omega-3 fatty acids are essential in the diet because our bodies cannot produce them on…  Read More

Eggplant

photo c/o Mette Nielsen Authored by: Michelle Jebsen, Public Health Nutrition Student If there was a contest for the most beautiful vegetable the long prized, glossy, deep purple eggplant might just win the prize. Their beauty is now being exerted in some of the vendors at the market. Why not beautify your kitchen counter with…  Read More

Apples

Authored by Jenna Carter, UMN Public Health Graduate Student Did you know that there are over twenty varieties of locally grown apples to choose from in Minnesota!? And many are now available at the Mills City Farmers Market! When choosing your apples, look for those that are rich in color (this varies depending on the…  Read More

WIC’s Farmers Market Nutrition Program

Written by Andrea Kemple, University of Minnesota Nutrition Student People who purchase their foods from local farmers’ markets know at least one of the benefits of such a decision.  Maybe this purchasing decision is based on the fact that food purchased locally is fresher and more nutritious than store-bought food, or the fact that buying…  Read More

One Great Plate: Muesli

This breakfast of uncooked rolled oats, fruits, seeds, and nuts has heretofore been branded as hippie food. by Stephanie March | October 9, 2012 | Minneapolis St. Paul Magazine You know, it can be very fun to say: muesli . . . myooo-zlee. Introduced in the 1900s by Swiss doctor Maximilian Bircher-Benner (also fun to…  Read More

Bliss Granola: Satisfy Your Sweet Tooth and Keep Your Resolution Intact

By Marie Flanagan, Minnesota Monthly Film-loving candyphiles will certainly remember Willy Wonka, and his famous quote: “Invention, my dear friends, is 93% perspiration, 6% electricity, 4% evaporation, and 2% butterscotch ripple.” Butterscotch. Just the thought of it evokes memories of gooey blondie bars, creamy sundaes, and decadent puddings. The sweet and salty combination of brown sugar…  Read More

America’s Most Creative Food Trucks

By Miriam Weiner, U.S. News The days of sit-down lunches appear numbered. Americans are succumbing to a more fast-paced life, and the only way for vendors to catch up is to put meals on wheels. From Minneapolis to Atlanta, New York to Los Angeles, the food-truck craze has swept our nation off its feet, with…  Read More

Market Watch: Usher in sloppy Joe season with buns from Salty Tart

By Rick Nelson, Star Tribune October 5, 2011 Michelle Gayer wasn’t shy about giving up the secret to the sandwich buns she sells at her new Mill City Farmers Market stand. “They’re full of eggs and butter and milk,” she said with a laugh. “It’s not a classic brioche, but it’s close.” That’s good enough…  Read More

Market Watch: Delicata squash true to its name

by Rick Nelson, Star Tribune It was a chilly morning at last Saturday’s Mill City Farmers Market, but that wasn’t preventing vendors from piling their stands high with temptations. The Community Design Center of Minnesota was featuring beets, chard, zucchini, leeks, eggplant and cucumbers, among other beauties, but the real eye-catchers were a basket of…  Read More

Best in Condiments: Lucille’s Kitchen Garden Minnesota Mead Jelly

By Cindy Hatcher, Cooking Light 2011 Zoie and Amy Glass create jams and jellies to accompany savory foods like salty prosciutto or creamy chèvre. The Minnesota Mead features a blend of local honeys. Hints of sweet wine flavor shine through with just a bit of balancing acidity. [button link=”http://www.cookinglight.com/cooking-101/essential-ingredients/best-local-artisanal-foods-2011/lucilles-kitchen-garden-minnesota-mead-jelly”]Read full article[/button] Note: MCFM is proud…  Read More