Apples, beets, bok choy, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, collard greens, dried beans, eggplant, fennel, garlic, grapes, green beans, green onions, ground cherries, herbs, kale, kohlrabi, leeks, lettuce heads, lemongrass, microgreens, mushrooms, okra, onions, parsnips, peanuts, pears, peppers, potatoes, pumpkins, radishes, salad greens, shallots, spinach, Swiss chard, tomatoes, turnips and winter squash
10:30 to 11 a.m. – Learn how to cook your #WeeklyMarketMeal in our chef-led cooking demo, Mill City Cooks, offered every Saturday in the train shed patio. This Saturday, market chef Beth Jones will be making a seasonal dish using ingredients from the market. Plus, our kids’ tables at the demo always feature coloring sheets and other engaging activities, giving adults some free time to relax with a cup of coffee while picking up tips and easy seasonal recipes from our market chefs. Samples and recipe cards are available at each demo—or check out our recipe archive!
11 a.m. to 1 p.m. – Honest Maude will be playing in the green music tent by the Guthrie stairs.
Power of Produce “PoP“ veggie tasting club is at the information booth every week! Kids ages 3-12 can earn a $2 token to spend on fruits and veggies by tasting a local, seasonal vegetable, as a way to empower kids to make healthy eating decisions. Learn more.
Shop for handmade jewelry, ceramics and other artisan goods in our weekly rotating art market, located in the train shed near the entrance to the Museum. This week we are featuring:
Click here to view our interactive vendor map and see who’s in this week!