Arugula, asparagus, bedding plants (herbs, flowers & vegetables), beets, bok choy, dandelion, dried beans, fiddlehead ferns, lettuce, kale, microgreens, mushrooms, nettles, radishes, ramps, rhubarb, onions, parsnips, pea shoots, potatoes, sorrel, spinach, sweet potatoes, Swiss chard, turnips (hakurei, salad) & watercress.
Every month, join experts from local, family-owned knife shop Eversharp Kinves in the train shed from 9:30 to 10:30 to learn knife skills and home sharpening techniques—Plus, get a coupon for 3 complimentary knife sharpenings at their shop! Be sure to stay for the Mill City Cooks demo to follow.
Learn how to cook your #WeeklyMarketMeal in our free, chef-led cooking demo, Mill City Cooks, offered every Saturday in the train shed patio from 10:30 to 11 a.m. This Saturday, James Beard Award winning author Beth Dooley will be joining us in the Kitchen, making Asparagus and Spring Veggie Saute. 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!
Power of Produce “PoP“ veggie tasting club is at the information tent 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.
The Eddies on the River will be singing four-part harmony from 11-1 in the green music tent by the Guthrie stairs.
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!