Commit to shopping local year round with a winter CSA from one of our farmers! What is a CSA? Community Supported Agriculture (CSA) is a way to purchase food directly from a local farmer. You pay the farmer a set price at the start of the season and in return the farmer delivers food to… Read More →
By MCFM’s 2020 nutrition intern, Jessica Bruggen In the US approximately 72 billion pounds of food is wasted every year, not including food wasted in the home. A majority of that food waste ends up in landfills with only 6.3% of it being composted. Food rotting in landfills produces methane, which is 84 times more… Read More →
With beautiful and delicious products at every table, it can be tricky to stay on budget at the market. Our nutrition intern Olivia Jacobs, has created a series of seasonal shopping lists and recipes to keep you on-track and thinking about the market as your grocery destination. These “Market Basket” shopping lists are available at… Read More →
You may have heard of purslane and you have most likely seen the succulent plant growing in your yard or by a sidewalk, but you probably never thought to eat it. Purslane is commonly considered a garden weed, however, it is not only edible, but also tasty and nutritious! Purslane has a lemony flavor and… Read More →
Did you know you can save your vegetable scraps to make vegetable broth? What a great way to reduce food waste! Easily store veggie scraps in gallon sized freezer safe bags or other air tight container and store them in the freezer until you are ready to make the broth. While you can save most… Read More →
Popsicles are an easy, healthy dessert to make with your family this summer! Kids will love blending up the ingredients, filling the molds and tasting their veggie-packed treats. Make about 6 popsicles. This recipe comes from our 2020 nutrition intern Grace Befort’s Family Friendly Cooking series. Get your kids excited about local produce and healthy… Read More →
Market Chef Jenny Breen’s spring pizza is the perfect palette for spring farmers market finds like ramps, spinach and farmstead cheeses. Watch Jenny’s digital cooking class and get the recipe below.
Everything we serve you at MCFM is compostable–even the cups and utensils that look like plastic. Instead of trash cans, the market has Zero Waste Stations where customers can compost their plates, cups and food scraps, and recycle bottles or cans. Feel free to ask market staff and volunteer Zero Waste Educators if you are…
Anyone who has slept in on a Saturday morning and gotten to the Market late has probably noticed that our farmers don’t usually sell out of everything on their tables. What happens to bunches of beets and pints of potatoes that haven’t sold after a 5-hour Market day? For the past seven years, the Mill… Read More →
