By Rick Nelson, Star Tribune July 13, 2011 Here’s how late the growing season is this year: Last Saturday was the first time farmer Moses Momanyi was able to harvest enough produce to set up a stand at the Mill City Farmers Market. And what a nice selection: broccoli and cauliflower, nurtured from raised beds… Read More →
By Kat Kleugel, Vita.mn August 17, 2012 We already support our beloved local artists and musicians, so why not extend that same affection to our homegrown culinary artists and artisans — chefs, growers, butchers and restaurateurs? It is now easier than ever to feast ourselves silly with top-notch locally sourced meats, produce and libations. Why? It’s… Read More →
These tender, sweet, white roots are only available when the farmers around here grow them. Hakurei salad turnips behave more like a radish in a horticulture sense, but are milder, juicier and just as crunchy. They can be eaten raw, lightly steamed, quick pickled or pickled for canning like in this recipe. Look for roots… Read More →
By Rick Nelson, Star Tribune When juicy, color-saturated raspberries and blueberries made their first appearances at the Mill City Farmers Market, they immediately inspired thoughts of pie. Just one problem: Temperatures were soaring into the upper 90s, with similarly punishing humidity levels, which meant that turning on the oven was not an option. Besides, if… Read More →
By Rick Nelson, Star Tribune May 25, 2011 Lovers of greens have an ally in farmer Mike Noreen. The owner of Burning River Farm grows an impressive array of vegetables at his Frederic, Wis., acreage, but what makes a visit to his stand at the Mill City Farmers market on Saturday morning a necessity is the… Read More →
By Rick Nelson, Star Tribune June 3, 2011 At his sunny St. Paul studio, woodcrafter Scott McGlasson devotes most of his considerable energy and talents to furniture making. But the Woodsport owner also deftly converts birch and walnut planks into cutting boards that mirror his furniture’s aesthetic balancing act of striking beauty and practical functionality.… Read More →
From Joe Hatch-Surisook of Sen Yai Sen Lek Serves 4 Ingredients: 1 lb. pork loin, cut into ½ inch chops or quartered lengthwise 1 T. fish sauce ¼ c. shallots, thinly sliced ¼ c. green onions, chopped 1 T lemon grass, thinly sliced and lightly toasted ½ c. mint leaves ½ c. cilantro 2 T… Read More →
By Rick Nelson, Star Tribune June 17, 2009 With her rhubarb ketchup, Susan Dietrich has found a clever use for June’s tart red stalks. Not that she’ll take any credit for it. “You’re going to think that I don’t have an original idea in my head,” she said with a laugh. Hardly. Mill City Farmers… Read More →
