Outdoor markets will return starting on May 4th!
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Roasted Delicata Squash with Spiced Yogurt Sauce
Delicata, acorn and other varieties of thin-skinned winter squash do not need to be peeled. The tender skin is completely edible and will add color, texture, vitamins and fiber to you recipe. Remember to thoroughly wash your squash before cooking! Serve on it’s own for a vegetarian main or an elegant side dish with some… Read More →
Solar-Powered Greenhouse Growing Your Winter Veggies
Mill City Farmers Market vendor Prairie Hollow Farm shifts focus from summer to winter with deep winter greenhouse production for their winter CSA share. By Jenny Heck When farmers market scenery shifts to pumpkins, flannel jackets and dogs in Halloween costumes, many farmers take these cues as time to put their fields to rest and… Read More →
Shiitake Burgers
Grilled Eggplant Curry
Vegan Baasto Saldaato
This recipe was created by local chef Jamal Hashi for our Greens for Good food donation program. His recipe for Vegan Baasto Saldaato is a simple take on a familiar dish that highlights the fresh seasonal tomatoes, spinach and kale that are currently plentiful in the free Greens for Good market bags this summer and… Read More →
Adapting to a changing climate at Nistler Farms
How this summer’s extreme weather is impacting farmers markets’ most iconic crops: heirloom tomatoes, sweet corn and melon, and how Mill City Farmers Market vendor Jeff Nistler has been adapting on the farm for decades. By Jenny Heck “It’s like early childhood development,” Jeff Nistler explained as we rode through hazy fields of melons, flowering… Read More →
Beet and Bean Burgers
These veggie burgers are packed with three different vegetables and lots of protein. The taste is mild but flavorful and sure to satisfy burger cravings. Even veggie burger skeptics will be eating them up. Get your kids involved mashing beans, shaping patties, and topping their burgers. They’re great with ketchup, hot sauce and other classic… Read More →
Grilled Vegetable Tacos with Chimichurri
This recipe is made to be flexible. Use the ingredient list here as a template and substitute leftovers or whatever vegetables, herbs or greens are in season at the market–have fun!
Collard Green Wraps with Vegan Garden Pesto
This recipe is from local guest chef Lachelle Cunningham’s 2019 cooking class at the market. Learn more about Chef Lachelle Cunningham’s catering company and education work at lachellecunningham.com Turn this recipe into your #WeeklyMarketMeal serving with fried tempeh strips or grilled fish, brats or burgers. Note: Vegetables listed in the ingredients for the wraps are… Read More →