Sofrito is a flavor foundation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed in oil. Use sofrito as a base to add flavor to meals (like in Market Chef Nettie Colón’s Farmer’s Market Galinhada) or on its own as a delicious sauce.… Read More →
Keep these simple pickled red onions in your refrigerator to add a balanced “acid” element to sandwiches, tacos and more! Try them on something new with Market Chef Nettie Colón’s Farmer’s Market Galinhada.
This recipe comes from Mill City Farmers Market’s Nutrition Interns. As greens come in and out of season at the market, you can substitute arugula for spinach, kale, basil or whatever else you find! Serve this with Poached Wild Salmon, grilled chicken, roasted vegetables, on sandwiches or tossed with pasta.
Using local organic cornmeal from our vendor Sunrise Flour Mill and whatever seasonal vegetables and proteins stand out to you at the market, you can put a simple and delicious meal together. Serve with a chutney, sauce or salsa from one of our vendors or make your own sauce! We recommend Market Chef Jenny’s Chimichurri… Read More →
Mill City Farmers Market vendor Pure Ginger for You shares their journey into business tied with Beau’s immigration story, health changes and a calling to serve the community through the COVID-19 pandemic. By Jenny Heck “Back in Liberia, ginger was my mother’s pharmacy. We made ginger tea and beer almost every week. The benefits were… Read More →
Adapted from Beth Dooley’s Forever Green Cookbook. This vinaigrette is great to have on hand for salads and as a basting sauce for grilled or roast chicken or pork from Sunshine Harvest Farm. It will keep in the refrigerator in a covered container for at least 2 weeks (up to one month). Hazelnut oil is a… Read More →
Mill City Farmers Market vendor Carlos Palacios, owner of Cafe Palmira, shares the story behind his 4th-generation family coffee farm and the changes and challenges facing the industry. By Victoria Blanco When the pandemic hit, Carlos Palacios, owner of Cafe Palmira, stayed connected with clients the way he has for the past fourteen years: by… Read More →
