Outdoor markets will return starting on May 4th!
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Sweetland Orchard and Chef Shack make the list: “Five favorite Twin Cities doughnuts”
By Rachel Hutton, City Pages 4. Sweetland Orchard’s Apple Cider Doughnuts This might look like a basic cake doughnut, glittering with cinnamon and sugar in the early morning farmers’ market light, but it’s made extra tender and moist by the addition of apple cider from Webster, Minnesota’s Sweetland Orchards. Mike and Gretchen Perbix oversee the… Read More →
Kare 11 at Mill City Farmers Market
Kare 11 reporter, Lee Valsick visited the Market on July 30th, 2011. See what she had to say about “Taste of Italy” day at Mill City!
Black Bean Soup
By Brenda Langton, spoonriver restaurant Serves 6 – 8 Ingredients: 2 15 oz. cans black beans, drained and rinsed, or 3 cups cooked beans (make sure to sort through beans before cooking and remove debris) 4 cups vegetable or chicken stock 4 cloves garlic, chopped 1 onion, diced 1 Tbsp. olive or vegetable oil 2… Read More →
Agrodulce Pickled Fennel Bulb
By Nick Schneider Fennel makes its appearance at the market in late June and continues to be offered through the fall when it takes on a sweeter quality. Generally fennel, because it is more toothsome, is dealt with in a couple of ways – sliced very thin and eaten raw in salads or slow cooked… Read More →
Quinoa and White Beans with Berry Dressing
by Jenny Breen, author of “Cooking up the Good Life” Quinoa is a fantastic addition to the whole grain repertoire. Although it is an ancient grain, it has recently become popular in the natural foods community. It is highly nutritious—a complete protein by itself, cooks quickly—in about 18 minutes, and is incredibly versatile—delicious with beans,… Read More →
Kale with Bacon
From May and Mhonpaj of Mhonpaj’s Garden Ingredients: 1 large bunch of kale, chopped (about ¾ lbs) 2 bacon slices (or more), chopped 3 Tablespoons olive oil (enough to cover bottom of pan) 1-2 cloves garlic, minced 2-3 teaspoon salt Directions: Heat a large stainless steel pan on medium-high heat. Pour 1 Tbsp oil into… Read More →
Market Watch: Let the salad spinning begin
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 →
Enjoying Grazefest at Mill City Farmers Market
By Sarah Johnson, Simple Good and Tasty June 9, 2011 Nestled between the theatrical masterpiece designed by famed architect Jean Nouvel and a museum built into the ruins of what was once the world’s largest flour mill resides the Mill City Farmer’s Market, offering Twin Citians the opportunity to connect with and support local vendors each… Read More →
Grilled Bison Tataki with Wild Rice
From Heather Hartman Ingredients: 2, 10 oz. Wild Idea Bison Steaks ¼ cup Tamari or Soy Sauce 3 Tbsp fresh lime juice 3 green onions, thinly sliced 3 Tbsp ginger, minced 1 Tbsp honey Directions: Let bison steaks sit at room temperature for 15 minutes before cooking. Heat grill to medium-high heat. You can… Read More →