by Heather Hartman Ingredients: 2 large cucumbers 1 bunch radishes, sliced 1 red onion, sliced 1/2 cup plain yogurt or goat milk yogut 1/2 tsp cumin seeds 1/2 tsp peppercorns 1 clove garlic, minced 2 Tbsp lemon juice 2 Tbsp fresh herbs (tarragon, sage, Thai basil, etc.), chopped Directions: Soak red onions in water for… Read More →
This is a very versatile vegetable soup that makes a terrific summer or fall meal topped with a fresh pesto and served with a loaf of your favorite bread.
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!
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 →
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 →
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 →
