Many cauliflower recipes call for the florets, but what about those perfectly edible cauliflower stems? Rather than throwing the stem (a.k.a “core”) in the compost, you can make this caulfilower stem hummus for zero waste cooking and a nutritious snack! The stems from one cauliflower head will only make 2-3 servings of hummus, but you… Read More →
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 →
In part 1 of 4 in our Regenerative Farming & the Environment series with our sponsors The Nature Conservancy in Minnesota, our Executive Director Martha Archer joins Ann Mulholland, the chapter director for The Nature Conservancy (TNC) in Minnesota, North Dakota and South Dakota for a introduction to the work they’re doing to support sustainable… Read More →
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!
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 →
As the market has started to open up again, many of you have asked, “What can I do to support the market?” Mill City Farmers Market’s Executive Director Martha Archer shares updates on the impact of our Charitable Fund and how you can support our work in this letter to the market community. Last Saturday… Read More →
Photographer and Mill City Farmers Market regular shopper Iglika Petrova takes a visit to Shepherd’s Way Farms in Nerstrand, MN to capture the story behind Jodi and Steven’s award-winning sheep milk cheese–complete with her recipe for Bacon, Poached Egg, Asparagus and Morcella Cheese Toast. By Iglika Petrova It takes a special person to be a… Read More →
This recipe comes from our first zoom cook-along class with Market chef Beth Jones. Join the Mill City Cooks Facebook group for acess to our free monthly classes and weekly market inspiration from fellow shoppers, vendors and our market chefs. A seasonal galette is a great way to showcase produce and cheese you find at… Read More →
