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!
Outdoor markets will return starting on May 4th!
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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 →
Feast local
By Kat Kleugel, Vita.mn August 17, 2012 We already support our beloved local artists and musicians, so why not extend that same affection to our homegrown culinary artists and artisans — chefs, growers, butchers and restaurateurs? It is now easier than ever to feast ourselves silly with top-notch locally sourced meats, produce and libations. Why? It’s… Read More →
Pickled Hakurei Turnips
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 →
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 →
Lemon Basil Dressing
by Chris Bundy, spoonriver restaurant Ingredients: 1 ½ cup fresh lemon juice 3 cups Extra Virgin olive oil (get the good stuff) ½ cups honey (try to use raw) 1 cups chopped fresh basil ½ cup finely chopped shallots ¼ cup finely chopped garlic 1 tsp ground mustard Directions: Whisk until a light, homogenous, even… 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 →
Blue Cheese and Caramelized Spring Onion Canapes
Market watch: Finding rhubarb
by Rick Nelson, Star Tribune May 18, 2011 A recent posting on a friend’s Facebook page summed up what a lot of Minnesotans have been surely feeling during this late-arriving spring. “[I] won’t last much longer if I don’t bake something with rhubarb soon,” he wrote. That sentiment was lingering in my brain as I… Read More →