Outdoor markets will return starting on May 4th!
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Pistou with Classic Pesto
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 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 →
Market watch: Collard greens and more
By Rick Nelson, Star Tribune July 13, 2011 Here’s how late the growing season is this year: Last Saturday was the first time farmer Moses Momanyi was able to harvest enough produce to set up a stand at the Mill City Farmers Market. And what a nice selection: broccoli and cauliflower, nurtured from raised beds… 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 →
Very berry, Very Prairie, very good
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 →
It’s a culinary street scene
by Rick Nelson, Star Tribune Following a national trend, this summer’s avalanche of street food — sold from trucks, carts and stands — is luring hungry downtowners in St. Paul and Minneapolis out onto the sidewalks. Summers — and dining while standing — will never taste the same. A tip: Locations and times change frequently… Read More →