Market Chef Beth Jones shares her recipe for fresh turmeric, ginger and lemongrass tea. Beth makes this tea for her restaurant staff every year to keep the team healthy through winter. Did you know turmeric, ginger, lemongrass, chilies are all grown by Minnesota farmers? Find the local ingredients for this tea from Bean Market, Holistic… Read More →
Mill City cooks Join our Market Chefs for a live cooking demonstration with Mill City Cooks on first and third Saturdays of each month during the outdoor season! Watch as our chefs cook up a meal using seasonal market ingredients from our vendors. Come with cooking questions and find some inspiration while they’re in the…
Supporting local vendors has a big impact on the local economy and well-being of our community! From August 7th – 13th, communities across the country will celebrate their local farmers markets during National Farmers Market Week. According to the USDA, by the beginning of 2016 there were more than 8,500 farmers markets in the U.S—that… 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 →
This recipe works well for turkey, duck and other poultry too. If making a 4-5lb chicken, use a single batch of the herb oil to marinate the bird. If you are making a turkey, double or triple the herb oil and pan sauce ingredients according to how many pounds the birds weighs. Plan on 1… Read More →
By Grace Befort, MCFM Nutrition Intern Getting your kids involved in the kitchen and cooking with you is a great way to introduce the pleasures of cooking and healthy, local food – all while having fun and spending quality time together. The more you encourage kids to participate in the kitchen, the more they’ll understand… Read More →
Market Chef Beth Jones shows us her recipe for a spring salad from her home kitchen. Beth’s serve-yourself salad platter is perfect for a fridge full of leftovers or a new bag of market vegetables!
Use this recipe as a rough guide for using up all the beautiful summer vegetables you buy at the market and pull out of your garden! Feel free to substitute whatever vegetables and herbs you have. It is delicious as a side to accompany a roast chicken from Sunshine Harvest Farm, grilled salmon from Wild… Read More →
This is a great complement to seared Wild Run Salmon or Sunshine Harvest Farm chicken and pork. It is also delicious served on a local charcuterie board full of farmers market cheeses, pickles and jams.
Sometimes the easiest way to make dinners throughout the week, is to prep a bunch of veggies, buy some good pesto or other high quality prepared foods, put together big platter of everything and let your family build their own plate. We list several pesto recipes below, but there’s no shame in store bought or… Read More →
