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Garlic Scape Pesto Toast

This recipe comes from Twin Cities based board-certified holistic nutritionist Shahreen Ahmed, owner of of Happy Healthy Shahreen. Find more simple market recipes from Shahreen and shop along as she visits the market in her June Takeover available on our Instagram Highlights. Note: if you don’t have a food processor you can use a blendor or finely… Read More →

Raw Beet Relish

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.

Arugula Pesto

This recipe comes from Mill City Farmers Market’s Nutrition Interns. As greens come in and out of season at the market, you can substitute arugula for spinach, kale, basil or whatever else you find! Serve this with Poached Wild Salmon, grilled chicken, roasted vegetables, on sandwiches or tossed with pasta.

Crispy Polenta Wedges

Using local organic cornmeal from our vendor Sunrise Flour Mill and whatever seasonal vegetables and proteins stand out to you at the market, you can put a simple and delicious meal together. Serve with a chutney, sauce or salsa from one of our vendors or make your own sauce! We recommend Market Chef Jenny’s Chimichurri… Read More →

Microgreen Frittata

Microgreens aren’t just for garnish! These flavorful and nutrient dense greens are a delicious way to eat locally grown produce year round, like in this recipe from our nutrition intern Olivia Jacobs. Feeling a little extra? Turn the recipe into a quiche with a frozen pie crust from our vendor Vikings & Goddesses Pie Co… Read More →

Spinach Meatballs

Need more greens? These easy meatballs are a great way to sneak extra vegetables into a classic. They taste just as delicious as the original, with the added benefits of spinach! Serve meatballs with tomato sauce and pasta (or zucchini noodles) or on bread for meatball subs. If you want to get your kids involved… Read More →

Mushroom Omelet

This recipe comes from Mill City Farmers Market vendor Jeremy McAdams who owns Northwood Mushrooms farm with his wife Aimee. The simple market omelete is perfect for breakfast, lunch and dinner and features ingredients from fellow market vendors. Keep it simple as is or serve with a side of local mixed greens and vinaigrette. Learn… Read More →

Beet and Carrot Salad

2021 Next Stage Grant Awards

January 12, 2022

Congratulations to Mill City Farmers Market Charitable Fund’s 2021 Next Stage Grant awardees! The Next Stage Grant program provides funding to local, regenerative farmers and other food makers who are improving sustainable farming and business practices or growing toward the “next stage” of their businesses. In 2021 we awarded 15 grants totaling $73,415 to support… Read More →

Fluffy Buttermilk Pancakes

Note: If you don’t have any buttermilk, mix 1½ cups of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the buttermilk and the ½ cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter… Read More →