At a time when most of us are cooking more meals from home, Market Chef Jenny Breen shares her tips for stocking your pantry for farmers market cooking. This year, you can find our Mill City Cooks recipes and cooking classes online, by subscribing to our weekly newsletter and youtube channel.
Jenny’s Pantry Recommendations
- Diced or crushed tomatoes
- Tomato paste
- Coconut milk (full fat!)
- Canned beans
- Responsibly caught canned tuna
- Nuts & seeds (hazelnuts and sunflower seeds are good local choices)
- Miso (fermented soybean paste)
- Olive oil
- Neutral oil like avocado or sunflower
- Sesame oil
- Maple syrup from Horner’s Corner
- Honey from Ames Farm & Nistler Farms
- Eggs from Sunshine Harvest & WEI