At our final Mill City Cooks live chef demo of the year, local farmer and chef Xor McCray from Sun-Kissed Farm showed us how to make tea at home using fresh, local ingredients from our farmers. Enjoy this naturally sweet, refreshing pumpkin tea made with fresh pumpkin or squash. Serve it hot on a chilly… Read More →
At our final Mill City Cooks live chef demo of the year, local farmer and chef Xor McCray from Sun-Kissed Farm showed us how to make tea at home using fresh, local ingredients from our farmers. Can be enjoyed both hot and iced!
Click here to see this dish being made!
An interview with Michael Noreen of Burning River Farm. Words and images by Iglika Petrova (a devoted Mill City Farmers Market shopper). “I love people who just naturally have morals, manners, self-awareness, common sense and consideration for others. The kind who doesn’t need to be told how to be kind, who move through the world… Read More →
For National Food Waste Prevention Week, we partnered with Homegrown Minneapolis and Chef Nettie Colón to share some simple and delicious ways to reduce food waste at home. Chef Nettie showed us how to make caldo, a type of Portuguese soup. This recipe focuses on using surplus ingredients and underused parts of produce! Find the… Read More →
Each year, our Harvest Social farm-to-table fundraiser dinner is what powers our grantmaking programs, giving sustainable family farms across the region what they need to succeed. These funds are matched by our program sponsor, CoBank, and split into amounts up to $7,000 per farm business. Together, we have been able to distribute over half a million dollars directly… Read More →
This was cooked for us at our most recent Mill City Cooks live chef demo by Market Chef Beth Jones!
Click here for a video tutorial!
From Ecuador’s Coast to Mill City: Chocolate San José – Minneapolis Written by Victoria Blanco Local Sourcing Note Occasional non-local exceptions are made at MCFM on a case-by-case basis for products that cannot be grown locally (like coffee and chocolate) so long as they are sourced directly from their family farm, and are processed and… Read More →
This recipe is by Market Chef Jenny Breen and was part of our Mill City Cooks live cooking demo last Saturday. Makes 8 servings as a main dish salad.
