Where to find Minnesota-grown fresh greens in the heart of winter. Originally published in the January 24, 2017 edition of The Journal Nothing brings a smile to my face in the middle of winter like a plate full of fresh locally grown greens. At the Mill City Farmers Market’s winter market last Saturday, farmers unloaded bunches… Read More →
Authored by Hilary Gebauer, UMN Public Health and Nutrition So you’ve made it home from the market with a bag full of leafy greens, but now what? They were so irresistible on the farmer’s table, but now they may seem a little mysterious. Don’t let them get limp and mushy in the back of your… Read More →
by Market Chef Heather Hartman Makes 8 half quesadillas Ingredients 8 whole wheat flour tortillas 8 oz. goat cheese or about 1 cup, room temperature (Singing Hills Goat Cheese is preferred!) 2-3 bunches of greens, cleaned, stems removed, and chopped (kale, chard, or spinach) 2 cups salsa (purchased or homemade. Should not be too juicy,… Read 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 →
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 →
Corn season is upon us and this is by far one of the best ways to enjoy corn beyond the ear. This dish also has only a few ingredients that surprisingly brings so much flavor! Click here to watch it being made.
