Guest Chef Naima Dhore showed us how to make a delicious breakfast scramble at Mill City Cooks using market ingredients, and now you can try it out for yourself at home!
Written by Naima Dhore; Local Farmer, Chef, MCFM-CF Hardship & Next Stage Grant Awardee. It all began within the confines of our apartment, though the seeds were sown long before my journey to America… As a child in my homeland of Somalia, I fondly recall my love for the outdoors and the delicious flavors of… Read More →
Yields 4-6 servings. Check out a full tutorial from Tony on Instagram!
Use your favorite farmer’s market veggies, salad greens, cheese and fruit to create a delicious summer salad that’s refreshing, healthy and local – top it off with some Market Jam Vinaigrette for a pop of flavor and color!
By Ella Daniels, Executive Director, Mill City Farmers Market & Charitable Fund Did you know that the Mill City Farmers Market set a new record for attendance with over 10,000 visitors in one day at its peak last summer? Each day since I began my role in January I’ve learned a new reason to be… Read More →
This chili has the basic chili formula—tomato base and beans, and then some unusual ingredients—squash or yams, and spinach, to amp up the color, the nutritional value and the texture. A kiss of maple syrup cuts the acid and pulls the flavors together. The creaminess of the squash adds a new dimension to a familiar… Read More →
Congratulations to Mill City Farmers Market’s 2023 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. This year we awarded 14 grants totaling $79,790 to support local farmers and food… Read More →
This is a Market Salad in the truest sense. Only the dressing ingredients are not from the market. The idea is to use whatever is available, and not rely on lettuce as the foundation for the salad. This time of year (summer) offers hearty vegetables and proteins (legumes, meat, and there are local tofu, tempeh,… Read More →
This is a highly adaptable, waste free salad that can be changed as the growing season progresses, and new vegetables come into season. It uses the roots, stems and leaves of each vegetable, and has a slightly sweet vinaigrette to balance out the bitterness that some greens may have.
