This recipe comes from our first zoom cook-along class with Market chef Beth Jones. Join the Mill City Cooks Facebook group for acess to our free monthly classes and weekly market inspiration from fellow shoppers, vendors and our market chefs. A seasonal galette is a great way to showcase produce and cheese you find at… Read More →
Though we think of parsnips as a fall vegetable, those that have been left to “over-winter” and harvested after the thaw, are sweetest. Pan roast them until their edges are caramelized and they’re tender. Serve as a side dish, mash with potatoes, or toss with greens.
Mill City Farmers Market vendor Tim Page shares the inspiration behind his urban farm and greenhouse Holistic Health Farms and his passion for education and community. by J. Annie Wang Tim Page’s Holistic Health Farms sits on a double-wide city lot, hidden behind a Saint Paul house. The clover lawn and raised vegetable beds can… Read More →
Sometimes the easiest way to make dinners throughout the week, is to prep a bunch of veggies, buy some good pesto or other high quality prepared foods, put together big platter of everything and let your family build their own plate. We list several pesto recipes below, but there’s no shame in store bought or… Read More →
Turnips and rutabagas are often considered the ugly ducklings of the food world. But give ’em some love and sweetness with a bit of maple syrup, some rich roasted onions, and the smokiness of bacon, these highly nutritious roots can become the highlight of your meal! Leave out the bacon and you’ve got a gluten-free,… Read More →
Recipe from Matt Oxford, owner of Wild Run Salmon. If you don’t have some of the ingredients don’t sweat it. The main things you need are sesame oil, soy sauce, cilantro and green onions. This poke is great on soft scrambled eggs or with sticky rice. Remember poke is raw salmon and must be treated… Read More →
Recipe from Jeremy McAdams farmer owner of Northwood Mushrooms Note: If working with dried mushrooms, rehydrating is as easy as boiling water! Place dried mushrooms in a heat-proof bowl and cover with boiling water (I like to use my electric tea kettle!). Allow mushrooms to absorb the water for 1-2 hours. Strain liquid and save… Read More →
This recipe comes from guest chef Brian Yazzie (a.k.a. Yazzie the Chef), a Diné Chef from Dennehotso, Arizona, which is located on the Northeastern part of the Navajo Nation. Now living in St. Paul, Yazzie focuses on bringing together hyper-local indigenous ingredients from the streams, rivers and forests to revitalize healthy indigenous cuisine. He brings… Read More →
Commit to shopping local year round with a winter CSA from one of our farmers! What is a CSA? Community Supported Agriculture (CSA) is a way to purchase food directly from a local farmer. You pay the farmer a set price at the start of the season and in return the farmer delivers food to… Read More →
