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Maple Mustard Roasted Turnips and Rutabaga
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 →
Salmon Poke Bowl
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 →
Mushroom Quiche
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 →
Three Sisters Bowl with Maple Roasted Turkey
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 →
Winter CSA Round Up
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 →
Market Update – Fall 2020
Season Update from MCFM’s Executive Director Martha Archer As we near the end of our 15th summer market season, I want to take a moment to express my gratitude to our farmers, makers, staff and community for innovating, iterating and inspiring our work together. While this was not the celebratory summer we had planned, we… Read More →
Radish Leaf Green Goddess Dressing
While you are probably familiar with radishes as a root vegetable, did you know that the entire plant is edible? Radish leaves when young and tender are great for salads and on sandwiches. The older textured leaves are better blended into sauces, dressings or smoothies. Radish greens are a good source of vitamin A, vitamin… Read More →
Pickled Swiss Chard Stalks
Have you ever wondered what to do with the stalks of swiss chard? While adding them to a Zero Waste Vegetable Broth, eating them raw like celery or chopping them up to cook with the leaves are all options, here’s a new one: you can ferment them into pickles! Not only do the fermented stalks… Read More →
Zero Waste Cooking: Get more out of your food
By MCFM’s 2020 nutrition intern, Jessica Bruggen In the US approximately 72 billion pounds of food is wasted every year, not including food wasted in the home. A majority of that food waste ends up in landfills with only 6.3% of it being composted. Food rotting in landfills produces methane, which is 84 times more… Read More →
Budget Shopping – Early Fall
With beautiful and delicious products at every table, it can be tricky to stay on budget at the market. Our nutrition intern Olivia Jacobs, has created a series of seasonal shopping lists and recipes to keep you on-track and thinking about the market as your grocery destination. These “Market Basket” shopping lists are available at… Read More →