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Northwood Mushrooms fresh at market

Winter Mushrooms

February 9, 2021

Mill City Farmers Market vendor Northwood Mushrooms increases year-round mushroom production with innovative projects on the farm. By Amy Rea, Heavy Table contributor Jeremy McAdams has been cultivating mushrooms commercially since 2009 when his farm was in the backyard of his south Minneapolis home. Now he and his wife Aimee operate a more traditional farm…  Read More →

Grilled Trout with Chokecherry-Herb Sauce and Sauted Oyster Mushrooms

by Market Chef Heather Hartman Serves 6  Ingredients 6 whole trout filets, Star Prairie WI. 1 pint, or about 1 1⁄2 cups chokecherries (found at Prairie Hollow Farms), gooseberries, or wild blackberries can work as well. 2 tablespoons honey 1 teaspoon pectin (use Pomona’s brand, works well in low sugar/sweetener recipes)     For the…  Read More →

Summer Tartines Five Ways

MCFM Board Member and Wedge Marketing Director Jill Holter joined us in the Chef Demo tent on August 30th to share 5 delicious tartine ideas. A tartine is an open-face sandwich, and Jill’s features Baker’s Field Flour & Bread’s Filones as the base. We invite you on a summer tartine journey – try 1 or…  Read More →

Next Stage Grant Project Updates

August 29, 2025

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…  Read More →

Bibimbap

This recipe from Tony Scherber of TonzKitchen combines a great lineup of fresh market flavors to create a delicious entree. Try it out for yourself! Yields 4-6 servings.

Farmers Market Charcuterie Bites

Made with local ingredients from the farmers market, these combine both savory and sweet elements that are perfect for any occasion. Which one would you try first? Click here for a video from Tony showing just how simple and delicious these are!

Spring Vegetable Orzo

Our Mill City Cooks Sponsor, Wedge Community Co-Ops, joins us to share a customizable spring recipe. Not able to find any ramps? No problem – substitute green garlic or garlic. Don’t like mushrooms – leave them out! Mix and match your favorite spring items in this delightful dish.

Roasted Butternut Squash Soup

This recipe was made by Tony Scherber of TonzKitchen using seasonal market ingredients – see the full video here. Makes 4-6 servings. Can be made dairy free without the addition of the crema.