Work with us!

We are currently accepting applications for Market Staff! This is a great summer job for people interested in spending time outside, meeting new people and learning about our local food system. We have fun. We solve puzzles. We work hard. If that sounds good to you, apply today! If you know folks who might be interested, share this job posting with your networks!

2021 Market Day Staff Job Description

Position:  Market Day Staff for Fulton, Kingfield, & Nokomis Farmers Markets

Position Type: Seasonal/Part-time mid-June through October (20-25 hours per week) 

Compensation: $15.00/hour  

Reports to: Executive Director

Application Requirements: Send resumé and cover letter to

Due: Priority deadline (updated) June 25th

Start Date: As soon as possible

Neighborhood Roots operates the Fulton, Kingfield, & Nokomis Farmers Markets in South Minneapolis.  Our mission is to bring neighbors together to buy, eat, and learn about local food. We support local farmers, promote vibrant community and locally owned businesses, and affect important changes in food and agriculture policy. 

Overview: Market Day Staff assists with the day-to-day operations of the Neighborhood Roots farmers markets in order to serve its vendors, patrons, volunteers and sponsors. Neighborhood Roots oversees 3 community-based markets: Fulton, Kingfield, & Nokomis. Market dates and hours are listed below:

Fulton Farmers Market

Saturdays 8:30am – 1pm

4901 Chowen Ave

Kingfield Farmers Market

Sundays 8:30am – 1pm

4055 Nicollet Ave, Mpls

Nokomis Farmers Market

Wednesdays 4 – 8pm*

5167 Chicago Ave, Mpls

Shifts include time before, during, and after the hours the markets are open to the public. Saturday & Sunday shifts are 7am – 2:30pm. Wednesday shift is 2:30pm – 9pm. Shifts may end early, if volunteers are scheduled to help out. 

This is an outdoor position. The markets are open rain or shine. This position is suited to people who want to wake up early, spend time outside and learn about our local food system.

Essential Functions:  

  • Assist in physical market set-up and tear-down
  • Volunteer management
  • Act as main staff in case of coworker illness/injury/vacation
  • Provide on-site support to all vendors, patrons and other market folks
  • Conduct SNAP-EBT, credit card & merchandise sales
  • Assist with bookkeeping and data tracking
  • Ensure market supplies are kept well-stocked and organized
  • Other reasonable duties as assigned 

Required Qualifications:

  • Positive attitude
  • Punctuality
  • Excellent customer service skills
  • Ability to adjust to changing conditions and priorities
  • Basic math skills
  • Strong problem solving ability
  • Able to accomplish tasks with limited direct supervision 
  • Able to effectively work with individuals from diverse backgrounds
  • Must be able to routinely lift up to 50lbs

Preferred Qualifications

  • Cash-handling experience
  • Interest in sustainable agriculture, food justice and local food policy 
  • Experience working with volunteers
  • Spanish, Somali or Hmong language proficiency


We are committed to providing an environment of mutual respect where diversity is valued, supported and celebrated to benefit our vendors and customers. Women, members of the LGBTQ+ community, people of color, and people from indigenous communities are strongly encouraged to apply. 

To apply, email your cover letter and resumé to our Executive Director Emily Lund


Masks optional for vaccinated folks

We still ask unvaccinated folks to wear masks at all times. Masks are now optional for vaccinated staff, volunteers, vendors and customers. We still ask everyone to give each other space. We have a lot of collective anxiety that’s accumulated over the last 15 months.  Be patient. Be kind. Get vaccinated. Thank you & see you at the market!

Masks still required at the market

Governor Walz recently announced the end of mask mandates for vaccinated individuals in most indoor and outdoor settings. That’s awesome. However, we are still requiring customers and vendors to wear face coverings in the market area. Not everyone has received their full vaccine, including folks under sixteen and those with medical issues that may contraindicate getting the vaccine.

We strive to make the market as safe and welcoming as possible. That is why we are keeping our mask requirement, regardless of an individual’s vaccination status. To protect everyone’s privacy, we will not be soliciting any information regarding your vaccination status.

The market remains open to everyone. Let’s keep it that way. Get vaccinated. Wear a mask. Thank you.

NEW LOCATION for Kingfield Farmers Market!

To celebrate Kingfield Farmers Market’s twentieth birthday, we’re moving to MLK Park! The market will take place in the lot in front of InnerCity Tennis on the north end of the park near the intersection of 40th Street and Nicollet Avenue. See you there!

2021 Vendor Applications Open January 29nd

UPDATE: Neighborhood Roots is the non-profit that operates Fulton, Kingfield, and Nokomis Farmers Markets in South Minneapolis. Our mission is to bring neighbors together to buy, eat and learn about local food. We support local farmers and small businesses, promote vibrant community, and affect important changes in food and agriculture policy.

Applications for Neighborhood Roots’ 2021 season will open January 29nd. Priority deadline for vendor applications will be February 12th. Check back on Friday January 29nd to apply! Remember to read our updated rules and regulations (also available on our website by 1/29/21) BEFORE you apply for our markets. Thank you!

Scaled-down & Leveled-up Recipes!

Photos & recipes by Kate Eckblad

Acorn Squash Stuffed with Wild Rice, Mushrooms and Goat Cheese

The beauty of this recipe is that it is completely adaptable to your preferences or ingredients you have on hand; the author used Manchego cheese due to Covid circumstances. Serve as a side, or a wholesome entree. This could be vegetarian (or vegan if you omit the cheese and butter). You can add more mushrooms or totally skip them. I’ve also topped this with chopped, sundried tomatoes for more acidity balance. The components can be made ahead and stored on the counter, and then assembled and heated in the oven when space.

Shopping list at the Market:
Squash- for entree, plan on 1/4-1/3 acorn squash per person. For side dish, less.
Mushrooms- 8oz or more
Leeks/Onions- 1 medium leek or medium red onion at minimum, add more if you'd prefer.
Thyme- fresh if available
Soft goat cheese

From the pantry:
Olive oil
Dried thyme (if fresh not available)
White wine, sherry, olive brine, or red wine vinegar

Roasted Squash:
Preheat oven to 450℉. Wash the outside of acorn squash (peel is edible and delicious when cooked). Cut in half through the stem and scoop out seeds. Cut each half into thirds or quarters.
Line a baking sheet with parchment paper. Place squash wedges on sheet, then drizzle olive oil and sprinkle salt. Use pastry brush or hands to spread the oil to as much surface as possible. Position the pieces cut side down. Place baking sheet in oven and roast for 30-40 minutes, turning the pieces to the other cut side after 15 mins. Should be tender when inserting a fork. Set aside.

Wild Rice:
Rinse 1c wild rice in a strainer under cold water.
Add rice and 4c water to sauce pan, plus 1tsp salt, and bring to a boil.
Reduce heat to low, adjusting until you have a gentle simmer and then cover for 25-40 minutes,
depending on the variety. You’ll know to check the rice when you see grains start to curl.
Check for doneness, could take up to another 15 minutes until each grain is tender.
Drain over a strainer and return to pan. Adjust salt (and add a generous pat of butter! and then some more. Olive oil is great, too.) Cover and set aside.

Sautéed Mushrooms:
Heat olive oil over medium heat in a sauté pan. When shimmering, add thinly sliced (and thoroughly washed) leeks. (Shallots or onion works well also). Stir occasionally for ~10 mins until they soften. Add 4 big sprigs of thyme, or 1/2tsp dried. Add 8oz + of mushrooms, sliced or torn, and 1/2tsp salt. Sauté for 10 mins or until moisture appears in pan then evaporates. Turn heat to med-low, and once the mushrooms start sticking/get gooey, deglaze with a generous splash
of white wine, sherry, olive brine or red wine vinegar. Check for salt. Add more if needed.
Turn off heat and assess the quantity. Either fold the mushroom mixture into the wild rice or if you’d like a larger ratio of mushrooms like myself, fold some of the wild rice into your mushrooms.


Lay squash pieces on a baking/serving dish, cut sides up, and spoon wild rice/mushroom mixture over (~1/3c per section).
Put in 350℉ oven (or higher if it was already in use) for 15 mins.
Remove, and top with crumbled goat cheese, then put back in oven for another 10 mins.

Drizzle with a
little honey for an extra touch!

Kale Salad
You’ll want to double this recipe if you are feeding more than just yourself. This is a perfect compliment to the roasted dishes of a dinner spread, providing freshness, vibrancy and acidity. Great to make ahead. Just store covered in the refrigerator until serving.

Shopping list at the Market:
1 bunch Lacinato kale (or more because you’ll want to repeat for leftovers)
Aged cheese (similar to Parmesan or Pecorino Romano)

From the pantry:
Olive oil
1 clove garlic
1 lemon
1/4c dried fruit (cherries or golden raisins, or cranberries)
1/4c pine nuts (or almond slivers) omit for nut allergy

Remove the thick ribs from the kale.
Stack all the strips of kale atop each other and thinly slice into 1/8” ribbons. Wash and drain/spin
Cut a garlic clove in half, and mince it finely. Then mash with the side of your knife, adding a sprinkle of salt and chopping then mashing again until you have a paste. Scrape up and into a mixing bowl.
Add the juice (~2T) and zest of half a lemon, 2tsp honey, 2T olive oil and 1/2tsp salt to the mixing bowl.
Whisk until blended/emulsified. Taste. Should be concentrated. Then add in dried fruit and stir.
Toast the pine nuts in a dry pan over medium heat for ~5 mins until just aromatic and lightly brown.
Remove from heat.
Add kale ribbons to mixing bowl and mix well, either with 2 wooden spoons or hands.
Fold in cooled nuts, and finely grate 1/4c parmesan-like cheese over top. Toss and serve.

Prime Rib Roast
A simple prep that highlights the incredible quality of Johnson Family Pastures meat. The initial high temp sears the outside, and then the lower temp slowly cooks the meat uniformly while not overcooking.

Shopping list at the Market:
Prime rib roast (~5lbs, bone-in) **Boneless roast needs to be tied with butcher tie so that it is uniform thickness. And it would be done in less than an hour.**

From the pantry:
Salt and pepper
2-4 cloves garlic
1c red wine, stock or water
Bring the roast to room temp at least about 2 hours before cooking, and salt generously at this time, rotating to thoroughly salt ever crack and crevasse.

Heat oven to 450℉. Place the roast in a large roasting pan (or baking dish would work), bone side down, and sprinkle a bit more salt and fresh cracked black pepper.

Peel a couple garlic cloves and cut into slivers. Using a thin-tipped knife, pierce the roast all over, shoving slivers of garlic into the holes as you go.

Place the roast in oven and cook for 15 mins. Then turn the heat
down to 350℉ and roast for about another hour. Check the temp in a few places with a meat thermometer. Rare is 125℉. If you’d like closer to medium or medium rare, cook another 5-10 minutes.

Pull the roast at a maximum of 150℉.
Remove the meat from the pan, set on a plate and tent with tinfoil. If using a roasting pan, drain off all but a few tablespoons of fat, and place pan on a burner with medium-high heat.

Add your wine/stock and cook while stirring up all the brown pits on bottom of pan until the liquid reduces in half, about 8 minutes.

Slice the roast and serve with some of the reduction drizzled over and the remaining in a serving dish.

Community Food & Supply Drive

Together, we have already collected & distributed: (updated October 8th)

– Almost 3,000 pounds of farmers market food
– 5,000 diapers
– Detergent for 2,600 loads of laundry
– Soap for 2,500 sinks of dishes
– 200 razors & shaving cream canisters
– 100 sticks of deodorant

Please continue to donate these items. Drop them off at the info tent and we will do the rest. Thank you.

Currently, we can only accept the following items:

– Farmers market products (fresh produce, jam, pickles, ground coffee, honey, syrup)
– Diapers
– Laundry detergent
– Dish soap
– Razors & shaving cream
– Deodorant
Huge thank you to Twin Cities Food Justice for helping us distribute fresh produce. Shout out to the extended network of community organizers who are helping bridge the gap between what our neighbors have and what they need.

Kingfield Farmers Market at Mulroy’s for now!

Social distancing is a key component of our COVID19 safety guidelines. You may have noticed our lot getting a little crowded at 43rd & Nicollet. Luckily, our friends at Mulroy’s Body Shop have generously offered to host Kingfield Farmers Market in their spacious parking lot located at 39th & Nicollet. Thank you to vendors and shoppers for your support and flexibility as we navigate this summer’s unique challenges. Circumstances are constantly in flux so things may change before the end of the season. Check back for updates, or better yet, sign up for our e-newsletter!

Thank you to Mulroy’s Body Shop for sharing their space and Nicollet ACE Hardware for lending us their generator!