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
Honey

From the pantry:
Olive oil
Butter
Salt
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.

Assembly:

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)
Honey

From the pantry:
Olive oil
Salt
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
thoroughly.
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!

 

 




Market Update

Fulton Farmers Market will not take place Saturday May 30th. Kingfield Farmers Market will not take place Sunday May 31st. Our farmers and neighbors are trying to find ways to help support community members experiencing trauma during this difficult time.

If you know of individuals or organizations currently accepting produce donations, please contact emily@neighborhoodrootsmn.org

If you haven’t engaged in anti-racism work in the past, start now. Not sure where to start? Refer to this Anti-Racism Resources document (originally compiled by Sarah Sophie Flicker, Alyssa Klein in May 2020)


Letter from the Board

The Continued Success of Our Markets Depends on Customers like You

Dear Market Customers,

We are the eight volunteer board members of Neighborhood Roots, the organization that runs Fulton, Kingfield, and Nokomis Farmers Markets in South Minneapolis. Like everyone else, the COVID-19 pandemic has touched our lives in small and profound ways. Our hearts go out to people who have become ill or lost loved ones to this disease, as well as those who have lost jobs, income, or entire businesses in the last several months. As we figure out how to operate our markets safely in this new landscape, we have also been grappling with how to ensure that our markets remain financially solvent. We are writing to you, our customers, at this extraordinary time because without your financial support, our markets may not be able to survive beyond this season.

You may be wondering why the stall fees we charge vendors are not sufficient to fund our market operations. The answer is simple: we take our commitment to farmers and other vendors seriously, and we know that raising stall fees significantly above what we currently charge would price out many of the vendors our customers have come to know and love. As a result, vendor stall fees make up only about half of our operating expenses. In addition, we will be reducing the number of vendors at our summer markets in order follow social distancing requirements and keep everyone safe, which will reduce the amount of our stall fee revenue even further.

You may also be wondering why we don’t simply reduce our expenses. The reality is that we have a shoestring budget given our reach and impact. Neighborhood Roots operates a total of 68 unique markets each year, rain or shine, from May to October, three days a week, in three different locations on an annual budget of just $120,000, but which generates over $2 million annually in financial transactions. Operating markets at this frequency and quality is not only labor intensive; it is highly skilled work that volunteers alone would not be able to perform.

While it may seem that vendors just show up and sell their goods, the reality is that our markets could not function without our two outstanding full-time staff, Emily Lund and Sarah Woutat. Emily, our Executive Director, oversees our budget and finances, marketing, community partnerships and strategic planning with other markets and government agencies that regulate our markets. Sarah, our market manager, oversees day-to-day operations at markets in addition to recruiting, selecting, and supporting our vendors year-round. As COVID-19 hit Minnesota, Emily and Sarah worked quickly and creatively to prepare our markets for our new reality, transforming our last winter market into pre-order only and supporting numerous vendors in setting up online ordering systems for the first time. A donation to Neighborhood Roots is an investment in our ability to retain Emily and Sarah and to provide them the compensation they deserve.

Finally, you may be wondering why business sponsorships can’t close our funding gap. Although our organization does not profit from market sales, we don’t qualify as a 501c3 non-profit because we are classified as a social welfare organization. As a result, we are a 501c4, and many large businesses do not consider us for their charitable giving programs because their donations to us may not be tax deductible. In addition, our scaled back markets and a struggling economy have put some of our expected sponsorships in jeopardy, so individual donations from customers like you are essential to helping us make up the difference.

Customers like you know the value our markets create for everyone involved, and we are counting on you to help us get through what is likely to be the most challenging year in our existence. We are asking our staff and vendors to adapt and innovate like never before, and we are asking you, our customers, to do your part as well. Our goal is to close our funding gap by raising $15,000 in individual donations by July 1. To donate, please visit www.neighborhoodrootsmn.org/donate or talk to one of the staff or volunteers at the market. You can make a one-time contribution or a monthly recurring contribution, which gives us a stable, year-round funding source.

We hope that you will continue supporting our markets in this challenging time, not only as a customer, but as a recurring contributor. This pandemic has helped all of us refocus on what is truly important in our lives, and we hope that you will recognize the importance of the Fulton, Kingfield, or Nokomis markets, our vendors, and our staff in your life by making a contribution today.

Sincerely,

Neighborhood Roots Board of Directors

David Aron

Katherine Huber

Candice Gillmore

Jon Shelver

Susan Small

Sarah Chiapetta

David Bresler

Kirsten Arbeiter


Preorder plants now & pick up opening weekend!

Opening weekend is in less than two weeks! What a perfect time to start (or expand) your garden. If you want to beautify your yard, start an urban farm, enjoy a little horticultural therapy or just keep your hands busy, our farmers have you covered! Preorder herbs, veggies, medicinal plants, native perennials and more directly from local farmers and pick them up Saturday May 16th at Fulton Farmers Market or Sunday May 17th at Kingfield Farmers Market.

Gardening getting more popular every day, so preorder now to reserve your favorite varieties. Click the links to our farmers online garden stores to place your orders. Make sure to take pictures of your gardens throughout the season and tag your farmer (and market) on social media. Let’s grow together!

Fulton Farmers Market: Saturday May 16th 
Foxtail Farm– Certified Organic vegetables, herb, and flower plants in compostable pots
FOXTAIL IS NO LONGER ACCEPTING ORDER FOR 5/16 – 5/23 IS NEXT AVAILABLE DATE.
Peter’s Pumpkins and Carmen’s Corn– Vegetable plants and flower baskets
Kingfield Farmers Market: Sunday May 17th
Red Clover Herbal Apothecary– Certified Organic Medicinal plants and herbs
Clover Bee Farm– Open pollinated and heirloom vegetable, herb, and flower plants
Davidson’s Farm– Vegetables, herb, and flower plants
Peter’s Pumpkins and Carmen’s Corn– Vegetable plants and flower baskets
Pollinator Works– Annual, perennial, and native plants

 


ORDERING CLOSED: Preorder & Pick Up Market – Thursday April 23rd

ATTENTION: ONLINE ORDERING HAS CLOSED FOR THIS MARKET!

Our regular outdoor season doesn’t open until May 16th, but you can stock up on local products on Thursday April 23rd! Products will be available for pick up between 4pm – 7pm in the south parking lot of Bachman’s on Lyndale. This is a preorder only market; no payments or browsing will be allowed at this market. Read this post carefully to ensure a safe & enjoyable experience for consumers, producers and staff. 

PREORDER & PICK UP MARKET
Thursday April 23rd, 4-7pm
South parking lot of Bachman’s on Lyndale
6010 Lyndale Avenue
Minneapolis, MN 55419

Shoppers must preorder products directly from vendors and schedule a pick up time through Neighborhood Roots. All payments must be made prior to pick up. The only exception is for SNAP/EBT transactions. To use your SNAP benefits and receive matching Market Bucks, contact vendors directly and let them know you will be paying with SNAP/EBT. When you arrive, check in at the Neighborhood Roots table to complete your transaction. If you have any questions, contact us at 612-207-7893 or info@neighborhoodrootsmn.org.

ATTENTION: ONLINE ORDERING HAS CLOSED FOR THIS MARKET!

  1. PREORDER DIRECTLY FROM VENDORS: Shop online from the sixteen amazing vendors who will be at the Thursday April 23rd market. All payments and orders must be received by noon on Wednesday April 22nd, to give our vendors enough time to fulfill orders. Click links below to start shopping!
  2. SCHEDULE YOUR PICK UP TIME: To promote physical distancing and make the market go as smoothly as possible, shoppers will schedule their pick up time between 4pm and 7pm on Thursday April 23rd. Sign up for a 15 minute window via the Neighborhood Roots calendar platform. SPECIAL NOTE: The first half hour (4pm-4:30pm) is reserved for folks with health issues that put them at higher risk of contracting respiratory illnesses. If a time is listed as unavailable, it is because that time slot is full. Please select another time if possible.
    1. CLICK HERE TO SCHEDULE YOUR PICK UP TIME
  3. PICK UP YOUR ORDERS: Arrive at the Bachman’s on Lyndale at the beginning of your pick up window. The market will be set up in the south parking lot, just a block north of Highway 62/Crosstown and Lyndale Avenue. There will be signage and plenty of parking spaces directly next to the market for customers. Please send one person per household, if possible. If you have any questions on market day, call or text market staff at 612-207-7893.
    NOTE: If you have already placed an order and are feeling unwell on April 23rd, please do not visit the market. Contact us at 612-207-7893 to make arrangements.