Fulton Farmers Market Opens May 16th!

The Fulton Farmers Market will be opening for it’s 5th season on May 16 at 8:30 A.M. at 4901 Chowen Ave. S. in Minneapolis.  The market is chock-full of locally grown, in season fruits and vegetables, along with prepared foods, baked goods and handmade crafts from local artists.

The Fulton market will be open every Saturday, rain or shine, from 8:30 A.M. – 1 P.M.May 16 through October 24. You’ll find a variety of produce all season long, including greens, radishes, and onions in the Spring; sweet corn, tomatoes, and melons in the Summer; and apples, pumpkins, and squash in the Fall. Every Saturday you can pick up eggs, meat, and your favorite goat cheese. We’ll also have a variety of local craftspeople with products for you and your home, and each week you’ll see a few different vendors with artisan food offerings…chocolates, soups, hummus, pies, even pet treats and toys! While shopping, take a minute to savor your Saturday.  Catch up with neighbors and relax with a great cup of coffee and a treat from one of our bakers or a meal from our tasty food trucks – we’ll have pizza all season!

In addition to our great vendors, Fulton Farmers Market offers activities and events for all ages including live music, story time, kid’s crafts and cooking demos. Master Gardeners will be on hand at each market to answer questions and provide tips and tricks for your yard or veggie patch.

The Fulton Farmers Market is pleased to again be accepting EBT at our 2015 summer market. We believe that all members of our community should have access to fresh, local food. Customers are welcome to use EBT cards, FMNP coupons and WIC vouchers at our market. We also provide an ATM-like service at the market that everyone can use — tokens can be purchased in $5 increments and used at any of our Neighborhood Roots markets all year long.

For additional information about the Fulton Market explore our website at http://neighborhoodrootsmn.org, email us at info@neighborhoodrootsmn.org, or give us a call at 612-207-7893.

Fulton People 2

Eat at Broders’ on March 30th and Support the Farmers Market!

Come on out to Broders’ (50th St. & Penn Ave S, Mpls) on Monday March 30th and enjoy some fantastic food from a great local eatery.  Throughout the day all three Broders’ restauarants- Terzo Vino Bar, the Pasta Bar, and the Cucina Italiana –  will be donating 15% of their revenue to the market!

Bring friends and family for a fun night out or grab something to-go. Our farmers markets rely on support from local businesses and neighbors like you.  Broders’ donation will go towards market operations that support local farmers, and keep the markets fun and accessible for all.

Kingfield and Nokomis shoppers – all three markets are one organization so what’s good for one market is good for all. Don’t miss this opportunity to enjoy some great Italian food while supporting your neighborhood farmers market!

Final Indoor Farmers Market, March 28th!

Minnesota is beginning to thaw out and there’s just one more indoor farmers market to tide you over to the outdoor market season! The final winter market will take place on March 28th from 9:00 am – 1:30 pm at Bachman’s Garden Center (6010 Lyndale Ave. S.)  Local vendors will have greenhouse greens and apples along with baked goods, jams and jellies, pickles, honey, crafts and so much more! Don’t miss this opportunity to shop local and enjoy a great Saturday morning event. Music will be provided by Steve West and the Northern Stars from 9:00 am- 11:15 am and Ben Glaros from 11:30 am-1:30 pm. Sip on beer from Fulton Brewery or wine and nosh on tasty treats from local food artisans! Don’t miss your last chance to stock up on local goods before our outdoor season starts – Fulton on May 16th, Kingfield on May 17th, and Nokomis on June 17th.

Store discount: visitors to Bachman’s on Lyndale can mention “MARCHMARKET” at the store registers to get $5 off a $25+ Bachman’s purchase. Valid 3/28, regular-priced store items only.  Market goods not included.

Thanks to Uptown Plumbing Heating & Cooling, France 44, The Waters on 50th, Nicollet Ace Hardware, Bryant Lake Bowl, and Fulton Beer for their support in making our indoor markets possible!

Winter Market, Saturday February 28th!

The February Indoor Winter Farmers Market is just around the corner! On Saturday, February 28th from 9:00 am to 1:30 pm at Bachman’s Garden Center (6010 Lyndale Ave S.) you will have a great opportunity to enjoy a fun morning while stocking up on all your favorite local goods. An amazing mix of vendors will be present bringing you fresh herbs and greens, stored root vegetables, canned goods, honey, maple syrup, jams, amazing baked goods, ready to eat foods, coffee, crafts and more! Enjoy music from Sister Species from 9:00 am to 11:15 am and Ruben Correa from 11:30 am to 1:30 pm. Beer from Fulton Brewery and the new Eastlake Brewery, and wine will be for sale by the glass.

Thanks to Uptown Plumbing Heating & CoolingFrance 44The Waters on 50thNicollet Ace HardwareBryant Lake Bowl, Eastlake Brewery and Fulton Beer for their support in making our indoor markets possible!

Store discount: visitors to Bachman’s on Lyndale can mention “FEBMARKET” at the store registers to get $5 off a $25+ Bachman’s purchase. Valid 2/28, regular-priced store items only. Market goods not included.

Mark your calendars and get ready for another great Saturday morning at the Winter Farmers Market!


Winter Market, Saturday January 24th !

Need a little warm up in the cold dark month of January? Don’t miss the upcoming indoor Winter Farmers Market on Jan. 24th from 9:00 am -1:30 pm in Bachman’s Garden Center at 6010 Lyndale Ave S!

Our growers will have stored apples and vegetables along with greenhouse grown herbs and greens. Stock up on local meats, cheeses, canned goods, honey, maple syrup, jams, pickles, crafts, baked goods and so much more! Wine, beer, and hard cider will be for sale by the glass starting at 10am so sip while you shop. Conssymroycupo Lively music will be provided by Bob and Lynn Dixon from 9:00 am- 11:15 am and One Ukelele from 11:30 am – 1:30 pm.

Mark your calendars for the final two winter markets on Feb. 28th and March 28th. You don’t need to wait for spring to enjoy the locally produced goods you love!

Store discount: visitors to Bachman’s on Lyndale can mention “JANMARKET” at the store registers to get $5 off a $25+ Bachman’s purchase. Valid 1/24, regular-priced store items only.  Market goods not included.

Thanks to Uptown Plumbing Heating & Cooling, France 44, The Waters on 50th, Nicollet Ace Hardware, Bryant Lake Bowl, and Fulton Beer for their support in making our indoor markets possible!


Holiday Farmers Market, Sunday November 16th!

As the air gets colder and the days get shorter, we are all in need of some holiday cheer! Luckily the Holiday Market is just around the corner. The 2014 Holiday Farmers Market will take place on Sunday Nov. Tomavantecyp 16th from 9:00 am to 1:30 pm at Bachman’s on Lyndale (6010 Lyndale Ave S). Over 30 vendors will be in attendance, many of whom will be familiar to Fulton and Kingfield market goers along with a few who are unique to the winter markets.

Agricultural products such as late season produce, meats, cheeses, honey and maple syrup will be available; along with preserved foods, baked goods, hot breakfast or lunch and beautiful gifts for the holiday season. The Holiday Market is a great time to shop and enjoy a fun Sunday morning!  Beer provided by Harriet Brewing Co. and wine will be sold by the glass and lively music will be provided by The Roe Family Singers and guitarist Brian Peterson.

Thanks to Nicollet Ace Hardware, France 44, The Waters on 50th, and Bryant Lake Bowl for making the Holiday Market possible. Don’t forget to mark your calendars for the Winter Markets taking place on the fourth Saturdays of January- March (Jan. 24th, Feb. 28th, & March 28th). Stay tuned to our website for additional details and a list of the vendors who will be present at the Holiday Market!


My Market, My Kitchen, Week 22

This is (sniff) our last outdoor market of the season and it’s promising to be a beautiful weekend.  The temperatures are warm, the produce is diverse and pretty, and there will even be trick-or-treating.  On days like this when you still feel like sitting outside and grilling, it’s hard to imagine that we will soon be putting our grills and patio furniture away for the summer.  Because of that, we are giving you recipes for now and “for later”; and!, we have a bonus extra recipe for you to try this week.  The recipes for now are grill-friendly so you can take advantage of this mild autumn.  The recipes “for later” are soups for you to have now and freeze extra (or double batches) for later.  You’ll be happy you have a stocked freezer on a cold February eve!


Grilled Broccoli with Chipotle Lime Butter and Queso Fresco

Food and Wine

This is not your grandma’s steamed broccoli recipe.  This one takes vibrant green stalks, cooks and slightly chars them on the grill then adds in hot sauce, lemon and queso fresco.  Basically, it’s the broccoli you always wanted.  We think that you could easily serve these with grilled cod from Wild Run Salmon and some corn tortillas for a fresh take on tacos.


Grilled Pork Chops with Sauteed Apples, Onion Rings and Mustard Greens

Food Network

Is there a better sweet and savory combo than pork and apples?  It speaks autumn.  Make this recipe market-friendly by buying your pork from Aunt Annie’s (Fulton) or Sunshine Harvest Farm (Kingfield).  Substitute the granny smith for one of our sweeter varieties and leave out the sugar in that part of the recipe.  Additionally, Uproot Farm and Waxwing Farm still have beautiful kale that can sit in for these greens.  This recipe is a full menu.  Try it out on your family.  Then invite guests over for an encore.


For Now and Later

Winter Squash Soup with Gruyere Croutons

Bon Appetit

We’ve been a fan of this soup since 2004 during a holiday potluck get together.  It’s smooth, comforting and the gruyere croutons are a savory added crunch.  Make two batches of the soup and then, on a cold Sunday night in January, your only job is to make the croutons, maybe a simple salad, and enjoy dinner by a warm fire.


Sweet Potato Gratin with Chile Spiced Pecans

Food and Wine

Savory, sweet, spicy.  Oh, and crowd-pleasing.  This is a nice dish to balance out flavors on your Thanksgiving table.  The best way to make this a “now and later” dish is to times the recipe by 1.5.  Make the sweet potatoes together, putting a full 12 servings into a dish and freezing it while putting the balance of the recipe into a smaller dish to make now.  After the pecans have cooled, freeze 2 cups in an airtight container to sprinkle on the sweet potatoes at Thanksgiving and spread the other cup on the “now” dish.  Do the same with your marshmallows which will be fine in your pantry until Thanksgiving.  Then, get excited that you can check one of your holiday dishes off your list!


By Becca Camacho

My Market, My Kitchen, Week 21

What a beautiful week of sunshine and warm fall days. The temperature may have dropped a little for the weekend so bundle up in your flannels and vests and come to the market for hot cider, fairly traded coffee, hangover hash and other warm goodies. Bring your market bags and stock up for the week. Pick up some kale, squash and pears for our recipes of the week.

This week our featured recipes have a theme. If you’ve ever been on Pinterest, you’ve likely seen ideas and pins that showcase a bruschetta bar. We agree that it’s a great way to throw a party and we’re showcasing spreads that will work for this season. So, pick up some baguettes from France 44 or Patisserie 46, invite some friends over and get cooking. Share your kitchen with us by hash tagging your efforts with #mymarketmykitchen.

Kale and Walnut Pesto
for the love of lemons blog

This bright green spread is as pretty and tasty as it is nutritious. We recommend doubling the oil for a smoother texture. Pair this on your bruschetta bar with fresh Singing Hills Dairy chevre. A perfect match. Use leftover pesto for pasta, mix with egg yolks for pesto deviled eggs, or rub it all over Aunt Annie’s chickens before roasting.

small bunch of kale (4-6 leaves, remove the thick part of the stems)
1/4 cup walnuts, toasted
1/2 to 1 clove of garlic
1/4 cup olive oil (or more for a smoother pesto)
juice & zest of one lemon
salt & pepper to taste
optional: grated parmesan or pecorino cheese

Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
Blanch the kale for about 30 seconds, remove and place in the ice bath to stop the cooking process. Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more before squeezing again.

Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.

Jean George Vongerichtens’ Squash on Toast
JG Vongerichten via the NYT

We feel that the name of this recipe doesn’t quite do it justice. Squash on Toast? That name is too simple for the sweet and savory squash that spreads onto golden baguette rounds and gives the taster a bright and flavorful bite. They suggest serving with cheese and, while we do have Singing Hills Dairy’s fresh spreadable feta to offer, we also think it is perfect by itself. This makes about 2 cups. You need just one for your bruschetta bar so you could easily gift the other cup or freeze it for later in the winter. Ours is waiting in our freezer for the holidays!


Roasted Pear Spread with Prosciutto and Bleu Cheese Bruschetta
Becca Camacho

The Davidson’s will be bringing pears along with pumpkins to the market this weekend. Perfect for a bruschetta recipe. This one’s a cinch. We don’t even know if you can call it a recipe but we put it together for you so you could taste this decadent bruschetta. Pick up your prosciutto and cheese from market sponsor, France 44. If you have leftover pear, cheese and prosciutto, try topping some Broder’s pizza dough with it for a quick pizza!

4 ripe pears
¼ cup water
¼ cup lemon juice

Preheat the oven to 375. Combine the lemon juice and the water. Peel, halve and core the pears. Coat the pears in the lemon and water mixture. Lay them on a sheet pan that’s been covered with parchment paper then bake for about 15-20 minutes until fork tender. With a fork, lightly mash the pears until they are chunky.

Spread a toasted baguette with bleu cheese, add the pear mixture and fold a strip of prosciutto on top. Then, you just need to enjoy your efforts!

My Market, My Kitchen Week 20

Share these beautiful, crisp autumn mornings with us at the markets this weekend.  We only have three left in our outdoor season.  Hot cider, apple muffins, good music and the options are aplenty for local, sustainable produce and goods.  We will have apples, radishes, kale, collard greens, radicchio, broccoli and much much more.  We are featuring a few of our favorites in here.  Join us for cider or coffee, shop for your goods, then tag your foodie pics on social media with #mymarketmykitchen.  We can’t wait to see what’s happening in your kitchen!


Creamy Cauliflower Soup

Sweet Paul Mag


This soup is many things at once.  It is comforting, aromatic and pretty.  And, it is a cinch to make.  When we tested this, we doubted that the few short steps would yield such a fantastic result, but it did.  The next time we make it we are going to experiment with adding a bit of tumeric and garam masala to give it an Indian flair.  One note on the recipe, the cauliflower took longer than the recipe to become soft and we suggest you simmer it with the lid on, but with a little air to escape.  It will cook a lot faster.  Enjoy!




Brussel Sprouts with Toasted Hazelnut Butter

Fine Cooking


With butter in its name, you know that this dish will be good.  The nutty hazelnut flavor fits nicely with the browned brussel sprouts and the bit of lemon brightens each bite.  While this dish is easier, you can make it even easier by making the butter ahead of time.  We recommend that you make a double or triple batch of the butter.  It will keep for at least a week to ten days so you can make this dish again.  Or, to use it in a different way, spread it under the skin of Aunt Annie’s chickens, then rub the chicken with olive oil and roast it.   However you use it, share it with friends.  They’ll thank you!




Grilled Bison Steaks with Cilantro Crema

Becca Camacho

Serves 4



2 New York Strip bison steaks

1 tablespoon ancho chile

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon brown sugar

1 tablespoon salt

1 teaspoon cracked pepper

½ teaspoon garlic powder


Cilantro Crema

½ cup Mexican crema*

2 tablespoons chopped cilantro

2 tablespoons sliced scallions

1 tablespoon fresh squeezed lime juice


For the bison, combine all the dry ingredients together and then rub all over the steaks.  Let the steaks rest with the rub and come to room temperature.


While the bison is coming to temperature, fold the cilantro, scallions and lime juice into the crema.  Taste and add more lime if necessary.


Turn your grill to medium high.  Bison should not be grilled like a beef steak.  It should be done at a little lower temperature.  So you need to create a cooler part of your grill.  If you have 4 burners, leave one to low.  Grill on the hot burners for 2-3 minutes, flip and repeat to sear the outside.  Then, move the steaks to the cool part of the grill and finish for another 5-7 minutes.  Do not cook past medium rare to medium.  If using a meat thermometer, the steaks should be done at 125 to 130 degrees.  Let the steaks rest ten minutes then serve with the crema.


*If you cannot find Mexican crema, substitute with ¼ cup of mayonnaise and ¼ cup of sour cream.

By Becca Camacho

My Market, My Kitchen, Week 19

We are sad to countdown to the last of our outdoor markets this season, but fall has officially arrived and we have only four weeks left to enjoy our weekend mornings outside at the markets.  The good news is that we still have music, hot cider, donuts and three featured recipes!  See them below and stock up on this weekend.  Upload your photos to social media and don’t forget to tag #mymarketmykitchen.

Bacon Onion Jam Grilled Cheese

recipe for the jam from the New York Times

We are not joking around when we say that you must make this jam.  Then, spread it along with Singing Hills Dairy’s fresh chevre onto sourdough bread.  Add a slice of sharp aged cheddar and grill it.  Serve it to anyone you want to impress.  It’s sweet, salty, smoky and delicious.  We also want to try it with brie and goat cheese.  If you do, let us know how it is!

A couple of notes on the recipe.  Bacon isn’t the easiest thing to dice so make sure that you are using a very sharp knife.  We also feel that you could just pulse it in a food processor for similar results.  And, in the recipe, it notes that you must be patient while the onions caramelize.  We found that it took about 1.5 hours for ours to get “jammy” and we added a few tablespoons of water three different times during the process.  It was well worth the wait.image copy 2


Celery Apple and Fennel Slaw

Bon Appetit

Celery is often overlooked and seen as a low calorie vessel for peanut butter or hummus.  This is likely because a lot of people by it from a large grocery store where it has traveled in plastic bags and doesn’t show off the vegetable’s best qualities.  Truly fresh celery, like the bunches Uproot Farms will be bringing this weekend to Fulton, are a vastly different story.  Aromatic, refreshing, and satisfyingly crunchy, this is the type of celery that won’t be taking a back seat to dips.  Instead, it’s a star in this salad that combines it with fennel and apples then tops it with a lemon and apple cider vinaigrette.  The lemon highlights celery’s subtle citrus fragrance and the apple vinaigrette gives the salad a nice tart flavor.   This is a versatile dish, but we think it would be perfect with a roasted pork tenderloin.


Mini Apple Donut Skewers with Salted Caramel Sauce

Our Life Tastes Good blog

Love the mini cider donuts from Sweetland Orchard? Do you miss them during the week?  We can help.  We would never claim to be able to recreate the market’s donuts, but this recipe does a pretty good job of satisfying your craving.  These donuts are baked in mini muffins tins and after they’ve been rolled in cinnamon and sugar they look just like little donut holes!  The recipe is very straightforward and has been tested again and again.  And again.  Because we like apple donuts a lot.  Enjoy!



-By Becca Camacho