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

http://cooking.nytimes.com/recipes/1015978-bacon-onion-jam

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.

http://www.bonappetit.com/recipe/celery-apple-and-fennel-slaw

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!

http://ourlifetastesgood.blogspot.com/2012/09/mini-apple-donut-skewers-with-salted.html

 

-By Becca Camacho


Who is Neighborhood Roots, and why?

Who is Neighborhood Roots?

Who runs the Kingfield Farmers Market? The Fulton Farmers Market?   2014’s Nokomis Farmers Market? We do. The nonprofit organization behind that “we” is now named Neighborhood Roots. Neighborhood Roots comprises a market staff of 1.5, a 12-member board of directors, and multiple groups of committed volunteers.

After sprouting the Fulton Farmers Market in 2011, the Kingfield Farmers Market became the Kingfield & Fulton Farmers Markets. Now with the Nokomis Farmers Market in 2014, and having expanded our social mission and the reach of the communities we work with in recent years, we recognized the need for a change in our organizational identity behind the scenes.

Each of our markets will continue as it has been – with its own name, location, mix of vendors, feel, and sense of community.   A new, unified website, however, will be the most significant evidence of change to the market-goers, community partners, and vendors that we serve.

Why Neighborhood Roots?

Think neighborhoods, growing, food, and community. When considering a new name, we continually returned to these key images and values.

Each of our markets has been generated by residents in their respective communities. The Kingfield Neighborhood Association, the Fulton Neighborhood Association, and the Hale-Page Diamond Lake Community Association planted the first seeds of our markets with their founding grants. Without them the markets could not have grown to where they are today.

To their core, our markets continue to be supported at the neighborhood level. While our market-goers now come from throughout Minneapolis and beyond, we know many of our most regular patrons come from the immediate blocks around the markets. Our board members and volunteers are community members, contributing to what remains a largely volunteer-led organization. And our yearly budget relies heavily on support from our sponsors, which are local businesses serving our same communities.

In exchange, we hope that our work continues to strengthen the foundations of the communities we serve. At the markets, we see neighbors coming together weekly to build relationships and buy, eat and learn about local food. Together, our support of over 75 different market vendors over the course of a typical season promotes small business growth and the continued development of a stronger local food system. Our customer base continues to diversify as we explore additional ways to facilitate access to fresh healthy food among residents of all income levels.

We’ve come a long way since our start as a pickup truck full of vegetables behind Anodyne Coffeehouse. We look forward to continuing to grow with you.