Meet Your Farmer: Singing Hills Goat Dairy


Singing Hills Dairy is a 25-acre artisan goat cheese dairy farm near Nerstrand, MN, owned and operated by Kate Wall and Lynne Reeck. They produce fresh chevre, feta, curds and yogurt from their on-farm certified cheese plant, and raise about 30 to 40 goats each year for meat, much of which is showcased on the local food truck The Curious Goat. In season, they also raise about a dozen pigs which feed on the dairy’s whey.

Lynne started making cheese 6 years ago, experimenting on her kitchen stovetop. Lynne’s path to cheesemaking was a long one, with an education that began with coursework in Wisconsin, followed by apprenticeships with another farmstead cheesemaker and a large commercial outfit. Since then Lynne and Kate have produced some of Minnesota’s most sought-after artisanal dairy products.

Fun facts:
How did you come up with the name Singing Hills Dairy?
Kate and Lynne borrowed the poetic name from their go-to getaway, nearby Sakatah Lake State Park; in the Dakota language, sakatah roughly translates into “singing hills.”
Why did you decide to raise goats?
One of the many attractions is the animals’ natural curiosity. Sheep don’t like people. Cows, they couldn’t care less. But goats? They’re all, ‘Hi, how are you?
How often do you milk your goats?
Twice a day — usually around 6 a.m. and 6 p.m. — six goats at a time, “the girls” dutifully line up inside the milking parlor, lured by the pound of organic grain (a mix of corn, soy, flax and barley) that they feast upon while being milked.
How much milk does a goat produce each day?
On a good day, a doe will produce roughly a gallon of milk, and it travels directly from udder to pasteurization to cheese.
What do you do when you’re not doing work for your farm?
Lynne devotes every waking hour to the place, and Kate, when not immersed in her full-time management job at Northfield’s natural foods co-op, is also tending to the animals and their bottomless needs.
Farming Philosophy: Four Part Harmony between the Land, Animals, Farmers and You.


Meet Your Farmer: Uproot Farm


Sarah hasn’t always been a farmer – she had 3 careers before farming. After graduating from the University of Minnesota with a degree in English, she spent time in France and Spain working on organic farms, then worked at an environmental publishing business in New York City. She developed an interest in sustainable food production which led to an apprenticeship at Fort Hill Farm in Connecticut. It was there that she developed a love for farming and in September, 2010, she moved back to Minnesota and started Uproot Farm.

Uproot Farm is now a 20 acre diversified vegetable farm located just an hour north of the Twin Cities. Sarah and her team are in their fifth production season, raising veggies and pastured chickens in a healthful and environmentally responsible way. She sells her produce at the Fulton Farmers Market and delivers CSA Shares to neighborhoods throughout the metro area.

Fun facts:
Favorite vegetable? kale
Least favorite vegetable? greens beans, mostly because I don’t like picking them.
Favorite Fulton Farmers Market memory? It’s something that happens every summer— kids going crazy over Sungold Cherry tomatoes.
If you could have any superpower, what would it be, and why? I would control the weather to the benefit of all farmers.
Best advice she’s gotten about farming? Breathe.
What do you do when you’re not doing work for your farm? Sleep
Farming philosophy: “Food with the farmer’s face on it”–Philosophical translation of Teikei, the original CSA in Japan.

Meet your Farmer: Auntie Annie’s Fields


Elizabeth O’Sullivan and Ian Rhodes started Auntie Annie’s Fields 5 years ago. Before running their own place, Ian worked on vegetable farms and Elizabeth worked at a dairy farm. Now they run Auntie Annie’s Fields, a 20 acre farm near Dundas, MN, producing chickens, eggs and other animals.

They raise their animals differently than most farmers, even the small, local producers. Their chickens run around outside living “chickenly” lives, munching on clover and feed that was never sprayed with chemicals. It’s tricky to have a flock of any size and keep them supplied with greens because the chickens eat greens down very quickly. Elizabeth and Ian solve the problem by sprouting grains on the ground for their meat birds then rotating the birds back and forth between pastures so the pastures can be reseeded and re-grown. This gives their hens unlimited space to forage and makes a big difference in the quality and taste of the meats and eggs.

Elizabeth and Ian also dedicate part of their land to be used by the Mainstreet Project, which is making land and infrastructure available to aspiring Latino chicken farmers. “We are so grateful that we can pursue our farming goals, and we want others to have the same opportunity.”

Fun facts:

  • Where did the name “Auntie Annie’s” come from? We named the place after my great-aunt Anne, who farmed the old home place in northwestern Minnesota. Auntie Anne was so full of life she just twinkled, and it seemed that she could accomplish just about anything.
  • Favorite vegetable? We love lettuce!
  • Best advice they’ve gotten about farming? Animal “husbandry” is called animal “husbandry” for a reason. You have to care about your animals and enjoy spending time with them, just like you might enjoy spending time with your spouse. Your animals deserve that kind of respect.
  • What do you do when you’re not doing work for your farm? Ian teaches 6th grade English at Highland Park Middle School in St Paul. Elizabeth teaches fitness classes at the Northfield senior center, cares for the couple’s 3 kids age 2-13, and writes essays when she can.

Farming Philosophy: “We believe that people’s health is connected to the health of the soil, plants and animals that feed them, so we use natural, chemical-free methods, and our animals know fresh air and sunshine.”

Find Auntie Annie’s Fields every Saturday at the Fulton Farmers Market.


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, email us at, 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