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

image

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!

 

http://www.sweetpaulmag.com/food/creamy-cauliflower-soup

 

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!

 

http://www.finecooking.com/recipes/brussels-sprouts-toasted-hazelnut-butter.aspx

 

Grilled Bison Steaks with Cilantro Crema

Becca Camacho

Serves 4

 

Steaks

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

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.