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!
FOR NOW
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.
http://www.foodandwine.com/recipes/grilled-broccoli-with-chipotle-lime-butter-and-queso-fresco
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.
http://www.epicurious.com/recipes/food/views/Winter-Squash-Soup-with-Gruyere-Croutons-2997
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!
http://www.foodandwine.com/recipes/sweet-potato-gratin-with-chile-spiced-pecans
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!
http://cooking.nytimes.com/recipes/12944-jean-georges-vongerichtens-squash-on-toast
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!
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.
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.