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Become a vendor in 2014

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Uproot Farm's oat and pea cover crops.

Uproot Farm

Sarah Woutat, owner of Uproot Farm, shared this photo of one of her oat and pea cover crops from last year.

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My Market, My Kitchen, Week 14

by Becca Camacho

August 23, 2014

It’s State Fair time and that means that it’s hot hot hot.  Combat the heat and the heavy, yet tasty, fair food with these fresh recipes this week.  Make your shopping list for Saturday and invite us into your kitchen this week by tagging your pictures #mymarketmykitchen.  


by Ina Garten

It is very common for us to be asked which is our favorite gazpacho recipe.  When it comes to perfecting a classic like this one, we turn to the Barefoot Contessa, Ina Garten.  The combinations of flavors are so expertly paired that we follow this recipe precisely, down to the half tablespoon of kosher salt.  The only thing we might advise that you do differently is to process half the vegetables and do the other half by hand.  But we only recommend this if you really like more texture to your gazpacho and you’re pretty handy with a knife!  Do you have a different fave?  Let us know!  But, either way, grab some beautiful tomatoes and stay cool this week with this chilled soup.

Tomato, Tomatillo and Corn Salad with Avocado Dressing


Did anyone notice Waxwing’s recent addition to the market – tomatillos?  These sweet, husked cousin of the tomato lend a bright flavor to salads.  This one features two of an August market’s faves in the corn and tomatoes.  You can find jalapeños also at Waxwing’s to substitute for the fresno chilies.  The avocado dressing is a nice way of cooling down the heat of the pepper.  We suggest picking up some ground beef from Aunt Annie’s and pairing this salad with a good old-fashioned hamburger.  Enjoy!

Watermelon Slushy


Watermelons are at the market!  Big, beauties that the neighborhood children have been gobbling up greedily with juice running down their arms.  We suggest you elevate the watermelon by turning it into a slushy.  It’s simple and refreshing.  And we wouldn’t tell anyone if you decided to throw in a little rum.  After all, it’s still summer!

My Market, My Kitchen, Week 13!

by Becca Camacho


Our kitchen has been busy!  With the market bringing us our favorite summer produce like heirloom tomatoes, corn, blueberries, cantaloupe and peppers, we are enjoying the local fresh treats during the week.  Below are the featured recipes for this week, cook along with us and hashtag #mymarketmykitchen so we can follow what’s happening in your kitchen!

Chilled Corn Soup with Basil
New York Times

The mornings have been beautifully cool but the day definitely heats up by afternoon which makes this soup a perfect solution to an easy late-in-the-day snack or first course at dinner.  The best part about it is that you don’t cook anything.  Really!  Just add all the ingredients to a blender and give it a whirl.  Simple and refreshing.  While we didn’t change the NYT’s recipe, we do advise to start with a quarter of the lime juice and taste before you add more.  This way you can better determine the balance of your flavors.

Heirloom, Sun Gold and Green Bean Salad
Becca Camacho
Serves 8

Featuring the best of summer veggies right now, this salad is excellent with walleye or pork chops and a chilled glass of rose.

1 pound of thin green beans, stemmed
2 heirloom tomatoes
½ cup of Sun Gold tomatoes
3 scallions, sliced
1 tbs lemon juice
1 tbs olive oil
1 tsp champagne vinegar
kosher salt and freshly ground pepper to taste
¼ cup packed basil leaves, chiffonade

In a medium sauce pan boil salted water then add the beans and cook for about 2 minutes until bright green but still a little crunchy.  Drain and set aside in a bowl.

Slice the heirlooms into wedges and the Sun Golds in half.  Add them and the scallions to the bowl of green beans.  Drizzle the lemon juice, olive oil and vinegar over the bean mixture.  Add a few pinches of salt and a few grounds of pepper and taste.  Using a pair of tongs, combine all the ingredients.  Taste and correct the seasonings as necessary.

Turn out your salad onto a plate and sprinkle the strips of basil over the top.


Zucchini and Ricotta Galette
Smitten Kitchen

There are so many reasons why we encourage you to make this galette. Heading that list are that it’s very beautiful and it’s very tasty.  How can you go wrong with baked cheese and pastry?  Adding in the bountiful zucchini also makes it also very versatile.  Serve it with a fruit salad for brunch.  An arugula salad for lunch.  Or, grill some lamb brats from Star Thrower Farm and serve them on top for dinner.  Enjoy!

My market, my kitchen. Week 12!

By Becca Camacho


It’s Tomato Day at Fulton on Saturday.  Join us for samples, art and a demo – all tomato themed!  We are also incorporating tomatoes in two of our weekly featured recipes.  It’s taken awhile this summer, but they are finally here and we love a reason to celebrate the tomato.  So cook along and tag #mymarketmykitchen so we can follow you!


Garden Green Bean and Tomato Salad with Warm Bacon and Pine Nut Dressing
Food & Wine 1989
Serves 4

This pretty salad has a warm sweet and sour dressing that is sure to please.  Serve it as a first course or grill some pork chops and make it a meal.

¼ cup pine nuts
1 ¼ pound green beans
2 medium beefsteak or heirloom tomatoes, cut into wedges
6 ounces smoky slab bacon, trimmed of excess fat and cut into ¼ inch dice
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon sugar
½ teaspoon salt
⅛ teaspoon freshly ground pepper

Preheat the oven to 375.  Spread the pine nuts in a shallow baking pan and toast in the oven until golden brown, about 10 minutes.

In a large saucepan of boiling salted water, cook the beans, stirring once, until just tender, about 5 minutes.  Drain immediately and rinse the beans under cold water.  Drain the beans thoroughly and arrange on a platter.  Place the tomato wedges around the beans.

Meanwhile, in a small skillet, cook the bacon over low heat until crisp and golden, about 10 minutes.  Pour off all but 2 tablespoons of the bacon fat.  Add the olive oil to the skillet.  Stir in the vinegar, sugar, salt and pepper.  Bring to a boil and simmer, stirring, until the sugar is dissolved, about 1 minute.  Add the pine nuts and pour the dressing over the beans and tomatoes.  Serve at once.


Sausage Pasta with Sun Golds, Banana Peppers, Feta and Eggplant
by Becca Camacho
Serves 8

This one-skillet pasta dish is simple to make and is a crowd pleaser with its sweet and spicy Mediterranean flavors.  Banana peppers won’t be at the market much longer so grab them this weekend!  Singing Hills Dairy has your salty goat’s milk feta for this recipe.

1 # of pasta such as gemelli, cooked and drained
1 tablespoon olive oil
½ pound of hot Italian sausage
½ red spring onion
2 very large clove of garlic (or 4 smaller ones), minced
1 small eggplant weighing about a pound, cut into 2 inch cubes
2 banana peppers, de-seeded, cut into halves and sliced
4 cups, about a pound, of Sun Gold tomatoes, sliced in half
8 oz of goat’s milk feta
2 tablespoons capers
1 tablespoon chopped parsley
2 tablespoons chopped basil

Heat the olive oil and then add the sausage to the pan, stirring often until cooked through, about 8-10 minutes.  While cooking, make sure that you are breaking it up well into pieces.

With a slotted spoon, remove the sausage, but leave the fat and add the red onion and garlic and sautee until starting to tender.  Add the eggplant and cook for about 5 minutes then add the banana peppers and cook until the eggplant is browned and the peppers are softened.  Add the tomatoes, stir for 30 seconds and add the feta.  Stir for another 30 seconds, remove from heat and add the capers and herbs.  

Spoon the sausage mixture over the cooked pasta, add a pinch or two of salt (you don’t need much as the feta is salty) and fold gently until thoroughly mixed.  Serve on plates with crusty bread and a simple green salad.


Plum Galette
by Gourmet Magazine

Mary Dirty Face is bringing sweet plums this weekend.  Try them in this dessert – a rustic galette that can be cut into pie wedges and served with ice cream and a sweet white Burgundy dessert wine you can pick up from market sponsor, France 44.


My kitchen, my market, week 11!

by Becca Camacho


As we welcome August, we also welcome new produce to our market.  Last week was the first of our sweet corn, which Peter’s Pumpkins has aplenty now.  The first of the cantaloupe and sliced tomatoes will be at the stands this weekend and we will continue to have blueberries, potatoes, cauliflower, garlic, beets, radishes and more.  Pick up your produce and cook along with using our featured recipes or one of your favorites.  Hashtag your pictures on social media #mymarketmykitchen and we can follow along!

IMG_4418Mexican Street Corn Salad
by Becca Camacho
Serves 6

This salad is a take on elote, Mexican street corn.  This version takes it off its ears, adds in some peppers and lightens it a bit as well.  Feel free to grill the corn and then remove from the ears for added grill flavor.

1/2 white onion, diced
1 small red pepper, diced
2 cups shucked corn, kernels removed from the ears
juice of 1/2 lime, maybe more.
1 tablespoon paprika
1/2 tsp cumin
1/2 cup shredded cotija
1/2 cup minced cilantro

Sautee onion and pepper in coconut oil until onion just starts to soften then add the corn. Cook until the corn is bright yellow, just a minute or two. Don’t overcook and stir often so you do not brown the onions.

Put into a bowl and add the lime juice, the cumin and the paprika, season with a small amount of kosher salt and fresh pepper. Taste and add more cumin, salt or paprika so that it is to your liking.  Gently toss in the cilantro and the cotija and serve. Top with more smoked paprika for presentation.


Cantaloupe with Salmon and Fried Shallots
from Food & Wine

Wild Run Salmon now has salmon straight from from Alaska this summer available at our Kingfield Market.  Wild Run will be back at Fulton in a couple of weeks!  Pair their salmon with juicy melon in this recipe that combines interesting flavors such as buttermilk and shallots.


Suzanne’s Chevre Cheese Cake Bars
from Lively Run Goat Farm

This recipe is from a goat farm in the Finger Lakes of New York.  Use our own market’s excellent chevre from Singing Hills Dairy.

3 cups of flour
1 envelope dry yeast
1 cup of warm milk
6 TBS butter
1 egg
1 pinch salt

Cheese Layer
1lb Goat Cheese, room temperature
5/8 cup sugar
1 egg
zest of 1 lemon

Top Coating
1/2 cup butter
3/4 cup sugar
1 TBS flour
4 eggs
Almond slivers

Sift flour into bowl and make an indentation in the flour then add the yeast, a little sugar and some warm milk into it. Mix slightly, cover and let rest for 15 min. After it rests, add the rest of sugar, milk, the egg and salt, and knead the dough until smooth. Cover and let rise for 45 min.

Preheat oven to 425F.
Mix goat cheese with sugar, egg and lemon zest in a standing mixer or use beaters until creamed. Roll out dough and place on cookie sheet. Spread goat cheese mixture on the cookie sheet on top of the crust. 

Cream the butter and sugar then add 1 TBS flour and 4 eggs.  Mix well  then pour over  the goat cheese layer, sprinkle almonds on top and bake at 425F for 30 min.  Let cool then slice.

My market, my kitchen, week 10!

by Becca Camacho

July 26, 2014

There is so much at the market this week!  From broccoli, chard, kale, fennel and radishes to new items like ground cherries, speckled roma tomatoes,  and cherry tomatoes.  If you’re like us, your baskets will be full and we will have a lot of cooking in the kitchen to do this week!  Due to that, we have kept the 3 featured recipes very simple this week so that you can prepare these as well as use the rest of your produce.  So, join along with us and get busy in your kitchen.  Make one of these dishes or serve all of them to guests, they’re so simple that you can make them all in one day!


Husk Cherry and Goat Cheese Salad
Serves 4

Husk Cherries, or ground cherries, are a unique fruit.  It is a relative of the tomatillo and is sweet and tart at the same time.  Some have described it like a tomato with a hint of pineapple.  Find out for yourself with this simple salad.  Mary Dirty Face Farm has your ground cherries while Singing Hills Dairy can supply your goat cheese.  

1 pound field greens, washed
1/2 pound husk cherries (substitute green grapes for a somewhat similar flavor)
4 ounces herbed goat cheese (I used basil and garlic goat cheese, also from the farmers market)
1 tbsp dijon mustard
2 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1/4 tsp coarse sea salt (I used pink sea salt)
Pinch of black pepper

Remove cherries from their husks.  Wash and dry them.  In a small bowl, whisk together mustard, vinegar, olive oil, salt and pepper.  Mix together lettuce, husk cherries, and dressing. Divide onto four plates.  Thinly slice the  goat cheese, and distribute slices onto plates (3-4 slices per plate). Serve.

Chilled Zucchini and Crab Salad

By Becca Camacho
Serves 4

This recipe is almost laughably easy.  All that is required is a saute pan and a blender and you have a quick, refreshing soup that is pretty enough to serve to guests.   It is also easy to multiply, just use a dutch oven instead of the saute pan and cover with a lid while sauteeing.  Finally, ,the soup freezes nicely, too.

2 tsp butter
1 pound of zucchini, sliced (if you want a paler and slightly smoother soup, you can take the time to peel the zucchini)
1/3 cup half and half
1 lemon
Kosher salt and freshly ground pepper
1 6.5 oz can of lump crab meat, drained
1 basil leaf, sliced in a chiffonade, for garnish
4 Sungold or Cherry tomatoes, sliced lengthwise into 3-4 pieces, for garnish

In a saute pan, melt the butter and add the zucchini and a sprinkling of salt and pepper.  Saute until very tender, let cool a little.

Add the zucchini, along with juices to your blender and puree.  Add a teaspoon of salt, a few grinds of fresh pepper, the juice of one lemon and the half and half and blend until combined well.  Taste and add more salt and pepper as necessary.

Ladle into 4 bowls.  Divide the crab meat and spoon into the center of the soup.  Sprinkle the basil leaves around the crab and then add the tomatoes, seed side up, around the crab.  Serve with extra lemons if desired.  Enjoy!


Summer Garden Pasta
By Ina Garten

When you’re using the summer’s best sweet cherry tomatoes, you don’t need a complicated sauce for summertime pasta.  The Barefoot Contessa offers us this dish that, while easy, is full of fresh, garlicky and tomato flavor.  Make extra, you’ll want a serving for lunch the next day!

My market, my kitchen, week 9!

by Becca Camacho

July 19, 2014

We’re in the thick of summer and the market is brimming with colorful, fresh goods.  This week the vendors will be bringing blueberries, potatoes, raspberries, summer squash, cucumbers, raspberries.  Fulton will also have tart cherries, gooseberries, black currants, and red / pink currants!   We’re picking three of our favorites this week to feature.  So, tie on your apron and cook along with us.  Upload your photos and tag them #mymarketmykitchen.  We look forward to seeing your version of these dishes!


Roasted Broccoli and Farro Salad with Feta
from Fine Cooking

This salad is the epitome of a tried and true recipe.  We follow the directions to a ‘T’ each and every time.  There has been temptation in the past to roast the broccoli or cook the farro ahead of time but when the warm vegetables and grains are folded in with the vinegar and the cheese to create a huge flavor with a simple salad, we are reminded why we don’t take shortcuts with this recipe.  Waxwing Farm & Thao Farm are bringing broccoli and Singing Hills Dairy has your feta.*  If you don’t already have a stash of wheat berries (farro) from Uproot Farm, bookmark this recipe to pull out in a couple of weeks when Sarah will be back!  We hope you love this salad as much as we do.

Mexican Green Bean Salad
from Simply Recipes

Step up your taco night with a summer Mexican salad.  This is both a pretty and delicious dish to serve.  It would pair well with grilled chicken that has been treated with a peppery rub or your favorite fish taco recipe.  If you want to grab some cheese while you’re at the market, you can substitute feta for the crumbly cotija.  Even a fresh chevre would be an interesting substitute here.  Svihel Farms, Yer Yang, and others are bringing you the “freshest green beans you can find” as recommended in this recipe.  Enjoy!


Blueberry Raspberry Crisp with Granola Topping
Adapted from several recipes

The vendor, Patti’s Granola and Rosemary Nuts, will be at the market this weekend.  She makes fabulous granola and we recommend using her maple pecan mix in this recipe.  Peter’s Pumpkins and Carmen’s Corn, & Mary Dirty Face Farm will be bringing the raspberries and Svihel Farm will be bringing the first of the season’s blueberries!


2 cups fresh raspberries
2 cups fresh blueberries
⅔ cups of sugar
1 tablespoon orange zest
1 tablespoon corn starch


1 cup all-purpose flour
½ cup light brown sugar, packed
½ teaspoon baking powder
pinch of salt
½ cup of unsalted butter (1 stick)
2 cups granola

Preheat the oven to 350.  

Butter an 8×8 inch glass baking dish.

In a large bowl add the berries, sugar, zest and cornstarch.  Very gently, mix them all together.  Turn the fruit out into the prepared baking dish.

Next, in a food processor, pulse 1 cup of the flour with the brown sugar, baking powder and salt. Pulse in the butter. Pulse in the granola.  Top the fruit with the filling.

Bake the crisp for 25-35 minutes until the fruit is bubbling and the topping is browned.  Let cool at least 10 minutes and serve with your favorite vanilla ice cream or whipped cream.

*Vendors such as Blia Yang will have broccoli at Kingfield on Sunday, but feta is only available on Saturday at Fulton, or at our Nokomis Market on 7/23, where you can also find Singing Hills Dairy!

My market, my kitchen, week 8!

by Becca Camacho

July 12, 2014

We expect more vendors and even more produce at the market this weekend!  From currants and raspberries to green beans, squash and cabbage, there will be plenty to fill your market basket.   Below are three recipes featuring some of our favorite items.  Choose a recipe, pick up your produce, and post it to social media tagging #mymarketmykitchen.  We can’t wait to see!


Shaved Summer Squash with Almond Salsa Verde
Tender, young summer squash has hit our markets while yellow and green ribbons of squash are showing up on plates everywhere.  We are jumping on the trend.  This squash is paired with fresh herbs, shallots and almonds.  Simple enough for a light dinner with grilled white fish or serve it as a first course with a glass of rose for entertaining.


Skillet Chicken with Rhubarb

Have you been enjoying your rhubarb in pies and jams?  Our rhubarb shake?  Try it in a whole new way in this one skillet recipe.  A bright, tart rhubarb sauce with green garlic (also sold at our markets this weekend) pairs nicely with browned chicken.   Impress your family and friends alike.


Green Bean, Fennel and Pecan Salad
Adapted from Martha Stewart
Serves 8

1 cup pecan pieces
Coarse salt and ground pepper
1 pound trimmed green beans

1/4 cup fresh orange juice

1 tablespoon Dijon mustard

1/3 cup olive oil

3 medium fennel bulbs (about 2 pounds total), cored and thinly sliced, fronds reserved

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, lined with parchment. Bake until fragrant and crisp about 8 – 10 minutes; set aside. (These can be made up to two days ahead of time and stored in an airtight container.

Fill a medium saucepan with 6 cups of salted water and bring to a boil.  Bring to a boil then add the green beans, reduce the temperature to a low boil and let the beans cook about 5 minutes until bright green and crisp tender.  Transfer the beans immediately to the ice water, then drain and dry, patting with a towel if necessary.  (This step can be done up to 10 hours ahead of time with the beans covered and refrigerated).  

In a small bowl, whisk together orange juice and mustard; season with salt and pepper. Gradually whisk in oil. To serve, combine the fennel slices, green beans and pecans in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.

My market, my kitchen – week 7!

by Becca Camacho

July 5, 2014

Our first market in July!  Join us this weekend to find new items at the market such as beets, broccoli, summer squash, new potatoes, and cucumbers, as well as jams from Hazelwood Creek, soaps from Squeaky Sailor, and more!  This is going to be an exciting month!  Cook along with us and tag your posts with #mymarketmykitchen.


Citrus Beet Salad with Feta and Mint
by Becca Camacho
Serves 4

Need something quick and easy to bring to a barbecue?  Want to shop only at the farmers market?  This is the recipe for you – a citrus beet salad with salty feta and a crunch of scallions.  Get your feta from Singing Hills Dairy while beets, scallions and mint are being sold at many of the produce stands this weekend.

4 medium beets, cut into ½ inch pieces
1 tablespoon olive oil
1 teaspoon salt
a few grinds of fresh black pepper
4 chopped scallions
2 teaspoons orange juice
⅓ cup crumbled feta
2 tablespoons chopped fresh mint

Preheat your oven to 425.  Peel the outer layer of the beets and cut into 1/2-inch pieces then place in a bowl. To the bowl add olive oil, salt, and pepper then toss so all the beet squares are covered with then turn onto a baking sheet that has been covered with parchment paper.

Roast the beets at 450 degrees F, stirring once or twice, until tender, about 25-30 minutes. Transfer back to your bowl and toss with the scallions and orange juice. Place into a serving platter and top with crumbled feta and mint.


Garlic Scape Marinated Sirloin Tip
by Becca Camacho

Garlic scapes are at the market for only a limited time so grab them from Ger Yang’s stall at the market on Saturday.  Here, we have created a marinade for Auntie Annie’s sirloin tips.  A sirloin tip is a budget-friendly cut of beef that grills well after soaking in a marinade.  Serve your slices of sirloin tip on top of jasmine rice with steamed baby carrots from the market.

1 pound sirloin tip
¼ cup soy sauce
¼ cup peanut oil
2 tbs dark brown sugar
1 tsp chili flakes
2 tsp fresh minced or grated ginger
3 tbs fresh lemon juice
2 tbs packed cilantro
½ tsp kosher salt
½ tsp freshly ground black pepper
8 garlic scapes, roughly chopped

In a blender add the soy sauce through the scapes and blend until it is well-combined.  Cover your sirloin tip with the marinade and refrigerate for at least 6 hours, turning a few times, if possible.

Turn your grill on to high heat, but have a space for low heat as well.  For example, if you have a 4 flame gas grill, turn on 2 of your flames to high and 2 of your flames to low.  If you are using charcoal, arrange your coals to one side of your grill.  

Place your sirloin tip onto the hot part of your grill and sear both sides, brushing on more marinade before flipping.  After the sear, add more marinade to the top side then turn it over onto the cooler part of the grill.  Cook for about 5 minutes for medium rare, flipping once and adding more marinade when you flip.  If you like your meat more well done add about 2 more minutes on the cool side of the grill for medium and 4 more minutes for well-done.

When the meat is to temperature, take it off the grill and let it rest at least 10 minutes before slicing it, against the grain, into 1-inch slices.   After you have transferred to your plates, spoon the collected juice from slicing on top of the meat.  Enjoy!

***If you’re not interested in the Asian marinade flavor, try rubbing then grilling your tri-tip with this pesto - -  featured last year on our website.  


Green Salad with Strawberry Vinaigrette
by Rachel Ray

It’s Rachel Ray, so you know this is a quick and easy recipe.  She claims it takes 5 minutes.  We agree it’s just about that fast!  But spending those few minutes gives you a lot of impact with this vinaigrette.  Pick up your greens and berries at the market for your salads.  We also recommend doubling the vinaigrette recipe and using on grilled pork tenderloin later in the week.

My market, my kitchen – week 6

by Becca Camacho

June 28, 2014

Summer is heating up and so is our Farmer’s Market!  This weekend there will be more strawberries, greens, beets, snap peas, and even a bit of the first cucumbers and summer squash! Follow along with these three featured recipes of the week.  Given the holiday next week, we are showing off recipes that are great for entertaining.  Don’t forget to tag #mymarketmykitchen so we can see your culinary efforts!


Kale Dip with Snap Peas
from Martha Stewart/Whole Living

What’s a party without dip?  This one is so easy you’ll be making it all summer.  Textured cottage cheese turns creamy after a turn in the food processor with sauteed kale and garlic.  Make sure that you’ve chopped your kale so that it is in smaller pieces prior to sauteeing.  Also this recipe fits perfectly in a mini processor if you own one.

Martha pairs this dip with snap peas.  Scoop them up at the market this weekend as they may be the last of these peas for the season.  We are also planning to serve them with tender young carrots, radishes, and even salad turnips would be perfect for dipping.

Rigatoni with Chevre, Spring Onions and Lamb Brats
by Becca Camacho

This recipe was made with our vendors in mind.  Singing Hills Dairy’s chevre is so creamy, with a hint of fresh grassiness and the onions are offered by most of our vegetable stalls at the market.  Pick up lamb brats from Sunshine Harvest Farm at Kingfield this Sunday, or pull this recipe back out on 7/13 when Star Thrower is back with their garlicky lamb brats at Kingfield, too!  Get shopping and then prepare this next week.  It is tasty yet simple meal for an easy entertaining.  Serve it with a glass of rose before you light off sparklers!  It’s also as good served room temperature at a picnic.  

2 lamb brats, grilled and sliced into ½ inch thick slices1 pound cooked rigatoni, reserve ½ cup of the pasta broth
3 tbs olive oil
2 cups spring onions, a mixture of purple and green would be pretty, tender parts sliced
4 ounces fresh chevre
juice of half a lemon
kosher salt and freshly ground black pepper
2 teaspoons chopped fresh parsley
freshly grated parmesan for topping

Bring 6 cups of salted water to a large saucepan and then cook the pasta for about 10 minutes until al dente.  Drain and reserve 1 cup of the pasta broth.  Add the pasta to a large bowl.

While you cook the pasta, heat the olive oil in a medium skillet over medium-high heat.  Add the spring onions and cook until they are tender, stirring often, being careful not to brown.

To the bowl of pasta add the goat cheese, the lemon juice, a few splashes of the pasta broth, a few rounds of freshly cracked pepper and a ½ teaspoon of salt.  Combine and then taste the pasta.  Add in more seasonings as needed and, if it is slightly sticky, add a bit more pasta broth.  

When the pasta is to your liking, gently add in the sliced brats and parsley.  Serve in bowls and top with the parmesan if you desire.  Enjoy!  

Double Strawberry Cheesecake
from the New York Times


It is definitely strawberry season and we couldn’t be happier!  The berries are so sweet right now and we find a lot of adults and kiddies alike eating them right out of the carton at the market.  We highly recommend buying an extra carton and making this cheesecake.  Between the crust that has a slight chocolate flavor and the filling that is almost mousse-like, you are sure to impress your guests!  

Dont’ be frightened off by this recipe as it does have several steps.  It’s really rather simple, since you don’t even bake the cheesecake and you can complete the steps on separate days.  You could make the crust one day and the filling another and then let it sit overnight in the refrigerator, ready for your guests the following evening.  That’s what we did for our tasting of this recipe and our friends and family were thankful for our efforts!

Seasonal recipes, week 5!

by Becca Camacho

June 21, 2014

It’s supposed to be a beautiful day on Saturday at the market!  Join us as the vendors continue to add additional produce to their tables.  If you pick up snap peas, salad turnips or strawberries try one of these featured recipes.  Take a pic and post it to Facebook, Twitter or Instagram.  Don’t forget to tag #mymarketmykitchen.  We love to be invited into your kitchen!

Chicken and Snap Peas
by Martha Stewart

Between swimming lessons and baseball games this summer, you don’t want to find yourself spending all day in the kitchen.  Try this quick and easy dinner – even better, it only uses one skillet!  At Fulton this weekend pick up chicken from Auntie Annie’s Fields and Yer Yang’s or Waxwing Farm’s snap peas and you’re all set!

Roasted Salad Turnips with Israeli Couscous. Photo by Katie Cannon,

Roasted Salad Turnips with Israeli Couscous. Photo by Katie Cannon,

Roasted Salad Turnips with Israeli Couscous
Adapted by Becca Camacho from
Serves 4

Salad turnips are delicious by themselves, eaten raw, but when roasted their sweet flavor is drawn out.  That sweetness contrasts nicely with the bitter greens and the acid in the lemon juice of this grain dish.  Serve as a side to lamb from Sunshine Harvest Farm (at Kingfield) or enjoy it on its own for a light lunch.  

1 bunch salad turnips, stems and bulbs separated
1 cup Israeli couscous
1 ¼ c water
2 tablespoons olive oil
1 large shallot
¼ tsp red pepper
large pinch salt on the greens
juice from a half of a lemon

Preheat the oven to 425.

Bring 1 1/2 cups of salted water to a boil.  Add the couscous and simmer 8-10 minutes until water is absorbed. Turn out couscous into a bowl and fluff lightly with a fork.

While the couscous cooks, Cube the bulbs of the greens into 2-inch cubes then rough chop the greens so that’s they are almost bite-sized pieces.

On a baking sheet that has been covered with parchment paper, add the turnip cubes.  Drizzle with olive oil and salt and pepper. Use a spatula to mix it up so that all cubes are covered with oil then spread them out evenly, leaving space between each cube.  Roast 15 minutes, removed from the oven, mix up the cubes and redistribute.  Roast another 5-10 minutes until they are browning.  Remove from oven and let cool.

In a large sautée  pan, add 2 tbs olive oil and bring to a medium heat.  Add the shallots and sautée until just starting to tender, add the greens, a pinch of salt and pepper, and the red pepper.  Cook until the greens have wilted.  

To the couscous bowl add the cubed bulbs and the greens mixture.  Toss and taste, correct your seasonings, adding more salt and lemon juice to your taste.  Serve warm, room temperature or eat cold right out of your refrigerator. Enjoy!

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Herbed Romaine Salad with Strawberries
from Cooking Light

Peter’s Pumpkins has sweet, early berries and Waxwing is carrying romaine.   These show off well in this tried and true salad which is just the right amount of sweet due to the honey and berries and crunchy due to the romaine and pistachios.  Get creative and sub the ricotta salata with crumbled goat cheese curds from Singing Hills Dairy.

*Kingfield shoppers can find whole chickens from Sunshine Harvest Farm, snap peas from a variety of vendors including Yer Yang, and salad turnips from Gardens of Eagan