Opening day is Saturday, May 17th!

The sun is shining and the grass is growing greener… must mean it’s almost farmers market season!  Opening day for our outdoor season is Saturday, May 17th from 8:30am – ...

Become a vendor in 2014

We are currently accepting applications from new vendors for the 2014 outdoor market season (May 17th – October 25th).  For more information, please click here.  Applications are due February 28th, ...

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 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!

photo (1)

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

My market, my kitchen. Week 4!

by Becca Camacho

The weather is warming up but it is still technically spring and the vendors are bringing some of spring’s best offerings to market this week.  At Fulton, Yer Yang, Ger Yang, & Peter’s Pumpkins will all have snap peas, rhubarb, and (a little!) asparagus, while Uproot Farm and Waxwing will have radishes and tender, young rainbow chard to offer.* Show off these vegetables by trying out one (or two!) of our featured recipes of the week.  Invite us into your kitchen by posting about your dish on Instagram, Twitter or Facebook.  Don’t forget to hashtag #mymarketmykitchen so the community can find you. See you Saturday!

Snap peas from Yer Yang, available at Fulton & Kingfield

Snap peas from Yer Yang, available at Fulton & Kingfield

Spring Salad with New Potatoes
from Smitten Kitchen

This weather is just crying out for picnics.  And what is a picnic without potato salad?  Try this light, fresh one that features radishes, snap peas, asparagus and pickled spring onions.  It also goes well with grilled pork chops for a light dinner.

Rainbow Chard and Mushroom Curry
by Becca Camacho
Serves 6

3 cup cooked quinoa
1 pound extra firm tofu, drained
2 tablespoons of peanut oil, plus 1 teaspoon – divided
2 14 oz cans light organic coconut milk
4 tablespoons of green curry paste
½ teaspoon garlic powder
½ teaspoon turmeric
¼ teaspoon coriander
¼ teaspoon cayenne pepper, optional
½ teaspoon kosher salt
juice from a half of a lime, reserve the other half for garnish
2 bunches of rainbow chard
8 ounces shiitake mushrooms, sliced
½ white onion, sliced thinly
4 cloves garlic, minced
sea salt and coarse ground pepper, to taste

Add the coconut milk to a medium saucepan.  Whisk in the curry paste through the salt.  Bring it to a boil then let it gently simmer.

Dry the tofu out by placing it on top of paper towels that are on a plate.  Top with more paper towels then add a weight to it.  A cast iron skillet works well.  Press it down and then let it sit while you prepare the vegetables, at least 10 minutes.

Add the sliced mushrooms, onions and minced garlic to a bowl.  Separate the green leaves from the tough stems of the chard.  Slice the chard stems into about ½ inch pieces and add to the mushroom bowl.  Rough chop the chard leaves and set aside.

Going back to your tofu, remove from the weight and paper towels.  It should be dry, if you need to, wipe it off with another towel.  Cut the block of tofu into 1” cubes.  Then, lightly salt and pepper it.

In a large nonstick pan, add 2 tablespoons of peanut oil and bring to a high heat.  Add the tofu, making sure that each piece is separate.  Let sear for 1-2 minutes until the bottom is browned, then turn and brown other side.  Continue this until all sides are nicely browned.  Remove tofu from the pan.

Reduce the heat to medium high and add the final teaspoon of oil to the pan and add the mushrooms, onions, garlic and chard stems.  Sautee until all the veggies are tender, about 8-10 minutes then add the chard leaves and a sprinkling of kosher salt.  Sautee, stirring often until the leaves are nicely wilted.

Next, remove the curry sauce from heat and stir in the juice from the lime.  Taste the curry and correct its seasoning, adding more salt as necessary.

To serve, add a ½ cup of quinoa to each bowl, then the vegetables and tofu.  Ladle the curry sauce over the top and serve with lime wedges.  


Rhubarb Pie
by Saveur
Serves 8

This small-town pie from a restaurant in Hamlin, Iowa, will bring back your barefoot, grass-stained childhood summer memories.  Enjoy it with a large scoop of soft serve on top.

3 ¼ cups flour
14 tbsp. unsalted butter, cubed and chilled, plus more, melted, for brushing
2 tsp. kosher salt
4 cups roughly chopped rhubarb
2 cups sugar, plus more for sprinkling
1 tsp. vanilla extract
2 eggs

Pulse 3 cups flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add ½ cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.

Heat oven to 350°. In a bowl, toss together remaining flour and salt, along with rhubarb, sugar, vanilla, and eggs; set filling aside. Unwrap dough; roll both disks into 11″-wide x 1⁄8″-thick circles. Transfer one circle to a 9″ deep-dish pie pan; mound filling inside. Transfer second dough circle over top of pie; trim and crimp edges. Brush dough with butter and sprinkle with sugar. Bake until golden and bubbling, about 1 hour; let cool and serve with ice cream on top, if you wish.

*Kingfield shoppers can also find these same items from Yer Yang and Peter’s Pumpkins, along with radishes from Blia D Yang, Gardens of Eagan, & others

Market meals – ideas for lamb chops, rhubarb, & pizza!

by Becca Camacho

It’s almost Saturday and our vendors are adding more items to the market this week!  We’re excited and we hope that you will allow us into your kitchen with the recipes below.  Don’t forget to add the hashtag #mymarketmykitchen so that the community can follow along in your culinary endeavors this week!

Grilled Lamb Chops with Beet Greens and Moroccan Skyr Sauce
by Becca Camacho
Serves 4

Star Thrower Farm will be at our Sunday Kingfield market this weekend with grassy meats just begging for your grill!  Grab some chops early before they sell out and pick up some of their skyr to complete this meal.

1 cup skyr
¼ cup Moroccan spice blend, more to taste (recipe below)
8 thick cut lamb loin chops
3 tablespoons olive oil
Beet greens from two bunches of beets, washed and rough chopped, leaving the pieces large
dash of crushed red pepper, optional
kosher salt
freshly cracked pepper

To make the sauce, simply stir the spice blend into the skyr.  Taste and add more spice blend if you like a stronger flavor.

Let the chops come to room temperature, sitting out at least a half hour.  Rub olive oil onto both sides of the chops and then generously season with the salt and fresh pepper.  Bring your grill to a high heat and grill the chops 2 minutes per side, then move the chops to the top rack of your grill for another minute to bring them to medium rare.  If you prefer rare, purpley chops then skip the top rack of the grill.  If you like them more medium, leave them for 2 minutes on the top rack after the initial sear.  Remove and let the meat rest 10 minutes.

While the chops are resting, heat your oil in a medium sautee pan.  Add the beet greens and a small amount of salt and pepper.  Cook the greens until almost wilted, taste for seasoning and add in additional salt and pepper and the crushed red pepper, if desired.  

Finish the beet greens and divide amongst four plates.  Top the green with two of the chops then drizzle the Moroccan sky over to finish the plates.  Serve and enjoy with a fruity pinot noir.

Moroccan Spice Blend

This spice blend is multi-functional and is great to have on hand throughout the summer.  Not only can you use it in the recipe above, it can be used with the skyr to top roasted beets, grilled veggies and to marinate chicken.  Use the spice blend as a rub for meats or for adding a small amount to a vinaigrette for an interesting salad.

Beet Greens from Waxwing Farm at Fulton

Beet Greens from Waxwing Farm at Fulton

Bacon, Asparagus and Goat Cheese Pizza

This recipe from highlights market finds such as Singing Hills Dairy’s chevre and asparagus from Peter’s Pumpkins at Fulton, or Blia D. Yang at Kingfield.  Plus, you can make it extra easy on you by picking up the pesto and the pizza dough from market supporter, Broder’s Cucina.  Add extra grill flavor to your pizza by grilling the asparagus for a few minutes before cutting instead of blanching on the stovetop.

Rhubarb Shake
Adapted from the New York Times
Serves 2

1 cup rhubarb compote, recipe below
1 cup plain Greek yogurt
1 cup almond milk
1 cup ice cubes
1 tbs chopped pistachios

Combine the ingredients in a blender until smooth.  Divide between two glasses and top with pistachios.

Rhubarb Compote
New York Times

Double the recipe and use this compote on your kids’ PBJ sandwiches.  They will thank you!

½ pound rhubarb, thinly sliced (2 cups)
5 tablespoons honey, more to taste

Stir together rhubarb, honey and 2 tablespoons water in a medium saucepan. Bring to a  simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has melted and become jam-like. Let cool. (Rhubarb can be made up to a week ahead and refrigerated.)

Market meals for early in the season

by Becca Camacho

We love seeing you at the market mixing with the community and the vendors, sampling cheese, listening to music and buying fresh, locally sourced produce and goods.  And, in case you missed it last week, we want to spend more time with you – in your kitchen!  

We will be featuring three recipes each week that highlight some of the items brought to market for the upcoming Saturday.  You can shop the market with these recipes in mind.  If you decide to make them in your own kitchen, share with our community by uploading pictures on Instagram, tweet about whether your family enjoyed your efforts on Twitter, or give us feedback on the recipe on Facebook.  However you choose to share, make sure to add the hashtag #mymarketmykitchen so others in the community can find out who else is cooking along.  

Even more produce will be at the market this week than last week.  Here are three recipes that feature our vendors fun, fresh items.

Asparagus Soup with Pecans and Brown Butter

by Stephanie Meyer

Serves 4

A spring darling of the summer market, asparagus, has its flavors enhanced in this soup.  If your air conditioning is already on, you can keep it warm.  But, if you’re still enjoying the open windows and the sound of fans at night, serve this dish chilled.

This recipe, like the asparagus is locally sourced from Stephanie Meyer, a fellow Minnesotan who is also featured in Minnesota Monthly.


Roast Pork with Sweet Onion-Rhubarb Sauce

by Eating Well

This meal is fantastic if you like a balance of tart and sweet flavors on top of a juicy pork tenderloin.  If you’re still enjoying your windows open and don’t want to heat up your kitchen, your tenderloin can also be easily grilled.  Peter’s Pumpkins will be bringing the first of the spring peas to the market which would be nice sauteed in butter with spring onions and chopped mint for a simple side dish.

Spring Salad with Scallion Vinaigrette

Vinaigrette by Martha Stewart

Uproot Farm will be bringing salad mixes to Fulton on Saturday and Gardens of Eagan will be bringing both red and green lettuces to Kingfield on Sunday. For many of us, when the temperature heats up, we turn to salads for our meals.  Make big batches of Martha’s vibrant Scallion Vinaigrette to have on hand all week to mix into your salads.  You could also mix some of the dressing with Singing Hills Dairy’s fresh chevre to create a tangy spread.  Use that for sandwiches or cover pieces of Patisserie 46’s baguettes with it and serve with the salad ideas below*.

For a light lunch salad, combine the lettuces of your choice with the vinaigrette and top with sliced hard-boiled eggs and crumbled crispy bacon.  

For a hearty dinner salad, combine the lettuces with the vinaigrette and top with grilled asparagus and sliced steak that has been grilled to medium rare.  The juices of the meat will combine with the vinaigrette for a heightened flavor.

*At  our Sunday Kingfield Market, find chevre from LoveTree Farm, and baguettes from Sun Street Breads

Seasonal market meals – every week!

by Becca Camacho

Whether you’re a Saturday morning Fulton market devotee or spend your Sunday mornings strolling around the Kingfield market on Nicollet, you care about your farmers’ market, your community and what you put on your plate.

You chat with the market vendors asking about growing methods and how they might suggest using a king mushroom in your menu. You spend time with your neighbors, excitedly comparing notes about the mid morning snack you just enjoyed from the food trucks. And, finally, you take home all your produce and canned goods from your market and make a delicious and locally-sourced dinner in your kitchen. And we want to come with you!

We are introducing a new way of sharing recipes about our goods at the markets this summer. Each week we will feature three tried and tested recipes showcasing some of the best items at the market for that week. We are asking for you to cook along with us in your kitchen and share your experiences with us. Reflect on the tastes and smells of your meal on Twitter. Write a Facebook post letting us know if your family enjoyed the recipe. Take a picture and upload it to Instagram. Whichever is your social media of choice, just add the hashtag #mymarketmykitchen and others in the community can compare notes about the recipes and the market goods.

We are looking forward to following along!

Roasted Cod on Large Garlic Croutons
Adapted from Bon Appetit
Serves 4

Oxford’s Wild Run Salmon is also bringing fresh cod to the market tomorrow. Cod is a firm white fish that absorbs sauces well, thus it shows well in this recipe. Pick up some bread from Patisserie 46 (at Fulton) or Sun Street Breads (at Kingfield) to use for the croutons. This attractive dish takes just 15 or 20 minutes but is glamorous enough to serve to guests with a simple spinach salad and a dry glass of rose wine. Enjoy!

1 pound plum tomatoes, cored, diced
1 large shallot or 2 medium shallots, diced
5 anchovy fillets
3 large garlic cloves (2 minced, 1 halved)
4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick)
5 tablespoons olive oil, divided
4 1/2-inch-thick slices country white bread
1/2 cup fresh basil leaves

Preheat oven to 475°F. Combine tomatoes and shallot in a large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.

Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes.

Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add the anchovies and cook, pressing down on them with the back of a spoon until they melt. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.

Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.


Swiss Chard Gratin
Gourmet Magazine
The evenings are still cool enough to serve a warm bubbly gratin along with grilled lamb chops from Braucher’s Sunshine Harvest Farm (at Kingfield). Both the chard and the spinach are available at the markets this weekend.

Scallion (Green Onion) Pancakes
These savory pancakes are kid-friendly and might be a good way to get your little ones to add veggies to their diet. If you’re entertaining this holiday weekend, class up your pancakes by topping with a silky piece of smoked salmon and a dot of creme fraiche. Garnish with the sliced green ends of the scallions.