Spring is finally here and we’re set to open for our third season on Saturday, May 18th! What can you expect? A vendor line-up that includes your favorite vendors – ...
We’re kicking off the 2013 season with a celebration and fundraiser at the nearby Rice Paper Restaurant in Edina! Join us on Tuesday, May 14th, to enjoy a special selection of items from the Rice Paper kitchen, dessert from market vendor Patisserie 46, and the company of fellow market supporters.
Why are we hosting a fundraiser? In the past year, we’ve boosted our food-justice mission by:
- Helping support over 60 small family farmers, foodmakers and local craftspeople.
- Partnering with the City of Minneapolis and Blue Cross and Blue Shield of MN to accept and subsidize SNAP-EBT purchases (formerly known as food stamps)
- Going completely zero-waste – everything on-site can either be composted or recycled on site
Providing technical support to three inner-city farmers markets
- Creating a full-time living-wage job … with health benefits
These efforts require funding, and beyond our vendor fees (which we want to keep low) & business sponsorships, we need help from our market-goers and allies. We think a yummy benefit is a great way to do it — and hang out with some of our favorite folks.
The $45-per-person ticket, which includes a free beer or wine, can be easily purchased at: http://
We’re looking forward to closing out our series of winter markets with one last hurrah on Saturday, March 23rd. Join us from 9am – 2pm at Bachman’s on Lyndale for food, crafts, beer, wine, and music, all in a cozy greenhouse environment. We’ll be serving wine and two Minneapolis brews – Indeed Brewing Day Tripper Pale Ale and Brau Bros’ Oatmeal Milk Stout. Here’s the full vendor line-up:
- Beez Kneez (honey)
- Foxy Falafel (street food)
- Bliss Granola (granola and muesli)
- Body Bliss (facial, skin and laundry products)
- Bogart Loves (great baked goods!)
- Braucher’s Sunshine Harvest Farm (fresh eggs and grass-fed beef)
- Café Palmira (brewed coffee and coffee beans)
- Chef Shack (street food)
- Gai Gai Thai (Thai-inspired street food)
- Gorkha Palace (chutneys)
- Groveland Confections (chocolates)
- Hazelwood Creek Farm (jams, pickled goods, sauces)
- Havlicek’s Veseli Vrsek Orchard (apples)
- Love Tree Farm (cave-aged Wisconsin cheese)
- Moonshine Roasters (coffee beans)
- Patisserie 46 (baked goods, lunch items)
- Peter’s Pumpkins (jams, pickled goods)
- PixieSpit (quilts and other quilted goods)
- Primitive Precision Metalcraft (hand-forged metal jewelry)
- Sassy Knitwear (hand-dyed women’s and kid’s cotton clothing)
- Singing Hills Goat Dairy (goat chevre and feta)
- SoMi Tileworks (ceramic tiles)
- Spring Wind Farm (dried beans and popcorn)
- Squeaky Sailor Soaps (handmade soaps)
- Sun Street Breads (baked goods, grab and go items)
- Uproot Farm (fresh spinach)
- Walsh Ridge Farm (maple syrup)
- Wise Acre Eatery’s Tangletown Farm (fresh herbs, greens, & more)
Your support of the Fulton market is vital year-round. Here’s what you can do to show your support during our “off-season”:
1) Help us gather feedback through our customer survey. We’ve teamed up with a group of students from the University of Minnesota Carlson School of Business to explore how to better serve your needs. They’ve constructed a survey so we can find out what you like and what you want. As a thank-you for your participation, we’ll be awarding a $50 shopping spree to one lucky market-goer!
2) Eat at Broders’ on Tuesday, March 19th! Our long-time sponsor, vendor, and Fulton neighborhood institution is again supporting the market with a benefit day. They’ll be donating 15% of all proceeds from the deli and the restaurant sales that day. It’s a big deal for us and hopefully a big meal for you!
3) Attend our last winter market from 9am – 2pm on Saturday, March 23rd! We’ll be closing out our series of winter markets at Bachman’s on Lyndale – and it’s looking like it might be the biggest one yet. Think meats, cheeses, baked goods, apples, canned goods, crafts, prepared food, and music, all in a cozy greenhouse environment. Full line-up coming soon.
Missing your summer farmers market fix? We’ve got you covered!
We’ve got our second winter market coming up this Saturday, Feburary 23rd at Bachman’s on Lyndale (6010 Lyndale Ave S.). We’ll be inside from 9 a.m. to 2 p.m (expanded hours from January!) with many of your Fulton and Kingfield Farmers Market favorites. And we’ll be back on March 23rd as well!
We’ll have beer, wine and Sweetland Orchard cider for sale by the glass!
Patisserie 46 (baked goods, lunch items)
Peter’s Pumpkins (jams, pickled goods)
Primitive Precision Metalcraft (hand-forged metal jewelry)
Sassy Knitwear (hand-dyed women’s and kid’s cotton clothing)
Singing Hills Goat Dairy (goat chevre and feta)
See you there!
Two weeks left and still plenty to be had at the Fulton Farmers Market.
This Saturday, October 20, you’ll find pumpkins of all shapes, sizes and colors at the market, alongside fall greens & roots, and music from Bob & Lynn Dixon.
Stock up for your Autumn feasts, enjoy a meal, and sit down for a brief chair massage. Yes, chair massages will be available from 10:30 to Noon, courtesy of The Waters on 50th – our soon-to-be neighbors.
Remember: Kids’ story time with Southwest High student Annie Olson starts at 9:30.
This week’s harvest includes:
Spinach, arugula, collard greens and kales, and, of course, all your favorite root vegetables: carrots, beets, potatoes, celeriac, sweet potatoes, leeks and onions, broccoli, cabbages, peppers and brussels sprouts, and Pumpkin Spice Granola from Bliss Granola, who got a nice write up in Mpls/StPaul magazine.
Always available at Fulton Farmers Market: Grass-fed beef, pork, chicken, lamb, goat, and wild-caught Alaskan salmon, chevres, “new greek yogurt,” fresh pastas, pastry, confections, canned veggies, honey and sauces.
FOR YOUR CONVENIENCE: You can use your credit card to get tokens spendable at any Fulton Marketmerchant. It’s like an on-site ATM … but the fees are lower! Add a reusable market bag, for your shopping trip; $20 apiece. Proceeds fund market operations.
NEXT MONTH: Holiday Market! The Kingfield and Fulton sister farmers markets will host an indoor Holiday Market November 18th at the MLK Center, 4055 Nicollet Ave. S, from 9am to 2pm. Lots of food, gifts and music!
As an extension of 2012′s Kitchen Lab residency at the Walker Art Center’s Open Field, Artist Chris Roberts (whose recent work consists of progressive dinner parties in collaboration with installation art) brings a solar oven to the Fulton Farmers market and invites anyone to contribute to and participate in making a communal soup to break bread over. Soup will be served hot in exchange for participants’ favorite soup-memories from adult or childhood.
For more information about the kitchen lab project, go to:
We’ve had some fun events at the market the last two weeks! A magician and a cooking demo. All of events at the Fulton Farmers Market are possible because of our amazingly supportive sponsors. Please read more about them in this Southwest Journal article.
August 4: Brodini
The market is always a family-friendly event and our sponsors Uptown Heating and Cooling hit it out of the park(ing lot) with a magic show that appealed to youth and young-at-heart. Entire families were captivated by Brodini‘s comedy and magic tricks. Kids were enthralled with the magic tricks and adults were entertained by his comic stylings. During his last trick (freeing himself from shackles with help from the magic curtain) Brodini chose me to be one of his assistants!
August 11: Mike Shannon
Last Saturday, Mike Shannon of Cooks of Crocus Hill demonstrated two recipes using ingredients from the market. Interesting fact about Mike: he worked in mechanical engineering for 20 years before becoming a chef!
Mike made two salads and Cooks wants you to have the recipes! Both highlight market produce and much like Tricia’s recipes from last month, don’t require much stove time – perfect for a warm summer day.
Grilled Corn, Black Bean and Queso Salad with Lime Vinaigrette
Serves 4-54 ears sweet corn, husked and cleaned 4 scallions, cleaned, roots removed 1 can black beans, drained and thoroughly rinsed 3 oz. aged queso, grated or fresh – or feta crumbled 4 limes, juiced 3 oz. olive oil salt and pepper to taste
Preheat grill or grill pan to medium heat. Grill corn on all sides until grill marks appear, about 4 minutes per side. Grill scallions lightly, until grill marks appear, but before green parts wilt and discolor.
For the vinaigrette: in a large bowl, whisk together the lime juice and olive oil. Season to taste with salt and pepper and set aside.
Using a sharp knife, remove corn from the cobs. Finely chop the scallions. Add the corn, scallions, black beans, and cheese to the vinaigrette. Toss to coat. Adjust seasonings.
A tip from Mike: When removing the corn from the cob – Get a large bowl and a small one. Turn the small one upside down and place it inside the large bowl. Place the corn on top of the inverted small bowl and cut the kernels off the cob. This gives you a raised platform so the corn can be easily cut inside the bigger bowl. The bigger bowl keeps the corn kernels contained. (You can also use a bundt pan.)
Summer Melon Salad
Serves 42 cups diced seedless melon 1 pint cherry tomatoes, halved 2 lemons, zested and jiuced 1 tablespoon honey 2-3 tablespoons of olive oil 2 tablespoons of fresh mint, minced 1/2 teaspoon salt 3 oz. feta cheese, crumbled fresh pepper to taste
Combine melon and tomatoes in a mixing bolw.
Combine lemon juice, zest, and honey in a small bowl and whisk to combine. Slowly add oil while whisking. Season, taste, and adjust accordingly.
To serve, drizzle the dressing over the melon mixture and toss to coat. Top with cheese and serve.
Thank you Tod and Larry for sponsoring the Cooking Demos!
This past Saturday we were thrilled to welcome Tricia Cornell to the Fulton Farmers Market for a cooking demo. Tricia and her trusty helper – her charming daughter – shopped the market locally grown fruits and veggies to create two delicious recipes from her book Eat More Vegetables: Making the Most of Your Seasonal Produce.
The first, watermelon / snap pea / green onion salad with ginger vinegar dressing, boasted beautiful complementary colors, textures, and flavors. Juicy sweet watermelon, the crunch of the snap peas, zingy ginger and rice vinegar dressing – and you don’t need to cook anything. That’s a huge convenience on a nearly 100 degree day. And it was one of those on Saturday! Tricia’s tip: fresh ginger in the rice vinegar dressing is key.
Tricia’s second dish requires some time at the stove. Olive oiled poached potatoes with basil and parsley featured new potatoes and garden-picked herbs. It’s everything you love about potatoes – crispy skin and smooth creamy flesh. And don’t be intimidated by oil poaching – it doesn’t take long and is easier than you might think, using a mixture of oil and water.
For more exact recipes, please refer to Tricia’s wonderful book! Many thanks to Tricia for sharing her recipes and expertise with market-goers.
And, our gratitude to our sponsors Tod and Larry for sponsoring the Cooking Demos at the market. The Cooking Demos take place the second Saturday of each month.
Massage at the Market
Our hearty thanks to our (future) market neighbors and generous sponsors The Waters for providing mini-massages at the market on Saturday. Market-goers delighted in relaxing massages from Autumn Compton of Riverpath Shiatsu who kindly donated her time to take part in the event. The Waters will be back at the market on July 21 for another installment on Healthy Living!
This year, we introduced zero-waste efforts at the market. What does that mean? Simply put, we are sorting trash into three categories: recyclables, organics, and trash, with the goal of throwing away as little trash as possible. Our June 9th market boasted a 97.71% diversion rate: of the 61.2 pounds of waste collected, 97.71% went to compost or recycling and only 1.4 pounds were thrown away. Again, our thanks to our market-goers and vendors for making this a smooth transition. Our vendors readily provided corn- and soy-based cutlery along with compostable packaging (did you know? All prepared food-related packaging at the market is compostable!) and our market visitors have been quick to figure out the three-bin system. We’ve had five markets so far this year and produced only 5 pounds of garbage in that time – that’s only a pound a week!
We’re an outdoor farmers market, so like our vendors and their farms, we’re subject to Mother Nature’s whims. She kept us guessing this weekend. We woke up to overcast rainy weather on Saturday morning and suspended the market for a short while for the strongest of the rain to pass. Meanwhile, our sibling market Kingfield Farmers Market was bustling in nearly 90 degree summer sun on Sunday.
The stormy weather didn’t dampen our zero-waste efforts, though. For the second week in a row, we had a diversion rate of over 96%. We had one pound of trash, 0.7 pounds worth of recycling, and 36.7 pounds of organics and compostables. Awesome. Our first two weeks of the market created just 2. 3 pounds of non-compostable, non-recyclable trash.
Our thanks to market sponsor Calhoun Cycle and musician Ben Glaros for sticking with it on Saturday! They’re true professionals and fantastic market fans. Calhoun Cycle will be back on June 23rd and you can catch Ben’s musical stylings again on August 11.