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We’re so excited to celebrate ✨20 Years of MCFM✨ with you all tomorrow! Here’s some inspiration for your grocery list… 🍅 Heirloom tomatoes, kale, eggplant, basil, potatoes, onions, okra 🫐 Berries, currants, sunflowers, gladiolus, strawflowers, zinnias 🥩 Pasture raised meats & eggs, cheeses, sheep’s milk, skyr 🍞 Herb salt, bread, honey, flax, hot chili oil, loose leaf tea, jam 🥟 Wood-fired pizzas, empanadas, pastries, pakora, bagels, wraps 🥤 Iced coffee, juice, chai, lemonade, mango lassi, hibiscus tea 🎨 Hand-made clothing, ceramics, glass art, textiles, herbal remedies Plus, here are some ways you can celebrate with us… 🆕 Buy a limited-edition 20th Anniversary sticker and/or canvas tote at the Info Booth 💐 Take a cute photo with fresh flower design thanks to @greenearthgrowers 💰 Get a chance to win $50 in market tokens by entering our 20th Anniversary Giveaway! 🫂 Visit our vendor memorial space in the Train Shed to pay your respects to vendors who have passed & get a print from @seanlimmn honoring Karen Clark See you tomorrow from 8am-1pm ☀️
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RECIPE DOWN BELOW USING INGREDIENTS WITH FUN STORIES AND MADE/GROWN BY COOL PEOPLE rosemary salt from @heirloomista zesty cherry n honey vinegar from @wood_orchard_market mixed greens + herbs from @petersonsfarmmn (delivered to me by @cjofosho) ingredients: baby potatoes, chicken breast, white onion, crisp apple, blueberries, mixed greens and herbs, sesame seeds, olive oil, rosemary salt, zesty cherry n honey vinegar, paprika, black pepper, garlic, calabrian chili paste, dijon mustard, veggie broth, butter instructions: -season and mix potatoes in oven-safe dish, add to oven at 450°f for 45minutes to an hour, flipping halfway through. -season potatoes with sesame seeds and parmigiano reggiano 5 minutes before done. -chop, season, and cook chicken. set aside, -add grated garlic, vinegar, chili paste, dijon mustard, and veggie broth to pan, scraping up all the brown bits in the pan, -let simmer and reduce until thick, and sticky. add butter, mix and melt in. -add chicken back into pan; mix all together, - slice onion, and apple. add to bowl with blueberries, mixed greens, herbs, and sesame seeds, -grate more cheese into salad if you want -make a dressing of the vinegar, olive oil, mustard, and black pepper. add to salad, -serve all together however you see fit! serve + enjoy! #recipe #orchard #rosemarysalt #summersalad #csafarm
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It’s taken a hot minute to get here. In March, I finished compiling all our data and was ready to get it out into the world, but everything simply just takes more time now. We are still recovering from Operation Metro Surge. We are still burnt out, still trying to tackle projects we normally get done during the sleepy winter months, still trying to find a moment to pause and take time for ourselves, time we typically have in January and February. When I finished processing and cataloguing all of our ingredients spending data, a friend asked how I felt about 2025 in comparison to the previous year, to our averages. I felt quite pleased, in fact. We started this project with lofty goals, and to see that our sourcing path continues to stay true, it means that we are working with integrity regarding our intentions and what we have around us. We made no major changes in 2025, so we had no large shifts in our sourcing. Indeed, we live and breathe within a capitalistic society, but unlimited growth is not supportive or sustainable to any of us. We live in a world that does not truly support or value our work, yet we show up and do it because we believe relationships to self, to others, to ingredients and land move us. Relationships support, enliven, uplift us. We expand, we contract, we look for avenues that support us, that connect us to within, and to beyond. While money is required to keep our business doors open, so too are the currencies that gift us joy and meaning. To summarize 2025 beyond these graphs, We purchased approximately 31,000lbs of organic, regenerative grain grown and milled by small farms in Minnesota. Since 2020, that number is 136,000 lbs. We now buy a small portion of our wheat (Noreen) directly from a farmer, Beth McConnon, of Askegaard Organic Farm, which is toll milled for us at Baker’s Field Flour. (We've also surpassed a decade of working with Mark & Beth) 80.63% of our 2025 ingredients budget remained in the Upper Midwest. We donated 600 loaves last year. So far in 2026, we have already donated 750 loaves. Cheers!
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As spring turns into summer more local farmers are returning to the market each week with freshly picked, naturally grown groceries for you to enjoy! Here’s a look at tomorrow’s seasonal lineup: 🥬 Arugula, rhubarb, asparagus, radishes, green onions, mushrooms 🌷 Garden starts, hanging flower baskets, bedding plants, cut tulips 🥩 Farm fresh eggs, sheep & cow cheeses, pasture-raised meat, skyr 🍯 Herb salts, hazelnuts, honey, flax, maple syrup, chocolate, chili oil 🍕 Bánh xèo, wood fired pizza, falafel, momos, empanadas, chapati ☕️ Hot & iced coffee, fresh pressed juice, chai, lemonade, mango lassi 📖 French lavender, ceramics, soap, textiles, tea towels, books, henna PLUS… 🇰🇭 It’s AANHPI Heritage Month! Local farmer and chef @sina.farmers.market will be hosting a Cambodian Pot Pie cooking demo in the Train Shed at 10am 🧘 @pilates_for_the_people_ is hosting this month’s free outdoor classes at 8:30 & 10am in Mill Ruins Park 🚴‍♂️ Our friends @perennialcycle will be offering minor bike maintenance, market bike routes and MCFM Bike Benefits punch cards near the Train Shed entrance 💸 SNAP recipients can spend $10 at the Info Booth and get $40 worth of tokens to spend on groceries thanks to community funded MCFM Bucks! We’d love to see you tomorrow from 8am til 1pm!
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Here’s some inspiration for tomorrow’s farmers market shopping list –  🌱 Green onions, mushrooms, spring greens, potatoes, dried beans 🍳 Eggs, fresh & aged cheese, pasture raised meats, sheeps milk 🌰 Hazelnuts, chocolate, bread, jam, maple syrup, honey, herb salt 🥤 Fresh pressed juices, empanadas, momos, curry, baked goods 🫧 Handcrafted soap, skincare, jewelry, candles, locally milled yarn This is our last market inside the @millcitymuseum before we’re back outside every Saturday from May through October! Join us tomorrow from 9am til 1pm to celebrate spring and the upcoming market season with our wonderful local food community 🫶
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Well everyone, we made it — Saturday is our LAST indoor market before we move back outside for the summer market season‼️☀️ Join us this Saturday between 9am and 1pm inside the Mill City Museum lobby and Rail Corridor. There will be a wonderful lineup of sustainable local groceries, baked goods, prepared food and art for you to browse, all grown and made by hand with lots of love ❤️ Plus the return of some long-awaited faves: @puregingerforyou @atacamacatering @hazelheartfarms @lovekobico
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Eura and Stu decided to hold their backyard wedding at Stu’s Grandma Becky’s house. 🤎 Homes with history add instant depth, instant “this day matters.” Eura walked down to a bluegrass version of “Teenage Dirtbag.” I’ll pause while you process that. Shockingly? It slapped. And then — because of course they did — Eura and Stu made their reception entrance on a dirt bike, both of them grinning like teenagers. It was loud, unpolished, joyful perfection. If their day proved anything, it’s that backyard weddings become unforgettable when you let them be what they were always meant to be — purposeful, creative, and never once forgetting the plot.🫶🏼 Their full story is waiting on the blog, linked in my bio ✨
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When the publishing and editorial team read The Table We Set by Kelsey of @heirloomista we were left speechless and with goosebumps. Her writing perfectly summarized how many of us felt during the early stages of 2026. Kelsey, thank you for sharing your writing talent with the Edible Minnesota community. We’re grateful to have you part of the local foods community here in Minnesota constantly advocating for local farmers and producers. Support Kelsey by stopping by an upcoming @millcityfarmersmarket or check out her website heirloomista.com #heirloomista #millcityfarmersmarket #localfood #edibleminnesota
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Spring is here! Our Minnesota Spring weather may not be consistent, but you can rely on Edible Minnesota to bring you some spring optimism each April! Subscribers - keep an eye on your mailboxes, issue will be arriving any day! Distribution partners - we’re making our way to you over the next couple weeks to get the latest copy to you! Cover photo recipe, carrot ginger soup, by: Chef Dan Schmidt @the_schmitty_chef of @wiseacreeatery Photo by: Madde Gibba @maddegibba / @two_small_bois #edibleminnesota #spring #magazine #minnesota
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Behind every weekly subscription is real agricultural work: early mornings, careful planning, seasonal uncertainty & deep expertise. On National Agriculture Day, we’re celebrating the farmers who make local food possible and the cooperative systems that help that food reach more households. If you’ve been thinking about joining for summer, this is the season to begin.
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There’s something powerful about farmers around a table. At our annual meeting, we reflected on two years of growth as the Summer Kitchen Cooperative — growth that’s often invisible but deeply felt. Every conversation, every shared skill, every collective decision has brought us closer to creating a stronger, more resilient future for farmers and eaters. We’re energized for the year ahead and can’t wait to share the abundance coming from this community of dedicated growers. If you want to be part of it, subscriptions to our farm shares are open now. Join us in supporting local farmers and bringing this season’s harvest to your table. Thank you to @nelsonfamilylawoffice for hosting us!
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Market Roundup Time ✨ Here’s some of what you’ll find from local farmers and makers tomorrow morning: 🥕 Carrots, shallots, apples, garlic, onions, mushrooms, micro-greens 🌰 Hazelnuts, honey, jam, chocolate, herb salts, maple syrup, coffee beans 🥛 Sheep’s milk, cheese, eggs, chicken, beef, lamb, pork, salmon, cod 🥟 Momos, freshly baked bread, pastries, cookies, donuts, warm biscuits 🫧 Jewelry, soap, dog treats & bones, medicinal mushroom products 💸 $20 in MCFM Bucks for all SNAP/EBT cardholders 🆓 Free Community Pantry, free whistles & other community resources at the Info Booth There will also be a station set up for you to leave love notes for the market community, as well as a spot to drop messages for those who are staying safe at home 💌 See you inside the Mill City Museum from 9am til 1pm!
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