Log in

Minnesota Farmers' Market Association 



  • Fox 9 Good Day - The North Loop Winter Market - Vendor Village | Monday, December 11th 


  • Fox9 Good Day - Native American Heritage Month Side Dish - St. Paul Farmers Market open on Wednesday before Thanksgiving - Fried Wild Rice Recipe Demo | Monday, Nov. 20th
  • Fox9 Good Day - Roots For The Home Team - Give To The Max Day | Thursday, November 16th 


Fox 9 Good Day - Award Winning Chicken Tortilla Soup  (Click here for recipe)

Minnesota Live - Beef Noodle Soup "Kuy Teav" (Click here for recipe)

Twin Cities Live - Cambodian Chicken Curry (Squash Party!) (Click here for recipe)


Fox 9 Good Day - Apple Galette with Farmers' Market Apples  (Click here for recipe)



Beef Stix at the Market (recipe)


Past Blogs 

2022 & 2021

Fried Wild Rice - Thanksgiving Side

Blog - November 2023 - By: Sina W.P.

This Thanksgiving, let's embrace the spirit of gratitude by supporting local farmers and incorporating their produce into our festive meals. Choosing locally sourced ingredients not only enhances the flavor and freshness of your dishes but also contributes to the sustainability of your community. By purchasing directly from local farmers, you promote a healthier environment, as the produce travels shorter distances, reducing carbon emissions associated with transportation. Additionally, supporting local agriculture helps small farmers thrive, fostering a robust and diverse food ecosystem. Thanksgiving is the perfect opportunity to celebrate the rich tapestry of flavors that local farmers cultivate with passion and care. So, as you gather around the table with loved ones, consider making a conscious choice to include locally grown ingredients, not just as a delicious addition to your feast but as a meaningful way to express gratitude for the hardworking individuals who nourish our communities.

Farmer's Market Fried Wild Rice with Winter Vegetables


- 1 cup wild rice

- 1 tablespoon vegetable oil

- 1 small delicate squash, diced

- 2 carrots, peeled and julienned

- 1 bunch kale, stems removed and leaves chopped

- 1 onion, finely chopped

- 2 shallots, minced

- 3 cloves garlic, minced

- 3 farm-fresh eggs, beaten

- Salt and pepper to taste

- Optional: soy sauce or tamari for added flavor

- Green onions, chopped, for garnish


1. Cook the wild rice: Bring a large pot of water to a boil. Add the wild rice and cook it like spaghetti noodles according to the package instructions until it's al dente. This typically takes around 40-45 minutes. Once cooked, drain the wild rice in a fine-mesh strainer and set it aside.

2. While the wild rice is cooking, heat the vegetable oil in a large skillet over medium heat. Add the diced delicate squash and julienned carrots. Sauté for 5-7 minutes until the vegetables are tender but still have a bit of crunch. Remove the vegetables from the skillet and set them aside.

3. In the same skillet, add another tablespoon of oil. Add the chopped onion, shallots, and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.

4. Add the chopped kale to the skillet and sauté until it wilts and becomes tender.

5. Push the vegetables to the side of the skillet, creating a well in the center. Pour the beaten eggs into the well, stirring gently until scrambled. Once the eggs are cooked, mix them with the sautéed vegetables.

6. Add the cooked wild rice to the skillet, combining it with the vegetable and egg mixture. Stir well to ensure all ingredients are evenly distributed. Season with salt and pepper to taste.

7. Optional: For extra flavor, drizzle a bit of soy sauce or tamari over the fried wild rice and toss to combine.

8. Serve the Fried Wild Rice warm, garnished with chopped green onions. This delightful dish celebrates the flavors of the winter farmers' market and makes for a unique and satisfying addition to your Thanksgiving or winter gathering.

Sina’s Award Winning Chicken Tortilla Soup


- 1 oven-roasted chicken quarters, shredded (you can use leftovers from a previous meal)

- 1 medium onion, diced

- 1 bell pepper (red or green), diced

- 1 cup fresh corn kernels (cut from 2-3 ears of corn)

- 1 can (15 ounces) Great Northern beans, drained and rinsed

- 1 can (15 ounces) Diced Tomatoes

- 1 can (10 ounces) red enchilada sauce

- 8 ounces Velveeta cheese, cubed

- 1/4 cup masa flour (corn flour)

- 4 cups chicken or vegetable broth

- 1 teaspoon ground cumin

- 1 teaspoon chili powder

- Salt and pepper, to taste

For Garnish:

- Fresh cilantro, chopped

- Shredded cheese (cheddar or Mexican blend)

- Sour cream

- Tortilla strips or chips


1. Start by shredding the oven-roasted chicken quarters, discarding the bones. Set the shredded chicken aside.

2. In the crockpot, add the diced onion, bell pepper, and fresh corn kernels.

3. In a separate bowl, whisk together the red enchilada sauce, masa flour, cumin, chili powder, and a pinch of salt and pepper until well combined.

4. Pour this sauce mixture over the vegetables in the crockpot.

5. Add the cubed Velveeta cheese to the crockpot.

6. Pour in the chicken or vegetable broth and stir to combine all the ingredients.

7. Add the drained and rinsed Great Northern beans and diced tomatoes to the crockpot.

8. Cover and cook on low heat for 3-4 hours or on high heat for 1-2 hours, or until the soup is heated through and the flavors meld together.

9. Taste the soup and adjust the seasoning with more salt, pepper, or spices if needed.

10. Add the shredded oven-roasted chicken to the crockpot or individual bowl. Serve the chicken tortilla soup hot, garnishing each bowl with fresh cilantro, shredded cheese, a dollop of sour cream, and some tortilla strips or chips for added texture and flavor.

Sina's Award winning Chicken Tortilla Soup

Blog - October 2023 - By: Sina W.P.

As the autumn hues begin to paint the landscape, the availability of fresh, locally grown produce is dwindling, and here we stand in mid-October, savoring our final chances to gather the treasures of the market. It's your final chance to grab corn by the dozen or peppers by the bushels, as the approaching chill in the Minnesota air serves as a stark reminder that winter is just around the corner. In these moments, I find solace in strolling through the market, letting the fresh produce inspire visions of future crockpot recipes. Among my favorites is my cherished chicken tortilla soup, a dish I affectionately call "award-winning." It earned this title during my time working in an office, where we held a crockpot party competition, and to my absolute delight, my soup secured the grand prize, forever etching it into my culinary repertoire.

Freezing corn, onions, and peppers can be a great way to preserve their freshness for later use. Here are some tips for freezing each of these vegetables:

Freezing Corn:

1. Blanching: Husk the corn and blanch the ears in boiling water for 4-5 minutes. Quickly cool them in an ice bath.

2. Cutting Kernels: Using a sharp knife, cut the kernels off the cob. You can use a corn stripper for efficiency.

3. Portioning: Divide the corn kernels into meal-sized portions and place them in freezer-safe bags or airtight containers.

4. Labeling: Label the bags or containers with the date before placing them in the freezer. This helps you keep track of freshness.

Freezing Onions:

1. Peeling and Chopping: Peel the onions and chop them according to your preference (sliced, diced, or minced).

2. Flash Freezing: Spread the chopped onions on a baking sheet in a single layer and freeze for a couple of hours. This prevents them from clumping together.

3. Packaging: Transfer the frozen onions into freezer-safe bags or containers.

4. Labeling: Label the packages with the date and type of onion (if using different varieties) before freezing.

Freezing Peppers:

1. Cleaning and Deseeding: Wash the peppers, cut them in half, and remove the seeds and membranes.

2. Slicing: Slice the peppers into strips, rings, or dice them, depending on your preference.

3. Blanching (Optional): While not necessary, blanching for 2-3 minutes can help preserve color and texture.

4. Packaging: Similar to onions, spread the pepper slices on a baking sheet for flash freezing before transferring them to freezer-safe bags or containers.

5. Labeling: Label the packages with the date and type of pepper (bell, chili, etc.) before freezing.

Remember, properly stored frozen vegetables can retain their quality for about 8-12 months. Always try to remove as much air as possible from the freezer bags to prevent freezer burn.

Sina’s Award Winning Chicken Tortilla Soup


- 1 oven-roasted chicken quarters, shredded (you can use leftovers from a previous meal)

- 1 medium onion, diced

- 1 bell pepper (red or green), diced

- 1 cup fresh corn kernels (cut from 2-3 ears of corn)

- 1 can (15 ounces) Great Northern beans, drained and rinsed

- 1 can (15 ounces) Diced Tomatoes

- 1 can (10 ounces) red enchilada sauce

- 8 ounces Velveeta cheese, cubed

- 1/4 cup masa flour (corn flour)

- 4 cups chicken or vegetable broth

- 1 teaspoon ground cumin

- 1 teaspoon chili powder

- Salt and pepper, to taste

For Garnish:

- Fresh cilantro, chopped

- Shredded cheese (cheddar or Mexican blend)

- Sour cream

- Tortilla strips or chips


1. Start by shredding the oven-roasted chicken quarters, discarding the bones. Set the shredded chicken aside.

2. In the crockpot, add the diced onion, bell pepper, and fresh corn kernels.

3. In a separate bowl, whisk together the red enchilada sauce, masa flour, cumin, chili powder, and a pinch of salt and pepper until well combined.

4. Pour this sauce mixture over the vegetables in the crockpot.

5. Add the cubed Velveeta cheese to the crockpot.

6. Pour in the chicken or vegetable broth and stir to combine all the ingredients.

7. Add the drained and rinsed Great Northern beans and diced tomatoes to the crockpot.

8. Cover and cook on low heat for 3-4 hours or on high heat for 1-2 hours, or until the soup is heated through and the flavors meld together.

9. Taste the soup and adjust the seasoning with more salt, pepper, or spices if needed.

10. Add the shredded oven-roasted chicken to the crockpot or individual bowl. Serve the chicken tortilla soup hot, garnishing each bowl with fresh cilantro, shredded cheese, a dollop of sour cream, and some tortilla strips or chips for added texture and flavor.

Beef Noodle Soup, Also Known as "Kuy Teav"

Blog - October 2023 - By: Sina W.P.

Embracing local farmers' markets in the fall and winter is a delightful opportunity to savor the bounty of the season. These colder months bring forth a unique charm, with eggs, meat, and cheese vendors shining as the heartwarming heroes of Minnesota's markets. You can relish the joy of discovering in-season produce and then embark on a journey of preservation and canning, allowing the taste of local goodness to brighten your winter days. By supporting these markets, you not only uplift the local economy but also contribute to a more sustainable and eco-friendly food culture. Moreover, engaging with your community and cherishing the traditions that make Minnesota's food scene special is a delightful and heartwarming experience. So, let's come together and celebrate the wonders of our local farmers' markets this fall and winter, savoring the rich flavors of the season and fostering a deeper connection with our food and community.

Beef Noodle Soup, also known as "Kuy Teav," is a delicious and comforting dish. It's typically made with rice noodles and a flavorful beef broth. Here's a recipe that incorporates Sir Tip Sirloin beef, onion, carrots, green onions, and cilantro from the farmers' market:


For the Broth:

- 1 pound beef sirloin (Sir Tip), thinly sliced

- 8 cups beef broth (homemade or store-bought)

- 1 onion, thickly sliced

- 2-3 carrots,thickly sliced

- 1 spice bag of pho seasoning

- 1-2 tablespoons fish sauce (adjust to taste)

- Salt and pepper to taste

For the Noodles and Garnish:

- Rice noodles ( flat rice noodles)

- Green onions, chopped

- Fresh cilantro, chopped

- Lime wedges

- Bean sprouts


1. **Prepare the Broth:**

- In a large pot, Add the beef and sear them until they start to brown. .

- Pour in the beef broth and bring it to a simmer.

- Add the sliced onions & carrots.

- Add the toasted spice herbs in a tightly wrapped bag to the broth.

- Let the broth simmer for 50-60 minutes to allow the meat to tenderize.

2. **Prepare the Noodles:**

- While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.

3. **Assemble the Soup:**

- To serve, place a portion of cooked rice noodles in a bowl.

- Season the broth with fish sauce, salt, and pepper to taste.

- Adjust the fish sauce according to your preference for saltiness.

4. **Ladle the Hot Broth:**

- Ladle the hot broth over the noodles.

5. **Add Garnishes:**

- Top the soup with, green onions, lime, fried garlic, fermented soy beans, and slices of fresh cilantro.

6. **Serve:**

- Serve the Boat Noodle Soup hot with lime wedges on the side. You can also offer bean sprouts and Thai chili peppers for those who like extra crunch and heat.

Enjoy your homemade Beef Noodle Soup with Sir Tip Sirloin beef and fresh farmers' market ingredients! It's a flavorful and comforting dish that's perfect for any occasion.

Cambodian Farmers' Market Curry with Bahn Mi Baguette

Blog - October 2023 - By: Sina W.P.

Fall at farmers' markets offers a delightful array of fresh ingredients, and this recipe takes full advantage of the seasonal bounty. It presents a delicious Cambodian curry that features Kabocha squash, carrots, onion, red bell pepper, potatoes, and farm-fresh chicken, creating a hearty and flavorful dish. The curry is rich and aromatic, with a hint of Cambodian spice, complemented by the sweet and nutty notes of Kabocha squash. Optional: To elevate the experience, the dish is garnished with vibrant microgreens, adding a fresh touch. To complete the meal, serve it alongside a Bahn Mi French baguette, perfect for dipping into the savory curry. This recipe not only celebrates the fall harvest at farmers' markets but also offers a delightful and comforting meal to enjoy during the season.

Cambodian Farmers' Market Curry with Bahn Mi Baguette. Bahn Mi Baguettes can be purchased at your local asian grocery store or Bahn Mi sandwich shoppes or french bakeries. 


For the Curry:

- 1 medium-sized Kabocha squash, peeled, seeds removed, and cubed

- 2 carrots, peeled and sliced

- 1 onion, finely chopped

- 1 red bell pepper, sliced

- 2 potatoes, peeled and cubed

- 1 pound farm-fresh chicken, cut into bite-sized pieces

- 2 tablespoons vegetable oil

- 3-4 cloves garlic, minced

- 3 tablespoons Cambodian red curry paste (adjust to taste)

- 1 can (14 ounces) coconut milk

- 2 cups chicken or vegetable broth

- 2 tablespoons fish sauce (adjust to taste)

- 1 tablespoon sugar (adjust to taste)

- Salt and black pepper, to taste

- Microgreens for garnish (Optional)

For Serving:

- 1 Bahn Mi French baguette, sliced for dipping


1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and translucent.

2. Add the chicken pieces and cook until they're browned on all sides.

3. Stir in the Cambodian red curry paste and cook for a few minutes to release its flavors.

4. Add the Kabocha squash, carrots, red bell pepper, and potatoes to the pot. Stir to coat the vegetables and chicken with the curry paste.

5. Pour in the coconut milk and enough chicken or vegetable broth to cover the ingredients. Bring the mixture to a simmer.

6. Season the curry with fish sauce, sugar, salt, and black pepper. Adjust the seasonings according to your taste, adding more sugar for sweetness or fish sauce for saltiness.

7. Reduce the heat to low, cover the pot, and let the curry simmer for about 25-30 minutes, or until the vegetables are tender and the chicken is cooked through. Stir occasionally.

8. Taste the curry and adjust the seasoning if needed.

9. Serve the Cambodian curry hot, garnished with fresh microgreens. Place slices of Bahn Mi French baguette on the side for dipping into the flavorful curry.

Enjoy this hearty and aromatic Cambodian curry made with farmers' market ingredients, and savor the flavors with the Bahn Mi baguette for a delightful meal.

Back To Top

Homemade Apple Galette with Farmers' Market Apples

Blog - September 2023 - By: Sina Pleggenkuhle

Link to instagram video

Fall is a crucial season for apple farmers as it marks the peak of their harvest. Varieties like the Honeycrisp, developed in Minnesota, are celebrated for their juicy, sweet-tart taste and iconic crunch. The state's apple growers have honed their expertise over generations, producing apples that not only withstand the cold but also offer a taste of the region's resilience and commitment to quality. These Minnesota-grown apples truly embody the spirit of their hardworking farmers and the northern climate they call home. 

Buying apple seconds in bulk at the farmers' market is a savvy choice for those looking to make the most of fall's apple bounty. These slightly imperfect apples are often just as delicious but come at a more budget-friendly price, making it perfect for creating homemade apple pie canning filling. With this versatile filling on hand, you're ready to whip up a variety of delightful recipes throughout the year. Beyond classic apple pies, you can craft apple turnovers, apple crumbles, apple tarts, and of course, the rustic charm of an apple galette. The options are endless, allowing you to enjoy the warmth and comfort of apple desserts no matter the season, all while supporting local farmers and reducing food waste. It's a win-win for both your taste buds and your community.

Farmers often diversify their offerings with value-added products known as cottage foods, which can range from jams and jellies to baked goods and preserves, showcasing their culinary talents and creativity. If you're interested in becoming a cottage food producer and transforming your farm-fresh ingredients into delectable goods, you can explore this exciting opportunity further by registering for the MFMA (Minnesota Farmers' Market Association) Cottage Food Academy. This resource provides valuable insights, training, and guidance on cottage food production, helping you navigate regulations, safety requirements, and marketing strategies, ultimately empowering you to share your farm's delicious creations with a wider audience while supporting local agriculture.

Link to Cottage Food Academy:

Link to MN Cottage Food Producers Association, Tested Recipe Resources:

Link to Ball's Apple Pie Filling Canning Recipe:

For the Galette Dough:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon granulated sugar

1/2 cup unsalted butter, cold and cut into small pieces

3-4 tablespoons ice water

For Assembly:

1 egg (for egg wash)

1 tablespoon milk or cream

1 tablespoon granulated sugar (for sprinkling)


1. Make the Galette Dough:

a. In a separate bowl, whisk together the flour, salt, and sugar.

b. Add the cold, diced butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.

c. Slowly add ice water, one tablespoon at a time, and mix until the dough comes together. You may not need all the water; stop when the dough holds together without being too wet.

d. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

Preheat your oven to 375°F (190°C).

4. Roll Out the Dough:

a. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.

b. Transfer the rolled-out dough to a parchment paper-lined baking sheet.

3. Assemble the Galette:

a. Arrange the prepared apple pie filling in the center of the dough, leaving about a 2-inch border around the edges.

b. Fold the edges of the dough over the apples, pleating as you go to create a rustic border.

c. In a small bowl, beat the egg with the milk or cream to make an egg wash. Brush the edges of the galette with the egg wash.

d. Sprinkle the edges with granulated sugar for a beautiful, caramelized finish.

4. Bake the Galette:

Place the baking sheet in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown, and the apple filling is bubbling.

5. Cool and Serve:

Allow the galette to cool slightly before serving. It's delicious on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your homemade apple galette made with fresh farmers' market apples!

Back To Top

Fox 9 Good Day Celebrating NFMW

with Cambodian Eggrolls

Farmers' Market Eggroll Recipe

Blog - August, 2023 - By: Sina Pleggenkuhle

Link to instagram video

Now is the perfect time to indulge in the vibrant flavors of summer by creating delicious eggrolls using fresh ingredients sourced from the farmers market. With crisp cabbage, juicy carrots, aromatic onions, and farm-fresh eggs, these Cambodian eggrolls are a delightful fusion of local produce and Asian culinary delights. By visiting the farmers market, you not only treat yourself to the finest seasonal vegetables but also support local farmers, fostering a sense of community and sustainability. Embrace the spirit of adventure in your kitchen and try this new recipe, savoring the medley of tastes and textures that will transport you to the heart of Southeast Asia. So grab your shopping bag, head to the farmers market, and embark on a culinary journey that celebrates the bounty of summer while uplifting the hardworking farmers in your neighborhood.Farmers' Market Eggrolls:


  • 1 package of eggroll wrappers (available at the Asian grocery store)
  • 1 cup vermicelli noodles
  • 1 pound of ground pork
  • 1 cup cabbage, finely chopped
  • 1 cup carrots, grated
  • 1/2 cup onion, finely chopped
  • 4-5 cloves garlic, minced
  • 4 farm-fresh eggs
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon of salt
  • Vegetable oil for frying
  • Egg yolk for sealing the eggrolls


  1. Soak the vermicelli noodles in warm water according to package instructions until they soften. Drain, cut into smaller pieces and set aside.

  2. In a large mixing bowl, combine the chopped cabbage, grated carrots, chopped onion, minced garlic, ground pork and softened vermicelli noodles.

  3. In a separate bowl, beat the farm-fresh eggs. Add ground black pepper and salt to the beaten eggs, mixing well.

  4. Pour the egg mixture over the vegetables and noodles in the large mixing bowl. Mix everything together until all the ingredients are evenly coated.

  5. Take one eggroll wrapper at a time and place it on a clean, dry surface with one corner facing you. Spoon about 2-3 tablespoons of the vegetable and egg mixture onto the center of the wrapper, leaving some space around the edges.

  6. Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll it up tightly, using a bit of egg yolk to seal the edges. Repeat with the remaining wrappers and filling.

  7. Heat vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C).

  8. Carefully add the eggrolls to the hot oil, a few at a time, and fry until they are golden brown and crispy, about 3-4 minutes per side.

  9. Remove the cooked eggrolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

  10. Serve the Cambodian eggrolls hot with a dipping sauce of your choice, such as sweet chili sauce or a combination of soy sauce and lime juice.

Enjoy your delicious eggrolls made with fresh farmer's market finds and Asian grocery store ingredients! 

Back To Top

MFMA & LSP Host Putnam, Gustafson To Talk Local Foods

MFMA and Land Stewardship Project were happy to host Senators Aric Putnam and Heather Gustafson, and other members of the MN Senate Ag Committee at Simple Harvest Farm Organics, Nerstrand, on July 20.  MDA Assistant Commissioner Patrice Bailey attended, as did several market managers, food farmers, and folks involved with food policy in MN.

Chair Putnam gave MFMA’s and LSP’s bill asking for $10,000 grants to every farmers’ market in MN and the Tribal Nations a hearing in committee during the 2023 session. Although that bill, authored by Senator Mary Kunesh, failed to get funded, the Legislature did fund $200,000 over  two years to help farmers’ markets with the costs of SNAP EBT.

A tour of Zeman’s Simple Harvest Farm, a MN Ag Water Quality certified farm that has all certified organic inputs and is 100% grass-based with trees in all paddocks for shade for the livestock, included discussions on:

  • farming the land the way it needs to be farmed. SHFO is all HE (highly erodible) land; in order to prevent soil erosion the land is in perennial pasture. Berms put in to stop severe soil erosion on 24% slope when the land was row cropped previously, have been repurposed to grow grass and trees, to provide shade.

  • the need to compensate farmers, particularly produce farmers, when their food crops receive illegal pesticide drift. The current process, with abnormally long test times, creates financial losses for produce farmers on par with the losses experienced by grain farmers at elevators.

  • the key to profitable small scale farms is to get to scale quickly, and sound financial records.

MN’s Local Foodshed is Booming - Where Can Funding Come From For the Needed Infrastructure?   

Bucking state and national trends of aging and decreasing number of commodity farmers, MN’s small scale and emerging farmers population continues to show marked growth, especially in growing food crops and livestock. The Statewide Cooperative Partnership 2022 data shows that farmers in this category average over 60% more in market value sales per acre than 'all farmers,' in the 2017 U.S. Ag Census.

Data confirms the growth and potential of MN’s local foodshed; what’s needed next is funding to support the ‘local foodshed infrastructure,’ also called the ‘community food web.’ Once this investment happens in community commercial kitchens, community food hubs (including farmers’ market food hubs), community food storage warehouses, community food grade transportation, then growth in MN’s ability to grow food increases exponentially, and in doing so builds resilience across greater MN as well as the burgeoning urban ag farms.

Senator Gustafson’s bill to provide free meals to school children was passed in 2023. Once the local foodshed infrastructure is built out, it will make it easier for those meals to come directly from MN food farmers, revolving that money in MN. As COVID illuminated, having multiple sales channels for food farmers is critical: farmers’ markets, farm-to-school, farm-to-institution, etc.

Senator Putnam said it was his intent for the Senate Ag Committee to visit farms this summer and listen to the stories; the group has 40 farm tours scheduled already. He encouraged our group to research and build relationships with other Legislative committees and state agencies, because our work includes food access, food security, economic development, workforce development, education, etc.

Lunch was local! Food came from Rotational Roots, Sevens Songs Organic Farm, Simple Harvest Farm Organics - all three either current or former farmers’ market vendors.


  • Patrice Bailey, MDA Assistant Commissioner

  • Aric Putnam, Chair of the Senate Ag Committee

  • Heather Gustafson, Senate Ag Committee member

  • Jacqueline Borromeo, Legislative Assistant 

  • Nick Roth, Legislative Assistant 

  • Laura Paynter, Senate Ag Committee Legislative Analyst

  • Hunter Pederson, Senate Ag Committee Administrator

  • Amanda Pedersen, Senate Ag Committee Researcher

  • Chaz Sandifer, Lakeview Terrace Farmers’ Market Manager 

  • Betsy Wentz, Rotational Roots Farm, and Riverwalk Market Fair Manager

  • Jane Jewett, Willow Sedge Farm, and Associate Director MISA

  • Melissa Driscoll, Seven Songs Organic Farm

  • Gail Donkers, Big Woods Babydoll Sheep, and MFU Outreach

  • Natalie Hoidal, UMN Extension vegetable specialist 

  • Sadie Gannett, MDH SHIP

  • Amanda Koehler, LSP Policy Manager

  • Maeve Mallozzi-Kelly, MFMA Database Manager

  • Sina Pleggenkuhle, MFMA Engagement & Inclusion Director

  • Kathy Zeman, Simple Harvest Farm Organics, and MFMA Executive Director

Back To Top

Cambodian Beef Sticks w/ farmers' market vegetable pickle

Blog - July, 2023 - By: Sina Pleggenkuhle

Cambodian Beef Sticks w/ farmers' market vegetable pickle

Cambodian Beef Sticks


1 pound beef, thinly sliced into strips

1/4 cup soy sauce

2 tablespoons chicken soup base

2 tablespoons oil (preferably vegetable or peanut oil)

1 teaspoon black pepper

3 cloves garlic, minced

1 small onion, finely chopped

2 tablespoons honey

2 tablespoons maple syrup

Skewers, soaked in water


In a mixing bowl, combine soy sauce, chicken soup base, oil, black pepper, minced garlic, chopped onion, honey, and maple syrup. Mix well to create a marinade.

Add the thinly sliced beef to the marinade, ensuring that each piece is coated. Allow the beef to marinate for at least 1 hour in the refrigerator, but overnight marination is recommended for more flavorful results.

Preheat your grill or broiler to medium-high heat.

Thread the marinated beef slices onto the soaked skewers, making sure to remove excess marinade.

Place the beef skewers on the preheated grill or under the broiler. Cook for about 2-3 minutes on each side or until the beef is cooked to your desired level of doneness. Baste the beef with the leftover marinade during the cooking process.

Once cooked, remove the beef sticks from the grill or broiler and let them rest for a few minutes before serving.

Cambodian Pickled Vegetables


2 cups cabbage, thinly sliced

1 cup carrots, julienned

1 cup cucumber, julienned

1 tablespoon salt

1 cup white vinegar

1 cup water

1/4 cup sugar

2 cloves garlic, minced

1 small chili pepper, thinly sliced (optional, for heat)


In a large bowl, combine the sliced cabbage, julienned carrots, and julienned cucumber. (Sub cauliflower, ginger, or other vegetables found seasonally available at the farmers’ market.)

Sprinkle salt over the vegetables and toss well to distribute the salt evenly. Let the vegetables sit for about 15-20 minutes to draw out excess moisture.

While the vegetables are resting, prepare the pickling liquid. In a saucepan, combine the white vinegar, water, sugar, minced garlic, and sliced chili pepper (if using). Bring the mixture to a boil, stirring until the sugar has dissolved. Remove from heat and let the pickling liquid cool to room temperature.

After the resting time, rinse the cabbage, carrots, and cucumber under cold water to remove the excess salt. Drain well and pat dry with a clean kitchen towel or paper towels.

Transfer the rinsed and drained vegetables to a clean, sterilized jar or container.

Pour the cooled pickling liquid over the vegetables, making sure they are completely submerged. If needed, use a weight or a small plate to keep the vegetables submerged in the pickling liquid.

Cover the jar or container tightly and refrigerate for at least 24 hours to allow the flavors to develop. For best results, let it pickle for 2 to 3 days.

Once pickled to your liking, the Cambodian Pickled Vegetables are ready to be enjoyed. Serve them as a side dish or condiment with your favorite Cambodian or Asian dishes.

Note: The pickled vegetables can be stored in the refrigerator for up to 2 weeks. The flavors will continue to develop over time.

Back To Top

Spring/Rice Paper rolls using seasonal farmers' market ingredients

Blog - June, 2023 - By: Sina Pleggenkuhle

Spring Rolls, with their delicate and translucent rice paper wrappers, provide the perfect canvas for showcasing the vibrant flavors and textures of seasonal farmers market ingredients. 

Seasonal produce adds a burst of flavor and freshness to the rolls, creating a harmonious blend of tastes and textures. Whether you choose to incorporate smoked trout, roast pork, tofu, or a medley of both, spring rolls can be customized to suit any preference or dietary requirement. 

The beauty lies in the ability to experiment and adapt the fillings based on what the farmers’ market offers, allowing each bite to be a celebration of the current season's bountiful harvest.

For the Spring Rolls Ingredients:

Rice paper wrappers

1 cup cooked rice noodles

1 cup mixed fresh herbs (such as cilantro, basil, and mint)

1 cup thinly sliced seasonal vegetables (such as microgreens, cucumber, radishes and bell peppers)

1 cup cooked smoked trout, pork belly/roast or tofu, sliced into thin strips

Bean sprouts (optional)

Fresh lime wedges (for serving)


Prepare all the ingredients and arrange them on a clean working surface. Have a shallow dish or bowl filled with warm water ready for dipping the rice paper wrappers.

Dip one rice paper wrapper into the warm water for a few seconds until it becomes pliable. Place the wet wrapper on the working surface.

Layer a small handful of cooked rice noodles on the lower third of the rice paper wrapper.

Add a few slices of cooked shrimp or tofu on top of the noodles, followed by a handful of mixed fresh herbs, thinly sliced seasonal vegetables, and bean sprouts if using.

Roll the bottom of the wrapper over the filling tightly. Fold the sides inward, and continue rolling until you have a tightly sealed spring roll. Repeat with the remaining ingredients.

Serve the spring rolls with the dipping sauce and fresh lime wedges on the side. Enjoy your delicious Cambodian-style spring rolls made with fresh seasonal farmers market ingredients!

For the Peanut Butter Hoisin Sauce Ingredients:

1 tablespoon butter

2 tablespoons creamy or chunky peanut butter

3/4 cup hoisin sauce

1 tablespoon lime juice (Optional)

2-4 tablespoons warm water (as needed for desired consistency)


In a small sauce pot on low heat, combine the creamy peanut butter, hoisin sauce and butter. Stir well to combine the ingredients.

Gradually add warm water, one tablespoon at a time, while stirring continuously. The water helps to thin the sauce and achieve the desired dipping consistency. Add more water if you prefer a thinner sauce or less if you prefer a thicker sauce.

Continue stirring until the ingredients are well incorporated and the sauce is smooth. Taste and adjust the seasoning if needed. You can add more soy sauce for saltiness, lime juice for tanginess, honey or maple syrup for sweetness, or red pepper flakes for spiciness according to your preference.

Transfer the dipping sauce to a serving bowl and garnish with some chopped peanuts, green onion or sesame seeds if desired.

Serve the peanut butter and hoisin dipping sauce alongside your spring rolls.

Back To Top

Unfortunately, many Minnesota farmers are facing their third straight year of drought conditions. Click here to read MFMA's drought story on Morning Ag Clips.

Back To Top

Farmers' Market Inspired

Cambodian Stir-Fry

Blog - June, 2023 - By: Sina Pleggenkuhle

Exploring the farmers' market is like embarking on a culinary treasure hunt, filled with seasonal vegetables and unique finds that awaken the senses and inspire creativity in the kitchen. Every visit is a chance to discover the hidden gems cultivated by dedicated farmers like You Pao Xiong, who introduces us to the world of bitter leaves. These vibrant and intriguing leaves, with their distinct flavor profile, invite us to broaden our culinary horizons and embrace new tastes and textures. And then there are the pioppino mushrooms, a revelation from Tiny Tinks Farms, which captivate with their delicate yet robust nature. Their earthy aroma and tender flesh elevate any dish they grace. Elevate your dishes with a touch of freshness and a hint of spice by garnishing it with Spicy Mix microgreens, sourced from the innovative urban farmer Good Day Farmstead. By incorporating these seasonal vegetables and unique finds into our cooking, we not only indulge in the freshest and most flavorful ingredients, but we also honor the dedication and passion of the farmers who nurture and cultivate these treasures. Let the farmers' market be our playground of inspiration, where we can celebrate the beauty and diversity of nature's bounty and unleash our culinary imagination with every unique find.

Step into your kitchen, armed with the finest ingredients from your farmers' market, and prepare to delight in a stir fry that not only tantalizes your taste buds but also celebrates the abundant offerings of your local food scene.

Pictured Left to Right: Various local vegetables & pork found at the farmers' market, Bitter Leaves from Farmer You Pao Xiong & Cambodian stir-fry sauce ingredients

Farmers' Market Inspired Cambodian Stir Fry by MFMA Communications Director Sina W. P.


1 pound pork rib meat, thinly sliced

4 cloves garlic, minced

6 oyster mushrooms, sliced

6 shiitake mushrooms, sliced

6 pioppino mushrooms, sliced

2 cups cabbage, thinly sliced

2 cups bitter leaves (such as mustard greens or dandelion greens), chopped

2 green onions, chopped

1 cup spicy mix microgreens

2 tablespoons vegetable oil

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon soy sauce

2 tablespoons palm sugar (or brown sugar)

Salt and pepper to taste


In a small bowl, mix together the oyster sauce, fish sauce, soy sauce, and palm sugar until the sugar is dissolved. Set aside.

Heat the vegetable oil in a large pan or wok over medium-high heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the pork rib meat to the pan and stir-fry for 3-4 minutes until it starts to brown.

Add the sliced mushrooms to the pan and continue stir-frying for another 3-4 minutes until they are tender.

Add the sliced cabbage and bitter leaves to the pan and stir-fry for 2-3 minutes until they begin to wilt.

Pour the prepared sauce over the stir fry and stir well to coat all the ingredients evenly.

Continue stir-frying for another 2-3 minutes until everything is cooked through and well combined. Season with salt and pepper to taste.

Remove the pan from the heat and transfer the stir fry to a serving dish.

Garnish with chopped green onions and a generous handful of spicy mixed microgreens.

Serve the stir fry hot with steamed rice or noodles.

Enjoy your flavorful Cambodian-style stir fry with pork rib meat, mushrooms, cabbage, bitter leaves, and garnished with green onions and spicy mixed microgreens!

Back To Top

MFMA’s June Farmers' Market Drink of the Month: Strawberry Rhubarb Lemonade Sweetened with Honey

Blog - June 15th, 2023 - By: Sina Pleggenkuhle

The combination of strawberry and rhubarb is perfect for celebrating the summer season. It's important to support local farmers during challenging times like our drought. By visiting the farmers' markets early, we can ensure we get the fresh strawberries before they sell out and show our support for the farmers who have been affected by the reduced production. Enjoy the delicious Strawberry Rhubarb drink and appreciate the hard work of the farmers in bringing these ingredients to our tables! Here is a fun way to enjoy the magical combination of strawberry & Rhubarb. Be sure to visit our Find A Market Map to explore the over 350 farmers' markets in our state!

Strawberry Rhubarb Lemonade


1 cup rhubarb, chopped

1 cup strawberries, hulled and sliced

1 cup freshly squeezed lemon juice

1/2 cup Honey (adjust according to taste)

4 cups cold water

Ice cubes

Fresh mint leaves for garnish (optional)

Preparation Instructions:

In a saucepan, combine the rhubarb, strawberries, and honey. Cook over medium heat, stirring occasionally, until the fruits become soft and release their juices, about 10-12 minutes.

Remove the saucepan from heat and let the mixture cool slightly. Once cooled, transfer it to a blender or food processor and blend until smooth. Strain the blended mixture through a fine-mesh sieve into a pitcher, pressing down with a spoon to extract all the liquid. Discard the solids.

Add the freshly squeezed lemon juice to the pitcher and stir well to combine.

Add cold water to the pitcher and stir again. Taste and adjust the sweetness by adding more honey if desired.

Chill the lemonade in the refrigerator for at least 1 hour to allow the flavors to meld.

When ready to serve, fill glasses with ice cubes and pour the strawberry rhubarb lemonade over the ice.

Garnish with fresh local mint leaves if desired. Stir gently and enjoy!

Note: You can adjust the sweetness and tartness of the lemonade by adding more sugar or lemon juice according to your preference. Additionally, you can also experiment with adding sparkling water for a fizzy variation of this refreshing drink.

Pictured is Communications Director Sina Pleggenkuhle shopping for strawberries & rhubarb on opening day of the Nokomis Farmers Market located in Minneapolis.

Back To Top

MFMA provides services, programs, and leadership that support and promote farmers' markets

across Minnesota and our Tribal Nations.

We envision a community of vibrant, profitable, and professionally managed Minnesota farmers’ markets that:

Cultivates, nourishes, and inspires a vibrant local foods community;

provides accessibility to all to local farm fresh foods;

allows local food producers to thrive and grow.

Engagement & Inclusion Director: Sina War /// /// (612) 695-6587 

Local Foodshed Database Manager: Maeve Mallozzi-Kelly /// /// (574) 310-5553

Executive Director: Kathy Zeman /// /// (507) 664-9446 

Minnesota Farmers' Market Association /// 9800 155th Street East, Nerstrand MN 55053 /// 


Copyright MFMA 2024

Powered by Wild Apricot Membership Software