This post is part of the guest series “Locavore Q & A“. Whether a beginning cook in the kitchen or a seasoned local farmer, we all have different motivations for choosing a locavore lifestyle. Each post highlights a different perspective on local food. Today’s post was written by Jillian, a staff member at the Mill City Farmers Market kitchen. The Mill City Farmers Market began in 2006 as part of Twin Cities local food trailblazer Brenda Langton’s vision for a sustainable food system in the area. The market draws thousands of visitors every summer, all searching for premium local, organic and sustainable produce. You can visit the market on Saturday mornings in the Guthrie district at the Mill City Museum in downtown Minneapolis.
Q: It’s farmers’ market season. Which markets do you love and what are you most looking forward to cooking up this summer?
A: I may be a bit biased, but the Mill City Farmer’s Market in downtown Minneapolis is one of my favorite places to spend my Saturday mornings in the summer. There is so much about Mill City that makes it extraordinary, from the unique combination of produce, food, and art vendors to the market’s gorgeous location on the Mississippi River. Every week there are bakers with stunning pastries and breads, local food artisans with granola, chocolates, and jams, and farmers selling their meats, cheese, and produce. The market really has everything you could want—there is even a great variety of prepared food available, so you can find many different options for breakfast if you get hungry while you’re taking it all in. Spending any amount of time at the Mill City Farmer’s Market always makes me so happy!
As far as local produce is concerned, some of my early-summer favorites are asparagus and rhubarb. Grilled pizza with asparagus and lemon with a fresh rhubarb pie for dessert would probably be my idea of an absolutely perfect early June dinner. There are also few times of the year I adore more than the late summer in Minnesota, when it is finally time for tomatoes and sweet corn, for BLT sandwiches, Caprese salads, and fresh salsa…and of course corn on the cob. These are the things that mark the essence of summer, as far as I’m concerned!