Rochester Downtown Farmers Market

Interested in becoming a vendor?

farm2table — Wed, 24 Sep 2008 08:28:00 GMT

The Rochester Downtown Farmers Market is a growers-only market. Our mission is to support sustainable agriculture and the family farm by sponsoring a market to provide farmers with a well-organized retail marketplace, to provide local access to quality farm products, and to strengthen the ties between the family farm and the community. We are currently accepting applications for the 2009 season, from Minnesota growers who live and raise their products within a 50 mile range of Rochester.

We will accept applications at any time, up until mid-February of 2009. Our membership (permanent stall holders) is full, and we currently have 28 temporary vendors who are placed on a per-Saturday basis. When you apply, you are applying to be a temporary vendor; our board then reviews the application based on your products and our guidelines. If you're growing your own vegetables/fruits/flowers, animals for meats/dairy, and your farm or garden is in Minnesota and within a 50 mile range of Rochester, your application will most likely be approved. Baked goods are welcome as long as you either grow the main ingredients (i.e. wheat and/or fruit) or also sell produce or other farm products that you raise yourself. Applications are available at the RDFM booth on Saturdays, or can be mailed to you, along with a section of our Market Rules that applies to what can be sold. Please contact the Market manager to request an application.

507-273-8232

rochfarmmkt@hotmail.com

Chef's Recipes

farm2table — Wed, 24 Sep 2008 08:06:00 GMT

Kids Day at the Farmers Market, Saturday October 11th, 2008, was a huge success and plenty of fun for the children who attended, as well as for our Market vendors and sponsors. Thanks again to Steps for a Healthier Rochester, Olmsted Medical Center, Rochester Area Y, River Valley Girl Scout Council, and Rochester Women Magazine for helping to make the day a memorable one for all!

And a heartfelt round of applause for Chef Nancy Oddo (sodexo@Mayo) for her very generous donation of time and extraordinary creative skills at the guest chef booth on Kids Day. Chef Nancy's preparations included a Fall Harvest Stir Fry and her incredibly delicious pumpkin butter, both sampling dishes made from farmers market produce donated by our vendors. YUMMMMMMMM! Thanks, Nancy, for sharing your recipes:

FALL HARVEST STIRFRY

INGREDIENTS:

Grapeseed or Olive Oil

Any combination of Roasted and sliced or cubed:

Fresh eating Pumpkins,Winter Squashes,Turnips, Beets, Potatoes, Rutabagas, Carrots, Kohlrabi, Brussel Sprouts

Cubed Honey Crisp or other Apples, Sugar Snap Peas, Tomatillos

Candied Walnuts or Pecans Pure Maple Syrup or Honey

Dried Cranberries, Blueberries or Sour Cherries

In a Wok or large frying pan, heat 2 Tablespoons of chosen oil.

Add 3 cups of diced or sliced Roasted Vegetables. Sauté for 3 minutes.

Add ½ Cup cubed Apples and ½ cup Sugar Snap Peas. Sauté 1 minute

Add ¼ cup honey or maple syrup, ¼ cup nuts and ¼ cup dried fruit.

Toss to coat. Makes 4-5 Servings

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PUMPKIN BUTTER

1 POUND FRESH PUMPKIN PUREE (16 ounces )

See puree preparation instructions below

½ CUP APPLE CIDER OR JUICE

1 CUP BROWN SUGAR

2 TABLESPOONS PURE MAPLE SYRUP

¼ TEASPOON GROUND GINGER

¼ TEASPOON GROUND CLOVES

¼ TEASPOON GROUND NUTMEG

1 TEASPOON GROUND CINNAMON

Choose smaller Pumpkins made for eating, the Jack-O-Lantern types will not be sweet, and tend to be stringy.

To prepare Pumpkin, cut in half, remove seeds and place in a roasting pan. Add enough water to come ½ inch up the side of the pumpkin. Roast until tender, about 45 minutes to 1 hour.

Cool, remove pulp from skin, then measure appropriate amount.

Add remaining ingredients together, bring to a boil stirring constantly, reduce heat and continue cooking 15-25 minutes, or until desired thickness. When slightly cooled, pour into clean jars. Refrigerate.

DO NOT ATTEMPT TO CAN PUMPKIN, IT IS MEANT TO BE A REFRIGERATED BUTTER.

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Executive Chef Omar Feyen and his son Chef Jamie Feyen graciously provided a wonderful cooking demo for us at the Saturday, August 30th Market, using beef provided by Needmore Land & Cattle Co (owned by RDFM vendors Terry and Virginia Hamman), and produce from RDFM vendors Mark and Laurie Timm & family. Scott and Terri Pass of Perennial Outfitterers donated gorgeous floral arrangements to decorate the chef's table.

The menu included Thai lettuce wraps with a variety of Omar's specialty sauces, and apple slices with caramel sauce. Ooh la la! The morning was filled with tantalizing aromas, and the sampling was a hit, enjoyed by hundreds of Market customers. Thank you Omar and Jamie and RDFM vendors!

Omar wanted us to share his recipes for the dipping sauces:

Winter Market 2008-2009

farm2table — Wed, 24 Sep 2008 07:46:00 GMT

Join us at our indoor location for more fresh, local products; music; and community.

The 2008 - 2009 schedule is as follows:

Building 41, Olmsted County Fairgrounds (Graham Park)

9 am - noon (Saturdays)

November 1st, 8th, 15th, and 22nd

December 6th and 20th

January 3rd and 17th

February 7th and 14th

April 11th and 25th

* * * * * * * * * * * * * * * *

On March 14th, 2009 we will be hosting a

special farmers market and breakfast in the

4H building at Graham Park. More details

will follow at a later date.