Farmers Market Annex Newsletter
August 1st 2014
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Dear (Contact First Name),
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We have made the Farmers Market Annex even more fun for the family. With the addition of our new bounce house we have even made it even better to bring the kiddos along for the morning. What better way is there to start any weekend morning than at the Minneapolis Farmers Market and the Minneapolis Farmers Market Annex? You can grab you delicious cinnamon roll & coffee and enjoy watching the family find all of the fun that the market has to offer.
You can find our resident clown & balloon busker Chic'N Wing wearing a crazy getup strolling through the market making fun balloon hats, juggling and doing tricks.
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| Annex Special Event - August 3rd |
SoCal Style will be hosting their summer pet rescue event down here at the Farmers Market Annex on Sunday August 3rd from 9am - 1pm. We will have 12 local no kill rescues joining us for this event. Come down and meet some great pets that are available for adoption & interact with some wonderful folks that put their passion into helping pets big and small. We will be in the back parking lot attached to the Annex (no pets allowed in the main market area).
You will be a able to help out these rescues by buying one of their stylish shirts and sporting their message, becoming a foster (and hero), shopping their fun and funky pet centered crafts or just sharing their adoptable pets with someone in your life, that needs some company in their life.
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| Vendor Spotlight |
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Mehndi Moon - Looking to add a little body art for the season? Look no further than Judy at Mehndi Moon. She creates beautiful one of a kind henna body art. No toxic tattoo ink, just some exotic Henna creations that you can show off with pride. Judy also does private parties, henna classes and sells Henna supplies to give it a try at home.
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Autumn Harvest Ojibwe Wild Rice - Wild Rice that is 100% hand picked by members of the MN Ojibwe Nation. When you experience the difference between our "real stuff" and mass grown cultivated rice, you'll never go back. We finish our rice in our own plant to ensure only the highest quality final product comes to market.
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| New Blog Post! | From July 17th: Simple & Easy Recipe Using Fresh Local Food - Garlic Bruschetta
 Bruschetta is one of those elegant yet simple pleasures in life! Take a visit to the Farmers Market this weekend to buy some fresh local food to make this delicious summer-y recipe. All the ingredients for this bruschetta dip, except the bread, can be purchased from our vendors when in season.
From July 10th: Why Not Make the Switch to Minnesota's Local, Organic Foods This Weekend?
 At the Farmers Market Annex, you can meet MN farmers face-to-face and find out exactly how they grow their wares. While not certified "organic" (which is a paperwork process many of our Hmong growers do not understand), many offer you chemical free, partially organic, all natural, non-GMO, hormone-free, free-range or grass-fed foods instead. Read to see WHY it matters!
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Market Fresh Summer Recipes
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Spicy Market Fresh Summer Recipes
BBQ Tacos
BBQ tacos made with our very own Gardip and Nuclear Nectar
Ingredients:
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Dry rub made from:
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3 cups of mixed cabbage
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1 tsp of salt
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1 tbsp of Minnesota based Gardip
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1 tsp of paprika
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A bushel of fresh cilantro
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1 tsp of chipotle
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A hot life's worth of Nuclear Nectar
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1 tsp of oregano
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| 1 tsp of granulated garlic
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Directions:
- First, acquire your locally available All-Minnesotan raw materials. Head to the Minneapolis
Farmers Market Annex on the weekend and pick up the mixed cabbage, the fresh cilantro, the Gardip, and the Nuclear Nectar. You are getting ready to prepare a truly local feast. For the pork chops and spices, head to your local co-op and find some local pork chops. I recommend the boneless pork chops from the local Pasture pork farm, Pastures A Plenty. All the spices are available in bulk at most co-ops as well. - 24 hours in advance, prepare the cure. Mix all the spices as listed into a uniformly mixed dry
rub and rub that dry up into both sides of that pork. Then, douse Nuclear Nectar as desired into both sides and rub it in as well. The acidity of the Nuclear Nectar will really penetrate the flavor and heat of the rub and nectar into that pork. Toss it in the fridge and let it marinate overnight. - Whether gas or coal, you want a grill with enough space to allow for indirect cooking (cooking a considerable distance away from the heat source). I like to use a nice two grate charcoal kettle in which I sear meat directly above goals on the bottom grate, remove that bottom grate, install the top tier grate simply by fitting it into the kettle, and let the meat cook through on the top, further away from the coals.
- Form a sturdy mountain of charcoals and widely distribute lighter fluid throughout. Give it
a minute to rest, allowing that fluid to disperse throughout the coals. Light the mountain at
various points throughout and let that mountain burn. Once the coals considerably ash, collapse the mountain and spread the coals evenly throughout the bottom of your kettle. Place the bottom grill grate in and let it get happy for a few minutes. - Once the grill grate is happy, place the pork chops on the grate for a good hot sear. This is very hot. All the chops need is a one minute sear on both sides, giving the pork a nice char sear.
- Once the sear is done, take the bottom grate along with the pork out of the kettle, place the
top tier grate in the kettle, and toss the pork on that top grate with the kettle cover on, allowing that pork to cook through for five minutes on each side. - While the pork is finishing slow and low, prepare the slaw. Simply mix the cut cabbage, fresh
cilantro, and gardip to make a beautiful vibrant local slaw. - When that now crispy on the outside, succulent on the inside pork is done, take it out of the
grill and let it sit for a minute, allowing those good pork juices to settle. Then, dice the pork
into small cube slices, cutting against the grain to break that connective tissue and maximize tenderness. - Distribute the pork evenly onto 8 tortillas (to make 8 tacos). These tortillas should be heated
up a bit before hand, whether in the grill for a quick warm up or better yet, on a pan with a little high smoke point vegetable oil for a quick fry . - Distribute the slaw evenly onto each taco and top them off with a few lines of Nuclear Nectar
and you now have some beautiful local BBQ tacos. This might even be a bit too local!
Mexican Chopped Salad
The freshest, healthiest, most summery salad. It's loaded with fabulous Southwestern flavor.
Thanks to The Cafe for the photo & recipe
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For the Dressing:
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For the Salad:
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¼ cup fresh lime juice
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1 medium head romaine lettuce , chopped in approximately ½ inch pieces
| 2 tablespoons honey
| 1 medium bell pepper, diced in ¼-inch pieces
| ½ teaspoon cumin
| ½ medium red onion, diced in ¼-inch pieces
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1 clove garlic
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½ medium jicama, peeled and diced in ¼-inch pieces
| ½ teaspoon salt
| 1 medium zucchini, diced in ¼-inch dice
| 2 tablespoons canola oil
| 4 medium tomatoes, seeded and diced into ¼-inch dice
| 2 tablespoons extra virgin olive oil
| 4 ears corn
| freshly ground black pepper & salt to taste
| 1½ cups canned black beans, drained and rinsed
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| ½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired
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- For the dressing, combine lime juice, honey, cumin garlic and salt. Stir to combine. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
- Place corn, two ears at a time, in the microwave and cook for 3½ minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside
- Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
It's FUN! It's Local! It's what we're all about.
 Like us on Facebook
and stay tuned for the details of our upcoming events.
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Market Flowers
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Garden Roses have arrived.
$15 a bunch and they are going quick. Look at all of those beautiful colors. Stop in and see what the flower coolers have in store for you this week.
Check our website for all the information about our DIY program.
Market Flowers is open Thursday and Friday 9am - 3pm,
Saturday and Sunday 7am - 1pm
Here's a link to the list of bulk flowers you can count on getting from us each week:
Market Flowers Pre-Book Flowers List
But remember, that's not ALL we carry!
You need to come see for yourself what special items we find for each week.
Know a bride or someone else needing flowers for an event?
Visit the Market Flowers Website for great information on our DIY program!
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| FMA and Urban Garden Event Center |  Got your baseball tickets yet? Wondering if there is anywhere you can go to have an old-fashioned, fun, tailgating party? Glad you asked! Visit our Pre-Game Event Website for more information. We also host graduation parties, weddings and receptions, birthday parties, company picnics, family reunions, charity benefits, and more in our beautiful Urban Garden. Call Audrey 612-573-0148 for details. |
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Call us. Email us. Stop by and see us in person. We are here to serve YOU so let us know how we can better do that. See you soon! Sincerely, Audrey Grzeskowiak Farmers Market Annex, CFO 612-573-0148 www.FarmersMarketAnnex.com   |
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