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Kingfield Farmers’ Market
Sundays
9 am -1:30 pm
Nicollet Ave. & 43rd Street
June 1 -October 12
Our Farmer’s Market Vendors
(Want to Become a Vendor?)
Subscribe to Kingfield Farmers’ Market E-mail Notices
Harvest Hoedown
Friday October 3
6-10 PM
Get your two left feet right to 43rd & Nicollet!
Suggested donation for event $10 adults/$5 kids–all donations go 100% to the Kingfield Farmers’ Market! Grub and libations sold by Corner Table and Anodyne–two great local restaurants that support local farmers!
September 14
Apple Bake-off
October 12
Pumpkin Bake-off
November 23
Holiday Market
9 am - 1 pm
MLK Park
4055 Nicollet Ave.
See our 2007 Bake-off Winners!
2008 August Corn Bake-Off Winning Recipes
Sweetcorn Clafoute –Winning recipe coming soon!
by Mary Hunter, Grand Cafe’
HUMIDAS–Tied for 2nd Place
By Dr. Becca Brackett & Fred Olson
3 cups roasted corn kernels (6-8 ears)
3 cups roasted butternut squash cubes
1-2 jalapeno pepper, chopped
1 onion, finely chopped
2 T sweet red pepper, diced
1/3 cup powdered milk
2T butter, melted
2 eggs
½ t sugar
¾ c grated parmesan
¾ c grated sharp cheddar
combine corn, milk, eggs, sugar and chilies
sautee the onion in butter then add squash and bell pepper
cook over low heat for 20 minutes
add corn mixture, reduce heat
continue to cook 5 minutes
add cheese, place in buttered 9 x 13 pan
top with cheddar and bake until cheese is melted at 350
and
Southwestern Stuffed Zucchini
By Illissa Abrahams
5 ears roasted corn
cilantro,red bell peppers, roma tomatoes, queso fresco cheese, green onions, olive oil, lime juice
combine the above, stuff into halved zucchini shells, top with sharp cheddar cheese and bake at 350 until cheese melts
STUFFED CORNBREAD–3rd Place
By Charles Simmons
1 dash herb de provence
1 dash dillweed
1 lb ground beef
4 sm green onions, diced
1 green pepper, diced
3 T ricotta cheese
1 T olive oil
2 boxes corn muffin mix
2 eggs
2/3 cup milk
sautee ground beef, onions olive oil and gr pepper with herb de provence, place in a 9 x 13″ pan
top with ricotta cheese
mix corn muffin mix, eggs and milk, pour over above
top with dill weed
bake at 350 until cornbread is done
serve with alfredo sauce