This week I took inspiration for my meal planning and prep from a different farmer’s market.
Although we frequent our local farmer’s market and co-op regularly, heading to the city for the Mill City Farmer’s Market is a must on our summer bucket list. Perched right on the Mississippi River between the architecturally stunning Guthrie Theater and the ruins of an old flour mill turned museum – this market is so much more than veggies and fruit.
I like to head right to the Loon Organics stand – a farm we know and love as long-time CSA (community-supported agriculture members). There we literally filled three bags and I would have taken it all it looked so good.
After we had veggies in hand the kids love seeing the old box car in the entry to the Mill City Museum. We learned how workers spent long hours throwing 50-100 lb. sacks of flour into piles of ten in the car. (Early cross-fit program!) We meandered to a stand selling 10+ kinds of croissants and sat on the steps of the Guthrie to eat and listen to two amazing bluegrass musicians. We then dropped our bags at the car and strolled across the Stone Arch Bridge. It was built in 1883 and spans the Mississippi River.
Here’s our menu plan for the week:
-Sunday lunch: kale chips and caprese sandwiches (french baguette, thick slices of tomato, fresh mozzarella and basil drizzled in olive oil with salt and pepper)
-Sunday dinner – grilled chicken, corn on the cob, radishes
-Monday – leftovers + salad
-Tuesday – sloppy turkey joes, boiled tri-colored potatoes (Miles’ favorite), caprese salad
-Wednesday – grilled shrimp, corn on the cob, roasted cauliflower
-Thursday – BLTs and roasted fennel with goat cheese
-Friday – who knows!?
