Earth Day

 

Midtown Global Market, in partnership with Do It Green! Minnesota and Edible Twin Cities magazine, invites everyone to celebrate Earth Day on Saturday, April 18, 2009.  Visitors are invited to meet local farmers and producers.  There will be cooking demonstrations, sampling, children's activities, and live music from 11 a.m. to 4 p.m. 

 

This year's theme is to "Think Globally, Act Locally," and teach people how to enact sustainable efforts in their lives.  Representatives from Do It Green! Minnesota will be on site with eco action tables offering easy ways to green-up your lifestyle.  The first 100 people to take an "Earth Pledge" with Do It Green! Minnesota can make and take home a bottle of all-purpose, non-toxic cleaner.

 

Local, eco-friendly farmers, producers and exhibitors include:

 

• Do It Green! Minnesota
• Edible Twin Cities
• Midway Greenway Coalition
• Wolf Honey
• Minnesota Energy Challenge
• Ruhland's Strudel Haus
• Hope Creamery
• Organic Consumers Association
• Preventing Harm Minnesota
• Valley View Milk Products
• Tired Ol' Belts
• The Salsa Lady
• Grass Roots Gourmet
• Chase Brook Farm Market
• And more!

Five live free cooking demonstrations will be held throughout the day by the chefs of the Market's "Kitchen in the Market."  They will be preparing local, eco-friendly, sustainable dishes.

 

Schedule:

• 11 a.m.: Molly Herrmann of Tastebud
• 12 p.m.: Amalia Damgaard of Cooking for Fun... Seriously!
• 1 p.m.: Kids Cooking Demonstration with Shelagh Mullen of SheCooks
• 2 p.m.: Chef Royal Dahlstrom of Chef Royal
• 3 p.m.: Beth Fisher of TWO Food Wine Design

Other activities include:

• Children's planting: plant and take home marigolds seeds to nurture

• Free MGM canvas bag to the first 20 people to bring their own silverware to use
• $1 coffee at Mapps Coffee & Tea to those who bring their own mugs (16 oz. or smaller)
• Unveiling of MGM's brand new, hand-made recycling and trash stations
• Register-to-win $50 in Midtown Global Market gift certificates

Check out these eco-friendly recipes from MGM Vendors!  More recipes to come!

 

MGM Eco-Friendly Recipes

Chase Brook Farm Market

T-Bone Steaks

Two Chase Brook (locally and sustainably raised beef) T-bone steaks (1" thick)

-Grill to a lovely medium done...!  Add a locally grown salad, asparagus or potato.  Enjoy!

 

SheCooks-Kitchen in the Market

Wild Mushroom Pizza with Caramelized Onions, Fontina and Rosemary

 

One SheCooks Whole Wheat Pizza mix, prepared to first rise phase

4 T butter, divided

1 T plus 1 tsp olive oil

2 large onions, halved lengthwise, thinly sliced crosswise

1 ½ pounds assorted wild mushrooms (such as baby portabella, crimini, oyster, chanterelle or stemmed shiitake), cut into bite-size pieces

6 garlic cloves, minced

2 T minced shallot (about 1 medium)

½ cups dry white wine

1 T minced fresh rosemary

Olive oil

3 cups grated Fontina cheese (about 10 ounces)

Salt and pepper to taste

-Preheat oven to 500°.  If using pizza stone, be sure it is in the oven to heat up

-Melt 2 T butter with 1 T oil in heavy large skillet over medium heat.  Add onions and sauté until golden, about 35 minutes.  Season with salt and pepper.

-Melt remaining 2 T butter with 1 tsp olive oil in another heavy large skillet over medium-high heat.  Add mushrooms, garlic and shallot.  Sauté 4 minutes.  Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes.  Add rosemary; season with salt and pepper.

-Prepare crusts according to package.  When dough has doubled, press down gently to deflate, divide into 4 pieces.  Form into 4-equal sized balls. Set dough balls on well-floured work surface.  Press dough to flatten, cover loosely with plastic wrap and let rest about 15 minutes.

-Roll each disk into approx. 9-10 inches in diameter (if it shrinks up while rolling, it needs to "rest" again.  Cover with a towel for 5-10 minutes).  Place 2 dough on a baking sheet covered with parchment paper.

-Arrange onion mixture on dough, add mushroom mixture and top with Fontina cheese.  Drizzle more olive oil on top of pizza.  Pepper to taste.

-Put prepared pizzas in oven (or stone if using).  Cook for approx 7-8 minutes, until the crust is crisp and the cheese has melted and browned. 

-Proceed with the remaining ingredients for the other two pizzas.

Makes 4 pizzas.

 

Taste Bud Tart-Kitchen in the Market

Sweet Pea + Mint Spread

 

1 10 oz. bag frozen organic sweet peas, thawed (such as Sno Pac)

1/4c fresh mint leaves

Juice of 1 lemon

Olive oil

Salt + Pepper

Chive Blossoms for garnish (optional)

-Place peas, mint + lemon juice in food processor

-Pulse to incorporate

-With processor on, drizzle in olive oil until desired consistency

-Season with salt + pepper

-Serve atop crostini or crackers + garnish with chive blossoms.

This spread is also outstanding on top of fish or thinned to sauce pasta!

Makes approx. 1 1/2 cups

 

Two Food Wine Design LLC-Kitchen in the Market

 Raw Slaw

 

1 C Lemon Juice, freshly squeezed

3 T Tamari (Soy Sauce)

1/4 C Dijon Mustard

3 T Fresh Dill Weed, finely chopped

1 Medium Beet

6 Medium Carrots

1/2 Small Head Red Cabbage

1 C Onion, julienned

1 C Sweet Corn Kernels, cooked

2-3 t Salt

-In a large bowl, combine lemon juice, tamari, Dijon and chopped dill weed. Whisk mixture until well combined.

-Peel and shred carrots and beets. Thinly slice red cabbage. Julienne onion. Prep corn (you may use thawed frozen or fresh raw de-cobbed summer corn).

-Toss all ingredients together with salt. Let sit at room temperature 1 hour. Taste for, and adjust, seasoning after one hour.

Serves 8