Market for All is a series of themed farmers market events in August aiming to celebrate diversity and inclusiveness, connect people over food, and reduce barriers to healthy food access. This event is co-hosted by UMN Extension, Olmsted County Public Health, Diversity Council, and Rochester Public Library.
August 17
HMONG COOKING DEMO AND HISTORY DISPLAY - CHEF LEE
Book Bike & Art Cart hosted by Rochester Public Library
8:30-11:30 Kids Power of Produce (POP) Program hosted by Diversity Council
9:00 and 10:00 Performances by KSKMM "Krum Salebak Khmer M’Kut Meas" (The Golden Crown Group)
Water Lab hosted by Olmsted County Public Health
Music from Yan Sen, the "1 Man Cambodian Band"
Summer of Purple Scavenger Hunt at Market Info Booth
Children's Art displayed at Saturday markets presented by Minnesota Children's Museum Rochester
August 24
SOMALI SAMBUSA DEMO - SNAP-ED AND SHAC
HEALTHY TOSTADAS - ACHLA
Bird Feeder Activity hosted by University of Minnesota Extension Master Gardeners
Book Bike & Art Cart hosted by Rochester Public Library
Water Lab hosted by Olmsted County Public Health
8:30-11:30 Kids Power of Produce (POP) Program hosted by Friends of the Farmers Market
Diversity Council Welcome Booth
Music from Young & Old Timers (Celtic)
Latino Heritage Dresses & Listos Academy Cultural Activity
Summer of Purple Scavenger Hunt at Market Info Booth
Children's Art displayed at Saturday markets presented by Minnesota Children's Museum Rochester
August 31 - Labor Day Weekend
MORRISON HEALTHCARE - MAYO FOOD SERVICE - CHEFS JOE & DAVID
Book Bike & Art Cart hosted by Rochester Public Library
Sponsor Activity hosted by Tutor Doctor
8:30-11:30 Kids Power of Produce (POP) Program hosted by Rochester Area Council Parent Teacher Student Association (PTSA)
Music from Bob Kapinos & Young & Old Timers
Summer of Purple Scavenger Hunt at Market Info Booth
Children's Art displayed at Saturday markets presented by Minnesota Children's Museum Rochester
Here's a snapshot of what happened in past weeks:
August 3 - Kickoff to National Farmers Market Week
Taste of Finland - Chef Melodee
FINNISH CANAPE' | CUKES & SMOKED SALMON
Finns eat lots of vegetables and fruits. The common breakfast table consists of breads, tomatoes, cukes, cheeses, ham, and fish which is usually smoked salmon. Our canape' can be eaten at breakfast, lunch or dinner and can be a typical item as a unique hors d'oeuvre appetizer at receptions.
Melodee and Dennis both have prior experience in the restaurant and catering business in the past in the Twin Cities and elsewhere. They offered information at "The Taste of Finland" booth about Finlandia Foundation and the Soiva International Music Camp.
They served slices of cucumber topped with a little cream cheese, smoked salmon and garnished with dill which is used for garnish in many dishes in Finland. Often this same combination is served on a small piece of rye bread.
Melodee and Dennis are volunteer Administrators for the Soiva International Music Camp, a program with major financial support from The Finlandia Foundation National based in Pasadena, CA. Dennis serves on the Board of Trustees and along with Melodee serve as Co-Directors of Soiva Music Camp teaching chamber music to students ages 11 to 19. The mission of Soiva Music Camp is to promote musical and cultural exchanges between Finland and the U.S.
Rochester Clinic / Lotus Health Foundation - Chef Mei
TAIWANESE KOHLRABI PICKLE SALAD
1 C water
½ C Soy sauce/Tamari
4 Cloves of garlic (Finely chopped)
1 green garlic/garlic shoot (Finely sliced to small pieces)
1 hot pepper (sliced)
1 tsp sesame oil
1 large Kohlrabi
1 tsp salt
Instructions:
In a medium sized bowl, combine all ingredients except the kohlrabi and salt. Set aside.
Peel the kohlrabi and cut into slabs about 1-inch thick. Thinly slice down one side of a slab. The slices should go down a third into the slab. Rotate the slab 90° either way and flip over. Slice just as you did the other side. The slices on both sides should be perpendicular to each other. Cut the sliced kohlrabi slabs into 1-inch pieces. Repeat with the remaining slabs.
Gently shake sliced kohlrabi with salt in a plastic bag or container for 1 minute. Drain the kohlrabi of excess juices and combine with the soy sauce mixture. Serve cold for best taste.
SOUTHEAST ASIAN SPRING ROLLS
August 10 - National Farmers Market Week
ASIAN DUMPLINGS - CHEF 秀梅 (XIUMEI)
Chef Xiumei prepared pork dumplings using ground pork from Hidden Stream Farm and onions from our vendors, as well as her special blend of seasonings. While she didn't share the recipe, here is one you can try from another of our favorite dumpling demo chefs: Choochoo-ca-CHEW: PORK AND CABBAGE DUMPLINGS | 高麗菜豬肉水餃.
Book Bike & Art Cart
Hosted by: Rochester Public Library
Seed Library & Grow Your Own Microgreens
Hosted by: Seed Library
Water Lab
Hosted by: Southeastern Minnesota Water Analysis Lab
Farmers market food is different from what you can find in the store. Look around the market for six purple items and earn a sticker!
