Season’s Eatings

Natural Egg Dye

These all-natural egg dyes allow you to skip the food coloring and use items you already have on hand! They’re most effective when eggs are soaked in color overnight in the refrigerator, especially when using brown eggs. For every dozen eggs, plan on using at least 4 cups of dye liquid.

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MegaFood 40% off Pop-up Sale

Friday, March 23 | All 3 stores | All day long | Active Demos 11:00 a.m. – 5:00 p.m.

Receive 40% off all MegaFood supplements during a pop-up sale on Friday, March 23rd at all three stores. All shoppers are eligible to receive this one-day-only discount in our Wellness department, while supplies last.

MegaFood experts will be on-hand from 11:00 a.m. to 5:00 p.m. sampling their Turmeric Booster, an unsweetened herbal dietary supplement made with turmeric, black pepper, tart cherry, and Holy Basil leaf. Come speak with the pros about ways to enhance your health with the restorative properties of whole food nutrients that nourish and boost your personal well-being.

Sale includes MegaFood’s vitamin, mineral, probiotic, herbal, multivitamin, and powder dietary supplements. All MegaFood supplements are free of GMOs, dairy, soy and gluten and are also Kosher and vegetarian, making them suitable for many diets.

Learn more about MegaFood and their farm fresh partners

Instant Pot, Instant Oats, Instant Love

By Mississippi Market Chef Partner Kristin Hamaker of Goosefoot Kitchen

Instant Pot, instant love. Well, not exactly instant love. I stared at or walked past this contraption for a full week after untangling it from its box. That was a year ago. Now, there are days when I’ve used it three times to make steel-cut oats for breakfast (3 minutes – see recipe below), chickpeas for lunch (33 minutes), and overnight chicken stock (60 minutes, but it will hold for 10 hours without flinching).

For those unaware, the Instant Pot is a multi-cooker, pressure cooker, slow cooker, rice cooker, yogurt maker, and more, all-in-one. This thing is quite a sore thumb in my kitchen since I use so few gadgets otherwise. I’m the sort to discourage anyone from buying unnecessary kitchen tools. “Use your hands”, I’m always uttering. But, I’ll confess – I couldn’t resist.

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Ask a Local Chef: Kristin Hamaker

Chef Kristin Hamaker is a longtime Mississippi Market Co-op member and founder of Goosefoot Kitchen, a weekly meal-planning service focused on healthful food, self-sufficiency, and mindful eating. In addition to being a local chef, she’s also a cooking instructor, good food advocate, and edible gardening guru. You can find her teaching meal-planning classes at the co-op and demoing simple from-scratch recipes while you shop.

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Making the Most of Citrus Season

By Mississippi Market Chef Partner Kristin Hamaker of Goosefoot Kitchen

We’re still in the heart of citrus season, and there are many delicious options to choose from. Speak with your co-op’s produce staff to learn which citrus is best at the moment and don’t hesitate to ask for a sample! Make the most of citrus season with the two fruit salad variations below – the simple citrus salad is perfect any time of day, while the elevated salad serves well as an impressive side dish for supper.

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Eating Local Year-Round

Frigid temperatures, frozen ground, frosty breath. It’s nearly inconceivable that eating locally-grown produce during Minnesotan winters is possible. Local hydroponic, aeroponic and aquaponic farmers have proved otherwise. Producers like Living Waters in Wells, Minn. (hydroponic tomatoes), Living Greens Farm in Faribault, Minn. (aeroponic salad greens and microgreens), and Urban Organics in Saint Paul, Minn. (aquaponic salad greens) provide Mississippi Market Co-op shoppers with an abundance of locally grown food not only during our cold winter months, but also throughout the year. Living Waters grows over 7,000 tomato plants a year, Living Greens produces over 1 million heads of lettuce annually, and Urban Organics currently harvests up to 15,000 pounds of salad greens a month.

From L to R: hydroponics, aeroponics, aquaculture, and aquaponics

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Rebuilding Healthy Soil

For over 10,000 years humans have depended on soil. Today, soil depends on us. Due to industrial agriculture’s dependence on processes such as high-volume tillage and the heavy use of chemical pesticides and fertilizers, the health of our planet’s soil is decreasing at an alarming rate. Without healthy soil, we face increased amounts of soil, water, and air pollution, along with less opportunity for agricultural cultivation, meaning a decreased ability to grow healthy foods.

By rebuilding healthy soil through regenerative practices such as cover cropping and on-site composting of organic matter, nutrient-poor soil can transform into fertile ground teeming with beneficial microbes, bacteria, and mycelium. Healthy, nutrient-rich soil aids in plant growth and on-site water retention. It also has a greater ability to resist pests and droughts and a greater capacity for sequestering atmospheric carbon, a leading contributor to our planet’s increasingly unstable climate.

From February 14-27, 3% of all Cascadian Farm sales at all three Mississippi Market locations will be donated to The Land Institute, supporting their efforts to regenerate healthy soil while positively impacting our climate. This includes Cascadian Farm’s cereals, frozen fruits and vegetables, and more.

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Honoring the African-American Co-op Movement

Throughout history, grassroots activism has played a key role in addressing racial and socioeconomic oppression, exploitation, and segregation. The cooperative movement formed in direct opposition to corrupt business practices to address food and social justice issues, economic independence, product quality standards, labor conditions, and methods of ownership. Oftentimes, the consumer co-op story begins in mid-19th-century England with the founding of the Rochdale Equitable Pioneers Society. This group of 28 British citizens is regarded as having successfully opened the first truly cooperative grocery business. At the time, this was a radical departure from exploitative practices they faced at company grocery stores provided by their textile factory employers.

The consumer co-op scene in Minnesota grew from the roots of formal cooperative business efforts taken by the Rochdale Pioneers and 19th-century Finnish and Scandinavian immigrants in Northern Minnesota. These British citizens and European immigrants made impressive contributions to the co-op movement. However, if we stop there, the story remains incomplete and inaccurate. To truly understand the power of cooperatives, we must recognize, share, and celebrate contributions to the movement by a multitude of races and cultures, especially those that have been historically marginalized.

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Commemorating Credjafawn Co-op

Many people associate the growth of local grocery co-ops with the 1960–1975 period, during which many of our region’s existing stores began. A notable exception to the 1960s local food co-op movement was the Credjafawn Co-op Store, which briefly served the Rondo community in the years immediately following World War II. Its freestanding building at 678 Rondo Avenue, at what was then the corner of Rondo Avenue and St. Albans Street, lay roughly four blocks northwest of Mississippi Market’s Selby store.

Lively photographs of Credjafawn Co-op from 1948 document a tidy, well-equipped corner store with white-painted porcelain cases, a two-tiered air-conditioned produce display backed by tall mirrors, and grocery carts small enough to thread their way through narrow aisles packed with fresh food for sale. The Co-op’s two large street-facing windows were partly papered with posters featuring the familiar twin-pines logo of the National Cooperative Business Association, which also served as Mississippi Market ‘s logo for a short period of time.

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Jam Jar Salad Dressings

Presented by Mississippi Market Chef Partner Kristin Hamaker of Goosefoot Kitchen

Making your own salad dressings is simple and easy using staples you may already have on hand. Shake all ingredients well in a jam jar, taste for seasoning, and you’re ready to go!

Maple & Mustard Dressing

Makes 1 cup (lasts awhile in the fridge)

  • ¼ cup extra virgin olive oil
  • ¼ cup (or slightly less) Dijon or whole-grain mustard
  • ¼ cup red wine or apple cider vinegar
  • ¼ cup real maple syrup (preferably local)

Lemon & Honey Dressing

Makes about ¾ cup

  • Juice from 1 large lemon
  • Zest of ½ lemon (if you adore lemon)
  • 1 tablespoon honey (preferably raw and local)
  • ½ cup extra virgin olive oil
  • 1 small shallot, minced (optional)
  • 1 teaspoon chopped herbs, such as mint or thyme
  • 1 good pinch of sea salt
  • Twist of freshly-ground black pepper

Buttermilk & Herb Dressing

Makes about ¾ cup

  • ½ cup buttermilk
  • ¼ cup mayo or sour cream
  • 1 teaspoon lemon juice, cider vinegar, or white vinegar
  • 2 tablespoons chopped herbs, such as mint, chive, or parsley
  • 1 good pinch of sea salt
  • Twist of freshly-ground black pepper