Market Musings Blog

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.

Read more …

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.

Read more …

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

Hoppin’ John for Good Luck in the New Year

New Year’s Day is celebrated by many families with Hoppin’ John, a traditional southern stew made with black eyed peas. Some people add a penny or other small trinket to the beans when serving them. Whoever finds it is promised especially good luck in the New Year. Many recipes can be found for Hoppin’ John as there are many cooks who make it; use this one as a foundation for creating your own version.

Black eye peas in wooden spoon Read more …

A Family Recipe for the Holidays

Thanks to board member Hlee Vang for sharing her family’s traditional holiday recipe!

“I love the holidays and the ability to share good, healthy, delicious food with my family and friends. I would love to share a traditional family recipe with you. Bon appétit!” – Hlee Vang

Chicken Coconut Curry Soup with Vermicelli Rice Noodles

Serves 6-8

Read more …

Wild Rice – A Native Minnesotan Grain

Post presented by Kristin Hamaker of Goosefoot Kitchen, Mississippi Market’s exclusive chef partner.

True wild rice is a native Minnesotan food, and we should celebrate the fact. Earthy and comforting, wild rice is highly nutritious, packed with B vitamins, fiber, and protein. There are two types of wild rice, native (manoomin), which is lighter in color and flavor and quicker to cook, and cultivated, which is darker and richer. Yes, it is pricier than its white or brown cousins, but wild rice swells up to 4 times its size, making it a good value; 1 cup of dried rice=6 servings. You can freeze any leftovers, and please save the “broth” it’s cooked in, since it is so delicious and can be added to soup as a base.


Read more …

Seconds Count – Using Ugly Produce

Post presented by Kirstin Hamaker of Goosefoot Kitchen, Mississippi Market’s exclusive chef partner.

Scabbed, bruised, punctured, gnarled, undersized, crooked. Here’s to imperfections, and unrecognized beauty. Ask your farmer or produce manager for any “seconds”, the ugly and discounted produce that often gets thrown away.

Food waste statistics in our country (and around the world) are distressing. Food gets tossed for many reasons, and we each play a role, whether it’s scrapping leftovers forgotten in the fridge, or easily overlooking bruised or dented fruit. But really, there are simple acts we can do each day to combat this ill, such as using fresh eyes at the market and in our own kitchens, using and respecting what’s there already, however imperfect or seemingly unflattering.

Here’s a perfect, simple, seasonal recipe that captures this idea, and credits resourcefulness.


Serves 4-6

Get the kids involved in making this recipe; depending on their age, they can peel, chop, stir, or even simply choose which spice to add at the end.

Read more …

Introducing: Goosefoot Kitchen

We’re proud to introduce you to Goosefoot Kitchen, a weekly meal planning service run by local chef, cooking instructor, healthy food advocate, and gardener Kristin Hamaker. Goosefoot has recently begun serving as Mississippi Market’s exclusive chef partner. 

Trained in 2005 at Ballymaloe House, a unique culinary school in County Cork, Ireland, Kristin absorbed a truly comprehensive education. While studying there, she had the opportunity to learn French culinary techniques, vegetable and herb gardening, how to milk a cow, and fishing skills in the frigid Celtic Sea. Afterwards, she returned home to St. Paul and started a real foods personal chef service named Farm to Fork, which she cared for and grew over the course of 10 years, eventually selling it on good terms in 2015. Somewhere along the line she married her best friend, started a family, and has been exploring meaning as imperfectly and deliciously as the next person.

In the near future, Kristin will be featuring nutritious, home cooked meal ideas on our Market Musings blog and in our Market Medley member newsletter, as well as conducting in-store healthy eating demos and providing you with delicious recipes while you shop. Goosefoot recipes focus on simple ingredients and healthful food for you and your family.

Read more …

Hispanic Heritage Month Recipes

September 15–October 15 is National Hispanic Heritage Month, a period that honors generations of U.S. Latinos who have positively influenced and enriched our country. During this month-long annual tribute, we celebrate the rich cultural traditions, histories, and contributions of those who can trace their ethnic roots to Spain, Mexico, and the Spanish-speaking countries of Central America, South America, and the Caribbean. The chosen dates reflect September independence anniversaries of multiple Latin American countries, including Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Mexico, Chile and Belize.

In honor of Hispanic Heritage Month, we are pleased to share a number of traditional Salvadoran recipes with you from our beloved staff member America Jimenez. Originally from El Salvador, America has a passion for cooking and sharing her delicious food with others. Check out her delicious recipes for a homemade meal you’re sure to enjoy.

Read more …

Celebrate Community: Kimiko

As part of our Celebrate Community series, we are celebrating the rich cultural diversity of our very own staff members at Mississippi Market.

Kimiko has worked in the front end department at our West 7th store for four years, and has been teaching Japanese cooking classes at Mississippi Market for the last several years.

Kimiko grew up on the semitropical islands in Okinawa prefecture. It is located at the southern end of Japan and is known for longevity and its healthy diet. The base of her cooking is Okinawan, which has heavy influences from both Chinese and Japanese cooking. However, Kimiko lived in Tokyo for more than 12 years from her college years where she fell in love with a variety of Japanese food and started cooking and learning about Japanese food extensively. Now, she primarily cooks Japanese food at home and occasionally Okinawan.

Read more …