SPROUTING OFF! Musings from Mill Market


The Bounty of Summer!

At Mill Market, we are awash with colour. The bounties of fields fill up our booths with sights and smells. The red, yellow, and orange of tomatoes (they taste even better than they look!), dark and light greens of leaves, the purple of beets, the yellow and green of beans.  This summer plenty is the reward of hours spent toiling in the field. Not all of us can (or want to) spend the hours cultivating in the fields and greenhouses. That is why Farm Vendors are so valuable. They do the work, so we don’t have to. Patrons who are participating in Community Supported Agriculture shares will feel and know the value of the farmer’s toil.

Mill Market is open every Saturday 8 am to 2 pm, and Wednesday noon to 4 pm. If you were unable to participate in a CSA share this year, you can pick up fresh groceries on market days. Also, it is never too early to plan for involvement in CSA shares for next year! Be sure to mark it on your calendars.

Local Foods Recipe of the Month

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Roasted Beet and Walnut Salad with Kombucha Vinaigrette



  • 2 pounds beets
  • 1 tablespoon clarified butter or ghee
  • ¾ cup chopped walnuts
  • 1 small red onion, sliced into rings no thicker than ⅛ inch

Kombucha Vinaigrette

  • 2 tablespoons kombucha
  • ¼ teaspoon finely ground
  • unrefined sea salt
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 tablespoons cold-pressed walnut oil
  • 2 tablespoons extra-virgin olive oil


  • Preheat the oven to 425°F.
  • To prepare the salad, trim the beets by removing any beet tops and the tips of their roots. Dot each beet with a touch of clarified butter, then wrap each in parchment paper and again in aluminum foil. Roast the beets for 45 to 60 minutes, until they yield under the pressure of a fork. Refrigerate the beets for at least 8 and up to 24 hours.
  • To prepare the vinaigrette, whisk the kombucha tea with the salt, allspice, cloves, and the walnut and olive oils. The vinaigrette will store at room temperature for up to 3 weeks but remember to shake it vigorously before dressing the salad because the oil will separate from the tea and spices when left sitting.
  • Just before serving, heat a skillet over medium-high heat for 2 to 3 minutes until very hot. Toss in the walnuts and toast them for 3 to 5 minutes, stirring frequently to avoid scorching. Remove the cold beets from the fridge, peel them, and chop into bite-sized pieces. In a large bowl, toss the beets with the sliced onion and toasted walnuts. Drizzle with the vinaigrette, toss again, and serve.

From www.nourishedkitchen.com