-July 9—Live Music by Tim Fast

& PoP Club for Kids begins

-July 16—Master Gardeners

& PoP Club for kids

A weekly insight to what’s happening at the Monticello Farmers’ Market

-Asparagus, Green Onions, Radishes

-Rhubarb, Strawberries

-Herbs, Lettuce, Kale, Baby Greens

-Napa Cabbage, Garlic Scapes

-Snap peas, snow peas, shelling peas, beet

greens

-Vegetable Plants

-Baked Goods, Breads, Pretzels, Pastries

-Artisan Pizza Crusts

-Farm Fresh Eggs

-Frozen Chicken, Beef & Duck

-Cheese: Several varieties

-Canned Goods, Jams, Jellies, Pickles, Mus-

tards, BBQ Sauce

-100% Pure Maple Syrup

-Dried Seasoning Mixes

-Popcorn, Caramel Corn, Caramel Puff Corn,

Cheddar Corn, Bacon Cheddar Popcorn

-Hand Crafted Items

-Home Saved Seeds

-Natural Lotions made with essential oils

-FREE Chair Massage

-& MORE!

Issue 7 June 25, 2015

Thursdays, 3:30-7:00pm Monticello Library Parking Lot

We accept SNAP EBT Cards

Featured Vendor: Mister Dister BBQ Sauce

Odie the Clown & Dotz Visit the clowns again today as they

practice more balloon twisting!

& Live music by Aleah Tucker

My name is Mark Christiansen AKA Mister Dister. My family has been in Monticello for 19 years. I’m often asked questions about the name and recipes for sauce. First of all, recipes don’t leave the kitchen for the most part. “Mister Dister” came from a family friends daughter, who at the time was maybe 5 years old. I

was chasing her around their cabin with her screaming and squealing like a 5 year old does, when she stopped and pointed a finger at me and proclaimed “Mister Dister if you don’t stop I’m going to scratch your hand.” That was 15 years ago. I guess the name stuck. As for the sauce, 21 years ago I attended my nieces wedding in Cali-fornia and they served ribs at the reception. That’s where I fell in love with the sauce. After much selling and maybe some bribery I had a copy of the sauce recipe (which has been modified over the years) but is now called the Origi-nal. A few years later we started serving at different fami-ly events and for sports teams my kids played on. One of the parents and neighbors here in Monti kept telling me I

need some zing to the sauce. After many batches and different ingredients we found habanero not only gave it that zing, but really complemented the other ingredients in the sauce. We have recently added a Honey based and a new sauce with Kentucky Whiskey.

Lambeau Field Brats

8 Brats Large onion (chopped) 5 Tablespoons butter 2 Garlic cloves (chopped) 2 bottles dark beer Tablespoon Kosher Salt Tablespoon Season salt Tablespoon of fresh cracked pepper

Place in grill pan in medium –hot grill. Melt butter. Add onions and garlic. When onions are soft add seasoned salt, kosher salt, and pepper. Mix well and add beer and brats. Bring to boil and cook 8-10 minutes. Remove brats and place them on hot grill until brown. Another option: after the brats are added, refrigerate overnight to let the flavors in.

Mark shares with us one of his favorite recipes for a summertime classic:

This Saturday our cheese vendor, Redhead Creamery, is having an open house!

Gardner’s Garden (canned goods, produce, hand sewn items and soft pretzels) Jeff Gardner-Monticello

JT’s Sweet BBQ Sauce (3 kinds of BBQ sauce, natural lotions) Jeremy & Sandie Teicher-Monticello

Hasty Woods Tree Farm (landscaping plants, trees & flowers) Grant Everson-Hasty

Barthel’s River Road Gold (maple syrup, maple glazed nuts) Heidi Barthel-St. Michael

Back 2 Health Chiropractic & Massage-Monticello

Homemade Bakery (breads, Pulla loaf, car-amel rolls, cinnamon rolls, hot dog and hamburger buns) Brenda Kumpula-Monticello

Mister Dister (BBQ sauce) Mark Christian-sen-Monticello

Popcorn Patty (Caramel corn, caramel puffed corn, cheddar popcorn) Patty & Dale Scott-St. Cloud

Katie Lillo (produce, canned goods, baked goods)-Big Lake

Redhead Creamery (cheese) Lucas & Elise Sjostrom-Brooten

Schyma’s Pickles & Preserves (cucumber pickles, carrot pickles, fruit preserves) Chris Schyma-Monticello

Beck’s Elk River Greenhouse & Vegetable Farm (plants, fresh vegetables) Barb Beck-Elk River

Ivy Lane Garden Shop (plants, baked goods, jams, crafts) Rita McCooley-Clearwater

Greenbush Farms (produce and canned goods) Chuck Long-Milaca

Windy River Eco Farm, formerly Grandma’s Garden (plants, herbs, vegetables, baked good) Tamara Hanson-Big Lake

Diamond City Bread (artisan breads, cinna-mon rolls, scones) Garrett Jordahl-Elk River

Hunz Farmz (eggs, chicken, beef, pork)Dan Hunz-Clear Lake

Our Gang Concessions (lemonade & snow cones) Steve Tryggeseth-Big Lake

Kari Wise-Monticello (natural laundry de-tergent)

We do our best to portray an accurate map each week but vendor layout may change after print.

Short on cash? Want to use your EBT benefit or credit/debit card to purchase products at the market? Stop by the information booth to swipe your card in exchange for tokens which can be used to purchase goods from vendors.

Farmers’ Market Coordinator: Sara Cahill sara.cahill@ci.monticello.mn.us 763-271-7124

Farmers’ Market Manager : Stephanie Ellingson stephellingson@hotmail.com

Katie Lillo-canned/baked goods

INFORMATION EBT/Credit/Debit

Gardner’s Garden

Schyma’s Pickles & Preserves

Beck’s Elk River Greenhouse & Vegetable Farm

Hunz Farmz

Hasty Woods Tree Farm & Nursery

Diamond City- Bread

JT’s Sweet BBQ sauce

WALKWAY

Custom

er Parking

Mister Dister BBQ Sauce

Redhead Creamery

Popcorn Patty

Parking on Locust Street

Windy River Eco Farm

Barthel’s River Road Gold

Homemade Bakery

Recipe of the Week:

Half-Veggie Burgers *recipe from Leanne Brown, Author of “Good and Cheap” www.leannebrown.com

Our Gang Concessions

Back 2 Health

Odie the Clown & Dotz

Ivy Lane Garden Shop

Kari Wise-

3 cups lentils or beans, cooked 1 cup bell pepper or other vegetable, finely chopped 1 lb ground beef or other ground meat 1 egg (optional) salt and pepper 8 buns

You can use almost any vegetable to make these burger patties, except lettuce and other greens. If you pick a hard veg-etable like potato, squash, or eggplant, you’ll need to cook it first. Roughly mash the lentils. Make sure the vegetables are either small to begin with (like corn or peas) or finely chopped so that they cook evenly. I went for a bell pepper this time. Mix the lentils, veggies, and meat with your hands in a large bowl. If you’re going to barbecue, add an egg to keep them from crumbling. Season with salt and pepper. Form into 8 patties. Grill the patties either on the barbecue or a pan on the stovetop over medium-high heat. Sear until dark brown on one side, then flip ’em and do the same on the other side. If you want cheeseburgers, lay cheese on the patties after flipping them once. Serve on toasted buns with your favorite condiments and fresh vegetables. Burgers are a great place to be adventurous! If you won’t eat all the burgers at once, wrap the raw patties in plastic. Refrigerate for a few days or freeze for up to 2 weeks.

Musician Aleah Tucker

It’s officially strawberry season! Some vendors will have ber-ries to purchase at the market starting this week. Beck’s Elk River Greenhouse & Vegetable Farm also has a pick-your-own strawberry patch that is now open for picking! Talk to Barb Beck at her booth for more details.