River Market is proud to carry a wide variety of fresh fruits and vegetables. We have a history of building relationships with local growers that benefit both the farmer and the market. For four consecutive years, our produce department has won a national award for outstanding performance.
Produce tools for shopping, storing & cooking
Click here for a great guide for storing your local, organic produce.
Albert’s Organics has an app called Organic Produce Prodigy that gives recipes, nutritional information, help in selecting the best produce and more.
SPOTLIGHT – the gentleman forager
Mike Kempenich and his mushroom business The Gentleman Forager are keeping us in stock of incredible, wild-harvested mushrooms.
Black trumpet, golden chanterelle, hedgehog, yellowfoot, maitake, king oysters – a whole spectrum of delicious mushrooms.
FARMER SPOTLIGHT – turnip rock farm
Turnip Rock Farm began in 2008 in New Auburn, Wisconsin, and recently moved to Clear Lake, Wisconsin in order to be more accessible for its CSA members. The operation grows 10-12 acres of produce each year, 99% of which goes into CSA boxes to its members. The farm offers full and single shares each season which are delivered weekly from mid-June to mid-October. What do you think is most unique, and what would you like people to know about your operation? “probably the most unique thing about our farm is that we have been integrating animals into our vegetable farm to help sustain our own fertility without as many purchased inputs. Vegetable farming is hard on the soil because of constant cultivation and high fertility needs. We put in long term cover and use it as animal feeds and follow organic standards on making and spreading compost in our fields. Finding the balance of the amount work, low income per livestock unit and land base it takes to have livestock is a difficult puzzle to solve, but we are committed to solving it because we see the need for farms like ours to have a long resting period for soils. Long term perennial cover with animal’s on the land is the best way to build soil back up. Good organically managed soil is our community’s savings account” What product of yours would you like people to try, and why? ” I know a CSA subscription doesn’t fit into many people’s busy lives, but if you’ve ever thought of trying it, give it two or more years to figure out how to use the produce. You’ll be glad you did, there are many easy ways to preserve the summer and eat like a farmer all winter! The CSA business model has helped start hundreds of farms just in and around the twin cities in the last 10 years, it takes some getting used to as a grocery shopper but it is a win win in the end for both the farm and the eater! plus what a great excuse to get out to a farm and see your food being grown” What do you look forward to in the future of your farm? ” Our own farmstead cheese! as part of our commitment to integrating animals into our operation we have been developing and planning, for 3 years, our own farmstead cheese from our very small herd of jersey cows. In WI this is a big deal as it requires 6 college courses and 250 hours of apprenticeship with a cheese maker to legally make and sell cheese! We hope to be offering our members a cheese share plus a wider range of food for the table in the coming years.” What ways can people be involved in supporting your farm? ” Just this winter we’ve helped form The Hungry Turtle Farmer’s cooperative in the Amery WI area that will help all of our 12 farms involved combine delivery and make our lives a little easier. But another feature of the cooperative will be wholesale produce supply to restaurants and institutions and a multi-farm CSA! So if your looking at sourcing local food in the twin cities but don’t have the time to work with multiple farmers to get everything you need, look up the Hungry Turtle Farmers’ Cooperative. Or if you want to set up a drop site with a CSA look us up. It’s a really great group of new and experienced farmers with a wide range of products. Not only will you be supporting our farm but you will also be helping many other farms working together, which doesn’t happen very often.” For more information, please visit Turnip Rock Farm’s Website
FARMER SPOTLIGHT – Burning River FARM
Located in Frederic, Wisconsin, Burning River Farm was founded in 2007, has been selling produce at the Mill City Farmer’s Market for eight years and offering CSA shares for seven years. Offering full shares, single shares and salad shares for the 2014 season, Burning River Farm has an open door policy for their members, so anyone purchasing their products can feel comfortable with the way their food is produced. Burning River Farm is a Certified Naturally Grown Operation. What do you think is most unique, and what would you like people to know about your operation? “There are some really great farm operations in the E. MN and W. WI area that serve the St. Croix and Twin Cities areas. Most of them are guided by some very strong sustainability principals. One strength that I’ve been developing on and that will really be coming full to fruition in 2014 is a focus on building soils and natural fertility on the farm. We’ll be implementing a crop rotation that will give each plot of land a full season to rest, to be amended and cover cropped and be built upon between growing crops that people eat. This means our soils will be building and improving each year as they get farmed. “ What product of yours would you like people to try, and why? “Our baby greens. They are so much fresher than what’s coming from other parts of the country.” What do you look forward to in the future of your farm? “Becoming a progressively better farmer and seeing the land improve more and more with each additional season. Employing great folks and passing on farming skills so that there can be more farms closer to home.” What ways can people be involved in supporting your farm? “The strongest vote that we all have is with the dollar. There is no better support out there for your local farmers than when people learn about food, prepare their own meals as much as they can, and source their food from local, responsible growers. If that happens to be my farm, then it allows for us to continue farming and to implement new ideas and strategies that make the food we bring people even better.” For more information, and to purchase a CSA share visit Burning River Farm’s Website.
FARMER SPOTLIGHT – 10th St. Farm & Market
Minnesota summers are defined as sunny days on the lake, great community “days” of every kind, and farmers markets with colorful, fresh, local produce. We make the most of our short summers here, taking in every once of heat and sunshine available to us, and when its gone, we hunker down and wait all winter for the next season. Well a little farm in Afton, MN is trying to make those long winter months a little greener. 10th St. Farm & Market is a Mother, Daughter (Lisa and Hallie) run produce farm specializing in extended season harvests. Utilizing 3 unheated, movable high tunnels and a small greenhouse, they start harvesting micro greens and cold weather crops in April and keep harvesting right through December. “Being able to eat local produce 10 months out of they year in Minnesota really makes our investment into high tunnel farming worth it” states Lisa. They started the farm in 2011, jumping right in and putting up 2 movable high tunnels 30 ft wide by 48 ft long and 14 ft tall. Lisa recounts that first year “The first time we tried to move them, we thought ‘what did we get into’ but Hallie and I can push them down the track just the 2 of us”. They added a small green house in 2012 to grow transplants and micro greens. This past spring they put up a 3rd high tunnel to keep up with their growing demand. The high tunnels work by capturing the natural heat of the sun, warming the soil enough in the early spring to put seed in the ground in February. Then in April, they move the tunnels off their winter field, onto their summer field to start their tomatoes and peppers early. As the summer season ends, they move them over a 3rd field in order to plant and hold fall and winter greens for harvest through mid December. Elliot Coleman, author of The New Organic Grower, Four Season Harvest and The Winter Harvest Handbook developed this method of farming 35 years ago and is still using these methods on his farm in Main and is the inspiration behind 10th St. Farm & Market’s farming practices. Hallie explains, “It is remarkable that using very simple and sustainable technologies, we can naturally extend Minnesota’s growing season by a few months. When you couple this with organic practices, an understanding of the ecology around you, and developing healthy soils, this way of farming really becomes both a high quality way to produce food and a sustainable business.” Lisa was raised on a hog farm in western NY and is getting back to her roots; the farm is really her life’s passion, bringing together great food and creating a place that is both welcoming to the community and a place that honors nature. Hallie has a bachelors degree in graphic design and a passion for sustainability. The farm allows her to use her design skills while producing food and caring for the land. They have an on-farm stand open on Thursday nights from 4 pm – 7 pm and Friday mornings from 9 am – noon.
Farmer Spotlight – Rising Sun Farm
One of the farmers we have the longest relationship with is Roger Browne from Rising Sun Farm. His 5-year rotations consist of 3 years of vegetables and 2 years of soil-building cover crops. Most of their crops are mulched to protect against erosion and add additional organic matter. They top it all off with a generous supply of careful attention. They follow the practices required by the USDA organic law. No prohibited materials are ever applied to their soils or crops.