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Season is Changing at Market!

Updated: Nov 5, 2020

It’s fall in Minnesota, which means unpredictable weather and a new wardrobe. What is predictable is your Rochester Farmers Market. We’re here for you, even as we move indoors for the sake of everyone’s noses and toes!

The last of our outdoor markets will be October 24 and 31. We’re bundled up and ready to get you all the winter squashes, root vegetables, meats, and more! Carrots and potatoes are coming out of the ground, greens are trying their best in high tunnels and greenhouses, and our farmers have pulled out their scarves. There’s still tomatoes and peppers for a few days longer. It may be the end of the summer season, but it’s never the end of fresh produce.

As winter determinedly pushes forward, we move indoors. Our first Winter Market is November 7, in the buildings next to the outdoor market, 31 and 35. These are the same buildings as last year, but over the summer they were renovated! It will be warm inside, and the offerings the same because our farmers know how to make our short growing season last.

Due to Covid-19 restrictions the Winter Market will be changing ever so slightly. There will be no ready to eat food within the market, and eating is prohibited within the buildings. It is a bit sad to not be able to sit and enjoy fresh goodies with friends and family, but it is the price we pay to continue to serve you. Take out from the Farmers Market could be your new favorite Saturday lunch!

Online Market will continue through winter, strong and safe as ever. We will have all the same seasonal goodies, and some of the same take out options. We’re moving to a new webstore in November, and we hope it makes everyone's experience just a little bit brighter. Mid November we’re also moving to the Miracle of Birth building as the Covid-19 testing leaves Graham Park. We hope the new area will help with traffic congestion and speed up the process of getting you the products you need in a safe and expeditious manner. Watch for updated maps and the new store Nov 1.

Wondering what to do with all this winter produce? Try this recipe full of ingredients picked up at the Market!


Midwestern Meatloaf

A warm, comforting meal for this weird, cold weather. Cozy up to this delightful dinner and pretend we’re not all cold. Here’s a recipe inspired by what’s fresh at our market, and “The New Midwestern Table”! Find the market shopping list at the end of this post. Share a photo of your dinner table with us, by tagging us on Facebook & Instagram @RochFarmMKT !


  • 2TBsp Butter

  • 1 large Sweet Onion, diced

  • Salt & Pepper

  • 3 ½ Ounces Fresh Mushrooms- Oyster, Winecaps, or shiitake, stemmed and chopped

  • 3 Jalapenos, stemmed, seeded and chopped

  • 5 Cloves Garlic, minced

  • 3 TBsp dry White Wine

  • 2 Cups Coarsely ground fresh Breadcrumbs (about 4 slices of country bread or sourdough)

  • ½ Cup Milk

  • 1 lb Ground Pork

  • 1 lb Ground Beef/Elk/Bison

  • ½ tsp Grated Nutmeg

  • 2 TBsp Chopped Fresh Thyme

  • 1 TBsp Worcestershire Sauce

  • 2 Large Eggs

  • 10 Slices of Bacon

  • 2 TBsp Light Brown Sugar


  • ½ lb New Potatoes, 1 Small Onion


Preheat the oven to 375F

Heat a large skillet over medium heat. Add the butter, and onion, season with 1/2tsp of salt and pepper. Cook until the onion is soft, and golden. About 10 mins.

Add the mushrooms, garlic, and jalapeno to the skillet and saute until the mushroom juice exudes and then evaporates, about 5 mins. Add the white wine and simmer for 1 min to reduce slightly. Remove from heat and let cool slightly.

In a large bowl, combine all the ingredients except for the bacon and brown sugar. Add 1tsp of salt, ½ black pepper and mix thoroughly with your hands.

Transfer the mixture onto a baking sheet, and form into a log, about 6”x12”. Lay the bacon across the meat load, slightly overlapping. Rub the bacon with the brown sugar.

OPTIONAL: Toss ½ lb of potato wedges, baby onion with a little salt & pepper and add to the sides of the meatloaf.

Bake until an instant-read thermometer inserted in the center reads 160F, about 50 to 55 minutes. Rest for 5 minutes before cutting the load into thick slices and serving.


Market Shopping List:

1 large Sweet Onion

3 ½ Ounces Fresh Mushrooms- Oyster, Winecaps, or Shiitake

3 Jalapenos

5 Cloves Garlic

1 loaf of country bread or sourdough bread


1 lb Ground Pork

1 lb Ground Beef/Elk/Bison

Fresh Thyme

Large Eggs

10 Slices of Bacon


½ lb New Potatoes, 1 Small Onion

Additional Ingredients:


Salt & Pepper

Dry White Wine


Worcestershire Sauce


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