Celebrate the best of Twin Cities dining with a week’s worth of great deals in the Twin Cities’ trendiest and best restaurants. Tiny Diner is featuring a 2 course $15 lunch menu and a 3 course $20 dinner menu.
This past glorious Sunday, we had over 120 people come to the 3rd Annual Tomato Tasting at the Tiny Diner. In partnership with Seed Sages, we had 35+ varieties donated by local farmers and gardeners (see the list below). With great music in the background by Heart of a Tinman and Eli Utne, 81people voted for their 1st, 2nd and 3rd favorite varieties. Thank you to the following volunteers and tomato growers for donating their time and tomatoes: Lisa Ringer of Two Pony Gardens, Kim and Kim Ganske of Bloomington Gardens, Nick Colacci of Simply Sprouts MN, Mary Stade of south Minneapolis, Les Macare of Racing Heart Farm, Taya Schulte of Tiny Diner @ Garden Farme, Andrea Eger of Hungry Turtle Farm, Cody Mastel of Land By Hand, and Seed Sages (For a complete list of tomatoes at the Tasting and their sources and rankings, please write to Koby@tinydiner.com).
The 1st Place Winner of the Tasting was Chocolate Sprinkles from Andrea Eger of Hungry Turtle Farm!
2nd Place Winner is Black Cherry from Cody Mastel of Land By Hand. And last but not least is our 3-Way tie for 3rd Place: Sungold and White Cherry from Lisa Ringer of Two Pony Gardens and Black Krim from Andrea Eger of Hungry Turtle Farm.
This Saturday May 14th from 9am to noon the Tiny Diner is throwing a Pancake Breakfast and Plant Swap Fundraiser for the Permaculture Research Institute Cold Climate. PRI Cold Climate is a local non-profit that implements whole system health for communities through classes, workshops, events and online resources. Bring the whole family, support PRI and get pancakes and plants! Come with or without extra plants (annuals and perennials) and take home plants from the plant swap. We will also have a silent auction of edible arrangements. See attached event poster and below for more info.
Adults: $14 for pancakes, sausages & coffee; $8 for Kids 10 and under
Music by amazing musicians including Heart of a Tinman and Eli Utne!
Location: Tiny Diner restaurant, 1024 E. 38th Street, Mpls, MN 55406
Date: Saturday May 14th, 2016
Today is a glorious spring shower day! With temperatures in the 80s last week and no rain, I was beginning to dread a hot and dry growing season. And it very well could still be one this year. But at least this slow rain brings more hope to the spring side of growing things at the Tiny Diner and for the growing world beyond our gardens.
With showers in April, we have also celebrated “Operation Thicket” and Earth Day this month at our restaurant. And we have begun to clean-up the gardens while admiring our spring bulb blooms (tulips, hyacinths, crocuses, etc). These spring blooms will likely only last another week or two so be sure to come to the TD and cherish them. Check out some pictures of “Operation Thicket” and our Earth Day seed giveaway below too!
Next week, we will be prepping our gardens for early plantings by mulching and adding compost to our annual beds. And in a couple of weeks (May 14th) we will have a pancake breakfast and plant swap to fundraise for the Permaculture Research Institute Cold Climate so stay tuned and show up!
Issue: Our wonderful willow thicket, designed and installed by Kelly English of Cheeriup, was severely damaged due to climbing and rough treatment to the north side. 2 main pillars broke in December and it began to lean like the Tower of Pisa so we had to shut it down for the winter months.
At first, we thought we might have to dismantle it so it would not be a safety hazard or an eye sore. But came up with a plan to add supportive cedar pillars on the outside, as well as remove external pathways, to strengthen the north side and deter climbing/running around the thicket walls. Hopefully, visitors and staff (all of us) will remind each other to not climb on it. We hope to cherish this sacred structure for many years to come.
Earth Day Seeded Edible Pots
On Earth Day, every visitor to the Tiny Diner received a tiny biodegradable pot that was seeded with an edible of some kind: French green beans, calendula (flower/herb), and dill or cilantro. We gave away 300+! Mary, our TD Garden Assistant and neighbor Neal Baxter helped to set it all up!
From Salve Making to Insect Basics to Probiotics, we have bundles of winter classes to re-skill and promote health all around! If you want to attend an entire bundle, make sure to sign up for the Early Bird Special! Single classes are available as well. Check out the descriptions below. First class bundle with Apothicare starts January 13th. Sign up through links within each class description below.
All classes are located at The Farmhouse: 3961 42nd Ave. S. Mpls, MN 55406
Chai, Elderberry Syrup, and Salve Making 3-Class Bundle with Apothicare
Take handmade treats and new skills home after each class. Our “Chai, Elderberry Syrup, and Salve Making 3-Class Bundle” is taught by Kirsten Grohovsky of Apothicare: www.apothicare.us
Class #1: Chai for the Depth of Winter Wednesday January 13th, 2015 630-800pm
Cuddle up with a cup of something warm. In this chai making class we will learn how to make a traditional chai recipe, then alter it to suit your needs and taste. Come and warm up with a cup of chai. Instructor: Kirsten Grohovsky
Class #2: Elderberry Syrup for a Healthy Home Wednesday January 20th, 2015 630-830pm
Avoid the cold and the flu season this year by regularly taking your homemade elderberry syrup. We will be making syrup in class to learn the process, so that you can learn how to make this delicious supplement at home. Children 12 and older are welcome with an adult. Instructor: Kirsten Grohovsky
Class #3:Salves for Scrapes and Scars Wednesday January 27th, 2015 630-830pm
Learn how to make a salve that will help heal up the wounds quicker and avoid infection. This simple yet cost effective home remedy will help you learn the basics for making your own salves. Instructor: Kirsten Grohovsky
3-Class Bundle for $55 Early Bird Discount (Before 1/5)
3-Class Bundle for $60 Regular Price (After 1/5)
Individual Class $25 at the door
Insects WE Like! 5-Class Bundle with Entomologist Jessica Miller
Each class will highlight some fascinating facts about insects through interactive activities, great pictures, and lots of info. Insects WE Like! is appropriate for all ages and fun for the entire family!
This class series is taught by Jessica W. Miller, MS in Entomology. She loves the Twin Cities but knows they wouldn’t be the same without a diversity of insects. We can all do our part to make sure we are encouraging healthy insect populations. Through our field and class time, together we can understand the wide and wonderful world of bugs!
Class #1: Insect Basics Saturday Saturday February 6th,10-11am
This class will cover insect basics such as body parts, life cycles, and how they hear, taste, and smell. We will look at mouth parts and how they are used for eating. We will talk about the different orders of Insects and the University of Minnesota will provide some live insects for holding and observing. Live insects will be on display for us to explore!
Class #2: Predator and Prey Saturday February 20th, 10-11am
Sometimes it isn’t easy to see why we like insets so in this class we will look at pests as a good thing because of predatory insects. Many people would like to be attracting a wide variety of insects and this can be done by having the food for those predators. The guest invited is Kiah Brasch an invertebrate enthusiast who uses insects in her culinary ingredients. She will demonstrate entomophagy and share some treats while sharing her insect interests.
Class #3: Insect Ecosystem Stewards Saturday March 5rd, 10-11am
Learn how to attract insects to your ecosystem. In this class we will look at some plants that are great for pollinators, how to leave your plant stems as habitat, leaving out water for the animals, and the great value of leaves and brush as insect habitat. Our special guest Martin Gordon will share some ideas for mushroom-insect gardening.
Class #4: Aquatic Insects Saturday March 19th, 10-11am
We will explore rivers and lakes, and the different habitats that aquatic insects live in. We will also learn about pollution tolerance in insects and how some need very clean water to live in. Jessica will bring in insect specimens to show the variety of insects that play a role in our aquatic ecosystems.
Class #5: Insects and Our Changing Earth Saturday April 2nd, 10-11am
In the final class of this series we will look at the global issues that insects face. We will learn about invasive insects, chemicals used to manage insects, the global issues of pollinators, and some of the great things Minnesota is doing for insects. In this class Jessica will cover questions from earlier classes and topics that have been expressed as high interest. Seeds friendly to insects will be given out at this class.
Jumpstart Your Nutrition & Take the Mystery out of What to Eat!
with Beth Cowart, MS
Holistic Health and Nutrition Educator
Five consecutive Sat afternoons: Feb 20, 27, March 5, 12, 19, 2016, 1:00PM-2:45PM*
*1st class is 2hrs, remaining are 1hr 45min. Details below.
Learn to banish fatigue, support blood sugar, promote bone and joint health, and boost digestion with nutrient-dense, delicious food. This 5-week program takes the mystery and confusion out of what to eat, and gives you confidence and practical information on how to eat delicious, satisfying foods based on tried and true traditions. Discover the joys and benefits of probiotic-rich fermented foods, long simmered broths, nutrient dense “sacred” foods, healthy fats, grassfed and “pastured” foods and soaked nuts and beans – as well as tips on how to source, select and prepare them. The program is in an enjoyable group setting, with snacks and samples provided. Includes practical meal and snack ideas whether you like to cook or not.
If you want to jumpstart your nutrition and experience the transformative power of delicious, nutritious food – and learn some key preparation techniques and recipes that you will use for the rest of your life – you don’t want to miss this course.
Early-Bird Discount – Class size is limited – Register now!
(Legal disclaimer: This class is not intended to diagnose or treat disease.)
Class #1: Easy First Steps & Get Cultured with Probiotic Foods Saturday February, 20th
Start feeling the positive effects of great nutrition right away! The first class covers the fundamental principles that nourished healthy populations for eons, dispelling some popular myths and encouraging a fresh approach to meal choices. Forget strict restriction, deprivation or counting grams and calories – this approach embraces delicious, satisfying foods to give the body what it needs for energy and vitality. Includes easy first steps to jumpstart your nutrition, whether you’re a seasoned cook or newbie in the kitchen.
In the second part of the class, we discuss how probiotic-rich fermented foods are your friends, boosting digestion and immune function while adding pizzazz to meals. The ancestral art of fermentation is experiencing a comeback for good reason – it makes food fun, delicious and deeply nourishing. Includes info on local store-bought varieties and instructions on how to easily make your own, plus tasting samples!
Class #2: Fabulous Fats & Inflammation Saturday, February 27th
Discover the eye-opening truth about healthy fats and learn how to tell the good from the bad. The traditional, natural fats like those enjoyed by our ancestors add flavor to food and are essential for both health and happiness. Learn how to incorporate healthy fats in delicious, satisfying ways while minimizing the health-robbing, highly processed fake fats and oils that contribute to inflammation. We are fortunate to have abundant sources of great fats in the Twin Cities area.
Class #3: Beneficial Broths & Magic Minerals for Bone & Joint Health Saturday, March 5
Do you ever eat a roast chicken and throw out the bones? No more! We will learn the simple, frugal art of making bone broth, another wise tradition enjoying a revival. One of the most useful foods in any kitchen, homemade bone broth has long been valued for its healing, energizing and health-promoting properties. It supports sturdy bones and teeth, good digestion and a strong immune system. Plus, it’s prized by cooks and chefs for lending that special something to many dishes. We will also discuss minerals, sea salt and inexpensive, natural food sources of collagen, chondroitin, glucosamine and gelatin – all fantastic for skin, hair, bones and joints, not to mention energy and digestion.
Class #4: Got Grassfed? Quality Proteins to Boost Energy & Support Blood Sugar Saturday, March 12
Banish fatigue, support blood sugar and give your body the building blocks for vibrant health with high quality proteins. Learn how your late-morning or mid-afternoon slump may be related to protein consumption. Also discover why it matters what you eat eats: it greatly impacts nutrient value, flavor and cooking properties. This class includes a primer on decoding label terminology like grassfed, organic, pastured, free range, all natural, etc. The Twin Cities boasts a bounty of excellent protein sources from local producers. Includes terminology handout, recipes and sourcing info.
Class #5: Soaking & the Proper Preparation of Nuts, Seeds, Grains and Legumes Saturday, March 19th
If you’ve ever wondered why nuts, seeds, grains and legumes are hard to digest – and how to fix that – you will love this class. Traditional cultures the world over knew the secrets of soaking, sprouting and natural leavening for nuts, seeds, grains and legumes, but we have forsaken this wisdom in modern times (to our discomfort and peril!). These foods, while very nutritious, are high in natural plant chemicals meant to inhibit germination before the conditions are right, thus requiring an extra step to make them palatable and digestible. I will describe how to easily do this at home in yet another example of a revived tradition. You will learn how to take nuts from ho-hum to yippy-skippy, and then make your own nut butters, and how to make beans that keep everyone happy.
PLEASE NOTE: Attendance of entire course is strongly recommended as learning will be cumulative; however, single class attendance is possible if space allows. Detailed handouts provided for each class.
Snacks and samples of some of the foods discussed will be provided. While not a cooking class per sé, recipes and techniques will be discussed along with some instruction and demonstration of fundamental food preparation techniques that will last a lifetime.
Although we delivered our last 2015 harvest from the urban farm to the Tiny Diner over 3 weeks ago, we still have yet to completely close down the gardens. This fall has been quite warm compared to last fall and we have had ample time to compost our garden beds, tidy up hoses, organize the garden sheds, and plant extra garlic and bulbs.
Two week ago we received 9 cubic yards of compost from our farmer friend Wade. He makes a special deliver to the urban farm and we move all of it with wheelbarrows and shovels. We put 2-3″ of compost on every bed. And then we cover each bed with weed-free hay to insulate microbial life and prevent winter erosion in case it doesn’t snow.
We have also had plenty of time to save seeds on our small plot. We are saving red noodle beans (from the TD), echinacea, 2 different kinds of soup beans, leek seeds, and Every year we try to save as much good seed as possible. This is a vital part of food security and community sovereignty.
So here is a toast to all the plants, animals, and farm peoples who endure the helter-skelter weather patterns. Last year we had fierce winds and 6″ of snow on the ground by this time. The new climatic era of Arkansas-like weather and major swings is upon us. Let the 2016 farm planning begin… in a couple of weeks.
Tiny Diner at Garden Farme is a small production site located in Ramsey, Minnesota, that strives to provide Kim Bartmann’s restaurants (including Tiny Diner, Barbette, The Third Bird, Bryant-Lake Bowl, The Red Stag Supperclub, Pat’s Tap, Bread & Pickle and Gigi’s Café) with as much local produce as possible.
Heading into the second season, I set out to find out how many vegetables two farmers can cultivate on one acre with nothing but seeds, shovels, and their bare hands. I was surprised at what I found; it turns out that amount is almost unimaginable.
This year’s abundance was distributed to all eight of Kim Bartmann’s restaurants, and at times in overwhelming amounts. Our spring harvest provided up to 300 pounds of salad mix, lots of kale, chard, a colorful bounty of root vegetables, and bucket after bucket of peas. Our crop of more than 20 varieties of heirloom tomatoes ripened in spades, and I was able to meet the majority of the chefs needs. I felt good sending the message, “We have more tomatoes than we know what to do with!”
As fall is upon us, we are busy harvesting squash by the truck-full. Currently, there are thousands of pounds of winter squash stored away in the basement of Gigi’s Café that will be distributed to all the restaurants throughout the winter months, so keep an eye out for squash specials and other sweetly seasonal surprises.
We give thanks to our soil for this year’s success as we lay our garden to rest. Next year’s planning begins as we top our beds with manure, compost, and mulch. Now that we know how much can be accomplished with just one acre and two pairs of hands, it’s time to start dreaming big. I will be putting my head together with the chefs during winter to come up with a crop production plan that will not only maximize yields from the garden, but also will inspire seasonally delicious menus for next year. The diversity of the garden allows for almost endless potential for creativity in the kitchen, and we’re looking forward to bringing that synergy all the way to the dinner table.
With the fall colors seeping into the farm, the frost whispers at our farm gate. It is still fairly warm for October but we know that every growing season in the north country must take a healthy break. And I would be lying if I said I wasn’t excited about the frost and the slow culture that comes with it. I can’t wait for frost! But it’s not quite here yet.
Last week we had our last Pop-up Farmstand and our last Tiny Diner Farmers’ Market (check out pictures below)! At the pop-up stand, we had tons of tomatoes to share and a scavenger hunt to take visitors throughout the garden. At the Farmers’ Market, our market manager Rina brought in the Hula Peppers musical group, Mighty Axe Hops teach-in and a bunch of great vendors to sell their fall harvest with our community. We couldn’t have asked for better weather or people!
We will have 2 more harvests of cool season crops for the Diner early this month. Then we will work on cleaning up the Farm beds and prepping it during the second half of the month. The Tiny Diner edible demonstrations beds will be cleaned up as well. Check out the classes and farm event we have below this October. And stay tuned for movies in November!
Meet the Farm Crew! Come help put the finishing touches on our urban farm this season! We will be tidying up our vegetable beds, tucking in our perennial patches, and spreading a loving blanket of compost to boost our garden’s nutrients & microbial life load. Show up closed-toes shoes, a water bottle and warm wear. We have all the wheelbarrows, shovels, rakes and gloves you will need. For more information, contact email@example.com.
2 October Classes by Kirsten Grohovsky of Apothicare!
Please RSVP at least 3 days in advance if you plan to attend by emailing firstname.lastname@example.org.
Cuts, Bumps and Bruises happen to all of us. Join us at the Farmhouse to learn the basics of salve-making and bring home a remedy for your cuts, bumps and bruises.
Sat, October 10, 10am – 12pm Location: The Farmhouse, 3957 42nd Ave. S. Mpls, MN 55406
Cost: sliding fee $10-20
Cooking with Burdock
Learn how to identify, gather and cook a simple dish using this local gut nourishing root!
Sat, October 24, 10am – 12pm
Location: The Farmhouse, 3957 42nd Ave. S. Mpls, MN 55406
After a flurry of farm-related activities last week, our urban and rural sites are finally starting to wind down – both in terms of crop production and fall workshops/events.
Last week we held our 3rd Annual Minneharvest party and our 2nd Annual Tomato Tasting. Both events were full of great tastings from our farm and quality exchanges amongst our neighbors. Despite the constant drizzle during our Tomato Tasting, Seed Sages was able to keep rollin’ with their campaign to increase local seed production and seed hubs here in the Twin Cities by hosting this event. At the Harvest Party, we had great music by Poor Benny, raffled off pumpkins and garden supplies donated by Mother Earth Gardens, offered garden-fresh farm dishes made by Jerry at Gigi’s Cafe, and held scavenger hunts for garden items & permaculture principles.
While last week was full of harvest tastings and celebrations, this will be one of “lasts”. We have our last Pop-up Farmstand on Tuesday September 30th from 4-7pm at the Tiny Diner FARM (3957 42nd Ave. S. Mpls) as well as our last Farmers’ Market from 5-8pm at the Tiny Diner restaurant on Thursday October 1st, 2015. We will be featuring a lot of end-of-year produce like winter squashes, heirloom and green tomatoes, kale bunches, ground cherries, and hay bales. Stop by to say hi!, hang out and make sure you are on our email lists to stay updated on our fall and winter happenings!
Volunteer, Crop & Crew shout outs are coming next week so stay tuned!
It turns out that all tomatoes are not treated equally. This Thursday, September 24, at the Tiny Diner Farmers Market, you’ll have an opportunity to literally taste the differences (for free!) at our second annual Tomato Tasting.
In partnership with our local seed stewardship company, Seed Sages, we will have unique and colorful varieties for you to taste. Stop by between 5:00 pm and 8:00 pm to taste the 10 to 15 available varieties and vote on the tastiest tomato.
Here’s how it works: Participants walk the tomato line and sample each one. Depending on variety and where each tomato was grown — flavor is influenced by water, soil, sunlight intensity and heat — the tomato might taste sweet, juicy, fleshy, sour, zingy, acidic or mild. Tomato tasters then cleanse their palettes with baguette slices and mozzarella before voting on their favorite bite. Yum.
This year, in collaboration with Seed Sages, we’ll also be offering hands-on seed saving demonstrations by the organization. This Tomato Tasting is one of the seed and diversity-oriented events that are part of Seed Sages’ Kickstarter campaign, which aims to raise $30,000 in 45 days in order to help preserve food diversity and local seed stewardship in the Twin Cities. Seed Sages organized this event last year, and trained more than 15 growers in growing heirloom varieties. This year’s Tomato Tasting will be a tasty example of Seed Sages’ work and local influence. If anything, stop by to check out the Farmers Market for a variety of local goodies, including produce, art, beauty products, ferments, jewelry and more.