Meet the Market: Bennett’s Farm UPDATED April 27, 2009, 9:54am

By Zoie Glass

Editor’s note: We’ve teamed up with the Mill City Farmers Market on this new column series that will appear in the Downtown & Southwest Journals during the duration of the market’s season, which runs from May 9–Oct. 17. For a rundown of the market’s new features this year, visit downtownjournal.com.

John Bennett and Eileen Johnson, the husband-and-wife duo that run Bennett’s Farm, consider the farm not only the place where they work, but also the place they fell in love — all because of a particular insect.  

As Eileen was researching the control of the Colorado potato beetle for the United States Department of Agriculture nearly 10 years ago, she ended up on John’s farm because it was a test site. Needless to say, the flowers weren’t the only thing budding that spring. As they’ve been farming together since then, John’s vegetable farm welcomed flowers when Eileen joined the farm.

John’s family has a long history at the farmers’ market as his parents brought their own produce there in the early ’60s, when the market was less retail-oriented and the farmers sold mostly to wholesalers. When the market demand changed, so did John’s farm. As people have more disposable income throughout the years, they don’t mind spending money for what they call “pretty things.” In response to this trend, John and Eileen are looking to grow less to consume, and to grow more to look at. “When you sell flowers, 99 percent of the people leave with a smile, and they’re usually happier after the transaction,” said Eileen.

Eileen notes the most satisfying part of farming is seeing the fruits of one’s labor in the different seasons. She admits it can be just as frustrating as it is enjoyable, but concludes, “It’s good for your psyche, the pace is much different than any other paid job.”

The Bennetts grow mostly tomatoes, peppers, herbs and flowers at their Lake Pepin farm. Their emphasis is specialty vegetables, such as heirloom tomatoes and spaghetti squash.

Eileen explained the main differences between an heirloom tomato and a hybrid tomato (which is the unnaturally round and red one you find at a supermarket.) One thing you get with heirloom tomatoes that you don’t with supermarket tomatoes is diversity in both color and taste. The Bennett’s tomato variety spans from Black Krim to Yellow Pear. The Bennetts also specialize in the tomato’s spaghetti-sauce companions, basil and parsley. The varieties of basil include sweet, spicy, lemon, Thai and holy.

The future has many exciting things in store for Bennett’s Farm, including more woody ornamentals — a trend which Eileen noted there is an increased demand for. Being situated only a few miles from Lake Pepin, the farm is in a unique area for growing wooded ornamentals.

The Bennetts are encouraged by the increased traffic at the farmers markets in recent years. “I’m encouraged by that, but it’s really small,” she said. “I see it growing, but very slowly.”

These next few weeks you’ll be able to find mostly flowers at the Bennett’s booth at the market, especially near mid-June. (Don’t forget to stop by Bennett’s Farm to get your garden growing — a large variety of herbs and garden plants are available.)

Zoie Glass owns the Mill City Farmers Market vendor Lucille’s Kitchen Garden — lucilleskitchengarden.com.

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Market Menu courtesy Lucille’s Kitchen Garden
Shopping list:
1 zucchini
2 red onions
eggs
olive oil
Lucille’s Kitchen Garden Pepper Jam
smoked trout filet
potatoes
scallions
che’vre
1 baguette
3 large heads of garlic

Garlic, Brie and Raspberry Pepper Jam Appetizer
Ingredients:
3 large heads of garlic
1 tbs. olive oil
¼ lb brie
½ cup Lucille’s Kitchen Garden Raspberry Pepper Jam
1 baguette

Preparation:
Preheat oven to 400 degrees
Peel flaky outer layer off of garlic heads keeping heads intact. Cut top ¼ inch off of top of garlic head, drizzle with olive oil, sprinkle with salt and pepper, wrap in tin foil and roast for 40 minutes.
Take garlic out of oven and shut off heat.
Put brie on plate and soften in oven for a few minutes.
Squeeze unwrapped garlic heads into a bowl, mix with Raspberry Pepper Jam and spread on top of softened brie.

Zucchini Latkes with Smoked Trout and Pepper Jam
(As featured in “Midwest Home: Savvy Host Section,” September 2008)

Ingredients:
1 pound medium zucchini                                                        
(3/4 pound), peeled potato
1 small onion (4 ounces), peeled                                             
1/2 cup matzo meal
1 large egg, lightly beaten                                                          
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground pepper                                       
3 scallions, green parts only, thinly sliced
Vegetable oil, for frying                                                             
1/2 cup sour cream
1 Jar Lucille's Kitchen Garden Pepper Jelly                         
1 1/2 teaspoons salt                           
3 ounces skinless smoked trout fillet, coarsely chopped

Preparation:
Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor.
Coarsely grate the potato and onion. Squeeze dry grated zucchini, potato and onion. Let stand for 2 minutes, and then squeeze again. Transfer the vegetable mixture to a large bowl

By Tom Hoch