At the very end of August, we treated ourselves to dinner at Green Market Kitchen with friends.
We last dined at The Green Market not quite a year ago when we tried their special Dia De Los Muertos-inspired menu. On our most recent visit, the Green Market featured a menu made with produce from the local Probstfield farm.
Probstfield Farm is a part of the Probstfield Living History Foundation, donated by Randolph Probstfield’s family to avoid falling to commercial development. It is currently being restored as a working farm that provides opportunities for new farmers to learn and be mentored in sustainable agriculture. This summer, the farm has been selling its produce at the Old Trail Market in Moorhead, MN. When I visited the market, I chose from tomatoes of all sizes, eggplants, shapely squashes, and melons.
I stopped at Cash Wise, afterwards, to pick up some pantry essentials and couldn’t help but feel sad for those who were picking over a selection of melons grown from a far.
The Green Market seems to be one of a few in Fargo-Moorhead that sources local products and offers a menu based upon what’s fresh and seasonal. Of the area’s restaurants that do offer a seasonal menu, Green Market’s menu differs day to day.
We split this vibrant cheese plate, $15, while the co-owner picked out a mean red wine to go with our meals (mean is good). Please take away my laptop if I start describing food as “bananas.”
This was my favorite cheese plate I have tried, thus far. I don’t remember the exact cheese selections, but they ranged from a lush triple creme brie to Gorgonzola dolce to crumbly cheddar. The plate was sprinkled with micro greens, dried and fresh fruits, and sweet cubes of quince paste. We scooped up the contents of this plate with a thoughtful selection of focaccia, crostini, and flax seed crackers. Cheeses are also available for purchase from the restaurant’s small deli case.
We also nibbled from a plate of smokey baba ganoush and slightly spicy green beans in a tomato sauce, garnished with olives, giant capers, and more breads.
Jake ordered a cup of beef soup and the ND 28 day-dry aged beef burger on foccacia with cheese, $12.
The soup’s broth was round and subtly sweet, containing pulled beef and crisp bites of corn. My only minor quibble is that the beef was a little more toothsome than I expected.
Jake’s burger was served on toasted focaccia. We enjoyed the burger patty’s beefier than average flavor. Plus, it was juicy and cooked to medium rare.
The boneless chicken pieces were tender and moist. Even the breast meat, which I usually avoid since it’s usually dry. This chicken tasted like it had been brined and a thin layer of crispy chicken skin sat on top. The sauce was a little bit sweet and nutty with sesame. The heat level was slightly spicy. I could have used more heat, but I can usually use more heat. Overall, the dish was a fun interpretation of Korean flavors.
The Koreans liked the Korean chicken.
Last, we all shared a couple orders of this sweet corn cake with ice cream and caramel sauce. The cake was light in texture and just sweet enough. Chewy kernels of corn dotted the cake. We also enjoyed the caramel sauce that was also sweet enough with a slightly bitter note. I’m not typically one who leaves room for dessert, but I know that I ate more than my fair share.
This Sunday, September 16th, 2 p.m., the Green Market is hosting a fundraiser to raise money to restore the Probstfield family’s original log cabin, which is possibly the oldest structure in the Red River Valley. Bernie’s Wines & Liquors is donating wine while the Green Market is providing cheese and fruit platters. I’m honored to be among a few others who will briefly speak about the farm, herbs, and food blogging. Join us if you can.