Video by Dying to Film. Recipes by Jenna Brower Von Siebolds. 

Chef Jenna from Prairie Bay Grill prepares a special menu to show how tomatoes can be used in a variety of cultural dishes. What's on the menu? Click each dish below to get the recipe!​
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PICKLED TOMATOES - RUSSIAN
PEBRE CON YUZU HALIBUT - CHILEAN
CAPRESE SALAD - ITALIAN
SHAKSHOUKA - NORTH AFRICAN

When we share a meal together, we share our stories. Who's at your table? Share your story with us here!

Sponsored by Region Five Development Commission and ArtPlaceAmerica.​

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​PICKLED TOMATOES - RUSSIAN

1. Sterilize the glass jars and lids in boiling water for a couple of minutes. Carefully pick out of the pot and sit them upside down on the clean tea towel to dry.
2. Wash your tomatoes and prick a little hole in the stem connection point of each one with a cocktail stick.
3. Put tomatoes mixed with larger herbs into jars tightly.
4. You'll need to estimate how much brine you need: Fill the jars with tomatoes with cold water to the top. Now, pour the water from the jars into the measuring cup and take notice of the volume. You will have to adjust the salt, sugar, vinegar and spices accordingly depending on that volume of water. 
5. Boil the kettle and fill the packed jars with hot water for 5 minutes. The boiling water will make the tomatoes' skins break, it is to be expected so don’t worry.
6. At the same time put the estimated volume of boiling water into a pot to make the pickling brine. Add salt, sugar and vinegar and mix the water with spoon until the salt and sugar are fully dissolved.
7. Pour the hot water out of the packed jars. Add the rest of smaller spices into the jars (black pepper, seeds, cloves and sliced garlic) and pour in the hot pickling brine up to the very top. Immediately cover the jars with the lids tightly and turn them upside down onto the tea towel. The lids are supposed to be sucked in straight away and there should not be any leakage. If there is you will have to redo the problem jar.
8. Cover the jars with a warm blanket to keep them hot for as long as possible. Let sit over night. The next day put the jars normally into the cupboard and store the pickled tomatoes at room temperature. Refrigerate after opening!

​PEBRE - CHILEAN

1. In a bowl add tomatoes, green onions, serrano pepper, garlic and cilantro. 
2. Add olive oil and lemon juice to the bowl and mix well.
3. Add salt and oregano to taste. Mix well.

​CAPRESE SALAD - ITALIAN

1. Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
2. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

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​SHAKSHOUKA - NORTH AFRICAN

1. Heat olive oil in a large sauté pan on medium heat. Add chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic and spices and cook an additional minute.
3. Pour tomatoes into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
5. Garnish with chopped cilantro and parsley.

By Faith, Owner of Made By Faith
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My name is Faith, you may know me from past Sprout Markets. When I first started Made By Faith I didn’t think it would go anywhere. Sprout has made it a dream come true I wouldn’t be where I am now without them. I’ve met amazing people who’ve taught me so much and tried new things. To all kids out there that are creative and talented you don’t have to be an adult to be successful. So to anyone who wants to try something new and fun come to Sprout Market.

Faith chats with Sprout after winning "Best Vendor Booth" at the 2017 Vendor Awards. 

Miguel Mahlich of Tusk Metalworks talks about his art installation of harvest tables. The tables are each eight feet long with benches, creating a 50-foot picnic table for future harvest dinners at Sprout and where Growers & Makers Marketplace shoppers can sit, relax, and watch cooking demonstrations while enjoying lunch, beverages, and entertainment. The harvest table displays Mahlich’s creativity and skill using a combination of metal and woodworking.

Artist Statement:
The Harvest Tables & Benches, custom made for Sprout, are all about having a great place to sit and converse with others over a freshly cooked meal. With both red oak and white oak being used on the tables and benches, plus the addition of metal frameworks, these tables show uniqueness in their grain, colors, and different natural mediums. Such visual differences beautifully bring this project together, much like Sprout's goal to bring people of different cultures and places together.

Miguel Mahlich
Tusk Metalworks
Combining Metal Fabricating and Woodworking to create custom pieces which will last a lifetime


​Video by Dying to Film.

This project is made possible by ArtPlace America’s National Creative Placemaking Fund, awarded to Region Five Development Commission.

Tipi installation by Annie Humphrey and young women from Inger, Ball Club, Prescott, Mission, and Cass Lake.

This tipi was painted by young women from Inger, Ball Club, Prescott, Mission, and Cass Lake. The plant, animal, and sky symbols represent levels of earth and birch branches display the seven teachings: Truth, Honesty, Love, Humility, Wisdom, Courage, Respect

Find this permanent installation at Sprout in Little Falls, MN. #sproutmarketplace 

​Video by Dying to Film.

This project is made possible by ArtPlace America’s National Creative Placemaking Fund, awarded to Region Five Development Commission.

Sprout went #inthestudio with local artist, Linda Holliday of Holliday Pottery. Linda created a collection of pottery pieces to be used with Sprout's “Reci-Piece Project: A Shared Meal Pottery Experiment.” Reci-Piece is intended to orchestrate opportunities for community members to connect over the sharing of food and story.

​Video by Dying to Film.

This project is made possible by ArtPlace America’s National Creative Placemaking Fund, awarded to Region Five Development Commission.

Follow Sprout Growers & Makers Marketplace in its journey through video storytelling, captured by Dying To Film. Making a Marketplace: Part 2 follows the March 2017 market with Hans Blix and the Weapons Inspectors on the Sprout stage, Ben Penner in the Sprout kitchen, and local growers, makers, and artists in the Marketplace.
Sponsored by ArtPlace America and Region Five Development Commission

​Video by Dying to Film.

This project is made possible by ArtPlace America’s National Creative Placemaking Fund, awarded to Region Five Development Commission.

Follow Sprout Growers & Makers Marketplace in its journey through video storytelling, captured by Dying To Film. Making a Marketplace: Part 1 showcases the February 2017 market with Annie Humphrey Music on the Sprout stage, Linda Wilson in the Sprout kitchen, and many incredible local growers and makers in the Marketplace.

Video by Dying to Film.

This project is made possible by ArtPlace America’s National Creative Placemaking Fund, awarded to Region Five Development Commission.