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Gathering-Food grows our economy, health and community
Welcome to The Gathering
June is here — and so is the full rhythm of local food season. In this issue we're taking a step back to look at the bigger picture: why programs and projects like ours matter, how they strengthen health, community, and local economies, and how every piece of what we're building in Knoxville connects to something larger. We're also celebrating a big month — a ribbon cutting at our community garden, a free class on starting your own food business, and a recap of a truly special day at Blue Gate Farm. And because all this talk about local food should end up on your table, we're sending you into the weekend with three simple recipes you can build straight from the farmers market on Saturday morning. Let's dig in.
Practice | What we are growing and learning
A community garden. A public edible landscape. Cooking and growing classes. A local online market. These aren't separate projects — they're pieces of the same puzzle, each one designed to make it a little easier for people in Knoxville to grow, buy, and connect with local food.
And the research backs up why that matters. Studies on local food systems consistently show that communities with strong local food infrastructure see real, measurable benefits — not just fresher produce, but improved nutrition, stronger social bonds, and more resilient local economies. Local food supports the local economy because the money spent with local farmers and growers stays close to home and is reinvested with businesses and services in the community. It also means more transparency — when you know where your food comes from and who grew it, you know a lot more about that food.
What we're building — and why it's designed this way
At Mint 'N More, we think about local food systems as a progression. You can't just open a market and expect everything to change. You have to build the whole ecosystem — on both sides of the transaction.
Here's how we're approaching it, step by step:
Teach people to grow their own food. Our community garden, workshops, and growing classes give people the knowledge and confidence to start.
Connect eaters to farmers. Programs like Rural Routes bring people face to face with the growers behind their food and build the trust that sustains local food relationships.
Make it easier to buy local. Gathered Local Foods removes the friction — one online market, one convenient pickup, one simple way to support local producers every week.
Give local growers easier access to market. Small farmers shouldn't have to spend their limited time on marketing and logistics. We handle that so they can focus on growing.
Identify and support new producers. Not everyone who wants to grow or make food knows how to get started. Classes like our upcoming Cottage Food Law workshop open that door.
Provide shared kitchen space for food businesses. Our longer-term vision includes incubation space where emerging food producers can develop and scale their products without the barrier of commercial kitchen costs.
Provide marketing support. Local food needs local storytelling. We help producers connect with the customers who are looking for exactly what they grow.
This is how a local food system actually gets built — not all at once, but layer by layer, with each piece making the next one possible. Learn more about the proven benefits of local food systems →
Gathered Local Foods Market — Opening This June
Shopping local just got a lot more convenient. Our new Gathered Local Foods Market is an online pre-order market where you can browse and order from local Iowa farmers and producers right from your couch. Place your order by Sunday each week and pick up Wednesday or Thursday from 4–6pm at 112 S. First Street in downtown Knoxville.
We'll be carrying fresh vegetables, meat, cheese, eggs, and other locally produced goods — with more vendors and products added as we grow. Want to be the first to know when the store opens and when new products arrive? Sign up for alerts here and we'll keep you in the loop.
Local food, made easy. We can't wait to connect you to your farmers.
Gather | Community in Action
A day to remember at Blue Gate Farm
What a day. Our first Rural Routes farm visit brought local food lovers out to Blue Gate Farm for a walk through the rows, guided tours, and a taste of what chemical-free spring growing looks like at its best. Seeing so many people genuinely curious about where their food comes from — and watching Jill and her crew share their passion for growing and stewarding the land — was exactly what this series is meant to be.
If you left wanting more, you're in luck. You can support Blue Gate's work year-round by signing up for their weekly VegEmail — fresh vegetables, jam, popcorn, and other farm goodies delivered straight to your inbox. Visit bluegatefarmfresh.com to get on the list. And make sure to join us for our next Rural Routes: Summer Pastures at Crooked Gap Farm on July 25th.
Join us…
Community Garden Ribbon Cutting — Wednesday, June 18th 3pm
Come celebrate the official opening of our community garden! Meet our gardeners, see the plots in action, and join us for a little ceremony marking this new chapter for food growing right here in Knoxville. Cookies and drinks will be served!
How to Sell Homemade Food: Understanding Iowa's Cottage Food Law — Tuesday, June 17th · 6–8pm
If you make food and have ever thought about selling it, this free class is for you. Expert Christa Hartsook, Iowa State Extension Food Innovation and Business Hub program manager, will walk through Iowa's cottage food law, home food enterprise licensing, and egg handling requirements — everything you need to know to start or grow a small food business with confidence. Register by June 16th →
Pickles & Salsa Classes — June 27 and July 18
Get your jars ready. Our upcoming fermentation and salsa class will give you hands-on practice turning fresh local produce into something you'll be proud to put on the shelf. Full details on our website.
2nd Annual Farm to Table Dinner — August 22
Join Jonith and her talented team at Hometown Market and Deli as they guide us through a four course journey of local foods. Menu, farm suppliers and details on our website. Get tickets early, this will be a night you won’t forget!
Take Root | Your Next Step
The Knoxville Farmers Market and local farms stands are open this weekend — and spring produce is at its peak. Here are three simple recipes you can build from whatever looks good at the market Saturday morning. No special equipment, no complicated techniques. Just fresh, local ingredients doing what they do best.
Quick Pickled Radishes
Make ahead · 10 minutes active time
These are a revelation if you've never made them. Bright, tangy, and beautiful — they keep in the fridge for two weeks and make everything better.
1 bunch radishes, thinly sliced
½ cup white or apple cider vinegar
½ cup water
1 tsp salt
1 tsp honey or sugar
Optional: a pinch of red pepper flakes, a smashed garlic clove, herbs of your choice
Combine vinegar, water, salt, and honey in a small saucepan and warm until dissolved. Pour over sliced radishes in a jar. Let cool, then refrigerate. Ready in an hour, better by the next day. Use on salads, tacos, grain bowls, eggs — everything. When you get past radish season you can substitute cucumbers, onions or carrots.
Asparagus and Egg Skillet
Ready in 15 minutes · serves 2
A perfect spring weeknight dinner or weekend brunch. Pick up asparagus and fresh eggs at the market and you're most of the way there.
1 bunch asparagus, woody ends snapped off, cut into 2-inch pieces
4 eggs
2 cloves garlic, sliced
Olive oil, salt, pepper
Optional: shaved parmesan, fresh herbs, red pepper flakes
Heat olive oil in a skillet over medium-high. Add asparagus and cook 4–5 minutes until tender and lightly browned. Add garlic and cook one minute more. Push asparagus to the sides, crack eggs into the center, and cover until whites are set but yolks are still runny — about 3 minutes. Season well and serve straight from the pan with good bread.
Spring Market Salad with Lemon Herb Dressing
No cooking required · serves 2–4
Let the market tell you what goes in this one. The dressing works on anything.
For the salad: a mix of salad greens, thinly sliced radishes, shaved green onions, and whatever else catches your eye — snap peas, fresh herbs, a handful of microgreens.
For the dressing:
3 tbsp olive oil
1½ tbsp lemon juice
1 tsp honey or maple syrup
1 small garlic clove (or use garlic scapes, pictured above), minced
2 tbsp fresh herbs (chives, parsley, dill — whatever's available)
Salt and pepper to taste
Whisk together and taste as you go. Toss with greens right before serving. Add a soft-boiled market egg on top and call it a meal.
Head to the Knoxville Farmers Market this weekend and pick up what looks good. Spring doesn't last long — eat it while it's here.
Interests| What else you should know about
Cooks and Books - Knoxville Public Library - June 9
Yoga in the Park - Veteran's Park, Knoxville, IA - June 13
Give Canoeing a Try - Roberts Creek Park - June 26
Rooted Reflection
What would it mean for your town if just a few more people chose to grow something, buy something local, or share a meal made from food grown nearby?
Stay Connected
We love sharing our progress, tips, and events with you. Follow us on social media for real-time updates and community engagement.
Missed a newsletter or want to find an old one? Find our archives on Substack!
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