Dandelion Kitchen cooks up farmer fare
Dandelion Kitchen launched at farmers' markets this summer
Fresh off a yearlong bike expedition from Prague to Bangkok, the owners of Dandelion Kitchen are still on wheels.
The Farmers' Market vendor is parking a bright yellow trailer in front of the IDS building on Nicollet Mall in late August. Dandelion Kitchen is one of a dozen new food carts coming to operate in downtown Minneapolis.
Dandelion Kitchen cooks fresh farm egg sandwiches at the Midtown Market.
"In general, we're lovers of street food," said co-owner Natalie Coleman. She and fellow biker Alexander Brand considered opening a brick-and-mortar restaurant, but instead they gravitated toward a food truck because of the reduced start-up cost and the added freedom of interacting with customers every day.
They were also inspired by food markets they encountered in travels through China, the Middle East and Europe. (On the bike trip, their favorite strange snack was fermented mare's milk in Kyrgyzstan. Their least favorite strange snack was buffalo bile in Laos.)
You'll currently find Dandelion Kitchen at the Midtown Farmers' Market every Tuesday and Saturday, as well as the Uptown Market on occasion. One of the stand's popular sellers is $2 house-made soda with organic cane sugar and lemon-ginger or basil-lime flavors. They're also working on lemon-vanilla bean and cucumber-mint sodas.
"It takes a little while to perfect the flavor," Coleman said.
Coleman and Brand will also bring Minnesota-raised meats to the lunch crowd later this summer. They'll have a meatball sandwich with braised fennel and arrabiata sauce, as well as a smoked turkey sandwich with apple chutney, cheddar, greens and house-made mustard.
"Everything we do is organic," Coleman said. "The less ingredients, the better."
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