Green Market Returns: Now in the Plains Art Museum

Peter Kelly and Andrea Baumgardner are two young Fargo people that came back to Fargo to live and start a business. They’ve known each other for a very long time, grew up together here in Fargo. Peter shared with me that his move back here from New York was to be with his mom.

Andrea is very focused on working with raw foods. She and Peter both feel it is important and affects the community. “To run this business you need not just to be in it to cook, you must take care of yourself and then take care of others. This is being part of the community”

Everyone that went to the other space must be wondering about the cheese, the meat, the organic produce and of course those dinners!! So let’s find out what they are doing.

HPR: When did you move back to Fargo?

Andrea: I moved back in 2002 while working with the Hotel Donaldson.

Peter: I moved back in June of 2006.

HPR: Do you think having your own style of cuisine is important for Fargo?

We look at it as more of a materials approach--we start with really good, interesting ingredients from local producers as well as products from around the globe. Stylewise we try not to limit ourselves too much. We go through phases and infatuations with ingredients or ways of cooking but we hope that it is always progressing, or at least changing. We want to keep it interesting for ourselves as well as the customers.

HPR: Why did The Green Market on NP close?

The short answer is that it wasn’t working and we saw an opportunity to take the parts that were successful and transplant them.

HPR: More important, what changes do you think will help it stay open now at the Plains?

We are hoping that we can focus more on the food, and the preparation and delivery of high quality prepared foods.

HPR: Will there be any similarities; for instance, will you have that great cheese selection, dinners and tapas nights?

We love cheese, so there will always be cheese. We have a growing selection already available. We have already done a Tapas evening in conjunction with the Art & Music Series at Plains Art Museum and we hosted a Valentine’s Dinner last week. We enjoy creating one-off events and will continue to do so.

HPR: How does it feel now in your new space?

Great. It is a beautiful building and we appreciate the natural light in the kitchen! We are feeling pretty settled in.

HPR: Did you find that your customers followed you to your new space?

Yes, and we love having them here. We somehow found tremendously loyal customers who let us know what they wanted and what they loved--that information is essential for us.

HPR: What will we notice, in your option, the most about this change?

The space--the food is the same.

HPR: I would love to know more about you, Peter.

I grew up in Fargo, went to school on the West and East coasts, and lived and worked in NYC. I have a fine arts, not a food background, but I am finding that they are not so dissimilar.

HPR: Peter, will there be the wine selection you had before?

Some of the same wines will be available as well as other choices through the Museum’s wine list.

HPR: Peter and Andrea what do you see or want to see for the future of your business?

We feel that we are a good fit with the Museum. We want to create a business that is an active part of this community and feeds us (both literally and figuratively) as well as our customers. The way that customers responded to the Green Market was so heartfelt and inspiring, and an unexpected gift. We just want that to continue and to grow.

HPR: What has happened with produce delivery of Organic items?

We still buy, sell, and cook with organic and seasonal produce. We just don’t have it on display.

HPR: The food has never been a disappointment, ever! How do you pick the menu? I fell in love with the Asian Stir Fry Salad. It is not a regular, but I vote it should be.

Thanks, Deb. The menu is really collaboration--we cook what is inspiring or challenging us at the moment, and everyone who cooks here truly contributes to the menu. Also, customer’s requests help us figure it out.

HPR: What are some signature items?

We always have housemade breads (including Brett’s bagels Wednesday and Saturday mornings), Dave’s flax crackers, and the artisanal cheeses and other products that we cook with and sell (i.e. smoked paprika, Spanish olive oil and vinegars). You will find a daily-changing menu of sandwiches, soups, salads, entrées and sweets available to eat in or take home. Andrea’s dad makes the crackers and you aren’t the only one to be glad to see them back.

HPR: Your soups are just amazing, would you share with the Reader what makes them so good?

Homemade soup stocks and the talents of Marcy Baker.

HPR: What have I not asked that you want the Reader’s readers to know about your business?

We are working on our take-away offerings and catering menus for the after-work/weekend customers that were a big part of our business previously. We have started a low-key brunch 10am-2pm on Saturdays and we have scheduled a St. Patrick’s Day buffet post-parade. We are getting lined up for a French dinner in early March, too. So, we are happy to be doing what we love.

IF YOU GO:

WHAT: Green Market Catering
WHERE: Plains Art Museum, Fargo
WHEN: 11-2 p.m.
INFO: (701) 232-3821 ext. 118