Farm Tour Program for Minnesota Schools

Source: MN Institute for Sustainable Agriculture

Do your students know where their lunch comes from?
The Sustainable Farming Association of Minnesota is now offering farm tours for urban and suburban school groups.

Let us know:

- Where you are located
- The grade and subject of the class
- What kind of farm you are interested in touring (vegetable growers, dairies, pasture raised meat, orchards…etc.)
- When you would like to take the tour
- What size your group is

We will match you with the ideal sustainable farmer in your area and then arrange for a tour of the farm

Your students:
- Will be better informed in how to make healthy and sustainable food choices
- Will gain a greater understanding of sustainable agriculture
- Will better understand their role in our complex food system

Interested? … please contact SFA-MN Events and Youth
Outreach Committee, Jerry Ford, at kreitlow@cmgate.com
or (320) 543-3394

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

'Tis the Season for Camembert Cheese

This is my weekly post to Dear Dara...Should I crosspost it here? The content is always relevant to this blog, and that's why I would crosspost - to share something that I wrote that is relevant to this blog.

Soft-ripened cheese. Is there anything more decadent, more palatable, more abating?

Brie, I adore thee. Triple-crème, you are tried and true. But this summer has been all about the Camembert. Specifically, a domestic Camembert-style cheese called Bent River by Alemar Cheese.

Alemar Cheese Company is located about 70 miles southwest of the Twin Cities in Mankato, MN. There, Keith Adams is using organic whole milk from Cedar Summit Farm to produce some of the most soft, smooth, delicate Camembert-style cheese produced in the U.S.

You can find Bent River at local co-ops and cheese shops around the Twin Cities. I’ve purchased it at Surdyk’s and Seward Co-op, but they also sell it by the wheel online, and will ship it directly to your house. I’ve been tempted to order a couple of wheels for a covey of camembert lovers.

I enjoy my Bent River fresh, at room temperature, and spread on a slice of baguette. It pairs well with Frontenac Rosé for a sweet treat.

Why do I call it a Camembert-style cheese?

I’ll try to make a long story short: True Camembert is made with unpasteurized milk and is aged only about two-to-three weeks. However, any cheese made with raw milk (i.e. unpasteurized milk) must be aged at least 60 days in the U.S. Sixty-day-old Camembert would be, well….not very good. Therefore, Alemar, like most domestic producers of soft-ripened cheese, pasteurizes the milk used to make their fresh Bent River. The upside? Pregnant women who love Camembert can eat Bent River.

'Tis the Season for Camembert Cheese - Dara & Co. - July 2010 - Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Mark Your Calendars: Festival of Farms

Festival of Farms™ on July 10, 2010 is an opportunity to learn about sustainable agriculture, network within the community, and have fun at various farms across the state. The Festival will be unique to each chapter, but the goal is the same—to build a unified sense of the Sustainable Farming Association’s presence in communities across Minnesota and tighten connections within the local food community.

Cannon River Chapter:

Please join with us on Saturday July 10 for the Festival of Farms, a tour of sustainable farming operations and a mid‐summer hoe‐down! A bus is scheduled to leave from Just Food Co‐op, Northfield at 1 pm (returning at 5pm) and will stop at three area farms dedicated to practicing planet‐friendly food production.

If you would like to join the farm tour with your own vehicle, specific tour times are noted. Across the state farmers are participating in this free event organized by the Sustainable Farming Association of Minnesota.

The first stop is Simple Harvest Farms Organics. Kathy and Nick Zeman run an omnivore food farm with fruit and vegetables, poultry, pigs, goats, sheep, and bees. The animals’ special role on the farm will be highlighted: some are raised for food, some for eggs, some for milk, some for wool. The tour will include their Community Supported Agriculture (CSA) veggie fields, which host a growing crop of perennial foods alongside the usual Minnesota suspects of annuals (1:15‐2:15 pm).

Next the tour will gather at Big Woods Farm, around the corner and down the road from Nerstrand. One of Minnesota’s longest running CSA operations, Big Woods Farm is a shining example of what sustainable farming looks like. Laurie and David Hougen‐Eitzman maintain thirteen acres of vegetable production, with the help of able field hands using a long‐crop rotation, and bordered by areas of prairie and Big Woods habitat restoration. During a tour of the fields Laurie and David will briefly address the history and growth of the CSA food movement (2:30‐3:30 pm).

The tour’s final destination is Shepherd’s Way, home of award‐winning cheeses and the Ohlsen‐Read family. Steve, Jodi and the Read boys have work tirelessly to provide us and many others across the nation with noteworthy sheep cheese and information on cheese production through classes and seminars. Their farm features fields of sheep, a dairy production center, an interesting barn story, and cheese samples to die for. We know you’ve heard of Shepherd’s Way, now is an opportunity to see it. (3:45‐4:45)

This day of celebrating our local farmers will culminate with a mid‐summer dinner and hoe‐down at Callister Farm in West Concord. Lori and Alan Callister will begin with a farm tour of their own operations which includes an E‐2 processing plant (Minnesota equivalent of USDA inspected.) Next a dinner of Callister chicken drumsticks, Open Hands Farm fresh salad greens, Cedar Summit milk and ice cream. The cost of the meal is $30/family, $12/adults, $8/ages 5‐12, free for those of us under 5. Family friendly food raised and served on a local farm at family friendly prices!

Then into the barn for a hoe‐down dance with music provided by Depot Creek, a band imported from Le Seuer County specializing in traditional folk and jug‐bands music. This barn dance will be the perfect ending to a day of local food celebrating. For more information, or to purchase dinner tickets, please contact www.sfa‐mn.org, or Angel Dobrow at 612‐216‐1206.

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

My garden, my love.

We haven't been dining out as much lately. The fact is, dining out has been temporarily replaced by dining in.

Why? Mostly because we've been hitting the markets hard and buying lots of seasonal produce. It's hard to resist a great deal on fresh produce! Ramps, asparagus, strawberries, sweet peas, and lots of herbs have been making regular appearances, and we're loving it.

Also, evenings and weekends are best spent in the garden, where so far we've planted tons of perennials in our new flowerbeds, plus edibles: 10+ varieties of heirloom tomatoes, heirloom peppers, heirloom onions, asparagus, heirloom green beans, heirloom dill, heirloom basil, strawberries, blueberries, and rosemary.

Daily, I wander through the yard, checking out the growth of the plants. I'm constantly monitoring growth rates, soil dampness, weeds, and bugs. I think about my garden about once every 5 minutes when I'm not actually in the garden. It is my seasonal infatuation.

This year, I've fallen for the colorful tomato cages they're selling at Fratallones Ace Hardware in the Twin Cities. They're SO adorably adorable!




[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Minnesota Shepherds Harvest Festival This Weekend

Media Contact: Julie Mackenzie
Email: julie@greatwool.com
Cell: 612.961.9625
www.shepherdsharvestfestival.org

On May 8th and 9th, the Minnesota Shepherds Harvest Festival will paint a pastoral
scene, just minutes from the metro area at the Washington County fairgrounds in Lake Elmo, MN. City dwellers of all ages are invited to enjoy fiber artists, demonstrations and the many breeds of sheep, rabbit, goat, llama and alpaca on display.

This year, the festival is sharing the secrets of animal husbandry and encouraging more people to step into the mysterious world of shepherding. Classes on small flock
ownership, how to measure wool quality, breed displays and discussions with local
shepherds make this the richest all around experience for those longing for a rural
lifestyle. “Every year people come here asking about how to raise sheep and we want to help them make the leap.” says Pat Ryan, a founding member of the planning
committee.

In addition, over 120 vendors sell every type of animal fiber as well as rare handspun yarns, spinning wheels, pottery, horn, lanolin and even vet supplies. Classes run the gamut from beginning spinning to working with natural dyes -nowhere else can you find such a breath-taking range of opportunity.

A Kazakh Yurt, live music, book readings, sheep shearing and dog-herding
demonstrations bring history, art and cultural diversity to the festival. And the Fiber Sandwich, a charity spin-in, attracts hand spinners from around the region to raise money for Heifer International.

Shepherds Harvest has been building the wool community in Minnesota for over a
decade. Pairing with Llama Magic it offers a unique opportunity for families and fiber lovers to shop, learn and enjoy themselves in one fun-filled trip. Now they can be shepherds too.

Festival Hours: Saturday, May 8th 9:00 – 5:00 and Sunday, May 9th 10:00 - 4:00.
Free Admission and Parking.
Travel advice: Wear comfortable shoes and warm sweaters - there’s lots to see!
For more information visit http://www.shepherdsharvestfestival.org

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Dining Out for Life Tonight

Don't forget to stop at your favorite local restaurant for Dining Out for Life tonight. There are plenty of the restaurants we love that are serving up locally sourced products, including (but not limited to) Birchwood, Town Talk, and Galactic Pizza.

From Dining Out for Life:

This year, over 155 participating restaurants
in the Twin Cities, Duluth, Red Wing and Rochester
have agreed to donate a portion of their proceeds
to The Aliveness Project, a local nonprofit organization
that provides on-site meals, food shelf
& other supportive services
for individuals living with HIV/AIDS and their families.

Last year's Dining Out for Life raised $127,000 in donations from restaurants, sponsors and individual diners!
This year, our goal is $130,000!

For a complete list of restaurants in our area, click here:

http://www.diningoutforlife.com/minneapolis/participating

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Black Sheep Pizza: Pizza Done Right

We finally had a weekday off in early April, and the first thought that crossed my mind (besides sleeping in) was having lunch at Black Sheep Pizza. Gerg was all for that, as a pizza lover.

Black Sheep makes their pizza in a coal-fired oven, and they're burning Anthracite coal, which burns relatively cleanly with little soot, making it ideal for their purpose. They're making their sausage and meatballs in house. They source their cheese from Wisconsin. Black Sheep founder Jordan Smith was quoted in a piece by Heavy Table:

“I try to buy local ingredients where it’s applicable, and do business with local vendors so that the dollars stay in our local economy. Sometimes it gets overlooked how critical that piece is, in the buy-local movement. I’m not going to get olive oil from Minnesota. But I can buy my olive oil from a local company as opposed to a multinational company like US Foodservice or Sysco.

That's the kind of philosophy I like to support. It makes me wonder if they're aware of Valli dell'Etna Olive Oil, a family-run olive oil business with distribution in Minneapolis?

I digress. Back to the pizza.

We'd heard that the wait can be long at Black Sheep, so we thought a weekday lunch would be the best option. When we arrived at 1:30pm on a Monday, there were two tables of couples enjoying pizza, and a couple of people at the bar. "Huzzah!" thought I, "This plan is going splendidly."

After looking over the menu, recalling recommendations from friends, Heavy Table, and a couple other reviews, we settled on a starter of roasted vegetables.

The roasted vegetables were mighty in flavor. The onions melted in my mouth. The mushrooms were packed with tangy, garlicky flavor. They were served with a surprise dollop of goat cheese. We ordered them with a side of their savory and zesty marinara.

As for our entree, we selected the 12" fennel sausage, hot salami, onion and cracked green olives pizza.
The flavorful crust was chewy and a bit crunchy and handled the ingredients with aplomb. Green olives and hot salami are bold in flavor, but the star of the pizza show was the house made fennel sausage, which brought a balance to the other salty ingredients. With their zesty marinara doing its thing in the middle, we had a winning combination on our hands and in our bellies.

Find your winning combination!
Black Sheep Pizza
600 Washington Ave N
Minneapolis, Minnesota
(612) 342-2625

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]