Cider Braised Country Style Ribs and Butternut Squash

Cider Braised Country Ribs
Originally uploaded by gergistheword

Pasture's A Plenty usually offers good deals on country style pork ribs at the Co-op. The price is right, but with all that connective tissue, they need some time under some heat to get nice and tender. What with cider and butternut squash readily available this time of year from local sources, I threw together a local, seasonal dish in an afternoon consisting of cider, ribs, and butternut squash.

Cider Braised Country Style Ribs and Butternut Squash (serves 3-4)

4-6 country style boneless pork ribs
2 cloves garlic, peeled and crushed
2 medium onions, peeled and chopped roughly
12 oz. Cider
1 c. chicken stock
2 tbsp BBQ sauce
2 tsp. olive oil
1 tsp. thyme
1 tsp. salt
2 tsp. pepper

Preheat oven to 375.
Rub ribs with salt and pepper on both sides.
Brown ribs on all sides in hot oil in skillet. Add salt, pepper, water, garlic, and onion to pan.
Allow onions to caramelize until dark, but not burned.
Place ribs and onions in an oven casserole and set aside.
De-glaze skillet with 6 oz cider
Pour cider de-glazing mixture over the ribs and onions in the casserole.
Add remaining thyme, BBQ sauce, cider, and stock to the casserole pan. Stir.
Bake covered for 1 hour at 375.
Remove cover and bake for one more hour at 375.
Baste ribs 3-4 times with braising liquid from the pan while baking.
Serve with butternut squash recipe below.
Pour 2 tbsp. braising liquid over ribs and squash.

--------------------------------------------------

1 medium butternut squash
1 tbsp. brown sugar
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp olive oil

Cut squash down the middle lengthwise, scrape out seeds.
Rub cut surface with salt, pepper, oil, brown sugar.
Coat baking pan with butter or non-stick spray.
Bake upside-down in baking pan at 375 for 1.5 hours.
Scrape out the squash pulp, and mash until smooth.
Add more salt, pepper, brown sugar to taste.

Shepherd's Way Farms -- Cheesemaking Classes

From Shepherd's Way:

Want to make cheese at home? Curious about artisan cheese? Or, looking for a special outing for your group of friends? Choose from our one-day afternoon class, custom group classes at the farm, or classes tailored for your group and location.

Inside Artisan Cheesemaking – January 17 OR February 7
Spend an afternoon at Shepherd's Way Farms award-winning sheep dairy covering cheesemaking basics and techniques, learning some steps hands-on, and sampling and discussing cheese. We will cover information about several cheeses and walk through steps of a typical cheesemake. Includes a demonstration make of ricotta cheese and the final steps of fresh cheese. By the end of the day, you will have a good foundation for building your home cheesemaking skills -- for beginners or for those just wanting to know more. And you will get to take cheese home! (Portions of the class will take place in the cheesemaking facility and require some extended standing. Adults only, please!)

$65 Registration & prepayment required Limit 15 people

1 Day Afternoon Class January 17, Sunday 1pm-4 pm (one day class)

1 Day Afternoon Class February 7, Sunday 1pm-4pm (one day class)

(Preregister by email farmfriends@earthlink.net, we'll email you details so you can complete registration online or by mail.)

Shepherd's Way Farms, 8626 160th Street East, Nerstrand, MN 55053

(just outside Northfield, 1 hour south of Minneapolis/St.Paul)

Questions? Email them at farmfriends@earthlink.net or call 507-663-9040.

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

Free Films on Food and Agriculture

It's pretty cold outside. How about catching a free film?

7:00 PM TONIGHT at the U of M Bell Museum of Natural History Auditorium, the classic food film, Big Night, will be playing as part of the Films on Food and Agriculture series by the Agrifood Reading Group at the University of Minnesota

"Two immigrant brothers (Stanley Tucci and Tony Shalhoub) run a small trattoria serving the finest of Italian regional cooking. Unfortunately, it’s 1950s New Jersey, and customers expect singing waiters to deliver heaping mounds of spaghetti and meatballs. Can their “big night” with a star guest save the day?"

The film series continues in the winter, on the FIRST Thursdays:

HomeGrown
Thursday, February 4
The Dervaes family grows over 6,000 pounds of produce on one
city lot in Pasadena, CA. Relying mainly on their own words, this
documentary provides a portrait of how they moved from conventional
homeowners to cultivating their own urban “homestead.”

The Gleaners and I
Thursday, March 4
Follow Agnes Varda, grande dame of the French New Wave, on this
“wandering-road documentary” that explores those who insist on
finding a use for that which society casts off, whether out of necessity
or activism.

The Real Dirt on Farmer John
Thursday, April 1
The epic tale of a maverick Midwestern farmer who transforms his
farm amidst economic crisis and the difficulties of being different in
rural America. Brilliantly constructed from a lifetime of documentary
footage, this funny and haunting film heralds the renewal of the
Peterson family farm as a bastion of creative agriculture and one
of the U.S.ʼs largest CSA farms.

Julie and Julia
Thursday, May 6
Meryl Streep is Julia Child and Amy Adams is writer Julia Powell in
Nora Ephron's vivid and compelling story. Julia Child discovers her
gift for French cooking and writes the classic Mastering the Art of
French Cooking. Julia Powell resolves to make all 524 recipes in the
book in a year, and to blog about it. Both women achieve selfrealization
with passion, fearlessness and butter.

Sponsored and organized by the Agrifood Reading Group at the University
of Minnesota www.AgriFoodUMN.net

Co-sponsored by the Institute for Global Studies, Institute for Advanced
Studies, Bell Museum of Natural History, and Departments of History, Geography and Sociology.

The Bell Museum will remain open until 9pm on Thursday evenings, and the
new exhibit “Hungry Planet: What the World Eats” will be up until May 9, 2010).



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

Shepherd's Way Cheese Sampling This Weekend

This Saturday, Shepherd's Way Farm will be at the Eastside Co-op in Northeast Minneapolis from 10:30 am until 12:30 pm sampling cheese.

Following their appearance at Eastside Co-op, they will be at the Birchwood Cafe sampling cheese and signing people up for their cheese CSA.

More info about their cheese CSA from Steven Read:

What is a CSA?

A CSA is a relationship of mutual support and commitment between local farmers and community members who pay the farmer an annual membership fee to cover the production costs of the farm. In turn, members receive a regular share of the harvest during the local growing season. From Shepherd’s Way, members will receive a monthly cheese share made up of an assortment, usually 4-6 pieces of the following cheeses totaling one and a half pounds:

Big Woods Blue is a full-flavored blue cheese that blends the creaminess of sheep milk with an open texture and spicy, complex flavor. One of the best blue cheeses made in America, it has finished top in its class twice at the American Cheese Society and has appeared many times in national gourmet magazines.

Friesago is a semi-hard sheep milk cheese with a piquant, slightly nutty flavor. It is hand dipped in black wax for aging and also has won several awards and been featured in national publications. This cheese has been unavailable the last two years and we are very excited to offer be able to offer it again.

Shepherd’s Hope is a fresh light cheese available in two versions, original and Garlic and Herb. Extremely versatile, the Shepherd’s Hope is a great table cheese, great cooking cheese and also a multiple award winner.

Hidden Falls is a blend of sheep milk and organic grass fed cow milk from our friends Dave and Florence at Cedar Summit Farm. Similar to a brie with a great buttery note and wonderful creamy texture. Because of limited production, it has not been widely available in retail markets, but will be available first to our CSA members.

There will also be some months when some of our limited editions, such as Jodi’s Shepherd’s Truffles (fresh vanilla cheese rolled in chocolate), the Adobo Cheese Spread and other cheeses will also be included.

Cheese Pick-up

Cheese Shares will be delivered the third week of each month

Shares could be picked up at Mill City Farmers Market - May through October - Mpls.

Indoor Farmers Market - November through April - Mpls.

Just Food - Year round - Northfield - Thursday afternoon, 4:00-7:00 pm and Saturday, 10:00 am until 1:00 pm

Lucia's Wine Bar on Thursday from 3-6 pm - Uptown, Minneapolis

In Saint Paul, pick up will be at the Golden Fig on Grand Avenue on Tuesday, 3-6 pm

Additional pick up points will be added depending on member growth.

Cost:

A one year membership will cost $320.00 and a six month membership will cost $180.00. Members who belong to another CSA will receive a $10 discount. The first pick up will be next month, August 15th, which corresponds to Eat Local Month.

Contact Steven Read at 612-306-4210 with questions.

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

Beer Braised Cabbage & Bratwurst

Beer braised cabbage & bratwurst
Originally uploaded by gergistheword

It was one of those October days when heading to the market just wasn't appealing. Slush was falling from the sky.

With a recent Oktoberfest party behind us, we had some bratwurst in the freezer, some leftover cabbage, a few beers, and some potatoes and onions rolling around. "These ingredients make perfect sense," thought I. Thus, a beer braised bratwurst and cabbage dinner was born.

A seasonal, comforting, savory dish was great on a cold rainy night. With cabbage, potato, and onion in season, and locally sourced bratwurst already in the freezer, I didn't have to leave the house to make this dish.

Beer Braised Cabbage & Bratwurst

1 pound of bratwurst
3 medium red potatoes
1 medium onion
1 small head of cabbage
1 tablespoon oil
About 2 12 oz cans/bottles o' beer
1 tablespoon of caraway seeds
1/2 teaspoon of salt
1/4 teaspoon of pepper
Whole grain horseradish mustard.

In skillet, cook brats until browned; remove.
While that's browing, cut potatoes into chunks, slice onions 1/2 inch thick, dice cabbage into 1 inch pieces or so.
Deglaze brat skillet with beer.
Place browned brats, deglazing mixture, and cabbage in shallow 3 1/2 quart casserole.
In same skillet, add the oil and cook potatoes and onions until lightly browned, stirring.
Pour this mixture over the brats and cabbage.
Deglaze skillet with more beer.
Add caraway to the deglazing mixture; heat to boiling.
Pour over mixture in casserole.
Cover and bake at 375ºF. for 1 1/2 hours. Makes 4 servings.
Serve with whole grain horseradish mustard.

Shepherd's Way Farms 15th Anniversary

Help celebrate Shepherd's Way Farms 15th Anniversary tomorrow, on October 24th, at an open house at the farm from 1-5pm.

Everyone is invited to come and sample great cheese and sausage, tour the cheesemaking facilities and the milking parlor and enjoy a moment in the country.

Wanna wish them a happy anniversary, but can't make the trip?

They will be at Southwest High in Minneapolis TONIGHT sampling and selling before a screening of the film, Fresh. Doors are at 6pm, film starts at 7pm. Suggested donation of $10 at the door

Southwest High School
3414 West 47th Street
Minneapolis, MN 55410

Shepherd's Way Farms
8626 160th Street East
Nerstrand, MN 55053-2309


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

$50 Discount for New Backyard Harvest Customers

Sign up this fall for a 2010 Backyard Harvest garden!

Are you interested in having a lush garden growing outside your home?
Would you like to find a basket of fresh organic vegetables on your back step each week?

Are you interested in helping to grow your local food system?

If so... we have a backyard farmer for you!

Have you dreamed of having fresh food right in your backyard but don't have the time or expertise to get it done? Let Backyard Harvest jump start your edible landscape. We offer a variety of services and options to the Twin Cities including 3 garden designs to choose from, 3 a la carte food gardens and garden consulting. A Backyard Harvest garden is a unique package that includes the garden design, installation, watering system, personal urban farmer for the growing season, weekly harvest at your door, e-newsletter, garden journal and more! This will be the second year of Backyard Harvest. New features and options in 2010 garden include garlic, asparagus, strawberries and potatoes.

Backyard Harvest’s mission is to strengthen the Twin Cities local foods infrastructure one yard at a time by turning lawns into nourishing and healthy landscapes. We connect eaters directly to their food, neighbors to one another, and urban farmers to professional opportunities.

$50 discount for new customers signing up this fall!

View 2010 Garden Options

For more information go to Backyard Harvest
or visit one our fall info sessions:
10/19, 7pm - Butter Bakery Cafe, 3544 Grand Ave S, Minneapolis
10/21, 6pm - Urban Earth Garden Co-op, 910 W 36th St, Minneapolis
10/22, 7pm - Fireroast Mountain Cafe, 3800 37th Ave S, Minneapolis

Learn more and schedule a consultation today! Email harvest@pricoldclimate.org

Backyard Harvest is a community-building program in urban Permaculture. The program provides both garden fresh food and garden education for homeowners, renters and neighborhoods, as well as entrepreneurial and small-scale food production training for our farmers. Our farmers contract with homeowners, renters and communities to create gardens in their backyards, maintain the gardens and harvest all of the produce weekly for each family.

Backyard Harvest is a program of Permaculture Research Institute Cold Climate - www.pricoldclimate.org

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

Michael Pollan to Speak at Winona State University Tomorrow

MICHAEL POLLAN
Sept. 23, 2009 at 7:30 pm — Somsen Auditorium, Winona State University
Event is free but tickets will be required.

For the past twenty years, Michael Pollan has been writing books and articles about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture.

He is the author of In Defense of Food: An Eater's Manifesto , winner of the James Beard Award, and The Omnivore’s Dilemma: A Natural History of Four Meals (2006), which was named one of the ten best books of the year by both the New York Times and the Washington Post. He is also the author of The Botany of Desire: A Plant’s-Eye View of the World (2001); A Place of My Own (1997); and Second Nature (1991). Pollan appears in Food, Inc. a documentary which debuted in June, and New York Times Magazine, Pollan is the recipient of numerous journalistic awards, including the James Beard Award for best magazine series in 2003 and the Reuters-I.U.C.N. 2000 Global Award for Environmental Journalism. Pollan served for many years as executive editor of Harper’s Magazine and is now the Knight Professor of Science and Environmental Journalism at UC Berkeley.

On 9/22 from Noon to 5:00 and 9/23 Noon to 4:00 p.m. tickets will be available to the general public at the WSU Box Office in the Performing Arts Center. 2 ticket limit. If still available, tickets will given at the door on 9/23, starting at 6:00.

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

Sen Yai Sen Lek: Sustainable Thai in NE Minneapolis

I've had a bit of difficulty tracking down international cuisine in the twin cities that's espousing sustainable practices, so when one appears on the radar, I get pretty excited.

For instance, Ngon Vietnamese Bistro has been a winner for me since I learned about it.

We recently moved much closer to the Thai restaurant, Sen Yai Sen Lek, in NE Mpls. We stopped by Sen Yai Sen Lek on 9/15/09 to participate in their 1-year anniversary celebration, and tried a couple dishes. They donated 10% of their September 15th sales to Holly Siasoco's science classes at Edison High School for use toward the Lowry & Central Avenue Gardens. Many others stopped by to celebrate and show support as well. The place was packed.

About Sen Yai Sen Lek:

Cultural Authenticity - Sen Yai Sen Lek offers authentic preparations of traditional Thai dishes

Environmental & Social Sustainability - We believe in sustainable practices and make every effort to consider the social and environmental impact of our business decisions

Community Orientation - We value our local community, celebrating the diversity of our neighborhood in a welcoming atmosphere

Sen Yai Sen Lek keeps a list of their producers on the table, and they include many with whom I am already familiar, including Fischer Family Farms pork, Thousand Hills beef, Larry Schultz eggs, and Kadejan chicken. They offer local beers and wines. They compost and pack their takeout in environmentally friendly containers. Expect a casual atmosphere; it's family friendly, slightly noisy, and brightly lit.















I ordered the Geow Naam Moo Daeng: shrimp and pork won tons in a light chicken broth with egg noodles, cabbage, barbeque pork, green onion, fried garlic, and bean sprouts. The won tons were tender, flavorful, and peppery. The pork was a tad dry. The broth was light, as promised, and the green onion and bean sprouts were fresh and flavorful. You can order a complimentary assortment of hot and spicy chili pepper condiments which will be brought to your table separately for you to spice up your own dish. I added red pepper flake and some vinegar soaked jalapenos to my soup, since the broth was so light.















Gerg ordered the Khao Pad Kuri: curry fried rice with pineapple, chicken, onion and tomato. The tomatoes were particularly tasty and fresh, and the chicken was tender.

My favorite thai restaurant in Minneapolis remains Chai's Thai, but the fact that Sen Yai Sen Lek is working so hard prepare a sustainable table for us is something I appreciate and will continue to support.

Sen Yai Sen Lek
2422 Central Avenue NE
Northeast Minneapolis, MN 55418
612-781-3046

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

Dine Fresh, Dine Local

Caprese bruschetta
Originally uploaded by gergistheword

It's the time of year when although we should be dining at restaurants (due to so many fresh ingredients being available), we are enjoying the garden's bounty at home. Our freezer is packed once again with tomatoes, beans, asparagus, summer squash, peas, and sweet corn. The canning jars are sparkling with red and yellow tomatoes, salsa, and dill beans. The beets are still waiting, and we're glad they are patient, as well as the carrots, butternut squash, and pie pumpkin.

Caprese Bruschetta has been the treat of the season at our house.
It's easy to make and it's tasty.

* 6 or 7 ripe heirloom tomatoes (about 1 1/2 lbs)
* 1 Tbsp extra virgin olive oil
* 1 Tsp balsamic vinegar
* 6-8 fresh basil leaves, chopped.
* Salt and freshly ground black pepper to taste
* Fresh mozzarella, sliced
* 1 loaf Italian bread

1) Preheat oven to 350.
2) While oven is preheating, dice the tomatoes, chiffonade the basil. Combine the tomatoes and basil in a bowl with olive oil and balasmic vinegar.
4) Slice the bread on a bias - about 1/2 inch thick slices. Spread them on a baking sheet and toast them in the oven (about 5 minutes).
5) Slice the fresh mozzarella.
6) Remove the bread from the oven.
7) Place a piece of fresh mozzarella on each slice of bread. Return bread to the oven for about 2 minutes (until cheese just starts to melt).
8) Remove from oven, top with basil and tomato mixture.
9) Crack some fresh black pepper over the top.
10) Eat

Once, we topped the bruschetta with some bacon we picked up at the Mill City Farmer's Market. We've added garlic to the tomato basil mixture, and once we even used the juice leftover from the tomato basil mixture as a sauce for some sliced Italian sausage from the co-op. We simply browned the sliced sausage, added the sauce, and allowed the sauce to reduce.

Still, if you can manage to get away from your own garden and kitchen, now is the perfect time of year to enjoy fresh, local foods, at your favorite restaurant, and the Dine Fresh, Dine Local event is a great way to sample the season.

Dine Fresh Dine Local is a special two-day culinary celebration of good local food served in St. Croix River Valley restaurants, cafes and delis. Fifteen (15) eateries in the Stillwater/Hudson area and seven (7) in the Taylors Falls/St. Croix Falls area and surrounding communities will each feature menu items using ingredients sourced from at least 3 different local & regional growers and processors. See the list of participating restaurants and profiles at www.dinefreshdinelocal.com.

Dine Fresh Dine Local is co-sponsored by Buy Fresh Buy Local® St. Croix Valley and it’s host organization Land Stewardship Project, the River Market Community Co-op in Stillwater, What We Need is Here, the St. Croix Scenic Byway, the St. Croix Falls Buy Local Initiative and the Farm to Community Alliance.

September 12: Small Farm and Rural Living Expo 2009

The Small Farm and Rural Living Expo 2009 is scheduled for this upcoming weekend in Jordan, MN.

This Expo is organized by the University of Minnesota Extension and includes seminars on issues related to living on small acreages.

In addition, there will be vendors showcasing products, programs, and equipment designed for acreage owners.

Special features will include the “Aisle of Breeds” featuring livestock suited to small farms and acreages as well as a “Kids Corner” with activities for children.
Concessions will be provided all day by 4-H clubs.

Gates will be open from 8:30 a.m. to 4:30 p.m. September 12th only!
Seminars will start at 8:30 a.m. and conclude at 4:00 p.m.
Vendors will be available throughout the day.

Admission:
$10 per person
$20 per family or car
Children 12 & under are free!

A brochure from the event lists the events happening on each stage, including presentations on cheese-making, chicken coops, and local food marketing: http://www.extension.umn.edu/smallfarms/pdfs/small_farm_and_rural_living_expo_brochure.pdf



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

Video of Greg Jaworski (of Nosh) Talking to Steven Schwen, of Earthen Path Organic Farm

Cooking up a Story is an interesting blog I follow. It offers videos, interviews, and photos of a wide variety of people who are engaged in agriculture and sustainability, food history, food culture, food science, and more.

They recently posted a video of Greg Jaworski (of Nosh Restaurant and Bar) talking about produce he had just purchased from Steven Schwen (of Earthen Path Organic Farm) at the Rochester Farmer's Market:

You can read their preliminary feature about Steven Schwen, of Earthen Path Organic Farm in Oak Center, Minnesota, here. Earthen Path Organic Farm is a 14-acre fruit, herb and vegetable farm which provides the produce for their CSA. They also operate the Oak Center General Store.

Challenged by the cold Midwest winters, Steven pondered how to warm up his planting beds. What evolved was a unique Minnesota greenhouse that uses "thermal banking" to grow food much of the year. His greenhouse relies upon renewable solar energy, in addition to heat exchangers, heavy insulation, and an attached ice house to regulate even temperatures, regardless of the climate outside.

Cooking up A Story has promised more details and videos of Steven Schwen's operation in the near future!

PS - The Oak Center General Store has a super-fresh 90-year-old community hall where they offer live music from October-April.

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

Healthier WIC Foods Available in Minnesota

I received an interesting email message this afternoon. Apparently all retail food vendors in Minnesota that are authorized to accept WIC vouchers will be required to make several varieties of fresh fruits and vegetables available at all times.

More here........

Minneapolis, MN – Important changes to the foods provided by the Women, Infants and Children Nutrition program (WIC) will increase access to healthy fruits and vegetables in underserved populations in Minnesota and throughout the nation, according to the Institute for Agriculture and Trade Policy (IATP).

The WIC changes, which took effect in Minnesota on August 1, are the first major overhaul of the foods available in the program’s 35-year existence.

The WIC program is a federally funded nutrition program for lower-income and nutritionally-at-risk pregnant and breast feeding women, their infants and young children.

The WIC food package has always included vouchers for milk, eggs, cheese, cereal, infant formula and other items. Now, all retail food vendors that are authorized to accept WIC vouchers will be required to make several varieties of fresh fruits and vegetables available at all times. The Minnesota WIC program currently serves more than 141,000 participants each month.

“Many low-income communities around the state don’t have easy access to supermarkets and often have to rely on smaller corner stores for their groceries. Fresh produce is often scarce in those environments. These changes will make fresh fruits and vegetables more available to WIC participants and enhance the health and well-being of WIC mothers and children across the state of Minnesota,” said IATP’s JoAnne Berkenkamp.

IATP, a leader in supporting greater access to healthy foods in underserved communities, is partnering with the Minnesota Department of Health (MDH) to promote the WIC fruit and vegetable changes and help small stores access a steady supply of high-quality produce. New posters and point-of-sale materials featuring fresh fruits and vegetables will help make healthy options visible at corner stores across the state.

The Institute for Agriculture and Trade Policy works locally and globally at the intersection of policy and practice to ensure fair and sustainable food, farm and trade systems.

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

Local Dirt: Find, Sell, and Buy Local Food

Local Dirt is an online site for finding, selling, and buying local food. Funded by the National Science Foundation, Local Dirt does not charge a markup for selling online.

After testing the site in Madison, Wisconsin last year, they've opened the site up nationally on June 15, 2009.

Who Can Use Local Dirt?

To market or sell: farms, local food producers, farmers' markets, farm
cooperatives, and local food distributors.

To buy: individuals, farm stands, restaurants, grocers, schools,
hospitals, and other businesses.

How It Works

1. Profile page - sellers can have a free page to showcase the farm.

2. List and sell products - sellers post products on the site for sale on the
farm, through a farmers' market, or for wholesale delivery. Buyers
search by distance and order online directly from the farm. Invoices
are automatically generated. Local Dirt does not take any markup or
receive any of these payments.

3. List deals - Selling a whole cow? Have excess product? Bids take place online.

You can register for an interactive demonstration whether you're a seller, buyer, or just curious.




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

Local Wine Tasting at MN Garlic Festival!

As if a celebration of garlic wasn't a good enough reason for a festival, they've added a local wine tasting event to Minnesota's 4th Annual Garlic Festival's schedule.

Sponsored by the Crow Chapter of the Sustainable Farming Association of Minnesota, the annual Minnesota Garlic Festival takes place this year on August 15 from 10 a.m. to 7 p.m. at the McLeod County Fairgrounds in Hutchinson. The wine tasting will take place from 2 p.m.-6 p.m.

Featured vinters include:

Woodland Hill Winery
Delano
http://www.woodlandhillwinery.com/


Millner Heritage Vineyard & Winery
Kimball
http://www.millnerheritage.com/


Glacial Ridge Winery
Spicer
http://www.glacialridgewinery.com/


Hinterland Vineyards
Clara City
https://localfoods.umn.edu/hinterlandvineyards

Other vineyards to be announced.

Festival Admission: Adults $5.00, Kids $3.00
Wine Tasting $5.00 additional ticket, at the door

Homegrown Minneapolis Resolution Approved by Minneapolis City Council

June 26, 2009
Contact: Ben Lilliston, 612-870-3416, ben@iatp.org

IATP Congratulates Mayor, City Council on Local Food Initiative

The Minneapolis City Council approved a resolution today put forth by the Homegrown Minneapolis initiative to support the production, sale and consumption of local, sustainably produced foods in the city and surrounding region.

“We applaud the mayor’s leadership in launching this initiative and the council’s strong support today,” said the Institute for Agriculture and Trade Policy’s JoAnne Berkenkamp, who co-chaired one of the initiative’s subcommittees. “This is a major step forward in expanding the local food system in the region. We have only scratched the surface in exploring the city’s potential to produce its own food.”

The Homegrown Minneapolis initiative began in December 2008 and met with more than 100 stakeholders within the city to develop recommendations in four main areas: farmers markets, commercially oriented urban agriculture, community/school/home gardens and commercial use of locally grown foods. In May, the initiative collected public comments on draft recommendations. You can read the full recommendations at: http://www.ci.mpls.mn.us/dhfs/homegrown-home.asp.

With today’s approval of the Homegrown resolution, a new Implementation Task Force will begin working on the formation of a city advisory committee on food policy; draft policy on community garden programs; suggestions for the City’s state legislative agenda; the creation of a citywide topical plan on community gardens and urban agriculture; improved coordination among farmers markets; and a host of related initiatives.

Berkenkamp said that from the standpoint of health and the development of local, sustainable food production, the mayor’s and council’s action is critically important.

“Minneapolis is becoming a national leader in advancing local food systems,” said Berkenkamp. “We look forward to working with the city to expand existing programs, develop new, innovative ideas, and include more community voices in this groundbreaking effort.

Find out more about IATP’s work on local food systems at: www.iatp.org

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

A Traveler's Guide To Healthy Eating

Here's a book for people on the go:

Nikki & David Goldbeck, the authors of, Healthy Highways: The Travelers Guide to Healthy Eating, have produced two editions of this guide to healthy eateries which lists vegetarian, vegan, and organic joints.

The new 2009 500-page edition has 1,000 more listings than the first edition. In addition, there are free and exclusive updates on HealthyHighways.com for book’s owners.

Healthy Highways is arranged alphabetically by state and city for all 50 states. A unique feature are the state maps which the authors created to help travelers locate listings geographically. Every entry in the guide starts with the basics: address, phone number and hours of operation. Graphic symbols next to each entry indicate whether travelers will find a sit down meal or find groceries to restock a cooler or picnic basket.

In addition basic attributes is a bulleted list of what the establishment offers, such as: organic produce, vegetarian or vegan friendly, fresh juice, alcohol, seating and service style (wait staff or full service), take-out, and more.

Among the listings are eateries ranging from drive-through to gourmet. There are several innovative health-conscious restaurant chains, beachside and open air venues, vegetarian street carts, all-vegetarian hospital and university cafeterias, ethnic restaurants that specialize in vegetarian or organic fare, clubs and pubs featuring vegetarian/natural food, and haute cuisine “tasting menus.” There are also locations where travelers can find prepackaged foods, natural beverages and healthy snacks.

Book owners will be able to download an exclusive supplement of new locations as they are discovered.

Healthy Highways
Price: $19.95
Pages: 480

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

WA Frost: Local Ingredients, Repurposed Decor

As someone who's interested in sustainable agriculture, I'm always on the lookout for restaurants that serve sustainably raised food.

My never-ending search led us to WA Frost last weekend, where we received 1000 Open Table points for making a reservation after 9pm on a Friday. Bonus!

Here's a bit about the food philosophy at WA Frost, which I lifted from their website:

The cuisine at W.A. Frost & Company is derived from an eclectic mix of ingredients meticulously sourced the world over through small farmers and growers, artisanal cheese and sausage makers and culinary crafts persons. In fact, approximately 70% of all of our ingredients are organically grown or naturally raised, and many of these are locally produced within a short distance of our restaurant. This commitment to family farmers and quality-oriented producers not only ensures a high standard for our food, but also is beneficial to the environment, public health and the local economy.

The menus at W.A. Frost change seasonally in order to maintain the freshest available product. Inspiration for the recipes is derived primarily from the Mediterranean country cuisines of Italy, France, Spain, and from as far away as Asia and the Middle East. These influences are then combined with the local flavors of the Upper Midwest to create a truly unique dining experience offering everything from meat, poultry, fish, and vegetarian items for the lover of haute cuisine to creative sandwiches and salads for the more casual diner.

WA Frost has won countless awards, and has received an abundance of reviews since 1975. 34 years later at 9:30pm on a Friday, the dining room was about 1/4 full and the patio almost full.

The building, in the Richardson Romanesque style, has arched doorways and windows. The tin ceilings are original. The back bar was rescued from a burned-out building in Superior, WI. The marble tables are the walls from old Northwestern National Bank building - also in Superior, WI. If Romanesque architecture, candlelight, draperies, and giant oil paintings are your scene, this is the spot. We were seated at a corner table next to a defunct fireplace that was lit up with candles.

I ordered a glass of Bisol Jeio “Prosecco Brut” before our meal.
We selected two entrees to share with one another.

I love English peas. For dinner, I couldn't resist the Sweet English Pea Risotto served with macadamia nut-yogurt froth, pea tendrils, and black olive oil. The risotto was both rich and creamy but still al dente. The sweet peas were sweet in flavor, and cooked until slightly tender, but not overcooked. The salty black olive oil enhanced the sweetness of the peas, bringing about a well-balanced dish. FYI, did you know that Thomas Jefferson grew more than 30 cultivars of peas on his estate?

Gerg ordered the Pan Roasted New York Steak over a blackberry and bacon reduction served with sautéed spinach, fingerling potato confit, cauliflower puree, and a small herb salad. The steak was prepared medium rare, and paired well with the bacony reduction, which didn't overwhelm the steak. The fingerling potato confit was a simple presentation that allowed the potatoes to speak for themselves.

I left my sunglasses on the table. On my way home, I received a call on my cell phone from the maître d', letting me know that I had left them behind (yet another reason I'm glad I booked a reservation with Open Table).

W.A. Frost & Company
Historic Cathedral Hill - Dacotah Building
374 Selby Avenue, St. Paul, MN 55102
tel: 651-224-5715

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, 55406 Minnesota]

MPLS Gardener Blogging for NY Times

Follow Michael Tortorello in the NY Times as he blogs about starting his first vegetable garden at his home in Minneapolis.

http://topics.blogs.nytimes.com/tag/the-starter-garden/

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

Cooking Up A Story

I recently subscribed to a new feed called "Cooking up a Story".

Cooking Up A Story is part of the Local Food Sustainable Network and offers stories and videos about all kinds of folks involved in sustainable agriculture and foods.

From their site:

Cooking Up A Story offers a variety of shows and news about sustainable food and living and those working to change our world for the better through agriculture, ecology, and the environment. We set the table with the information you need to know with food stories, food news, cooking with fresh and organic foods, and share many recipes from our family and show stories.

Check out their 2-part video series about Jon Bansen, an Organic Valley dairy farmer from Monmouth, Oregon.

Organic Dairy Farmer: Part 1

Organic Dairy Farmer: Part 2


Curious about Organic Valley Dairy producers? Learn more about the Organic Valley farmers in our region. Specifically, read about the Winnes family of Promise Farms in Brownsville, Mn.


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

Homegrown Minneapolis Wants Your Feedback

Would you support city policies that support increased growth, sales, distribution, and consumption of healthy, locally grown foods for all Minneapolis residents? Should the city create the necessary internal structure to support these efforts?

Homegrown Minneapolis is an initiative to develop recommendations for the City of Minneapolis to improve sales, distribution and consumption of fresh, locally grown foods to positively impact the health, food security, economy and environment of our City and the surrounding region.

Since December 2008, Homegrown Minneapolis has been working to develop specific recommendations for ways in which the City can assist in these efforts. The draft of these recommendations is now available for review and they have invited your feedback.

Your comments, along with stakeholder comments and comments from the community at two public meetings, will be used to further develop their final recommendations report before they present them to the Mayor and City Council in June 2009.

You can submit your feedback using their “Contact Us” page.

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

U of M Arboretum Auxiliary Plant Sale

Spring Plant Sale

Looking for something special for your garden(s) this spring? Perhaps my post about heirlooms inspired you to plant heirlooms this year? You could take a trip to annual Minnesota Landscape Arboretum Spring Plant Sale, one of the largest plant sales in the region, to find the plants you seek.

Shoppers can choose from hard-to-find varieties, heirloom varieties, University of Minnesota introductions, Herbs, Hostas, Ornamental Grasses, Perennials, Rock Garden, Shrub Roses, Vegetables, Water Garden and Koi, Wildflowers, Wetland Plants and much more. For a full plant list, click here.

The sale is held at the Arboretum Picnic Shelter area near the Learning Center.
They have some containers, but it's probably best to bring your own for carrying plants out.

Mark Your Calendars

May 9 and 10, 9 a.m.-4 p.m.
3675 Arboretum Drive, Chaska MN 55318

Entry Fees
Non-members: $7
Children (15 and Under): Free
Members: Free
University of Minnesota Students: Free

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

Eating Local in Twin Cities: A Rough Guide to the Region’s Food System

Interested in sustainability and green living? Like healthy and delicious food and beverages?

The American Planning Association’s Planning and Community Health Research Center connected with a network of individuals in Minneapolis and Saint Paul, Minnesota to provide you with information about the Twin Cities food system—from the production of locally grown and produced foods to their transformation into mouth-watering, culinary delights.

This guide provides you with a partial list of some of the region’s food related organizations, community gardens, farmers’ markets, food stores, restaurants and breweries. For a map of the food stores, markets, restaurants and breweries, visit:
http://www.planning.org/nationalconference/about/pdf/EatLocal.pdf

While not completely comprehensive, this publication does some of the work for you locating sustainable, local food options in the Twin Cities area. In addition to restaurants and brewpubs, it offers lists of community gardens, farmers markets, and food stores & markets.


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

Garden Opportunities for South Minneapolis and Morningside Residents

I received an email from Backyard Harvest today, and they still have Backyard Harvest customer slots for the 2009 growing season. Backyard Harvest contracts with homeowners, renters and communities to create gardens in their backyards. The program provides both the plantings and garden education.

We happily offer three garden designs ranging from 80- to 120-square-feet. These yummy and bountiful packages include the following:

~ A comprehensive, professional garden design
~ Personal urban farmer who will install and maintain the garden, harvest the vegetables and leave them at your back door
~ Community events (e.g. garden parties, workshops, canning bees)
~ Site assessment including soil test*^
~ Compost/topsoil blend*^
~ Compost tea
~ Mulch
~ Plants & seeds (over 30 different crops!)
~ Watering system (w/ timer)^
~ Garden journal with notes and communication with your farmer
~ 16 to 20 weeks of fresh vegetables, herbs and edible flowers (over 30 different crops)

*Negotiable and to be determined in a consultation
^One-time set-up cost. Back-to-back growing seasons patrons will have this cost waived.

Prices range from $1025 to $1295. Contact Program Coordinator, Krista Leraas at harvest@pricoldclimate.org for more information and to schedule your consultation.

Our pilot year focuses on the South Minneapolis area and on the Morningside neighborhood of Edina. Please pass this along to anyone who might be interested! We may not be able to accommodate all requests for backyard farming services but we would love to hear of your interest as we plan our 2010 expansion.

For more information about becoming a Backyard Harvest customer and about our project mission and goals visit our website at www.pricoldclimate.org/about_backyard_harvest.

Backyard Harvest is a project of the nonprofit Permaculture Research Institute - Cold Climate.

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

Let's Talk About Grass-Fed Beef

I've written quite a few blog entries about the various burger joints in the Twin Cities and how I'd like for them to consider sourcing locally raised, grass-fed beef for their burgers and juicy lucys. Some Twin Cities restaurants are doing that already, including The Strip Club, the Craftsman, and Cafe 28.

In general, beef is a controversial subject when talking about sustainability. Studies have shown that livestock production production generates 18 percent of global green house gas emissions - that's more than transportation. Other studies have shown that it takes about 2,500 gallons of water to produce one pound of beef in the US; that's right, 2,500 gallons. For these reasons, some argue beef production simply cannot be sustainable. Others argue that it could be more sustainable if we: 1) ate a lot less of it, and 2) ate grass-fed, locally raised beef.

Today I've got some brief and interesting reading material for you if you're interested in learning more about grass-fed beef in our area.

Read About Thousand Hills Cattle Co.

Thousand Hills Cattle Co. is possibly the most widely sourced locally raised grass-fed beef in the Twin Cities. The Strip Club sources their beef exclusively, and it's stocked at many co-ops throughout the cities. Todd Churchill of 1000 Hills is a bonafied purveyor of grass-fed beef, and it's hard miss him in his giant cowboy hat. Kim Ode wrote a really neat piece about him this past January. Take a gander at it here. He's an interesting character, and somebody worth knowing more about.

Read Some General Information about Grass-Fed Beef

University of Wisconsin Extension has just released a new, free publication about grass-fed beef, specifically written for consumers. The publication contains all kinds of information for the consumer about the benefits of grass-fed beef, how to cook grass-fed beef, and how to buy it. They've even included some recipes.

So Why is Grass-Fed Beef more Sustainable than Corn-Fed?

Here's what UW Extension has to say:

Today, most meat in the grocery store or at the local restaurant is from animals that were raised in a feedlot and fed significant amounts of grain in addition to hay and pasture. Grass-fed meat is from animals that are put “out on grass” or fed a forage diet. This allows animals to harvest their own food and dispose of their manure in the pasture. Some farmers combine the use of grains with pasture; others choose to use pastures only.

From an environmental perspective, raising animals on pasture has many benefits. High quality, healthy pastures reduce soil erosion, improve water quality (a University of Wisconsin study showed that pastures are the “best” crop for reducing runoff and erosion), increase plant diversity, and provide high quality wildlife habitat...

A variety of health benefits are associated with grass-fed meats. Grass-fed meat is leaner and lower in fat and calories than grain-fed beef. (See table with nutritional information.)

Additionally, studies have shown that grass-fed meat contains more of vitamins A and E, conjugated linoleic acids (CLA), and omega-3 fatty acids, all of which have been shown to lower cholesterol and high blood pressure, and decrease the risk of diabetes and cancer.

Nutrition information for Grass-fed Beef From UWExtension

	*Cattleana pasture-finished Galloway beef loin	USDA Prime Grade beef loin	USDA Choice Grade beef loin	Pork loin		Lamb loin	Chicken breast without skin	Chicken thigh without skin
Protein (grams)	27	24	24	26	26		26	22
Fat (grams)	3.5	11.6	8.7	6.6	8.2		1.3	7.0
Calories	129	201	175	165	176		119	151

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, grass-fed beef, Minnesota]

Shopper's Guide to Pesticides 2009

Over at weier.net, he shared the list of which fruits and vegetables are most loaded with pesticides.

Shopper's Guide to Pesticides 2009

Here's what the authors had to say:

"Addressing the risks of pesticide exposure first and foremost requires information, which is frequently made unavailable to the general public by the government agencies. To counteract this trend for secrecy, EWG [Environmental Working Group] believes that:

• People have a right to know what's in their food, so they can choose foods with less pesticides.
• The government can and should take steps to dramatically reduce the number and amount of toxic chemicals, including pesticides, in the food supply.

Each of us can opt for food safety today by choosing to purchase produce low in pesticides and by buying organically-raised fruits and vegetables as frequently as possible. With this first step we can protect our families' health and preserve our own future and the future of the environment from the harmful effects of pesticides."

We grow some organically raised veggies and we buy locally raised, organic produce as much as possible. But not everything that is raised locally is raised organically. The truth is, sometimes when we have to choose between local and organic at the market, we're torn. We often choose organic for health reasons, but we know "organic" isn't necessarily synonymous with "sustainable." What's more sustainable....plain old bell peppers from a local farmer, or organic sweet peppers shipped in from Connecticut?

The short answer is: it depends. That answer can be frustrating at times.

I feel like I spend 5 times as much time at the grocery store than the people around me. I read every label of every product, trying to decide which is the most sustainable option (fortunately, my co-op provides its shoppers with a good amount of product information). I try to remember which producers I've read about or met, and what their philosophies were. I think about how the food is being raised, and whether it makes sense for me to buy it. As an undergrad my philosophy professor should have warned me about the philosophical debates I'd face at the grocery store. No wonder my mother never took me grocery shopping with her when I was a kid...she'd just have me embrioder, pit cherries, or make mud pies until she got home.

Obviously, I try to patronize restaurants who source locally raised organic produce and are committed to a more sustainable way of life. Of course, we sometimes eat at restaurants that don't subscribe to these kinds of philosophies, and I continually reconsider why I'm eating there and whether my choices are as sustainable as they could be.

Even with our efforts, I wonder just how much pesticide residue we're consuming each day, and I hope for the day when sustainability is more easily achieved.

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

An Organic Garden for the White House

On Friday, March 20, 2009, the Obamas began to work on their new organic garden, which will boast 55 varieties of vegetables on the South Lawn of the White House. Even the White House carpenter, Charlie Brandts, is getting involved. Apparently, he is a beekeeper, and will tend two hives for honey.

I envy the fact that they can plant so early. Wouldn't it be nice to be gardening outside in March? We just used up the last of the carrots from last season, but we still have some canned tomatoes, as well as some beets and squash.

I've got some heirloom tomato, pepper, and parsley seeds started inside, and I'm looking forward to planting them outside in May.

Read the whole NY Times story about the Obama's gardenhere.


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

Reetsy Reviews: Just Truffles

Valentine Truffles from JusTruffles in St Paul, MN
Originally uploaded by gergistheword

Because my husband is awesome, I was recently treated to a box of truffles from Just Truffles in St. Paul.

Just Truffles carries about 30 regular flavors in addition to some seasonal flavors.

Just Truffle's fluffy centers aren't dense or fudge-like at all. The center is light and the coating cracks as you bite into the truffle. Also, they're large - 3 or 4 bites per truffle.

I'm a sucker for the 99% truffles at Legacy Chocolates, and I really appreciate Legacy's efforts regarding sustainability. But Just Truffles has a lot of fun flavors, and the bigger size makes does make their truffles a perfect size for sharing.

Read more about my truffle experience at www.reetsyburger.com.

[where: Minnesota, Food, St Paul, Just Truffles]

DINE: DRINK: DONATE: The Tap Project in Minneapolis

Hungry Jack Lake, Grand Marais, MN

This week, all residents of Minneapolis are encouraged to drink Minneapolis tap water in lieu of bottled water.

Why? Mayor Rybak has declared March 22, 2009 World Water Day and March 22nd-28th World Water Week.

The skinny from the Tap Project web site:

Started in 2007 in New York and launching in 2009 in Minneapolis the program takes place during World Water Week, March 22 to March 28, 2009, and asks diners at participating restaurants to donate $1 or more for the tap water they usually enjoy for free.

The funds go directly to provide clean water and filtration systems to those in need, across the country and around the world. Your dollar contribution will provide clean water to a child for 40 days.

The Tap Project brings to Minneapolis an incredibly simple concept to encourage restaurant patrons to help bring clean and safe water to the children of the world, said Mayor Rybak. Let's challenge others through our example. In addition to donating at local restaurants during this week, I encourage Minneapolis resident's to drink tap water in lieu of bottled water. Let's make sure this precious commodity is available for generations to come.

During this week all residents of Minneapolis are encouraged to drink Minneapolis tap water in lieu of bottled water. Minneapolis water is a safe, clean, delicious and environmental friendly alternative. In addition, all Minneapolis residents are encouraged to use only as much water needed to ensure that this precious commodity is available for generations to come.

Participating restaurants include:
Solera
Barrio
A La Salsa
Mission American Kitchen & Bar
Red Stag Supperclub
Nick and Eddie
Jade Asian Restuarant & Bar
Azia Restaurant and Anemonie Sushi
T's
Common Roots Cafe
Bryant Lake Bowl
Restaurant Aura
Barbette
Manny's Tortas
POP! Restaurant
View Restaurant & Bar
Cafe Agri
Big Bowl
Al Vento
Pazzaluna Urban Italian
Dukem

At our house, we filter our water at the tap, so we don't drink much bottled water. However, we do have a weakness for sparkling water, and are looking into methods for making our own at home.

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

Maple Syrup Madness

Making maple syrup is a harbinger of spring in Minnesota, and a fun way to produce something tasty in your own back yard. We recently attended the "Maple Syrup Madness" event at Wargo Nature Center to get the deets on making our own maple syrup.

Four species of maple can be used for collecting sap in Minnesota. Folks generally prefer the sugar maple or hard maple, (Acer saccharum) because it yields the sweetest sap. However, sap can also be gathered from red maple (Acer rubrum), silver maple (Acer saccharinum), and boxelder (Acer negundo). It doesn't matter where your tree is located - yard trees, street trees, and open grown trees in pastures or woodlands can be used for maple sap production.

To get your hands on the best sap, tapping should be completed by mid-February in central and southern Minnesota and by the second week in March in the northern portion of the state. A tree suitable for tapping should have a 10 inch diameter and be in healthy condition.


To tap a tree, select a spot on the trunk about two to four feet above the ground in an area of the trunk that appears to contain sound wood. Drill a hole about 2 inches deep, slanting it slightly upward. This encourages proper downward flow of the sap.


Insert the spile (collection spout) and hammer it lightly into the tree. Attach a collection container to the spile, and make sure the container you use is sealed to keep the pests and debris out.



Sap does not flow from maple trees every day throughout the tapping season. It flows on warm days that follow nights when it drops below freezing. Thus, the amount of sap you collect will vary from day to day. But that's no big deal, right? Empty the collection container daily, and store the sap in your refrigerator or freezer.

Just so you know, sap's sugar concentration is around two percent. At that rate, forty-three gallons of sap are required to produce one gallon of syrup. A single taphole can yield 15 gallons, so you can make about 3 pints of syrup from that tree in your backyard if the conditions are favorable.

Now that you have collected the maple sap, here's how to turn it into maple syrup:

1. Strain the sap through some sort of filter to remove any debris.

2. Boil the sap in a large stainless steel pot or pan. You can build an outdoor firepit, use a camp stove, or even use your gas grill. Boiling outside is your best bet. The syrup steam will make your walls and ceiling sticky.

3. Take the temperature of the sap when it first comes to a boil. This will help you know when it is finished syrup. The temperature will be about 219 degrees for finished syrup. To help keep the sap from boiling over, rub a bit of butter or around the rim of the pan.

9. Strain the finished syrup through again to remove any bits of debris, as well as any crystalized minerals.

10. The sugar content of maple syrup is high enough that it can be stored at room temperature without spoiling. So you can store it in your favorite salvaged maple syrup bottle.

There are tons of resources online to help you make your own maple syrup. University of Minnesota Extension offers these instructions.

Click here to view our full set of photos from Maple Syrup Madness at Wargo Nature Center.

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

Reetsy Reviews: Black Forest Inn Sausages

German migration to Minnesota peaked during the decades of the 1860s and 1870s. The historical German opposition to prohibition in Minnesota is reflected in a strong beer making tradition throughout Minnesota, and we have a fair share of German restaurants, to boot.

The Black Forest Inn has been around a long, long time in Minneapolis - 41 years, to be exact. I figured it was about time for me to stop in and try their sausages because it's no secret that I *heart* housemade sausages.

Erich Christ's reasons for making sausages from scratch make sense to me: "At a time when other restaurants were buying more and more of their products finished and pre-packaged we were trying to stay in the same price point, and make our food better, fresher and more interesting."

Interesting sausages made fresh in Minnesota definitely peak my interest. It would be great to see them take "home made" one step farther by sourcing local meats for the sausage they make.

Read more of my thoughts about the meal at www.reetsyburger.com.

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

Reetsy Reviews: The Blue Door Pub

Rave reviews and lines extending out the door made Blue Door Pub too tempting for us.

On a sunny weekend in March we simply had to stop in. The truth is, we'd tried stopping before, but the line around the block was too long for our growling stomachs. We picked 2pm on a Saturday afternoon, and headed to St Paul.

Juicy Blucys, locally produced beer, and Spam bites give this place a distinctly Minnesota feel. It would be thrilling to see them add some locally sourced beef and cheese to their menu to up their Minnesota flavor.

Check out my full writeup at www.reetsyburger.com.

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

We Made Meat Pies

We Made Meat Pies
Originally uploaded by gergistheword

1 lb. ground buffalo from Eichten's Hidden Acres Bison
1/2 tsp. salt
1 1/2 tsp. pepper
1/4 tsp. cumin
1 tsp. ground garlic
1 tbsp. celery salt
2 tbsp. basil
1 cup Cedar Grove organic pepper jack cheese
1 cup Cedar Summit milk
4 c. biscuit mix

-Preheat oven to 400 degrees.
-Brown meat and season with the salt, pepper, herbs and spices.
-Make biscuit dough following the instructions on the box (season dough with salt, pepper, and shredded pepper jack).
-Cut dough in 5x3 inch; rectangles, roughly.
-Spoon meat mix on each.
-Fold in half.
-Seal edges.
-1/2 inch apart on greased cookie sheet; bake 12-15 minutes.
-Serve immediately.
-May be made up to 6 hours in advance. But bake just before serving.


Check this out: Locally raised bison is pretty easy to find in Minnesota, and the research tells us that it's better for you than beef. Eichten's Hidden Acres Bison is Minnesota's second largest bison herd. It's reasonably priced, tastes great, and can be purchased at Seward Co-op, as well as other co-ops in the city.

(Per 100 grams of cooked lean meat):

Species	Fat	Calories	Cholesterol	Iron
Bison	2.42	143	82	3.42
Beef	9.38	211	86	2.00

Town Talk Diner: Revisited

Town Talk Diner has been a good spot for us and our neighborhood.

For us, Town Talk Diner was our neighborhood joint. We took friends and family there on a regular basis. We celebrated our engagement there. It had been one of our top picks for sharing good times. Needless to say, we were a bit concerned when we heard that Thero's Restaurant Group had purchased the place. We were concerned that their chef-driven, creative, sustainable approach to running a restaurant would be lost.

We stopped in for food and drinks on Saturday. It was our first visit since Town Talk Diner became a Thero's joint.

I was happy to see that Nick and Patrick were still concocting drinks behind the bar, and that the restaurant is still featuring local, sustainable, seasonal ingredients.

The Carr Valley Cheese Curds were still naughty and tasty - fried with capers and paired with bacon ketchup. The duck bomb burgers were juicy and paired with bourbon ketchup. The ladies seated next to us raved about their wine braised pot roast and Fischer Farms pork chop. By 7pm, the dining room was near capacity, as was the bar.

Gerg treated me to a "scotch bonnet" from the current drink menu. It was habañero infused scotch mixed with apricot liqueur and orange bitters. Truly delightful.

They're offering a Sunday Night Supper menu featuring their own version of T.V. dinners - a four course dinner served with a beverage for $18.


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

Reetsy Reviews: Ngon Vietnamese Bistro

February and Saturdays are good for warm lunches with loved ones. My passion for such led me to Ngon Vietnamese Bistro on Saturday with my husband, gerg.

We had read some decent reviews of Ngon, and I was dreaming about a big bowl of pho.

We were so pleased when we arrived and were seated in a brightly lit, clean, sunshiney dining room. They were about 1/3 full, and we were seated promptly. I'm not sure how well the atmosphere would translate into romantic evening dining, but it was great for lunch.

Ngon Vietnamese Bistro has the passion and commitment I've come to appreciate in a restaurant. They are committed to using fresh, local ingredients, and they take it a step farther by offering sustainably-raised meats, which is valuable to me.


We each ordered our own pot of fresh brewed Jasmine tea to start, but they do offer organic and sustainable wines, and local beers.

We opened our lunch with an order of the Chả Giò: these are fried egg rolls with stuffed with all natural Fischer Farm pork and glass noodles, and topped with pickled carrot and daikon.


They were seasoned well, and meat was tender. Overall, they definitely ranked more adequately in fried egg roll proficiency than most I've come across, especially at $5.

I'm always pleased when I can order beef at a restaurant. I usually avoid beef entrees because I prefer local, humanely raised, grass fed beef. I've come to appreciate and patronize restaurants that offer that kind of beef on their menu. Thus, I set my site for the pho (pronounced "fuh"), which I had read about on various blogs and review sites. Ngon offers 6 varieties of pho, one with chicken and one with seafood.



Phở Bò Viên: this version of their rice noodle soup is made with homemade meatballs using all natural 100% grass fed beef, and topped with green onion . The meatballs were tender. The subtle, savory broth was not overly salted and was prepared with oxtail from all natural grass fed cattle. The pho was served with a generous portion of fresh ingredients on the side, which you add as desired:

Per tradition, this plate of fresh Asian basil leaves, bean sprouts, chilies, and lime wedges were served on a separate plate with the pho; you add them by and by, as you consume the soup - chopsticks in one hand, spoon in the other. I also added a touch of chili sauce to mine. The oxtail broth steamed with the aroma of beef, ginger, green onions, and cilantro. As I added the fresh basil and squeezed the lime into the bowl, I was pleased with the freshness of the ingredients. All of this was served up for $8.95. Apparently, I ceased talking to gerg at some point, spellbound by my pho.

Gerg ordered the Bánh mì: a vietnamese pork sandwich, traditionally served in pho shops.

Ngon's pork sandwich is grilled Duroc natural pork loin on a baguette topped with pickled vegetables and cilantro, and plated with house cut sweet potato fries. I've heard Duroc referred to as a "grill’s best friend" and that certainly helped this sandwich. The juicy, rich grilled meat was topped with crispy sliced pickled carrots, daikon, cilantro and some onion. The spicy aioli served on the side was surprisingly traditional as well. Does the whole thing seem a little French to you? Me too. Apparently, the whole concept of this sandwich is a product of French colonialism in Indochina - thus baguettes and mayonnaise are paired with native Vietnamese ingredients like pickled vegetables and cilantro for $8.50.

Vegetarians will note the section of vegetarian entrees on the menu, including their Hù Tiếu Chay: rice noodles, fresh shitaki mushrooms, daikon, carrots, bok choy and green beans in vegetable broth.

We liked our lunch, and will be back again. I'm still eager to try the Vietnamese crepe, the beef brisket pho, the Vietnamese coffee cake, and, OF COURSE, the crispy rabbit dumplings.

Get your pho on!
Ngon Vietnamese Bistro
799 University Ave
St. Paul, MN
(651) 222-3301

[where: Ngon Vietnamese Bistro, Sustainable Food, St. Paul, Twin Cities, Minnesota]