Capsaicinoid Cookery (Hot Food!)

Capsaicinoid Cookery (Hot Food!) - Dara & Co. - December 2010 - Minnesota

Sure warm libations do the trick when winter is nipping at your nose, but sometimes booze isn’t enough. There's food to consider as well; it’s the food that comforts and sustains us when the cold comes creeping under the door.

Comfort food like stews, chowders, and pot roasts often work, but if I’m really interested in something that will practically burn my soul, then I’m looking for food laden with heat, specifically chili peppers. Chilis come in lots of forms—from jalapeño to scotch bonnets—and each contain the magical capsaicinoids responsible for sending a message to your brain along the lines of “this food is HOT!”

There's no shortage of spots to find truly hot and spicy food in the Twin Cities, but today, I’ll pick some of my favorite capsaicinoid cookery to highlight, and I hope you’ll do the same. All of these restaurants are committed to sustainable practices, freshness, good service, and big-time flavor, which is why their spicy dish ranks highly with me:

• Chicken Paalak at Gorhka Palace: Comfort in a bowl—tender, boneless chunks of chicken and chopped spinach cooked with garlic and ginger in tomato-based sauce. Order the dish hot with a cup of their Masala chai tea to warm your fingers.

• Phở at Ngon Vietnamese Bistro (pictured): A big bowl of traditional Vietnamese noodle soup made with oxtail and beef bone broth, served with basil, lime, bean sprouts, and sliced jalapeño peppers on the side.

• Garlic Ginger Chicken at ChinDian: These tender nuggets of breaded chicken with onions and a tomato-garlic-ginger sauce are better than any boneless “wings” I’ve tried. Order the dish hot with extra ginger and a cup of their ginger tea to warm your fingers. If you want to balance it out with some veggies, try the green beans.

• Som Tum at Sen Yai Sen Lek: A cold, tart green papaya salad with beans, garlic, Thai chilies, tomatoes, and tiny dried shrimp served with a lime dressing. Want extra spice? Just ask.

What are some of your favorite spicy dishes in the Twin Cities, and what makes them so darn good?

Blues and Brews - Dara & Co. - December 2010 - Minnesota

Blues and Brews - Dara & Co. - December 2010 - Minnesota

Consider this: Stephen Fry once said, “It is a cliché that most clichés are true, but then like most clichés, that cliché is untrue.”

Yes, it is a cliché that a gal from Wisconsin, like me, would like both beer and cheese. So to that extent, perhaps I’m a walking, talking cliché. I’ll say this much though, after eating Faribault Dairy’s Oktoberfest Blau on several occasions this fall, I was more interested than ever in beer and cheese.

Here in Minnesota, Faribault Dairy took it upon themselves to bathe St. Pete’s Select blue cheese in Summit Brewing’s Company’s OktoberFest Beer. Beer bathing in caves might sound a bit strange, but it’s not much of a stretch, considering the sandstone caves at Faribault were used as beer cellars once upon a time.

The washed rind does impart a stronger aroma than Faribault’s other blue cheeses, so it’s best to let it come to room temperature under glass, but even the wine-toting mamas in my monthly book club made short work of this creamy, pungent, beer-bathed blue.

Last time I looked, Oktoberfest Blau was still available at Lund’s at University and Central in Minneapolis. But if you can’t find it, look for other “Blues and Brews” blue cheese projects between Fairbault and Summit. Others in the series have incorporated Summit’s Winter Ale (Winter Blues) and Scandia Ale (Summer Blue).

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

Living Green Expo Call for Exhibitors

The Minnesota Environmental Partnership is now accepting exhibitor applications for the 2011 10th Anniversary Living Green Expo. Visit our website at www.livinggreenexpo.mn to apply. Applications will be accepted online only.

All exhibitor applications will go through a careful review process to ensure that the Living Green Expo’s standards for sustainability are met. A PDF copy of the full application is available on the website for reference purposes.

The 10th Anniversary Living Green Expo takes place May 7-8, 2011, and will feature many new and exciting events including a Green Wedding and a Complete Street in Action. With expected attendance of 25,000 people, you’ll want to take advantage of this excellent opprtunity to get your business or organization in front of a large, diverse audience!

For questions, contact Tammy Truong at tammytruong@mepartnership.org.

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

Cookies!!! Umm-num-num-num-num!

Cookies!!! Umm-num-num-num-num! - Dara & Co. - November 2010 - Minnesota

November 10 is a day that changed my life forever. Why? On November 10, 1969, the beloved television program Sesame Street was first aired. Now, I’m not saying I was alive in 1969, but Sesame Street was a staple of my childhood, and continues to be popular today. Did they know in 1969 that Kermit and Big Bird would become international stars and heroes? Did they know that so many of us would share a kinship with a monster who ate cookies?

So, in honor of Sesame Street’s 41st Anniversary, today’s blog will be devoted to one of my favorite monsters and his favorite treat: cookies. The cookies I’ve highlighted here are whipped up in Twin Cities bakeries, where traditional cookie flavors are combined with sustainable practices for a tasty result.

• Iced Ginger Cookie at the French Meadow: Yes, they have chocolate chip for Cookie Monster as well, but I like their frosted ginger cookie, big enough to share.

• Short bread at Salty Tart: While Cookie Monster would probably prefer their heaping platters of Double Chocolate Chunk cookies at Salty Tart, I go for the simple shortbread cookies when they’re available.

• Molasses Cookies at Trotters: A classic, spiced cookie, great with a glass of chilled milk or a hot cup of Peace coffee.

Have you got a favorite cookie spot in the Twin Cities? Please share! And in the meantime, now that we’re all thinking about cookies, anyone want to sing a song with me?

[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]

Celebrating National Sandwich Day in the Twin Cities

Celebrating National Sandwich Day - Dara & Co. - November 2010 - Minnesota

It’s National Sandwich Day! I’m glad that back in the 18th Century John Montagu, the 4th Earl of Sandwich, ordered his meat served between two slices of bread. The preparation may have made playing cards easier for him, but it has made many meals tastier and many stomachs happier.

There are bountiful bundles of beautiful burgers, heaping handfuls of humbling hoagies, and sundries of sumptuous submarines available throughout the Twin Cities, so to pick a favorite would be impossible.

So today, I’ll pick of few of my favorites local sandwiches to highlight, and I hope you’ll do the same. Sourcing local ingredients, all of these restaurants are committed to sustainable practices, freshness, and big-time flavor, which is why their sandwiches rank highly with me:

• The Bánh Mì at Ngon Vietnamese Bistro—a grilled Duroc natural pork loin topped with pickled vegetables and cilantro, on a baguette, served with house cut sweet potato fries.

• The Citizen Joe at Citizen Café—savory ground beef wrapped in delicate pastry dough baked until gooey, wrapped in wax paper, and served with their house-made chips or fresh fruit. Similar to a pasty in construction, and a sloppy joe in flavor.

• The Black Bean Quinoa Burger at the Birchwood—a quinoa burger topped with smoked capriko cheese, sautéed cabbage and apples, Surly Furious mustard, and greens, on a toasted multi-grain bun.

• The Oyster Po’boy at Sea Salt Eatery—cornmeal-coated oysters fried and topped with tartar sauce, Tobasco, lettuce, and sliced tomatoes, on a seasoned hoagie roll.

• Grass Fed Beef Burger at Café Twenty Eight—a grass-fed beef burger topped with Fischer Family Farms bacon and sharp cheddar cheese, on a burger bun, served with a side of crispy French fries.

• The Smoked Lake Superior Trout Melt at Bryant Lake Bowl—smoked trout topped with white cheddar, on pumpernickel bread.

• The Wild Rice Brat at the Strip Club—a juicy wild rice bratwurst topped with kimchee and scallions, on a brat bun.

And a poll! Which sandwich is best for celebrating National Sandwich Day? Vote here, or leave your local fave in the comments below.

[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]

A Cozy Evening at Cafe Twenty Eight

I’m not a dog person, but I’m glad we did some dog sitting for some friends last week. The dog behaved and because we were such totally awesome dog sitters we were treated to dinner at Café Twenty Eight in Linden Hills.

Although it was my first visit, Linden Hills’ residents have been patronizing this small, family owned restaurant since 2001. Committed to sustainable agriculture, they have the farmer and rancher partners to prove it. They have partnered with Larry Schultz for organic eggs and chicken, Fischer Family Farms Pork for their pork, Thousand Hills Cattle Company for their grass fed steaks, and Clancey’s Meats and Fish for their grass fed beef steer burger meat. Their beer list is heavily populated with Surly Beer which is, interestingly enough, brewed by the bistro’s co-owner, Todd Haug.

We had a reservation for four on a Thursday night. Light poured forth from the large front window of the former firehouse building that houses the restaurant, illuminating the understated entryway and leafy sidewalk. The quiet, casual bistro was dimly lit, set with small tables, and hosted by a convivial staff. The entryway to the restaurant displayed information and artifacts about the Linden Hills area. I wanted to spend more time on the display, but we ran short on time (we were seated immediately and we were the last table to leave).

We ordered a couple of pints of the various Surly beers they have on tap and scanned the menu as we kibitzed about our day. The menu was loaded with familiar comfort food, ranging from gnocchi to roasted chicken to apple crisp. They offered a number of vegetarian options, but vegans might be a bit hard-pressed to find a balanced meal.

We started with a couple of items from the starters menu. With a mushroom-lover in our midst, we ordered the Wild Mushroom Pâté. The generous portion of blended mushrooms was served warm with toasted French bread and sliced apples. The aptly seasoned pâté was full of umami flavor and the sweet, crispy apples provided a decent contrast. The deep fried calamari was unlike typical calamari; it was sliced lengthwise, not in rings. The large pieces were coated in crispy peppered bread crumbs. It was tender, succulent, and served with both tartar sauce and a cilantro-lime chili sauce.

As for entrees, we tried their grass-fed beef burger with Fischer Family Farms bacon and sharp cheddar cheese. The grass-fed beef was tender and juicy, topped with bacon and cheese and served with a side crispy unseasoned French fries. Ketchup and mustard were served on the side. Our second entrée probably should have one of their big salads, but instead was their fish special – a plate of four pan-seared sea scallops served with buttery mashed potatoes, crispy fried shallots and a Surly 2010 Smoke "beer"blanc. The scallops were tender with a buttery glaze on the outside. The plate was rich with butter throughout – certainly not a light preparation, but full of body and flavor.

As the meal came to a close, the group split the apple crisp for dessert. It was large enough portion to be shared, and the tart Minnesota apples were topped with crunchy brown sugar and oats and creamy Sebastian Joe’s vanilla ice cream.

On the dark drive home through the windy autumn night, we agreed it was a satisfying meal. If you’re looking for a tap of Surly and a cozy bistro serving up comfort food made with local, seasonal ingredients, Café Twenty Eight will satisfy.

Café Twenty Eight

2724 W 43rd St

Minneapolis, MN

Embracing Brussels Sprouts

Embracing Brussels Sprouts - Dara & Co. - October 2010 - Minnesota

Brussels sprouts, Brussels sprouts…how do I love thee? Let me count the ways: Let’s see, that would be three ways, this month.

With my seasonal favorite popping up at the farmer’s market, co-op, and at some local restaurants, I enjoyed three simple, tasty, and elegant preparations of Brussels sprouts this month.

At the the Red Stag, I sampled their side dish of Brussels sprouts, which were sautéed and prepared with toasted pecans and paprika. The sprouts were firm and had a subtle smoky flavor from the paprika.

At Café and Bar Lurcat, I sampled a simple preparation of sautéed Brussels sprouts. The sprouts were buttery and sautéed until firm. They were a welcome savory accompaniment to my rather sweet pork entrée.

Thirdly, I had several opportunities to purchase the tiny cultivar group of wild cabbage at the St. Paul Farmer’s Market. I looked for sprouts with a bright green color and a firm feel and avoided the batches that looked wilted or soft. The main bane of the Brussels sprout is overcooking, which can lead to a sulfurous taste and smell. At home, I roast my Brussels sprouts, and my husband and I have grown to adore this simple preparation.

Ingredients
• 1 1/2 pounds trimmed Brussels sprouts, sliced in half
• 3 tablespoons truffle oil or olive oil
• 1 teaspoon truffle salt or kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparation
• Preheat oven to 400 degrees
• Toss halved Brussels sprouts with oil, salt, and pepper
• Place on a baking sheet sliced side down. Roast for 30 to 45 minutes. Reduce heat when necessary, to prevent burning. Brussels sprouts should be browned over the top when done.

Whether enjoying them out on the town, or in my own home, I always enjoy the season’s crop of this healthy and tasty cruciferous vegetable.

[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]

Local Cheese CSA Accepting Members

Cheese CSA Accepting Members - Dara & Co. - September 2010 - Minnesota

If you love Minnesota cheese, you may be familiar with Shepherd's Way Farms’ award-winning, hand-crafted artisan sheep cheeses, including their popular Friesago, Shepherd’s Hope, and Big Woods Blue cheeses.

In 1994, Steven Read and Jodi Ohlsen Read established Shepherd’s Way Farms in rural Carver County, with their flock of sheep. They relocated the farm to Nerstrand in 2001 as a farmstead cheese dairy. Currently located outside Northfield, Minnesota, Shepherd’s Way Farms is handcrafting cheese on their farm. The cheeses are made in small batches and many are national award-winners.

You have a unique opportunity to access Shepherd’s Way Farms’ cheeses at their best: The Shepherd’s Way Farms is adding 20 additional members to their Cheese Community Supported Agriculture (CSA) program. As members of the CSA, you will receive four-to-six cheeses once a month totaling at least a pound and a half of cheese. Pick-up spots during the week and on weekends are located in Minneapolis, Saint Paul, and Northfield. Total cost is $180 for six months or $320 for twelve months. If you’re already a member of another CSA, you can receive a $10 discount.

Shepherd’s Way has hosted thousands of visitors to the farm, educating and promoting sustainable agriculture, land stewardship, local foods, and breed conservancy. If you’re interested in checking out their operations before signing up, contact them via their website. Sample their cheese and learn more from them at the Mill City Farmer’s Market on most Saturdays from 8 a.m. to 1 p.m. You might even get lucky and get to grab some of their silky and elusive ricotta.

Learn more about the Shepherd’s Way Farms Cheese CSA at shepherdswayfarms.com/ourproducts/csa.

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

Adventurous eating. Sustainable living. A year in Minnesota. Daniel Klein's Sustainable-Eats Documentaries

Klein's Sustainable-Eats Documentaries - Dara & Co. - September 2010 - Minnesota

Former chef and film student Daniel Klein has been making interesting videos about his edible experiences around Minnesota. With a background in arts—both film and culinary—he brings an interesting perspective to Minnesota’s edible landscape as he explores the concept of sustainable eating in Minnesota.

Now airing its 24th episode, the video documentary series covers a wide array of all things edible in Minnesota—from fishing and foraging in the Boundary Waters to making cheese at Star Thrower Farm.

As he shadows producers and casts lines into Lake Superior, Klein takes his viewers along on his adventures —sometimes dramatic, sometimes heartwarming, and always thought-provoking.

“The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist Daniel Klein. Taking place over a calendar year in Minneapolis, Minnesota as well as the surrounding food source destinations, Daniel takes the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. Recipes, politics, long winters, urban gardens, ice fishing, blood, hunting and guts... all line the path to the perennial plate.”

Adventurous eating. Sustainable living. A year in Minnesota. See here: theperennialplate.com.

[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]

A Greener Visit to the MN State Fair

A Greener Visit to the MN State Fair - Dara & Co. - August 2010 - Minnesota

The Minnesota State Fair is almost underway, and once again has a lot to offer in terms edible and educational opportunities in 2010. This year at the fair you can learn more about how we can reduce our impact on the environment by how we maintain our diets, homes, and communities. Below I've put together a list of events and food items that can give your annual fair experience a new, greener twist.

Attend Minnesota Cooks on Tuesday, August 31
Minnesota Cooks is an annual local food event that shares information about local farmers, local food, and local chefs. The program, which runs 9 a.m.-5 p.m., is broken into hour-long segments. Each hour, two local chefs are paired with a local farmer and local ingredients. The chefs create dishes to feed celebrity tasters and provide samples to hungry audience members. They share information and field questions from the audience. I've attended the past three years and have learned a lot about local foods in Minnesota. Stop by Carosel Park and learn more about food made in our state.

Stop by the Eco-Experience
Presented by the Minnesota State Fair and the Minnesota Pollution Control Agency, the Eco-Experience showcases renewable energy and exhibits on air, water, land, green buildings, organic agriculture, and renewable energy. Check out the Sustainability Stage schedule for daily events.

Visit the Minnesota Grown Booth
The Minnesota Grown booth educates fair-goers about the diversity of Minnesota products and where people can find them. It's located in the ag/hort building.

Sample Locally Produced Food:

• Wild rice burgers, wild rice sausage, waffle fries, and wild rice corndogs at Minnesota Wild Rice Specialties
• Minnesota wild rice sausages with beef or pork and jalapeno cheese at Sausage by Cynthia
• Buffalo kabobs at Minnekabob
• Minnesota wine, ice cream, and sausage made with Minnesota wine at MN Wine Country
• Bison jerky and meat sticks from the MN Buffalo Association
• Elk meat cookbooks, elk jerky, elk snack sticks, and elk summer sausage from MN Elk Breeders
• Minnesota apples, apple cider, apple sauce, and frozen cider pop from MN Apples
• Honey (liquid, spun, creamed, comb, whipped) in glass and plastic containers, honey jams, honey jellies, honey candy, cookies, ice cream, honey nut fudge ice cream, and honey nut frozen yogurt from MN Honey Producers Association

Consider Public Transportation
Free parking with free bus service to the fairgrounds is available at various locations within a short distance of the fairgrounds. Park & Ride operated, 8 a.m.-midnight, daily.

Consider Biking
This bike map shows the location of the State Fair bike corrals and recommends routes.

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

Larry Schultz's Organic Farm of Owatonna

Crosspost from Dara& Co of my weekly blog entry:

Harvest has begun, and our consumption of eggs has increased. Why a sudden increase in our egg intake? Frittata. It’s one of our favorite methods for enjoying the fresh, local produce we’re bringing into the kitchen. And if we’re buying eggs, we’re buying our favorite Larry Schultz eggs.

The Larry Schultz Organic Farm of Owatonna, MN supplies free-range, cage-free, certified organic eggs to vendors throughout the Twin Cities. He delivers them fresh, usually within a week of being laid.

Larry Schultz hens’ feed contains organic flax seed. Adding flax seed to poultry diets increases their Omega3 concentration, giving you a more nutritious egg, and more bang for your buck. The large eggs are hefty and have a large yolk that stands high. The golden-orange hue of the yolk indicates a good level of the antioxidant lutein.

If this sounds good to you, here’s the recipe we’ve been using to make frittata with our fresh, local produce and eggs:

• Dice your produce into equally sized pieces. You’ll need about 3 cups of veggies.
• In medium size bowl, whisk Larry Schultz eggs together (about 2 eggs per person).
• Season egg mixture with grated Shepherd’s Way Friesago or Parmesan, pepper, and salt.
• Heat a 12-inch oven safe sauté pan over medium high heat.
• Add Tbsp butter to the pan and melt.
• Sauté your veggies in the butter—onions first, greens last.
• Pour your egg mixture into the pan, over the veggies. Cook for 4 to 5 minutes, until the eggs set.
• Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.

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

A Home for Your Wayward Apples

Crosspost of my post at Dara&Co:

Do you have an apple tree in your backyard that’s producing more than you can handle? Would you rather share your excess apples than rake them? You and your apples can bring excess fresh produce to Twin Cities residents in need.

Fruits of the City is a program of The Minnesota Project, which is a nonprofit group that works to ensure equitable distribution of energy and food in communities across Minnesota. They want to harvest, or “glean,” fresh fruit that would otherwise go to waste. In 2009, they partnered with Second Harvest Heartland and volunteers to collect more than 15,000 pounds of fruit. In addition to apples, they also collect pears and plums.

Ways to get involved:

* Volunteer to pick fruit at one of their gleaning events
* Donate unwanted fruit from your trees
* Volunteer to transport fruit from front yards to food shelves
* Donate cash

Read more about the program online. To register now as a volunteer gleaner or tree owner, visit their volunteer hub online.

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

Sustainable Food: Earthen Path Organic Farm in Oak Center, MN

Source: Cooking Up a Story

Oak Center, Minnesota. You might say organic farmer Steven Schwen plows a different path through life; one built of a strong connection to the land, without many of the trappings we normally would associate as necessities of modern living.



It was a deliberate choice that he made. Schwen believes that we, as a society, have been lured down the path of consumerism, and profit, at the expense of the environment and of our souls. “I think it’s important for people to understand that we are all connected to land and labor… When I started out, I thought I’m going to change the world. And all of those people who went back to the land who are still doing this, we are going to do something to change this world. And you know, we are helping shape people’s thinking but I think there has been a lot of resistance because of the comfort levels that material security has been providing people. People have been saying, yeah, I want to do that someday. But circumstances are becoming such that people will not have those choices anymore, and people realize that.”

Steven Schwen was not born into farming, and in fact, first went to medical school before realizing it was living a more sustainable existence that he needed to pursue.

…”I guess I grew up in the country, and my family lived a mile and a half out of town. I spent my childhood looking under logs to see what lived there and running around in the woods, and just animals and nature were my life.”

His parents recognized his early love of nature, especially of bugs, and suggested it could lead to a career in science, and so they encouraged him to become a doctor. But Schwen later discovered that the concept of general practitioner that he had growing up, the country doctor that paid house visits, was quickly becoming a thing of the past.

Upon graduating college in the early 1970’s, Schwen developed a vision of a sustainable world based upon the model of an agrarian society: small towns, local economies, and more people on the land. It was the only vision he could imagine that presented a lifestyle without the need for oil. During our interview, Schwen asks, “You know what one family can do with a team of horses, or with their own labor”?

As you can see in this, and the other related videos, Schwen shows us his answer— a lot!

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

Why I Love Cooking With Dog

Crosspost from Reetsyburger's Refuge:

When I was a kid, I watched the Frugal Gourmet and Yan Can Cook on Saturday mornings instead of cartoons. (I actually wrote a letter to Jeff Smith asking him why he used granite instead of marble for his pastry board - I'll find it and post it).

I wasn't allowed to cook much, but I was always underfoot in the kitchen observing. As my mom and dad lugged their instruments out of the house to head to band practice, I plotted and raided the kitchen, fixing silly recipes based on what my mom had in the pantry and refrigerator.

When my best friend's mom married a chef I was so pumped...until I learned that by the time he got home, he was burned out, and kept to cooking simple recipes. Still, I learned a lot from him about the magic of tomato paste.

Finally, in 2nd grade, I decided I was going to be a chef.

This decision was firm until my junior year of high school, when I met a chef who gave me some advice, "If you want a family, and you want to live a normal life, save cooking for a hobby. I work every night, every weekend, every holiday. I never see my kid." My stomach knotted. Yes, I loved cooking, but was I willing to sacrifice my other dreams to become a chef?

I talked it over with my mom, and we agreed that I would pursue my other interest - writing. That worked out, in the long run. I write for a living, and most of what I write about is related to agriculture and food. I consider that a win.

My enthusiasm for cooking remains. My kitchen is my other refuge, and I have a real passion for learning about ingredients, from who grew this tomato to how a handle bone-in short rib.

And while I watch cooking programs, I still mainly watch the PBS programs - America's Test Kitchen, Mexico - One Plate at a Time, and Avec Eric are among my favorites.

I was recently introduced to this YouTube cooking program, which reminds me of the shows I watched as a kid on PBS. It's simple, straight-forward, and focuses on showing a home cook how to prepare something special.

Plus, the dog is hilarious.



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

Land Stewardship Project Hog Roast

Crosspost of my weekly post on Dara&Co:

The Land Stewardship Project (LSP) has its family friendly summer gathering and fundraising event this month on Sunday, August 15. The potluck hog roast will be hosted by Heaven’s Valley/Turtle Farms at Jim and Cheri Crigler’s farm in Winona, MN. Keeping food, family, and cultural diversity in mind, guests are encouraged to bring a dish that reflects their own cultural heritage. Lunch begins at noon, with farm tours, a silent auction, and workshops following until 4:30 p.m.

For sustainability sake, remember to bring your own plates and silverware—plus blankets if you’d like, though some tables and chair will be available.

Tickets are $10 per person or $30 per family for LSP members ($20 per person and $50 per family for non-members). Kids 6-12 are $5; 5 and under are free. To reserve a spot, call 507-523-3366 or e-mail lspse@landstewardshipproject.org. Visit landstewardshipproject.com for more information.

The farm is located on Wildwood Drive, south of St. Mary’s University in Winona: travel 0.8 mile west of Highways 14 & 61 in Winona, turn south on Gilmore Valley Rd., and follow the Land Stewardship Project signs.

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

Swiss Valley Farms acquires Faribault Dairy Co., Inc.

Davenport, IA - Swiss Valley Farms Cooperative has acquired Faribault Dairy Co., Inc., located in Faribault, MN. The sale includes the ownership of Faribault’s Blue cheese manufacturing facility as well as Faribault’s line of branded cheeses, the most popular of which is Amablu. Amablu, along with its premium version, Amablu St. Pete’s Select, is a cave-aged Blue cheese with a strong retail presence in the U.S.

“This acquisition marks a significant step in our efforts to grow in the Blue cheese category,” said Don Boelens, CEO of Swiss Valley Farms. The opportunity will provide Swiss Valley with yet another safe and secure market for its members’ milk supply while simultaneously increasing Blue cheese manufacturing capacity. Boelens says the Faribault facility will allow for an immediate increase in production and serve as an excellent companion operation to Swiss Valley’s other Blue cheese plant in Mindoro, WI.

The sale brings together the history, talent and resources of two of America’s most experienced blue cheesemakers. “It promises to be a good marriage,” said Jeff Jirik, one of the owners of Faribault Dairy Co. Jirik, who will take on his new role as Vice President, Blue Cheese Division, believes becoming part of the Swiss Valley Farms family is the best way to continue the legacy of the Amablu brand, known as America’s First Blue Cheese. “This is great for the Faribault community, our employees and our long-term stability,” said Jirik, noting all former employees will be retained.

Using the resources of Faribault, there are now new opportunities for Swiss Valley to age and distribute cheeses. The first is the use of sandstone caves, currently used by Faribault to age its Amablu brand cheeses. The second is the capability for online orders and shipment of cheeses via cheesecave.net, an online store developed by Faribault to distribute cheeses and cheese gift packages nationwide. The online store also has a brick and mortar retail counterpart in Faribault, MN.

The acquisition is part of a long-term plan to expand the focus on retail branded cheeses, including Swiss Valley’s Mindoro brand. “This decision confirms both organizations’ commitment to the growing artisanal blue cheese market,” said Boelens. Jirik agrees. “Working together to build brand equity in these quality products is the ultimate goal,” he said.

About Faribault Dairy: Faribault Dairy Co., Inc. was founded in 2001 to manufacture and market award-winning artisanal cheese from the Caves of Faribault. The company is best known for its Amablu brand, which has been the recipient of many national and international awards since its creation in 2002. The Cheese Cave, which serves as Faribault’s retail store, has both a physical and online presence and carries over 40 premium cheese labels, as well as non-cheese items including dry goods, meats and spreads. Faribault Dairy Co., Inc. is now a subsidiary of Swiss Valley Farms.

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

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]

FRESH the Movie Returns to Minneapolis

Source: Minnesota Institute for Sustainable Agriculture

FRESH the movie returns to Minneapolis just in time for Earth Day with showings at the Riverview this week! Wed & Thur @ 7pm. Come @ 6:30 to check out info from all of our partner organizations:
Institute for Agriculture and Trade Policy
Land Stewardship Project
The Wedge Coop
Organic Valley and much more!

FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.

Among several main characters, FRESH features urban farmer and activist, Will Allen, the recipient of MacArthur’s 2008 Genius Award; sustainable farmer and entrepreneur, Joel Salatin, made famous by Michael Pollan’s book, The Omnivore’s Dilemma; and supermarket owner, David Ball, challenging our Wal-Mart dominated economy.

*April 21st: Sponsored by Haberman. *

*Post-screening Panel moderated by Tracy Singleton of the Birchwood Cafe featuring: *
Megan O'Hara, Homegrown Minneapolis
Loretta Jaus, Organic Valley
Jeanne Lakso, Linden Hills Co-op
ana Sofia joanes, FRESH

*April 22nd: Sponsored by The Wedge Community Coop. *

*Post-screening Panel ** moderated by Tracy Singleton of the Birchwood Cafe**featuring: *
Jim Harkness, Institute for Agriculture and Trade Policy
Linda Halley, Gardens of Eagan/ Wedge Co-op
Susane Moua, City Backyard Farming
Danny Schwartzman, Common Roots
ana Sofia joanes, FRESH


Tickets are $9, $7 with student id. available at www.brownpapertickets.com ; the birchwood cafe counter AND at the door each night of the show on a first come, first serve basis.


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