Sweet Science Ice Cream Available at Verdant Tea

DUSTIN BLACK

The Twin Cities has a new ice cream stop to add to your list this summer. Sweet Science, a small ice cream company with big flavors, has landed a fulltime retail location.

Ashlee Olds started making ice cream for friends five years ago. After working at Black Sheep Coffee Café and Rogue Chocolatier, she was inspired to make a line of small batch ice cream called Sweet Science, with a logo in the shape of a vanilla molecule.

With a Business Management and Entrepreneurship feather under her cap from Metro State, Olds works in her community commercial kitchen space in St. Paul where she uses local products like Castle Rock organic milk and other certified organic ingredients, “with names you can pronounce.” Her notably smooth salted caramel is their mainstay flavor, but Olds also is whipping up nontraditional flavors like blood orange (pictured here) stracciatella (inspired by La Marianna’s Italian gelato), rhubarb cinnamon almond, and strawberry buttermilk.

Previously, Sweet Science ice cream was somewhat tricky to track down, with monthly tasting events at the kitchen space, and scoops for sale at food trucks or events. But this week, Olds announced that in early July pints of Sweet Science ice cream will become available at Verdant Tea’s new location in the former Seward Coop space in South Minneapolis.

Olds and Verdant Tea met at North Coast Nosh. There, they sampled each other’s products, and as they learned more about their individual business philosophies, the more they fell in love with the idea of working together. Once they get their bearings in the new space, they hope to combine their products to offer tea and ice cream flight pairings, and even chai and matcha milkshakes.

“Starting in early July, you'll be able to stop by Verdant Tea's new shop and buy pints and cups of Sweet Science—all day any day,” said Olds. “Their hours will be 8 a.m.-8 p.m., which means our customers can stop by and get Sweet Science ice cream almost anytime.”

With ice cream labels that cleverly nod to the periodic table of elements, you can’t miss Sweet Science pints. I’m fond of the blood orange flavor, a riff on the classic Dreamsicle, but if you’d rather sample before you buy, swing by the next Sweet Science tasting event this Friday, June 14, 2013, 5-8 p.m. at the Sweet Science commercial space on Pierce Butler Road.

Cross posted from Sweet Science Ice Cream Available at Verdant Tea Retail Space - Twin Cities Taste - June 2013 - Minneapolis, St. Paul, Minnesota

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

Record-Breaking Year Brings Sweet Smiles for MN Syrup Producers

SAPSUCKER FARMS

Despite what some consider an excruciatingly long winter, followed by a cold and snowy spring, Maple syrup producers in Minnesota are smiling. It’s no wonder—most of them produced record levels of syrup this spring.

Minnesota is the most north and west of U.S. states to commercially produce maple syrup, according to Jerry Jacobson, vice president of the MN Maple Syrup Producers Association. The association boasts about 100 members, many of whom attended the annual MN Maple Producers Association Annual Meeting and reported record years for 2013.

“At the meeting, everybody said they did better and many reported record crops. About 80% at the meeting said it was their best year ever,” said Jacobson.

The mystifying weather accounts for the record year, he says. “The late spring, combined with all the snow we had, meant temperatures were moderated so that the trees didn’t warm up too quickly.”

Maple syrup is made from sap, and producers need about 40 gallons of sap to make one gallon of maple syrup. Throughout Minnesota, trees produced high levels of sap during the three-week sap run this year, and the sap they produced was good quality, according to Jacobson. In neighboring Wisconsin, producers reported record-breaking levels as well.

“Wisconsin’s 2013 maple syrup production was 265,000 gallons, more than five times the production of 2012,” said Greg Bussler with the USDA’s National Agricultural Statistics Service (PDF). “This is the highest production since NASS began keeping track in 1992.”

Debbie Morrison at Sapsucker Farms in Mora, Minn. was a bit anxious about this year’s season, especially after last year's drought, which yielded just 10 gallons of syrup. But Sapsucker ended up making 210 gallons of syrup, matching their all-time previous record.

“For about two weeks, the sap was just gushing,” said Morrison. “We were doing everything we could to collect it and cook it. It gushed, and gushed, and gushed for about two weeks. The sap was so beautiful and pristine this year. It was the best sap we’ve had. It made amazing, light syrup.”

Jacobson said that at least 60% of syrup entered for judging at the Annual Meeting of the MN Maple Producers Association was grade A, light amber, the highest quality in maple syrup ranking.

But could there be too much of a good thing? Jacobson and Morrison both assured me that producers won’t have any trouble selling their syrup.

“In Minnesota, most syrup producers sell out of everything they make, which is about 20-30,000 gallons annually,” said Jacobson.

Morrison echoed that sentiment, saying, “We’re pretty sure that we’ll be able to sell it all.”

Grade A, light amber syrup is sometimes called “fancy” syrup, and it’s highly sought after by in-the-know syrup fans. Available at local co-ops, farmers' markets, and specialty shops around the state, look for a bottle of maple syrup made in Minnesota, and top your flapjacks with some record-breaking syrup this summer!

Cross posted from: Record-Breaking Year Brings Sweet Smiles for MN Syrup Producers - Twin Cities Taste - June 2013 - Minnesota

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

MN Breakfast on the Farm Events for 2013

With Dairy Month, county fairs, and budding farm fields all around the corner, several Minnesota farms are preparing for their county’s annual “Breakfast on the Farm” event.

Breakfast on the Farm events feature select farms, menus chock full of hearty local breakfast fare, activities, and more. Because each individual county organizes their respective breakfast event, the date, location, price, and other details vary by county.

Here's a quick breakdown of what's coming, and where:

Clay County Breakfast on the Farm
Saturday, June 1, 2013, 7 a.m.-Noon
Western MN Steam Threshers Grounds, Rollag, Minn.
Groetsch Dairy, Albany, Minn.
Greg and Sue Harguth Farm, 31723 State Hwy 13, Waseca, Minn.
Goldview Farms, Waverly, Minn.
Jim and Connie Sathre Farm, Adams, Minn.
Dan and Rosie Middendorf Farm, Verndale, Minn.
Ed and Sherri Twohey Farm, Stewartville, Minn.
4-H Food Stand, Cass County Fairgrounds, Pine River, Minn.
Autumnwood Farm, Forest Lake, Minn.
Beltrami County Fairgrounds, Bemidji, Minn.
DuWayne and Laura Holm Farm, Shevlin, Minn.
Perry Meyer and Jason Enter Farm, New Ulm, Minn.
Rice County Fairgrounds, Faribault, Minn.

Cost: Free
Menu: Scrambled eggs, pancakes, strawberries, breakfast sausage, coffee, milk, and ice cream
Activities: Kids pedal tractor pull, farm commodity booths, farm animal zoo, spring planting, barrel train rides, horse drawn wagon rides, tractor wagon rides, merry-go-round, and entertainment

Stearns County Breakfast on the Farm
Saturday, June 1, 2013, 8 a.m.-1 p.m.
Cost: Adults $5, children 5 and under free
Menu: Pancakes, eggs, sausage, milk, and coffee
Activities: Farm tours, children’s barnyard, Princess Kay of the Milky Way, Vikings cheerleaders, live radio broadcasts, educational booths, and ice cream cones

Waseca County “Breakfast” on the Farm
Thursday, June 6, 2013, 4-8 p.m.
Cost: Free
Menu: Hamburgers and pork burgers
Activities: Magician, DJ Grain Simmons, kids activities, farm tours, and information booths

Wright County Breakfast on the Farm
Saturday, June 15, 2013, 7 a.m.-1 p.m.
Cost: Adults $3, children 5 and under free
Menu: Chris Cakes pancakes, sausage, milk, and coffee
Activities: Farm tour, cheese and ice cream samples, wagon rides, educational agriculture booths, petting zoo

Mower County Breakfast on the Farm
Saturday, June 22, 2013 7:30-11:30 a.m.
Cost: Adults $3, children 6 and under free
Menu: Chris Cakes pancakes, sausage, coffee, orange juice, and milk
Activities: Farm equipment on display, farm safety display, organization displays, horse wagon rides, and kiddie barnyard

Wadena County Breakfast on the Farm
Saturday, June 22, 2013 8am-Noon
Cost: Farmer’s share or free will offering
Menu: Pancakes, sausage, strawberries, ice cream, coffee and milk

Olmsted County Breakfast on the Farm
Saturday, June 29, 2013, 6:30-11:30 a.m.
Take the bus from the Olmsted County Fairgrounds. Bus ride is free providing at least one member of your party is wearing a $5 Rochesterfest Button.
Cost: Adults $6, children 5-12 $3, under 5 free
Menu: Chris Cakes pancakes, sausage, milk juice, cheese, and coffee
Activities: Horse-drawn wagon rides, free petting zoo, educational agricultural displays, and exhibits

Cass County Breakfast on the Farm
Saturday, June 29, 2013, 9-11 a.m.
Cost: Farmers share

Washington-Ramsey County Breakfast on the Farm
Saturday, June 29, 2013, 1-4 p.m.
Cost: Free
Menu: Lunch while supplies last
Activities: Farm tours, product samples, and farm animals

Beltrami County Breakfast on the Farm
Sunday, June 30, 2013, 8:30 a.m.-Noon
Cost: $5 suggested donation (100% of proceeds will go to agricultural youth programs via 4-H and FFA)
Menu: Pancakes, ice cream, strawberries, sausage, ham, coffee, and milk
Activities: Wagon rides, animal exhibits, and informational booth

Clearwater County Breakfast on the Farm
Saturday, July 6, 2013, 7-11 a.m.
Cost: Free
Menu: Pancakes, strawberries, whipped cream, sausage, coffee, and milk
Activities: Farm activities and agricultural educational sessions

Nicollet/Brown County Breakfast on the Farm
Saturday, July 13, 2013, 7-10:30 a.m.
Menu: Pancakes, eggs, sausage, milk, and coffee

Rice County Breakfast on the Farm
Wednesday, July 17, 2013, 7:30-9 a.m.
Cost: Free to first 175 people
Menu: Eggs, sausage, fruit, rolls, coffee, orange juice

The cost for some breakfasts is listed as “farmer’s share.” Pam Dahlman, public relations staff at the MN Farm Bureau, explained that this pricing strategy brings attention to how much a farmer or rancher earns per dollar spent on food. The price at those events will be adjusted according to the current market’s farmer’s share, or 16%.

“Currently, farmers and ranchers receive $.16 on average for every food dollar that consumers spend on food,” explained Dahlman. “It shows that there are a lot of different factors that go into the price of food.”

Check the MN Farm Bureau website for event updates and more information, including driving directions.

Cross-posted from Breakfast on the Farm - Twin Cities Taste - May 2013 - Minnesota

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

Youth Farm Springfest Set for May 9th

Youth Farm Springfest is set for 5-8pm, May 9, 2013 at Summit Brewery.

The event will feature food prepared by Alex Roberts and other Twin Cities' chefs.

"Guests will eat, drink, and make merry, all while supporting Youth Farm and Market Project," said Aimee Tritt, a food runner at Youth Farm and Market.

The participating restaurants/businesses boasts an impressive lineup:

• Brasa Premium Rotisserie 
• Restaurant Alma 
• Lucia's 
• Salty Tart 
• Bryant Lake Bowl 
• Birchwood Cafe 
• Joia Soda 
• Sen Yai Sen Lek 
• Tilia 
• Common Roots Cafe 
• Solera Summit Brewery 

The VIP Experience is $75 and includes a private brewery tour starting at 5pm sharp followed by an exclusive tasting and conversation with Alex Roberts. Then VIPs will join the main event from 6 to 8pm to sample a selection of food.

Tickets to the main event are $50. Main event guests will sample a selection of food from 6 to 8pm.

All food and one pint of Summit beer are included in the ticket prices. Additional pints will be available for $2. Buy tickets online at http://youthfarmspringfest2013-es2005.eventbrite.com/?rank=1#

All proceeds support Youth Farm and Market Project’s efforts to build young leaders, promote healthy bodies and minds, contribute to the positive identity of children and youth, create neighborhood connectedness, and develop and nurture healthy relationships.

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

The Debut of the Wisconsin Artisan Cheesemaker Guild

Jeanne Carpenter of the popular cheese blog Cheese Underground has announced the formation of a new Wisconsin Artisan Cheesemaker Guild.

Wisconsin is the most prolific cheese producing state in the United States, making as many as 600 different varieties of cheese; it has more licensed cheesemakers than any other U.S. state, to boot. So it didn’t come as a surprise when I received the news.

Similar to other state cheese guilds, The Wisconsin Artisan Cheesemaker Guild is a member-based organization offering networking and educational opportunities for beginning and current artisan and farmstead cheesemakers in Wisconsin. With two workshops already scheduled this summer, they’re moving full steam ahead.

Carpenter recently shared all sorts of details about the new guild, which is meant to be a sister organization toWisconsin Cheese Originals, a 200-member group catering to cheese education for consumers. Together, both organizations celebrate Wisconsin artisan and farmstead cheesemakers.

The Wisconsin Artisan Cheesemaker Guild currently has 28 members and is open to beginning or current artisan or farmstead cheesemakers within the state of Wisconsin (associate memberships for retailers may be added in the future, Carpenter said, so stay tuned). Guild members pay an annual fee of $150 per company, and all employees of member companies are invited to attend or participate in all activities. Some specific educational workshops or tours have additional fees to help cover expenses; you can stay abreast of that info and all events at wicheeseguild.com.

"The guild is an opportunity for smaller cheese companies to gain access to more information about cheese aging, new cheesemaking styles, and to visit other cheesemakers in Wisconsin and abroad to expand their knowledge," Carpenter said. She plans to organize at least two educational workshops and two membership meetings per year.

The Wisconsin Specialty Cheese Institute (WSCI) is helping facilitate that by sponsoring the guild for the first two years. In fact, all guild members become WSCI members and gain access to WSCI programming and benefits, so only new guild members who are not already WSCI members need pay the $150 guild membership fee. Current WSCI members who are also artisan or farmstead cheesemakers are encouraged to join the guild in order to be invited to all events.

Cross posted from: The Debut of the Wisconsin Artisan Cheesemaker Guild - Twin Cities Taste - April 2013 - Minnesota

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

Celebrate Earth Day: Grow Your Own Celery with Celery Scraps

It's Earth Day! Let's grow celery using kitchen scraps!

I stumbled across a tip for growing celery that sparked my interest a few weeks ago.
The tip said you could stick your scrap celery stalk in some soil and grow more celery.

So I decided to conduct my own experiment to see if it would actually work, and so far....SUCCESS.
I am growing celery from kitchen scraps. BOOM.

The Method

1. Get your mitts on a celery stalk stub.
2. Set the stub in a dish of water, with the bottom of the stub pointing downwards. Let it sit for 24-48 hours.
3. Transfer the stub to a pot with soil and/or compost.
4. Water well for the first week.
5. Water routinely. Watch your celery grow.

Here's mine, so far!

Grow celery from a celery stalk stub. Photo by Marie Flanagan.

I also read that you can do similar plantings with ginger root, garlic, sweet potatoes, and green onions, but I haven't tried those yet.

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

Get Ready, Set...Twin Cities Farmers' Market Season Starts Soon

Mark your calendars and pack your reusable grocery bags. In spite of the snow on the ground, farmers markets around the Twin Cities are gearing up for season openers in the coming weeks!

Prepare to stroll through outdoor markets as you sample and/or purchase fresh produce, plants, baked goods, cheese, meat, honey, maple syrup, confections, soap, crafts, and more. Take some time to talk with the vendors to learn more about their products and what makes them special. In addition to goods to take home, most markets have vendors and/or food trucks with food and drinks, as well as live music and activities for kids. Make the most of your visit by checking out the markets’ websites to see what’s happening on any given weekend.

Here are some of the opening dates for Twin Cities farmers markets:

• Nicollet Mall Farmers Market – April 25, 2013
• North Lyndale Minneapolis Farmers Market – April 27, 2013
• St. Paul Farmers Market - Downtown - April 27, 2013
• Midtown Minneapolis Farmers Market – May 4, 2013
• Mill City Farmers Market – May 11, 2013
• Northeast Minneapolis Farmers Market – May 11, 2013
• Fulton Farmers Market – May 18, 2013
• Kingfield Farmers Market – May 19, 2013
• Apple Valley Farmers Market – June 1, 2013
• Linden Hills Farmers Market – June 2, 2013 
• Minnesota Zoo Farmers Market - June 13, 2013
• Burnsville Farmers Market – June 15, 2013
• Lakeville Farmers Market – June 22, 2013

More market tips and tricks:

• Avoid the crowds by going early.
• Get the best deals by going late.
• Wear sensible shoes and sunscreen.
• Pack a water bottle.
• Bring reusable bags.
• Bring cash, preferably small bills.
• Talk to the vendors, but don’t monopolize their time. If you have a lot of questions, ask if you can contact them during the week.

Let the countdown begin!

Cross posted from: Get Ready, Set...Twin Cities Farmers' Market Season Starts Soon - Twin Cities Taste - April 2013 - Minnesota

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