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]
Friday, October 23, 2009
Monday, October 12, 2009
$50 Discount for New Backyard Harvest Customers
Sign up this fall for a 2010 Backyard Harvest garden![where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]
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
Tuesday, September 22, 2009
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]
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]
Monday, September 21, 2009
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:
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]
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 dishesSen 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.
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
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]
Thursday, September 10, 2009
Dine Fresh, Dine Local
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.
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.
Tuesday, September 8, 2009
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]
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]
Wednesday, August 19, 2009
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.
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]
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]
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