You Are Where You Eat

Youth Farm Springfest Set for May 9th

noreply@blogger.com (Reetsyburger) — Fri, 03 May 2013 22:25:00 +0000

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

noreply@blogger.com (Reetsyburger) — Wed, 24 Apr 2013 15:43:00 +0000

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

noreply@blogger.com (Reetsyburger) — Mon, 22 Apr 2013 16:07:00 +0000

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

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

noreply@blogger.com (Reetsyburger) — Fri, 19 Apr 2013 21:50:00 +0000

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]

Old Fashioned Blueberry Whole Wheat Pancakes

noreply@blogger.com (Reetsyburger) — Fri, 19 Apr 2013 03:00:00 +0000

Not long ago, we had a household project requiring my husband's attention. Now, he's got a lot on his plate, so to sweeten the deal, I offered to make his favorite breakfast when he got the project done - blueberry pancakes. He loved the pancakes and said it was "totally worth it," so I thought I'd share the recipe, in case you need to make "incentive" pancakes.

Old Fashioned Blueberry, Whole Wheat Pancakes
adapted from an All Recipe recipe

Makes 6, 6 inch pancakes

1 1/4 cups all-purpose flour
3 1/4 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/2 cups milk
1 egg
4 tablespoons butter, melted
1 pint blueberries

In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Preheat oven to 150 degrees.
Place an oven-safe pan in the oven.
Heat a lightly buttered griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake (use 1/4 cup to make smaller cakes).
When the cake starts to bubble, sprinkle blueberries on top, let it sit for 30 seconds, and then flip it. Brown other side.
Place the pancakes on the pan in the preheated oven to keep them warm while you're working.
Serve warm with butter, maple syrup, and fresh blueberries.

Enter to Win Reetsyburger's Cheese Giveaway!

noreply@blogger.com (Reetsyburger) — Mon, 15 Apr 2013 23:00:00 +0000

When a box of cheese arrives at your doorstep, an average day gets upgraded to first-class - especially when it’s Culture Magazine sending you new cheese from Coach Farm. And today could be YOUR most excellent day too. Right here, right now, you have an opportunity to win free Coach Farm goat cheese from yours truly.

Earlier this month, I was selected by Culture Magazine during their "Hello My Name Is...Blogger Contest" to write about a new style of cheese. For this particular contest, they sent me a shipment of Coach Farm goat cheese including a brand new variety of raw goat’s milk cheese.

Many remember Miles and Lilian Cahn as the owners of the famous Coach Leatherware Company – you know, the makers of belts, wallets, and those oh-so coveted handbags. Well, in 1985, the Cahns sold Coach Leatherware, and since then they’ve been “held hostage” by their herd of more than 1000 Alpine French goats at Coach Farm.

Located outside of New York City in the Hudson Valley, Coach Farm's cheesemaker Mark Newbold crafts artisanal goat cheese for a wide variety of customers, including foodie major leaguers like Mario Baltali and Pierre Chambrin. Coach Farm bagged a 1st place prize at the 2008 World Championship Cheese Contest for their Triple Cream Wheel, and that’s just one of many awards they’ve locked down.

Coach Farm's new, raw goat's milk cheese. Photo by Marie Flanagan.

The as yet unnamed, Coach Farm raw milk goat cheese that arrived on my doorstep was all dolled up in an insulated box, tucked in alongside a few cheesy companions. As I unpacked the box, I smiled when I got my mitts on the big hunk of raw goat’s milk cheese. Reminiscent of bûcheron, a French cheese which is usually aged for 25-50 days, Coach Farm's raw milk cheese is made with unpasteurized milk and aged for at least 60 days.

It has a bloomy, edible rind, and inside the rind, the cheese proffers two layers of flavor and texture. A thin creamline of smooth pâte gives way to a substantial layer of semi-firm, slightly tangy chèvre. Pair it with a glass of sparkling Vouvray and some grapes, and enjoy it at brunch or for an evening dessert. The flavor is clean and bold enough to pair with your beet salad, but it expresses itself more nobly alongside some simple fresh fruit. And for that reason, I suggest Noble Raw as the name for this new cheese.

My first-ever cheese giveaway. A collection of Coach Farm cheeses. Photo by Marie Flanagan.

With so much cheesy splendor in the house, I'm obligated to pay it forward, so I’m sharing some of this shipment with one, lucky reader. Included in the shipment will be a round of their award-winning Triple Cream, 4 ounces of their classic fresh goat cheese, and a piece of their brand new, unnamed raw goat’s milk cheese.

The time is NOW. Do what the readers of this blog do best – gush about food. To enter for a chance to have this cheese shipped to you, either share this blog post on facebook -OR- write a description of your favorite goat cheese dish in the Twin Cities in the comments section below (if you live elsewhere, share a favorite restaurant's goat cheese preparation in your locale). This is your chance to WIN FREE CHEESE! Enter by the 18th.

Please note: My contest has been posted on multiple blogs. You need only enter on one of them.

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

Minnesota Ranked 16th in Nationwide Locavore Index

noreply@blogger.com (Reetsyburger) — Wed, 10 Apr 2013 16:02:00 +0000

Strolling of the Heifers, a local food advocacy group in Vermont, has released its second annual Strolling of the Heifers Locavore Index, ranking the 50 states and the District of Columbia in terms of their commitment to local foods.

Minnesota came in 16th place (up from 17th in 2012), while our surrounding states ranked higher - North Dakota came in 3rd, Iowa came in 5th, and Wisconsin came in 9th place.

The Index used data from the U.S. Department of Agriculture, the U.S. Census bureau, and LocalHarvest's CSA database.

Click on the image to see a larger version.

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

Minneapolis Urban Farmers Circulate Local Food Questionnaire for Political Candidates

noreply@blogger.com (Reetsyburger) — Tue, 09 Apr 2013 19:15:00 +0000

MINNEAPOLIS, MN. A group of Minneapolis urban farmers have banded together to ask candidates in this year’s municipal elections to support policies that will help grow our increasingly diverse and productive local food economy.

The Minneapolis Urban Farmer's Collaborative has invited candidates for Minneapolis City Council, Parks & Recreation Board, and Mayor to complete a candidate questionnaire to determine where the candidates stand on current policy issues relevant to urban agriculture, including food production on public park lands, on-site vegetable sales for urban producers, and ownership of chickens for small-scale commercial purposes.

Among the members represented in this collaborative are composters, mushroom growers, beekeepers, backyard farmers, and CSA, wholesale, and market farmers. Their operations are scattered across the Twin Cities and represent both for- and non-profit business models.

“The goal of this questionnaire,” says collaborative member Michael Pursell , “is to give voters a better sense of how supportive their candidates are of our city's local food entrepreneurs. We've shown in recent years that our small businesses are making valuable contributions to Minneapolis health, commerce and communities and we think Minneapolis has the potential to be a real leader in urban agriculture. But we need local government to support our work and remove unnecessary barriers to our success."

The questionnaire is already being circulated among this year’s municipal candidates, and completed candidate questionnaires are being posted on the Minneapolis Issues Forum at www.e-democracy.org for public viewing as they become available.

Minneapolis citizens can help grow the local food movement by encouraging candidates from their wards and districts to respond to the questionnaire and by supporting local-food-friendly candidates this November.

CONTACT: Michael Pursell, 651-485-1034

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

Michael Pollan is Coming to Minneapolis!

noreply@blogger.com (Reetsyburger) — Thu, 04 Apr 2013 18:08:00 +0000

Michael Pollan, a superstar of the local, sustainable food movement, is coming to St. Louis Park.

Described in a 2006 New York Times book review as a "liberal foodie intellectual," Michael Pollan started transforming our notions about food and health with his 1991 book Second Nature: A Gardener’s Education. By the time his book In Defense of Foodcame out in 2009, Pollan had gained a reputation as being an authority on how to eat healthfully and sustainably. These days, In Defense of Food is a popular book club selection, and Pollan has become a household name. He’s appeared on Oprah, The Colbert Report, and NPR’s Morning Edition. He was named by Newsweek as one of the top 10 “New Thought Leaders” in 2009, and named to the 2010 TIME 100, the magazine’s annual list of the world’s 100 most influential people.

On Thursday, May 2, from 7-9 p.m., Minnesotans will have the opportunity to hear Pollan speak at Beth El Synagogue, in conjunction with their Inspiring Minds Series.

“The Inspiring Minds Series has brought people like Jane Goodall, Gloria Steinem, and Deepak Chopra to Minnesota,” explained Kelly Velander, marketing and communications director for Beth El Synagogue. “Along the lines of spiritual inspiration that we promote through this series, Pollan will show us how the classical elements of earth, water, fire, and air are a part of the food we eat.”

Appetizers will be provided by Stewart and Heidi Woodman of Heidi’s and Birdhouse. Tickets start at $60 for general admission. A $500 premium ticket will get you special, upfront assigned seating and admission to a private VIP reception with Pollan prior to the public presentation (reception attendees will also receive a copy of Michael's brand new book Cooked: A Natural History of Transformation for signing, and the opportunity to have a photo taken with Pollan). A portion of the proceeds will go to Appetite for Change, a nonprofit organization in North Minneapolis.

Beth El Synagogue
5224 West 26th St., St. Louis Park
952-873-7300, bethelsynagogue.org

Cross-posted from: Michael Pollan to Speak at Beth El Synagogue - Twin Cities Taste - April 2013 - Minnesota

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

Honeybee Mobile Market—a Twin Cities Farmers' Market on Wheels

noreply@blogger.com (Reetsyburger) — Fri, 29 Mar 2013 14:52:00 +0000

HONEYBEE MOBILE MARKET

Farmers' markets, co-ops, CSAs—they’re all good avenues for Minnesotans to get their hands on local food. But a Minnesota couple wants to add another option to the mix—a mobile farmers' market.

Tony Pavelko and Gina DiMaggio are looking to buy and retrofit a trailer, fill it with local food, and drive it directly to consumers via scheduled stops at locations like churches, businesses, neighborhoods, and events. They’ll call it Honeybee Mobile Market.

“Our idea with the mobile concept is that whoever wants the food and whoever wants the convenience is where we’ll bring it,” explained Pavelko. “If they’re already going to be there, then we’ll be there—what could be better than bringing the food directly to the people?

Pavelko and DiMaggio aren’t newcomers to the local food scene. Inspired by the local food communities in Italy and Costa Rica, they came to Minnesota and started a business in 2009 called Food for Thought—where they partnered with local farms and delivered local food CSA shares to homes and businesses. Their new model, Honeybee Mobile Market, draws on that concept, but instead of delivering pre-orders, they’ll be filling their trailer with local food, driving to scheduled stops, and opening their market doors to consumers passing by.

“As we did the Food for Thought deliveries, we started to realize the CSA model didn’t work for a lot of people who didn’t have the time, or perhaps the creativity, to prepare a full box of produce,” said Pavelko. “So, using that experience, and talking to customers, we thought about how we could provide this good, local food to consumers, but offer them more convenience and flexibility. We thought, ‘Why not bring the market to the people?’”

Honeybee plans to work directly with farmers and producers within 200 miles of the Twin Cities, such as Harmony Valley, Featherstone, Natura, Ridge Roll, Cedar Summit, and other producers of bread, coffee, jam, syrup, honey, granola, flowers, meat, cheese, and eggs. Customers will enter through the back of the trailer, select their market items, and pay before exiting. But, in order to get started, they need to buy a trailer, and they’re using a Kickstarter fundraiser to help them do that.

“We’re doing a Kickstarter to raise money to purchase and retrofit the trailer,” said Pavelko. “We need to create a charming and inviting space for people to shop. We’re trying to raise $20,000, and we’re trying to offer practical incentives for supporting our fundraiser. For example, for a $50 contribution, we’ll deliver a box of produce to your house.”

Pavelko says that he just met with the City of Minneapolis last week, and he’s optimistic that they’ll be able to start selling as early as May 2013.

“The City of Minneapolis has been very supportive of local foods and our idea,” said Pavelko. “We’re fortunate that we live in such a great food community. We’re excited to get this thing going.”

Want to learn more? Check out their video, where Pavelko and DiMaggio talk about the concept and the Kickstarter project:

Cross posted from:
Honeybee Mobile Market—a Farmers' Market on Wheels - Twin Cities Taste - March 2013 - Minnesota

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

LaClare Farms Purchases Sunshine Farms Distribution Goat Milk Bottling Operation

noreply@blogger.com (Reetsyburger) — Thu, 28 Feb 2013 18:56:00 +0000

FOR IMMEDIATE RELEASE

February 28, 2013

Contact: Larry Hedrich, 920-849-2926, laclare@bugnet.net

PIPE, Wis. – LaClare Farms today announces it has purchased the Sunshine Farms Distribution fluid goat milk operation to add to the growing line-up of LaClare Farms products.

After March 5, customers may expect a new LaClare Farms label on all former Sunshine Farms bottled goat milk products. The high quality goat milk will come from the same farms, as the milk is already supplied and hauled by LaClare Farms and the Quality Dairy Goat Producers Cooperative of Wisconsin. Milk will continue to be available in quarts of Lowfat and Whole Milk as well as half gallons of Whole Milk.

“We are excited to expand our growing Wisconsin farmstead dairy operation by offering this well-regarded and established line of quality bottled goat milk,” said Greg Hedrich, LaClare Farms Business Manager.

LaClare Farms already offers a wide array of goat’s milk and mixed milk cheeses, including Evalon, Fresh Chevre, Cheddar, Raw Cheddar, Fondy Jack and American Originals crafted by Katie Hedrich, the reigning U.S. Championship Cheesemaker. The new LaClare Farms bottled goat milk is distributed by Vern’s Cheese, Chilton; Trust Local Foods, Little Chute; and Natural Direct in Oswego, Illinois and is available at retail locations throughout Wisconsin and Northern Illinois.

Owned by the Larry and Clara Hedrich family of Chilton, Wis., LaClare Farms is currently building a new dairy processing facility on State Hwy 151, north of the village of Pipe. The facility will include a state-of-the-art dairy plant, retail store and café, as well as a milking parlor and housing for 600 milking goats. The under-construction facility will also be capable of aging cheese in curing rooms, as well as producing cultured products and bottled milk. It is scheduled to begin limited operation in May 2013 and be fully completed in June 2013.

For more information, visit www.laclarefarms.com or call Larry Hedrich at 920-849-2926.

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

Seed Saving: Family Heirlooms for Your Garden

noreply@blogger.com (Reetsyburger) — Thu, 28 Feb 2013 17:16:00 +0000

MARIE FLANAGAN (3)

I’m a daughter of a seed saver. Each year, my mom carefully harvests and saves seeds from her prolific garden. A practical woman, she also taught me how to save seeds, so the beans, tomatoes, and dill that I plant today are the same seeds of the same garden goodies that I ate as a kid. The tradition is nostalgic and interesting to me. Each time I pinch a “rattlesnake pole bean” or a “scarlet runner bean” seed between my fingers, I think of my mom, her hard work, and her beloved garden. These seeds are my family’s heirlooms.

Seed savers are especially interested in the concept of heirloom varieties. The Seed Savers Exchange defines an heirloom as "any garden plant that has a history of being passed down within a family, just like pieces of heirloom jewelry or furniture. Some companies have tried to create definitions based on date, such as anything older than 50 years."

Now you can become part of the ever-growing seed saver/heirloom seed movement. The Annual Seed Saver’s Exchange will be taking place at the Oliver H. Kelley Farm in Elk River, Minn. this March 10 at 2 p.m.. The historic farm has been leading seed-saving activities in Minnesota since 1981. Seed saving enthusiasts will gather and celebrate the seed saving tradition with seed art and a gardening presentation. Following the presentation, a seed swap will take place. Seed savers carefully package their seeds and bring them to swap with other seed savers, and the folks at the Kelley Farm make some of their saved seeds available. And you know what’s really cool? You don’t have to bring seeds in order to take some home. The event is free and open to the public and is for novice and expert gardeners alike.

Can’t make the event? No problem. You can still get your green thumbs on some saved seeds by visiting a local store with a Seed Savers Exchange rack. Here’s a list of locations selling Seed Savers seeds:

Abrahamson Nurseries 20021 St. Croix Trail N Scandia, MN 55073 651-433-2431	Greenwood Plants 6904 NW 18th Ave. Rochester, MN 55901 507-282-1988
Abrahamson Nurseries 2100 Tower Dr. W Stillwater, MN 55082	Hillside Greenhouse 1934 4th Ave. Windom, MN 56101 507-832-8300
Albert Lea Seed House 1414 West Main St. Albert Lea, MN 56007 800-352-5247	Just Food Coop 516 S Water St. Northfield, MN 55057 507-645-7415
Amelia's Flower & Garden Shoppe 910 W 36th St. Minneapolis, MN 55408 612-208-1205	Kingsley Mercantile 2 Main Ave. N Harmony, MN 55939 507-886-2323
Andrew Skoog 3500 Vicksburg Ln. #334 Minneapolis, MN 55447 612-804-1143	Linden Hills Co-op 3815 Sunnyside Ave. Minneapolis, MN 55410 612-922-1159
Becker Pet & Garden 1008 Washington Ave. Detroit Lakes, MN 56501	Linders Garden Center 270 W Larpenteur Ave. Saint Paul, MN 55113 651-488-1927
Becker Pet & Garden 1008 Washington Ave. Detroit Lakes, MN 56501	Mazopiya 2571 Credit Union Dr. Prior Lake, MN 55372 952-233-9142
Bluff County Co-op 121 W 2nd St. Winona, MN 55987 507-452-1815	Mississippi Market 1500 W 7th St. Saint Paul, MN 55102 651-690-0507
By The Woods/Diggin' In 78 W 78th St. Chanhassen, MN 55317	Mississippi Market 1810 Randolph Ave. Saint Paul, MN 55105
City Center Market 122 Buchanan St. N Cambridge, MN 55008 763-689-4640	Moms Food Co-op 122 N Buchanan St. Cambridge, MN 55008
Cook Country Coop 20 East First St. PO Box 1433 Grand Marais, MN 55604 218-387-2503	Mother Earth Gardens 3738 42nd Ave. S Minneapolis, MN 55406 612-724-2296
Delano True Value 1005 Crossings Dr. Delano, MN 55328 763-972-7272	Rainbow Food Coop 103 S Main St. Blue Earth, MN 56013 507-526-3603
Drummers Garden Center 281 Saint Andrews Dr. Mankato, MN 56001 507-388-4877	Sailers Greenhouse 17011 Sunset Ave. Shakopee, MN 55379 952-403-0630
East Side Food Co-op 2551 Central Ave NE Minneapolis, MN 55418 612-788-0950	Seward Coop 2823 E Franklin Ave. Minneapolis, MN 55406 612-338-2465
Eggplant Urban Farm Supply 1771 Selby Ave. Saint Paul, MN 55104 651-645-0818	Super Fresh Produce 2101 4th St. NW Austin, MN 55912 507-438-2358
Good Earth Food Co-op 2010 Veterans Dr. Saint Cloud, MN 56303 320-253-9290	University of MN Lanscape Arboritum 3685 Arboretum Dr. Chaska, MN 55318 952-443-1403
The Granary Food Coop 47 2nd St. NW Ortonville, MN 56278 320-305-9685	Viola Nursery and Greenhouse 3120 100th Ave. NE Eyota, MN 55934 507-259-3272
Grassroots Cooperative 1917 2nd Ave. Anoka, MN 55303 763-427-4340	Vintage Farmer 41 Oak Ave. S Annandale, MN 55302 763-691-3925

Cross posted from: Seed Saving: Family Heirlooms for Your Garden - Twin Cities Taste - February 2013 - Minnesota

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

The ABCs of CSAs: 2013

noreply@blogger.com (Reetsyburger) — Thu, 21 Feb 2013 02:00:00 +0000

It might seem premature to start thinking about fresh, summer produce, but Minnesota’s farmers started prepping for the season long ago. They’re attending conferences with other producers and researchers, figuring out how to best extend their growing season in Minnesota’s challenging climate, selecting the best varieties for their soil and climate, managing their livestock (if they have any), and figuring out the best growing methods for boosting profits while being environmental stewards and community-builders. They have been very busy, indeed. And now it’s our turn to get busy selecting our CSAs for next year. It can be a bit daunting, but never fear—this annual ABCs of CSAs will help you navigate.

The Basics on CSAs

A Community Supported Agriculture (CSA) operation is a partnership between local producers and their subscribers. Before the growing season commences, a CSA farming operation sells subscriptions to members of the public who pay upfront and then become stakeholders in the farm. The public stakeholders then receive regular deliveries from the producer during the growing season in return for their subscription.

When you subscribe, you enjoy the benefit of having a relationship and understanding with the people growing your food. In a very direct way, you experience both the challenges and the bounties that the producer experiences.

Membership arrangements, delivery locations, frequency, products, opportunities for involvement, and costs vary with each CSA operation, so research is the key to finding one that suits you. To make it easier for you to select which opportunity works best for you, Land Stewardship Project releases an annual CSA Farm Directorywhich provides details on more than 60 Twin Cities area producers and their wide variety of CSA subscription plans.

What if I Can’t Handle a Whole Share?

An almost full bushel of produce every week might be too much for some. For those, consider these options:
Many Twin Cities CSA operations offer half shares. Some of the farms that offer these smaller shares include Axdahl’s Garden Farm & Greenhous, Blackberry Community Farm, Celestial Harvest, Eener’s Farm, Fox & Fawn Farm, Herbal Turtle Farms, Long Siding Farm, Marshwatch Farms, Piney Hill Farm, Prairie Sun Farm, Sweet Beet Farm, Winding Road Farm, Kindred Spirit Farm, Living Land Farm, Northern Light Farm, and Prairie Drifter Farm.

Split a share with a family member or neighbor. One of you picks up the share, and you split the box each week, or you alternate weeks, so each ends up with a full share every two weeks.

Many CSA subscribers save their seasonal bounty for later use through preservations techniques such as canning, freezing, pickling, and drying. I just made some tomato soup this week using tomatoes that I canned from my CSA share last summer. The University of Minnesota Extension website has all the information you need if you’re interested in getting started.

I Want to Make my Choice Based On Pick-Up Location

Perhaps you’d like to pick up your share at your community co-op or the market that is closest to your workplace. A few Minneapolis markets have listed the 2013 CSA farms that will be delivering to their markets on their websites.
The Wedge

Seward Co-op

Linden Hills Co-op

Beyond Produce

CSAs can provide more than just produce—eggs, flowers, cheese, meat, and more are also available through CSAs in Minnesota. Here are some CSAs that go beyond produce.

Not listed in the Land Stewardship Project’s CSA Directory.
Shepherd’s Way Farms’ artisan cheese CSA: shepherdswayfarms.com

Trumpeter Swan Farm’s free-range egg CSA: trumpeterswanfarm.com

Braucher’s Sunshine Harvest Farm meat CSA: sunshineharvestfarm.com

Grass Fed Cattle Company beef CSA : grassfedcattleco.com

Hilltop Pastures Family Farm grass-finished beef, pastured pork, and free-range egg CSA:hilltoppasturesfamilyfarm.com

Prairie Hollow Farm bread shares, cheese shares, eggs shares, beef shares (sold out), and vegetable shares: prairiehollow.com

Listed in the Land Stewardship Project’s CSA Directory.
True Cost Farm: offers grass-fed, dry-aged beef and lamb as well as pastured non-GMO and chemical-free fed pork, chicken, duck, turkey, and eggs.

Northern Light Farm: in addition to produce, beef, honey, eggs, and chicken can be purchased as additions.

Lida Farm: In addition to produce, members can reserve chicken and lamb.

Hungry Turtle: In addition to produce, members receive lamb, pork, beef ,and chicken, along with chicken and duck eggs.

Herbal Turtle Farms: in addition to produce, members can add on shitake mushrooms, eggs, and herbs.

Common Ground Garden: In addition to produce, members can add subscriptions to their partners, including an egg farmer, an artisan baker, and a grass-fed beef and pork farmer.

Chengwatana Farms: members can negotiate any combination of lamb, chicken, eggs, fruit, vegetables, compost, firewood, wool and yarn, seedlings, and potentially even lumber.

Bossy Acres: in addition to produce, additional options to members include eggs, fresh baked bread (including gluten-free), local raw honey, coffee, and locally cultivated mushrooms.

Community Homestead: in addition to produce, items can be purchased online and added to a weekly standard vegetable box including: fruits, jams, pickles, beef, pork, bread, cookies, and crafts.

Waxwing Farms: in addition to produce, they offer an egg share, a winter share, and pastured pork and chicken.

Crazy Boy Farms: in addition to produce, they offer eggs.

Treasured Haven Farm: in addition to produce, they offer harvest boxes, pumpkins, chickens, turkey, beef, eggs, and fruit shares.

Thorn Crest Farms: in addition to produce, they offer limited chicken, turkey, and egg shares.

Fazenda Boa Terra: in addition to produce, they offer fresh cut flowers and eggs.

Foxtail Farms: in addition to a summer produce share, they offer a winter share which includes bread, pickles, wheat, soup, granola, sauerkraut, and tomato sauce.

Harmony Valley: in addition to a summer produce share, they offer a fruit share, a grass-fed Angus beef and pork share, organic fair trade coffee, and an organic cheese share.

La Finca CSA: in addition to produce, they offer a soup share, grass-fed beef, fish, and prepared foods.

Lacey “J” Ranch: In addition to produce, they offer eggs.

My Minnesota Farmers: in addition to produce, they offer chicken, eggs, turkey, and beef.

Little Flower Farm: in addition to produce shares, they offer fall lamb shares and annual goat and cow cheese shares.

Cross posted from: The ABCs of CSAs: 2013 - Twin Cities Taste - February 2013 - Minnesota

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

Hennepin County Local Food System Profile

noreply@blogger.com (Reetsyburger) — Fri, 08 Feb 2013 22:53:00 +0000

The production, distribution, consumption, and disposal of food are critical parts of our economy, community well-being, and family health.

This profile provides an overview of existing data across a broad scope of food systems activities in Hennepin County. It also documents how key indicators are changing over time and serves as a baseline for community leaders and educators to identify opportunities for growth in our food system. Data for this profile was compiled from existing secondary data sources including the U.S. Census of Agriculture and the U.S. Department of Agriculture.

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

Better Beer Society University now Enrolling Students for Spring 2013

noreply@blogger.com (Reetsyburger) — Thu, 07 Feb 2013 16:51:00 +0000

Starting today, you can become a better-educated beer drinker.

Last fall, I wrote a bit about Minnesota’s Better Beer Society, founded by cicerone and all-around beer enthusiast Rob Shellman.

The Better Beer Society works with breweries, retailers, distributors, and consumers. Small breweries that don’t have resources for a market representative can use the Better Beer Society to represent their products in markets outside of their home state. In addition to consulting, the Better Beer Society offers brown bag tasting events and a Better Beer Society University—a “course” for members of our ever-growing beer-consuming public.

According to the Better Beer Society, Better Beer Society University is an educational weekly “beer school” for both beginning or advanced beer enthusiasts. Students will learn various aspects of the beer industry from hop farming to beer distribution. Naturally, a beer university is better with beer, so students can expect to have a chance to sample some exclusive and rare beers like Cantillon Fou'Foune and aged Surly Darkness. And to top it off, there will be field trips, including exclusive visits to local breweries.

Open enrollment for the spring semester starts today, February 6. Weekly classes will begin on March 6, and the semester will run for 12 weeks. Their “campus” will be located at Republic (West Bank location), just as their fall semester was. Tuition is $75, which breaks down to about $6 per class. Tickets for the semester can be purchased onlin e.

Want to catch a glimpse of what you can expect as a Better Beer Society University student? Here’s some video footage of the final class/seminar of the 2012 fall semester, featuring guests Todd Haug of Surly Brewing Company, Pete Rafakes of Town Hall Brewery, and Chip Walton of Chop & Brew.

Cross-posted from: Better Beer Society University now Enrolling Students for Spring 2013 - Twin Cities Taste - February 2013 - Minnesota

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

Black Garlic: The Little Black Dress in My Kitchen

noreply@blogger.com (Reetsyburger) — Wed, 30 Jan 2013 22:05:00 +0000

MARIE FLANAGAN

We recently hosted a raclette dinner party at our house, and while the toasty bread, melted raclette cheese, roasted potatoes, and tangy cornichons delighted, my secret ingredient, a lightly toasted bulb of black garlic spread on toast, utterly captivated me.

What is black garlic? Black garlic is simply garlic that has slowly aged without any additives—the cloves turn a very dark brown during the aging process. Some celebrate black garlic as a health food, due, in part, to the presence of allicin and diallyl sulphides in garlic. Others simply cherish the caramelized, umami flavor of black garlic. Black garlic is softer and sweeter than raw garlic, and it lacks some of the strong odor and pungency it has in its raw state.

So why did a bulb of roasted black garlic sidle its way in to our raclette dinner? I found a new local source for it. Blue Fortune Farm is a certified organic farm in southern Wisconsin, where farmers Mike and Karen are producing about 1000 lbs. annually of black garlic in a high-humidity warming oven.

“I was out in DC, and I had some black garlic at a Thai restaurant. I tried it, and it was great, but they said they were importing it,” said Mike from Blue Fortune Farm. “I had been growing garlic here, and made a commitment to start making black garlic.”

Last year Blue Fortune Farm planted five acres of garlic. Their goal is to grow 20 acres of garlic, but first they have a few other goals to meet, like purchasing a tractor, explained Mike from Blue Fortune Farm.

I read that in Taoist mythology, black garlic was rumored to grant immortality. I’m no expert on immortality, but I do know that if you whip up a batch of pasta aglio e olio using black garlic, you’ll have a meal that your guests will never forget.

Pasta Aglio e Olio

4-6 servings
Preparation: 15 minutes

1 pound of pasta
½ cup olive oil
6-10 cloves of black garlic, crushed
Red pepper flakes
Salt

Bring a pot of salted water to a hard boil. Add your pasta (I like spaghetti for this dish).

In a separate pan, heat ½ cup of olive oil over medium heat. Add several cloves of chopped black garlic and red pepper flakes, and cook for 2 minutes, just enough to warm the black garlic in the oil. Set aside.

When the pasta is done cooking, drain it and toss it with the olive oil and garlic mixture. If you want to garnish it, add a bit of chopped Italian parsley and pecorino cheese.

Cross-posted from: Black Garlic: The Little Black Dress in My Kitchen - Twin Cities Taste - January 2013 - Minnesota

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

Hazelnuts for Minnesota’s Masses

noreply@blogger.com (Reetsyburger) — Thu, 17 Jan 2013 22:55:00 +0000

CLEAN ENERGY RESOURCE TEAMS

When most of us think of hazelnuts (or filberts), we think of those round nuts in holiday nut mixes. Historically, hazelnuts have hailed from Europe or Oregon, and have made their way into beloved products like hazelnut liqueur (think Frangelico), or sweet spreads like Nutella. So you might be surprised to find smaller, bulk batches of locally grown hazelnuts popping up at local markets around the Twin Cities. As it turns out, there are two wild species of hazelnuts that are hardy in the cold north woods, and clever Midwestern farmers have figured out how to grow and market them.

Hazelnut Valley Farm is owned and operated by Norm and Mary Erickson in Lake City, Minn. They grow, harvest, and process hazelnuts with a little help from a nifty solar-heated greenhouse. Now, you can purchase their Minnesota-grown Hazelnut Valley Farm hazelnuts at Seward Co-op.

Hazelnuts have a buttery, slightly sweet flavor and are said to be a good source of protein, unsaturated fat, thiamine, and vitamin B6. They can be stored for three months in your cupboard, or up to a year in your freezer. I’m eager to try my hand at a homemade version of Nutella. But if you’re interested in enjoying the nut in a simpler fashion, here’s a foolproof method for roasting them.

Roasted Hazelnuts

Preheat the oven to 350 degrees.
Coat the hazelnuts with a thin, even coating of olive oil.
Spread the nuts in a single layer on a baking pan.
Let them roast for about 8 minutes, stirring frequently.
Remove them from the oven.
Rub with a towel to remove the skin.
Lightly sprinkle them with sea salt, and allow them to cool.

Cross-posted from: Hazelnuts for Minnesota’s Masses - Twin Cities Taste - January 2013 - Minnesota

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

Lindquist Family Christmas Sausage

noreply@blogger.com (Reetsyburger) — Wed, 02 Jan 2013 18:09:00 +0000

At a holiday potluck this week, I snagged a slice of sausage that has a unique history in the Twin Cities─Lindquist Family Christmas Sausage. It’s a seasonal sausage link made in St. Paul, and its secret recipe is a Twin Cities legend.

The story goes that the sausage recipe was handed through generations of family members of Harry Lindquist, who was a butcher in north Minneapolis from the 1920s to the 1960s. I had an opportunity to speak with Dave Hansen, Harry Lindquist’s grandson (Hansen is a prolific photographer with the University of Minnesota’s Experiment Station and also operates the Hansen Family Tree Farm). According to Hansen, Harry Lindquist made and sold the Swedish-style sausage at his butcher shop during the holiday season. The Christmas sausage links he created became a yuletide tradition for his family, so much so that he continued making sausage for his family even after he retired.

Years went by, and Harry’s sons and grandsons were brought into the sausage-making fold, learning the recipe and techniques from Harry himself. By the mid-1990s, however, the family’s sausage makers could no longer keep up with the expanding family’s demand for the holiday sausage. So they consulted with a nearby sausage maker at Tim & Tom’s Speedy Market─Tim and Tom agreed not only to take on the task of making the family’s treasured sausage recipe, they also agreed to keep the secret recipe safe.

The sausage is so popular among family members that Hansen’s cousin in Reno, Nev. receives an express shipment every year. Hansen lovingly told the tale of his daughter, Britta, who requested Christmas Sausage for her only Christmas gift when she was serving in the Peace Corps in Bolivia. The family obliged, carefully packing and transporting some Christmas Sausage to Bolivia, where they cheerfully dined on it for three days.

These days, family members and the public can purchase the yuletide sausage links at just one market in the Twin Cities: Tim & Tom’s Speedy Market in St. Paul, where they’re making a mere 2,000 pounds of the Lindquist Family Christmas Sausage this year. It’s available for a limited time, and die-hard fans know that it sells fast, since it's so cherished by many in and outside the family.

Lindquist Family Christmas Sausage is a lean Swedish-style sausage made with pork and a bit of beef. It’s sparsely flavored with salt and allspice and wrapped in hog casing. Dave Hansen served it to me as his mother served it to him─baked at 350 degrees for an hour in the oven, and sliced on a plate without condiments. Hansen says it can be served on a bun, but he never─NEVER!─ate it that way at home.

Photo: Christmas dinner at David Hansen’s house, 1986. The family gathers around a pan of The Lindquist Family Christmas Sausage. From Left to right: Alice (Lindquist) Lundblad, Charlotte (Lindquist) Hansen, Janet (Lundblad) VanFossan, Trygg Hansen, Henry Hansen, Britta Hansen. Photo by David Hansen.

Tim & Tom’s Speedy Market
2310 Como Avenue, St. Paul
timandtomsspeedymarket.com

Cross post from: Lindquist Family Christmas Sausage - Twin Cities Taste - December 2012 - Minnesota

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

Mother Earth Gardens to Add Second, Nordeast Location

noreply@blogger.com (Reetsyburger) — Fri, 09 Nov 2012 18:08:00 +0000

MARIE FLANAGAN

Residents in Northeast Minneapolis might notice some action this winter on the corner of Lowry and Stinson. Mother Earth Gardens, a popular South Minneapolis garden center specializing in organic gardening, sustainably-grown plants, and earth-friendly products, is working on the variance procedures to add a second store in the Windom Park neighborhood.

Paige Pelini and Karen O'Connor own and operate Mother Earth Gardens. They purchased the South Minneapolis business in 2007 and hope to open their Northeast location in April 2013, “even if it’s just a soft opening,” according to O’Connor. The Northeast location will have two buildings (a two-story building with retail and residential space and a single-story building with multiple retail spaces), currently occupying 2358 Stinson Parkway and 2314-2318 Lowry Avenue.

“I actually used to live in Northeast," said O’Connor. “We have a lot of existing customers who live in Northeast. It’s a similar demographic to our customer base in South─it’s an active community that supports the arts, gardening, and local businesses.”

So what can Northeast green thumbs expect from Mother Earth Gardens? O’Connor says their philosophy of sourcing and selling plants and products that have been grown, produced, and delivered in a sustainable manner will carry through to the new store. During the planting season, they’ll have as many as 50 varieties of heirloom tomatoes, extensive options of unusual edible and medicinal herbs, native plants, and rain garden plants. Their selection of annual and perennials will be sourced from local growers like Rush Creek Growers, Green Earth Growers, and Glacial Ridge Growers.

The indoor retail space at the Northeast location will be larger than the indoor space at their South location─on top of traditional garden center supplies and gifts, O’Connor says they hope to fill that extra indoor space with more supplies for urban farmers, from beekeeping supplies to backyard chicken supplies. And just in case you thought garden centers were only good for visiting in warm months, Mother Earth Gardens also hopes to offer free winter seminars, possibly partnering with theEastside Food Co-op.

Pictured above: Honey Grape organic heirloom cherry tomato (plant purchased at Mother Earth Gardens).

Mother Earth Gardens, South Minneapolis location.
Photos courtesy of Mother Earth Gardens, by Karen O'Connor

Cross posted from Mother Earth Gardens to Add Second, Nordeast Location - Twin Cities Taste - November 2012 - Minnesota

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

Upcoming Event Salutes Lake Superior's Sustainable Fisheries

noreply@blogger.com (Reetsyburger) — Wed, 07 Nov 2012 15:16:00 +0000

An upcoming event, "A SALUTE TO LAKE SUPERIOR'S SUSTAINABLE FISHERIES," hosted by the University of Minnesota Sea Grant Program, spotlights the state's seasonal abundance of lake herring from Lake Superior and celebrates the people involved in managing, harvesting, studying, and preparing this sustainably harvested fish.

The second annual event will take place on Tues., Nov. 13 from 5-7:30 p.m. at the McNamara Alumni Center in Minneapolis. A cook-off and tasting event, the “Salute” celebrates the people involved in the success of Lake Superior’s fisheries. Some local Duluth chefs are making the journey to the Twin Cities to compete. Local chefs include Avery Cassar from At Sara’s Table Chester Creek Café and Scott Graden from the New Scenic Café. Admission for this event is $20. For Northland guests, Minnesota Sea Grant is providing a bus for transport at $10 per seat.

For more information about the “Salute,” visit the Minnesota Sea Grant events page here.

A New PastureLand

noreply@blogger.com (Reetsyburger) — Tue, 06 Nov 2012 00:01:00 +0000

Remember PastureLand’s award-winning gourmet butter and artisanal cheeses produced from the milk of family operated, organically certified, grass-based dairy farms in Minnesota? They had been a Flanagan household favorite for years. But the PastureLand we knew—the organic, Minnesota-based grass dairy cooperative—is no more.

As reported in May 2011, PastureLand was having some problems, and their butter and cheese began disappearing from market shelves. In winter 2012, Edelweiss Graziers Cooperative purchased the naming and brand rights to PastureLand, which means the PastureLand brand (previously made in Minn.) will now be used to market dairy products made by five Wisconsin farm families.

Bert Paris has been dairy farming in Wisconsin since 1983, and started grazing his herd on pasture in 1993. Today, his family is one of the five families that make up the new PastureLand cooperative.

“We really liked the name, and we wanted to carry on some of the beliefs about grass-based dairies, family farms, and sustainability,” said Paris. “We are so proud to carry on the PastureLand name to continue to promote grass-based dairy products.”

So what are the differences between the old PastureLand and the new PastureLand? Well, the product line will be totally different, for starters. Whereas the former PastureLand label was organic, the new PastureLand is not. And the former PastureLand products were 100% grass-based dairy products, but the new PastureLand products will be at least 60% grass-based.

In addition to working on a grass-based gouda cheese with the new PastureLand label, called “Peace of Pasture,” they’re developing a Greek-style yogurt with the help of Bert’s brother, Ron Paris, ofWisconsin’s Sugar River Dairy yogurt fame. As Bert puts it, he and his brother were sharing a beer one evening, and decided they’d like to try making a grass-fed based Greek-style yogurt. After experimenting for about three months, the PastureLand cooperative has just about finalized their new non-homogenized, Greek-style yogurt. PastureLand hopes its yogurt will be available starting next April during the grazing season in select natural food co-ops and grocery stores, along with the gouda cheese.

Cross-posted from: A New PastureLand - Twin Cities Taste - November 2012 - Minnesota

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

You can Help Shape the Future of Urban Ag in Minneapolis

noreply@blogger.com (Reetsyburger) — Mon, 05 Nov 2012 20:59:00 +0000

The Minneapolis Park and Recreation Board is developing a plan for urban ag in Minneapolis, and they want your input. If you're interested and/or engaged in urban ag in Minneapolis, consider attending one of these public meetings. You can also share your thoughts about urban ag in Minneapolis using an online form.
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From the Minneapolis Park and Recreation Board website...

The Minneapolis Park and Recreation Board (MPRB) has begun a process to develop a plan to support urban agriculture. This plan will guide the MPRB in defining and prioritizing community needs, recommending service delivery goals, and guiding allocation of funds to support urban agriculture within the park system.

Increasing numbers of Minneapolis residents are actively engaged in various urban agriculture activities, and interest in community gardens, farmers markets, community supported agriculture (CSA), and local food production has steadily increased in this decade. The Board of Commissioners recognizes the many benefits of a sustainable, local food system and has supported community gardens since 2002 by resolution.

Supporting urban agriculture aligns with the MPRB’s mission, values, and vision for the future. The MRPB Comprehensive Plan states that park facility renewal and development is to respect history and focus on sustainability, accessibility, flexibility, and beauty. Sustainability is a core value of the MPRB, and supporting urban agriculture is one component of improved sustainability. The MPRB seeks to develop a plan that explores opportunities to partner with others, efficiently utilize MPRB resources, and align service delivery of services with the needs of Minneapolis residents and park users.

Share your thoughts at an upcoming public meeting:

November 13, 3-4:30 pm	Logan Rec Center	690 13th Ave. NE, Minneapolis
November 15, 6-7:30 pm	Linden Hills Rec Center	3100 43rd St. W., Minneapolis
November 17, 10-11:30 am	MPRB Headquarters	2117 W. River Road, Minneapolis
December 3, 6-7:30 pm	Farview Rec Center	621 29th Ave. N, Minneapolis
December 4, 6-7:30 pm	Nokomis Rec Center	2401 E. Minnehaha Pkwy., Minneapolis

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

Wisconsin Rush Creek Reserve From Uplands Cheese Released

noreply@blogger.com (Reetsyburger) — Wed, 24 Oct 2012 21:28:00 +0000

SLEEPYNEKO

Cheese lovers, the time is nigh. This week, Uplands Cheese
released their first batches of Rush Creek Reserve for the 2012 season.

You might know Upland’s for their award-winning Pleasant Ridge Reserve (it won “best in class” from the American Cheese Society for the past three years, and won the Best Cheese in America in 2010). Uplands makes Pleasant Ridge Reserve on their farm in Wisconsin from spring until fall using fresh, grass-fed milk. This aged, Beaufort-style cheese is pale gold with a firm texture (Beaufort is an Alpine cheese produced in the French Alps). Like a Beaufort, Pleasant Ridge Reserve is rich, smooth, and melts beautifully.

But now autumn is upon us, and as the cows’ diets rotate from fresh summer pasture to drier winter hay, Uplands makes their seasonal Rush Creek Reserve. Whereas Pleasant Ridge is an aged, hard cheese, Rush Creek is a soft, young cheese in the style of Vacherin Mont d'Or (a washed-rind soft cheese made in Switzerland and France). Made from September - November, the 12-ounce wheels of hand-made cheese are wrapped in boiled spruce bark and are aged just two months. Rush Creek is best served slightly warm with the top of the wheel sliced off to expose the luscious, slightly pungent cheese in the center of the wheel. Spoon the creamy cheese onto a bit of baguette, take a bite, and smile. Rush Creek is just hitting the markets, so watch for it to start popping up at local cheese markets—Surdyks has it now.

If you have the time, consider checking out this episode of Wisconsin Foodie, which features Uplands Cheesemaker Andy Hatch as he makes Rush Creek Reserve. Hatch shows you how he makes it, and demonstrates his recommended serving technique.

Cross-posted from TC Taste: Wisconsin Rush Creek Reserve From Uplands Cheese Released - Twin Cities Taste - October 2012 - Minneapolis, St. Paul, Minnesota

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

Hennepin County High Tunnel Workshop

noreply@blogger.com (Reetsyburger) — Mon, 10 Sep 2012 16:07:00 +0000

I just received this information, and I wanted to share it right away for all my urban and rural farming friends. FYI, a polytunnel (also known as a polyhouse, hoop greenhouse or hoophouse, or high tunnel) is an above ground tunnel made of polyethylene, usually semi-circular, square or elongated in shape. Farmers use these to extend their growing seasons. Air warmed by the heat from hot interior surfaces is retained in the building by the roof and wall, so farmers can plant earlier in spring and grow later into fall.

Hybrid hazelnut plants grow in this high tunnel in Nebraska. - Photo by Marie Flanagan

Save the Date for the Hennepin High Tunnel Workshop October 2nd

By Betsy Wieland, Agriculture Extension Educator in Hennepin County, U of M Extension

Minneapolis, Minn. (September 7, 2012) — High tunnel or hoop house fruit and vegetable production is a rapidly growing farming technique in Minnesota. Thanks to increased consumer demand for local food and financial assistance from the USDA’s NRCS (Natural Resources Conservation Service) EQIP program, new high tunnels are being installed across the state and country. The workshop will take place October 2, 2012 from 9am to 4pm in Greenfield, MN at Knapton’s Rasberries, Pumpkins, and Orchard and will give new growers a solid foundation and provide helpful information to current high tunnel growers. The workshop is being offered by the U of M Extension Hennepin County in partnership with the USDA-NRCS in Hennepin County.

The day will be split into two parts, with the morning session focusing on getting started with high tunnels. Topics will include: selecting the right structure and location, crop and variety selection, production techniques and tips, and understanding the EQIP program and how to get funding. The afternoon session will focus on keeping your Seasonal High Tunnel productive over time covering topics of: soil fertility management, pest management, crop rotation, and structure maintenance. Speakers for both sessions will include University specialists, industry representatives, USDA NRCS staff, and high tunnel growers.

People can choose to attend the morning session, the afternoon session, or stay all day. The cost is $15 for the morning or afternoon session, and $20 to stay all day. Lunch and tour of the farm from 12:15-1pm is included in all options.

Registration information will follow soon. For more information, contact Betsy Wieland at 612-596-1175 or eliza003@umn.edu.

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

Fall for Minnesota Mushrooms

noreply@blogger.com (Reetsyburger) — Mon, 10 Sep 2012 16:01:00 +0000

WILD CHANTERELLES AND LOBSTER
MUSHROOMS TO DOUG FLICKER
AT PICCOLO. BY MIKE KEMPENICH.

As harbingers of spring, Minnesotans revel in the flavor and season of morel mushrooms. But fall’s mushrooms make a brilliant contribution to seasonal cuisine as well, and definitely deserve a Twin Cities Taste spotlight. Minneapolis local Mike Kempenich agrees; he’s the chief “fun guy” and owner of The Mikeology Store, a Minneapolis-based cultivator of exotic edible mushrooms, and he says “now is the perfect time” to savor the flavor of seasonal mushrooms.

As one of 52 exotic mushroom cultivators in the U.S., Kempenich is kept busy cultivating about 2,000 pounds per week of exotic mushrooms such as oyster, king oyster, maitake, and chicken of the woods. Kempenich is a savvy forager, always hunting for the perfect specimen. He harvests ideal wild specimens at the peak of their season, and then brings them into the lab so that he can clone and cultivate them in a somewhat surprising environment—a 3,000 square-foot warehouse in Brooklyn Park.

MIKE WITH CHICKEN OF THE WOODS

“You have to maintain an environment that the mushroom is used to in the wild,” said Kempenich. “You can imagine that it’s complicated and challenging.”

Chicken of the woods (or sulfur shelf mushrooms) are attention-grabbing with their bright orange and yellow shelves. Mild in flavor, meaty in texture, chicken of the woods are as versatile as their namesake, so they’re flawless in pasta sauces and soup. As a case in point, Kempenich says one of the best bowls of mushroom soup he ever ate was a chicken of the woods mushroom soup at Café Levain.

MIKE WITH HEN OF THE WOODS

Maitake (or hen of the woods mushrooms) are also popping up on market shelves and menus. Maitakes have a fairly pronounced umami flavor and a texture that pairs well with beef. Valued for heartiness and rich in vitamins B1, B2, D, as well as vegetable fiber, Kempenich says hen of the woods mushrooms are great on the grill (or roasted with a bit of olive oil and garlic over a bonfire).

As for his location in Brooklyn Park, Kempenich says he wants to be as close to the market as possible to ensure the best quality and freshness. Mikeology mushrooms markets include Seward Co-op, Mississippi Market, Eastside co-op, and The Wedge, and you’ll see them popping up on seasonal menus at more than two-dozen local restaurants like Piccolo, Saffron, Sea Change, Vincent, Café Levain, the Sample Room, and Travail.

If you can’t get enough of this mushroom stuff, check out this charming video Kempenich produced last fall about foraging for hen of the woods and chicken of the woods mushrooms in the early autumn.

Pictured: These dangling logs of pressed wood shavings are used to grow cloned oyster mushrooms in the fruiting chamber at the Mikeology mushroom farm in Brooklyn Park. Photo by Mike Kempenich.

Cross post from Fall for Minnesota Mushrooms - Twin Cities Taste - September 2012 - Minnesota

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