Tag Archives: wisconsin

LotFotL’s Spring CSA recipes for Wisconsin

Wisconsin’s first early Spring items are just being harvested. LotFotL’s CSA boxes won’t start being delivered for a couple of weeks, but the harvest season is slowly showing itself. We have done a small amount of early harvesting on sorrel and asparagus from the fields. Here are some new recipes that we will be trying in our farm kitchen this year.

Wild Rice and Asparagus SaladWild-Rice-and-Asparagus-Salad-1-of-2

-Serves Serves 6 Phood-e

1 lb Asparagus
3 cups Steamed Wild Rice
2 Tablespoons Chopped Fresh Chives
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Black Sesame Seeds, toasted
2 Tablespoons Sesame Seeds, toasted
6 Tablespoons Fresh Orange Juice
3 Tablespoons Unrefined Sesame Oil
2 Tablespoons Unrefined Roasted Sesame Oil
2 Tablespoons Tamari Soy Sauce
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Freshly Grated Orange Zest
1 Tablespoon Grated Ginger
1 Tablespoon Raw Cane Sugar
2 Cloves Garlic, minced
1/4 cup Minced Scallions
4 Cups Mesclun or Mixed Salad Greens, washed

Trim off the tough ends of the asparagus and discard or set aside for another use (like vegetable stock or compost!). Cut the asparagus into one inch pieces on the diagonal. Place a small pot of salted water over high heat and bring it to boil. Add the asparagus to the boiling water and cook for 1 minute, or until the asparagus is bright green and only partially cooked through. Immediately drain the asparagus in a colander and rinse well under cold water. Set the asparagus aside to drain.
In a small bowl, whisk together the orange juice, sesame oils, tamari, vinegar, orange zest, ginger, sugar, scallions, and garlic.
In a large bowl combine the asparagus, wild rice, chives, parsley, and both types of sesame seeds. Drizzle the orange juice dressing over the top of the rice mixture and toss the salad until the dressing is incorporated throughout.
Line a large platter with the lettuce and spoon the wild rice and asparagus salad on top.
The salad can be served warm, at room temperature, and even cold.

Sorrel Saladsorrel-saladB

-Serves 4 Eileen’s Everyone Eats Right
Ingredients
2 medium cloves garlic
1/8 teaspoon salt
1 tablespoon (about 6) dry-cured olives, pitted and finely chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Pepper to taste
1/4 cup walnut pieces, toasted
1/4 cup Sultana (or golden) raisins
4 ounces (about 4 cups chiffonade, or thinly sliced) sorrel or other salad greens

Wash and dry sorrel, cut out tough stems, stack and roll leaves, and slice rolled leaves into thin ribbons (chiffonade). Place in salad bowl.
Make the dressing: Flatten the garlic cloves by placing them beneath the blade of a large chef

Important foods in Wisconsin to eat Organically

As people become more and more aware of how important it is to choose organic foods, for both people health and planet health, we hear the question, which foods are the most important to eat organically? Understandably, we want to know which foods should be made priority. The Environmental working group puts out a great, well researched, list that can be a really useful reference to people that are just getting started, or who don’t always have access to all organic items.

The Shopper’s Guide to Pesticides in Produce will help you determine which fruits and vegetables have the most pesticide residues and are the most important to buy organic. You can lower your pesticide intake substantially by avoiding the 12 most contaminated fruits and vegetables and eating the least contaminated produce.

Choosing a farmer that uses organic methods or is certified organic can help you make food choices that you feel good about. LotFotL Community Farm, in Elkhorn WI, goes beyond organic standards in our growing practices and will be certified organic again in 2014. Choosing to be a member of our CSA or coming to our farm stand at South Shore Farmers Market are both great ways to find organic food. Thank you for your support.

Here is a copy of the EWG list.

Dirty Dozen Plus

10 Ways to Support Your Local Foodshed in the Milwaukee Driftless Region

10 Ways to Support Your Local Foodshed in the Milwaukee Driftless Region

Wondering what a food shed is anyway? A food shed is the geographical area between where food is produced and where the food is consumed. Having a true and earnest desire to eat locally won’t steer you wrong. Just being aware that it is important and making any small step to go in that direction will make a difference. Here are few ideas to move you in that direction.

  1. Find out what grows locally, seasonally AND sustainably in your area – This may seem simple, but I am still amazed by some of the produce that grows in my region

Sauces to stir fry your LotFotL veggies in.

Making a quick Stir-fry with fresh farm veggies can help you meet that eat more veggies goal. Let’s face it, without a few tricks in your bag, getting more veggies be a challenge. It is a lot easier to grab a turkey sandwich with a piece of lettuce on it and argue that it does have veggies. But, a stir fry can be fast and easy and delicious . Once you have a few recipes in your bag you can change up the flavors by using different sauces. If you live in the Milwaukee are, try ordering an organically fed chicken or grass-fed beef from LotFotL’s online farm store to add to your dish.

All-Purpose Stir-Fry Brown Sauce with Garlic

Ingredients:

1/3-2/3 cup soy sauce (taste test)
1/2 cup chicken broth (can sub water)
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water
Directions:

  1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
  2. Dissolve the cornstarch in 1/4 cup water.
  3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
  4. Add the soy sauce mixture; bring to a boil.
  5. Reduce heat to medium and cook for 1 minute.
  6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
  7. Can be added to any stir fry veggie meat combination that you have come up with
  8. Serve with rice

Sweet and Sour Sauce

3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

Directions

  1. Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Pineapple Stir Fry Sauce

Ingredients

1 cup crushed pineapple + juice
1/2 teaspoon red pepper flakes
1/2 teaspoon mined ginger (fresh)
1/8 teaspoon black pepper
1 teaspoon cumin
2 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons soy sauce
1/4 cup water
1 teaspoon cornstarch

Directions

  1. Mix together all ingredients except for water and cornstarch, and bring to a boil over medium heat.
  2. Remove half the sauce and puree using a hand blender or regular blender.
  3. Return to pot and add water and cornstarch mix, stirring constantly until the mixture thickens.

Uses

  1. Marinate your tofu/meat in it before frying
  2. Add to your stir fry for the last few minutes of cooking

 

Kohlrabi Potato Pancakes

Ingredients

  • 2 bulbs kohlrabi, peeled
  • 3 medium red potatoes
  • 1 medium onion
  • 1-2 cloves garlic
  • 3 eggs, beaten
  • 3 tablespoons rice flour (or sub 2 tbsp AP flour and 1 tbsp cornstarch)
  • 1.5 teaspoons, divided kosher salt
  • .5 teaspoon black pepper
  • 1/3 cup oil (more if your pan is bigger)

Instructions

Chop greens and simmer in some water, or microwave-steam, just to soften a bit, while you’re doing other things.Peel kohlrabi, and shred along with potatoes (with skin), onion and garlic.Drain greens and add to other veg in a pile in a tea towel. Squeeze and drain, quite a bit, to get them as dry as possible.Mix three eggs and three tablespoons of rice flour (or sub 2 tbsp AP and 1 tbsp corn starch) with half a teaspoon each salt and pepper. Reserve remaining salt for later. Mix this in with the drained shredded veg mix. Form into small balls (bigger than golf, smaller than tennis).Heat oil in a skillet – less than a quarter inch of oil, until it spits at you when you hit it with a drop of water, or bubbles around the edges of a wooden spoon or chopstick.Add a veg ball to the hot oil and squish with a spatula until it’s about a half-inch thick. If the oil bubbles all around the edges, you’re set, add another and squish.Fry until golden brown on both sides, maybe four minutes total per side, but until done.Drain on a towel, sprinkle with additional salt and keep warm in the oven until serving time.Makes 8 pancakes, and they freeze very well. All the goodness of a crisp potato pancake, but with a little more excitement.

Details

Prep time: 25 minsCook time: 25 minsTotal time: 50 minsYield: 8 pancakes

Saturday’s Mouse July-3-2012

Cauliflower and Kale Stem Soup

h3>Cauliflower and Kale Stem Soup

1 small cauliflower (1.5 lb)
1 small onion, chopped
2 cups kale stems, chopped into small pieces
1 yukon gold potato, cubed
carrot greens OR 1/2 cup fresh parsley, leaves only
1 quart stock

Remove the green part of the cauliflower and any leaves. Cut it up into small florets, setting aside a few for the garnish.

Saut

Honey-Glazed Vegetable Medley

Honey-Glazed Vegetable Medley

Makes 2 servings

1 cup peeled and thinly sliced carrots
2 Tablespoons water
3/4 cup thinly sliced zucchini
1/4 cup diced sweet red bell pepper
1/4 cup honey
1 Tablespoon butter or margarine
1 Tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried dill weed
Combine carrots and water in 1-quart microwave-safe dish. Cover and microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender, stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or until zucchini is crisp-tender, stirring halfway through cooking time. Let stand 2 minutes and stir before serving.

For those of you, like me, that choose not to use a microwave. I suggest steaming your carrots before adding the other ingredients.

Nutrition: 229 Calories * 6 g Fat Total * 2 g Protein * 15 mg Cholesterol * 46 g Carbohydrates * 626 mg Sodium * 3 g Dietary Fiber * 22% Calories from Fat *

Great recipe provided by http://www.honey.com/

Honey Mustard Roasted Potatoes

oney Mustard Roasted Potatoes

Makes 4 servings

4 large (about 2 lbs.) baking potatoes
1/2 cup Dijon mustard
1/4 cup honey
1/2 teaspoon crushed dried thyme leaves
Salt and pepper, to taste
Peel potatoes and cut each into 6 to 8 pieces. In large saucepan, cover potatoes with salted water; bring to a boil. Simmer potatoes 12-15 minutes, until barely tender. Drain. Combine mustard, honey and thyme in small bowl. In large bowl, toss potatoes with honey-thyme mustard until coated evenly. Arrange potatoes on foil-lined baking sheet, sprayed with vegetable cooking spray. Bake for 20 minutes at 375