All posts by Gary Huber

IFC Distribution is Today (corrected version)!

The email that got sent at 7 am this morning with info on distribution included this verbiage: 

NOTE: We’ll are monitoring the situation with regards to the forecast for Saturday morning. If need be, we’ll move our Saturday pick up to Sunday, but we’ll let folks who know if we do.

Please disregard. That was a remnant from the email we sent for last cycle.

And as always, thanks for your orders. See you later today or tomorrow in Ames or Saturday morning.

IFC Distribution is Today (or Tomorrow in Ames)!

This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

NOTE: We’ll are monitoring the situation with regards to the forecast for Saturday morning. If need be, we’ll move our Saturday pick up to Sunday, but we’ll let folks who know if we do.

Thanks for your orders. See you later today or Saturday. If for some reason you need to call, use 515.450.6812.

IFC Distribution is Today (or Tomorrow in Ames)!

This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

NOTE: We want folks to be careful and safe today, so if it ends up you aren’t able to make your pick up, we’ll work with you to get your orders to you. The number to use to call today is 515-450-6812.

And thanks for your orders. See you later today or Saturday.

IFC Distribution is Today (or Tomorrow in Ames)!

This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

NOTE: We’ll are monitoring the situation with regards to the forecast for Saturday morning. If need be, we’ll move our Saturday pick up to Sunday, but we’ll let folks who know if we do.

Thanks for your orders. See you later today or Saturday. If for some reason you need to call, use 515.450.6812.

Biscuits + Gravy


You don’t need to live on a farm to enjoy a farmhouse breakfast. This sausage gravy is perfect for a weekend brunch, a weeknight breakfast-for-dinner, or make a batch over the weekend, and then reheat it for a quick breakfast during the week by simply adding a splash of milk before reheating.

Ingredients

  • 1 lb seasoned breakfast sausage pork or chicken sausage
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 1/2 tsp seasoned salt
  • 1 1/2 tsp ground black pepper
  • 1 to 2 TB cooking oil only if using chicken sausage
  • Biscuits eggs, and bacon for serving

Instructions

  • In a large skillet over medium-high heat, break apart the sausage and cook through. If using chicken sausage, add 1 TB of cooking oil.
  • Sprinkle in the flour and stir to coat the sausage. If you’re using chicken sausage, and it’s too dry, add a bit more oil and stir until the flour is thoroughly coating the meat. Allow to cook for about a minute.
  • Slowly stir in the milk, 1 cup at a time, stirring to combine after each addition. Stir in the seasoned salt and 1 1/2 tsp of black pepper.
  • Reduce heat to a simmer and allow to cook for 10 to 15 minutes, or until it reaches desired consistency. Taste for seasoning and add more if needed. If the gravy gets too thick, and in a bit of milk and stir.

Notes

Serve over warm biscuits with eggs and bacon for a complete farmhouse breakfast. Leftovers can be frozen for several months – simply thaw, add a splash of milk, and reheat.

IFC Distribution is Today (or Tomorrow in Ames)!

This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

NOTE: We’ll be sampling whole grain cake donuts treats from a new IFC producer – Ohdonuts Company from Sigourney, IA – at all our pick up sites.

Thanks for your orders. See you later today or Saturday. If for some reason you need to call, use 515.450.6812.

IFC Pick-up is This Week (and Happy New Year)!

Hi. If you are getting this by email, you placed an order for this week’s distribution.

We had 208 members buy 2,084 different items from 82 different producers. Sales were about $13,500, which is about 20% more than same cycle sales last year.

Thank you very much. We truly appreciate your using the IFC for your local food needs.

Here’s info regarding pick up this week.

1. Specifics on times and locations for all our sites are available with this link and to the left.

NOTE: IF YOU ARRIVE BEFORE THE SCHEDULED START TIME, OUR VOLUNTEERS WON’T BE READY. PLEASE PLAN ACCORDINGLY AND BE PATIENT.

3. Our alternative pick up time at our Franklin Avenue location will be from 9 am to noon on Saturday, Jan. 5. If we don’t see you Thursday, we’ll assume you are coming Saturday or have made other arrangements.

4. We accept EBT cards for payment ONLY AT OUR Franklin Plaza site. If you are an EBT member and are picking up at another location, please send an email to distribution@iowafood.coop so we can arrange for processing your payment.

5. It’s a GOOD IDEA to check to be sure your pick-up site is correct. You can access your invoice by logging in, going to the shopping tab, and click “view in-process invoice”. If it’s not right, send an email to distribution@iowafood.coop.

Thanks again.

IFC Distribution is Today (or Tomorrow in Ames)!

This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

At Franklin we’ll be sampling crostini (using Sweet to Eat bread), blue cheese swirl (using Lost Lake blue cheese) with dollop of cranberry jelly & Pickle Creek’s Prairie Fire olive oil, with bread to dip & garlic crostini with sour cream. All other sites will be sampling Hansen Dairy’s egg nog.

Thanks for your orders. See you later today or Saturday. If for some reason you need to call, use 515.450.6812.

IFC Pick-up is This Week!

Hi. If you are getting this by email, you placed an order for this week’s distribution.

We had 253 members buy 2,934 different items from 89 different producers. Sales were about $19,500, which is our second highest total ever.

Thank you very much. We truly appreciate your using the IFC for your local food needs.

Here’s info regarding pick up this week.

1. Specifics on times and locations for all our sites are available with this link and to the left.

NOTE: IF YOU ARRIVE BEFORE THE SCHEDULED START TIME, OUR VOLUNTEERS WON’T BE READY. PLEASE PLAN ACCORDINGLY AND BE PATIENT.

3. Our alternative pick up time at our Franklin Avenue location will be from 9 am to noon on Saturday, Dec. 22. If we don’t see you Thursday, we’ll assume you are coming Saturday or have made other arrangements.

4. We accept EBT cards for payment ONLY AT OUR Franklin Plaza site. If you are an EBT member and are picking up at another location, please send an email to distribution@iowafood.coop so we can arrange for processing your payment.

5. It’s a GOOD IDEA to check to be sure your pick-up site is correct. You can access your invoice by logging in, going to the shopping tab, and click “view in-process invoice”. If it’s not right, send an email to distribution@iowafood.coop.

Thanks again.

Egg Nog French Toast

Egg nog is one of those holiday traditions that many of us look forward to as soon as the air turns crisp in autumn. This decadent French toast allows you to extend that tradition to brunch! Whether you’re making breakfast for a crowd, or a cozy morning for two, this French toast will quickly become one of your favorites. –Robin

Egg Nog French Toast

Ingredients

French toast:

  • 1/2 loaf of brioche or other dense bread, but I highly recommend using brioche, sliced into 1" thick slices - about 5 or 6 slices
  • 1 1/4 cup of egg nog
  • 1 to 2 TB rum or bourbon add to your personal preference (optional, but recommended)
  • 2 TB whole milk
  • 3 large eggs
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla exract
  • About 3 TB ghee
  • Whipped cream see below for fresh whipped cream for serving
  • Maple syrup for serving

Fresh whipped cream:

  • 1 cup heavy cream
  • 1/4 tsp vanilla extract
  • 1 tsp powdered sugar

Instructions

Whipped cream:

  • Using a hand or stand mixer, whip the heavy cream, vanilla, and powdered sugar until stiff peaks form. Set aside until serving time.

French toast:

  • Combine the egg nog, rum or bourbon (if using), milk, eggs, cinnamon, nutmeg, and vanilla extract. Whisk until the eggs and milk are completely combined with the egg nog.
  • In a large skillet or griddle over medium heat, melt about 1 tsp of ghee per toast slice.
  • Dunk the bread slices into the egg nog mixture and allow to soak for 10-15 seconds per side (more or less depending on how you like your toast - though the longer it soaks, the more batter you'll need). Place in the skillet and cook until lightly golden brown on each side - about 2 to 3 minutes per side.
  • Serve topped with maple syrup and fresh whipped cream.