All posts by Gary Huber

Braised Short Ribs Ragu with Gnocchi

March 19, 2018
by Gary Huber

Short ribs from Yoke S Ranch are on sale this cycle–put them to good use with this delicious recipe from local foodess + IFC board member, Robin!

Braised Short Ribs Ragu with Gnocchi
Author: Robin
Ingredients
  • 2-3 lb. bone-in short ribs
  • 2 stalks of celery
  • 2 medium carrots
  • 1 medium onion
  • 1 6 oz. can tomato paste
  • 2 cups dry red wine
  • 3 cups of beef stock
  • 1 bunch fresh sage (about 6 leaves)
  • 3 sprigs of fresh thyme
  • 2 bay leaves
  • 2 cloves of garlic, minced
  • 2 TB chopped parsley
  • Salt & pepper, to taste
  • Olive oil
  • 1 package gnocchi
Instructions
  1. Preheat oven to 350 degrees.
  2. Roughly chop celery, carrots, and onion – if you have a food processor, simply toss everything in and hit the pulse/chop button until there are no large chunks. I prefer mine smaller so they cook down.
  3. Season short ribs with salt & pepper – if the ribs are English cut (thick and long, cut them in half). Coat the bottom of a heavy Dutch or French oven with olive oil and heat over medium high heat until the oil is shimmering. Add the short ribs and brown on all sides. Remove the ribs to a plate and drain all but about 1 TB of fat from the pot.
  4. Add the chopped carrots, celery, and onion to the pot, reduce the heat to medium. Cover the pot and cook for 10 minutes. Add in the garlic and tomato paste, cook for 1 minute longer, stirring constantly.
  5. Add the red wine and 2 cups of beef broth, scraping up any browned bits from the bottom of the pot. Bring contents to a boil.
  6. Add the short ribs, bay leaves, sage, and thyme to the pot. Cover and bake in the oven for 1 hour 30 minutes.
  7. Turn the short ribs over, add additional broth if needed, and return to the oven for 1 hour and 30 minutes.
  8. Remove the short ribs from the pot. Remove bones (they’ll slide right out at this point) and shred the meat, discarding any large pieces of fat. Discard the bay leaves, sage, and thyme. Return the shredded beef to the pot to keep warm. Taste sauce, adding more salt if needed.
  9. Bring a pot of salted water to a boil and cook gnocchi according to package directions. Drain and toss with the beef mixture.
  10. Serve sprinkled with the fresh parsley. A small amount of shaved parmesan is also a nice addition to the dish, but not necessary since the flavors will stand on their own.

 

IFC Distribution is Today!

March 15, 2018
by Gary Huber

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

  • By request, we’ll be sampling WW Homestead’s Bloody Mary cheese curds along with Agri-Cultured Foods dill pickles.
  • Remember, we love to receive sample requests, so it there is something you’d like to try before you buy, reply to email and let us know!
  • If picking up at Franklin Avenue, please check out what’s available in our Retail Center. In addition to our regular items like meats and canned goods, we’ll have beets, red onions, microgreens, duck eggs/eggs, yogurt and cheese for sale in our fresh case.

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

IFC Pick-up is Thursday!

March 13, 2018
by Gary Huber

Hi. The number of folks ordering this cycle was 234, which is about 30 fewer that we’ve seen the last few cycles. Not surprising, though, because it’s spring break week for a lot of folks. On the upside, sales totaled about $13,750 this cycle, or about 15% more than this cycle last year.

So, we are still growing at a decent rate, which is great. Thank you. We have incredible members, both producers and consumers. 

Now it’s time to make it all happen. If you are getting this by email, we’ll have your products ready for you to this week. Here is some information on distribution:

1. If you are picking up at Franklin Plaza, please check out products available for purchase in our Retail Center. There’s lots of good stuff you can add to your online orders.

2. 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 will be from 10:30 am to noon on Saturday, March 17th. 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.

Robin’s Irish Stew for St. Patrick’s Day!

March 5, 2018
by Gary Huber

We’ve got you covered for all your St. Pat’s celebrations–this hearty beef stew is the perfect comfort food and can be made with many locally-sourced ingredients available now!

Robin’s Irish Stew for St. Patrick’s Day!
Author: Robin
Ingredients
  • 1 pound stew meat
  • 1/2 cup all purpose flour
  • 1/2 tsp each – salt and pepper
  • 1 small yellow onion, diced
  • 2 small carrots, diced
  • 8-10 baby yellow potatoes, cut into small chunks
  • 4 ounces mushrooms, quartered
  • 3 garlic cloves, minced
  • 1 can diced tomatoes, drained
  • 3 cups beef broth
  • 3 bay leaves
  • 1 tsp dried thyme
  • 1 can Guinness draught
  • 1 1/2 cup frozen peas
  • Olive oil for cooking
Instructions
  1. Combine the flour, salt, and pepper in a large zipped bag. Add in the stew meat and shake until the flour is coating the meat. Set aside.
  2. In a large saucepan or Dutch oven, heat one tablespoon of olive oil over medium high heat until hot. Add in the onion, carrots, potatoes, and mushrooms and cook until slightly softened, about 10 minutes. Add in the garlic and cook for 30 seconds or until fragrant. Remove the vegetables to a bowl.
  3. Add the other tablespoon of olive oil and heat until shimmering. Add half of the floured stew meat to the pan and let cook for 2 minutes without moving so it can brown. Then stir it around and let it brown on all sides. Remove it to the same bowl as the vegetables.
  4. Repeat with the remaining meat and any extra flour that’s in the bag, adding more oil if needed before browning. Remove the bowl with the other ingredients.
  5. Pour about 1/2 cup of the broth into the pan and scrape up the browned bits on the bottom of the pan. Add in the rest of the broth, the can of tomatoes, cooked veggies, beef, bay leaves, and thyme. Let simmer for an hour and 15 minutes. Be sure to occasionally give it a good stir.
  6. Pour in the can of Guinness and let simmer for another 45 minutes to an hour, or until the meat is tender and the stew has thickened. Don’t simmer longer than an hour or you risk the beer turning bitter. During the last 5 minutes, stir in the frozen peas.
  7. Remove the bay leaves and serve hot with a large chunk of bread for dipping (I like the European peasant bread from The Wooden Bakery).

 

IFC Distribution is Today!

March 1, 2018
by Gary Huber

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

  • We’ll be sampling Pasta of the Prairie soup at Franklin, and at other sites we’ll be sampling 7 Pines’ spinach dip made with Country View Dairy’s Greek yogurt.
  • Have an item you’d like to see sampled at your distribution site? REPLY to this email and let us know!
  • If picking up at Franklin Avenue, please check out what’s available in our Retail Center. In addition to our regular items like meats and canned goods, we’ll have microgreens, eggs, carrots, and yogurt available.

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

IFC Pick-up is Thursday!

February 26, 2018
by Gary Huber

We had a good cycle. We wanted $14,750 in sales. We ended up at $16,224. That’s a bit over 20% more than sales last year this cycle. The number of members ordering was 254, which is a nice number. 

Thank you. We have incredible members, both producers and consumers. 

Now it’s time to make it all happen. If you are getting this by email, we’ll have your products ready for you to this week. Here is some information on distribution:

1. If you are picking up at Franklin Plaza, please check out products available for purchase in our Retail Center. There’s lots of good stuff you can add to your online orders.

2. 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 will be from 10:30 am to noon on Saturday, March 3rd. 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.

Dublin Coddle

February 19, 2018
by Gary Huber

Board member + Local Food Recipe Wizard Robin says, “Want to change it up for St. Patty’s day? Why not try a Dublin Coddle? Sausages, bacon, onions, and potatoes–yum!”

Thanks, Robin, for sharing the method + gorgeous photo. Shop for potatoes, onions, bacon, English bangers from Lucky George Farm, and fresh thyme.

Dublin Coddle
Author: Robin
Ingredients
  • 1 Âľ lbs potatoes, sliced into ¼” slices – I used the
  • 4 slices of bacon – Griffieon Family Farm
  • 1 ÂĽ lbs sausages – I used English bangers from Lucky George, though any bratwurst is fine, too
  • 2 onions, sliced into ½” slices – I used the onions available from the IFC
  • 1 TB fresh thyme, minced
  • 1 Âľ cups chicken broth
  • 2 TB apple cider vinegar
  • 2 TB fresh parsley, minced
  • Salt & Pepper
Instructions
  1. Preheat oven to 325 degrees. Shingle potato slices in the bottom of a 13” x 9” baking dish and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
  2. Cook bacon in a 12” skillet over medium heat until crispy, transfer to a paper towel lined plate and set aside.
  3. Add sausages to skillet and brown on all sides, about 5 minutes total time. Transfer to paper towel lined plate and set aside.
  4. Drain all but about 2 TB of grease from skillet and return to medium heat. Add onion slices, thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cover and cook onions until they are softened, about 7 – 9 minutes, stirring occasionally and scraping up any browned bits.
  5. Remove onions and spread evenly on top of potatoes. Return skillet to heat; add broth and vinegar. Bring to a simmer, scraping up browned bits from the bottom of the pan. Allow to simmer for 1 to 2 minutes.
  6. Pour broth over onions and potatoes. Layer sausages on top of the mixture.
  7. Bake in preheated oven from about 1 hour 15 minutes, or until a knife inserted in potatoes meets little resistance.
  8. Remove from oven and allow to cool for 10 minutes. Chop bacon into bite size pieces and sprinkle over the dish, followed by the minced parsley.
  9. Serve with crusty bread and enjoy.

 

 

 

IFC Distribution is Today!

February 15, 2018
by Gary Huber

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

  • Chocolate covered Aronia berries from Boone County Organics will be sampled at our satellite sites, and various baked goods will be sampled at Franklin Avenue.
  • Have an item you’d like to see sampled at your distribution site? REPLY to this email and let us know!
  • If picking up at Franklin Avenue, please check out what’s available in our Retail Center. In addition to our regular items like meats and canned goods, we’ll have microgreens, eggs, carrots, and yogurt available.

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

IFC Pick-up is Thursday!

February 12, 2018
by Gary Huber

We had a really nice cycle. We wanted $16,000 in sales. We ended up right at $16,885. Amazing. So is having 280 members place orders, which is more than we’ve had for quite some time.

So, thank you. We are so grateful for how you responded when we ask for help to reach our sales goal. We truly have incredible members, both producers and consumers. 

Now it’s time to make it all happen. If you are getting this by email, we’ll have your products ready for you to this week. Here is some information on distribution:

1. If you are picking up at Franklin Plaza, please check out products available for purchase in our Retail Center. There’s lots of good stuff you can add to your online orders.

2. 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 will be from 10:30 am to noon on Saturday, Feb. 17th. 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.

IFC Distribution is Today!

February 1, 2018
by Gary Huber

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

  • Radiance Dairy jack cheese will be sampled at all sites–a HUGE thank you to Francis Thicke, the farmer, for sending us these free samples!
  • We’ll also be sampling artisan baked bread from Zach’s bakery at Franklin along with chocolate covered aronia berries. 
  • Have an item you’d like to see sampled at your distribution site? REPLY to this email and let us know!
  • If you are picking up at our Franklin Avenue site, please check out and see what’s available in our Retail Center. 

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