All posts by Gary Huber

Local Wonderland Winter Farmers’ Market

November 13, 2019
by Gary Huber

Save the date for our annual winter market! This event is open to all–you do not need to be a member!

Get a chance to meet the farmers, makers + food producers behind your favorite products. Know the artisans who make the gifts you give.

Locally produced food and gifts, from fresh local greens to cheese, meat to eggs, honey to beeswax candles.

A list of producers + their products at our market:

  • Huber Family Farms/carrots
  • Meadow BlazingStar Honey/honey and beeswax products
  • Ebersole Cattle Co/beef products
  • Raccoon Forks Farm/handmade soap + cloth bags + folk art from reclaimed wood + storage produce + eggs
  • Lucky George/pork + soaps
  • Lost Lake/cheese
  • LSI Refugee Services/woven goods
  • The Pet Bistro/dog + cat food and treats + gift sets
  • Corazon Coffee Roasters/coffee by the mug + bags of coffee and tea, and ceramic mugs
  • Herbal Bliss Soaps/soap
  • Sunrise/garlic + micro-greens + Mexican folk art
  • BRAISED Bone Broth Co/chicken bone broth + samples + superfood seasoning blends + gift cards
  • Wild Rose Pastures/beef products + turkey
  • Global Arts Therapy/soap
  • Sipma Farms/storage produce
  • Nosh Eatery/frozen yogurt
  • Lola’s/hot sauce and drink mix gifts

Boeuf Bourguignon

October 31, 2019
by Gary Huber

Boeuf Bourguignon

What happened to fall?! With this winter-like weather, warm up with this ultimate comfort food. Since this recipe makes enough for 4 or 5 large servings, plan for leftovers and serve it with buttered egg noodles for an easy weeknight reheat.
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Ingredients
  

  • 3-4 lb beef roast chuck, sirloin, round, or rump cut into 2″ chunks
  • 2 cups beef broth
  • 6 TB all-purpose flour
  • 3 TB tomato paste
  • 6 TB sherry wine I do not recommend cooking sherry – use wine that you would drink
  • 1/4 lb bacon or pancetta diced, including drippings
  • 1 – 2 TB ghee
  • 1/2 lb shallots peeled and thinly sliced
  • 2 cups red wine burgundy, cabernet sauvignon, pinot noir
  • 8 sprigs of fresh parsley
  • 6 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 3/4 – 1 lb mushrooms sliced
  • 1/3 cup butter
  • salt & pepper
  • 2 TB fresh parsley chopped (for garnish) – optional
  • Mashed potatoes potatoes, milk, butter, salt & pepper and rustic bread (farm house, French, Italian, baguette, brioche or any other) with butter for serving

Instructions
 

  • Preheat oven to 325 degrees. In a medium bowl, whisk together the beef broth, flour, and tomato paste. Set aside. Make an herb bouquet with parsley, rosemary, thyme, and bay leaves by placing it in a large square of cheesecloth and tying it with kitchen twine, or by simply tying the herbs together – cheesecloth will prevent any pieces from coming off into the sauce, but it’s not completely necessary if you don’t have it.
  • In a large, heavy French or Dutch oven with a snug fitting lid, cook the bacon or pancetta over medium heat until cripsy and all fat has been rendered. Remove the bacon/pancetta to clean bowl and set aside. Add enough ghee to equal roughly 1/4 cup of fat.
  • Season beef with salt & pepper. Add half of the beef to the pot and brown on all sides, remove to the bowl with the bacon, and repeat with the remaining beef, removing it the same bowl when browned.
  • Add the sherry wine followed by the shallots and cook for 5 minutes, stirring occasionally. Give the beef broth mixture a good whisk or two, and pour into the pot. Increase heat to medium-high and bring to a rapid boil. Stir in the red wine. Return the beef to the pot, and nestle the herb bouquet in the center.Cover and braise in the preheated oven for 2.5 hours.
  • Melt the butter in a large skillet and saute the mushrooms. Remove the herb bouquet from the pot and discard. Stir the mushrooms into the sauce and serve over mashed potatoes with a sprinkle of parsley for garnish (if using) and side of cooked carrots and buttered bread.

Chicken Soup

October 17, 2019
by Gary Huber

Chicken Soup

I love fall and all that it brings – crisp air, gorgeous colors on the trees, and the perfect excuse for comfort food. What better way to warm up a chilly day than a bowl of healthy, immune boosting, chicken soup? By using pre-made bone broth concentrate, this recipe is great for a weeknight or weekend!
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Ingredients
  

  • For the chicken:
  • Whole chicken or pieces 3 to 5 lbs
  • 1 tsp Paprika
  • 1 TB Fresh thyme chopped, or 1 tsp dried thyme
  • 1/4 tsp Ground black pepper
  • 2 TB lemon juice
  • 6 cloves of garlic peeled
  • For the soup:
  • 2 Carrots diced
  • 2 Stalks celery diced
  • 6 TB of Bone broth concentrate
  • 3/4 tsp Salt
  • 1/2 tsp Turmeric
  • 1/4 tsp White pepper
  • 3/4 tsp Ground thyme
  • 16 oz Frozen egg noodles
  • 2 TB chopped fresh parsley or 2 tsp dried parsley flakes
  • 1 – 2 tsp of Superfood Seasoning from Braised Both Broth Company optional

Instructions
 

  • Directions:
  • Season the chicken with the paprika, thyme,and pepper. Put it in the Instant Pot with the lemon juice, garlic cloves, 3 cups of water. Cook on high pressure for 25 minutes (longer if the chicken is bigger than 4 lbs, a couple less if it’s smaller), then NPR. Save the broth. If you don’t have an Instant Pot, cut chicken into pieces, place in a stock pot, and cover with about 8 cups of water. Bring to a boil over medium-high heat, reduce heat to medium-low and simmer for 30 – 40 minutes, or until chicken is fall-off-the-bone tender.
  • Using a slotted spoon, remove the chicken and garlic cloves from the pot. Discard the garlic cloves. Skin the chicken and pull the meat off the bones. Set the meat aside.
  • If you cooked your chicken an Instant Pot, pour the broth into a stock pot, if you made it on the stove, leave it in the pot. In the stock pot containing the broth, add the bone broth concentrate and enough water to equal about 8 – 9 cups of liquid. Stir in all of the seasonings for the soup except for the parsley. Bring to a simmer and cook for about 10 minutes.
  • Add the diced celery, carrots, and noodles. Cook until the egg noodles are just about done – approximately 18 minutes.
  • Add the chicken and cook until the noodles are done. Stir in the chopped parsley. At this point, if you want a thicker soup, you can either thicken it with a butter & flour roux (1 TB of melted butter mixed with 1 TB flour) or a little cornstarch slurry (1 TB of cornstarch mixed with 1/4 cup cold water). Mix your thickener is a small bowl and gradually stir into your soup. Simmer until soup has reached your desired consistency.

Notes

Serve with buttered crusty bread and/or a salad.
Leftovers can be stored in the fridge for about a week, or frozen for up to 6 months.

Apple & Cinnamon Coffee Cake

September 19, 2019
by Gary Huber

Apple & Cinnamon Coffee Cake

I’m not entirely certain how coffee cake came about, but I’m convinced it was invented as the solution to the age-old dilemma of ‘is eating cake for breakfast ever acceptable.’ Truly in my world, if anyone ever tells you cake isn’t acceptable at any time of day, you just walk away because you don’t need that kind of negativity in your life. Now that apple season is in full swing, what better way to have your cake and eat it to, than with this apple-cinnamon coffee cake? It’s perfect for weekend brunch, after-dinner coffee, or really anytime – in fact, I recently took this to an IFC board meeting and it was very much enjoyed.
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Ingredients
  

  • 2 cups all purpose flour measured using scoop & sweep method
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 + 2 TB cup granulated sugar divided
  • 1 tsp ground cinnamon
  • 10 Tbsp butter + some for greasing the pan room temperature
  • 2 eggs beaten
  • 1/2 tsp vanilla extract
  • 1 cup milk
  • 1 medium (or 2 smalapple cored, peeled and sliced into 1/4-inch thick slices
  • For the topping:
  • 4 TB brown sugar
  • 4 TB flour
  • 1/4 tsp cinnamon
  • 1 TB butter cut into small cubes

Instructions
 

  • Preheat oven to 375 degrees and grease a 9″ deep pie dish or 8″ to 9″ square cake pan with butter.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a small bowl, mix 2 Tbsp of the sugar with the cinnamon, set aside.
  • Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the eggs and vanilla until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
  • Spoon half of the batter into the bottom of the baking dish and spread evenly. Lay the apple slices on the batter so they just cover the batter, overlapping slices if necessary. Sprinkle the apples with the cinnamon-sugar mixture. Spread the rest of the batter over the apples.
  • In a small bowl mix together the brown sugar, flour, and cinnamon for the streusel topping. Sprinkle over the cake and dot with butter.
  • Bake at 375 degrees for 30-35 minutes or until it is golden brown and a toothpick or cake tester inserted into the center comes out clean. Allow to cool in the pan for at least 15 minutes before cutting.

Notes

If you have leftovers, cover the pan with foil or plastic wrap and store on the counter. Leftovers can also be tightly wrapped in plastic wrap and frozen for several months.

Ditch That Can Sloppy Joes

September 5, 2019
by Gary Huber

Fall… football… tailgating… and sloppy joes… who’s ready?

This easy recipe will have you ditching that can in no time. Taking to a tailgate? You can make this a day or two ahead of time and keep it warm in a crockpot, or warmed on a portable grill or camp stove (use a disposable foil pan for easy clean up!). Want to cook once and eat a few times? Double it, and divide it into freezer bags – it will easily keep for 6+ months.

Ditch That Can Sloppy Joes
Author: Robin Meadows West
Ingredients
  • 1 TB butter
  • 2 lbs lean ground beef (Note: you can substitute ground capon, chicken, turkey, lentil, or a soy meat product)
  • 1/2 cup diced onion
  • 3/4 cup diced green bell pepper
  • 5 cloves garlic, minced
  • 1 1/2 cups ketchup
  • 1 cup water
  • 2 TB brown sugar, packed
  • 2 tsp chili powder
  • 1 tsp dry mustard
  • 1/2 tsp red pepper flakes
  • 2 tsp Worcestershire sauce
  • 3 TB tomato paste
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • Shredded cheese for serving (optional)
  • Hamburger buns for serving
Instructions
  1. Add the butter to a large skillet or Dutch oven over medium high heat, followed by the ground beef. Cook until the browned, breaking up any large clumps of meat. Drain the fat and discard.
  2. Add the onions, bell pepper, and garlic. Cook for 5 minutes.
  3. Add ketchup, water, brown sugar, dry mustard, red pepper flakes, Worcestershire sauce, tomato paste, salt, and pepper. Stirring to combine. Reduce heat to a simmer, cover and let cook for 20 minutes. Remove the lid and let reduce for another 5 minutes, or until desired consistency.
  4. Serve on toasted buns, topped with cheese, and your favorite side.
  5. Any leftovers freeze well.

Blueberry Compote

August 22, 2019
by Gary Huber

Blueberry Compote

Not only is this compote a cinch to make (3 ingredients? What?!), but it’s also extremely versatile and with no refined or processed sugar, even a little bit healthy with all those antioxidants from the blueberries. With all the proven health benefits of blueberries, you may even want to double or triple the recipe. You can serve this compote on its own, or put it on nearly anything or everything from pound or angel food cake, biscuits, toast, pancakes, ice cream, crackers, crepes – the possibilities are virtually endless!
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Ingredients
  

  • 1 1/3 cup blueberries fresh or frozen, divided
  • 1 TB + 1 tsp honey or maple syrup
  • 1 tsp vanilla extract

Instructions
 

  • Place 1 cup of blueberries, honey (or maple syrup), and vanilla in a small saucepan and mix gently. Heat over low heat.
  • Cook 15 to 20 minutes, stirring occasionally, until the blueberries are soft and starting to burst.
  • Take the compote off the heat and stir in the remaining 1/3 cup of blueberries. It will thicken as it cools.

Notes

Store leftovers, covered, in the fridge for up to 1 week.

Peach Dutch Baby Pancake

August 7, 2019
by Gary Huber

Peach Dutch Baby Pancake

A Dutch (or Deutsch as it was originally called by the Germans) baby pancake is not really a pancake in the sense that we Americans think of them – no pesky flipping and having it splatter or break. They're a puffy, oven baked, thin cake that's cooked in either a cast iron skillet (traditional and highly recommended) or a 9" x 13" casserole dish. This makes an amazing brunch, afternoon snack, or even dessert since it's slightly sweet. 

Want to switch it up even more? Once it's cooked, toss on a handful of fresh blueberries before serving!

Ingredients available at IFC:
Eggs,
Whole milk or heavy cream,
All-Purpose flour,
Butter,
Peaches,
Blueberries, Maple syrup or honey for serving
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Ingredients
  

  • 3 large or extra large eggs or 2 jumbo
  • 1/2 cup whole milk or heavy cream
  • 3 TB butter
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • Honey maple syrup, blueberries, powdered sugar, or whipped cream for serving

Instructions
 

  • Preheat oven to 425 degrees. Add the butter to the cast iron skillet or casserole dish and place in the oven for a few minutes to melt the butter – careful not to let it brown.
  • While the oven is preheating, in a large bowl, blend the eggs, milk (or cream), and vanilla together. Add the flour, salt, baking powder, and cinnamon. Stir to blend. Swirl the melted butter around the pan to coat all sides, and pour the excess into the pancake mixture.
  • Thinly slice the peaches. Give the batter a final stir and pour into your buttered pan. Arrange peach slices on top.
  • Bake at 425 for 15 minutes, and then lower heat to 325 for another 5 to 10 minutes, or until the pancake is completely cooked and golden brown on the edges.

Notes

Slice and serve immediately with additional butter, honey, maple syrup, powdered sugar, or whipped cream. You can also add fresh blueberries for extra burst of summer flavors.

30 Minute Meatloaf Muffins

July 25, 2019
by Gary Huber

30 Minute Meatloaf Muffins

Packable, portable meatloaf, and did we mention quick + easy? Because sometimes you really want meatloaf on a weeknight, but you don’t have time for the traditional loaf to bake for over an hour. Grab ground beef, bell pepper, onions, fresh herbs, eggs, and Dijon mustard for this local foods based recipe.
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Ingredients
  

  • Meatloaf:
  • 1 lb ground beef
  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped bell pepper optional
  • 2/3 cup plain breadcrumbs – can use either panko or regular depending on your preference
  • 7 TB ketchup
  • 1 dash hot sauce
  • 1/2 tsp Worcestershire sauce
  • 7 TB finely chopped fresh parsley or 2 TB + 1 tsp dried parsley flakes
  • 2 large eggs lightly beaten
  • 3/4 tsp fresh thyme or 1/4 tsp dried thyme
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper
  • Glaze:
  • 1/3 cup ketchup
  • 1 TB light brown sugar packed
  • 1 TB Dijon mustard

Instructions
 

  • Preheat oven to 400 degrees. Spray 9 compartments of a muffin pan with nonstick cooking spray. Cut parchment paper or aluminum foil into 2″ wide strips and place one strip into each of the 9 muffin cups.
  • In a large bowl, combine the meatloaf ingredients, being careful not to over mix.
  • Divide the meatloaf mixture into 9 equal portions – I find a 1/3 cup ice cream scoop comes in very hand for this. Place the portions into the prepared muffin pan, leaving each one domed on top.
  • In a small bowl, mix the glaze ingredients, and brush over the meatloaf muffins.
  • Bake for 20 – 25 minutes, or until cooked through. Allow to cool for about 5 minutes before using the strips to lift out of the pan.

Notes

If you have leftovers, you put them on a parchment lined pan and freeze (as shown in the photo above) – freezing them separated will prevent them from being stuck together and the glaze won’t stick to the container. Once completely frozen, you can either transfer to a freezer bag, rigid container, or vacuum seal them. If vacuum sealed, they’ll keep for about 9 months. If stored in a regular freezer bag or rigid container, they’ll keep for about 3 months.
These also pack well for lunches!

Sriracha-Honey-Lime Chicken

July 11, 2019
by Gary Huber

Sriracha-Honey-Lime Chicken

This chicken will have you firing up your grill in no time. The honey gets wonderfully caramelized into crunchy bits and the heat from the sriracha provides a perfect balance of savory to the sweet.
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Ingredients
  

  • 3 TB soy sauce use tamarind for gluten-free
  • 6 TB honey
  • 1 TB olive oil try the roasted garlic for extra flavor or, you can turn up the heat with Prairie Fire from Pickle Creek Herbs
  • 3 TB fresh lime juice
  • 1 tsp lime zest
  • 4 cloves garlic peeled
  • 1 1/2 ” square piece of fresh ginger or 1 TB of grated ginger from a jar
  • 1 1/2 TB sriracha sauce
  • 1 1/4 tsp salt
  • 2 TB fresh chopped cilantro or 2 tsp dried
  • 2 1/2 lbs of chicken boneless or cut up pieces
  • Additional chopped cilantro & lime wedges for serving optional

Instructions
 

  • Place everything except the chicken in the blender and blend until smooth. Reserve 1/2 cup of marinade for basting during cooking. Pierce each piece of chicken several times. If using boneless chicken, cut into 1 1/2″ pieces.
  • Place chicken pieces in a resealable plastic bag and pour in the sauce. Turn the sealed bag a few times to coat each piece of meat. Marinate for 1 to 2 hours, turning the bag a few times to redistribute the sauce.
  • Preheat a grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. If you’re using boneless pieces, thread onto skewers. Oil the grill grates, and grill until chicken is cooked through. If you’re using whole pieces of chicken, you may need to lower the heat to prevent the outside from over caramelizing before the meat is completely cooked. Use the reserved marinade to baste the meat during the cooking process.

Notes

Serve on a platter garnished with chopped cilantro & additional lime wedges.

IFC Cart *Timing Change*, now opens Sunday at Noon!

July 5, 2019
by Gary Huber

IFC Community,

We have been exploring changing when the cart opens. Based on feedback, we are moving the cart open time to Sunday, July 7th at noon. The cart will still close at the usual Monday, July 15th at noon. Sunday is a busy shopping day for the IFC, and this change will allow our consumer members to shop every Sunday afternoon. 

Things to bear in mind with this change: 
Producer members will need to try and get their inventories adjusted prior to the new cart opening time. 
Consumer members may notice that their account may show a balance from the previous cycle as we may not have all of the previous cycle’s information finalized prior to the cart opening. You do not need to do anything about this, please be patient with us and feel free to email me directly with any concerns.

Thank you for your support and encouragement as we make this change. If you have any thoughts, comments, or concerns please reach out to me at ryan@iowafood.coop and title your message CART TIMING. 

Happy Shopping,
Ryan