All posts by Gary Huber

IFC President’s Blog

Pete & Cindy Woltz

Pete and Cindy Woltz at the Farmer’s Market

Hi. Pete Woltz here with Timber Ridge Cattle Company. I want take this opportunity to thank the IFC board members for having the confidence in me to elect me as IFC President.  It is a great honor.

Part of what I want to do as your President is periodically write about important IFC topics.  I’ll start with a short story that is related to what our coop means to me.My sister-in-law’s family fled Cuba in the 60’s to take up residence here in the “land of the free”.  My sister in-law’s father, whose name was Pastor, soon began to miss the intimacy of his Cuban neighborhood.  To mitigate this emptiness, Pastor became a frequent visitor at his local Safeway where each day he was met with a smile and a “Hey Pastor!” greeting by the staff.  In his later years, Pastor’s daily visit to the Safeway was therapeutic to his loneliness as it served to replace the sense of “community” he so missed from his homeland.

I mention this topic because if we are to grow as a business, we must balance the importance of our community with sound financial decisions.  This balancing was clearly evident last week at the first IFC board meeting since electing five new board members at our annual meeting.

We started the meeting by having each of us describe what it meant to be an IFC member.  Overwhelmingly, they all agreed that we are more than a place to buy food; the coop represents a unique and rewarding community experience.  Just as for Pastor, the simple act of gathering food at the IFC opens an explosion of conversations, ideas, and relationships often missing from modern culture.

We went on from affirming the importance of our community to discuss how to grow sales, which have been flat for over a year.  The discussion focused on ways to better market our coop.  The enthusiasm and fresh ideas were invigorating, and the board is eager to undertake some new initiatives.  These include expanding our trial membership program, creating a chef’s blog with recipes and stories about our foods, and recruiting new producers with unique new products to expand and diversify our product selections.

The topic of adding new products led to a discussion of adjusting our standards on who can sell what products.  While pledging to maintain the integrity of our commitment to local products and producers, which we all agreed was a basic value of our community, the board agreed to consider granting variances in special situations to be able to offer popular products that have disappeared from our shopping cart.

We specifically addressed the lack of apples because of this year’s growing season.  The board agreed that in cases like this we would consider granting variances if 1) the variance was time limited and 2) the source of the product was identified. We’ve subsequently granted a variance to Iowa Orchard so they could sell apples between now and when next year’s crop arrives from an orchard they rent across the border near LaCrosse, Wisconsin.

I wanted to let you know about this change in our policies so you weren’t surprised.  We will continue to try to balance our commitment to the values that make us unique with the realities of running a sound business.  Indeed, we feel it can be done, and we believe this year has the potential to be a great one for the IFC.

What can you do?  Engage yourself in the most amazing, friendly, healthy community of local food gatherers in the “land of the free”.  Shop your IFC, tell your family and friends about us, and help with your time and talent!

Thanks for your time. Feel free to contact me at peter.woltz@timberridgecattle.com.

IFC Christmas Gift Ideas

The holiday shopping season is officially upon us! If you’re like me, you probably struggle over what to get for everyone on your Christmas list. Why not give them something from the IFC this year? You can not only find something for everyone on your list, but your shopping dollars stay in Iowa as well! Here are a few ideas.

For the Beauty Product Lovers:

-Rosebud Botanicals has several really great all natural and environmentally friendly health and beauty products that would make great gifts. They offer 3 facial gift baskets with everything needed to moisturize, exfoliate, and cleanse. Their lip balms would make cute stocking stuffers too!

-Heart of Iowa Soapworks offers homemade soaps with real essential oils and natural ingredients. I can tell you from my own personal experience that all of their products smell great! Their shampoo bars would be a nice gift for ladies who are looking for a more natural way to care for their hair.

-Grandma’s Soap, a sixth generation old-fashioned soapmaker, has aromatherapy packs. These are perfect for the holiday season, which can be a bit stressful.

-Griffieon Family Farms, our beef producer, now has a daughter making soaps and lotions from natural ingredients. The lotions and soaps would make a nice gift, or a perfect addition to your own guest washroom.

For the Ladies on Your List:

-Our four candle producers: Two Rivers Honey, Fieldstone Farms, Elements of Rejuvenation, and Ebert Honey Co have all your candle needs covered. You can find the perfect scent for your friend who loves aromatherapy, or an unscented beewax candle for someone sensitive to smells. I can personally say the scented candles smell amazing!

-Live Now, Rest Later has handmade sterling silver jewelry. She can even personalize what will be stamped onto your jewelry, perfect to add a meaningful touch to your gift.

For Everyone Else:

-Get the birdwatcher on your list a suet-cake or suet-lollipop from Ebersole Cattle. They are sure to draw birds into your recipient’s yard!

-For the knitter on your list, add some yarn from Hedgeapple Fiber Studio. The yarn comes from sheep hand-reared on Hedgeapple Farms, and are available in many beautiful colors.

-If you have a wine-lover on your list, Rosey Acres Winery offers wines ranging from dry to sweet. These Iowa wines are made and hand bottled in Runnels, Iowa.

-Iowa Orchard’s Fudge makes the perfect gift for ANYONE on your list. You really can’t go wrong with their rich chocolatey fudge.

Also be sure to check out our awesome assortment of baked goods from our hardworking producer members. Every product is made by hand locally, and will make a great addition to your holiday get together or work party. Gift memberships are also a great option for friends and family who aren’t already an IFC member! Be sure to look through our product listings when you’re looking for that hard to find gift, you may be surprised what you can find at the IFC. Happy holiday shopping to you all!

Holdeman ABF Capon Chicken Recipe

I have had some requests asking how to fix capon. In an effort to give people ideas we decided to start sending out a email with some recipes. Here is one we really like with a whole bird or one of the whole breasts or split breasts.

Use one of your choice of  whole capon, bone in capon breast or capon split breast with a weight of 3 to 6 lbs.

Place thawed capon in large baking dish.

In a medium size mixing bowl combine until smooth:  1 can cream of chicken, 1 cup water, and 1 teaspoon chicken Bouillon and pour over capon.

Sprinkle capon generously with salt, pepper, garlic, parsley, and poultry seasoning Slice 1 medium onion and arrange around capon. Cover and bake at 250 degrees for 3 to 4 hours, until capon is tender and falling off of bone.

Remove the bones. We like to make gravy by thickening the broth.

-Courtesy of Matt Holdeman

Rosey Acres Rising Sun Red Wine Review

The Rising Sun Red is one of the best [non-sweet] Iowan reds I have

had.  My first taste was a small pour, from the bottle, and the bouquet

was smooth and jammy.  The wine gives hints of cherry and cocoa, with

a very smooth finish.  Next, I used an aerator, which simply enhanced

the flavors and subtle finish.  This is an Iowan wine that I would be

proud to purchase, share, and/or give as a gift.  After checking out

the winery’s website, I definitely need to get some of their Brutus

Red, next.

 

Review by Christine Bissinger

“Bonne Femme” Cooking with IFC ingredients

 

Lately I have been enjoying recipes from the Bonne Femme Cookbook, recently released by the former Des Moines Register dining critic Wini Moranville.  “Bonne Femme” cooking refers to everyday cooking that the average French “housewife” would prepare using fresh, locally available ingredients.   I have found the recipes to be a great opportunity to use some of my finds from the Iowa Food Coop.

 

For example,  “Melty Goat Cheese Salad with Honey and Pine Nuts” (p. 38) provided the perfect stage to feature Reichert’s Dairy Air’s Robiola di mia Nonna goat cheese.  This is a simple tossing of greens (I used a mix of Berry Patch lettuce and spinach with green leaf lettuce from Krieger Greenhouse) with a light vinaigrette, topped with toasted pine nuts.  But what makes this salad special is melting “soft-ripened goat cheese” on toasty baguette slices, then drizzling with honey, and serving the crispy melty toasts on the bed of greens.  Now, whether Lois Reichert would call her Robiola a “soft-ripened cheese” is not certain to me—but it is perfect for this application.  I used Novae Vitae’s Pure Honey to finish the toasty morsels.  Though it is virtuous to serve them with a fresh green salad, it occurs to me that the toasts alone would be a lovely appetizer or a great accompaniment to any other kind of salad or light supper.

 

To make the toasts, slice a baguette into half inch slices and toast on both sides, either in a toaster or oven.  Brush one side of toasts with olive oil, top with 1/8th inch thick slices of Robiola di mia Nonna, and place under oven broiler for 3 minutes or until melty but not scorched.  Cool slightly and drizzle with a little honey;  serve on a bed of greens, or however you want to eat them.

 

The Bonne Femme Cookbook: Simple, Splendid Food that French Women Cook Every Day, by Wini Moranville, is available online or at local bookstores.  You can connect with the author on Facebook at Chez Bonne Femme.

 

 

Review by Rita Pray, 11/10/12

Schwartz Family Chicken Brine

Recipe from Sarah Schwartz of Valley View Poultry, as given to Pete Woltz. Pete and Cindy say this brine really does make the most flavorful, moist, and delicious chicken.

1 c brown sugar

scant 1/2 c salt

1 T. liquid smoke

1 gallon water

Combine b.sugar and salt. Make the first part of the water hot (helps to dissolve sugar and salt) add remaining water and liquid smoke. Stir.  Place frozen chicken in bowl and soak at room temp for 24-48 hrs. Unthawed chicken should soak for 24 hrs. Cook chicken however you usually cook it.  Whole chicken can be used as well as parts of chicken.

Pick up your order on Thursday or Friday of this week!

Hello. We had 133 members order 1,517 different items this cycle. Thanks for choosing your Iowa Food Cooperative producers for your food needs. We’ll see you on Thursday or Friday when you come to pick up your orders. If you want to see your invoice, log in and go to the shopping tab, and on the left hand side you’ll see a link titled “View In-Process Invoice”.

Shopping Cart Closes at Midnight Tonight – New Producer on Board!

Still Time to Shop!

 

There’s still time to get what you need to make your Thanksgiving dinner this year one to remember. The shopping cart closes tonight (Sunday) at midnight, with delivery this coming Thursday for our Des Moines area sites and Friday for Ames.

A couple other quick things:

– There a new producer who has joined the IFC and has listed some pork products (see below).

– We are short on the help we need on Thursday for distribution. If you can help (it’s fun, and there’s free products from our producers), send an email to volunteer@iowafood.coop. We have a morning shift (when products are checked in), and early afternoon shift (when we pack up orders for West Des Moines and Ankeny), and a evening shift (when we help members get their orders).

To shop go to https://iowafood.coop and log in. If you need help with your username and password, please send an email to info@iowafood.coop

 
Wedel Grazing Acres (from up near Riceville, hometown of IFC member Holdeman’s ABF Poultry) joined the IFC and added their first products on Thursday. These are bratwurst links, ground pork, pork chops, and pork spare ribs from their free-range, antibiotic-free Berkshire hog herd.

 

Chèvre and Pumpkin Lasagna

Courtesy of Lisa Bean, who brought this dish to our annual meeting on 11/3/12.

Chevre and Pumpkin Lasagna

Adapted from Andrew Schloss, Art of the Slow Cooker

 

3 T olive oil

3 large onions halved and sliced thin

4 cloves of garlic minced

1 ½ t kosher salt

Âľ t ground pepper

1 t dried sage

1 t dried thyme

pinch of red pepper flakes

1 T flour

1 ½ c vegetable broth

2 T balsamic vinegar

¼  c chopped parsley

1 can pumpkin puree (15 oz)

2 large eggs

ÂĽ c seasoned bread crumbs

1/3 chopped pine nuts

Âľ c grated Parmesan cheese

12 cooked lasagna noodles

8 oz fresh chevre broken into small pieces

 

Heat 2 T oil in skillet add onions and cook until lightly browned (10 min).  Add 3/4ths of garlic, 1  t salt, ½ t  pepper, sage, thyme, red pepper and flour,  stir until onions well coated – (one Minute)  add vegetable broth slowly and stir until slightly thickend – add vinegar and half the parsley  set aside.

Mix, pumpkin, eggs, bread crumbs, pine nuts , remaining parsley and garlic, 1/2 t of salt and one ¼ t  of pepper in a separate bowl.

Coat lasagna pan with olive oil. Spoon ÂĽ of onions on bottom , top with three lasagna noodles, then 1/3 of pumpkin, one third of the chevre , one third of remaining onions, repeat  twice  – last layer should be noodles.  Cover and bake for one hour  at 350 –  for last  10 or 15 minutes uncover and top with remaining parmesan cheese.