All posts by Gary Huber

IFC Distribution is Today (or Tomorrow in Ames)!

November 20, 2018
by Gary Huber

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 also tomorrow (Wednesday) from 10:30 am to noon at our Franklin Plaza site.

Also, we will have Brussels sprouts, carrots, head lettuce, chestnuts, cabbage, and eggs for sale in our Franklin Avenue On-Site retail area, as well as tons of fall decor and winter squash. All are welcome, so bring a friend.

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

IFC Pick-up is This Week! Note T-Giving Week Schedule Changes!

November 19, 2018
by Gary Huber

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

We had 210 members buy 2,428 different items from 87 different producers. Sales were about $15,000, which is about 10% above same cycle sales last year. That’s our goal, so we did well.

Below is info regarding distribution this week. Please know we truly appreciate your using the IFC for your local food needs. It helps so many people, and so we are deeply grateful.

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

2. Pick up times at all sites are the same, but we’ve moved distribution to tomorrow (Tuesday). Ames pick-up will be Wednesday from 4:30 to 5:30 pm. Our alternative pick-up for Franklin Avenue customers will be Wednesday morning from 10:30 to noon. If you have any questions, please email us at distribution@iowafood.coop.

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

3. 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.

4. 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.

Greek Yogurt Cream Cheese

November 16, 2018
by Gary Huber

This can be used under a spicy jelly like Boone County Organic’s Aronia Peach Habanero or Clear Creek Orchard’s Mango Habanero, Raspberry jalapeno or any of their spicy flavors. This is also great as the base for a layered dip with salsa, beans & cheese.

 

 

Greek Yogurt Cream Cheese
Ingredients
  • 1.5 to 2 times as much yogurt as the amount of cream cheese required for the recipe.
Instructions
  1. Line a fine mesh strainer with multiple layers of cheesecloth.
  2. Pour in approximately 1.5 to 2 times as much yogurt as the amount of cream cheese required for the recipe.
  3. Cover and let the whey strain out until it reaches the consistency of cream cheese. This can take up to 24 hours.
  4. Chill and use in most of your recipes requiring cream cheese. This can be used under a spicy jelly like Boone County Organic’s Aronia Peach Habanero or Clear Creek Orchard’s Mango Habanero, Raspberry jalapeno or any of their spicy flavors. This is also great as the base for a layered dip with salsa, beans & cheese.

 

No Bake Squash or Pumpkin Cheesecake with Homemade Maple Whipped Cream

November 16, 2018
by Gary Huber

No bake squash or pumpkin cheesecake made with homemade Greek yogurt cream cheese can be a very healthy and rewarding dessert to add to your holiday menu. By making your own squash puree & Greek yogurt cream cheese (instructions below), you can drastically cut down calories, increase protein & feel good about the quality of ingredients you are using. I recommend you start by making the cream cheese and squash puree at least the night before.

 

No Bake Squash or Pumpkin Cheesecake with Homemade Maple Whipped Cream
Ingredients
  • 18 gingersnap cookies or equivalent Graham crackers
  • 3 tablespoons (1 1/2oz) WW Homestead butter, melted
  • 1 cup (8oz/225g) Greek yogurt cream cheese*
  • 2-3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ÂĽ teaspoon ground ginger
  • ÂĽ teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • ÂĽ teaspoon salt
  • 2 cups homemade squash/pumpkin puree, chilled*
  • Maple Whipped Cream
  • 1½ cups (12floz) Hanson Dairy cream
  • 1-2 tablespoons maple syrup
  • Maple sugar (garnish)
Instructions
  1. Directions
  2. In a small bowl combine cookie crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or glasses.
  3. In a separate mixing bowl, beat the cream cheese until fluffy.
  4. Add the honey or maple syrup, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes.
  5. Add the squash/pumpkin puree and beat until blended.
  6. Taste for level of sweetness & add more honey or maple syrup if needed. Beat to incorporate.
  7. Divide cheesecake mix between the 6 glasses.
  8. Maple whipped cream
  9. Put a metal mixing bowl and your beaters into the freezer for five minutes to get very cold.
  10. Pour the heavy cream & maple syrup into the mixing bowl.
  11. Beat on whipped (usually highest setting) until the cream begins to form soft peaks and has nearly doubled in size.
  12. Top the cheesecakes with whipped cream.
  13. To garnish, shake maple sugar on top or fresh ground cinnamon or nutmeg.
  14. Chill until ready to serve. May keep refrigerated for up to 48 hours.
  15. How to make squash/pumpkin puree
  16. Use a meaty, rich, full flavored squash such as a Seminole, Red Kuri, Buttercup, Butternut or your favorite variety of pumpkin.
  17. Roast squash. I roast mine whole then cut it open & scoop out the seeds because I’m lazy but you can also cut your squash in half, remove the seeds & roast.
  18. Roast until you can easily pierce the squash with a fork.
  19. Let cool slightly then scoop the flesh out.
  20. Puree using a food processor or blender.
  21. Place cheesecloth into a fine mesh strainer, place over a bowl & pour the pureed squash into the strainer.
  22. Cover & let the excess moisture drain out.
  23. If you have extra this freezes very well & can be used for lots of recipes.
  24. How to make Greek yogurt cream cheese
  25. Line a fine mesh strainer with multiple layers of cheesecloth.
  26. Pour in approximately 1.5 to 2 times as much yogurt as the amount of cream cheese required for the recipe.
  27. Cover and let the whey strain out until it reaches the consistency of cream cheese. This can take up to 24 hours.
  28. —
  29. Adapted recipe for sampling at Iowa Food Cooperative. Use whole milk Greek yogurt, substitute sweetener & don’t use crust for Keto friendly version.

 

Apple Sausage Stuffing

November 15, 2018
by Gary Huber

A stuffing recipe that not only highlights local bread, butter, and sausage, but also local apples!

 

 

Apple Sausage Stuffing
Author: Chad
Ingredients
  • 10 cups bread, cut into 1/2 to 1 inch cubes (Cook’s choice: white, whole wheat, sour dough, rye, a mix. Leave the crust on or don’t. Live your best stuffing life)
  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 6 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups sliced celery
  • 2 apples, cored and chopped coarsely (peel or don’t. It bears repeating, live your best stuffing life)
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 cup toasted walnut pieces
  • 1/2 cup finely chopped fresh parsley
  • Kosher salt and freshly ground black pepper, to taste
  • 2 1/2 cups chicken stock
Instructions
  1. Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.
  3. Heat olive oil in a large skillet over medium heat. Add pork and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Remove pork from skillet and place in a bowl.
  4. Melt butter in the skillet the pork was cooked in. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in apples, sage and thyme until fragrant, about 1 minute.
  5. In a large bowl, combine bread, sausage, apple mixture, walnuts and parsley; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined
  6. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 45 minutes.

 

Winter Squash Gratin

November 15, 2018
by Gary Huber

Member Chad’s winter squash gratin was a HUGE hit at our sampling event last Thursday. Grab the recipe here, then shop the ingredients.

 

 

Winter Squash Gratin
Author: Chad
Ingredients
  • roughly 3 Lb winter squash, peeled and seeded (Any firm, good flavored squash like butternut, Hubbard, Kuri will be perfect)
  • 6 fresh sage leaves, plus 3-5 leaves for garnish
  • 1/2 medium onion
  • 1 pint of heavy cream
  • 3/4 cup of grated parmesan cheese
  • 3/4 cup breadcrumbs
  • 1 tablespoon of butter, plus extra for greasing pan
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive Oil for frying sage leaves.
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix breadcrumbs and parmesan cheese in a bowl.
  3. Peel and dice onion finely. Place 1 tbsp butter and onion in a heavy bottomed pan over medium heat. Cook onions until very golden with a touch of brown, 15-20 minutes (reduce heat if onions begin to burn before caramelizing). Remove from heat.
  4. Slice 6 sage leaves finely. Add the sage and heavy cream to the pan with onions over very low heat for 10 minutes. Add the salt and the black pepper. Stir often and do not let the cream get to a boiling point. Remove from heat.
  5. Using a mandolin or a very sharp knife, slice the squash into very thin slices, about 1/8th of an inch thick.
  6. Taste the cream for seasoning and add more salt and pepper to taste if needed.
  7. Butter a 9 x 13 inch casserole dish on the bottom and sides.
  8. Create one even layer of butternut squash in the dish, spoon on and spread a thin coating of the cream on the squash and repeat the process until the the last layer is topped with cream. Sprinkle the breadcrumb mixture on top of the cream evenly.
  9. Cover with aluminum foil and bake for 35 minutes. Remove the foil and turn up the heat to a high broil until golden brown, roughly 5 minutes.
  10. Pour a liberal amount of olive oil in the bottom of a small skillet. Place over medium high heat. When oil begins to shimmer, place reserved sage leaves in oil and fry for 2-3 seconds (they will roll out flat on top of oil). Remove with a fork and place on paper towels.
  11. Let the squash sit for 10 minutes. Garnish with fried sage leaves and serve.

 

Recipe: Holiday Sausage Stuffing

November 12, 2018
by Gary Huber

Wait a minute… I was just grilling brats for Labor Day! I blinked and the holiday season is almost upon us – time to start planning those wonderful family feasts. Give this superb sausage stuffing a try for your next holiday. You can make it the day of, weeks (or months) in advance, and freeze it; or assemble it 1 or 2 days ahead, store it covered in the refrigerator, and then bake it.

 

 

Recipe: Holiday Sausage Stuffing
Ingredients
  • 8 cups unseasoned, dried bread cubes
  • 1/2 cup butter + extra for greasing the casserole dish
  • 1-1/2 cups diced yellow onion
  • 1 cup diced celery
  • 4 garlic cloves, minced
  • 1 lb. seasoned sausage
  • 2-3/4 cups chicken broth
  • 1 large egg, beaten
  • 1 TB fresh chopped rosemary or 1 tsp dried rosemary
  • 1 TB fresh chopped sage or 1 tsp dried sage
  • 1/4 cup fresh chopped parsley or 1 TB + 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
Instructions
  1. Preheat over to 350 degrees and grease a 9″ x 13″ casserole dish with butter. Place the bread cubes in a large mixing bowl.
  2. In a large saute pan, melt the butter. Add the onions and celery. Cook over medium heat, stirring occasionally, or about 8 minutes, or until the vegetables are soft. Add the garlic and cook an additional 1 or 2 minutes. Add the vegetable mixture to the bread cubes, being careful to scrape out all the vegetables. Without washing it, add the sausage to the same pan, breaking it up as it cooks. Cook for 8 to 10 minutes, or until browned and cooked through. Add the sausage and fat in the pan to the bread cubes bowl.
  3. Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper to the bread cubes. Mix until the bread is soft and moistened. Transfer the mixture to the casserole dish and bake for 65 to 75 minutes, uncovered, until golden brown and crisp on top.
  4. After baking and allowing to cool, this dish can be frozen, tightly covered for up to 3 months. To reheat, defrost in the refrigerator for 24 hours, then reheat it, covered with foil, in a 325 degree oven until hot.
  5. —To make ahead, after everything is mixed together and added to the casserole dish, tightly wrap the dish with foil or plastic wrap and store, refrigerated for up to 2 days. Remove from the refrigerator at least an hour before baking. Bake as indicated above.—

 

IFC Distribution is Today (or Tomorrow in Ames)!

November 8, 2018
by Gary Huber

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.

We’ll be sampling WW Homestead’s new cottage cheese at all satellite sites. At Franklin, we’ll have a variety of Thanksgiving dishes made with local products.

We also will have greens and other fresh items in our On-Site retail area, as well as tons of fall decor and winter squash. All are welcome, so bring a friend.

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!

November 6, 2018
by Gary Huber

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

We had 231 members buy 2,488 different items from 85 different producers. Sales were about $16,000, which is about $1,400 more than two weeks ago.

Below is info regarding distribution this week. Please know we truly appreciate your using the IFC for your local food needs. It helps so many people, as well as the green world we are part of, and so we are deeply grateful.

1. If you are picking up at Franklin Plaza, please check out products available for purchase in our Retail Center. There’s 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 at our Franklin Avenue location will be from 10:30 am to noon on Saturday, Nov. 10. 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.

Recipe: Country-Style Minute Steak w/ Pan Gravy

November 3, 2018
by Gary Huber

In the south, we call minute steak ‘bucket steak’ and it’s a regular on the dinner menu. No matter what you call them, you’re going to want to give this country steak a try – it’s tender, it’s extremely easy, and it’s perfect for fall, winter, or anytime really.

 

 

Recipe: Country-Style Minute Steak w/ Pan Gravy
Author: Robin Meadows West
Ingredients
  • 2 to 4 minute steaks
  • 1 cup all purpose flour
  • 1 tsp ground black pepper
  • 1 tsp seasoned salt
  • 1/4 to 1/2 tsp garlic powder (depending on your preference)
  • 2 cups beef stock
  • 1/2 cup olive oil
Instructions
  1. Preheat oven to 350 degrees. In a shallow bowl, mix flour, black pepper, seasoned salt, and garlic powder together. Set aside 3 TB of the seasoned flour to use in the pan gravy.
  2. Heat olive oil in a skillet over medium heat. Dredge the steaks through the seasoned flour and brown both sides, about 5 minutes per side. Place the steaks, in a 9″ x 13″ baking dish.
  3. Mix the previously set aside seasoned flour into the beef stock and stir until smooth. Pour broth over the steaks, cover the dish tightly with aluminum foil and bake until the meat is tender and gravy has thickened – about 2 hours.
  4. Enjoy with mashed potatoes, vegetables, and buttered bread for a great southern dinner.