All posts by Gary Huber

IFC Pick-up is Thursday; Note New WDM Pick-Up Site!

September 25, 2018
by Gary Huber

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

First off, thanks for your response to our Sunday evening appeal for help to reach $15,000 in purchases. We ended up at $14, 894. Nice. Thank you very much! Please know we truly appreciate your using the IFC for your local food needs. 

Second, Valley High School’s homecoming parade will be Thursday. Means the road past Valley Church will be closed during distribution, so we are moving pick-up to Scott and Jill McBroom’s garage, which is at 704 South 26th Street, WDM. That’s about a mile east of the church. Note that Fuller Road past the church will be closed, so if you are coming from the west you’ll need another way to get to the Scott and Jill’s house.

Thanks again for your orders.  Here’s the relevant info regarding distribution this week.

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 will be from 10:30 am to noon on Saturday, Sept. 29. 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.

Ditch That Can Sloppy Joes

September 22, 2018
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.

Butternut Squash Risotto

September 17, 2018
by Gary Huber

Another winning recipe from Robin–butternut squash is in season now and the forecast keeps promising cooler temps!

 

For this recipe you’ll need the following local ingredients: butternut squash, heavy cream, butter, onion, and fresh parsley. All are available now!

Butternut Squash Risotto
Author: Robin Meadows West
Butternut squash risotto–with vegan alternatives!
Ingredients
  • 3/4 to 1 lb. Cubed butternut squash
  • 3 TB Butter (or Earth Balance Butter Substitute)
  • 1 TB Olive Oil
  • ½ tsp Kosher Salt
  • Black Pepper To Taste
  • 1/4 tsp Chili Powder
  • 1/2 cup Diced onion
  • 1 1/2 cup Arborio rice (use actual arborio for an authentic risotto)
  • 6 cups Vegetable broth
  • Salt And Pepper, to taste
  • 1/8 tsp Turmeric
  • 1/4 cup Heavy cream (or 2 TB soy/cashew milk, unsweetened)
  • 1/2 cups Shaved parmesan (or your favorite vegan cheese such a parmesan, mozzarella)
  • Finely Minced Parsley, For Serving
Instructions
  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown, with some darker bits and tender (but not falling apart.)
  2. Remove to a plate and set aside. While the squash is cooking, heat the broth, in a saucepan, over low heat and keep warm – it’s important to only add warm broth to risotto, otherwise it is a constant start/stop with the cooking and will be a grainy consistency to the rice.
  3. Add the remaining 2 tablespoons butter to the same skillet over medium-low heat. Add onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute.
  4. Reduce heat to low and stir in the turmeric. In 1-cup increments, begin adding broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt, pepper along the way. You do not have to constantly stir the rice, just keep an eye on it.
  5. Taste the rice after about 5 cups of broth have been absorbed to check the consistency – it should be tender, with just a tiny bit of bite left in the center. Add another 1/2 cup of broth and continue the process until the rice is the consistency you want.
  6. When the rice is tender, add in the cooked squash, gently stirring to combine it, followed by the cream and Parmesan, stirring until just combined. Taste and add more salt and pepper as needed.
  7. Serve with a sprinkle of minced parsley.

 

IFC Distribution is Today; Farmers’ Market @ Franklin!

September 13, 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.

Note: The Beaverdale Parade is also on Saturday so check the parade route here if you are coming from the east.

SPECIAL NOTE: Pleasant Hill distribution is back at the library this week!

We’ll be sampling Dragon’s Tongue snap beans from Middle Way Farm at all our sites. Try this unique and delicious green bean alternative!

At our 4-6 pm Franklin Farmers’ Market, we’ll have:

  • Honeycrisp from Berry Patch
  • Honey + candles from Meadow BlazingStar
  • Green beans, spaghetti squash, tomatoes, and jam from Red Barn Produce
  • Watermelon, tomatoes, bell peppers, and more from Sipma Farms

We’ll also have a selection of new items in our retail center, including eggs. 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 Thursday!

September 10, 2018
by Gary Huber

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

The number of members ordering this cycle was 245. Total purchases were about $15,800. Last year sales were $14,036. Means about 13% growth in sales this cycle over last year.

Our goal is 15% growth, so we came close. Thank you very much! Please know we truly appreciate your using the IFC for your needs. 

Now the task is to fill your orders. Here’s the relevant info regarding distribution this week.

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. We’ll also be having our Farmers’ Market again in the parking lot.

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, Sept. 15. 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.

30 Minute Meatloaf Muffins

September 3, 2018
by Gary Huber

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.

30 Minute Meatloaf Muffins
Author: Robin West
Packable, portable meatloaf, and did we mention quick + easy?
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
  1. Directions:
  2. 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.
  3. In a large bowl, combine the meatloaf ingredients, being careful not to over mix.
  4. 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.
  5. In a small bowl, mix the glaze ingredients, and brush over the meatloaf muffins.
  6. 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.
  7. 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.
  8. These also pack well for lunches!

 

IFC Distribution is Today; Farmers’ Market @ Franklin!

August 30, 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 Brianna grapes from Crescentia Farms at all our sites. Give Iowa grapes a taste!

At our 4-6 pm Franklin Farmers’ Market, we’ll have:

  • raspberries + apples from Berry Patch
  • honey + candles from Meadow BlazingStar
  • cherry tomatoes + peppers from Red Barn Produce
  • sweet corn + watermelon from Sipma Farms

 

We’ll also have a selection of new items in our retail center, including eggs. 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 Thursday!

August 27, 2018
by Gary Huber

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

The number of members ordering this cycle was 249. Total purchases were about $16,500. Last year sales were $14,722. Means about 14% growth in sales this cycle over last year.

We are happy, especially given that schools started classes this last week. Thank you! Please know we truly appreciate your using the IFC for your needs. 

Now the task is to fulfill all your orders. Here’s the relevant info regarding distribution this week.

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. We’ll also be having our Farmers’ Market again in the parking lot.

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, Sept. 1. 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; Farmers’ Market @ Franklin!

August 16, 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.

At Franklin we’ll be trying out a selection of tasty brats, wonderful buns, fermented kraut, and Iowa mustard. At our satellite sites we’ll be sampling Lost Lake Farm’s Ingrid’s Pride cheese, which just won Best of Show at the State Fair!

At our Franklin farmers’ Market we’ll have produce/meat/soaps from Sipma Farms, produce + homemade jam from Red Barn Produce, and berries + apples from The Berry Patch. We’ll also have a selection of new items in our retail center, including eggs.

We can’t wait to see you this afternoon if you are picking up at Franklin. All are welcome, so bring a friend.

And if for some reason you need to call, use 515.450.6812. Thanks for your orders. See you later today or Thursday.

IFC Pick-up is Thursday!

August 13, 2018
by Gary Huber

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

The number of members ordering this cycle was 227. Total purchases were about $14,500. Last year sales were $12,612. Means 15% growth in sales this cycle over last year’s, which is what we’ve budgeted.

So, thank you for helping reach our goal. Please know we truly appreciate your using the IFC for your needs. 

Now the task is to fulfill all your orders. Here’s the relevant info regarding distribution this week.

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. We’ll also be having our Farmers’ Market again in the parking lot.

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, August 18. 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.