Biscuits + Gravy


You don’t need to live on a farm to enjoy a farmhouse breakfast. This sausage gravy is perfect for a weekend brunch, a weeknight breakfast-for-dinner, or make a batch over the weekend, and then reheat it for a quick breakfast during the week by simply adding a splash of milk before reheating.

Ingredients

  • 1 lb seasoned breakfast sausage pork or chicken sausage
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 1/2 tsp seasoned salt
  • 1 1/2 tsp ground black pepper
  • 1 to 2 TB cooking oil only if using chicken sausage
  • Biscuits eggs, and bacon for serving

Instructions

  • In a large skillet over medium-high heat, break apart the sausage and cook through. If using chicken sausage, add 1 TB of cooking oil.
  • Sprinkle in the flour and stir to coat the sausage. If you’re using chicken sausage, and it’s too dry, add a bit more oil and stir until the flour is thoroughly coating the meat. Allow to cook for about a minute.
  • Slowly stir in the milk, 1 cup at a time, stirring to combine after each addition. Stir in the seasoned salt and 1 1/2 tsp of black pepper.
  • Reduce heat to a simmer and allow to cook for 10 to 15 minutes, or until it reaches desired consistency. Taste for seasoning and add more if needed. If the gravy gets too thick, and in a bit of milk and stir.

Notes

Serve over warm biscuits with eggs and bacon for a complete farmhouse breakfast. Leftovers can be frozen for several months – simply thaw, add a splash of milk, and reheat.

IFC Distribution is Today (or Tomorrow in Ames)!

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: We’ll be sampling whole grain cake donuts treats from a new IFC producer – Ohdonuts Company from Sigourney, IA – at all our pick up sites.

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 (and Happy New Year)!

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

We had 208 members buy 2,084 different items from 82 different producers. Sales were about $13,500, which is about 20% more than same cycle sales last year.

Thank you very much. We truly appreciate your using the IFC for your local food needs.

Here’s info regarding pick up this week.

1. 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 9 am to noon on Saturday, Jan. 5. 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 (or Tomorrow in Ames)!

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 sampling crostini (using Sweet to Eat bread), blue cheese swirl (using Lost Lake blue cheese) with dollop of cranberry jelly & Pickle Creek’s Prairie Fire olive oil, with bread to dip & garlic crostini with sour cream. All other sites will be sampling Hansen Dairy’s egg nog.

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!

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

We had 253 members buy 2,934 different items from 89 different producers. Sales were about $19,500, which is our second highest total ever.

Thank you very much. We truly appreciate your using the IFC for your local food needs.

Here’s info regarding pick up this week.

1. 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 9 am to noon on Saturday, Dec. 22. 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.

Egg Nog French Toast

Egg nog is one of those holiday traditions that many of us look forward to as soon as the air turns crisp in autumn. This decadent French toast allows you to extend that tradition to brunch! Whether you’re making breakfast for a crowd, or a cozy morning for two, this French toast will quickly become one of your favorites. –Robin

Egg Nog French Toast

Ingredients

French toast:

  • 1/2 loaf of brioche or other dense bread, but I highly recommend using brioche, sliced into 1" thick slices - about 5 or 6 slices
  • 1 1/4 cup of egg nog
  • 1 to 2 TB rum or bourbon add to your personal preference (optional, but recommended)
  • 2 TB whole milk
  • 3 large eggs
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla exract
  • About 3 TB ghee
  • Whipped cream see below for fresh whipped cream for serving
  • Maple syrup for serving

Fresh whipped cream:

  • 1 cup heavy cream
  • 1/4 tsp vanilla extract
  • 1 tsp powdered sugar

Instructions

Whipped cream:

  • Using a hand or stand mixer, whip the heavy cream, vanilla, and powdered sugar until stiff peaks form. Set aside until serving time.

French toast:

  • Combine the egg nog, rum or bourbon (if using), milk, eggs, cinnamon, nutmeg, and vanilla extract. Whisk until the eggs and milk are completely combined with the egg nog.
  • In a large skillet or griddle over medium heat, melt about 1 tsp of ghee per toast slice.
  • Dunk the bread slices into the egg nog mixture and allow to soak for 10-15 seconds per side (more or less depending on how you like your toast - though the longer it soaks, the more batter you'll need). Place in the skillet and cook until lightly golden brown on each side - about 2 to 3 minutes per side.
  • Serve topped with maple syrup and fresh whipped cream.

Crispy Baked Capon Wings

Here’s a recipe from producer Holdeman Poultry.

Holdeman Poultry is family owned business. We started raising Capons in early 2012. These chickens are minimally processed with no fillers or additives added.For those of you that are not familiar with Capons here is little info. Capons are a very old tradition. Many old timers will remember raising these on the farm. A capon is raised quite large and is much more tender and juicey than your average chicken. Most people say this is the best chicken they have ever had.

Capon wings are on sale for just $2.20/lb for the holidays. Add them to your cart then try this recipe:

CRISPY BAKED WINGS

Ingredients

  • 3/4 cup flour
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 3/4 tsp. salt
  • 1/4 tsp. paprika
  • Approximately 5 lbs. wings
  • 1/2 cup butter
  • 1/2 cup hot pepper sauce Louisiana
  • 1/4 tsp. garlic powder
  • 1/4 tsp. black pepper

Instructions

  • Line a cookie sheet with foil. Grease well. Mix first 5 ingredients well. Dredge wings in flour mixture, place on greased pan, then cover and refrigerate for at least 1 hour. Preheat oven to 425 degrees. Melt butter and mix in the hot pepper sauce, garlic powder, and black pepper. Dip wings in the sauce then place on prepared cookie sheet. Bake for 30 minutes, then turn wings and continue baking for another 30 minutes or until done. Wings should be crispy and delicious!

 

IFC Distribution is Today (or Tomorrow in Ames)!

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 9 am to noon at our Franklin Plaza site. That’s the same time as our Winter Holiday Market, which we hope you can attend (and bring a friend – it’s open to the public).

For samples today at all sites, including Franklin, we’ll have gluten-free baked goods from Marmalade Sky, our newest producer.

We’ll have lots of fresh produce and new items at our retail center at Franklin Plaza..

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

IFC Pick-up is This Week!

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

We had 250 members buy 2,558 different items from 87 different producers. Sales were about $17,500, which is 18% more than the same cycle last year. Nice.

We truly appreciate your using the IFC for your local food needs. It helps so many people, and so we are deeply grateful.

Please note that we’ll be having our Annual Winter Market from 9 am to noon on Saturday at our Franklin Avenue location. We’ll have a dozen producers in our space selling their products, plus a wide selection of products in our Retail Center. Locally-produced food and gifts, from fresh greens to cheese, meat to eggs, honey to beeswax candles. Non-members welcome, so bring your friends!

Here’s info regarding pick up this week.

1. 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 9 am to noon on Saturday, Dec. 8. 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: Sunday Pot Roast (Company Optional)

Have you ever had gravy that’s so good that you want to eat it in a bowl with a spoon? This simple pot roast renders that kind of gravy – it’s rich, flavorful, and has a perfectly silky texture that stands up to anything you want to ladle it over. This roast is good enough for Sunday dinner with company and easy enough to make on a lazy afternoon with family.

Recipe: Sunday Pot Roast (Company Optional)

(Pictured with a round roast from Ebersole Cattle Company) Have you ever had gravy that's so good that you want to eat it in a bowl with a spoon? This simple pot roast renders that kind of gravy - it's rich, flavorful, and has a perfectly silky texture that stands up to anything you want to ladle it over. This roast is good enough for Sunday dinner with company and easy enough to make on a lazy afternoon with family.

Ingredients

  • 3 to 5 lb beef roast chuck, round, or rump
  • 4 TB ghee
  • 2 yellow onions peeled and halved
  • 8 carrots washed, unpeeled, cut in 1/2" circles
  • 1 cup red wine
  • 2-3 + 1/4 cups beef stock or broth
  • 4 sprigs of fresh rosemary or 1 TB dry
  • 4 springs of fresh thyme or 1 TB dry
  • Salt
  • Ground black pepper
  • Smoked paprika *can be found at Trader Joe's, Penzey's, or online
  • 2 TB corn starch

Instructions

  • Preheat oven to 275 degrees.
  • Generously sprinkle the roast with the salt, black pepper, and smoked paprika. Set aside.
  • In a heavy Dutch or French oven, melt the ghee over medium-high heat. Add the onions and carrots to the pot and cook until browned on both sides. Remove to a clean plate.
  • Place the roast in the pot and sear on each side for about 3 minutes - don't move it around so that you get a good, brown crust going. Remove to the plate with the vegetables.
  • Pour the wine into the pot and scrape the brown bits off the bottom as the wine boils.
  • Once the pot is deglazed, put the roast back in and place the vegetables on top. Pour in enough beef stock to come at least halfway up the roast. Place the herbs on top.
  • Put the lid on the pot and move to the preheated oven. Roast for 3 1/2 to 4 hours, or until the meat is fork tender.
  • Remove the roast to a plate and keep warm. If using fresh herbs, remove the herb sprigs from the pot and discard. Using an immersion blender, or carefully transferring the cooked vegetables and liquids to a blender, blend until smooth. If the gravy is thinner than you would prefer, mix 2 TB corn starch with 1/4 cup beef stock and pour into the gravy while bringing to a boil over medium-high heat and cooking until desired consistency.

Notes

Slice the roast and serve topped with the pan gravy along side roasted or mashed potatoes, vegetables, and of course bread for sopping. Leftovers can be frozen by storing the beef and gravy separately - add a couple of TB of beef stock in with the meat to prevent it from drying out when reheated.