📢 Attention Iowa Food Cooperative Members📢
We’d appreciate your feedback in order to improve + grow as a cooperative.
Click to begin short survey: https://forms.gle/XNfiU38dkpHM39md9
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
- 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
- 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.
Apple & Cinnamon Coffee Cake
- 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
- 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.
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.
- 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
- 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.
- Add the onions, bell pepper, and garlic. Cook for 5 minutes.
- 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.
- Serve on toasted buns, topped with cheese, and your favorite side.
- Any leftovers freeze well.
- 1 1/3 cup blueberries fresh or frozen, divided
- 1 TB + 1 tsp honey or maple syrup
- 1 tsp vanilla extract
- 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.
Peach Dutch Baby Pancake
Want to switch it up even more? Once it's cooked, toss on a handful of fresh blueberries before serving!
Ingredients available at IFC:
Whole milk or heavy cream,
Blueberries, Maple syrup or honey for serving
- 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
- 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.
30 Minute Meatloaf Muffins
- 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
- 1/3 cup ketchup
- 1 TB light brown sugar packed
- 1 TB Dijon mustard
- 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.
These also pack well for lunches!