Category: Iowa Food

Boxtie

Boxtie

Boxtie on the griddle, boxtie in the pan, If you can’t make boxtie, you’ll never get a man. At least so sayeth the Irish. But, what if I don’t want to share my boxtie? They’re two kinds of potatoes and something you may not want to share when you make them, either. Boxtie are essentially Irish pancakes and originated in Leitrim County in Northern Ireland by a poor farmer named, you guessed it, Boxtie. Boxtie can be served for breakfast, lunch, or dinner. One of my favorites is along side a Scotch egg – which, by the way, did not originate in Scotland. There are many conflicting tales of how the name came about or where they actually originated; I choose to believe they’re just Irish enough to go along with boxtie to round out a great breakfast.

Ingredients

  • 1 cup of leftover mashed potatoes
  • 1 cup of shredded hash browns thawed if using frozen
  • 1 tsp salt
  • 1/2 cup AP flour
  • Ground black pepper to taste

Instructions

  • In a medium bowl, mix all ingredients well.
  • Heat a skillet over medium heat.
  • Scoop out 1/2 cup of mixture and flatten into a pancake about 1/2” thick, Fry in a lightly oiled skillet until a light brown crust forms and boxtie is heated through – about 5 minutes on each side.

Scotch Eggs

Scotch Eggs

Ingredients

  • 4 hard boiled eggs peeled
  • 1 lb ground breakfast sausage
  • 1 egg lightly beaten
  • 1/2 cup AP flour
  • 1 cup of breadcrumbs regular or Panko

Instructions

  • Preheat oven or air fryer to 400F.
  • Set up a breading service line by putting the flour, egg, and breadcrumbs in individual bowls.
  • Divide sausage into 4 even pieces and flatten to about 1/4” thick.
  • Pat eggs dry, and dip each into flour, and then wrap with a sausage patty.
  • Dip the wrapped egg & sausage into the beaten egg, and then roll in breadcrumbs.
  • Place on a baking sheet (if baking) or into your air fryer basket.
  • Either bake for 35 minutes, or until the sausage is cooked through; or air fry for 12-15 minutes, flipping halfway through.

Notes

Serve with whole grain mustard.

Iowa Food Cooperative’s Open House in Ames

The Iowa Food Cooperative is excited to announce our open house on February 28th from 4:30-5:30P in the community room at Wheatsfield Cooperative! We will have local food samples and a raffle for a $25 Iowa Food Cooperative gift certificate. We look forward to seeing you. Help us spread the word and share our event.

What is the Iowa Food Cooperative?
-We are a dedicated group that facilitates connections between Iowa producers of food and Iowa consumers of food (You!).
-We care about the local food community and building relationships between farmers and consumers. We believe it is important to understand how the food that nourishes you is produced. The cooperative supports farmers who use sustainable practices in order to improve our water and soil quality along with supporting ecosystems for our pollinators.

How does the Iowa Food Cooperative work?
-The co-op operates a year-round online farmers’ market. Our members (we have a 6 month free trial membership) place orders online every two weeks; our producers deliver the goods to our main site in Des Moines. From there our volunteers sort orders and pack the goods to go out to our satellite locations. Ames customers pick up their order on Fridays from 4:30-5:30P at Wheatsfield Grocery.

Visit our open house to sign-up + learn more about what makes the Iowa Food Cooperative the best source for local food.

The Bird is The Word–Rotisserie Style Chicken at Home

The Bird is The Word–Rotisserie Style Chicken at Home

How many times has someone promised you a juicy baked chicken recipe only to leave you with a dry bird that’s reminiscent of the turkey scene from ‘National Lampoon’s Christmas Vacation?’ I super, duper promise this recipe will not leave you needing a vat of gravy to add moisture to your meal. How you ask? Because we’re going to spatchcock that bird! By spatchcocking you lessen the roasting time needed to cook your chicken, which means the breast doesn’t dry out while waiting for the thighs to cook through. Not only is it an easy technique, but this simple recipe delivers so much flavor that you’ll be wanting to put it into your regular menu rotation.

Ingredients

  • 1 3.5 to 5 lb whole chicken
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 1/2 TB BRAISED Bone Broth Chaga-Thyme Seasoning
  • 1 tsp ground black pepper
  • 1 TB coarse ground salt such as kosher salt
  • 2 TB olive oil

Instructions

  • Preheat oven to 425 degrees, or air fryer to 375 degrees.
  • In a small bowl, combine all seasonings with the olive oil to form a paste. Set aside.
  • Using sharp kitchen shears, spatchcock the chicken by cutting down both sides of the backbone and removing it. Discard the backbone. Flip the chicken over and press down firmly between the two breasts, flattening the chicken. (See video demonstration below)
  • Rub the skin side of the chicken with the seasoning paste. Place chicken in the pan or air fryer basket, skin side down.
  • Roast or air fry for 20 minutes, and then flip it over, cooking for an additional 20 to 25 minutes, or until an instant read thermometer inserted into the thickest part of the breast and thigh registers 165 F. Allow to rest for 10 minutes before serving.

Video

Notes

If you make your own chicken stock, don’t throw the back away. Instead, toss it in a bag and into the freezer for use in your next batch of stock or broth.

Open House at Maple Grove Church

The Iowa Food Cooperative is excited to announce Maple Grove Church has offered to host our West Des Moines distributions!

What is the Iowa Food Cooperative?
-We are a dedicated group that facilitates connections between Iowa producers of food and Iowa consumers of food (You!).
-We care about the local food community and building relationships between farmers and consumers. We believe it is important to understand how the food that nourishes you is produced. The cooperative supports farmers who use sustainable practices in order to improve our water and soil quality along with supporting ecosystems for our pollinators.

How does the Iowa Food Cooperative work?
-The co-op operates a year-round online farmers’ market. Our members (we have a 6 month free trial membership) place orders online every two weeks; our producers deliver the goods to our main site in Des Moines. From there our volunteers sort orders and pack the goods to go out to our satellite locations. The consumers then pick up their goods at the chosen site.

Visit our open house at Maple Grove Church on Thursday, February 13th from 5P-6:30P to sign-up + learn more about what makes the Iowa Food Cooperative the best source for local food.

Budget-Stretcher Beef & Noodles

Beef & Noodles

Budget-Stretcher Beef & Noodles

Because eating local doesn't need to mean breaking your budget, I present this super easy beef & noodles recipe using local ingredients. Not only is this budget friendly, but it's flavorful and perfect for these chilly winter days!
Servings: 8
Cost: $2.25 per serving

Ingredients

IFC Ingredients:

  • Ground beef: http://bit.ly/GroundBeefIFC
  • Carrots: http://bit.ly/CarrotsIFC
  • Onions: http://bit.ly/OnionsIFC
  • Egg noodles: http://bit.ly/BearCreekIFC
  • Rosemary: http://bit.ly/DriedHerbsIFC

Ingredients:

  • 1 lb ground beef
  • 1/4 cup chopped onion
  • 1 cup of chopped carrots
  • 1 cup frozen peas
  • 6 cups beef broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 1/3 cup + 3 TB cornstarch
  • 1/2 cup water
  • 12 oz dry egg noodles

Instructions

  • In a medium size sauce pan over medium heat, bring beef broth to a low boil. In a small bowl, combine cornstarch with 1/2 cup water. Slowly whisk in the cornstarch slurry followed by the thyme, rosemary, garlic powder, salt, and pepper. Reduce heat to low and simmer until the gravy thickens to your desired consistency. Turn off the heat and let the gravy stay warm on the burner.
  • Bring a large pot of water to a boil, and egg noodles and cook until the noodles are cooked through – this will take about 10 – 13 minutes. Begin testing the noodles at the 10 minute mark. Drain and return to the pot. Stir in the gravy followed by the frozen peas. (Note: there is no need to warm the peas, the heat from the noodles will perfectly cook them from frozen.)
  • Steam carrots – there are many ways you can do this, I typically opt for the easy way out and put them in a bowl with plastic wrap and microwave for 2 minutes. Stir into the noodles.
  • Meanwhile, cook the ground beef and onions in a skillet, breaking up the beef, until cooked through. Drain off any grease, and stir into the noodles. Taste and adjust salt and pepper as needed.

Notes

Leftovers can be stored in the refrigerator for up to 4 days, or frozen in an air tight container for up to 3 months.

Iowa Food Co-op: Your Year-Round Farmers’ Market Solution

Stop by the Iowa Food Cooperative (IFC) on alternate Thursdays and you will see the “scramble” in action. What’s getting scrambled is the result of hundreds of local food enthusiasts, who create custom food orders on the co-op’s website. Iowa farmer producers deliver a bounty of vegetables, eggs, meat, dairy products, baked goods, sauces and more to fill these orders over a day and a half. The scramble begins at 2 p.m. Thursday when all the deliveries are quickly reorganized so consumer buyers can receive their individual orders as early as 4 p.m.

Ryan Marquadt, IFC general manager, will tell you just how much fun a team of mostly volunteers have on the scramble days. Not only is it a challenge, it supports Iowans who care about where their food comes from and how it’s produced. Located on Franklin Street in the Merle Hay neighborhood of Des Moines, the IFC is in its 11th year of operation. 

As a producer member for over ten years, past board president, and now the general manager since March, Marquadt is well equipped to lead this effort to build a food community.  Along with his wife, Janice, and their two children the Marquadts are 5th generation famers near Van Meter.  In their farm operation, Wild Rose Pastures, they provide pasture raised, chemical-free and antibiotic-free turkeys, broiler chickens, eggs, and grass-fed beef at the IFC on-line store. 

“As farmers markets are ending their season, the IFC continues year-round access to hundreds of food and non-food products directly from Iowa farmers and artisans,” states Marquadt.  He adds, “This is a tremendous opportunity for Iowans to support fellow Iowans in eating quality local foods.”

Facts about the impact of the Iowa Food Cooperative in Iowa:

  • All of our products are sold by producers who have grown, made, or raised each item
  • 1,600 different products are offered for sale
  • The top 4 selling items are eggs, ground beef, yogurt and leafy greens
  • We offer 10 different distribution sites for consumers to pick up their order
  • Over 300 farmer producers and 1400 consumer buyers are members
  • Producers provide profiles that describe their production practices
  • Annually over $400,000 in sales occur at the cooperative
  • 82.5% of the purchase price goes straight to our farmer-owners
  • We have 8 part-time staff and 60 volunteers; both are essential to the success of the cooperative
  • We help protect Iowa’s air, water, soil and wildlife by supporting farming practices that enhance the environment

To become a member or learn more about the Iowa Food Cooperative check our website at https://iowafood.coop/ or contact Ryan Marquadt at ryan@iowafood.coop or 515-978-1034.

Local Wonderland Winter Farmers’ Market

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

Boeuf Bourguignon

Boeuf Bourguignon

What happened to fall?! With this winter-like weather, warm up with this ultimate comfort food. Since this recipe makes enough for 4 or 5 large servings, plan for leftovers and serve it with buttered egg noodles for an easy weeknight reheat.

Ingredients

  • 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

Instructions

  • 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.