Category: Iowa Food

Valentine’s Day Menu

Valentine’s Day Menu

Whether for Valentine’s Day, an anniversary, a birthday, or any occasion, this is my go-to steak dinner that’s sure to impress. Instead of heading out to a restaurant, treat yourself and a special someone to a lovely dinner in because this steakhouse quality dinner at home won’t let you down.

Ingredients

  • 2 steaks beef tenderloin, NY strip, top sirloin, ribeye – whatever makes you happy
  • 1/4 cup shredded cheese such as Gouda Parmesan, or Lost Lake special reserve
  • 4 1/4 ” thick red bell pepper rings
  • 3 cups of 1/2″ cubed butternut squash
  • 2 TB honey or maple syrup
  • pinch of cayenne
  • 1 head of romaine lettuce
  • 1/4 cup blue cheese crumbles
  • 2 slices of bacon diced and fried
  • Creamy salad dressing such as creamy Italian
  • 1 TB + 1/2 tsp olive oil
  • 2 tsp ghee
  • Salt & Pepper

Instructions

  • Preheat oven to 450F. Toss the cubed squash in 1 TB of olive oil and spread out on a rimmed baking sheet. Season with salt & pepper. Roast until easily pierced with a fork – about 20 minutes.
  • While the squash is roasting, heat a heavy, oven safe skillet (I break out my cast iron for this) over medium high heat. Add the olive oil, and the pepper rings. Cook until slightly charred on each side about 2 minutes per side. Set aside. Pat the steaks dry with paper towels (this helps you to get a nice sear). Add the ghee to the skillet, once melted, add the steaks. Sprinkle with a liberal amount salt and little pepper to taste. Allow the steaks to sear without moving them for 2 to 3 minutes, flip and sear for another 1 minute. Transfer the skillet to the oven and cook to desired doneness – about 5 to 6 minutes for rare/medium-rare, 8 minutes for medium. Remove skillet from oven and sprinkle on shredded cheese. Return to oven and allow cheese to mostly melt – about 1 to 2 minutes. Remove from oven, twist pepper rings into a figure 8 and place 2 on each steak. Allow steak to rest for 5 to 10 minutes.
  • Using a fork, mash the cooked squash, stir in the honey or maple syrup and a pinch of cayenne (more or less depending on your preference). Set aside.
  • Trim the end off the romaine, leaving the connecting stalk intact, and cut the head in half from stalk to tip. Arrange each half on a place or in a shallow bowl. Divide the blue cheese and bacon between each wedge and drizzle with the dressing of your choice.
  • Pour a glass of wine, beer, or mix up your favorite cocktail. Serve the steaks with the mashed butternut squash and enjoy your incredibly easy steak dinner that rivals anything you can find in a steakhouse.

Notes

For an extra special treat, serve one of our amazing baked goods for dessert – this meal pairs perfectly with cheesecake or cream puffs.

Winter Farmers’ Market

 

***This Saturday, December 8th, from 9a-noon, at our Franklin location. Non-members welcome, so bring your friends!***

Get a chance to meet the farmers, makers, and food producers behind your favorite products. Know the artisans who make the gifts you give.

Locally-produced food and gifts, from fresh greens to cheese, meat to eggs, honey to beeswax candles.

VENDOR LIST IS HERE!

*Wills Family Orchard–Certified Organic apples, pies, candy
*Red Barn Produce–Winter squash, homemade jelly + jam
*Meadow BlazingStar–Honey, creamed honey, handmade beeswax candles + beeswax ornaments
*Raccoon Forks Farm–Handmade soap, fresh produce, folk art
*Global Arts Therapy–Vegan + gluten-free prepared food, handmade vanilla extract
*Corazon Coffee–Locally-roasted coffees, hand-blended teas, pottery mugs, handmade bags
*Sipma Farms–Homemade jams, jellies, flour sack towels, pet toys, beard oil, Christmas decor, Amish candies
*Berry Patch Farm–Apples + homemade jam
*Lost Lake Farm–Artisan cheeses
*Lucky George Farm–Heritage pork, goat, beef
*Chris’ Custom Bakery–Baked goods like cinnamon rolls, quick breads, and sugar cookies
*Herbal Blis Soaps–Handmade artisan soaps

Shop a large selection of products made, grown, or raised in Iowa!

Invite your friends by sharing this event on Facebook.

What is the Local Food Difference?

If this is your first time visiting our website you might be wondering, what is Iowa Food Coop?

To put it simply: Iowa Food Coop is an online ordering system for Iowa produced food. Our members have access to over 1,500 Iowa produced products, which they order on a bi-weekly schedule.

There are a lot of special things about Iowa Food Coop besides our selection of Iowa produced products. Here are just a few more things that set us apart.

Order Exactly What You Want From Home
Logon to iowafood.coop/shop and browse our selection. You can sort by producers or by item. You’ll find that we sell all of the staple items you need like bread, eggs, milk, cream, and meat. We also sell specialty items like Iowa produced maple syrup, soap, hummus, kombucha, dog treats, baby food, and the list goes on and on. Our producers are expected to share their growing practices and ingredients with you so you know exactly what is in the food you’re eating.

 

Visit our producer profiles and pick one out. You can read about their business and practices, and if they currently have items for sale you can read more about their individual products.

We Don’t Have Food Waste
We’re not a store and we don’t have inventory. When our consumer members place an order online they are ordering directly from the producer. When the cart closes the producer gets a list of everything that was ordered that cycle and brings it to our Des Moines location the day before or morning of distribution. Since we only receive what was ordered we don’t have excess food to throw away. 

85% of the Money You Spend Goes to Our Farmer-Owners
When you shop at Iowa Food Coop you are not supporting corporate interests. The money you spend goes directly into the pockets of our producers and into making IFC a great alternative to the conventional food system. You can feel great about the money you spend at IFC.

Shop Less Often and Eat Healthier
Several IFC members buy at least half of the food they eat through us. By ordering on IFC’s bi-weekly schedule they cut their trips to the grocery store down significantly and know more about where their food comes from. No longer tempted by grocery aisles full of cookies and chips, they often find that their diets improve dramatically. And this is not a fad diet. An #iowavore diet (mostly local, Iowa food diet) is a way of eating that not only makes the consumer healthier, but helps local farmers and our local economy.

 

We Sell Iowa Grown Food Year Round
Iowa Food Coop is a year-round option for eating local. Just because the farmer’s market season has ended or your CSA is done doesn’t mean you have to stop eating local. Purchase meat, greens, milk, vegetables and more through IFC all winter long.

Step One: Check to see if the cart is open.

You’ll notice in the left sidebar of this site we list our Upcoming Order Cycles. Check here to see when the cart opens or closes. You can also check our Facebook Events page and subscribe to be notified of upcoming order cycles. When you become a member at this page you’ll be signed up for our cart-is-open reminder emails. Your first six months as a member are free, which gives you a chance to fall in love with IFC!

Step Two: If the cart is open, fill up that basket!

Go to iowafood.coop/shop and login (you’ll get your login information when you become a member in Step 1). On the member panel page you’ll see your “Basket Status.” Click open a shopping basket. Select your delivery type and pick-up location. Once you’re in, click shopping and browse our list of products by category, producer, or search for the item you want!

Step Three: Pick-up the following Thursday!

Whatever is in your cart on Sunday night is ordered. You can set up payment online or you can pay when you come to pick-up on Thursday. Here’s a list of our convenient pick-up locations. Find the location closest to you and become a regular at Thursday pick-ups!

Step Four: Enjoy food and share with us on social media

We love to see what are members are eating and enjoying. Share your photos with us on Facebook and Instagram using the #iowafoodcoop hashtags.

So what are you waiting for? Come join today!

Greek Yogurt 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.

 

 

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.

 

Fall Comfort Food: Beef Burgundy

Beef burgundy – this classic French peasant dish is as easy as can be, and will fill your kitchen with such a comforting aroma, so break out that French or Dutch oven, and let’s get to it!
Note: This makes enough for 4 or 5 good size dinners and reheats very well.
Fall Comfort Food: Beef Burgundy
Author: Robin Meadows West
Note: This makes enough for 4 or 5 good size dinners and reheats very well.
Ingredients
  • 3-4 lb chuck roast cut into 2″ chunks
  • 2 cups beef broth
  • 1/4 cup + 2 TB all-purpose flour
  • 3 TB tomato paste
  • 1/4 cup bacon drippings
  • 1/4 cup + 2 TB sherry wine (I do not recommend cooking sherry – use wine that would drink)
  • 1 medium yellow onion, chopped (about 2 cups)
  • 2 cups red wine (burgundy, cabernet sauvignon, malbec, 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)
  • Mashed potatoes (potatoes, milk, butter, salt & pepper) and rustic bread (farm house, French, Italian, baguette, brioche or any other) with butter for serving
Instructions
  1. 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.
  2. In a large, heavy French or Dutch oven with a snug fitting lid, heat bacon drippings over medium heat. Season beef with salt & pepper. Add half of the beef to the pot and brown on all sides, remove to a clean bowl, and repeat with the remaining beef, removing it the same bowl when browned.
  3. Add the sherry wine followed by the onions 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.
  4. 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 and side of bread.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Recipe Type: Local Food
Author: Robin Meadows West
This soup has been taste tested and raved about!
Ingredients
  • 1 cup chopped yellow onion
  • ¾ cup chopped celery
  • ¾ cup chopped carrot from Country Roads Produce
  • 8 cups cubed butterkin squash from Glenwood Century Farm or any winter squash
  • 1 large Granny Smith apple, cubed
  • 4 cups of chicken or vegetable broth
  • 6 pieces of bacon from Griffieon Family Farm, fried and crumbled
  • 2 TB butter
  • 2 TB Olive oil
  • 4 TB chopped parsley
  • ¼ cup roasted pepitas
  • 2 TB whole milk from Radiance Dairy
  • ¼ tsp ground nutmeg
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • ¼ tsp pepper
Instructions
  1. Preheat oven to 500 degrees.
  2. Toss squash with olive oil and spread onto a rimmed cookie sheet.
  3. Roast for 10 minutes.
  4. Heat a large, heavy pot on medium-high heat. Melt butter in the pot and let it foam up. Add the onion, celery, and carrot. Sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
  5. Add the squash, apples broth, and spices to the pot and bring to a boil. Lower heat to maintain a simmer. Cover and simmer for 30 minutes.
  6. Purée the soup using an immersion blender, or transfer to blender and purée in batches.
  7. Blend in the milk.
  8. Serve garnished with parsley, pepitas, and bacon crumbles.
  9. I served it with a grilled cheese made with Farmhouse White Bread from The Wooden Bakery and Herbs de Provence Gouda cheese from Frisian Farms Cheese.

 

Marsala Burgers featuring goat, mutton, or beef

Our newest board member + brilliant chef, Robin, shared this recipe featuring goat from Lucky George Farm. Robin says mutton, goat, or beef all work Give it a try!

 

Marsala Burgers
Author: Robin W.
Ingredients
  • 1 lb. ground meat such as goat, mutton, or beef – I used the ground goat from Lucky George Farms
  • 1 large Novae Vitae Farm egg, lightly beaten
  • 1/2 tsp onion powder
  • 1 clove of Pickle Creek Herbs garlic, minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp of Worcestershire sauce
  • 2 tbsp butter & 2 tbsp olive oil, if frying in a pan
  • Provolone cheese for topping
  • Ciabatta rolls for serving
  • For the sauce:
  • 4 oz. of diced pancetta – I use La Quercia
  • 2 cups of mushrooms (white, cremini, or baby bella), sliced
  • 1 tbsp minced shallot
  • 1 tbsp tomato paste
  • 1 1/2 cups dry Marsala wine
  • 1 1/2 tbsp fresh lemon juice
  • 3 tbsp of butter, cut into cubes, at room temperature
Instructions
  1. Mix the ground meat, egg, onion powder, garlic, salt, pepper, and Worcestershire sauce in a medium bowl. Form 4 equal size patties and refrigerate until ready to use. Note: for even more flavor, make the patties several hours before cooking.
  2. For the sauce, heat a medium size skillet over medium heat. Add the pancetta and sauté, stirring occasionally until the pancetta is crisp. With a slotted spoon, transfer the pancetta to a paper-towel lined plate. Increase the heat to medium-high and add the mushrooms. Sauté, stirring occasionally until the liquid released by the mushrooms evaporates and the mushrooms are browned – about 8 minutes. Add garlic and shallot, sauté for 1 minute longer.
  3. Return the pancetta to the pan and add the tomato paste. Stir while sautéing, until the the tomato paste begins to brown. Add the Marsala wine to the pan, increase the heat to high and simmer vigorously, scraping brown bits from the bottom of the pan until the sauce is syrupy and reduced to about 1 1/4 cups – this will take anywhere from 5 – 10 minutes. Stir in the lemon juice followed by the butter. Keep the sauce warm, over low heat while cooking the burgers.
  4. Slice and lightly toast the cut side of the ciabatta rolls.
  5. Grill or pan fry the burgers until cooked through, about 3-5 minutes per side. Place a slice of provolone cheese on each burger and allow to slightly melt.
  6. Serve the burgers on the ciabatta rolls, spoon sauce over each burger and enjoy!

 

8 local foods to try in 2018

Iowa may not be known as the food trend capital but our local farmers + producers know a thing or two about healthy + delicious food. Here are eight items to try this year–all eight are made, grown, or raised right here in Iowa, quite possibly on a farm near your own neighborhood.


  1. Kombucha, the fermented, probiotic tea with herbs, fruit, and a burst of energy. Made from scratch and packed with nutrition, Agri-Cultured’s ‘World Famous’ kombucha is a local gem.


  2. Artisan-baked breads, focaccia, croissants, brioche, and other baked goods made fresh based on your order. Small-batch, high-quality items from local bakers.


  3. Alternative sweeteners ‘grown’ right here–of course you’ve had honey + maple syrup, but have you had creamed honey? Maple cream + maple sugar? And sorghum syrup? Try each and swear-off so much refined sugar this year.


  4. Pass the goat, lamb, rabbit, and duck eggs. These alternative proteins expand your culinary experience and support the small, diverse offerings of small farms.


  5. Fresh herbs year-round take ordinary dishes to the next level with a bold dose of flavor. Nothing like fresh basil to make a cold, Iowa winter seem sweeter!


  6. Aronia berries, Iowa’s native superfood. Try them frozen (add to a smoothie), in yogurt, freeze-dried, covered in chocolate, or in a syrup. Try the berry with one of the highest antioxidant content recorded!


  7. Heritage + rare breed dairy + meat. Try non-homogenized milk from Jersey cows–higher in protein + flavor. Try poultry from capons, heritage pork, and beef from Corriente, Dexter, Belted Galloway, Maine Anjous, Limousin, and other less common breeds of cattle, each boasting their own flavor + nutritional profile.


  8. Microgreens, the mini salad greens that pack a lot of flavor and a huge punch of nutrition. With up to 40x the nutrients of full-grown counterparts, microgreens are the young sprouts + shoots of common greens.


    Ready to shop or still need to join the co-op? Click here for more info (like how to join for free + start shopping today).


 

Save money–buy BIG from Small farmers–but how?

Small farmers often sell their hogs or cows by the eighth, or quarter, or half…but what does that even mean? What does it look like? Do you need to buy an extra freezer to store all that meat?

Jason Johnson from Lucky George Farm explains the details of buying in bulk from small farmers using a couple of his farm’s bundles as an example.

 

 

Lucky George Farm lists several bundles through the Co-op website, including their popular eighth + quarter bundles.

 

1/8   (18 lbs):

1/4  (36 lbs):

  • 1 Ham Roast (3 lbs)
  • 1 Shoulder Roast (2.5 lbs.)
  • 4 Pork Chops (2.5 lbs.)
  • St Louis Style Ribs or Pork Hock (2lbs)
  • Bacon (2 lbs.)
  • Ground Pork (2 lbs.)
  • Bulk Pork Sausage (2 lbs.)
  • 1 Quart Fully Rendered Lard (Total Weight 2 plus lbs.)

  •  2 Ham Roasts (6 lbs.)
  • 2 Shoulder Roasts (5 lbs.)
  • 8 Pork Chops (5 lbs.)
  • St Louis Style Ribs (2 lbs.)
  • Bacon (4 lbs.)
  • Pork Hock (leg portion, 2 lbs.)
  • Ground Pork (4 lbs.)
  • Bulk Pork Sausage (4 lbs.)
  • 2 Quarts Fully Rendered Lard (Total Weight 4 plus lbs.)

VALUE: $175


VALUE: $300


SALE: $125


SALE: $225


The eighth will definitely fit in a standard over-the-refrigerator-freezer and the quarter will, if the freezer isn’t already packed.

“These bundles allow a savings over buying by the per cut price without having to buy a whole or half pig.”

Jason says, “The purchase of these bundles supports the farmer, because it honors the harvest of the animal in a manner that is sustainable for the small farmer where all the cuts are valued and used, as opposed to the commercial model where the choice cuts like pork chops or pork loin and bacon are “farmed” off and the rest of the animal is turned to ground pork, or more likely some form of sausage…or made into highly-processed pork products.”

“Lastly, it honors the animal in using all of its parts which it lost its life to provide.  It is not that much unlike Native Americans that would use every part of the animal, and let nothing go to waste.”

“Food is most certainly sustenance, but in a successful society,  it is not merely that.  Food is connection, to the land, to the farmer, to the earth.”

Thanks, Jason!

See Lucky George Farm’s bundles by clicking here. See other meat bundles here.

Producer Profile: Rosebud Botanicals

 

Rosebud Botanicals is all about natural health + beauty.  You can shop their products online here. Thanks Mindy for sharing your story with us! 

What is the name of your farm and where are you located?

Rosebud Botanicals, LLC, located in Afton, Iowa.

Tell us a little about the make-up of your farm.

Rosebud Botanicals, LLC was established in 2009 by Mindy Skarda, Biology instructor at Southwestern Community College. The vision for this company is to provide handcrafted skin care products that utilize the power of plants to care for the skin. Ingredients are carefully chosen for their beneficial properties to the health of your skin. Organically grown and locally grown are other criteria that is considered in choosing the ingredients used in Rosebud Botanicals, LLC skin care products.

 

What does your farm specialize in?

Organic Skin Care Products

Can you tell us a few things that make your signature product(s) special?

The skin is very absorbent. Most things applied to your skin have direct access to the blood stream. To carve out a more healthy way of living with less toxins consider Rosebud Botanicals’ handcrafted skin care products. Over-the-counter products, even some of the products labeled ‘Organic’, contain toxins such as SLS, parabens, phosphates and many other chemicals that are harmful to human and environmental health. Rosebud Botanicals avoid such toxic substances

 

 

What is the most important thing for consumers to know about your products?

A new product line includes aronia berries grown in Carlisle, Iowa. Aronia berries contain the most amount of antioxidants. Antioxidants bind up free radicals that do damage to your cellular components including the genetic code (DNA) and mitochondria – energy producing organelle. Applying skin care products with aronia berries is like applying an invisible force field of protection against environmental hazards.

 

 

Shop their products online here!