Category: Iowa Food

Zaza’s Pasta

February 27, 2013

Dine with Zest with Zaza’s Pastas, by Rita Pray

If you are looking for an elegant yet easy dinner, stock up on some of Zaza’s homemade Ravioli. It’s about as easy as it gets, and with some simple accompaniments, you can have a delicious, amazing meal on the table in about 10 minutes. The first ravioli I tried was the Butternut Squash-Parmigiano Ravioli, which I embellished with a quick and easy creamy pesto sauce. It was rich and creamy and filling. Just recently, I served the Beet Ravioli with Gorgonzola cheese and Caramelized Leek filling. I followed the recommendation of the Zaza folks and served it with a drizzle of olive oil and a sprinkling of parmesan cheese. Accompanied by fresh greens from the Berry Patch and a glass of red wine, we had a lovely meal, simply made and exquisitely delicious.

Zaza’s Pastas originate in North Liberty, made by a producer who learned to cook from her Italian grandmother. Zaza’s offers a variety of focaccia breads, breadsticks, biscotti, homemade pasta sauces, and about a dozen or more varieties of dried pasta and several types of frozen ravioli. The dried pastas are colorful (beet, semolina, seppia, butternut squash, saffron, herbed) and shapely (fettuccine, lasagna, farfalle.) The ravioli boast filling ingredients from local creameries and vegetable gardens when possible. All of the pastas are flavorful and nicely textured, and make a simple pasta sauce shine. But for the easiest dinner ever, the ravioli wins, hands down. Simply boil a salted pot of water, drop in the frozen ravioli and let them simmer for 3-5 minutes, drain and drizzle with olive oil or sage butter.

I have tried one of Zaza’s dessert offerings, by accident when I was given another member’s order of Pizelle—which are the light and crispy waffle-style Italian cookies. I served them with fresh blackberries, a drizzle of chocolate, and whipped cream, feeling only a little guilty about the unexpected windfall in our distribution. I’m guessing the tiramisu would be fabulous, based on the other Zaza’s treasures I have discovered. Buon Appetito!

Mom’s Crazy Open Tacos

February 27, 2013

by Gary Huber

Mom’s Crazy Open Tacos – from busy mother of three Stacy Hancock

Not much time to throw something together for dinner? Open Tacos are a great way to get a variety of good stuff in while also being family-friendly. Adjust to whatever you have on hand.

Tortilla Chips

Pinto Beans(can or cooked from dry)

1 lb ground beef from Nova Vitae

Greens of choice, chopped(spinach, baby kale, chard, etc)

Tomatoes of choice, chopped

Shredded Cheese- we used Frisian Farms gouda

Toppings:

7 Pines salsa

7 Pines sweet jalapenos

Cilantro

Taco seasoning

1. Preheat oven to 350 degrees.

2. Fry up the beef in the homemade taco seasoning. Drain grease if needed. Add can of drained/rinsed pinto beans when meat is cooked, mix together and set aside.

3. Layer tortilla chips on bottom of a rimmed cookie sheet or a pyrex casserole dish. Top chips with meat/bean mixture and shredded cheese. Bake in oven until cheese is melted and chips look toasty.

4. Top with greens, tomatoes. Serve salsa, sweet jalapenos and cilantro on the side. Goes great with clementines! Follow up with popcorn and a movie, be crowned the Best Mom Ever!

In Praise of the Capon

February 14, 2013

by Gary Huber

By Rita Pray

At the annual IFC meeting and potluck last fall, I cornered the Holdeman family of Holdeman ABF Poultry farm and peppered them with questions about Capons. Not having grown up on a farm, I didn’t know what this new breed of feathered friend could be. The IFC website description of capons being “an old tradition” did not fully satisfy my curiosity, so I interrogated the Producers in person. Being generous and good natured, the Holdemans shared some great information and persuaded me to try some of their product.

According to the Holdemans, a Capon is a neutered rooster. A rooster naturally grows larger than a hen, so the average size of a capon runs greater (5-6 pounds) than the average roasting or boiling chicken (3-4 pounds). The neutering process keeps the meat from becoming tough and strong tasting. They assured me that I could use capon interchangeably with chicken, but that I should expect a more tender and moist result.

Sold! I ordered a variety of capon products and am here to tell you that everything I was told in praise of capons is true. I roasted a whole bird (about 6 pounds) which I stuffed with onion and lemon and some herbs and rubbed with olive oil, salt and pepper. The meat was moist, tender and delicious. There was plenty of meat left over to take off the bone and freeze for future use. I used the carcass for a batch of stock, which will add flavor and depth to soups and casseroles.

I used a pound of ground capon in my usual chili recipe and it was fantastic. You have to get over the lighter color of the meat, but with the tomatoes and dark chili beans, it was kind of pretty. It was very lean, so I added a little olive oil to enhance the browning process. I felt virtuous using it as a beef substitute to serve to my dad, who limits his red meat intake on doctor’s orders after a recent heart attack.

I have some capon breast waiting in the freezer, which I anticipate will also yield an excellent meal.

So branch out a bit and try this old but new product. You just might have a little explaining to do when you serve your next “chicken” dish.

Curry-Spiced Lemon Marinated Lamb Chop Recipe

January 24, 2013

by Gary Huber

– Courtesy of Steve Wedel, Windy Knoll Lambs

Here is a recipe we often use to prepare our lamb chops, which are on sale right now. It’s become one of our favorites; the marinade really compliments the characteristics of lamb meat. Recently we served it to a group of friends as part of the evening meal. Everyone enjoyed it…even those eating lamb for the 1st time!

Curry-Spiced Lemon Marinated Lamb Chops
1/4 cup lemon juice
1/4 cup olive oil
2 Tbsp. grated onion
1 Tbsp. chile powder
1 Tbsp. salt
2 tsp. granulated garlic
1 tsp. curry powder
1 tsp. ground coriander
1 tsp. ground ginger

To make the marinade, combine the marinade ingredients (which will make enough for 6-8 chops) and marinade the chops at least 2-3 hours or overnight. We like to do ours on the grill. Grill over medium heat until desired degree of doneness. Or try baking them at 300* on a rack (such as a cookie cooling rack) placed over a cookie sheet pan. This allows the fat to drip off. If you like to pan-fry be sure to remove as much excess fat as possible as the fat gives an unwanted flavor.

Holdeman Chicken Enchilada Soup Recipe

January 5, 2013

by Gary Huber

-Courtesy of Matt Holdeman, Holdeman ABF Poultry

Here is a great soup recipe to use with the bone in split breasts that are on sale this month. Enjoy.

Chicken Enchilada Soup

1 onion
1 clove garlic
1 Tbsp. oil
1 (4 oz) can green chilies
1 (14 oz) can chicken broth
1 (14 oz) can beef broth
1 1/2 cup water
1 bone in capon breast
2 tsp worcestershire sauce
1 tsp cumin
1 tsp chili powder
10 corn tortillas
1 1/2 cup Velveeta, Cheddar, or Monterey Jack cheese

Saute’ onion and garlic in 1 tablespoon oil. Add green chilies, broth, water, Worcestershire sauce, cumin, chili powder, and 1 bone in capon breast. Simmer for 1 hour or until chicken is fully cooked and flavored through. Debone and cube chicken and place back into the broth. Cut corn tortilla into half inch strips. Add tortilla strips, one 10.5-oz can cream of chicken soup, and cheese. Heat through until cheese is melted. Add cayenne pepper if you want some spice. We prefer eating this soup with crushed tortilla chips instead of crackers.

To our generous producers

November 29, 2012

by Gary Huber

Throughout the past few months we have received so many wonderful donations from many producers for our volunteers – these so greatly appeciated!!!!

Also special thanks to the Cory Family Farm for being host producer last distribution – we truly enjoyed hearing about some of the Cory philosophies and practices as they pursue their passions in farming sustainably.

We are seeking producers to host each distribution – we welcome you for the whole day or part of it – you will meet more consumers from 4-7 at pick up and we always need help during delivery and taking goods to our satellites. All producers are asked to volunteer once each year. We are excited to get to know you better. If you are willing to help send us an e-mail at volunteer@iowafood.coop.

IFC Christmas Gift Ideas

November 26, 2012

by Gary Huber

The holiday shopping season is officially upon us! If you’re like me, you probably struggle over what to get for everyone on your Christmas list. Why not give them something from the IFC this year? You can not only find something for everyone on your list, but your shopping dollars stay in Iowa as well! Here are a few ideas.

For the Beauty Product Lovers:

-Rosebud Botanicals has several really great all natural and environmentally friendly health and beauty products that would make great gifts. They offer 3 facial gift baskets with everything needed to moisturize, exfoliate, and cleanse. Their lip balms would make cute stocking stuffers too!

-Heart of Iowa Soapworks offers homemade soaps with real essential oils and natural ingredients. I can tell you from my own personal experience that all of their products smell great! Their shampoo bars would be a nice gift for ladies who are looking for a more natural way to care for their hair.

-Grandma’s Soap, a sixth generation old-fashioned soapmaker, has aromatherapy packs. These are perfect for the holiday season, which can be a bit stressful.

-Griffieon Family Farms, our beef producer, now has a daughter making soaps and lotions from natural ingredients. The lotions and soaps would make a nice gift, or a perfect addition to your own guest washroom.

For the Ladies on Your List:

-Our four candle producers: Two Rivers Honey, Fieldstone Farms, Elements of Rejuvenation, and Ebert Honey Co have all your candle needs covered. You can find the perfect scent for your friend who loves aromatherapy, or an unscented beewax candle for someone sensitive to smells. I can personally say the scented candles smell amazing!

-Live Now, Rest Later has handmade sterling silver jewelry. She can even personalize what will be stamped onto your jewelry, perfect to add a meaningful touch to your gift.

For Everyone Else:

-Get the birdwatcher on your list a suet-cake or suet-lollipop from Ebersole Cattle. They are sure to draw birds into your recipient’s yard!

-For the knitter on your list, add some yarn from Hedgeapple Fiber Studio. The yarn comes from sheep hand-reared on Hedgeapple Farms, and are available in many beautiful colors.

-If you have a wine-lover on your list, Rosey Acres Winery offers wines ranging from dry to sweet. These Iowa wines are made and hand bottled in Runnels, Iowa.

-Iowa Orchard’s Fudge makes the perfect gift for ANYONE on your list. You really can’t go wrong with their rich chocolatey fudge.

Also be sure to check out our awesome assortment of baked goods from our hardworking producer members. Every product is made by hand locally, and will make a great addition to your holiday get together or work party. Gift memberships are also a great option for friends and family who aren’t already an IFC member! Be sure to look through our product listings when you’re looking for that hard to find gift, you may be surprised what you can find at the IFC. Happy holiday shopping to you all!

Holdeman ABF Capon Chicken Recipe

November 19, 2012

by Gary Huber

I have had some requests asking how to fix capon. In an effort to give people ideas we decided to start sending out a email with some recipes. Here is one we really like with a whole bird or one of the whole breasts or split breasts.

Use one of your choice of whole capon, bone in capon breast or capon split breast with a weight of 3 to 6 lbs.

Place thawed capon in large baking dish.

In a medium size mixing bowl combine until smooth: 1 can cream of chicken, 1 cup water, and 1 teaspoon chicken Bouillon and pour over capon.

Sprinkle capon generously with salt, pepper, garlic, parsley, and poultry seasoning Slice 1 medium onion and arrange around capon. Cover and bake at 250 degrees for 3 to 4 hours, until capon is tender and falling off of bone.

Remove the bones. We like to make gravy by thickening the broth.

-Courtesy of Matt Holdeman

Rosey Acres Rising Sun Red Wine Review

November 15, 2012

by Gary Huber

The Rising Sun Red is one of the best [non-sweet] Iowan reds I have

had. My first taste was a small pour, from the bottle, and the bouquet

was smooth and jammy. The wine gives hints of cherry and cocoa, with

a very smooth finish. Next, I used an aerator, which simply enhanced

the flavors and subtle finish. This is an Iowan wine that I would be

proud to purchase, share, and/or give as a gift. After checking out

the winery’s website, I definitely need to get some of their Brutus

Red, next.

Review by Christine Bissinger

Thanksgiving Turkey Orders at the IFC

October 22, 2012

by Gary Huber

Can you believe the holidays are almost upon us again? Holidays often mean turkey for family meals, and in the past a lot of turkeys were sold through the IFC. But the extreme heat this summer posed challenges for our growers.

For example, LaVon at Griffieon Family Farm said they lost quite a few birds due to the heat, and Ryan and Janice at Wild Rose Pastures ran into the same problems. Neither of them will have turkeys to offer through the IFC this season.

Knowing that a lot of you were probably planning on getting your turkeys throught the IFC, we asked around to find out what was going to be available. Here’s what we found out:

Tai with Foxhollow Farm speaks on her own behalf as well as for one of our Amish producers, Valley View Poultry. Together they will have around 60 turkeys to offer IFC members. There will be both heritage breed birds and white birds to choose from. All birds are raised according to Animal Welfare Approved standards, but only the heritage breeds are considered certified. They are not treated with antibiotics, and all are raised outside with access to shade during the day and shelter at night. The two producers both process their birds in Bloomfield at Valley View Processing, where they are air-chilled and not injected with any substances such as brine or water. The birds will range from 5 to 16 pounds in weight, depending on the breed.

Carrie with LaVentosa Ranch also had good news for us regarding her turkeys. She will be able to offer 25 heritage breed birds to IFC members. There will be several breeds available including: Black Spanish, Narragansett, Royal Palm and Chocolate breed turkeys. Carrie says her turkeys have been happily roaming the farm all summer, and while the summer heat posed some difficulty, the flock did well overall. All of the birds are free of antibiotics and hormones, and will weigh between 10 and 15 pounds on average.

In addition to turkeys, this year we will also have some Capon whole chickens to offer for the holidays. Holdeman ABF Poultry produces Capons, a type of chicken, which is considered an old-fashioned delicacy. These birds make a great alternative to turkey due to their large size and tender, juicy meat. All birds are free range and fed a vegetarian diet, and not treated with antibiotics. Holdeman ABF’s producer profile states: “Most people say this is the best chicken they have ever had.”

We are pleased to be able to offer you a great selection for your Thanksgiving meal this year. Be sure to add a turkey or Capon to your next order, as well as all the other holiday dinner ingredients to make a delicious meal for your friends and family. The IFC wishes everyone a HAPPY THANKSGIVING!