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Producer Member Profile

Ebersole Cattle Company is located on 160 acres in southwest Iowa near Kellerton. This majestic land is the home farm to Shanen, Beau, and their three children along with their herd of Main Anjou cattle and working quarter horses. Shanen refers to their slogan “Happy.Healthy.Beef” to describe their style of farming. She says their cattle are happy when they get to play and be cows. She and the kids make sure the calves have plenty of exercise and room to play. Their beef is healthy because it’s simply natural.  The harvested cattle are never given antibiotics and are grass fed or pastured-raised. Pasture raised beef has received less than 2% of their body weight in grain. Grass fed means they are never fed grain.  Ebersole Cattle is an animal welfare approved farm.Read more about the Ebersole family.

Local in February

This month you can chose from local eggs, potatoes, spinach, beef, pork, chicken, delicious pies and other baked goods, frozen-custard (including dark chocolate cherry!), whole grains, popcorn, honey and more.Prochaska Farms has listed 6” pots of ferns for February that can be transplanted into a 10″ or 12″ hanging basket and will be ready for you to hang outside in the spring. Antler Ridge Elk has a whole new line of elk mittens in case winter isn’t really over! These are so warm and soft you will never wear anything else to shovel snow again.


Co-op Recipes

Even though it has seemed like spring for most of January it still pays to have a couple of tried and true recipes for winter needs. Here are a couple of cold weather recipes that can be made with products available through Iowa Valley Food Co-op!

Simple Roasted Chicken
1 (about 6 lbs) Whole Roasting Chicken
1 Tbsp Olive Oil
1 Tbsp Simply Organic Powdered Garlic mixed with Salt and black pepper
2 Tbsp chopped Fresh Rosemary
1 lemon, quartered

Preheat oven to 450 degrees. Use a rimmed baking sheet or shallow roasting pan.

Place chicken on pan; rub with oil. Coat chicken thoroughly with seasoning garlic/salt/pepper and rosemary. Place quartered lemon in the cavity.

1. Roast on center rack of oven 15 min; reduce heat to 350 degrees. Roast about 1 hour, 30 min, until internal temp is 165 degrees (check by inserting thermometer halfway into thickest part of the inner thigh where the leg connects to the body, away from any bone).
2. Transfer chicken to clean serving platter. Let rest 15-20 min before carving. If you like you can squeeze additional lemon quarters over each portion.


Ginger Honey Tea
Take a 1-inch piece of peeled ginger root, 6 cups water, 1/3 cup honey, the juice of one lemon and four bags of your favorite tea. Add the rind if your lemon is organic.
Slice the ginger into coins, combine with the lemon juice, the lemon rind, water and honey and bring to a boil in a small pot. Add the tea bags and steep for a few minutes. Strain and serve.
Keeps well for a few days in the refrigerator and can be made with all kinds of tea, including white, green or black.

News from the IFC for the Spring of 2012

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Pie with a link to Poundcake

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