Category: Seasonal Foods

Apple & Cinnamon Coffee Cake

Apple & Cinnamon Coffee Cake

I’m not entirely certain how coffee cake came about, but I’m convinced it was invented as the solution to the age-old dilemma of ‘is eating cake for breakfast ever acceptable.’ Truly in my world, if anyone ever tells you cake isn’t acceptable at any time of day, you just walk away because you don’t need that kind of negativity in your life. Now that apple season is in full swing, what better way to have your cake and eat it to, than with this apple-cinnamon coffee cake? It’s perfect for weekend brunch, after-dinner coffee, or really anytime – in fact, I recently took this to an IFC board meeting and it was very much enjoyed.

Ingredients

  • 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

Instructions

  • 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.

Notes

If you have leftovers, cover the pan with foil or plastic wrap and store on the counter. Leftovers can also be tightly wrapped in plastic wrap and frozen for several months.

Peach Dutch Baby Pancake

Peach Dutch Baby Pancake

A Dutch (or Deutsch as it was originally called by the Germans) baby pancake is not really a pancake in the sense that we Americans think of them – no pesky flipping and having it splatter or break. They're a puffy, oven baked, thin cake that's cooked in either a cast iron skillet (traditional and highly recommended) or a 9" x 13" casserole dish. This makes an amazing brunch, afternoon snack, or even dessert since it's slightly sweet. 

Want to switch it up even more? Once it's cooked, toss on a handful of fresh blueberries before serving!

Ingredients available at IFC:
Eggs,
Whole milk or heavy cream,
All-Purpose flour,
Butter,
Peaches,
Blueberries, Maple syrup or honey for serving

Ingredients

  • 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

Instructions

  • 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.

Notes

Slice and serve immediately with additional butter, honey, maple syrup, powdered sugar, or whipped cream. You can also add fresh blueberries for extra burst of summer flavors.

Mom’s Crazy Open Tacos

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!

 

From Iowa With Love

From Iowa with Love

By Rita Pray

 

Being of the age when I need to start getting rid of clutter instead of collecting more, I am inclined to give gifts that are consumable rather than “stuff” that sits around.  Hence, for the last couple of years, I have shopped the Co-op for holiday gifts.   I especially like to send all-Iowa gifts to my family that is flung all across the country—a sort of “look what you could have if you lived here” reminder.

 

A recent blog posting on this website listed the wide variety of products that would make great holiday gifts.  Obviously, you have to consider things like mailing and timing of the gift-giving when purchasing food-related items.  I recently boxed several collections of items to send to out-of-state family—things that won’t be spoiled if they aren’t opened for a month.   I love that all of the items show the from-Iowa label.

 

My finds for a non-perishable, family-friendly, general-happiness gift box were as follows:

Salamander Farms Popcorn on the Cob ($2.00/2 ears)

Elements of Rejuvenation Soy Candle  ($7.50)

Fieldstone Farms Beeswax Candles ($6.50/2 3” pillars)

Two Rivers Honey Bear Sample Size ($2.00)

Wildwood Farms Spiced Cocoa Mix ($2.00)

Twin Girls Autumn Jam ($5.50)

Country Harvest Blueberry Jam ($5.00)

Timber Ridge Summer Sausage  ($6.00)

Heart of Iowa Soapworks Pot Scrubbie ($2.50)

Fieldstone Farms Honey Straws  ($1.25/5)

 

Approximate Dollar Value=$40.00;

Recipients’ Iowa-Product Induced Happiness=Priceless.

 

11/27/2012

IFC Christmas Gift Ideas

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!

Rosey Acres Rising Sun Red Wine Review

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

“Bonne Femme” Cooking with IFC ingredients

 

Lately I have been enjoying recipes from the Bonne Femme Cookbook, recently released by the former Des Moines Register dining critic Wini Moranville.  “Bonne Femme” cooking refers to everyday cooking that the average French “housewife” would prepare using fresh, locally available ingredients.   I have found the recipes to be a great opportunity to use some of my finds from the Iowa Food Coop.

 

For example,  “Melty Goat Cheese Salad with Honey and Pine Nuts” (p. 38) provided the perfect stage to feature Reichert’s Dairy Air’s Robiola di mia Nonna goat cheese.  This is a simple tossing of greens (I used a mix of Berry Patch lettuce and spinach with green leaf lettuce from Krieger Greenhouse) with a light vinaigrette, topped with toasted pine nuts.  But what makes this salad special is melting “soft-ripened goat cheese” on toasty baguette slices, then drizzling with honey, and serving the crispy melty toasts on the bed of greens.  Now, whether Lois Reichert would call her Robiola a “soft-ripened cheese” is not certain to me—but it is perfect for this application.  I used Novae Vitae’s Pure Honey to finish the toasty morsels.  Though it is virtuous to serve them with a fresh green salad, it occurs to me that the toasts alone would be a lovely appetizer or a great accompaniment to any other kind of salad or light supper.

 

To make the toasts, slice a baguette into half inch slices and toast on both sides, either in a toaster or oven.  Brush one side of toasts with olive oil, top with 1/8th inch thick slices of Robiola di mia Nonna, and place under oven broiler for 3 minutes or until melty but not scorched.  Cool slightly and drizzle with a little honey;  serve on a bed of greens, or however you want to eat them.

 

The Bonne Femme Cookbook: Simple, Splendid Food that French Women Cook Every Day, by Wini Moranville, is available online or at local bookstores.  You can connect with the author on Facebook at Chez Bonne Femme.

 

 

Review by Rita Pray, 11/10/12

Chèvre and Pumpkin Lasagna

Courtesy of Lisa Bean, who brought this dish to our annual meeting on 11/3/12.

Chevre and Pumpkin Lasagna

Adapted from Andrew Schloss, Art of the Slow Cooker

 

3 T olive oil

3 large onions halved and sliced thin

4 cloves of garlic minced

1 ½ t kosher salt

¾ t ground pepper

1 t dried sage

1 t dried thyme

pinch of red pepper flakes

1 T flour

1 ½ c vegetable broth

2 T balsamic vinegar

¼  c chopped parsley

1 can pumpkin puree (15 oz)

2 large eggs

¼ c seasoned bread crumbs

1/3 chopped pine nuts

¾ c grated Parmesan cheese

12 cooked lasagna noodles

8 oz fresh chevre broken into small pieces

 

Heat 2 T oil in skillet add onions and cook until lightly browned (10 min).  Add 3/4ths of garlic, 1  t salt, ½ t  pepper, sage, thyme, red pepper and flour,  stir until onions well coated – (one Minute)  add vegetable broth slowly and stir until slightly thickend – add vinegar and half the parsley  set aside.

Mix, pumpkin, eggs, bread crumbs, pine nuts , remaining parsley and garlic, 1/2 t of salt and one ¼ t  of pepper in a separate bowl.

Coat lasagna pan with olive oil. Spoon ¼ of onions on bottom , top with three lasagna noodles, then 1/3 of pumpkin, one third of the chevre , one third of remaining onions, repeat  twice  – last layer should be noodles.  Cover and bake for one hour  at 350 –  for last  10 or 15 minutes uncover and top with remaining parmesan cheese.

Thanksgiving Turkey Orders at the IFC

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!

The Jennie Effect… you ain’t seen nothin’ yet!

1.21.12 is a date that I was awakened to the power of creative marketing.  Here is how it went down, and it started with a magazine article.

The Journey

I’ve heard that gamblers can request to be put on a list that would bar them from entering a casino.  If there was such a list for Farm Show Magazine, I would put myself on it.  This candy store of on-farm inventions has often led me down the path of “wishful thinking” when I should have been sticking to my daily ”task at hand”.

But when I read an article  in the magazine about a pig farmer in NE Iowa by the name of Carl Blake, I began my journey to an event (which I’ll describe in a bit) that awakened me to the power of creative marketing.

Carl raises a rare breed of pig called Swabian Hall.  The meat from his pigs recently won a prestigious culinary award and is rapidly gaining national attention. When I read the article on Carl’s pigs, I began to ponder linking up with Carl to help with an idea.

My idea builds on the knowledge that pigs are much more efficient at retaining omega-3s in their tissue than cattle. If I could include flax-fed pork in our products, they would contain higher omega-3s, and our flax-fed beef would provide high levels ruminic and vaccenic acids (CLA’s).  If I could put these two ingredients together, we’d have a flax-fed beef/pork “miracle” snack stick product.

With my mission of creating a new product in mind, I  contacted Carl and thought “this could be a marriage made only in Iowa!” (or is this heaven?).

Carl and I agreed to meet at a Des Moines event a couple of Saturdays ago where Carl was to roast one of his amazing hogs.  When a 9″ snow storm halted Carl in his tracks, he asked if I would sub my beef for his pork at the event.  I agreed and was treated to one of the most memorable experiences of my life.

The Event

When local tomato growing phenom, Jennie Smith , decided to go to grad school in New Zealand, she asked a few of her foodie friends (around 150) to help her get there.

Jennie Smith of Butcher Crick Farms

Undoubtedly the most charismatic person I have ever met, Jennie managed to skillfully pull-off this unique fundraiser that included an auction of donated gifts, three local restaurants serving gourmet dishes, two wineries handing out samples, music by Dustin Smith, and one star-struck cattle farmer (me) serving smoked rib-eye.  The event was held in a really cool facility owned by Kirk Blunk Architecture in East Village.

Jennie’s Seed the Farm event was not only inspiring but marketing genius.  The lesson of the evening for me was that in a successful event, there is always more than one beneficiary.   From networking to socializing to the joy of helping out a friend, Jennie made sure that we were all rewarded by the experience.   Just watching Jennie “hold court” during the live auction was worth the price of admission!  I left the event wondering if I had done enough for the “cause”.

The Rub

The take-away is that I  will never again look at marketing a product,  an event, or myself quite the same.  Hopefully some of the “Jennie Effect” will rub off on Timber Ridge as we launch our new beef/pork miracle stick.  As Carl would say, “stay tuned, you ain’t seen nothin’ yet!”