– 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.
The Livewell Clinic and Birthwell Doula welcome Sheree Clark, health counselor and raw vegan chef, on Wednesday, June 1 at 6:30 p.m. at 2614 Beaver Avenue (Prenatal/postpartum center) for a presentation and demonstration on the raw food diet.
Sheree’s talk, “You Are What You Eat,” will cover how easy it is to prepare and eat real, fresh, vegan fare: the foods your body can assimilate most easily.
Best of all, she will offer tastings of some of her yummy raw creations! The $5 fee includes food samples. For more information and to register, visit http://www.meetup.com/RawFoodDSM email email@example.com or call (515) 249-2992.
Sommer Sharon, Owner/Consultant
Website Management,Writing, Social Media Marketing
The Iowa Food Cooperative is working with several local small business owners to determine the feasibility of developing a shared-use commercial kitchen incubator facility in the greater Des Moines metropolitan area. This facility could be used by small businesses to add value to locally-produced foods, which in turn will stimulate business development and create local jobs.
“We’ve had inquiries from a wide range of people asking if there are licensed facilities they can use to process various foods for local markets,” says Iowa Food Cooperative General Manager Gary Huber. “Whenever you have lots of people asking for something, that’s evidence of a demand. But to know if it is feasible, we need to know more about their needs.”
An online survey is being used to gather information on the needs of potential tenants (www.surveymonkey.com/s/foodprocessing). To date 38 surveys have been completed, but organizers would like to double this number before beginning the next phase.
“We need more responses, “noted Karen Hegge, owner of Victoria’s Table, which produces artisan jams and jellies. “Once we have a good handle on who wants to use a facility for what purposes, we can start to match up this information with potential sites.”
Organizers will work over the next several months to further develop the concept. Anyone interested in learning more about the shared-use commercial kitchen incubator facility should contact Gary Huber at firstname.lastname@example.org.