Tag: vegetables

WFAN Home-Canning Field Day

September 8, 2011

Women, Food & Agriculture Network

1 to 4 p.m.
Saturday, September 17th,
near Harlan, Iowa

RSVP or Ask Questions by
Wednesday, Sept. 14

Lynn Heuss,
515.201.9450

Ellen Walsh-Rosmann,
712.579.1933

It’s harvest season, and the number of people raising their own gardens and planning to preserve some of their fruits and vegetables is on the rise. Women who are new to canning and freezing, or want to brush up on their skills, are invited to join farmers Ellen Walsh Rosmann and Maria Rosmann at Rosmann Family Farms 1222 Ironwood Rd., Harlan, IA, on Saturday, Sept. 17 from 1 – 4 p.m. for Women, Food and Agriculture Network’s home-canning field day.

Bring your own fruits and vegetables to process for canning or freezing, or learn by helping others with theirs. Learn in a fun, informal environment with experienced canners on hand. To RSVP or to learn more about the event, call Ellen by Wednesday, Sept. 14, at 712-579-1933.

“Canning are freezing are skills that can provide families with healthful, nutritious choices year round,” says Leigh Adcock, executive director of WFAN. “We are excited to sponsor this event and hope many in the central Iowa region will take advantage of the knowledge of Ellen, Maria and other food preservation experts who will be on hand.”

Women, Food and Agriculture Network is a non-profit, educational organization formed in 1997 to provide networking, information and leadership development opportunities to women involved in all aspects of sustainable agriculture. Learn more at www.wfan.org, or by calling 515-460-2477.

Seasonal Produce

October 15, 2010

by Gary Huber

While I realize this may not be the most timely of posts, it is an important one. I was drafting the latest announcement to our members, you the owners of this Iowa Food Cooperative, and I came across a message I had sent early in the year. It was intended to address the concerns around sparse picking in the way of vegetables, and greens. I recall I checked ‘the Google’ and quickly found a great resource: The National Resources Defense Council (NDRC) has created a great listing by state. In that long-ago email, I posted this same link to Iowa’s in season produce.

As my wife & I have become increasingly dependent upon seasonal food and days get colder, I begin to think about pumpkin-pie and apple cider, and Turkey. Oh yes! Thanksgiving is just around the corner! Our stairs have become an impromptu root-cellar. I have big feet, and I’m always afraid I’m going to make some accidental mashed potatoes as I head downstairs.

According to the NDRC this is what we can look forward to this season:
Apples, Broccoli, Brussels Sprouts, Bunching Greens, Cabbage, Carrots , Celery, Collards, Garlic, Head Lettuce, Kale , Kohlrabi , Leeks, Lettuce Mix, Onions , Oriental Greens, Ornamental Corn, Parsnips, Potatoes, Pumpkins, Raspberries, Snap Peas, Snow Peas , Spinach, Turnips, and Winter Squash.

Lots of good stuff in there. I look forward to this fall season as a close to my first year as board-member and I believe 4th year as conscientious consumer of local foods. What I mean by that is that I have been a fan of the idea for some time, it was about 4 years ago now that Lori introduced me to the bounties of Turtle Farm CSA, an IFC Member by the way, and her passion for ‘Good Eats’ (a nod to Alton Brown there). Well I’ve rambled enough. Here’s to a wonderful upcoming season of thanksgiving. Support your local farmers, and lets not forget those artisans, makers of things too.

Cider-Rosemary Roasted Squash

March 31, 2010

by Gary Huber

1 acorn squash
1 Tblsp. butter
1 cup apple cider or juice
¼ cup brown sugar
⅛ tsp. salt
¼ tsp. cinnamon
⅛ tsp. allspice
Dash nutmeg
Fresh rosemary to taste

Preheat oven to 425. Cut acorn squash in half and scoop out seeds. Cut several slice in 1 inch width. Melt butter over medium heat in oven safe pan. Add squash spices, toss to coat.

In a bowl, combine apple cider, cinnamon, salt and allspice. Pour over squash. Add fresh rosemary. Bring to boil and simmer 5 minutes.

Sprinkle sugar on squash and put pan in oven. Roast until squash is tender, about 10-20 minutes.

Curried Carrots

March 31, 2010

by Gary Huber

12 carrots

6 Tblsp. Butter

2 Tblsp. Curry powder

¼ tsp. Salt

¼ tsp. Black pepper

¼ cup lemon juice

2 Tblsp. Brown sugar

Place carrots in a sauce pan and add cold water to cover. Cook over medium heat until tender, 15-20 minutes. Drain and return carrots to pan. Mix butter, curry, salt and pepper and add to carrots in pan. Add lemon and brown sugar. Heat through. Serve.

– Martha Galecki

Savory Zucchini Bake

March 31, 2010

by Gary Huber

3 cups peeled and grated zucchini
1 cup Bisquick
1 cup chopped onion
½ tsp. each salt and pepper
1 Tblsp. Minced garlic
2 cups grated Swiss cheese
2 Tblsp. Fresh parsley
½ tsp. seasoned salt
½ tsp. dried oregano
½ cup oil
4 eggs

Heat oven to 350. Grease a 9 X 13 pan. Mix all ingredients and pour into pan.

Bake 30 minutes.

Brussels Sprouts with Cauliflower and Mustard-Caper Butter

March 20, 2010

by Gary Huber

This recipe is from the book Local Flavors by Deborah Madison.

Brussels Sprouts with Cauliflower and Mustard-Caper Butter

Recipe Type: entree

Author: adapted from Local Flavors by Deborah Madison

Prep time: 20 mins

Cook time: 8 mins

Total time: 28 mins

Serves: 4 to 6

Ingredients

2 garlic cloves
Sea salt
6 tblsp unsalted butter, at room temperature (may substitute olive oil)
2 tsp Dijon-style mustard
1/4 cup drained small capers, rinsed
Grated zest of 1 lemon
3 tblsp chopped marjoram
Freshly ground pepper
1 lb Brussels sprouts
1 small head white cauliflower
1 small head broccoli Romanesco

Instructions

To make the butter: Pound the garlic with ½ tsp. salt in a mortar until smooth, and then stir it into the butter with the mustard, capers, lemon zest, and marjoram. Season with pepper. The butter can be made a day ahead and refrigerated. Bring back to room temperature before serving. (I use olive oil instead of butter.)
To prepare the vegetables: Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli into bite-sized pieces.
Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, then toss with the Mustard-caper Butter.
Taste for salt, season with pepper, and toss again.