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Recipes

Cool Cucumber-Kale Dip

8/18/2021

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​By: Kelley Dillon and Jenny Breen 
print recipe
Ingredients
Dip:
  • 1 bunch of kale
  • 1 cucumber, grated
  • 1⁄2 onion, grated
  • 2 cups plain greek yogurt or 8 oz cream cheese
  • 1/2 cup feta cheese
  • 2 tbsp garlic, minced
  • 1 tsp fresh or dried dill
  • Salt and pepper to taste
  • Chips or crackers 

Directions: 
  1. Take the stems off the kale.
  2. In a saucepan of boiling water, blanch kale until wilted or about 30 seconds. Drain well. Squeeze out excess water and chop into small pieces.
  3. Add kale and the remaining ingredients to a bowl and combine. Enjoy with crackers or chips. 

Kale has a strong bitter, earthy taste

Selection tip: pick crisp leaves without visible wilting or yellowing. 

Storage tip: Refrigerate fresh, unwashed kale in an open or ventilated plastic bag.
​
Preparation tip: Remove the tough fibrous stems by cutting or tearing the leaf off 


This recipe was inspired by our CSA which included kale from Dancing the Land.

"Tons of compost, tears, and hard work have restored the generosity in the soil, and the hope in our hearts."
- Liz Dwyer, Dancing the Land

Soil health is the continued capacity of soil to function as a vital living ecosystem that sustains plants, animals, and humans. Healthy soils support microbial communities that improve nutrient density of food.

Soil health can be maintained and restored by minimizing disturbance, keeping soil covered, keeping living roots in soil, increasing diversity, and integrating livestock. Liz Dwyer and Curtis Weinrich at Dancing the Land farm embrace all five principles. 

There are three main types of kale that come in various colors. Curly (or Scotch/green) kale has curly, green leaves. Black (or tuscan/dinosaur) kale has flat, bluish-green leaves that are crinkled. Red (or Russian) kale has frilly leaves that are red or purple.

Kale is a superfood because it is very nutrient dense. Nutrient density refers to the amount of nutrients compared to the weight, energy content, or additives in a food item. Kale is rich in phytonutrients, iron, calcium, and vitamins C, K, and A. Iron helps red blood cells transport oxygen in the body. ​
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Foolproof Corn Fritters

8/11/2021

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By: Kelley Dillon and Jenny Breen
Print recipe
Ingredients 
Fritters:
  • 3 cups sweet corn, cut off cob
  • 3 green onions, sliced
  • 1 cup zucchini, shredded
  • 1 cup flour
  • 1 tsp baking powder
  • 2 eggs, whisked
  • Salt and pepper to taste
  • 1⁄2 tsp garlic powder
  • Sunflower oil
  • Sour cream or salsa
Directions
  1. In a bowl, add corn, zucchini, green onions, flour, baking powder, garlic powder, salt, pepper, and eggs until well- combined. Allow to sit for 5 minutes.
  2. Over medium heat, fully coat a large skillet with oil. Once hot, scoop 1⁄4 cup batter into the pan. Cook each side for 3-5 minutes until golden brown.
  3. ​Transfer fritters a paper towel-lined plate. Enjoy with sour cream or salsa.

Sweet corn has a sweet, starchy flavor

Selection tip: Select firm, brightly colored corn with husks on. Don’t remove husks until cook time.

Storage tip: Refrigerate with the husk intact OR cut corn off the cob, blanch for 1 minute, and freeze.

This recipe was inspired by our CSA which included sweet corn from Willie Yoder.

“Healthy dietary patterns include whole grains and limit the intake of refined grains. At least half of total grains should be whole grains.”
- Dietary Guidelines for Americans 2020-2025
Corn is a staple crop around the world. There are six types of corn kernels: flint, flour, dent, pop, sweet, and waxy. All varieties differ in flavor, texture, color, and purpose. Varieties can be feed, flour, cornmeal, corn syrup, popcorn, and fuel. 

​Most corn is a GMO product of maize. GMO, or genetically modified organism, means DNA has been minorly altered to cause a desired trait. Crops are commonly modified to resist insects or pests. Willie Yoder uses all organic methods.

Despite the fact that we think of corn as a vegetable, it is actually a whole grain and gluten free! Corn contains potassium, vitamin C, vitamin A, B vitamins, and phytonutrients. 

Whole grains include all parts of the kernel: bran, endosperm, and germ. The most nutritious parts of kernel are removed from refined grains. Enriched refined grains have some vitamins and minerals added back but are still not as nutritious as whole grains.
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Locally Loaded Thai Tacos, Featuring Chengwatana Farm Beef

7/31/2020

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​By: Jenna Brower Von Siebolds | Prairie Bay Grill
Print Recipe
DESCRIPTION: Sweet Thai ginger seared Chengwatana ground beef on crispy wonton shells with quick-pickled Barry’s Cherries vegetable slaw, Minne Greens radish sprouts, and Gochujang aioli
INGREDIENTS (Serves 2)
  • Thai Ginger Beef
    • 1 Pound Chengwatana Ground Beef
    • Bell peppers
    • Onions
    • Ginger
    • Scallions
    • Garlic
    • Brown sugar
    • Soy sauce
    • Smude’s Sunflower Oil
  • Gochujang Aioli
    • ​Mayo
    • Gochujang paste
    • Garlic
    • Salt
  • Barry’s Cherries Quick Pickled Vegetables 
    • 1 ​Cucumber
    • 1 Jicama
    • 1 jalapeño
    • Scallion
    • Vinegar
    • Sugar
    • Salt
    • Cilantro
    • Basil
+ Crispy Wonton Taco Shells
Directions
Thai Ginger Beef: 
  1. Fine dice bell peppers and onions
  2. Mince ginger
  3. Fine chop scallions
  4. Add to a In a medium mixing bowl: chopped garlic, brown sugar and soy sauce
  5. Add the rest of the ingredients and mix well
  6. Add Smude’s Sunflower Oil to a pan. Note that sunflower oil will heat quickly.
  7. Brown the Chengwatana ground beef.
  8. Once browned, add the Thai ginger sauce to the pan until it reduces around the ground beef.

Barry’s Cherries Quick Pickled Vegetables: 
  1. Fine julienne cucumber, jicama, jalapeño and scallion.
  2. Combine into the same medium mixing bowl that you used to mix the Thai ginger sauce (this will compliment the flavor of the beed).
  3. Add vinegar, sugar and salt.
  4. Mix well and let rest for 15 minutes.
  5. Add fresh chopped cilantro and basil.
  6. Do a final mix before plating.

Gochujang Aioli:
  1. In a separate mixing bowl add mayo, gochujang paste, chopped garlic, and salt.
  2. Mix well.
To plate:
  1. Stuff Chengwatana Thai ground beef into wonton taco shells.
  2. Spoon a little gochujang aioli on top.
  3. Add a pinch of quick pickled vegetables on top.
  4. Garnish with Minne Green’s China Rose Radish sprouts.
  5. Enjoy!
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