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Difficulty rating: 2 chef's hat (out of 5)
Prep Time: 15 minutes Cooking Time: 30 minutes Ingredients:
Directions: Preheat oven to 350 degrees F. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased muffin cups leaving a slight indentation in the middle for the ketchup sauce. In a separate small bowl, combine the brown sugar, mustard and ketchup. Spoon into middle of meatloaf cup. Bake at 350 degrees F for 30 minutes. Serve with Rutabaga Mash and your favorite green vegetable. Photo and recipe inspiration by Jamey Penney-Ritter of Bemused Design and Photography in Washburn, WI
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Difficulty rating: 2 chef's hat (out of 5)
Prep/Total Time: 45 minutes Add flavor and nutrition to your mashed potatoes by adding rutabaga. Can’t find or don’t like rutabaga? Try this recipe with turnips or cauliflower. Ingredients:
Directions: Cut the ends off the rutabaga and microwave for 3 minutes. Carefully remove (it’s hot). Cut off the peel and chop into 1-inch pieces. Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt. Bring the water to a boil, reduce to a simmer and simmer for 20 minutes. (If making with meatloaf, use this time to mix and get your meatloaf in the oven.) Add potatoes to rutabaga and simmer until the potatoes are fork tender, another 20 minutes. Strain and put into a bowl safe for electric beaters. Add butter and let melt. Add salt and pepper. Smash using beaters adding milk as needed for the desired texture. Top with butter or cheese. Inspired by Jamey Penney-Ritter of Washburn, WI Difficulty rating: 1 chef's hat (out of 5)
A delicious treat that makes use of frozen local berries and in-season Florida citrus! Ingredients:
Directions: Place all ingredients in a blender or food processor, and process until smooth. Pour berry mixture into a freezer safe container and place in a freezer until hard, about 1 hour. Let stand about 10 minutes before serving. Inspired by Caroline Perkins of Drummond, WI Difficulty rating: 2 chef's hat (out of 5)
Prep/Total Time: 1 hour Ingredients:
Directions: Wash the wild rice thoroughly by running it under cold water in a strainer. Add rice to 3 cups of boiling water in a heavy saucepan or pot. Bring to a boil then reduce heat and simmer until rice is tender. This will take 35-45 minutes (don't overcook), drain and set aside. Crumble and brown sausage until about half way done. Add onions and celery and brown some more. Add water (broth), soy sauce, beef base, mushrooms, and carrots. Cook until celery and carrots are done. Add cooked rice. Let mixture cool slightly before adding milk. (It can be hot but not boiling hot—sometimes if it's too hot it'll curdle the milk). Bring to boiling again and thicken with cornstarch/water mixture (add only 1/4 at a time to see how it thickens and stop when it gets as thick as you like it.) Inspired by Linda Gordon of Bayfield, WI |
Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients. Recipes by Month
April 2019
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The F.E.A.S.T. by the Bay website is currently maintained through the community outreach of the Farm to School Programs in the Ashland, Bayfield, and Washburn School Districts.
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