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  Chequamegon Bay

Farm to School Local Foods Recipes

Marengo Mini-Meatloaf

1/5/2015

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Difficulty rating: 2 chef's hat (out of 5)
Prep Time: 15 minutes
Cooking Time: 30 minutes 

Ingredients:
  • 1 ½ lbs ground beef or venison
  • 1 egg
  • 1 onion, chopped
  • 1 cup milk 
  • 1 cup dried bread crumbs 
  • Salt and pepper to taste 
  • 2 tablespoons brown sugar 
  • 2 tablespoons prepared mustard 
  • 1/2 cup ketchup

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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Rutabaga Mash

1/4/2015

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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:
  • 1 Rutabaga
  • 4 large potatoes, cut into 1-inch chunks
  • 3 TBSP of butter
  • ½ cup of milk
  • Salt and pepper to taste

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

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Blueberry Brain Freeze

1/3/2015

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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:
  • 3 c. frozen blueberries
  • 2 T. fresh lemon juice
  • ½ c. water
  • 2 T. honey
  • 1 t. lemon zest
  • ⅛ t. salt

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

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Kakagon Wild Rice Soup

1/2/2015

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Difficulty rating: 2 chef's hat (out of 5)
Prep/Total Time: 1 hour

Ingredients:
  • 1 cup uncooked wild rice
  • 2 lbs pork sausage (1 lb hot and 1 lb regular or 2 lbs hot if you like it spicy)
  • 1 small onion, diced
  • 2-3 stalks celery, diced
  • 8 cups water (or so) even better, substitute some water with canned chicken or beef broth
  • 1/4 cup soy sauce
  • 3 cups (24 oz.) beef broth (I mix 2 tbsp of beef bouillon paste with 3 cups water)
  • 16 oz. fresh mushrooms, chopped or 2 small cans
  • 2-3 carrots, coarsely diced
  • 1 can evaporated milk (or milk or cream)
  • 1/2 cup water (or canned chicken broth) and about 5 tablespoons cornstarch

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

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    Local Foods Recipes

    A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients.

    As you try these recipes, please share any questions or cooking tips in the comments section.

    Recipes by Month

    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    October 2018
    September 2018
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014

    Recipes - Alphabetical

    All
    Artesian Spring Chicken Salad
    Awesome Chicken Salad
    Bayview Beach Black Bean Salad
    Blueberry Brain Freeze
    Brule River Salad
    Coco's Strawberry Bread Pudding
    Confetti Beans
    Corny Cornbread Muffins
    Cran-merry Solstice Sauce
    Cucumelon Salad
    Deep Roots Fajitas
    Fisherman's Pie
    Garden Face Frittata
    Green Rice
    Grilled Lambchops With Roasted Garlic
    Ham Bone Soup
    Happy Hollow Baked Brie
    High Tunnel Turnip Soup
    Homegrown Tomato Sauce
    Kakagon Wild Rice Soup
    Kale Caesar Salad
    Kim Chi Quesadillas
    Lemon Pasta Salad
    Manoomin Maple Muffins
    Maple Hill Pork And Pasta
    Maple Vanilla Squish Squash
    Marengo Mini-Meatloaf
    Mix And Match Salsa
    One Sister Squash Soup
    Orchard Jerk Wraps
    Peanut Rhubarb Snack Sticks
    Penokee Pasta
    Pesto Roasted Chicken
    Rainbow Slaw
    Roasted Radishes And Greens
    Rosemary Roasted Potatoes
    Rutabaga Mash
    Sassy Cheese Spread
    South Shore Pot Roast
    Spring Salad With Rhubarb Dressing
    Superior Saag
    Whitefish Tacos
    Whole Wheat Tortillas

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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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  • Home
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    • Volunteer Opportunities
  • Food Sovereignty
    • Bad River Tribal Food Sovereignty
    • Community Gardens
    • Local Resources & Partnering Organizations
  • Education
    • Winter Spinach High Tunnel Research Project
    • Farm to School >
      • Harvest of the Month
      • School Gardens
      • Farm-to-School Contacts
      • Internships
      • Local Food Requests
      • Events
    • High Tunnel Greenhouse Project >
      • Resources for Educators
      • School High Tunnels
  • Access to Food
    • Local Food Retailers
    • Farmer's Markets
    • CSAs
    • Farm-to-Table Restaurants
    • Food Pantries & Community Resources
  • Sustainable Farming
    • Listing of Local Farms
    • Resources For Established and Aspiring Farmers
  • Traditions
    • Ojibwe Food Traditions
    • FEAST Community Cookbook & Recipes
    • Farm to School Local Foods Recipes
  • Donate