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Difficulty rating: 3 chef's hat (out of 5)
A fun family meal for lunch or dinner. Start marinating meat 12-24 hours prior to cooking and then throw together the night before or in morning. Ingredients:
Directions: In a food processor or blender, process jalapeno, scallion, garlic, ginger, and thyme until finely ground. Add the allspice, lime juice, ketchup, and apple cider. Puree the mixture for 30 seconds, until well combined. Put aside one cup of the jerk sauce and store in the fridge until just before meal is served. Place chicken pieces in a bowl, and cover with the rest of the marinade (approximately 3 cups). Securely cover the bowl, and leave in the fridge overnight or no less than 12 hours. To cook, preheat the oven to 375 degrees F. Remove the chicken from the marinade and place in a baking pan. Toss out the marinade that was with the raw chicken. Bake chicken, turning occasionally, for 45 to 50 minutes until golden outside and cooked through. When chicken is done, let it cool until it is easily handled. Pick out the bones (if using bone-in chicken) chop meat, and mix with the reserved jerk sauce from the fridge. To make the warps, layer cream cheese, lettuce, red onion, fruit preserves, and chicken onto the whole-wheat tortillas. Roll it on up and enjoy! Inspired by Britton Doolittle of Deep Roots Farm in Mason, WI
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Difficulty rating: 3 chefs hats (out of 5)
Ingredients:
Directions: Knead ingredients together. Tortilla dough should be incredibly soft (feels like an ear lobe) so that it can roll out more easily, and that may mean that you will need to add more water to your dough. Knead for 5-10 minutes or until smooth, wrap in plastic, and let the gluten rest for a half an hour. After the resting period, weigh out 3 ounce chunks of dough and shape them into rounds. Cover with plastic. Make sure you have plenty of extra flour for dusting your rolling surface, as it requires a lot so that you can get a nice thin round without it sticking. Roll out your dough into a funky looking circle (they never turn out perfectly round, which is part of the beauty of handmade tortillas). Get a large cast iron skillet on the stove and set it on medium high and heat until very hot before you put on your tortilla dough. Put your rolled out tortilla onto the hot skillet, and make sure you watch it as it cooks incredibly quick, and can burn easily. The cooking dough will bubble, which is normal. Flip it when it begins to bubble. The flour will also smoke as it is cooking, so make sure you have some good ventilation. After the tortilla has cooked, transfer it quickly to some tea towels, and make sure they are wrapped on both sides and put them in a paper bag. This holds in the heat and moisture that lets them stay soft without turning them into a tortilla cracker. If you have a bowl with a lid, you can also achieve this same thing. These keep well after they are cooled in a plastic bag in the fridge or you can freeze them for later use. Inspired by Britton Doolittle of Deep Roots Farm in Mason, WI Difficulty rating: 1 chef's hat (out of 5)
A quick and tasty meal or snack! Ingredients:
Directions: Melt cheese on top of tortilla. Add cooked sausage (if you like). Turn heat off and add a couple fork-fulls of kim chi. Fold over tortilla and eat! Inspired by Andrew Sauter Sargent of Spirit Creek Farm near Cornucopia, 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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