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  Chequamegon Bay

Farm to School Local Foods Recipes

Orchard Jerk Wraps

2/16/2015

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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:
  • 2 jalapeno pepper, halved and seeded
  • 8 scallions (green onions), sliced into 2” lengths
  • 6 cloves garlic, peeled
  • 6 TBS freshly grated ginger or 3 tsp. dried
  • 2 TBS fresh thyme or 2 tsp dried
  • 2 tsp ground allspice
  • 1/3 cup lime juice
  • 1 cup ketchup or canned tomatoes
  • 1 cup apple cider or juice
  • 6 pounds chicken pieces (You can also substitute for pork, beef, or venison)
  • 3 TBS cream cheese
  • 6 wheat flour tortilla
  • 6 leaves lettuce
  • medium red onion, very thinly sliced
  • 1 ½ cups fruit preserves of your choice 

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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Whole Wheat Tortillas

2/9/2015

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 Difficulty rating: 3 chefs hats (out of 5)

Ingredients:
  • 1 cup whole wheat flour
  • 1 cup all-purpose unbleached flour*
  • 3/4 cup luke warm water
  • 1 tsp salt
  • 1 TBS oil of your choice 

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
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Kim Chi Quesadillas

2/2/2015

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Difficulty rating: 1 chef's hat (out of 5)

A quick and tasty meal or snack!

Ingredients:
  • Tortillas
  • cheese
  • cooked sausage (optional)
  • kim chi (or curtido, or kraut)

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

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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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  • Home
    • Contact
    • In the News
    • What We're Reading
    • 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