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  Chequamegon Bay

Farm to School Local Foods Recipes

Penokee Pasta

4/10/2015

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Difficulty rating: 2 chef's hat (out of 5)

Other vegetables could be used in this simple pasta if asparagus is not available.  Carrots, broccoli, and/or spinach are some options.  Think of this part of the recipe like a stir fry, where you would sauté first the vegetables that would take the longest (such as onions and carrots), then add other things that would cook quickly (such as spinach).

Ingredients:
  • 1 onion, diced
  • asparagus, 1 bunch, cut in 1” pieces 
   (or whatever vegetables you have available)
  • olive oil, 3 T.
  • spaghetti, 1 lb. pkg.
  • leftover ham, diced 3 c.
  • parmesan or other hard cheese, ¼ c. 
  • (optional) half and half, ½ c.

Directions:
In a medium sized fry pan on a medium heat, sauté onions in oil until you can pierce them with a fork.  Add asparagus, and put a lid on the pan.  Cook asparagus about 5 minutes, until nearly done (a fork pierces outer layer of asparagus, but does not easily go all the way through the spear).  Lid can be removed towards the end of cooking.

In the meantime, bring a pot of water to boil and cook spaghetti according to package directions.  When done, drain, and put back into pot.

Add diced ham to onion and asparagus and heat through, about 4 minutes, with frequent stirring.

Assemble all the ingredients in the pot with the spaghetti.  At this time you can add half and half to make a creamy sort of sauce.  Add parmesan cheese, and serve immediately.

Serve with carrot sticks or a green salad.


Inspired by Caroline Perkins of Drummond, WI

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Happy Hollow Baked Brie

4/8/2015

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Difficulty rating: 1 chef's hat (out of 5)
Prep Time: 5 minutes
Cooking Time: 15 minutes

Find local berries and sweeteners at your local farmer’s market, or venture over to Bayfield to pick-your-own berries and pick up a jar of Highland Valley Farm’s local honey or maple syrup to use in this recipe as well.

 Ingredients:
  • 1 wheel of Brie (such as the Lucky Ewe Dandelion Addiction Soft-Ripened Mixed Milk Cheese)
  • 2 oz of local honey OR maple syrup
  • 6 oz of fresh local berries (whatever is in season )

Directions:
Preheat oven to 350F.  Place brie on an ovenproof plate and place in oven for 15 minutes—the goal is to warm brie throughout but not to "melt" it.  After removing plate from oven top the brie with honey or syrup and berries.  Enjoy with crackers or a warm, crusty baguette from your local baker!

Inspired by Michael Stanitis of Sassy Nanny Farmstead Cheese in Herbster, WI

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Sassy Cheese Spread

4/7/2015

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

Ingredients: 
  • 8 oz container of Sassy Nanny Lake Effect goat cheese
  • 2 oz of fresh or frozen (thawed) pesto
  • 2 oz of bell pepper jelly or relish
  • pinch of salt and pepper

Directions:
In small bowl combine cheese, pesto, pepper relish, and salt and pepper.  Gently fold ingredients together with spatula being careful not to over-mix, just enough to incorporate ingredients. 

To serve, you can either put the spread in a festive bowl or take a piece of saran wrap and put the mixture on the wrap, fold up all ends and gently form a log shape, then put on a plate and decorate with available garnish. 

Serve with a warm, crusty baguette from a local bakery!


Inspired by Michael Stanitis of Sassy Nanny Farmstead Cheese in Herbster, WI

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Ham Bone Soup

4/5/2015

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

This is a great recipe to use up that leftover Easter ham as well as last summer’s surplus of vegetables in your freezer, to make room for the coming harvest season.

Ingredients:
  • 1 large onion, diced
  • 1 meaty hambone + 1 cup diced leftover ham
  • 4 medium potatoes, diced
  • 2 cups frozen corn
  • 2 cups frozen green beans
  • 1 quart frozen or canned tomatoes, thawed
  • 1 ½ cups carrots, chopped
  • Season with salt and pepper

Directions:
Place ingredients in a crockpot in order given.  Pour boiling water over until just covered. 

Cook on high heat setting for 5-6 hours or on low for 10-12 hours.  Remove the ham bone before serving. 

Serve with bread and cheese.  

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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