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  Chequamegon Bay

Farm to School Local Foods Recipes

Maple Hill Pork and Pasta

7/12/2015

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Difficulty rating: 2 chef's hats (out of 5)
Prep/Total Time: 30 minutes

Ingredients:
  • 2 lb pork loin roast 
  • 1 teaspoon coarsely ground pepper
  • 2 tablespoons olive oil
  • 3 quarts water
  • 1-1/4 cups uncooked orzo pasta
  • 6 ounces fresh spinach chopped  (or ½ package of frozen Spinach)
  • 1 cup grape or cherry tomatoes, halved
  • 3/4 cup crumbled feta cheese (like Sassy Nanny Buttin Heads)

DIrections:
Rub pork with pepper; cut pork into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir 8-10 minutes or until no longer pink.

Meanwhile, in a large pot, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted. Drain.

Add tomatoes to pork; heat through.

Stir in orzo mixture and cheese.

Salt to taste. Feta is pretty salty, so you will not need much.

Photo and recipe inspiration by Jamey Penney-Ritter of Bemused Design and Photography in Washburn, WI

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Coco's Strawberry Bread Pudding

7/9/2015

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Difficulty rating: 5 chef's hat (out of 5)
Note: This recipe must be prepared in advance.

Noreen says:  "This recipe was featured in a Star Tribune “Table Talk” Blog Post by Rick Nelson on June 2, 2011.  At Coco’s we make our fruit bread puddings after first berry harvest, starting with rhubarb bread pudding in the spring, then strawberries, raspberries, and finally blueberry-almond-white chocolate. 
In mid-January, we break out our stash of locally grown, frozen fruit to make our bread pudding, which makes all of our local customers happy.  Most regular Coco customers loiter around waiting for the bread pudding to come out of the oven about 1 p.m."     


Ingredients:

For custard:
  • 6 local eggs
  • 1/2 c. plus 2 tbsp. sugar
  • 3 c. half and half
  • 1 1/2 tsp. vanilla extract
  • 1 22-oz. loaf sourdough bread

For icing:
  • 2 oz. cream cheese, at room temperature
  • 1/2 c. (1 stick) unsalted butter, at room temperature
  • 1 1/2 c. powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. kosher salt 

For strawberry swirl:
  • 1 lb. strawberries
  • 3 tbsp. sugar
  • 1 1/2 tsp. cornstarch
  • 1 tbsp. water
 
Directions:
To prepare custard: In a large bowl, whisk together eggs, sugar, half and half and vanilla extract. Slice bread, then tear slices in half. Add bread to custard (coating all bread with custard) and let mixture sit at room temperature for at least 30 minutes.

To prepare strawberry swirl: Rinse, stem, hull and slice strawberries, cutting in halves for small berries, quarters for larger berries. In a saucepan over low heat, combine strawberries and sugar and cook, stirring occasionally, until juice from strawberries is released and berries are cooked but still hold their shape. In a small bowl, whisk together cornstarch and water. When strawberry mixture comes to a boil, drizzle in cornstarch mixture, stirring constantly. Remove from heat.

Preheat oven to 350 degrees. Spoon custard mixture into a 9x9-inch baking pan. Spoon strawberry swirl over top of custard. Using a knife, cut swirl patterns into bread, allowing strawberry mixture to seep into bread. Cover with aluminum foil. Place pan in a larger 2” deep pan to create a water bath. Place pans in oven. Fill outer pan about 2/3 full with extremely hot tap water. Bake for 30 minutes. Remove aluminum foil and continue baking until bread pudding is brown and puffs slightly, about 30 minutes. Remove from oven, remove pan from water bath to a wire rack and cool at least 15 minutes.

To prepare icing: In bowl of an electric mixer on medium-high speed, combine cream cheese and butter and beat until smooth, about 2 minutes. Reduce speed to low and add powdered sugar until incorporated. Add vanilla extract and salt. Increase speed to medium and beat until icing is smooth. Transfer icing to a microwave-safe container and cook 30 seconds to 1 minute, until mixture is thin. Remove from oven, stir with spoon and drizzle icing over bread pudding. Serve immediately (and refrigerate any leftovers).


Recipe from Noreen Ovadia of Coco's Cafe and Bakery in Washburn, WI

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Bayview Beach Black Bean Salad

7/6/2015

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Difficulty rating: 2 chef's hats (out of 5)
Prep Time: 35 minutes
Cook Time: 45 minutes

Another recipe that uses lots of fresh garden veggies.  Pack your salad to go for an easy evening picnic on the beach.

Ingredients:
  • 1 lb Dry Black Beans, soaked overnight, or 15oz can of black beans, drained and rinsed 
  • 2 Tomatoes  (about 1 cup)
  • ½ Orange Bell Pepper (about ½ cup)
  • 1 Jalapeno Pepper (about 1/8 cup) Optional, use gloves when cutting
  • ½ Red Onion (about ½ cup)
  • ¼ bunch Cilantro (about 2 tablespoons)
  • 1 ear Corn (about ¾ cup)
  • 1 medium Zucchini (about ¾ cup)
  • ½ teaspoon Chile Powder
  • 1 tablespoon Vegetable Oil
  • 2 tablespoons Lime Juice (about 1 lime)
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper, ground
  • 3 cups cooked grain such as wheat berries, quinoa, or rice

Directions:
Add beans to a large sauce pot and add enough water to cover beans by 1 inch of water and bring to a boil.  Once boiling reduce to a simmer. Continue to simmer for 35 minutes or until tender. 

While beans are cooking, remove seeds from tomatoes, bell pepper, and jalapeno.  Dice tomatoes, bell pepper, jalapeno, onion, and cilantro and set aside.

Remove husk and silk from corn. Hold corn upright on a cutting board and carefully cut kernels off the cob. Dice zucchini and mix with corn and chili powder. Heat oil in a small skillet over medium heat.  Add corn mixture and cook until zucchini starts to brown, about 10 minutes. Add to tomato mixture.

Drain beans and run under cold water until cool.  Add 1 1/2 cups of cooked beans to the tomato mixture and save the rest for another meal, such as Jonboy’s Whitefish Tacos.  Add lime juice, salt, and pepper to mixture and stir until all ingredients are evenly distributed.

Mix into or serve over your favorite cooked grain (warm or cold) such as quinoa, rice, or couscous.  Dice avocado and sprinkle on top.  Refrigerate leftovers in a covered container up to 3 days.

Inspired by Owen Maroney
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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
    • 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