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  Chequamegon Bay

Farm to School Local Foods Recipes

Grilled Lambchops with Roasted Garlic

12/22/2014

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Difficulty rating: 3 chef's hats (out of 5)

Ingredients:
  • 12 Lamb Loin Chops
  • 4 Tbsp. Olive oil
  • 4 whole garlic bulbs + 3 cloves garlic, minced
  • 1 Tbsp. parsley, chopped
  • salt and pepper

Directions:
Season Lamb with minced garlic, parsley, ½ tsp black pepper and 1 tsp salt.  Sprinkle with 2 Tbsp olive oil and marinate for 30 minutes to an hour.

While lamb marinates, preheat Grill to medium Heat.  Cut tops off of whole garlic bulbs.  Cut a small square of aluminum foil and place cut garlic bulbs on foil.  Sprinkle each bulb with salt & Pepper and a drizzle of olive oil.  Bring ends of foil together and close to form a small pouch.

Place foil pouch on side of grill away from flames, close lid and allow to roast for 45-60 minute. Check periodically so garlic does not burn. Garlic should be soft to the touch and golden brown.

When garlic is done, remove from grill.  Place marinated lamb on grill and cook for 2-3 minutes.  Turn ¼ turn and cook an additional 3 minutes.  Turn lamb over and grill 2-3 minute. Turn once more and grill another 3 minutes. Remove from grill and allow lamb to rest for 2-3 minutes.  Serve with roasted garlic.

Inspired by Patrick Moore, A'viands Food Service Director for the Ashland School District

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Rosemary Roasted Potatoes

12/15/2014

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Difficulty rating: 1 chef's hat (out of 5)
Prep Time: 10 minutes
Cooking Time: 25 minutes


Roasting is an easy and delicious way to prepare vegetables during the fall and winter.  Here are a couple recipes to get you started.  When roasting vegetables, the possibilities are endless: winter squash, sweet potatoes, beets, carrots, brussels sprouts, parsnips, turnips, rutabaga, cauliflower and more.  Try them alone, together, and with various seasonings to develop your own favorite recipes.   

Ingredients:
  • 1 ½ lbs. Fingerling Potatoes, Assorted variety
  • 2 Tbsp. Olive oil
  • 1 ½ Tsp. Rosemary, chopped
  • 3 Garlic Cloves
  • ½ Tsp. Salt
  • ¼ Tsp. Black Pepper
  • 1 Tbsp. Parsley, chopped

Directions:
1) Preheat oven to 400 Degrees.
2) Wash Potatoes and trim any large potatoes in half to make all potatoes around the same size leaving skins on for color.
3) Place Potatoes in a bowl and toss with olive oil, rosemary, salt and pepper.
4) With the back of a knife, smash garlic cloves and leave in large pieces, add to potatoes and toss.
5) Place seasoned potatoes and garlic in a baking pan and roast in the oven for 20-25 minutes or until potatoes are fork tender.
6) Remove potatoes from oven, sprinkle with chopped parsley and serve.

Inspired by Patrick Moore, A'viands Food Service Director for the Ashland School District

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Roasted Radishes and Greens

12/8/2014

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Difficulty rating: 1 chef's hat (out of 5)
Prep Time: 10 minutes
Cooking Time: 20 minutes


Roasting brings out the sweetness of root vegetables, making this a great method for cooking spicy and slightly bitter radishes. Use this same technique for turnips and turnip greens.

Ingredients:
  • 2 bunches radishes, bulbs and green tops  (about 10 radishes)
  • 1 TBSP olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:
Preheat the oven to 400°F. Cut all but 1/2 inch tops off radishes. Roughly chop greens and place in a large heat-proof bowl. Cut radish bulbs into halves or quarters so they’re all roughly the same size. Toss with oil, salt and pepper and arrange on a large rimmed baking sheet. Roast, stirring halfway through, until golden brown and just tender, about 18 to 20 minutes. Immediately scoop roasted radishes into the bowl with greens and toss well. Serve warm.

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High Tunnel Turnip Soup

12/1/2014

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Difficulty rating: 2 chef's hat (out of 5)
Prep Time: 30 minutes
Cooking Time: 90 minutes 

Potatoes mellow out the slightly bitter flavor of turnips, making this the perfect cold-weather soup. Stir finely chopped turnip greens into the soup in the last 25 minutes of cooking.

Ingredients:
  • 2 teaspoons olive oil
  • 2 medium yellow onions, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds turnips, peeled and diced
  • 2 pounds potatoes (Russets work best), peeled and diced
  • 2 quarts low-sodium chicken or vegetable broth or water

For Garnish:
  • 4 pieces bacon, cooked and crumbled
  • 4 green onions, trimmed and thinly sliced
  • 1/2 cup shredded cheddar cheese
  • dollop of greek yogurt or sour cream

Directions:
Heat oil in a soup pot over medium-high heat. Add onions, salt and pepper and cook, stirring frequently, until golden brown, about 10 minutes. Add turnips, potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until turnips and potatoes are very tender, about 1 hour. Using a potato masher, roughly mash the soup mixture until all large pieces of turnip and potato are incorporated. Alternatively, puree soup with an immersion blender. Return soup to a low boil and continue to heat until thickened, about 20 minutes more. Serve soup topped with bacon, green onions 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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         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