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  Chequamegon Bay

Farm to School Local Foods Recipes

Parmesan Snap Pea Pasta

4/26/2019

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Adapted from Taste of Home Farm to Table

1lb. fresh sugar snap peas (about 5 cups), trimmed
1pkg. (16 oz.) angel hair pasta (half whole wheat)
5 Tbs olive oil, divided
1 medium red onion, finely chopped
3 garlic cloves, minced
½ tsp. salt
¼ tsp. crushed red pepper flakes
1/8 tsp. coarsely ground pepper
1 ¼ cups grated Parmesan cheese, divided

  1. In a 6-qt. stockpot, bring 16 cups water to a boil.  Add the peas; cook, uncovered just until crisp-tender, 3-4 minutes.  Using a strainer, remove peas from pot.
  2. In the same pot, add the pasta to boiling water; cook according to package directions.  Drain, reserving 1 cup cooking water; return to the pot.  Toss with 3 Tbs. olive oil.
  3. In a large skillet, heat remaining oil over medium heat; sauté onion until tender, 2-3 minutes.  Add garlic and seasonings; cook and stir 1 minute.  Stir in peas; heat through.
  4. Toss with the pasta, adding 1 cup cheese and reserved cooking water as desired.  Sprinkle with remaining cheese.
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Strawberry Spinach Salad with Feta Cheese

3/6/2019

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Salad Ingredients
16 oz fresh strawberries, hulled and sliced
10 oz fresh baby Spinach
8 oz crumbled Feta Cheese
 
Dressing Ingredients
1/2 cup Olive Oil
1/4 cup Apple Cider Vinegar
2 Tablespoons Poppy Seeds
2 Tablespoons Honey
¼ teaspoon Minced Garlic
2 Tablespoons Dijon Mustard

  1. Toss strawberries, spinach and feta cheese in a large bowl.
  2. Whisk dressing ingredients in a bowl and drizzle just enough dressing over salad.  Save the rest of the dressing for later use.  Toss to coat.
  3. To make it extra spring-y, pick some bright yellow daffodils for the table!
*A variation on the dressing - use a handful of local frozen strawberries and blend them up in your blender with the rest of the dressing ingredients.  
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Manoomin (Wild Rice) Patty Melt

2/21/2019

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This recipe is adapted from the Duluth Grill Cookbook
* Washburn Middle school 8th grade students will be testing this recipe in February.

½ cup old fashioned (not quick) oats, toasted
3 cups cooked wild rice
½ cup diced mushrooms 

2 eggs, beaten
1/3 cup mayonnaise 
1/3 cup plain yogurt
½ teaspoon white pepper
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon onion powder
2 teaspoons ground cumin
¼ teaspoon crushed red pepper flakes

Place oats in the bowl of a food processor and pulse until the consistency of coarse bread crumbs. In a large bowl, mix together oats, wild rice and mushrooms. Stir in eggs, mayo and yogurt. In a small bowl, combine pepper, salt, granulated garlic, onion powder, cumin and red pepper flakes. Stir seasonings into wild rice mixture.
Place mixture in the refrigerator while you preheat the oven to 375 degrees F. Line a baking sheet with parchment. When oven is hot, using a ½ cup measure, scoop a heaping cup of mixture and form into a patty about an inch thick. Place patty on parchment lined baking sheet and repeat with remaining mixture, for a total of six patties.
Bake 40-45 minutes, flipping patties about half-way through baking time, until golden on both sides. Serve as you would your favorite burger. 
We're going to put the patty back in the oven with two slices of whole wheat bread, brushed with butter and a layer of whatever cheese we have available.  Yum!
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Pasta and Bean Soup (Pasta e Fagioli)

1/16/2019

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Pasta Fagioli (Pasta and Beans) tastes like spaghetti soup -you won’t even notice the beans! If you want to bulk it up you could add browned pork and or spinach to the soup too.

INGREDIENTS:
1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 medium celery stalk, chopped

1 medium carrot, finely chopped
1 15 oz can pinto beans
1 28 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
4 cups vegetable broth
2 cups water
kosher salt and pepper to taste
6 oz dry whole wheat shells
grated Parmesan cheese for topping (optional)



DIRECTIONS:
  1. Chop the carrots, onion, celery, and mince the garlic.
  2. In a deep soup pot, heat olive oil over medium and add onion, garlic, carrots, and celery.  Stir occasionally.
  3. Rinse the beans in a large strainer under running water.
  4. When the onions and carrots are soft, add all the rest of the ingredients to the pot and bring to a boil.
  5. After the soup has come to a boil, turn it down to simmer and cook, uncovered, until pasta is al dente, about 8-10 minutes.
  6. Ladle soup into bowls and top with grated cheese, if you wish.
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Potato, Sausage, and Kale Soup

1/7/2019

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(Recipe adapted from Pioneer Woman)
Prep: 5 Minutes
Level: Easy
Cook: 45 Minutes
Serves: 12
Ingredients
  • 2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
  • 12 whole Red Potatoes, Sliced Thin
  • 1 whole Onion, Chopped
  • 1-1/2 pound Italian Sausage
  • 1/2 teaspoon Red Pepper Flakes (more To Taste)
  • 2 cups Low Sodium Chicken Broth
  • 6 cups Whole Milk
  • Splash Of Heavy Cream (optional)
  • Fresh Or Dried Oregano
  • Black Pepper To Taste
Preparation
​
Prepare the kale and set it aside.
In a medium pot. boil sliced potatoes until tender. Drain and set aside.
In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, and milk. Simmer for 30 minutes.
Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

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Easiest Hashbrown Egg Bake

12/4/2018

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Hashbrown Egg Bake
Try this easy and filling breakfast for a family brunch this winter!  Frozen vegetables are fantastic because they’re pre-cut, less expensive than fresh vegetables, and just as nutritious!  Most of the ingredients can be purchased regionally. Try Burnett Dairy cheese blend, Tetzners Dairy milk, local eggs, and 6th Street Market sells frozen ground pork.

Yield: 12 servings

Ingredients
  • Oil for casserole pan
  • 20 oz. frozen shredded potatoes (if shredding fresh potatoes be sure to squeeze out extra moisture)
  • 1 pound ground meat of choice (italian sausage/venison/cubed ham)
  • 20 oz. Frozen mixed bell peppers.
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ½ teaspoon cumin
  • 12 eggs
  • 2 cups milk of choice
  • 3 cups shredded mixed cheese of choice
  • salt and pepper
Directions
  1. Oil the 9x13 inch casserole pan.
  2. Lay shredded potatoes on bottom of pan.  Sprinkle with salt and pepper.
  3. Brown the sausage, then add the frozen vegetables to the pan and turn to high.  Saute until they’re tender or until the water has evaporated, and then season with salt, pepper, and spices.  Sprinkle browned sausage and veggies over the potatoes in the casserole pan.
  4. Mix eggs & milk in a bowl, season with salt and pepper and pour mixture over the potatoes and sausage mixture.  
  5. Sprinkle cheese, salt and pepper on top.
  6. Heat oven to 350 F, cook until set, about 60 minutes.
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Pumpkin Muffins

10/12/2018

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Yields 12 regular sized muffins or 24 mini muffins

Preheat oven to 350F
Mix together in a large bowl.
¾ cup all purpose flour
¾ cup whole wheat flour
½ cup wheat germ (or whole wheat flour)
½ cup sugar
½ cup brown sugar
½ teaspoon salt
1 teaspoon baking soda
1 ½ teaspoons pumpkin spice mix (or mixture of cinnamon, cloves, ginger, nutmeg)

Remove seeds and cut into chunks.
Boil in water 8-12 minutes.  Drain.
(Or microwave in a covered dish 8 minutes.)
Puree in blender or food processor.
1 ¼ cups pumpkin

Lightly beat eggs, then add to oil and pureed pumpkin.
Add to dry ingredients and mix until moistened.
Spoon batter into greased muffin tins.
Bake in preheated oven about 25 for minutes, or 12 minutes for mini muffins.
    4 eggs
    ½ cup oil

Option: Add ½ cup cranberries, chopped pecans, or mini chocolate chips.  Sprinkle with turbinado sugar.

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Old School Applesauce

9/26/2018

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This recipe was tested and approved by Washburn Middle School 7th and 8th grade students in 2017.  We used local Bayfield apples - McIntosh and Cortland.

(Recipe source: University of Illinois Extension, slightly edited by Greta Kochevar)

Applesauce will vary in texture and flavor depending on the variety of apple used.
 
8 large apples, peeled (optional), cored and cut into thick slices
1/2 cup water or apple cider
2 lemon slices
1/2 cup sugar, maple syrup, or honey (to taste)
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
 
  1. Combine apples, water and lemon slices in a large saucepan.
  2. Simmer, uncovered for 10 minutes or until apples are part sauce and with some chunks of apple left.
  3. Watch closely and stir often to prevent burning. Applesauce should be thick; add more water if necessary.
  4. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve.
  5. Stir in sugar to desired sweetness.
  6. Add cinnamon and nutmeg.
  7. Serve warm or chilled. Cover and refrigerate leftovers for up to one week.
 
Yield 5 to 6 cups.
 
To Freeze: Increase spices to twice the indicated amount, as they lose flavor during freezing. Refrigerate until chilled. Pack cool applesauce into rigid freezer containers to within 1/2-inch from the top and seal. Use a container size suitable for your family's needs. To use: thaw in the refrigerator overnight or in cold water for 3 hours. Can be frozen for up to one year at 0°F.
To Can: Pack hot applesauce into clean standard canning jars, leaving 1/2-inch headspace. Seal with 2 piece canning lid and screw band. Process jars for 10 minutes in a boiling water bath. Remove jars, cool, check seals, label and date. Store sealed jars away from sunlight in a cool, dry place for up to one year.
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Awesome Chicken Salad

9/21/2015

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If you've enjoyed the Awesome Chicken Salad at the Chequamegon Food Co-op, you're in luck -- this is an adaptation of that same recipe! Thank you to them for sharing it with us!

Ingredients:
2 lbs. Chicken Breast
1 Tablespoon Olive Oil
1 1/2 teaspoon White Pepper
1 1/2 teaspoon Salt
3/4 teaspoon Curry Powder
1/4 Bunch Scallions, chopped
1/2 Cup Celery, chopped
1/4 Cup Dried Cranberries, chopped
1 1/2 Cups cooked Wild Rice (1/2 Cup dried Wild Rice)
1/4 Cup toasted Walnuts, chopped
1 Cup Mayo
1 Tablespoon Lemon Juice
1 1/2 Tablespoons Curry Powder

1. Preheat the oven to 350 degrees F.
2. Mix the olive oil, white pepper, salt, and 3/4 teaspoon curry powder together and spread on the chicken breast. Cook until the chicken has reached 165 degrees F, or is fully cooked.
3. When the chicken is done, remove it from the baking pan and let it cool. After it has cooled, chop the chicken into small cubes, or your preferred size, and place in a large bowl.
4. While the chicken is cooking or cooling, chop the scallions, celery, dried cranberries, and walnuts. Mix with the wild rice.
5. In a separate bowl, mix the mayo, lemon juice, and 1 1/2 Tablespoons of curry powder to form a sauce.
6. Add the chopped vegetables and wild rice mixture to the chopped chicken and mix well in a large bowl. Then stir in the sauce until it is evenly spread throughout the salad.
7. Refrigerate until use and enjoy!

Yield: 3.5 lbs

Materials:
Baking Pan
Cutting Board
Sharp Knife
Large Bowl
Small Bowl
Mixing Spoon

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Superior Saag

9/18/2015

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Try this North Indian dish with a Lake Superior twist - fresh and local spinach!

Ingredients:
2 lbs. Fresh Spinach
1 teaspoon Turmeric
1/2 teaspoon Cayenne
1 teaspoon Salt
3 Tablespoons plus 1 1/2 Tablespoons of Olive Oil
12 oz. of Paneer (This is an Indian cheese that can be found at the
Chequamegon Food Co-op)
1 Medium Yellow or White Onion
1 Tablespoon of Fresh Grated Ginger, or Ginger Powder
4 Cloves of Garlic
1 Large Serrano Pepper (or other hot pepper of your choice) (This is optional if you don't want it spicy)
1/2 teaspoon Garam Masala
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
1/2 Cup Water
1/2 Cup Tetzner's Whole Milk or local yogurt of your choice

1. In a large bowl, whisk together the turmeric, cayenne, salt, and 3 teaspoons of coconut oil (first melt the coconut oil on low heat in a small sauce pan if it has solidified in our cool climate).
2. Cut the paneer into 1 inch cubes.
3. Gently add the paneer cubes into the bowl of spices and oil. Gently toss them, taking care not to break the cubes too much, and let the paneer marinade while you continue with the recipe.
4. Sauté the spinach in a skillet on low-medium heat with a little more coconut oil so that it doesn't burn. Stir often, and cook the spinach until it is all wilted and soft.
5. Puree the spinach in a food processor or you may chop it very finely.  
6. Place a skillet over medium heat, and add the paneer as it heats.
7. Give the pan a toss in a few minutes - you want the paneer cubes to brown on at least one side each. Continue to fry the paneer for another minute or so, and then remove the paneer from the pan and place on a plate.
8. Add 1 1/2 Tablespoons of coconut oil to the pan, and then sauté the onion, ginger, garlic, and spicy pepper. You want everything to be a golden brown, so let it sauté for at least 15 minutes. If it looks like it is burning, you may add a little water.
9. Add the Garam Masala, coriander, and cumin. If you haven't done it already, add a little water to keep the spices from burning. Stir continuously for 3-5 minutes until the smell of each spice blends together.
10. Add the spinach and mix well.
11. Add 1/2 Cup water and a little salt. Stir well and let it cook with the lid off for 5 minutes.
12. Turn the heat off. Add the whole milk or yogurt slowly, while you continuously stir so that it doesn't curdle. Once it is well mixed you may add the paneer.
13. Turn the heat back on, and let it cook with the lid on for about 5 minutes or until everything is warmed through.

This is often enjoyed by scooping it off your plate with Indian Flatbread - enjoy!

Materials:
Large Bowl
Whisk
Sharp Knife
Cutting Board
Skillet
Stirring Spoon
Food Processor (optional)
Plate
Measuring Cups (1/2 Cup)
Measuring Spoons (1/2 teaspoon, 1 teaspoon, 1 Tablespoon)

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<<Previous

    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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