Fire hit the Easy Bean Farm in Milan, Minn., on March 19. The farmers -- Malena Handeen and Mike Jacobs -- lost several outbuildings, including two greenhouses, and a tractor. The CSA farm has sold organic vegetable shares in the Twin Cities and southwest Minnesota since 1996.
A fundraiser to help them will be held on Sunday, April 22, from 3 to 8 p.m. at the Nomad World Pub, 501 Cedar Av. S., Minneapolis, 612-338-6424. Tickets are $10 ($30 per family) at the door.
Music will be from The Field of Medicine (Malena's band). Food is being provided by Chowgirls, Muddy Waters, GingerHop/Honey, Drew's Caramel Corn and Brian Crouch, with donations from Moonstone Farm, Thousand Hills Cattle Co. and Pabst.
Photos from the fire are posted on the Easy Bean Farm's Facebook page. Subscriptions to their CSA are still available. An account has been set up for donations at the Co-op Credit Union, 2407 Hwy. 7 East, PO Box 447, Montevideo, Minn. 56265.
Move over Andrew Zimmern. There’s another star in the neighborhood.
If you're wondering how to spend this year's extra day, Feb. 29 features a way to feed yourself well, while supporting a worthy cause.
Brenda Langton, chef and owner of Spoonriver in Minneapolis, has created a salad of vegetables, chickpeas, and pasta salad that will be sold in its deli from 11:30 a.m. through the day on Wednesday. All of the proceeds then will be given to the Chefs Move for Schools Program (www.chefsmovetoschools.org/).
This program is run through the USDA and pairs chefs with interested schools in their communities. The chefs work with teachers, parents, and school nutrition professionals to help educate kids about food and nutrition. The idea is that wiser kids make wiser food choices for the rest of their lives. The fundraiser is a collaboration of ACF (www.acfchefs.org/) and Hidden Valley Ranch's Love your Veggies Program (www.hiddenvalley.com/veggies/lunch-break/).
And if you'd like to make your own salad, here's the recipe, courtesy of Langton.
Ranchy Veggie Pasta Salad
½ pound Whole Wheat Fusilli Pasta
2 cups Broccoli flowers
2 cups Carrot rounds
1 cup sliced Celery
1 Can of Chickpeas, drained thoroughly
In blender, puree...
1 small Tomato, chopped
¼ cup Parsley
2 Green Onions, chopped
½ teaspoon Sea Salt
¼ cup Olive Oil
1/3 cup organic Hidden Valley Organic Ranch Dressing
Bring a pot of water to boil for pasta
Put in pasta and cook until al-dente
Drain and let cool on a sheet pan. Don’t rinse.
In a pot of boiling water blanch the Broccoli and Carrot rounds for 2 minutes. Drain and rinse with cold water.
In a bowl toss the pasta, broccoli, carrots, celery and chickpeas with the sauce and Hidden Valley Organic Ranch dressing.
That's Sam Kass, above, White House chef to the Obamas and Senior Policy Advisor for Healthy Food Initiatives, chomping on a SweeTango apple that Mayor R.T. Rybak, moments before, had given him in Chicago Tuesday, where they were both attending an urban food conference. The SweeTango was developed at the University of Minnesota and, apparently, the mayor just happened to have one with him (though we suspect he may have had marketing on his mind).
The mayor had also used the SweeTango in a friendly wager with his counterpart in Phoenix during the WNBA playoffs. (No SweeTangos were sent, since the Lynx won.)
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