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Posts about Farmers and foraging

A blueberry bumper crop

Posted by: Rick Nelson Updated: July 28, 2014 - 1:57 PM

After our unusually wet June, blueberry season is finally here, with a vengeance. At least that's the case at Rush River Produce in Maiden Rock, Wis., the absurdly scenic destination for blueberry (and currant and gooseberry) lovers.

Unpredictable weather kept me away from my original Friday morning blueberry picking plans. When I called the farm on Saturday to inquire about the day's conditions, I got the one-word response that every U-pick-er wants to hear: "Awesome."

That was an understatement. When we arrived an hour later, the parking lot was jammed, and the farm's nine miles of blueberry bushes were lined with pickers of all ages. My good side was happy to see so many fellow blueberry enthusiasts patronizing the farm, my not-so-generous side could think of only one thing: Competition. When we were instructed to head to the far end of the farm, I became slightly discouraged. Were we too late? Were the best berries already in someone else's hands?

Hardly. I've been visiting the farm for a decade, and I've never seen such abundance. Not all of the farm's 14 varieties of blueberries are having a banner year, but many "are as good as we've seen," said co-owner John Cuddy. No kidding. Up and down the row I was working, the bushes were heavy with berries, and the task was so easy that it became the U-pick version of shooting fish in a barrel. In less than an hour we picked more than we know what to do with.

The farm's landscape, tucked into the wooded curves of the Rush River valley, couldn't have a more breathtaking setting, and John and his wife Terry -- who treat their customers like long-lost friends -- do everything in their power to make the setting even more beautiful. Horticulturalists specializing in hollyhocks, clematis and coneflowers could make a study of the couple's lushly planted gardens. Pack a picnic and spread it out on one of the garden's tables.

A few housekeeping details: The farm is open 8 a.m. to 2 p.m. Thursday through Sunday. Because the season is so unpredictable, always -- always -- call before setting out. This year's blueberry price is $4.75 per pound. There's a limited supply of pre-picked berries, priced at $9 per pound; best to call ahead and pre-order. 

Post-picking, we zipped into nearby Maiden Rock, a tiny town that hugs the dramatic bluffs ringing Lake Pepin. It's probably five minutes south from Blueberry Valhalla, and so worth the quick diversion. For two reasons.

First, I can't imagine being in the neighborhood and not stopping in to survey the counter at the Smiling Pelican Bakeshop. Baker/owner Sandra Thielman's handicraft sells fast -- another motivation for making an early start to the farm -- and whatever you purchase (if there's quiche, or a berry pie, buy it, by the slice or the whole pie), it's best enjoyed on the bakery's welcoming front porch, which overlooks Thielman's well-tended flower garden. We arrived mid-afternoon and found a fairly picked-over inventory.

The shop's signature lavender-ginger sugar cookies were already gone, but we did luck into a handful of the chewy, raisin-filled oatmeal cookies (a steal at $1) and a few of the cardamom rolls (pictured, above), a new addition to the Smiling Pelican but familiar to old-timers who remember them from the Jenny Lind Cafe in Stockholm, Wis., the next town down the river. Jenny Lind owner Ruth Raich is now giving Thielman a much-needed hand, and one of her contributions is the revival of these tender, not-too-sweet and better-than-cinnamon-pull-apart rolls, with their bracing cardamom bite. I can't believe they're only $2.50. By the time we returned home, I was consumed with regret: Why didn't we buy more cardamom rolls? And that last (and gorgeous) quiche that was sitting on the counter and calling our names?

The other reason: A leisurely browse through the gallery-like Cultural Cloth, a wowser of a store that showcases hand-crafted textiles, all imported by women artists from around the world. To say that there is no other place like it is an understatement. (Note to Thursday blueberry harvesters: both the Smiling Pelican and Cultural Cloth are open Friday through Sunday).

Back to blueberries. Because I've been an annual visitor for more than a decade, my brain habitually associates "U-pick blueberries" with "Rush River Produce." But there are of course many pick-them-yourself blueberry farms in Minnesota and western Wisconsin. Here's a list, offered with unsolicited advice: Don't make the journey without calling first.

BLUEBERRIES -- MINNESOTA

Anoka County: Roselawn Heritage Farms, 24069 Rum River Blvd., St. Francis, 763-753-5517

Crow Wing County: Wallin's Berry Farm, 8214 Cty. Rd. 18, Nisswa, 218-963-7456,

Hennepin County: Bauer Berry Farm, 10830 French Lake Rd., Champlin, 763-421-4384

Isanti County: Dew Fresh Produce, 404 375th Av. NE., Stanchfield, 763-689-2282

Meeker County: Leafblad Produce, 67784 330 St., Watkins, 320-693-2486

Sherburne County: Grayson’s Berryland, 6705 Cty. Rd. 8 SE., Clear Lake, 320-743-3384; and J.Q. Fruit Farm & Orchard, 8082 33rd St., Princeton, 763-389-2567

Wadena County: Carman Berry Farm, 19168 145th Av., Wadena, 218-631-4613

Washington County: The Berry Patch, 19221 Keystone Av. N., Forest Lake, 651-433-3448; and Blueberry Fields of Stillwater, 9450 Mendel Rd. N., Stillwater, 651-351-0492

Wright County: Strawberry Basket, 2591 Aetna Av. NE., Monticello, 763-878-2875

BLUEBERRIES -- WESTERN WISCONSIN

Dunn County: Blueberry Hills Farm, N7900 County Rd. J, Menomonie, 651-303-3372

Eau Claire County: Appledore Woods, W3865 Cty. Rd. HH, Brunswick, 715-834-5697

Pierce County: Rush River Produce, W4098 200th Av., Maiden Rock, 715-594-3648 (pictured, above)

St. Croix County: Blue Ridge Growers, 246 Carlson Lane, River Falls, 715-425-8289

Taylor County: Nelson's Berry Farm, W4929 Gunnar Rd., Westboro, 715-427-3440

Trempealeau County: Blueberry Ridge, E2795 Hageness Rd., Eleva, 715-287-3366

As for what we plan to do with our bounty, that's easy: Bake. I'm sure that this impressive blueberry-lemon-sour cream coffee cake is part of our not-so-distant future, along with this uncomplicated blueberry-pecan coffee cake. My colleague Kim Ode's formula for blueberry pierogi has caught my attention. Oh, I'll definitely spend a few mornings with these blueberry-cornmeal pancakes, an oldie-but-goodie recipe that always comes to mind when I see a box of Rush River Produce berries in our refrigerator.

CORNMEAL BLUEBERRY PANCAKES

Serves 4.

Note: I've always loved this pancakes recipe, and pull out my batter-spattered copy when blueberry season rolls around. They're from a 2007 Taste story featuring Scott Rosenbaum, who was then the chef at Wilde Roast Cafe in Minneapolis. "When I was growing up in Nebraska, my granddad would make these when we would spend the weekend with him," said Rosenbaum. "They're so good we would eat them plain off the griddle, with lots of butter and maybe a little sorghum molasses." Rosenbaum suggests preparing the batter the night before and refrigerating it in a tightly sealed container. "That way the cornmeal softens a bit more," he said. "Although they're just fine if you use the batter right away, they'll have a nice little crunch. That's why the recipe calls for boiling water, because it begins that softening process." To use frozen berries, place them in a strainer and rinse until water runs clear. Spread on a paper towel to dry.

1/2 c. flour

3 tsp. baking powder

1/2 c. cornmeal

1/2 tsp. salt

1 tbsp. sugar

1/2 c. boiling water

1/4 c. whole milk

4 tbsp. (1/2 stick) unsalted butter, melted

1 egg, beaten

1 c. fresh blueberries, or thawed frozen berries

Directions

Preheat griddle over medium-high heat (350 degrees if using an electric griddle). In a small bowl, whisk together flour and baking powder and reserve. In a large bowl, stir together cornmeal, salt and sugar. Add boiling water, stir and let stand 5 minutes. Stir in milk, butter and egg. Add flour mixture and stir until smooth. Pour batter onto a hot griddle. Sprinkle pancakes with blueberries and cook until pancake is bubbly all over and edges are crisp. Turn pancakes and cook an additional 2 minutes, until pancake is golden brown. Serve with butter and pure maple syrup.

TPT looks at Minnesota food in "Farm Fresh Road"

Posted by: Lee Svitak Dean Updated: October 4, 2013 - 4:59 PM

Ready for a road trip? Public television is.

"Farm Fresh Road" -- a 30-minute show about Minnesota foods from farm to table -- premieres at 7 p.m. Sunday, Oct. 6, on TPT's Minnesota channel.

The program features Mary Lahammer of Twin Cities Public Television as she wanders the state in a progressive meal kind of trip looking for food experiences that are the equivalent of "courses" -- an appetizer in Minneapolis through dessert in St.Peter.

Not free on Sunday? Be assured the show will reappear many times in the scheduling at TPT.

TPT films at Spanky's Stone Hearth in Frazee, Minn.

TPT films at Spanky's Stone Hearth in Frazee, Minn.

Meet Locally Laid's Jason Amundsen

Posted by: Rick Nelson Updated: September 12, 2013 - 10:50 AM

Farmer Jason Amundsen -- the egg producer from Wrenshall, Minn., featured in last week's Taste -- is headed to the Twin Cities area on Friday, for a pair of meet-and-greets at two natural foods co-ops. 

From noon to 2 p.m., Amundsen (that's him, pictured above, at his farm in mid-June, during one of the farm's twice-daily feedings) will be talking pasture-raised eggs from his Locally Laid Egg Co. at the City Center Market in Cambridge. From 2:45 to 5 p.m., shoppers can get a face-to-face with Amundsen at the Linden Hills Co-op in southwest Minneapolis. Both events are free and open to the public.

By the way, the farm's eggs debut today at the Wedge Co-op, Seward Co-op and Eastside Food Co-op in Minneapolis.
 

Meet Hank Shaw

Posted by: Rick Nelson Updated: September 9, 2013 - 12:10 PM

 

 

Hank Shaw isn't a Food Network-level brand name. Well, at least not yet.

But the highly engaging voice behind the blog Hunter Angler Gardener Cook (winner of the James Beard Foundation's 2013 Best Food Blog award) and the author of the well-received 2012 cookbook "Hunt, Gather Cook: Finding the Forgotten Feast" embodies a rapidly growing segment of the American cooking population, that of the self-sufficient, eating-off-the-grid forager, farmer, fisherman and hunter.

Shaw's latest work, "Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild" is debuting next month, and the Sacramento, Calif.-based writer is making an appearance at the Bachelor Farmer on Oct. 9 at 7 p.m.

Expect a family-style tasting menu -- created by Shaw and Bachelor Farmer chef Paul Berglund -- along with wine pairings and cocktails by Marvel Bar mixmaster Pip Hanson. Oh, and plenty of conversation with Shaw. Cost is $145 per person, reservations (starting after 2 p.m. Monday) at 612-206-3920.

 

The Perennial Plate joins the MAD food conference in Denmark

Posted by: Lee Svitak Dean Updated: September 4, 2013 - 2:36 PM

 

The MAD circus tent for speakers. Photo from The Perennial Plate

The MAD circus tent for speakers. Photo from The Perennial Plate

EDITOR'S NOTE: Local filmmakers Daniel Klein and Mirra Fine of The Perennial Plate webstie were speakers at the MAD Symposium in Denmark last week, where they showed their favorite episodes. Daniel offers his notes from the event below. 

 

It's difficult to sum up a weekend of such epic food proportions as the MAD Symposium put on by the team at Noma restaurant in Copenhagen.

I've been pretty lucky in my eating and cooking experiences. Through our sustainable food-focused web series, we've gotten to travel the U.S. and the world meeting incredible people, tasting street food and Michelin dining alike. It's a dream job, but still, this weekend was special.

For those unfamiliar, MAD means "food" in Danish and for the last three years, Rene Redzepi and his team at the formerly heralded "best restaurant in the world" (recently placed as the second best) have been putting on THE culinary conference. It's a "for cooks, by cooks" event, so no demos, no big sponsors, no paying hand and foot for bite sized portions from different restaurants. You come to MAD to learn... and to eat.

We came to do just that -- and also to speak at the event and show some of our films -- which we were super honored and amazed to be a part of. But let's start with the eating, because that's what most of my photos (all on the iPhone) entail.

An hour from the time we landed in Denmark, we were sitting at a table at Noma. I'm not going to rub it in, but the restaurant deserves all the acclaim it gets and then some -- not only for the food, but also for service that is unparalleled. The staff is like a cult (a good one) that wants you to be a member, and you happily drink the Kool-Aid, or as is the case at Noma, the wild sorrel-aid.

After 24 courses and a good night's sleep, we woke up Friday morning, and (along with the 30+ other individuals speaking at the event) we were whisked off to the small Danish Island of Bornholm for a day of bonding on the beach. It didn't hurt that the organizers had set up a room full of wild produce, as well as a pig and a lamb for some of the best chefs in the world to cook up for dinner. Imagine Alex Atala, David Kinch, David Chang, Pascal Barbot and the Franks from Frankies (all speakers at the event) cooking you a BBQ overlooking the Baltic sea, with flowing natural wine. I know, I'm bragging again.

 

Dinner on the Danish island. Photo by The Perennial Plate.

Dinner on the Danish island. Photo by The Perennial Plate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The next morning the conference began, but not before Copenhagen's best coffee roasters treated the crowd to the fanciest coffee you've seen. Pour over, cold press, machiatto, the choice was yours. Caffeinated to the max, we entered the circus tent where over the next two days we were to experience an amazing array of talks.

But first, there hung a dead pig, right in the middle of the tent for all to see. Blood ran from its neck. As the crowd came in, snapping their instagrams and imagining what would come next, we took our seats, Mirra shielding her vegetarian eyes. Then ACDC blared and in came Dario Cecchini -- Tuscan butcher extraordinaire. The crowd cheered. I felt sick. Maybe it's Mirra's animal loving spirit that overcame me, but the splitting open of this recently alive animal to the sound of cheers and rock and roll seemed a bit disrespectful. But the music stopped, the guts had been spilled, and Dario began to speak.

From that moment, he won us over, he jumped into his love of animals, the respect he has, the need to honor a slaughtered beast. It was dramatic, it was romantic and as he cut open the pig, he waxed poetic about being a butcher. "We are losing our race..." he declared. He was preaching the butcher gospel, and he ended with a minute long recitation of Dante. A stunning way to start the event that made me twice as nervous for my impending talk.

 

Darrio Cecchini and his pig. Photo by The Perennial Plate

Darrio Cecchini and his pig. Photo by The Perennial Plate

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I can't go into all of the speakers like that, as there were too many, and they were all so good. Really, as far as conferences go, my expectations are usually pretty low. But here they had speakers like nowhere else. To run through a few:

Vandana Shiva: The anti-Gmo anti-pesticide activist from India who we covered in a recent video. She shared her story and challenged the world's best chefs to adopt GMO free menus.

Ahmed Jama: A Somali chef and refugee in London, who moved back to Mogadishu to open a restaurant in support of rebuilding his country. The restaurant has been bombed twice, killing 6 of his staff. He is currently rebuilding again.

Martha Payne: An 11- year old from Scotland who became famous for her blog that posted pictures of her school lunch to the shame of the school board. As a result of her blog, she's raised hundreds of thousands of dollars for children's school lunches in Malawi.

Sandor Katz: The author of "The Art of Fermentation" has given sauerkraut inspiration to thousands and made us rethink our relationship to bacteria.

These were just a few of the dozens of speakers that shared their take on "guts." In between the speakers there was food by a group of Lebanese women, who were Christians, Jews and Arabs. This trip to Denmark was the first time any of them had been out of their native country. Besides their peaceful coexistence philosophy, they made delicious baba ganoush, flatbread with zatar and lambs testicles.

 

Beer made for Mission Chinese lunch. Photo by The Perennial Plate

Beer made for Mission Chinese lunch. Photo by The Perennial Plate

 

The next day Mission Chinese from San Francisco and New York City burned everyone's mouths with their MaPo Tofu and Cumin Lamb. The Szechuan peppercorns and endless chiles gave pleasure and pain to the northern European clientele.

The first night consisted of a secret after-party complete with a pop-up dinner on the street from David Chang and the rest of the Momofuku team who made their famous bo-ssam. We spent the following two days trying out some new and acclaimed restaurants (Amass and Bror) headed by recent alums of Noma (Matt Orlando and Samuel Nutter/Victor Wagman, respectively), and stopped by our old favorites Relae and Manfreds (also by a Noma alum, Christian Puglisi), and our favorite wine bar, Ved Stranden.

We were reminded, time and time again, of the kindness, generosity and community created by Noma and the people from whence it came. They made us feel a part of the family. I applaud team Noma and team MAD for such an incredible and mind bending event. I hope to go again next year.

Daniel Klein
www.theperennialplate.com

 

Daniel Klein and Mirra Fine. Photo provided by The Perennial Plate.

Daniel Klein and Mirra Fine. Photo provided by The Perennial Plate.

 

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