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Posts about Farmers and foraging

Dinner for 2,000 in St. Paul

Posted by: Lee Svitak Dean Updated: September 15, 2014 - 1:18 PM
Locally grown produce was featured at a meal for 2,000 in St. Paul. Photos by Richard Tsong-Taatarii/ Star Tribune

Locally grown produce was featured at a meal for 2,000 in St. Paul. Photos by Richard Tsong-Taatarii/ Star Tribune

The dinner table was the gathering place Sunday on Victoria Street in St. Paul. A half-mile dinner table, at that, which ran down the middle of the street between University and Minnehaha avenues as part of a project called "Create: The Community Meal."

The meal was intended to be both a piece of art -- "a big piece of social sculpture," as artist and organizer Seitu Jones described it -- and a reminder that mealtime should be about healthy food, with an emphasis on local fare.

"Everyone has a story written in proteins and carbohydrates and culture and family traditions," said Jones, who was inspired to create this "artwork" after watching people walk by his St. Paul studio in Frogtown with bags of groceries from the local convenience store. "At the heart of the project, it's really about food access, food justice and healthy eating," Jones told staff writer Rick Nelson in an interview.

A majority of the food came from within 50 miles of the Twin Cities, and the event itself brought farmers to the table to meet with those who ate their food.

 

Eric Avery and Martha Kaemmer await the bell to signal the start of the event.

Eric Avery and Martha Kaemmer await the bell to signal the start of the event.

A parade of hosts brought out the food to the guests.

A parade of hosts brought out the food to the guests.

 

 

 

Rick Nelson interviewed Seitu Jones in advance about the event. Jones spoke with photographer Richard Tsong-Taatarii in this video.

 

 

 

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.

 

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