Hankering for apples?

In case anyone out there can't wait to get a start on apples this season, we just went out to "Class Apple" south of Eau Claire off of Hwy 37 and got some delicious Paula Reds that are already in season.
Also, for produce that won't be in season next month, we have started canning and freezing from our garden. Has anyone tried freezing salsa instead of cannining it? I am curious as to what will happen.

Mobile Wood Fired Oven

Puff the magic dragon may have lived by the sea, but this mean dragon lives on an old truck bed trailer. Designed and built by some local folks, the purpose of this mass of bricks, clay, sand and straw is to get really hot. Hot enough to bake bread, pizzas, roast vegetables, and singe all the hair off of your hand if you forget to put a glove on first.

I'll post more on the oven during the actual challenge, as it will be making it's way around the valley in September, including an appearance at Just Local Food on Saturday August 25th, Phoenix Park on September 11, and possibly the New Earth Festival in Fall Creek a few days later...

The oven was built by a handful of people using the old technique of cobbing - cob is a mixture of sand, clay and straw put together by hand (or foot, as in the picture here). The cob is then formed into balls or bricks and mushed together to form whatever you want - a bench, a big oven, or even a house. The first time this oven was constructed we used cob for the roof of the oven. It later caved in on a batch of bread, and the oven was recently rebuilt using firebricks to line the inside so it won't cave...

What does this have to do with local food? Well, when I was considering the challenge, and what it means and really the purpose - I asked where does our food come from, and how is it prepared, and what is used to cook it? Maybe we get a local carrot but put on miles by cooking it with petroleum (which we were trying to avoid, right?).

So in the interest of exploring, in the spirit of the challenge, I wondered if we do have some resources around here to cook food. Of course! The sun being a great option, via a fancy solar oven or a simple solar box oven made from foil and cardboard. If it isn't sunny, fire is another option. It does make smoke, and may not be the perfect environmental solution, but it is local, makes great food, and works well in this brick lined clay oven. A small fire made from a few sturdy logs can burn for hours, and make the oven hot enough to bake a few pizzas (the one in the picture cooked in less than five minutes) then bake a bunch of bread with the residual heat. The oven is big enough to share space with neighbors, too. So a few batches of bread can be baked all at once or right after one another.

Now, to find a source for local spelt or wheat to make bread from...

Coon Creek Family Farm

Greetings from Coon Creek Family Farm! - Home of the Maro's - Vince, Julie, Sasha and Ilya. We are a small certified organic family farm located just 11 miles south of Eau Claire. You can find us every Saturday at the Downtown Eau Claire Farmer's Market.

Our small family farm is committed to producing great tasting, healthy food for our local community. We utilize organic farming practices - working in harmony with nature. We love what we do and believe strongly in being good stewards of all that God has blessed us with.

Look to Coon Creek Family Farm as your local source for certified organic chickens, turkeys, eggs and vegetables. In addition, we offer a beautiful handcrafted goat milk soap which is made in small batches here in our farm kitchen. This soap is great for your skin and makes a wonderful gift.

In addition to finding us at Farmer's Market, you can also come out to the farm to purchase our products. Please call before coming to ensure we are home. You can also buy Coon Creek Family Farm poultry and soap at Just Local Food in Eau Claire. Our delicious chicken can also be found on the fantastic menu at Native Bay Restaurant.

Neither Vince nor Julie were raised on farms. Vince grew up in Milwaukee and has always had a love of gardening. Julie grew up in Appleton but thrived on regular visits to the family farm located just outside Berlin, WI. Some of her most treasured memories are of visiting with her great-grandma Lucy whose chickens free-ranged the family farm before such a term was ever coined or needed. It is in this tradition that we now raise our delicious certified organic poultry for our family and yours. To find out more about us visit: www.cooncreekfamilyfarm.com

eat local ideas

The Twin Cities Natural Food Co-ops are also doing an eat local challenge of sorts. Their challenge is to eat 80% local ingredients from Aug. 15 to Sept. 15. I found the website interesting, in particular a sample menu for some local meal ideas. I am always excited to find more meal ideas so I thought that you might be too! Check out the links below for some eat local inspiration...

http://twincitiesfood.coop/files/EatLocal_menus_8_5x11r_8-31.pdf

http://www.twincitiesfood.coop/

Your Local Farmers

Hello there. I thought that a nice addition to the blog would be a sort of "get to know your local farms" posts. So I will start and anyone else can post about a local farmer that they think all should know about.



Wheatfield Hill Organics

Wheatfield Hill Organics is a small, 5th generation family farm near Durand. Bordered on the west by the Chippewa River and on the east by limestone bluffs, the rolling land was chosen by their forefathers in the early 1900's for pasturing their dairy cattle. Although not used today for dairying , they continue to care for this land by producing certified organic forages, fruits, vegetables and beef. Their beef graze on native natural pastures from early spring through late fall, and in winter are fed organic grains and alfalfa hay. You’ll notice the difference organic makes with Wheatfield Hill beef and produce.

Helen and her family are regular farmer market sellers and have been for years. Wheatfield Hill is also a major supporter of the Eat Local Challenge. Helen is one of the nicest ladies you will ever meet. She always has a smile on her face. Stop by their booth on Saturday and support the challenge.

Native Bay gears up for "The Challenge"

Hello everyone! Nathan Berg, Chef/owner of Native Bay Restaurant, here. I just wanted to jump on board and let everyone know how excited all of us at the restaurant are to be gearing up for the Eat Local Challenge.

Here at Native Bay, utilizing fresh, local foods is a continuous -- not just a month-long -- challenge. Similarly, we're betting that after you see the culinary and social pleasures associated with this short challenge, you'll be incorporating a significant amount of local foods into your diet on a permanent basis.

Now, since Native Bay focuses on local foods all of the time, you might wonder what it is that we'll be doing differently for the Challenge. Well, here it is: During the month of September, we'll be highlighting numerous items from all four of our menus (Dinner, Lounge, Lunch and Sunday Brunch) that will be made entirely of locally grown or produced items. With these dishes, every single component will come from no further than 100 miles from our doorstep -- the only exceptions (and we mean ONLY) being salt, pepper, oil and vinegar!! These items will be prominently marked on the menu so that you can easily come in, sit down and choose from a host of completely local dishes. We'll even have a wide selection of beers to choose from that fit the bill, as well an offering of non-alcoholic drinks (can anyone say "melon agua fresca"?) for the more temperate, or underaged, of you.

Additionally, on Monday, Sept. 17th, we'll be holding our 3rd Annual Local Bounty Dinner where we celebrate local farmers and producers by having them sit down and relax for a change, while we serve up a five-course dinner featuring the very fruits (and vegetables) of their labor. This year, as an extra bonus, we'll be composing the entire five-course dinner from local ingredients (see exceptions above) to make it extra-friendly to those involved with the Eat Local Challenge.

Finally, we haven't yet pinned down the details, but Native Bay's kitchen will be moving to downtown Chippewa Falls for the Harvest Festival in late September to help congratulate all those who have taken the challenge (and even just those receptive to some good local food). More details on this to come...

As for myself, I will be actively engaging in the Challenge and posting up some thoughts on the matter over the course of the month. I'm happy to be a part of this exciting event and will glad be of assistance in any way I can.

* As an endnote, I've got a modest proposal for Sally or anyone whose taken an interest in her quest for local soymilk. Grampa Glenn, recently seen selling organic strawberries at the downtown Eau Claire market, also grows organic soybeans for the Japanese market. He's already holding a bunch of these soybeans for Native Bay and can surely supply more. So, I'll figure out how to get them and then, at the end of this month, just in time for the challenge, I'll hold a workshop here at the restaurant and teach you all how to make your own soymilk from scratch. Anyone game?

blueberries for sal

Okay Chippewa Valley, the catch to this eat local challenge is to start preparing right now. In case you haven't made it out to the berry farm for blueberries there is only about 1.5 weeks left for the blueberry season. Luckily, Charlotte's Berry Farm has tons of berries to pick right now. They sell the berries pre-picked by the pint, or you can pick your own in a gallon pale. It saves you a little money to pick your own, plus you are more likely to get bigger berries if you pick your own. The biggest berries seemed to be on the underside of the berry branches. There were also some on the ground that were easy to snatch up. I suggest going with a friend, bringing a water bottle, and wearing sunscreen. There is little to no shade in the berry patches and it gets warm! I opted for the gallon pale which cost me about $10.88 - well worth it. FYI - Charlotte's does not accept credit cards. Having no cash on me, they sent me home with my bucket of berries on the honor system. I have to run back out there and pay for my berries. I highly doubt Festival Foods uses the honor system these days. Also, raspberries will be ready shortly. You can call Charlotte's at any time and listen to the pre-recorded message stating what berries are ready and when you can pick. 832-7186

Happy picking and don't forget to freeze them!

http://www.pickyourown.org/freezingblueberries.htm