Monthly Archives: March 2015

What’s Happening: March 2015

By Hannah Linnemeyer

 

Many farms here in Central Iowa are gearing up for the 2015 CSA season. Eat Greater Des Moines offers a great CSA resource on their website- type in your address to find CSA pick-up sites near you. Practical Farmers of Iowa is also a helpful resource in finding a CSA program to participate in- view their list here. Also, here are a few BFBL members now accepting shares (If your farm is not listed and you would like it to be, please email us at bfbl@drake.edu):

Bridgewater Farms -learn more here.

Crooked Gap Farm– they are adding Urbandale and Pella locations to the current Des Moines (The Cheese Shop) and Knoxville delivery options for the 2015 season. Learn more about their meat CSA here.

Grade A Gardens – stop by any of the following local businesses to sign up: The Cheese Shop of Des MoinesZanzibar’s Coffee AdventureGateway Market & CafeHoQ restaurantCapital Chiropractic and Rehabilitation CenterWhole Foods Market West Des Moines.

Grinnell Heritage Farm- learn more and purchase a share on their website.

The Homestead- sign up on their website.

Raccoon Forks Farm- view their CSA brochure.

Wabi Sabi Farm – registration for new members will begin on February 1st, 2015. Click here to find out more.

The Wallace Centers of Iowa’s Prairie Harvest CSA – Registration forms at www.wallace.org or sign up by calling 515-243-7063.

 

  • Cooking with George” classes on January 10th, February 13th, and March 7th, at 6:30 p.m. at Malo Restaurant 

Join Chef George Formaro for an interactive evening filled with great food and libations! Enjoy a chef’s demonstration followed by a four course dinner with wine selections. $65/ guest. To reserve your spot, call 515-244-5000 or email nbopes@malodesmoines.com.

 

  • Malo Wine Classes on January 21st, February 18th, March 18th, and April 15th at 6:30 p.m. 

Join Malo and Gateway Market’s Abbe Hendricks to explore the wines of Spain and Latin America. You may reserve your spot for $30 for a single class or $100 for all 4 classes. Call 515-244-5000 or email nbopes@malodesmoines.com to make reservations!

 

The Wallace House invites you to “Food for Thought,” a program that combines locally-sourced dining with conversation about food. Diners will order from a changing menu of appetizers, entrees, and desserts created from local ingredients, including fruits and vegetables grown at the Country Life Center. Bring your own wine. Reservations are encouraged, as seating is limited. Call 515-243-7063 or emaildeannebryce@wallace.org.

 

A big day full of live music, local food, special brews and a limited edition anniversary ale, bottled just for the occasion!

Each program speaker will offer professionals insight on effective leadership and how civility practices can lead to more sustainable outcomes. The lunches will be held on Wednesdays from 11:30 am to 1:00 pm. The cost of the event is $25 per person, and reservations are required- email deannebryce@wallace.org or call 515-243-7063.

    • April 18th- Aubrey Alvarez, Eat Greater Des Moines, “Making an Impact through Connections”
    • June 24th- Callista Gould, Culture & Manners Institute, “Can we Talk? Finding Civility When we Disagree?”

 

Offered from 11 am to 1 pm on Fridays at the Country Life Center near Orient. Menus change weekly, with entrees ranging from $7 to $10, including a side. Walk-ins welcome, with reservations strongly encouraged for groups. Call 641-337-5019.

 

Held on Fridays from 5:30 to 8 pm at the Country Life Center near Orient, the weekly menu features fresh-from-the-garden produce and additional ingredients from local family farms. Entree prices range from $12 to $18. Choose from a full selection of Iowa wines. Reservations strongly suggested as they close occasionally for private events. Please call 641-337-5019 to book your party.

 

What’s Fresh: March 2015

By Hannah Linnemeyer

 

Only here in Iowa can we start March off with freezing temperatures and within two weeks be nearing 70 degrees! Lets hope this beautiful weather continues and like the old fold lore states, “If March comes in like a Lion, it will go out like a lamb!” Speaking of lamb, this month we encourage you to fix this simple Lamb Chop Recipe. Purchase a cut of lamb from your local lamb producers: Cory Family Farm, Hedgeapple FarmDalla Terra RanchGriffieon Family Farm, or Tesdell Farm!

 

Lamb Chops with Frizzled Herbs

 

lamb chops

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

8 large garlic cloves, chopped

1/4 cup plus 2 tablespoons rosemary leaves

24 frenched lamb chops (about 5 1/2 pounds)

Vegetable oil, for frying

16 sage leaves

1/4 cup flat-leaf parsley leaves

Kosher salt and freshly ground pepper

  • In a large glass baking dish, whisk the olive oil, vinegar, garlic and 2 tablespoons of the rosemary. Add the chops to the marinade and turn to coat. Let stand for 30 minutes.
  • Meanwhile, in a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Add the remaining 1/4 cup of rosemary leaves to the hot oil and fry for 15 seconds. Using a slotted spoon, transfer the rosemary to paper towels to drain. Fry the sage leaves until the bubbles in the oil subside, about 45 seconds; transfer to the paper towels. Add the parsley leaves to the hot oil and cover the pan immediately to avoid splattering; fry for 15 seconds, then add to the other herbs. Season the herbs with salt.
  • Heat a grill pan. Scrape the marinade off the lamb chops and season the chops with salt and pepper. Working in batches, grill the chops over moderately high heat, turning once, just until pink in the center, about 6 minutes total. Transfer the lamb chops to plates, sprinkle with the frizzled herbs and serve.(recipe: http://www.foodandwine.com/recipes/lamb-chops-with-frizzled-herbs)