What’s Fresh: February

By: Kelsey Johnson

Spring is coming. The snow is melting, the grass is beginning to peak out, the birds are warming up for their regular 4am coral program, and it even stayed light outside until past 6pm this past weekend. Sure, we might have a week or two left of bitter cold, but we’re definitely on the up swing.

As the days get longer and warmer, framers are beginning to get started planting in preparation for the coming season. But in the meantime, the Iowa Food Coop is still your go-to place for fresh, local foods year round. The shop opens again on February 28 for the next cycle. You can expect to find recurring products from BFBL members at the Coop. Here are some members with poultry, pork, lamb and beef.  The links take you to their IFC profile page: Cory Family Farm, Dalla Terra RanchEbersole Cattle Co., Fieldstone Farms, Griffieon Family FarmHedgeapple Farm, Timber Ridge Cattle Co., Wild Rose Pastures, Wirth Farms, and Yoke S Ranch. If you’re looking for something different, say apples or cheese, Iowa Orchard, Wills Family Orchard and Frisian Farms also have products available. The February delivery last week even included some fresh produce, frozen Iowa sweet corn, and value added foods like flour and fruit preserves.

Our featured recipes this week are of the meaty variety, and are presented by Dalla Terra Ranch and Mo’Rub (also available at Iowa Food Coop). So invite some friends over and impress guests with the best meat around town!


Makes 4 Servings

    • 1 1/2 pounds ground lamb
    • 1/2 cup minced fresh mint
    • 2 garlic cloves, pressed
    • 1 tablespoon paprika
    • 1 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon cinnamon
    • 1 tablespoon olive oil
    • 1 7 to 8 ounce block feta cheese, sliced
    • 4 kaiser rolls, split, lightly toasted
    • 8 onion slices
    • 4 romaine lettuce leaves
    • Purchased hummus or Yogurt Garlic Sauce

1. Mix first 7 ingredients in medium bowl; shape into four 4-inch-diameter patties.

2. Prepare grill to medium-high heat. Grill patties until desired doneness on first side (approximately 4 minutes for medium rare). Flip patties over and top with feta cheese. Continue cooking to desired doneness, about 3 minutes longer for medium-rare. If a grill isn’t available, burgers can also be pan sauteed.

3. Place burger on bun and top with onion, lettuce and hummus or Yogurt-Garlic Sauce from the Lamb Soulvaki recipe from this website


Mo Joessloppy-joe[1]


    •  1 tablespoon extra-virgin olive oil, 1 turn of the pan
    • 1 1/4 pounds ground beef sirloin
    • 1/4 cup brown sugar
    • 2 teaspoons to 1 tablespoon Mo Rub (The more mo’ rub the more kick, FYI)
    • 1 medium onion, chopped
    • 1 small red bell pepper, chopped
    • 1 tablespoon red wine vinegar
    • 1 tablespoon Worcestershire sauce
    • 2 cups tomato sauce
    • 2 tablespoons tomato paste
    • 4 crusty rolls, split, toasted, and lightly buttered



Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and Mo Rub. Add sugar and Mo Rub mixture to the skillet and combine. When the meat has browned, add onion and peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, Dill pickles etc. Have plenty of napkins on hand!