by Mary Jane Miller, Sustainable Farming Association of MN Serves 8 Perfect Hard Cooked Eggs Arrange eggs in a single layer in a saucepan. Cover with at least 2 inches of cold water. Bring to a boil. Remove from heat, cover and let stand for 15 minutes. Drain and cool in ice water of under… Read More →
by Chef Marshall Paulsen, Birchwood Cafe To cure: Trim the trout if desired – remove fins & heads, reserve for fumet. Lay the trout out on wire racks. Coat the tops of the trout with 2:1 salt:brown sugar, plus spice mix. Allow to sit in the walk-in under cure for 1 hour. Rinse the cure… Read More →
by Jeremy McAdams, Cherry Tree House Mushrooms serves 3-4 Ingredients 8 oz. shiitake mushrooms – cleaned, stemmed & chopped (Cherry Tree House Mushrooms) 1/2 cup wild Rice (Northern Lakes Wild Rice) 1 Tbsp. butter or olive oil (Valli Dell’Etna Olio) 1 medium onion, chopped (Stone’s Throw Urban Farm) 2 celery stalks or small celery root,… Read More →
by Jeremy McAdams, Cherry Tree House Mushrooms Serves 4 Ingredients 8 to 10 oz. dried pasta 4 to 6 oz. chopped shiitake or oyster mushrooms (Cherry Tree House Mushrooms) 1 medium onion or 1/2 cup garlic scapes, chopped (Loon Organics) 2 or 3 cups fresh asparagus – cut into 1 inch lengths (Prairie Hollow… Read More →
