April 2004

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Readers’ Write!

GM Report

Board Report

Deli News

Farming at the Upper Midwest Organic Farming Conference

Juice Bar News

A Coffee Primer

Book News

JenEhr Family Farm: Oven-Roasted Chickens Hot & Fresh Nightly

Specials Information

Producer Profile: Just Coffee

Ask the Midwife: Healthy Teeth in Pregnancy & Infancy

Recipes & Drink Recommendations

The Earthen Courtyard Community Building Project

Barneveld Gets
a New Food Cooperative

Community Calendar


Recipes & Drink Recommendations

Drinks recommended by:
Star Liquor, 1209 Williamson Street, 255-8041
Take 10% off Recommended Beverages… Just show your member card at Star Liquor!





Willi Schaefer, Graacher Domprobst Riesling Kabinett, Germany
Fresh and lively aromas of cut apples and strawberries follow well to the palate with this German selection. The finish is crisp and clean with slight hints of wet stone. A wonderful choice for salads.

R.L. Buller & Son, Fine Muscat Dessert Wine, Australia 375 ML

A dense and complex sweet treat that delivers roasted nuts, brown sugar, raisins and toffee, Savor and sip with this unique cobbler.

Montes, Sauvignon Blanc, Chile
An amazing nose of fresh lemon and grapefruit rind, on the palate it is long and complex with a core of acid that keeps it fresh and clean. The acidity of this Sauvignon Blanc cuts through the starch and richness of the potatoes in this hearty soup.

Frogs Leap, Sauvignon Blanc, California
One of Napa Valley’s better fashioned Sauvignon Blancs. Rich yet not overpowering it exhibits fresh cut hay, melon and slight citrus notes. A wonderful choice for this rich pasta dish.

E. Guigal, Cotes du Rhone Rose, France

A delightful red hue to compliment this carrot soup. This is a serious wine with hints of dried herb, bing cherry that is drying and clean on the finish.

Chateau Barthe, Graves Blanc, France
A blend of Semillion, Sauvignon Blanc and a dollop of Muscadelle produces a rich and soft textured wine with power and elegance. The Muscadelle provides a whiff of fig that compliments the apricot component in this pasta dish.


Potato Leek Soup
Jeanne Raffetto Tentis, WSGC Member

5 large russet potatoes, peeled and diced
3-4 leeks, washed well and chopped
4-5 cups rich chicken stock or enough to keep it all covered
1 1/2 c milk or cream
1/2 t caraway seeds
1 T dill weed
1 t sea salt
fresh ground pepper
2-3 T sour cream
Unsalted butter
Garnish: chopped chives, parsley, dill, crumbled bacon, cheddar cheese or let your imagination run wild.

Directions: Peel potatoes and cut into medium dice. Wash leeks thoroughly and chop well discarding tough greens ends. Cook these vegetables in the stock about 1 hour until they are very tender. Add the milk, caraway seeds, dill and salt and pepper to taste. Let soup slow simmer for another 1/2 hour or until potatoes begin to fall apart and soup begins to thicken. Do not boil. Take off the heat and puree with an immersion blender or in small batches in a regular blender or food processor. Return to burner and stir in a few tablespoons of sour cream and a tablespoon or two of butter. Heat through on low heat and serve with desired garnish.
*Water or veggie stock can be substituted if you desire vegetarian.

Star Recommends: Montes, Sauvignon Blanc, Chile


Cream of Carrot Soup
Lisa Kivirist and John Ivanko
WSGC Members & owners of Inn Serendipity

6 to 8 medium carrots (1 pound), coarsely chopped
2 medium potatoes, peeled & diced
1 c. water
2 medium onions, chopped
2 to 3 garlic cloves, minced
1/4 c. butter
1/3 c. flour
2 t. salt
1 t. sugar
6 c. milk
1 c. half & half cream
Pinch pepper
Pinch paprika

Directions: Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until tender. Drain, reserving cooking liquid. In a skillet, sauté onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes.
Place carrots, potatoes, onion mixture, salt and sugar in a food processor; cover and puree until smooth, adding reserved cooking liquid as needed.

Pour into a large saucepan. Stir in milk and heat through. Add cream and pepper; heat through (do not boil). Garnish with paprika.

Star Recommends: E. Guigal, Cotes du Rhone Rose, France


Mixed Green Salad with Strawberry Dressing
Bon Appétit

1 lb. strawberries, hulled, halved
5 oz. package mixed baby greens
7 oz. package crumbled feta cheese (about 1 1/3 cups)
1/2 cup walnuts, toasted
1/2 cup olive oil
3 T balsamic vinegar
1 T sugar

Directions: Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat. Makes 6 servings.

Star Recommends: Willi Schaefer, Graacher Domprobst Riesling Kabinett, Germany


Macaroni, Tuna and Cheese
Genie Ogden, WSGC member

2 T butter
2 T flour (whole wheat and/or white)
2 cups vegetable broth (2 tsp. Vegetable broth powder in 2 cups boiling water)
2 cups grated cheese (medium cheddar is good)
1 can tuna
2 cups macaroni noodles

Directions: Melt butter in medium size (10 inch) frying pan over low heat. Add flavor and cook, while stirring, 2 or 3 minutes. Add vegetable broth and cook until smooth and thick (stir occasionally). Add cheese and cook until melted and smooth, stir constantly. Drain noodles (which have been boiled in water for 10 minutes in a 2 qt. pan). Add tuna, then sauce and stir well. Serves 3-4.

Star Recommends: Frogs Leap, Sauvignon Blanc, California


Zucchini Mystery Cobbler
Lisa Kivirist and John Ivanko
WSGC Members & owners of Inn Serendipity

Filling ingredients:
8 c. chopped, seeded & peeled zucchini
2/3 c. lemon juice
1 c. sugar
1 t. ground cinnamon
1/2 t. ground nutmeg
Crust ingredients:
4 c. flour
2 c. sugar
1 1/2 c. cold butter
1 t. ground cinnamon

Directions: In a large saucepan over medium-low heat, cook and stir zukes and lemon juice for 20 minutes or until tender. Add sugar, cinnamon & nutmeg; simmer one minute longer. Remove from heat and set aside. For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Stir 1/2 c. crust into zuke mixture. Press half of remaining crust mixture into a greased 9x 13 pan. Spread zuke mixture over top; crumble remaining crust mixture over zukes. Sprinkle with cinnamon. Bake at 375 degrees for 35 to 40 minutes or until golden and bubbly. Tastes just like apple cobbler!

Star Recommends: R.L. Buller & Son, Fine Muscat Dessert Wine, Australia


Apricot Garlic Pasta
Jeanne Raffetto Tentis, WSGC Member

3/4 c extra virgin olive oil
15 cloves garlic, 6 minced, 9 cut into thin slivers
1 T fresh rosemary, ground in spice grinder of finely minced, or 1 1/2 t dried
1 c dry white wine
3/4 c dried apricots, cut into slivers
1 lb linguine
1/2 c flat leaf parsley, chopped
Sea salt & freshly ground pepper

Directions: Heat the olive oil in a heavy skillet over medium heat. Add the minced and slivered garlic, sauté until golden. Stir in the white wine. Reduce heat and simmer uncovered for 5 minutes. Add the rosemary and apricots. Season with salt and pepper to taste. Simmer 5- 10 minutes more. Meanwhile, bring a large pot of cold water to boil. Cook pasta until al dente. Drain and put pasta in pan with the sauce. Toss to coat. Add the parsley, toss again. Serve hot or at room temp. Serves 4-6.

Star Recommends: Chateau Barthe, Graves Blanc, France

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