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Minnesota Grown Facebook
Get your local food fix all year long--"like" the Minnesota Grown Facebook page today. You will find local foods updates, recipes, events and more! We officially hit the 2,750 "likes" mark. Keep 'em coming!
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Bison Pot Roast
Use a Dutch Oven or a slow cooker.
Ingredients
- 3lbs Bison Roast
- 3 cups onions, sliced thin
- 1 cup carrots, sliced thin
- 3 cloves garlic, minced
- 1 cup beer or apple cider
- 2 lbs potatoes, cut into 1/2 inch pieces
- 2 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp ground thyme
- 1/4 cup flour
Directions - Heat oil in skillet over medium heat and brown roast on all sides.
- Remove roast and place in pot, sprinkle with potatoes.
- Add onions and garlic to skillet and cook until soft.
- Stir in flour, beer or cider, salt, pepper and thyme until blended.
- Bring to a boil.
- Our mixture over roast.
- If using a Dutch Over: cover tightly and simmer for 2 1/2 hours. If using a Slow Cooker, set on low and cook for 8hours or until roast is fork tender.
Recipe courtesy of MN Bison Association
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Baked Chimichangas
This recipe is a great way to use any left-over bison roast!
Ingredients
- 2 cups cooked Bison Roast, shredded
- 2 Tbsp olive oil, plus some for basting
- 1/2 cup Onion, chopped
- 2 garlic cloves, minced
- 6 - 10in flour tortillas
- 1 1/2 cups shredded cheese
- 1/2 Tbsp chili powder
- 10 oz salsa
- 1 cup refried beans
- Sour cream and guacamole for garnish
Directions - Heat oven to 450 degrees.
- In a large skillet, saute onions and garlic in oil until tender.
- Stir in chili powder, salsa and bison roast. Set a side.
- Working with one tortilla at a time, spoon beans down center. Top with bison meat mix and spinkle with cheese.
- Fold in bottom and sides.
- Brush all sides with oil and then place, seam side down, on a greased baking pan.
- Repeat 4-6 until tortillas are gone.
- Bake 25 minutes, turning every 5 minutes.
- Garnish with sour cream and guacamole.
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Suggest a Farm
Have a farm in mind that should be a Minnesota Grown member? Let us know! Send Jessica an email at Jessica.Rovie@state.mn.us.
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2011-2012 Minnesota Grown Directory
There are still a lot of reasons to order your Minnesota Grown Directory-- meats, cheeses, honey, jams, jellies, eggs, yarn and more! Order your FREE copy today by calling 1-888-VISIT-MN (1-888-847-4866). If you have an upcoming event and need a larger quantity, visit MinnesotaGrown.com to order. |
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CSA Farms, now is the time to sign up!
 Do you have spring fever? Now is the perfect time to sign-up for a Community Supported Agriculture (commonly refereed to as CSA) Farm. Farmers are accepting memberships now since they are starting to purchase seeds and plan for their spring planting.
We asked some of our CSA farmers for some tips for new (or fairly new) CSA members and boy did they have some great ideas. Here are just a few:
- Compare farms and look for a good fit. All CSA's are different. They grow different food or varieties, use different growing methods, have different start and stop dates.
- Get to know your farm & farmer, let it become "your farm". CSA farms are about building community and there is no better way than to get involved! Give your farmer feedback and if your farm allows it, plan to visit the farm once or twice over the summer. This will also keep you motivated to stay eating healthy throughout the summer.
- Try all the vegetables at least once. Even if you don't think you'll like them, you just might be surprised! Don't be afraid of the new recipes your farm or fellow members share with you. A lot of the vegetables don't need much preparing, try them in a quick stir-fry to bring out the taste.
- Don't forget your added value to the community. Your commitment to the farm allows the grower to make a commitment to their families and their workers.
- Plan time to prep your food the night of your pick-up (or drop off). If you do some washing, cutting, freezing etc right away, it will make using the products during the week that much fastest and easier.
To find a CSA farm, visit our website. You can view many different farms and find the right fit for you!
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Thank You Casey!
After more than 2-1/2 years with the Minnesota Grown Program, Casey DeRosier has accepted a full time position with CH Robinson. The new position is a great opportunity for Casey to build on the experience she has gained with Minnesota Grown. During her time as a student worker and then as full time marketing specialist Casey has been instrumental in many activities. Her Livin'LaVida Local blog, coordinating the fair display, developing the new Asian veggie cards and window clings, publishing the Pick of the Month newsletter and Member Update newsletter, interacting with members at conferences, helping with the launch of the Facebook page, wholesale database, and website landing pages all stand out as being significant achievements along with the more routine but equally important tasks like helping to proof directory listings, mailing Directories and filling orders for promotional materials. Congratulations and Good Luck Casey! 
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Get After It with Carrie!
Although it would be nearly impossible to keep up with Minnesota Grown Spokesperson Carrie Tollefson on the track, it's easy to do so online by visiting www.ctollerun.com Some of Carrie's recent videos include showshoeing tips with Carrie and nationally ranked snowshoer Erin Ward, a workout you can do in a swimming pool, and a series of winter running tips. In the next couple of weeks Carrie will also be visiting schools in Hopkins and Holdingford talking to kids about the importance of eating healthy and getting regular exercise. Carrie's a great role model for kids and does a great job motivating them to try healthier foods in school and at home.
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How do you cook Bison??
Bison is a lean meat that's low in calories and fat. Have you tried it yet? When cooking bison, try not to cook it past medium or it will result in a dry product. The leanness of bison makes it cook fast, since the fat in other meats acts as an insulator and the heat must penetrate the fat before the meat cooking process begins. Make sure to use a cooking thermometer to monitor the temperature to prevent over cooking. There are 16 buffalo producers in the Minnesota Grown directory, click here to find one for you! Here are cut-specific tips to help you get started. You'll find a few recipes to the left.
- Roast (medium & less tender like Chuck, Arm, Shoulder Tip & Rounds)
- Sear on stove top or in 450 degree oven before roasting in 325 degree oven or preparing in a slow cooker
- Add 1/2 cup water to roasting pan
- Roast (more tender like Rib, Loin & Tenderloin)
- Use uncovered pan with rack
- Season with favorite rub
- Cook at 275 degrees
- Do not cook past 155 degrees
- Ground
- Maximum cooked temperature should be 155-160 degrees (medium)
- Steaks (Sirloin, Ribeye, NY Strip & Tenderloin)
- Grill, broil or pan-broil
- 1 inch or thicker is desirable
- Lightly oil skillet if pan-broiling
- Will cook 1/3rd faster than beef
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Sponsors
The sponsors of the Minnesota  Grown Directory make what we do possible. Minnesota Farmers Union is our biggest sponsor. They work to protect and enhance the economic interests and quality of life for family farmers and ranchers and rural communities. They are a nonprofit membership-based organization. Did you know you don't have to be a farmer to be a member of Minnesota Farmers Union? Check it out!
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