Baked Trout Italian Style. --Photo from Artesian Trout Farm

 

Artesian Trout Farm Baked Trout Italian Style  

 

4 Servings   

 

 

by Artesian Trout Farm

 

 

Ingredients  

• 2 tablespoons sunflower oil from the market or extra virgin olive oil
• 2 tablespoons butter or margarine
• 1/2 pound mushrooms, sliced
• 2 cloves garlic, finely minced
• 3 tablespoons sliced green onions
• 2 tablespoons minced fresh parsley
• Salt and pepper, to taste 
• 3-4 trout fillets from Artesian Trout Farm 
• 4 tablespoons fine dry Italian style bread crumbs (Check with Cabibbo's Bakery.) 
• Lemon wedges  

 

Directions  

1. Oil or spray a shallow baking dish.
2. Add sliced mushrooms, onions, 1 tablespoon of parsley and garlic.
3. Arrange trout in dish.
4. Season lightly with salt and pepper, drizzle with oil and dot with one tablespoon of butter.
5. Melt remaining butter and toss with bread crumbs, sprinkle over fish.
6. Bake at 375 for 20-25 minutes, or until fish is tender, opaque and flaky and crumbs are lightly golden.
7. Sprinkle with remaining parsley, garnish with lemon wedges.

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Upper Michigan Pasties 

Upper Michigan Pasties

Crust

• 1/2 pound lard (Check with Jordandal Farms or Pecatonica Valley Farm)
• 1 cup boiling water
• 4 cups all-purpose flour (check with Hickory Hill Farm)
• 1 tablespoon salt

• 8 potatoes, peeled and cubed
• 1 large rutabaga, peeled and cubed
• 1 pound ground sirloin or similar. Check with your favorite DCFM meat producer
• 3 sweet onions, peeled and chopped
• 2 tablespoons salt
• 1 tablespoon black pepper

Directions  

1. Pour the boiling water over the lard until the lard is dissolved.
2. Add salt to flour and add this to the water and lard.
3. Mix this together until it forms a ball.
4. Wrap in plastic wrap and refrigerate overnight.

1. Combine the filling ingredients in a large bowl. Let sit and meld together while rolling out the crust. This chilled dough will make 8 pasties.
2. Take one of the dough balls and roll out on a floured surface into a circle about 1/8 inch thick. Do the same with all the dough.
3. Put a large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
4. Add a teaspoon of butter on top of the filling before sealing.
5. Fold crust over top of filling like a turnover, and seal edges well or bring both sides up to the top and seal edges.
6. Make approximately a 1/4 to 1/2 inch slit on the top of the pasty with a knife. (See photo above)
7. Place pasties on baking sheets and bake at 425 for 15 minutes; then turn oven down to 350°F for 60 minutes, or until nicely browned.
8. When done, brush the top with butter.
9. I serve with ketchup. (Check with Don's Produce.)  

Note: If you don't feel like making your own pasties Jordandal Farms sells their own frozen farmstead pasties, made in their own kitchen. 

 Adapted from www.food.com 

We strive to keep this list as accurate as possible. We probably  missed an item or two that is at the market or listed an item as available when it is not. Chances are that not all items mentioned or listed below will be at each market.  If you see an item at the market that is not listed here please email bill@dcfm.org so we may update the list. 

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