DRIFTLESS TERROIR:
Connecting Food, People, and Place
September 22, 2014

 FEATURED PRODUCE
Pears
Pears are a delicious fall fruit, low in saturated fat, cholesterol, and sodium. Pears are a great source of vitamin C and dietary fiber, but like most fruits, a lot of the calories come from sugars. Pears have been shown to increase energy levels, aid in digestive health, and are anti-inflammatory. 

Watermelon
Watermelons are obviously very hydrating, but they are also a good source of potassium and vitamins A and C. Due to these nutritional benefits, watermelons have been shown to support eye health, boost the immune system, lower the risk of high blood pressure, and promote healthy cardiovascular functioning. 
THIS WEEK IN EDIBLE LANDSCAPES
There are two Edible Landscapes on the Luther campus, one behind Ylvisaker Hall, and the other next to the Valders Hall of Science. Both are open and available for harvesting.
 
Valders Edible Landscape this week:
  • Cherry Tomatoes -- The tomatoes are still going strong, so make sure to drop by and grab a few!
  • Herbs-- lemon balm, basil, mint, and more! Come check out all of the herbs available and start experimenting! Keep an eye out for the stevia too if you're looking for a surprisingly sweet treat!
Ylvisaker Edible Landscape this week:
  • Ground Cherries -- Gather the fallen fruits on the grounds, they will be within their husks. Store them at room temperature until they turn from light yellow to a warm apricot gold. Enjoy!
  • Squash -- To tell if squash is ready to be harvested, simply try to 'dent' the squash's skin with your fingernail. If you cannot make a mark on the squash's skin, then it is ready to be picked! Cut the squash off of the fine, leaving at least two inches of vine on your squash. 

Photos courtesy of Breanne Pierce of the Luther College Photo Bureau. For more photos of the Edible Landscape, click here

UPCOMING SUSTAINABILITY EVENTS
Lunch in a Jar: Tuesday, September 23, 12-1 p.m., Valders 379*
Food, Faith, and Climate Workshop: Saturday, September 27, Registration starts at 9:30 a.m., Baker Commons. Preregistration encouraged.
Cleaning up and Preparing for Spring: Monday, October 6, 12:15-1:15 p.m., Valders 362*
Pickles!: Tuesday, September 30, 9:45-10:45 a.m., Valders 379*
Knife Skills: Thursday, October 9, 9:45-10:45 a.m., Valders 379*

 

Register for these classes online.

FEATURE: CAF TO COMMUNITY
Luther's Cafeteria to Community program works to ensure that good food is available to those who need it. Starting in fall 2013, volunteers have worked closely with dining services to package food into quart size containers that are delivered to the First Lutheran Church Food Pantry twice a week. They also deliver food to the Decorah Lutheran Food Pantry once a month.

Donations include soup, main entrees, homemade pasta sauces, vegetables, salads, and more. Since the project's beginning in November 2013, over 7,000 pounds of food have been packaged in over 4,000 containers. In February 2014 alone, over 1,300 pounds of food were distributed to community members in need. 

Learn more about the Cafeteria to Community program and how you can help here
 FEATURED RECIPES
Spiced Pear Muffins

 

Ingredients (makes 12 muffins):

  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 stick unsalted butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears)
  • Cinnamon & sugar to sprinkle on top (optional)
Directions

1. Heat your oven to 425�F. Spray the top of your muffin tin with non-stick coating and place muffin cups in all the wells.

2. In a mixer on high speed, cream together the sugars and the softened butter until they resemble fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract.

3. In a separate bowl, whisk together the flour, baking powder, spices, and salt. With the mixer on low speed, mix 1/3 of the flour mixture into the butter-sugar mixture followed by 1/3 of the milk. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. It's ok if there is still some flour on the sides of the bowl. Do not over-mix.

4. Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the diced pears all at once and fold them into the batter.

5. Divide the batter between the muffin cups. The batter will fill the cups and mound slightly on top. Sprinkle the tops with cinnamon and sugar (optional).

6. Place the muffin tin in the oven and immediately turn down the heat to 400�F. Bake for 20-25 minutes, rotating the pan once in the middle of baking. The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.

7. Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins can be kept in an airtight container at room temperature for 3-4 days or frozen for up to three months. (Reheat frozen muffins in an oven or toaster oven at 300� or for a few minutes in the microwave)

 

Recipe and photo courtesy of the kitchn.

Watermelon Fruit Leather

Ingredients:
  • 8 cups watermelon
  •  2/3 cups granulated sugar
Directions:

1. Line two baking sheets with silicone baking sheets or parchment paper. Preheat oven to 170F.
2. Puree watermelon, draining through cheese cloth, set over a mesh strainer. Drain off almost all of the liquid, reserving for another use.
3. Combine watermelon solids with sugar, discarding any seeds. Blend again if needed to ensure a smooth mixture.
4. Divide watermelon mixture between pans, spreading into an even layer, roughly 1/8 inch thick. Bake for 3 hours or until no longer wet, but still slightly tacky. Rotate pans 180 degrees and swap levels each hour until they are done.
5. Transfer fruit leather to a cutting board, cut into desired sizes. Store on parchment paper in an airtight container.

Recpe and photo courtesy of Baked by Rachel.
ADDITIONAL RECIPE LINKS
Pears

Watermelon

Driftless - used to describe the region that is free from glacial drifts in parts of Wisconsin, Minnesota, Iowa and Illinois

Terroir (terˈwär) - Food of the land; the characteristic taste and flavor imparted to food by the environment in which it is grown 

  

Maren Stumme-Diers 

Sustainable Foods Educator

563-387-1722 

[email protected]

http://www.luther.edu/sustainability/food/