DRIFTLESS TERROIR:
Connecting Food, People, and Place
June 9, 2015

 
Featured Produce

Radishes
 
This vegetable is a root crop that can taste pungent or sweet. Radishes can be red, purple, or black and long and cylindrical or round. They can be eaten raw, cooked, or pickled. Radishes are high in ascorbic acid, folic acid, and potassium, and are a good source of calcium. 
Arugula
This vegetable is an annual plant commonly known as salad rocket. Young arugula leaves are commonly sweet and used in salads while older leaves are peppery and are cooked. Arugula is a good source of folates, rich in vitamins A, C, and K, and low in calories!
 
Look below for recipes! 





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.
 
Fresh & Abundant this Week:
  • Lettuce --  There is an abundance of lettuce that is itching to be harvested! Take a scissors and cut off what you'd like, leaving about an inch so that more will regrow.
  • Herbs -- Rosemary, mint, thyme, sage, and dill are all ready for the picking. Take a scissors and help yourself! 
  • Lemon Balm -- There is a great deal of lemon balm waiting to be harvested! Pinch off a small piece of the stem or simply pinch off a few leaves. 
UPCOMING EVENTS, JUNE 6 - JUNE 20
Presto PestoWednesday, June 10, 12-1, Valders 362

How to Build a Low-Cost Hoophouse for Home Production: Thursday, June 11, 12-1, Luther College Farm - 2132 Pole Line Road, Decorah, IA 52101 

Canoe Creek Produce Open House: Sunday, June 14, 1:30-3:30 pm, 2912 Manawa Trail Rd, Decorah, IA 52101

The Basics of Risotto: Tuesday, June 16, 12-1, Valders 379

Slow and Low: African Peanut StewWednesday, June 17, 12-1, Valders 379
Patchwork Green Farm Tour and Potluck: Thursday, June 18, Tour at 5:30pm with potluck to follow, 3031 Middle Hesper Rd, Decorah, IA 52101
Strawberry Picking at Wolds: Friday, June 19, 4:45-7pm, 22988 Berry Dr, Mabel, MN 55954

 

Register for these classes and more online.

LUTHER COLLEGE STUDENT FARM STAND
 
The Luther Garden Student Gardeners have recently begun selling fresh produce to Dining services so that it can be sold in a little "farm stand" in Oneota Market. All produce is grown by students at the college farm about a mile from campus. Stop by weekly to see what new crops they have harvested! We will try to keep you posted on availability in this e-newsletter. It doesn't get much more local than this!


Butterhead lettuce, mixed greens, kale, collard greens, radishes, and asparagus are all items for sale this week at the Luther College farm stand in Oneota.
 FEATURED RECIPES
Grilled Radishes
 
Ingredients
  • 20 ounces radishes, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons butter, cut into small pieces
  • 1 cube ice
  • salt and pepper to taste

 

Directions

1. Preheat the grill for high heat. 

2. Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents. 

3. Place the foil packet on the grill and cook for 20 minutes, or until the radishes are tender. 

 

Recipe and photo courtesy of allrecipes.com

Arugula Salad

 

Ingredients

  • 4 cups young arugula leaves, rinsed and dried
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pine nuts
  • 2 tablespoons grapeseed oil or olive oil
  • 1 tablespoon rice vinegar
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup grated parmesan cheese
  • 1 large avocado, peeled, pitted, and sliced

 

Directions

1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and parmesan cheese. Season with salt and pepper to taste. Cover and shake to mix. 

2. Divide salad onto plates and top with slices of avocado. 


 

Recipe and photo courtesy of allrecipes.com

ADDITIONAL RECIPE LINKS
Radishes

Arugula

SUSTAINABLE FOODS TIP

Preserve the harvest! Eating locally and seasonally is great, so why not do it all year round? Canning, dehydrating, freezing, and lacto-fermentation are all options to make local and seasonal foods last all year long. 


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 Beard 

Sustainable Foods Educator

563-387-1722 

[email protected]

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