DRIFTLESS TERROIR:
Connecting Food, People, and Place
July 7, 2015

 
Featured Produce

Beets
Beets are a vegetable that can be used for culinary purposes as well as for medicinal and food coloring purposes. The deep purple roots of the beetroot plant are what is referred to as a beet. The green, leafy portion of the beet is also edible. Beets are an excellent source of folate and manganese. They are also a great source of betaines!
Bok Choy
Bok Choy is a type of Chinese cabbage and is a very leafy vegetable. Unlike Chinese cabbage, bok choy does not form heads but rather a cluster of smooth, dark green leaf heads. Bok Choy is an excellent source of vitamins A and C and possesses a high nutrient density!
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:
  • Calendula -- There is an abundance of calendula that is waiting to be picked! Simply pop the flower heads off and remove the leaves. As an edible flower, calendula adds a nice "pop" to salads.
  • Rosemary, Mint, Dill, Sage, & Cilantro -- There is a great deal of rosemary, mint, dill, and cilantro ready to be harvested! Simply remove the leaves from the stem or cut off part of the stem.
  • Lemon Balm -- There is a plethora of lemon balm waiting to be harvested. Simply pinch off a few leaves or remove a whole stem. 
  • Chard -- Chard is bountiful and ready to be harvested! Take the outer leaves of the plant, leaving 4 to 6 leaves behind so that the plant can continue to grow all summer!
  • Mixed Greens -- There is an abundance of mixed greens that are itching to be harvested! Take a scissors and cut off what you'd like, leaving about an inch so that more will regrow.
UPCOMING EVENTS, JUlY 8- JUlY 16
Salad Extravaganza: Wednesday, July 8, 12-1, Valders 379
Humble Hands Harvest Work Day and Potluck: Saturday, July 11, 4-7pm, 2682 Lannon Hill Rd, Decorah, IA 52101
Greek Village Cuisine: Wednesday, July 15, 12-1, Valders 379
Backyard Chickens: Thursday, July 16, 12-1, Valders 362

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!


Kale, collard greens, radishes, beets, mixed greens, cucumbers, and eggplant are all items for sale this week at the Luther College farm stand in Oneota.
 FEATURED RECIPES
Roasted Beets
 
Ingredients
  • 12 beets
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons fresh thyme leaves, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons raspberry vinegar
  • Juice of 1 large orange

Directions

1. Preheat oven to 400 degrees. 

2. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2 inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)

3. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm. 

 


 
Recipe and photo courtesy of Food Network

Bok Choy Apple Slaw

 

Ingredients
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons white-wine vinegar
  • 2 teaspoons sugar or honey
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon salt
  • 6 cups very thinly sliced bok choy, (1-pound head, trimmed)
  • 1 large Granny Smith apple, julienned or shredded
  • 1 large carrot, julienned or shredded
  • 1/2 cup slivered red onion

 Directions
1Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat.

 

Recipe and photo courtesy of Eating Well

ADDITIONAL RECIPE LINKS
Beets

Bok Choy
SUSTAINABLE FOODS TIP

When going on a road trip pack healthy snacks! While traveling, stop at a grocery store or a market rather than stopping at a restaurant. It is likely to be a lot healthier than a quick fast food restaurant on the road! 


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/