By Josh

This week on special, we are serving fresh broiled North Atlantic Cod topped with a Mediterranean relish. While the Illinois Valley area is well known for it's tavern style fried fish, the Uptown is taking a different approach.

Cod is most known for its moist, dense, flaky white flesh and mild flavor that makes it a versatile fish in most dishes because you can pair it with almost any type of seasoning. Cod is packed with vitamin A, vitamin D, and omega three fatty acids which are essential for a healthy heart and can help lower cholesterol. Maintaining the healthy attitude, we broil it with the Mediterranean relish consisting of artichoke hearts, kalamata olive, capers, roasted red tomatoes and top it with feta cheese. Feta is a crumbly, greek, goat's milk cheese that is often paired in Mediterranean cuisine with olives and spinach to counter the slightly salty and briny taste of olives.

Served over a bed of fresh sauteed spinach, this dish is a light offering compared to the ever popular fried cod that dominates the Illinois Valley. Served only for a short time, stop down soon and pair this dish with a light white wine to turn a long, hardworking day into an elegant evening.

By Ray

How perfect on the week we have Small Business Saturday I get to highlight a small creamery/farmstead cheese maker from Illinois? I guess you could say 100% of the sales stay in Illinois. Recently, we received an entire new cheese sampler, and when placing our order, one of our choices was Vermillion River Blue... made in Fithian, Illinois between Champaign and Danville near the head waters of our Vermillion River.

One of my favorite jobs here is when I get to "cut the cheese." It is not what you think it means. Every time we get a new sampler, someone has to taste it, put it in the correct order, and decide what is going to be the best way to slice it up. The best part of the process is the tasting. When I tasted this Vermillion River Blue, I instantly fell in love with it, a new all-time favorite. It is a triple cream cheese that has several "blue cheese" veins that run through it. It's a creamy delight made with raw milk. When chef Chris tasted it, his reaction was exactly the same.

Ludwig Farmstead Creamery is a European-style, farmstead creamery located in Fithian, Illinois. It sits on Feathercreek Farm, a 150-acre, fifth-generation family farm originally settled in 1866. The Ludwig family's primary business is the care and breeding of high pedigree, purebred Holstein dairy cattle. Farmstead means that the milk used to make the cheese comes from the same farm where the cheese is made.

The Creamery was the vision of Jacob ("Jake") V. Ludwig, a University of Illinois graduate with a chemistry degree and a passion for cheese making. He recognized the synergy and great potential of using the morning-fresh milk from his father's blue-ribbon cows to handcraft traditional artisan cheeses right on the farm. Upon graduating in 2009, Jake studied for a year as a cheese making intern in Pennsylvania, developing his own specialized Havarti-style cheese seasoned with habanero peppers. He then returned to Fithian where he designed and built the cheese-making facility. Sadly, Jake lost his life before the cheese production came to fruition. In October 2010, the Ludwigs hired Fons Smits to continue Jake's dream. Fons is a dairy technologist and highly-respected cheese maker with several award-winning products to his credit. As creamery manager, Smits brings extensive technical knowledge and practical experience in small-scale creamery operation. He has developed a line of European-style, raw milk cheeses which became available in June 2011. You can even purchase their cheese online by clicking here.  They are also working on their own brand of ice cream.

Ludwig is certified humane by the Humane Farm Animal Care, a national non-profit 501(c)3 organization created to improve the lives of farm animals by setting rigorous standards, conducting annual inspections, and certifying their humane treatment. The Ludwig herd of 90 Holsteins is pampered in unique ways... they live in a spacious, climate-controlled barn, with roomy, open pens and special "suites" for pregnant cows. The cows' living areas are covered with a thick layer of rubber to protect their hooves and joints and make it more comfortable for these 1500-2000 pound animals to stand on. The sand bedding is more comfortable than straw, prevents bacterial growth, stays cleaner, and stays cool in the summer. The barn roof and walls have adjustable "curtains" to maintain optimal airflow. The facility is designed for inclement weather, otherwise the cows have free access to excellent pasture for grazing and exercise.

 

Visit the farmstead website.

 

 

A bit more history about the Ludwig family...

 

• 1733 - Two Ludwig brothers (Michael and David) came from Germany to Pennsylvania, to flee wars and religious persecution in Germany.  They built a mill near Lancaster, PA which is still standing.  Michael's son fought in the American Revolution
• 1866 - Generations later, three Ludwig siblings traveled to Illinois by covered wagon, with starter livestock and horses, and settled on what is now Ludwig farms.
• 1936 - Ludwig Farms registers their first Holstein heifer.  Although they kept cow before, this was the beginning of their purebred Holstein breeding business.
• 1944 - Ludwigs named "Outstanding Farm Family" of Illinois
• 1948 - Jake Ludwig recognized by the Illinois 4-H for "Outstanding Statewide Endeavor."
• 1959 - Jake Ludwig was the first in east central Illinois to install a fully automated milking parlor.
• 1959 - Jake Ludgwig named "Outstanding Young Farmer of Illinois"
• 1962 - Gary Ludgwig elected Illinois FFA (Future Farmers of America) president.
• 1964 - After his term as president, Gary spent nine months in Denmark as part of the FFA Dairy Exchange Program.
• Grandfather Holly Jacob Ludwig was active in the USDA Farm Bureau for 31 years.