Howdy Friends,

 

Hungry for pie like it used to be made?  Have lots of fresh local berries?  You can make the best pie of your life using my mom's recipes.  Works with blueberries, raspberries, peaches...you name it!

 

Best regards,

Nik

 

 

MAMA MOYA'S BLUEBERRY PIE

 

2/3 c Sugar (or Maple Syrup)

1/4 c Flour

1/2 t Nutmeg

1 T Cinnamon

4 c Blueberries

1/2 c Cream

2 T Butter (Lard or Bacon Grease is even better)

 

Mix sugar, flour, and spices; then add and mix blueberries and cream.  Turn mixture into pastry-lined pan (or cast-iron skillet).  Dot with butter.  Cover with top crust and slit so steam can escape.  Seal and flute for aesthetics.  Bake 40-45 minutes at 425 degrees, or until crust is golden brown and juice begins to bubble through slits.

MAMA MOYA'S LARDY PIE CRUST (TRADITIONAL)

2 1/4 c Flour

3/4 t Salt

1 c Lard

1/4 c Water (chilled)

 

Mix flour and salt in a bowl.  Cut in lard (using pastry knife) until pea-sized balls appear.  Sprinkle in cold water a little at a time.  Mix with fork until flour is moist but not overly wet.  Press dough into ball.  Cut into two pieces (1/3 and 2/3 portions, respectively).  Turn larger ball out onto a floured surface using a rolling pin.  Roll until dough is one inch wider than pie plate (or cast-iron skillet) in all directions.  Using a long thin knife, cut under pastry; fold pastry in half; unfold in pan.  Sprinkle crust with sugar so browning occurs evenly.  Then, reflour surface and roll out smaller dough ball; this is your top crust (whole or lattice).  Sprinkle with cinnamon and sugar.

HOW TO RENDER LARD!

Processed vegetable oil?  Margerine?  Shortening?  Your grandparents and great-grandparents had no use for such make-believe/modern/industrial/Franken-foods.  Ever seen a margarine tree?  Of course not.  Grandma used animal fat to roast her goose, broil her fish, bake her pies, and cook her morning eggs.  Grandma wasn't alone either.  Grandmothers everywhere in the world for thousands of years conserved the fat of wild or pastured mammals, poultry and fish in order to retain necessary energy and cook delicious food.  The most delicious and economical of all the cooking fats?  You guessed it: pork fat--aka, lard!

 

Not surprisingly, the best lard in the Chippewa Valley is available at Just Local Food, thanks to Gingerbread Jersey and the Deutsch Family Farm: $1.29-1.59/lb.

 

Do-it-yourself for less than $6 and 15 minutes actual work....

 

Here's how: Chop and place 3-5 pounds ground pork fat in a crock pot.  Turn temperature to "LOW".  Let simmer for at least 8 hours or until most liquid fat renders out.*  Set 3 to 6 clean pint jars on your kitchen counter.  Place a funnel in the jar, with a wire/screen basket over the top.  Pour liquid fat through the wire/screen basket and into canning jars.**  Tighten lids and let cool.  Store in the refrigerator or freezer.  That's it.

 

*Good fat (from animals raised out-of-doors on pasture) will be cream-to-caramel-colored; this is due to all the vitamins and minerals (and CLAs) that reside in pastured pork fat.

**Note that there will be some fat/meat left.  These leftovers are called cracklings.  If you feel adventurous, fry them in a cast-iron pan and pour over fresh bread.  Serve with a dash of salt and a spoonful of honey.  With a couple of over-easy eggs and black coffee, this is likely to be one of the most delicious/sumptuous/sensuous breakfasts you ever eat.

 

Any questions?  Ask for Nik.

We will be open on the 4th!

Howdy Friends,

Just a friendly reminder that Just Local Food will be open until 6 PM
on the 4th of July.

Stop on by for all your summertime favorites.

We have fresh local blueberries and raspberries, delicious watermelon,
leafy local greens, good beer, and piles of wonderful meat for your
grill.





In particular, Meat Manager Nik recommends "Hungarian/Serbian-Style
Bacon Burgers":

1# Ground Beef (July is "Beef Month" in Wisconsin)
1# Ground Pork (pastured pork is the planet's best source for vitamins A and D)
3-4 strips finely chopped uncooked Bacon
3 cloves minced Garlic
1 finely chopped Shallot/Green Onion/Red Onion
2 tablespoons Paprika (preferably Smoked Paprika)
Plenty of Cracked Black Pepper
Plenty of Salt

Mix all ingredients in a bowl.  Form meat patties just like normal.
Sear in a cast-iron skillet or cook over wood fire or charcoal.  Serve with all
the fixings, crack open a can of beer, and enjoy the heat and
humidity!

LOCAL ORGANIC BLUEBERRIES!!!

Just in at Just Local Food: Fresh, local, certified-organic blueberries from Wheatfield Hill Organics in Durand
Sweet. Tart. Blue. Delicious.

Cobbler or pancakes, anyone? We hear they're wonderful paired with Sassy Nanny's Goat Chevre too... as a cheesecake (Thanks, Renee Papesh!). You'll find the recipe on our Facebook page!

Locally-grown raspberries are scheduled to arrive later today!

Wisconsinite: Native Beer from Lakefront Brewery!

Are you in search of the perfect summer beer? Check out Lakefront Brewery's new Wisconsinite! Not only is this beer refreshing - a Weiss-style that seems intended for humid Wisconsin summers, but it's also a beer that literally embodies Wisconsin.

Lakefront Brewery, located in Milwaukee, uses only Wisconsin ingredients in this fine brew - including a native yeast strain. According to Lakefront Brewery's website, their new yeast strain is "believed be to the only North American-grown yeast in commercial use today as well as the first native brewing yeast from Wisconsin."

This brew is perfect paired with a bed of fresh local greens and a trout fillet (from Bullfrog Fish Farm) seasoned with lemon and dill or fresh-caught crappie and bluegill!

Native Plants from Beaver Creek Reserve!

Rain is finally here... but when the skies dry and you're ready to dig into the dirt again, how about improving your landscape with native plants? These plants (from Beaver Creek Reserve) are well-established and $3.00 each. Choose from New England Aster, Yellow Coneflower, Showy Goldenrod, Great Blue Lobelia, Turtlehead and Prairie Alum Root. Included are varieties for varying amounts of sun and soil moisture levels. This is a great way to add beauty to your home and support Beaver Creek Reserve and Just Local Food!

We also have a wide selection of brassica plants (cabbage, kale, cauliflower, broccoli and brussel sprouts)  and a few tomato and herb plants from Hilsgen Farm and Piney Hill Farm, Hilsgen Family compost and Seed Savers seeds.

Local Pea Tendrils, Greens, Arugula, and Watercress!

Local Pea Tendrils, Mixed Greens, Arugula, Spinach, and Watercress are just some of the amazing offerings local farmers are delivering to Just Local Food everyday.  With tasty fresh greens like these - there is no need to even use dressing!

Right now we have fresh picked Spinach from Blackberry and Blue Ox, Mixed Greens from Zebarth, Arugula and Pea Tendrils from Blue Ox, and Watercress from Mary Dodge.

Add some of Wisconsin's best cheeses from our dairy case, a dash of vinegar, salt and pepper for a simple and healthy meal.

Salads never tasted so good!

Howdy Friends!

Just Local Food is turning 8 years old and you are invited to celebrate with us this Thursday, May 10th, from 3-7pm in our parking lot.

Food, beer, and live music will be provided, including, but not limited to:

-Good, eclectic music by Ain't it Grand, Jess of the Stoop Singers, and Eau Claire's Ukulele Club

-Magaly's Bamba of Eau Claire (serving fresh salsa and tamales)

-Doug Anderson of Beaver Creek Ranch in Grantsburg (offering roasted meats raised on pasture)

-Hilsgen Family Farm of Maiden Rock (featuring fresh produce from their garden and composted manure for yours)

-Sunbow Farm of Eau Claire (featuring fresh produce, herbal teas, herbal medicines, and grass-finished lamb bratwurst)

-Two Rivers Granola from Eau Claire and Big River Granola from Ashland (sampling granola)
-Vagabond Bakery of Menomonie and Blending Naturally of Mondovi (sampling fresh baked goods)
-Kickapoo Coffee of Viroqua (serving fair trade coffee)

-and Eau Claire's Lazy Monk will be sampling all of his delicious brews (inside, per city ordinance)

We are honored to work with all of the great many farmers, butchers, brewers, bakers, artists, artisans, entrepreneurs, distributors, and tradesfolk who have labored to improve our land, secure our economy, beautify our community, and keep our bodies fed and healthy.

Thanks to all of you for supporting us for eight years!

Surprise Mom on Mother's Day!

STILL AVAILABLE!
Just Local Food has the Holy Trinity of Foraging!!!!

Since these delectable treats are wild and fleeting we do not know how long they will be around.  In fact, since we have an early season we may not see these around for Mother's Day?

One of our foragers has a great way to extend the Morel season and I believe this would work with the fiddleheads and ramps as well.  Par cook(partially cooked) the Morels by sauteeing them in butter and whatever seasonings and options you prefer.  After they cool, add all the morels and juices into a zip lock freezer bag and freeze.  When you want to surprise Mom on Mother's Day with delicious Morels all you do is take them out of the freezer and cook them the rest of the way.

This technique is just as good when they are cooked fresh and you can save them up to a year.  Mmmm?  Morels for Thanksgiving and Christmas!  What a great idea for anytime of year....

We have plenty of Morels, Ramps, and Fiddleheads right now so come on by before they are gone.  Call to make sure some are still on the shelf.

Morels are $3.49/oz

Ramps are $.99/oz

Fiddleheads are $9.59/lb.

We also have local Watercress from Elk Mound too!

$2.99/each


One of our Friends, Terri just emailed and has a delicious suggestion for the Morels.

"Thanks for the heads up.  I just ran over and bought 1/2 lb of morels and if
you sauté them in a little butter, add a little white wine and heavy cream
- reduce to thicken  and serve them on toasted chive/butter French bread
rounds... life is good." Terri

PAPER OR PLASTIC?

Ironically enough, Just Local Food ran out of bags on Earth Day.  Please donate any or all paper or plastic bags, if you have some to spare.  Or bring a box as we have none.  Thanks!