TALES OF LOCAL FOOD
The Simple Plate The Simple Plate podcast tells stories of local food produced by local people. Recent episodes spotlight the Duluth Does Veganuary movement, Native Wise small-scale family farm and more. Listen to past and future episodes at kumd.org or wherever you listen to podcasts. "The Simple Plate" is supported by Whole Foods Co-op.
Lake Superior Sustainable Farming Association The Lake Superior Harvest Festival was just another in the long line of anticipated - but cancelled - events this year. But the Lake Superior Sustainable Farming Association, which hosts the event, hasn’t been moping. Learn about their new recipe-sharing platform aims to connect local foods, farmers, and tummies.
Russian Cabbage Borscht Ingredients
Brian Yazzie Brian Yazzie didn’t find himself in any of the texts in culinary school. The Diné chef and food justice activist from the Navajo Nation in Arizona says he found no representation of indigenous foods in the classroom. But when he did a little digging, he discovered that half of the ingredients in recipes all over the world - the world, mind you - are indigenous ingredients from the Americas.
1½ cups thinly sliced potato 1 cup thinly sliced beets 3-4 cups shredded cabbage 1½ cups chopped onion 1 stalk celery 1 medium sized carrot sliced 4 cups water or stock 1-2 Tbsp. butter 1 tsp. caraway seeds 1 ½ tsp. salt or more to taste Freshly-ground black pepper 1 tsp. dill 1-2 Tbsp. Clover Valley Farms Dill Infused Rhubarb Wine Vinegar or try CVF Honey Sweetened Vinegar, adjust the sugar 1-2 Tbsp. brown sugar or honey 1 cup tomato puree
Recipe from Clover Valley Farms Available at Rootsandrecipes.org
Instructions 1. Place potatoes, beets, and water in a medium-sized saucepan. 2. Cover and cook over medium heat until tender (20-30 minutes). 3. Meanwhile, melt the butter in a kettle or Dutch oven. 4. Add onion, caraway seeds, and salt. 5. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 minutes). 6. Add celery, carrots, cabbage, and 2 cups of the cooking water from the potatoes and beets. 7. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes). 8. Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. 9. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.
Photo by coffeeandquinoa.com
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