Wholesome Spring 2015

D E R BY PA R T Y | CO O L D R I N K S | W E E K E N D I N O M A H A | TO M ATO S E E D S | W I L D G A M E

F R O M T H E P L A I N S T O T H E P L AT E

DISPLAY UNTIL MAY 22, 2015

SPRING 2015 WHOLESOMEMAG.COM $4.95

THE

BIG

GRAPE FRIDAY, APRIL 10, 2015 | 7-10

pm

PRAIRIE CENTER, 1000 E. 23RD ST. Tickets are $135 per person (non-refundable) Tickets are available at JJ’s Wine, Spirits & Cigars, by calling 605-322-8900 or visiting TheBigGrape.org BENEFITING

FROM THE PLAINS TO THE PLATE

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ON THE COVER

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7 BARWARE INFOGRAPHIC From beginner to advanced

32 RECIPE STORY Derby Party

8 DRINK DIARY Spring drinks to enjoy while soaking up the sun

42 CUSTOM KITCHEN Just for Two

20 FROM THE MASTER Spring tomatoes from seed 24 DINING OUT Comfort Classics at K Restaurant in Sioux Falls 30 COMMUNITY COOKS Almond Cookies

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FEATURES

18 PROVISIONS Some of our favorite things

Introducing our drink section Berry Mint Mash-Up by Jen Conners. Page 12

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46 FIELD TRIP Linda’s Gardens, Chester, SD 50 KIDS IN THE KITCHEN Naturally dyed eggs 52 FOOD JOURNEY V. Mertz, Omaha, NE 58 WILD GAME Duck Wraps 60 SEASONAL FEATURE Teaching Garden

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FROM THE PLAINS TO THE PLATE

PUBLISHER’S NOTE Welcome, I am excited to share with you our eighth issue, also our first Spring Edition of Wholesome Magazine & Community. As we transition from the chill of our South Dakota Winter to the promise of the freshness that awaits in Spring. We also transition from a bi-monthly platform to a quarterly publication, and have a new look, as well as new location on the store shelves. No longer will you need to race to the rack to pick up your copy. Instead you can find us behind the counter at your favorite shops, or delivered to you each mail box by subscription.

I’m proud to introduce you to a diverse team of talented individuals who each share a passion for food, drink, friends and family. Their excitement is contagious, and you will see it throughout the magazine from our new branding and look, to our new features.

In this issue, travel with us to Omaha where two members of our team were spoiled by the fabulous staff at V. Mertz. Then, sit back and enjoy an artfully crafted beverage mixed from the recipes in our drink diary. Just in case you need another reason to gather and celebrate, we have included a party outline for celebrating the Run for the Roses. As if these additional features weren’t enough, grab your kids and prepare some naturally dyed eggs, try a new way to cook your wild game or start planning your garden.

Since the love of food, drink, and community have brought us all together, I hope as you read through these pages you’ll be inspired to get together around the table with your family and friends. From all of us here at Wholesome Magazine & Community, we join with you as you create your own stories from the plains to the plate. Enjoy!

Cory Ann Ellis Editor-in-Chief

subscribe online at mkt.com/wholesome only $20/ Purchase a 1-year subscription to Wholesome Magazine for producer year! Each issue is packed with seasonal recipes, local food delivered profiles, local chef profiles and much more. Have the magazine to your doorstep or purchase the subscription as a gift.

Land in Her PUBLISHER Wholesome Magazine, LLC P.O. Box 684 Brookings, SD 57006 EDITOR-IN-CHIEF / CO-FOUNDER Cory Ann Ellis 605.610.9770 coryann@wholesomemag.com GRAPHIC DESIGNER Marcie Mizera PHOTOGRAPHY Cory Ann Ellis CONTRIBUTORS Anna Andachter Jen Conners Andrew Ellis Jeni Thomas Candace Schiable AD PARTNER Kirsten Gjesdal 605.610.8034 partner@wholesomemag.com CONTACT US PO Box 684 Brookings, SD 57006 partner@wholesomemag.com wholesomemag.com 605.610.8034 SUBSCRIBE wholesomemag.com SOCIAL MEDIA wholesomemag wholesomemagazine wholesomemagazine wholesomemag wholesomemagazine wholesomemagazine

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© 2014-2015 WHOLESOME MAGAZINE. ALL RIGHTS RESERVED. MAY NOT BE REPRODUCED IN ANY FORM WITHOUT WRITTEN PERMISSION BY WHOLESOME MAGAZINE. ALL REQUESTS FOR REPRODUCTION OR PRESS MAY BE DIRECTED TO CORY ANN ELLIS, 605.610.9770, CORYANN@WHOLESOMEMAG.COM.

Own Name March 1 - April 4, 2015

This beautiful exhibit is based on the book Land in Her Own Name

by H. Elaine Lindgren.

This photographic panel exhibit features stories of early 2oth century women living and working on their own Northern Great Plains homesteads.

March 1 - 1-5 pm Land in her Own Name Exhibit Opening 2 pm Elaine Lindgren Author talk and book signing March 17 - 7 pm Book Launch and Reception Action, Influence, and Voice Contemporary South Dakota Women at SDSU Briggs Library Archive and Special Collections March 19 - 7 pm Land of Infinite Variety, South Dakota Quilts Mary Fitzgerald March 26 - 7 pm Pioneer Girl Project: Views from the Editors

Museum Hours: Mon: Sat 10 am-5 pm Sun: 1-5 pm Closed Sundays Jan-March Closed State Holidays

SOUTH DAKOTA AGRICULTURAL HERITAGE MUSEUM 925 11th St • Brookings SD • (605) 688-6226 or 1-877-227-0015

www.agmuseum.com

W HO L E S OM E C OM M U N I T Y

CORY ANN ELLIS

AD PARTNER

The Organizer

The Sweet One

MARCIE MIZERA

JEN CONNERS

JENI THOMAS

The Font Savant

The Encyclopedia

The Caregiver

GRAPHIC DESIGNER

WRITER

WRITER

CANDACE SCHAIBLE

ANDY ELLIS

The Grower

The Hunter

WRITER

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KIRSTEN GJESDAL

EDITOR-IN-CHIEF

WRITER

Hungry for truth about food safety?

What we feed our kids is getting more complicated. That’s why South Dakota’s soybean farmers invite you to join the conversation. We’ll put everything on the table and help answer your questions about the food we grow and its safety. Learn how with every season and with every generation, South Dakota farmers want to have open discussions about how we raise healthy food. Come visit us at HungryForTruthSD.com.

© 2015, South Dakota Soybean Research & Promotion Council

V I SI T U S O N - L I N E @ W HO L E S OM E M AG . C OM

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DRINK DIARY Words by Jen Conners

DRINK DIARY

MINT JULEP A classic spring drink, the mint julep’s popularity began with agricultural Virginians in the early 1700’s.

It was typically imbibed in the morning and its use was on parallel with modern day coffee use. One sip and the farmers were ready to take on the day!

The mint julep was adopted as the signature drink of the Kentucky Derby in 1938. Traditionally, it was served in a keepsake glass that was made of pewter or silver. The outside of the glass would frost over, creating a technique of how to hold the cup correctly to keep maximum coldness. Currently, the julep is served in a collectable glass. The main ingredient is still bourbon whiskey.

Churchill Downs, host of the Kentucky Oaks and the Kentucky Derby, serves over 120,000 of the frosty concoctions over the two-day period.

E Q U I P M E N T:

INSTRUCTIONS:

Highball or Collins glass

1. Begin by placing the leaves, sugar and water in a highball or Collins glass and gently muddle. The goal is to release the oils from the mint.

Muddler (or a wooden spoon in a pinch) Bar spoon Jigger or shot glass for measuring

INGREDIENTS: 6-8 mint leaves 1 teaspoon powdered sugar 2 teaspoons water 4 ounces bourbon Crushed or cracked ice

2. Fill the glass with cracked or crushed ice, add bourbon and stir well until the glass is well frosted.

3. Garnish with a mint sprig. If you use a straw, make sure to keep it short so that you may keep your nose in the mint.

THE TRIPLE C

( C O O L C U C U M B E R C O C K TA I L ) While cucumbers are traditionally a mid-summer garden item, they are readily available year round from grocers and some appear early at farmers’ markets. The mixture of cucumber and lime in this cocktail is reminiscent of the first cutting of grass, and is a great refresher on those warm days when finished mowing. The Triple C can also be made non-alcoholic simply by removing the rum.

E Q U I P M E N T:

INSTRUCTIONS:

Lowball or rocks glass

1. Begin by muddling the 4 cucumber slices in the bottom of the glass.

Muddler (or a wooden spoon in a pinch) Jigger or shot glass for measuring

2. Then fill the glass with ice to begin chilling the glass.

3. Add 2 ounces of vodka and stir.

INGREDIENTS: 4 slices of cucumber 1 lime wedge 2 ounces vodka Ginger ale Ice cubes

4. Top off with ginger ale to taste.

5. Garnish with a lime, cucumber on the lip of the glass.

S P R I N G 2 0 1 5 13

BERRY MINT MASH-UP Blueberries are native to North America and provide many essential minerals and vitamins, not to mention a healthy dose of fiber. They have the highest antioxidant capacities of all the fruits, which is essential to optimizing health.

In this cocktail, they add a taste of spring and a hint of sweetness. The kids can enjoy this one too; just skip the rum.

E Q U I P M E N T: Pint sized wide mouth mason jar Muddler (or a wooden spoon in a pinch) Bar spoon Jigger or shot glass for measuring

INGREDIENTS: Fresh blueberries 1 table spoon brown sugar 3/4 ounce lemon juice Crushed ice 2 ounces white rum Ginger ale Mint leaves

INSTRUCTIONS: 1. In a wide mouth pint sized mason jar add fresh blueberries to cover the bottom of the jar.

2. Add one tablespoon of brown sugar and ž ounce of lemon juice and gently muddle the ingredients in the bottom of the jar.

3. Fill the jar half way with crushed ice.

4. Add two ounces of white rum (or if you are making a virgin version substitute tonic water).

5. Top of with ginger ale and give it a stir with the bar spoon.

6. Garnish with a mint sprig.

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T H E P O M E R I TA One of the world’s most ancient foods, the pomegranate is chock full of nutrition and considered a superfood.

It gives a good revitalizing spring-like kick to the immune system. The sweetness of the pomegranate seed is an ideal complement to the tartness of the grapefruit juice.

E Q U I P M E N T:

INSTRUCTIONS:

Cocktail shaker

1. Begin by muddling the pomegranate seeds in the bottom of the shaker.

Lowball or rocks glass Muddler (or a wooden spoon in a pinch) Wet, clean towel Plate with salt for rim of glass Jigger or shot glass for measuring

2. Take the rocks glass and turn it upside down on the wet, clean towel to moisten the lip of the glass.

3. Then press lip to the plate of spread out salt to cover the rim in salt.

4. Fill the glass with crushed ice.

5. Add two ounces of tequila to the shaker with the seeds.

INGREDIENTS:

6. Add one ounce of pom juice and one ounce of ruby red grapefruit juice to the shaker.

Handful of pomegranate seeds

7. Shake it up!

1 ounce pom juice

8. Pour into the salted rim rocks glass that is filled with ice.

1 ounce ruby red grapefruit juice 2 ounces tequila Crushed ice

S P R I N G 2 0 1 5  17

PROVISIONS 3

1

4

5

6 2

1. Muddler Two’s Company, Cover to Cover, Brookings, $20 2. 8 oz. Mint Julep Cup Salisbury Fine Metal Artisans, salisburyinc.net $53 3. Country Estate Plates in Flint Juliska, juliska.com, $25 side plate 4. Horse Stirrers Gnome Sweet Gnome Shop, etsy.com/shop/gnomesweetgnomeshop, $17 5. Sea Salt Bottle Vitrified Studio, etsy.com/shop/vitrifiedstudio, $20 6. Vintage Green Plates Brookings Antique Mall

FOLLOWING PAGE: 7. Tomato Seeds and Catalog Bare Creek, Catalog is Free, Seeds are various prices  8. Round Cutting Board LG Woodworking, lgwoodworking.com, $25 9. Gold Flatware West Elm, westelm.com, $39 10. Mini Rectangle Baker Lodge, crateandbarrel.com, $ 11.95

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FROM THE MASTER

S P R I N G TO M ATO E S Words by Candace Schaible

Starting vegetables from seed can be an enjoyable and satisfying experience. The process is relatively easy and gains you access to hundreds of varieties. Tomatoes are one of my favorite plants to start from seed indoors.

Saving seeds to share with friends and plant the following season is a hobby of mine, so the majority of the seeds I purchase are heirloom or open pollinated.

I do plant a couple of hybrid tomato plants, like Better Boy & Celebrity, but they are easy to find at the local nursery, so I prefer to purchase them there.

My seed planting space is limited so I choose to start varieties that are harder to find.

Yes, you can save seeds from your hybrid tomatoes, like Better Boy, but the fruit that those saved seeds produce the following year will not be a true Better Boy tomato.

Commercially, plants are cross pollinated to create a new plant (a hybrid) that contain the best traits of each of its parents, like heavy yields, disease resistance or high uniformity. Better Boy tomatoes can only be created by cross pollinating the parent plants.

W H AT YO U ’ L L N E E D TO G E T S TA RT E D : • Soil, I prefer a seed starting mix that’s fine and light weight • Container, anything will work as long as it has a hole in the bottom for drainage. Don’t be afraid

to ask your local nursery if you can purchase one of their seedlings trays or smaller pots.

• Light source, emerging seedlings need between 12-16 hours of light a day. While natural sunlight is great, our day lengths aren’t long enough yet to promote optimum growth. If sunlight is your only light source, you’ll end up with “leggy” or elongated plants that are weak and have trouble standing upright. Cheap fluorescent light bulbs are a great alternative light source as long as they are kept close to the plant (2-3”). The first time I planted seeds I used a couple of clamp lights and a west facing window. This set up worked well.

• Fan, movement promotes strong root and shoot development. Good air circulation also helps to prevent disease.

• Heating pad, this is not a necessary item but I wanted to mention it because they are commonly sold in seed starting packages. Heat will increase germination speed by as much as one week. I’ve tried with and without and have been happy with both results.

The heating pad did increase germination on my tomatoes and peppers by about 5 days, but when it broke a few years ago I decided to plant a week earlier vs. purchasing another. If you keep your home on the colder side, it may be a worthwhile purchase.

• Seed

STEP 1 Moisten your soil before filling containers.

Dry soil is difficult to wet completely once it’s in the containers. One tip, dump the soil into a bucket and add water and mix until it’s the consistency of a wrung out sponge, then fill the planting containers.

STEP 2 Plant your seed. I usually plant around March 20th give or take a week. This gives the plants roughly 2 months of indoor growth before being planted outside. Tomatoes seeds don’t need to be planted very deep, roughly ¼ of an inch. Keep soil moist to the touch until seedlings emerge. Once seedlings emerge let the soil dry out slightly between watering’s. You’ll probably notice that you’re watering every 2-3 days, depending on the temperature of your home and what size container you used. Your watering frequency will increase as the plants grow.

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STEP 3 Patiently wait. The seeds will take a week or two to sprout. If you planted in a small seedling tray you’ll need to transplant into larger containers once the seedlings are a couple of inches tall and have at least 2 true leaves (leaves that are notched and look like a tomato plant vs. the rounded seed leaves that emerge initially).

Fun fact: tomatoes will grow roots along their stems, so bury the stem as deep as the new container will allow when transplanting. You can start fertilizing after transplanting, or 2-3 weeks after seedlings emerge, if you’re not transplanting. Once a weak I’ll add a week miracle grow solution. Fish emulsion or compost teas are good choices for those going the organic route.

STEP 4 Prepare plants to live outside aka hardening them off. Plants grown in a controlled climate under artificial or filtered light fail to develop the strength and structure needed to live outside. Hardening off your seedlings will take a week or more. Start with a protected outdoor location and gradually increase the time and elements they are exposed to. Because I’m not at home during the day, this process takes me 2-3 weeks to complete. During the first week I’ll swing home over lunch to put the plants outside.

I bring them back in when they either start to wilt, or my break is over, whichever comes first. If you’re unable to go home during the day, setting them out in the evening also works. Over the weekend I’ll set them out in the morning, on the east side of the house for 2-3 hours. By week two I’m able to set

them out in the morning and bring them in at lunch.

If I remember I’ll set them out when I get home too.

When the weekend rolls around the plants are usually ready to have their first overnight outside, as long as the temperature stay above 40. Keep in mind, these plants are still on the east side of the house, receiving shade around 1pm. During week 3 I’ll leave them out each night and gradually push them further away from the house each morning, increasing the amount of sunlight they receive each day.

By the third weekend they should be ready to successfully plant in the garden.

HAPPY GARDENING!

Join us for an evening out…

Sioux Falls Beef Crawl March 30, 2015

The evening will begin at 6:00 pm | cost: $50 Enjoy a delicious meal in downtown Sioux Falls, and visit with farmers about todays beef production.

Appetizer will be served at Crawford’s, Entree and Dessert will be served at Parker’s Bistro.

To purchase tickets visit www.agunited.org or call (605) 336-3622

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DINING OUT

“My recipes are takes on classic fare. Some of my favorite foods are comfort foods that remind me of the past. I have seen a trend within the past few years that more and more people are getting back to comfort foods.”

—Chef Tina Keuhn

DINING OUT

C O M F O RT C L A S S I C S Words by Jeni Thomas

I have to say it—Chef Tina Keuhn rocks! Please indulge me; I have to tell you the story of how we met. Fifteen years ago, I was a fledgling business owner of a small personal chef company. One day, I happened to run in to a friend who invited me to a party at the last minute.

Walking in to the party with my “dish to pass,” I practically fainted— Chef Tina of Kristina’s Cafe was there. I couldn’t believe my luck, but I was too star struck to approach her. Almost immediately following my elation at getting to meet a local cuisine celebrity, panic set in. Chef Tina might taste my jambalaya! What was I thinking? Where could I hide? How could I get out of here without making an ass of myself?

After a glass of wine (or perhaps it was three . . .) and some encouragement from our host (who told me that Tina enjoys nothing more than when people cook for her), I introduced myself and told her about my aspirations of adding catering to my small personal cooking business.

A bride-to-be was also in attendance and within earshot. Before Tina replied to me, the bride excitedly asked me if I would cater a small wedding reception at her home in two weeks—I was stunned. (We’re talking deer in the headlights stunned!) But when Tina piped up, “Of course she can cater your wedding,” I was even more stunned. (And now we’re talking wide-eyed and slack-jawed stunned!) To this day, I don’t know how I didn’t immediately fall to the floor in a dead faint. My first catering gig was now official. Thank goodness, Tina spent a good portion of that evening giving me advice and ideas for the party. Her kindness, creativity, and generosity are apparent in my conversation with her fifteen years later.

Located at 8th and Railroad in the East Bank neighborhood, near downtown Sioux Falls, K Restaurant has established a long legacy of gourmet cuisine, downright good food, and exceptional service. Her menu has been dubbed “Contemporary American” and has been pleasing Sioux Falls palates for over twenty years. Tina opened Kristina’s followed by Kristina’s Cafe 334, leading to her current creation, K Restaurant, where she creates weekly dinner offering that change with the seasons and the availability of that week’s freshest meat, seafood, and produce.

“My recipes are new takes on classic fare. Some of my favorite foods are comfort foods that remind me of the past. I have seen a trend within the past few years that more and more people are getting back to comfort foods.” Some of her comfort foods include chicken wild rice casserole, pot roast sandwiches with caramelized onion mayo, and braised meats like lamb shank. “ These couldn’t be simpler.”” Overall, Chef Tina prefers simple preparations with quality ingredients so they need as little manipulation as possible, emphasizing, “We use real foods.”

These couldn’t be simpler.

We use real foods.

—Chef Tina

In addition to their savory offerings, K always offers an impressive selection in the sweeter fare. Again, the themes of comfort, quality, and taste appear throughout the dessert case. “We make old school desserts. In fact, crème brûlée is our most popular.”

Tina uses her mom’s recipe for oatmeal date bars, as well as a brown butter frosting recipe from a friend’s 90 year old neighbor. She even serves a pudding with a touch of Jack Daniels. Perhaps Chef Tina’s culinary superpower is her ability to take traditional recipes that have been favorites for years and recreate them as thoroughly modern menu items that both delight and dazzle modern diners.

From Kristina’s and Kristina’s Cafe 334, now to K Restaurant, Chef Tina has been running her own show in Sioux Falls for over twenty years. I asked her what has changed in the Sioux Falls food culture since she started. “People are definitely more interested in and educated about food than when I first started.” She tells about people asking what this “chewy rice” was when served risotto and sending back medium cooked salmon because they thought it was underdone.

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The restaurant also keeps staples on hand to make sure its menus are flexible enough to adapt for guests with special requests, dietary preferences, and allergies which have become more common in recent years.

Even though she now employs and trains the next generation of Sioux Falls food professionals, the journey to owning her own restaurant wasn’t a path without roadblocks. When attending culinary school in San Francisco, only a small percentage of the students were women. “We really had to prove ourselves to show we belonged there.” After culinary school, she worked in Germany and the Twin Cities before returning to Sioux Falls. “I opened my first restaurant, in a way, out of necessity. Back in the day, no one would hire a woman to cook on the line.“Today, some cooks who have learned and honed their skills under her tutelage have gone on to manage, own, and work for other excellent Sioux Falls establishments, and Tina delights in their success. “It is so much fun to see the community of cooks, bartenders, and servers that I know. I love to see where they are now.”

The classes Tina offers give the public a glimpse of her generous chef ’s spirit. She challenges her customers to sign up for classes that will push them in the kitchen. Sharing her recipes and skills, she combines different flavors and ingredients to test students’ taste buds and teaches kitchen techniques that expand their cooking skills so that eventually, her own customers can become better educated and gain confidence in the kitchen. She invites groups of twelve or more culinary enthusiasts to schedule custom classes, and she rents her restaurant out for private parties as well.

In addition to the delicious contemporary comfort food that Chef Tina’s creates, her kindness, grace, and style are mirrored by her restaurant’s staff and welcoming atmosphere

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COMMUNITY SHARE

ALMOND COOKIES Recipe by Anna Andachter, The Cake Lady

INGREDIENTS:

INSTRUCTIONS:

1 egg

Beat butter until fluffy - add in egg and sugar until mixed well. Add water and almond extract and mix. Sift in flour, baking powder and salt then mix well.

1 cup butter 1 1/2 cup sugar 1 tsp almond extract (pure) 2 1/4 cup all purpose flour 3/4 tsp baking powder 1/2 tsp salt whole almonds

Pat dough into ball and cover with plastic wrap.

Refrigerate for one hour or overnight if you prefer. Roll balls the size of a quarter and push flat on lined baking sheet. Press and almond in the center of each cookie.

Bake at 350 degrees for 15 to 20 minutes or until the edge of the cookie begins to turn in color.

RECIPE STO RY

RUN FOR THE FOOD Words by Jeni Thomas

The first Saturday in May has arrived, and even though you and your friends don’t have seats in the Jockey Club at Churchill Downs, you can still make merry during the Run for the Roses! Since the best Kentucky Derby parties start early in the day, the first racing action begins just before noon. To ensure an authentic experience for you and your guests, serve a light, restorative cocktail, and this make-ahead version of the classic “Hot Brown,” a sandwich that’s a staple of any bona fide Derby bash.

This Southern hangover cure will be greatly appreciated by seasoned racing fans, especially those who have celebrated a bit too much the night before while watching the Kentucky Oaks: the grade-one stakes race for three-year-old fillies.

While guests continue to trickle in as the day rolls on, it’s nice to have some bitesized snacks available for nibbling. These tea sandwiches feature Benedictine spread, a Derby Staple created in the late 1890s by a famous Louisville caterer, Jennie Benedict.

By the time mid-afternoon rolls around, most of your guests will have arrived in time for the America Turf Stakes. We’re only four races away from the most exciting two minutes of the day. So break out the juleps (if you haven’t already), and begin to deepfry the meat! A word to the wise—fry the meat before dipping your bill in the mint juleps, and fry more meat than you think you could possibly need! Guests are sure to bolt down these tender morsels like there’s no tomorrow.

Now it’s time to get serious about your bets. Check the odds on your favorite horses and pick your wagering strategy. Will you bet your horse across the board, in a quinella, or in a trifecta box? Hold a raffle so that guests less versed in racing lingo have a chance to draw a horse for the big race. Let the kids draw for horses as well; it is time to shape the next generation of horse racing fans.

The excitement builds to a fevered pitch as horses enter the starting gate. And they’re off! The pace horse come out for an early lead, and from the first turn to the finish line, your guests will be glued to the race like seasoned, horse-racing handicappers.

The crowd pitches and sways as the closers start to make their move as they turn for the home stretch. Will it be the odds-on favorite, the sentimental favorite, the horse that has the same name as your cat, or a Cinderella story come-from-out-of-nowhere to win? Luckily, you’ve made your dessert a few days early and stashed it in the freezer so you can be with your guests until all bets are settled, the tickets are final, and the victor is crowned.

The greatest to two minutes in sports happens in a blink of an eye. So you must eat, drink, savor, and enjoy the entire day watching the sport of kings. Make these recipes and traditions your own. This is your call to post!

DRESS THE PART Y A Derby Party is the perfect opportunity to break out the bow tie and bright clothes. Find fine mens attire like this shirt at the Man Code in Sioux Falls, SD. mancodesf.com.

In his hand a vintage 1964 official Kentucky Derby glass.

K E N T U C K Y H OT B ROW N B A K E MAKES 12 SERVINGS

INGREDIENTS:

INSTRUCTIONS:

12 cocktail rolls, split (King's Hawaiian work well)

Split the rolls crosswise as one unit and place it in a buttered casserole dish. Basically, you are building one giant sandwich that you will bake. Spread the cut sides of the rolls with softened butter. Next sprinkle the grated cheese, layer the turkey, tomatoes, sliced cheese, and top with the bacon, then the top of the rolls.

1 stick of butter, divided and softened 1/2 lb roasted and sliced turkey 6 slices Havarti or Swiss cheese 6-8 sliced cooked bacon 1/4 cup diced cherry tomatoes 1/8 cup grated Romano or Parmesan cheese 2 tablespoons brown sugar 2 tablespoons minced fresh onion 1 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder

Heat the remaining half stick of butter, add the onion and cook for 2 minutes. Add the brown sugar, Worcestershire sauce, and garlic powder and stir until the sugar is dissolved. Pour the sauce over the sandwiches, cover with foil and refrigerate for at least 2 hours. (We make them a day ahead and pop them in the oven the morning of the party.)

Bake at 350 degrees covered for 25 minutes, uncover and bake an additional 5-10 minutes until browned.

Let them rest 10 minutes before cutting into individual servings.

( M A K E A D AY A H E A D A N D B A K E T H E M O R N I N G O F T H E P A R T Y )

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BENEDICTINE CANAPÉS INGREDIENTS: 1 loaf of bread, sliced thin and crusts removed 2 medium cucumbers, seeded, peeled, grated, and drained of excess liquid 3 mini seedless cucumber sliced thin to top the sandwiches 8 oz. cream cheese, softened Sea salt and black pepper to taste Green food coloring (very traditional, but optional)

INSTRUCTIONS: Slice bread as directed and set aside. Mix the shredded and drained cucumbers with the cream cheese and season with salt and pepper.

Taste for seasoning. Add a drop or two of food coloring, if desired to achieve a light green hue. The spread can be made 3 days ahead of time.

Cover the bread with the spread and top with sliced mini cucumbers to garnish. They can be assembled, wrapped and refrigerated several hours before serving.

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C H I S L I C W I T H A B ROW N S U G A R BOURBON BBQ SAUCE INGREDIENTS:

INSTRUCTIONS:

Brown Sugar Bourbon BBQ Sauce

SAUCE

1 cup ketchup 1/2 cup bourbon 1/2 cup brown sugar 2 tablespoons molasses 2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon liquid smoke 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper

Whisk all ingredients together in a sauce pan, bring to a boil, reduce heat and simmer for approx. 5 minutes. Can be made a week ahead and stored in the refrigerator.

CHISLIC Beef, lamb, or venison are all used for chislic. While some will argue which is “true” chislic, I say cook what you enjoy!

Your meat of choice cubed into 1/2 inch bit sized pieces.

Slowly heat canola oil in a large dutch oven until your deep fat thermometer registers 375 degrees.

Dry the meat with a paper towel before frying. Carefully place the meat in the hot oil and fry for approx. 1 minutes until a crispy brown crust forms and the meat is medium rare. Remove the meat from the oil and drain on newspaper or paper towel, sprinkle with garlic salt, and serve with toothpicks and Brown Sugar Bourbon BBQ Sauce.

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DERBY PORK TENDERLOIN INGREDIENTS:

INSTRUCTIONS:

2 pork tenderloins (approx 2 1/2 pounds)

Combine everything except the pork in a large zip-top freezer bag. Set aside 1/4 cup of the marinade. Place pork in with the rest of the marinade, seal the bag and chill 12-14 hours. Remove pork from marinade and discard the bag and used marinade.

1/2 cup soy sauce 1/2 cup bourbon 3 tablespoons Worcestershire sauce 3/4 cup brown sugar 1/2 teaspoon dried mustard 2 garlic cloves, minced 1/2 teaspoon fresh ginger, grated

Grill or broil the pork , turning several times, until the thickest portion of the meat registers 155 degrees. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160 degrees. Slice, then drizzle with the reserved sauce.

BOURBON CARAMEL ICE CREAM MAKES 1 QUART

INGREDIENTS:

INSTRUCTIONS:

1 1/4 cups sugar

To make your ice cream base, you will first need to make homemade caramel. It is easy to do, but a bit daunting the first time. Into a large and heavy bottomed sauce pan, heat 1/4 cup of water and the sugar over low heat. Don’t stir the mixture, it will disolve. Once it has dissolved, increase the heat to high and boil the sugar until it turns a brown caramel color. This takes about 3-5 minutes.

2 cups heavy cream 1 cup half and half 1 1/2 tablespoons bourbon whisky 1 cup toasted pecans 1/2 cup dark chocolate chips

Next, turn the burner to low and remove the pan from the heat. Here is the daunting part. Carefully pour in the cream and the half and half. The pan caramel will react by bubbling up powerfully, then seizing up. At this point, return the pan to the low burner and cook over low heat. The caramel will disolve again and once it does, add the bourbon, stir, and chill until very cold.

Pour the chilled ice cream base into an ice cream maker and follow the manufacturers directions. Make this up to a week ahead and store it in your freezer for the big day. Top with toasted pecans and dark chocolate chips to serve.

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C U STO M K I TC H E N

JUST FOR TWO A cozy kitchen for two is what Molly and her husband had in mind when they set out to design and build their home in 2010. Together they planned a scaled down version of their previous kitchen and with the help of an architect drew up the official plans.

The open flow of the upstairs leads you into the kitchen where the first thing you will notice is the custom light fixtures. Made of wine bottles they were cut and assembled by Molly. Adding a personal touch that is both purposeful and pretty. In addition to the wine bottle pendant lights you will find little touches all around. A favorite of the cook is the upright cupboard storage for items like platic wrap and foil, but we were drawn to some key features like the cabinet next to the range dedicated to spices. With shallow shelves and racks built into the doors there is more space to see your favorite flavors up front.

Coordinating with the range hood is the black base of the island. This well thought out island utilizes every nook and not just for cupboards and drawers. Hidden on one end of the island is a book case with plenty of room to store cookbooks and Wholesome magazines. Around the corner you will find the microwave tucked away and saving counter space. Topped wtih a slab of granite with an overhang on two sides for comfortable seating and eating the island becomes the center for all activity. For preparation the island is deep enough to do all your kitchen projects including making pickles.

Off to the side of the warm alder cabinets hang a vintage photo of the family pickle garden and the heirloom recipe that is still followed today. If you sneek in the walk in pantry you will find a light that turns on and off as you open the door and shelves of canned goods, including those pickles.

Molly mentioned that the kitchen is only large enough for one cook. We think that is an asset their guests can gather around the island or kitchen table for a glass of wine and good conversation. And good conversation they will have as Molly was a wonderful hostess who we could have talked all afternoon.

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DakotaKitchenBath8.125 by 5.249.jpg

FIELD TRIP

L I N D A’ S G A R D E N S Words by Jen Conners

Ask anyone who has tried to grow tomatoes in their backyard, and they will tell you that the growing season in South Dakota is notoriously short. One area grower is leading the farm to table movement with an innovative way of extending the season. Linda’s Gardens utilizes a fairly new tool in farming, the poly-tunnel, also referred to as hoop houses or high tunnels. This innovation, paired with other sustainable farming practices such as crop rotation and cover crops, helps keep Linda’s Gardens at the forefront of modern farming in the state.

Linda and Jim Krsnak are 4th generation South Dakota Farmers. Both of their families set farming roots in the Dakota Territory since before it became a state. Linda is from the nearby Wentworth, MN area and Jim hails from Wagner, SD. Neither were able to acquire their family farms, but everything came together in 1996, when they bought a farm 34 miles to the northwest of Sioux Falls.

The first 9 years of living on the farm consisted of reshaping the neglected property. The farmhouse they live in was mostly Jim’s project, building it by hand using reclaimed wood from the barns on the property. As one building would come down, a rebuilt one would go up in its place. The Krsnaks worked the earth in the open air with the help of friends and family.

After many years of growing produce for those close to them while honing their craft, Linda and Jim gathered up some courage and set up their first retail table at the Madison farmers market in 2005. “It is difficult to put yourself out there and put a price on your work,” says Linda. “We must have done something right, because we sold almost everything we took to market. It made me feel good and made me want to go forward, “ Linda remarked.

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By 2007, Linda and Jim realized that they must expand production to keep up with the many regional farmers markets they had become involved in. They spent some time researching and visiting with members of the Minnesota Veggie Growers Association. Visiting a farm in St. Cloud, MN, they were introduced to the concept of high tunnels, and decided this technique would be the way to overcome the short growing season and boost their output. Their next step was to source some equipment. While attending an estate auction held in Hitchcock, SD, Jim and Linda purchased one of the many greenhouse frames available for a mere 200.00 dollars. They planned on using this piece as a starting point in the production of their first high tunnel.

By definition, high tunnels are typically nonpermanent structures that are covered with greenhouse plastic left on all year round. These structures are ventilated by manually rolling the sides up or down, as dictated by the weather, using a roll bar. Using these structures, the growing season can be successfully expanded through decreasing temperatures by providing protection from the first frosts and freezes.

Jim and Linda discovered that the produce grown in high tunnels is also less prone to diseases, insects and

animals. All of these benefits come together to increase the yield, improve the quality of the vegetables, and prevent the risk of crop failure.

The first high tunnel went up on one and a half acres of Linda’s Gardens farmland that year. The plastic portion was completed in April and the first crop of tomatoes was planted. Even though it was a tough spring that year with two snowfalls resulting in over 30 inches of snow in April alone, they successfully harvested the first crop during the first week of July. The poly-tunnels revolutionized their methods of farming, and their business. They were able to grow produce ten months out of the year. Instead of a season resulting in one crop harvest they could pace planting and harvesting to reap 3-4 crops in that same amount of time. Their intensive farming spirit remained strong and a second high tunnel was added in 2008, a third in 2009 and a fourth in 2012. A root cellar was constructed in 2009 to hold vegetables in storage. A lot was learned over those years.

As a result of their lengthened growing season, Linda and Jim added another regional farmers market to their schedule in 2007: the Sioux Falls Park Market on Saturdays.

In 2008, the demand for locally grown food was increasing substantially. Linda’s Gardens spearheaded a movement to create another market in downtown Sioux Falls on a weekday and The Sioux Empire Farmers Market at 8th and Railroad was born. That same year, Pomegranate Market opened its doors and began supporting many local producers by stocking their vegetables on a regular basis. Local restaurants like Sanaa’s Gourmet were also becoming customers of Linda’s produce. Caterers were also taking notice.

“I buy mostly tomatoes, onions, garlic and peppers from Linda to make salsa and salads in the summer.

Linda’s Gardens is able to provide locally grown produce at a reasonable price when we buy in bulk for catering. I have clients that we cater to almost everyday, and Linda always lets me know when she has lots of certain items so I am able to incorporate

Photosby Jen Conners

Once you plant that seed, hopefully it pays off and they become a gardener.

—Linda Krsnak

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what she has into our menus,” states Carrie Englund of A Taste of Country Catering.

By 2010, the US Department of Agriculture began offering information and help related to building high tunnels on farms. As part of a new guardianship practice the National Resources Conservation Services (NRCS) offered grants through the Environmental Quality Incentives Program (EQIP). The program was part of a three-year trial to determine the effects of using poly-tunnels on water conservation, soil nutrient preservation, and pesticide use reduction.

At first the program was limited and short sighted, only allowing organic practices to be utilized.

The use of electricity was also not allowed, which

prevented the use fans for ventilation, heaters for colder weather, or electric pumps for irrigation.

Thanks in large part to the experiences of Jim and Linda, the program has since been modified because of information provided by Linda’s Gardens and other South Dakota tunnel farmers.

The NRCS office from Huron paid a visit to Linda’s Gardens to witness the high tunnels in action. That day, Linda left the tunnel closed so that the NRCS officials could see for themselves how hot it can get inside. The structure’s internal air temperature was 80 degrees. The NRCS confirmed that safety measures such as temperature moderation with heaters or fans were a necessity and changed the wording of the program.

Linda’s Gardens also distributes their yield through Community Supported Agriculture, more commonly referred to as CSA. CSA is a partnership between local farmers and consumers, where the consumer buys a share of the farmer’s seasonal harvest.

This partnership provides the farmer with financial stability for the season. The consumer receives a fresh supply of produce, knowledge of where their food is coming from and pride from directly supporting local agriculture. Over 20

Much like the farm to table movement, the farm to school initiative is designed to provide schools with locally grown produce. At present, South Dakota public schools direct only a small percentage of their total food budget to local producers. Not only does Linda provide a variety of fresh produce almost year round to the Flandreau school for lunches, she is also working toward the possibility of building a high tunnel based school garden on the FIS campus. Outreach via organized trips of FIS students to the garden occur three times a year where Linda hopes to make an impact on students’ opinions of fresh grown produce and healthy eating habits. “Once you plant that seed, hopefully it pays off and they become a gardener,” Linda says with a grin.

WHO IN THE WORLD GROWS MY FOOD?

CSAs exist in South Dakota alone. Find one close to you on igrow.org.

The future of Linda’s Gardens is focused on growth and planting seeds of interest in gardening. They will be adding bees to the farm this upcoming year and will expand their fruit and flower Chester, production.

SD 57016 | 605.489.2651 Currently, linda@lindasgardens.com they are engaged with www.lindasgardens.com Flandreau Indian School on pushing the bounds of the farm to school movement.

WE DO!

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Chester, SD 57016 | 605.489.2651 linda@lindasgardens.com www.lindasgardens.com

KIDS IN THE K I TC H E N

N AT U R A L LY D Y E D E G G S

Words by Kirsten Gjesdal

Nature offers a myriad of color choices for springtime egg hues without the use of harsh chemicals and artificial dyes. Produce from your garden and spices from a local market bring vibrant color to eggs with just a few simple steps. Berries, juices, and teas yield more possibilities while both brown and white eggs expand the color palette even further. Wrap the eggs with cheesecloth, tape, or herbs to make patterns and stripes. With a little imagination, kids will dream up other natural egg dyeing possibilities while experiencing healthy foods in a unique way.

The following colors can be achieved by mixing the ingredient with 1 cup of water and 1 tablespoon of white vinegar. Each color combination makes enough for 2-4 hard-boiled eggs.

Green - 1 cup chopped spinach Blue - 1 cup chopped red cabbage Pink - 1 cup chopped beets Orange - 1 cup chopped yellow onion skins Yellow - 4 tablespoons turmeric powder Brown or Tan - 4 tablespoons coffee grounds

DIRECTIONS: Bring water to a boil and add coloring agent. Let boil for 1 minute, then cover and reduce to a simmer for 15 minutes. Remove from heat and let cool. Once cool, strain all liquid into a canning jar. Add 1 tablespoon of vinegar and stir. Add 2-4 hard-boiled eggs (ensure dye covers all eggs completely), cover, and refrigerate over night. Rinse the eggs lightly once removed, pat dry, and rub with a bit of oil for shine, if desired.

S P R I N G 2 0 1 5  51

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FOOD JOURNEY

FOOD JOURNEY

OMAHA EXPIERENCE Words by Cory Ann Ellis

No matter what type of trip I’m on I’m always looking for great food experiences to partake in. For our friends mid-week getaway Marcie and I selected Omaha. Just a short drive from our Eastern South Dakota homes it’s far enough away to put down work, but close enough that you aren’t tired from your travels.

On the recommendation of a friend we made reservations at V. Mertz in the Old Market Passageway. General Manager Matthew Brown was kind enough to invite us in before opening so that we could take some images.

While shooting we enjoyed investigating the space, learning about the history of the Passageway and of V. Mertz. The Passageway was originally an alley between two buildings that was dug out creating access to the lower level exteriors of the buildings. It was then covered with a spanning skylight and filled with boutique shops, galleries, restaurants and live plants growing up toward the light.

With three levels to explore it is easy to ignore the sub ground level, where V. Mertz has been located for over 30 years. Instead of doors, wrought iron gates fill the arched entryways into the open floor plan that invites you and the natural light in.

As our reservation time approached we found ourselves reviewing the menu filled with options such as braised lamb leg and the signature V. Mertz peppersteak. With so many choices of locally sourced meat and produce on the dinner menu we decided we couldn’t decide. The only option left was the tasting menu of five courses with wine pairings for each.

General Manager and Certified Sommelier Matthew Brown started us off with a light bubbly while we took in our surroundings and the amuse bouche.

Followed by a scallop crudo with pistachio, lime and spicy chicken skin (pictured in the opposite page) our senses were sparked with a myriad of flavors and textures and paired with a 2012 Burgàns, Alberiño.

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With each pairing we had the pleasure to gain insight from our sommelier about the selected wine, the history of it’s region and the flavors that come out with the food. The knowledge of the sommelier is to be enjoyed just as the wine itself.

The staff at V. Mertz take great pride in their work and are attentive to their customers. As we continued to enjoy each pairing we were surprised by some adjustments made to make our experience personal.

Remembering from our earlier conversation that my origins are from Northern California, Matthew switched one of the wines to serve an option from the Anderson Valley region near my home. A further adjustment to the menu occurred and to our thrill a custom prepared course of carrots appeared before us. A favorite of my dining partner Marcie and something I had only briefly mentioned in passing.

Prepared by Head Chef Kyle Lamb and his team were plates of dry aged bison loin, grilled bock choy (pictured on the right) and my favorite eggs and eggs. A bowl of wild rice, egg yolk, sunflower, lavender and roe. How they prepare the yolk to lay so perfectly as pictured on pages 53-54 is beyond me, but a delight for my taste buds it was.

Approximately four hours after we arrived and not sure that we could consume another bite, we finished our desserts, witnessed a sweet engagement of a local couple and gathered our equipment. But wait there was one last treat, a handmade chocolate filled with a gooey center. I literally could not eat another bite and so I offered mine to Marcie, who after a little prompting happily enjoyed the last treat.

While one may travel to Omaha for warmer weather, the historic sites or the Henry Doorly Zoo they will return time and time again just to savor the food, wine and service that awaits at V. Mertz. Omaha is a Midwest getaway for the food enthusiast and V. Mertz should be your first stop.

V. Mertz | Old Market Passageway 1022 Howard St. Omaha, NE 68102 | 402-345-8980 | vmertz.com

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DUCK HUNTING Duck hunters see many sunrises and tihs morning on a slough outside DeSmet, SD was no exception for our hunter/writer Andy Ellis.

WILD GAME

DUCK WRAPS

Words by Andrew Ellis

Got duck breasts in your icebox? This recipe is a favorite at my house and whoever finds themselves in my company when I’m serving these tasty treats.

NEEDED: 6 medium sized ducks = 12 skinless pieces of duck breast OR;

3 large ducks = 6 pieces, halved (12 skinless pieces)

12 slices of organic bacon (naturally cured) Minced garlic and black pepper seasonings (we like organic) 1 gala apple Tooth picks Grill

INSTRUCTIONS: 1. Pat breast pieces dry with a clean cloth.

2. Lightly cover both sides of the meat with the organic seasonings.

3. Slice one half of the apple into 12 equal pieces.

4. Place one slice of apple on top of each of the 12 pieces of meat.

5. Wrap each piece with one strip of bacon, securing it with two tooth picks.

6. Grill over med-high heat for 7 minutes per side (this leaves the meat medium rare).

7. Remove from the grill and let the wraps rest for a few minutes.

8. Remove tooth picks and slice into 4 equal portions.

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PEPPERS Peppers are always a garden favorite. These are easy to grow in the ground or in a container and you can watch them change color and shape throughout the summer.

SEASONAL F E AT U R E

TEACHING GARDEN Words by Jeni Thomas

Years of dreaming and planning began in 2005 when the Wegner family created a fund with the help of the Sioux Falls Area Community fund to bring to fruition the late Mary Jo Wegner’s dream of preserving and protecting the beautiful, natural, and historic area overlooking the Big Sioux River. Part of the Sioux Falls Parks and Recreation Department, the Arboretum commemorates the long-time Sioux Falls resident and her commitment to enhance the city’s environmental beauty and improve the quality for generations to come.

enjoyed the gardens and scenic patio, regularly booking their outdoor celebrations, weddings, and reunions in these beautiful public spaces since the facility opened.

Echoing the Arboretum’s mission to “nurture the connection between plants and people—past and present—in an inspiring natural setting that invites discovery,” Lori speaks of the latest collaboration between several Sioux Falls entities to create a Teaching Garden Demonstration & Training Center at the Arboretum. This collaborative effort was spearheaded by Ground Works-Midwest and In addition to the expansive grounds and scenic Tim Olsen, the executive director of the grassroots outdoors at the Arboretum, the Mabel and Judy non-profit organization. The educational committee Jasper Educational Center was finished ahead of at the Arboretum approved the plan, and Ground schedule in August of 2013 when to Judy Jasper’s Works-Midwest was selected as the lead agency to generous gift led to the building’s completion. Lori create the teaching Keisow, executive at the director of the nurture the connection between plants and garden A r b o r e t u m , people past and present, in an inspiring Arboretum. explains, “The natural setting that invites discovery.

Tim describes the Arboretum will teaching garden’s educate people mission: to use “growing, harvesting, and eating of all ages on the natural history of our area.“The of plants as a catalyst for enhancing science, math, center holds educational classes and activities for health, history, language, and arts lessons. In area students, and houses a re-creation of a historical addition, the teaching garden becomes a platform for classroom that once existed in East Sioux Falls. In experiencing leadership, team work, and community addition, the Arboretum opens its doors for meetings engagement.” In its third year, with gardens in four and special events. A steady stream of visitors have

S P R I N G 2 0 1 5 61

South Dakota schools to date, Ground WorksMidwest is focusing efforts within a one hundred mile radius from Sioux Falls that includes Southwest Minnesota and Northwest Iowa. The goal for 2015 is to impact 5,000 students, their families, schools, and neighborhoods.

The Teaching Garden at the Arboretum is currently holding a series of workshops that will not only offer hands-on experiences for the educators who attend, but also continuing education credit from SDSU for attendees. Chris Zdorovstsov, Community Development Field Specialist with SDSU Extension, hopes that the Teaching Garden demonstrations will help educators who have already begun or want to begin to incorporate teaching gardens into their educational plans at their schools. Continuing Education Credits are also available for educators who would like to participate in the workshops.

Additionally, SDSU Extension will offer hands-on youth workshops and gardening camps that will connect growing your own food, trying new foods, and healthy eating.

The collaboration also involved Koch Hazard Architects who, with the input of Minnehaha Master Gardeners, designed and built the physical elements of the Teaching Gardens. They constructed raised

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beds, which are both beautiful and functional. In addition, Koch Hazard brought in Lance Myerink of Groundwater to build a water containment system for the maintenance building. Since there is no electricity and no running water at the garden site, the team needed a reliable way to water the plants throughout the season.

The resulting creation, which collects the water runoff from the nearby maintenance building, is called the Rainwater Harvest system and collects 550 gallons from a one inch rainfall. This provides the entire water source for the Teaching Garden.

Amongst a host of other plants, the gardeners have planted a variety herbs, a “salsa garden,” as well as a “three sisters” garden bed comprised of corn, beans, and squash, which was traditionally grown in Native American culture. In such mutualistic plantings, corn provides a natural trellis for the beans, which balance the nitrogen in the soil that enriches it over time. The squash shades the soil, keeping it moist and inhibiting the growth of weeds.

As society’s interest in reconnecting with nature continues to grow, the Arboretum is furthering its mission that started as a dream years ago. See for yourself what’s happening in the gardens, along the hiking trails, and at the workshops.

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