Book your patio party or event catering today! Download our brochure at cleaversmarket.com/catering
Fun Summer Events at Cleaver’s 6-6:30 July 1st - 4th July Party Foods Demo 4-7 July 3rd - Whole Hog Roast 4-7 July 16th - 4 for Free Wine Tasting 4-7 July 24th- Whole Hog Roast 4-7 August 7th- Whole Hog Roast 4-7 August 13th- 4 for Free Wine Tasting 4-7 August 21st- Whole Hog Roast
Pork from Hog Roasts $5.99/lb. Bring home as much as you want!
PUBLICATION DETAILS July/August 2014
PUBLISHER
Wholesome Magazine, LLC P.O. Box 87967 Sioux Falls, SD 57109 EDITOR-IN-CHIEF Shayla Ebsen (605) 610-8034 shayla@wholesomemag.com PHOTOGRAPHER UNLESS OTHERWISE NOTED, ARTICLE PHOTOGRAPHY BY:
AC ELLIS, INC. Cory Ann Ellis (605) 610-9770 acellis@mac.com
“I don’t know if I am more excited to try the strawberry recipes or the rhubarb scones. So many good things!” - Jessica Avery via Facebook “If you’re a foodie, you might want to check out South Dakota’s own Wholesome Magazine. I just snagged some good homemade energy bar recipes.”
CONTRIBUTORS Marcella Prokop Marsha McCulloch, RD
- Base Camp Adventure Sports via Facebook “Sunday night is for strawberry shortcake. Recipe in @WholesomeMag.” - Issuu.com via Twitter
HOW TO REACH US WITH STORY IDEAS CONTACT:
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©2014 Wholesome Magazine, LLC. All rights reserved. No part of this publication may be reproduced in any way without written permission from the publisher. Independently published.
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Looking for a fabulous kitchen?
Celebrating Summer
Contact me today and let's find your dream home.
After a year of searching, my husband and I finally found an acreage and moved in at the beginning of May. We both lived in the country growing up and, after getting settled into our new property, it feels like we’ve finally returned home. We fully accept that we have a lot to learn (and re-learn) about country life and we’ve already had a few adventures. One of the nine hens that we inherited from the previous owners hatched eight baby chicks shortly after we moved in. Luckily, she’s a great mama and all of the chicks have survived so far without much help on our end. The weeds in the garden are already getting away from me and friends and family have had to educate me on the names and needs of the plants that are growing in the property’s vast amount of flower beds. Yes, we have a lot to learn, but we’re up for the challenge and are excited to introduce our kids to country life. As soon as the workday ends and supper is over, my rubber boots and garden gloves go on and I’m out in the garden for as long as the evening’s light allows. By the end of the night, I’m covered in dirt, exhausted and typically have only been able to complete a fraction of the work that needs to be done. But I love every second of it. These are the nights that I dreamed of during our acreage search. They’re also the nights I’ll remember during next winter’s coldest days. I hope you’re also enjoying new adventures this summer. This issue of Wholesome is filled with summer inspiration and ideas for how you can make the most of the long days and the heat. After all, summer will be gone before you know it.
Shayla Ebsen EDITOR-IN-CHIEF
MY SUMMER PICKS
Cindy Oyen ABR, CRS, GRI, SRES, SRS Broker Associate (605) 359-5436 SiouxFallsHomeSource.com
“Everything You Expect...And More!”
SUMMER FESTIVALS
FARM TOURS
July and August bring an abundance of festivals to South Dakota. If your hometown is hosting a community festival this summer, get involved. Weekends in Sioux Falls will also soon be filled with festivals and fun for the family.
Want to get an up close view on how food is raised in South Dakota? Register to attend a farm tour. CommonGround is hosting several farm tours this summer and local growers such as CSA owners would be thrilled to show you around their operations.
ON THE COVER: Add a new dessert to your Independence Day bbq this year by preparing our recipe for lemon custard cups and roasted blueberries. This dessert is easy, delicious and sure to please your 4th of July crowd.
FEATURES
6 MEET THE MEAT GUYS Explore the selections at Cleaver’s Meat Market in Sioux Falls. From steak to seafood to wine, Cleaver’s has much to offer.
16 VEGGING OUT IN SOUTH DAKOTA Thinking of stepping away from meat? Learn the ropes of living vegetarian or vegan in South Dakota.
24 SETTING THE HARVESTABLE HarvesTable offers a memorable summer dining experience in eastern South Dakota. These outdoor family style dinners are hosted on-site by local growers and are worth the trip.
32 GROWING NEW ROOTS The Hyvee 10th Street community garden is alive with activity this time of year and is home to New Roots for New Americans, a program for immigrants and their families.
IN EVERY ISSUE
4 15 22 31 39 48 62
IN THE KITCHEN FOOD, NATURALLY DINING OUT FOOD HERITAGE LOCALLY GROWN SEASONAL RECIPES MARKETPLACE wholesomemag.com | 3
In the Kitchen
meet the cleaver’s meat guys Looking for quality meats and other goods at a locally-owned store? Look no further than Cleaver’s Meat Market. Located south of Bracco at the Bridges in Sioux Falls, Cleaver’s specializes in meats, seafood, wine, catering and much more. Chef Tyler Honke shows us around the store and explains what makes their selections so great.
MEET the MEAT GUYS WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis
Cleaver’s Meat Market has much more to offer than meat – although the store’s meat selection is worth the visit in itself. Certified Executive Chef Tyler Honke handpicks the items that stock the market’s shelves and explains what it takes for products to make the final cut. He also shares shopping tips for new customers and more.
IN THE KITCHEN Meet the Meat Guys
F
or Tyler Honke, certified executive chef at Cleaver’s Meat Market, providing his customers with quality meats is a big focus, but it certainly isn’t his sole focus. As you walk into Cleaver’s, it’s quickly evident that the store sells much more than meat. The meat counter, located in the back of the store, is packed with quality aged meats, fresh seafood and more. But between the meat counter and storefront, you’ll find a wide array of fun and interesting products you may not find anywhere else in town. “We stock the shelves with ingredients we would use ourselves. We focus on options that are fast and easy to prepare but that are still high in quality,” says Honke. “We know people are in a rush but that they also want something nutritious and tasty to feed their families. We focus on products that are relevant to people’s lives.” Honke handpicks the items that line the store’s shelves and says he follows a strict policy regarding which products make the final cut. If he wouldn’t buy it for his family, it doesn’t go in the store. “My philosophy for the store with vendors is that I have to try it before I buy it. I won’t buy it because it’s trendy. I buy it because it’s a great product,” he says Honke has been the executive chef at Cleaver’s for more than two years. Originally from Parkston, South Dakota, he attended the Art Institute of Colorado and graduated in 2003. After that, he returned to Sioux Falls and worked as the executive chef at the Washington Pavilion. After stepping away from cooking for a year to do food sales, he returned to the
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kitchen to help open Tre Lounge. While there, he developed their kitchen and menu. After Tre, Honke worked as the executive chef at Minnehaha Country Club for three years. He says he transitioned out of the restaurant world and into the meat market because it offers something different and provides the hours he needs to spend more time with his wife and two children. In the kitchen at Cleaver’s, Honke says he enjoys the challenge of developing new and exciting recipes to share with customers. “Typically, we try to share recipes that are simple and easy to prepare. I love sharing recipes that include about three ingredients and that only take about 10 or 15 minutes to make. Like us, our customers are busy when they get home and they don’t have a lot of time available to spend in the kitchen,” says Honke. Summer naturally brings a lot of activity to Cleaver’s, including customers who are searching for new ways to grill their favorite foods. In July and August, Honke and his staff regularly roast whole hogs to share with customers. They also host wine tastings, food demos and other food-centered gatherings. “Our patio parties are really popular this time of year. You can come in, buy anything off the shelf, open it up or have our chefs grill up some meat for you and enjoy it on the patio,” says Honke. “There’s no charge for the patio or chef. It’s a great chance to come in and try new things while also relaxing with friends.” A few signature items offered at Cleaver’s include Boars Head meats and cheeses, fresh fish flown in each Tuesday and Friday and certified angus beef that has been wet aged on premise a minimum of 30 days. On the store’s
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more than meat Cleaver’s may be a meat market but it’s also so much more. The store’s shelves are lined with a range of quality items that have been handpicked by Executive Chef Tyler Honke. Stop in, grab a free cup of coffee and browse the selections. | 11 Sampling iswholesomemag.com encouraged.
IN THE KITCHEN Meet the Meat Guys
shelves are bruschetta spreads, pesto, pastas, sauces, house-made meat rubs and more. You can also find beverages to pair with the foods including an impressive selection of wine. Honke says he hopes customers who may not be accustomed to shopping at smaller markets feel at ease and not overwhelmed by the options. A coffee station is located to the right of the store’s entrance and staff members encourage customers to grab a free cup of coffee to sip while they browse. If you aren’t sure where to start, ask questions. “Grab one of the guys and talk to them. They’re happy to walk through the store with you and show you all of the items that we have or show you cool, quick ideas for meals,” says Honke. “Once you talk to us, we can get a feel for what you’re interested in and can point you in the right direction.” Since many of the products that line the
shelves are options some customers may not be familiar with, Honke encourages sampling to be sure you’ll be happy with your purchase. “My general rule is, if you think you want something in our store, open it and try it. If you like it, buy it. If you don’t like it, I’ll buy it back. I have yet to buy anything back because everyone has enjoyed what they’ve sampled,” says Honke. Cleaver’s recently branched into catering and Honke says that part of the business is growing steadily. “I love interacting with our customers,” says Honke. “Cleaver’s is a great place to be. We get to help people throw parties and I love seeing unique and cool new products fill the shelves. I get to play with the products and teach people about them. We’re exposing ourselves to new products just as much as we’re exposing our clients to them.”
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Food, Naturally
vegging out Have you thought about following a vegetarian or vegan diet? Or maybe you simply want to cut back on meat, dairy and eggs. Get a few tips and some inspiration from seasoned plant-based diet experts in South Dakota.
vegetarian/vegan menu Harsha Mistry, owner of Mango Tree Coffee in Brookings, makes a few of her vegetarian/vegan menu options in preparation for the day’s lunch crowd. Mango Tree, located in the upper level of the Brookings Public Library, has quickly become a hotspot | wholesomemag.com for16healthy, delicious meals.
Vegging Out in South Dakota WORDS BY Marsha McCulloch, RD PHOTOS BY Cory Ann Ellis
The first New Year’s resolution Angela Cleberg ever kept was her vow to go full-on vegetarian more than six years ago. It wasn’t a decision made on a whim but rather one that she had been progressing toward for a while. “I never cared much about meat and didn’t eat it often, so I decided I might as well go all the way.” Cleberg’s first introduction to vegetarianism came in high school. “A best friend was vegetarian, and although it was an alien concept to me, I thought she was fascinating. She helped me think outside the box.” Later, Cleberg met her husband, Dan, who wasn’t vegetarian at the time but had always been a health enthusiast, and he gradually adopted a vegan then a raw foods diet. Their nine-year-old daughter, Zion, has grown up on a vegan diet. And Dan and his sister offer vegetarian options at their Aberdeen café, The Red Rooster
FOOD, NATURALLY Vegging Out
Coffeehouse Shop. With these influences, vegetarianism was a natural consideration for Cleberg as she sought dietary solutions to some of her health concerns, including eczema and gallbladder issues. “I noticed that if I ate a meaty meal, it hurt, and dairy really affects my skin. I still eat dairy, but not as much.” Even so, Cleberg says it’s the ethical aspects that have sustained her commitment to vegetarianism. “Although we now have better access to cleaner meat raised without hormones and there are more farms that take better care of their animals, in the end they’re still raised for slaughter. I just don’t want to take part in that,” Cleberg says. “I know that’s a personal conviction, and I don’t hold other people to the standards I’ve set for myself. I also know that being vegetarian is a luxury that not everyone has access to. We like to buy fresh produce, including organic when we can, and cook from scratch. We really have to budget to make it work.” Cleberg says her daughter Zion likes being vegan for the most part, but sometimes she wants to eat what everyone else is eating. “Birthdays at school can be challenging, but there are so many kids with food allergies these days that Zion isn’t the only one doing her own thing.” For Zion’s birthdays, Cleberg tries to find out all food allergies in the class and makes something vegan that everyone can eat. “It’s the one occasion when all of the kids can abandon their granola bar or whatever allergen-free treat they keep on hand and eat the treat that is brought to class.” Health issues, including a dairy allergy, are also what spurred Rapid City resident Ashley
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Kiefer’s interest in animal-free diets. Kiefer, who has been vegan for the better part of a decade, originally cut out all meat except fish and gradually went fully vegan, including eliminating eggs and dairy. The one exception is that she eats locally-produced honey (which she feels helps with her local pollen allergies), but she makes it a point to know the beekeepers and how they take care of their bees. “I fully believe everything we eat affects our health, and I believe in whole body wellness,” Kiefer says. “I came to discover that the more I ate cleaner foods and plant-based foods, the healthier I felt and the less I weighed.” Kiefer, who moved from Illinois to Rapid City about 5 years ago to be with “the love of her life,” was a bit concerned about maintaining her vegan diet in South Dakota. “When I first moved here, it was kind of a struggle to accept the lack of year-round local produce. In the last few years we’ve really gotten a lot more options, but still, in the wintertime there’s always a moment of depression walking into the grocery store. Produce is pretty expensive in the middle of winter out here.” As a big advocate of local agriculture, Kiefer has found the online directory of the South Dakota Local Foods movement (sdlocalfoods. org) a great place to find out where to get foods easily. Meeting other vegans, however, has been challenging. “Shortly after I moved to Rapid City, I tried to start a vegan potluck group, but it frittered away pretty quickly. The only people who came were actually non-vegans, which was great, but I didn’t meet anyone in the vegan community,” Kiefer said, laughing. “It’s something I would definitely like to revisit, though, and try to
“I fully believe everything we eat affects our health, and I believe in whole body wellness.� - Ashley Kiefer
FOOD, NATURALLY Vegging Out
re-launch. It’s great to have other people to cook dinner with and go out to eat with.” She’s currently working on self-publishing a vegan cookbook. (If you’d like to connect with Kiefer, look up her “Season of the Vegan” Facebook page.) Although you might fear it difficult to find vegetarian or vegan choices at restaurants in a meat and potatoes state, Kiefer says the options in western South Dakota are improving. “Rapid City has some excellent Indian, Chinese, and Japanese restaurants that have vegan items on their menus. And, I waited with bated breath for the opening of Pita Pit this past May in downtown Rapid. Their falafel vegetarian pita is perfection!” “In Spearfish, both Bay Leaf Café and Barbacoa’s are excellent restaurants and have a lot of vegetarian and vegan options,” Kiefer says. “I really like the rice bowls at Barbacoa’s. You can pick whatever you want in them, like veggies, black beans, and coconut curry sauce.” She’s also found a few vegan options at Prairie Berry Winery in Hill City. “Hands-down, their hummus plate is one of the best I’ve ever had anywhere,” she says. A favorite stop of vegetarians and vegans in southeastern South Dakota is Sanaa’s 8th Street Gourmet, which features Middle Eastern cuisine. Owner and chef Sanaa Abourezk estimates that about 70 percent of her menu items are vegetarian and 50 percent are vegan. “On Saturdays we have a lunch buffet from 11 a.m.–2 p.m. that’s 90 percent vegan. The more food I make that’s vegan, the more everybody
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can enjoy it,” Abourezk says. Sanaa’s restaurant is nothing short of a God-send to hungry vegetarians and vegans passing through town. “I love summertime and Christmastime because there are so many visitors,” she says. “They are amazed to find this variety of vegan options in Sioux Falls.” Vegetarians aren’t the only ones who like to dine at Sanaa’s though. “A lot of my customers are not vegan or vegetarian. Some of them originally came out of curiosity, and some come to make sure they eat their healthy vegetables and beans at lunch, then they can enjoy their burger or steak at dinner,” Abourezk says. She estimates she’s seen at least a 50 percent increase in the number of people looking for vegetarian options over the past 10 years since opening her restaurant. “Nowadays, we have people doing Meatless Mondays and making more of an effort to eat plant-based foods,” she says. If you’re thinking of trying a vegetarian or vegan diet, Kiefer recommends doing your research to make sure it’s nutritionally complete and cautions against going cold turkey. “It is very hard to completely cut out all animal foods right away. You won’t make it,” she says. “Your body is like a giant chemistry set. When you remove something that gives you the stereotypical happy chemical reaction, you’re going to crave it for a while. If you slip up and eat a bowl of ice cream or a piece of cheese, don’t give up completely. Even if you eat a vegan diet six days a week but one day a week have steak, you’re still doing better for your body and the planet.”
Dining Out
dining outdoors Want to try a new dining experience this summer? Reserve your tickets for one of the upcoming HarvesTable dinners. Hosted outdoors on the properties of local growers, these dinners featur family style dining and the food is prepared tableside with freshly picked ingredients.
605.610.9770
ACELLIS.COM
a focus on quality From his scratch made breakfasts to his prix fixe dinners made with premium and often local ingredients, Michael Haskett brings a high standard of quality to his delicatessen in downtown Sioux Falls.
Setting the HarvesTable WORDS BY Shayla Ebsen PHOTOS BY HarvesTable
Summer HarvesTable dinners offer a dining experience quite unlike any other in eastern South Dakota. Hosted on the land of local growers, the dinners feature a family style dining setup where guests are served meals prepared from ingredients that are grown and handpicked on site. “I don’t know if HarvesTable is backward in time or forward in time, but it’s a really great time. The nights end way too fast,” says John Gilbertson, one of HarvesTable’s founders and executive chef at Sanford. “Just to feel the week’s stress melt away as you drive out of town to the dinner and then sit down and
DINING OUT Setting the HarvesTable
break bread with people, literally break bread as it’s meant to be – it’s a very ethereal experience.” In addition to John, HarvesTable’s other founders include Joan and Gordon Williams, owners of Cider Hill Farm, and Linda Krsnak, owner of Linda’s Gardens. This summer marks HarvesTable’s fifth year and seven dinners are planned through October. The site changes with each dinner, as does the menu, and Joan says these changes are what keep the dinners fresh and interesting, even for those guests who attend each gathering. “It’s really fun to have our guests come to the properties of the growers. They are able to sit right in the setting where the food is grown and watch it be prepared. It’s always fun to see their reactions,” says Joan. John is typically in charge of each dinner’s main course while Joan often prepares her renowned wood-fire pizzas as starters and also handles the desserts. The ingredients used to prepare the meal change depending on what’s ready to harvest at each event. For example, the menus of early summer dinners are typically planned around the season’s early greens and may also include root vegetables that were root cellared and are leftover from last autumn’s harvest. Proteins on the menu often include locally grown beef, buffalo or pork. “It’s really fun to see what John can think of on the fly like that as a chef with his experience. What he’s able to create is pretty amazing,” says Joan. Due to the remote locations of most HarvesTable dinners, the cooking stations
feature minimal equipment and are placed close to the tables for ease of service and also to enhance the experience of guests. While cooking, if John wants to garnish a dinner’s potato salad with chive blossoms or another herb, he simply grabs the scissors, goes to the garden and harvests it. “It’s incredibly rewarding to have the purity of ingredients in that setting and to be sharing it with people who may or may not have experienced something like that, but who took a risk and came,” says John. “The outdoor setting lends itself to simplicity of food prepared well. Honestly, it’s a privilege to be part of it. Having the opportunity to cook with that pure of an ingredient in that unique of a setting for that type of crowd is pretty rare.” John and Joan both say they hope the dinners help their guests learn more about locally grown food and become more connected with local growers. John says he also hopes the dinner’s guests develop an appreciation for how delicious fresh ingredients can be. “As a chef, the only recipes that are better than ones with five ingredients are ones with four ingredients. We live and die by the simplicity of food,” says John. “I want our guests to experience and develop an appreciation for that simplicity. I want them to discover how flavorful fresh food can be when it’s prepared simply and from the heart.” As HarvesTable grows by a few dinners each summer, the founders talk of expanding the business to western South Dakota or to a riverside location in Yankton.
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DINING OUT Setting the HarvesTable
“Now that HarvesTable has been identified as a dining alternative, who knows where it will go. We plan to just listen to our guests and see where they want it to go,” says Joan. “I love the process of watching it grow but, most of all, I love sharing it with other people,” says John. A few of the locations planned for this summer’s HarvesTable dinners include The Good Earth near Lennox, Good Roots Farm and Gardens near Brookings, Linda’s Gardens near Chester and more. A full list of sites and sample menus are available at harvestable. net and tickets can also be purchased on the website. Ticket prices vary with each dinner. “The biggest takeaway from our dinners is the
experience. You’re going to get amazing food as well as the experience of getting to know other people, of eating outside with a group, of seeing where the food you are eating was grown and of socializing with those who grew and prepared it. It’s a very different and fun experience,” says John. This summer, the founders of HarvesTable are planning seven dinners that will be hosted on the properties of various local growers in eastern South Dakota. Visit harvestable.net to view the complete list of dinners as well as sample menus and to purchase tickets for upcoming gatherings.
Ask for geyser peak wines at your favorite restaurant or retailer!
2014 HarvesTable JUNE 21 Linda’s Gardens, Chester, SD JULY 19 Pickerel Lake, SD AUGUST 16 Good Earth, Lennox, SD AUGUST 23 Good Roots, Brookings, SD SEPTEMBER 13 Linda’s Gardens, Chester, SD OCTOBER 11 Cider Hill Farm, Arlington, SD OCTOBER 25 The Retreat at Pointer’s Ridge, Baltic, SD
on-line at www.harvestable.net by calling 605.651.3624 or in person from Joan at Cider Hill Farm
Food Heritage
growing new roots In its second year, the Hyvee 10th Street Community Garden includes 102 raised garden beds. More than 250 immigrants and refugees are involved in planting and tending the plots.
Growing New Roots WORDS BY Marcella Prokop PHOTOS BY Cory Ann Ellis and Marcella Prokop
Paurina Burundi has a rich, husky voice that sounds like a warm, summer night. Paired with her warm smile and quick laugh, it has the ability to draw people in as she tells a story or explains something. On a warm, spring morning outside the East 10th Street HyVee, she and a friend laugh and joke as they work plots in a community garden. The women talk about their vegetables and their families as they work the soil—normal topics among friends. But these ladies switch in and out of English as they answer questions for an onlooker or make suggestions to the man gardening nearby. The Hyvee 10th Street Community Garden area includes 102 raised beds, and this multilingual conversation is one of many that will take place today and for the rest of the summer. Like the other women and men bent over shovels or kneeling in the dirt, Burundi says she’s here because she wants to “eat healthy with my family.” Although this community garden is only in its second year, with more than 250 immigrants and refugees involved in the planting and tending of the individual garden plots, it’s easy to envision a bright future not only for this garden, but for the 40 families involved who are working to put down roots as new Americans.
FOOD HERITAGE Growing New Roots
Garden organizer Abdul Sidow says this is just one facet of how he and other immigrants hope to become more fully integrated into the Sioux Falls community. “These are people who are starting from scratch,” he says, “but they are showing that refugees do not just get food stamps or live off of welfare. They have skills to make something valuable, and they want to work as hard as anybody else.” Sidow himself is an example of how immigrants are working to make something “from scratch” and build a new home. He was about 6 years old when his family fled Kenya in 1991; he grew up in refugee camps and was almost 18 when he came to the US. Based on his own struggles, he has worked since then to help other refugees and immigrants live fulfilling lives in their new homes. That’s how he ended up here. When Sidow visited family in Sioux Falls in 2009, he saw a disorganized group of SomaliBantu immigrants and refugees. His own people, he said, could not find rides, interpreters or even solid education for their children. After seeing so many families struggle to meet their basic needs, he called his parents in Massachusetts and said he was going to stay in Sioux Falls. After assuring his parents that he would continue with his education—Sidow was a recent high school graduate at the time—he began to unify other Somali-Bantu families and individuals until he formed the Somali-Bantu Center. Today, Sidow is the executive director of the Somali-Bantu Community Development Council of South Dakota, and his organization helps hundreds of immigrants and refugees from all cultures find resources in Sioux Falls. What began with a few families has spread to include individuals from several continents and cultures.
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“Around 2012, we started to get refugees from other ethnic communities. They would come in and ask for help with employment, citizenship procedures and all kinds of paperwork,” he says. Word of the Somali-Bantu Center had spread throughout the immigrant community and people were looking for more resources than those already provided by the Department of State, which works with Lutheran Social Services in South Dakota to lead resettlement efforts and provide basic needs like shelter and food for a refugee’s first few months in the US. “We tried to look for other people who spoke the language of those who were coming for help, and if we could find those volunteers, we would provide culturally appropriate services to these people,” he said. Sidow explains that roughly 500 new immigrants come to Sioux Falls each year; add that to the several families who are already in the US but come to Sioux Falls because they’ve heard good things about the city, and the number grows. Although he took a job at John Morrell & Co. when he first arrived in Sioux Falls, Sidow eventually left his position there to focus full-time on his work with the Center. Although the Center continues to offer the organization and resources that were lacking in 2009, today it has expanded to include a program that helps people prepare for the citizenship process and a micro-enterprise program for Nepali women. And in 2013, Sidow launched the agricultural program. He began by talking with community members and business owners, many of whom offered supplies and advice. The city helped with dirt, and Schoeneman’s Building Center and Nyberg’s Ace chipped in with lumber and gardening supplies. When he spoke to Jim Siemens, then director of the East 10th Hyvee, Siemens offered to help by providing the land
FOOD HERITAGE Growing New Roots
and water for the garden. Although Siemens has since retired, Brent Yeager, the current director at this Hyvee, has enthusiastically picked up where his predecessor left off. “This project falls into our commitment to healthy lifestyles,” he says. “We’re trying at each store to help people live happier, healthier lives, so the garden is just a natural fit. There are communities all across the US where we help sponsor and educate people with similar projects. Abdul’s project is a little different in that different community members each get a small plot, but we view it all as a win/win for everyone. The ‘values of nutrition’ and the education piece help not only the gardeners but the community as a whole.” This benefit to the community is clear in the way the garden has grown from 12 plots and 12 families to more than 100 plots and 40 families. This year, the gardeners will also be able to sell extra produce at their own farmer’s market. And donors keep asking to join in. Celebrate Church has donated funds and volunteers over the past year, and earlier this year, the Office of Refugee Resettlement awarded the project a grant providing more than $80,000 a year for the next three years. Garden Project Director Yusuf Hassan says he is grateful and astonished by this outpouring of community support for the garden. “I didn’t realize having a community garden was so important to have fresh food. But we have low-income families, so it is significant for them not only to have this food and nutrition, but extra income [from the farmer’s market].” This dual purpose of offering education and nutrition plus a way to earn an income is exactly what Sidow envisioned for his project when he began developing it in 2012. “When we came up with the agricultural program, we had two primary goals,” he says.
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“One is to promote the health of refugees and immigrants through the program.” Many of the men and women who sought help at the Center or today participate in the garden came to the US after months or years in a refugee camp, where food was scarce, sanitary conditions were poor or non-existent, and nutritional education was irrelevant. This first goal was so important because many of the gardeners have small children, and they wanted to offer their kids healthy meals with fresh vegetables like the ones they cultivated at home. Even today, getting access to fresh, healthy vegetables can be a challenge, as programs like WIC or SNAP don’t provide a lot of money to get fresh produce, which is more expensive than processed foods. Now that they have the opportunity to learn about and grow healthy food, the garden participants are eager to make up for lost time. One of these participants is a Congolese man name Mayko. He and his wife Etoni have lived in the US for four years, and he says this garden makes him feel at home. “I was a farmer, and now that I have this, I remember my country. I’m eating healthy vegetables, and before, I didn’t have access to fresh food,” he says. He and Etoni have 6 children who range in age from 18 years to 8 months. Like Burundi, sharing his garden with his family is important to him. “This is good for the children, because it’s their first opportunity to eat fresh food from our garden. That’s why they like to come every time after school.” Mayko’s observations fall right in line with the second goal of the program, which is to promote “a way for these people to connect to their life back home,” says Sidow. “Ninety percent of these people were farmers, and now with this garden, it helps them to feel like they
FOOD HERITAGE Growing New Roots
are doing something they are skilled at. They can earn some money from these skills.” Getting families involved was important to Sidow, who wants first and second- generation children of refugees to understand the cultural aspect of food. It also gives youngsters who do not remember home or were born here the opportunity to see how smart and determined their parents really are in another aspect of selfsufficiency. “The younger ones who grew up here don’t know what their parents did at home; and now, while the kids might think ‘my parents aren’t educated,’ they can see all of the skills they do have, and what they can do.” In addition to this observation and the respect kids might gain from watching their parents turn dirt into delicious veggies or even money, the children of these participants are now learning about the cultural dishes their parents made at home. As Etoni and Mayko discuss the cabbage, tomatoes, onions and other things they hope to grow, Mayko explains how to make a dish called “Fufu,” or “ugali,” which sounds kind of like naan or maybe even a chip for dip: “Once you have it in a ball,” he says, “you dip your fingers into it, and scoop up some of the meat. We all eat it together—that is how we share our meals.” A few plots away, a Bhutanese woman named Ganga etches small holes into her soil. A cardboard box with tomatoes and seed packets rests next to her, and she smiles as she rests the tomatoes into their new homes. It’s her third year in Sioux Falls, and her first working in the garden. Her family is looking forward to having fresh tomatoes, she says in very soft English, and returns to gardening. Like Ganga and Paurina, many of the women working here today speak limited English— something Sidow anticipates this will change
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after this summer. Each Saturday, all gardeners spend time in a classroom, learning about food safety, nutrition, or some other aspect of running a successful garden and farmer’s market, which they will launch this fall. “This gardening project has been especially beneficial to the women who are participating, because they do their training, they get out of the house and they learn to interact with other community members,” he says. “This training is conducted by mainstream society—by other women—and these women see that there are women teaching men. Normally, women would never see a woman teaching a man; usually it is men leading women. There’s been no conflict though, and it is very empowering for everyone.” Karin Woltjer, a Minnehaha County Master Gardener, is one of four women who lead classes for the gardeners. On this morning, she hooks hoses up to a water spigot a few feet away from Mayko’s plot. She explains that the instructors cover things like food safety, meal prep and business management. They rotate training sessions, but each woman is involved in various aspects of the education and coaching process. She says this experience is also a learning process for her. “There are eight nationalities here, and we have interpreters who can help, but I have learned to slow down so they get a chance to catch up and translate,” she says. “I’ve been teaching per SDSU standards, but farming technology is a little different in other places, depending on where you live. Some people are planting in other ways—we’ve got some furrows over there—so we’ll see how it all turns out!” As any of these refugees can attest, waiting and watching is part of life, whether it’s waiting for a plant to blossom or a chance to nourish a new life and a new home.
Locally Grown
shopping farmers markets Want to shop at local farmers markets this year but not quite sure what to expect? Check out our roundup of tips from local growers. Also, pedal along as we check in with the guys of Pedal to Produce.
LOCALLY GROWN Market Tips
Farmers Market Shopping Tips Advice provided by market vendors
This is the prime season to visit your local farmers market – produce is at its best, prices are fair and markets are ripe with activity. Whether you’re new to the farmers market scene or you’ve been shopping them for years but want to make sure you’re getting the most for your money, check out these market shopping tips from local growers and producers.
Cider Hill Farm - Joan Williams
Vendors know their products well because they’ve been directly involved in its production. They’re happy to answer questions and, in most cases, can help a buyer with ideas or suggestions on how to use their purchase – recipes, preparation, how to store, planting, etc. They can tell you how it was grown or made. They want you to be happy and satisfied with your purchase, and want to establish a trusting relationship with you. If you’re not happy with your purchase, let them know and give them the opportunity to make things right. Don’t haggle over price. It may be a custom in some places but it’s generally not well received by vendors here. They’ve put an enormous amount of time and effort into bringing you the freshest and best and have set the price based on many factors. Dakota Natural Beef - Heather Gessner
Be prepared to be amazed. There are many great things to see and buy at market, and some amazing vendors that would love to talk to you about their products. That poses a dilemma for the producers because we want to talk to and educate everyone about our products; however we also need to sell while we’re at market (it’s that whole profitability and sustainability issue). If things are slow, we would love to talk, but if things are really busy, please understand if we seem rushed. Please take our card or leave us your number and we will be more than happy to talk to you and answer all of your questions at that time. Seedtime and Harvest - Harriet Kattenberg
for local farmers markets and we visit them all. We look at all the stalls, but we strike up conversations with the farmers of the nicest looking vegetables. Our eyes can tell us a lot. Has the crop been treated tenderly? Does it look like it has been packed in boxes? Shipped? Are the leaves wilted? Is the farmer proud of his display? His crops? Then, we start asking questions. It’s not hard to separate the actual grower of the veggie from a hauler, handler or re-seller. Different markets have different requirements regarding re-selling. We want to talk to the person who owns the crop, plants the crop, harvests the crop and knows the crop. Questions we ask include: Are you certified organic? Why or why not? Are you certified naturally grown? Do you use chemicals? What do you use for cucumber beetles? Potato beetles? Do you have trouble with powdery mildew? Do you have trouble with tomato blights? How do you fertilize? Do you use manures? Do you use any herbicides? Fungicides? Pesticides? What about GMOs? Is your sweet corn genetically modified? Any of your tomatoes? Your zucchini? We might ask for a sample and then we fill our bags. Our suitcases are usually bulging, especially since we only vacation someplace warm in winter. Lake Thompson Honey - Cindy Folsland
Get to the market early if you’re looking for certain produce because the best stuff goes first. Ask questions and get to know the producer and what methods they use to produce the food. We all need to be more aware of where our food come from and how it has been handled.
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Pedal to produce WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis
Danny Stark, Souriyno Chen and Nathan Wesely, the bicyclists behind Pedal to Produce, are on a mission to explore the USA by bicycle and to learn about, promote and raise awareness of local, diversified food systems through volunteer work. Their bike tour started in Iowa, their home state, and the second stop on their westward journey was at The Good Earth CSA near Lennox, owned by Jeff and Nancy Kirstein.
LOCALLY GROWN Pedal to Produce
How is the bike tour going so far?
The first leg of our trip was probably the best shakedown we could have gotten. It poured rain and was cold and windy. But that helped form our group dynamic and helped us settled into our various roles. Our friendship isn’t old, but it was one of those that popped up and we just loved each other instantly. Because of that camaraderie and because of our shared ideals and values, we get along great and we solve problems fairly level minded. - Wesely How did you come up with the idea for the tour?
I think we were all striving for adventure at this particular point in our lives and we all have a bit of wanderlust. We just so happened to all be in the same place of seeking something more exciting and it just so happens that we all love biking and being outside together. - Stark We are each members of World Wide Opportunities on Organic Farms and we used that membership to connect with hosting farms between Iowa and California. On each leg of the journey, we plan to stay with local growers and work in the fields in exchange for a place to sleep and perhaps a few hot meals. - Wesely How has your time been at The Good Earth?
We got this instantly relaxed feeling as we biked down the lane and when we met Jeff and Nancy. We knew how nice the time was going to be here, how we could help each other and what we could learn in this short time. - Chen You aren’t very far into the journey, but what has been the best part so far? It’s humbling to have people who have never met us take care of us and harbor us for a few days. The generosity of kind people is keeping
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us going, keeping us healthy and rested. - Wesely What is your collective goal for the bike tour?
We want to learn as much as we can about small communities and how they are working across the USA. All we seem to be getting these days is gloom and doom, but there are a lot of great people doing very good things in this country and we want to tap into that. - Wesely We want to get to know each community and how the operations in each community work to the specificity of the location. Of course, to best know how a place works is to work in that place. Labor allows you to get to know a place very well. - Stark What are your individual goals for the tour?
Most of my life until about two or three years ago, I didn’t pay attention to food or where it came from. I’m lucky enough to be able bodied and to have the drive to get out there. I want to show other people that one way to a more active lifestyle and one that includes local foods is paying more attention to what you eat and being mindful of the balance that you need. It’s important to produce food with your hands and share it with others. - Stark My personal goals on this trip stem from wanderlust. I’m at a transitional period in my life where I have the opportunity to be able to do this. I want to see the country. Many people who are looking for something new leave the country. We think we know it and we write it off. The USA is extremely diverse and beautiful and I barley know it. So I want to get to know it and to get to know some of the culture that surrounds every location where we stop. - Wesely I’m interested in how people operate in different
“People need to start paying attention to their immediate environment. Learn the plants and the role they play. Know the soil quality. Know the overall community, more than the people that are there. Knowing local food is knowing the greater community and respecting it and fitting in with it.�
LOCALLY GROWN Pedal to Produce
farm systems - whether they operate a CSA, sell to markets or what have you. I have a lot of wanderlust. I want to travel and see things by bicycle. I want to continue to learn about myself on this journey and from others. - Chen What do you hope to teach others through this experience?
To be mindful. People need to start paying attention to their immediate environment. Learn the plants and their roles. Know the soil quality. Know the overall community. Not just the people. If it’s not local and you don’t know it, then you don’t respect it. Knowing local food is knowing the greater community and respecting it and fitting in with it. - Wesely How do you plan to share what you learn on this journey?
We have a Go Pro camera and we’ve been using that to video our tour and to interview some of the people and local growers we meet along the way. We then plan to compile the footage into a brief documentary to share with others. A big part of sharing what we learn will just be talking with others and putting that new knowledge into our actions moving forward. - Wesely What happens when the tour is over?
Well, we’re scheduled to catch the Amtrak out of San Francisco in the early part of August. After that, I’ll be moving to Maine. I start graduate school at the University of Maine on September 1. - Wesely My goal after the tour is to farmstead with my partner, maybe in Tennessee. - Chen I’m the one in the group without a solid plan. I’ll probably keep traveling for a while. I have connections on the East coast so I might go there and look for seasonal work. I just want to continue learning about the organic lifestyle, to continue seeing new things and to have more fun exploring. - Stark In your opinion, what is the biggest obstacle most communities face to the adoption of a local foods model?
Our current culture. We want things easy and simple. We take comfort in quickness and people are used to that because they’ve been raised in it. We need to learn to be uncomfortable and to find the satisfaction in it. We are our country’s biggest resource yet most of us aren’t providing any inputs to the food system. - Wesely
Seasonal Recipes
fresh picked recipes Summer in South Dakota brings an abundance of fresh and delicious ingredients to use in your kitchen. Rethink beets with our roasted beets topped by walnuts and goat cheese or surprise the family this weekend with a mushroom, feta and kale quiche.
penne pasta with bacon, spinach and parmesan PREP: 10 min COOK: 20 min TOTAL: 30 min SERVES: 4
8 ounces uncooked penne pasta 3 bacon slices 1/2 cup yellow onion, chopped 1 pound fresh asparagus, sliced into small pieces 1 1/2 cups chicken broth 3 cups bagged baby spinach leaves 2 ounces Parmesan cheese, shredded Black pepper to taste
1.
Cook pasta in a pot of salted water until al dente. Drain and set aside.
2. Fry bacon in a large frying pan until crispy. Remove the bacon and set aside. Reserve the bacon drippings in the pan.
3. Add the onion to the pan and
sautĂŠ on medium for about 1 minute. Add the asparagus and broth, bring to a boil, reduce heat and simmer for 5 minutes.
4. Crumble the bacon and add to the pan. Add the spinach, pepper and 1/2 of the parmesan. Toss. 5.
Sprinkle the remaining parmesan on top and serve.
lemon custard with roasted blueberries PREP: 15 min COOK: 30 min TOTAL: 45 min SERVES: 8
lemon custard
6 egg yolks, room temperature 1/2 cup + 2 tablespoons sugar 1/2 cup fresh lemon juice 1 teaspoon lemon zest 1/2 cup unsalted butter 1 teaspoon vanilla extract 1 cup whipping cream
roasted blueberries 1 pint blueberries 2 tablespoons sugar
1.
Place egg yolks, 1/2 cup sugar, lemon juice and zest in a medium saucepan. Warm over low heat, slowing adding chunks of the butter. Whisk constantly until the butter is melted. Continue whisking and heating for 10 minutes or until the mixture thickens. The mixture should coat the back of a spoon. Remove from heat and cool. Transfer to a lidded container and refrigerate until cold.
2. When the lemon curd is cold, whisk the whipping cream using stand or hand mixer. Slowly add 2 tablespoons sugar and vanilla extract. Continue whisking until stiff peaks form.
3. Fold the whipped cream in with the lemon curd until combined. Refrigerate until ready to serve.
4. Just before serving, preheat oven to 400 degrees. 5. Place the blueberries in a single layer on a baking sheet. Sprinkle with sugar. Roast for 10 minutes or until the blueberries begin releasing their juices.
6.
Divide the lemon custard between ramekins, top with the roasted blueberries and serve immediately.
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grilled peppers and goat cheese pizza PREP: 30 min COOK: 1 hr 10 min TOTAL: 1 hr 40 min MAKES: 2 pizzas
pizza crust
2 1/2 teaspoons active dry yeast 1 teaspoon sugar 1 cup warm water 1 tablespoon salt 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 1 tablespoon extra-virgin olive oil
toppings
3 1/2 ounces goat cheese, crumbled 1 red bell pepper, seeded and sliced 1 green bell pepper, seeded and sliced 1 orange bell pepper, seeded and sliced 1 small red onion, sliced 3 tablespoons olive oil Salt and black pepper to taste Additional olive oil
1.
In a small bowl, combine the yeast and sugar. Add the water, stir and let the mixture stand until foamy, about 5 minutes.
2. Combine the salt, and flours in a stand mixer bowl. Attach the paddle attachment and pulse the mixture a few times to mix.
3. Add the yeast mixture and mix on low with the paddle attachment until the dough comes together. Switch to the dough hook, add the olive oil and increase mixer speed to medium. The dough should stick to the bottom of the mixer bowl and clear the sides.
4. If the dough is too dry, add more water, one tablespoon at a time. If the dough is too wet, add more flour, one tablespoon at a time. Continue mixing on medium for 5 minutes. 5.
Turn the dough onto a lightly floured surface and knead a few times until smooth and elastic.
6. Form the dough into a ball and place in a large bowl greased with olive oil. Pat the top of the dough with olive oil, cover with plastic wrap and let rise for about 1 hour or until double in size.
7. Preheat oven to 375 degrees. 8. Toss the vegetables, olive oil, salt and pepper in a large
mixing bowl. Spread the vegetables evenly on a large baking sheet.
9. Roast for about 1 hour or until the vegetables begin to
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brown. Remove from oven and let cool or refrigerate until ready to use on the pizza.
10. Preheat grill on high. Brush the grilling plates with olive oil to prevent the pizza dough from sticking.
11. After the dough rises, divide it in half and form into two pizza rounds that are about 1/8 inch thick; Place on inverted baking pans.
12. Place the roasted vegetables in a bowl. Crumble the goat cheese and place it in another bowl. Carry the vegetables, goat cheese, olive oil and tongs for turning the dough to the grilling area for easy access. 13. When ready to grill, reduce grill heat to low, slide one dough round onto the grill and close the grill cover.
14. Grill for about 2 minutes and check frequently to prevent burning. The crust should start to bubble and grill marks should appear on the bottom. Remove the crust with the tongs and place back on the baking sheet with the grilled side facing up. Reduce grill heat to medium.
15. Brush a light coating of olive oil over the grilled side of the crust and top with the cheese, then with the roasted vegetables. 16. Return the crust with the toppings to the grill and grill for an additional 3 to 5 minutes or until the bottom of the crust has grill marks and the goat cheese is hot.
17. Remove from the grill, and repeat the process with the remaining pizza dough.
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southwestern stuffed chicken PREP: 30 min COOK: 30 min TOTAL: 1 hr SERVES: 4
stuffing
4 chicken breasts, skinless and boneless 1 cup cooked brown rice 1 jalapeno, veined, seeded and diced 1/2 cup frozen corn 1/2 cup canned black beans 1/2 cup sour cream 1/2 yellow onion, peeled and chopped 1/2 cup cheddar, grated 1/2 teaspoon salt
1/4 teaspoon black pepper 1/2 teaspoon red pepper flakes 1 tablespoon cilantro, minced
breading
2/3 cup cornmeal 1 1/2 teaspoons chili powder 3/4 teaspoon cayenne pepper 1 egg whisked with 1/4 cup water for egg wash
1. Preheat oven to 350 degrees. Lightly grease a baking sheet. 2. Position the chicken breasts between two pieces of parchment paper. Pound each chicken breast to 1/8-inch thickness with a meat tenderizer. Set aside.
3. In a large mixing bowl, combine the cooked rice, jalapeno, corn, black beans, sour cream, onion, cheddar, salt, black pepper, red pepper flakes and cilantro; stir. 4.
Make the breading by combining the cornmeal, chili powder and cayenne pepper on a large plate.
5. Whisk the egg and water in a large mixing bowl. 6. Place a large spoonful of the stuffing to one side of a
flattened chicken breast. Be sure to leave about a 1/2-inch gap from the edge.
7. Pull and fold two sides of the chicken breast over the stuffing and roll up the chicken, starting from the end with the filling.
8. Dip and roll the stuffed chicken breast in the egg wash, fully coating each side. 9. Transfer the stuffed chicken breast to the cornmeal mixture and turn on each side to fully coat the chicken.
10. Transfer the chicken breast to the greased baking sheet. 11. Repeat for the remaining chicken breasts. 12. Bake for 30 minutes. Garnish with chopped cilantro.
fruit pizza PREP: 30 min COOK: 20 min TOTAL: 50 min SERVES: 6-8
crust
1/2 cup unsalted butter, cold and cut into small chunks 1 3/4 cups flour 1/4 cup sugar 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar Pinch of salt 1 teaspoon vanilla extract
glaze
1.
Preheat oven to 350 degrees. Grease a 9 x 13 baking pan and set aside.
2. In a medium mixing bowl, combine the flour, sugar,
baking soda, cream of tartar and salt. Cut the butter in with the dry ingredients until the mixture resembles crumbs. Add the vanilla and mix until fully combined.
3.
Firmly press the crust into the bottom of the greased 9 x 13 baking pan and slightly up the sides of the pan.
1/4 cup sugar Juice from the mandarin oranges (reserve 2 tablespoons of the juice for the cream cheese spread) 2 tablespoons corn starch 1 tablespoon freshly squeezed lemon juice 1 teaspoon lemon zest
4. Bake for 8 to 10 minutes or until the crust is very lightly
8 ounces cream cheese, softened 1/2 cup sugar 2 tablespoons juice saved from mandarin oranges
6. Cream cheese spread: Using your stand mixer or handheld mixer, cream together the sugar, 2 tablespoons juice from the mandarin oranges and softened cream cheese. Blend until creamy and smooth.
cream cheese spread fruit
8 ounces canned mandarin oranges, drained with juice reserved 1 kiwi, peeled and sliced 1 banana, peeled and sliced Handful of grapes, sliced in thirds 1 cup strawberries, de-stemmed and sliced
browned. Remove from the oven and cool completely.
5.
Glaze: In a small saucepan, combine the sugar, juice from the mandarin oranges (be sure to reserve 2 tablespoons of the juice for the cream cheese spread), corn starch, lemon juice and lemon zest. Cook on medium heat until thickened. Remove from heat and cool completely.
7. Evenly spread the cream cheese mixture on the cooled
crust. Arrange the various fruit slices evenly on top of the cream cheese spread.
8. Pour the cooled glaze over the fruit pieces and serve immediately or refrigerate until ready to serve.
kale, feta and mushroom quiche PREP: 10 min COOK: 30 min TOTAL: 40 min SERVES: 4
2 tablespoons olive oil 1/2 yellow onion, chopped 1 clove garlic, minced 5 mushrooms, sliced 1 cup kale 6 eggs 1/2 cup milk 2 ounces feta, crumbled Salt and pepper to taste
1. Preheat oven to 375 degrees. 2. Heat the olive oil in a sauté pan over medium heat. 3. Add the onion and garlic to the pan and sauté for 2 minutes. 4. Add the mushrooms and sauté for 5 minutes. 5. Add the kale and continue sautéing until wilted. Remove from heat. 6. Whisk the eggs and milk, add salt and pepper generously and transfer to
an 8-inch baking dish.
7. Sprinkle the mushroom mixture over the eggs. Sprinkle the feta on top. 8. Bake for 30 minutes or until the eggs are set.
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roasted beets with goat cheese and walnuts PREP: 15 min COOK: 40 min TOTAL: 55 min SERVES: 6-8
6 large beets 2 tablespoons olive oil 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 ounces crumbled goat cheese 3 ounces chopped walnuts
1. Preheat oven to 400 degrees. 2. Remove the roots and stems of the beets and peel. Cut the beets into thick slices.
3.
Toss the beet slices, olive oil, thyme, salt and pepper in a mixing bowl.
4. Place the beet slices in a single layer on a baking sheet. Roast for 30 minutes.
5.
Divide the goat cheese and walnuts between each beet slice and roast for another 10 minutes; serve immediately.
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