Wholesome Magazine Volume 1 Issue 1 by Wholesome Magazine

PUBLISHER

Wholesome Magazine, LLC P.O. Box 87967 Sioux Falls, SD 57109 EDITOR-IN-CHIEF Shayla Ebsen (605) 610-8034 shayla@wholesomemag.com

Shayla is a self-proclaimed junkie of autumn ingredients. Pumpkins, spices, apples - she’ll cook and eat them all.

PHOTOGRAPHER UNLESS OTHERWISE NOTED, ARTICLE PHOTOGRAPHY BY:

AC ELLIS, INC. Cory Ann Ellis (605) 610-9770 acellis@mac.com

While photographing the sunflower poppy bread recipe on page 74, Cory Ann proclaimed, “I’ve never met a bread I don’t like.”

CONTRIBUTORS Chef Joe Fossett Tumbleweed Lodge Harrold, SD

HOW TO REACH US

Not many chefs can say they’ve prepared meals at three of the top 20 wing shooting destinations in the world but Chef Joe Fossett sure can. He’s the mastermind behind the pheasant recipes on pages 47 and 49.

WITH STORY IDEAS CONTACT:

contribute@wholesomemag.com TO ADVERTISE CONTACT:

sales@wholesomemag.com GENERAL INQUIRIES:

contact@wholesomemag.com

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KITCHEN REMODEL Explore the modern kitchen remodel that doubles as the Wholesome test kitchen.

KEEPINâ&#x20AC;&#x2122; THE COOP Tag along as we delve into the world of raising chickens in South Dakota.

SEEKING COMFORT Angela Waltjer, owner of Lick the Spoon, dishes on the popularity of her pot pies.

AFTER THE HUNT Chef Joe Fossett shares two secret recipes to honor pheasant hunting season.

FALL FESTIVAL FUN Enjoy a day of fun and food in the country during a local harvest festival.

FLAVORS OF FALL Explore our delicious autumn recipes that embrace the mood of the season.

605.610.9770

ACELLIS.COM

Letter from the Editor

Enjoying Autumn’s Splendor

WHAT A GREAT SEASON for launching a food magazine in South Dakota. After a long and wonderful summer, change is in the air, harvesters are in the fields and flavorful new ingredients are on the dinner plate. From pumpkins and squash to fragrant spices, autumn is filled with my favorite cooking ingredients. I love visiting local restaurants this time of year not only to enjoy the last warm days of patio dining but also to explore the delicious, autumninspired menus created by the area’s chefs. This is also the prime season for

stocking up on a range of locally grown produce during the year’s final farmers markets. We’ve attempted to capture the essence of autumn in South Dakota with this premier Wholesome issue by compiling a range of recipes that utilize the season’s best ingredients, by exploring the area’s harvesting festivals and new comfort food menu options and much more. The concept for Wholesome has been more than a year in the making and we feel it’s just the publication the state’s residents and visitors want and need. As South Dakota’s premier, bi-monthly food magazine, we explore and celebrate the state’s food scene in a friendly and authentic tone. We fuse the past with the present by preserving the region’s deeply-rooted food heritage while also embracing contemporary culinary trends. Food is central to daily life and our editorial themes focus on the connections that are built between friends and family while enjoying a great meal, whether at home or while dining out. South Dakota is packed with amazing local food producers, from the garden to the chef ’s kitchen, and our focus ever remains on those amazing individuals. In each issue, you will discover features on local chefs, regional produce growers and more. We also aim to regularly feature inspiring home cooks who are doing

great things in their kitchens. As you browse our premier magazine issue, I hope you’re inspired to get out and enjoy the state’s autumn food scene. I also hope this issue provides useful tips for you to become a better cook at home, to more fully enjoy the experience of food, and to begin using food to build stronger connections with others in your life. If, as you browse the magazine’s sections, you think of article ideas for future issues, have suggestions, or just want to say hello, please contact me. I want to establish an open dialogue with Wholesome’s readers. After all, the magazine exists for you and I want to ensure its content meets your needs and preferences. Check out our website, wholesomemag. com, for delicious recipes , behind the scenes highlights and more. Also, follow us at facebook.com/wholesomemagazine to receive first word on future issue release dates and for exciting news regarding local food in South Dakota. Happy eating!

Shayla Ebsen EDITOR-IN-CHIEF

MY AUTUMN PICKS COFFEA ROASTERIE

WILD SAGE GRILLE

HARVEST FESTIVALS

My favorite place to savor the crisp autumn morning air is the outdoor patio at Coffea Roasterie in Sioux Falls, with a mug of steaming coffee in hand of course. Not a coffee fan? Browse Coffea’s great tea selection or try the hot chocolate.

Heck, why not enjoy every autumn meal outdoors before the beautiful weather vanishes? The scenic patio at Wild Sage Grille overlooks downtown Sioux Falls and their walnut and bleu cheese bruschetta is delicious.

Looking for fun family activities to enjoy this autumn? Take the kids to a harvest festival. The Country Apple Orchard outside Harrisburg is hosting three festivals this fall including a pumpkin festival and an apple festival. Check out page 60 for more info.

EMAIL ME! Have a story suggestion or just want to say hello? Send an email to

SHAYLA@WHOLESOMEMAG.COM.

CALENDAR September 2013

HarvesTable Dinner Event

sept

The season’s final HarvesTable event is scheduled for September 7 at Cider Hill Farm. Enjoy a family style, multi-course meal in an outdoor setting. September 3 is the last day to register for the dinner. Visit www.harvestable.net to learn more.

Germanfest in Sioux Falls

Explore the sights, sounds and smells of the annual Germanfest event. Sample food from local vendors, listen to live music, and partake in the festival’s popular events. Learn more by visiting www.siouxfallsgermanfest.com.

Opening Day at Silver Creek Orchard

Spend a day in the country and help the owners of Silver Creek Orchard celebrate their first harvest open to the public beginning September 7. Orchard activities include a petting zoo, a pumpkin patch and occasional live music. Visit their website at silvercreekorchard.com to see which apple varieties are ripe and ready for picking.

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Kuchen & Old Time Harvest Festivals

Venture to Delmont, South Dakota for the annual Kuchen and Old Time Harvest Festivals. Learn more about South Dakota’s German heritage through homemade kuchen, crafting events and more. Live old time music, a parade, arts shows and much more are all planned. Learn more by visiting the Delmont, SD website at www.delmontsd.org.

Sept 21-22 Annual Apple Festival Country Apple Orchard, Harrisburg Venture to the Country Apple Orchard outside Harrisburg for a day of fun picking apples. Other attractions include children’s activities, apple treats and much more. www.countryappleorchard.com

Sept

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Annual Bramble Park Zoo Chili Cookoff and Salsa Competition Head to Watertown on September 21 for the 19th annual Bramble Park Zoo Chili Cookoff and Salsa Competition. Sample chili prepared by the cookoff teams and vote for your favorite. The event typically attracts more than 3000 attendees and includes live music and other activities.

have an upcoming event? Email your upcoming events to contribute@wholesomemag.com and we’ll try to include them in future issues.

CALENDAR October 2013

Oct

5-6

Newton Hills State Park Annual Festifall Event near Canton Partake in arts and crafts for the kids, pumpkin carving for all ages and much more during the annual Festifall event at Newton Hills State Park just south of Canton. Musical entertainment is planned throughout the day and the event ends with a candlelight walk through the park.

Showcase of Remodeled Homes

Tour more than 10 remodeled homes and gather ideas for remodeling your kitchen or get inspired to complete an entire home makeover. The tour runs from noon until 5 p.m. each day and offers the chance to meet local contractors.

oct

Harvest Festival at Wilde Prairie Winery

Embrace the mood of the harvest season with a visit to the Harvest Festival at Wilde Prairie Winery near Brandon. While at the festival, get a look behind the scenes and learn what goes into creating a local winery. Sample local wines, gather holiday gift ideas and enjoy special festival offerings. Learn more by visiting the winery’s website at wildeprairiewinery.com/events.

Spooktacular Trails Event

SD Pheasant Season Opener

At 12 p.m. on October 19, pheasant hunters will flood South Dakota’s fields hoping to bag their limit of pheasants during the hunting season opener. Check out pages 47 and 49 for two delicious pheasant recipes.

Annual SODAK STAMM Oktoberfest in Menno

Spend an evening in Menno enjoying authentic German cuisine during the annual SODAK STAMM Oktoberfest. The buffet supper includes German bratwurst, liverwurst, sauerkraut, German potato salad, kuchen and more. Also on the evening’s agenda is live entertainment. Tickets are $15 and advance tickets are available.

Big Sioux Recreation Area, 5-8 p.m.

Wear your Halloween costume, grab a flashlight, and head to the Big Sioux Recreation Area for an evening of Spooktacular fun. Walk with your kids along the park trail, search for the reflective signs, and gather candy along the way.

twitter.com/wholesomemag pinterest.com/wholesomemag http://eepurl.com/uVBxv

wholesomemag.com | 7

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What is your favorite autumn ingredient or homecooked meal? “Rosemary seasoned pot roast because it is comfort food at its finest and it’s easy to make. Nothing beats this meal on a cold and blustery, snowy or rainy November day.” - Shawn Marta “My favorite meal to make in the fall is stew. I enjoy it because it’s easy to prepare and it’s classic comfort food.” - Barbara Luttmann “Apple crisp! All the apples are ready for picking and it reminds me of meat and potato family dinners.” - Linda Jones “My favorite food to enjoy in autumn is butternut squash, with brown sugar, of course.” - Sue Edelman

“Honestly, choosing just one favorite autumn meal or ingredient is impossible. This is a great season for food in South Dakota because so many great local foods are being harvested. Pumpkins, butternut squash, apples - I love them all.” - Sandra Phillips

In the Kitchen

KNOW THY SPICES Few ingredients accent autumn better than spices such as cloves, allspice and ginger. Learn the differences between the seasonâ&#x20AC;&#x2122;s top spices and use them in your upcoming baking projects. Also, check out our kitchen renovation feature.

IN THE KITCHEN Know thy Spices

Know thy Spices From fragrant cloves to aromatic ginger, the season for spices is here. Learn the qualities of these popular spices and be ready to prepare a range of spiced autumn recipes with confidence.

CLOVES - As a very strong spice, cloves

are best used in small quantities. This spice pairs well with cinnamon, allspice and vanilla as well as with citrus peel. Cloves are often used in Asian, African and Middle Eastern dishes to flavor meats, curries and marinades as well as to create sweet dishes.

CARDAMOM - This pungent, sweet

spice is the fruit of a tropical plant related to ginger and is considered a more expensive spice. Cardamom pairs well with cloves and cinnamon and is used primarily in Indian cooking and Middle Eastern cuisine to flavor meats and sweets.

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SPICE USAGE TIPS BUY WHOLE SPICES

USE SPICES SPARINGLY

Hereâ&#x20AC;&#x2122;s an insider secret - those containers of ground spices at the supermarket lost their freshness long ago. To experience the true essence of a spice and to capture its real benefits, buy whole spices when possible and grind or grate them as needed.

When using spices like cloves and nutmeg, a little goes a long way. Avoid over spicing meals or desserts by starting with just a pinch and add more as needed. Just a pinch of cloves is often enough to accent an entire pot of soup, so keep this in mind as you experiment while cooking.

IN THE KITCHEN Know thy Spices

GINGER - Known for its pungent,

warm and sweet flavor profile, ginger is available in several forms including whole root and as a powder. Ginger is essential to Asian cookery and is used in curry pastes, chutneys and other dishes. In the West, ginger is often used in sweets, especially gingersnaps and gingerbread.

ALLSPICE - This spiceâ&#x20AC;&#x2122;s name was coined by the English, who noted its flavor combination of cinnamon, nutmeg and cloves. Allspice is a common element of many wordly cuisines but is essential in Caribbean and Middle Eastern cooking.

NUTMEG - Fragrant in aroma and rich in

flavor, nutmeg adds character to various dishes in either grated or ground form. This spice is often used minimally in savory dishes and is prized as an addition to baked goods like muffins and sweet breads.

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open kitchen remodel Cory Ann and Andy Ellis were unhappy with the look and functionality of their new kitchen. So, they began an extensive remodel on the same day they moved into their newly purchased home in Brookings. After replacing the outdated cabinets with modern alternatives, incorporating clean colors and making other changes in a six-year remodel, the Ellises are finally ready to unveil the space.

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creating a focal point While this kitchen remodel included many attractive upgrades, the roomâ&#x20AC;&#x2122;s new focal point rests on the island made from reclaimed wood. Doubling as a cutting board and providing additional counterspace, this island completes the roomâ&#x20AC;&#x2122;s ambiance with its naturally distressed features.

IN THE KITCHEN Open Kitchen Remodel

ory Ann Ellis and her husband Andy began remodeling their kitchen in 2006 on the same day they moved into their Brookings residence. Not fans of the oak cabinets that hung over the kitchen’s island, the Ellises removed them that first night. That initial change was the first of many alterations they would make during a sixyear remodel, which is now nearly complete. “Because we completed the kitchen remodel ourselves and because we made the changes as we had the necessary money, it has been a six year process,” she says. After removing the kitchen’s upper cabinets, Ellis says the project snowballed. A window was installed in the kitchen’s south wall to allow more natural lighting and all appliances were replaced. The refrigerator was moved from the kitchen’s west wall into a space that previously housed the home’s washer and dryer but, under the Ellis’ control, was converted into an open pantry. Next came the flooring. “As we began tearing up the flooring, we realized that there were three layers of linoleum that needed to be removed so it quickly became an intense project,” she says. “While removing the old flooring, we decided to go all out and also remove the bottom cabinets.” The lower cabinets were replaced with modern alternatives from Ikea and the upper cabinets were changed from the outdated and bulky versions to open shelving. Ellis says that the installation of open shelving is a chance some home owners aren’t willing to take, but she knew it was the right choice for their home. “I’m a naturally organized person so I don’t have to worry about clutter accumulating on the open shelving and I absolutely love the open look it brings to the kitchen,” she explains. “Although our kitchen is very modern, the open shelving could work in a variety of kitchens. For example, you could choose different shelving colors or you could even build the shelves using reclaimed wood.” From the new flooring to the updated appliances, the remodeling changes came together to create the modern space that Ellis first envisioned six years ago. Although she loves all of the updates, Ellis confesses that her favorite feature is the kitchen’s center island that she had custom built by LG Custom Woodworking using reclaimed wood.

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“I love that you can look at the island and see all of the character in the wood,” she says. “It’s also rewarding to know where the wood came from and I enjoyed being able to custom design the island for our space.” While the prompt start to the remodel worked for her, Ellis warns against jumping into a kitchen remodel too quickly. She also recommends fully researching any remodeling change you plan to do alone or, when in doubt, hiring a professional to do the job. “Don’t follow our lead by starting a remodel the minute you move into a new house,” says Ellis. “Instead, live in the space for a while to figure out how your family uses it and then sit down and design the plan based on that information. Even though we pieced our remodel together, for the most part, we knew how we used the space and we were able to manage the cost over several years versus doing it all at once.” As a co-founder of Wholesome magazine and as the professional photographer behind AC Ellis, Inc., Ellis says her remodeled kitchen and dining room now also regularly double as the test kitchen and photographing site for many of the magazine’s recipes. It’s a development she never would have imagined a few years ago. “As a professional photographer, I’m always looking for new opportunities that will allow me to build upon my craft and branching into food photography has allowed me to do just that,” explains Ellis. “I never imagined that my kitchen would someday double as a magazine test kitchen, but I’m enjoying the experience and I’m definitely enjoying being able to sample all of the recipes, although my waistline may not feel the same.” The only changes remaining on her current remodel agenda are a few lighting adjustments. As for whether she’ll leave the kitchen as is after the lighting adjustments are complete, Ellis says only time will tell. For now, her attention has shifted to replacing the home’s back deck and updating some of the house’s other windows. “Well, I’m kind of a self-proclaimed remodel junkie, so I can’t say with certainty that our kitchen remodel is ever going to be complete,” she says. “However, I love the changes we’ve made and I really feel a sense of pride when I look at what we’ve accomplished during these six years.”

“I love the changes we’ve made and I really feel a sense of pride when I look at what we’ve accomplished during these six years.” - cory ann ellis

Food, Naturally

sweeten food the natural way Looking for alternatives to highly processed white sugar? Weâ&#x20AC;&#x2122;ve got the hookups! Learn how to sweeten foods naturally with coconut sugar, sucanat and other natural sweeteners. Also, enjoy a delicious apple walnut crisp recipe that uses coconut sugar.

FOOD, NATURALLY Fight the Flu

Fight the Flu Worried about a cold or the flu slowing you down this fall? Stay healthier and fight autumn illnesses by stocking your pantry with these five superfoods. Combine them with an overall nutritious and balanced diet for maximum benefits.

GREEN TEA - Studies have found that alkylamines in

green tea boost immune function, thus increasing the bodyâ&#x20AC;&#x2122;s ability to fight infections. Green tea is also a good source of vitamin C, another immune booster. For maximum benefit, consume green tea either as a loose leaf tea or in capsule form.

GARLIC - When crushed, garlic bulbs produce

allicin, a natural antibiotic and anti-fungal. To receive the maximum health benefit from this substance, consume garlic in raw form soon after separating it from the bulb.

CITRUS FRUIT - When the stress of autumn activities

gets you down, a boost of vitamin C is what you need. Citrus fruits like oranges and grapefruits are packed with vitamin C, which provides a surge of energy and is also a great immune booster.

BLUEBERRIES - Delivering a punch of disease-

fighting antioxidants, blueberries are both delicious and nutritious. Easily incorporate these blue beauties into your diet by sprinkling them on a cup of yogurt or eat them with a blend of nuts and seeds.

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SUNFLOWER SEEDS - Vitamin B6 is a known immune booster and, as a side benefit, wards off extreme fatigue. Get more of this super vitamin in autumn by enjoying a few handfuls of sunflower seeds each day.

OES HOW DCERY RO YOUR G STORE

(CONSUMER-OWNED)

(PRIVATELY OR INVESTOR-OWNED)

LOCAL FARMERS AND PRODUCT PRODUCERS WORKING WITH EACH STORE

LOCALLY SOURCED PRODUCTS SOLD

PERCENTAGE OF INCOME DEVOTED TO CHARITABLE DONATIONS

REVENUE SPENT LOCALLY

ORGANICS AS A PERCENTAGE OF PRODUCE SALES

ORGANICS AS A PERCENTAGE OF ALL GROCERY SALES

AVERAGE EMPLOYEE EARNINGS, INCLUDING BONUSES AND PROFIT SHARING

EMPLOYEES ELIGIBLE FOR HEALTH INSURANCE

REVENUE SPENT ON LOCAL WAGES AND BENEFITS

RECYCLING RATES CARDBOARD

PLASTICS

FOOD WASTE

AVERAGE ENERGY STAR SCORE OUT OF 100

www.STRONGERTOGETHER.coop ESTABL

IS H ED

used with permission from STRONGERTOGETHER.COOP

COME CHECK US OUT. 2504 S Duluth Ave (605) 339-9506 Sioux Falls, SD 57105 www.coopnaturalfoods.com

Your locally-owned, locally-managed grocery store since 1973.

FOOD, NATURALLY Sweetener Profiles

Sweetener Profiles Looking for healthier alternatives to overly processed white sugar? Learn the details on these natural sweeteners including sucanat and coconut nectar and begin adapting your recipes today.

STEVIA - This natural herb is 200 to 300

times sweeter than refined sugar and is often praised for having no calories. Stevia is available as a liquid and also in granule form, making it a great sweetener for baked goods and drinks alike.

SUCANAT - This minimally processed sweetener is made from dehydrated sugar cane juice. Its large nutrient-rich granules feature a molasses flavor, making sucanat a great baking sweetener.

COCONUT SUGAR - Derived from the sweet

nectar of the coconut palm tree flower, coconut palm sugar boasts a mildly sweet flavor. This sweetener is often used as a replacement for refined brown sugar.

SWEETENER USAGE TIPS

COCONUT NECTAR - Often used as a replacement

for agave nectar, coconut nectar comes from the sap of coconut tree blossoms. It is nutrient-rich, has a low glycemic index of 35, and is a great drink sweetener.

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UPDATE CURRENT RECIPES

USE IN MODERATION

You neednâ&#x20AC;&#x2122;t purchase specialized cookbooks to begin using natural sweeteners. Rather, substitute sucanat or other alternatives for refined sugar in your current recipes or begin using them as sweet toppers for oatmeal and more.

While many natural sweeteners are packed with nutrients and are healthier than refined sugar, they should still be used in moderation. Find the sweetener that works best for you and incorporate it into a balanced diet.

FOOD, NATURALLY Sweetener Profiles

apple walnut crisp PREP: 15 min COOK: 45 min TOTAL: 1 hr SERVES: 6

Add 1/2 cup fresh cranberries prior to baking for a hint of tartness.

filling topping

5 apples, cored, peeled and cubed 1/3 cup coconut sugar 2 tablespoons lemon juice 2 tablespoons orange juice 1 teaspoon orange zest 1 teaspoon lemon zest 1/4 cup cornstarch 1/2 teaspoon cinnamon 1/8 teaspoon allspice Pinch of salt

1. Preheat oven to 350 degrees. 2. Place the apples, coconut sugar, lemon

juice, orange juice, zests, cornstarch, cinnamon, allspice and salt in a large mixing bowl. Stir ingredients until apples are evenly coated. Set aside.

3. Place the oat flour, oats, walnuts, coconut

sugar, cinnamon and salt in a large mixing bowl and stir to combine. Cube the butter and cut the

1 cup oat flour 1 1/4 cups old-fashioned oats 1 cup walnuts, chopped 1/2 cup coconut sugar 1/2 teaspoon cinnamon Pinch of salt 8 tablespoons unsalted butter, chilled

butter chunks in with the dry ingredients using a pastry cutter. Continue cutting in the butter until pea-sized butter lumps remain.

Transfer the apple filling to an 8-inch baking dish. Dump the oat topping evenly over the apple filling.

5. Bake for 45 minutes or until the apples are tender. Top with freshly prepared whipped cream and serve immediately.

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THE CHICKEN CRAZE From the farmyard to the backyard, chickens seem to be grown everywhere in South Dakota these days. With their delicious, nutrientrich eggs, itâ&#x20AC;&#x2122;s no wonder why these beauties are so popular in the local scene.

Keepin’ the Coop WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis

Sarah Langenfeld’s eclectic backyard flock of chickens and ducks offers entertainment and companionship. Yet, those aren’t the only reasons she keeps a coop. The birds also help fill her fridge. “Aside from the entertainment the birds provide, raising a flock is just an easy and neat way to be closer to a food source and, for me, that’s kind of the big picture that this all revolves around,” explains Langenfeld. The current flock of six has been hanging around Langenfeld’s backyard in Sioux Falls for three years and, on average, provides 12-15 freshly laid eggs per week. While her coop includes a nesting box, Langenfeld says her birds prefer to burrow down and lay eggs in the corners of the coop. “Occasionally, I’ll find random eggs from the ducks in random places so it becomes a little egg hunt to find where they’ve decided to lay,” she says.

â&#x20AC;&#x153;As my son grows up, the chickens will just be one more example that I can use to teach him where our food comes from.â&#x20AC;? - ian caselli

FOOD, NATURALLY Keepin’ the Coop

There’s no comparison between store-bought and fresh chicken eggs she says. As for the duck eggs, they’re bigger than chicken eggs, with much harder shells. When cracked, duck eggs are nearly all yolk and, when eaten, are rich with an almost buttery flavor. As an added bonus to their larger eggs, her ducks lay with higher frequency than the chickens. At one point, Langenfeld’s flock included nine birds, but she recently downsized by processing a few of them. Accustomed to preparing chickens between six and eight weeks of age, she says cooking the three-year-old birds brought an additional layer of learning to the experience of raising poultry. “The process of killing something I had raised was interesting and not as difficult as I thought it was going to be,” explains Langenfeld. “The experience ended up just becoming very much a fact of life type of thing.” Keeping a backyard flock is fairly simple and inexpensive, says Langenfeld. Her biggest initial expense was the coop, but even that can be built fairly inexpensively with repurposed materials. A 50-pound bag of feed bought for $12 lasts nearly a month and Langenfeld hasn’t dealt with any significant illnesses in the flock, thus keeping her vet bill at a minimum. “Raising chickens isn’t gross or smelly. It’s easy,” she says. “I know one complaint some people have is that it’s going to be a lot of work, but it really isn’t much work at all. It’s really just a matter of checking their food and water and gathering eggs. Those are pretty much the day to day responsibilities.” Langenfeld certainly isn’t alone in her desire to raise urban chickens. Nationally, the urban chicken movement is quickly gaining momentum, with more than 500 cities now allowing backyard chickens. Sioux Falls is among those cities with pro-chicken ordinances and many in-town residents are embracing their right to keep a coop. Wyatt Urlacher was a member of the urban agriculture task force that worked for more than a year to draft the current Sioux Falls chicken ordinance. The new ordinance was approved in April 2013 and replaced the city’s original ordinance, which some say was too vaguely worded. “The passing of this ordinance sent a statement that the city of Sioux Falls recognizes the importance of food freedom, the benefits of local food and also the importance of sustainability,” says Urlacher. “It’s great that city officials are willing to make changes and write laws that support residents who want to have more control over where their food comes from and who are trying to be more self-sufficient.” Under the new ordinance, Sioux Falls residents can own up to six birds without a license. To own more than six chickens, you must obtain a license from the city along with written consent from all owners of real estate within 100 feet of your residence. While six birds may seem like an arbitrary number, Urlacher says it’s based on how many chickens can reasonably provide an average family with eggs and also on how many chickens an owner can reasonably maintain in a backyard. Although the approval of your neighbors isn’t required to start a small flock in Sioux Falls, Urlacher says inquiring with residents of neighboring properties is still wise to sidestep potential problems. “Talk to your neighbors before starting a flock. That way, if there are any questions or potential problems, you can address them upfront,” explains Urlacher. “For example, if

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FOOD, NATURALLY Keepin’ the Coop

neighbors are concerned about the noise of chickens, you can dispel those myths by educating them that roosters are the noisy ones, not hens.” Ian Caselli also recognized the importance of speaking to his neighbors before adding chickens to his backyard and is happy he initially made that decision. “Every neighbor I asked was fine with my decision to raise chickens and, now that I’ve had the birds for a while, everyone really seems to enjoy them,” explains Caselli. “I’ve checked back in with the neighbors a few times just to make sure that the chickens aren’t stinky or loud and everyone says there aren’t any problems at all.” Caselli’s flock of four road island reds is fairly young, just 5 months old, and he expects the hens to start laying eggs any day. He’s hoping for about three eggs from the entire flock to start and that amount should increase when the chickens reach the one year marker, which is their prime egg laying age. “Enjoyment is one of the main things that my family gets from raising chickens,” explains Caselli. “As my son grows up, the chickens will just be one more example that I can use to teach him where our food comes from.” Caselli’s interest in urban agriculture initially drove his decision to start a backyard flock. In addition to utilizing the birds’ eggs and possibly harvesting a portion of the flock for meat in the future, he plans to use their manure as fertilizer to enrich the quality of his garden’s soil. Yet, as a selfproclaimed urban chicken newbie, Caselli admits he has much to learn as his chickens begin laying

eggs and has already encountered a few surprises during his time as a chicken owner. “One of the bigger surprises I encountered was that the chicks needed to be inside for five weeks and the last of those weeks were touch and go,” he says. “The chicks started to get stinky and were flying out of their box in the basement.” Despite the initial complications, his overall experience of raising chickens has gone smoothly, with a few unexpected (and positive) developments along the way. His coop, which was built using plans he found online and from free materials he acquired via Craigslist, cost next to nothing and he’s happy with how easy the chickens are to raise. “One positive surprise I’ve encountered since moving the birds to their coop was that I’ve been able to let them out in the yard a lot more than I originally assumed,” he says. “I thought they would venture farther but they stay in our yard and haven’t tried to go over the fence.” Several resources are available for those hoping to join the growing group of backyard chicken owners in Sioux Falls. Homegrown Sioux Falls is a chapter of Dakota Rural Action and hosts several annual chicken events including the Tour de Coop. Find out more by visiting sftourdecoop. blogspot.com or dakotarural.org. Sioux Falls Chicken Tenders is a Facebook group providing support and advice for chicken owners in and around Sioux Falls. As for raising chickens in other South Dakota communities, review your city’s ordinances before starting a backyard flock to verify that chickens are allowed.

COMMON CHICKEN TERMINOLOGY BANTAM - A miniature chicken, typically about 1/4 the size of a regular chicken.

COMB - The red-colored, fleshy growth on top of a chicken’s head.

BROODY HEN - A hen that wants to sit on eggs to hatch them and raise chicks.

GIZZARD - A chicken’s internal organ that crushes food with the assistance of grit.

CHICKS - Baby chickens.

HEN - A female chicken over one year of age.

CLUTCH - A group of eggs, typically about 12, being sat on, or incubated, by a broody hen.

PICKING - An undesirable activity involving chickens picking at each other’s feathers.

COCKEREL - A male chicken under one year of age.

PULLET - A female chicken under one year of age.

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FOOD, NATURALLY Keepin’ the Coop

Poaching the Perfect Egg Secrets such as adding white vinegar to simmering water and checking the egg frequently ensure successful poaching every time. Of course, farm fresh eggs are a must.

Add a tablespoon of white vinegar.

Bring water to a gentle simmer.

White vinegar keeps the egg together and prevents the ‘egg drop soup’ effect.

A full boil rips apart the egg whites. Add the egg when a few bubbles break on the water’s surface per second.

Set the timer for 4 minutes.

Remove egg with a slotted spoon.

Poach the egg for 4 minutes for a runny yolk and longer for a solid yolk. Adjust timer as needed while poaching more than one egg.

A slotted spoon allows water to drain from the egg. Serve the egg immediately after removing it from the water.

TIPS FOR NEW CHICKEN OWNERS CHOOSE THE RIGHT BREED

KEEP A CLEAN COOP

GATHER RESOURCES

Selecting the proper breed makes all the difference in your experience as a chicken owner. Will you be raising chickens primarily for their eggs or also to harvest for meat? Do you have ample space for a larger breed or should you stick to a bantam breed? These questions and others are essential when making your selection.

One diseased hen can quickly infect an entire backyard flock, resulting in a large vet bill and unnecessary stress. Clean your chicken coop regularly to prevent common illnesses and also to avoid an undesirable smell that may affect your neighborhood’s acceptance of your backyard flock.

While you may feel a little overwhelmed as a new chicken owner, plenty of resources are waiting to help you learn the ropes. Get involved with local groups such as Homegrown Sioux Falls and Sioux Falls Chicken Tenders or borrow a few books on chicken raising from the library.

wholesomemag.com | 29

yellow squash and zucchini quiche PREP: 20 min COOK: 1 hr 15 min TOTAL: 1 hr 35 min SERVES: 6

The basil crust in this quiche adds delicious and irresistable flavor.

basil crust 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup unsalted butter, chilled

2 tablespoons fresh basil, chopped 1 large egg 1 tablespoon water, cold

squash and zucchini filling 3 tablespoons unsalted butter 1/2 of a small onion, chopped 1 teaspoon garlic, minced 2 cups yellow summer squash, shredded 2 cups zucchini, shredded 1/2 teaspoon cayenne pepper 1 teaspoon salt

1/2 teaspoon black pepper 4 large eggs 1/2 cup milk 1 1/2 cups mozzarella cheese, shredded 1/2 cup parmesan cheese, grated 1/2 pound cooked ground pork sausage, optional

1. In a large mixing bowl, combine the flour, sugar and salt for the crust. Cube the butter, add to the mixing

bowl, and cut with a pastry cutter until the mixture resembles coarse crumbs. Add the basil and stir to combine.

2. Whisk the egg and water in a small bowl and add to the flour mixture. Knead until the mixture forms into a clumpy dough.

3. Starting in the center and working outwards, press the dough on the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the dough all over with a fork and place in the fridge to chill while you prepare the filling.

4. Preheat oven to 375 degrees. 5. Melt the butter in a sauté pan on medium. Add the onion and garlic and sauté until the onions are soft. Add the yellow squash, zucchini, cayenne pepper, salt and black pepper. Sauté for 10 minutes or until the squash and zucchini are tender. Remove from heat. If using, add the cooked sausage.

6. Whisk the eggs and milk in a mixing bowl. Add the mozzarella cheese. Add the milk mixture to the squash mixture and stir to combine.

7. Pour the filling into the crust and top with the parmesan cheese. Bake for 1 hour or until the center is set and the parmesan cheese is lightly browned.

Serving breakfast, lunch and dinner daily along with European wines, American craft brews and award-winning coffee roasted by our friends at Black Sheep Coffee Roasters. Visit us on the weekend for breakfast specials and dinner Prix Fixe menus. Hours: Monday - Thursday 7 a.m. to 7 p.m. Friday 7 a.m. to 11 p.m. Saturday 8 a.m. to 11 p.m. Sunday 9 a.m. to 1 p.m. Our cuisine is inspired by fresh, local ingredients and highest quality meats with changes made to the menu daily.

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Dining Out

where to go, what to eat Autumn is the perfect season to enjoy a comforting lunch with friends or an intimate dinner with a loved one. Weâ&#x20AC;&#x2122;ve got your comfort food hookup with an interview with Angela Waltjer of Lick the Spoon.

34 | wholesomemag.com

comfort food galore Angela Waltjer, owner of Lick the Spoon in Sioux Falls, has quickly cornered the local comfort food market. From homemade pot pies to favorites such as creamy mac and cheese and tator tot casserole, Lick the Spoon is just where you want to be when the mood for comforting classics strikes.

DINING OUT Seeking Autumn Comfort

IF YOU ASKED Angela Waltjer several years ago whether she’d someday own a bistro, she may have looked at you a little funny. That’s because, at that time, she was fully immersed in the world of marketing as the owner of an ad agency. Yet, Waltjer’s love of cooking attracted her to the restaurant world and, in November 2011, led her to open Lick the Spoon, a local Sioux Falls bistro located in the Park Place Center on 41st Street just west of Kiwanis Avenue. “Honestly, I never imagined that I would become a restaurant owner but, now that it has happened, it just makes sense,” she says. “I couldn’t be happier with how things have turned out and I’m excited for what the future will bring.” Waltjer’s specialty is comfort food and, with autumn quickly approaching, she’s anticipating the influx of customers the cooler weather will bring. “The colder it gets, the busier I get,” says Waltjer. “So, you probably aren’t going to find me complaining about the snow or chilly temperatures. In fact, I welcome the change.” Lick the Spoon has quickly become known for the variety of pot pies that span the bistro’s menu. From traditional chicken to seafood alfredo, curry chicken and beyond, the pot pies are prepared fresh daily without the use of preservatives. Waltjer says, while the pot pie fillings are comforting and delicious, the flaky, made from scratch crust often receives the most compliments. Of course, the pot pie crust recipe is a family secret and isn’t one she plans to give up anytime soon. The pot pies can be ordered at the bistro and enjoyed piping hot in individual serving bowls or they can be purchased frozen as take n’ bakes to enjoy at home as easy weeknight dinners. “Our take and bakes have become wildly popular, especially when we put them on sale,” says Waltjer. “They are perfect to enjoy as a workday lunch or as an easy supper at home on evenings when you may not have time to cook.” While pot pies may be the signature selection at Lick the Spoon, they certainly aren’t the only menu items. Other comfort food selections include tator tot casserole, gourmet mac and cheese and a variety of homemade soups. Lighter

36 | wholesomemag.com

selections include the popular cranberry pecan chicken salad, a variety of wraps, and salads. Breakfast selections include quiche, biscuits and gravy, breakfast sandwiches and a variety of pastries. The bistro also specializes in specialty coffee drinks and a range of desserts. Waltjer recently added classic malts and shakes to the menu as cold and nostalgic treats to enjoy on hot days. “I love our menu as I think it complements a variety of preferences,” says Waltjer. “Whether you’re in the mood for classic comfort food or crave a lighter selection, you’re going to find something to enjoy here.” Due to the bistro’s success, Waltjer recently expanded Lick the Spoon into a larger space in the same retail center. The expansion brought seating for 20 additional customers and an additional private room that’s available for meetings and events. “The expansion allowed us to better serve our customers while also maintaining the comfortable and relaxed setting that I prefer,” she says. “Honestly, even with the increased seating, I’m humbled with how quickly the space fills up during lunch on busy days.” While Waltjer admits that days in the kitchen can be long and tiring, she wouldn’t change a thing. Her staff is great and she says nothing is more rewarding than serving her customers the food they love in a fun and inviting environment. “For me, it doesn’t get any better than serving comfort food on a chilly autumn day or during a winter snow storm,” says Waltjer. “I think people have a continued love for comfort food because it warms them up on cold days and it also reminds them of homemade meals from their past.” As for the future, Waltjer plans to continue building upon the bistro’s current success by providing her customers with great service and fresh meals. She may also have her eye on expansion as opening a second location in another community has been playing on her mind. “I love where I’m currently at and couldn’t be happier with the growth of Lick the Spoon,” says Waltjer. “Of course, if the opportunity arises to open another location, I’m going to explore that opportunity and see where it leads.”

â&#x20AC;&#x153;i never imagined that i would be a restaurant owner but, now that it has happened, it just makes sense. i couldnâ&#x20AC;&#x2122;t be happier with how things have turned out.â&#x20AC;? - angela waltjer

â&#x20AC;&#x153;I think people have a continued love for comfort food because it warms them up on cold days and it also reminds them of homemade meals from their past.â&#x20AC;?â&#x20AC;? - angela waltjer

Food Heritage

exploring state traditions In mid-October, South Dakotaâ&#x20AC;&#x2122;s recently harvested cornfields come to life once again with the sights and sounds of pheasant hunters. We take you behind the scenes after a rousing pheasant hunt and into the kitchen of Chef Joe Fossett at Tumbleweed Lodge in Harrold, SD.

Kuchen South Dakotaâ&#x20AC;&#x2122;s Dessert

Did you Know? Kuchen (pronounced koo-ken) was officially adopted as South Dakota’s dessert in 2000 and, if you haven’t yet tasted this treat, you’re in for a delightful surprise. Check out these fun kuchen facts and prepare our cast iron peach kuchen this autumn. > Dessert of German Heritage - Kuchen is the German word for

‘cake’ and is a dessert that embraces South Dakota’s vast German heritage. Of course, you don’t have to be German to enjoy this sweet treat. Kuchen is also popular in other states like North Dakota, Indiana and Minnesota.

> Many Varieties - Kuchen actually describes a variety of sweet

desserts and pastries. The most common varieties are pie-like pastries with cakey crusts and custard fillings, rolled pastries filled with fruit pastes, cheesecake pastries with yeast crusts, fruit and custard fillings, and coffee cake pastries, similar to the peach kuchen recipe on this page.

> Kuchen Festivals - Kuchen is still prepared in many South Dakota households and is a mainstay at several regional festivals. You can find many varieties of kuchen on the menu at local annual events including Schmeckfest in Freeman, Rhubarb Day in Leola and the Kuchen Festival in Delmont. This year’s Kuchen Festival in Delmont is slated for September 14 and 15. The event includes live old time music, a parade, arts shows and, of course, plenty of kuchen to go around. Learn more by visiting the Delmont, SD website at www.delmontsd.org.

> Buying Kuchen - This is a great dessert to serve at holiday

gatherings or as a special weekend treat for your family. However, if you don’t have time to make kuchen at home, you can often find it in the specialty pastry cases at your local grocer or bakery. The Eureka Kuchen Factory offers several kuchen varieties and, after many years in business, the owners know a thing or two about preparing this sweet treat.

> Baking Tips - The great thing about kuchen is that its many

varieties ensure a recipe exists to match your preferences. If you aren’t a peach fan, swap out the peaches in our peach kuchen recipe for strawberries, rhubarb or another favorite fruit. Overall, just have fun with the baking process and take pride in knowing you’re following a tradition passed down through generations.

> Storing Kuchen - Most varieties of kuchen can be stored at room

temperature. However, some versions made with custard fillings may require refrigeration so be sure to read any included instructions when purchasing the dessert from a bakery or follow the instructions of any recipe you’ll be preparing. Cover any leftover kuchen in plastic wrap and eat within a few days to prevent drying.

Peach Kuchen PREP: 20 min COOK: 45 min TOTAL: 1 hr 5 min SERVES: 6

1 1/2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup unsalted butter, cold 1 large egg 1/3 cup milk 3 large peaches, pitted

Topping

1/3 cup brown sugar 1 tablespoon unsalted butter 1 tablespoon lemon juice

1. Preheat oven to 350 degrees. Grease a cast iron skillet; set aside. Halve the peaches and slice thickly; set aside.

2. Combine first six ingredients in a

mixing bowl. Cube the butter and cut into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs.

3. Make a well in the flour mixture. Whisk the egg and milk and pour into the well. Stir into a thick and clumpy batter.

4. Spread the batter into the skillet,

arrange the peach slices on top and place the skillet in the fridge while preparing the topping.

5. Combine the brown sugar, butter and

lemon juice for the topping in a small saucepan. Bring to a boil over medium heat. Boil for 1 minute; remove from heat.

6. Remove skillet from the fridge and

drizzle the topping over the peaches; sprinkle with Turbinado sugar. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with cinnamon and serve.

wholesomemag.com | 41

the lodge life Although Chef Joe Fossett has traveled the world and cooked in several top restaurants, he has found his niche in the hunting lodge kitchen. In fact, heâ&#x20AC;&#x2122;s one of very few chefs to have prepared meals in three of the worldâ&#x20AC;&#x2122;s top 20 wing shooting destinations. 42 | wholesomemag.com

after the

hunt

WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis

As pheasant hunters returned from the fields at Tumbleweed Lodge outside Harrold, South Dakota, Chef Joe Fossett was putting the final touches on their afternoon meal. Apricot glazed pheasant breasts were on the menu during our early autumn visit and the feast was not one to be missed.

FOOD HERITAGE

ot many chefs can brag of having cooked for three of the world’s top 20 wing shooting destinations. Chef Joe Fossett can and one of the two lodges he currently works at, Tumbleweed Lodge, is located just outside Harrold, South Dakota. The other lodge is in Alaska. “A year before I started at Tumbleweed, I was watching Letterman and a girl from Harrold was featured on the program as the only graduate in her high school class before they closed the school,” says Fossett. “I remember thinking, ‘I work in Alaska and that’s pretty isolated, but that place in South Dakota where she’s from really sounds like nowhere.’ A year later, here I was, in Harrold, South Dakota.” Nine years have passed since his first encounter with Harrold and Fossett now splits his time between working in Alaska and South Dakota. He dons his chef hat six months out of the year, June through November, and typically travels the other six months. It may sound like the ideal life, and, in many ways it is, but his six months of work include 12 hour days, with little or no time off. Think of it as the equivalent of working 12 months in just half a year. While he jokes that central South Dakota isn’t exactly the culinary capital of the world, he’s quick to point out that the area has much to offer. “You look at the landscape here and it seems like there isn’t much variety, but there is,” says Fossett. “The sunrises and sunsets are amazing and every year is different.” Originally from Pennsylvania, Fossett traveled the long road before reaching his final destination as a hunting lodge chef. His love of food and cooking began when he was just a boy. “I grew up as a kitchen rat and my passion for food was very much influenced by my grandmother,” he says. “My dad would yell at me during the holidays to get out of the kitchen and come watch football with the men.” Although his interest in cooking persisted through five years in the Marine Corps and

After the Hunt

various odd jobs, Fossett says it took until age 30 to finally realize that food was what made him happy. Then, he really went after his passion and attended culinary school in Bangkok, Thailand. “My dad thought I was nuts and told me I’d be flipping hamburgers within five years but, within five years, I was the executive chef of a 200-year-old white tablecloth establishment on the Delaware River,” he says. He worked fulltime in the restaurant business until age 35, when, after regularly working 90 hour weeks and dealing with kitchen politics, he began to realize just how tough of a world it was. That’s when he started taking seasonal jobs from the East Coast to Colorado and beyond. In 2000, Fossett got the hookup with a job in Alaska’s fishing lodge industry and has worked in fishing and hunting lodges ever since. “Well, fishing, hunting, skiing, and surfing are my passions and food is my passion,” says Fossett. “So, in a way, this line of work and lifestyle were meant for me. It’s a convenient lifestyle and it works.” His days at Tumbleweed begin around 7 a.m. when he and the kitchen staff prepare breakfast for the day’s hunters. Biscuits and gravy made with locally sourced pork along with the lodge’s famous Tumbleweed toast are regularly featured on the breakfast menu. Fossett says lunch is typically the most hectic meal of the day because he only has a few hours to prepare the buffet before guests return from their day’s first hunt. Yet, looking at the noon buffet table lined with salads, hearty soups, desserts and more, one gets the sense that Fossett has worked his daily routine down to a science. “We try to use locally sourced ingredients when possible and, before the first frost of the season arrives, I use vegetables from our garden,” he says. “Overall, the meals go smoothly thanks to the lodge’s awesome kitchen staff.” When he’s not in the kitchen, Fossett can occasionally be found in the fields during pheasant season, but he’s most often found

wholesomemag.com | 45

“I have always enjoyed preparing wild game not so much for the oddity of it, but for the unique flavor. It’s something different and, anytime I can play with something different, I’m happy.” - chef joe fossett hunting deer during archery season. He says having a freezer full of food and something different to eat are the main appeals of deer hunting. “I have always enjoyed preparing wild game not so much for the oddity of it, but for the unique flavor,” says Fossett. “It’s something different and, anytime I can play with something different, I’m happy.” As for how to best prepare pheasant and other white meat birds, Fossett says buttermilk is his secret ingredient. The main thing to remember when preparing 46 | wholesomemag.com

any type of wild game he says is to not be afraid of the unknown and to embrace the different flavors. “Treat pheasant like chicken. Although it has to be fully cooked, if you overcook it, you’re going to dry it out,” he says. “It’s a fairly neutral meat and handles flavorings rather well. Although, it can also be easy to overpower, so that’s where you have to be careful.” Overall, Fossett says he’s content with his current life split between South Dakota, Alaska and off season

traveling. Having traveled to more than 60 countries and with more than one full passport, there aren’t many places he has yet to visit. In the near future, he hopes to stage (intern for free) in the kitchens of a few chefs that he admires and, of course, to continue traveling. “I see myself retiring outside the states, perhaps in Central America,” says Fossett. “Over the last 10 years though, I’ve found that I need structure. Idle hands are the devil’s workshop, shall we say.”

RECIPE BY CHEF JOE FOSSETT

pheasant wild rice soup PREP: 30 min COOK: 1 hr 10 min TOTAL: 1 hr 40 min SERVES: 6

1-2 lbs pheasant breast 3 tablespoons olive oil 1/2 cup wild rice 2 tablespoons butter 1/4 cup onion, chopped 1/2 teaspoon garlic, minced 1/2 cup carrots, diced 4 cups chicken stock 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon black pepper

1. Season the pheasant breasts with salt, if desired. Sauté the

pheasant in olive oil on medium-high heat until internal temperature reaches 165 degrees. Let cool. Cut pheasant into small pieces.

2. Prepare the rice per package directions. 3. Melt the butter in a saucepan and sauté onion, garlic and carrots until tender.

6 fresh mushrooms 2 bay leaves 2 teaspoons thyme leaves 1 teaspoon cayenne pepper (optional) 1/2 cup slivered almonds 1 pint half and half 2 tablespoons dry cooking sherry Parsley for garnish

Pour half of the chicken stock into a saucepan and heat on medium. Gradually add the flour, whisking constantly until the mixture thickens slightly. Add the sautéd vegetables and remaining broth. Stir in cooked rice and salt, black pepper, mushrooms, bay leaves, thyme and cayenne. Add the pheasant and almonds; simmer about 5 minutes.

5. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley. Remove bay leaves before serving.

wholesomemag.com | 47

FOOD HERITAGE After the Hunt

RECIPE BY CHEF JOE FOSSETT

48 | wholesomemag.com

FOOD HERITAGE

After the Hunt

apricot glazed pheasant breasts PREP: 35 min COOK: 20 min TOTAL: 55 min SERVES: 4

breaded pheasant

4 pheasant breasts 2 cups buttermilk 1 cup flour 1 tablespoon salt 1/2 tablespoon freshly ground black pepper 2 large eggs 1 cup water 2 cups bread crumbs 4 tablespoons olive oil 4 tablespoons butter

apricot glaze

1/2 cup brandy 18 ounce jar apricot preserves 18 ounce jar sweet orange preserves Pinch salt 1 1/2 tablespoons cornstarch 1 1/2 tablespoons water

1. Fillet the pheasant breasts and pound each filleted breast using a meat tenderizer until tender. Place the tenderized pheasant in a large bowl and pour in the buttermilk. Let stand for 20 minutes.

2. After the pheasant is rested, heat the butter and olive oil in a large sauté pan over medium heat.

3. Combine the flour, salt and pepper in a

large bowl. Whisk the eggs and water in a second large mixing bowl. Place the bread crumbs in a third mixing bowl.

4. Dredge each pheasant fillet first in the flour, then in the egg mixture and last in the bread crumbs, ensuring the meat is fully coated in each mixture.

5. Transfer the dredged pheasant fillets to the sauté pan and cook until browned on both sides and internal temperature reaches 165 degrees.

6. Begin preparing the glaze while the pheasant is cooking.

7. Flambé the brandy in a saucepan. 8. Add the apricot preserves and sweet

orange preserves to the saucepan. Reduce heat to medium low and simmer until bubbly. Add a pinch of salt.

9. Whisk the cornstarch and water in a small bowl to create a slurry. Whisk the slurry into the saucepan and continue simmering the glaze until thickened.

10.

Plate the breaded pheasant and top with the apricot glaze. Accompany with cooked asparagus and rice medley, if desired.

wholesomemag.com | 49

Photo via istockphoto.com by tcsaba

FOOD HERITAGE

Cooking Together

Benefits of Cooking Together in Autumn Preparing meals together is important in every season but particularly so in autumn. Whether you recruit the family to make pancakes for breakfast or hamburgers for supper, here are three reasons why cooking should be a team effort this fall. It’s true, including your kids (or your spouse) in the cooking process requires time, patience, and a little extra clean-up. But it’s worth the effort, especially during the busy autumn months.

Stay Connected When busy autumn schedules ramp up, family activities are often the first things to go. Avoid losing touch with your kids by regularly scheduling family meals. Preparing a homecooked meal with your kids and sitting down to enjoy that meal together may be the only chance you have during busy weeks to stay connected as a family. Weekend mornings are ideal times to cook breakfast together while weeknights can be centered on easy meals like homemade pizza or hamburgers. The process of cooking together isn’t so much about what you make but rather about how you use the time to reconnect with your family after busy days or weeks. Most importantly, preparing a meal together can become an opportunity for your children to discuss new events in their lives or to address problems they may not have otherwise discussed with you.

Teach Valuable Skills Unfortunately, in many households, cooking skills have quickly been replaced by fast food purchasing skills and these food habits established early in life are likely to continue in the adult years. By reinstating the tradition of teaching your kids how to cook, you’ll not only be showing them how to follow a recipe, you’ll be teaching them valuable life skills and passing

along healthy eating habits. Cooking together requires organization, creativity and teamwork, skills that are essential in many areas of life. Additionally, your kids will build self-confidence with each recipe they prepare and that confidence is sure to benefit them in the classroom and beyond.

Promote Better Health When kids are involved with the cooking process, they are more likely to eat the home cooked food you serve at dinnertime and they are sure to have a better appreciation for the effort you put into mealtimes. They may even become excited about family meals. As you begin introducing new ingredients to the cooking process, your kids will be more receptive to trying the healthy foods they previously turned their noses up at. Of course, changes in eating habits take time to evolve so don’t expect drastic improvements overnight. In time, this willingness to try healthier ingredients helps minimize weight gain and builds the immune system’s resistance to common illnesses in autumn and other seasons. When first introducing the idea of cooking together to your family, start small. Find a day in the week that works best, set aside a few hours for cooking, and have fun with the process. Also, choose an easy recipe that will peak your children’s interest in cooking. The buttermilk pancakes and toppings recipes on pages 52-54 are easy to prepare and are perfect for weekend mornings.

TIPS FOR COOKING WITH YOUR KIDS BE PATIENT

ENCOURAGE CREATIVITY

Cooking with your kids will be slow going and a little messy. Accept these facts at the outset of any family cooking project to more easily maintain your patience when the kitchen is a disaster or when supper still isn’t ready in two hours.

When cooking with kids, recipes are made to be broken. While you don’t want dinner to be inedible, you should encourage a little creativity in the kitchen. Make fun-shaped pancakes or experiment with dessert additions.

wholesomemag.com | 51

blackberry spread 6 ounces fresh blackberries 1/2 cup sugar 1 tablespoon cornstarch 1/4 cup + 1 tablespoon water

1. Combine the blackberries, sugar and 1/4 cup water in a small saucepan. Heat on medium-low until the blackberries are softened, about 10 minutes.

2. Whisk the cornstarch with 1 tablespoon water; add to the saucepan and stir. Heat until thickened, about 5 minutes. Refrigerate until ready to use.

fresh fruit topping 1 banana, peeled and sliced 6 ounces fresh blackberries 1 pint strawberries, stemmed and quartered

1. Arrange the fruit in individual serving bowls and allow guests to mix and match the fruit as pancake toppers.

sour cream strawberries 8 ounces sour cream 4 tablespoons brown sugar 1/2 pint strawberries, stemmed and quartered

Blend sour cream and sugar with an electric mixer until smooth. Top with strawberries.

Find the recipe for these buttermilk pancakes on the next page.

peanut butter whip 1 cup heavy whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract 3 tablespoons creamy peanut butter

1. Using an electric mixer, whisk the whipping cream until foamy.

Add the sugar and vanilla extract and continue whisking until stiff peaks form.

3. Add the peanut butter; whisk until combined.

FOOD HERITAGE Cooking Together

buttermilk pancakes PREP: 10 min COOK: 10 min TOTAL: 20 min SERVES: 8

2 cups flour 3/4 teaspoon salt 1 tablespoon sugar 2 teaspoons baking soda 2 1/4 cups buttermilk 2 large eggs 4 tablespoons unsalted butter, melted

1. Preheat a griddle on medium-high. 2. Combine the flour, salt, sugar and

baking soda in a mixing bowl. Stir and set aside.

3. Whisk the buttermilk, eggs and butter in a mixing bowl.

4. Add the dry ingredients to the wet

ingredients and whisk until just blended to create a smooth batter.

5. Grease the griddle and ladle the

batter onto the griddle in circles about 2 inches apart, using about 1/3 cup for each pancake.

6. Flip the pancakes when bubbles

appear on top and the pancakes are slightly dry around the edges. Continue cooking until golden brown on each side.

7. Repeat with the remaining batter and serve the pancakes warm.

tip: Donâ&#x20AC;&#x2122;t have any buttermilk on

hand? Combine 2 tablespoons white vinegar with 2 1/4 cups regular milk and let sit for five minutes to easily create the buttermilk needed for this recipe.

54 | wholesomemag.com

We are a partnership with Time at the Table to create a community garden and outdoor education center on Main Street Mitchell. The goal is to turn the empty lot on the corner of 2nd & Main Street into a vibrant green space that would attract visitors and current community members. In a 2012 study of 47 children, we found that 86% of children who participated in a cooking class increased their fruit and vegetable consumption. Eating fresh foods lowers obesity risk. South Dakota currently ranks 51st in adult consumption of vegetables.

Learn more and join the cause today by visiting mitchellcure.org.

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Grand Opening Fall 2013 Enjoy a fun-filled day in the country during our first fall harvest.

Harvest festival activities include a petting zoo, pumpkin patch, apple picking, live music, a corn sandbox, sunflower city, hayville and much more. Our featured apple varieties include: Honeycrisp, Zestar, Snowsweet, Honeygold, Fuji, Liberty and Wolf River

25052 474th Avenue, Baltic SD 57003 Phone: (605) 529-4007

Check us out at silvercreekorchard.com

Locally Grown

loads of harvesting fun In South Dakota, autumn is known as harvesting season. From the pumpkin patch to the apple orchard, we’ve rounded up the season’s best harvesting festivals. So put on your crop pickin’ gloves and prepare for a day of family fun in the fields.

FOOD HERITAGE

Prepping Autumn Soil

Prepping Autumn Soil You’ve planted, weeded and watered your garden. Now, with autumn arriving, you’re ready to harvest the fruit of your hard work. After harvesting, you may want to walk away from the garden and not look back until spring. Yet, there’s still work to be done. Check out these tips to prepare your soil for winter and learn why this task is so important. After working hard to bring in the fall harvest, the last thing you may want to do is return to the garden and work the soil. Yet, this task is essential and brings many benefits when next year’s planting season arrives. Here’s why:

Simplify Spring Planting When spring arrives, you’ll likely want to get the seeds in the ground quickly so you can enjoy vine ripened fruits and vegetables sooner. The best way to ensure this happens is to turn the soil in fall rather than waiting until spring. After a cold and wet winter, your garden’s soil won’t be workable for some time and, if you put off tilling the soil in fall, this means you’ll be waiting longer to begin the planting process. Additionally, spading or tilling your garden’s soil in the fall allows for the upcoming freezes and thaws to naturally break it down into the tiny particles that are desirable for spring planting. This means, when the final thaw arrives, you’ll only need to do a little raking before getting the seeds in the ground.

Enhance Soil Nutrients Fall tilling is a great opportunity to work organic matter such as compost and other materials into your soil. After harvesting the season’s crops, pull up the plants and leave them on the soil to decompose. Any diseased plants should be removed and properly disposed. Also, when raking your yard’s fallen leaves this autumn, spread a layer of those leaves over the garden and spade them deeply into the soil. As the leaves and plants break down over the winter, they’ll supply the soil with beneficial organic matter.

If you have time, take an autumn soil test to determine if additional nutrients are needed. Soil testing is essential to assess soil fertility levels and allows you to make good nutrient management decisions. Contact your local county Extension office for guidelines on collecting garden soil samples and for instructions on bringing soil in for analysis. Local gardening centers are also helpful resources that can help you determine which, if any, nutrients should be worked into your garden’s soil.

Improve Next Year’s Yield Did you know that organic matter added to a garden’s soil in spring may not truly begin benefitting plants until the growing season is nearly over? So, all that work you’ve been putting into composting the soil each spring may not be paying off as well as you had assumed. Adding organic matter to your garden’s soil in autumn instead provides the time that matter needs to break down and improve soil function naturally. Autumn is also the time to dig out the roots of problem weeds that crowd out crops. Take care to remove any weeds with remaining seeds as those seeds will winter over and infest next year’s garden, causing you twice the work. From simplifying next spring’s planting to enhancing nutrient levels, many benefits come from turning your garden’s soil in autumn. So, grab the tiller and spade and give your soil the TLC it needs. If you’re feeling really energetic, take some time this autumn to review the summer’s garden outcome and revise your plans for next spring.

FALL GARDEN HARVESTING TIPS MAKE A HARVESTING PLAN

RECORD PEST PROBLEMS

Your garden is overflowing with vine ripened deliciousness. Now, what are you going to do with it? Before harvesting, make a plan for storing, cooking or canning it all. A harvesting plan of action prevents the goods from going to waste and saves you stress.

Were you constantly battling garden pests this growing season? Make a list of the most common pests, which plants they attacked, and how you got rid of them. This information will be very useful next growing season.

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LOCALLY GROWN Harvest Festival Fun

Harvest Festival Fun With harvest season in full swing, this is the perfect time of year to take the family outdoors. In this Q&A, Nancy Olson, owner of The Country Apple Orchard outside Harrisburg, offers tips for enjoying a day of fun and delicious food at one of the Orchard’s three annual harvesting festivals. Question: What activities are offered at your annual festivals? Answer: Activities vary between our festivals. For example, our apple festival includes carriage rides out to the orchards to pick apples while our pumpkin festival includes rides out to the pumpkin patches to search for pumpkins. Each of our festivals includes plenty of activities for families such as inflatables, pony rides and more. Q: Why did you originally begin offering the annual festivals? A: There are many reasons why we offer the annual festivals. Autumn is such a great time of year to be outdoors - the weather is cooler, the leaves are changing and there is a certain excitement in the air - so we wanted to celebrate those things. Also, this is kind of a winding down time for us and the festivals are kind of like our last hoorahs before we go dormant for the winter. Q: Do you have any pumpkin picking tips for visitors at your pumpkin festival? A: Find a pumpkin that works well for your needs. If you just plan to use the pumpkins for cooking, smaller selections are better. For pumpkin carving, go for the bigger ones. The best pumpkins are firm and uniform in shape. Oh, and let your kids pick out the pumpkins that catch their eyes.

Q: Can you describe the food at your festivals? A: Again, the selections vary between our festivals. At our pumpkin festival, the most popular selections are the pumpkin bars and the pork sandwiches with barbeque sauce. Of course, hot apple cider is always a popular crowd pleaser for all ages. Q: What do you enjoy the most about offering the annual festivals? A: I really love seeing families coming out to enjoy a day of fun in the country. I just think our festivals offer a really wholesome and fun alternative to picking up pumpkins and apples at a grocery store. Summer may be winding down but we like to show that there are still plenty of opportunities to get outdoors with your family. Q: What advice do you have for families visiting your pumpkin festival for the first time? A: Well, fall weather is unpredictable so be sure to dress in layers since you will be outdoors. Also, just come prepared for a day of fun and try to really get into the spirit of the festival. Ride the carriage out to the pumpkin patch, try some of our food and let the kids take part in some of the activities we offer. If you haven’t attended one of our festivals, just make the trip because I guarantee it will be a great time.

FESTIVAL SCHEDULES APPLE FESTIVAL

HARVEST FESTIVAL

PUMPKIN FESTIVAL

The 15th annual Apple Festival at the Country Apple Orchard is slated for September 21 and 22. The festival includes a variety of activities such as hayrides out to the orchards to pick apples, pony rides, bouncy houses and more. Food offered at the event includes homemade apple pie, caramel apples and more.

This year’s Harvest Festival at the Country Apple Orchard is planned for October 5 and 6. Attendees can enjoy a day of fun picking apples and pumpkins as well as partaking in a variety of activities such as hayrides, train rides and more. This event also includes the South Dakota Giant Pumpkin contest.

Pick up your Halloween pumpkins during the Country Apple Orchard’s annual Pumpkin Festival. Take a hayride to one of the orchard’s many pumpkin patches or wheel a wagon to the patches to choose a particularly large pumpkin. Food, activities for kids, and other attractions are also offered.

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LOCALLY GROWN Pumpkin Recipes

Preparing Pumpkin

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Pumpkins arenâ&#x20AC;&#x2122;t just for carving and weâ&#x20AC;&#x2122;ve created 5 recipes that showcase the flavors of this awesome autumn ingredient.

spiced pumpkin muffins PREP: 15 min COOK: 25 min TOTAL: 40 min SERVES: 12

2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup sugar 2 large eggs 1 teaspoon vanilla extract 2 cups pumpkin puree 1/2 cup milk 1/2 cup walnuts, chopped 1 granny smith apple

1. Preheat oven to 375 degrees.

Grease two 12-muffin tins; set aside.

2. In a large mixing bowl, combine the first nine ingredients; set aside.

3. Cream the butter and sugar using an electric mixer until smooth.

4. Add the eggs, one at a time. Add the

vanilla extract and pumpkin puree. Alternate between adding the dry ingredients and the milk. Add the nuts.

5. Peel and core the apple. Slice into 1/4-inch cubes and add the cubes to the batter. Stir until the apple cubes are just combined with the batter.

6. Divide the batter evenly between the muffin holders, filling each to the top.

7. Bake the muffins for 20 to 25 minutes.

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LOCALLY GROWN

Pumpkin Recipes

roasted pumpkin salad PREP: 15 min COOK: 40 min TOTAL: 55 min SERVES: 4

1 small pie-size pumpkin 1 tablespoon extra-virgin olive oil 1 tablespoon sugar 1/8 teaspoon salt Pinch black pepper 1 tablespoon fresh thyme leaves 1/2 cup pecans, chopped 2 tablespoons honey Baby lettuce variety 4 tablespoons cranberries 4 ounces feta cheese

dressing

2 tablespoons lemon juice 1/2 tablespoon extra-virgin olive oil 2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon black pepper

1. Preheat oven to 375 degrees. 2. Halve the pumpkin and scoop out the

seeds. Place the pumpkin halves, cut side up, on a baking tray. Whisk the olive oil, sugar, salt, black pepper and thyme in a mixing bowl. Drizzle the mixture over the pumpkin halves.

3. Roast the pumpkin halves for 30 minutes or until cooked, yet firm. Remove the pumpkin from the oven and allow to cool.

4. Keep the oven heated at 375 degrees. 5. Combine the pecans and honey in a small

mixing bowl. Spread the mixture on a baking tray.

6. Roast the pecans for 10 minutes, stirring occasionally.

7. To assemble the salad, fill each salad bowl with the baby lettuce variety. Cut the pumpkin flesh into 1/2-inch cubes, removing the peel, and arrange the cubed pumpkin on top of the lettuce.

8. Sprinkle the cranberries, pecans and feta

over the salads. Drizzle the prepared dressing (instructions below) over each salad.

dressing

1. Combine all dressing ingredients in a

blender. Blend for 30 seconds or until slightly creamy in appearance.

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pumpkin bread pudding PREP: 15 min COOK: 45 min TOTAL: 1 hr SERVES: 6

bread pudding 8 cups French bread, cut into 1/2-inch cubes 2/3 cup brown sugar 4 large eggs 1 cup milk 2 cups pumpkin puree 1 cup heavy cream 1 teaspoon cinnamon

1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1/2 teaspoon salt 2 teaspoons vanilla extract 1/2 cup cranberries 1/2 cup raisins

Place bread in a large mixing bowl. In another mixing bowl, combine the next 11 ingredients; whisk. Add the cranberries and raisins.

2. Pour the mixture over the cubed bread and press the bread down until covered. Allow to rest for 10 minutes.

3. Preheat oven to 350 degrees. 4. Transfer mixture to a 9-inch baking dish. Bake for 30 minutes or until the center is set.

rum sauce

1 cup heavy cream 1/2 cup milk 1/4 cup brown sugar 2 tablespoons cornstarch

1/3 cup spiced rum 2 tablespoons unsalted butter 1 teaspoon vanilla extract Pinch salt

1. Combine the cream, milk and brown sugar in a saucepan. Bring to a simmer on medium.

2. Whisk the cornstarch and rum. Pour into the saucepan, whisking constantly. Reduce heat to medium-low and simmer for 10 minutes or until thickened. Remove the saucepan from the heat; add butter, vanilla extract and salt and stir until smooth.

3. Divide the bread pudding between serving bowls and top each with prepared rum sauce.

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spiced pumpkin latte PREP: 5 min SERVES: 1

2 ounces freshly brewed espresso 6 ounces milk 1 1/2 tablespoons pumpkin puree 1 tablespoon brown sugar 1/2 teaspoon vanilla extract 1/8 teaspoon nutmeg 1/4 teaspoon cinnamon Pinch ground cloves

1. Brew the espresso in a coffee mug; set aside. 2. Combine the remaining ingredients in a metal steaming container; stir. Steam the milk using an espresso machine steaming wand until frothy.

3. Pour the steamed milk into the coffee mug, holding back the froth. Pour the froth on top and garnish with cinnamon.

LOCALLY GROWN

Pumpkin Recipes

pumpkin ravioli with sage cream sauce PREP: 2 hr COOK: 15 min TOTAL: 2 hr 15 min SERVES: 4

pasta

2 1/2 cups flour 1 teaspoon salt 4 large eggs 2 tablespoons olive oil 1 egg for egg wash, whisked

filling

1 cup pumpkin puree 4 ounces mascarpone cheese, room temperature 1/4 teaspoon salt 1/4 teaspoon ground ginger 1/8 teaspoon cloves

sage cream sauce

2 tablespoons butter 2 tablespoons fresh sage, minced 1 cup heavy cream Salt and black pepper to taste

1. For the pasta, combine the flour and salt in a mixing bowl. 2. In another bowl, whisk the eggs. Add the eggs and olive oil to the flour

mixture and stir into a clumpy dough. Continue mixing the dough with your hands until it becomes more fully formed.

Place the dough on a lightly floured surface and knead until smooth, about 6 minutes. Wrap the dough in plastic wrap and allow to rest on the countertop for at least 30 minutes.

Prepare the ravioli filling while the dough is resting. Combine the pumpkin puree and mascarpone cheese in a mixing bowl; stir. Add the salt, ginger and cloves and stir to combine; set aside.

5. Remove the rested dough from the plastic wrap and divide in half. Place one half of the dough back in the plastic wrap to prevent drying.

6. Using a rolling pin, roll out the first half of the dough on a lightly floured surface into a long rectangle to about 1/8-inch thickness.

7. Cover the rolled out half of the dough with plastic wrap to prevent drying. Repeat the rolling out process with the second half of the dough.

8. Place small mounds of the filling in rows with 1-inch spacing on the second half of the rolled out dough.

9. Brush the whisked egg on the dough between the filling mounds. Carefully position the other dough half on top. If needed, carefully stretch the dough to the edge of the lower dough portion.

10. Starting at one edge, create a seal by running your finger along the dough between the mounds of filling, pushing out any air as you go. Cut the ravioli pieces using a ravioli cutter or a sharp knife. Transfer the ravioli to a lightly floured dish towel and allow to rest for 1 hour.

11. When the ravioli are rested, bring a large pot of lightly salted water to boil. Boil the ravioli in batches for about 2 minutes on each side.

12. Begin preparing the sage cream sauce while the ravioli are cooking. Melt the butter in a sautĂŠ pan over medium-high heat. Add the minced sage and cook until fragrant, about 30 seconds.

13.

Reduce heat to medium and add the cream. Allow the sauce to boil until thickened, about 10 minutes. Salt and pepper to taste.

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Flavors of Fall

autumn recipe collection Fall weather calls for hot drinks, spiced treats and hearty meals. Food is in the air and weâ&#x20AC;&#x2122;ve developed a delicious collection of recipes that embrace the mood of the season.

gingersnap, white chocolate & pumpkin parfaits PREP: 15 min COOK: 15 min TOTAL: 30 min SERVES: 6

white chocolate pudding spiced pumpkin puree 1/4 cup cornstarch 1/4 teaspoon salt 2 cups milk 6 ounces white baking chocolate 2 large eggs 2 tablespoons unsalted butter 1 teaspoon vanilla extract

2 cups pumpkin puree 4 tablespoons brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon allspice Pinch cloves 3 tablespoons heavy cream 12 gingersnap cookies

1. Whisk the cornstarch, salt and milk in a saucepan.

Bring to a simmer over medium heat, stirring frequently.

2. Add the white chocolate to the saucepan. Continue

cooking over medium heat, stirring constantly, until the chocolate is melted and the mixture thickens, about 5 minutes.

Remove the saucepan from heat temporarily. Whisk the eggs in a small bowl. Slowly whisk a small amount of the white chocolate mixture in with the eggs. Pour the egg mixture back in the saucepan, whisking constantly. Return the saucepan to the heat and cook on mediumlow for 2 minutes, stirring constantly.

4. Remove from heat and add the butter and vanilla

extract. Stir until the butter is melted. Transfer the mixture to a large bowl, cover and refrigerate for 2 hours or until cold.

5. Combine all ingredients for the spiced pumpkin

puree, except the gingersnap cookies, in a mixing bowl. Whisk until smooth. Refrigerate for 2 hours or until cold.

6. Crumble the gingersnap cookies and spoon the

desired amount of cookie crumbles into the bottom of 6 parfait containers. Layer the desired amount of spiced pumpkin puree on top of the cookies in each container. Spoon the desired amount of white chocolate pudding over the pumpkin. Repeat the layers and add additional cookie crumbles on top.

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SEASONAL RECIPES Flavors of Fall

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Create an autumn-inspired dessert presentation by placing tarts and similar desserts on wooden cutting boards.

spiced pear tart

PREP: 25 min COOK: 1 hr

TOTAL: 1 hr 25 min SERVES: 8

crust

1 1/2 cups flour 2 tablespoons sugar 1/4 teaspoon salt 8 tablespoons unsalted butter, chilled 1 large egg 1 teaspoon vanilla extract

pears

2 red Anjou pears, firm 1/4 cup sugar 2 tablespoons lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg

1. In a large mixing bowl, combine the flour, sugar and

salt for the crust. Cube the butter, add to the flour mixture, and cut with a pastry cutter until the mixture resembles coarse crumbs.

2. Whisk the egg and vanilla extract in a small bowl and

add to the flour mixture. Knead the dough until it forms into thick clumps. Starting in the center and working outwards, press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the dough all over with a fork.

3. Place the dough in the fridge to chill while you prepare the pears and filling.

4. Core the pears and cut into 1/8-inch slices. Toss the

filling

4 ounces cream cheese, softened 1 cup whole milk ricotta 2 tablespoons lemon juice 1 teaspoon lemon zest 1/2 cup powdered sugar 1 large egg

pear slices, sugar, lemon juice, cinnamon, allspice and nutmeg in a large mixing bowl; set aside.

5. Preheat oven to 375 degrees. 6. Whip the cream cheese using an electric mixer until smooth. Add the ricotta and continue mixing. Add the lemon juice, zest, and powdered sugar; mix until combined. Add the egg and mix until combined.

7. Spread the filling into the dough in the tart pan,

smoothing the top. Arrange the pear slices on top of the filling. Bake for 1 hour or until the filling is set.

8. Remove from oven and allow to rest for 10 minutes

before transferring to the fridge to chill completely. Serve cold.

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SEASONAL RECIPES Flavors of Fall

poppy and sunflower seed bread PREP: 6 hr 20 min COOK: 40 min TOTAL: 7 hr SERVES: 6

sponge

1/4 teaspoon active dry yeast 1 cup all-purpose flour 1 cup warm water

dough

1 cup warm water 1 teaspon salt 3 1/4 cups all-purpose flour 1/2 tablespoon poppy seeds 2 tablespoons sunflower seeds

1. Combine the yeast, flour and water for the sponge in a large mixing bowl. Stir swiftly for one minute until smooth. Cover the bowl with plastic wrap and allow to rest for at least 4 hours.

2. After resting, the sponge will have risen and should be bubbly.

Transfer the sponge to the bowl of a stand mixer and add the additional 1 cup water, salt and 1 cup of the all-purpose flour. Mix on medium using the paddle attachment for 2 minutes. Reduce mixer speed to low and slowly add 1 more cup of flour, poppy seeds and sunflower seeds. When the dough comes together, replace the paddle attachment with the dough hook.

Increase mixer speed to medium and slowly add the remaining 1 1/4 cups flour. You may not require all of the flour; watch the dough carefully and allow the flour to fully mix into the dough after each addition. The dough should clear the sides of the mixer bowl while sticking to the bottom of the bowl.

4. Continue kneading with the dough hook for 5 minutes. 5. Transfer the dough to a lightly floured surface and knead a few times by hand. Shape the dough into a ball and transfer to a lightly oiled mixing bowl. Cover with plastic wrap and allow to rise for 1 1/2 hours.

6. After the dough is risen, transfer to a lightly floured surface and

reshape into a ball. Transfer the dough ball onto a baking stone or an inverted baking sheet covered with parchment paper. Cover with a damp kitchen towel and allow to rise for 30 minutes.

7. Preheat oven to 400 degrees during the final 10 minutes of dough rising time.

8. Using a sharp knife, cut two diagonal lines in the top of the loaf to create an â&#x20AC;&#x2DC;xâ&#x20AC;&#x2122;, each cut should be about 1/8-inch deep. Bake for 35-40 minutes or until golden brown and hollow-sounding when tapped.

9. Remove the bread from the oven and cool completely before slicing.

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sweet potato wild rice soup PREP: 20 min COOK: 1 hr 10 min TOTAL: 1 hr 30 min SERVES: 8

4 tablespoons unsalted butter 1 small yellow onion, peeled and chopped 1 clove garlic, minced 1/2 cup wild rice 1/2 cup white rice 3 tablespoons all-purpose flour 2 cups milk 1 large sweet potato, peeled and cut into 1/2-inch cubes 5 cups chicken stock 2 bay leaves 3 tablespoons heavy cream 1/8 teaspoon ground cloves Salt and black pepper

Melt the butter in a large stock pot over medium heat. When the butter is melted, add the onion, garlic and rice and continue cooking over medium heat until the onions are soft and the rice is slightly browned, about 5 minutes.

2. Add the flour to the pot and whisk it in with the onion and rice. Scrape the bottom of the pot to loosen any stuck on bits.

3. Add the milk, stirring constantly while doing so. Scrape the

bottom of the pot again to release any flavor chunks that may have been missed.

4. Add the sweet potato chunks to the pot along with the chicken

stock and bay leaves. Cover the pot, reduce the heat to medium-low and simmer for 1 hour or until the rice is cooked. Check the soup occasionally to stir and also to add a little water if needed as the rice absorbs the liquid.

5. Remove the bay leaves, add cream, salt and black pepper and cook for an additional 5 minutes.

Fennel adds a punch of flavor to these roasted vegetables, making them a great side for steak, ribs and more.

fennel roasted vegetables PREP: 5 min COOK: 40 min TOTAL: 45 min SERVES: 4

8 small red potatoes, quartered 4 carrots, peeled and cut into 1/2-inch slices 2 fennel bulbs, halved lengthwise and cut into 1/2-inch wedges 1 red onion, peeled and quartered Leaves from fennel stalk 2 tablespoons olive oil 1 clove garlic, minced Salt and black pepper

1. Preheat oven to 375 degrees. 2. Toss the potatoes, carrots, fennel bulbs and onion with the olive oil and garlic. Spread the vegetables on a few baking sheets.

3. Season generously with the fennel leaves, salt and black pepper.

4. Roast for 40 minutes or until the vegetables are tender and caramelized.

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guinness beef pie PREP: 30 min COOK: 1 hr 25 min TOTAL: 1 hr 55 min SERVES: 8

filling

10 small red potatoes, quartered 3 carrots, peeled and diced 3 celery stalks, diced 1/2 yellow onion, peeled and chopped 2 tablespoons olive oil 1 teaspoon fresh thyme leaves 1 teaspoon salt 1/2 teaspoon black pepper 1 pound ground beef

guinness gravy

2 tablespoons olive oil 1/2 yellow onion, peeled and chopped 1 clove garlic, minced 1 tablespoon fresh thyme leaves 1/2 cup Guinness, extra stout 3 tablespoons flour 2 1/2 cups beef stock Salt and black pepper, to taste

pie crust

3 cups flour 1 tablespoon sugar 1 teaspoon salt 12 tablespoons butter, ice cold 1 large egg 5 tablespoons water, ice cold 1 tablespoon white vinegar

filling

1. Preheat oven to 400 degrees. 2. Arrange the potatoes, carrots, celery and

onion on a baking sheet. Coat evenly with the olive oil, thyme, salt and black pepper; roast for 30 minutes or until tender and lightly browned.

Meanwhile, brown the ground beef in a large skillet. Combine the roasted vegetables and ground beef in a large mixing bowl; set aside.

guinness gravy

1. Heat the olive oil in a large saute pan over medium heat. 2. Add the onion and garlic; saute for 3 minutes. Add the thyme leaves and continue sauteing for 2 minutes.

3. Add the Guinness to the saute pan and cook until nearly fully reduced, about 5 minutes.

4. Add the flour and whisk until the onion is evenly coated. Add the beef stock,

reduce heat to medium-low and simmer until thickened. Salt and pepper to taste.

5. Add the gravy to the vegetables and beef; set aside.

pie crust

1. Combine the flour, sugar and salt in a large mixing bowl. 2. Cube the butter, add to the mixing bowl and cut with a pastry cutter until the mixture resembles coarse crumbs.

3. Whisk together the egg, water and vinegar. Make a well in the center of the flour and add the egg mixture.

4. Stir until the mixture becomes clumpy. Knead the dough until no crumbs remain. Form into a ball, cover in plastic wrap and chill in the fridge for 30 minutes.

5. Divide the dough in two and roll out each half on a lightly floured surface to fit a 9-inch pie pan. Cover the bottom of the pie pan with the first dough half, add the filling, and place the second dough half on top. Crimp edges to create a seal.

6. Make 4 slits in the top of the pie. Whisk 1 egg and 1 egg yolk to create an egg wash and brush over the top of the pie.

7. Bake at 400 degrees for 40 minutes or until the crust is lightly browned. wholesomemag.com | 79

wholesome nov/dec 2013 The next issue of Wholesome Magazine hits stands just in time for the holidays and is packed with recipes for holiday desserts and side dishes, healthy holiday breakfasts and more. Beyond the issueâ&#x20AC;&#x2122;s recipes, find local food producer profiles, charity food event features and much more. The issue arrives November 1.