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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:
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Reserve your share today at
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(605) 929-7394 info@thegoodearth.us
Here Comes the Sun Early summer is the season many South Dakotans have been craving for months. May and June bring warm weather, planting season and the first harvest of the year’s crops. From a feature on a local home gardener to tips for finding morel mushrooms, this issue celebrates the arrival of warm weather and offers tips to help you make the most of this fleeting season. Finally, the cold spell has broken. Grass is growing, trees are budding and planting season has arrived. Will you be planting a garden this year? If so, which crops will you sow? As the last frost departs, many of us will plant the tried and true favorites like carrots and potatoes while others will try their hand at finicky fruits like grapes and raspberries. Whatever your gardening dreams, this is the time to review last year’s gardening outcome and make final plans for this season’s plot before putting seed in the ground. If you won’t be planting a garden this year, are you still planning to enjoy locally grown produce? Farmers markets will soon be open for the season and most local CSAs are still accepting share purchases. Many local chefs such as Michael Haskett, owner of M.B. Haskett in Sioux Falls (featured on page 26 of this issue), bring local goods into their kitchens and transform the ingredients into delicious dishes for you to enjoy. May and June in South Dakota also offer plenty of outdoor activities. Take your family morel mushroom hunting (tips on page 42) or go for a country drive and gather wild asparagus. Strawberry season will soon be here and many local growers invite the public to pick the ripe berries from their fields. If you return home with a few bucketsful, find new ways to use the berries by browsing this issue’s collection of strawberry recipes (starting on page 51). In this issue of Wholesome, we celebrate the start of summer with a profile of a local home gardener, with a collection of early summer recipes and much more. So, find your sandals, clean the grill and get ready for some summer fun.
Shayla Ebsen EDITOR-IN-CHIEF
MY EARLY SPRING PICKS ASPARAGUS HUNTING
CINCO DE MAYO CELEBRATIONS
Looking for a new activity to enjoy with the family as the warm weather arrives? Round up the kids and spend a Saturday morning hunting asparagus. Public roadside ditches in the country often offer an abundance of the green spears and their flavor puts shame to the store bought stuff.
May 5 is quickly approaching and that means Cinco de Mayo celebrations will soon be in full swing. Embrace the festivities this year by attending the Sioux Falls Cinco de Mayo gathering or sample some authentic dishes at a local Mexican restaurant. Start the celebration early with our feature on page 34.
ON THE COVER: Strawberry season is nearly here. To celebrate, we’ve created a collection of strawberry recipes including classic strawberry shortcake. So, round up some berries and savor the sweetness.
FEATURES
6 SEEKING MORE SPACE Mike and Chris Briest invite us into their remodeled kitchen that features an island and ample counter space.
16 LIVING PALEO Nic Zahasky offers an inside look on what it means to live Paleo. He also dispells a few myths about the popular diet.
26 CREATING A COMMUNAL SPACE Michael Haskett has made his home as a chef at M.B Haskett Delicatessen in Sioux Falls. Learn about his history as a chef and discover what he offers at his downtown space.
IN EVERY ISSUE
4 15 25 33 42 50 60
IN THE KITCHEN FOOD, NATURALLY DINING OUT FOOD HERITAGE LOCALLY GROWN SEASONAL RECIPES MARKETPLACE
Read Wholesome on your tablet or computer! Explore our current and past digital versions at wholesomemag.com/magazine.
In the Kitchen
hiring a kitchen designer Thinking of hiring a designer to assist with your upcoming kitchen remodel? Mike and Chris Briest did just that in their recent renovation and have no regrets about the decision. Follow along as we explore their kitchen changes including window installations, new cabinets, a new island and more.
Cindy Oyen ABR, CRS, GRI, SRES, SRS Broker Associate (605) 359-5436 SiouxFallsHomeSource.com
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“Everything You Expect...And More!”
Seeking More Space WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis
After owning their Sioux Falls home for 17 years, Chris and Mike Briest finally took the plunge and remodeled their kitchen. With the help of Showplace Kitchens, the Briests transformed their kitchen of limited cupboard and counter space into an inviting space that features abundant natural light, an island, new appliances and more.
IN THE KITCHEN Seeking More Space
A
fter dealing with the frustrations of cooking around limited cupboard and counter space for 17 years, Chris Briest finally has her dream kitchen. The remodel was completed last summer with the help of Showplace Kitchens and a local contractor, and Chris and her husband Mike couldn’t be more pleased with the results. “For me, counter space is the most essential part of the kitchen, probably because I lived so long without it,” says Chris. “Before the remodel, I hardly had any counter space. I even had to use the stovetop as a countertop. When I was baking for Christmas in the new kitchen this year, I kept thinking it was so nice to have all of the extra space.” Mike says he has completed many home improvement projects around their Sioux Falls property, but, when it came to the kitchen remodel, he decided it was best left in the hands of experienced local professionals. “Honestly, I don’t think I would recommend remodeling a kitchen alone. Actually, when we began on the idea of remodeling the kitchen, we thought that we were going to do it ourselves,” he explains. “But, after viewing the plans that Nancy drew up, and to do something like this alone, I knew I would have been way over my head. I would have screwed up so bad.” Nancy Matt, a sales designer with Showplace Kitchens who was referred to the Briests by their daughter, initially presented them with three kitchen layouts. One of the layouts included an island in the kitchen’s center—a feature they hadn’t realized the space could accommodate. “When she came up with the idea of the
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island, we hadn’t really even thought about an island. We had no idea that they could put in an island of that size. We had no idea that we had that much width,” explains Chris. They chose the plan with the island and added other features as the remodel went along. “Throughout the remodel, we kept adding things that ended up making the project cost more. I think that’s typical though,” says Mike. “For example, we decided we needed new appliances and we also decided to install more lights. We’re so thankful we did that. Lights are a purchase you don’t want to cut back on. You can never have too much light in the kitchen.” Their overall goal was to create an attractive and functional kitchen that complemented the home’s style and didn’t overpower it. As a fan of green color schemes, Chris said the blend of wood and green tones that now spans the kitchen and dining room was an easy choice. Their love for vintage items shaped the décor. Antique bowls now rest on shelves made from old organ pipes while vintage and heirloom furniture fill the floor space. Over the island hang pewter lights that complement the vintage-inspired theme. Five windows overlook the kitchen sink and stove and offer plenty of natural lighting and an expansive outdoor view. “Before the remodel, we only had one window over the sink and a couple of windows in the dining room. In the summer, that’s a lake that the house overlooks and there’s a lot of beauty back that direction,” says Mike. “So, we already knew when we started the remodel that we were going to install more windows so we could admire the surroundings all the time. We just couldn’t agree on how many windows.”
IN THE KITCHEN Seeking More Space
Chris and Mike admit that the number of windows to be installed was a major point of contention through the entire remodeling process. Mike pushed for five windows while everyone else involved in the remodel thought three windows and extra cupboards was the better plan. Mike won, and, today, the two extra windows bring more natural light and an expanded view of the outdoor surroundings. “There was a lot of disagreement for a while because the extra windows took away so much cupboard space,” says Chris. “But, when we decided to add the island, the designers added all of those cupboards back into the island. So, it kind of made up for all of the cupboards we lost to the windows. Even though it was a fight all the way through, Mike got his windows and everybody loves them now.”
From her new cooktop to the impressive amount of counter space and cupboards, the new kitchen finally has all of the details Chris says she needs as an avid home cook. But, of them all, one feature takes the cake. “I love the island and I’m so glad it was installed,” says Chris. “We had Christmas here this past year with a lot of people over and everyone seemed to gather in the kitchen. I can put so much food on the island and they can gather around it.” For Mike, the remodel keeps circling back to his win on the windows. “I thank god that the old kitchen is gone and I like my windows, especially in the summer when we have the geese and the other wildlife,” he says. “There’s a lot of activity outside and you can see everything through those windows.”
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IN THE KITCHEN A Nosh of Nostalgia
A Nosh of Nostalgia: Mother’s Day Scones BY Laurel Lather
grandma helen’s rhubarb scones 3 stalks, small diced rhubarb 3 cups flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, cut in tiny bits 1 cup heavy cream 2 eggs 1/4 teaspoon rosewater 1. Preheat oven to 400F. Adjust the baking rack to the middle position to prevent over-browning the bottoms of the scones. In a small bowl, toss the rhubarb with a light coating of sugar. 2. Mix flour, sugar, baking powder and salt. Sprinkle the butter bits evenly over the dry ingredients and with a fork blend until the mixture resembles coarse meal. Slowly, stir in the cream and the egg, stirring until just blended. Fold in the rhubarb. 3. On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round, about 8 inches in diameter. Cut into eight triangles or form into shapes, your choice. Beat a splash of rosewater with an egg. Brush over the top of the scones and sprinkle a little sugar. Place on ungreased baking sheet. 4. Bake for 20 minutes or until brown.
My passion for food began as a little girl in my grandmother’s kitchen. Standing on a wooden stool next to her, I watched as she dropped ingredient after ingredient into a pot, not all at once, but with some mysterious timing only she knew. Copper pots hung above our heads and the radio on the mangle was barely heard above the sizzle. Her apron pockets were filled with matches, spoons for tasting and snips of herbs from grandpa’s garden. I was mesmerized by the aromas. She put everything under my nose, sometimes just one, then two combined... “See how they smell so good together,” she would say. I couldn’t wait until I was big enough to start cooking, but I had so much fun being her “little helper” that the time passed quickly until I had the honor of preparing a meal for her. That morning was Mother’s Day. Grandpa woke me up even before the robins starting singing. He shared his plan to surprise grandma with breakfast in bed. We would have to work quickly because she would be rising soon. We quietly slipped out to the garden to cut rhubarb and pick strawberries. On the menu were rhubarb scones with bacon and strawberry jam. Originally from the British Isles, scones were traditionally made with oats, shaped into a large round, scored into six wedges and griddle-baked over an open fire or stovetop. With the invention of oven baking, the round of dough was cut into wedges and the scones were baked individually. They were served with afternoon tea and their drier texture welcomed a thick spread of jam or lemon curd and a dollop of clotted cream. In America, scones have joined muffins and biscuits as a breakfast or brunch bread. They are best with fruit added as you’ll see when you try the recipe below. Grampa had the well-used, tattered recipe card clipped to the cupboard with a
clothespin to avoid the impending mess. Into the big, stoneware bowl in front of me, he carefully measured the flour, sugar, baking powder and salt, letting me play in the mixture as if it were snow. Next came little balls of cold butter that had been floating in ice water. While I smashed the butter with a fork to blend with the flour mix, he slowly added fresh heavy cream that had been delivered just minutes before by the local dairy farmer. “Don’t play too much with the dough,” he warned, “or they’ll get too chewy.” The final addition of sugar-dusted rhubarb pieces and a small egg created a sticky dough that hung heavily from my fingers. Deciding not to roll out the dough, we instead made odd shapes like rocks and laid them on the sheet for baking. After a light brushing of egg beaten with a splash of rosewater for aromatics and a sprinkle of sugar, they were ready for the oven. As the scones baked, we fried bacon strips, carefully poured the remaining fat into a coffee can, and cooked down the strawberries with honey for a quick jam. I poured grapefruit juice into glasses while grandpa cut lilacs and put them into a glass milk jug. When the tray was carefully arranged, I opened the door to their bedroom and jumped on the bed. “Happy Mother’s Day, Grandma,” I gleefully yelled. “Wake-up, wake-up!” The three of us sat under the covers together, dropping crumbs all over the blankets. She gave me big hugs and kisses, saying how proud she was of me. Even though I was really only Grandpa’s helper this time, and, of course, Grandma faked she was still sleeping while we cooked, to me, this was my first solo kitchen flight not under her wings. That was a special Mother’s Day for both of us. Years later, I would find myself laughing with my children as we shared a bedroom brunch. The tradition continues....
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Food, Naturally
living paleo The paleo lifestyle is all the rage these days. But, is it just the latest food trend or something more? Nic Zahasky has been living paleo for several years. He dispells a few myths and provides insight on just what the lifestyle entails.
a not so limiting diet Watching Nic Zahasky prepare a few paleo dishes in his Sioux Falls kitchen, one quickly sets aside the idea of the Paleo diet being a limiting lifestyle. Zahasky incorporates a wide range of ingredients into his family meals and community cooking classes.
Living Paleo WORDS BY Meg Wightman PHOTOS BY Cory Ann Ellis
News of the Paleo lifestyle, otherwise known as the caveman diet, is everywhere these days. Some think it’s just the latest food trend while others, such as South Dakotan Nic Zahasky, have already been living paleo for many years. Zahasky offers insight on his lifestyle and dispells a few myths about the diet.
For years, Nic Zahasky battled a deep depression and anxiety—side effects of multiple concussions he received after seasons of playing football. Tired of how he was feeling and not wanting to be on anti-depressants for the remainder of his life, Zahasky says he began looking for ways to clean up his eating and improve his overall health. That’s when a kettle bell trainer in Philadelphia introduced him to the Paleolithic (Paleo) diet. He gave it a try and began seeing immediate improvements. “My adult acne cleared up, my energy levels increased naturally, my cravings diminished, my sleep quality improved dramatically and my sports performance was enhanced,” he explains. He has now been off anti-depressants for more than five years. “It is true, you are what you eat. I may be a happy cow on some days, or a supple, aggressive leopard on other days,” he jokes.
FOOD, NATURALLY Living Paleo
Often termed as the caveman diet, the paleo lifestyle is based on the notion that one should only eat what our earliest ancestors, or cavemen, ate. Anything that ancient humans could hunt or find—meats, fish, nuts, leafy greens, regional veggies and seeds—are included as part of the diet. Modern processed foods that were created after the dawn of agriculture are off limits. The Paleo lifestyle is fairly simple, says Zahasky and, in addition to eliminating processed foods, it includes avoiding household products that contain toxic chemicals. The lifestyle also involves doing what you can to reduce emotional and physical stress. Believing that food alone won’t make a difference in body composition or health, Zahasky says he’s a staunch proponent of supplementation, especially with the quality of today’s food supply. While some believe that Paleo living is the latest fad in the dieting scene, for Zahasky, it’s a way of life. “Turtlenecks, Swatch watches and Thigh Masters were fads. Paleo has been a way of life for years,” he says. He says one common misconception of Paleo living is that it’s a limiting diet of meat and fat. Both are staples of the Paleo lifestyle but Zahasky says the diet isn’t as limiting as some may assume. In fact, he says he hasn’t felt limited at all after going Paleo and he views the lifestyle as more of a challenge to create dishes that don’t contain grains or legumes than a limitation. Following a Paleo plan, Zahasky tries to keep his household meals simple, yet delicious. He usually skips breakfast because, as an endurance athlete, he likes to train in a fasted state. For his kids, breakfast typically includes eggs, half an apple or homemade nut granola. His kids also pack their school lunches and those meals always include one fruit, one vegetable and a
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protein. After training, Zahasky says he usually makes a lunch of scrambled eggs and vegetables in coconut oil. Dinner is his favorite meal to prepare and his rule of thumb is to incorporate good fats, lots of vegetables and a good source of protein. “I love to experiment in the kitchen and I have an affinity for spices of all kinds,” he explains. Since avoiding waste is an aspect of the Paleo way of life, Zahasky often makes dinners from leftovers of previous meals. A typical dinner in the Zahasky household includes a spinach salad, raw vegetables, extra virgin olive oil dressing and an occasional avocado. He says the family also enjoys breakfast for dinner such as a kale and shitake frittata with stir-fry peppers, onions, kimchi, wasabi mayo and cilantro. For snacking, Zahasky sprouts raw almonds, cashews and pecans and often dry roasts the nuts to toss with fresh and dried herbs. Raw fresh fruits and vegetables are simple, healthy snacks commonly enjoyed in their household. As for his snacking weak spot, Zahasky admits, “I have been known to eat an entire jar of raw almond butter with celery and Thompson raisins or dried figs.” Wanting to pass his knowledge of Paleo living on to others, Zahasky teaches cooking classes for adults and kids at Plum’s Cooking Co. in the 8th and Railroad Shopping Center in downtown Sioux Falls. He especially enjoys teaching kids about food and cooking. “Working with kids can be fun and challenging. Kids are very inquisitive and not afraid of anything,” he explains. “While kids will usually try foods without much hesitation, adults can sometimes be a little trickier. We have built up aversions and ideals about food that are hard to break.” Zahasky hopes his cooking classes will change
FOOD, NATURALLY Living Paleo
people’s misconceptions about healthy food and the Paleo lifestyle. His enjoyment of teaching others also extends to his business, Aspire Fitness and Nutrition. Through his business, Zahasky offers group and personal fitness coaching, along with nutrition and grocery store coaching and cooking classes. As a coach of fitness and nutrition, Zahasky has learned that every individual has different needs. For example, some people with health issues need more aggressive Paleo autoimmune protocols. For others, making healthier choices can be as simple as excluding a particular food or foods from their diet. For Zahasky, health is a journey and not a destination. It requires constant work and attention. He follows a 90/10 training rule, meaning 90 percent of results come from what you eat and 10 percent are achieved in the effort you put in the gym. “Abs are built in the kitchen and refined in the fire,” he says.
recipes by nic zahasky
“bulletproof” milkshake PREP: 5 hrs MAKES: 20, 3 oz portions
6 cups raw milk 4 egg yolks 2 cups soaked raw cashews 1 cup raw honey
1.
Soak cashews in cold water for three hours; drain. Combine milk, cashews, egg yolk, and honey in blender. Blend until cashews are thoroughly combined. Pour mixture into saucepan and heat on medium. Using a rubber spatula, make a figure 8 at the bottom of pan until mixture reaches 116 degrees for one minute. Pour mixture into ice cube trays and refrigerate for 4 hours.
2. Remove milk cubes from trays and blend on high until a smooth mixture has formed. Scoop into glasses and serve with Blood Orange Olive Oil Cookie.
An unwilling heart is the biggest obstacle Zahasky encounters when coaching others on their health journeys. “People need to be willing and ready to step out of their box and search for the truth in health,” he explains. He loves seeing his clients have a victory either in the gym or simply by making a good food choice. People don’t always connect the good in their life with the positives they are doing with their health so he enjoys hearing about personal victories. For Zahasky, health isn’t just about the physical side of things, it’s also about the emotional. When the physical and emotional meet, that’s living a healthy lifestyle and he believes people should enjoy the journey toward healthy living. “Never look in anyone’s basket and judge yourself by their criteria,” he says. “You are uniquely created by God and there is no other like you. Treat your gift well and it will work for you.”
roasted nut and chocolate topping PREP: 3 hrs MAKES: 2 cups
1 1/2 cups soaked, roasted and crushed almonds (leftover from cookies) 1/4 cup Crio chocolate 1/4 cup cacao nibs 1 teaspoon cinnamon 2 tablespoons white sesame seeds
1. Combine all ingredients in a dry cast iron skillet or sauté pan. Toast on high until fragrant, stirring constantly. Transfer to a bowl and reserve for milkshake.
blood orange olive oil almond cookies PREP: 12 hrs MAKES: 2 dozen
1 1/4 oz blood orange infused olive oil 1 1/2 oz sifted almond meal flour** 5 oz coconut sugar 2 1/2 oz crushed almonds 2 1/2 oz egg white
1. Combine all ingredients in mixing bowl and mix on high for two minutes. Grease a sheet pan and spoon cookies onto tray. Bake at 350F for eight minutes. Tip:
To make the almond meal flour, soak almonds for six hours. Then, roast the almonds at 200F for 4.5 hours. Pulse almonds in a food processor. Pour almonds into sifter to separate solids from powder. Reserve powder for almond cookie.
Dining Out
garden to restaurant Michael Haskett, owner and chef of M.B. Haskett Delicatessan, is making big waves in the downtown Sioux Falls dining scene. Check out his everchanging prix fixe weekend menu and learn about what motivates and inspires him as a local South Dakota chef.
7th Annual Day on the
Farm at Royalwood Dairy Hosted by the Ode Family
. June 14, 9 a.m. to 1 p.m.
. Tour the dairy farm, meet baby calves, enjoy kids’ activities and eat at the FREE pancake feed! . Phil Baker performances at 10:30 and 11:30
. Make and take crafts provided by ‘Hood Magazine 48170 266th St. Brandon (Watch for signs) Directions from Sioux Falls: Follow 10th St. east of Sioux Falls on Hwy 11. Continue North on Hwy 11 for 1/4 mile, then go east 1/2 mile on 266th St. Directions from Brandon: Go 5 miles south on Hwy 12, then go 1/2 mile east on 266th St.
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.
CREATING A COMMUNAL HUB WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis
Michael Haskett has a long history with the addresses of 324 and 334 South Phillips Avenue in Sioux Falls. He worked at both locations probably seven times, with a few jobs elsewhere sprinkled in between, before finally purchasing 324 South Phillips to open M.B. Haskett Delicatessen. “I love what it is. It’s not at all the restaurant that I had ever envisioned. But, now that I have it, it’s exactly the restaurant I want now,” he says. Local foods, high quality ingredients and a sense of community are the driving forces behind the space, says Haskett. He purchased the restaurant, formerly Michelle’s Coffee, on January 1, 2012 and, after a whirlwind remodel, opened the doors to M.B. Haskett just 16 days later.
DINING OUT Creating a Communal Hub
“What I love about owning the space is that, for the most part, I get to do the food that I love to do. I think a lot of chefs get caught up in trying to provide what they think their regular customers want such as burgers, fries and that sort of thing instead of doing the food that they want to do,” says Haskett. This time of year, Haskett sources many of the restaurant’s ingredients from his personal garden, located on an acreage just outside Dell Rapids that he owns with his wife. Eggs supplied by his chickens are used in crepes, quiche and many of the restaurant’s breakfast selections and the garden’s crops are utilized in every meal of the day. “In looking for a property to purchase, I wanted to have some animals and a great big old garden that could supplement my restaurant for at least a good part of the year. It’s amazing how little I need from other people this time of year with my garden,” he explains. What his garden can’t supply, Haskett buys from high quality sources. He commonly works with many local vendors and gets his deli meats from Boar’s Head, a national brand known for its premium line of products. Weekend breakfasts are big business drawers for Haskett and common morning specials on those days include eggs benedict, huevos rancheros, corn beef hash and bread pudding French toast. Of all the meals he serves though, Haskett has quickly become known for his prix fixe weekend dinners, a French concept meaning fixed price. The fixed price dinners get you three courses—a starter, entrée and dessert. Customers of a recent prix fixe dinner at M.B. Haskett were treated to a strawberry, spinach
and goat cheese salad starter, an entrée of roasted pork loin with au gratin potatoes and asparagus and, for dessert, flourless chocolate cake. One week Haskett may be serving buttermilk roasted chicken with polenta and, the next, corned bison brisket with potatoes and cabbage. The prix fixe menu changes weekly and the offerings are always original, house made, and delicious. And Haskett and his staff do it all without a real kitchen. “It’s just one big shoebox. I’ve got my deli case, prep table, meat slicer and we basically cook everything on the crepe maker, in our little electric convection oven, or with our gallon and a half fry daddies,” he explains. “As you can imagine, we have to be really creative in what we cook and how we cook it. Even with the equipment limitations though, I think we’re serving the best dinner in Sioux Falls.” And, since coffee is synonymous with the history of 324 South Phillips, Haskett makes sure there is always quality coffee close at hand. He just doesn’t want it to be the main focus. “Coffee is very important to my business but, when I opened, I didn’t want to maintain that stereotype of the space only being a coffee shop. I wanted people to associate M.B. Haskett Delicatessen with high quality food and a place to get a beer or some wine. I wanted to break that coffee shop mentality,” he explains. By blending the space’s history as a coffee shop with his forward-thinking vision for the delicatessen, Haskett says he has created a communal hub of downtown Sioux Falls. “I’ve got bankers and lawyers in here bullshitting around the same table as bartenders,
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a place to commune The relaxed vibe at M.B. Haskett coupled with the deli’s high quality coffee, wine, beer and scratch made foods have quickly branded the space as a communal hot spot in downtown Sioux Falls. Owner Michael Haskett says his weekend breakfast specials and evening prix fixe dinners are the biggest business makers.
DINING OUT Creating a Communal Hub
cooks and servers. There is this great eclectic mix of people,” he explains. “Another thing I’m proud of as a business owner is that I know probably 75 percent of the first names of the people that walk into my restaurant. My name may be on the door but it’s not just my restaurant. There is a great sense of community here.” Before his culinary journey brought him to purchase 324 South Phillips, Haskett attended and graduated from the Culinary Institute of America in Hyde Park, New York. He then completed an externship at Canlis in Seattle before returning to Sioux Falls for a brief spell. After migrating between South Dakota and Colorado a few times, Haskett ended up in Minneapolis and landed a high demand position at Lucia’s Restaurant. Of all the places he has worked, Haskett says he was most heavily influenced by his time at Lucia’s under the guidance of chef and owner Lucia Watson. “I loved working for her. She cares for her customers and staff and the ingredients she puts on the plate. It was great working for her,” he explains. In fact, Haskett says he often jokingly calls his restaurant Lucia’s Sioux Falls because so much of what he does at M.B. Haskett he learned from working at Lucia’s. Perhaps the most defining takeaways from his time there are truly caring about one’s customers and having a passion for using good, local ingredients. “I’ve learned that I like the more wholesome, home cooked type of food,” he says. “In fact, the whole fine dining, white tablecloth experience
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has excited me less and less recently, especially since I opened my own restaurant. You can make people so much happier in a relaxed environment with great food and probably not have to charge them as much.” Culinary masters who have influenced Haskett’s direction as a chef include Alice Waters, the grandmother of American Cuisine, and Thomas Keller of The French Laundry Restaurant. He says he also admires the farm to table work being done at Blue Hill at Stone Barns in New York. “Of course, I’m pretty sure those chefs aren’t out in the field weeding. They’ve got people doing that for them. But, to me, it makes sense that this is where I start. I get out there and I work the land with my hands and develop this reputation for myself,” he says. Haskett isn’t sure yet what the future will bring. For now, he’s just enjoying the journey of growing M.B. Haskett. “When I left South Dakota, I didn’t think I was ever coming back. But I’ve been back four times,” he says. “Now, I’ve got a garden and some land here so I’m probably not going to be leaving for a while.
M.B. Haskett Delicatessen is located at 324 South Phillips Avenue in Sioux Falls. The deli offers a variety of scratch made items with weekend breakfast specials and weekend evening prix fixe dinners. Learn more about M.B. Haskett at mbhaskett.com. (605) 367.1100.
“It’s not at all the restaurant that I had ever envisioned. But, now that I have it, it’s exactly the restaurant I want now.”
Food Heritage
celebrating cinco de mayo Cinco de Mayo fiestas in Sioux Falls are fast approaching. Prepare for the festivities with our feature on Latino food traditions. Also, satisfy your hankering for hot sauce with columnist Marcella Prokop’s recipe for Belizean hot sauce.
FOOD HERITAGE Hay Para Todos
Hay Para Todos: Belizean Hot Sauce BY Marcella Prokop
belizean hot sauce 1 tablespoon oil 1 small onion, diced 2 cloves garlic, diced 3 or 4 fresh habanero peppers 1 1/4 cups water 1 cup carrots, chopped 1 tablespoon vinegar 1/4 cup fresh lime juice 1 tablespoon lime zest 1 teaspoon sugar 1 teaspoon salt 1. Heat oil in saucepan over medium heat. Add the onion and garlic and cook until softened. 2. While wearing gloves, remove ribs, seeds and stems from habaneros (for more heat, leave the ribs and a few seeds intact); set aside. 3. Add the water and carrots to the pan; bring to a boil. Reduce to a simmer until carrots soften, roughly 10 minutes. 4. Pour the mixture into a blender or food processor; add habaneros, vinegar, lime juice, zest, sugar and salt. Blend until mixture reaches preferred consistency. This yields about 2 cups of hot sauce; reduce the number of carrots for less liquid and more burn.
If you’ve happened down the salsa and hot sauce aisle at your local grocer lately, chances are good you’ve been blasted with a plethora of hot sauces coming from all manner of peppers and any part of the world. Gone are the days of regular ol’ Tabasco; we live in an era of Siracha and Insanity Sauce. But what is it about the tiny chile pepper that has captured such admiration? Could it be that the flat heat of a capsaicin burn (the chemical that makes peppers hot), which tests not only our taste buds but our perseverance, sparks in us a sense of primal connection? Does something in our mammalian makeup wake up in that first blush of burn? Actually, the answer is yes. Although any little kid can tell you that the initial chile pepper burn gives way to a mellow sensation but no lasting pain, what science has found is that this burn affects animals and humans, but not birds This means that chile peppers have enjoyed relatively easy propagation (birds transport the seeds in their bellies and take different peppers to different places) so intense heat evolved over the years as a chile plant’s armor against humans. The defense mechanism, genius as it may be, hasn’t spurned humans so much as encouraged them to seek out the hottest of the hot. Roughly 6,000 years ago the chile pepper was domesticated by humans throughout Central America and Mexico. Since then, hot sauces have been used to brighten bland or less-than-fresh dishes; in 2012 the hot sauce market was one of the top 10 fastest growing industries in the US alone, according to market research firm IBIS World. Outside of the US, and especially in places
like Thailand or Central and South America, small dishes of hot sauce are as familiar to the dinner table as salt and pepper. Not only does a spicy condiment add some zip to a meal, it also masks the gaminess or neardecay of meat a few days off the hoof. As unappealing as the idea of masking the musk of decaying meat might be, in places were refrigeration isn’t readily available, hot sauce serves a purpose beyond just bumping up the bite. Intertwined with that heat is an antimicrobial property that just might help keep food fresh long enough for use in one more meal. In 2012, I spent some time in the Central American country of Belize. Although I planned to eat fresh seafood every day, I was curious about the ubiquitous glass bottle of orange hot sauce I saw on every table in every restaurant or food shack I visited. I don’t normally pair hot sauce with seafood, but when I learned that Marie Sharp’s Habanero Hot Sauce is a national treasure, I decided to dress up some shrimp soup with the molten liquid. As with any initial foray into a new experience, I began slowly, adding just a few drops to see how much bang the stuff would bring. I’m not a spicy food freak (Asian Zing is about as hot as I like my B-Dubs wings), and I was pleased to find that the carrotcolored sauce added a wonderful level of flavor to the broth. Although the intensity of the habanero is relatively high (right up there with Scotch Bonnets on the Scoville units scale used to calculate spicy heat), the spark to this sauce is one that will work well with something delicate like shrimp or something more kickin’ like potluck chili.
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Latino Food Traditions: Celebrating Similarities and Differences WORDS BY Marcella Prokop PHOTOS BY Cory Ann Ellis
Manny Gutierrez stands over his countertop, a pot of potatoes boiling beneath him. He grabs a hefty knife—the kind with a thick, rectangular blade that one might see hanging in a butcher shop—bends over his potatoes, and smiles. “I call this my potato masher,” he says, laughing and waving the huge blade toward the end of the kitchen. “You think it’ll work?” A moment later, he plunges the metal into the potatoes and chops with vigor. The knife does indeed mash the spuds into submission, and soon Gutierrez is cupping a handful of mashed potatoes in one hand. With the other, he shapes a crater in the middle and scoops up ground beef cooked with sofrito, a blend of spices, garlic and green peppers. He’ll seal the meat inside the potato ball, coat the whole thing in spices and cornstarch, and then dunk it in hot oil for a few minutes. When they’re done, the rellena de papa will have a crispy golden exterior and a soft, savory middle. A cool, South Dakota night falls while Manny cooks. However, as friends gather at his house to watch a boxing match and snack on the papas, it’s not difficult to imagine the same scene in a more tropical setting, like Puerto Rico. Home to rellena de papa, and to Manny’s parents, the small island boasts many wonderful food traditions.
FOOD HERITAGE Latino Food Traditions
Before he leaves the kitchen to spend time with friends, Gutierrez reminisces about and prepares one more Puerto Rican snack, empanaditas. These nibbles are hot tortilla pockets stuffed with meat and cheese. Gutierrez says that no matter what he’s cooking, or where, there’s something about making traditional Puerto Rican food that ties him to his culture. Despite the differences or similarities within Latin or Central American food culture, this love of making traditional meals and sharing them with others is one thing that unites all Latinos. “The passion you have when you’re making your foods, like when you’re making sofrito, there’s a lot of family history and tradition in it,” Gutierrez says. “And your people know your food. I can go to Puerto Rico and ask for sofrito, and everybody knows what it means. Or alcapuria. That one for sure. I’ve never heard of that dish from any other place.” As Gutierrez describes alcapuria, a dish of meatstuffed mashed plantains, he explains why it’s so important to have a culturally significant food. “There are certain things that each Latino culture has that are universal to that culture, just like any culture,” he says. “Mixing that up, that’d be like calling an Irish dude a German. They’d both be pissed.” In his observation that different Latino cultures have different foods, which are recognized by others of that culture, Gutierrez is touching upon what sociologists refer to when they talk about identity construction, or the sense of pride and belonging that comes with doing things particular to one’s culture. It could be argued, of course, that all cultures share ingredients and just come up with different foods. Chinese dishes are not the same as Thai dishes, although cooking styles and ingredients might be similar. Italian food, too, varies by region. Gutierrez himself admits that Puerto Ricans, Cubans, Mexicans and other Latinos all share rice and beans, chicken and pork—they’re just
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prepared differently—so it’s easy to see that for the uninitiated, the foods and flavors of two different, but similar cultures, just blend together. And yet, for others, maybe even those who do understand what it’s like to blend cultures and foods, appreciating culture through food at one’s own table is important not necessarily to establish differences, but to transcend them and just come together as one family, eating one meal, all together. For Pilar Cabrera, although a cultural distinction between foods is one way of preserving a sense of identity and connection to one’s heritage, what’s important to her is simply appreciating the unique essence that peppers her cultures’ foods. “Food is super important. It’s different eating the dishes you grew up with,” she says. “Feelings of proximity and home, or even what home is has a lot to do with food. I’m glad to see my children have developed a taste for beans and rice or other foods that were part of my childhood.” As the daughter of a Cuban mother and a Mexican father, Cabrera knows firsthand about the blending of foods and cultures. “I grew up in Mexico City with a Cuban mother and grandmother,” she says. “We always ate Cuban food at home.” Cabrera explains that, because her grandmother was hesitant to eat unfamiliar Mexican food, the family mostly ate the foods that her grandmother had grown up with. Because of this, and because of her grandmother’s habits in the kitchen, Cabrera didn’t really know much about cooking anything—Cuban or otherwise—until she left home. “She is a good cook, but she’s very territorial. She was not one of those grandmothers who would take you into the kitchen and show you how to do things. So I didn’t learn to cook until I left home. But then she was very good about sharing her recipes with me and showing me how to do things then when I asked,” says Cabrera.
FOOD HERITAGE Latino Food Traditions
One of the few Mexican foods her grandmother did learn to enjoy was the nopal, which is basically a South Dakota prickly pear cactus on steroids. “My grandmother came to Mexico when I was four, and she had a hard time adapting to Mexican food. There are still things she’ll never eat, but she used to make nopal salad, which I loved.” As Cabrera shares stories of her Cuban grandmother and the food scene in Mexico City, she prepares a salad of tomatoes, onion and nopales. The dish is entirely Mexican, she says, but the plant’s popularity is spreading. “It’s an indigenous food, but today it is known all over to be healthy. It lowers cholesterol, is good for diabetics and the Japanese have made it into pills,” she says, transferring the nopales to a large bowl. “Mexico City has food markets all over, and the indigenous women sell it by the side of the road, so you can find it everywhere. It can be cooked with eggs, grilled, made into this salad… my grandmother used to make it into smoothies,” she explains. Today, Cabrera has chopped and boiled the flat leaves. As she puts the finishing touches on the salad, she explains that preparing the leaf requires a little work, and this, paired with its
rather bland taste and unique texture, might turn some people away from it. “You have to boil the nopal until it’s not baboso, or slimy. I’m not sure if it’s true or not, but in Mexico, people say that, to make it not so slimy, you boil it with a wooden utensil in the water.” A bite of the nopal confirms Cabrera’s comments. The vegetable is a little slimy, almost like a canned peach, and its texture is something between a sautéed onion and a stir-fried pepper—soft, but with a nice bite. Cabrera says it’s possible to buy the nopales already cooked and jarred, but she prefers to purchase the leaves whole at a local Hispanic grocer and prepare them alongside a bit of picadillo or congris. Today, she has prepared all three. “The secret to most Cuban food is sofrito, which is made with cut and fried onions, bell peppers and garlic,” Cabrera explains as she fills her table with the aromatic dishes. “That’s what Cuban black beans and congris have.” Picadillo, another dish from her childhood, is ground beef cooked with onion, cumin and other spices. This, too, is a staple in Cuban households, she says, and it’s almost always available in her Sioux Falls home. Congris (pronounced con-gree), made of black beans and rice, is another dish she frequently prepares
FOOD HERITAGE Latino Food Traditions
for her family. As son Marlow, 4, digs into his lunch and chatters away happily around alternating mouthfuls of picadillo, congris and nopal, it’s easy to see that this kid is not concerned with the historical traditions of his meal—he’s just happy to eat the good, familiar food in front of him. This, say both Cabrera and husband Danny Gerling, is what’s most important when preparing family meals. Gerling also grew up with mixed meal traditions. His German mother often prepared weisswurst (white sausage) or plinschen (apple pancakes), which paired well with the American fare familiar to his US-born German/Russian father. Gerling explains that his family’s meals aren’t so much about sticking to any one tradition, but about blending them all into a new tradition particular to their family. In this way, the couple’s sons Marlow and Falco grow up not so much thinking of their meals as Mexican or Cuban, or German or American, but as normal, healthy food. However, Cabrera has seen evidence of how powerful food can be in helping someone understand his or her roots. “One day I was showing Falco a box of cookies,” she recalls. “They were Mexican cookies called María’s, and he said ‘Yes, they’re Mexican, like me, and I love them.’” She continues, smiling, “I loved hearing that, and knowing that it came through food. He was maybe 3 or 4, and it was the first time I heard him say something like that.” This shared understanding of what food can do for people is a notion that prompted Michelle and Lorenzo Reta, owners of Nikki’s La Mexicana Meat Market and Groceries in Sioux Falls to start selling tacos and other Mexican food out of a taco truck in 2001. Today, that taco business has grown into Nikki’s Taqueria, a restaurant that’s both drive-thru
quick and sit-down-and-chat friendly. The attached grocery store is home to hundreds of ingredients that Hispanics might have grown up with in other countries. Michelle agrees that most Latino foods are lumped into one category because most people don’t have access to trying a variety of different foods from different cultures. But she also knows that all kinds of Sioux Falls residents frequent her grocery store or restaurant looking for a good meal or specific ingredients needed to make something at home. Nutritionist Sanaa Abourezk explains that the stereotypical use of chicken, rice and beans in these cultures, like her own Mediterranean culture, originated from a need for cheap, easily accessible protein. “All these Hispanic cultures unknowingly have been using rice and beans and eggs forever to keep their children strong,” she says. “They know they need a source of protein, and things like grains or beans or eggs have that protein. The egg is the perfect protein, but, if you’re really poor, you’re going to sell your eggs and just combine the rice and beans. Together, you’ll get a complete protein.” Many of today’s Latinos stick to the rich traditions cooked up by their abuelitas, passing grandma’s recipes and family memories on to the next generation. As Cinco de Mayo approaches and the myriad of Mexican food restaurants in Sioux Falls join in on a celebration that’s revered more in the US than Mexico, it’s easy to feel Hispanic for a day and revel in the dishes we’ve learned to enjoy north of the border. Find a few hours to make what Cabrera says is the best dish to celebrate Mexico’s independence, which took place in September, not May-Chiles en nogada, a stuffed chile drizzled with a white sauce and pomegranate seeds, representative of the flag of Mexico.
CELEBRATING CINCO DE MAYO WHAT IT IS
WHERE TO CELEBRATE
WHAT TO DO
Cinco de Mayo is a celebration held on May 5 each year. It’s celebrated primarily in the United States and also in some parts of Mexico. Today, the date is observed in the US as a celebration of Mexican heritage and pride.
The 7th annual Wells Fargo Cinco de Mayo Fiesta will be held at Falls Park in Sioux Falls from 11 am to 7 pm on May 5. Admission is free and all ages are welcome. All proceeds will be used to support Caminando Juntos Ministries of the Presentation Sisters.
The Wells Fargo Cinco de Mayo Fiesta officially opens at 11 am with a kids’ zone, free music, local food vendors and more. All participants of the 26th Annual Avera Race Against Breast Cancer are eligible for a special drawing at the fiesta.
Locally Grown
gather and grow Gather tips for hunting morel mushrooms this May and tag along as we tour the gardens of local home gardener Roger Ellis. From grapes to squash, Ellis grows it all on his property outside Colton, SD.
LOCALLY GROWN Gathering Morels
Gathering Morels Q&A with Tyler Honke
May is morel season in South Dakota and we sat down with longtime morel hunter Tyler Honke, executive chef at Cleaver’s Meat Market in Sioux Falls, to gather his tips for finding and cooking the prized mushrooms. From uncovering the best places for finding morels to learning how to store and cook them properly, his tips will set you well on your way to becoming a morel master. “Morels have a unique flavor profile that’s not like every other mushroom out there. They’re earthy and mild, not overpowering like some mushrooms. “
How long have you been gathering morel mushrooms?
I started when I was in culinary school and I’ve been gathering them now for about 10 years. I knew about morels and I knew there was only one way to get them, so I just started going out one day and got hooked. Where are the best places to find morels?
The best places to find them are in low traffic and secluded areas such as river bottoms and wooded areas. My best luck for finding them has been along the Missouri River. I suggest searching for them on public property near river beds. I often find them near elm trees or by trees that have fallen over. Once you find one morel, stop and look around because, when you find one, you’ll usually see a lot more gathering around it. Why do you go morel hunting?
Well, most people spend the effort to go out and find them because they’re expensive to purchase in store. But, if you go out and only find one pound, it’s actually cheaper to buy them in the grocery store. Part of the reason I like to hunt for morels is for the fun of finding them. My son usually goes with me and has a good time with it and I also enjoy it. So, it’s a good father and son tradition. Will you describe the flavor of morels?
Morels have a unique flavor profile that’s not like every other mushroom out there. They’re earthy and mild, not overpowering like some mushrooms. I actually prefer dried morels to the fresh ones because they have concentrated flavor. A fresh morel is
full of water, so the flavor isn’t as strong or as intense. When is the best time to hunt for morels?
Around here, May is usually the best month for finding them. The common saying is, ‘when lilacs bloom, morels are out.’ And I’ve found that’s pretty accurate. I go out before the lilacs bloom and I never find anything. I go out when they’re budding and I never find anything. But, once they bloom, the morels are always out. Do you have any tips for cooking morels?
Don’t do a lot to them and use minimal cooking. When cooking morels, I combine an excess amount of butter, a small amount of garlic and the morels in a pan over medium-high heat. When you start cooking them, what you’ll find that happens is, since the fresh morels are so full of water, they’ll expel that water. When that water evaporates, they’re done. If you just sauté them soft and the pan is still full of morel water, it’s going to be like soup. Make sure you keep cooking until the water evaporates out, leaving you with the concentrated mushroom flavor, butter and garlic. I then salt and pepper them over a baguette. How should morels be stored?
Rinse them really well, drain them, and then stick them on paper towel in a paper bag and seal the bag. They’ll generally last a week that way.
Can people purchase fresh morels at Cleaver’s? Yes. We typically have them available in May. I’d recommend following us on Facebook or calling ahead in April to get your name on the notification list.
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Keeping a Garden WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis
Planting season has arrived for Roger Ellis, a home gardener who tends a plot of land near Colton, SD. Each year, Ellis plants a variety of crops including squash, beans, onions and potatoes and, for 45 years, he has enjoyed the harvested fruits of each growing season’s labor.
LOCALLY GROWN Keeping a Garden
A
fter sowing seeds in South Dakota’s soil for nearly half a century, Roger Ellis has learned a thing or two about gardening. He knows what makes good compost, how to maximize garden space and how to harden plants that are started indoors. And, like most veteran gardeners, once you get him talking, he’ll readily pass along his plant knowledge to any listening ear. His reasons for keeping a garden are simple. “It’s a good food source and I like the feeling of personally raising what we eat. It’s also kind of relaxing for me to go putz in the garden after I get off work,” explains Ellis. He started gardening as a kid. They lived on a farm and, while dad was in the fields, Ellis and his siblings helped mom in the garden. Back then, tending to the plants and pulling weeds wasn’t so much a choice as a homestead responsibility. As an adult, Ellis has continued the gardening tradition and currently tends a plot of soil near Colton that he owns with his wife. “I’ve always kept a garden since I’ve been married and since I got out of the service,” he says. He grows the “standard stuff ” like beans, peas, carrots, cucumbers, lettuce and other varietals that offer an easy harvest. Yet, his gardening experience has led him to also grow finickier fruits—grapes and fruit trees that bear plums, apples and pears all color the property. “I’ve tried to grow lots of stuff over the years like sweet potatoes and things that don’t usually grow around here. But, honestly, everything I’ve
tried to plant has actually grown quite well,” he says. The property’s vibrantly colored fruits and vegetables confirm his statement. Ellis says he starts planting everything around the 10th of May, after the last frost. Everything, that is, except the potatoes. “I usually try to get the potatoes in the ground on Good Friday. Actually, that’s always been kind of a tradition up here—Good Friday you always try to plant the potatoes,” he explains. “Of course, sometimes the ground is still frozen or there is still snow so you might have to wait a bit.” He used to catalog order most of each season’s seeds, but shipping costs and other charges turned him to more local sources such as greenhouses in Sioux Falls. Organic seeds are his preference, but, when unavailable, any seed will do. Ellis doesn’t typically start seeds indoors, having learned that seedlings grown inside haven’t been exposed to the elements and, as such, are weak and unprepared for the often harsh weather in early summer South Dakota. “A lot of people have a tendency to grow plants in the house like six weeks before spring,” he says. “But, you should put a fan on them before you transplant because they’re weak from growing in the house with no wind. When you put them outside without toughening them up a bit, they just can’t take it. You have to strengthen them in the house before moving them outside and that’s just not something a lot of people know.” After faithfully weeding his garden for years,
“Living off the land even just a little bit gives you a certain satisfaction.”
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a love for gardening Roger Ellis has been sowing seeds in South Dakota’s soil for more than 45 years. He currently tends a plot of land near Colton, SD and grows a blend of easy traditionals such as potatoes and carrots as well as finickier fruits like 46 | wholesomemag.com grapes, plum trees and raspberries.
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LOCALLY GROWN Keeping a Garden
Ellis says the unwanted plants are no longer much of a problem. But, the bugs, they’re another story. “You always have your bugs. I try not to use too much bug stuff. But, the cucumbers and the vines, you almost have to put a little something on them to keep the bugs from eating them when they’re little,” explains Ellis. “Everything else is pretty much bug-resistant to a degree. Sometimes you have to put some stuff in the ground to keep the mites from getting into your carrots and onions.” Ellis, like anyone who has been gardening for some time, knows that the success of your growing season’s yield is only as good as the soil you’re tending. He says that adding a blend of fertilizer sources and nutrients helps to maintain his garden soil’s health. Compost made from lawn leaves, garden leftovers and other elements adds another beneficial layer of organic matter. “All the dog droppings go in there and I used to put the chicken manure in there. Actually, my garden is over where the old chicken house was, so the ground is pretty fertile. We also put some ashes out there from the fireplace just to use them up and it also helps the soil a little bit,” he says.
By rotating his crops each season, Ellis helps to maintain the soil and keep bugs at bay. As for keeping out the larger pests like deer, gophers and rabbits, a sturdy fence is a must. “A high fence helps keep deer out, but, as a side benefit, you can also put snow peas, beans, cucumbers and squash along the fence and they will all crawl up it,” he explains. “You can have a fence five feet high and you just increase your area for gardening by letting the plants grow up it. It helps block the wind and you can stand and pick everything, you don’t have to bend down.” Ellis says his garden yields enough to feed him, his wife, and the families of their three grown children. They put a little aside for the winter, like chopped onions and peppers that are bundled into one cup servings to be used in chili. That’s all frozen while the harvested onions, potatoes and winter squash are cold stored and typically last through the first part of the New Year. “I just like raising stuff that we can eat and knowing where it came from. It doesn’t have the chemicals on it and you can just pick it readily,” he explains. “Living off the land even just a little bit gives you a certain satisfaction.”
ROGER’S GARDENING TIPS HARDEN PLANTS GROWN INDOORS
MAXIMIZE A FENCE’S BENEFITS
MAINTAIN YOUR SOIL’S HEALTH
Home gardeners often start seeds indoors about 6 weeks before the last frost. While this can be a good way to get a jump on planting season, Ellis says that one mistake gardeners often make is to not harden the plants before moving them outdoors. Plants grown indoors are weak because they haven’t been exposed to the elements. Turn a fan on the plants a few days before transplanting to toughen them up.
A fence isn’t just a tool for keeping pests like gophers, rabbits and deer out of your garden. Maximize the benefits of your fence by planting vining crops along the wire. As the plants grow, they will vine up the fence. This conserves precious garden space and, when harvesting season arrives, you can stand and pick the crops rather than having to bend over to gather them.
Gardeners such as Ellis know that the year’s harvest is only as good as the soil in which your crops were grown. As such, maintain your soil’s health through each growing season and continue tending to the soil after the last crop is harvested. Leaves, lawn clippings, food scraps and twigs can all be composted. Spread the compost over your garden before planting each year.
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Seasonal Recipes
strawberry season Early summer in South Dakota means that locally grown strawberries will soon be ripe for picking. Prepare for strawberry season with our collection of berry recipes. Also, enjoy a few delicious summer recipes including chipotle lime marinated grilled pork chops.
strawberry shortcake PREP: 20 min COOK: 20 min TOTAL: 40 min SERVES: 8
shortcake biscuits
2 cups flour 1 tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon salt 8 tablespoons unsalted butter, chilled 2/3 cup milk
1. Preheat oven to 375F. 2. In the bowl of a food processor,
combine the flour, sugar, baking powder and salt; pulse to mix. Cube the butter and add to the bowl. Process on low until the butter is reduced to pea-sized lumps.
3. Transfer to a large mixing bowl. Add the milk and stir until a wet dough forms.
topping
1 cup heavy whipping cream 4 tablespoons sugar 1 teaspoon vanilla extract 1 pint sliced strawberries + 1 tablespoon sugar
4.
Divide the dough into 3-inch rounds using a spoon or your hands and arrange on a baking tray. Bake for 15 to 20 minutes or until lightly browned. Remove from oven and set aside.
5.
Whisk the whipping cream using an electric mixer until foamy. Slowly add the sugar and vanilla extract and continue whisking until stiff peaks
form. Set aside.
6.
Combine the strawberries and sugar in a large mixing bowl and allow to sit for 15 minutes.
7. To assemble: Halve each biscuit and arrange the halves on plates. Top each bicuit with a spoonful of strawberries and top the strawberries with a dollop of whipped cream. Serve immediately.
strawberry whip pie PREP: 25 min COOK: 7 min TOTAL: 32 min SERVES: 6
graham cracker crust
1 1/3 cups graham crackers 1/4 cup sugar 1/2 teaspoon cinnamon 4 tablespoons butter, melted
filling
1 cup heavy whipping cream 1 teaspoon vanilla extract 8 ounces mascarpone cheese, softened 1 cup powdered sugar 1 tablespoon lemon juice 1 pint strawberries, sliced 1 tablespoon sugar
1. Preheat oven to 375F. 2. Crush the graham crackers using a food processor until reduced to fine crumbs. Transfer to a large mixing bowl and add the sugar and cinnamon; stir.
3. Add the melted butter and stir until all ingredients are wet. Press the
mixture into the bottom and up the sides of a 9-inch pie pan.
4. Bake the pie crust for 7 minutes or until lightly browned; set aside to cool completely. 5.
Whisk the whipping cream using an electric mixer until foamy. Add the vanilla and continue whisking until stiff peaks form. Transfer to a bowl and set aside.
6. In a clean mixer bowl, whisk the mascarpone using an
electric mixer until fluffy. Slowly add the powdered sugar and lemon juice. Continue whisking on low until combined. Add the whipped cream back into the mixer bowl and whisk on low until combined.
7. Dump the filling into the cooled pie crust and smooth the top. Cover and refrigerate for 2 hours. 8. Combine the sliced strawberries with 1 tablespoon sugar; stir.
9. Top the pie filling with the sliced strawberries just before serving.
italian tuxedo trifle
recipe by staci perry (random sweetness baking blog) PREP: 25 min COOK: 50 min TOTAL: 1 hr 15 min SERVES: 6-8
amaretto brownies
3/4 cup butter, melted 1/2 cup unsweetened cocoa powder 1 1/2 cups sugar 2 large eggs 1 cup all-purpose flour 1/4 teaspoon salt 1/2 tablespoon almond extract 2 tablespoons Italian amaretto liqueur (such as Disaronno) 1/2 cup 60% cacao bittersweet chocolate, finely chopped
white chocolate cream
2 ounces white chocolate 2 tablespoons milk 8 ounces cream cheese, softened 1/4 cup powdered sugar 1/2 teaspoon almond extract 1 cup whipped topping, thawed 1 pound fresh strawberries
For the brownies: Preheat oven to 350F. Grease a 9Ă—13-inch cake pan or line with parchment paper.
5.
aside.
heat, melt white chocolate and milk. Stir until melted; set aside.
1.
Bake for 35 minutes. Cool completely. Cut into bite-size pieces.
2. In a medium bowl, stir together melted butter and cocoa; set 6. For the white chocolate cream: In a small saucepan over low 3. In a large mixing bowl, beat sugar and eggs on medium speed until fluffy, about five minutes. Slowly beat in the cocoa and butter mixture. Add flour, salt, almond extract and amaretto liqueur; beat just until combined.
4. Spread half of the brownie mixture in the pan. Sprinkle with the chopped chocolate. Carefully spread the remaining brownie batter over the chocolate all the way to the edges.
7. In a large mixing bowl, beat cream cheese until smooth and creamy. Beat in powdered sugar and almond extract. Slowly stir in melted white chocolate. Gently fold in whipped cream. 8. Slice most of the strawberries into bite-size pieces. Save some whole strawberries for garnish on top.
9. In a large trifle bowl, layer brownies, cream and strawberries. Repeat layers until all the ingredients are gone. Refrigerate 3 hours before serving. Can be made one day ahead.
whipped strawberry honey butter
recipe by staci perry (random sweetness baking blog) PREP: 5 min SERVES: 8
1 cup unsalted butter, softened 3 1/2 tablespoons honey 1/2 cup diced, fresh strawberries, patted dry
1. In a medium bowl, whip the butter using an electric mixer until smooth and creamy. Add the honey and blend until smooth. Fold in the diced strawberries. 2. Cover and refrigerate. Spread on toasted English muffins, bagels, French toast, waffles, or pancakes.
3. Store in refrigerator up to one week or roll in plastic wrap or wax paper and freeze up to six months.
quinoa and vegetable lettuce wraps PREP: 10 min SERVES: 4
1 cup quinoa, prepared according to package directions 1/4 cup red onion, diced 1 Roma tomato, diced 1 small cucumber, diced 1 teaspoon garlic, minced
1.
1 ripe avocado, pitted and peeled 1/2 cup Greek yogurt Fresh lemon juice to taste Black pepper to taste Lettuce leaves (such as Romaine)
Combine the cooked quinoa, red onion, tomato, cucumber and garlic in a large mixing bowl; set aside. Mash the avocado in a mixing bowl. Add the yogurt and stir until combined. Add the avocado mixture to the quinoa and vegetables; stir
gently. Add lemon juice and pepper to taste.
2. Spoon the desired amount of filling into the lettuce leaves and serve immediately.
Tip: Cater this recipe to your preferences by adding or swapping vegetables.
chipotle-lime marinated grilled pork chops recipe by south dakota pork producers council PREP: 15 min COOK: 15 min MARINATE: 4 hrs SERVES: 4
4 bone-in loin pork chops, about 1-1/4 inches thick 1 chipotle chile in adobo sauce, chopped OR 1 dried chipotle chile, rehydrated** and minced 2 teaspoons oregano 2 cloves garlic, crushed 1/4 cup vegetable oil 2/3 cup lime juice 1 tablespoon cilantro, chopped 1/2 teaspoon salt
1.
Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours.
2. Remove chops from marinade (discarding marinade) and grill over
medium-hot coals for 12-16 minutes or until internal temperature on a thermometer reads 145F, followed by a 3-minute rest time.
** -
To rehydrate dried chipotle chile, cover chile with hot water for 10 minutes, let stand at room temperature. Drain and use as directed. Seed chile, if desired, to reduce piquancy a bit.
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