Archive | Fall 2012


Serving: 2

  • 1 medium (1.–2 pound) butternut squash
  • 1 small red apple, such asFuji, cored and chopped
  • ¼ cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup

Cut squash in half lengthwise. Scoop out seeds and place on microwave-safe plate, cut side down. Cover with plastic wrap and microwave on high for 10 minutes.  Meanwhile, chop apple and mix with remaining ingredients. Carefully remove hot squash from microwave and turn over.  Stuff squash cavities with apple mixture and place back on plate, cut side up. Cover and microwave on high for 10–15 minutes.

Note: If using a squash with a wide trunk, score flesh into .-inch squares for even cooking.

From Julie Kolpin and Mary Oswald

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Serving: 2

  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 zucchini, sliced into .-inch-thick rounds
  • ½ yellow squash, sliced into ½ inch thick rounds
  • Kosher salt and black pepper, to taste
  • 2 tablespoons freshly grated
  • Parmesan cheese

Heat oil in skillet over medium-high heat. Add onion and garlic and cook until garlic is fragrant and onions are translucent. Add zucchini and squash, and cook until slightly browned and crisp-tender, about 3–5 minutes. Add salt and pepper.

Top with Parmesan and serve immediately.

From Lol Heenan

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Serving: 6


  • 5 cups chopped green cabbage
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • 1Fujiapple, finely chopped
  • 1 Granny Smith apple, chopped


  • 3 tablespoons apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ cup honey
  • 2 tablespoons poppy seeds
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ lemon

Combine slaw ingredients in medium bowl and set aside. In small bowl, whisk together first 7 dressing ingredients. Pour dressing over slaw and stir until coated.  Squeeze lemon over slaw and refrigerate for 1 hour. Toss before serving.

Note: For a sweeter dressing, use 2 tablespoons frozen lemonade instead of fresh lemon, or drizzle 1 teaspoon honey over each serving.

From Julie Kolpin and Mary Oswald

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Serving: 12 muffins

  • 2 cups peeled, cored and chopped apples
  • ¼ cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup fresh or frozen cranberries
  • ½ cup chopped walnuts

Preheat oven to 350°. Line muffin tin with liners or coat with non-stick spray. Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon.  Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist.  Stir in cranberries and walnuts.  Fill muffin tins ½ full.

Bake for 35–45 minutes, or until toothpick inserted into center comes out clean. Let cool before serving.

From Janelle Dangerfield Shank

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Serving: 6–8

  • 8–10 apples, any variety, cored and chopped
  • ½ cup granulated sugar
  • 3–4 cinnamon sticks or 4 tablespoons ground cinnamon
  • 4 tablespoons alls pice

Pinch each of nutmeg and ground cloves Cut the apples into quarters, leaving skins on.  Add to large stockpot and fill with enough water to cover apples. Add spices and stir once. Bring to a boil over high heat and boil for 1 hour. Reduce heat and simmer for 30 minutes. Remove from stove and mash apples into a pulp. Let cool. Strain liquid into a jar and store in refrigerator up to 1 week. Can also be frozen and stored for 1 month.

From Janelle Dangerfield Shank

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Serving: 16

Basic Hummus:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 can garbanzo beans, rinsed and drained
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • ¼ cup shelled, roasted pumpkin seeds, plus
  • 1 teaspoon reserved for topping

In food processor, combine all ingredients except pumpkin seeds reserved for topping and process until smooth. Remove from food processor to a serving dish. Let chill if not using immediately. Sprinkle with reserved pumpkin seeds just before serving.

Serve with crudites or pita points.


Pumpkin Hummus:

Add ½ cup roasted, cubed pumpkin (or 2 tablespoons pumpkin puree) with 1 teaspoon curry powder.

Squash Hummus:

Add ½ cup roasted, cubed butternut or acorn squash and 1 teaspoon ground cumin.

From Julie Kolpin and Mary Oswald

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THE LAST BITE: A New Direction

From City Worker to Organic Farm Volunteer
Story and Photography by Erica Ehlers

This last spring, I quit my job inLincoln,Nebraska, and left my apartment to travel the country volunteering on organic farms in exchange for food and accommodations. It wasn’t an easy choice, but I had nothing holding me back except a steady paycheck and a place to call my own.

I’m not new to farming. I grew up on a conventional dairy farm nearLeigh,Nebraska. But after discovering organic dairy practices, which seemed natural and better for people and the environment at the World Dairy Expo inMadison,Wisconsin, I knew I had to learn more. And so, two-and-a-half years after graduating from college, I realized that I couldn’t let go of my love of dairy and I needed to take action.

To launch my adventure, I became associated with World Wide Opportunities on Organic Farms (WWOOF), an international organization that connects volunteers with organic farmers. I initially heard about WWOOF while working on my Bachelor of Science degree in veterinary technology at the University of Nebraska-Lincoln.

My first WWOOF farm experience was with Doug and Krista Dittman at Branched Oak Farm nearRaymond,Nebraska. I chose this farm because of its dairy … Read More

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How to Eat Local
All Year Long
By Summer Miller
Photography by Carole Topalian

The changing seasons and cooler weather could mean the end to fresh, local produce, but thanks to high tunnels, greenhouses and enhanced farming techniques, our growing season lasts year-round. Don’t let “sweater weather” signify the end of tasty food. Now is the best time to seek out and secure sources of winter roots and spring greens.

Brick and Mortar

The first option is much like traditional grocery shopping, only on a smaller scale. Tomāto Tomato inOmahaprovides local produce, as well as meat, poultry, wine and eggs throughout the year. Of the 100 local vendors at Tomāto Tomato, 35 are fruit and vegetable growers. You can also get local greenhouse cucumbers and tomatoes year-round. By supporting brick-and-mortar businesses, you create demand for local food products and support additional distribution outlets for farmers.

In February 2013, southwestOmahawill see a Colorado-based food store, Natural Grocers, opening its secondNebraskalocation.  A spokesperson for the company said it is a full-service grocery store that will include local, organic foods. Other standard grocery stores such as Hy-Vee, which is an Iowa-based chain, and Wohlner’s Neighborhood Grocery and Deli, which has its roots firmly … Read More

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EDIBLE INSPIRATION: The Way to Enjoy Food and Life

A Day at Pin Oak Place
By Jessica Clem-McClaren
Photography by Kate White

The air conditioner blows dust into my Honda Civic as we drive toPin Oak Placeon a hot Saturday in July. Our host, Ellen Walsh-Rosmann, had invited us to spend time exploring a day in the life of a young farmer, which included plans for helping to prepare a farm-totable meal.

Pin Oak Place, an organic farm in westernIowa, is just two hours away fromOmaha. The five bedroom farmhouse is guarded by rows of graceful trees. The 10-acre farm is just a portion of the 800 acres and two farms that Daniel, Ellen’s husband’s family owns. “Pin Oak Placeis the original homestead of the Rosmann family farm, which is over 100 years old,” she said. “Pin Oak has the veggies and goats, while the home place, known as Rosmann Family Farms, has pork and beef.” The animals are raised organically with no antibiotics or hormones.

Daniel’s grandfather was born and raised on the farm. Ellen and Daniel bought it in 2010, deciding on the Pin Oak name to honor the trees that provide shade and respite for its residents, which include three barn cats and a litter of … Read More

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Preservation Orchard at
Arbor Day Farm
By Summer Miller
Photography by Alison Bickel

Elaine Kramer stepped off the Discovery Ride at Arbor Day Farm one day in August, looked straight at me and asked, “Where is theWolfRiverapple? I came here to see it.”

The spry 87-year-old Wisconsin native was unaffected by the 100-degree heat, and was eager to reconnect with the mammothWolfRiverapple of her youth. The highly sought after fruit is both prized and easily recognizable since bakers need only one or two apples to make an entire pie.

It is one of the many antique and heirloom apple varieties planted on the one-acre preservation orchard tucked into the larger landscape at Arbor Day Farm inNebraska City,Nebraska. Lovers of diversity, history and flavor would be wise to seek out this silent but sturdy orchard that is slowly receiving a makeover and some much deserved attention.

Adam Howard has been with Arbor Day Farm since 2008 serving as the greenhouse and hazelnut consortium manager. In January 2012, he added “orchard manager” to his title. Adam, along with Heather Austin, curriculum coordinator, are working to bring the preservation orchard to the forefront of the visitor experience, and for it to serve as … Read More

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