by: Kristin Evenrud, Meat Buyer
Happy Holidays! When I think about the holidays, I picture sitting around the table talking with my friends and family after a great meal of turkey, ham and all the sides. I relish those moments of warmth, togetherness and tummies satiated. The best part about shopping for this special meal to create that magical moment is all the bounty offered at the Oneota Food Co-op. This year in the meat department we are lucky to provide you and your families with the best in local and regional products. I would even venture to guess what we have available here is better than what larger markets have available.
Our ham is from Grass Run Farm. It is uncured, nitrate and nitrite free, free-range, antibiotic free and fed a vegetarian diet. It is so tasty and juicy it doesn’t need anything but an oven and a roasting pan. However, you might like to get a little fancy with your ham. Here is a glazing recipe I recommend:
2/3 cup honey, 1/3 cup Dijon-style mustard, 1/4 teaspoon ground cloves. First, score your ham with a diamond pattern a quarter inch deep into the meat. Second, bake at 325 degrees until almost done. Finally, drizzle the glaze over the whole ham and continue baking another half hour.
Our turkeys are from two sources this year: Ferndale Market and Larry Schultz Organic Farm. Both of these providers are from just over the border in Minnesota, land of 10,000 lakes and plump, wholesome turkeys! Larry Schultz raises his flock on his certified organic farm and the birds offered are free-range. (We carry his organic chicken here at the Oneota Co-op too.) Ferndale Market raises antibiotic free, vegetarian, free-range turkeys. They are working to support the slow food movement in their store in Cannon Falls, MN. (Stop by next time on your way to the Twin Cities, you will be impressed! Go to www.ferndalemarketonline.com for directions.) We are also carrying a variety of their turkey products in our freezer. Turkey tenderloins are my favorite!
Now, I know some folks are ready to move on to a less traditional holiday meal. May I suggest salmon as a fresh and new alternative. The Oneota Food Co-op has whole salmon fillets and smaller pieces. Our salmon is always wild caught from Bristol Bay, AK and adheres to the standards of the Marine Stewardship Council (www.msc.org). The salmon we have in stock from this fishing season is beautiful, red and firm. I had a customer visiting from Seattle recently who came to find me and tell me how fantastic our salmon is. He was surprised our fish was as tasty as what he usually buys from the fresh fish market! My all time favorite salmon recipe is simple: butter, minced garlic, salt and pepper, splashed with lemon juice. Rub the fillet with butter (or olive oil), splash with lemon (fresh is the best), and rub on the garlic, salt and pepper. Next, put the fillet skin down on a hot grill, flip in 5-10 minutes and cook until flaky. Garnish and serve with boiled new red potatoes, steamed green beans, and a chewy loaf of french bread.
DON’T FORGET BREAKFAST!
When you wake up on the biggest day of the holiday season and you want to impress your guests at the breakfast table, try one of our minimally processed pork sausages. In the freezer we have a variety of sausages from loose meat to sizzlers; all are MSG, nitrate and nitrite free. These cook up in no time and really add flavor to a holiday breakfast of french toast or pancakes and farm fresh eggs. We also have Grass Run Farm hardwood smoked and pepper bacon in our fresh meat cooler. If you haven’t tried this tender, sweet and smoky bacon, now is the time. Treat yourself and your family.
If you like a dish to just pop in the oven in the morning try this:
Kristin’s Breakfast Casserole
Serves 8 to 10
6 slices bread, cubed
1 pound sausage, browned, drained
1 1/2 cups shredded Cheddar cheese
8 eggs, beaten
2 cups milk
1 teaspoon salt
pepper to taste
Cube bread and place evenly in greased 9×13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (If left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.
recipe from – allrecipes.com
1 (12 pound) whole turkey
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.