Farm Fresh Road Trip 2

>> FARM FRESH ROAD TRIP IS A CO-PRODUCTION OF MINNESOTA FARMERS UNION AND TWIN CITIES PBS ADDITIONAL FUNDING HAS BEEN PROVIDED BY MINNESOTA FARMERS UNION INSURANCE, FARMERS UNION INDUSTRIES, MINNESOTA GROWN, AND AURI, MINNESOTA’S AGRICULTURAL UTILIZATION RESEARCH INSTITUTE >> OKAY HERE IT GOES >> FARM FRESH FOOD CAN BE FOUND ALL ACROSS THE STATE FROM THE CITIES >> MORE PEOPLE WANT TO HAVE A RELATIONSHIP WITH THEIR FOOD THEY WANT TO RECONNECT >> TO THE SUBURBS >> THERE’S NOT MUCH AROUND IN THE SUBURBAN AREAS WE FELT LIKE WE WANTED TO TRY AND BE THE PIONEERS >> TO SMALL TOWNS THROUGHOUT MINNESOTA >> I THINK THE MOST IMPORTANT THING IS ACTUALLY CONNECT WITH THE PEOPLE WHO ARE PRODUCING THE INGREDIENTS THAT GO IN OUR FOOD >> AND DESPITE OUR FRIGID WINTERS — >> SALAD TIME >> — LOCALLY GROWN GOODNESS IS AVAILABLE YEAR-ROUND >> ROAD TRIP! >> I’M MARY LAHAMMER, YOUR HOST FOR THIS FARM FRESH ROAD TRIP >> CHEERS >> CHEERS >> WE BEGIN IN AMBOY, MINNESOTA, A SMALL TOWN OF JUST OVER 500 PEOPLE, WHERE HISTORIC BUILDINGS STILL STAND ON MAIN STREET AND TUCKED IN THERE YOU’LL FIND THE CHARMING AMBOY COTTAGE CAFE OUTSIDE, AN ABUNDANT GARDEN OOZES CHARACTER, AND INSIDE PATRONS PACK THIS TINY SPACE WHERE REGULARS HAVE THEIR NAMES ON MUGS TO MARK THEIR PLACE OWNER LISA LINDBERG IS GOING TO MAKE BREAKFAST, INCLUDING PANCAKES AND A HOMEMADE BREAD, USING HILGENDORF WHOLE GRAINS GROWN NEARBY IN WELCOME, MINNESOTA >> AND YOU’RE PASSIONATE ABOUT WHAT YOU DO HERE AND WORKING WITH FARMERS >> I THINK THE MOST IMPORTANT THING AND MOST FUN PART FOR ME IS TO ACTUALLY CONNECT WITH THE PEOPLE WHO ARE PRODUCING THE INGREDIENTS THAT GO IN OUR FOOD >> SO WHAT ARE WE MAKING TODAY? >> THIS MORNING WE’RE DOING, FOR THE FARMER IN YOU, IT’S A MENU ITEM THAT WE’VE HAD SINCE WE STARTED PANCAKE, LOCALLY SMOKED BACON OR SAUSAGE, A COUPLE SLICES OF MY HOMEMADE BREAD ON THE GRILL, AND EGGS, OF COURSE, FREE-RANGE WE’RE GOING TO PUT BACON ON THE GRILL THIS IS LOCALLY SMOKED >> THIS IS WHERE SMELL-A-VISION WOULD BE GOOD >> WE’RE GOING TO MIX UP HILGENDORF’S GOLDEN WHEAT PANCAKE MIX AND YOU CAN SEE, I MEASURE EXACTLY OKAY NICE EGG IN THERE AND THEN WE’VE GOT CANOLA OIL HERE GO AHEAD AND STIR IT UP MIGHT NEED TO ADD A LITTLE MORE BURLT MILK >> I LOVE PRECISE UNTIL IT LOOKS RIGHT >> A RECIPE IS ONLY A GUIDE BUTTER MILK THESE REALLY MAKE VERY NICE FLUFFY OPINION CAKES I’M GOING HAG — OPINION CAKES AND I’M GOING TO GO AHEAD AND PUT THE THESE ON THE GRILL AND IT LOOKS LIKE WE NEED TO FLIP OUR BACON >> THOSE LOOK LIKE FARM FRESH EGGS, RIGHT? >> MAKING YOU HUNGRY? >> SO HUNGRY >> OKAY WE CAN START TO SEE LITTLE BUBBLES DEVELOP AT THE TOP, JUST A LITTLE BIT SO WE’RE READY TO FLIP THERE WE GO >> PRETTY >> LOOKS LIKE THEY TURNED OUT OKAY >> OKAY >> PANCAKE ON THE PLATE >> BUTTER >> YUM, YUM >> NOTHING LIKE IT, IS THERE? >> A LITTLE BIT OF POWDERED SUGAR THERE’S YOUR SUNNY SIDE >> HERE THEY COME >> BACON COMING IN >> THERE’S THE BACON >> TIME TO TASTE THE FOOD WITH OUR FARMERS, WHO GROW A DOZEN DIFFERENT GRAINS AT THEIR WHOLE GRAIN MILLING COMPANY >> THAT IS DELICIOUS >> IT’S ALL GOOD HERE BECAUSE IT’S ALL KIND OF LOCAL >> HOW DOES IT FEEL TO BE ABLE TO COME IN AND EAT WHAT YOU’RE MAKING? >> FOR A FARMER, IT’S FUN TO COME IN, EITHER GO INTO A STORE WHERE THEY’RE SELLING YOUR PRODUCT, WATCH THE CONSUMER BUY IT, OR COME TO A RESTAURANT WHERE THEY’RE USING YOUR PRODUCT IT FEELS GOOD >> I BET >> I KNOW ONE TIME I WAS IN THE STORE, AND THE GUY WAS LOOKING AT OUR PANCAKE MIX AND A COMPETITOR’S PANCAKE MIX AND HE’S GOING BACK AND FORTH TRYING TO DECIDE, WHICH ONE SHOULD I GET? I JUST KIND OF COME UP AND SAY, YOU KNOW, THIS ONE OVER HERE IS REALLY REALLY GOOD AND HE KIND OF LOOKS AT ME AND I SAID, I MIGHT BE PREJUDICE, BUT THAT’S OURS WELL, THAT’S THE ONE I WAS GOING TO GET THEN, HE SAID WE’VE BEEN CERTIFIED ORGANIC ON THE FARM, THE WHOLE FARM, SINCE 1990 >> WERE YOU AHEAD OF THE CURVE A LITTLE BIT, GOING ORGANIC IN THE ’90s? >> YEAH, THERE WERE A FEW OTHER ORGANIC, BUT THERE WEREN’T VERY MANY CONSUMERS, OF COURSE, I THINK ARE STARTING TO REALIZE THE IMPORTANCE OF FOOD THEY’RE STARTING TO RELATE FOOD TO HEALTH IT’S A BIG DEAL I FIND THAT THE PEOPLE IN THE CITIES, I THINK, ARE MORE EXCITED ABOUT IT, WANT TO KNOW MORE ABOUT WHERE IT COMES FROM THAN THE PEOPLE OUT HERE IN THE RURAL COMMUNITY

>> NOW IT’S BACK TO THE METRO, FOR ANOTHER UNEXPECTED STOP FOR THE LOCAL FOOD MOVEMENT MENDOTA HEIGHTS HAS A STRIP MALL THAT’S HOME TO MANDABERRY, WHERE AUSTRIAN-BORN CHEF ROBERT ULRICH CRAFTS HIS AUTHENTIC STROODLE, WE’LL PAIR WITH AN HE IS TROAS OWE OR A MID-MORNING COFFEE OR PASTRY, WE’LL FEATURE MINNESOTA HONEYCRISP APPLES WITH ERIC KLEIN >> THERE’S NOT MUCH AROUND IN THIS KIND OF SETTING, IN THE SUBURBAN AREAS, AND WE WANTED TO SEE IF WE COULD SUCCEED HAVING LOCAL-PROVIDED FOODS SUPPORTING LOCAL FARMERS AND GROWERS AND GIVE THE COMMUNITY THAT BACK >> OKAY SO, WHAT ARE WE GOING TO MAKE TODAY? >> WELL, YOU KNOW, SINCE I AM FROM AUSTRIA, I THOUGHT WE’RE GOING TO SHOW SOMETHING WE’RE VERY PROUD OF, WE PROVIDE HERE, AN APPLE STRUDEL, IN ENGLISH THEY CALL IT APPLE STRUDEL >> IT SOUNDS BETTER YOU’RE WEAR — YOUR WAY ‘LESS >> WE’VE GOT THE FLOUR HERE WE HAVE VEGETABLE OIL AN EGG AND NOW WE HAVE SOME WATER HERE AND A DASH OF SALT WHAT WE DO, WE COMBINE THE WET LIQUIDS AND WHAT WE KIND OF PHYSICALLY MIX IT ALL TOGETHER WE HAVE THE FLOUR IT’S JUST KIND OF LIKE WHERE WE CAN GET THOSE WET INGREDIENTS IN THERE WORKING THE LIQUID INTO THE FLOUR HERE THIS IS KIND OF LIKE A STICKY MESS TO BEGIN WITH BUT THEN, YOU KNOW, YOU WILL SEE THIS ALL KIND OF COMES TOGETHER, THE GLUTEN AND THE LIQUIDS STARTS TO COMBINE WHAT YOU’RE LOOKING FOR HERE IS PHYSICALLY A VERY SMOOTH, ELASTIC DOUGH, IT FEELS ALMOST LIKE BABY SKIN AFTERWARDS, VERY VERY SMOOTH YOU’RE PUTTING IT OUT OF THE BOWL AFTERWARDS YOU BRING IT TO THE SURFACE, YOU KIND OF LIKE KNEAD IT ON THE SURFACE, LIKE THIS, FOR FIVE TO EIGHT MINUTES AND THEN WE’LL BRUSH IT WITH SOME OIL AND SET IT ASIDE FOR A HALF AN HOUR APPLES, YOU KNOW, WHAT I LOOK FOR IS USUALLY A LITTLE BIT OF A TART APPLE AND A LITTLE BIT OF SWEETNESS IN THERE LOCALLY GROWN HONEYCRISP APPLES WHAT WE DO, COMBINE THE SLICES OF THE APPLES, SPRINKLE A LITTLE BIT WITH FRESH LEMON JUICE IN A TRADITIONAL RECIPE, WE’LL HAVE RAISINS OR CHRISINS, BROWN SUGAR, LEMON ZEST TOSS IT UP WE HAVE OUR DRIED SPICES HERE, CINNAMON, CLOVE AND ALL SPICE AND THEN WE HAVE THOSE IN THERE WE GET FRESH LEMON ZEST, PUT THOSE IN THERE A LITTLE BIT OF THE LEMON JUICE STARTS TO KIND OF LOSE A LITTLE BIT OF LIQUID BECAUSE OF THE SUGAR AND THE LEMON IN THERE AND THAT’S WHY WE NEED THE BREAD CRUMBS THE BREAD CRUMBS, MAKE SURE THAT THEY DON’T GET — DON’T GET TOO WET THIS FLOUR HERE, WE’LL JUST SPREAD OVER THAT I CAN’T DO THIS STUFF AT HOME, I GET IN TROUBLE WITH MY WIFE, BECAUSE THE FLOUR’S EVERYWHERE SO THIS IS MY PLAYGROUND HERE, YOU KNOW WE KIND OF STRETCH IT A LITTLE BIT PHYSICALLY, NOW THE DOUGH STARTS TO KIND OF LIKE STRETCH AND THE OLD SAYING, YOU WANT TO HAVE IT AS THIN SO THAT YOU CAN READ A NEWSPAPER THROUGH IT >> THIS IS HUGE >> I THINK IT’S COOL FLOUR AND A LITTLE MOISTURE SPRINKLE WITH THAT NICE FILLING THE TOWEL COMES IN VERY HANDY BASICALLY BECAUSE THIS IS GOING TO BE VERY HARD TO PICK UP, WHAT YOU DO WITH THE TOWEL, TAKE IT, PULL IT TOWARDS YOU, YOU JUST THROW IT LIKE THIS SEE THAT? SEE HOW THE APPLES COME THROUGH HERE, HOW THIN IT IS >> CAN I TRY ONE? WILL YOU LET ME DO ONE? OKAY, COACH ME THROUGH ONE GRAB IT HERE YUP >> PULL IT OUT KIND OF ROLL IT OVER THERE YUP YOU’RE HIRED THERE YOU GO >> I HAD TO TRY IT LOOKED TOO FUN NOT TO TRY >> FINISH IT UP ALL THE WAY AROUND THERE YOU GO ONE MORE TIME >> KEEP GOING? >> YUP, ONE MORE TIME PERFECT AND NOW WHAT YOU WANT TO DO, PULL THIS OUT A LITTLE BIT CLOSE IT UP >> OKAY >> PULL IT OUT A LITTLE BIT, YUP JUST TAKE THAT AND TUCK IT UNDERNEATH THERE YOU GO, BEAUTIFUL >> ABOUT HALF AN HOUR LATER, THE STRUDEL IS READY, WHICH WE’LL ENJOY WITH OUR FARMER >> IT REALLY IS WE SOURCE THE APPLES THROUGH THE ORCHARDS IN ELGIN, THEY’RE ABOUT A MILE FROM OUR HOUSE >> THEY HAVE A LOT OF APPLES? >> OH, YEAH, THEY HAVE A HUGE VARIETY WE HAVE A LOCAL FOOD DISTRIBUTION ROBERT CALLS LISA, MY WIFE, ONCE A WEEK AND SAYS, HEY, I NEED YOU TO GET ME SOME APPLES THIS WEEK, OR SOME VEGETABLES OR SOME EGGS WE, IN TURN, CONTACT ALL THE LOCAL FARMERS AND WE CAN SOURCE ALL THIS LOCAL FOOD AND

BRING IT IN ONE STOP TO ROBERT >> FARM FRESH FOOD CAN BE FOUND YEAR-ROUND, EVEN IN THE MIDST OF A WINTER BLITZ IN MINNEAPOLIS AT THE WISE ACRE EATERY WE’LL BE WHIPPING UP A WINTER SALAD WITH ALL LOCALLY GROWN INGREDIENTS BURSTING WITH COLOR AND SERVED WITH A SUPER FRUIT BERRY SODA, ALL GROWN BY THE TANGLE TOWN GARDEN FARMERS FROM PLATO, MINNESOTA >> WE’RE GOING TO DO THE HUSH PUPPIES SO, I HAVE A LITTLE BIT OF CORN MEAL AND FLOUR IN HERE THEN WE’RE GOING TO ADD OUR ROASTED SQUASH PURR YEA, — PUREE, EGGS, BEAUTIFUL ALL FROM THE FARM WHICH IS 40 MINUTES AWAY FROM HERE WE’RE GOING TO FLIP THOSE INTO THE FRYER I GARNISH THE SALAD WITH A BIG SLICE OF BACON STICK THROW IT ONTO A CAST-IRON GRIDDLE WE’RE GOING TO LAYER THESE WITH SOME FRESH SLICED BEETS, THAT’S WHAT GIVES US OUR COLOR WE’RE GOING FOR THIS PICKLED EGG, WE USE A LITTLE BIT OF FRESH BEET TO COLOR THAT >> THAT’S PRETTY >> SO TO MAKE THEM, IT’S REALLY EASY YOU’RE JUST GOING TO PUT A LITTLE BIT OF ONION IN THE BOTTOM THERE SOME BEET SLICES AND THEN WE’LL JUST PUT — WE’RE GOING TO LAYER IT LIKE THIS NOW, YOU CAN GO AHEAD AND PUT SOME — >> MORE? >> YUP >> HOW MUCH? COVER? >> YUP, TO COVER AND YOU’LL SEE THE BEET COLOR KIND OF INSTANTLY START TO LEECH INTO IT >> HOW LONG DOES THIS HAVE TO SIT? >> ABOUT 24 HOURS BABY SWISS CHARRED, I HAVE LOTS OF DIFFERENT PEA CHUTES AND WE GROW THEM IN HUT HOUSES AT THE FARM >> IN THE MIDDLE OF WINTER >> IN THE MIDDLE OF WINTER HERE I HAVE A LOCAL BLEU CHEESE THREE VINEGAR DRESSING >> PRETTY >> AND THEN WE HAVE BEETS, AND I DO A LOT OF SHREDS, A LOT OF RAW VEGETABLES FOR COLOR AND TEXTURES >> AND THE BEAUTIES >> THESE ARE WATERMELON RADISHES WE HAVE OUR EGG OUR BEAUTIFUL WARM HUSH PUPPIES WE FINISH IT WITH A NICE BACON STICK >> WHO THOUGHT A SALAD WAS ALL GIRLY, RIGHT? >> WHO DOESN’T LIKE A SALAD WITH SOME BACON ON IT? >> YOU CAN HAVE FARM FRESH FOOD EVERY MONTH OF THE YEAR >> HERE, YES, MOST DEFINITELY >> ISN’T THAT AMAZING? >> IT IS I CAN’T IMAGINE EATING ANY OTHER WAY NOW >> WE ARE MAKING OUR HOUSE SODA, WHICH IS ARONIA ROSEMARY, WE GROW IT ON THE FARM, VERY RICH IN ANTIOXIDANTS AND VITAMIN C WE PRESS THOSE, MAKE A HOUSE SYRUP, POUR THAT OVER ICE >> OH, THE COLOR, TOO SO MUCH GORGEOUS COLOR >> DELICIOUS AND BEAUTIFUL AND VERY GOOD FOR YOU >> NOW LET’S TASTE THE FOOD WITH OUR FARMERS >> WHAT ABOUT WHAT WE’RE EATING HERE IN THE WINTER IS JUST KIND OF AMAZING AS A FARMER >> WE ACTUALLY LOVE WHAT WE DO SO WE LIKE TO DO IT ALL YEAR-ROUND >> IT JUST BRINGS GREAT PRIDE FOR US TO KNOW THAT IT’S COMING DIRECTLY FROM OUR FARM AND IT’S ACTUALLY NOT THAT DIFFERENT FROM THE WAY THAT, YOU KNOW, OUR GRANDPARENTS FARMED, WHICH IS WHAT WE STRIVE TO DO EACH AND EVERY DAY >> NOW IT’S TIME FOR A COCKTAIL >> YEAH >> LOW OCTANE COCKTAIL WE’RE USING WINE WINE FROM MINNESOTA RHUBARB FROM CHISAGO CITY, MINNESOTA WE’RE GOING TO ADD THIS OVER ICE >> AND WHAT’S MORE MINNESOTAN THAN RHUBARB, RIGHT? >> WHAT IS MORE MINNESOTAN THAN RHUBARB, EXACTLY WE’RE GOING TO ADD SOME SPICY GINGER ALL RIGHT, MINNESOTANS, LOOK WHAT I HAVE FOR YOU AND RHUBARB SCONES >> YUM >> ALL RIGHT CHEERS >> CHEERS >> NOW WE’RE HITTING THE ROAD FOR SOME SUMMER FARE, HEADING OUT WEST TO ALEXANDRIA, AN AREA THAT CAN CLAIM SEVERAL OF THE STATE’S MORE THAN 10,000 LAKES ALEX IS CABIN COUNTRY A POPULAR PLACE FOR RECREATION, THAT ALSO HAS A SENSE OF HUMOR CONNECTING WITH ITS NORDIC ROOTS WE’LL BE IN THE HISTORIC DOWNTOWN, MAKING A MIDDLE EASTERN MEAT APPETIZER CALLED KOFTA AND SAMPLING SOME LOCAL LIBATIONS OUR CHEF IS MATTHEW JENSEN FROM THE FARM AND OUR FARMER IS MIKE STEIN >> THIS TIME OF YEAR WHEN WE’RE REALLY GETTING INTO THE GROWING SEASON, I’M VERY EXCITED TO BE ABLE TO SAY THAT 90% OF OUR PRODUCT IS, YOU KNOW, IS SOURCED WITHIN 20 MILES OF THE RESTAURANT >> THAT’S A GOOD STAT >> IT’S GREAT IT’S AWESOME AND IT MAKES ME FEEL GOOD TO BE ABLE TO KNOW THAT I’M GIVING THE ABSOLUTE BEST PRODUCTS TO OUR CUSTOMERS >> SO THE MEAT’S REALLY IMPORTANT? >> MEAT IS ABSOLUTELY IMPORTANT WE BUY HALF COWS SO WE GET OUR GROUND MEAT CUSTOM MADE FOR US SO WE’RE GOING TO MAKE KOFTA IN ESSENCE, IT’S A MEATLOAF THAT’S PUT ONTO A SECURE AND GRILLED — SKEWER AND GRILLED SO WE’RE GOING TO START OFF WITH FRESH PARSLEY FROM THE GARDEN IN THE BACK TEASPOON, MAYBE JUST A LITTLE BIT MORE OF MINCED PARSLEY NEXT WE’RE ON TO CHIVES, AGAIN, FROM OUR GARDEN IN THE

BACK >> AND YOU DO YOU THINK THE STRENGTH OF FLAVOR IS STRONGER WHEN YOU’VE GOT THE GARDEN RIGHT IN BACK? >> YES YOU’RE DEFINITELY USING LESS THAN, YOU KNOW, IF I WERE TO PURCHASE THESE AND HAVE THEM SHIPPED ACROSS COUNTRY GARLIC WE DO AN ANNUAL GARLIC FEST EVERY YEAR IN AUGUST, CELEBRATE THE COMING OF THE LOCAL GARLIC JUST WANT TO PEEL OFF SOME OF THE SKIN OF THE GINGER BEFORE WE GRATE THAT IN >> AND, AGAIN, FRESH GINGER, REALLY IMPORTANT, RIGHT? >> ABSOLUTELY >> RIGHT NOW, I DON’T KNOW IF YOU CAN SMELL IT, BUT THE FRESH GINGER IS AMAZING TRYING TO GET ABOUT A TEASPOON OF THE GINGER IN HERE >> OKAY MATTHEW, TIME FOR THIS BEAUTY >> AWESOME I LOVE DOING THIS MOST OF OUR DRIED SPICES WE GET IN WHOLE AND A LOT OF IT IS JUST FOR ME BECAUSE WHEN YOU HAVE YOUR NOSE RIGHT OVER THIS, AS YOU’RE GRINDING IT, YOU GET THAT SMELL AND, AGAIN, IT’S HARD TO BEAT THAT >> WHAT’S NEXT? >> THE ALL SPICE >> OKAY, THERE YOU GO >> THANK YOU THAT IS GROUND CINNAMON AND CAYENNE, DROP IT IN >> ALL RIGHT >> KOSHER SALT AND FRESH GROUND BLACK PEPPER IN THAT ONE >> SEND IT IN? >> SEND IT IN >> ALL RIGHT GET YOUR HANDS DIRTY OKAY, DIVE IN >> JUST WANT TO MAKE SURE EVERYTHING IS THOROUGHLY MIXED, SO THAT ALL OF THOSE FLAVORS CAN GET ALL THE WAY THROUGH >> AND DO IT WITH YOUR HANDS, RIGHT? >> ABSOLUTELY WITH YOUR HANDS SOMETHING I FIND INTERESTING IS SOME PEOPLE JUST, THEY CAN’T SEEM TO TOUCH THEIR FOOD AND GOT TO BE ABLE TO TOUCH YOUR FOOD TO BE ABLE TO KNOW EVERYTHING ABOUT IT SO WE’RE LOOKING, YOU KNOW, A LITTLE BIT LARGER THAN A GOLF BALL-SIZE CHUNK OF MEAT HERE MAKE SURE THE MEAT IS NICE AND COMPRESSED IF IT’S LOOSE, THEN IT WILL FALL APART WHEN YOU GRILL IT WE WANT TO GRAB A SKEWER AND I LIKE TO POKE IT THROUGH JUST SO YOU CAN SEE THE TIP OF THE SKEWER COMING THROUGH THERE >> PERFECT >> THEN TO FORM IT ON THE SKEWER, AS YOU SEE, IT’S GOING UP PAST THE POINT TRADITIONAL SHAPE ON THESE, IT’S KIND OF A FLAT OBLONG SHAPE BUT THAT IS OUR KOFKA >> LOVELY >> WE’RE AT THE GRILL, WE’RE READY TO THROW IT ONTO THE GRILL THIS IS PRETTY HIGH HEAT I LIKE TO GET A NICE SEAR ON MY MEAT >> NOW LET’S EAT SOME FOOD WITH OUR FARMER, SEATED AT THE CHEF’S TABLE IN THE OLD BANK VAULT THAT REMINDS PATRONS OF THE HISTORIC BUILDING’S MONEYED PAST >> FOR OUR BEER, WE HAVE FARGO BREWING COMPANY, IRON HORSE, PALE ALE AND THEN FOR WINE WE HAVE CARLOS CREEK PORT HERE’S OUR KOF CAVMENTD >> THANK YOU >> WITH A SAUCE, WHICH IS A GREEK YOGURT WITH CUCUMBERS, LOTS OF HERBS, GARLIC, OF COURSE, HAS TO BE IN THERE >> OH, WOW >> IT’S DELICIOUS >> STONE BRIDGE BEEF IS A FARM, WE’RE A LOCAL FOODS COMPANY THAT SELLS BEEF DIRECT TO INDIVIDUALS >> MIKE, I’VE HEARD YOU DESCRIBE IT AS HOLISTIC >> YEAH, HOLISTIC IS IMPORTANT BECAUSE WE NOT ONLY SELL BEEF BUT WE THINK OF OUR FARM AS BEING KIND OF A CENTER FOR STEWARDSHIP IN THE SENSE THAT IT’S STEWARDSHIP TO THE SOIL, STEWARDSHIP TO THE GRASSES THAT WE GROW TO FEED OUR CATTLE BY THE WAY, WE ALSO, IN ADDITION TO CHEFS, WE SUPPLY 400 TO 500 FAMILIES, LIKE YOURS, WITH GRASS-FED BEEF DIRECTLY >> AND LET ME JUMP IN BECAUSE TECHNICALLY IS THIS TERM FARMER? >> YEAH THAT WAS KIND OF A MID — YOU KNOW, A CAREER, AS IT WERE I HAVE ALSO TAUGHT HIGH SCHOOL PHYSICS BUT AFTER A CERTAIN PERIOD OF TIME DECIDED THAT FARMING, GOING BACK TO FARMING OR — >> BACK TO YOUR ROOTS >> — OR CONTINUING IN FARMING, I’VE NEVER REALLY LEFT FARMING >> ON TO AN AFTERNOON TREAT BACK IN MINNEAPOLIS WE’RE IN THE SEWARD NEIGHBORHOOD AT THE BUSY BIRCH WOOD CAFE FOR THEIR BE KIND GLUTEN-FREE HONEY CORN MUFFIN PACKED WITH FRESH BLUEBERRIES FROM BLUE FRUIT FARM >> WE’RE SO MUCH MORE THAN THAT THE BIRCH WOOD IS REALLY A COMMUNITY AND THE CONNECTION TO THE FARM HERE IS SO IMPORTANT >> OH, YEAH >> THAT’S THE FOUNDATION OF MY BUSINESS AND MORE PEOPLE WANT TO HAVE A RELATIONSHIP WITH THEIR FOOD, THEY WANT TO RECONNECT >> THIS IS A CHEF, JUST THE NUTS AND BOLTS OF IT, THIS IS THE BEST STUFF YOU CAN GET, THAT’S WHAT WE WANT TO WORK WITH THE BEST EGGS ARE A FEW DAYS OLD THE BEST BLUEBERRIES WERE

RIPENED ON THE BUSH AND DELIVERED BY THE PERSON WHO PICKED THEM THIS IS A MIX OF HOUSE-MADE GLUTEN-FREE FLOUR THAT WE MIXED UP, BROWN SUGAR, GRANULATED SUGAR, BAKING SODA, BAKING POWDER AND JUST MIXING THAT ALL UP TOGETHER AND THEN WE’RE GOING TO ADD OUR EGGS AND MELTED BUTTER >> FARM FRESH EGGS, NICE, BRIGHT YOKES >> ABSOLUTELY WE WANT TO ADD OUR HONEY >> THERE’S HONEY >> SO JUST INCORPORATING EVERYTHING TOGETHER INTO A DOUGH THEN WE’RE GOING TO ADD OUR BUTTER MILK RIVER BEND FARM CORN MEAL THEN FINAL THINGS ARE CHIPOTLE SWEET CORN COOLY >> GOT A KICK TO IT, RIGHT? >> YUP, NICE LITTLE KICK NOW THAT EVERYTHING’S MIXED TOGETHER, WE’LL ADD A CUP OF BLUEBERRIES TO THE BATCH >> THAT’S A REALLY BEAUTIFUL BLUEBERRY, TOO >> I’M NOT AFRAID TO KIND OF BREAK THEM OPEN IDLE BIT, TOO AND — A LITTLE BIT, TOO AND WE’RE READY TO SCOOP IT IN THE TIN >> ALL RIGHT CAN I DO ONE? >> YEAH, ABSOLUTELY >> ABOUT THAT? TOO MUCH? >> NO, THAT’S PERFECT >> OKAY, HERE IT GOES >> THERE YOU GO >> NOT TOO BAD, RIGHT? OUR BERRY FARMERS JOIN US TO EAT MUFFINS SERVED WITH AN ALL-LOCAL STRAWBERRY RHUBARB SODA HOW DO YOUR BERRIES TASTE? >> GOOD YEAH, THEY DO A GOOD JOB HERE AT THE BIRCHWOOD WITH OUR FRUIT >> YOU SHOULD TRY OUR BEVERAGES THEY’RE BEAUTIFUL >> STRAWBERRY RHUBARB SODA >> LOCAL >> PERFECT SUMMER DRINK >> THAT’S DELICIOUS >> WE OWN AND OPERATE BLUE FRUIT FARM, ABOUT FIVE ACRES, PERRENIAL FRUIT SO A LOT OF BLUEBERRIES, BUT ALSO UNUSUAL FRUITS LIKE BLUC OCCURRENTS, AROANE I CAN’T BERRIES, JUNE BERRIES, NEW THINGS LIKE HONEY BERRY JAM HERE >> WE’VE GOT TO TRY THAT >> BERRIES IS SOMETHING VERY HEALTHY, HIGH IN ANTIOXIDANTS, CANCER FIGHTING BUT PACKED WITH FLAVOR >> WE ARE ACTUALLY DOING — THE ARONIA IN PARTICULAR, IT’S A SUPER FRUIT OF THE MIDWEST >> AND THE VARIETY WE’RE GROWING IS CALLED VIKING AND, OF COURSE, THEY’LL TAKE ALL THE BLUEBERRIES WE CAN GROW BECAUSE EVERYBODY LOVES BLUEBERRIES >> FINALLY, OUR FARM FRESH ROAD TRIP TAKES YOU TO AN UNLIKELY LOCATION, RADISSON BLUE MALL OF AMERICA, FEATURES THE FIRE LAKE GRILL HOUSE AND COCKTAIL BAR, WHERE SHOPPERS FROM ALL OVER THE WORLD CAN ENJOY AUTHENTIC MINNESOTA CUISINE WITH A RUSTIC AMBIENCE A BACON-WRAPPED BUFFALO RIBEYE WITH BISON FROM THE EICHTEN FARMS IN CENTER CITY IS THE ON TREE >> THIS CHALLENGES PEOPLE’S ASSUMPTIONS ENTREE HERE YOU ARE AT THE LARGEST MALL, AND WE’RE IN THE SUBURBS >> THAT IS EXACTLY THE EXPECTATIONS THAT WE WANT TO JUST DESTROY WE’VE BEEN DOING REGIONAL, LOCAL AND SUSTAINABLE LONG BEFORE IT BECAME THE COOL THING TO DO WE TAKE SOME FINGERLING POTATOES AND WE ROAST THEM IN OUR BRICK OVEN WE TAKE THE BUFFALO RIBEYE HERE, LOOK AT HOW WELL MARBLED THAT MEAT IS IT’S JUST GORGEOUS >> BEAUTIFUL >> NOW WHAT WE WANT TO DO IS INCREASE AND ACCENT THE NATURAL FLAVOR OF THAT SO WE HAVE A SOY SAUCE AND SOME DRIED MUSTARD AND SPICES AND WE RUB THAT ALL OVER IT >> WHY BISON? WHAT DO YOU LIKE ABOUT IT? >> BECAUSE IT HAS A GREAT FLAVOR BUT NOT A FLAVOR THAT’S UNFAMILIAR THERE’S A FRESHNESS TO IT EVEN BEYOND BEEF SO WHAT WE DO, WE TAKE, WE CUT THAT, TAKE THAT BACON, WRAP IT AROUND IT BECAUSE THE ONLY DRAWBACK TO MOST GAME MEATS, INCLUDING BUFFALO, IS THAT IT IS LEAN SO ANY TIME YOU’RE COOKING A GAME MEAT, ANY WAY YOU CAN INCREASE THE FAT CONTENT, THAT’S A POSITIVE THING SO NOW, PUT IT ON A NICE HOT MESQUITE GRILL, AND WE’RE GOING TO COOK THAT UP TO MEDIUM RARE, ESPECIALLY WITH GAME, YOU DON’T WANT TO EVER OVERCOOK IT SO, WE’RE GOING TO PUT THAT RIGHT HERE ON THE PLATE TAKE A ROASTING FINGERLING POTATOES, TAKE A LITTLE BIT OF BLEU CHEESE, LITTLE SPRINKLE OF SCALLIONS, LAST BUT NOT LEAST, BLEU CHEESE, THERE YOU GO, AMERICA’S ORIGINAL RED MEAT >> LET’S CLOSE WITH A LOCAL COCKTAIL >> THE BASE SPIRIT, WE’RE GOING TO BE USING IS PRAIRIE ORGANIC VODKA, WHICH IS JUST OUTSIDE OF GRANITE FALLS >> WHEN WE TALK ABOUT LOCAL SPIRITS, YOU HAVE OPTIONS NOW, RIGHT? >> WE DO INDEED WE WORK WITH CURRENTLY TEN DIFFERENT DISTILLERIES, ENCOMPASSING 16 DIFFERENT PRODUCTS AND THAT NUMBER IS GROWING ALMOST WEEK TO WEEK >> GREAT ALL RIGHT LET’S MIX AWAY

>> CERTAINLY SO OUR BASE SPIRIT, AS I SAID, IS GOING TO BE THE PRAIRIE ORGANIC VODKA THEN I’M ALSO GOING TO ADD SOME GINGER LIQUEUR >> NICE KICK, RIGHT? >> I’VE GOT FRESH-SQUEEZED GRAPEFRUIT JUICE >> THAT’S HARD FOR THAT TO BE LOCAL >> VERY TRUE, VERY TRUE, HOWEVER, I DO HAVE A HONEY SIMPLE SYRUP AND OUR HONEY COMES FROM SAVAGE, MINNESOTA >> GREAT >> SHAKE THAT UP STREAM THAT OUT INTO THE GLASS >> THERE WE GO >> OF COURSE, EVERY COCKTAIL SHOULD HAVE A PROPER GARNISH, PEEL SOME GRAPEFRUIT HERE >> YOU CAN SMELL THE OIL BEING RELEASED THERE, THAT’S LOVELY >> ABSOLUTELY I’M GOING TO BRING THAT JUST AROUND ON THE EDGE A LITTLE BIT, SO THAT’S WHAT HITS THE TONGUE FIRST THERE YOU ARE >> THANK YOU >> ABSOLUTELY >> THANKS >> YEAH, CHEERS >> NOW LET’S TASTE THE FOOD WITH OUR FARMER >> LOOKS FABULOUS LIKE THE CHEF SAID, THE FLAVOR IS JUST FABULOUS IN BISON, IT’S VERY ROBUST, HAS A LOT OF FLAVOR THE SECOND THING IS THE LEANNESS, IT’S VERY LEAN, SO YOU’RE NOT EATING A LOT OF FAT AND I RAISED THEM SO I KNOW THEY’RE NATURALLY RAISED >> FARM FRESH ROAD TRIP IS A CO-PRODUCTION OF MINNESOTA FARMERS UNION AND TWIN CITIES PBS ADDITIONAL FUNDING HAS BEEN PROVIDED BY MINNESOTA FARMERS UNION INSURANCE, FARMERS UNION INDUSTRIES, MINNESOTA GROWN, AND AURI, MINNESOTA’S AGRICULTURAL UTILIZATION RESEARCH INSTITUTE