PRODUCER SPOTLIGHT | RED DUCK FOODS

PRODUCER:: Red Duck Foods 

LOCATION:: Portland, OR

PRODUCTS:: Artisan Organic Condiments

Red Duck Foods started as a class project at the University of Oregon. Classmates Jessica Hilbert, Shannon Oliver and Karen Bonner felt like there was no creativity in the condiment aisle and knew they could make really flavorful products from honest and clean ingredients.

Their ingredients are sourced as close to home as possible. Tomatoes are grown in the Central Valley of California, spices are custom blended by a Portland company, and the honey for their BBQ Sauces comes from Glory Bee Foods in Eugene.

Jessica, Shannon and Karen enjoy the variety of tasks every day brings, from delivering their products to testing newly developed recipes. There’s never a dull moment and they have a lot of fun whatever it is they're doing.

You can read more about Red Duck Foods and their delicious products on their website.

This week ACME Farms + Kitchen Locavore Boxes will include Red Duck Ketchup used in a fun dipping sauce for Sweet Potato Fries served with homemade Black Bean Burgers.

We always like to ask our Producers about their favorite recipe. When we asked Jessica she said that was nearly impossible to answer but she did share this recipe for homemade Cauliflower Tots!

 

Cauliflower Tots
 
1/2 cup finely diced yellow onion
1 head cauliflower, cut into florets
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
1/3 cup almond meal
1 egg, plus 1 egg white
Freshly ground black pepper, to taste
Olive oil, for baking
Red Duck Ketchup, for serving 

Preheat oven to 350 degrees.

Use a food processor to process the cauliflower florets in batches until they are cut into pieces roughly the size of rice grains. Place into a microwave-safe dish and microwave for 4-5 minutes or so, until softened, stopping once or twice to stir. Let the mixture cool.When cauliflower is cool enough to handle, use a cheesecloth to squeeze out as much of the moisture as possible. Discard liquid and combine the solids in a medium bowl with the onion, Parmesan, breadcrumbs, almond meal, egg, and egg white. Season with black pepper and mix thoroughly until combined.

Coat a large cookie sheet with a tablespoon or two of olive oil. Use a tablespoon to scoop out uniform pieces of the cauliflower mixture and shape them into oblong tot shapes. 

Bake in preheated oven for 20 minutes or so, then use a spatula to flip tots. Bake them for 10-15 minutes more, until browned and cooked through. Serve hot, alongside the Red Duck Ketchup flavor of your choice (or all three!). Makes about 24 tots.
 
Adapted from Just a Taste.

PRODUCER SPOTLIGHT | BURK RIDGE FARMS

PRODUCER:: Burk Ridge Farms

LOCATION:: Lynden, WA

PRODUCTS:: Grass-Fed/Finished Beef and Pasture-Raised Pork

Burk Ridge Farms is a beautiful 150 acre, multi-generational operation located in Lynden, WA. The family owns and conducts every step of the animal raising and food making process. They calve, grow, finish, slaughter and process all of their meat right on the farm. Their cattle is grass fed and taken to an older age creating the marbling effect that makes Burk Ridge's steaks and meats as flavorful as possible. They also dry age the carcass for 3 weeks to bring out the flavor and tenderness of the finished product.

The Koenen and Dykstra family is committed to sustainable farming practices using rotational grazing and foraging methods, as well as organic and humane practices.

Burk Ridge Farm pigs are fed organic, gmo-free, soy free grains from local company, Scratch and Peck Feeds while they free range on pasture at the farm. 

In the winter time, the cattle feed on hay harvested from the farm and neighboring farms using the same stewardship practices as Burk Ridge.

You can read more about Burk Ridge Farms' history and practices on their website.

This week ACME Farms + Kitchen is selling shares of Burk Ridge Farms beef to our Bellingham and Seattle area customers. Don't miss the opportunity to stock your freezer with the best meat we've tasted!

We can't wait to get our shares so we can use our recipe for Shepherd's Pie! For our Portland friends we suggest using Deck Family Farm ground beef in this classic comfort food recipe.

SHEPHERD’S PIE

1 lb ground beef

1 onion, finely diced
2-3 carrots, diced

1 garlic clove, minced
.5 tsp dried thyme leaves

1 tbsp olive oil
1 bunch kale, stems removed, coarsely chopped 

1 tbsp butter
1 tsp cornstarch, dissolved in water
1 cup water
1.5lb Yukon gold potatoes

milk + butter for making mashed potatoes

Preheat oven to 350°F. Peel and cube potatoes. Place in a pot and cover with several inches of water. Bring to a boil then simmer until tender. Drain and mash with butter, milk and salt. Set aside. 

Heat oil in skillet over medium heat. Add onions, carrots, garlic and thyme. Toss to coat. Cover and cook 8-10 minutes or until tender. Add beef and cook, breaking apart with a spoon. When beef is cooked through add the kale and cook until wilted. Add water and bring to a boil. Stir in cornstarch mixture and butter. Simmer until thickened. Pour meat mixture into a pie plate, top with spoonfuls of mashed potatoes and bake 20-25 minutes or until top is golden brown and filling is bubbling. Let rest a few minutes before serving.

PRODUCER SPOTLIGHT | ANCIENT HERITAGE DAIRY

PRODUCER:: Ancient Heritage Dairy

LOCATION:: Portland, OR

PRODUCTS:: Soft and Aged Cheese

Ancient Heritage Dairy uses time-honored European methods to handcraft small batches of their delicious cheese. Their choice of sheep's milk makes for a unique flavor profile and lends to the texture of both their soft and aged cheeses. Visitors are welcomed at their new urban creamery located in the Artisan corridor of Southeast Portland. Ancient Heritages cheese can be found at restaurants, specialty shops and markets, and in our Locavore Boxes. Read more about Ancient Heritage Dairy and their products here.

Cara and Joy recently visited Ancient Heritage's new location. Read more about their visit and expansion into Portland here.

  

Try one of our favorites using Ancient Heritage Crème Fraiche.

CORN MUFFINS [adapted from SmittenKitchen.com

2 cups Lonseome Whistle Farm cornmeal, divided
1 cup Fairhaven Flour Mill flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 1/4 cups Fresh Breeze Organic milk
8oz Ancient Heritage Crème Fraiche
8 tbsp Golden Glen Creamery butter, melted and cooled slightly
4 tbsp sugar
2 Farm Fresh eggs

Heat oven to 425F. Prepare a muffin tin by lining the cup with papers.

In a mixing bowl, whisk together 1 1/2 cups of the cornmeal, flour, baking powder, baking soda and salt.

To par-cook the remaining cornmeal, thoroughly combine the ½ cup cornmeal together with the milk in a microwave safe bowl and cook for 90 seconds. Whisk and continue to cook in 30 second segments until you get a thick porridge-like consistency. To do this step on the stove, cook the cornmeal and milk mixture over medium heat, whisking constantly, until thickened to the correct consistency. Transfer to a bowl to cool slightly.

Whisk the cooled, melted butter, sugar and crème fraiche into the cooked cornmeal until combined. When mixture is cool to the touch, whisk in the eggs then stir in the dry ingredients. Stir to thoroughly combine. Scoop the batter in equal portions into the prepared muffin tin.

Bake until the muffins are golden brown on top and a cake tester comes out clean, 13-17 minutes. Let the muffins cool in the pan for 5 minutes then remove from the pan and cool further.

 

PARKVIEW ELEMENTARY HEALTHY SNACK

Once a month ACME Farms + Kitchen partners with Parkview Elementary School PTA to provide a healthy snack or treat for the school's 335 students. The kids love these scratch-made goodies prepared with locally sourced ingredients.

This past Friday the kids were treated to Cranberry Oat Bars. The bars included whole wheat pastry flour from Fairhaven Organic Flour Mill, Lonesome Whistle Farm rolled oats, Larsen's Creamery butter, and cranberries from Starvation Alley Farms.

These monthly snacks are a fun way to get the students to experience new flavors and scratch cooking. Past treats have included sweet potato hummus with rainbow carrots, apple cinnamon muffins, veggie kabobs with homemade ranch dressing,  scratch-made pretzel sticks with honey mustard, and kale dusted Dakota Black Popcorn. 

At ACME Farms + Kitchen we love the opportunity to provide this food to the kids of Parkview and would like to share some of the experience with you too.

Treat yourself and family to some Cranberry Oat Bars!

Cranberry Oat Bars

Crust and Topping
2C whole wheat pastry flour
1C rolled oats
1C sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup butter cold, cubed
1/2 cup sliced almonds
Filling
4C frozen cranberries (~28 oz)
4 Tbsp sugar
1 Tbsp cornstarch
1 tsp lemon zest
1/3C orange juice
Instructions
  1. Preheat oven to 375°F. Line a 13x9-inch cake pan with parchment paper.
  2. In a bowl, mix together flour, oats, sugar, salt and cinnamon. Add butter and mix with an electric mixer or pastry cutter until small clumps of dough form. Remove and reserve 2 cups of this mixture.
  3. Press the remaining oat mixture into the bottom of the prepared cake pan. Set aside.
  4. In a sauce pan, combine the cranberries, orange juice, sugar, cornstarch and lemon peel and cook until the cranberries pop. Pour mixture over the top of the crust.
  5. Add sliced almonds to the reserved oat mixture and mix well. Sprinkle evenly over the top of the cranberries.
  6. Bake until the topping is golden-brown and the cranberries have begun to bubble, about 40 minutes. Let cool completely then cut into bars.

IT'S MORE THAN JUST A BOX OF GROCERIES

At ACME Farms + Kitchen we have a passion for local food. We enjoy the challenge of finding and connecting with local growers and producers to find the best ingredients for our Locavore Boxes. It's especially fun to meet new people who care as much as we do about providing good food.

By sourcing locally we're getting the freshest, most flavorful food possible. We're also financially supporting farmers and producers in our region ensuring that they can continue to grow and make food for all of us.

We take great pride in providing healthy, clean food for your family and in our contribution to the food economy. 

When you shop with AF+K you make all of this possible.

Taste the difference local can make.

Try our Goat Cheese + Shiitake Strata Recipe using these suggested Portland area favorites.

Eggs - Deck Family Farm
Mushrooms - Top Hat Mushrooms
Bread - Fleur de Lis Bakery
Half & Half - Garry's Meadow Fresh
Goat Cheese - Alsea Acre

In the Whatcom County or Seattle region? Look for ingredients from these growers and producers:

Eggs - Prairie Road Farm
Mushrooms - Cascadia Mushrooms
Bread - Breadfarm
Half & Half - Fresh Breeze Organic
Goat Cheese - Gothberg Farms

 AF+K Goat Cheese + Shiitake Strata

PS. We're excited about the new connections we're making in the Portland area. Look for future recipes featuring ingredients from Pasta del Sol, SweetHeart Bake Shop, Carman Ranch, Deck Family Farm, Gathering Together Farm, Rossi Farms and more.

It's rough work, looking for delicious local food but we promise, we'll stick with it.