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Recipes

William’s Wild Wilted Salad

Tender dandelion leaves        Water                                      Olive Oil
Swiss Chard                            Balsamic Vinegar                    Hard Parmesan Cheese
Spinach                                   Fresh Basil Leaves                 Romano Cheese

Chop dandelion leaves, Swiss chard and spinach.  Toss together.  Steam in small amount of water and balsamic vinegar.  Sauté  greens with leaves of fresh basil and small amount of olive oil.  Season with parmesan and Romano cheese.  Add salt and pepper to taste.

 

Roasted Garlic and Root Vegetables

1-3 garlic heads, cloves separated but unpeeled            
2 lbs. mixed root vegetables (potatoes, carrots, turnips, beets, sweet potatoes, small onions or whole shallots)                                                                       
3 bay leaves
Olive Oil 
Salt and freshly milled pepper                    
Several rosemary, thyme, oregano or sage leaves (or a few teaspoons dried, any combination)

Preheat oven to 450 degrees.  Peel vegetables and cut into similar sized pieces.  Parsnips, turnips, and sweet potatoes can be larger.  Toss garlic and vegetables with olive oil and herbs and season with salt and pepper.  Put in a roomy pan and bake uncovered for 30 minutes, stirring once or twice.  Reduce heat to 375 degrees and continue baking until vegetables are tender when pierced with a knife.  Remove bay leaves and serve.  Garlic can be eaten right out of the peel or spread onto crusty bread.  Delicious!

 

Radish Top Soup

2 tablespoons oil or butter                              4 cups broth (chicken, vegetable, or water)
1 large onion, diced                                       1/3 cup heavy cream or whole milk
2 medium potatoes, sliced                              5 radishes, sliced
4 cups raw radish greens

Melt butter in a large saucepan over medium heat.  Stir in the onion, and sauté until tender.  Mix in the potatoes and radish greens, coating them with the butter.  Pour in chicken broth.  Bring the mixture to a boil.  Reduce heat, and simmer 30 minutes.  Allow the soup mixture to cool slightly, and transfer to a blender.  Blend until smooth.  Return the mixture to the saucepan.  Mix in the heavy cream.  Cook and stir until well blended.  Serve with radish slices.

 

South Dakota Barbequed Bison

2 tablespoons vinegar                    ½ cup water                               1 large diced onion
2 tablespoons brown sugar            1 cup ketchup                             ½ cup diced celery
4 tablespoons lemon juice              3 tablespoons Worcestershire sauce               
1 bison roast
1 tablespoon chili powder

Combine vinegar, brown sugar, lemon juice, chili power, water, ketchup, and Worcestershire sauce.  Place roast in crock-pot and pour mixture over roast.  Place onion and celery on top of roast and sauce.  Cook for about 7 hours.  Shred meat into sauce and enjoy!

 

Bison Steak the Marinade Way

1 clove garlic, minced            2 tablespoons brown sugar           1 tablespoon minced onion
1 teaspoon ground ginger     1 tablespoon soy sauce                 ¼ teaspoon pepper
2 tablespoons olive oil           2 tablespoons lemon juice

Combine all ingredients and mix.  Pour over two 8 oz. ribeye steaks and let marinade 6 hours or overnight.  Grill and enjoy!

 

Heavenly Roasted Pork Belly

1 whole pork belly                                          1 tablespoon ground peppercorns
1 tablespoon coriander                                  1 ½ teaspoon salt
1 tablespoon ground fennel                           2 tablespoons chopped garlic
1 tablespoon ground rosemary

Combine the coriander, fennel, rosemary, peppercorns, salt, and garlic.  Lay whole pork belly flat and score across entire surface in a diamond pattern.  Rub the spice blend into the meat.  Roast in a slow oven at 275-300 degrees for approximately 3 to 4 hours, until crispy and well browned.  Cut into wedges and serve with cooked spinach and roasted potatoes. 

 

Sunshine Bread

14 eggs                                                         3 packages of active dry yeast
1 pound butter (or) 1 lb. plain yogurt             5 pounds flour (20 cups)
1 cup honey                                                   1 cup oat bran
1 tablespoon salt

Preheat oven to 350 degrees.  Beat eggs.  Add honey.  Add yeast.  If using butter, soften to room temperature to liquid mixture.  Mix together well the flour, oat bran, salt, and yeast.  Combine liquid and dry ingredients.  Knead until texture is smooth and allow to rise in draft-free area for 1 hour.  Knead into loaf pans.  Again allow to rise for 45 to 50 minutes.  Bake 30 minutes.  Makes 5 loaves.

 

 

Chocolate Chip Cookie Bars

1 cup butter                                              1 cup unbleached white flour
1 cup brown sugar                                    1 ½ cups Venner Farm Organic white wheat flour
1 cup granulated sugar                             2/3 cup soy flour
2 eggs                                                       1 teaspoon salt
2 tablespoons hot water                            1 teaspoon baking soda
2 teaspoons vanilla                                    2 cups chocolate chips

Cream together the butter, brown sugar, and granulated sugar.  Add the eggs, water, and vanilla.  Beat until fluffy.  Sift together the unbleached flour, organic white wheat flour, soy flour, salt, and baking soda and add to rest of mix.  Add chocolate chips.  Pat cookie dough into greased jelly roll pan.  Bake at 375 degrees for 25 minutes.  Cool and cut into bars.

 

 

Cooking Tips for Bijou Hills Grassfed Meat

Cook low fat meat on low after searing both sides to keep juices in.  A light salting on both sides helps develop flavor more fully.  The meat is low fat (93%) so it does not cook down like conventional hamburger; the roast and steaks have good marbling.

 

Prairie Berry’s Red Assarita

2 parts Prairie Berry Red Ass Rhubarb wine             
Fresh lime, cut in wedges                  
Ice
1 part margarita mix (without tequila)                       
Margarita salt (optional)

For an individual serving:  Run lime wedge along the edge of the glass and dip in margarita salt.  Fill glass with ice as desired.  Combine appropriate proportions of Red Ass Rhubarb wine and margarita mix in glass.  Squeeze remaining lime juice into glass and drop.  Stir and enjoy!

 

Cowboy Roast

1 beef roast                            Olive Oil                                 Sea Salt
Six garlic cloves                      Coffee                                    Pepper

Take your roast and cut six small cuts in it.  Stuff the cuts with the garlic cloves.  Next, pan sear the roast with olive oil.  Next, place the roast in a slow cooker.  Add an inch or coffee and salt and pepper to taste.  Sprinkle with your favorite seasoning, if desired.  Allow the roast to cook all day on low to medium heat.  Serve with your favorite side and enjoy!

 

 

 

 
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