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Farm to School Programs Gaining Steam

Farm to School is a succes thanks to Arlene Jones

We had a chance to talk with several local food service directors on the topics of Farm to School and new nutritional requirements. Check out the article on our blog. Each district has had different experiences with F2S programs, but overall they've been considered a success. You can read more about the Farm on St. Mathias and Arlene Jones' efforts (pictured above) to bring healthy, nutritious, and local foods to schools, hospitals, and restaurants in the area. 

Canning at Home a Great Way to Eat Healthy All Winter Long

Canning at home is a great way to eat healthy through the winter.

After putting all that hard work into planning, weeding, cultivating, growing, and eventually harvesting produce at the end of the season, it would be a shame if you didn't have a way to preserve all the excess for the winter. Check out this quick video explaining why canning is a great way to store your bounty. 

Recipes from the Root Cellar
Rutabagas last for months without special preservations.
The fall has started to hit us hard in Central Minnesota. The temperatures are getting colder and colder, but that doesn't mean you can't have delicious food from your garden.
Another way of preserving your hearty garden vegetables is storing them in a cool dry location, also known as a root cellar. We found a great recipe that makes use of root cellar veggies (rutabagas, potatoes, squash, etc.).

Spicy Scalloped Rutabagas with Parsley

What you'll need:
  1. 5 pounds rutabagas, peeled and sliced 1/8 inch thick
  2. 1/2 pound flat-leaf parsley, large stems discarded
  3. 3 tablespoons unsalted butter
  4. 4 shallots, thinly sliced
  5. 2 large jalapeños, seeded and thinly sliced
  6. 2 large garlic cloves, minced
  7. Salt and freshly ground pepper
  8. 1 cup chicken stock or canned low-sodium broth
  9. 2 cups heavy cream
  10. 1/4 cup freshly grated Parmesan cheese

  1. In a large pot of boiling salted water, cook the rutabagas until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the rutabagas to a large baking sheet and let cool. Add the parsley to the boiling water and cook until tender, about 4 minutes. Drain and let cool slightly. Squeeze dry and coarsely chop.
  2. Melt the butter in a large skillet. Add the shallots, jalapeños and garlic. Season lightly with salt and pepper and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the stock and cook over moderately high heat until reduced by half, about 5 minutes. Add the cream and simmer over low heat until reduced by one-third, about 8 minutes. Stir in the parsley and simmer until thickened, about 4 minutes. Season generously with salt and pepper.
  3. Preheat the oven to 400°. Butter a 10-by-15-inch glass baking dish. Arrange half of the rutabaga slices in the dish. Season with salt and pepper. Using a slotted spoon, cover the rutabagas with the parsley and pour half of the cream over the parsley. Top with the remaining rutabagas and pour the remaining cream over them; press gently to even out the slices. Cover with foil and bake for about 1 hour, or until bubbling.
  4. Position an oven rack 6 inches from the heat and preheat the broiler. Sprinkle the Parmesan cheese over the rutabagas and broil, rotating the dish as necessary, until browned, about 2 minutes. Let cool for at least 15 minutes before serving.

You can go here for more great Root Cellar Recipes.

Rental Units each have a private greenhouse!
Campus Announcement

The HUG-Resilient Living Campus now has
High Performance Housing available for rent.
Click here for the listings.


Healthy Green Communities Partnership

Dam Park Task Force

Meetings: 1st Thursday, 5pm at HUG Campus
Buy a Brick to support the installation of the swimming beach at the Dam Park.
GreenStep Task Force
Meetings: Oct. 16th, 6pm at HUG Campus
Pine River Main Street -
Vision and discuss Complete Streets concepts and improving the multi-modal usability of Barclay Ave.

Oct. 30th, 6pm at HUG Campus
Pine River Main Street Beautification -
See different examples of ways to create a more visually appealing and enticing downtown.

Community Garden
Annual Meeting: Oct. 11 at HUG Campus
5:30pm Potluck Dinner
6pm Meeting Time


Farmers' Market

Pine River Market Square
 Fridays 2:30-5:30pm
Barclay Ave. Pine River, MN
Only TWO markets left! 
9/21 & 9/28

Annual Meeting: Oct. 5th at HUG Campus
5:30pm Potluck Dinner
6pm Meeting Time


Back to Basics 2013: Steps Toward Sustainability

Back to Basics

January 26th, 2013.

Save the Date!

Sonja P. will move to Portland to begin classes.

A fond farewell to Sonja P.

After preparing delicious and healthy meals and creating vibrant grounds around the campus, Sonja P. will be leaving later this month to study botany in Portland, OR. Thanks for all the tinctures and great food, Sonja. Good Luck!

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