Fine Food

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com | 1
PUBLISHER
Wholesome Magazine, LLC
P.O. Box 87967
Sioux Falls, SD 57109
Shayla Ebsen
(605) 610-8034
shayla@wholesomemag.com
Emily Sorenson
Marcella Prokop
Erin Esser
Cory Ann Ellis
(605) 610-9770
acellis@mac.com
contribute@wholesomemag.com
sales@wholesomemag.com
contact@wholesomemag.com
EDITOR-IN-CHIEF
PHOTOGRAPHER
CONTRIBUTORS
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PUBLICATION DETAILS Nov/Dec 2013
2013 Wholesome Magazine, LLC. All rights reserved.
No part of this publication may be reproduced in any way without
written permission from the publisher.
Oh my goodness. I made peach kuchen yesterday and
I used the recipe on page 41 of Wholesome Magazine.
YUMMY! Its so easy to make. Delicious! Thanks.
I would buy this magazine.
On page 7 and obsessed already!
Its beyond words to express the quality of this magazine.
Im going to keep a copy on me at all times to pass the
word in Huron.
I just wanted to let you know how much Im enjoying
Wholesome - picked it up on a whim at Cleavers and I think
Ive paged through it every day since. Looking forward to
the next issue already.
You did good, Shayla and Cory Ann. Your premier issue of
South Dakotas Wholesome Magazine is stunning.
- Kathy Garza via Facebook
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- Putters and Scoops business page via Facebook
- Jen Piercy
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2 | wholesomemag.com
10
DIY KITCHEN REMODEL
Jodi Wirtz shows us her newly stained kitchen
cabinets and reclaimed wood window valances.
24
SHOPPING THE CO-OP
Grab a shopping cart and tag along as we
explore The Co-op Natural Foods in Sioux Falls.
34
BREAKING BREAD
David Napolitano dishes on the journey that
led him to open Breadico di Napolitano.
56
A PASSION FOR CHEESE
Pop open a bottle of wine as we sample the
popular cheeses created at Valley Side Farm Cheese.
IT MAY NOT SEEM possible,
but the holidays are nearly here.
When November arrives each year,
many people (me included) are left
wondering how the season crept up
so quickly.
After a busy autumn spent getting
back into the swing of school and
other activities, not much time has
remained these past few months to
prepare, both mentally and fnancially,
for the fast approaching holidays.
Yet, arrive they will, which means
that houses will soon be cleaned in
a frenzied anticipation of soon-to-
arrive guests and home cooks will dig
out their roasting pans, fne China
and family recipes for grand seasonal
meals.
While prepping for Tanksgiving
and beyond, take some time to
consider your familys yearly holiday
traditions. What do those traditions
mean to you and why exactly do
you return to them year after year?
Many seasonal traditions that were
established during childhood are
continued into the adult years while
other customs are created through
marriage, religion and other life
changes.
If, over the years, your familys
holiday traditions have evolved into
habit without any true meaning left
behind them, make this the year to
change. Start cooking the holiday
meal together again rather than
only showing up with a side dish or
surprise loved ones with homemade
treats in the weeks leading up to the
main seasonal meals. Tink about
what the holidays mean to you and
fnd ways to celebrate that meaning in
every seasonal tradition you practice.
While your extended family may
drive you crazy and while the next
few months can be stressful, make the
most of this season. After all, it only
comes around one time each year.
Shayla Ebsen
EDITOR-IN-CHIEF
Here Come the Holidays
CALENDAR November 2013
22
Buddy Valastro, star of The Cake Boss on TLC, will
host an event at the Washington Pavilion on Friday,
November 22 to talk about his family, the bakery
and his popular television show. Tickets can be
purchased from the Washington Pavilion.
14
Annual Sioux Chef
Challenge Fundraiser
The second annual Sioux Chef Challenge will be held on November 14 at
the Sioux Falls Convention Center and is a fundraiser event for the Diversity
Kiwanis club of Sioux Falls. Local chefs will compete to be named top chef
in their category and event attendees will enjoy an evening of food, fun and
entertainment.
8-9
Annual Sioux Empire
Arts & Crafts Show
Enjoy a weekend of holiday shopping at the annual Sioux Empire Arts
& Crafts Show. The crafts show is held in the Expo Building at the W.H.
Lyon Fairgrounds and admission is $4 for adults. Hours are 3 pm to 8 pm
on November 8 and 9 am to 5 pm on November 9. The event features
handcrafted and handmade items, holiday music, food and fun.
29
Nov
22nd Annual CenturyLink Parade
of Lights, Downtown Sioux Falls
Celebrate the ocial start of the holiday season by attending the 22nd annual
CenturyLink Parade of Lights in downtown Sioux Falls. The event begins at 7:30 pm
and includes dazzling lighted holiday oats, music and more. An award ceremony
will follow the parade at the Holiday Inn City Centre.
2-3
Nov
Bensons Flea Market, W.H. Lyon
Fairgrounds, Expo Building
Spend the weekend browsing antiques and goods at the Bensons Flea Market
located in the Expo Building at the W.H. Lyon Fairgrounds. Regional vendors will
be selling a range of goods from antique toys to kitchen essentials and more.
Admission is $2 for adults and the ea market runs from 9 am to 5 pm on Saturday
and 11 am to 4 pm on Sunday.
have an upcoming event?
Email your upcoming events to
contribute@wholesomemag.com
and well try to include them in
future issues.
Buddy Valastro:
Cake Boss Family
Celebration Tour
wholesomemag.com | 5
CALENDAR December 2013
5
Dec
18th Annual Festival of Lights
Parade in Brookings
Get into the spirit of the holiday season by attending the 18th annual Festival of
Lights Parade in Brookings. The event kicks o at 7 pm and includes an array of
extravagantly lighted oats and more. Get to town early and shop the downtown
businesses or enjoy dinner at a local restaurant.
7-8
Dec
Bensons Flea Market, W.H. Lyon
Fairgrounds Expo Building
Find antiques, kitchen essentials and other goods during the December Bensons
Flea Market. The market is held in the Expo Building at the W.H. Lyon Fairgrounds in
Sioux Falls and is generally packed with regional vendors. Admission is $2 for adults
and the ea market runs from 9 am to 5 pm on Saturday and 11 am to 4 pm on
Sunday.
31
Dec
New Years Eve Parade & Simply
South Dakota Tasting Event
Celebrate the New Year by attending the New Years Eve Parade and Simply South
Dakota Tasting event in Delmont. The event includes a parade, the sale of South
Dakota made products, a chili cooko and more. www.delmontsd.org
Breakfast with
Santa, Great
Plains Zoo
Bring your kids and a camera to the annual
Breakfast with Santa event at the Great Plains Zoo
in Sioux Falls. Highlights include breakfast, crafts,
live music, animal encounters and more. Visit
greatzoo.org for more information.
Start your holiday shopping at the annual Holiday
Open House hosted by Shad Vineyard. The event
includes holiday music, holiday wine sampling,
wine pairing, gifts and more. Browse wine gift
baskets and more.
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7
Dec
Holiday Open
House, Shad
Vineyard
7
Dec
In the
Kitchen
home for the holidays
Try out our simmer pot recipes
this holiday season and ll
your home with delicious and
nostalgic aromas on the cheap.
Also, settle in during your
holiday break and peruse our DIY
tutorials including a chalkboard
cheese platter to utilize at
upcoming family gatherings.
ITS WHATS FOR DINNER.
sdbeef.org
(605)224-4722
Funded by The Beef Checkoff
DIY Chalkboard Cheese Platter
Gather the necessary materials. Line the outer edge with masking tape.
Cover with chalkboard spray paint. Fill the platter with avorful cheeses.
To create the chalkboard platter, you will need masking tape,
newspaper, chalkboard spray paint and an old metal serving tray.
Line the outer edge of the platter that you dont want painted with
masking tape. Press the tape down rmly.
Apply a light, even coat of spray paint. Follow the cans instructions
regarding drying times before applying additional coats.
Fill the chalkboard platter with a variety of cheeses and write the
name of each cheese in chalk. Serve to your hungry guests.
SERVE A FAMILIAR CHEESE INCLUDE VARIETY CHOOSE THE RIGHT WINE
At your next party, you will inevitably play host to a
blend of adventurous eaters and not-so-adventurous
eaters. Plan accordingly by arranging a variety of
exotic and familiar cheeses on your appetizer platter
and clearly label each cheese for all to enjoy.
Try to include a variety of cheese textures and avors
in your cheese tray. Most cheeses are grouped into
four basic categories: aged, blue, rm, or soft. A good
rule of thumb is to chooese at least one cheese from
each group.
Of course, no cheese tray is complete without the right
wine. Consider the textures, avors and colors of the
cheeses on your tray when selecting wines to pair
with them. Fruity, oral wines pair well with soft fresh
cheeses like ricotta and mascarpone while red wines
often enhance the avors of bold blue-veined cheeses.
CHEESE PAIRING TIPS
DIY Cheese Platter IN THE KITCHEN
Refaced & Refreshed
Newly stained cabinets, valances made from reclaimed
wood, new ooring and a fresh coat of paint combined
to create a refreshed kitchen that Sioux Falls home
owner Jodi Wirtz is proud to show o to her friends and
family.
T
he desire for an updated space
and perhaps a touch of winter
boredom inspired Jodi Wirtz
to remodel her Sioux Falls
kitchen last January. Since her husband was
preoccupied with another home remodeling
project at the time, Wirtz says she was on
her own to make the kitchen changes.
My husband was remodeling our main
floor bathroom so he had that space
completely ripped apart and I thought it
would be a brilliant idea to do the kitchen
at the same time, she says. Of course,
when I proposed the idea, he said he
wanted nothing to do with it. So, I just
finished the kitchen remodel on my own.
Her main goals for the project were to
update the kitchen cupboards, redo the
flooring and create a more modern vibe, all
while minimizing cost. As she began the
project though, Wirtz says the bulk of her
efforts were directed toward the cupboards.
More than anything, I wanted to
change the cupboards because I was tired
of looking at the honey oak and I just
wanted something different, says Wirtz.
Although Wirtz could have repainted
her cupboards, she chose the more involved
option of staining them because of the
more professional look she knew staining
would offer. After a lot of sanding and
multiple coats of stain, the cabinets
were finished and Wirtz moved on to
installing new linoleum and repainting the
walls. New valances made from stenciled
reclaimed wood replaced the kitchens
fabric window hangings and new dcor
was hung on the walls. To finish, Wirtz
replaced the outdated ceiling fan with
a modern light fixture. And it was all
completed during one of years coldest and
snowiest months.
Remodeling in the winter actually wasnt
too difficult, she explains. We taped off
the kitchen to help minimize the dust
and paint smell that otherwise could have
invaded the house.
As is the case with most home
renovations, Wirtz says she encountered a
few surprises while remodeling her kitchen.
First, completing the remodel in winter
meant she had to get a little creative with
the kitchens painting and staining projects.
Then, she was caught off guard with the
time that certain parts of the remodel
required.
The biggest surprise I hadnt really
planned for was the drying time required
between each coat of stain, she explains.
The cabinets required more coats than
I had originally assumed, five in all, and
we had to wait 24 hours between applying
each coat. So, as you can imagine, the
process became a little lengthy.
Despite the surprises, the entire remodel
came together to create a warm and cozy
space that Wirtz says shes happy to cook
and eat in each day.
The cupboards are my favorite part of
the remodel, she says. They just bring
a nice updated look to the space. I really
couldnt go back to the old look of the
cabinets.
Wirtz admits, had she taken the easier
route of repainting the cabinets, she likely
wouldnt have been as happy with the end
result and is glad she put in the added
effort.
For anyone who wants to refresh
the look of their cabinets, I definitely
IN THE KITCHEN Kitchen Remodel
recommend staining them rather
than painting them, she says. The
staining process is more involved and
time consuming but, in the end, that
extra work is really worth the results.
Wirtz is no stranger to remodeling
and says renovations have been a
regular occurrence since they moved
into the home. In addition to the
kitchen remodel, a few of the other
changes so far include refinishing the
homes wood floors, replacing carpet,
remodeling both bathrooms and
repainting most of the walls. As for
the kitchen, Wirtz is already dreaming
up plans for possible future changes.
I really like the look of granite
countertops so thats an update I
would love to make in the future.
For now, Im just going to enjoy the
current changes and give our budget a
break, says Wirtz.
As for her husband, Wirtz says hes
had a change of heart regarding the
kitchen remodel and he even picked
out the new paint color, pumpkin
orange, for the walls. While Wirtz
says she was initially wary of the
color choice, shes thrilled with how it
turned out.
Although, at first, my husband
wasnt too excited about the idea of
another remodel, hes actually really
happy with the end result. So, Im
glad I stuck to my guns, says Wirtz.
Thanks to the changes weve made,
the house is really becoming a space
that reflects our tastes.
the cupboards are my favorite part of the
remodel. they just bring a nice updated
look to the space. i really couldnt go back
to the old look of the cabinets.
- jodi wirtz
Window Valance DIY
Create this attractive handmade
window valance using reclaimed
wood, stencils and paint.
materials needed
> Slab of reclaimed wood, cut to match
your window dimensions
> Stencils
> Painters tape
> Paint
> Paintbrushes
> Tape measure
> Drill and screws
instructions
1. Measure your slab of reclaimed wood
to match your window dimensions and
cut to the proper dimensions.
2. Using painters tape, tape your
stencil over the area of the wood you
would like to be painted and take care
to tape the stencil at an even angle on
the wood. Make sure that all areas that
should not be painted are covered and
be sure that the stencil is securely taped
onto the wood.
3. Depending on your preferences, use
either spray paint or apply paint using a
paintbrush to fll in the stencil. If using
spray paint, apply the spray in light,
even coats and spray straight down at
the stencil. If using a paintbrush and
paint, apply even coats and paint gently
around the stencil edges.
4. Allow the paint to dry completely
before removing the stencil and touch
up the paint edges, if needed.
5. Hang the stenciled valances using a
drill and screws.
IN THE KITCHEN Creating Simmer Pots
Creating Simmer Pots
Utilize your leftover fruits and spices in a new way this holiday season
by transforming them into fragrant simmer pots. Weve created three
aromatic simmer pot combinations that embody classic holiday scents.
Combine the ingredients for each simmer pot in a small saucepan, ll
with water, bring to a boil, and add the ingredients before reducing heat
to medium-low. Add additional water as needed throughout the day.
APPLE PIE - Bring the scent of fresh apple
pie home with this apple pie simmer pot
recipe. Apple slices, lemons and a blend
of spices combine to create an irresistable
scent youll want to enjoy all day. Combine
the ingredients with water and add
additional ingredients as needed.
1 TABLESPOON WHOLE CLOVES
4 FRESH LEMON SLICES
6 CINNAMON STICKS
6 FRESH APPLE SLICES
1 TABLESPOON WHOLE CARDAMOM
1 TABLESPOON WHOLE ALLSPICE
4 FRESH LEMON SLICES
CHEESECLOTH
4 FRESH ORANGE SLICES
1 TABLESPOON WHOLE CLOVES
SPICED CITRUS - Love the smell of citrus in
the winter? The ingredients in this spiced citrus
simmer pot warm the home with a blend of
orange, lemon and fragrant spices. Combine the
spices in cheesecloth, secure the cheesecloth with
string and place all ingredients in a saucepan with
water to simmer up a new holiday scent.
CALMING HERB - Call up memories
of homemade holiday meals with this
calming herb simmer pot recipe. Rosemary,
lavender, lemon thyme and bay leaves
create a calming scent to ll your home
this holiday season. Place all ingredients
in a saucepan with water and simmer all
afternoon while watching the snow fall.
1 TABLESPOON DRIED LAVENDER
3 SPRIGS FRESH ROSEMARY
3 SPRIGS LEMON THYME
4 BAY LEAVES
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ESTABLIS
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2504 S Duluth Ave
Sioux Falls, SD 57105
(605) 339-9506
www.coopnaturalfoods.com
COME SHOP WITH US.
Your locally-owned, locally-managed grocery store since 1973.
Your co-op cash register receipt will show you the percentage of
your purchase that supports local farmers, ranchers, and producers.
Food,
Naturally
checking out the food co-op
Tag along as we browse the
selections at The Co-op Natural
Foods in Sioux Falls with General
Manager Molly Langley. Also,
feel a little less guilty about the
upcoming holiday indulgences
this season by planning ahead
with healthy breakfast recipes.
Be Realistic
Tis should be a season of fun and celebration with our loved
ones. Dont attend holiday parties with the mindset that youll
avoid all foods containing sugar or carbs. Tat mindset will only
set you up for the failure of succumbing to something rich and
sugary, thus causing those nasty feelings of guilt. Instead, attend
parties with the mindset that youll manage your portions and
allow yourself to enjoy a few decadent items. Typically, a few bites
of a sugary or rich dessert are enough to satisfy cravings.
Drink Plenty of Water
Of course, water is good and necessary for us to live, but it can
also make us feel a little less hungry at holiday gatherings. Did
you know that many of those times when you feel hungry, youre
actually thirsty and a little dehydrated? Drink up.
Go Easy on the Alcohol
Alcohol is a common indulgence this time of year, making it easy
to drink an excess of calories and sugar. What people arent eating
at holiday parties, theyre often making up for in their beer, wine
and cocktail consumption. A good rule of thumb is to have no
more than one drink per hour with water in between.
Manage Stress
Try to take time every day for you this holiday season. Read a
book, go to the gym or go for a walk. Tese simple activities
will help you minimize the stress that naturally comes this time
of year. Realizing that the holidays can and will be stressful is
necessary if you want to enjoy your time with family and friends.
Eat Breakfast
Eat a good breakfast every morning to minimize overeating later
in the day. Cereal with skim milk and a glass of orange juice isnt
a good breakfast but, rather, will derail your blood sugar and send
you on a mood swing roller coaster. Start the day with a high
protein option combined with good fat. For example, drink a
high quality whey protein shake and eat an egg or two with some
veggies. Tis type of breakfast gives your brain and body the fuel
needed to manage stress and cravings.
Have Fun
Above all, have fun and enjoy this time with friends and family.
Love on your loved ones and count your blessings this holiday
season rather than stressing over each bite you take.
Oh, the holiday season. Were quickly approaching the
days of pure indulgence and, if we arent careful, the
holidays are a spare tire waiting to happen. When we
think of Tanksgiving and Christmas, tradition is the
word that typically comes to mind and holiday traditions
are most often centered on food and feasting.

Foods, especially those tied to tradition, are emotional.
During the holiday season, foods seem to acquire feelings
and, when you say no to them, the frst emotion youre
likely to feel is guilt. Its as if youre insulting the food or
your host (usually family) if you dont eat it. Unfortunately,
the meals youre most likely to encounter and least likely
to decline this emotional time of year are decadent foods,
particularly sweet and sugary desserts.

So, what can you do about this predicament? Here are
a few tips to help you have fun during the upcoming
holidays and still button your jeans when December 26
arrives.
FOOD, NATURALLY Avoiding Holiday Weight Gain
AVOIDING HOLIDAY WEIGHT GAIN
BY Erin Esser
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Start each holiday out right this year with a healthy
breakfast and feel a little less guilty about the soon-to-
come indulgences. Check out these 3 easy and delicious
breakfast recipes.
Healthy Holiday
Breakfasts
FOOD, NATURALLY Healthy Holiday Breakfasts
1. Combine all ingredients for the topping in a mixing bowl and stir until the dry
ingredients are evenly coated with the butter. Set aside.
2. Preheat oven to 350 degrees.
3. Line a 12-mufn tin with mufn liners and set aside.
4. Combine four, oat bran, baking powder, cinnamon and salt in a mixing bowl.
Set aside.
5. Using an electric mixer, beat the butter and honey until smooth. Add the eggs,
one at a time. Add the yogurt, lemon juice and vanilla and mix until combined.
6. Add the blueberries and mix until just combined.
7. Divide the batter between the mufn liners.
8. Sprinkle the topping over the batter in each mufn liner.
9. Bake for 20-25 minutes or until the tops are gently browned and a toothpick
inserted in a mufns center comes out clean.
blueberry muffins
PREP: 15 min COOK: 25 min
TOTAL: 40 min SERVES: 8
topping
1/3 cup brown sugar
3 tablespoons unsalted butter, melted
3 tablespoons oat four
1/2 teaspoon cinnamon
3/4 cup sliced almonds
Pinch of salt
2 cups oat four
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup honey
2 eggs
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups blueberries
muffins
baked apple 7-grain cereal
SERVES: 6 TOTAL: 45 min
COOK: 30 min PREP: 15 min
1. Te evening before you plan to prepare the recipe, combine the apple juice, 7-grain cereal and
oats in a large mixing bowl. Place in the fridge overnight to soften the grains.
2. Te next morning, preheat oven to 375 degrees.
3. Add the eggs, vanilla extract, baking powder, cinnamon, sucanat (or honey), applesauce, salt
and apple chunks to the 7-grain cereal mixture and stir to combine.
4. Dump the mixture into a 9-inch square baking dish.
5. Bake for 30 minutes or until the center is set. During the fnal 5 minutes of baking time,
sprinkle the turbinado sugar on top, if using.
3 cups natural apple juice, not from
concentrate
1 cup 7-grain cereal
1 cup old-fashioned oats
2 large eggs
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup sucanat OR honey
1/2 cup unsweetened applesauce
1/2 teaspoon salt
1 large apple, peeled, cored and sliced
into small chunks
Turbinado sugar for topping, optional
1. Core the apples by using a sharp knife to cut a large circle around
the stem. Cut deep enough to remove all of the seeds but not so deep
as to cut through the bottom of the apple. Ensure you have created an
opening that will hold enough flling. Set the apples aside.
2. Place the oats, almonds, cranberries, sucanat, cinnamon and nutmeg
in a mixing bowl. Toss to combine. Add the butter and cut it in with
the dry ingredients using a pastry cutter. Continue cutting in the butter
until it is reduced to small chunks that are evenly distributed.
3. Pack the flling into the opening of each apple.
4. Place the apples in a slow cooker and add the apple juice to the
bottom of the slow cooker. Cover and cook on low for 6 hours or
overnight. Te apples will be very tender and slightly slumped over.
5. Serve with pure maple syrup, if desired.
4 large apples
1/2 cup old-fashioned oats
1/4 cup chopped almonds
1/4 cup dried cranberries
1/3 cup sucanat
1/8 teaspoon nutmeg
3 tablespoons unsalted butter,
chilled
2 cups natural apple juice, not
from concentrate
stuffed slow cooker apples
PREP: 10 min COOK: 6 hr
TOTAL: 6 hr 10 min SERVES: 4
buying local
Those looking for locally sourced
goods can nd an impressive
array of selections at The Co-op
Natural Foods in Sioux Falls. From
eggs to grass-fed beef, local
foods line many of the stores
shelves and are popular options
among members.
Checking out
the Co-op
Following a business model quite unlike todays average supercenter,
The Co-op Natural Foods has been serving members in the Sioux Falls
community since 1973. We met up with General Manager Molly Langley
to learn what has kept the store going strong for so many years.
WORDS BY Shayla Ebsen PHOTOS BY Cory Ann Ellis
I
n todays marketplace of super and mega
grocery centers, Te Co-op Natural Foods
in Sioux Falls, with its small town vibe
and impressive selection of locally sourced
goods, caters to those seeking something
diferent.
Te Co-op is a great place to be because
youre really able to feel a sense of community
on a daily basis, says General Manager Molly
Langley. Our members have a say in what the
Co-op is and what it will become and I think
thats really neat.
Te grocer has been serving the Sioux Falls
community since 1973 and, with 2700 stock
owners and an active membership of 1400 and
counting, the store must be doing a few things
right.
I really think theres a resurgence of people
who want to feel a sense of connection with
the places where they shop, explains Langley.
Te other part of the equation is that more
consumers want to know where their food
comes from and, as such, are turning to more
locally sourced goods.
Originally founded by four households living
on farms in the area, the Co-op has undergone
many changes since its early days, including
several shifts in location. Now, the store is
located behind Breadsmith on Duluth Avenue
and serves customers from all walks of life.
Langley says their mission is simple - to
provide high quality foods in the most
environmentally friendly and cost efcient way
possible. One way of achieving that mission is
by sourcing local foods.
Buying local is so important for many
reasons, she explains. Not only are you helping
to support our local economy, youre also
helping the environment. Plus, locally produced
food tastes better because its grown by food
producers who truly care about the quality of
foods theyre selling to your family.
Just a few of the many local farmers and
producers currently selling their products
through the Co-op include Lake View Colony,
EcoSun Prairie Farms, Annas Eggs and
Warners Produce.
We have eggs, vegetables, beef, chicken,
wine and many other options that are all locally
sourced, she says.
If you want to know just how much of your
purchase from the Co-op was local, take a
look at your cash register receipt. It shows the
percent of each purchase that came from local
producers.
Co-op is a term used to describe a cooperative
business thats owned by its customers, or
members, for their mutual beneft. Its a
business model seen in many industries, from
insurance to agriculture and a cooperatives core
purpose is to provide quality goods and services
at the lowest cost. Compare that to other
business models where the goal is to sell goods
and services at the highest price above cost a
consumer is willing to pay.
Trough the cooperative business model,
Langley says Te Co-op Natural Foods is able
to provide the products that members want for
the lowest price possible. Member stocks can be
purchased for $25 per share and members can
only purchase one share, ensuring everyone has
an equal voice. Te annual active member fee is
$36 and that fee qualifes members for in-store
and special ordering discounts.
Becoming a member of the Co-op is
easy and only takes a few minutes, explains
Langley. Just stop in to the store and ask
one of our employees to get you signed up.
After purchasing a member stock, your stock
certifcate will be mailed to you and that
certifcate is redeemable if you ever decide to
leave the Co-op.
FOOD, NATURALLY Checking Out the Co-op
the co-op is a great place
to be because youre really
able to feel a sense of
community on a daily
basis.
- molly langley
FOOD, NATURALLY Checking out the Co-op
While members of Te Co-op Natural Foods
enjoy a range of perks including a fve percent
discount on daily purchases, you neednt be
a member to shop at the Co-op. Langley
encourages frst timers to take their time while
shopping and to turn to the employees for
assistance.
Ask questions, she says. Our employees are
extremely friendly and they would love to help
you become acquainted with the Co-op.
In many ways, the crown jewel of the Co-op
is its bulk section, which includes rice, fours,
spices, herbs and many other selections. Langley
says bulk foods have always been the backbone
of what is sold at the Co-op and this is evident
from the bulk bins that line several of the stores
walls. Te bulk section also helps fulfll the
stores mission by allowing members to reduce
waste and save money.
If you plan to purchase any of our bulk items,
I encourage you to bring your own containers to
save more. Well weigh the container when you
bring it in and again at checkout when its full,
she explains.
While the Co-op has a strong membership
and community support, Langley says there is
still work to be done in educating others about
what is available at the store.
One misconception weve had to battle and
that I think were fnally moving past is that
we are a weird or exotic ingredient store, she
explains. Sure, we have those unconventional
items, if you want to call them that, but we also
have your everyday items. Grass-fed beef is one
of our biggest sellers.
Langley says she sees many new members
join the Co-op as an outlet to fnd healthy and
organic foods. She says employees are available
to help customers and members make those
healthy selections and her advice for making the
switch from processed foods to a more natural
diet is, take it slow.
Take the process one step at a time, she
says. Make one positive change per week and
regularly remind yourself that changing your
food habits takes time. By taking the process
one step at a time, youll be much more likely to
succeed.
Tose looking for a quick and nutritious
meal to take on the go after buying the weeks
groceries can turn to the Co-ops grab and go
section.
We noticed that more people were coming
in during their lunch hours and were asking
for items to take on the go. So we met that
demand by ofering these lunch selections, she
says. Now, we typically have a soup or two and
sandwiches available for purchase.
Soup and sandwich selections change daily
and are created using hearty and healthy
ingredients. Take the spicy bufalo chicken
chowder for example, made with organic
carrots, onions, celery and garlic, a blend of
cheeses and slow-roasted chicken, all simmered
in a creamy broth and accented with the spicy
favor of bufalo wings.
We have a great lineup of grab and go items,
says Langley. Teyve been a great addition to
the store and I think our members really enjoy
the options.
With a supportive membership and a growing
public interest in fnding quality and healthy
ingredients, Langley says the Co-ops future in
continuing to serve the community looks bright.
I see us continuing to expand and possibly
require a larger facility in the future, she says.
However, this is a really great location so well
just have to see what happens. Overall, Id just
like to see our membership continue to grow.
Dining
Out
where to go, what to eat
Learn the story behind the
popularity of Breadico di
Napolitano breads and reserve
your table at the second annual
Sioux Chef Challenge fundraiser
event. The holidays have arrived
in South Dakota and the dining
out options couldnt be better!
Serving breakfast, lunch and dinner daily along with European wines,
American craft brews and award-winning coffee roasted by our friends
at Black Sheep Coffee Roasters. Visit us on the weekend for breakfast
specials and dinner Prix Fixe menus.
Hours:
Monday - Thursday 7 a.m. to 7 p.m.
Friday 7 a.m. to 11 p.m.
Saturday 8 a.m. to 11 p.m.
Sunday 9 a.m. to 1 p.m.
Our cuisine is inspired by fresh, local ingredients and highest quality
meats with changes made to the menu daily.
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Question: What is the Sioux Chef Challenge and when is this years event?
Answer: Te Sioux Chef Challenge is hosted by the Diversity Kiwanis club of Sioux
Falls and its a fundraiser event to support our mission which is to serve the children of
the world. Tis is the events second year and it will be held on Tursday, November 14
beginning at 6 p.m. at the Sioux Falls Convention Center. Executive and sous chefs from
local restaurants and catering companies will be creating appetizers, entrees and desserts in
an efort to be named best in their category.
Q: How will the proceeds from this years event be used?
A: Te Sioux Chef Challenge was created to become our main annual fundraiser and
funds from the event will be used to support our upcoming years projects. Tose projects
include the BackPack Program, Project Warm-Up, Lutheran Social Services Winter Wear
Drive, Guatemala Shoe Drive and Mission Haiti sponsorships. Our projects are both
locally and globally focused.
Q: What can attendees expect during the evening?
A: Not only are you going to be sampling some great food prepared by the areas top chefs,
you are also going to be enjoying an evening of great entertainment including live music.
Attendees can participate in the evenings judging by casting their vote for the peoples
choice award.
Q: How will the evenings winning chefs be selected?
A: Guest judges will select the winner of each category based on taste,
creativity, use of fusion, technique and appearance. One chef will also
receive the peoples choice award. Last, the judging panel will grant a
diversity award to the chef that most successfully uses fusion in their
dish.
Q: What advice do you have for attendees to get the most from the
evening?
A: Well, the Sioux Chef Challenge is a great opportunity to enjoy an
evening out with friends but it can also be a great date night. If youre
planning on attending with a large group, I encourage you to purchase
a table for 10 as this ensures a table will be reserved solely for your
group rather than fnding spots at open tables upon arrival. Te main
thing is to just really get into the mood of the evening. Chat with
the chefs, meet new people and enjoy an evening of great food and
entertainment.
Q: What is the cost to attend and where can tickets be purchased?
A: Tickets can be purchased on our website at www.diversitykiwanis.
org/tickets. We are limiting the event to 300 attendees so I encourage
everyone to purchase tickets as soon as possible. Te cost for one
ticket is $41.50 and the price for two tickets is $77.50. A reserved
table for 10 is just over $400. Anyone with questions can contact me
at (605) 321-0170.
DINING OUT Sioux Chef Challenge
SIOUX CHEF CHALLENGE
Q&A with Stacey Kracht
November 14 marks the
second annual Sioux
Chef Challenge hosted
by the Diversity Kiwanis
club of Sioux Falls. A
great lineup of food and
entertainment is slated
for the event and we sat
down with event chair
Stacey Kracht to gather
all the details.
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the lodge life
Although Chef Joe Fossett has
traveled the world and cooked
in several top restaurants, he has
found his niche in the hunting
lodge kitchen. In fact, hes one of
very few chefs to have prepared
meals in three of the worlds top
20 wing shooting destinations.

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David Napolitano, owner of Breadico di Napolitano
in Sioux Falls dishes on the popularity of his quickly-
expanding bakery.
HIGH QUALITY, FRESH INGREDIENTS and a balance between
science and intuition are the driving forces behind Breadico di Napolitano,
a small Sioux Falls bakery owned by David Napolitano.
Im able to make bread for people the same way I would for family and
friends. I make decisions about what to use based on what I would want
to provide my family because everyone elses family is just as important to
them, says Napolitano. Bread makes people happy and it brings people
together, almost like wine. Its celebratory.
Breadico has been serving bread to the Sioux Falls community for two
and a half years and the business has quickly cultivated a loyal following.
I put my hands on bread every day and I pay attention to it, says
Napolitano. Two years isnt very long, but every day is an opportunity to
craft it into something new and wonderful.
Napolitano, originally from Vernon, South
Dakota, didnt begin his career as a baker. After
college, he moved to the East Coast and began
working at a pharmaceutical company as a
marketing representative. Yet, he soon learned
that the corporate world wasnt for him. 40
hours per week, Monday through Friday - I
hated it, he says.
He quit, moved back home, and decided he
wanted to work with his hands. Tats when he
entered the world of baking. Napolitano began
his new career at a Sioux Falls bakery before
moving to Minneapolis where he was given an
entry level position at Salty Tart Bakery working
with owner Michelle Gayer.
She took a chance on me and let me try baking
bread, he says.
While at Salty Tart, Napolitano devoted his
time to perfecting the craft of bread making.
With no formal culinary training, he had to learn
the technique and science of fermentation on his
own. He read books and blogs, asked questions
of other bakers, and soaked up all the knowledge
he could from various sources.
I learned hands-on the result of my own
recipes and I made a lot of mistakes. I saw what
sold and what didnt, he says.
Napolitano quickly learned that baking bread
is a scientifc process with time and temperature
being the most important components. In the
beginning, he focused on those components and
followed recipes. He added water when a recipe
said to and he let dough sit when a recipe said
to. He added four because thats what the recipe
said to do. Yet, something was missing from the
process. Ten, he had a breakthrough.
I was making bread and I fgured out
the relationship between everything. All
of those favor profles opened and I knew
comprehensively how the whole thing worked
and it made sense. Bread is a gentle balance
between science and intuition, says Napolitano.
My breakthrough gave me the freedom to create
and make art with my hands. Now, I can look at
a rack of spices, develop recipes in my head, bake,
and hit it right because of intuition. I cant do
that with anything else. I cant do a pie crust or
meat, but I can do bread.
After his breakthrough, Napolitanos career as
a baker changed rapidly. He left Salty Tart and
returned to Sioux Falls to start his own bakery.
At Breadico, he doesnt rely on a jar for his
favors but, rather, uses fresh ingredients to shape
the artisan breads. For example, when preparing
roasted garlic bread, he buys fresh garlic, roasts
it himself and chops it himself. Although fresh
ingredients yield a better bread, Napolitano
says there are some drawbacks to cutting and
chopping everything yourself.
I cut my own onions and I cry and cry. I cut
my own jalapenos and, at the end of the day, Ill
wash my face and burn my eyeballs, he says.
People ask me why I dont make my jalapeno
and cheddar bread often. Tats why.
Napolitano says he pursues a dynamic favor
profle with each of the bakerys signature breads.
For example, since he developed the ancient grain
bread to become a staple for breakfast toast and
lunch, he knew it had to be nutty with a hint of
sweetness. Te loaf also needed to ofer a lasting
deep favor, a memorable texture and, of course,
enhance a meals nutritional value.
Ten theres the raisin bread with its sweet
dough and irresistible cinnamon-swirled center.
Napolitano developed the raisin bread because
he wanted a loaf for himself every day but he says
the bread has quickly built a reputation for itself.
DINING OUT Breaking Bread
Tere was a lady at the farmers market who
came up to me and said, Im from out of state,
but I hear your raisin bread is legendary, he says.
Its such a familiar loaf to people and I think
thats what makes it such a favorite.
While the loaves at Breadico include a range of
favorful ingredients, Napolitano admits that his
favorite ingredient is the most basic of all. My
favorite ingredient is plain white four, he says.
White four is peaceful and soft and it makes
soft dough. It stretches well, shapes well, and
bakes nicely. Everything else has an attitude.
Napolitano left the corporate world because
the Monday through Friday, 8 a.m. to 5 p.m.
schedule was unfulflling. Now, he has six alarms
on his phone to keep him on schedule and only
a few afternoon hours are available as downtime
between bread batches calling for his attention.
I always have dough, he says. I usually start
about 6 p.m. and let things sit. Ten, I bake as
close to delivery as possible.
All of the bakerys breads are prepared with
Napolitanos natural starter, which is made from
a combination of four and water. Much like
with wine, beer or brandy, the starter is allowed
to break down and ferment in a controlled
environment until the right combination and
ratio of bacteria have developed. Te resulting
gassy, bubbly mixture is then given new life with
the addition of more four and water until it
blooms into a round, fufy loaf thats loaded with
sweet gasses and favor.
Te entire process can take up to 30 hours.
While its a lengthy process, Napolitano chose
this specifc method to ensure that the four is
broken down to a point where all of the complex
sugars and nutrients are readily available for easy
digestion.
If youve had my bread, youve probably noticed
that you can eat a whole baguette or loaf of raisin
bread without feeling like a big ball of dough, he
explains. Bread, contradictory to what you hear,
can be a wholesome, healthy food if its prepared
in the right manner.
While he enjoys life at his small bakery,
Napolitano admits that he sometimes misses
working with others. Working in a bakery was
the most fun I ever had, he says. Tere are
impossible nights, when Ive made too much
dough and my oven is too small and Im totally
beat. So, on those nights, Ill pray for strength and
swiftness. Its incredible how God can transform
you if youll give him 20 seconds of prayer.
Life as a baker wasnt the path Napolitano
originally walked but it became his path after
trial and error and after passion and education
brought him there.
Bread isnt a secret. It belongs to everyone, he
says. I wish people could see my bread when it
comes fresh out of the oven because its so much
prettier than in a bag in an air conditioned store.
Perhaps someday they will.
Breadico breads are available in Sioux Falls
at Pomegranate Market, Te Co-op Natural
Foods, Looks Market, Josiahs Cofeehouse and
Caf, Cleavers Meat Market and K Restaurant.
Te loaves are also available for purchase at
M.B. Haskett and are a focused part of the
delicatessens menu.
My goal has always been to bring the best of
my adventures home and be genuine about what
I make, he explains. Tere are many directions
a little business like this could go so well have
to wait and see what the most exciting route will
be.
DINING OUT Breaking Bread
bread makes people happy and it
brings people together, almost like
wine. its celebratory.
- david napolitano
Food
Heritage
making holiday traditions
Prepare homemade treats for
friends and family this holiday
season using our recipes for
sugar cookies, gingersnaps
and spiced pear bread. Then,
join us as we explore the states
longstanding Norwegian holiday
traditions and try your hand
at a few traditional Norwegian
recipes.
Giving Holiday Treats
Love the idea of giving homemade treats during the holiday season but cant ever seem to nd
the time to prepare those treats? Making and giving homemade goodies neednt be stressful
and, contrary to popular belief, is actually quite easy. Follow these tips and learn how to make
cookies, breads and other treats for friends and family this year while also keeping your sanity.
Homemade treats can be memorable holiday
gifts but they are often viewed as too time
consuming to prepare in the midst of the holiday
season. With a little preplanning, you can bypass
the stress and still prepare loads of delicious
goodies to give to your friends and family. Heres
how:
Gather Supplies
A major mistake many people make when
preparing holiday goodies for others is not
gathering the necessary supplies in advance of
baking day. Not having the proper ingredients or
pans is the quickest way to derail your holiday
baking plans and is sure to leave you giving up on
the notion before you even make the frst batch
of cookies.
First, decide which recipes youll be preparing
this year and determine how many batches
youll require. Ten, read through the recipes
and make a detailed list of the ingredients and
other supplies youll need. Purchase the required
supplies well in advance of baking day so youll
have enough time for another grocery run in case
you forget an essential. On baking day, follow
each recipe closely to avoid missing a crucial step.
Keep it Simple
After populating an entire Pinterest board
with cute and elaborate holiday treats, many
home cooks are inspired to try their hand at icing
holiday cookies with ornate patterns or with
wrapping their holiday treats in homemade paper.
Unless you have the time and patience for those
tasks this holiday season, forget it.
Instead, maintain your sanity and avoid the
frustration of things not turning out quite as you
had planned by simplifying the baking process.
As long as the cookies taste good, recipients wont
care if theyre decorated in an elaborate pattern or
with standard white icing. And, while homemade
paper would look pretty, the packaging will last
for about two seconds before being discarded.
As such, a standard box or bag tied with festive
ribbon will do just fne.
Use Your Freezer
Recipients wont know if the goodies youve
given them were made earlier that day or were
thawed after being made and frozen two weeks
ago. Save yourself the stress of baking and
delivering holiday treats on the same day by
making and freezing the baked goods in advance.
Most baked goods will freeze well for a few
weeks and often as long as a month or more in
a deep freeze. Seal the treats tightly in bags or
lidded containers to prevent freezer burn and
write the date frozen on each container.
Know the Recipients
Before making this years holiday treats, ask
yourself a few important questions. Who will
be receiving the goodies and do they have any
dietary restrictions? Tese are essential questions
to ask before baking day because the time and
efort you put into making the food will be lost
if the recipient cant eat it. By tailoring the gifts
for each individual, the thought you put into the
process will be all the more remembered.
FOOD HERITAGE Giving Holiday Treats
2. Cream the butter and sugar using an
electric mixer.
3. Add the vanilla extract and eggs, one at a
time, and continue mixing until combined.
Add the sour cream and mix until combined.
4. In a mixing bowl, combine the baking
powder, four and salt and slowly add to the
mixer bowl; mix until combined.
5. Roll the dough out in batches on a lightly
foured surface and cut using a cookie cutter.
Sprinkle with sugar.
6. Transfer the cookies to lined baking sheets
and bake for 10 minutes or until very lightly
browned.
2. Combine the four, baking soda, salt, ginger
and cinnamon in a mixing bowl. Set aside.
3. Cream the butter and sugar using an
electric mixer. Add the egg and continue
beating until combined. Add the molasses and
vanilla extract and beat until combined.
4. Slowly add the four mixture to the mixer
bowl and mix until blended.
5. Roll the cookie dough into small balls, each
a little larger in diameter than a quarter. Roll
each ball in sugar and place on lined baking
sheets.
6. Bake for 10-12 minutes or until fattened
and lightly browned.
1 cup unsalted butter, softened
1 1/2 cups sugar
3 eggs
8 ounces sour cream
5 cups four
1/4 teaspoon salt
2 cups four
2 teaspoons baking soda
1/2 teaspoon salt
1/2 tablespoon ground ginger
1 teaspoon cinnamon
3/4 cup unsalted butter, softened
2/3 cup sugar
1 egg
1/3 cup molasses
Extra sugar for rolling
gingersnap cookies sugar cookies
TOTAL: 45 min MAKES: 4 dozen
TOTAL: 45 min MAKES: 4 dozen
Optional: Imprint each
cookie with a festive
holiday message using
cookie stamps.
1. Preheat oven to 350 degrees. Grease and
four a 9x5 loaf pan and set aside.
2. Grate the pears using a handheld grater.
Te grating process will produce a fair amount
of juice. Lift the pear gratings from the
juice and place in a measuring cup. Te pear
gratings should equal 1 cup, meaning you may
or may not require all three pears. Add the
lemon juice to the pear gratings and set aside.
3. Combine the fours, salt, baking powder,
nutmeg, cloves, allspice and cinnamon in a
large mixing bowl. Set aside.
4. Using an electric mixer, cream the brown
sugar and butter until smooth. Add the eggs,
one at a time. Add the vanilla extract.
5. Alternate between adding the four
mixture and the milk until all ingredients are
combined. Add the pear gratings and continue
mixing until combined.
6. Pour the batter in the prepared loaf pan and
smooth the top. Bake for 50 to 60 minutes or
until a toothpick inserted in the center comes
out clean. Cool completely.
7. To create the glaze: Combine the maple
syrup and vanilla in a mixing bowl. Whisk in
the powdered sugar until the glaze is smooth
in consistency. Drizzle the glaze over the
cooled bread.
bread
2 or 3 Anjou pears, grated
2 teaspoons lemon juice
1 cup all-purpose four
1 cup whole wheat pastry four
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon cinnamon
2/3 cup brown sugar
1/2 cup (8 tablespoons) unsalted
butter, softened
2 large eggs
1/2 cup milk
glaze (optional)
1/4 cup pure maple syrup
4 tablespoons powdered sugar
spiced pear bread
FOOD HERITAGE Giving Holiday Treats
Sticking with Tradition
WORDS BY Marcella Prokop
This holiday season, many South Dakotans will celebrate
their Norwegian heritage by preparing traditional
recipes such as lefse, lutefisk and kransekake. From the
family table to the potluck table, Norwegian delicacies
are easy to find this time of year.
OVER THE PAST few centuries, the Upper
Plains region has developed a food style all its
own, thanks in part to the Scandinavians who
settled this area in hopes of owning their own
land. Tese people brought with them the word
smrgsbord and the idea that a medley of foods
can create a sumptuous table.
As the holidays approach, one group of these
hardy peoplethe Norwegianscomes to
mind for their enduring legacy of traditional
holiday foods. Norse by birth or chosen relation,
these South Dakotans commonly share their
Norwegian heritage with others during this
festive time of year.
Lutefsk was a big part of our family tradition,
says Rev. James Olson, who grew up on a farm
in northeastern South Dakota and now lives in
Sioux Falls. When I was small, we would go
to the grocery store, and there would be barrels
of lutefsk during the month of December. You
would then have to bring it home and prepare it.
Olson, who is 100 percent Norwegian, is part
of a Norse heritage organization that promotes
cultural membership and education. Although
he says hes no expert on how and why all
Norwegian traditions came to be, Olson admits
that his interest in maintaining a link to his
familys past has provided him with a culture
he enjoys promoting. I have been to Norway
several times, and when I would talk about things
Norwegian with my family there, they would say
youre more Norwegian than we are in keeping
up some of the traditions!
For Olson, as for others with this distinct
heritage, lutfsk or lutefsk, lefse, and an array of
Norwegian sweets ofer holiday cheer when the
foods appear each year.
Traditionally, lutefsk was an inexpensive dried
fsh that could be reconstituted when needed.
Olson says modern lutefsk preparation is much
easier than in the past, when the cook had to treat
the leathery piece of cod with lye to soften it. Yes,
lye, the stuf of murder mysteries and harsh soap.
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you never think about these
things, or traditions, or why you
do what you do with food until
someone asks you about it. i guess
you just do what your parents
do, and a lot of the time, its
important because thats where it
comes from.
- kristi hoff
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Te fsh was then boiled to remove the chemical
and served on a piping hot plate with butter or
cream sauce. Proponents of the dish say that,
when properly prepared, its faky, slightly frm,
and, yet, just a bit gelatinous and wobbly.
One of the things some people fnd difcult
to deal with is that they tend to overcook the
fsh, and it turns almost to jelly, Olson says.
Te frozen, pre-treated lutefsk available in
stores today simply needs to be dropped in a pot
of boiling water and left to steep for about fve
minutes with the heat of. Despite its bad rap
as a challenging, smelly dish, lutefsk remains
popular, with several regional churches hosting
annual lutefsk suppers.
If boiled cod just doesnt seem like a holiday
treat in your house, Olson says theres no need
to worrya stack of warm lefse or a plate of
special cookies will soothe even the pickiest
palate.
We dont necessarily have lutefsk because
my brother and older sister do not care for it
that much, he says. But lefse is still very much
a part of our tradition. And cookies. A good
Norwegian housewife will make seven kinds of
cookies for Christmas.
Olson laughs while sharing this notion
of Norwegian housewives and cookies,
but, in essence, hes right. Visit any of the
aforementioned holiday dinners, and a dazzling
assortment of cookies, cakes and breads will
accompany the meal. For some women, baking
cookies and other sweets during the holidays
was a way of making extra money for their
families. 96-year-old Leaine Rollag of Brandon
is one of those women.
Te daughter of a Norwegian and a Swede,
Rollag learned how to prepare Scandinavian
goodies when she was quite young.
One of the frst things I ever made was
potetball, or potato ball, she recalls.
As other siblings joined the family, Rollag was
tasked in helping her mother with things like
kransekake, lefse, or main courses. Although she
doesnt recall having any special kind of meat
at the holidayswe werent picky, we ate what
we had, she saysby the time she had a family
of her own, baking goodies at the holidays was
such a part of her life that Rollag kept up the
practice and even sold her cookie trays and
sweets to others. Tis job was one she enjoyed
until well into her 80s.
I used to cook ten pounds of potatoes at
once, she laughs. I had to quit because it got
to be too much. Rolling out all that dough was
a lot of work.
Although shes no longer making these treats,
Rollags recipes for dough show evidence of
attention, bearing modifcations in her neat,
cursive script. Tere are doublings and little side
notes, all added over the years after trial and
error led her to the right combinations. Tis, she
says, was not common practice for her as she
frst learned to cook.
You didnt write anything down, and you
never measured it. You just knew the right
amount of four, she explains.
Like most people who repeatedly prepare a
certain recipe, Rollag says a feel for the dish
just comes with making it again and again. Its
the enjoyment of and reverence for these home
crafts that has helped preserve Norwegian
customs in South Dakota in such a profound
way.
Although lutefsk, lefse and Norwegian
cookies have their roots in Norway and
have been passed along from generation to
generation, local Norwegian food caterer
and baker Kristi Hof says one neednt be
Norwegian to appreciate the tradition and
unique favors of the countrys food. As a
descendent of Sioux medicine man Black Elk,
she should know.
My mom is German and Norwegian and
my dad is all Norwegian. But Im Native, she
says. People kind of look at me funny when
they fnd out, but see, I was adopted. And to me,
[Norwegian cooking] is just part of what I grew
FOOD HERITAGE Sticking with Tradition
up with. Its part of my heritage.
Hof says she remembers being around eight
the frst time she made rosettes, a traditional
Norwegian cookie. Today, she and her mother
Benita Hof make and sell Norwegian cookies,
cakes, bread and open-face sandwiches for
individuals and groups like the Norwegian Glee
Club or Sons of Norway.
Te sandwiches utilize easily accessible meats
like salmon or beef, but Benita says the real
highlights of this fnger food are the breads and
cheeses used. Homemade rye or safron bread
adds an additional layer of favor to sandwiches
not commonly ofered with white bread.
Te safron bread is kind of sweet, but the
safron favor is there. Its very nice, says Benita.
In addition to serving up some flling bites,
the Hof women create a marvelous kransekake,
a traditional almond paste cake made of stacked
rings. To prepare the dessert, they frst measure
the cake dough using a tape measure before
cutting the dough into equal lengths. Tey
then press the dough pieces into a kransekake
forme, or series of round molds. Once baked
and cooled, the cake is assembled ring by ring
and bound together with homemade (and yes, it
must be homemade) frosting.
Ive learned my lesson with that frosting,
says Hof. When frosting in tubes came out,
I thought Id try it because it would be easier.
But oh now! Te icing melted, the rings didnt
stick it didnt work. So you always have to use
homemade frosting on this cake.
Used for graduations, weddings, birthdays
and holidays, the cake has a hollow center that
allows for small gifts and even bottles of wine
to be tucked inside. Its not uncommon for the
cake to bear little Norwegian fags or other
symbols that represent the occasion. Tis past
August, Hofs kransekake won best in show at
the Sioux Empire Fair. Whether theyre selling
their bounty or enjoying a meal at home, both
Hof and her mother say that the connection
to Norse culture helps them feel close to their
family membersliving, unknown or departed.
My dad helped create and carry on the family
traditions that we have, Hof explains. Tere
are certain things that, whenever we make them,
we think of him.
Benita agrees, adding that, despite their
years of cooking a dish together, there are
times they just cant help think of the family
patriarch, Cliford, who helped his children sew
traditional Norwegian costumes and learn bits
of the language.
I didnt know how to make any Norwegian
food until I married him, Benita says,
chuckling. He said, You have to learn to
make this. If my grandmother can make it, so
can you! Now, we try to make the rollepolse
[a roll made of various meats and spices],
and sometimes we have luck making it, and
sometimes we dont. We just havent got the
right technique since my husband died.
Hof nods in agreement. You never think
about these things, or traditions, or why you do
what you do with food until someone asks you
about it. I guess you just do what your parents
do, and a lot of the time, its important because
thats where it comes from.
Whether ones food traditions are bound
to the land of ice and snow, or are an
amalgamation of the customs and favors
that make up Americas cultural landscape,
sharing and sampling food with friends and
family at the holidays is an important aspect of
community, regardless of where that community
is.
As the holidays approach yet again, South
Dakotas Norwegian pride means that many
families will be digging out their kransekake
molds, lefse pans and great-grandmas lutefsk
recipe in preparation for the seasons gatherings.
Norwegian Holiday Recipes
Lefse
Kransekake (or cookie dough)
3 C. potatoes, peeled, boiled and mashed
3 T. melted butter or margarine
1/2 tsp. salt
1/4 tsp. baking powder
1 C. flour (may need less if potatoes are dry)
1 tsp. sugar
1. Prepare potatoes. Add butter while hot.
2. Mix salt, baking powder, flour and sugar, add to potatoes when cool.
3. Knead the mixture until dough feels smooth and elastic.
4. Pull off pieces of the dough and form into walnut size rounds.
Roll each round into a thin circle and cook on a greased and very
hot griddle until light brown and spots appear.
5. Stack with waxed paper and cover until ready to serve. Many people
spread butter over their lefse, and then sprinkle it with sugar.
1. Grease your ring molds with
melted butter and sprinkle
with semolina.
2. Grind almonds. Do not use a
mixer to do this. Set your oven
to 325 degrees.
3. Mix ground almonds, powdered
sugar and flour. Work in eggs
in stages. The mixture must be
firm, but not dry.
4. Roll the dough to finger-
thick lengths on a board
dusted with powdered sugar to
prevent sticking, and place
lengths in prepared ring molds.
Make sure that they are not
too thick. During baking they
will swell, and if they are too
thick they will stick together.
If using a piping bag, choose a
hole or star that is no larger
than 12 mm across.
5. Press the ends of the lengths
thoroughly together when
making the rings or they will
open during baking. Put the
molds on a baking tray and
bake in the middle of the oven
for 10-12 minutes. Cool rapidly.
6. As soon as rings are cooled,
tip out of molds.
7. Mix icing sugar, egg white
and vinegar to a thick mixture,
and pipe this onto rings in a
thin line or zigzag pattern.
Pile the rings on top of one
another when the icing is
almost dry. The rings can also
be bonded with a few drops
of caramel made by melting
sugar in a dry pan and lightly
browning.
8. Ring cake should be kept in
an airtight container. Put a
fresh crust of bread in the
container a couple of days
before the cake is to be served
this will give it the right
chewy texture.
recipe via Leaine Rollag
recipe via Leaine Rollag
Dough
3 lbs. almonds
1 C. powdered sugar
2-3 flat T. flour
2 large eggs, slightly beaten
I always use three pounds of almonds so Im sure to have enough dough for rings. I like to
make cookies with what is left. Three pounds makes 1 cake [18 rings] or 300 small cookies.
Icing
1 1/2 to 1 3/4 C. powdered sugar (start
with 1 1/2 C. and see if you need more)
1 egg white
2-3 drops of vinegar
photo via Leaine Rollag
605.610.9770 ACELLIS.COM
Locally
Grown
preserving the harvest
Learn how to extend the shelf
life of this autumns harvest by
properly curing and storing
onions, potatoes and more. Also,
learn the ins and outs of cheese
making from Kris Swanson,
owner of Valley Side Farm
Cheese.
P
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Storing the Harvest
Whether you hauled in this years harvest from your garden or stocked up on goods during
the years nal farmers markets, having a pantry full of locally grown vegetables as winter
approaches brings a comforting sense of assurance. Yet, stocking up on produce for the winter is
only half of the battle. The other half is learning how to properly store the goods.
By now, your garden is likely a barren sight,
cleared of the autumn harvest and prepped for a
winter of dormancy. Yet, from potatoes to winter
squash and beyond, much of the seasons harvest
may still remain at hand. While you may be
hoping the goods will last through the winter,
if they arent stored properly, you could face a
spoiled harvest before the New Year arrives.
Here are some tips for storing this years harvest
properly:
Storing Potatoes
Potatoes are among the easiest vegetables to
keep, thanks to their extended storage life. If
stored properly, potatoes commonly keep for 6
months or longer but, to get the longest life from
this years potato harvest, you should frst cure
them.
To cure potatoes, frst brush of any large
clumps of dirt from their surface. Next, lay
them on a bed of newspaper in a dark place at a
temperature of 50 to 60 degrees for 14 days. Te
curing process thickens and drys the potato skins,
which leads to longer storage lives. Dont wash
the potatoes before storing them as this can lead
to rot.
After the potatoes are cured, sort them and
remove and immediately use any with broken
skins or visible damages. Te potatoes should
then be layered in baskets or ventilated boxes,
with newspapers inserted between each layer.
Place a fnal layer of newspaper on top to block
out light.
Store the potatoes in a basement or root cellar
at a temperature of 35 to 40 degrees. Check
them periodically for signs of rot and remove any
questionable potatoes from storage. A few sure
signs that the potatoes arent stored properly is if
they show signs of decay or growth.
Preserving Winter Squash and Pumpkins
Although harvested winter squash, pumpkins
and other goods are no longer maturing on the
vine, theyre still very much alive. Te object
of storing them properly is to slow the rate of
respiration and to protect against storage rot.
To receive the longest storage life from your
winter squash and pumpkins, youll frst need to
harvest them at the right level of maturity. For
example, butternut and acorn squash are mature
when their skins are very hard and cant be
punctured with your thumbnail.
Ideal long term storage temperatures for
pumpkins and most winter squash is between 50
and 55 degrees. On average, pumpkins will keep
in storage for 2 months and winter squash will
keep for 2 to 6 months, depending on the variety.
Keeping Onions
In addition to the favor they bring to many
meals, another great beneft of onions is their
long shelf life. When stored properly in a cool,
dark location, some onion varieties can maintain
their quality from 2 months up to a year.
Onions should be cured before they are moved
into storage. To do this, spread the onions on
a single layer in a dry and breezy location at
room temperature and leave them for 2 to 4
weeks. During the curing process, the necks of
the onions will wither and the skins will tighten
around the bulbs.
After the onions are cured, transfer them to
mesh bags, a basket or a ventilated box and store
in a cool location with a temperature between 35
and 40 degrees.
LOCALLY GROWN Storing the Harvest
Valley Side Farm Cheese
Valley Side Farm Cheese
After a successful career as a nurse, Kris Swanson took a chance
and followed her passion by starting Valley Side Farm Cheese. In its
second year, the cheese business is quickly making a name for itself
and Swanson has big plans for the future. We sat down with her
to get the scoop on life as a cheese maker and to learn just what is
involved with starting this type of business.
WORDS BY Shayla Ebsen PHOTOGRAPHY BY Cory Ann Ellis
A Passion for Cheese
theres a good feeling that comes with putting
in a hard days work and with contributing to
raising food.
- kris swanson
T
ucked inside a small shop at the
Valley Side farmstead a short drive
from Sioux Falls is Valley Side Farm
Cheese, a blossoming cheese business
owned by Kris Swanson and her husband. Te
cheese operation is now entering its second year,
but Swanson says the day they decided to start
the venture still feels like yesterday.
I wanted to do something where I could be
my own boss, she says. My husband and I
prayed about it and decided that we were going
to try the cheese business and see how it goes.
Of course, starting a business can be scary at
times but, so far, everything is actually going
really well.
Not familiar with the ins and outs of cheese
making, Kris and her husband began the
venture with a trip south to visit a Texan cheese
maker. Next, they attended a week of training at
the Vermont Institute of Artisan Cheese.
After returning home to more reading,
consulting and planning, they were ready to
make their frst batch. But, before that could
happen, their vat, which had been ordered from
the Netherlands because the small size they
needed wasnt available in the states, needed to
arrive.
As with any business, we have had to learn
as we go along, says Swanson. Te startup
process was a little tricky at times, especially
with all of the unexpected costs and also with
the learning curve. We made it through though
and are all the stronger for it.
Swanson begins most days pasteurizing
milk, the frst step required to make many of
her cheeses that involves heating milk to 145
degrees in a lidded vat for 30 minutes. After
cooling the milk to 90 degrees, Swanson stirs
in the culture, adds the rennet and waits for the
mixture to harden.
Ten, she cuts the mixture with knives and
watches as the curds sink to the bottom of the
vat and the whey foats to the top. After more
cooking, she drains the whey, salts the cheese
and fts the fnished product into a mold. Yet,
even when following each step of the process
precisely, Swanson has learned that no two
batches of cheese typically turn out the same.
I try to keep everything as consistent as
possible but many variables play into the
process, such as the milk that is used from one
week to the next, and each batch can always
be diferent, which also is part of the fun, she
explains.
She has also learned the hard way that not
every batch turns out perfectly.
Ive had several batches of cheese over this
past year that didnt work out, she explains.
Tat can be disheartening because it isnt an
inexpensive process and I just see my dollar bills
going out the window. But, when it happens, I
just refocus and make sure I make up for it with
the next batch.
As a cheese producer, Swanson must
remain compliant with state regulations and
the operation undergoes regular inspections.
Luckily, her assigned state inspector was
previously a cheese maker and has provided
much guidance over the past year.
Our state inspector has been wonderful in
helping us, she says. Of course, he makes
us follow the rules, but he is so good with
encouragement and has helped us several times
with adapting our practices to save us more
money.
Using milk purchased from South Dakota
State University, Swanson creates a range of
traditional and specialty cheeses including
LOCALLY GROWN A Passion for Cheese
gruyere, 5-star pepper cheddar, bacon
cheddar and various favors of cheese
curds. Te cheeses are available at several
local businesses including Pomegranate
Market, Te Co-op Natural Foods and
Te Market on Phillips and are also sold
during seasonal farmers markets.
Ive found that cheese popularity varies
greatly from one market to the next, she
explains. One week I wont be able to sell
any of my dill cheese and the next week I
wont have enough because its selling so
quickly. Te cheese curds always sell well
though.
Swanson says she enjoys all of her
cheeses but admits that one of her
personal favorites is the gruyere, a
fragrant raw milk cheese that must age
for at least 60 days before being sold. She
also enjoys a regular sampling of cheese
curds, having perfected the curd recipe
over the past year through trial and error.
Im at the point now where I know
what a good cheese curd is supposed to
look like, she explains. When I frst
started, I found out I was cooking too
long so the curds came out looking dry.
So, again, I had to adjust my processes as
I learned.
Swanson is no stranger to country life,
having grown up in rural Minnesota, and
is glad she returned to that lifestyle as
an adult. Te Valley Side farmstead was
established in 1873 and is now being run
by its seventh generation. In addition to
crafting cheese, the Swanson family raises
cattle and grows crops.
I love farm life and the solitude of
living in the country, she says. I also love
the work ethic our kids have developed
because of being raised on the farm. Tey
know that things dont just get handed
to you and they know the value of hard
work. Teres a good feeling that comes
with putting in a hard days work and
with contributing to raising food.
Since Valley Side Farm Cheese is still
in its infancy, Swanson says shes excited
to see what the future will bring. For
now, she has plans to begin making and
selling fresh mozzarella while continuing
to perfect her other cheeses. She has
also been dreaming up plans for their
main barn, which, in many ways, is the
farmsteads fagship.
My dream is to fx up our big barn
and use it for our cheese operation, she
says. Id love to reserve half of the barn
for production and use the other half
as the store. We could use the loft for
parties and such and weve also talked
about lifting up the barn to install a
cheese cave underneath. Last, I envision
a patio on the east side of the barn where
guests could sit and enjoy their wine and
cheese.
Holiday
Recipes
side dishes and desserts
Impress your friends and family
this holiday season by preparing
recipes from our collection of
holiday side dishes and desserts.
From traditional apple pie to
savory stued squash, these
recipes are sure to complete any
holiday meal.
2. Coat the butternut squash halves with 1 tablespoon olive oil and sprinkle
generously with salt and pepper. Roast for 45 minutes or until tender.
3. Remove the squash from the oven and allow to cool slightly, leave the oven at
375 degrees.
4. Remove the center portion of the fesh from the squash peels and transfer to a
mixing bowl, leaving just enough fesh to maintain the shape of each peel. Set the
bowl and peels aside.
5. Heat the olive oil and butter in a saute pan on medium-high heat. Add the
onions and garlic and saute until tender. Remove from heat.
6. Add the onion mixture to the mixing bowl with the squash and add the cheeses
and cream. Mash with a fork until ingredients are combined. Salt to taste.
7. Divide the stufng between the peels and bake for 30 minutes or until the
cheeses are melted and the top is lightly browned.
stuffed butternut squash
PREP: 15 min COOK: 1 hr 20 min
1 large butternut squash, halved lengthwise
1 tablespoon olive oil
Salt and black pepper
stuffing
2 tablespoons olive oil
2 tablespoons unsalted butter
1 clove garlic, minced
1/2 yellow onion, chopped
1/2 cup parmesan cheese, shredded
1/2 cup romano cheese, shredded
1/2 cup cream
Salt to taste
This avorful side dish will
impress your holiday guests
while adding color to the
holiday dinner table.
crust
1 1/2 cups four
1/2 teaspoon salt
1/2 tablespoon sugar
8 tablespoons unsalted butter, cold
5 tablespoons water, cold
cobbler
1/2 cup brown sugar
1 cup four
1/2 cup unsalted butter, melted
filling
4 ounces cream cheese, softened
4 large apples, cored, peeled and sliced into small
chunks
1/2 cup fresh cranberries
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/2 teaspoon lemon zest
Pinch salt
1 egg + 1 tablespoon water for egg wash
apple cranberry pie
1. In a large mixing bowl, combine the four, salt and sugar for
the crust. Mix until combined. Cube the butter and add to the
four mixture.
2. Using a pastry cutter, cut the butter in with the four
mixture until pea-sized lumps remain.
3. Add the water for the crust, one tablespoon at a time,
tossing the four mixture with a fork while doing so. Knead the
dough into a ball, cover with plastic wrap and refrigerate for
30 minutes.
4. Combine the brown sugar, oats and four for the cobbler in
a medium mixing bowl; stir.
5. Add the melted butter and stir until all dry ingredients are
wet. Set aside.
6. Combine the apple chunks, cranberries, sugar, cornstarch,
cinnamon, lemon juice, lemon zest and salt in a large mixing
bowl; stir and set aside.
8. Roll out the dough on a lightly foured surface into a round
that will cover the bottom and sides of a 9-inch pie pan with a
large overhang.
9. Position the dough in the pie pan, spread the cream cheese
evenly in the bottom and sprinkle 1/2 of the cobbler mixture
on top.
10. Dump the fruit flling on top and crumble the remaining
cobbler on top of the fruit. Fold the excess dough over the
flling. Whisk the egg and water and brush the egg wash over
the dough.
11. Bake for 45 minutes or until the apples are tender.
12. Cool completely prior to serving.
SEASONAL RECIPES Holiday Side Dishes & Desserts
1 yellow onion, peeled and chopped
1 clove garlic, minced
3 celery stalks, cut into small slices
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme leaves
10 cups dried bread, cut into 1/2 inch cubes
1 cup chicken broth
Salt and black pepper to taste
2. Melt the butter in a large saute pan on medium heat. Add the onion, garlic, celery, sage
and thyme and saute until the celery is tender.
3. Place the bread cubes in a large bowl and add the celery mixture; stir to combine and
salt and pepper to taste.
4. Transfer the mixture to a baking dish and pour the chicken broth evenly on top.
5. Bake for 30 minutes or until the top is crispy and lightly browned.
classic stuffing
To make dried bread: place
cubed bread in a single layer on
a baking tray and toast in oven
for 15 minutes at 300 degrees.
2. Combine the four, oats, sucanat (or brown sugar), baking soda and salt
in a large mixing bowl. Stir to distribute ingredients evenly. Pour in the
melted butter and stir until all ingredients are evenly coated.
3. Press the crust mixture frmly on the bottom and up the sides of a 9.5-
inch pie pan.
4. Place the pie pan on the ovens center rack and bake for 10 to 12
minutes or until lightly browned.
5. Remove from oven and cool completely.
6. Whisk the whipping cream using an electric mixer until stif peaks form.
Transfer the whipped cream to a large mixing bowl and set aside.
7. Using an electric mixer, cream together the softened mascarpone cheese,
vanilla extract and honey until smooth. Add the peanut butter and continue
mixing until smooth.
8. Slowly fold the whipped cream in with the peanut butter mixture until
fully combined.
9. Spread the flling in the cooled pie crust and smooth the top. Drizzle the
melted chocolate over the pie flling, if desired.
10. Cover and refrigerate for 2 hours or until cold.
crust
1/2 cup all-purpose four
1/3 cup sucanat OR brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
filling
1 cup whipping cream
8 ounces mascarpone cheese, softened
1/3 cup honey
1 cup natural peanut butter
2 ounces chocolate, melted (optional)
SERVES: 8 TOTAL: 35 min
COOK: 10 min PREP: 25 min
peanut butter pie
Take a turn from
traditional holiday pies
with this peanut butter
pie. Its sure to impress
your dinner guests.
1. Remove the fennel bulbs from the stalks and leaves, reserve the
leaves. Cut the bulbs in half lengthwise and remove the cores. Slice
the fennel thinly.
2. Heat the olive oil in a large saute pan on medium. Add the fennel
slices and saute until the fennel is tender and lightly browned, about
5 minutes. Remove the fennel from the saute pan, reserve the oil and
leave the heat on medium.
3. Add the garlic to the saute pan and saute for 2 minutes. Add the
cream and reduce heat to medium-low. Add 1 cup of the parmesan
and 1/2 cup of the asiago. Simmer until the cheese is melted and the
sauce is thickened. Salt and pepper to taste.
5. Begin layering the fennel and potato slices in a 9-inch square
baking dish, starting frst with a layer of potatoes, next, a layer of
fennel and, last, a thin layer of sauce. Repeat until no potatoes and
fennel remain and end the layering with the sauce on top.
6. Sprinkle the remaining parmesen and asiago on top. Chop a
handful of fennel leaves and sprinkle on top of the cheese.
7. Cover and bake for 1 hour. Remove the cover during the fnal 15
minutes of baking time to brown the cheese.
fennel & potato gratin
2 fennel bulbs with leaves
2 tablespoons olive oil
2 cloves garlic, minced
3 large potatoes, peeled and
sliced thinly
1 1/2 cups heavy cream
1 1/4 cups parmesan cheese
3/4 cup asiago cheese
Salt and black pepper to taste
classic apple pie
filling
5 granny smith apples, peeled,
cored and cut into small chunks
1/2 cup sugar
2 tablespoons lemon juice
2 tablespoons orange juice
Zest of 1 orange
Zest of 1 lemon
1/4 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch cloves
Pinch salt
crust
3 cups four
1 teaspoon salt
1 tablespoon sugar
12 tablespoons unsalted
butter, cold
6 tablespoons water, cold
1 tablespoon vinegar
1 large egg
1. In a large mixing bowl, combine the four, salt and
sugar for the crust. Cube the butter, add to the four
mixture, and cut with a pastry cutter until the mixture
resembles coarse crumbs.
2. Whisk the water, vinegar and egg in a small bowl and
add to the four mixture. Knead the dough into a large
round. Cover with plastic wrap and place in the fridge to
chill while you prepare the flling.
3. Combine all ingredients for the flling, stir and set
aside.
5. Divide the dough in half. Roll out the frst half on a
lightly foured surface to cover the bottom and sides of a
pie pan. Transfer the rolled out round to the pie pan and
dump the flling on top.
6. Roll out the second dough half into a circle large
enough to cover the top of the pie pan. Place the second
rolled out half on top of the pie.
7. Fold under the edges of the dough and crimp using
your fngers to create a seal. Using a knife, make four cuts
in the pies center.
8. Whisk one egg with one tablespoon water to create
an egg wash. Brush the egg wash over the top of the pie
and, if desired, sprinkle the dough with sugar.
9. Bake for 1 hour or until the juices begin to bubble out.
Cover the pie with foil during the fnal 20 minutes of
baking time to prevent over-browning, if needed.
10. Cool completely before serving.
homemade cranberry sauce
16 oz bag cranberries, 1 cup reserved
1 cup sugar
Zest of 1 orange
Zest of 1 lemon
1/2 cup orange juice
1/8 teaspoon salt
1. Combine all ingredients, except 1 cup of the cranberries,
in a medium saucepan.
2. Bring to a boil on medium heat. Reduce heat to
medium-low and simmer until the cranberries burst, about
15 minutes.
3. Remove from heat, add the remaining 1 cup of
cranberries, and cool for 10 minutes.
4. Refrigerate the cranberry sauce until cold. Garnish with
orange and lemon peels.
Experiment with this
recipes avor by adding
1/4 teaspoon cinnamon or
a dash of nutmeg.
maple mashed sweet potatoes
4 large sweet potatoes
3 tablespoons pure maple syrup
1/4 teaspoon nutmeg
1/2 cup milk
Salt to taste
Nutmeg for garnish, optional
2. Bake the sweet potatoes for 1 hour or until tender.
Cool slightly; peel. Discard peels and place the fesh in a
mixing bowl.
3. Mash the sweet potatoes. Add the butter, syrup,
cinnamon, nutmeg and milk; stir until butter is melted.
4. Add salt to taste and garnish with nutmeg, if desired.
Add even more avor
to these maple mashed
sweet potatoes with a light
sprinkle of nutmeg.
This issues marketplace section is packed with coupons,
advertiser specials and much more. Browse on and
support these great local businesses and organizations.
Holiday
Marketplace
MARKETPLACE November/December 2013
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Streetman
Art School
Weekly Hour-Long Classes
90 Minute Classes
Ages: 13 and up
Ages: Elementary through Middle School
www.StreetmanArtSchool.com
(605) 999-4037
Taught by a highly qualied,
award-winning professional
artist, certied K-12
Experts at bringing out your inner artist.
AfterSchoolArt
Young Adult Studio Saturdays
Good cutlery makes
cooking a pleasure!
Professional knife sharpening every day
Hours:
Sunday Noon - 4
Monday - Wednesday 10 - 6
Thursday and Friday 10 - 8
Saturday 9 - 5
www.plumscooking.com
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8th and Railroad Center, Sioux Falls
(605) 335-1999
LARGEST WUSTHOF DEALER IN SOUTH DAKOTA
wholesome jan/feb 2014
The next issue of Wholesome Magazine hits stands
just after the holidays and is loaded with recipes for
Valentines Day, Super Bowl gatherings and more.
Beyond the issues recipes, learn how to make
kombucha tea at home, explore local restaurant
features and load up on other winter goodness. The
issue arrives January 1.

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