Elk and Buffalo Summer Sausage - "Best I've Ever Eaten!"

Recently, Herb ordered the Navarino Valley Elk and Buffalo Summer Sausage from Wisconsinmade.com then rapidly wrote back to Wisconsinmade.com, "LOVE THE SAUSAGE. IT'S THE BEST I'VE EVER EATEN!" Herb's enthusiastic comment suggests that he has tried various kinds of elk and buffalo summer sausage and was highly impressed by this one. Being new to the elk and buffalo scene myself, I wondered how many options Herb had for ordering elk and buffalo meat. A quick Google search revealed several brands available. So then I wondered what makes Navarino Valley elk and buffalo summer sausage the favorite.
For the answer I went to the source. I called Terry Diedrich at his ranch and asked him what gives his summer sausage a fan following. Terry replied, "The animals are roaming the pristine green grass valleys and woods in our ranch in Navarino, Wisconsin." His answer wasn't a surprise. Numerous Wisconsin gourmet food enthusiasts insist that the particular mix of species of grasses and forbes growing in Wisconsin are responsible for the extra creamy texture and flavor of Wisconsin milk. It's logical that this mix of dietary plants also improves the flavor of an animal's meat. Terry's elk, buffalo and deer are living the open-range life similar to their ancestors', except that Terry's animals are luckier and get grain and fresh alfalfa to supplement their diet. They also get to come into the barn and away from the rain when they choose. Terry raises the animals with concern for the quality of their lives, not just the quality of their meat. Terry assured me, "No hormones or chemicals are used in our farming operation assuring our customers of the cleanest, healthiest products in the world."
Terry enjoys selling his elk, buffalo, and venison sausages at the Appleton and Green Bay, Wisconsin farmers' markets. He explains, "It's a great way to reach out and explain the great taste, low fat and cholesterol qualities of grass-fed, all-natural elk and bison." So here I'm sharing Terry's passion with you. Next time you want to serve an easy, healthy, and delicious appetizer or snack, put some Wisconsin summer sausage on that cracker. Like Herb, your family will taste the difference.

The Chocolate-Covered-Bacon Buzz: A New Wisconsin Delicacy At County Fairs? Move Over Popcorn

We may not be reading the same papers, but the news I'm getting is all about the new, decadent delicacy: chocolate-covered bacon. Numerous gourmet recipes buzzing about the Internet insist that only the highest quality bacon and chocolate by used, lest the snack taste, well... 'yuk'. Some Wisconsinites are now suggesting that because Wisconsin excels at producing high-quality bacon and gourmet chocolate, Wisconsin should adopt this new taste treat as a state food. But move over brats, cheese, and beer? I'm reluctant to endorse this cry. 'At least,' supporters urge, 'all Wisconsin county fairs this summer should feature chocolate-covered bacon at their concession stands.'
But health-conscious Wisconsinites are mounting a backlash. They argue that this delicacy is too decadent. They insist Wisconsinites cut back on animal fat and sugar. These nay-sayers say fair-goers should consume popcorn, preferentially unsalted. Of course popcorn is a traditional Wisconsin fair food. It's health benefit resides in its high fiber content (just what you want at an outdoor fair). Popcorn's attraction is its great flavor. And Wisconsin produces some of the country's absolute BEST popcorn, -in multiple varieties too. So yes, by all means Wisconsin popcorn should be consumed in bold quantities at our local fairs. But back to bacon.
Bacon is no longer the absolute cardiac-death food as it was once demonized. Pigs have been successfully bred to be far leaner than they were decades ago. Today's high-quality bacon has more meat and less fat. But let's keep the record straight - it still has enough fat to keep it tasty. But why worry about bacon fat if you cover that fat in high-quality dark chocolate? We've all heard that dark chocolate is the new health food because it promotes the body's production of HDL's, - the GOOD cholesterol. And that good cholesterol circulates through the arteries cleaning them out of the bad cholesterol that causes heart attacks. So there is a chance that covered in enough chocolate, any bacon fat that dares to clog an artery will be intercepted by the HDL's created by the chocolate. So how can any health-conscious Wisconsinite not eat chocolate covered bacon? Isn't its consumption a matter of state pride and good health? Just more food for thought....

Giving Original Father's Day Gifts - Creative Food Twists On Those Traditional Gifts

Father's Day is coming fast, -what gift to give Dad this year? I'm resisting the traditional Father's Day gifts. One more dress shirt and tie are not only not original, they are boring to give and to receive. They are also impractical because Dad already has all of the dress shirts he needs, and he rarely wears a tie anymore. Traditional gifts would only communicate my lack of creativity, not my affection. No, my Father's Day gift must show thoughtfulness and fun. Terrific. So now what to give?
Frustration naturally leads to thoughts of food. Challenged to stay focus, I focus on food gifts for Dad. Multi-tasking on the web, I'm cruising around and find a creative twist on the traditional shirt and tie: sugar cookies dressed up to look like shirts and ties. It's kind of a comic, tongue-in-cheek Father's Day gift. I like the humor; it's one possibility for Dad. The baker also makes sugar cookies that look like grilling implements. Grilling tools are another one of those traditional Father's Day gifts which most dads already have a full supply of. But the cookies look tasty enough that there's little chance they'll be stored in a cupboard until next Father's Day. The golf bag and ball cookies are a creative gift alternative, especially since offspring of avid golfers find it too expensive to buy dads golf clubs, and know that dads buy new golf balls whenever they need them. But they probably don't buy golfing cookies for themselves. Dad would like these and he could share them with his golfing buddies.
But what would he share with me? Or share at least with Mom? After all, without Mom he wouldn't be Dad. Mom likes pie and ice cream and so does Dad, and so do I. Cherry pie a la mode is definitely in the running as a Father's Day gift.
But after further thought, I realize that sugar does not excite Dad as much as meat does. Dad craves all those delicious meats like bacon, steaks, bratwursts, and ribs, - all those red meats which Mom worries are too high in fat and cholesterol. When Mom buys Dad bacon she gets turkey bacon. I mean, what's the point in that? Dad eats it of course, -the man's hungry.
Yes, now I'm recognizing a real need Dad has. My father is deprived. My father doesn't get enough of the meat he loves. If I send him a gift basket of bacon and sausages, Dad will love it and Mom won't complain too loudly because, after all, it's a Father's Day gift. The gift shows I love my father and I want to make him happy. He's my dad after all, and without him she knows, she wouldn't be my mom.
Want to know the life stages of Father's Day gifts and get more Father's Day gift ideas? Go to my other blog, Edible Antics.

Wisconsin Bakes Rhubarb Pies And Now Rhubarb Kringles

Rhubarb is ready for picking! That rosy perennial plant adorning Wisconsin farms and suburban gardens is ripe for pies, cakes, muffins, and fools, (- the whipped kind), and now for kringles! Rhubarb kringle!!! How delicious is that?! At last the buttery, flaky pastry of Danish kringle is being layered with deliciously sweet and tart rhubarb. I mean kringle is great when flavored with pecans or raspberries. But now in early summer, RHUBARB kringle comes to our Wisconsin tables!!! Just in time for Father's Day!
Year's ago I baked a strawberry-rhubarb pie for my grandfather on Father's Day. He loved it and the two of us ate most of it in one sitting. Now every June I cut stalks from my garden's rhubarb plant and minutes later the stalks are baking in a pie. But with rhubarb kringle available, pies are passe. On to KRINGLE!
Oh, not that I'll be making a kringle myself. I'm not into spending three days making kringle pastry which will undoubtably be inferior to that of the southern-Wisconsin Danes. Yes, kringles are tricky and labor intensive! - Better to leave their baking to the professionals.
Problem is, Wisconsinites consider rhubarb one of those "seasonal" foods, like pumpkins and strawberries. Why we don't think bananas are seasonal I haven't a clue. I can only guess that because Wisconsin farms lack a banana season entirely the tropical fruit completely flummoxes us. But unfortunately Wisconsinites do have this sorry seasonal atttitude toward rhubarb. This means that we either have to eat an entire year's worth of rhubarb in one month and get so sick of it that we don't want it again until next June, or we can decide to enjoy rhubarb in moderation and then spend the next eleven months yearning for its return. This dilemma in the 21st century? Can't Wisconsin do better? You betcha'.
Our answer is kringle. True, rhubarb kringle is only available for purchase during the month of June, but kringle freezes WELL! So well in fact, that put a kringle in the freezer, gently re-heat it 6 months later, and December will feel like June, (well, as long as you crank the heat and draw the shades). What a surprise to family and friends: rhubarb kringle at Christmas!!! They'll either think you're nuts or incredibly clever. I say keep 'em guessing.
Click on the link to find the Wisconsin recipe for a delicious rhubarb crumble cake.