Hawkwind LLC, “Where Nature and Human Beings Meet in Passionate Conversation®” Award-winning Artisanal Mustards and Relish Infused with Enchantment. Grown and crafted on-site at our Alternative Farm and Licensed Kitchen in the Baraboo Bluffs.
Hawkwind is a family owned and operated business in Baraboo, WI. They make their mustard and relish products by hand using ingredients grown on site without the use of herbicides and pesticides.
On June 8, RMC board members Charlotte Meyer and Joan Schilling traveled to Hawkwind and visited with owners Don and Deb Lawyer. Don and Deb’s Hawkwind enterprises include counseling, alternative healing using depth psychology and an adventure challenge course for team-building for businesses and groups. Food products are an expanding part of their endeavors. Don explained that Hawkwind follows the principle of intentional living, recognizes that everything in the world is interdependent, and grows their foods in a co-creative process with nature.
RMC is proud to offer two of Hawkwind’s product lines: Clem’s Hot Pepper Mustard and Clem’s Hot Pepper Relish.
For June Dairy Month, Don shared the following simple recipes using the Hawkwind products along with the other ingredients proudly sold at RMC:
Smoked Salmon Spread:
Combine smoked salmon, creamed cheese, and Clem’s Hot Pepper Relish. Spread on crackers or bread.
Sauce for asparagus and other vegetables:
Bring 3 tablespoons of butter to a rapid boil. Add 1 tablespoon of Clem’s Hot Pepper Mustard and whisk until blended. Pour over the asparagus or selected vegetables.
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June is Dairy Month! Look for recipes using dairy products at the end of this newsletter.
Product Specials:
- Meat/Deli: To celebrate June Dairy Month, RMC is offering the following great specials:
- All mild cheddar, medium cheddar, and Colby cheeses on sale
- With a $15.00 purchase and coupon, get a gallon of Swiss Valley Milk for just $1.00!
(Click on coupon for larger version)
- Produce:
- Fresh spinach from Drumlin Community Farm Co-op, “a multicultural, bilingual group of sustainable food growers who grow affordable, chemical-free food.”
- Meadowview Farm Produce has been busy this spring growing veggies for us. This week, they have provided us with some great Spring Mix. Try some while supplies last!
- Thanks to producer Robert Pierce, we were able to score some fresh asparagus again. Quantities are limited.
- Grocery:
- OAKHILL BAKERY - now delivering fresh bread and bakery goods to RMC!
June Dairy Month Recipes:
- Confetti Quesadillas with Cilantro Yogurt Dip from 3aday.org
Ingredients
* 12 soft corn tortillas
* 1 cup (4 ounces) shredded part-skim Monterey Jack cheese
* 1 cup (4 ounces) shredded part-skim Colby cheese
* ½ cup fresh corn kernels or black beans
* ½ cup coarsely chopped cilantro
* 1 red bell pepper, finely minced
* 1 jalapeno pepper, finely minced
Preheat large skillet over low heat. Line up six tortillas. Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla. Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes. Flip and cook other side until golden, about one minute. Cut into wedges and serve. Repeat with remaining quesadillas. Serve each wedge with a dollop of cilantro yogurt “sour cream.” Makes six.
Cilantro Yogurt Dip
Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Try it with chili and other spicy dishes as well.
* 2 cups plain nonfat yogurt
* ¼ cup finely minced cilantro
* ½ teaspoon salt
Line a large strainer with a coffee filter or paper towel and place over a mixing bowl. Pour in yogurt and let sit until some of the liquid has drained away and the yogurt is the consistency of sour cream, about one hour. Transfer to small mixing bowl; stir in salt and cilantro. Makes about 1½ cups.
Nutritional Facts per serving for individual food recipe:
Calories: 209
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 11 mg
Sodium: 399 mg
Calcium: 30% Daily Value
Protein: 11 g
Carbohydrates: 25 g
Looking for something the kids can whip up? No problem - try some delicious Yogurt Pops.
- Yogurt Pops from Kitchen Talk, Western Fraternal Association
Ingredients
* 1 8oz container of your favorite flavor of yogurt
* 4 small paper cups
* 4 wooden popsicle sticks
* plastic wrap
Pour yogurt into paper cups. Fill them almost to the top. Stretch a small piece of plastic wrap across the top of each cup. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup. Put the cups in the freezer until the yogurt is frozen solid. Remove the plastic wrap, peel away the paper cup, and eat your pop! Serves 3-4.
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