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On this #foodiefriday, I’m changing it from my t

On this #foodiefriday, I’m changing it from my typical restaurant post to showcase my recent visit to @Radiance.Dairy. Contrary to what my 4-year-old granddaughter thinks, her milk doesn’t originate in the store or at restaurants but on the dairy farm.

So, I visited with the owners and operators of Radiance Diary, Francis and Susan Thicke, to find out why the local hot spots, like @CafePardiso and @BountifulBakeryCafe, use their products at their restaurants. You can also purchase their products @EverybodysWholeFoods in Fairfield.

When I arrived, the Jersey cows were grazing in the farm’s organic pasture. Francis explained that the cows receive fresh pasture twice daily—after the morning and evening milking times. While in the winter, they eat hay, the rest of the year, they graze on one of the farm’s 60 small pastures, rotating through so that the paddocks have to time regrow. Even in the winter, the cows can access pastures and aren’t confined to a barn. So while most of their diet is grass, they receive a small amount of grain during milking.

Once they milk the cows, the Thickes and their four employees produce the dairy products on the farm in a small processing plant. Their products—milk, jack cheese, and yogurt are all organic. The milk isn’t homogenized, so the cream rises to the top, the old-fashioned way, so be sure to shake to combine before pouring.

As I mentioned, the farm has Jersey cows, which also makes a difference. Because Jersey milk has higher protein and milk sugars, Jersey skim milk with all the fat removed has more flavor and body than other skim milk. In addition, they don’t standardize their whole milk to 3.25% butterfat like conventional milk processing, so the butterfat in Jersey whole milk is a more flavorful 5.0 to 5.5 percent.

So on this FoodieFriday, follow the authentic farm-to-table journey and the radiant flavors that await you from the happy cows at the family-run Radiant Dairy in @VisitFairfield.

#radiancedairy #farmtotable #fairfieldiowa #authenticflavors #supportlocal #sustainablefarming #puremagic #mwtnfairfieldia #followthepiper #travelwritersuniversity
#ifwtwa1 #ifwtwa #hosted

I finished last week in Visit Fairfield, Iowa, for

I finished last week in Visit Fairfield, Iowa, for some foodie fun. First, the locals introduced me to @Fishback&Stephenson CiderHouse. Their cider flights sparkled like jewels in the afternoon sun. Some of my favorite hard ciders were the Peach Passion—a peach and passionfruit hard cider with tropical brightness, and the Cherry Poppins—an award-winning cherry and rhubarb hard cider that’s a little sweet and a little tart.

Then they paired this with their award-winning burgers. They don’t use just the trimmings but also include filet mignon, ribeye, and porterhouse to create a locally grown, apple-finished, steak-in burger. Apple finished because the farmer uses the cider house’s apple mash from their hard cider to finish the beef. That gives the meat a unique sweet taste with a buttery texture.

While it took me a minute, the Really Fun Guy Burger was a clever take on the burger topped with a Portobello mushroom (fungi) marinated in olive oil, balsamic vinegar, and rosemary, then grilled and stuffed it with blue cheese. They finish the burger with fighting cock straight Kentucky bourbon aioli and put it all on a sesame seed bun.

I decided to try the beet salad and was glad I did. It had sliced beets on top of locally grown snow radish microgreens and chopped romaine. Then they added some Mandarin slices, feta, and orange-tarragon dressing. It was so pretty, in addition to tasty.

#MWTNFairfieldIA #mwtravel #FollowthePiper #IFWTWA1 #travelwritersuniversity #hosted

While @TraverseCityTourism this week, I had lunch

While @TraverseCityTourism this week, I had lunch @OakwoodProperBurgers, and I don’t say this lightly, but it was up there as one of the best burgers I’ve ever eaten.

I ordered the Chili Queen, a hand-spun chocolate shake made with @mooville_west ice cream, and their hand-cut fries. While I enjoyed everything, I MUST tell you about this burger.

Don’t be fooled by the counter-style service. Oakwood Proper Burgers serves gourmet burgers here, even if you order at the counter. They start with @michigancraftbeef, which I saw them making into patties by hand in the back. So, they are starting with a special beyond grass-fed beef from a farm in Zeeland, Michigan. Once they make the patties, it’s cooked as a smash burger, so the patties get that caramelization on the outside while remaining juicy.

While they have several burgers, I had the Chili Queen, and I can’t say enough about it. First, they top that perfectly caramelized burger with a white queso that drips over the top slightly. Then they add grilled poblanos, which add tons of flavor, yet not much heat. (Don’t worry! It was flavor, not spice!) Finally, they top it with grilled onions, spicy catsup, and the right amount of shredded lettuce. No tomato! Again, the spicy catsup isn’t too much spice. Finally, they sandwich their burgers on @CommonGoodBakery buns.

I live just over 3 hours from Traverse City and would make the trip just for this burger. And just so you know, they’re closed on Mondays.

#foodiefriday
#travelwritersuniversity
#ifwtwa1
#followthepiper

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