Julien's Journal September 2016 (Volume 41, Number 9) | Page 58

At Your Table

are the proud owners of East Mill Bakeshop
& Catering located at 620 S. Grandview Ave.
in Dubuque.
Both Nick and Emily think it is very important that people become more aware of the
availability of farm fresh produce and take
advantage of what is growing, literally, in
our own backyards. It has always been their
goal, their culinary creed, and their uncom-

promising desire to utilize local, seasonal
ingredients and organic products whenever
possible.
Nick and Emily have yet to nail down exactly
what they will be preparing for the Farm-toTable Dinner, but Emily did drop a few clues.
She knows that she will be using raspberries
grown by Martha’s Gardens, which is smallscale grower of over 100 annual and peren-

Making

Dream
Kitchens
Celebrating 37
31 years of service!
Visit our beautiful showroom with 9 kitchen displays, bathroom
vanities, medicine cabinets, marble tops, laminate, solid
surface and granite countertops, appliances, sinks, faucets, and
cabinet hardware or see us at: www.tri-statekitchens.com

Quality • Service • Price

We give you the
best prices everyday!

KITCHENS

1000 Cedar Cross Road in Dubuque • [phone] — the cabinet pofessinals since 1981—
56  ❖  Julien’s Journal 

Making

Carolyn Scherf, ISU; Ryan Boughton, Blaze
Farm to Table Events (chef, event organizer);
Chris Happ Olson; Ashley Neises, Dubuque
Rescue Mission. Contributed photo.

nial cut flower crops, all grown with sustainable practices. They provide the greater
Dubuque area with not only fresh, local cut
flowers, but also herbs and berries. Martha
and her husband farm on 15 acres that her
parents purchased in the ‘70s. Today they
cultivate her father’s vision of sustainably
grown fruits, vegetables, herbs, and flowers.
They are proud to provide berries to area
residents as well as local businesses from
the very bushes her father planted.
“I will be preparing Martha’s raspberries
in three different applications,” said Emily.
“I will do them in some sort of cake form,
in a frozen form, and I’m still working on
the third form – whether it will be a soft
presentation, like a mousse, a cream, or a
sauce – I’m still not sure. But I know I will be
highlighting the raspberries in three ways.”
Those dishes alone might be worth the price
of a ticket.
Angela and Carolyn Linton-Canfield are
our usual, monthly writers for the At Your
Table section of Julien’s Journal. Though they
are not involved with the Farm-to-Table Dinner this year, they were happy to give voice
and space to the chefs who are preparing
food for the dinner. But they still wished to
add their own take on the importance of local produce and a recipe, as well.
“Growing up, my grandparents had an acre
garden, with fruit trees, tons of vegetables
and corn. I lived for summers where I would
sit next to my Grandpa and weed and harvest the garden. We would go inside, clean
the vegetables and eat them for our meal. It
was pure heaven. As my passion for cooking grew and I turned it into a business, the