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Local Foods Fair Held in Sioux Falls

Posted 8/16/2018 3:03pm by SDSPA Marketing Contractor.

Fresh local foods & locally-fermented beverages were sampled by over 500 participants while bluegrass music from the Hard Travelin’ band and delicious aromas wafted through the Local Foods Fair recently in Sioux Falls. 

Centered around the historic Stockyards Ag Experience Barn in Falls Park, the July 25th event showcased locally-grown foods through food demonstrations, vendor booths, kids activities, and Breaking Burrito & Phan Foods food trucks serving dishes using local products. Consumers had the opportunity to learn about local foods and where to get them through educational talks and interactive demonstrations. Guests enjoyed complimentary tours of the Stockyards Ag Experience Barn.


"We were thrilled at the opportunity to impact hundreds of community members with the first local foods fair. Connecting farming and food is at the core mission for all of our event partners. We are already looking forward to next time," said Jennifer Hoesing, Stockyards Ag Experience Executive Director. 

A farmers market event featured product vendors including Bijou Hills Grassfed Meat, LLC; Heart of the City Bakery; Hyatt Family Farm; Leffler Gardens & Mama Mia Kids; Little Shire Farm; Nature’s Best, LLC; Prairie Moon Herbs; Prairie Sky Pastured Poultry; Stensland Family Farms; & Sweetgrass Soaps.  


Two local wineries and two local breweries shared stories about their products and provided beverage samples upstairs in the barn. Wines from Tucker’s Walk Farm Winery & Vineyard and Humble Hill Winery contained South Dakota grown fruits and the beers from A Homestead Brew & Fernson Brewing Co. contained local hops.  


“It was interesting to see these modern local fruit & hops-based beverages showcased amongst the displays of old days at the Stockyards,” said Kim Brannen, SD Specialty Producers Association representative.  “It’s great to see agriculture grow and evolve back to our locally-grown roots.”

Chef Nicholas Skajewski, Avera Executive Chef, provided a cooking demonstration of‘Garlic, Herb, and Brianna Braised Chicken Wing with Turnip Puree’ for the attendees. Chef Josh Kranz, Mitchell Tech Culinary Academy, served up ‘Cauliflower Croquet with Baby Choi & Pickled Radish.’ See the recipes provided below. 


The Brianna wine was provided from Humble Hill Wineryand ingredients were sourced from Dakota Fresh Food Hub and the Natural Foods Co-op. Information provided at the Fair informed consumers that these fresh local foods and value-added products are available in many ways in Siouxland—through direct farm sales, food hubs, online marketing, Community Supported Ag (CSAs) sales, local retailers that support local foods and the producers, and local chefs who buy and prepare fresh locally-sourced foods.

Event partners included Northern Plains Sustainable Ag Society, SD Specialty Producers Association, Southeast Tech – Horticulture Department, Stockyards Ag Experience, Mitchell Tech – Culinary Academy, Dakota Fresh Food Hub, SD Department of Tourism and Dakota Rural Action-Homegrown Sioux Empire. 

Event sponsors included Nature's Best, LLC; Coop Natural Foods and Avera.


For more information about upcoming events, tours and trainings related to South Dakota grown foods contact the SD Specialty Producers Association at 605-681-6793 or or visit us online or on Facebook.


Local Food Recipes

Chardonnay Braised Chicken Wing & Buttered Turnip Puree- Chef Nicholas Skajewski, Executive Chef 


  • 1 lb Chicken Wings
  • ¼ cup Avocado Oil
  • 4 each Garlic Cloves
  • 6 sprigs Fresh Thyme
  • 6 sprigs Fresh Oregano
  • ¾ cup Chardonnay (Brianna)
  • Salt- To taste
  • Pepper- To taste
  • 1 lb Turnips 


  • Milk- varies
  • 4 T Butter   
  • Salt- To taste
  • Pepper- To taste



  1. Peel and cube turnips
  2. In deep saucepan, place turnips, 2 garlic cloves, and the leaves from 3 sprigs of thyme and oregano
  3. Add milk to the saucepan until turnips are covered
  4. Simmer on medium low until turnips are very soft and can be pierced with a fork
  5. Remove from heat and enter all into a blender (or blend with an immersion blender)
  6. Season to taste
  7. Reserve for plating 


  1. Dry and liberally season chicken wings. Set aside.
  2. Preheat skillet on medium high, add oil
  3. When pan starts to smoke, add wings
  4. Sear wings in the oil until all sides are a dark golden brown
  5. Deglaze the pan with the chardonnay
  6. Add the rest of the fresh herbs (on the stem is fine) and the other two garlic cloves
  7. Baste the chicken with the herb/garlic/wine/oil mixture until the internal temperature reaches 165°
  8. Plate the dish with the puree and braised chicken 


Cauliflower Croquet with Baby Choi & Pickled Radish- Chef Josh Kranz, Mitchell Tech Culinary Academy 


  • 6 cups cauliflower florets
  • 2 cups russet potatoes, peeled and diced
  • 1/2 cup red bell pepper, ribs and seeds removed, diced
  • 1/2 cup green bell pepper, ribs and seeds removed, diced
  • 1 Tbsp jalapeno chiles, stemmed, seeded and finely diced
  • Salt to taste
  • Pepper to taste
  • 3 eggs
  • 2 cups bread crumbs
  • Olive oil 



  1. Clean and cut cauliflower into florets, drizzle with olive oil and season with salt and pepper. Roast at 300 ̊ F till very tender (35-45 min).
  2. Boil potatoes as for mashed potatoes. When potatoes and cauliflower are tender puree both in a blender or through a fine mesh food mill.
  3. Meanwhile sauté red and green bell peppers (keep them separate until done cooking to keep from becoming off color) till tender and cool.
  4. Combine cauliflower / potatoes puree with peppers and jalapeno; mix till well combined.
  5. Form into patties sized to your liking then refrigerate them till very firm.
  6. Combine egg with a splash of cold water and mix to make an egg wash. Carefully coat patties in egg wash then bread crumbs (panko breadcrumbs will give a better crunch) and refrigerate for at least 15 minutes but up to a few hours to allow breading to stick.
  7. Fry in deep fryer set to 340 ̊ F or sauté in a small amount of olive oil till golden brown and heated through.  
  8. Servings: 75