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Rachael Jones co-owns Locavore Farm

Dine on the Land:

Saturday May 19
5:00 pm – 9:00 pm
16146 East County Line Road, Grant Park, IL



Cultured Dairy Condiments:

  • Sour Cream Sauce (this is the base for everything. I’ll just touch on this and have all the items there): 
    • Makes 2 cups
    • 1 pint of good quality cream
    • 1 tablespoon of whole milk or a Piima Cream, which is 1 pint of a good quality cream with 1 tablespoon of starter culture.
    • Start with the best quality cream you can find. Raw cream is best but pasteurized will do. Do not use ultrapastuerized cream. Place in a clean glass container. Add buttermilk or Pimma Cream, stir well, cover tightly and place in a warm spot for 20 to 24 hours. Chill well.


  • Creamy Scallion Dressing
    • Makes 1 cup
    • 1/3 cup mayonnaise (we’ll demonstrate making homemade mayonnaise)
    • 1/3 cup Greek yogurt
    • 3 tablespoons minced scallions, green part only
    • 1/3 cup of Parmigiano-Reggiano, grated on a microplane
    • ½ teaspoon black pepper
    • Zest of 1 lemon
    • 2 teaspoons lemon juice
    • ½ teaspoon of salt
    • Whisk all the dressing ingredients together in a medium bowl and let them marry for at least 30 minutes before serving. The dressing will keep up to a week in a sealed container in the refrigerator.


  • Homemade Mayonnaise with Whey:
    • Makes 1 ½ cup
    • 1 whole egg, at room temperature
    • 1 egg yolk, at room temperature
    • 1 teaspoon Dijon-type mustard
    • 1 ½ tablespoons lemon juice
    • 1 tablespoon whey (optional) (imparts valuable enzymes, particularly lipase. Whey helps mayonnaise last longer, adds enzymes and increases nutrient content).
    • 3/4 -1 cup extra virgin olive oil
    • Generous pinch of sea salt
    • In your food processor, place egg, egg yolk, mustard, salt, and lemon juice and optional whey. Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add olive oil with the motor running. Taste and check seasoning. You may want to add more salt and lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.

Fermented Vegetables

The following condiments are the best introduction to lacto-fermented vegetable:

  • Ginger Carrots: delicious with pork
    • Makes 1 quart
    • 4 cups grated carrots, tightly packed
    • 1 tablespoon freshly grated ginger
    • 1 tablespoon sea salt
    • 4 tablespoons whey (if not available, use 1 additional tablespoon of salt)
    • In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature about 3 days before transferring to cold storage.


  • Mint Chutney: With lamb!
    • Makes 3 cups
    • 2 cups fresh mint leaves
    • 1 medium onion, peeled and coarsely chopped
    • 4 cloves garlic, peeled and coarsely chopped
    • 4 jalapeno chiles, seeded and chopped
    • 2 teaspoons cumin seeds, toasted in oven
    • 2/3 cup crispy almonds, chopped
    • 1 tablespoon sea salt
    • 4 tablespoons whey
    • 1 cup filtered water
    • Place all ingredients except salt, whey and water in food processor and pulse a few times until finely chopped but not paste-like. Place in a quart-sized, wide-mouth mason jar and press down lightly. Mix salt and whey with water and pour into jar, adding more water if necessary to cover the chutney. The top of the chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 2 days before transferring to refrigerator. This should be eaten within 2 months.


Delicious Condiments

  • Apple Mustard
    • Makes 4 cups
    • 1 ½ pounds apples, dices, skin and core intact (6 cups)
    • 2 yellow onions, diced
    • ½ small orange sliced thin, seeds removed
    • 1 cup apple cider
    • 1 cup filtered water
    • 1 ½ cups dark brown sugar
    • 1/3 cup smooth Dijon mustard
    • 1/3 cup cider vinegar
    • ½ teaspoon salt
    • ½ teaspoon cayenne
    • 1 star anise
    • 4 cloves
    • 3 sprigs thyme
    • In a 4-quart Dutch oven or saucepan, combine the apples and their cores, onions, orange slices, cider, water, sugar, mustard, vinegar, cayenne, and salt. Put the star anise, cloves and thyme in a sachet and drop it in. Bring it up to a boil, cover, and cook for 10 minutes. Reduce the heat to a very low simmer and cook for an hour, checking periodically to make sure the pan is not dry. Remove the sachet and transfer contents of the pot to a blender and blend till totally smooth. Put the apple butter back in the Dutch oven and cook uncovered on low heat another 20  minutes. Adjust the seasoning with salt or brown sugar to your liking.


  • Turnip Gremolata
    • Makes 4 cups
    • 1 ½ pounds turnip roots, diced (6 cups)
    • Zest and juice of 1 small orange
    • Zest and juice of 1 lemon
    • ¼ teaspoon hot sauce
    • 1 large garlic clove, grated on a microplane
    • 3 tablespoons chopped flat-leaf parsley
    • 2 tablespoons chopped mint
    • 1 tablespoon honey
    • In a 4-quart Dutch oven or saucepan, combine all ingredients and simmer for an hour. Set aside. Let gremolata cool.