Find it Local Friday: Butter

One of the many reasons I claim Julia Child as my adopted kitchen godmother is butter.  Both of our favorite dishes are filled with gobs of rich, creamy butter. And although my dress size might disagree, no substitute will do. Margarine and other make-believe butters have long been banished from my fridge. Fortunately, Minnesota has really fantastic options for local butter.  You just can’t make a sculpture of Princess Kay of the Milky Way without the good stuff, dontcha know? Here’s two local sources to start:

Sources

Hope Butter from Hope Creamery located in Hope, MN roughly 78 miles south of St. Paul is hands down the best butter in town.  You can find it in 1 lb. packages of both salted and unsalted as well as conventional or organic options at a variety of Twin Cities retailers.  The Perennial Plate did a great episode on the Creamery, it’s one of the few small-batch places left in the state.  Check it out here: http://vimeo.com/12504487 and then go buy some.  It’s too good to wait.

PastureLand Butter from Pastureland Dairy Cooperative located in Goodhue, MN roughly 53 miles from St. Paul is another great option for local, grass-fed butter and cheeses.  Their butter can purchased at Twin Cities co-ops, Whole Foods, and get this…you can order their butter online. Their butter is also produced seasonally, so it’ll be a few more weeks before its available again. I might not recommend it on the 90° day we’re having today, but come cooler temps this fall, order away!

Want more options?  The Cornucopia Institute in Cornucopia, WI has a full dairy products survey that includes local, regional and national choices for butter.  The participating dairies are rated by their small-farm structure, milk production methods (grass-fed, organic, etc.) and sustainability.

Fresh Herb Butter

By Amy Sippl


Ingredients
5 Tbsp. of unsalted butter cut into pieces
1/2 C. fresh herbs, roughly chopped (I chose basil, garlic chives, parsley, and cilantro)
1/2 tsp. salt
drizzle of oil
Instructions
1. Place all ingredients in small food processor (I use the attachment to my immersion blender). Pulse 1 minute to roughly chop herbs and butter. Turn processor off and scrape sides. Drizzle a small amount of oil over butter to help with blending.
2. Continue processing 1-2 minutes longer or until butter is smooth. Stop frequently to scrape sides of bowl. Scrape into a small bowl and refrigerate covered 1-2 hours until butter is firm.

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