Tag Archives: Omega Maiden Oils

Camelina: Seed to Oil

8 May
by Deanne

Last March, after looking in the Minnesota Grown directory, Francine and I drove out to a little farm just south of Lamberton and met Kathleen Smith.  You might have read our posts about this local grower’s product.  From that original meeting we have created some great tasting recipes like the Sunshine Grilled Chicken Salad, Rhubarb Scones, and Two Sister’s and a Friend Salad in a Jar.  The one ingredient these recipes have in common is an American grown oil that comes from a tiny little reddish brown seed called the camelina seed. 


Last summer our son/brother, Lucas Bryce decided to capture their family’s story.  While editing the production he got excited about their message and the beauty of their family farm and decided to submit it to the 2013 Minneapolis St. Paul International Film Festival.  It was selected as a film to be shown for their Earth Day, Minnesota Made category.

When you submit a film to a festival you are not able to show it publicly until it premiers during the festival.    Now we are finally able to make it available here.  It is titled Camelina: Seed to OilWe hope you enjoy watching the film.

Deanne’s Favorites of 2012

1 Jan
by Deanne

This Real Local Cooking journey has been a fun way to record the things I learned in 2012 and having a blog to chronicle all this learning allows for many moments of reflection.bagel

2012 was a year of change in terms of my awareness about food (something I’d previously never thought much about).  It was also a year in which I (and my husband) put our values into action and  decided to close our drive-in restaurant in August. 

Cooking is where it all began .  I took an interest in cooking again after many years of seeing it as a chore.  I cracked open my Joy of Cooking book and made Chicken Cacciatore and learned how bagels are made by making a batch in our kitchen.

In March I reached out to meet people who care about local food.  I discovered that Kathleen and her family live nearby and they grow and produce Omega Maiden Camelina Oil onA photo of the oil used in the dressing their farm. We’ve enjoyed creating recipes, like scones and dressings, with camelina oil.  We’ve also enjoyed the friendship of Kathleen, her husband Justin, and their sweet daughter, Amana and we got to know the rest of her family when we held our first Veg-In in September.

Saying good bye to Francine in April was a difficult but an important step in my growth as a mother of adult children. 

When Francine moved to England, I had a chance to learn about another culture in many of her posts…this snapshot post stands out as an early memory for me or her first month in her new home.  I also learning about cobnuts in her A What Nut post.

A photo of the granola

In August, the Minnesota Cooks event at the Minnesota State Fair turned out to be educational when I unexpectedly learned more the importance of adding Omega 3 to our diets.  Go Omega Maiden!  (It is a great source of Omega 3.)Photo of 2012-13 Mn Cooks Calandar

As Steve and I dream about the future of our business and clarify our vision for opening a new restaurant this summer, we remember the visits we made at various UK Farm Shops in November.  It was wonderful to  discover that the English have found a nice marriage between restaurants and locally grown products.  

Photo of Cross Lanes Organic Farm Shop

Now, as the new year begins, Steve and I visiting family in California.  We peeled our first pomegranate and made a toast to our dreams for 2013.   

Cheers everyone and here’s to a wonderful 2013!A photo of a pomegranate

Pomegranate Cocktail

(from the book we purchased yesterday, The Art of Real Food)
  • 1 bottle sparkling wine
  • 2 tablespoons pomegranate juice
  • 2 tablespoons pomegranate seeds

Two Sisters and a Friend Salad with Rasberry Vinaigrette

23 Aug
by Deanne

Who knew that when we started this real local cooking journey we would discover that the recipes we would create would have a story. The salad we created for one of our FarmerChef specials has three stories.  Photo of Ingredients

The first story is about Kathleen and her beautiful golden Omega Maiden Camelina Oil. It is one of the ingredients we had on hand to help make raspberry vinaigrette for the salad. This spring, Kathleen and her husband Justin were featured on a program called On the Road with Jason Davis which is airs on KSTP News. This episode shows them bottling the oil and also using it combined with beeswax to provide a non-toxic organic mix to coat wooden toys for their Smiling Tree Toy business.

Kathleen introduced us to her sister Rachael who grows organic wheat. Kathleen and Rachel were raised by parents who have been involved in organic farming for years. Rachel and her husband started farming five years ago in Good Thunder, Minnesota.  They supply wheat to one of our favorite places to go for coffee, River Rock Coffee.  We recently purchased a few products and were anxious to try organic wheat berries.

Our friend D’Lisha, a recent guest blogger,  invited me to  her farm to pick  some wild raspberries.She is enthusiastic about growing real food and always willing to share.

As I picked I pondered, “What will I create with these raspberries?”

With  a little input from Steve, we came up with salad that had toasted wheat berries and a vinaigrette that used  all three ingredients:  Wheat berries,  camelina oil and  raspberries.  It is really cool that the wheat berries acted as a thickener for the dressing. Prepare the wheat berries first and then you can use them in this salad and other recipes

Photo of Wheat Berries


Toast 1 cup wheat berries in a dry skillet

Boil 6 cups water

Add 2 tsp salt

Stir in toasted wheat berries and simmer for 1 hour

Set aside to cool.

We decided to try a technique I saw online called salad in a jar so we modified the recipe for just one person but you can double or triple the recipe to make more jars which come in handy so you can enjoy a healthy salad on another day.photo of salad in a jar

Raspberry Vinaigrette

makes one serving

1 T raspberry juice made with ¼ cup raspberries in blender

Add :

  • 1 Tbls vinegar
  • 2 to 3 tarragon leaves picked fresh (optional, but a fun way to use herbs if you have some growing)
  • 2 tsp sugar
  • Pinch salt
  • 1 tsp camelina oil
  • 1 Tbls wheat berries

Blend together and pour in to the bottom of a quart sized mason jar.

Add approximately ¼ cup each in order

Wheat berries

Fresh cut scallions

Dried cranberries

Fill the rest of the jar with leafy greens of your preference. We used mixed leaf lettuce from our garden.

As long as you keep the jar upright and sealed in the fridge the salad will last several days. When you are ready to eat your single serving salad just turn it upside down and let the dressing drain down then mix the salad together in the jar by shaking and rotating. It is quite fun to mix the salad. Then pour the mixed ingredients in a salad bowl or plate and enjoy.