Wholesome food grown by dedicated farmers and sourced, served and enjoyed locally is being emphasized by the Iowa Food & Family Project (FFP) with the launch this month of "Homegrown Food. Hometown Values."

The sentiment draws attention to the locality of food and the commitment of today’s farm families to provide that food in a safe and reliable manner that’s good for the environment and communities in which it’s grown. It will be incorporated in all Iowa FFP messaging and activities.

"Farmers are who we stand behind and good food is what we stand for," said Iowa FFP Coordinator Lindsey Foss. "’Homegrown Food. Hometown Values’ emphasizes the commitment of farmers to continually improve while providing wholesome food, much of which is served and enjoyed close to home."

"Homegrown Food. Hometown Values" was launched in partnership with Casey’s General Store. The Iowa-based company, now the country’s fifth-largest chain of pizza kitchens, sources most of the toppings for its popular breakfast pizzas (including meat, eggs and cheese) from farms in Iowa and the Midwest.

"It’s an ideal partnership because we understand the importance of community," said Casey’s Chief Financial Officer Bill Walljasper. "It’s quite common to visit a Casey’s and see people sitting on folding chairs or cases of soda, talking about life or the ups and downs of the market or school events.

"For us, it’s critical to establish relationships in our communities. The Iowa Food & Family Project is a perfect example because it’s connecting people with farmers and the quality food they provide, that we in turn serve in our stores."

One of those farmers is Cristen Clark. She and her husband, Mike, raise pigs and grow corn and soybeans on their family farm near Runnells. They are also featured in a video that accompanied the launch of "Homegrown Food. Hometown Values."

"I’m a mom first and a farmer second," Clark said. "That means I care deeply about the food I serve to my family – the same quality, safe and affordable food that’s served to my neighbors and people all across the state."

The Iowa FFP is backed by numerous partners, including the Iowa Pork Producers Assoc., Iowa Soybean Assoc. and Iowa Egg Council.

2 cups sliced white button mushrooms

1/2 cup sliced green onion, including green tops

6 slices country style bread, cubed

2 cups shredded, reduced-fat cheddar cheese

2 cups fat-free or low-fat milk

2 cups egg substitute

1 teaspoon red or green hot pepper sauce

1/4 teaspoon salt (optional)

Spray an 8-by-8-inch square glass or ceramic baking dish with cooking spray; set aside. In a medium skillet over medium heat, melt butter and add mushrooms. Cook mushrooms about 5 minutes or until softened and brown at edges. Stir in green onion; set aside.

Place half of the bread cubes in prepared baking dish. Scatter half of the mushroom mixture and half of the cheese over bread cubes. Layer remaining bread cubes and mushroom mixture; set aside.

In a large bowl, beat milk, egg substitute, pepper sauce and salt, if desired, until well blended. Pour milk mixture over bread cubes and top with the remaining cheese.

Make-ahead suggestion: Cover dish with foil and refrigerate for 8-10 hours before baking.

Preheat oven to 350 degrees. Bake, covered for 45 minutes. Remove foil and bake an additional 15 minutes or until top is puffed up and cheese is browned at edges. Let cool for 5 minutes; cut into squares to serve.

Substitution idea: Create your own variations by using other vegetables.

4 tablespoons Plenish Soy Oil

1 medium diced onion

1/2 cup diced leek

1/2 cup diced celery

5 tablespoons flour

4 cups vegetable stock

1 cup soymilk

Salt, pepper, nutmeg and cayenne pepper, to taste

In a pot of boiling salted water, blanch the asparagus tips until tender – no more than a minute or two – and shock in ice water. Reserve tips to garnish the soup.

In a large saucepot add oil and heat. Add onion, leek and celery; stir over medium heat until translucent. Add the flour, stirring constantly, to incorporate.

Slowly whisk in the vegetable stock, whisking thoroughly until smooth. Once all of the vegetable stock is incorporated, add the asparagus stalks. Simmer for 30-40 minutes.

In a blender, add soup in small batches and purée. Using a fine strainer, strain soup to remove any vegetable pulp. Return the soup to the saucepan, bring to boil, then simmer. Add soymilk, stir. Add salt, pepper, nutmeg and cayenne pepper to taste. Divide equally into soup bowls. Garnish with reserved asparagus tips. Serve immediately.