The Northern Heartland Kitchen

The Northern Heartland Kitchen

BETH DOOLEY
Copyright Date: 2011
Edition: NED - New edition
Pages: 280
https://www.jstor.org/stable/10.5749/j.cttttjzg
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  • Book Info
    The Northern Heartland Kitchen
    Book Description:

    Beth Dooley’s The Northern Heartland Kitchen presents delicious and practical solutions to the challenge of eating locally in the upper Midwest. Celebrating the region’s chefs, farmers, ranchers, gardeners, and home cooks, this essential guide presents delicious recipes alongside the stories and compelling research that illustrate how eating well and eating locally are truly one and the same.

    eISBN: 978-0-8166-7850-1
    Subjects: Anthropology

Table of Contents

  1. Front Matter
    (pp. i-iv)
  2. Table of Contents
    (pp. v-viii)
  3. INTRODUCTION: seasonal appetites
    (pp. ix-xiv)

    UNLIKE THOSE WHO LIVE IN WARM TROPICAL CLIMATES, we are governed by the seasons. The weather in this Northern Heartland is dramatic; nature shapes our physical environment as well as our emotional landscape. To live well here is to celebrate the year’s changing riches: autumn’s crisp air, brilliant colors, and snappy apples; winter’s bluster and those simmering, window-glazing stews. How we yearn for spring’s greens and pink rhubarb and delight in summer’s shimmering gold corn. Come July, those perfect, juice-splitting tomatoes reward our January patience. To eat local means to pay attention to light, temperature, and the land’s bounty. When...

  4. BUYING A PIECE OF THE FARM: community supported agriculture
    (pp. xv-xviii)

    THE BEST WAY TO EAT LOCAL is to grow it yourself. Next best? Join a CSA (community supported agriculture) farm. At their most fundamental, CSAs provide weekly deliveries of organically grown produce to their subscribers through the season (late May to early October) for a fee paid in advance. At their most visionary level, members don’t just buy the food; they also engage in the ecological and community activities tied to the farm’s production.

    Along with the farm-fresh vegetables, cooks delight in the variety of interesting heirloom crops not found in supermarkets, all chosen for flavor, not ship-ability or shelf...

  5. AUTUMN
    (pp. 1-56)

    SOMETIME AROUND SEPTEMBER, the urgency at the market becomes palpable. It’s a mad dash to enjoy the last days of good weather and taste the splendid apples, pears, carrots, beets, kale, cabbages, Brussels sprouts, mushrooms, and more. Our hungers surge as the light fades and the temperatures begin to dip. Farmers consider Thanksgiving the New Year’s celebration: the year is complete, the harvest is in. Let the feast begin!

    Autumn Garden Slaw Shred Brussels sprouts, red cabbage, and onion and toss with just enough hazelnut or extra-virgin olive oil to coat. Sprinkle in cider vinegar, salt, and pepper to taste....

  6. WINTER
    (pp. 57-102)

    AS THE TEMPERATURES PLUNGE and hungers surge, our inspiration is not what’s growing but all that we’ve stored, preserved, and frozen to make the hearty soups, stews, and roasts that will warm us up. Winter is the season for cooks. The choices are fewer but better defined in the soft, clear light: pure white goat cheeses, ruby cranberries, the shocking pink and pale green of the bleeding heart radish. Storage crops such as hard squashes, carrots, parsnips, beets, and potatoes abound.

    Creativity and patience plus a few tricks can turn less into more. Roasting concentrates flavors; simmering helps tenderize tasty...

  7. SPRING
    (pp. 103-142)

    SUDDENLY, IT’S SPRING. The earth softens and we come to our senses. Damp forests of morels, sizzling trout from ice-crusted streams, tangy delicate chèvre, the palette of flavors and colors is sunny and light. Just as we trade out wool for cotton, roasting and simmering give way to quick, light techniques such as sautés and stir-fries. Think peppery watercress, lemony sorrel, spicy radishes, and bold herbs to wake sleepy taste buds from wintery comforts.

    Spring Sauté Heat 2 tablespoons of olive oil, butter, or a mixture of both in a large skillet and sauté I handful of chopped garlic greens...

  8. SUMMER
    (pp. 143-192)

    DO THE BEANS TALK TO THE TOMATOES AND CORN? How is it that all of the best produce arrives at once? It’s a conspiracy of ripeness. As soon as the peas are picked, the beets appear. Our midwinter dreams have become summer’s dilemma, as we face mounds of glorious farmers’ market produce or our burgeoning CSA boxes. Sort through the harvest, make a plan. Enjoy the ripest and most delicate things now, put some away, and then preserve the rest for a cold day.

    Cooks can kick back this season, relying on crisp raw salads, light steamed and grilled foods,...

  9. THE NORTHERN HEARTLAND HEARTH
    (pp. 193-208)

    Preheat the oven to 400 degrees. Lightly grease or butter 18 muffin cups, or line them with paper liners.

    In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter until it is light and fluff y; then beat in the sugar, eggs, and buttermilk. Gently fold the wet ingredients into the dry ingredients until just mixed; then carefully fold in the fruit.

    Spoon the batter into the prepared muffin tins, filling each at least two-thirds full. Bake until the tops are golden and spring back when lightly pressed, about 18 to...

  10. STOCKING THE CUPBOARD: vinaigrettes, dressings, and sauces
    (pp. 209-224)

    Put the vinegar, shallots, mustard, and honey into a blender and blend on high. Then add the oil in a slow, steady stream.

    For maple mustard vinaigrette, simply substitute maple syrup for the honey....

  11. HEARTLAND PRESERVES AND CONDIMENTS
    (pp. 225-242)

    In a small saucepan set over medium-high heat, combine the vinegar, salt, sugar, and mustard seed. Bring the vinegar to a boil; then reduce the heat and simmer for 5 minutes. Loosely pack the cucumbers, onions, and garlic into a quart-sized canning jar. Pour in the hot liquid. Allow the pickles to cool before covering the jar. Refrigerate for 24 hours before eating....

  12. acknowledgments
    (pp. 243-243)
  13. sources
    (pp. 244-252)
  14. index
    (pp. 253-260)
  15. Back Matter
    (pp. 261-261)