The Story

After years of cooking in other people's and other restaurants' kitchens, Kristina Arnold developed a fondness for international flavors. The sights, the tastes and particularly the smells of herb and spice blends delighted her in everyway.

Arnold left restaurant scene and has her own shop at Cocina Del Mundo (Kitchens of the World) in North Liberty. The shop, filled with spice blends, soup mixes, dips and other culinary treasures, is a hidden - and fragrant -- gem. Inspired by the cuisines of Africa, Asia, the Middle East, and the Mediterranean, Arnold started making her own spice mixes perfect for the exploratory home cook. Most of the herbs Arnold uses are home grown, and many of the spices are sourced from Iowa's own Frontier Natural Products Co-op, the world's largest supplier of organic herbs and spices.

When winter sets in, Arnold likes to bring a touch of summer to her roast meats with window-grown thyme and summer-gathered lavender buds.

The Recipe

LAVENDER AND THYME ROAST CORNISH HEN

2 tablespoons lavender buds
1 stick butter
1 teaspoon fresh minced thyme leaves
1/4 of a lemon's finely grated zest
4 Cornish hens
juice of 1 lemon
1 tablespoon minced candied ginger
1/2 cup sherry

Preheat the oven to 475 degrees. Stir together butter, herbs, lemon zest and ginger.

Clean the hens by removing gizzards and trimming necks if necessary. Rinse the birds. Slide fingers between the meat and skin, spreading the butter mixture under each bird evenly. Tie the legs together and arrange birds in roasting pan.

Pour lemon juice over the birds, then lightly season with salt and pepper. Roast for 45 minutes, or until meat reaches 170 degrees.

Transfer the birds to a platter and deglaze the pan with sherry, reducing and scraping up the bits.

Garnish the birds with lavender and thyme, serve with sherry sauce.

Recipe courtesy of:

Kristina Arnold
Cocina Del Mundo Herbs and Spices
185 Hwy 965 Hwy NE, Suite 3
North Liberty, IA
319.541.9566
www.concinadelmundospices.com

The Story

The word "locavore" may have just made the Oxford University Press "2007 Word of the Year", but it is not a new concept to Iowans, as the staff at Urbandale's Living History Farm (www.LHF.org) would be proud to prove. Food heritage is a critical part of their historic interpretation at their re-created 1700 Ioway Village, 1850 Pioneer Farm and 1900 horse-powered farm.

This winter, the Living History Farm is offering special dinner events featuring historically accurate recipes from the late 19th century. The menu is driven by things grown and gathered during the summer months on the farm, and then cooked on wood-burning stoves by staffers who have spent the morning churning butter and grinding flour. The meals are literally just like Grandma used to make, if Grandma happened to live on a working Iowa farm when horsepower revolutionized Iowa's agriculture industry. Either way, Grandma was certainly a locavore, even before Oxford University Press knew about it.

For more information about the dinners, visit the Living History Farm Web site at www.LHF.org.

The Recipe

4-5 whole, peeled onions
1 lb ground pork
4 c. dried breadcrumbs
1/2 tsp. garlic
1/2 tsp. sage
2 beaten eggs
1 tablespoon butter
1 to 2 tablespoon flour
1 cup scalded milk
1 teaspoon salt
pinch of nutmeg

Cut the tops off the onions at about half inch down from the top and boil about 10 minutes.

Remove onions from water and cool.

Push out onion centers (leaving individual rings or shells for stuffing) and chop up the removed center sections.

Prep stuffing mixture by browning pork and mix with diced onion middles, bread crumbs, garlic, sage and eggs.

Once onions are cool enough to handle, stuff mixture in open onion round, and place in shallow baking pan.

Boil milk, but remove from heat before burning.

Melt butter in sauce pan, whisk in flour and salt. Stir in warm milk all at once, whisking continually until thickens. Stir in nutmeg.

Pour over onion rolls and in bake for about an hour at 325 degrees.

Recipe courtesy of:

Living History Farms (www.LHF.org)
2600 111th st.
Urbandale, IA 50322

The Story

While chocolate is certainly not local to Iowa, it pairs perfectly with locally made River City Port from West Branch's Wallace Winery. Wallace Winery opened its doors in November, 2005 with the oak barrel aged River City Port on the shelves. Since then, it's really become a signature bottle for the winery. But this is not just any Port. "I like to describe it as fresh, with undertones of cherry." Says Melody Wallace, one of the co-owners of Wallace Winery. "And it's not as sweet or syrupy as other ports". In other words, Wallace Winery's port is a local surprise - a local surprise that pairs perfectly with chocolate.

This particular chocolate biscotti was developed by the winery for the Iowa Wine Trail's open house weekend earlier this month. Wallace Winery even suggests forgoing coffee or tea, and go straight to dipping the biscotti in port for a super holiday treat.

The Recipe

CHOCOLATE BISCOTTI

4 ounces semisweet or dark chocolate chips
1/2 cup butter
2 eggs
1 cup sugar
1 teaspoon vanilla
2 to 2 and 1/2 cups flour
1 and 1/2 teaspoon baking powder
1 teaspoon salt
1 egg white

Preheat oven to 350 degrees.

Melt butter and chocolate together on a low heat or in a double boiler. Let cool.

Beat eggs and sugar together until light, forming ribbons when the beater is removed.

Add vanilla and chocolate to eggs.

Mix in 2 cups of flour and remaining ingredients. (If dough is too moist or sticky to form into logs, add additional 1/2 cup of flour.).

Divide mixture in half. Form each into 3 and 1/2-inch diameter and 9-inch long log.

Brush top with beaten egg white. Bake 25 minutes at 350º.

Cool on a wire rack, transfer to cutting board and slice 1/2" thick. Bake on side at 275º for 20 minutes, turning and baking for an additional 20 minutes.

Recipe courtesy of:

Wallace Winery
5305 Herbert Hoover Hwy NE
West Branch, IA 52358
319.643.3000
www.WallaceWine.com

The Story

Beet borscht, one of my Grandmother's signature dishes, came straight from her Russian roots into my father's heart. He loved the stuff. So, when the weather got chilly, my Grandmother went into borscht overdrive. She always made the soup in her own kitchen, and always alone. The recipe seemed to be shrouded in secrecy. Even my father, who was a pretty good cook and a quick culinary study, couldn't figure it out.

One day, my father finally sat his mother down to crack the borscht code. After some lengthy interpretation and negotiations, my father wrestled a recipe out of her, which was eventually handed down to me.

I've been toting around the recipe, with reverence, for about two decades. With Iowa's beet bounty in hand, I finally mustered up enough courage to try it. Things didn't go so well however. I had some problems reading the recipe off the scrappy paper, finding the right cut of meat, and getting the lima beans prepped. Nor am I not sure that my Grandmother wasn't tricking my father when revealing the proportions. But the beets were fresh and flavorful, and brought my Russian heritage a little bit closer to my current Iowan life.

The Recipe

BEET BORSCHT

This is what remains of my Grandmother's recipe. Use at your own risk. And if you have better borscht brew, send it to us at info@edibleiowa.com.

2 quarts water
3/4 lb. flanken (beef short rib cut)
1/2 medium onion, diced
1/2 thinly sliced carrot
2 oz blanched, peeled limas
1 bunch peeled beets
1 peeled, sliced apple
Lemon, sugar, salt to taste
Sour cream for garnish.

Boil flanken, onion, carrots, limas and water for about 1 hour (add more water if necessary)

Add whole beets, boil until soft.

Remove beets, grate them, and return back to stock, boiling for about 30 minutes (adding more water as necessary)

Add apple, lemon, sugar and salt to taste. Boil until apple dissolves.

Serve warm, with optional sour cream garnish.

Recipe courtesy of:

Wendy Wasserman
Publisher
Edible Iowa River Valley

The Story

Now that the prime growing season for winter squash is winding down, it's time to tackle the small mound of hard rinds that have accumulated. Soup is super, and by using beer as a secret ingredient, some of Iowa's best fall flavors are blended together. A beer on the malty side makes this bisque best, and Joe Stutler of www.Beer-U.com favors the Oktoberfest brew from Fort Madison's Lost Duck Brewery for this batch.

And a tip for those with dull knives or stubborn squash skins: try roasting the whole squash for about 15-20 minutes. Once the skin is soft enough to prick with a fork, it will be easy to peel off and scoop out the seeds. But be careful, it will be hot hot hot inside that gourd! And the meat might be a tad drier than usual. But, pop it into soup and the flavor will come through.

The Recipe

BUTTERCUP SQUASH ALE BISQUE

2 tablespoons butter
2 small onions, diced
3 cups peeled, seeded and cubed buttercup squash
     (can substitute in any other hardy winter squash)
3 cups chicken broth
2 cups malty ale or beer
1 and 1/2 cubed potatoes
1 teaspoon paprika
1/2 cup heavy cream
2 tablespoons chopped chives
Salt/pepper to taste

Melt butter in large saucepan, sautee onions and cooked for about 5 minutes - until soft.

Add squash, stock, ale, potatoes, and paprika. Bring to a boil, and then lower heat to simmer for about 35 minutes (or until vegetables are soft).

Process in blender or food processor until smooth. Stir in cream. Season with salt/pepper.

Garnish with chopped chives.

Recipe courtesy of:

www.Beer-U.com

Lost Duck Oktoberfest can be found exclusively at:

Lost Duck Brewery
723-725 Avenue H
Fort Madison, IA
319.372.8255

The Story

Conjure up blissful scenes of the Italian countryside, replete with lazy picnics of fine cheese, fine wine and an array of dried cured meats at the ready. Sounds lovely indeed, and even lovelier still knowing that Herb and Kathy Eckhouse of Norwalk are giving the best Italian meats a run for their money at La Quercia Prosciutto. Prosciuttificio La Quercia opened in Norwalk, Iowa in February, 2005. Using some of the best traditions and some of the best pigs, the Eckhouse's La Quercia pancetta and prosciutto have become delicacies in demand in Iowa and across the country. For more about the miracle of La Quercia, check out Edible Iowa River Valley, winter, 2007 issue.

The Recipe

This pasta dish makes a great late night supper, according to Kathy Eckhouse of La Quercia. The best part is that it is infinitely adaptable. She suggests rounding out the meal with fresh bread, a leafy green salad, or pan cooked winter greens.

1 c. medium diced leeks - whites and greens
2 tbsp olive oil
1/4 c. finely diced pancetta
1/2 lb cooked pasta (shape of your choice)
1/2 c. grated parmigiano reggiano

Sautee leeks in olive oil until slightly brown. Add pancetta and sauté until just golden.
Toss with pasta and cheese

Recipe courtesy of:

La Quercia
400 Hakes Drive
Norwalk, IA 50211
515.981.1625
prosciutto@laquercia.us

The Story

"Chestnuts roasting over an open fire……", or so the song goes.

Try this, to the same tune of course: "Chestnuts growing in Iowa…."

It's true. Chestnuts grow in Iowa, and now is the season to get them fresh. The Southeast Iowa Nut Growers Association (SING) is a cooperative of tree nut growers from Iowa, Missouri and Illinois committed to raising the nuts with little or no soil erosion, chemicals or pesticides. The result? "People just go nuts about them" says John Wittrig of J & B's chestnut farm in Winfield, Iowa. Whether you are a nut for roasting, baking or stuffing, grab your chestnuts now while supplies last. And you can enjoy the fire later.

The recipe

CHESTNUT AND APPLE COMPOTE

1/2 pound fresh chestnuts
3 tart apples
1 lemon
1/2 cup water
3 tablespoons honey
2 tablespoons white wine
Whipped cream

Roast and peel chestnuts.*Peel and core apples and slice into thin wedges
Zest and juice lemon
Combine chestnuts, apples, lemon, water and honey in saucepan and simmer, covered for 10 minutes.
Add wine and chill
Serve with whipped cream.

* To roast chestnuts in an oven, preheat the oven to about 425º. Make an x-slit in the nut and put them in the oven for about 15-20 minutes, until the shell peels back and the nutmeat is soft. Let the nuts cool down for a few minutes before peeling.

For more Iowan chestnut tales, see "The Cure for the Common Fall: Iowa Grown Chestnuts Provide a Sweet Treat for a Limited Time" by Eugenia E Gratto in Edible Iowa River Valley, autumn, 2007 - available now.

The Story

The Iowa Meat Goat Association (www.IowaMeatGoat.com) was formed in 2003, when it became clear that there was a proliferation of goat breeders across the state. Now there are over 100 members of the group who direct market their goat meat to consumers. Goat meat tends to be leaner than beef, pork or lamb, but with just as much protein and iron. Goat meat is also a staple of many world cuisines - from India to Latin America to the Caribbean and now, Iowa. Kristine Jepsen explores how Iowa got into the goat mix in Edible Iowa River Valley's autumn, 2007 issue.

The recipe

JAMAICAN GOAT CURRY

Adopted from "Karen Palmersheim's Farm Bureau 2006 Cook Off Recipes"

2 lbs. goat stew meat
1 large onion, chopped
1 garlic clove, minced
1 hot pepper, chopped and seeded
2 tablespoons curry powder
2 tablespoons vegetable oil
2 cups water
Salt/pepper to taste

Cube meat, Combine with onion, garlic, hot pepper, curry powder, salt, pepper, and marinate for at least one hour.

Heat oil in skillet over medium heat and brown the meat and vegetables until evenly cooked.

Add water, cover and simmer for about 1 hour. Adjust seasonings to taste and water if needed. Continue to cook for another 20-25 minutes, until meat is tender.

The Story

Lena Gilbert has farming in her blood. She worked on farming cooperative in Israel in the late 70s. Local farmers markets rooted her while living in San Francisco during the 80s. After a total of nearly 20 years away from Iowa, Lena returned to Linn County in 2002 and returned to her working farm roots. Once back in her hometown, she started at a truck farm. Soon enough however, she started her own place and Lena's Farmstand & Pumpkin Patch www.justlena.com, opened 2005.

"We grow and harvest vegetables from A to Z," Gilbert said of her nine acres in Springville, just north of Mount Vernon. When other farm stands are beginning to pack up for the season, The Lena's Pumpkin Patch is in its full fall glory, with a variety of pumpkins, gourds and squash that are hard to find at any grocery store. Gilbert aims for family friendly, with a junior corn maze that's free to visitors and a small gift shop also featuring locally made jam, specialty books for children, cookbooks and decorative items.

Of course, Lena has a favorite recipe for each one of her crops. But this pumpkin pie recipe, she claims, is the best ever. And she should know!

The Recipe

LENA'S BEST EVER PUMPKIN PIE

Pie Crust for 1 Pie
1 Lena's Pie Pumpkin (2 cups cooked meat)
1 can sweetened condensed milk
2 eggs
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla

Break off stem of pumpkin. Make a few knife blade insertions through sides of pumpkin. Microwave whole pumpkin (about 10-15 min.) until it is soft when a knife blade is inserted. Let cool. Cut in half and scoop out seeds. Remove 2 cups of pumpkin. Line a 9" pie pan with crust. Place all ingredients in blender and mix completely. Pour into shell and bake at 425 for 15 minutes. Reduce heat to 350 and bake for 45 minutes or until center jiggles slightly when pan is shaken. Cool and serve with whipped topping.

Recipe courtesy of:

Lena's Farmstand, Pumpkin Patch and Gift Shop
835 Bolton Manor Road
Springville, Iowa
(319) 854-7097
www.justlena.com

The Story

It used to be that pear orchards were relatively common across the Iowan landscape. Now, most of Iowa's pears are grown in backyards, producing fruit for those lucky enough to have a tree nearby. Iowa's pears seem to grow most prolifically along the Iowa's northern and central Mississippi bank, where bartletts, luscious, kieffer and summercrisps fruit in the late summer and early fall. Pears continue to ripen off tree, making them tasty even after the picking is done.
Poached pears are a warm addition to a cool autumn night. This recipe calls for Jasper Winery's Lucy Lane wine, a sweet, concord grape based wine perfect for fruit poaching. Lucy Lane is named after Jasper Winery's resident dog, Lucy, who lives at the winery with the Groben family - Jean, Paul and Mason. Jean and Paul run Jasper's operations in Newton, and Mason, their son, is the master winemaker. Lucy supervises.

The Recipe

POACHED PEARS

6 small firm but ripe Anjou pears, peeled
3 and 1/2 cups Jasper Winery's Lucy Lane white wine
2 cups pear juice or cider
1 cinnamon stick
1 vanilla bean, split lengthwise

Combine wine, pear juice and cinnamon stick in large pot.

Scrape in seeds from vanilla bean; add bean and bring to simmer.

Add pears (liquid should cover pears halfway).

Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through.

Serve warm as a dessert stew or drizzle over ice cream.

Recipe courtesy of:

Jasper Winery
518 West 3rd Street North
Newton, Iowa
641.792.7022
www.JasperWinery.com

The Story

October is National Pork Month, or so says the National Pork Board which is in the business of promoting big, commercial pork producers. That's big, commercial business here in Iowa where pork is one of the state's major products. In fact, up to one quarter of the country's pork comes from Iowa. That's a lot of pigs. That's a lot of pork. That's a lot of business.

Here in Iowa, we have lots of small farmers doing great things with pork, the all natural way and without conventional confinement. One such is Grass Run Farms in Dorchester, Iowa, which raises heritage varieties of pork without antibiotics or hormones. Farmers Ryan and Kristine Jepsen also raise grass fed beef and humanely raised veal. And, in their spare time, the Jepsens are actively working to create a strong local food system in northeast Iowa through the Northeast Iowa Food & Farm Coalition, which was featured as an Edible Endeavor in Edible Iowa River Valley's Spring, 2007 issue.

This recipe, provided by Iowa City's New Pioneer Co-op (www.newpi.com) combines pork with apples, allowing these two local flavors to fall together just in time for autumn.

The Recipe

PORK WITH APPLES
1 pound pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoons butter
4 medium apples (about 1 1/2 pounds); sliced 1/3 inch thick
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 cup Calvados or other apple brandy
1 cup whipping cream
1/4 cup apple cider

Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.

Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.

Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.

Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

Serves 4.

Recipe courtesy of:

Grass Run Farm
236 Bear Creek Drive
Dorchester, IA
563.546.7954
www.grassrunfarm.com

The Story

Indian Summer has brought summer back to Iowa this September; summer without the summer humidity, but happily with the summer sunshine. It's unclear how long these days will last, but in the meantime, it gives us all more time to indulge in seasonal favorites.

This pesto recipe, a twist on the traditional with the addition of feta, was whipped up by Edible Iowa River Valley writer Eugenia Gratto and was featured on her blog at http://inadvertentgardener.wordpress.com/. You can read the whole post at http://inadvertentgardener.wordpress.com/2007/09/20/feta-pesto/#comment-39542.

The Recipe

FETA PESTO
(Makes enough for about 1.5 pounds of pasta)

Four cloves garlic
1/4 c. pine nuts (Toasted, if you'd like)
1 Tbsp. kosher salt
Three c. packed washed basil leaves
3 oz. feta cheese
Approx. 1/3 c. extra virgin olive oil
Additional salt to taste

1. In a food processor, combine the garlic, pine nuts and salt. Pulse until the ingredients are chopped finely, scraping the bowl if needed.
2. Add the basil and pulse again, approximately 10-20 times, until the basil is combined with the other ingredients.
3. Crumble the feta into the bowl and pulse five times to combine.
4. Drizzle the olive oil into the feed tube until the mixture becomes a paste. Taste and adjust salt if needed.
5. Serve immediately, store up to a week in the refrigerator, or freeze for up to six months.

The Story

Iowa was once the second largest apple producer in the country, not behind Washington but behind Michigan. The ubiquitous Red Delicious apple was originally called the Hawkeye, and was developed in the late 1800s by Madison County farmer Jesse Hiatt. He sold the rights to the Stark Brothers Fruit Company of Missouri, which propagated cuttings from the original tree near Peru, Iowa, and hybridized it out of all resemblance to it’s origins. Today, Red Delicious apples found in grocery stores are bred for appearance and durability, not flavor.

This recipe first appeared in EIRV #1. It’s the apple sauce recipe used by Joyce Wilson of Wilson’s Orchard near Iowa City.

Treasures like Wilson’s Orchard, and the other orchards around the state, will survive only so long as there is demand for their luscious products. Buying more and preserving the excess is a good way to support the artisan-orchardists of Iowa, while also getting lots of tasty treats for your family.

The Recipe

BIG BATCH APPLESAUCE

Choose your favorite kind of apples, since nearly any kind will do. You’ll adjust the sweetness at the end. Leaving the peels on will change the texture, flavor and sometimes the color (red ones will) of the sauce. This is entirely a matter of personal taste.

1/2 bushel apples, peeled (if desired), quartered and cored
2 quarts (or so) water
Sugar to taste, perhaps as much as 4–6 cups, depending on your taste and the type of apple.

Place the apples in a large, heavy-bottomed kettle or stockpot, with enough water so that they won’t stick to the bottom while cooking. Place over medium-high heat, bring to a simmer, cover and simmer about 10 minutes, stirring frequently to prevent scorching.

When apples are tender, remove to one or more large cookie sheets until cool enough to handle.

For a chunky sauce, use a fork or potato masher to achieve desired consistency. For a smooth sauce, pass the apples through a food mill. Sweeten to desired level after mashing.
To can applesauce, pack in hot jars to 1/4 inch from the top. Process in pints or quarts for 25 minutes in a boiling water bath.

Recipe courtesy of:

Joyce Wilson
Wilson’s Orchard
2924 Orchard Lane NE
(On Highway 1, 2.2 miles north of I-80)
Iowa City, IA 52240
(319) 354-5651
Open 10 a.m.-6 p.m.,
August, September and October

The Story

My parents have a wonderful house in Western Massachusetts, where they used to haphazardly experiment in a small garden plot set against a panorama of idyllic rolling hills. They are not farmers by any means, (my father was born and bred in the Bronx, NY and my mother is a Bostonian by birth but a New Yorker by design) yet they grew a few bits of the predictable things like lettuce and tomatoes and basil and maybe even a few stalks of sweet corn. One of their pride and joys each season was their Brussels sprout plants. When the plants came up, tall and firm with each tiny head stacked nicely above the other, my parents cut it off and proudly posed with it - Grant Wood style. Squint, and it almost looked like Iowa.

Ever since I was a kid, I loved Brussels sprouts and even favored them the stereotypical way - steamed until mushy and then coated in butter, lemon and a dash of salt and pepper. But these babies were best roasted with garlic and olive oil until they were brown and crunchy on the outside, but fresh and tender underneath. I still make them this way every time I get fresh stalk.

The Recipe

ROASTED BRUSSELS SPROUTS
(all measurements should be judged by your own taste as this is a very subjective recipe)

20-30 Brussels sprouts (depending on size of sprouts)
4-5 garlic cloves, chopped finely
3-4 tbsps olive oil
salt

Preheat oven to 400 degrees or oven broil setting.

Prep Brussels sprouts by trimming the ends and pulling off outer leaves.

Spread on broiler pan and with garlic and coat, liberally, with olive oil.

Stir occasionally while in the oven and roast until outer leaves are dark brown, but not burned and garlic is crunchy.

Toss with a pinch of salt.

Serves about 4 as a side.

Recipe courtesy of:

Wendy Wasserman
Publisher
Edible Iowa River Valley

The Story

Barry Eastman is a big fan of local produce and uses it with regularity at Rudy's Taco's in Waterloo. One of his favorites, this Pico de gallo, uses a ton of end-of-the-summer produce. "Pico de gallo means 'beak of the rooster' because this fresh salsa has a sharp bite to it," Eastman said. "It's a fast, fresh, simple salsa that tastes great on everything."

The Recipe

PICO DE GALLO

3 jalapeno chiles
3 serrano chiles, chopped with seeds
1 cup finely chopped red onion
1 medium-sized ripe garden tomato- chopped
1/2 cup chopped fresh cilantro
1/4 teaspoon salt
1 teaspoon olive oil
juice of 1/2 a lime
In a bowl, mix together all ingredients. It makes 2 to 3 cups.

Recipe courtesy of:

Barry Eastman
2410 Falls Drive
Waterloo, IA 50701
319.234.5686

The Story

Edible Iowa River Valley contributor Genie Gratto first arrived in Iowa in September, 2005 with a self-proclaimed black thumb. Now, nearly two years later, her thumb is green, her garden is full and she is blogging about both at The Inadvertent Gardener.

When she's not blogging, you might catch her sipping this libation. Genie first learned about it at an early summer dinner, where her friends served a delicious cocktail of simple syrup infused with lemon balm and cut with sparkling water. It inspired her to try my own version at home, this time infused with blossoms from the lavender plant she successfully over wintered in an experimental act of gardening. The resulting drink is floral but not overpoweringly so, and incredibly refreshing. Looking to up the ante? Add a shot of vodka to each glass and stir.

The Recipe

LAVENDER COOLER

1. c. sugar (if you're not of the sugar persuasion, substitute Splenda for a lovely, no-cal treat)
2 c. water
1 TBSP dried lavender and 2 TBSP fresh lavender, or 2 TBSP dried lavender, or 4 TBSP fresh
   lavender (depending on what you have on hand)
One bottle unflavored sparkling water

1. Stir the sugar and water together in a saucepan. Add the lavender flowers and bring to a boil. Boil for a few minutes before bringing the temperature down to a high simmer. Stir occasionally.
2. When all the sugar has dissolved, simmer about 10 to 15 minutes more and remove from heat.
3. Cool, strain and serve over ice, topped with the sparkling water. Each glass should contain about one part syrup to three parts water.

Recipe courtesy of
The Inadvertent Gardener

The Story

Sometimes a CSA basket or a table at market can be filled with mystifying offerings. Some vendors offer recipes to help you through. But kohlrabi is often viewed as a stumper by many shoppers.

Kohlrabi, or "cabbage turnip" in German, looks like a root vegetable, but isn't. Instead it's part of the cabbage family. The larger the kohlrabi, the tougher, so seek out small ones which can be grated raw and used in a slaw or eaten in a salad. Kohlrabi is popular in Eastern Europe and Asia, as well as central Michigan, where, according to Wikipedia, Livingston County, Michigan has proclaimed itself the Kohlrabi Capitol of the World.

This recipe is adapted from an old Shepherd's Seeds cookbook and can be served anytime of day.

The Recipe

KOHLRABI WITH BACON

4 kohlrabi
1 medium onion
1 or 2 cloves of garlic or more to taste
2 tablespoons butter
2 slices bacon, pig or turkey, cooked and crumbled (optional)
salt to taste
1/4 cup sour cream

Cook the bacon and set aside. Cut off the tough outside of the kohlrabi and dice. Dice up the onion and. Sauté the vegetables in butter for 5 to 7 minutes or until browned. Add salt to taste, toss in the crumbled bacon. Stir in sour cream and serve.

Serves two as a main dish, four as a side dish.

Recipe courtesy of:

Criss Roberts, feature editor
Burlington Hawk Eye
Box 10
Burlington, IA 52601
(319) 758-8148
(800) 397-1708

The Story

When the summer heat breaks, Criss Roberts, feature editor for the Burlington Hawkeye and Edible Iowa River Valley Contributing Editor, is a picnic regular. Her house has a deck overlooking the Mississippi River and the corner table, shaded by a giant hackberry tree, is often surrounded by friends.

It's almost always too hot to cook when summer is at its prime, so dinner is a buffet of items yanked from the refrigerator - olives and sausage, cheeses and bread - things that are specifically in the refrigerator because they compliment the stock-piled wine.

On those rare occasions when she turns on the oven on, it's time to make an Iowa-fied version of an Alsatian tart. The original version came from Liz Clark, a culinary legend of Southeast Iowa who now runs a cooking school in Navoo, IL. Criss has made some adjustments to account for what's in her fridge and what's on her mind. For instance, sometimes the Gruyere cheese has gone missing, which means she needs substitute with Swiss (never quite the same, she reports). Since her husband's family are hog farmers, they usually go even heavier on the bacon. And although she prefers Crisco for her crust shortening ("We are in Iowa, after all!" Criss quips), butter will do just fine.

The Recipe

Alsatian-style Tart

Crust (prepared pie crust are OK, but Criss recommends making your own with the recipe below. Allow at least one hour)

Tart Filling

6 strips bacon, sliced into 1-inch pieces and browned
1 large sweet onion, chopped
1 tablespoon sugar
1 cup whipping cream or half and half
1 egg and 1 egg yolk
1/4 teaspoon black pepper
1 teaspoon salt
pinch of nutmeg
1/2 cup grated, packed Gruyere cheese

Brown the bacon while the crust is baking. Save some of the bacon
grease and saute chopped onion until golden brown (about 20 minutes.)
Drain off excess grease. In a separate bowl, whisk together cream, eggs
and seasoning. Spread the onion and bacon over the baked crust, then
sprinkle in the cheese. Pour in the cream mixture and bake at 400
degrees for 25 minutes or until set. Cool for 10 minutes before
cutting.

Criss' pie recipe

To make the crust for an 9-inch round pie plate

1 cup flour
1/4 teaspoon salt
1/4 cup butter, chilled, in 1/2-inch cubes
2 tablespoon chilled Crisco, in 1/2-inch cubes (or substitute butter)
2 tablespoons ice water

Blend flour and salt in food processor, add butter and shortening and
process until it forms pea-sized chunks. Add ice water slowly, until it
forms a moist clump. Wrap in plastic wrap and chill for one hour.

Preheat oven to 400 degrees. Roll out dough to 11-inch round, transfer
to the 9-inch pan and bake after poking holes in the bottom with a fork
so it doesn't bubble. Bake for 10 minutes and cool for 15 minutes
before filling.

Recipe courtesy of:

Criss Roberts, feature editor
Burlington Hawk Eye
Box 10
Burlington, IA 52601
(319) 758-8148
(800) 397-1708

Eggplant.

The Story

As Folklife Director for the Iowa Arts Council (IAC) at contributing writer for Edible Iowa River Valley, Riki Saltzman has tasted the best of Iowa. One of her IAC projects is a directory of foods authentic to Iowa and its heritage (www.iowaartscouncil.org/programs/folk-and-traditional-arts/place_based_foods/index.htm.)

"These are the foods that we seek out to eat locally when we visit a particular place, purchase as souvenirs or gifts, or hunt down in specialty shops. Food is not just about sustenance," Saltzman said.

Food, for her, has a story and the story behind her version of Eggplant Parmesan begins at home. "Basically, I cobbled together the recipe. My mother used to make eggplant Parmesan the traditional way -- hers, anyway, and she's Eastern European Jewish, but we always ate Italian/Sicilian food," she said. That would mean draining, breading and then frying the eggplant before layering it with spaghetti sauce, ground lamb and either Provolone or mozzarella before topping it with Parmesan to bake.

But Saltzman wanted something easier, something vegetarian and something she could whip up quickly for that last minute call to a potluck.

"This recipe is great with pasta, a salad, and a loaf of crusty bread! Also, it can be easily frozen once cooled and either reheated in the oven or microwave. I'll often make it in two 8- by 8-inch glass dishes and freeze one for later."

The recipe

EGGPLANT PARMESAN

(can be microwaved or baked)

1 large fresh (preferably locally grown) eggplant, sliced thin (1/8" slices)
3 cup homemade red sauce (recipe below) or 3 cups good commercial sauce
16 ounces shredded or sliced mozzarella
1/4 to 1/2 cup grated Romano cheese

Put ¼ cup red sauce in bottom of glass baking dish (8- by 16-inch.) Put a single layer of eggplant rounds on top of sauce. Spread ¾ cup sauce on eggplant. Sprinkle 8 ounces of shredded mozzarella on sauce. Repeat eggplant, sauce, mozzarella layers. Top with Romano cheese.

For microwave: Cover dish tightly with plastic wrap and cook on high for 20 minutes. You can follow up with baking at 375 degrees for 10 minutes to brown the cheese on top.

For oven: Bake at 375 degrees for 45 to 60 minutes or until eggplant is tender and top is browned.

(serves 6-8 with pasta, salad and bread)

Red sauce

Quick method:

Crushed tomatoes, 16-ounce can good quality
Tomato paste, 6-ounce can good quality
1 bell pepper, chopped
1 onion, chopped
8 ounces mushrooms, sliced
3 to 4 cloves garlic, chopped
2 tablespoons olive oil
Basil, oregano, thyme, bay leaves, salt, pepper

Sauté pepper, onion, and garlic with olive oil in the microwave for 5 minutes (uncovered) or in a saucepan until vegetables are soft - about 15 minutes over medium heat.

Add tomato paste and crushed tomatoes to sautéed mixture, stirring paste into the rest. Add sliced mushrooms. Add spices to taste (and try to get fresh/local oregano, basil, and thyme as well as the garlic and onion above), salt, pepper, 1 to 2 bay leaves.

For microwave, cover a casserole dish (you can do all in the same dish) tightly with plastic wrap and cook on high for 15 minutes.

On stove, simmer all in sauce pan on low medium for 1 hour.

To use local, fresh tomatoes instead of canned and crushed: Chop up 2 to 3 lbs of tomatoes and cook on high (without cover) in microwave until tomatoes are very mushy and reduced to about 2 cups. Or cook on stove top on medium for the same result (about 1 to 2 hours).

The story

Fort Madison's Martha Wolf, along with partner Sue Saunders, began selling baked goods off coffee tables in Sue's basement back in 1992. From there, they opened the Ivy Bake Shoppe a bakery and cafe in downtown Fort Madison. The cafe became a national fixture when reporters covering the Iowa presidential caucuses eight years ago came in for a snack. Wolf and Saunders have since branched out to West Burlington, where they have a second Ivy in the Shottenkirk Superstore, and Wolf has recently published her first cookbook, "The Ivy Bake Shoppe Cookbook."

But, some of Wolf's favorite recipes have just walked in the shop. Such is the story of her summer favorite, Tomato Basil Pie, when a regular customer gladly shared her family's recipe with the Ivy.

"This is a wonderful pie," Wolf says, "However it is made more wonderful at The Ivy, because we only make it seasonally with fresh basil and home-grown tomatoes."

From July through early October -- if the growing season goes well -- the Ivy bakes this sell-out. "And then people have to learn patience, and enjoy the winter and spring seasonal foods before the Tomato Basil Pie returns," Wolf said.

The recipe

IVY'S TOMATO BASIL PIE (serves 8)

1 and 1/2 cups grated mozzarella cheese, divided
1 baked 9 inch pie crust
3 medium-size home-grown tomatoes, diced and drained
1 cup fresh basil leaves, loosely measured and ripped
1-2 cloves of garlic, chopped fine or crushed
3/4 cup mayonnaise
1/2 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese

Put 3/4 cup mozzarella cheese on the bottom of the pie crust.

Cover with tomatoes and layer the basil leaves.

Mix garlic, mayonnaise, remaining mozzarella, black pepper and Parmesan cheese
until well blended and spread on top of pie.

Bake at 350 degrees for 30 minutes or until cheese is golden.

Serve warm or room temperature.

Recipe courtesy of Martha Wolf

Ivy's Bake Shoppe
6th Street at Ave G
Fort Madison, IA
319.372.9939
Or Shottenkirk Superstore
309 S. Gear Ave
West Burlington, IA
319.752.4981
www.IvyBakeShoppe.com

A LITTLE BIT EXTRA.

Facing a tomato glut? Can you can? Can you freeze? You can do both!

Although there's nothing like a fresh tomato, it's hard to know what to do during Iowa's annual tomato glut. Home-grown beauties can be easily frozen for off-season use. They'll be bit soft when thawed, but work well in soups, sauces, stews and salsas.

What you'll need for 1 quart of frozen tomatoes:

- 3 pounds of fresh tomatoes
- Freezer bags or containers
- A pot of boiling water
- A bowl of cold water

Wash tomatoes and drop in boiling water for 30 to 60 seconds or until the skins split. Drop in cold water until cool enough to handle. Peel and place in freezer container, leaving an inch of head space before sealing. Label and freeze. Tomatoes will keep for a year well frozen.

For more about preserving, canning or other methods, visit Iowa State University Extension Service .

For canning tips, catch the summer issue of Edible Iowa River Valley, which will be released in mid August - just in time for tomato season!

The Story

Burlington-based chef Peter Harman wants everyone to enjoy the good life. Luxury, he says, is accessible to anyone and the most accessible of those is good food.

"I may not be able to drive the best car available, that's out of my price range, but I can have the best steak," he said. "That's accessible luxury."
It's a way of dining that Harman advocates at his Burlington restaurant, Martini's Grille, and the recently opened Graze in Iowa City. Don't even need to go out to enjoy Harman's little luxuries. He launched the free Food Guru video cookbook and podcast on his Web site (www.foodguru.com) where he shares most of his signature dishes as well as cooking techniques on more than 100 videos. His audience has grown worldwide, thanks to a podcast link on iTunes where his Food Guru 90-Second Cooking School regularly makes the favorites list. This green bean recipe is also available in video form at www.FoodGuru.com .

The Recipe

FRIED GREEN BEANS

1 pound fresh green beans
vegetable oil for frying
1 cup Dim Sum & Den Sum Sauce (below)
1 tablespoon sesame seeds

Dim Sum & Den Sum Sauce
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon sugar
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon cilantro, chopped
1 tablespoon white sesame seeds, toasted
1 tablespoon green onions, sliced

Stir together all the ingredients.

Heat 1 quart vegetable oil to 350 degrees and fry the beans in batches until they are cooked and start to wrinkle. Remove the beans from the oil and allow to drain on paper towels until all beans are cooked. In a large skillet, heat the Dim Sum & Den Sum Sauce, add the green beans and cook until hot. Transfer to a serving platter and sprinkle with the sesame seeds.

Serves 4.

Recipe courtesy of
Peter Harman
Food Guru U.
610 N. 4th Street
Suite 400
Burlington, IA 52601
319.752.6262
www.FoodGuru.com

SUMMER GREENS

The Story

Adin Wheat's route to the kitchen was as organic as the food he favors.

"I was 13 years old when food captivated me," said Wheat who was as a dishwasher in New Hampshire then, and moved up the line, eventually working with master chef Hiroshi Hayashi. Now he is the chef at Cafe Dodici on Washington's town square, and specializes in Italian cuisine.

"Hayashi taught me skills with the knife, and a philosophy of food and life, clean living and spirituality. From there I chose jobs from the east to the west that could teach me the skills necessary to succeed in this profession" reflects Wheat. "In a simple twist of fate I'm now in Washington, having fun with my cooking, enjoying life, living my dream: Eat well, love well, be well."

The Thursday farmers' market outside his kitchen door is a trip to the mystical for Wheat.
"A truck pulled up, the bed brimming with fresh produce. Soon our town square was bustling with frantic farmers ready to set out their hard-won wares. I waited like a kid waiting for cookies to cool, strolling through the stands, weaving through the rows. What to get? What to eat?"

Wheat's summer salad was the results of one of his excursions. "Feel free to add or subtract from this recipe as it is up to you." He happily suggests. "You know how much you can eat or how big your family is."

The Recipe

SUMMER SALAD

Arugula
Baby spinach
Sweet corn (If corn is in season)
Green onion or chives
Nasturtium flowers
Heirloom tomato
Peaches (If they're in season. If not, any fruit will suffice.)

Wash produce in cool water.
Shuck the sweet corn and remove the silk. With a knife, shave the corn from the ear.
Chop onion or chives.
Dice tomato and fruit.
Place everything in a bowl and drizzle extra virgin olive oil, just enough to coat everything. Sprinkle some salt and pepper and toss lightly.

Recipe courtesy of

Chef Adin Wheat
Café Dodici
122 S. Iowa Ave
Washington, IA
319.653.4012
www.cafedodici.com

CHERRIES

The Story

Veronica Green offers a buffet of baked goods at her Muscatine shop, Green's Tea and Coffee. Some of the best, she finds, are created in moments of desperation, such as the beloved rustic apple-cherry tart.

"Our baker, Carol Birkhofer - or "Bakerhofer" as we lovingly call her - came up with this recipe because one day, after having already started an apple tart, she realized that she did not have enough apples. She looked around, thought about it, and added cherries," Green said " We find that our best invented desserts (and most of our menu items) are born of necessity and spontaneous creativity. Well, that and
sheer luck!"

Birkhofer and Green call the tart rustic because the crust has a hand-crafted look.: "It's not made to look flawless," Green said "Its elegance is found in the taste of fresh fruits and labor put into the dough. As my mother, Kathleen, puts it, 'it looks like it is made with loving hands at home.' "

The Recipe

RUSTIC APPLE-CHERRY TART

**Cook's note**
To time this right, prepare the fruits first and then the dough. While the dough is in the fridge, the fruits will still be baking and by the time they cool, the dough will be ready to roll out and fill.

Filling Ingredients:
5-6 medium-size tart apples
2 cups pitted cherries
2/3 cup unsalted butter
3 Tbsp cinnamon
1 cup white sugar
1/2 cup brown sugar

Preheat oven to 375F.
Prepare a baking sheet with parchment paper.
Slice apples and pit cherries. (You can leave the apple skins on, to your liking.)
Mix the fruits with the cinnamon and sugars. Cut the butter into small pats and mix into the fruits.
Spread fruit mix onto parchment paper and bake for about 20 minutes, or until apples are just soft to the touch. You must let the fruits cool before you spread on dough to finish tart.

Pastry Dough Ingredients (if making homemade):
3 cups pastry flour
(or use 2 cups unbleached flour and 1 cup cake flour)
1 cup shortening
1/3 cup butter
1 egg
1 Tbsp vinegar
1/3 cup ice water

Put flours, shortening, and butter in the food processoruntil the consistency is crumbly (like coarse meal).
In a separate bowl, whisk together the egg, vinegar, and water.
Add the liquidmixture to the dry in the food processor and blend until dough is
formed. (Dough should be a little crumbly, but not dry).
If it is too dry, add 1 Tbsp water.

Wrap up the dough ball in plastic and refrigerate for 30 minutes.

Tart Directions:
After dough has cooled in fridge, roll dough out to about a ¼" thickness. (The dough will have uneven edges.)
Place on a baking sheet with parchment paper. Spread the cooled fruits on the dough and fold up the edges over the apples and cherries, pleating the dough loosely all around the edge.
Leave the tart open in the center.
Brush an egg wash over the dough and bake at 375F for 30-40 minutes, or until the tart is golden brown.

Recipe courtesy of

Green's Tea and Coffee
208 W. 2nd Avenue
Muscatine, IA
563.263.5043

The Story

Jocelyn Engman, and her husband, Tim, came back to her family's rural Washington County home from Chicago to farm with her father, Bill McCracken, and her sister, Alisha. Early advocates of community supported agriculture, they provide subscription shares as Choice Earth CSA.

Each week, as soon as the garden begins producing, the Engmans show up at the Washington Farmers' Market with the bushels of their garden's bounty. Since they specialize in heirloom organics, some of that bounty can sometimes be a mystery to consumers. Engman often tucks a sheet of recipes in each box to help her customers along.

"The best recipes I get are usually by word of mouth from friends or CSA members who grew up cooking in other countries and move around in their kitchen and even their garden in a way that's completely different from my approach to what I'm cooking or what I'm growing," Engman said.
One of those recipes is a shallot dressing she borrowed from fellow farmer Valerie Gamble, who runs Abundance CSA in Fairfield.

"She's originally from France, and when she was giving me this recipe she told me that in France people never buy salad dressing. They make it at home. This shallot dressing (or some version of) is one that often gets made," Engman said. "When she was first told me I should make the dressing, I said, 'No, no, that's way too much work.' And she said, 'Oh come on! It's nothing.' And she was right.

The Recipe

SHALLOT DRESSING

1 tablespoon shallot, coarsely chopped
1/4 cup balsamic vinegar
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3/4 cup extra virgin olive oil
salt and pepper to taste

Coarsely chop the shallot on the cutting board and add the shallot along with the vinegars, mustard, a pinch of salt and some freshly ground pepper to a small processor or blender. Pulse to incorporate the ingredients and finely chop the shallot. Add the olive oil and blend until the dressing is well mixed. Taste for seasoning on a piece of lettuce and store in the fridge in a resealable plastic container for up to five days.

Recipe courtesy of
Choice Earth CSA (www.choiceearth.com)
Abundance CSA
1341 Spruce Ave 2151 185th Street
Brighton, IA 52540 Fairfield, IA 52256
319.694.3954 641.472.8370

The Story

Before Kim Zesiger opened Redhead restaurant in Solon two years ago, she lived in Chicago for over a decade. But, by heritage and history, Kim is a southern gal through and through, having grown up in the heart of Tennessee. "I learned to cook from the matriarchs in my family." She says. "I'm talking my grandmothers and great-aunts."

Greens are one of Kim's favorites, and during season, can often be found on the menu at Redhead. "The trick about greens is to cook them forever." She advises. She's been known to get the greens going over a low simmer, and forget about them until over five hours later. It turns out that slow and steady certainly win the greens race.

Kim's preferred greens are the oft overlooked, yet flavorful, leafy tops of turnips. At Redhead, Kim sources as much as she can from local farms, and one of her regular haunts is Kroul Farm in Mt Vernon. When she found out they were feeding turnip greens to their chickens, she quickly got them to save the savory selection for her. "I told them turnip greens were my favorite and I would take their entire crop." Needless to say, the folk at Kroul Farm were happy, and so was Kim. The chickens on the other hand needed to find another snack.

The Recipe

SOUTHERN VEGETARIAN TURNIP GREENS

1 onion, diced
2 cloves garlic, diced
2 tbls cider or red wine vinegar
Scant pour of olive oil
1 tsp ground cumin
Kosher salt
1 tsp black pepper
2-3 lbs turnip greens, triple washed, ends trimmed
Red pepper flake to taste

Put all the ingredients in pot and cover with about 2 inches of water.
Bring to a hard boil for 10 minutes
Reduce to simmer, cover and let cook for at least 1 - 1 ½ hours.

Recipe courtesy of
Kim Zesiger
Redhead Restaurant
240 E Main Street
Solon, IA
319.624.5230
www.boldbeautifulfood.com

The Story

Fort Madison's Martha Wolf, along with partner Sue Saunders, began selling baked goods off coffee tables in Sue's basement back in 1992. From there, they opened the Ivy Bake Shoppe a bakery and cafe in downtown Fort Madison at Sixth Street and Avenue G. The cafe became a national fixture when reporters on the Iowa Caucus beat eight years ago came in for a snack. Martha and Sue have since branched out to West Burlington, where they have a second Ivy in the Shottenkirk Superstore, and Wolf has recently published her first cookbook, "The Ivy Bake Shoppe Cookbook."

Wolf is a devoted farmers' market shopper, Buy Fresh Buy Local activist and a proponent of community supported agriculture, eagerly anticipates her weekly market share delivery from Kathy Hohl's farm in Donnellson. She's adapted the following recipe from The Green Earth Institute, a 60-acre farm and CSA provider in suburban Chicago, and it's a regular when The Ivy caters local events.

The Recipe

Spring Radish Spread

6 ounces cream cheese, softened
1 tablespoon prepared horseradish (or to taste)
2 teaspoons green onion tops or chopped chives
2 teaspoons fresh chopped dill
1/4 teaspoon salt
1 cup finely chopped red radishes

Mix all ingredients in a bowl and let sit in refrigerator for 1 to 2 hours.
Serve with crackers, crusty bread or pita crisps.

Recipe courtesy of Martha Wolf
Ivy's Bake Shoppe
6th Street at Ave G
Fort Madison, IA
319.372.9939

Or Shottenkirk Superstore
309 S. Gear Ave
West Burlington, IA
319.752.4981
www.IvyBakeShoppe.com

The Story

When Brandon Mandrell isn't working in the kitchen of Burlington's Martini's Grille (www.foodguru.com), he's spending his down time learning more about food, experimenting in his own kitchen with flavors and styles or studying with food artisans. Formerly of the late, lamented Regina's in Fairfield, Mandrell specializes in fish, vegetarian and vegan cooking. Romesco sauce is one of his go-to recipes.

"The sauce - from Tarragona, a province of the Catalunya region of Spain near Barcelona - can be served with most any fish or seafood, particularly sea bass or shrimp, but it also goes well with chicken or pork," Mandrell said.

The Recipe

Asparagus with Scallops Romesco

15 to 20 deep green asparagus stalks
10 to 12 large sea scallops (pale beige to creamy pink)
olive oil
sugar
torch to caramelize scallops

Romesco sauce:
20 whole peeled garlic cloves
1/2 pound of Roma tomatoes
1 cup olive oil
5 tablespoon red wine vinegar
2 red bell peppers(large in size)
24 blanched almonds
24 shelled hazelnuts
1 teaspoon kosher salt or sea salt

(Cook's note: Make the sauce first.)

Brush a thin layer of olive oil on the garlic, peppers, and tomatoes, then roast in a 300-degree oven for 15 minutes or until the garlic browns and peppers and tomatoes are soft.

Puree roasted vegetables, adding nuts and salt. When well blended, add red wine vinegar and slowly drizzle remaining olive oil.

Chill until ready to use.

For the scallops and asparagus: Brush with olive oil and season both sides with salt and pepper.

Broil or grill for 2 to 3 minutes per side.

Plating suggestion: Place a circle of Romesco sauce in the center of the plate, add asparagus on top of the sauce with scallops next to the asparagus.

Garnish with fresh lemon.

Optional step: If a crème brulee torch is available, dress one side of the scallops into a thin layer of sugar and place next to asparagus(sugar side up.) Burn with a creme brulee torch so that a nice caramelized layer forms.

Recipe courtesy of Brandon Madrell
Martini's Grille
610 4th St.
Suite 400
Burlington
319 752 6262
www.foodguru.com

The Story

One of Veronica Green's fondest and earliest memories of summer in Iowa is the family's rhubarb patch on 47th Street in Des Moines.

"It belonged on the line between our garage and the house of our 85-year-old neighbor, Bertha. We would pick it, and then she would lovingly bake the best rhubarb crisp. Every year I crave it and every year I think of her, " Green said.

In Bertha's honor, Green updated the recipe and serves it her shop, Green's Tea and Coffee, 208 W. Second St. in Muscatine, where it joins a lineup of baked goods so delectable that choosing is a
challenge. And like so many of the ingredients Green and her full-time baker, Carol Birkhofer use, the rhubarb for the rhubarb crisp is locally grown.

"Our local rhubarb supplier is one of our favorite, most loyal customers - a character, rather - Brian Walter. He appears weekly with a large sack of succulent rhubarb, delivered with a smile. Brian really enjoys another classic that Carol creates -- rhubarb pie bars. We thank him and other rhubarb-sharers most humbly for such gifts," Green says.

The Recipe

Rhubarb Crisp (a new twist on an old-time classic)

1 cup uncooked oatmeal
1 cup all-purpose or whole wheat flour
1 teaspoon freshly ground cardamom
1 cup brown sugar
1/4 cup chopped, toasted almonds
1/2 cup butter
1/3 cup white sugar
3 cups fresh or frozen rhubarb, sliced
2 tablespoons Mexican Vanilla

Mix rhubarb, white sugar and vanilla together until the juices are extracted from the fruit. In a separate bowl, mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter until
crumbly.

Grease an 8-inch square pan. Spread half the crumb mixture on bottom. Cover with all of the rhubarb. Spread remaining crumb mixture over top.

Bake at 350 degrees for 45 minutes, or until top crumb mixture is golden brown and the fruit is bubbly.

Serve warm or cold with homemade whipped cream or ice cream.

Cook's note: For an extra special variation, add fresh farmer's market berries to the rhubarb - strawberries are a favorite.

Recipe courtesy of:
Veronica Green, Co-owner of Green's Tea and Coffee
GREEN'S TEA AND COFFEE
208 W 2nd St
Muscatine, IA
563.263-5043

The Story

Mike Clem's family regularly ate spinach at dinner. "It was canned or frozen," said Clem, chef at the riverfront Drake restaurant in Burlington, Iowa. "It looked like seaweed." Salads were leaves of pasty iceberg, with canned mandarin orange slices if mom was going upscale. It took a fresh spinach salad with hot vinaigrette dressing to change his take on both. "This dish turned me on to salad," Clem said. "Fresh spinach was a whole 'nether story." A regular summer menu item at The Drake, Clem buys his spinach from Gerst Family Farms in Burlington. The bacon comes from Meierotto's Farm Fresh Meats, in Mount Pleasant, both regulars at farmers markets in southeast Iowa.

The Recipe

FRESH SPINACH SALAD WITH HOT BACON VINAIGRETTE
Serves 4

8 cups fresh spinach, washed and stems picked off
2 hard boiled eggs
8 ounces sliced fresh mushrooms
4 strips bacon

Vinaigrette
1/2 pound raw bacon, cut into strips
1 small yellow onion, diced
1/2 cup sugar
5 ounces balsamic vinegar
5 ounces standard prepared yellow mustard
5 ounces white wine

Whisk vinegar, mustard and wine together and set aside. Sautee bacon in a saucepan until crisp. Add onion into bacon and cook until soft. Stir sugar into pot until liquefied. Pour vinegar mixture into bacon and onions and simmer 5 to 7 minutes. Pour over spinach and toss, Garnish with sliced egg, mushrooms and bacon slices.

Courtesy Chef Mike Clem.
The Drake Restaurant
106 Washington Street
Burlington, Iowa 52601
319.754.1036
www.thedrakerestaurant.com