Archive | Summer 2012

Kale Chips

Serving 4

  • 1 bunch kale
  • 1-2 tablespoons olive oil
  • Kosher salt, for sprinkling

Preheat oven to 350°.

Wash kale and thoroughly dry leaves in a salad spinner or with paper towels. Carefully remove the leaves from the thick stems and tear leaves into bite size pieces. Discard the stems.

Place kale in a large bowl and drizzle with olive oil. Rub oil onto kale using fingers, making sure to coat each piece. Spread kale on a cookie sheet and sprinkle with kosher salt. Bake until the edges are brown but are not burnt, approximately 10 to 15 minutes.

From Shari Gilg

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last_bite

The Last Bite: Elevate Dinner

An Emerging Terrain project, Elevate was an epic farm-to-table food celebration comprising of a six-course dinner, planned and prepared by 10 local chefs and dozens of culinary students, produced by 40 local growers and delivered to the table by animated servers.

Photographs by Ariel Fried

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PRESERVE

PRESERVE

Preserving Place
Two Friends Use Canning to Create Community
By Summer Miller • Photography By Ariel Fried

“The Kingdom of Heaven is like a grain of mustard seed, which a man took and sowed in his field, which indeed is the least of all seeds; but when it is grown it is the greatest among herbs and becometh a tree, so that the birds of the air come and lodge in the branches thereof.”

Matthew 13:31–32 AV

A large unassuming glass jar rested on the kitchen counter behind Beth Richards as she poured a cup of freshly brewed coffee. Easily 12 inches high and the width of a woman’s hand, the jar held captive umber mustard seeds beneath its indigo screwtop lid.

Beth opened the refrigerator and smelled the milk before announcing, “It’s OK,” with a chuckle and poured it into the mug. By way of her job as the mail carrier in the Minne Lusa neighborhood just south of Florence for 15 of the last 30 years, she became friends with lifelong resident Sharon Olson. It was a love of place and a desire to connect that brought them together to create the Minne Lusa House, where people put … Read More

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turkey

FROM THE FARM

Coming to a Thanksgiving
Feast Near You
Heritage Turkeys
By Theresa Farrage
Photography By Growing Cities

Ask any Californian who has yet to visit Nebraska or Iowa what they picture it to look like, and you may get the generic response: Fields of corn. Local Nebraskans and Iowans can’t blame Californians for this vision. After all, Nebraska is the Cornhusker State, and the infamous movie set in Iowa, Field of Dreams, does feature nostalgic baseball players meandering through cornstalks.

For one Californian though, Nebraska represented an opportunity to support sustainable agriculture by way of raising heritage turkeys.  From Sacramento to West Point, Nebraska, Randy Wattermann and his family decided to leave the Golden State and its near-perfect weather behind for an acreage of land near relatives and friends.  After reading books by American farmer and author Joel Salatin and attending a pastured poultry seminar sponsored by the Nebraska Sustainable Agriculture Society, Randy was inspired to implement his own sustainable farming practices in 1998.

Randy, who raises a few hundred heritage turkeys, said that the heritage breeds are making a rapid comeback, especially among local farmers for many reasons. These reasons include its rich flavor and plumage, more proportionate ratio of … Read More

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Watermelon Cooler

Serving 4

1 quart plus 1 cup cubed, seedless watermelon

2 cups ice cubes

4 limes, juiced

¼ cup granulated sugar

Kosher salt, to taste

4 lime wedges

Combine first four ingredients in blender and blend until smooth. Pour into glasses and sprinkle with kosher salt. Serve with lime wedges.

For cocktail: Add 1 ounce vodka to each glass.

From Ann Nelson

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Raspberry-Lemon Iced Tea

Serving 18–20

1 ¼ cups fresh whole raspberries, washed and divided

½ cup plus

2 tablespoons granulated sugar

1 gallon water

3 large, three-ounce ice tea bags Juice of two lemons

Roll ¼ cup of raspberries in 2 tablespoons sugar and freeze in single layer on cookie sheet for at least one hour. Meanwhile, add water to large saucepan and turn burner to high. Once water boils, add tea bags, remaining raspberries and sugar. Stir until the sugar is dissolved. Reduce heat to low and steep for 5 minutes. Remove from heat and discard tea bags. Cool for 10 minutes. Add lemon juice and stir. Strain to remove cooked raspberries, if desired. Chill in refrigerator. When ready to serve, pour over ice and add a few frozen, sugar-coated raspberries.

From Ann Nelson

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Cilantro and Celery Spritzer

Serving 1

3 tablespoons freshly squeezed lime juice

¼ cup fresh cilantro, chopped

1 tablespoon agave nectar

1 tablespoon water

1 celery stalk, trimmed

Ice

6 ounces club soda or lemon-lime soda 1 lime wedge Combine lime juice, cilantro, agave and water in a glass. Use celery stalk to muddle together. Pour through strainer into another glass full of ice and discard cilantro leaves. Add soda and use celery stalk to stir. Garnish with lime wedge.  For a cocktail: Replace 1 ounce of soda with Absolut Citron.

From Ann Nelson

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Strawberry-Basil Lemonade

Serving 8–10

Strawberry-Basil Syrup:

1 ½ cups granulated sugar

1 cup water

1 pound strawberries, washed, hulled and sliced . inch thick

¾  cup tightly packed basil leaves

Lemonade:

8 cups cold water

2 cups lemon juice, chilled

Ice

Garnish:

½ pound strawberries, washed, hulled and sliced . inch thick

¼ cup tightly packed, blemish-free basil leaves

For the syrup:

Place the sugar and water in a medium saucepan over high heat.

Stir until the sugar dissolves and the mixture comes to a boil. Add the strawberries; reduce the heat to medium-low and simmer until the strawberries have softened, about 10 minutes.

Remove from the heat, add the basil leaves and stir to incorporate. Cool to room temperature, about 45 minutes. Strain through a fine-mesh strainer set over a medium bowl; discard the solids. Cover the syrup and refrigerate until ready to use.

For the lemonade:

Pour the water, lemon juice and 1. cups of the strawberry-basil syrup into a 3-quart pitcher or punch bowl and stir to combine. Taste and add additional strawberry-basil syrup as needed. Add ice and garnish with the sliced strawberries and basil leaves.

For a cocktail: Add 1 ounce of Absolut Citron or other vodka … Read More

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Nojito

Serving 1

1 dozen small, fresh mint leaves (spearmint if available)

1 teaspoon granulated sugar

1 lime, ½ juiced and ½ sliced

1 cup club soda or lemon-lime soda 1 cup crushed ice Add mint leaves, sugar and lime juice to the bottom of a glass. Press together using a muddler or small wooden spoon. Add soda and ice. Stir. Garnish with lime wedges and extra mint leaves.  For a Mojito: Add 1 ounce rum and 1 tablespoon granulated sugar.

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Cucumber Lemonade

Serving 18–20

8 ounces freshly squeezed Meyer lemons

6 ounces natural milled organic sugar or sweetener of your choice

1 ½ gallons water

1 organic cucumber

Mix lemon juice, sugar and water. Wash, peel, seed and dice cucumber. Pour 2 cups of liquid mixture into blender and add cucumber. Blend until smooth. Pour into remaining lemonade and stir to incorporate. Pour over ice and serve.  For a cocktail: Pour 6 ounces cucumber lemonade into a drink shaker with ice and . ounces of vodka.  Mix slowly, gently swirling mixture. Strain into a chilled martini glass.

From Pepe’s Bistro: Located above Against the Wall Gallery at 6220 Havelock in Lincoln, Nebraska.

Pepe’s Bistro serves vegan and vegetarian food prepared using fresh, local and organic ingredients. www.PepesBistro.wordpress.com

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