FARMHOUSE by Four Birds Media

FARMHOUSE A Farm & Food Magazine / Vol. 1 / Fall, 2013

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Eating is an agricultural act. - Wendell Berry

FARMHOUSE Vol. 1 / Fall, 2013

FROM THE SOURCE 10 IN THE DIRT 13 HEALTH MATTERS 16 VESECKY FAMILY FARMS 18 CULINARIA CATERING 28 AARON & KENDRA MARABLE / CANNING 34 SEASON’S EATS 40 RECIPES 50

photos by Dana Hangauer, except where noted FARMHOUSE is a project of Four Birds Media / (785) 766-5669 / info@fourbirdsmedia.com Lawrence / Kansas

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FROM THE SOURCE by Hilary Brown / photos by Becky Harpstrite

At Hilary’s Eat Well, we know that every bite has a beginning. From the initial spark of creativity needed to conjure up a new product, to the moment you find the product in a store, I am conscience of the relationships we have with many local Lawrence farms. Those relationships help insure that we can produce high quality products while helping our regional economy. The Leek Family is one of those special groups of people that make it happen. In 2011, I came across the Leek Family’s farm when I began exploring local sources for organic greens. I knew that there was a personal story behind the farm, and a message of inspiration was there, waiting to be nurtured and shared with the world. Though a lifelong lover of food, James Leek was not always a farmer. He spent the majority of his career as a teacher while always appreciating the real food he’d enjoy with his family. In 2009 21 year-old daughter, Rachel, was riding her bicycle in Lawrence, when a driver tragically hit and killed her. Through the struggle the family was going through, they made the decision to look to the land as a place of inspiration for preserving their daughter’s memory. Rachel’s Garden was established and began supplying the Community Mercantile in Lawrence with fresh greens. In March of 2013, James’s son Pat unexpectedly passed away. Again in the midst of tragedy, the family decided to honor Pat’s memory and the business expanded to become Pat & Rachel’s Gardens. Soon Hilary’s Eat Well partnered with James and his family, which allowed the family to expand to a larger piece of land, and further nourish the crops they care so much about. The staff of Hilary’s Eat Well has been fortunate enough to spend time at Pat & Rachel’s Gardens and we were moved, touched and inspired. On a perfect, crisp-conditioned fall morning, we ventured 20 miles down the road to experience the life of their farm. The sunshine provided the perfect amount of warmth while commanding color from all the vegetables and greens growing on the 10-acre farm. We were moved by the love, integrity and beauty of their family and farm. Their work is truly inspiring. Locally grown foods are not just a quaint idea. The greens and root veggies from Pat & Rachel’s Gardens are in our nationally distributed burgers. James Leek and I worked together, with the help of Liberty Fruit in Kansas City, to create a mutually beneficial partnership. Liberty Fruit picks up the organic produce from Pat & Rachel’s Farms, cuts to our specifications and delivers the products to our food manufacturing facility in Lawrence. The entire process helps to bridge the gap between local agriculture and growing our local economy. The next time you enjoy one of our products, you will taste and feel this home grown connection. Hilary Brown is the founder and owner of Hilary’s Eat Well, and a nationally recognized leader in local food sourcing.

IN THE DIRT Our friends at Mother Earth News offer practical tips to keep your garden healthy through Winter. by Barbara Pleasant

When working an organic food garden in ways that bring out the best in your site, your soil and your plants, winter is an interesting and useful stretch of time. In Lawrence, we can enjoy spinach, Brussels sprouts, sunchokes, kale, carrots, parsnips and other cold-hardy crops through the winter season.

To help you brush up on your cold-season gardening skills, let’s tick through the simplest, most sustainable ways to address the three main winter gardening tasks: • growing cold-hardy edibles • using compost, cover crops and mulch to radically improve soil quality • enhancing habitats for hard-working beneficial insects and wildlife No matter where you live, you can make use of climateappropriate techniques to bring spinach, kale, chicories and other hardy vegetables through the winter. Lawrence is in Garden Climate Zones 5 to 7 and you can get by with a tunnel covered with one layer each of row cover and plastic (the plastic comes off easily for ventilation). Support the tunnel with an arch of heavy-gauge wire fencing to make sure it can stand up to accumulated ice and snow, like a green igloo. PROTECT FALL CROPS If you have carrots in the ground, take this tip from Eliot Coleman, author of Four-Season Harvest. In early winter enclose the carrots in a cold frame, and sprinkle an inch of compost over the tops of the plants. Add enough straw to fill the frame and close the top. Pull carrots as you need them, and be prepared to be amazed at their sweet flavor.

Parsnips need no protection to make it through winter, but a thick mulch (or a garbage bag stuffed with leaves) makes it easier to find them and keeps the soil from freezing. In any climate, early winter is the best time to harvest Brussels sprouts and sunchokes, both of which benefit from exposure to freezing temperatures. Mulched soil doesn’t wash away in heavy rain, but the biggest advantage of winter mulch is that it moderates soil temperatures, slowing the speed at which the soil freezes, thaws and freezes again. Because water expands as it freezes, shallow roots are often torn and pushed upward a natural phenomenon called heaving. Winter mulches reduce heaving around winter crops, decrease compaction from heavy rain or hail, and enrich the soil with organic matter as they decompose. Fall-planted garlic, shallots and perennial onions are priority crops for a 4-inch winter mulch of hay, straw, chopped leaves or another locally abundant material. Mulch kale, too, but wait until after the first week of steady sub-freezing weather to protect the latent flower buds of strawberries with a 4-inch mulch of hay, pine needles or shredded leaves. Shroud the bases of marginally hardy herbs such as rosemary with a 12-inch-deep pyramid of mulch to protect the dormant buds closest to the ground. Once you’ve done what you can to maximize the productivity of hardy plants, either gather up dead plants and surrounding mulch and compost them or turn the residue

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into the soil. This will reduce pests such as squash bugs and harlequin bugs, which overwinter as adults in plant debris, as do Mexican bean beetles and some other pests. In spring, after the heap has shrunk to a manageable size, mix in a high-nitrogen material such as manure, grass clippings, alfalfa meal or cheap dry dog food (mostly corn and soybean meal) to heat the heap to 130 degrees - the temperature needed to neutralize potential troublemakers. PREPARE SOIL FOR SPRING / SUMMER PLANTING With this housekeeping detail behind you, think about what next year’s garden will demand of the soil. Sketch out a plan for where you will plant your favorite crops in spring and summer, and tailor your winter soil care practices to suit the needs of each plot’s future residents. In areas to be planted with peas, potatoes, salad greens and other early spring crops, cultivate the soil, dig in some compost, and allow birds to peck through the soil to collect cutworms, tomato hornworm pupae and other insects for a week or two. Then rake the bed or row into shape and mulch it with a material that will be easy to rake off in early spring: year-old leaves or weathered hay, for example. In the space you will use in early summer for sweet corn, tomatoes and other demanding warm-weather crops, you may still have time to sow a winter cover crop such as hairy vetch, Austrian winter peas or crimson clover. Cover crops make use of winter solar energy, energize

the soil food web as their roots release carbohydrates down below and amass large amounts of organic matter. The deep roots of hardy grain cover crops such as cereal rye will spend the winter hammering their way into compacted subsoil, and nitrogen-fixing cover crops can jump-start soil improvement in new garden beds and save time in spring. For all those “to be determined” spots, you can enrich the soil and prevent winter erosion by tucking beds in with compost, mulch or a hybrid of the method I call “comforter composting.” Piles of organic matter in any configuration will turn the soil’s surface into a compost factory. Several 3-inch layers of dead plants, chopped leaves, spoiled hay and other mulch materials will compost themselves when placed atop unemployed soil. If you would rather make a mountain of compost from autumn’s haul of yard and garden waste, why not locate the pile in a place where it will travel across cultivated soil as you turn it every few weeks? A “walking heap” leaves a trail of organic matter in its wake, and nutrients that leach from the pile at various stopping points go straight into the soil. Excerpted from Mother Earth News magazine, the original guide to living wisely. Read the full story at www.MotherEarthNews.com or call (800) 234-3368 to subscribe.

HEALTH MATTERS

story and photos by Karrey Britt of the Lawrence-Douglas County Health Department Paul Medlock was plucking tomatoes from the vines in the garden at Just Food, the Douglas County food pantry. He wanted to salvage what he could before the area’s first frost hit. “It’s been good,” Medlock, a volunteer and client, said of the food pantry’s first garden, which provided 10,000 pounds of produce. “Nothing beats fresh tomatoes, fresh potatoes, fresh whatever. The stuff that’s trucked in is not as good.” Just Food, located in an East Lawrence warehouse, has made huge strides in addressing one of the community’s top health priorities: access to healthy foods. In Douglas County, one in five residents do not consume the recommended amount of fruits and vegetables. “Processed food have long been the primary staples in food banks, and Just Food, through its garden, cooking classes and other efforts, is taking important steps to change this,” Community Health Director Chris Tilden said. “Improved nutrition is incredibly important to better health.” The idea to start a garden was planted by Ace Hickey, a volunteer who has served on the nonprofit’s board of directors. While on vacation in Vancouver, British Columbia, he walked by a vacant lot that had hundreds of pallets with vegetables and herbs growing inside them. “They had the most wonderful produce in those flats,” he said. “The nice thing about pallets is there are rows between the boards and they are ready to go.” He thought pallets could provide a simple way to grow produce at Just Food and maybe help clients grow their own. Hickey took the idea to Just Food Executive Director Jeremy Farmer, who overwhelmingly supported it. “We’ve got so many great community gardens and other initiatives happening in Lawrence and the food bank network had never been a part of those conversations,” Farmer said. “There had never been that connecting point between gardens and low-income clients, so we wanted to start making that connection.” They started by planting lettuce, spinach, onions, beets and herbs in about a half dozen pallets in early spring. Shortly thereafter, Autumn Rice, an AmeriCorps

member, began working at Just Food. She wanted to expand the garden and add compost bins and rain barrels. Her vision was fulfilled, in part, with donations from the community, especially Earl May Nursery and Garden Center, and the hands-on help of others. They planted peppers, cucumbers, squash, cabbage, watermelons, pumpkins, kale and sweet potatoes. Everything was grown organically. The produce was picked almost daily and put out, along with donations received from area farmers. It also was used in cooking classes. Some of the produce has been frozen or refrigerated for later use. “One of the things we say around here a lot is that, ‘Growing our own food is like producing our own money,’” Farmer said. In addition to providing food, Just Food wants to provide clients with hands-on gardening skills so they can grow their own food. Rice said she worked with many clients - old and young alike - throughout the season. “They were amazing. Some liked to garden and some had never been in a garden,” she said. “For that moment, they were able to put all of their worries aside and play in the dirt.” Next year, Farmer plans to incentivize working in the garden by giving clients a plant or seeds to take home. Just Food recently received funding to build a hoop house or greenhouse, so Farmer hopes they will be able to grow and harvest food year round, and provide that education. “We can’t keep giving out hundreds of pounds of food to thousands of people every year and ultimately, not really make a difference in solving hunger,” Farmer said. “I don’t think anyone is OK with that here. So, we are always looking for innovative ideas to do something different.” If you would like to share your ideas or help with the garden, contact Just Food at 785-856-7030. The organization, which serves about 10,000 residents a month, can also use volunteers as well as financial or food donations. For more information about the organization, visit justfoodks.org. FH

VESECKY FAMILY FARMS HERITAGE AND WHITE TURKEYS 1814 N 600 Rd / Baldwin City, KS

John Vesecky is a quiet man. He tends to his farm in an unassuming way, dutifully moving from task to task in general calm. His two dogs, a Great Dane and a Labrador, lay in the sun, watching birds scatter into the trees. A handful of barn cats scurry around the edges of his old barn and a goat watches his work. But for the turkeys, all is quiet. Vesecky’s flock of bold, Heritage Turkeys cluck and putt with such volume and determination, it’s hard to have a conversation around them. “Yeah,” John says with a laugh. “They’re pretty loud, and you aren’t going to sneak up on them. I guess after awhile, we just stop hearing them.” For more than a decade, John has been raising turkeys on his land south of Lawrence. What started as a way to feed his family has turned into a variable income. “Well, about 10 years ago my wife and I got a couple of these Heritage turkeys for ourselves,” John says as he wades through a flock of the brown, barking birds. “We’ve always enjoyed eating turkey and have plenty of land here, so we figured ‘Why not’? I think we sold one or two that first year, just because we knew we couldn’t eat them all. That’s when we had the idea that maybe we should get a few more the following year.”

As years passed and sales grew, the Veseckeys increased their annual flock. Now John, with help from his wife, Sharon and son, William, raises Heritage and Broad-Breasted White turkeys on his nearly 300-acre spread. Heritage turkeys are the larger, ‘traditional’ birds. White turkeys, according to John, look like “big, funny looking chickens.” The farm raised more than 550 (175 Heritage) turkeys for the 2013 Holiday season. “Really, they’re not that difficult to raise,” John says with his omnipresent, matter-of-fact tone. The timing is different for Heritage and White turkeys, but the farm generally gets chicks when they are less than a month old. The two flocks are kept indoors and under warming lamps for a few weeks. When the birds are strong enough to graze, John moves to separate pastures on his land. The Heritage turkeys graze on the southern area of the farm. Feeders are abundant and trees shade cont.

“When people come out here, they get to see the turkeys in the pasture and watch them walk freely and jump and cluck. We really care for these birds and try to keep them as comfortable as possible while we have them.” the birds in the warmer summer months. Often, John has a few goats in the same large area. The birds are fenced in, but that rarely keeps all the turkeys contained. The more curious birds often jump over the 5-foot metal fence and roam the yard. “We do have to keep an eye on them,” John says with a laugh. “As long as they don’t wonder across the road and near the creek, they should be alright. If a bird gets out, they don’t go too far. I’ve never had much of a problem getting them back in.” The Broad-Breasted White turkeys pasture on the northern part of the Veseckey farm. While the birds are still young, John grows patches of millet in the pasture. As the birds mature, they eat the crop to supplement their diet. The birds are fenced in a large area that holds half-dozen feeders. The wild grass has been eaten, and the grass on the outside of the fence, as far past the fence as a turkey’s neck can reach, has been picked. The White turkeys run in flocks around the pasture and investigate anything new in the area. John says the threat of a coyote or fox is always present, but he hasn’t had much trouble with either. “I can’t remember a coyote or fox ever giving us trouble,” he says. “We’ve had some bobcats get in the pasture and bug the birds a bit. They turkeys certainly don’t like that. Last summer a skunk got through the fence and created a pretty big mess. Other than that, we’ve been pretty lucky. Well, the turkeys have been pretty lucky.” Pans a turkey feed are spread around each pasture. Both the Heritage and White turkeys eat the same feed. Vesecky estimates the farm goes through 20-22 tons of turkey feed from early summer to late November. The feed is a combination of grains and proteins, and does not contain antibiotics. “We never force feed them, or make them eat or lock them up to eat,” John says. “They are natural grazers, so we make sure they have plenty of places in their pasture to find food and water. I guess we’ve never had too much trouble selling our turkeys, even the smaller ones, so we figure we don’t have to stress them by making them eat. We’ll have big birds and some smaller ones, so we

can fill almost any order. I know some other farms do all they can to get their birds fat. We just don’t do that.” As the birds age and the busy holiday season approaches, John decreases the percentage of protein in the birds’ feed. The method was deveolped over that past decade. “I talked a lot with the people with the State of Kansas, in the agriculture department and I’ve had long conversations with the turkey guy over at KState. I’m always learning, but these birds are always eating their feed, so I must be doing something right.” John said he can’t remember loosing a bird to illness in the 10 years he’s been raising turkeys. In fact, the biggest threat to the turkeys isn’t illness or a hungry coyote. “I tell you, these birds can be mean to each other,” John says. “They sure can pick out the weak one in the flock, and then they harrass and harrass it. Poor thing never stands a chance.” Though the Heritage turkeys are the more traditional Thanksgiving bird, John says he sells about twice as many White turkeys. “If you are looking for a picture of a turkey, you will always pick the Heritage,” he explains. “But most people who have eaten both the Heritage and the White turkeys order a White because they have less dark meat. Me? I don’t care either way. Just roast it and put it on my plate.” The majority of the Vesecky turkey’s are sold to reginal restaurants and grocery stores, though John says they really enjoy selling individual birds to people. His family has been active in the Kaw Valley Farm tour for a number of years, and John says that has been his biggest form of advertising. “When people come out here, they get to see the turkeys in the pasture and watch them walk freely and jump and cluck,” he explains. “This isn’t anything like those factory farms that are on the news. We really care for these birds and try to keep them as comfortable as possible while we have them. I think consumers appreciate that and have shown us that by spending a little bit more to buy a turkey from us.” FH

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CULINARIA CATERING REGAN & AARON PILLAR Lawrence, KS

The kitchen of Culinaria Catering is quaint. The narrow area is flanked on one side by a large, industrial refrigerator. Opposite the grey refrigerator are two ovens and 6-burner stove. Both walls have large, stainless steel prep tables. The entire kitchen and tiled floor are flooded with natural light that pours in from French doors that anchor the East wall. Between the walls, Aaron Pillar is at work. As he quickly slices a large, aromatic red onion, he discusses the day’s work with Brady, his employee. Artichokes and tomatoes bake in one of the ovens and a pan of onions sautés in oil. Old R.E.M. plays on a radio tucked in the corner of the kitchen. The smell fills the room and the work is done diligently. Regan, Aaron’s wife and business partner steps in from the office to ask a question about an upcoming event. Aaron makes brief eye contact and then returns his focus to the onion while explaining an idea for a dish. This is Culinaria at work. The husband and wife team work well together. Aaron is the chef and Regan matches wine with the dishes, handles the books and works on presentation. With the holidays, cooler weather and beautiful colors; Fall is their high season. Parties and weddings and engagements fill their calendar.

The increased traffic is welcomed. “Fall is our busiest season,” Regan says. “There seems to be more and more Fall weddings, which is the type of event we most often work. I love it because we’re busy and constantly moving. Aaron loves it because it gives him so many opportunities to make new dishes.” Aaron says the activity of the fall season is a combination of great events and the bountiful harvest of local produce to use in dishes. “I look forward to the rush of Fall,” Aaron says with raise eyebrows. “The other seasons, obviously, offer great products to work with, but there is just something about Fall in Lawrence that is so special. We get, almost daily, deliveries from local farmers. They’ll pull up and unload boxes and buckets of the most beautiful carrots and kale and eggplants. The colors are amazing.” The company works closely with clients to create cont.

“Really, it’s simple. Sure we like to use local produce and local ingredients to help support local farmers and keep business local and all of that. But, to be honest, fresh and local just tastes better. We’re in the taste business.” a menu that will satisfy their guests. The idea of highlighting local ingredients is becoming increasingly popular, especially with couples planning a wedding reception. “We have a lot of meetings with potential couples that ask, specifically, what local producers and farmers we can use,” Regan says. “A lot of people have guests coming from across the country and they want their wedding and reception to be a showcase of Lawrence and the area. It’s really not uncommon for people to request only locally grown products. We love it. It’s great to be able use only the best of local ingredients and know that our clients are excited about it.” Aaron speaks with excitement about the produce the kitchen receives from local vendors. To him, using locally sourced harvest isn’t just about supporting Lawrence farmers, it’s a solid business decision. “Really, it’s simple,” he says with confidence. “Sure we like to use local produce and local ingredients to help support local farmers and keep business local and all of that. But, to be honest, fresh and local just tastes better. We’re in the taste business.” The small company makes it a point to focus on quality over quantity. According to Regan, they always offer local options when meeting with a potential client. Though that generally increases costs, the couple emphasizes the improved quality of taste and presentation. Though advocates of utilizing local produce and meats, Aaron isn’t above bulk purchases. Sometimes, he says, you have to get the job done with as small of budget as possible. “That happens,” Aaron admits. “We’ll take a job and I’ll know that the produce is coming in bulk from a major grocery chair. We’re not above that. We’ll still produce great food and make sure everyone is happy. Like I said, we’re a business. To some extent, we’ll do what that market dictates.” To help decrease the cost and increase availability of fresh, local ingredients, Culinaria has begun to partner with local farmers. The two meet and discuss seasonal menu ideas months in advance of growing season. Farmers and gardeners then por-

tion part of their plots to grow produce specifically for the catering company. “It’s been great to know, without question that Mark at Wakarusa Valley or Bobby at Terra Verde Valley will have beautiful carrots or tomatoes or whatever, when we need it,” Regan says with her big smile. “It helps our planning and our budgeting needs. Instead of rushing out to the grocery store or farmer’s market to grab something, we know we have it coming from one of our vendors.” Culinaria also works closely with CSAs and the Farmers’ Markets to find the best locally produced products. Almost every Saturday morning, Aaron walks the couple of blocks from their East Lawrence kitchen to the market. Most weekends, he doesn’t have a very long shopping list. “I’ll go with an idea of what I’m looking for,” he explains. “Maybe I’ll need a few pounds of asparagus or something. I’ll grab that and then just look around. I’ll get some of my best ideas for dishes or twists on old dishes just by walking through the market and talking with the farmers. I think it’s a great sensory experience to see the colors and smell the ingredients before starting a dish. The farmers’s markets are great for that. And also, those farmers have great ideas on what to do with their products. Always ask the farmers what they think.” Regan is excited about the future of Culinaria and their relationship with local producers. She is a vibrant, expressive lady. Her smile is bright and she greats people with a genuine ‘Hello.’ When she talks about the future, she straightens her posture, moves to the front of her seat and looks serious. “We couldn’t be more excited about the direction of our business,” she says. “We really do strive to make the best food we can. Now that more and more people are taking a closer look at their food and where it comes from, they are making it a point to use local products. We trust our producers. We’ve been to their farms and we know them as people. Being able to use more and more local ingredients, because people are asking for them, is really a great direction. We can make the best food, keep dollars in Lawrence and create a more sustainable food economy.” FH

HOME CANNING KENDRA & AARON MARABLE Lawrence, KS photos by Kendra & Aaron Marable

It’s about history, for sure. Kendra Marable remembers the sights and sounds of helping her mother and grandmother canning while growing up in Minnesota. She remembers the lessons those ladies taught her about touch and technique. When she and her husband, Aaron, can in their own home, she thinks of her mother’s old counter and her childhood. She also thinks about now. “I like the thought that we are preserving right now,” Kendra says as she smiles at Aaron. “We are using what we can to make sure we have great food in the future. There’s something very old-fashioned, but inspiring about that.” Aaron agrees. He didn’t grow up canning like Kendra did, but the thought of saving now for later use is fulfilling. “I don’t want to sound to cliché,” he says with a laugh and a smile. “But there is something very satisfying about the thought of putting something away for your family. I mean, what we can isn’t even close to the only thing we eat, but it’s good to know we have it. I like thinking that we’re taking care of our family. Beyond the food reward is the pride reward. You worked hard, planned ahead and can take care of your family with delicious, healthy food.” Kendra’s first attempt at canning was when she

was a young girl. Her grandmother loved Violets, so Kendra gathers buckets of wild violets and made a violet jam to give as a gift. Her grandmother loved it. “Well, she said she loved it,” Kendra says with grin. “I don’t remember how well it tasted, but I do know I loved making it.” When the couple and their young daughter moved into their home in East Lawrence, the former owners left a few surprises. “The couple that we bought this house from was older,” Aaron explains. “But they has a great plot of land in the backyard that we knew was be perfect for a garden. When we went into the basement, we found the canning jackpot: walls of unused jars. When we told them we’d be happy to keep them, they were thrilled. One less thing for them to move and a big savings on buying jars for us.” That garden plot in the back is still producing cont.

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some root vegetables, but the Marables ran into a big problem when they tried to plant their own fruits and vegetables. A towering Black Oak tree shaded the land. The shade was nice; the oil from the tree was deadly for most plants. The oil has spoiled the garden plot and the tree was removed. The couple is in the process of organically renewing the land and hope to plant in the spring. The disappointing garden didn’t hamper the family’s canning. Aaron and Kendra, both visual artists, scour farmers’ markets, grocery stores, friends’ gardens and their own backyard for ingredients. They do can traditional vegetables like green beans and fruits, but they like to use the process as a way to test recipes. “We both like to try new flavors.” Kendra says. “We can a lot of fruits and vegetables to use in everyday dishes when those ingredients are out of season, but we both get most excited about coming up with new ideas.” Kendra and Aaron have jars and jars full of unique creations. Peach Brandy and Carrot-Jalapeno Salsa sit next to Pickled Mushrooms and Olives. The jars, when presented, are vibrant and dense with color. A shelf of their goods is a rainbow of wild flavors meticulously preserved. “Opening the jar is, without question, the best

part,” Aaron says. “The smells come out and it instantly takes me back to the day we did the canning and the day we picked the ingredients. It can remind me of a walk with my daughters or a morning at the Farmers’ Market.” Though often done alone, Kendra says she enjoys the communal work done when canning with others. She and Aaron will work together or she’ll can with her mother. “I think it’s great to hear about how other people do things,” she says. “I’ll be working with my mom and in the middle of dunking the jars or something she’ll add a note about how she does it. It’s always educational.” The benefits of canning aren’t just eating the goods, but sharing the spoils. “We love to give jars to friends,” Kendra says. “I think it’s better than some thoughtless gift. This is, really, a little piece of us. We put our time and labor into something and we are sharing it.” Aaron agrees. “We enjoy canning and we enjoy eating what we can,” he says. “But when we have a party and bring out the Peach Brandy we made months ago, and we see our friends and family enjoying it, that’s really the payoff.” FH

SEASONAL EATS Highlighting local, seasonal ingredients, donated by Hy-Vee. Complete recipes available on pg. 50.

Chicken & Kale Soup by Dana Hangauer

2 4 1 1 2 3 2 2 1 1

tbs olive oil large garlic cloves, minced cup celery, chopped cup carrots, chopped cups onions, diced cups kale, rinsed, stems removed & roughly chopped tps celery salt tps Hungarian paprika tbs finely minced rosemary whole chicken, quartered

Fall Chicken & Waffles by Megan Stuke

CHICKEN 1 roasting chicken 2 tbs sage 2 tbs thyme / (extra for garnish) salt and pepper WAFFLES your favorite mix, plus: 1 sweet potato

SAUCE 5 cloves garlic 1 cup chopped chestnuts 1/3 cup olive oil 1/3 cup pure maple syrup 3/4 cup chicken stock 3 tbs chopped fresh herbs 3/4 cup wild mushrooms

Chefâ&#x20AC;&#x2122;s Choice Chicken and Creamed Greens, w/ Yam Fries Chef T.K. Peterson, Merchants Pub & Plate photo by Tasha Keathley-Helms

Peshwari Naan with Chestnuts by Chris Miller DOUGH 4 cups bread flour 1 3/4 cups water slightly warm 4 tbsp vegetable oil 3 tbsp honey 1 tsp baking powder 1 tsp salt 2 tsp dry yeast or package CHESTNUT FILLING 1 cup cooked chestnuts 1/2 cup golden raisins 1/2 cup shredded sweetened coconut

Portobello-Steak Salad by Amy Pope 1 Portobello mushroom cap 1 Handful baby spinach leaves (or kale) 1 tbs lack truffle oil 1 tbs balsamic vinegar Âź tsp espresso grounds 2 walnuts Blue cheese pinch of salt dash of cayenne cracked pepper

Chicken & Kale Soup / Dana Hangauer 2 4 1 1 2 3 2 2 1 1

tbs olive oil large garlic cloves, minced up celery, chopped cup carrots, chopped cups onions, diced cups kale, rinsed, stems removed and roughly chopped tps celery salt tps Hungarian paprika tbs finely minced rosemary whole chicken, quartered

Directions: Preheat oven to 400 degrees

Peshwari Naan with Chestnuts / Chris Miller DOUGH 4 cups bread flour 1 3/4 cups water slightly warm 4 tbsp vegetable oil 3 tbsp honey 1 tsp baking powder 1 tsp salt 2 tsp dry yeast or package CHESTNUT FILLING 1 cup cooked chestnuts 1/2 cup golden raisins 1/2 cup shredded sweetened coconut

1. Heat oil in a skillet on high heat. Add onions & garlic / cook until softened and slightly colored, about 2 minutes. 2. Add carrots, celery & kale. Season with salt & pepper. Cook over high heat for about 5 minutes, stirring occasionally. 3. Transfer vegetables to a medium stockpot or crockpot, set to low heat. Add 8 cups water, spices & herbs. 4. Coat chicken with olive oil & season liberally w/ salt & pepper. 5. In a hot skillet, place chicken pieces skin side down & sear until browned, about 5 minutes per side. 6. Transfer skillet to oven & bake until chicken is cooked through, about 15-20 minutes longer. Remove from oven & let sit until cool enough to handle. 7. Pull bite-sized pieces of chicken off the bone, adding to the crock pot. Continue to cook on low heat for a minimum of 45 minutes more. 8. Season to taste. Garnish servings with fresh herbs, greek yogurt, grated parmesan & croutons

DOUGH 1. Combine the warm water & yeast and let sit for about 15 minutes to allow yeast to start to activate. 2. Stir in the rest of the dough ingredients flour last, allowing the honey etc to combine with the water. 3. Stir in the flour & knead on a floured counter. Knead for a minute or two & put it in an oiled bowl to rise (Rising usually takes about an 1 to 1 1/2 hours).

Fall Chicken & Waffles / Megan Stuke

FILLING 1. Blend chestnuts, coconut & golden raisins (mix should be finely chopped, not a paste). 2. After dough has risen, cut the dough in about 8 pieces & roll out. Dough should be thin & about 10 inches across. 3. Place equal amount of filling to dough pieces on one side of the flattened dough. Fold the other side over, pinch the sides down & flatten with your hands. 4. Roll thin again & it is ready to bake. 5. Bake the naan on a hot pizza stone or cast iron flat griddle. A sheet pan will work but doesn’t hold the heat as well. Bake one or two at a time leaving the pan in the oven to maintain the heat. Will bake quickly (about 5-7 minutes, to lightly golden brown). 6. Immediately butter the entire top of the naan. Serve whole or cut it in slices.

CHICKEN 1 roasting chicken 2 tbs sage 2 tbs thyme / (extra for garnish) salt and pepper WAFFLES your favorite mix, plus 1 sweet potato (chopped, boiled & mashed)

SAUCE 5 cloves garlic 1 cup chopped chestnuts 1/3 cup olive oil 1/3 cup pure maple syrup 3/4 cup chicken stock 3 tbs chopped fresh herbs 3/4 cup wild mushrooms

WAFFLES 1. Add sweet mashed potato to waffle mix CHICKEN / Preheat oven to 350 degrees 1. Rinse the chicken and pat it very dry. 2. Coat in salt & sprinkle with pepper. Sprinkle fresh herbs all over & stuff more inside the bird. 3. Roast for an hour and a half or until the internal temp is 165 degrees. SAUCE 1. Roast the chestnuts. Give each chestnut a good cut with a sharp knife in order to prevent them exploding in the oven. Roast on a cookie sheet at 350 degrees for 20 minutes (you can do this while you are cooking the chicken). Peel them from the shells and husks and give them a rough chop. 2. In a saucepan, heat the olive oil & add garlic over medium heat. Sautee garlic for three or four minutes, then add in the chestnuts, maple syrup & chicken stock. Cook until thick, then add herbs & stir until they’re softened (about five minutes). 3. Cut the chicken into large pieces & lay over the waffle. Ladle sauce over top. Sprinkle with more fresh herbs & serve.

CHESTNUTS 1. Place nuts on cutting board & pinch the nut with thumb & fore fin ger. Cut round side up through the skin (a sharp serrated bread knife). Side to side works best. It is easier to peel. 2. Place in a pan with water, bring to a boil for about 5 minutes. 3. Drain chestnuts & place on cooking sheet. Bake at 425 degrees for 15 minutes. 4. Put the baked chestnuts back in a bowl & let sit for 15 minutes, covered with a towel, to let them steam. Peel & eat (you will need about 1/2 for they recipe).

Portobello-Steak Salad / Amy Pope 1 Portobello mushroom cap 1 Handful baby spinach leaves (or kale) 1 tbs lack truffle oil 1 tbs balsamic vinegar ¼ tsp espresso grounds 2 walnuts Blue cheese pinch of salt dash of cayenne cracked pepper

1. Cut Portobello stem off even to the gills, turn over & score a cross on the cap. 2. Whisk black truffle oil, balsamic vinegar & espresso grounds. Us

ing a flat pastry brush, evenly spread the oil & vinegar mix over the mushroom cap letting it seep into the gills and cuts. Place on a pan, season with a pinch of salt & cracked pepper. 3. Broil Portobello for 6 to 8 minutes at 500 degrees. Place slices of blue cheese on the cap & return to oven reducing heat to 400 degrees. Let cook until the blue cheese has just melted. 4. Place the mushroom over a bed of baby spinach drizzly any run off juice over the top. Crack walnuts & sprinkle over the top with a dash of cayenne for color.

Chef’s Choice Chicken and Creamed Greens, w/ Yam Fries / Chef T.K. Peterson, Merchants Pub & Plate Brine 1/2 gallon cold water 1/2 cup brown sugar 4 each Garlic Cloves, smashed 3 each Thyme Sprigs, fresh

1/2 cup kosher salt 2 tbs Black Peppercorns 3 each Bay Leaves

1. Heat water with salt & sugar until dissolved. 2. Add remaining ingredients and let cool completely. 3. Once cooled, add chicken breasts, put in refrigerator, let brine for a minimum of 4 hours and no more than 12 hours. Chicken 4 each skin on chicken breasts 2 tbs vegetable oil, such as grapeseed or canola

1. Preheat oven to 400 degrees. Remove chicken breasts from brine & pat dry. 2. Heat vegetable oil in a large cast iron skillet until almost smoking. 3. Add chicken breasts skin side down & cook for 3 minutes, turn over & put the cast iron skillet in oven. Bake for 10-12 minutes until the chicken is cooked through. Yam Fries 2 tbs Olive Oil 1 cup Corn Starch ½ tbs Black Pepper

1. Preheat oven to 350 degrees. 2. Coat yams with olive oil & bake for 30 minutes or until just barely fork tender (there should still be some firmness to them as you are going to cook them again). 3. Remove from oven & allow to cool at room temperature (this can be done well in advance, even the day before). Once cooled, completely cut into 4ths lengthwise. 4. In a heavy bottomed sauce pan, heat 2 inches of canola oil to 350 degrees. 5. Mix together the corn starch with salt & pepper. Dredge the yam spears in the corn starch and fry for 3 minutes until crispy. Creamed Greens 2 tbs Olive Oil 3 bunches Kale 1 tsp Red Pepper Flake 4 cloves Garlic, minced 1 cup Heavy Cream ¼ cup Parmesan Salt and Pepper to taste

1. Heat a large sauce pan or small stock pot & add the olive oil. 2. Add greens & top with the garlic & red pepper flake. Cook until the kale is wilted, approx. 3-4 minutes. 3. Add cream & parmesan & cook for additional 6-7 minutes until the greens are broken down & thickened. Season w/ salt & pepper. Ginger Apple Chutney 3 Local Apples 2 tbs Minced Ginger 1 Onion, Minced ½ cup Golden Raisins ½ cup Apple Cider Vinegar ¾ cup Brown Sugar

1. Add all ingredients to a sauce pan, bring to a boil. 2. Lower heat & cook until thick & jammy. Spoon over chicken.

3 each Yams, whole 1 tbs Kosher Salt Canola Oil as needed

NOTES