Miller Summer - New Prairie Kitchen : Stories And Seasonal Recipes From Chefs, Farmers, And Artisans Of The Great Plains

Copyright 2015 Summer Miller

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

New Prairie Kitchen

First printing February 2015

Hard cover

ISBN-13: 978-1-57284-753-8

Photo on p. 238 by Alison Bickel

Photo on p. 239 by Corrie Suhr

All other photographs copyright Dana Damewood

Library of Congress Cataloging-in-Publication Data has been applied for.

Midway Books is an imprint of Agate Publishing. Agate books are available in bulk at discount prices. For more information, go to agatepublishing.com.

For my husband, Steve Widhalm, and our children, Jackson and Juniper.

Contents

Through food, we start conversations, settle arguments, and come together in these hectic times. Food is how we celebrate our achievements, comfort the grief stricken, and simply connect to those around us. A meal is both community and communion.

Great Plains states are often referred to as flyover country, meaning there arent many reasons to stop here and look around. These prairie states are typically known for commodity production of corn, soybeans, beef, and pork. Recently, however, a good food movement has begun percolating in the region, creating a delicious clash of Old Prairie meets New Prairie, where delicacies such as bison, ground cherries, and sunchokes are used in new and interesting ways. Sure, we still have traditional steak houses in Nebraskamost of which can grill a mean flat ironand Iowa still raises plenty of commodity pork. But we also have phenomenally talented farmers who grow asparagus thick as your thumb and tender as a strawberry, and chefs who transform it into edible art.

Food is the plate upon which we serve our humanity. A dish is perfectly made not when the spices are balanced or the texture is just right, but when the intention in offering it to another person is pure. I believe such intention can be tasted, that the heart of the cook and the soul of the farmer season the dish. Good food does not have to be pretentious. It can be humble, complex, beautiful, simple, and mouthwateringand it can come from the minds, hands, and hearts of those in flyover country.

Small local farms and the chefs who support them contribute to our communities through their entrepreneurial spirit, the collaborative nature of their relationships, and the basic act of nourishing others. Skilled farmers know which plants taste better if harvested in cooler weatherbroccoli, kale, and brussels sprouts among them. When broccoli has been harvested at the right time and grown in the correct conditions, its tender and almost sweet, which means my children will eat it and my family will be healthier for it. A tomato that ripens on the vine at the peak of the summer is a great-tasting tomato. Its food worth waiting for, worth savoring, and worth serving to the people I love.

Its food worth waiting for, worth savoring, and worth serving to the people I love.

As a mother and a lover of good food, I have an urgent desire to raise my children with a sense of place; to build up around them a life full of flavor, history, and humilitya life full of people who are inspired by their work and who consider the impact of that work on the greater good.

I come from a family of entrepreneurs. I have seen what it takes to start something, to pour your heart into it, and to risk everything to make it succeed. I admire the grit it takes to build a living from a dream and the integrity required to stay true to your values when times are lean. The best gift we can give ourselves and those we love is an intimate understanding of authentic flavors, people, and places.

New Prairie Kitchen pays homage to the outstanding and innovative chefs, farmers, and artisans of Nebraska, Iowa, and South Dakota. They have shared some of their favorite recipes here, organized by season and focused on regionally sourced meat, poultry, game, and produce. Profiles of these exceptional people are nestled throughout the book.

I set out to learn a little more about what was available within a 200-mile radius of my hometown of Omaha, Nebraska. It turns out quite a bit, but it took some digging. I want buying local food and supporting restaurants that source from local farms to be easier, which is why a resource directory with contact information for every farm, artisan, and restaurant mentioned can be found in the back of this book ().

As you cook your way through New Prairie Kitchen and become acquainted with the tastes and personalities within, you may combine components of one recipe with elements of another to create an entirely new meal. You may find that you prefer the creative and vibrant regional American menus of chef Clayton Chapman from The Grey Plume, or the light, vegetable-laden fare of Maggie Pleskac from Maggies Vegetarian Cafe. This book offers opportunities for those new to the kitchen as well as challenges for home cooks who consider boeuf bourguignon childs play.

My hope is that New Prairie Kitchen will bring your loved ones to the table to share a beautiful meal, but, more importantly, to enjoy one anothers company. Ultimately, why we support anything is a personal matter and I would suspect you have your reasons. May New Prairie Kitchen help you on your culinary journey, wherever that may lead.