The Northern Heartland Kitchen cookbook: Win a copy!

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Comment to win this book!
Local author Beth Dooley, who-co authored Savoring the Seasons of the Northern Heartland with chef Lucia Watson, has a new cookbook coming out this fall. Her Northern Heartland Kitchen, which builds on the content in the previous book, aims to be a comprehensive guide to local, seasonal eating.

The Northern Heartland recipes--200 some--are organized into autumn, winter, spring, and summer sections. The first chapter includes everything from fresh chestnut soup to cranberry sorbet and, if you're not so familiar with either main ingredient, Dooley has sprinkled in information on the history, cultivation, and preparation, of these native foods.

There are recipes that call for wild foods, such as one for nettle soup, and others that bear the influence of more recent immigrant groups, such as a Hmong-style Hot and Sour Vegetable Soup with Tofu. There's even a recipe for the Minnesota State Fair blue ribbon winning pickle, Sweet Garden Crunchers. Several local purveyors--from pork producers to flour millers--have also been tapped for knowledge in sidebar commentaries.

Would you like to win a preview copy? If so, leave a comment about your favorite Minnesota-grown foodstuff that's currently in season and how you like to eat it. (Be sure to leave your email address, too. It won't be visible.)


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26 comments
Liz
Liz

Fresh salsa with tomatoes, peppers and onions from the garden!

Brooke Valentine
Brooke Valentine

Tomatoes tomatoes tomatoes! coupons4brooke (@) gmail (dot) com

kate
kate

Thats easy. Heirloom tomatoes fresh out of a garden on a nice BLT. Locally produced bacon? Even better. Managed to salvage some lettuce from the critters eating your garden? A+. No better food for a hot summer day. There is nothing, anywhere, like homegrown tomatoes.

RP
RP

I do love juicy ripe tomatoes, and fresh sweet corn, and basil and rosemary, and beets, and cucumbers, and garlic... in fact, there's not too much in season that I don't love right now. However, one of my favorites is a homely little vegetable that is too often overlooked: cabbage. I like to stir-fry it until caramelized with fennel and hot sauce, or wilt it over white beans and potatoes, or braise it with cream and lemon juice, or chop it finely into slaws, or, my favorite of all, let it ferment into delicious sauerkraut to enjoy in the fall with local sausages. Heaven. 

CS
CS

I love this time of the year for Zucchini. I like to make Zucchini Bran Muffins, or just with Olive Oil on the grill.

morchella
morchella

Squash blossoms stuffed with goat cheese and fried in a very light beer batter-- wrap them up in tinfoil and eat them at Movies and Music in Loring Park with a sneaked-in Surly Furious : )

Atina
Atina

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How can there be a favorite in July or August? It's all sotemporal: on the spot and in the moment. The hedgerows have been a steadysuccession of wild fruit: starting with wild strawberries and running throughmulberries, black caps, raspberries, and soon the crab apples will start. Ijust eat them fresh in the field, wherever they have found a niche to thrive. Thewild greens have been excellent this year with all the rain. I either steamthem and sprinkle on a little umiboshi vinegar and sesame oil, or add them toomelets. And then--is there anything that one can't put on the grill? Eventomatoes and endive rock out rubbed with a little olive oil and rock salt.

amy g
amy g

Freshly picked sweet corn!  I love it just barely roasted in the over or grilled!  I've also been making corn relish which is great on it's own or as a salad base. 

Heathbar119
Heathbar119

Currently loving swiss chard - great in soups or mixed in with pasta sauces!

Suzanne
Suzanne

A delicious dish I discovered here in MN is smoked trout spread!  I am from FL and had never eaten trout - it is wonderful, especially as a spread and with fish from local waters!

David Foureyes
David Foureyes

Beets! Sliced thin, raw into salads provides a terrific crunch and earthiness.

Parsley. Dump a ton in any salad and watch it liven the crap out of it.

Purple Kale. Heavy skillet, render lardons (we like Lorentz or Fischer Farms), shallot, kale, deglaze with cider vinegar.Secret: Purple Kale is used as a, sort of, topiary/landscape at the entrance to a famous Minneapolis Park and no one may notice if you took a few leaves....shhhhhhh

Ksf818
Ksf818

One of my favorite market items is kale. We had it for dinner last night with brown rice, crumbled bacon, and feta. The miracle of that dish is that my son can't get enough of it. It really is great!

Tricia
Tricia

I love basil! I make and freeze gallons of pesto for the winter, make basil-infused syrups, and snip fresh leaves into just about everything.

LUVINMN
LUVINMN

Fresh tomatoes, peppers, onions and herbs to make the best Lebanese dinner fresh from the garden. St Paul Fairview Farmers Market is a great place to stop during lunch.

Denise
Denise

Garden fresh heirloom tomatoes in a caprese salad.

Jo
Jo

Fresh grilled corn on the cob!

Chezjoey
Chezjoey

Fresh corn right off the cob. I love to use it in a corn-edamame succotash. It tastes like summer in a bowl.chezjoey@earthlink.net

Shawn A.
Shawn A.

This sounds like a great book!  I love to take fresh wax beans (from the farmers market or out of the garden), coat them in flour, dredge in eggs beaten with fresh chives and saute until golden.  Sprinkle with a little sea salt and they are the perfect addition to a light salad in the summer! 

Knitnut
Knitnut

Fresh herbs of all kinds.  I love having them right outside the kitchen whenever I need them.

Chap
Chap

If it counts, Minnesota brewed Farmgirl is delicious! Otherwise I like the goat cheese from Singing Hills on some flatbread.

Beth
Beth

Kale.  Make it krispy in the over and its amazing

Leah
Leah

I have been spending my weekends making pickles, with cucumbers bought from the Midtown Farmer's Market. I love to eat them all year long!

Charissa L
Charissa L

Assuming non-produce items are fair game, Shepherd's Way cheese is my fave MN foodstuff--haven't found a variety yet that I haven't loved. Their cheese is too good to mess with, so I eat it with crackers and maybe some wine or port.

Entity in MN
Entity in MN

Right now, the heirloom tomatoes are starting to show up at farmers markets.  That is absolutely the best.

Rachel Hutton
Rachel Hutton

Great suggestions all around! The Hot Dish has been in need of some cabbage suggestions, so we're picking RP to win the book--congrats!

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