(Originally published May 18, 2013) You may have already noticed that I’m kind of fixated on greens. Part of that is the time of the year—leafy greens just rule in spring. They love cooler temperatures and grow quickly, so they’re abundant in farmers’ markets in spring, fall, even in winter if you’re lucky enough to […]
(Originally published November 20, 2013) In this cooking video, the eighth of the MO Deep Roots series, Vera Gelder of Walk-About Acres in Columbia, Missouri, shows me how to make three dishes featuring the specialty of her farm: honey. Each of the recipes is very simple to make, requiring few ingredients, and all of them […]
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(Originally published December 1, 2013) Now that you’re recovering from your post-Thanksgiving coma you’re thinking healthy, right? Maybe it’s time to knock back a few more veggies and clean out your system after that oh-so-pleasant but guilt-inducing overdose of carbs, fat, and sugar also known as Thanksgiving? This simple one-skillet meal combines a few different […]
(Originally published September 12, 2013) Though the process of sauerkraut-making has been documented in this MO Deep Roots cooking video, here’s the recipe, with pictures, as an additional reference. If you’re interested in tasting this kraut without going through the work and the wait, you can find it for sale at the Lincoln Farmers’ Market […]
(Originally published September 9, 2013; edited June 16, 2015) Until I met Dan Kuebler this spring, I didn’t really know the difference between store-bought, vinegar-processed sauerkraut and the real deal. Sure, I enjoyed a little kraut a few times a year as a side dish for a pork roast, or heaped on a brat, but […]
(Amended Sept. 4, 2013) This is one of the quickest, least complicated ways to prepare summer squash that you can imagine, and one of the tastiest. It’s especially easy to whip up in minutes if you have a mandoline to help you julienne your zucchini in a flash. If you don’t have one you should put […]
This recipe for fresh-from-the-cob corn fritters is from Deborah Madison’s excellent cookbook Local Flavors: Cooking and Eating from America’s Farmers’ Markets. The only adaptation I’ve made is to switch from the aged cheddar she suggests to an aged gouda from Cool Cow Cheese in Owensville, Missouri. As Madison says, “these crunchy fritters are all corn, […]