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The Blue Plate Special: In the Prairie Kitchen with Summer Miller

Summer Miller Blogs at ScaldedMilk.com

Kurt & Christine chat with Summer Miller, author of New Prairie Kitchen, about the burgeoning cuisine of the Heartland.  Summer spent 4 years touring and tasting at farms and restaurants to find the best of this oft-neglected region, where the best soil on earth makes growing and eating local food easy.  Summer Miller blogs at ScaldedMilk.com.

There’s also a quick plug for the newest show int he Edible Radio lineup, Cuisine KaChing, and a mention of the forthcoming food writers conference, Eating Words.

The conference will be held October 2-4.  Make your plans now!  Tickets are available here, hotel arrangements here, travel info here, and the agenda is posted here.  You can follow updates via Facebook and Twitter.

Recipes below the fold…

 

 

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Join Edible Institute for this in-depth food writing conference in North America’s only USECO-designated City of Literature

 


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The Kitchen Workshop: Put ‘Em Up!

112612_SherriL-034rtOn the Kitchen Workshop, host Mary Reilly from Edible Pioneer Valley, speaks with Sherri Brooks Vinton about boiling-water canning and getting your kitchen “canning ready” so you can take advantage of the market when the mood strikes! Sherri is the author of the Put ‘Em Up series of preserving and canning cookbooks.

book_PEUcoverPutEmUpFruitPutemUpPreservingAnswer

Read on for recipes for Lemon-Ginger Marmalade and Pickled Mushrooms. Learn more about Sherri and get more recipes at www.sherribrooksvinton.com.

LEMON GINGER MARMALADE

153_cJenniferMayPhotography_LemonGingerMarmalade_PutEmUpFruitMakes 5 cups

Lemon and ginger, a classic combo of sunny and warm together in one great spread. The rind from the lemon give this marmalade some bite so it’s not all frills. This is a great topper for some hearty rustic bread that can stand up to a jam with attitude.

  • 2 pounds lemons (8–10)
  • 2 cups water
  • 4 cups sugar
  • 1 (4-inch) knob fresh ginger, minced

Prepare

1. Using a vegetable brush, scrub the fruit with a nontoxic, odorless dish soap and hot water.

2. Cut off the tops and bottoms of the lemons deeply enough to remove the solid disks of pith and reveal the flesh of the fruit. Quarter the fruits and cut away the center rib. Flick out the seeds with the tip of your knife. Thinly slice the quartered lemons crosswise. Combine the lemon slices with the water in a large nonreactive pot and bring to a boil. Remove from the heat and set aside overnight to soften the rinds.

3. The next day, measure the volume of the lemon mixture (you should have about 4 cups). Return the lemon mixture to the pot and add an equal amount of sugar, along with the ginger. Slowly bring to a hard boil, stirring frequently to avoid burning the sugar. Continue cooking until gel stage is reached (see page 28), about 15 minutes.

4. Remove from the heat. Allow the marmalade to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.

Preserve.

Can

Use the boiling-water method as described on page 20. Ladle the marmalade into clean, hot 4-ounce or half-pint jars, leaving 1/4 inch of headspace between the top of the marmalade and the lid. Run a bubble tool along the inside of the glass to release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands until they are just fingertip-tight. Process the jars by submerging them in boiling water to cover by 2 inches for 10 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year.

 

PICKLED BUTTON MUSHROOMS

216_cJenniferMayPhotographyInc_PickledMushrooms_PutEmUpMakes about 2 pints

A number of cultures lay claim to mushroom pickles: Italy, Germany, and Poland all have their style with these tasty bites. I’ve taken the United Nations’ approach — this is a mash-up recipe that takes a little bit from each tradition.

  • 2 cups cider vinegar
  • 1/2 cup brown sugar, packed
  • 2 bay leaves
  • 2 tablespoons salt
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon fennel seed
  • 1 pound white button mushrooms, stemmed
  • 1 medium onion, chopped
  • 1 small red bell pepper, seeded and chopped

PREPARE

Combine the vinegar, brown sugar, bay leaves, salt, peppercorns, and fennel seed in a large nonreactive saucepan, and bring to a boil. Add the mushrooms, onion, and bell pepper and return to a boil. Reduce the heat and simmer for 5 minutes.

PRESERVE

Refrigerate: Transfer to bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.

Can: Use the boiling-water method. Ladle into clean, hot pint canning jars, covering the solids by 1/4 inch with liquid. Leave 1/4 inch of headspace between the top of the liquid and the lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 20 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.… Read the rest

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The Kitchen Workshop: Glorious Kale with Catherine Walthers

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley is joined by Catherine Walthers. Cathy is a personal chef and food writer. She is the author of four cookbooks, the latest of which is Kale, Glorious Kale.

Join us in the Workshop as Mary and Cathy discuss varieties of kale, the perfect kale chip and kale cocktails! Cathy also shares her secret for making the perfect kale salad (hint: it involves massage therapy!).


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The Kitchen Workshop: Cultured Butter with Mrs. Wheelbarrow

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On this episode of The Kitchen Workshop, host Mary Reilly, publisher of Edible Pioneer Valley, talks to Cathy Barrow, also known as  Mrs. Wheelbarrow. Cathy is the author of the soon-to-be-released Mrs. Wheelbarrow’s Practical Pantry (W. W. Norton & Company, 2014). In our interview, Cathy takes us through the process of making cultured butter at home, a DIY project that any family member can lend a hand in.

 
Mrs. Wheelbarrow’s Practical Pantry

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