Harvest 2015 Issue

Last Updated September 30, 2015

Edible Iowa River Valley #37, Harvest 2015

Digging Carrots

For years I was trapped in the mentality that carrots’ primary role in my kitchen was as part of the tripod upon which many Italian dishes...

Braised Carrots

This recipe is adapted from Mallman On Fire, (Artisen, 2014), one of my favorite cookbooks from last year. Save the greens for Carrot Top Pesto*.

Carrot Jam

This recipe is adapted from Putting Food By. I’ve altered the flavorings to make the jam less spicy. Carrot jam is wonderful with cheeses and great on a mozzarella sandwich. I macerate the carrots...

Flank Steak with Carrot Top Pesto

This is a simple, fabulous dinner: I just have to buy steak, carrots with the greens, and some fresh thyme. The other stuff I usually have on hand. I like to marinate the steak in the morning or the...

A Taste of Home

Iowa colleges expand their local food sourcing efforts Back in the early 1900s, Luther College was a hub of agricultural activity. The...

Turner Alley Brewing: Art, Science, and Fun

In the past, we’ve written how brewing beer is a mix of art and science. One other thing we should stress is that brewing beer can be just...

Making Miso at Home

I first arrived in Japan in the summer of 1988. I had eaten miso soup, but otherwise really had no idea of how to use miso or what exactly...

Tezukuri Miso

Although the idea of making miso may seem intimidating, it is really much simpler than you might imagine. I encourage you to take the plunge because when you end up with a vat of homemade miso that...