The word “locavore” may have just made the Oxford University Press “2007 Word of the Year”, but it is not a new concept to Iowans, as the staff at Urbandale’s Living History Farm (LHF.org) would be proud to prove. Food heritage is a critical part of their historic interpretation at their re-created 1700 Ioway Village, 1850 Pioneer Farm and 1900 horse-powered farm.
This winter, the Living History Farm is offering special dinner events featuring historically accurate recipes from the late 19th century. The menu is driven by things grown and gathered during the summer months on the farm, and then cooked on wood-burning stoves by staffers who have spent the morning churning butter and grinding flour. The meals are literally just like Grandma used to make, if Grandma happened to live on a working Iowa farm when horsepower revolutionized Iowa’s agriculture industry. Either way, Grandma was certainly a locavore, even before Oxford University Press knew about it.
For more information about the dinners, visit the Living History Farm Web site at LHF.org.
4-5 whole, peeled onions
1 lb ground pork
4 c. dried breadcrumbs
1/2 tsp. garlic
1/2 tsp. sage
2 beaten eggs
1 tablespoon butter
1 to 2 tablespoon flour
1 cup scalded milk
1 teaspoon salt
pinch of nutmeg
Cut the tops off the onions at about half inch down from the top and boil about 10 minutes.
Remove onions from water and cool.
Push out onion centers (leaving individual rings or shells for stuffing) and chop up the removed center sections.
Prep stuffing mixture by browning pork and mix with diced onion middles, bread crumbs, garlic, sage and eggs.
Once onions are cool enough to handle, stuff mixture in open onion round, and place in shallow baking pan.
Boil milk, but remove from heat before burning.
Melt butter in sauce pan, whisk in flour and salt. Stir in warm milk all at once, whisking continually until thickens. Stir in nutmeg.
Pour over onion rolls and in bake for about an hour at 325 degrees.
Recipe courtesy of:
Living History Farms (LHF.org)
2600 111th st.
Urbandale, IA 50322