Winter 2007 Table of Contents

DEPARTMENTS

3 GRIST FOR THE MILL
Letter from the Publisher and Editor
5 SUBSCRIPTION FORM
10 WHAT A DIFFERENCE A DAY MAKES
A Daytrip along The Great River Road from SE Iowa’s Burlington to Keokuk
By Criss Roberts
14 NOTABLE EDIBLES
Tasty Tidbits to Savor around the Region
15 EDIBLE IMBIBABLES
Bless this Bock: A Tale from Beyond the Brewkettle
By Jeff Allen and Tim Rask
24 INCREDIBLE EDIBLES
Found Meats in Lost Nation
By Brian Morelli
29 BEHIND CLOSED DOORS
Cline Hijacks the Refrigerators of
Z102.9’s Schulte & Swann
By Rob Cline
30 BUY FRESH BUY LOCAL
What Goes Around, Comes Around
By Mallory Smith
31 EDIBLE ENDEAVORS
Local Foods Connection: Using CSAs to Make Connections
32 ADVERTISER DIRECTORY
page 21

COVER
Pig
By Kurt Michael Friese

FEATURES page 6
6 ASSISTING AT A MIRACLE
Herb and Kathy Eckhouse of La Quercia Help Italian Tradition Find a Home in Norwalk
By Kurt Michael Friese
8 ALL LOCAL, ALL YEAR
Harvest of Hope Winter Markets
By Wendy Wasserman
13 SLEIGHT OF HAND
Decorah Hatchery Has Four-Season Appeal
By Jay P. Wagner
18 NICE TO MEAT YOU
Why Custom Cut Meats Make the Grade
By Leah Wilson
21 THE IMPATIENT GARDENER’S GUIDE TO SPRING PLANTING
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Fall 2006 Table of Contents

turkey
DEPARTMENTS
3 GRIST FOR THE MILL
Editor’s Letter
4 WHAT’S IN SEASON
Heritage Turkeys: Preserving a Thanksgiving Tradition, Plate by Plate
by Wendy Wasserman
6 EDIBLE IMBIBABLES
Brewing Up Autumn in Iowa
by Katie Roche
7 SUBSCRIPTION FORM
8 WHAT A DIFFERENCE A DAY MAKES
A Day Trip from Iowa City to Decorah
by Kurt Michael Friese
17 BUY FRESH, BUY LOCAL MOVING FORWARD
by Mallory Smith
18 INCREDIBLE EDIBLES
Food Finds in Ames
by Brian Morelli
19 BEHIND CLOSED DOORS
Rummaging Through My Fridge
by Rob Cline
20 EDIBLE ENDEAVORS
Practical Farmers of Iowa: 21 Years
of Sustainable Success
20 ADVERTISER DIRECTORY
FEATURES
10 ON GOOD LAND
Preserve the Apples, Preserve the Orchard
Simple Methods of Apple Preservation Can Also Help Protect
Iowa’s Treasured but Dwindling Orchards

by Kurt Michael Friese
13 MOVERS AND SHAKERS
Rudy’s Tacos: Waterloo’s Model of Local Food
by Kamyar Enshayan
14 IOWA FORAGER
Visiting Old Friends in the Woods
Inside an Iowa Wild Food Foray at Squire Point with Mycologist Damian Pieper and Members of the Prairie State Mushroom Club

by Damian Pieper
15 NOTES FROM THE FOODSHED
Traceability: Finding Food in Iowa
by Ken Meter

 Fall 2006

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BIG BATCH APPLESAUCE

Choose your favorite kind of apples, since nearly any kind will do. You’ll adjust the sweetness at the end. Leaving the peels on will change the texture, flavor and sometimes the color (red ones will) of the sauce. This is entirely a matter of personal taste.

1/2 bushel apples, peeled (if desired), quartered and cored 2 quarts (or so) water Sugar to taste, perhaps as much as 4-6 cups, depending on your taste and the type of apple.

  1. Place the apples in a large, heavy-bottomed kettle or stockpot, with enough water so that they won’t stick to the bottom while cooking. Place over medium-high heat, bring to a simmer, cover and simmer about 10 minutes, stirring frequently to prevent scorching.
  2. When apples are tender, remove to one or more large cookie sheets until cool enough to handle.
  3. For a chunky sauce, use a fork or potato masher to achieve desired consistency. For a smooth sauce, pass the apples through a food mill. Sweeten to desired level after mashing.
  4. To can applesauce, pack in hot jars to 1/4 inch from the top. Process in pints or quarts for 25 minutes in a boiling water bath.
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APPLE PIE FILLING FOR CANNING

10 cups water
1 cup cornstarch
4 1/2 cups sugar
1/4 tsp fresh ground nutmeg
2 tsp fresh ground cinnamon
1 tsp salt
Combine 2 cups of the water with the
cornstarch, and stir until smooth and milky. This is a “slurry.” Set aside.

Mix the remaining ingredients in a large saucepan and bring to a boil. Mix the slurry again and add gradually to the boiling mixture, stirring it constantly. Turn down to a simmer, cook 2 or 3 minutes more, stirring constantly, then set aside.

Peel and slice enough pie apples (Granny Smiths are the classic) to fill 7 or 8 quarts. Fill the jars with apples. Pour cooked filling over; seal. Cook in pressure canner at 5 pounds pressure 5 minutes more, or for 20 minutes in boiling hot water bath.

Editor’s Note: Always follow the instructions that accompany your canning equipment.

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