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Jerusalem artichokes are not artichokes, but tubers in the sunflower family.

Jerusalem Artichoke Soup, Gratin and Purée

A ray of sunflower to brighten your plate

Jerusalem artichokes are not artichokes, but tubers in the sunflower family.

Jerusalem artichoke. Sunchoke. Sun root. Earth apple. Whatever you call it, this earthy vegetable, the tuber of a species of sunflower, is a world traveler.

Enjoyed by Native Americans long before Europeans came to this part of the world, the Jerusalem artichoke was taken to Europe in the 1700s and quickly gained popularity. (The name Jerusalem artichoke, incidentally, has nothing to do with Jerusalem. It is said to be a corruption of the Italian word for sunflower—girasole.) Jerusalem artichokes continue to be an important part of French cuisine and are used throughout Europe. They are traditionally made into a distilled spirit in Germany. More locally, look for Sunchoke Brandy from KOVAL, the Chicago-based distillery.

Jerusalem artichokes form below the soil during the summer and fall, winter over well and are plentiful at Michiana farmers markets from February through May. They cook up into velvety soups and nutty baked dishes. (Note: Jerusalem artichokes contain inulin, which some individuals find difficult to digest. Start by eating small amounts.)

Selecting: Look for firm, crisp Jerusalem artichokes with smooth skin and no black … Read More

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Tomato Carpaccio

Tomato Carpaccio with Horseradish Ice

Reprinted with permission from The New Midwestern Table by Amy Thielen

After you’ve eaten your fill of plain tomatoes, here’s a garnish that doesn’t obscure their purity. The horseradish ice looks fancy but is easy to prepare. And when you take the icy sweet horseradish granita and the warm juicy tomatoes in one bite, summer meets winter, sweetness meets heat and the saline beads of moisture on the surface of the tomatoes are enough to make a drizzle of olive oil wholly unnecessary. It nearly goes without saying, but this side dish is excellent with a steak.

Serves 6 to 8  

1 cup whole milk

1/4 cup grated fresh horseradish, or 3 tablespoons good-quality prepared horseradish

1 teaspoon sugar

Fine sea salt

2 pounds mixed heirloom tomatoes, beefsteak and cherry

1 tablespoon fresh lemon juice

Freshly cracked black pepper

1 tablespoon chopped fresh parsley


Whisk together the milk, horseradish, sugar, and ⅜ teaspoon salt and pour into a glass dish. Freeze for 1 hour, or until the milk at the sides of the dish begins to freeze.

With a fork, rake the frozen sides into the slushy center. Freeze for another 30 minutes. Rake it again, and then freeze until … Read More

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Cooking with Japanese Vegetables

A Meal for Four

Recipes by Yukiko Kennedy • Photography by D. Lucas Landis  

Beautiful produce, clean flavors, the excitement and energy of trying new and unfamiliar recipes—all of this went into the testing of these great recipes. What follows is a wonderful foray into Japanese cuisine inspired by the Japanese vegetables grown at White Yarrow Farm. Forget everything you know about fast-food sushi and enjoy this celebration of simple ingredients and seasonal produce. —Tara Swartzendruber-Landis, recipe editor


• Dashi: A broth made from kombu (dried kelp) and dried tuna shavings (bonito or katsuobushi). Dashi is the base flavor of many Japanese recipes, providing a rich umami taste. Pre-made dashi, often sold in granules like an instant soup base, can be hard to find in the Michiana area. If you cannot buy it at your local Asian grocery, you can make your own dashi by soaking and then simmering a couple of pieces of kombu, reducing the mixture by boiling for about 10 minutes, then adding about 2 cups of tuna shavings, simmering another 10 minutes and straining. (Kombu and dried tuna flakes are available at Whole Foods Market in Mishawaka, Indiana). • Kokabu: These tender, sweet turnips … Read More

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Spiced Maple Roasted Carrots


6 medium-size carrots (about 1 pound), peeled and sliced lengthwise into 3- to 4-inch sticks

¼ teaspoon cumin seeds

¼ teaspoon coriander, ground

¼ teaspoon cinnamon, ground

1 teaspoon salt

2 tablespoons olive oil

2 tablespoons maple syrup

2 teaspoons lemon juice

Preheat oven to 425Åã. Place the carrots, cumin seeds, coriander, cinnamon, salt, olive oil and maple syrup on a large baking sheet covered with parchment paper. Toss all ingredients together until the carrots are evenly coated. Place the pan in the oven and bake for 25–30 minutes, stirring once or twice, until the carrots are tender and caramelized. Remove from the oven and toss with the lemon juice and cool.

Serve with the spinach salad.

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Duck Fat Roasted Potatoes


2–2 ¼ pounds potatoes, washed and cubed

2 tablespoons duck fat, room temperature

2 teaspoons salt

Preheat oven to 425Åã. Place the potatoes in a large saucepan of water. Bring to a boil and cook for about 10–12 minutes, until they are fork tender but still have a bit of a bite to them. Drain the potatoes and place them on a baking sheet covered with parchment paper. Toss them with the duck fat and the salt. Place them in the oven and roast them for 35–45 minutes until they are crispy.

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Homemade Bacon



These days, you can find almost anything bacon flavored—candy, frosting, even toothpaste. Why not take bacon back to its roots and make … actual bacon? Bacon will keep one to two weeks in your fridge and six months in the freezer, but we are betting that most of it will be enjoyed a few hours out of the smoker. We included two options for herbs or spices. Once you’ve made it a couple of times, experiment with your own favorites.

Serves 8–1

Option 1
Option 2
3 pounds pork belly, skin on
3 pounds pork belly, skin on
½ cup kosher salt
½ cup kosher salt
4 tablespoons brown sugar
4 tablespoons brown sugar
1 tablespoon ground black peppercorns
1 clove minced garlic
1 clove minced garlic
1 teaspoon Chinese five spice powder
1 tablespoon fresh thyme
½ teaspoon Instacure No. 1
½ teaspoon Instacure No. 1



Place the pork belly on a large cookie or baking sheet. In a small bowl, place the other ingredients and mix with a spoon or fork.


Use your hands to rub the curing mixture all over the pork belly, making sure that Read More

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Saag (Indian Creamed Greens)

Recipe by Jean DeWinter, photo by D. Lucas Landis

This recipe makes about 6 cups or 12 (1/2 – cup) servings. I make a large batch of this because I always put half of it in the freezer for an easy meal later.

2 tablespoons vegetable oil (I use canola)

1 teaspoon cumin seeds

1 1/2 cups diced red onion (about 1 1/2 medium red onions)

2 cups 1/2 -inch diced turnip (about 2 medium turnips)

1 3/4 to 2 cups fresh diced tomato

1–2 serrano or Thai chilies, about 2 inches long each, tops cut off, then cut on bias

1–2 teaspoons kosher salt

1/2  teaspoon turmeric

2 cinnamon sticks

1 1/2 to 2 teaspoons garam masala*

1 teaspoon ground coriander

3 garlic cloves, crushed and minced

1 tablespoon fresh ginger, minced

4–6 crushed cardamom pods (green or black)

⅛–1 teaspoon red chile powder (optional, season to taste)

1/2 to 1 cup water

1 pound baby spinach leaves

1/2 to 3/4 pound mustard greens**, torn in pieces with stems removed, washed well

1/2 to 3/4 pound kale**, torn in pieces with stems removed, washed well

1/2 to 3/4 cup half-and-half

1/4 cup whole milk or heavy cream

Heat oil Read More

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Roasted Chestnuts

Adapted from Bon Appetit Photo by Bradley W. Bergey

Serves 3–4

1 pound fresh unshelled chestnuts

2–3 sprigs rosemary

1/4 cup (1/2 stick) unsalted butter, melted

1 teaspoon (or more) kosher salt

1 pinch freshly grated nutmeg

Preheat oven to 425. Score the chestnuts with an X on the rounded side of the chestnut. Heat a pan of water to boiling and soak the chestnuts for 1–2 minutes. This will help them steam as they are roasting.

Drain the chestnuts and set aside the pan. Lay out a piece of foil on the counter. Place the chestnuts, rosemary, butter, salt and nutmeg on the foil. Use your hands to toss the ingredients together. Gather up the sides of the foil and place in the empty pan, leaving the chestnuts in a single layer.

Put the pan in the oven and roast the chestnuts for 35–40 minutes, until the edges of the shells are beginning to turn up.

Place in a bowl and pour all butter and spices over the top. Check the seasonings and add more salt if desired. Serve hot.


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Spiced Candied Walnuts

Recipe by Tara Swartzendruber-Landis
Photo by D. Lucas Landis


2 cups English walnuts

1 egg white

1 teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon pumpkin pie spice or ground cloves

¼ teaspoon ground nutmeg

½ teaspoon ground cayenne pepper

¾ teaspoon kosher salt

3–4 tablespoons sugar, or to taste


Preheat oven to 350°.

Crack 2 cups of English walnuts into halves or pieces. Place the walnuts in a bowl and add the egg white. Toss with a rubber scraper until coated. Sprinkle with the spices, salt and sugar. Place the nuts on parchment paper or an oiled baking pan. Bake 10–12 minutes, turning once.

Remove and allow to cool before serving.



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Roasted Butternut Squash and Hazlenut Panzanella with Cinnamon Vinaigrette

Recipe courtesy of Chef Brad Hindsley, Spire Farm to Fork (LaPorte, Indiana)
Photo by D. Lucas Landis

Serves 8–10

Prep time: 20 minutes

Cook time: 45 minutes

Panzanella is a traditional Italian salad made with leftover bread. In this version, local chef Brad Hindsley offers a contemporary American take on this rustic salad with roasted Butternut squash and a seasonal vinaigrette just right for the Thanksgiving table.

For the squash:

1 pound Butternut squash, peeled, seeded and diced

2–3 tablespoons olive oil

1 tablespoon salt

½ teaspoon cayenne pepper

1 teaspoon ground ginger

1 teaspoon ground cinnamon


For the dressing:

4 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 tablespoons local honey

1 teaspoon ground cinnamon

1 teaspoon salt

½ teaspoon black pepper

½ cup olive oil

2 tablespoons fresh sage, chopped

½ teaspoon salt

1 (1-pound) loaf brioche or challah bread, cut into ½-inch-thick cubes

2–3 tablespoons olive oil

4 ounces hazelnuts, toasted and coarsely chopped

1 cup Fontina cheese, grated and loosely packed

Preheat oven to 450°F. Toss the Butternut squash with enough olive oil to coat the squash and add the salt, cayenne pepper and ginger. Place on a parchment-lined baking sheet. Roast 30-45 minutes … Read More

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