guide to food,
April, 2009 • FREE and people.
Ham: to glaze or not to glaze
Leafy Greens • Rhubarb Muffins
April, 2009 1
2 April, 2009
On THe COVer
Local asparagus arrives in
mid-April. Check our Last Call
column to learn about John &
Karen Pendleton’s U-pick farm
PLUS get Karen’s delicious
asparagus soup recipe.
photo by Sara Farrar
10 PrOFILe 20 In THe DeTAILS
Meet Matt Bunch, Horticulturist Set a beautiful and creative
for the new Heartland Harvest earth-friendly table.
Garden at Powell Gardens.
ASK THe eXPerT
7 LIQUID LAnGUAGe 19 rOLLInG PrAIrIe reCIPe DeSSerT FIrST!
8 eAT SWeeT 20 In THe DeTAILS
• Meet Danica Pollard, pastry chef
9 UnCOrKeD 21 HOW TO at Lidia’s
10 PrOFILe 22 MI CASA
• Make reader Joan Wagner’s Black Bottom
11 CATereD 23 SPIrITeD ADVISOr Banana Cream Pie
12 reADer reCIPe 24 WeLL BALAnCeD • Use local rhubarb for Nancy O’Connor’s
13 TABLe HOPPInG 25 HOP TALK Rhubarb Bread Pudding
14 TIDBITS 26 COLAnDer OF eVenTS Plus look for articles from our regular contributing
15 LOCALLY GrOWn 27 LAST CALL writers. Pick up tastebud at your favorite location
and if you don’t see it, ask for it!
16 CHeF’S TABLe
Want even more tastebud?
Sign up for our free monthly e-newsletter! Also, tastebud is on Facebook – become a fan!
April, 2009 3
n a cold evening in early March, we made a special date with our
friend Tim. I made big bowls of French Onion Soup, and we sat at
the table with a glass of wine and wrote up our order from the Seed
Savers catalog. We chose pretty easy-to-grow veggies and herbs: peppers,
basils, cherry tomatoes, squash, and beans. Gordon and I were inspired to
try a small vegetable garden after a trip to Powell Gardens to meet with the
staff working on the new edible garden, the Heartland Harvest Garden. Head
horticulturist Matt Bunch (whom you can meet in our Profiles column), Volume 4, Issue 04 | April, 2009
took us on a tour of the garden. Even in the barren winter, the garden looked
amazing. Visiting that day was author Rosalind Creasy, who is a proponent Publisher: Gordon Roe
of vegetable gardens in residential landscape. She wants to change America’s
mind about the place for vegetable gardens by encouraging their cultivation Editor: Jennifer Roe
right smack in the front yard. Why banish lovely pink chard, curly-topped
parsley, or climbing beans to a back corner? She loves the accents they bring Design: Joseph Wilper
to traditional front-yard plantings but her real passion is bringing produce www.wilper.com
out to the front yard to encourage community with neighbors, eliminate high-maintenance lawns, and reconnect us
Cover Photography: Sara Farrar
with where our food comes from.
Because our yard is relatively shady, we’ve never tried a vegetable garden. We know that at the end of the summer
we will have learned a lot – probably what NOT to do the following year. One resource I know we can rely on is the Copy Editing: Christy Miller
K-State Research and Extension Office in Johnson County. Abraham Lincoln sowed the seeds for County Extensions email@example.com
when he created the USDA and signed the Morrill Act that established land grant colleges in every state. The partnership
between the USDA and state colleges came just a few years later with the goal of educating new homesteaders and tastebud magazine™ is published
existing farmers. Very wise folks in Washington knew that by educating farmers on ways to increase productivity, local twelve times per year. The content
economies would grow and communities would be strengthened. The role and number of Extension agents grew of each is protected by copyright
during both World Wars and was instrumental in rural communities during the Dust Bowl and Great Depression. law. Reproduction of any portion
When more Americans left the farms, Extension offices adapted to include more relevant topics such as pollution is prohibited without expressed
permission. Subscriptions are available.
control, pest management, and urban gardening. Today’s Extension office is a treasure trove of helpful information
and if you’re part of the resurgence in ‘domestic arts’ you can’t find a better place for help. Extension agent Nichole Contact tastebud magazine:
Burnett writes our Ask the Expert column and welcomes your questions. Please send her an email or give her a call. I .O.
P Box 8123
encourage you to take advantage of this American institution that’s been helping communities for over 100 years. Prairie Village, KS 66208
Since I mentioned it in February, I guess I should recap my trip to the American Crossword Puzzle Tournament. ph. 913.341.9993
The tournament was an absolute hoot – terrific people watching (especially if you’re looking for people wearing firstname.lastname@example.org
crossword-themed clothes) and it was fun spending time with fellow word geeks. I’m glad it was enjoyable because my
performance was less than stellar…don’t you think top 75% sounds better than bottom 25%? I did a good job on 4 Ad Sales:Gordon Roe, 913.341.9993
of the 7 puzzles, so-so on 2 of them, and absolutely stunk it up on puzzle 5. Puzzle 5 is notoriously difficult and when or email@example.com
I flipped it over to begin I thought I was in a Twilight Zone episode – nothing made sense. I had a wonderful time
with my friend Tricia and we think we’ll tackle it next year.
I hope you are enjoying the first tastes of spring and that you find inspiration on our pages! COnTrIBUTOrS
M & S Grill
Good Natured Family Farms
Patty Santee • Santee Floral Design
Nichole Burnett • JoCo Extension
Greater Kansas City Chefs’ Association
Alan Hagedorn • Royal Liquors
Cutchall Management Co. –
Famous Dave’s BBQ
Don’t miss a single issue Kelly Gibbens • The Better Cheddar
Jill Grunewald (McLaughlin)
Have tastebud delivered straight to your home or office. Healthful Elements
Mark Alan Mollentine
One year (12 month) mailing cost is $24.00. The Governor’s Meeting House
Houlihan’s Restaurant Group
Botanica Event Floral Designs
Erin Reynolds • Dolce Baking Company
City, State Send your check to: Jenny Vergara
Zip code attn: subscriptions Virginia Lopez
PO Box 8123 Neil Salkind
Email Prairie Village, KS 66208
4 April, 2009
the same intense flavor as some goat recipe from Pat Ford, owner of
CHeeSe WIZ food
cheddars. But this is not a pushover
of a cheese by any means, as it has a
Beehive Cheese Company. Enjoy!
Ahhhhh…..Spring luscious long-lasting flavor that leaves Kelly Gibbens can be found at The
you wanting more...just another bite. Better Cheddar on the Plaza at 604
I hope that these cheeses will inspire W. 48th Street. Also visit the Prairie
“It is not the number of breaths you take that you to create luscious spring menus. Village location at 71st & Mission
May you have many memorable Road. Check www.thebettercheddar.
matter, it is the number of moments that take moments! As always we look forward com for new product information and
your breath away.” to seeing you in our stores. upcoming events.
Here is a wonderful stuffed chili
Sweet corn shaved from 3 corn cobs
3 Tbs. cultured butter
1 medium sweet onion, finely diced
3 Tbs. fruit preserves (he suggests using apricot or
Jalapeno fruit preserves)
8 medium-sized chilies (Anaheim, Poblano or whatever looks good)
1 cup Cajun Rubbed Cheddar, shredded
Salt and pepper to taste
Roast chilies on the grill then slice vertically and remove the seeds.
Sauté onion in butter; add corn and preserves and continue to cook
over medium heat until the preserves caramelize with the corn.
Spoon corn filling into the roasted chilies and top with shredded
cheese. Finish under the broiler until the cheese begins to bubble
Cheese Maker busy at the Beehive Cheese Company
he weather in April can Colorado Legacy coffee which imparts
sometimes be fickle, but when notes of butterscotch and caramel.
we have lovely spring days, we Beehive’s Cajun Rubbed Cheddar
experience a rebirth; the ground allows is my favorite. It is made in the Irish
buds to find their way to the sunlight style with whole Jersey cow’s milk. It
and the air smells sweeter. Spring is just is buttery, full-bodied and lively with
around the corner and open air markets snappy citrus-like fruit notes. The use
explode with a profusion of colors and of Cayenne pepper instead of Paprika
exotic smells, truly a feast for the eyes really sets this cheese apart from other
and palate. With this explosion comes zesty cheeses. The spiciness of the rub
inspiration. Whether it is fresh spring complements the creamy texture of
peas boiled quickly and tossed with the cheese.
creamy French butter or fava beans The third cheese from the Beehive
that have spent the winter months in Cheese Company is Seahive. It is
slumber, soaking up the soil’s nutrients rubbed with Beehive Wildflower
which can now be blanched, peeled honey and local Redmond Real salt.
and topped with luscious salty shards The honey is harvested from a local
of Pecorino Romano. farm where the bees frequent the
We have some very interesting and wildflowers and fruit orchards, and
unique cheeses that will make any the salt is from an ancient sea bed near
spring meal an event. Lovingly Redmond, Utah. The salt contains
hand-made cheeses from the Beehive unique flecks of color that result from
Cheese Company in Utah are the more than 50 natural trace minerals.
perfect example. Their Barely Owners Tim Welsh and Pat Ford say
Buzzed Cheddar is rubbed with that this cheese is shaping up to be one
coffee beans that finishes with a slight of the best experiments yet and is a
taste of lavender. This seems like an true expression of their local farmers.
unusual combination, but somehow Another cheese that is a new
it works. It is a full-bodied cow’s addition for us is the Snow White
milk cheese with a nutty flavor and Goat Cheddar from Carr Valley. It
smooth texture. The cheese has been looks like a lamb’s coat and it has an
hand rubbed with a Turkish grind of innocence about it; it does not have
April, 2009 5
COOK’S BOOKS food
Gina’s Hot Nuts
I Like You: Hospitality Under the Influence 1 lb cashews
1 lb almonds
1 lb pistachios
Have a bit of cheeky fun with Maureen’s 1 lb filberts (or substitute with a holiday nut; no peanuts)
recommended book by comedienne and author ½ lb butter (softened)
2 large sprigs of rosemary without stem, pieced
Amy Sedaris. Pinch of cayenne (add more if you want the nuts extra spicy)
1 & ½ cup brown sugar
o read this month’s selection 1 cup candied ginger (cut into very small cubes)
is to enter the strange and Salt to taste
retro world of Amy Sedaris.
You may recognize her from small Preheat oven to 325 degrees F. Bake nuts for 10-12 minutes until
bits in movies and from her frequent golden. Do not brown. In a bowl, cut up the butter and add
appearances on David Letterman. remaining ingredients. Add the hot nuts to the bowl and toss
I Like You – Hospitality Under the frantically. As butter melts add more sugar or other dry ingredients
Influence is her 2006 book that is to taste. Let cool on a baking sheet until sugar hardens onto nut.
part journal, part story, part party
planning and a whole lot of recipes.
It is not only fun to read but has
some great recipe standards. Be Spanish Rice (por favor)
forewarned that despite having a
section on entertaining kids, this ¼ cup oil 1 onion, chopped
book is definitely adult in substance ¼ cup celery, chopped 1 garlic clove, minced
and look. Ms Sedaris pens a true 1 tsp salt ¼ tsp dried basil
original and pieces together some ½ tsp pepper 1 cup rice
wonderful essays and surprisingly 1 1-lb 13 oz can tomatoes with liquid
Sedaris, Amy. I Like You Hospitality
useful recipes. Under the Influence. Grand Rapids:
I Like You covers entertaining Grand Central, 2006. Heat oil and cook onion, garlic, celery until softened.
for parties like “A rich uncle comes Add tomatoes and seasonings. Bring to a boil, stirring occasionally.
to visit”, “lumberjack lunch”, and Simmer for 5 minutes. Stir in the rice, cover, and simmer about 20
“entertaining the elderly”. Included minutes until the rice is tender and all the liquid is absorbed.
are suggestions (some joke, some Maureen Fitzsimmons is an avid Note: Ground beef can be included. Just cook that up first, then do
legit) for gift giving, crafts, selecting cookbook collector with a keen interest your onions and garlic. Eat it rapido, rapido!
guests, setting the mood and menu for food and cooking. She brings a
planning. This book is crammed classic as well as fresh interest in today’s
with quirky photos and handwritten useful cookbooks. A pharmacist by trade,
comments and recipes. For laugh- Maureen utilizes the science and alchemy Skipper’s Dock Romaine Salad
out-loud fun, pick up I Like You – of ingredients in her cooking as well as
Hospitality Under the Influence and the enjoyment of seasonal foods. You can 3 heads of romaine lettuce chopped (cold)
get your next party started. contact her at firstname.lastname@example.org. Croutons (as many as you wish)
6 Tbs of garlic oil Salt & pepper
1 Tbs of Worcestershire sauce ¼ cup of olive oil
Hercules Creamed Rice (pudding) ¾ cup of vegetable oil
6 Tbs of grated Romano cheese
1 cup of water Juice of 3 lemons
½ cup of short grain rice
4 cups of milk Arrange the romaine lettuce, croutons, garlic oil, salt and pepper,
¼ tsp of salt Worcestershire sauce, olive oil, vegetable oil, and cheese in a bowl.
2 egg yolks Break egg over the salad and pour lemon juice on top of the egg.
2 tsp of corn flour Toss the salad from the bottom.
3 Tbs of sugar
1 tsp of pure vanilla extract
Ground nutmeg or cinnamon
Using a heavy saucepan, boil the water, stir in rice and cook until
the water is gone.
Add milk and salt and bring to a boil, stirring occasionally. Cook
uncovered for about 20 minutes.
In a separate bowl, blend egg yolks with corn flour and add a little
Mix in ½ cup of the hot creamed rice, then return to pan contents,
stirring over heat, until it thickens. Add the vanilla, and some sugar
to taste. Pour into individual bowls. Sprinkle a little nutmeg or
cinnamon on top.
You can eat this warm or cold.
6 April, 2009
LIQUID LAnGUAGe drink
The Glass Should Always Be Full
Jason reflects on the community-building aspect
of sharing a drink with friends.
here are two things that We want to enjoy our time and build
make drinking one of my a community. Employees meet after
favorite hobbies. It’s the wide work to celebrate completion of a big
variety of tastes and the experience it a project with a drink. Friends on raft
creates with conversations and laughs trips relax in a shady spot on the river
between people. I’ve read many with an ice-cold beer from the cooler.
stories and marketing reports about I moved around the country quite
how drinking establishments create a bit before settling here to start a
community. In my professional life, family and even when I curse the
I help businesses do that. unpredictable spring weather I’m glad
But it all came together for me as there are so many great choices for
a consumer this past February when drinking here. Hand-crafted beers and
I went to my favorite coffee shop in sodas, vodka from Honor in Lawrence,
town. I placed my order and started four coffee roasting companies, fresh
hunting for a vacant seat where I milk from Shatto, and plenty of
could plug in my laptop. The only drinking establishments, including
seat available was at a large table that the newer Firefly Lounge in Westport,
two groups of people had already make Kansas City a terrific town.
nestled into. I took a seat and opened Kansas City is leading the charge
my computer to start working. An for a wide range of unique beverage
hour later I hadn’t touched a key. An choices, so be supportive because these
amazing conversation started with the companies need you as a fan more
other occupants of the table about the than ever. Don’t let the economy talk
song playing, “A Boy Named Sue.” pull you away from your morning
That experience made me think coffee rituals or happy hour with the
about how people have always bonded girls. Share memories, tell stories and
over a shared beverage. I pictured build your community while throwing
discoverers packing their favorite one back.
fermented concoction before taking
sail, war heroes in fox holes with a Jason Burton is the Sr. Brand
canteen of coffee, and brilliant artists Manager for Houlihan’s Specialty
huddled around absinthe debating Restaurants. Jason writes for several
their latest creations. What amazes national and regional food and
me is that we are in search of the same beverage publications. He is a research
outcome, whether it’s a bunch of old, nut and loves experimenting with his
tired men sitting around a bar on blender, juicer or ice cream maker. If
the banks of the Louisiana bayou or it’s drinkable, Jason will try it. His
a group of sophisticated women at a son, Cooper, is first in line to try most
wine tasting on the Upper West Side. of his drinks.
April, 2009 7
eAT SWeeT food
Give rhubarb another chance with Erin’s great
t seems that most people either love rhubarb or hate it. You will begin to
see it available at the markets in April. Look for brightly colored red stalks.
Rhubarb is mouth-puckering tart in its raw form. It cooks down beautifully
with a little added sugar or brown sugar. The sugars, combined with the moisture
released from the cooking vegetable, create a sweet-tart flavor explosion that makes
a beautiful syrup!
My favorite rhubarb dessert starts with a French tart crust. The bottom of
the crust is spread with raspberry or red currant jam, then comes a layer of brown
sugar braised rhubarb, and it is topped off with vanilla custard. Caramelized sugar
on top gives it a perfect crunch. But the plan for this article is a lightened up
dessert, so here’s the next best thing.
Low-fat Rhubarb Muffins
Yield: 12-16 standard sized muffins Preheat oven to 375˚ F
1 ½ cups brown sugar 3 Tbs + 1 ½ tsp vegetable oil
1 egg 2 tsp vanilla
2 cups finely diced rhubarb 1 cup buttermilk
2 ½ cups all purpose flour 1 tsp baking soda
1 tsp baking powder ½ tsp salt
½ tsp cinnamon ¼ tsp ground ginger
½ cup chopped nuts (optional-I like walnuts)
Topping: 1/3 cup granulated sugar, 1 ½ tsp cinnamon, 1 Tbs melted butter
• Combine and whisk: brown sugar, oil, egg, and vanilla. Stir in chopped rhubarb
• In a separate bowl: whisk together flour, baking soda, baking powder, salt,
ginger, and cinnamon.
• All at once, add dry to wet and stir with a wooden spoon just to combine (don’t
• Scoop batter (with an ice cream scoop to portion batter) into muffin tins that
have been lined with muffin papers.
• Stir topping ingredients together and sprinkle on top of muffins.
• Bake 15-20 minutes (until a toothpick inserted into the middle of the muffin
comes out clean).
Play with some rhubarb this spring! These muffins would be a lovely addition to a
breakfast-in-bed tray or a brunch spread. By the way, you can find the rhubarb tart
described above at Dolce. Eat Sweet…and Tart!
Erin Reynolds is the pastry chef/owner of Dolce Baking Company in Prairie Village,
Kansas. She and her small team produce gourmet, from-scratch pastries daily. The
best cinnamon rolls in town, scones, cookies, tarts, cupcakes, special occasion cakes, and
wedding cakes are just a few of the treats you will find at Dolce. Contact her at erin@
dolcebakingco.com ~ 913.236.4411 or stop by at 6974 mission road, prairie village.
8 April, 2009
can be a bit heavy handed when
matched with the subtleties of some
dishes. The ripeness works well though
Syrah for lamb, where the sweetness of the The Black Chook Australia
wine helps accentuate the sweetness
of the meat.
Syrah may not be as well-known as other reds California’s Central Coast is Mothers Milk Shiraz Southern
home to some excellent Syrah. The Australia
but Alan tells us why it’s a great choice for geography provides just the right
pairing with lighter spring foods. juxtaposition of cool ocean winds Spencer Roloson Herradurra
and hot arid climate that make Syrah Vineyards Syrah
grapes grow well.
My personal favorite Syrah Melville Syrah Central Coast
varieties come from the Northern
St Cosme St. Joseph
Rhone region. This is one of the most
inhospitable areas for growing wine Chapoutier Croze-Hermitage
anywhere in the world – the challenge
is reflected in the name Cote-Rotie,
or roasted slopes. Along with steep
slopes and rocky soil there is a constant
wind known as the Mistral that blows
through the area creating stress on
the vines. But the grape thrives in
this difficult environment. The vines
produce fruit that is full of tannin and
heat but can be floral, as well. The red
Syrah is so tannic that winemakers are
allowed to use a white Viognier in the
blend to soften it down. Most of these
are co-fermented or put together in
the barrel at the same time to allow
better integration of the grapes. A
great bottle of Hermitage from this
region can last 25 or more years, but
it tends to be out of the price range
for most consumers. The value wine
from the Northern Rhone is from the
region of St Joseph. The traits for the
wine from this area are big tannin,
blackberry, and just a nice touch of
bacon fat on the finish. I know that
sounds strange but when you taste
it for the first time you look forward
to having it again and again. Pair a
aster means lamb and lamb Syrah (also known as Shiraz) to satisfy Syrah with your favorite meals this
pairs with Syrah. That’s easy all the different wine profiles that spring…it won’t disappoint.
enough to remember until people enjoy. For the wine newbie
you get to the store and see the many who’s just getting started there are the Alan Hagedorn holds certification from
different varieties of Syrah. (Syrah ripe, generous berry fruit bombs from both Court of Master Sommelier and
really deserves its own movie, like Australia. These are very friendly the Society of Wine Educators. Join his
Sideways, to introduce it to people wines, but the higher alcohol levels loyal following by visiting him at the
looking for a delicious wine.) make food pairings more challenging. 103rd & State Line Royal Liquors. He
There are enough varieties of What makes for a nice cocktail wine can also be reached at 816-942-8888.
April, 2009 9
Horticulturist, Heartland Harvest Garden
1609 N.W. U.S. Highway 50 • Kingsville, MO 64061
816-697-2600 • www.powellgardens.org
This June, Powell Gardens will open the vegetable gardens are themed on the
the nation’s largest edible landscape. larger quilt garden. To the northeast is
Set on 12 acres, the Heartland Harvest the Chestnut Orchard. West through
Garden illustrates in spectacular style the Menu Garden is the Seed to Plate
the journey of food from seed to plate. Greenhouse that will feature non-
Directing this effort is horticulturist hardy tropical foods, coffee, chocolate,
Matt Bunch. vanilla, citrus, etc., in one half, and will
demonstrate the “seed to plate” theme
This project had a pretty of vegetable production in the other.
humble inspiration – bringing Next is the Apple Court, featuring
back Powell Gardens’ 50 cultivars of apples around a brick
vegetable garden. How did spiral sidewalk. From here you can
it grow into a 12 acre edible choose many paths, either through
the Pear Promenade of 12 cultivars
of pears; the Authors’ Garden, which
The original vegetable garden was
features the designs of Barbara
so popular with visitors we knew we chocolate, marshmallow, peanuts, 500 square feet. The Villandry Quilt
Damrosch on the north side and
needed to bring it back one day. As we bananas and other kid favorites; garden features many selections of
Rosalind Creasy on the south side; or
started brainstorming with staff and Honeybee Haven, Living Off the vegetables that we can grow in the
the vineyard, which features 50 grape
board members, we discovered there’s Land, the Walnut Orchard, the Pecan Midwest, and the Missouri Star
varieties, beautiful arbors and a wine
so much to show and do with this type Grove and much more. There are Orchard celebrates the wide range of
barrel fountain. Continuing toward
of garden that we didn’t want to leave more than 2,000 distinct cultivars fruits that we can grow in the area.
the barn you encounter the Peach
anything out. And we’ve been blessed of nuts, fruits, vegetables, herbs, and
Plaza, a spiral brick walk surrounded
with the land to expand the concept, spices in this garden so this is about as Will visitors have a chance to
by 44 different cultivars of peaches take any fruits, veggies, or
so we did. Actually, at one point, the brief as it gets!
and nectarines. plants home with them?
plans were for an even bigger garden,
The main walk then leads to
but we scaled it back a bit to make the The Quilt Gardens especially We will be serving the produce from
the Quilt Gardens. The Missouri seem to celebrate the relevance
project more manageable. the garden in both Café Thyme and
Star Orchard to the left features of local food.
apples, peaches, pears, persimmons, the new café, yet to be named, in the
Is everything truly edible? Yes, the Kansas Star not only Missouri Barn. There will also be Pick-
plums, quince, strawberries, kiwis,
raspberries, blackberries and more, all features the introduced forage crops a-Peck of Powell baskets with fresh
Well, no, but yes. We cannot digest such as brome, clover, alfalfa, and produce sold at the gift shop within
grown in differing pruning styles on
the grasses in The Kansas Star Quilt fescue, but also the native grasses the barn. Cooking demonstrations
fences, arbors and trellising. On the
Garden, one of four quilt gardens, such as big bluestem, buffalo grass and how-to (cook, can, preserve)
right is the Old Missouri Crops Quilt,
but these are the forage crops that are and blue grama. The Old Missouri classes will also be offered.
featuring many traditional row crops
digested by livestock. There is also a features many of the traditional row
such as milo, corn, soybeans, rice,
nearly two acre plot that has been sown crops such as corn and soybeans that What do you hope visitors take
cotton, sunflowers, and safflowers.
to native prairie; prairie of course was are livestock feed. When they are done away from their experience at
Stop a bit farther down the walk to
what the bison ate, and is a component grazing you fatten them up in the feed the HHG?
admire the confluence of the four
of free range grazing. So these parts can lot. Kansas City has not been called a
quilts surrounded by grand arbors. I hope that people realize that
ultimately be traced back to us, the cow town for nothing.
To the left is the Vegetable Quilt food and food plants are beautiful.
eaters. There are also many species that But the Heartland Harvest Garden
Garden, a formal French Villandry- This may sound simple; I would like
we would not think of eating: lilacs, also celebrates the variety of fruits
style garden in which most of our people to realize that blueberries make
daylilies, marigolds, hibiscus, lotus, and vegetables that will thrive in the
seasonal vegetables will be grown. wonderful hedges, lettuce makes good
roses; but they too have a culinary Greater Kansas City area. In one
To the right is the Kansas Star Quilt, borders, chard is a great foliage plant,
history and are quite tasty. section of Rosalind Creasy’s garden,
which features many forage crops, and okra can be a centerpiece. All
mainly perennial grasses. Follow the we’ll actually measure just how much of this we are doing here can also be
Briefly walk us through our first
sidewalk to reach the Missouri Barn great tasting food you can grow in done in the home landscape.
trip to the HHG.
and Silo, which look down upon the
The entrance is to the north of the Quilt Gardens. A Kitchen Garden
Visitor Education Center. The Entrance south of the barn is filled with If you would like to be considered for inclusion in our
Gardens include an arbor where you herbs, spices and vegetables, ready Profiles column, please send an email about what makes
can read about what’s happening in the to be plucked for use in the café or you someone Kansas Citians should know! Include
garden on any given day and the Menu in cooking demonstrations. An area your contact information and email it to us at Editor@
Garden. The fruits in this garden are especially for kids features the Tutti- tastebudmagazine.com OR send it to us at tastebud
mainly blue and yellow: plums, paw Frutti Maze with ‘walls’ of various magazine, P .O. Box 8123, Prairie Village, KS 66208.
paws, yellow cherries, blueberries, and fruiting shrubs; Fun Foods featuring
10 April, 2009
salad). Another restaurant trend that few days, and then are thrown out.
has found its way into catering is the
linear presentation given to plated
Live plants that can be given as gifts
or donated to the community are nice
Catering Trends 2009 meals. In keeping with the clean choices. Painted branches are another
look, caterers are presenting foods on inexpensive décor choice. Make sure
long, rectangular plates. This allows you see the branches before you
Michael follows the trends during his annual for the entrée at one end of the plate, decide to use them. If a caterer or
and side items and garnishes to fill up florist is using the same branches every
trek to the Catersource convention. the rest. There are numerous styles of weekend, they need to take good care
plates for any caterer looking to join of them and make sure there are no
this trend. They range from simple broken limbs.
white rectangles to long glass platters Finally, before guests leave let them
with divisions for different foods. enjoy a “simple indulgence.” This
Beyond food, there is definitely could be a very special coffee or
a money-saving trend in décor liqueur, a gourmet cheese, or even a
and style. Minimalist is popular wine pairing with dinner. However,
and black and white parties are in. these more pricy items are offered just
Often, organizers are choosing to in tasting portions and they turn the
use a shocking red or blue color as dinner into an experience.
a “pop” against the black or white. As with every event, do not feel
However, if you are looking for color, obligated to incorporate ALL of the
monochromatic themes are the other trends together – it just won’t work.
trend. People are picking one color Some trends you may not like, and
and going with all different shades of that’s OK. All that’s required of your
it. For example, if you wanted blue as event is that you have fun!
your color, your hues would include
sky blue, royal blue, turquoise, navy Michael Kricsfeld is the Director of
blue, and others. These would Catering for Cutchall Management
be incorporated throughout the Company in the Kansas City metro
invitations, table covers, chairs, area. CMC is the local franchisee of
napkins, and centerpieces. Famous Dave’s BBQ restaurants. For
Another trend in centerpieces is to information about catering an event, or
use sustainable décor items instead if you just want to talk food, feel free to
of cut flowers. Not only are flowers contact him at Michael@caterkc.com,
very expensive, but they only last a or call him 816-805-7534.
hat happens in Vegas with the whole “club” look people are
doesn’t always stay throwing for their events. The smaller
in Vegas. Each year, plates are available at stations, as well
thousands of caterers converge there as passed to the guests. This allows
for the annual Catersource convention guests to eat and mingle, without
and trade show. It is a week filled having to stop and eat a whole meal.
with food, education, parties, and all Comfort foods are very popular small
the other debauchery that happens plate items. Braised meats like short
in Las Vegas. There, caterers share all ribs are great for caterers, as they
sorts of information with each other, retain their quality for long periods
and everyone leaves having gained of time and are in high demand by
something useful. One of the most clients. Many caterers are having
exciting aspects is to see what the big success presenting the classics with a
trends are on the coasts and compare new, clean presentation. Combining
to them to what’s happening here in tastes, textures, and temperatures so
the Midwest. each bite has a hot and cold element
It’s fair to say this economy is is very popular.
hurting everyone, especially caterers. Flavored and gourmet salts is a
While people are still getting married trend that has already run its course
and having parties, their approach on the coasts, but is just starting to
and expectations have changed become popular inland. High-end
significantly. In just the past couple restaurants and caterers are smoking
of years, the trend has gone from small their own salt or getting different salts
plates to small budgets and from green from all areas of the world. These
events to saving green on events. provide a unique enhancement to
Small plate events, which consist of delicate entrees. Often, the salt is
numerous smaller courses, are still very grated over the top of the meal after
popular. This approach pairs very well it is served (like black pepper on a
April, 2009 11
reADer reCIPe food
Atticus Café Scones
photo by Julie DuCharme Fallone
“In the early 1980s my husband and I frequented the Atticus Café,
near the Yale campus in New Haven, Connecticut. I was content
to eat bread & jam while looking through my book purchases, but
Jim’s favorite was the scone. He was mildly obsessed with them, so
for years I have tried a number of scone recipes, hoping to find one
that compared to Atticus. I tweaked and adjusted but they weren’t
the scone he remembered: too cakey, too much like shortbread, too
moist, too dry, never ever quite right.
I finally Googled the recipe, thinking it was a long shot. Imagine
my delighted surprise to find a posting: “I was the chef at the Atticus
Café in the early 80’s and here is my scone recipe.” I felt a rush of
adrenaline thinking, this is really it. Quest over! The recipe was quite
different than what I had been experimenting with. Cream of Tarter? I
was not even close.
So I made them, infused with the love I have had for my husband
since the day I met him in 1981. They were beautiful; brushed with an
eggwash and embedded with currants. I finally made THE SCONE.”
Thank you Chef John Ryan from the Atticus Café Scones
2 cups flour
1/2 cup sugar
2 tsp cream of tartar
1 tsp baking soda
6 Tbs cold butter
1/2 cup chopped walnuts or currants
2 eggs with milk added to total 1/2 cup
Turn your oven on to 375°F and line a cookie sheet with parchment
paper or aluminum foil.
While your oven heats up, mix the dry ingredients in a bowl. Cut
the butter into the dry ingredients until it is the size of gravel. Then
quickly press/rub the lumps of butter between your palms--imagine
flattening the butter into leaves. Work quickly so the butter doesn’t
soften. When the mixture resembles cornmeal, stir in the walnuts
Beat the eggs and milk together in a measuring cup, then pour over
the dry ingredients and toss. Gather the mixture like a snowball and
flatten it on the counter into a disc about ¾ -inch thick. Cut the disc
into pie-shaped wedges and lay them on your cookie sheet. Bake until
they are golden brown, 25 to 30 minutes.
Thanks to our friends at the Kemper Museum of
Contemporary Art, Julie will receive a gift certificate
to Café Sebastienne. Send your favorite recipe to:
12 April, 2009
TABLe HOPPInG places
408 East 63rd • Kansas City, MO 64110
Chef J.B. Bremser’s first restaurant, Chez B, was located in the back of
High Cotton after Honeymom’s closed. Now he has brought his southern
French cuisine and bistro food to a new address just east of Brookside in
the old Café Maison space. A tiny kitchen and no storage means he shops
daily for what he puts on his menu. Lunch is rumored to have the best
Reuben in town, but dinner is a French affair with most entrées around
$15. Try the seared duck breast over arugula salad for $14 and don’t miss
the pommes frites. The menu and wine list are short, sweet and simple.
ASK: Chef J.B. what is fresh that day to ensure you get the best he has
10242 Pflumm Road • Lenexa, KS 66215
Listed as one of the oldest restaurants in Johnson County, the Stonewall Inn
is over 30 years old. Located in a little white house that sits behind a little
stone fence, it shares a parking lot with Stonewall Pizza. The original owners,
the Kieltyka family, started out serving kielbasa and sauerkraut, which are
still excellent, but the current owners have also added homey favorites like
pan-fried chicken to the menu. The relaxed, lodge-like atmosphere is casual
and comforting. With good burgers, sandwiches and their two-piece pan
fried chicken dinner for $9, Stonewall is easy on the wallet, too.
FEEL: free to bring your kids to eat. Although there is a full bar, it is kept separate
from the dining room.
1202 West 103rd Street • Kansas City, MO 64114
(816)941-6600 • www.jasperskc.com
Chef Jasper Mirabile, Jr. or “JJ,” and his brother Leonard carry on the
family tradition started by their father Jasper Sr. even after moving from
their original location on 75th Street to their current home in Watts Mill.
Not content to rest on his numerous laurels, Chef Jasper has taken great
pains to keep his menu creative and his Italian restaurant up-to-the minute
current. He offers seasonal menus highlighting the newest techniques and
dishes he picks up from annual trips to Italy and the world of slow food.
Standouts are the veal dishes for $19 and the Osso Buco for $24.
photo by Jenny Vergara
DON’T: miss the opportunity to try the selection of Italian wines or
any of the house-made “cellos,” a traditional Italian apéritif/digestif.
Lemoncello, Blood Orangecello and now Applecello are all made in-
house and are stellar.
inside Broadmoor Technical Center
904 Westport Road • Kansas City, MO 64111
(816) 561-2702 • www.kcpotpie.com 6701 W. 83rd Street • Overland Park, KS 66204
Chef John Williams and his wife Sarah opened Potpie in Westport years
ago, never dreaming they would actually be serving pot pie on the menu. Before last year, when money from the school district allowed
But, they soon learned that their customers expected them to serve that Broadmoor Technical Center to build this new “bistro,” culinary
1950’s classic dish. They do a mean pot pie, but you will love the creative high school students were cooking Wednesday night dinners
and comforting fish, chicken, pork and beef dishes. Entrées are usually for friends and family only. They started out with 25-person
priced in the teens and written on a large chalkboard, which serves as the practice dinners in classrooms, but soon grew to serving over
menu, in the center of the dining room. The place is cozy but not cramped 250 people. Go online to view upcoming menus and reserve
and can be quite romantic at night for dinner. your seat for one of the final bistro dinners of this school year.
STOP: in for a cocktail at the little bar and you’ll have a front row seat to An incredible deal, get 4 gourmet courses for $25, with all
see into the galley kitchen. dishes concepted and prepared by student talent. No alcohol
is allowed or served on campus, but you’ll never miss it.
Jenny Vergara is a full time Foodie and a woman on a quest to develop her palate
and herself through cooking, eating, drinking, traveling and writing. She has spent HURRY: and make your reservations to attend one of the
Wednesday “Bistro Nights” dinners in April before school ends for
the last 5 years documenting all the restaurants she found along the way in a series
of personal restaurant journals she keeps for her own enjoyment. Email her at
email@example.com or keep up with her Foodie adventures at http://www.
April, 2009 13
Our Family Favorites
amily favorites are foods that (yes, people ate these things during
mostly conjure up wonderful the depression) or lamb shanks. And,
memories of holidays, Michael loves his mother’s brisket
special occasions, or the sometimes and what he calls fried matzo, which
overwhelming tidbits that accompany to may of us is also known as matzo
childhood. How else to find out about brie (served with a little fried salami).
favorite foods than by a survey: Roberto’s family favorite is rice and
Micah loves the Thanksgiving jello chicken. He loved the way it tasted,
mold tradition, now in it’s third but loved more that on every Sunday
generation of appearing each year the family got together at his mother’s
with it’s red, white (a little sour cream for lunch. That was the time of the
in the lemon layer) and green, while week when he saw relatives and shared
his sister best remembers the cottage family concerns, tales and had fun. Ted
cheese and buttered noodles (usually talks about family ties as well. After 10
bowties) served by her grandmother years without his grandmother’s bland
and the steak sandwiches and the chicken pie, his first taste brought
ice cream sundaes (made herself ) in childhood memories flooding back.
the back room at her Uncle Charlie’s And from David, well, the best yet -
restaurant. During Julia’s early years, anything cooked by someone else.
she and her parents lived on pasta
with pesto (Marcella Hazan’s blender
pesto). Their 24-hour “pesto festo,” Neil J. Salkind retired from the University
made enough to last the whole year and of Kansas after 35 years of teaching and
basil turned out to be Julia’s favorite loves reading, cooking, reading about
green vegetable. Arnie and Zena had cooking, Masters swimming and old
a heck of a time over whether the things (like old Volvos). He also works
favorite is the lamb stew (his mom’s as a literary agent for StudioB and The
recipe) made with either lamb necks Salkind Agency.
14 April, 2009
produced foods including vegetables, House Market’s bakeries makes
LOCALLY GrOWn people
fruit, diary, honey, bread, and meat.
Membership in the CSA results in
zucchini bread from scratch for CSA
customers. It also allows the farmers
Community Supported Agriculture (CSA) savings up to 30% off the regular to grow and have a market for unique
price of the food. Families with produce items.
special dietary restrictions are taken The CSA definitely is more than
Diana Endicott explains how a CSA into account and a trading table is just building the Good Natured
program works. available to exchange products. The Family Farms brand, it really builds
CSA bag also includes a newsletter, a bond. It happens most clearly in
recipes, and sometimes surprises. This the one-to-one moments; when a
year the CSA will run from May 16th customer tells of the joy the little
through September 28th. notes in the egg carton brings her,
Customers who have small when Hen House Markets step
households are finding innovative forward to help a financially strapped
ways to participate in the CSA. Some farmer, when customers chitchat with
customers are pairing up with a buddy farmers while sampling locally grown
and either sharing a bag or alternating foods. The people matter; as a unit of
pick-up weeks. Other customers production, as a unit of consumption,
donate to their local food bank when and as a unit of community.
they find they are receiving more food
than they can use in a week. To join our CSA go to www.henhouse.
The act of going and picking up com or sign up at your neighborhood
a CSA bag puts the consumer into Hen House Market.
the mind-set of ‘Where is this food
coming from?’ and ‘Why is it available Diana Endicott, Farm to Market
now?’ A growing number of CSA Coordinator, started Good Natured
customers are parents who want their Family Farms with her husband, Gary,
children to develop healthy eating in 1995. She began selling tomatoes and
habits, know where food comes from, discovered how difficult it was for small
and spend time as a family preparing family farms to find markets. As a result,
and enjoying their meals. Likewise, she set out to organize small family
the CSA helps the farmer when they farmers and market their products
have an excess of a particular product under the Good Natured Family Farms
that they need to move - when there brand. GNFF products can be found at
is an excess of zucchini squash, Hen area Hen House Markets.
new kind of Community Kansas City consumers the first CSA
Supported Agriculture operated in a supermarket. The Hen
(CSA) is quietly sowing seeds House Market’s new generation CSA
of change. Good Natured Family model has grown from fifty CSA
Farms and Hen House Markets are members in 2006 to an amazing 1400
bringing small family farms back to in 2008.
life, cultivating deep relationships At the end of last year’s season, we
with their customers, and learning conducted an online CSA survey.
the true meaning of partnerships. 92% of respondents rated the quality
The ultimate harvest may just be the of locally grown foods good or
preservation of the family farm. excellent, 88% rated the overall CSA
Community Supported Agriculture experience excellent or good, 96%
(CSA) has grown from a few pioneers felt the CSA provided a good value
in the late 1980’s to thousands of for the money spent, and 80% said
CSAs across the country. Today, CSAs they would participate again this year.
have diversified into a range of social In addition, we received hundreds
and legal forms, with philosophically of comments and Hen House
oriented CSAs at one end and Markets and I read each and every
commercially orientated farms at the one! Most notable were the many,
other end. CSAs began as vegetable many thanks to the teammates who
farms but today’s CSAs often include made the experience a truly enjoyable
fruits, herbs, milk, butter, cheese, community event each week.
eggs, honey, and meats. Here is how the CSA works at
The idea of a ‘CSA in a supermarket’ Hen House Markets: a family joins
was inspired by the Community for $25.00 and receives a T-shirt, 2
Mercantile Market in Lawrence, tote bags, and a cookbook. Then for
which provides pace in its café as a $25.00 a week for twenty weeks, a
local CSA pick up point. Working family buys a share of the harvest of
together, Good Natured Family Farms locally grown foods. Each week the
and Hen House Markets brought family gets a bag of locally grown/
April, 2009 15
CHeF’S TABLe food
Ham Takes Center Stage For Easter.
or boneless. Bone-in hams are less
he origin of eating ham for processed and are considered by some
Easter is subject to debate. to be more flavorful. A boneless ham
It has its roots in pre- has the advantage of being easier to
Christianity, but seems to have been carve than a bone-in ham. Another
popularized by European Christians. option is a bone-in spiral cut ham.
For centuries, in both Eastern and These provide the taste of a bone-in
Western civilizations, the pig has ham, but are easier to carve.
been a symbol of good luck and
prosperity. So, it’s no wonder that
ham (along with other harbingers Something Is Rotten In The
of the replenishing spring season, State Of Denmark
like eggs and the procreative rabbit) Almost all hams must be refrigerated
herald the end of 40 days of fasting before and after serving. However,
and hold the hope and promise of there are a few heavily cured hams
new beginnings. and some canned hams that do not
need to be refrigerated before serving.
Alas, Pork Cutlet, I knew Product labels are your best source for
Him Well specific information. For example,
Ham is a cut of pork taken from the most better canned hams need to be Ham Glazing Guide
middle part of the hind shank. Ham refrigerated even before opening. Also
is actually a pork roast, essentially no pay particular attention to the “use 1st - Trim the Ham:
different than any other cut of pork. by” date. Wet-cured hams should be If your ham has a layer of rind and fat on it, it can be trimmed
Curing pork turns it into ham, and firm, plump and rosy pink with a fine before cooking or near the end of the cooking process, but before
makes it significantly less perishable, grained texture. the glaze is applied. Trim the rind and fat at the same time,
and adds both texture and flavor. Most supermarket hams are fully leaving a 1/4 inch layer of fat on the ham. Take care not to cut
A dry-cured ham is rubbed with a cooked and ready to eat. Look for into the meat.
seasoning mixture, sometimes cold- the phrase “ready to eat” on the
smoked, like the Virginia Smithfield label. These hams may be reheated to 2nd - Score the Ham
ham, and then aged in temperature- improve the flavor. Fresh or partially Scoring ham allows the glaze to penetrate the 1/4 inch fat layer
controlled rooms. Italian prosciutto, cooked hams must be fully cooked and better flavor the meat. Cloves can also be added (after the
Spanish serrano and German to an internal temperature of 160°F. glaze) into the cuts for decorative purposes. Scoring can be done
westphalian are examples of un- Look for the phrase “ready to cook” before the ham is put in the oven or near the end of the cooking
smoked, dry-cured hams. Some dry- or “cook before eating.” You will find process. With either method, it is done after you trim the ham but
cured hams need to be cooked before USDA safe food handling instructions before you glaze it. Make diagonal cuts along the surface of the
eating; others do not. on these labels. ham’s fat layer, then make diagonal cuts in the opposite direction,
Most ham is wet-cured by soaking forming diamond shapes. Don’t cut into the meat while scoring.
it in or injecting it with a liquid To Glaze or Not To Glaze, That
brine solution. This solution is a Is The Question 3rd - Glaze the Ham
combination of salts, nitrates, nitrites, You might consider a glaze if you’re Glaze should be applied to the ham’s surface about 30 minutes
sugar and seasonings. The nitrates baking a ham. A glaze is a combination before the meat is taken out of the oven. Adding it too early can
add color and flavor and the salts and of ingredients designed to enhance burn the glaze.
nitrites are used as preservatives. After the ham’s natural flavor. The acidity
a ham is wet-cured, often it is smoked of slightly tart fruits combined with Ham Glazes - (Apply glaze in the last 30 minutes of cooking)
to add flavor. sugars which caramelize during baking • 1 bottle (10oz) Chef Mark Alan’s Apricot-Dijon Glaze mixed with
are perfect flavor companions to the 2 Tbs. brown sugar. Pour on ham.
This Above All, To Thine Own salty, smoked flavor of ham. While • Combine 1/4 cup pineapple juice with 1/4 cup honey and 1/4
Self Be True most people use some combination cup brown sugar. Coat the ham.
By USDA regulations a ham label of citrus, mustard, brown sugar and/ • Mix equal amounts of powdered mustard & brown sugar.
must identify the product by the or honey, you’ll see glaze recipes with Sprinkle on ham.
amount of added liquids. A product everything from bourbon to Dr. Pepper. • Mix equal amounts of brown sugar and honey. Brush over ham.
labeled “Ham” contains no added Whether you’re using my new Apricot- • Mix 1 cup raspberry preserves with 1/2 cup light corn syrup.
water. “Ham with natural juices” Dijon Glaze or your grandma’s secret Spread over ham.
can weigh up to 8% more than its pineapple-clove ham spice, the process
uncured weight, but with no added is the same. Please refer to the glazing
water. “Ham-water added” can weigh guide accompanying this article.
up to 8% more than its uncured Chef Mark Alan Mollentine is the chef-owner of the historic Governor’s Meeting House
weight due to the addition of up to So, simply select the ham that’s Restaurant in Shawnee, Kansas. He is pleased to introduce his line of Finishing, Flavoring
10% water. “Ham and water product” right for you and your family, add and Basting Sauces. They are made with the finest ingredients and have an exceptional
may contain any amount of added a nice glaze or sauce if you like, and fresh taste. They are ready-to-serve as a superb finishing sauce for your favorite cooked
water, but the label must indicate the be assured you will hear quite the items, or to use as a terrific basting sauce or as a flavoring sauce to add sensational taste
percentage of added liquids. opposite of “they doth protest to to a wide variety of recipes. For product information, great recipes and where to buy the
Hams are available either bone-in much, me thinks.” sauces, visit: www.ChefMarksKitchen.com
16 April, 2009
finish cooking in the residual heat. The same concept is true for anything
cooked on an electric stovetop.
ASK THe eXPerT food • Glass or ceramic baking pans warm up faster and retain heat longer than
metal pans, so you can lower the oven temperature by 25° and conserve
energy. Foods will cook just as quickly as they would in the original recipe.
• When it’s time to replace equipment, purchase Energy Star products.
To earn Energy Star qualification, products must meet strict criteria for
energy efficiency set by the Environmental Protection Agency and the
Department of Energy. The Web site www.energystar.gov offers lists of
Energy Star-qualified products such as dishwashers, refrigerators, lighting
fixtures and ceiling fans.
• While you’re at it, investigate induction cooking. This method uses
electricity to produce a magnetic field that reacts with the ferric content
in stainless steel, cast iron, and enameled steel cookware, exciting the
molecules and producing heat. The cookware (and therefore the food) gets
hot, but the stovetop doesn’t. Less heat is wasted and the food heats faster,
saving time and energy. Induction cooking is about 90% energy efficient
compared with gas and electric radiant, which are 50% to 60% efficient.
Small steps can make a huge difference in our environment with very little
disruption in your life.
Sources: Today’s Dietitian Vol. 10 No. 6 P. 8, University of Arizona Garbage
Project, Amy Reaman, Dietetic Intern
People often say drinking wine is good for your health, is this
true? Should I be drinking red or white wine? How much is
enough or too much?
Wine can indeed be “the fountain of youth.” Many studies have been
conducted proving wine to be beneficial to one’s health. Alcohol in general
We have been working to reduce our carbon footprints in our has shown to improve cardiovascular health; however, due to the antioxidant
home. Any ideas for the kitchen? qualities of wine, wine has been found to not only help cardiovascular health
but also help block molecules known as free radicals from causing cellular
Living more environmentally friendly is more important than ever. Everything damage to the body. These antioxidants are called flavonoids and resveratrol.
from travel and electricity to the food we eat affects the carbon foot print we Once in the body, resveratrol has been shown to reduce the risk of heart
leave behind. There are small steps we can make at home that will have a big disease and cancer. Resveratrol has the power to help slow tumor development
impact on preserving our global environment. in some cancers, as well as aiding in nerve cell formation, slowing progression
of diseases such as Alzheimer’s, Parkinson’s and Huntington’s. Flavonoids also
• Planning your menu at least a week at a time and then using it to make have the ability to protect the body from heart disease in three different ways:
your grocery list saves you time and money and is usually healthier for first by reducing the production of low density lipoproteins (known as bad
you. The more trips to the store you make, the more you spend. This cholesterol), and second, by producing more high density lipoprotein (known
is often because you don’t have a list and can’t remember what you need, as good cholesterol), preventing plaque formation in the arteries, and lastly by
but also because you have more time at the store to be tempted by clever thinning the blood, helping to reduce blood clotting.
marketers. Red wine does in fact provide more health benefits than white wine. There
• Making fewer trips also saves on gasoline & therefore, carbon emissions. are two main reasons that support this fact. When fermenting wine, the longer
• The more planning you do, the less food you discard. Put a compost
the skin is kept on the grape, the higher the amounts of antioxidants preserved
bin in your backyard instead. According to a study by the University of in the wine. During the process of making white wine, the skin is removed
Arizona Garbage Project, Americans throw away 1.3 pounds of food every before fermentation, lowering the antioxidant quantity. Also, the skin of
day, or 474.5 pounds per year. That garbage is filling up our landfills. The red grapes contains more flavonoids and resveratrol and is kept on the grape
Johnson County Environmental department is concerned we may fill up during fermentation, giving the wine a much higher concentration of both
the local landfill sooner than planned. The USDA estimates that higher antioxidants. Researchers at the University of California tested different types
percentages of fresh fruits and vegetables, dairy and grain products are of wine and came to the conclusion that Cabernet Sauvignon, Petit Syrah and
thrown away than other items. Pinot Nior are among the top antioxidant containing wines. Dry, red wines are
• Look for products that have less packaging. More and more companies your best choice.
have listened to our concerns and are now reducing their packaging. It is important to remember that if you do not presently drink alcohol, it
• You can also use biodegradable disposables and attempt to reduce the use is not recommended to begin. Moderation is an important concept when it
of disposables such as paper and foam plates, cups and paper towels. comes to alcoholic beverages. The USDA has defined moderation as no more
• If you are already washing a load of dishes, a few more pieces being washed than one drink a day for women and no more than two drinks a day for men.
will increase costs only slightly and result in considerable savings in the A drink is considered to be a 12 ounce beer, five ounces of wine, or one and a
cost of disposables. And use fragrance-free detergents as they are more eco- half ounces of 80-proof distilled spirits. Most importantly, enjoy your wine, but
friendly than their counterparts. remember too much of anything can be harmful.
• Instead of buying bottled water, buy a water bottle to fill. Source: Krista Bonagurio, Dietetic Intern
• Think global by buying local. Do some research and find out the best place
to purchase local products. The more local the product, the less it has had Nichole Burnett, MS, RD, LD is the Family and Consumer Sciences Agent at
to travel, thus cutting down of carbon emissions. the KSU Research & Extension, Johnson County Office.
You can make a difference with small changes in your cooking & baking, too.
Send Nichole your questions at
• Many newer ovens come to temperature so rapidly that they make
preheating unnecessary. When roasting or baking, put the food in right Nichole.Burnett@jocogov.org.
away and then turn the oven off five or ten minutes early and let dishes
April, 2009 17
TABLe TOP home
April Showers and Easter Flowers
Add a breath of spring to your Easter table with
a colorful centerpiece that also reminds us of
o make this arrangement, stems to help stabilize the base of the
choose flowers in Easter-y watering can. Be sure to add water
colors . . .we used lilies, and keep the water level close to the
hydrangea and tulips in pink, white top of the container.
and yellow. You could also use Spread some Easter grass (the
daffodils, stock, roses or any pastel kind the bunny puts in your baskets)
colored flowers. The watering can we around the base and tuck in plastic
chose is a cheery shade of pink, but Easter eggs. The eggs could hold little
your old favorite galvanized or plastic surprises for all at dinner, or if you are
one would work just as well. feeling ambitious, you could use real
Since you’ll need to tip the watering decorated eggs, just be sure to replace
can up on its end a little, find a low them as they age. Now you have a
container such as a plastic plant saucer festive Easter centerpiece to cheer you
or low bowl for the base. Place about a through the April showers!
three-inch deep slice of wet floral foam
in the saucer and secure it with tape.
Now, take the watering can and place Patty Santee AIFD owns Santee Floral
its rim so that one side sits on the foam Designs at 5853 Merriam Drive,
and one side rests on the table. Merriam Kansas. Santee Floral Designs
Find a liner for the watering can – serves the greater KC area with flowers
you could use a deeper plant liner or for all occasions. Patty is a member of the
an appropriately size vase or jar. Insert American Institute of Floral Designers
the liner into the watering can. and serves as a Trustee of the AIFD
To make the simulated “water”, Foundation. She has designed flowers
insert pieces of bear grass into the holes for two Presidential Inaugurations, the
in the spout. You could also use clear re-dedication of the Statue of Liberty,
fishing line, but the bear grass is fun! and other local and national events.
Arrange your flowers in the base Santee Floral Designs may be reached at
saucer and add a touch of greenery (913) 642-7800 or their website www.
and filler. You can place some of the flowerskc.com.
18 April, 2009
Choosing just the right shape of pasta for a recipe is a fun process,
and can change the personality of your recipe. Be creative with this
dependable and delicious salad.
Marinated Pasta and Asparagus Salad
1 pound pasta (penne, bowties, spirals or other shape of your
2 cups sliced asparagus
½ cup green onions, sliced diagonally
1 green or red pepper, cut in slivers
1/3 cup chopped black olives (optional)
6 Tbs olive oil*
4 Tbs herb vinegar or balsamic vinegar*
1 tsp each dried basil and oregano (or 2 tablespoons fresh herbs)
½ tsp salt
several generous grinds of black pepper
Boil pasta until cooked but still firm. Rinse under cool running water,
drain well, and set aside. Cook asparagus until tender-crisp and
still bright green. Rinse under cool running water, set aside. Mix
asparagus, green onions, green or red pepper, and black olives with
cooled pasta and toss lightly with oil, vinegar, and herbs. Season
with salt and pepper. Cover and chill thoroughly. Serves 8.
*10 tablespoons low-fat Italian dressing can be substituted for the oil
Reprinted with permission, Nancy O’Connor. Rolling Prairie Recipe
April, 2009 19
In THe DeTAILS home
Setting a Green Table
This month “green up” your table literally by
bringing this fresh color to your dishes and
centerpiece, creating a setting that is local and
Photos by Heather Coones
Recycled wine bottle vases available from
Botanica. Email firstname.lastname@example.org
he inspiration for this table to the table. Place cards are made from
came from the recent wedding recycling wine bottle corks and brown
of a long-time friend. Room paper grocery bags. Start by tearing
39 catered the event using fresh, local the paper sack into small rectangles
ingredients, and every detail in the and write guests’ names on each, then
décor was personal, handmade or cut a slit in the top of the cork and
recycled and made for a wonderful and slide the paper into place.
intimate celebration. I borrowed a few What to serve? Look for seasonal
of her ideas here. recipes that use the newest offerings
The centerpiece is created by using at the farmer’s markets such as cool
recycled wine bottles. My friend’s dad weather salad greens, vegetables, eggs
created these by cutting them off and and meats.
sanding them down to make terrific
vases in several sizes and shades of Heather Coones owns Botanica Event
green. Cluster three of the vases in the Floral Design. www.designbotanica.
middle of your table and fill with one blogspot.com. You can reach her at
of my favorite signs of spring, vibrant 913.208.8956.
grass. Wheat grass is easy and quick to
grow from seed, or you can find flats of
it at local florists. I love how the roots
show through the glass and the bright
green blades sprout out of the top. If
you can’t find wheat grass, simply cut
from the spring bulbs that are popping
up in your yard.
The next step to greening your table
is in the place settings. I started by
recycling my burlap tablecloth from
Thanksgiving and cutting it into
placemats. Bring in the color green by
using dishes in fun patterns and shades
from apple to kelly. For an earthy
element add in a wooden salad bowl
made from a sustainable resource. The
mix of wood and glass will add interest
20 April, 2009
HOW TO... home
Green up your Lifestyle.
e are in the midst of an “healthy” without any backing by
ever-growing trend where product manufacturers. It’s a good
people are looking to resource to get the most benefit
change their ways. We see that things from your food and help you find
around us could be better. We look farmers in your area.
for ways to simplify our lives. We 4. www.organicauthority.com A
may have health problems due to an treasure trove of all things organic
unhealthy lifestyle. Whatever our from recipes to cleaning products,
reasons, many people out there are clothes, and many more.
looking for answers. It just seems to 5. www.homestead.org If you have
make sense that the more natural our dreams of returning to the simple
food is, the better it will be for us, and life, this is a great site. Lots of
the better we treat the planet, the better tips on gardening, rural living,
she we treat us in return. I would just alternative building and power.
like to share a few sites I have found Lots of tips from people who have
that have been a big help in urging me done it and succeeded.
toward greener pastures.
It can be fairly overwhelming to decide
1. www.localharvest.org This site where to start and what you can afford,
is a great help in finding local but look for small strides and gradual
farmers, organic growers, and changes which will add up over time.
famers markets in your area. Links Avoid styrofoam cups at work and take
to websites and customer reviews 1 less paper napkin at your favorite
help you find a farm or a CSA that restaurant, for instance. If we each
suits you. commit to do a little more we can
2. www.squarefootgardening.com create a tide that may reverse the way
Nothing beats food that you grow we’ve been heading.
yourself. In these tough times
every penny we can pinch is a Mike Rochester is the Executive Chef at
blessing. This is a very efficient the Topeka Ramada Convention Center
way to garden in a small space and a graduate of the Culinary Institute
with great results. of America in ’93. He is also a member
3. www.westonaprice.org This site of the Kansas City Chefs Association.
has lots of research on what is
April, 2009 21
MI CASA food
Get to know the versatile, crisp, sweet jicama.
have loved making and eating soups, stews, casseroles and roasts this
winter. NOW it is time for the cold, crisp, sweet fresh flavors of spring.
Nothing beats a fresh crisp jicama salad in warmer weather.
Jicama is a white root vegetable shaped like a turnip and covered with a
brownish skin. The size of the jicama can be small to very large. They are
served peeled, sliced and eaten raw. Serve the jicama salad with a Mexican
meal or put your favorite grilled fish, like salmon or tuna, on top and make
this a main course salad.
Jicama Salad (Hee-kah-mah) Serves 6
1 (1 ½ pound) jicama
1 small cucumber washed and unpeeled
½ cup very thinly sliced red onion
½ cup thinly sliced black olives (optional)
½ tsp grated lime rind
2 Tbs fresh lime juice
1 clove garlic, minced
¼ tsp salt
1/8 crumbled dried chili (usually found in a shaker in spice section of store)
3 Tbs olive oil
Leaf lettuce, washed
• Wash and peel the jicama then cut into wedges. Cut each wedge crosswise,
about 1/8 inch thick, (slices will look like little triangles).
• Take the washed, whole cucumber and cut lengthwise in half; scoop out and
discard seeds. Take each half and cut crosswise in 1/8 inch slices.
• In a large bowl, combine the jicama, cucumber and thinly sliced red onion
and olives; toss lightly to mix.
• In a small bowl, mix the lime rind, lime juice, minced garlic, salt and chili,
then slowly whisk in the oil. Whisk until thoroughly blended.
• Pour the dressing over the jicama mixture; toss lightly until coated, cover
and refrigerate for 1 to 2 hours to blend the flavors before serving.
• To serve, line a bowl with the leaf lettuce and spoon the salad on top of the lettuce.
Chef Virginia Lopez-Hudson is a member of the Greater Kansas City Chefs’
Association and is a culinary instructor at Job Corps. She is also the author
and creator of Hands-On Cooking: Mexican Basics on DVD. You can email
Virginia with questions or to purchase her DVD at email@example.com.
Please put Cooking DVD in the subject line.
Jicama is shaped like a turnip but tastes more like a water
chestnut or even a pear. Peel the outer brownish layer before
preparing. Keep jicama in the crisper drawer of your fridge
where it should last for about 2 weeks.
22 April, 2009
SPIrITeD ADVISOr drink
A Refreshing Bridge between Winter and Spring
s the Kansas City winter begins The mint julep gained incredible
to thaw and spring is just popularity in the south, eventually
around the corner, we begin becoming the official drink of the
dreaming of our warm green future. Kentucky Derby in 1938. Today over
The tendency to drink dark warming 100,000 juleps are served in the short
spirits like whiskey and brandy are two day period at Churchill Downs.
replaced by lighter refreshing tastes of While it has always been king in the
vodka and gin. One of my favorite south, the classic cocktail movement
drinks, the mint julep, helps bridge has put this drink back on many
the gap between winter and spring. menus throughout the country. As
It perfectly combines the warmth of with many drinks that have morphed glass which will cool quickly, helping
bourbon with the refreshing qualities over time, the recipe is a highly maintain the integrity of the ice. Top Mint Julep
of green mint. debated topic, but the team at M & S off the drink with more crushed ice
2 oz. Woodford Reserve
The julep was America’s first Grill has put together what we feel is and garnish with mint leaves.
cocktail to gain fame throughout the perfect formula. bourbon (the official bourbon
the world, even having its own day Begin by lightly muddling a few The M&S Grill is now offering a timeless of the Kentucky Derby)
at Oxford University, but it did not sprigs of mint, ¾ oz of simple syrup History of the American cocktail menu. 3 large mint sprigs (6 leaves)
begin its journey as the drink we and 1 dash each of angostura, peach, Noah Robinson is creating the classics and .5 oz. simple syrup
know today. The cocktail was created and rhubarb bitters in a mixing glass. slinging the drinks behind the bar at the 1 dash angostura bitters
in the early 1800s when the dominant Be careful with the mint; use only M&S Grill on the Plaza. If he doesn’t Soda water to fill
spirit was brandy; two variations were enough pressure to release the oils. know it, he’ll create it. The M&S Grill is
used to create the first julep. It was a Then add 2 ½ oz of a barrel strength the only classic American grill on the Plaza, Lightly muddle 2 of the mint
simple mixture of peach brandy and bourbon. Lighter bourbons with offering contemporary twists on an evolved sprigs, syrup and bitters
traditional brandy produced from 40 percent alcohol will not stand and expanded menu with nearly 50 items
grapes. As Americans began moving up to the amount of ice needed to from hearty to healthy and serving local Add bourbon and shake
south, so did the drink. Rye, the properly prepare the cocktail. Lightly L&C Meats. Drop in for a drink at 47th Strain over fresh ice and float
dominant grain used in whiskey, was stir the ingredients and strain into a and J.C. Nichols Parkway, across from soda water
replaced with corn, which was grown glass filled with crushed ice. If you the JC Nichols fountain. Questions and
in the south. And bourbon was born, have a pewter julep cup, great, but reservations: 816-531-7799 or www. Garnish with a mint sprig
influencing the julep we know today. for the rest of us, use a thin walled MandSGrill.com
April, 2009 23
system suppression. Additionally, the Jill Grunewald (McLaughlin) is a
WeLL BALAnCeD food
chlorophyll found in greens cleanses
and tones the blood.
graduate of the Institute for Integrative
Nutrition in New York City and a
Go Green! Leafy greens are also great sources Certified Holistic Health Counselor. She
of fiber and important minerals, has a private health counseling practice,
especially calcium and iron. The with specialized knowledge in weight
Make leafy greens part of your diet. media has bombarded us with the loss without deprivation and struggle,
recent milk campaign, attempting to women’s health, osteoporosis, hypoglycemia
make us think that milk and dairy are and diabetes, candida, energy issues,
our only viable sources of calcium. So and acidic conditions. You can find out
set down that glass of milk, because more about her personalized nutritional
greens are very high in nondairy approach at www.healthfulelements.
calcium, especially kale, dandelion com. You can also reach her at jill@
greens, collards, parsley, turnip greens healthfulelements.com.
What you’ll gain from
• subtle, light and flexible energy
• cancer prevention
• inflammation reduction
• strengthened immune system
• lifted spirit and elimination of depression
• removal of drug & toxin deposits
• improved circulation
• antiseptic qualities
• digestive enzymes
• trace minerals
• blood purification
• promotion of healthy intestinal flora
• improved liver, gall bladder and kidney function
• clearing of congestion
reen vegetables play a medical professor at the University
critical role in creating good of Minnesota, states, “diets that • strengthened lung and respiratory system
health, yet sadly they are the are rich in vegetables and fruits are • osteoporosis prevention
food most absent from our modern protective against many cancers…a
diets. Many folks, especially children, fairly large number of prevention
wrinkle their noses and eschew these compounds have been found in fruits
wonder foods. But greens don’t have and vegetables. When you look at the
to be a food eaten under duress; these totality, it’s quite impressive.” Kansas Quiche
strength-building powerhouses are Catherine Walthers, author of
high in nutrients, quick-cooking and Greens Glorious Greens! and former 1 pound chopped chard, yellow summer squash, zucchini, or a
oh-so-delicious. There are myriad food editor for Natural Health combination
ways to cook savory greens that will magazine states, “Dark leafy green ½ onion, chopped
satisfy your taste buds and leave you vegetables pack a powerful nutrition 3 whole eggs (fresh and local will give you great taste and color)
feeling great and craving more. punch you could not fully replicate by 1 egg white
The color green is associated taking nutritional supplements. This ½ cup skim or lowfat milk
with spring, the time of renewal, is because greens contain not only 1 ½ cups Swiss cheese, grated
refreshment and vital energy. In traditional nutrients important in ½ tsp. salt
Asian medicine, green is associated maintaining good health, but also a ¼ tsp. pepper
with emotional stability, creativity lengthy list of micronutrients – often ½ tsp. dried basil
and physiological and psychological called phytochemicals – thought ½ tsp dried oregano
enlightenment. When you nourish to protect against cancer and other
yourself with greens, you feel diseases.” Steam chard, squash, or a combination with onions until tender. Set
strengthened and nurtured and foods Most leafy greens are chock full of aside to cool slightly. Preheat oven to 375F. Beat eggs thoroughly.
that make you unhealthy become less magnesium, potassium, phosphorous Add milk, cheese, salt, pepper, and herbs. Blend in steamed
desirable and are naturally crowded and zinc. They’re also packed with veggies and mix well. Pour into a medium-sized oiled casserole
out. vitamins A, C and E, all considered dish and bake, covered, until set – approximately 30-40 minutes.
Numerous studies show that dark antioxidants. Antioxidants neutralize Serves 4.
green leafy vegetables may be our free radicals, the unstable, cancer-
most potent weapon against cancer promoting oxygen molecules that have Reprinted with permission, Nancy O’Connor. Rolling Prairie Recipe
and other degenerative diseases. Lee been shown to cause obesity, diabetes, Cookbook: 1998.
Wattenberg, “prevention pioneer” and cancer, heart disease and immune
24 April, 2009
on the site. The Chimay Red is a dubbel and is
HOP TALK drink
While most of the Trappist
breweries produce a range of beers,
dark copper in color with a strong
maltiness, lots of dark fruits, and
Trappist Beers Orval produces only one. Technically, some spicy notes. The Chimay White
they produce two beers, but the Petit is a tripel, light in color, but strong
Orval is a beer that is sold only around at 8% ABV, hoppy, showcasing light
Trappist monks make beer perfectly suited for the brewery, to be consumed by the fruits and crisp malt. The Chimay
a spring weekend. monks. Orval is a unique beer due Blue is a bruiser at 9% ABV and is
to the secondary fermentation by the slightly roasty with lots of dark fruits
Westmalle has both a dubbel and
a tripel; in fact their tripel was the
first of its kind, originally brewed in
1934. The tripel is very large, at 9.5%
and is clean, balanced, and fruity. The
dubbel is very malty, with dark fruits
and brown sugar notes. The Rochefort
lineup starts with the Rochefort Six,
a dubbel with the characteristic dark
fruits, strong malt, and spicy flavors
of the style. The Rochefort Eight
and Ten are extraordinary beers,
both large, weighing in at 9.2% and
11.3% respectively. The eight and ten
share a lot of the same characteristics,
ample dark fruits (raisins, figs, dates),
vanilla, spice, and warming alcohol,
but the sheer size of the Rochefort ten
wins out in the end, making it one of
my favorite beers of all time.
Achel is recently available in the
KC metro area and has a local lineup
of two beers, the Achel 8 Blonde and
the Achel 8 Bruin. The Bruin is dark
in color and it’s similar to a dubbel,
while the Blonde is light in color and
has a flavor that is spicy, earthy and
floral, with a honey-like and crisp
I will not touch on Westvletren,
since they are not available locally. In
fact they are not supposed to be for sale
in the United States, but I will say that
think some of the best beer ago the recently widowed Matilda, Brettanomyces yeast. The beer can be they are worth trying if you happen to
stories come from the Trappist Countess of Tuscany, stuck her hand very dry and refreshing, with floral find one or more on your travels.
breweries of Belgium. The in the spring on the grounds of what and lemon peel notes and, depending
Trappist breweries are six monastic would later become the brewery and on the age of the bottle, a subtle to Chris Stenger is a an avid homebrewer
breweries located in Belgium, and one lost her wedding ring. Thinking it was strong “barnyard” flavor akin to a well and a member of both the Kansas City
located in the Netherlands, that rely gone forever, she prayed for its return used leather horse saddle sitting atop Bier Meisters and The Lawrence Brewers
on beer sales (some also make cheese) and shortly after, a trout surfaced from a wool blanket. It may sound off- Guild. In addition to craft beer, Chris
as one part of their income. The most the water holding her golden ring in putting, but it is just the opposite. loves to cook, travel, and hang out with
interesting story comes from the Orval its mouth. Supposedly this miracle The Chimay brewery produces his wife and two dogs. Contact Chris at
monastery. Legend says that centuries caused her to establish a monastery three beers, the Red, White, and Blue. firstname.lastname@example.org.
April, 2009 25
COLAnDer OF eVenTS
1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30
Broadmoor Baking Friday
April 17th • 12:30 p.m. – 4:30 p.m.
6701 W. 83rd St. OPKS
Enjoy choices of pies, tarts, cookies and cakes during
Broadmoor Baking Fridays. Students will be selling the
products of their lessons; all baked goods have been made
in their classes at Broadmoor. Check it out in the school foyer
from 12:30-4:00 pm or until sold out. This is the last baking
Friday for the school year.
Girl Scout Opportunities A Special Class with Judy Witts Francini
Junior Girl Scout Let’s Get Cooking Workshop Tuesday, April 7 • 6:00 p.m.
Saturday, April 4 • 10 a.m. – Noon • Fee: $5 A Thyme For Everything 231 SE Main Street,
Johnson County K-State Research and Extension, Lee’s Summit, Mo.
11811 S. Sunset Drive, Olathe. You’ve heard Jasper Mirable, Jr. mention her over and
This hands-on workshop is designed to meet the crite- over in his classes - now Judy will be in America and is
ria for this Girl Scout patch. The girls will prepare three coming here for a cooking class! Please join us. Call
recipes and learn proper food safety. Instructors: Master (816)554-3755 for more information.
Food Volunteers. Advance registration required;
(913) 715-7000. Visit www.johnson.ksu.edu for details. April Showers with Jenny Steffens of Bliss List
Tuesday, April 14 • 6:00 p.m.
Junior League of K.C.’s Kids in the Kitchen A Thyme For Everything 231 SE Main Street,
Saturday, April 18th • 9:00 a.m. – 12:30 p.m. Lee’s Summit, Mo.
No Cost • Applebee’s Headquarters; Lenexa, KS Spring is a busy time for showers, both wedding and
The Junior League of Kansas City is hosting Kids in baby. Jenny will share wonderful foods for either type
the Kitchen at Applebee’s Headquarters. Registration of shower, decorating ideas, table settings, flowers,
starts at 9 am, and the event begins at 9:30 am. Girl and shower favors. Menu: Goat Cheese & Tomato
Scouts will earn the “Let’s Get Cooking” badge and Tart, Field Greens with Homemade Lemon Vinaigrette,
also receive an apron. For payment instructions, regis- Perfect Cupcakes. Call (816)554-3755 for more info.
ter at www.girlscoutsksmo.org/juniors.asp.
ServSafe Manager Certification Course
Dining with Diabetes Wed. and Thurs., April 1 & 2 • 8:30 a.m.
Tuesdays, April 14, April 21, April 28, and May 5 Fee: $100, ($50 scholarships available)
7:00 p.m. to 8:30 p.m. Johnson County K-State Research and Extension, 11811
Fee: $20 covers all 4 classes S. Sunset Drive, Olathe.
K- State Research and Extension, 1216 North 79th During this 13-hour ServSafe Food Sanitation Certifica-
Street, Kansas City, Kansas. tion Course you will learn the principles and practices
Wyandotte County K-State Extension Master Food Vol- of food safety in foodservice establishments. The course
unteers present Dining with Diabetes. Dining with Dia- content includes food safety hazards, how to provide
betes will include teaching how to prepare meals that ,
safe food, the safe food handler, HACCP keeping food
are good for you and that taste good. This 4-week safe from purchasing and receiving through prepara-
class will include diabetes education, nutrition, recipe tion and service, and maintaining sanitary facilities and
demonstration and sampling. Register in advance by equipment. The course concludes with the 80-question
calling 913-299-9300. certification exam. Instructors: Nichole Burnett, MS, RD,
LD, County Extension Agent, Family and Consumer Sci-
Brain Blitz ences; and Jon Costa, Johnson County Environmental
Wednesday, April 8 • Noon – 12:50 p.m. Department Advance registration required; (913) 715-
Fee: $5 each, or $40 for all 12 sessions. 7000. Visit www.johnson.ksu.edu for details.
Johnson County K-State Research and Extension,
11811 S. Sunset Drive, Olathe. Quick Meals for Busy People Series
Many factors affect memory and mental function. Tues., April 21 • 11 a.m.–12:30 p.m. or 6–7:30 p.m. To list your upcoming
Lifestyle and attitude play major roles. Stimulating ac- Fee: $3, or $15 for all 6. event in tastebud’s
tivities can sharpen mental acuity and maintain it well Johnson County K-State Research and Extension, Colander of Events,
into old age. Join us for a lesson and lots of recipes to 11811 S. Sunset Drive, Olathe. please contact us:
sample. Part of our monthly lunchtime Good for You Each class in the series of six features a healthy recipe
@ Noon Series. Instructors: Nichole Burnett, MS, RD/ and a balanced meal plan that saves time with simple editor@
LD, Family and Consumer Sciences agent and Master food preparation. Instructors: Judy Kester, Family Nu-
Food Volunteers. Advance registration required; (913) trition Program and Master Food Volunteers. Advance tastebudmagazine.com
715-7000. Go to www.johnson.ksu.edu for all classes registration required, (913) 715-7000. Go to www.
in this series. johnson.ksu.edu for future dates.
26 April, 2009
LAST CALL food
You know spring has arrived when local asparagus starts showing up
in the grocery stores. Asparagus is a tender vegetable that is easy to
prepare, has virtually no calories, and is full of nutrients.
Selection & Storage: Choose stalks that are straight and have closed,
compact tips. Try to pick uniform stalks so they cook evenly. Some people
prefer to lightly peel the stalks, but it really isn’t necessary. Like all fresh
fruits and veggies, asparagus is best enjoyed immediately after being
harvested. But if stored properly it should last 2-3 days in the fridge.
Wrap a damp paper towel or plastic around the tips, trim ¼-inch from the
bottoms, and store upright in a container with 1” – 2” of cold water.
Local farmers John and Karen Pendleton first planted asparagus in 1981
and now harvest over 20 acres, 5 of which are available for customers
to pick their own. If Mother Nature cooperates, their asparagus should
be ready around the 15th of April. Karen reports that the crop is right
on track, “We’ve been doing this for 28 years and in only 3 years did the
asparagus season not start one or two days either side of April 15th.”
Pendleton’s Farm and Country Market is located in the Kaw Valley, just
east of Lawrence near K-10 highway.
Karen Pendleton’s Fresh Asparagus Soup
1 lb. fresh asparagus, chopped 1/2 cup chopped fresh onion
1 can chicken broth 2 Tbs butter or margarine
2 Tbs flour 1 tsp salt
few grains pepper 1 cup milk
1/2 cup sour cream 1 tsp fresh lemon juice
Cook asparagus in covered saucepan with onion and 1/2 cup chicken
broth 6-8 minutes or until asparagus is just tender. Press through food
mill or blend in electric blender until smooth. Melt butter or margarine;
blend in flour, salt and pepper. Stir in remaining chicken broth. Cook
over medium heat, stirring constantly, until mixture reaches boiling point.
Stir in asparagus puree and milk. Stir a little hot mixture into sour cream;
stir into hot mixture. Add lemon juice. Heat just to serving temperature,
stirring frequently. Serve with a sprinkling of fresh chives, as desired.
Makes about 4 cups. Note: We like to prepare the soup, leaving out the
dairy products and lemon juice, and freeze this for later use. Later, just
thaw the frozen soup, add the sour cream, milk and lemon juice for a
Photo by Sara Farrar
Asparagus is sized stalks Asparagus
a member of are just as spears grow
minutes in salted
the lily family boiling water tender as from a crown
Plan a visit to ways to serve watermelon? www.watermelon.org.
Looking for uniquePendleton’s Farm & Country Market - www.pendletons.com
April, 2009 27
28 April, 2009