• Home
  • Meet Mary Schier
  • Speaking
  • Writing
  • Contact
  • Northern Gardener Book

My Northern Garden

December 26, 2011 · Leave a Comment

Book Review and Recipe: The Northern Heartland Kitchen

Books/Writing· Recipes

A Gardener’s Reading, 22 of 30

By Beth Dooley (University of Minnesota Press, 2011)

I mentioned in an earlier review that I was hoping to get a copy of The Northern Heartland Kitchen, a new seasonal, local cookbook from the University of Minnesota. Well, lo and behold, in the most recent batch of books I picked up from the Minnesota State Horticultural Society for review, was a copy of Beth Dooley’s cookbook. Dooley has been writing about food in Minnesota for many years, and if you read Mpls/St. Paul magazine, you are probably familiar with her restaurant reviews.

In The Northern Heartland Kitchen, Dooley marches through the seasons, creating recipes and meals with ingredients most likely to be local in markets in the North. So fall is filled with delicious ideas for using squash, apples, cranberries, duck and kale, while spring boasts recipes for lamb, arugula and asparagus.  While the ingredients used are local, the recipes span the globe with Dooley offering an Asian-inspired Chicken Noodle Soup, Scandinavian Baked Beans and Spring Vegetable Curry as well as Midwest standards such as Corn Relish, Apple Crisp and Beer-Can Chicken.

The front of the book provides information on how to eat more locally by shopping farmers’ markets and joining a Community-Supported Agriculture farm. I haven’t had a chance to cook from the book yet, but an interested to try her recipe for Ox-Tails in Stout and the recipe below for a winter salad of carrots and parsley:

Carrot and Parsley Salad

For the salad, combine: 7-8 organic carrots, grated (3.5 cups); a large bunch parsley, finely chopped; 1/3 cup dried cranberries. Mix the dressing: 1 large clove garlic, mashed, 2 TBSP raspberry (or other fruit) vinegar, 2-3 TBSP vegetable oil, 1/2 tsp salt, 1 TBSP smashed fennel seeds. Whisk dressing together, combine with carrot mixture. Cover the bowl and let the salad rest in the refrigerator for a few hours or overnight so the flavors blend.

Related posts:

  1. Book Review: Berry Lovers Cookbook A Gardener’s Reading, eighth of 30 By Lee and Shayne...
  2. Recipe for a Use-What-You-Have Summer Salad My vegetable garden is like a jungle these days, but...
  3. Book Review: Put ’em Up! A Gardener’s Reading, sixth of 30 By Sheri Brooks Vinton...
« Book Review: Edible Gardening in the Midwest
Book Review: Deer Resistant Landscaping »

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Garden News for Northerners

Now Available!

My Northern Garden book

Top Posts & Pages

  • Four Peony Problems and Solutions
  • Jams, Jellies, Preserves: What's the Difference?
  • Growing Lilies in Containers
  • How to Pollinate a Meyer Lemon Tree
  • Mushrooms Growing in Straw Bales
  • An Easy Way to Protect Plants from Rabbits and Deer
  • Easy Herbs for Beginning Gardeners
  • A Well-Behaved Cranesbill
  • Growing Peppers in Pots in the North
  • Sod Busted: 4 Ways to Remove Turf Grass

Post Categories

  • Books/Writing
  • Climate
  • Gardens to Visit
  • How to
  • Plants
  • Recipes
  • Uncategorized
  • Why We Garden

Grow it, Minnesota Podcast

Copyright © 2025 · captivating theme by Restored 316