Beth Dooley is author or coauthor of several cookbooks, including Savoring the Seasons of the Northern Heartland, The Northern Heartland Kitchen, Minnesota’s Bounty, The Birchwood Cafe Cookbook, Savory Sweet: Simple Preserves from a Northern Kitchen, Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup, and The Sioux Chef’s Indigenous Kitchen (Best American Cookbook, James Beard Award, 2018), all from Minnesota. In Winter’s Kitchen is her memoir about finding her place in the Midwestern food scene. She lives in Minneapolis.Mette Nielsen’s photographs have illustrated numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis, collaborated on The Birchwood Cafe Cookbook and Minnesota’s Bounty, and was a coauthor of Savory Sweet and Sweet Nature.

"Beth's natural ability for warm and descriptive food prose is such a joy to read and experience, and it shines in The Perennial Kitchen."-Sean Sherman, author of James Beard Award–winning The Sioux Chef’s Indigenous Kitchen"Beth Dooley’s The Perennial Kitchen is not only a cookbook but also a guide for how to transform our food and agriculture systems. The regenerative agriculture practices described here are good for the planet-and delicious!"-Danielle Nierenberg, president, Food Tank, and 2020 recipient of the Julia Child Award  "Dooley’s goal, really, is to connect readers with the farmers, ranchers, processors, and artisans-many of them Black, Indigenous, and POC-who are boldly growing grains, beans, meats, fruits, and vegetables in ways that build up, rather than degenerate, our soil and water."-Midwest Home"Through Beth’s experience on the board of The Good Acre, a St. Paul-based food hub and teaching center, she’s developed an expertise in writing recipes for institutional audiences, and we’re grateful she’s bringing those skills to this project."-Crumb "The Perennial Kitchen provides recipes that bring out the best in a wide range of ingredients coming out of a new generation of Minnesota farms."-Star Tribune "The Perennial Kitchen is a cookbook that manages to be both universal and forward-looking."-Civil Eats "If you’re looking for a cookbook that is more than a farm-to-table guide, pick up a copy of The Perennial Kitchen."-Hutchinson Leader "Whether you are a foodie looking for new recipes to try or someone committed to nature, the environment and good food, The Perennial Kitchen has a lot to offer."-Northern Gardener "The sum of our daily choices will ultimately impact our collective future. If you are hungry for hope and comfort, cooking is a great place to start."-Minnesota Women’s Press"A great addition to any kitchen."-Northern Wilds

• ContentsIntroduction: View from the KitchenHow This Book Works1. Perennial PantryGrainsGeneral Cooking InstructionsBarleyBuckwheatDried Field CornKernza®Oat GroatsMilletRye BerriesWheat BerriesWild RiceBeansBlack BeansBlack Eyed PeasCannelliniChickpeasCranberryFavaGreat NorthernHidatsa ShieldJacob’s CattleSplit PeasTiger’s EyeGood Mother StallardIreland Creek AnnieKidneyLentilsLimaNavyPintoSoyFlourBarley FlourBuckwheat FlourCornmeal and FlourHazelnut FlourMillet FlourOat FlourRye FlourWheat FlourKernza® FlourWild Rice FlourCooking OilsAmerican Hazelnut OilFlax Seed OilHemp Seed OilSunflower OilPumpkin Seed OilCamelina OilPennycress OilVinegarsFruit VinegarMaple VinegarNutsAmerican HazelnutsBlack WalnutsChestnutsHickory NutsSunflower SeedsSweetsHoneyMaple Syrup and Maple SugarSorghumApple Syrup2. Milling and BakingFlour PowerGrain of ChangeMulti-grain CrackersOatsOat Crackers  Hazelnut Parmesan CrispsBuckwheat CrepesBirchwood CafÉ Sunday Pancakes & WafflesCornmeal and Corn FlourMaple Wild Rice CornbreadDark and Tangy Beer BreadFresh Herb FocacciaBarley BreadReal Rye BreadBead is Gold (Loafing Around)Drunken Cheesy Garlic BreadMushroom Bread PuddingBreakfast Bread Pudding Fresh Herbed ButterSunny ButterHazelnut ButterHazelnut Chocolate Spread3.Gardens and ForestsPlant Forward PlatesGarden PerennialsHerbed Dipping OilThe Basic VinaigretteHeartland Gold! Camelina and Sunflower OilHazelnut VinaigretteMaple-Mustard VinaigrettePesto!The All American HazelnutHazelnut PestoGarlic Scape PestoGarlic Scape Herb Butter & Radish ToastsA Cook’s Garlic GlossaryBlack GarlicAsparagusAsparagus PestoAsparagus and Radish Salad in Bacon VinaigretteRadishesPDQ Radish SalsaMany Bean and Tomato SaladFennel and White Bean SaladScarlet and Gold Beet Salad Sunchokes, Morels, and Asparagus with Toasted HazelnutsRoasted Root Vegetables (with Bonus Hummus!)Roast Root Veggie HummusSauteed Hukurei Turnips, Greens, and CranberriesGarlicky GreensRoasted Garlic Bulbs4. Fields ForeverThe Artisan Grain ChainGrain by Artisan Grain: General Cooking InstructionsBarleyBuckwheatField CornOatsRyeWheatKernza®SorghumWild RiceSprouting Artisan GrainsOatmeal PlusBreakfast CrÈme BruleForever Green GranolaPolenta with Fried EggsCool BeansMany Bean HummusMini Bean CakesSpicy-Sweet Roast ChickpeasWild Rice, Mushroom, and Hazelnut PilafCranberry, Chestnut, and Barley PilafRye Berry and Roast Sweet Potato Pilaf Hazelnut No-Meatballs with Hazelnut TzatzikiForever Green Grain SaladHeartland Bean and Grain PotHeartland PozoleWhole Oat Risotto with Squash and SageRicotta Gnocchi5. The Chicken and the EggThe Pecking OrderPicnic Deviled EggsA Simple Persian ScrambleCrustless QuicheSay Cheese?Herbed ChevreCountry Style Cheddar Spoon BreadPerfect Roast Chicken – The Spatchcock MethodChicken with Mushrooms, Squash, and Sage ButterChicken Liver PateThanksgiving Turkey with Bacon Whiskey GlazeCornbread Chestnut StuffingTurkey Sausage and Apple SautÉDuck Breasts with Spiced Currant Sauce6. Barnyard and SmokehouseGrazing for ChangeCooking Grass Fed BeefCowboy SteakBeef Short Ribs with Lemon and ThymeSkirt SteakBehind the Grass Fed LabelBest BurgersBack Home on the RangeBison Pot RoastPorkHmong Stir-Fried Pork with Baby Bok ChoyRoast Pork with Apple Hazelnut SalsaPork Chops with Black Currant SauceMeatless No MoreSticky Lamb RibsLamb and Potato Suugo (Spiced Lamb Stew)Goat ChiliRabbit with Mustard7. The Communal PotHale and Hardy Soups, Stews, and One Dish FareStocking UpChicken StockOld Fashioned StockBrown StockBone BrothRobust Roast Vegetable StockSpringtime Asparagus SoupGinger-Maple Squash SoupMarket Soup with Asian SpicesChicken Soup for the Winter WearySausage and White Bean SoupFarmhouse Beef and Barley StewCreamy Cauliflower, Onion, and Cheddar BakeShepherd’s PieWild Rice Hot Dish8. SweetlandNature’s TreatsDouble Oatmeal CookiesBaking DayEuropean Currant CookiesHazelnut Chocolate Chip CookiesCream Filled Chocolate WafersShortbreadGinger Rye HermitsHazelnut Fruit BarsDouble Nutty BiscottiPuffy Treats Forever Green Granola BarsToffee BarsTriple Ginger Rye CakeMaple Pumpkin Spice CakeHoliday FruitcakeBlue Fruit CheesecakeCherry ClafoutisA is for ApplesBest Apple Pie! Oh My!Double Pie CrustGingered Berry CrumblePavlova with Kiwi Berries and CurrantsHazelnut Gelato with Strawberry Rhubarb SauceStrawberry Rhubarb SauceWild Rice PuddingHazelnut Brittle9. Preserving the SeasonsYes You Can (Make Jams, Jellies, Pickles, and More)Pickled GarlicPickled AsparagusApple Butter, Savory and SweetOat Milk and Grain-Based DishesRosemary Currant SauceTart and Tangy Gooseberry SauceOld Fashioned Ginger Rhubarb ConserveHoneyed Honeyberry JamSplendid Strawberry JamCurrent JamRadical Hospitality: The Sister Sisters of Madison, MinnesotaElderberry-Ginger-Honey SyrupElderflower SyrupApple HoneyResourcesFoods for Our FutureAcknowledgmentsIndex

Beth Dooley is author or coauthor of several cookbooks, including Savoring the Seasons of the Northern Heartland, The Northern Heartland Kitchen, Minnesota’s Bounty, The Birchwood Cafe Cookbook, Savory Sweet: Simple Preserves from a Northern Kitchen, Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup, and The Sioux Chef’s Indigenous Kitchen (Best American Cookbook, James Beard Award, 2018), all from Minnesota. In Winter’s Kitchen is her memoir about finding her place in the Midwestern food scene. She lives in Minneapolis.Mette Nielsen’s photographs have illustrated numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis, collaborated on The Birchwood Cafe Cookbook and Minnesota’s Bounty, and was a coauthor of Savory Sweet and Sweet Nature.

"Beth's natural ability for warm and descriptive food prose is such a joy to read and experience, and it shines in The Perennial Kitchen."-Sean Sherman, author of James Beard Award–winning The Sioux Chef’s Indigenous Kitchen"Beth Dooley’s The Perennial Kitchen is not only a cookbook but also a guide for how to transform our food and agriculture systems. The regenerative agriculture practices described here are good for the planet-and delicious!"-Danielle Nierenberg, president, Food Tank, and 2020 recipient of the Julia Child Award  "Dooley’s goal, really, is to connect readers with the farmers, ranchers, processors, and artisans-many of them Black, Indigenous, and POC-who are boldly growing grains, beans, meats, fruits, and vegetables in ways that build up, rather than degenerate, our soil and water."-Midwest Home"Through Beth’s experience on the board of The Good Acre, a St. Paul-based food hub and teaching center, she’s developed an expertise in writing recipes for institutional audiences, and we’re grateful she’s bringing those skills to this project."-Crumb "The Perennial Kitchen provides recipes that bring out the best in a wide range of ingredients coming out of a new generation of Minnesota farms."-Star Tribune "The Perennial Kitchen is a cookbook that manages to be both universal and forward-looking."-Civil Eats "If you’re looking for a cookbook that is more than a farm-to-table guide, pick up a copy of The Perennial Kitchen."-Hutchinson Leader "Whether you are a foodie looking for new recipes to try or someone committed to nature, the environment and good food, The Perennial Kitchen has a lot to offer."-Northern Gardener "The sum of our daily choices will ultimately impact our collective future. If you are hungry for hope and comfort, cooking is a great place to start."-Minnesota Women’s Press"A great addition to any kitchen."-Northern Wilds

• ContentsIntroduction: View from the KitchenHow This Book Works1. Perennial PantryGrainsGeneral Cooking InstructionsBarleyBuckwheatDried Field CornKernza®Oat GroatsMilletRye BerriesWheat BerriesWild RiceBeansBlack BeansBlack Eyed PeasCannelliniChickpeasCranberryFavaGreat NorthernHidatsa ShieldJacob’s CattleSplit PeasTiger’s EyeGood Mother StallardIreland Creek AnnieKidneyLentilsLimaNavyPintoSoyFlourBarley FlourBuckwheat FlourCornmeal and FlourHazelnut FlourMillet FlourOat FlourRye FlourWheat FlourKernza® FlourWild Rice FlourCooking OilsAmerican Hazelnut OilFlax Seed OilHemp Seed OilSunflower OilPumpkin Seed OilCamelina OilPennycress OilVinegarsFruit VinegarMaple VinegarNutsAmerican HazelnutsBlack WalnutsChestnutsHickory NutsSunflower SeedsSweetsHoneyMaple Syrup and Maple SugarSorghumApple Syrup2. Milling and BakingFlour PowerGrain of ChangeMulti-grain CrackersOatsOat Crackers  Hazelnut Parmesan CrispsBuckwheat CrepesBirchwood CafÉ Sunday Pancakes & WafflesCornmeal and Corn FlourMaple Wild Rice CornbreadDark and Tangy Beer BreadFresh Herb FocacciaBarley BreadReal Rye BreadBead is Gold (Loafing Around)Drunken Cheesy Garlic BreadMushroom Bread PuddingBreakfast Bread Pudding Fresh Herbed ButterSunny ButterHazelnut ButterHazelnut Chocolate Spread3.Gardens and ForestsPlant Forward PlatesGarden PerennialsHerbed Dipping OilThe Basic VinaigretteHeartland Gold! Camelina and Sunflower OilHazelnut VinaigretteMaple-Mustard VinaigrettePesto!The All American HazelnutHazelnut PestoGarlic Scape PestoGarlic Scape Herb Butter & Radish ToastsA Cook’s Garlic GlossaryBlack GarlicAsparagusAsparagus PestoAsparagus and Radish Salad in Bacon VinaigretteRadishesPDQ Radish SalsaMany Bean and Tomato SaladFennel and White Bean SaladScarlet and Gold Beet Salad Sunchokes, Morels, and Asparagus with Toasted HazelnutsRoasted Root Vegetables (with Bonus Hummus!)Roast Root Veggie HummusSauteed Hukurei Turnips, Greens, and CranberriesGarlicky GreensRoasted Garlic Bulbs4. Fields ForeverThe Artisan Grain ChainGrain by Artisan Grain: General Cooking InstructionsBarleyBuckwheatField CornOatsRyeWheatKernza®SorghumWild RiceSprouting Artisan GrainsOatmeal PlusBreakfast CrÈme BruleForever Green GranolaPolenta with Fried EggsCool BeansMany Bean HummusMini Bean CakesSpicy-Sweet Roast ChickpeasWild Rice, Mushroom, and Hazelnut PilafCranberry, Chestnut, and Barley PilafRye Berry and Roast Sweet Potato Pilaf Hazelnut No-Meatballs with Hazelnut TzatzikiForever Green Grain SaladHeartland Bean and Grain PotHeartland PozoleWhole Oat Risotto with Squash and SageRicotta Gnocchi5. The Chicken and the EggThe Pecking OrderPicnic Deviled EggsA Simple Persian ScrambleCrustless QuicheSay Cheese?Herbed ChevreCountry Style Cheddar Spoon BreadPerfect Roast Chicken – The Spatchcock MethodChicken with Mushrooms, Squash, and Sage ButterChicken Liver PateThanksgiving Turkey with Bacon Whiskey GlazeCornbread Chestnut StuffingTurkey Sausage and Apple SautÉDuck Breasts with Spiced Currant Sauce6. Barnyard and SmokehouseGrazing for ChangeCooking Grass Fed BeefCowboy SteakBeef Short Ribs with Lemon and ThymeSkirt SteakBehind the Grass Fed LabelBest BurgersBack Home on the RangeBison Pot RoastPorkHmong Stir-Fried Pork with Baby Bok ChoyRoast Pork with Apple Hazelnut SalsaPork Chops with Black Currant SauceMeatless No MoreSticky Lamb RibsLamb and Potato Suugo (Spiced Lamb Stew)Goat ChiliRabbit with Mustard7. The Communal PotHale and Hardy Soups, Stews, and One Dish FareStocking UpChicken StockOld Fashioned StockBrown StockBone BrothRobust Roast Vegetable StockSpringtime Asparagus SoupGinger-Maple Squash SoupMarket Soup with Asian SpicesChicken Soup for the Winter WearySausage and White Bean SoupFarmhouse Beef and Barley StewCreamy Cauliflower, Onion, and Cheddar BakeShepherd’s PieWild Rice Hot Dish8. SweetlandNature’s TreatsDouble Oatmeal CookiesBaking DayEuropean Currant CookiesHazelnut Chocolate Chip CookiesCream Filled Chocolate WafersShortbreadGinger Rye HermitsHazelnut Fruit BarsDouble Nutty BiscottiPuffy Treats Forever Green Granola BarsToffee BarsTriple Ginger Rye CakeMaple Pumpkin Spice CakeHoliday FruitcakeBlue Fruit CheesecakeCherry ClafoutisA is for ApplesBest Apple Pie! Oh My!Double Pie CrustGingered Berry CrumblePavlova with Kiwi Berries and CurrantsHazelnut Gelato with Strawberry Rhubarb SauceStrawberry Rhubarb SauceWild Rice PuddingHazelnut Brittle9. Preserving the SeasonsYes You Can (Make Jams, Jellies, Pickles, and More)Pickled GarlicPickled AsparagusApple Butter, Savory and SweetOat Milk and Grain-Based DishesRosemary Currant SauceTart and Tangy Gooseberry SauceOld Fashioned Ginger Rhubarb ConserveHoneyed Honeyberry JamSplendid Strawberry JamCurrent JamRadical Hospitality: The Sister Sisters of Madison, MinnesotaElderberry-Ginger-Honey SyrupElderflower SyrupApple HoneyResourcesFoods for Our FutureAcknowledgmentsIndex