Culinary Walk showcases local food

Posted on Sep 22, 2009 by Angie Holmes.

Angela Holmes/The Gazette Bruschetta topped with tomatoes was served at Atlas World Grill, 127 Iowa Ave., Iowa City, during the 8th Annual Culinary Walk on Sept. 10. Click on picture to see a slide show of the event.

All Iowa is known for is corn on the cob and pork chops, right?

Think again. As evidenced at the 8th annual Culinary Walk in Iowa City earlier this month, the fruits (and vegetables) of Iowa’s harvest can be incorporated into a variety of delicacies.

The walk was the first event of the Johnson County Local Food Alliance’s Field to Family series celebrating local food.

James Nisly, president of the food alliance, says the group’s mission is to promote local and sustainable food, which in turn helps the community physically, socially and economically.

Stops on the Culinary Walk held Sept. 10 included New Pioneer Food Co-op, The Red Avocado, One Twenty-Six, Atlas World Grill, Iowa Memorial Union, Devotay and The Motley Cow, all in or near downtown Iowa City.

Some of the delicacies made with locally grown food were sweet potato gaufrettes (waffle cookie) garnished with herbs and Swiss chard, raspberry corn doughnuts and watermelon and heirloom tomato gazpacho.

James Adrian, chef and co-owner of Atlas, even concocted a sweet corn ice cream.

Like other independent restaurant owners, Adrian strives to use as much locally produced foods as possible.

“It keeps money in the community and it tastes dramatically better,” he says. “Fruits and vegetables grown here can be grown for flavor and not grown for transport.”

It is important to learn what produce is in season in Iowa, Nisly says. Produce such as asparagus and strawberries have a short season, so plan accordingly.

Tony Carter-Walsh, One Twenty-Six chef, says you don’t have to work in a restaurant to cook fine dishes made with fresh local foods. He advises people to visit area farmers markets and farms and maintain a good relationship with area growers.

Here is the recipe for his Watermelon Gazpacho. It doesn’t require cooking, just a blender and fresh fruits, vegetables and herbs.

WATERMELON GAZPACHO

1 pound watermelon, peeled

1 pound cucumber, peeled and seeded

1/2 pound tomatoes, peeled and seeded

Lemon juice, to taste

1 bunch cilantro, chopped fine

2 ounces mint, chopped fine

Salt and pepper to taste

Yogurt (optional)

Dice 1/4 of the cucumber and watermelon. Puree the remaining watermelon and cucumber and strain out any seeds. Combine the tomatoes, diced watermelon and cucumber, lemon juice and cilantro and refrigerate. You can garnish each bowl with mint and yogurt, or pickled watermelon rind.

From Tony Carter-Walsh, One Twenty-Six