Sense of Place: Flavors and Ingredients from the Midwest
The flavors of the Midwest are fairly close to those of New England. In both regions, the emphasis is on taking advantage of a short growing season and putting away for the winter.
Here in the Midwest, German and Scandinavian immigrants had the added advantage of rich soil and the space to raise livestock. While this wasn’t a guarantee that you’d survive the harsh winter, you at least had a little more variety in your diet!
If there’s one thing that can be said for the Midwestern states, there certainly isn’t a lack of space!
In a land where you can see a storm front rolling in from 20 miles away, there was plenty of room for early American pioneers to begin raising cattle and other livestock. The rich black dirt guaranteed good harvests, and the lakes and forests were a ready source for foraged supplies.
What flavors and ingredients did these settlers leave as their legacy? Here are a few:
Vegetables and Starches:
Walleye, Perch, and other freshwater fish
Lutefiske–dried cod (or other white fish) that’s been cured in lye and reconstituted in boiling water
What else would you add to this list?