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Iowa Ingredient

Apples (#201)

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Explore the history and hard work involved in growing apples, watch chef Katie Routh from The Gathering Table in Orient prepare some sweet recipes using Iowa apples, and meet Beth Howard, author of "The World Needs More Pie." [30 minutes] TV-G Closed Captioning

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Series Description: Explore the farms, restaurants, and ingredients that make Iowa food uniquely Iowan. Host Charity Nebbe takes viewers on a journey to discover flavorful Iowa ingredients. From apples to spinach to rhubarb and herbs, each episode features a single Iowa ingredient and treats viewers to a spectacular trip from the farm to the table. Explore where these delectable ingredients are grown in Iowa, learn more about some talented chefs who use local ingredients, and join Charity in the kitchen to savor some delicious recipes.

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  • Rhubarb (#101)

    Rhubarb is a popular Iowa spring treat. Host Charity Nebbe introduces us to a rhubarb grower in Morse, Iowa. Then Chef Matt Steigerwald from the Lincoln Cafe in Mount Vernon demonstrates rhubarb's sweet and savory sides in the IPTV kitchen. [25 minutes]

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  • Elk (#102)

    Low in fat and cholesterol with great flavor, elk meat is a little-known delicacy in Iowa. In her search for ingredients that make Iowa uniquely Iowa, host Charity Nebbe visits the Wildlife Lakes Elk Farm in the southeast corner of the state near Burlington. Atlas Restaurant chef James Adrian from Iowa City shares a savory recipe using elk meat. And finally, learn how a feathery African native is being featured in Iowa restaurants. [29 minutes]

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  • Spinach (#103)

    An ingredient that’s not just for Popeye anymore, spinach is loaded with green goodness. In fact, it’s difficult to overestimate the nutritional powerhouse that is spinach. Join host Charity Nebbe on her her adventure to learn more about the leafy super-food. Visit Annie’s Gardens and Greens in in Fort Atkinson, and learn how spinach is not only readily available but also easily grown in Iowa. Chef Blake Landau of Newton's Paradise Cafe serves up a couple of delightful spinach dishes. And learn how several central Iowa volunteer groups partner together to plant a mile of produce at the Rinehart's Family Farm near Ogden. [38 minutes]

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  • Gouda Cheese (#104)

    The cheese making process is part art and part science, especially for gouda cheese. On this episode of Iowa Ingredient, host Charity Nebbe learns more about the rich and flavorful characteristics of gouda cheese. Visit Frisian Farms outside of Oskaloosa and discover the work involved to make gouda cheese in the Dutch tradition. Chef Nickolas Illingworth of the Cheese Shop in Des Moines delivers a delectable gouda sandwich and pasta dish. Also, find out what Iowa bicycling and cuisine share in common. [28 minutes]

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  • Blueberries (#105)

    Antioxident-rich, low in fat, and downright scrumptious, blueberries are the ideal treat. On her search for distinctive Iowa foods, host Charity Nebbe explores how blueberries are grown and used in Iowa. Join her in Nevada where she visits The Berry Patch. Afterwards Charity joins chef Walter Jahncke in the kitchen to sample some delicious blueberry treats. Finally, Napa Valley isn’t the only place in the U.S. making wine these days. Learn about the growth of winemaking in Iowa. [27 minutes]

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  • Pork (#106)

    It’s the Iowa staple, but what about pork makes it one of the most savory ingredients in cuisine? On this Iowa Ingredient, Charity Nebbe visits one northwest Iowa pork producing farm that focuses on sustainability. Chef Enosh Kelley from Bistro Montage in Des Moines shares the secret to two unique pork recipes. And what is Iowa Ingredient without celebrating the annual Blue Ribbon Bacon Festival? [28 minutes]

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  • Apples (#201)

    Iowa has over 140 apple orchards and almost every one of the apples grown at these orchards is actually sold in Iowa. Continuing her quest to discover tasty Iowa ingredients, host Charity Nebbe discovers the history and hard work involved in growing apples at an orchard in Council Bluffs. Chef Katie Routh from The Gathering Table in Orient shares some sweet recipes using Iowa apples. And we'll meet Beth Howard, author of "The World Needs More Pie". She lives and works in the American Gothic House in Eldon, teaching folks how to make pie. [40 minutes]

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  • Garlic (#202)

    The aroma! The flavor! All over the world, garlic has been prized for its culinary uses. Many Iowa farms specialize in producing numerous kinds of garlic from mild and muted to tangy and spicy . Host Charity Nebbe looks into the wide-ranging flavors of gourmet garlic at Grade A Gardens outside of Johnston. Later, Charity joins chef Ryan Devitt in the kitchen to sample some savory garlic dishes. And finally, if there is one thing Iowa should be known for, it’s its Farmers Markets. Take a tour of a couple of the state’s farmers markets and learn more about their growth and popularity. [28 minutes]

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  • Herbs (#203)

    Herbs play a major role in culinary cuisine. From chives to mint, every herb helps add complexity to the aroma and taste of almost every dish. Join host Charity Nebbe as she learns more about some of the savory herbs grown in Iowa. From cultivating herbs at Rolling Hills Greenhouse to cooking with them with chef Mattias Kriemelmeyer of Water Street Cafe, this episode of Iowa Ingredient shows how these small plants pack big flavor. [28 minutes]

  • Heavy Cream (#204)

    Rich, buttery, and essential for any number of dishes, heavy cream adds so much to so many delectable dishes. On her tour of Iowa farms, host Charity Nebbe takes in the sights of Picket Fence Creamery outside of Woodward. She then joins chef Rene Orduna of Dixie Quicks in Council Bluffs to learn about some creamy treats. Finally, take a look at how to can your own foods with a canning expert. [28 minutes]

  • Eggplant (#205)

    Don’t be fooled by this unassuming fruit. With its mild flavor and range of uses, eggplant is a food for culinary inspiration. Accompany host Charity Nebbe on her journey through Iowa farms, kitchens and restaurants. Find out how eggplant is grown at one Boone farm then join chef Nate Jiroutek from Zins Restaurant in Cedar Rapids as he creates some delectable eggplant dishes. And learn about a “rare” affair that takes place in Des Moines. [27 minutes]

  • Chestnuts (#206)

    Rich in flavor and, unlike other nuts, low in calories, chestnuts are a popular cool season treat. Take a tour of Red Fern Farm outside of Wapello with host Charity Nebbe. The farm specializes in a variety of tree crops including chestnuts. Chef Jason Simon of Alba Restaurant in Des Moines shares a twist on a traditional chestnut recipe. Afterwards, learn about local food co-ops in the state. [27 minutes]

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