38 NEBRASKAland • MAY 2018
F
rom the sweltering heat of summer to the still
and tranquil cold of winter, Nebraska's seasons
are always in flux. Most Nebraskans think they
understand these seasons well. However, many
overlook activities and ingredients that extend beyond
the traditional division of spring, summer, fall and
winter.
Nebraskans can look forward to a variety of other
seasons – deer hunting season, morel foraging season,
garden planting season and
fishing season, just to name
a few. For those who care
to look for them, our state
presents a wealth of unique
flavors. By slowing down
and appreciating the natural
fruits of the land, you can
unearth local food and
discover new passions that
were hiding in plain sight.
These seasons and flavors
root us in the place we call home. Whether catching
a few fish for dinner or roaming the spring woods for
morels, exploring the seasons gives you a true taste of
Nebraska.
In this spirit, throughout the year NEBRASKAland
Magazine will highlight the ingredients and meals
of the Nebraska Table. We will examine the seasons
through the eyes of a forager, gardener, a hunter and
angler, and a chef as they share meals that represent
Nebraska's food culture. Each segment will contain
recipes from Abigael Birrell, former executive chef at
Lincoln's Hub Café and expert on Nebraska's edible
landscape; Jane Sparks, a lifelong Nebraska gardener
and cook; Jenny Nguyen-Wheatley, an avid hunter and
author of the wild game blog Food For Hunters; as
well as Clayton Chapman, renowned chef and owner
of The Grey Plume in Omaha. Keep an eye out for the
recipes to come. They may lead to a new understanding
By Ryan Sparks
Native foods and
recipes from some
of the best
Nebraskans look forward to a variety of seasons, including
morel mushroom foraging in the spring.
The
Nebraska
Table
Foraging expert
Abigael Birrell
shares her nettle
pesto recipe on page
40. Toss it with warm
pasta and top with
grated Parmesan
cheese.
PHOTO
BY
RYAN
SPARKS
PHOTO
BY
JEFF
KURRUS
