Wednesday, January 7, 2015

Interview with Tom Rosburg

This spring we’re releasing the second edition of Sylvan T. Runkel and Dean M. Roosa’s Wildflowers and Other Plants of Iowa Wetlands. Botanist Tom Rosburg provided all new photographs for the second edition, as well as some additional text. Here, he talks with Bur Oak Books series editor Holly Carver about how he became a plant photographer.

Holly: How long have you been photographing plants?
Tom: I obtained my first 35 mm SLR camera in 1977 as a graduation gift and started doing casual nature photography. In 1986, I switched to Nikon equipment and added several lenses to my gear. That’s when I started pursuing nature photography more seriously and began developing plant photography skills.

Holly: Why have plants kept your photographic attention for so long? What other subjects do you focus on?

Tom: About the same time, in 1986, I began the graduate work that eventually lead to my becoming a botanist. So plants have occupied my interest ever since I began serious photography. There are over 2,000 species of plants in Iowa, so there is a huge list of potential plant subjects to photograph. I’d like to have a photographic record of every one of them. I shoot all nature subjects—landscapes, wildlife, macro subjects as well as plants. Because plants are always available, I tend to gravitate towards them when I am out doing photography and time is limited.

Wednesday, December 31, 2014

Party-popping Fried Cashews—from BITING THROUGH THE SKIN, by Nina Mukerjee Furstenau

Looking for a snack for tonight's New Year's Eve party? Try this recipe from Biting through the Skin: An Indian Kitchen in America's Heartland, by Nina Mukerjee Furstenau.

Party-popping Fried Cashews

1/2 pound raw cashews (can be found in most grocery store health food sections)
salt to taste (about 1/4 teaspoon)
black pepper to taste

Heat about 1 inch of oil in a small frying pan. When hot, put in all the nuts and stir-fry until medium brown. Drain nuts on a paper towel or in a sieve, sprinkle salt and pepper on them, and slide them onto a serving plate. Fantastic served warm.

Monday, December 29, 2014

Aloo Tikka (spicy potato patties)—from BITING THROUGH THE SKIN, by Nina Mukerjee Furstenau

Looking for something to spice up your winter? Try this recipe from Biting through the Skin: An Indian Kitchen in America's Heartland, by Nina Mukerjee Furstenau.

Aloo Tikka

Serves 4

2 potatoes, peeled, boiled and mashed with a fork
1/4 cup onion, finely chopped
1 green chili, finely sliced
1 1/2 teaspoon salt
1 tablespoon vegetable oil

Mix all the ingredients in a small bowl and form 2- to 3-inch patties. Heat the oil in a heavy frying pan. When hot, place the potato patties in a single layer around the pan. When lightly browned, turn. Serve with taetul (tamarind/date chutney and/or coriander chutney) and slivers of raw onion.

Friday, December 26, 2014

December Gardening Tip—from GARDENING IN IOWA AND SURROUNDING AREAS

"When leaving on vacation, keep potted plants healthy by watering well and covering them with a clear dry-cleaning bag. The plants will stay watered for up to three weeks."—Darlene Lorenz, Independence Garden Club

Gardening in Iowa and Surrounding Areas, by Veronica Lorson Fowler with the Federated Garden Clubs of Iowa

Monday, December 22, 2014

Holiday Cranberry Salad—from UP A COUNTRY LANE COOKBOOK, by Evelyn Birkby

All of us at the University of Iowa Press would like to wish you and your family a happy and safe holiday! Share this holiday cranberry salad recipe from Up a Country Lane Cookbook, by Evelyn Birkby, with your family this season.

Holiday Cranberry Salad

1 pound cranberries
6 unpeeled apples
1 or 2 unpeeled oranges
1 cup sugar
1/2 cup chopped pecans

Wash cranberries. Pick out any unusable cranberries and discard. Wash and core apples and oranges. Grind all the fruits together. Stir in sugar and nuts. Chill, covered, for several hours or overnight. This will keep for a week or more. Excellent as a meat accompaniment. Makes about 8 to 10 servings.

Friday, December 19, 2014

Baked Squash—from NEIGHBORING ON THE AIR, by Evelyn Birkby

Thinking about trying something new for your holiday dinner this year? Try this recipe from Neighboring on the Air, by Evelyn Birkby.

Baked Squash

Cut the squash in strips after it is peeled. Slice in a baking dish until full. Add 1/2 teaspoon salt and a little water. Put on lid and bake till done. Then add 1/2 cup water, 1/2 cup brown sugar, and 1 teaspoon butter or more. Bake another 20 minutes.

Wednesday, December 17, 2014

Betty Jane's Wild Rice with Mushrooms—from NEIGHBORING ON THE AIR, by Evelyn Birkby

Looking for holiday meal ideas? Try Betty Jane's wild rice with mushrooms recipe from Neighboring on the Air, by Evelyn Birkby.

Betty Jane's Wild Rice with Mushrooms

1 cup wild rice
1 cup grated American cheese
1 cup chopped mushrooms
1 cup chopped ripe olives
1/2 cup chopped onions
1 cup hot water
1/2 cup salad oil
1 cup canned tomatoes
Salt and pepper to taste

Soak wild rice overnight; drain and add above ingredients. Cover and bake at 350 degrees for 1 hour. Serves 10 to 12 people.