Whisk together cold milk and remaining 3 tablespoons rose syrup in a medium measuring cup with a spout; set aside..

is named for a common Midwestern cover crop that restores nutrients in the soil.It's also a metaphor for the larger mission here, celebrating the region's rich agricultural history.

Dinner delivers the message with bites like split breakfast radishes served with a pesto made from their tops, or a glass of tomato water with a piece of charcuterie balanced on its rim.Vicia isn't meatless, but Gallina chooses his moments carefully.You might find rich pork jowl and tender rib paired with "taco" wraps—purple top turnips sliced into translucent rounds.There's a heartfelt quality to the experience here, and it peaks with bread service taken outside, in front of the wood-burning oven.

There's a tall table set with warm, blistered sourdough flatbread and an ever-changing lineup of toppings: tomatoes burst in the oven, creamy whipped ricotta, a head of young garlic slow-roasted to sweetness, umami salt made with dehydrated tomato skins.You can chat with the chefs while you rip and dip on your feet.

And as they tell you about the crate of pawpaw that just came in from a favorite farmer or the new grain mill in Chicago they've recently discovered, you might find you're in no rush to get back inside.

They don't call this the heartland for nothing.. 06. of 10.yellow onion, thinly sliced.

diced tomatoes, undrained.Warm corn tortillas or mashed potatoes, for serving.

Sprinkle chicken evenly with pepper and 2 teaspoons salt.Using kitchen tongs, char each poblano directly over a medium flame on a gas stovetop.