glacier grist

issue #38 • Thursday, August 13, 2009

WHAT’S NEW?
Do you ever feel a little overwhelmed with all this beautiful produce? The boxes have been absolutely bursting! I always look at what is the most delicate and make sure that is used first.  Then I go from there. And, if I know something freezes well, I might save some for the week, but freeze the rest.  I sometimes didn’t know how though. Well, we have a great resource for you.  Check out http://www.alisonslunch.com.  Alison shows you how to process your broccoli from buying it at the market to cleaning, cooking, and the best way to freeze it.  It takes all the guess work out of how to do it.  I have to say it inspired me to jump in and buy a case! Lots of great recipes too. Thanks Alison!

KEEPING THINGS FRESH
We have been seeing fantastic, ripe, flavorful tomatoes.  Do you put yours in the refrigerator? You really shouldn’t. Cold temperatures make the flesh pulpy and kills the flavor.  If you should ever get one that is not quite ripe, you can ripen it by placing it in a pierced paper bag with an apple for several days at room temperature. Also, don’t set them in the sun to ripen; it just makes their skin wrinkle.
The French called them “love apples” (pommes d’amour) since they thought tomatoes had aphrodisiac powers. Tomatoes are rich in vitamin C and contain appreciable amounts of vitamins A and B, potassium, iron and phosphorus.

NEW OPTIONS FOR PAYING!
We now are offering two additional ways to pay.  We are still using pay pal, but you don’t have to register with pay pal and you can use your credit card.  The second way is by check. I hope that those two additional features makes it a little easier for everyone.

PICK UP SITE- DO’S AND DON’TS
This is a gentle reminder that school is starting and the location of your box may now be inside your location.

We also appreciate everyone being patient about pick up times. We try our hardest to be there when we say we are going to be there.  However, we have added more sites so times may change a little. We will update our website if the time changes for your site.

We really appreciate people leaving their empty boxes. This helps control our costs. And, in turn, controls your cost. Thank you!

Look for your box label with YOUR name on it.  If you should happen to take someone’s box, please call customer service at 529.7630.  Accidents happen and we promise not to scold you.

And here is something I thought I would never see or hear.  It appears that some sites have experienced vegetable pilfering. We don’t want any citizen arrests, but if you see or experience a box that is missing produce, please let us know.  It’s wrong on so many levels!

We are working on developing new pick up sites around Anchorage and looking into delivering to our remote friends. We really appreciate your e-mails letting us know that you and your friends are wanting to receive our boxes. And a big thank you for those of you who are willing to receive our boxes and becoming a host site. Without you, we wouldn’t be here.

If you want to change your site you need to let me know, Nancy, the customer service maven. I will be happy to change that for you. And, it makes me feel needed! Email me at:

GLACIER GRIST RECIPE INDEX is on the website and there for you to locate great recipes anytime.

recipes

for glacier grist issue #38

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lemon potatoes

contributed by Nancy
If you are a potato lover you should really look for this cookbook, One Potato, Two Potato by Roy Finamore with Molly Stevens.

1 ½ pounds (approximately) small new potatoes, rinsed well
coarse salt
grated zest of 1 large lemon
3 tablespoons fresh lemon juice
½ teaspoon sugar
½ teaspoon chopped fresh lemon thyme (see cook’s notes)
pinch of dried oregano
freshly ground black pepper
5 tablespoons good olive oil

1.  If the potatoes are really new, just wash your potatoes and put them in a saucepan, cover with cold water by at least an inch, and a good pinch of salt, and bring to a boil.  You want your potatoes to be the same size, so cut them in half or quarters to they are all approximately the same.
2.  Cover partway, reduce the heat to medium and boil gently until the potatoes are tender.
3.  Drain, then return them to the pot and cover so they can steam dry while you make the dressing.
4.  Combine the lemon zest, juice, sugar, thyme, oregano, and salt and pepper to taste in a small bowl.  Give it a whisk.  Pour in the oil in a thin stream, whisking all the while, until the dressing is lightly frothy and emulsified.
5.  Put the potatoes in a wide serving dish (so they all sit in the dressing).  Pour in the dressing and stir to coat well.  Cover the dish and let the potatoes sit for at least half an hour before serving, stirring once or twice.
6.  These can be served warm or at room temperature.
Cook’s notes:  Lemon thyme really imparts a great flavor, but if you don’t have that, substitute regular thyme-just up the amount of lemon zest.

vegetable cream cheese

contributed by Nancy
This is so much better than the pre-blended stuff you get in the store; so fresh and crunchy.  It is wonderful all on its own. Of course a little smoked salmon on top of your bagel is good too.  This is from Ina Garten’s recipe that appeared on The Barefoot Contessa.  You can do half a recipe-it makes a lot.

16 ounces cream cheese, at room temperature
2 tablespoons minced scallions, white and green parts
2 tablespoons finely chopped carrot
2 tablespoons finely chopped celery
2 tablespoons finely chopped radish (2 radishes)
pinch of salt and pepper

1. Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.

grated carrot salad

contributed by Nancy
When carrots are at their best, early season, young and tender, I hate to cook them.  This recipe, from French Farm House Cookbook by Susan Herrmann Loomis, shows them off.

2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
1 clove garlic, peeled and minced
3 tablespoons olive oil
1 ½ pounds (approximately) carrots, grated
1/3 cup tarragon leaves

1.  In a large bowl, whisk together the lemon juice, salt and pepper to taste, and garlic.  Slowly add the oil, whisking until the mixture emulsifies. Add the carrots and toss until they are thoroughly coated with the dressing.
2.  Coarsely chop the tarragon and add it to the salad.  Toss so it is thoroughly incorporated, adjust the seasoning, and serve.
Cook’s notes: I only have that much tarragon during the summer, when I have it in my garden. I have substituted parsley. Different flavor, but it will do in a pinch.

lentil soup

contributed by Alison
This recipe is a vegetable-heavy rendition of Deborah Madison’s—from her Vegetarian Cooking for Everyone. It’s very easy. Use the little French green lentils if you can find them--they stay more intact than the regular brown lentils.

2 tablespoons olive oil
3 cups finely diced onion
3 large garlic cloves, minced
sea salt or kosher salt and freshly ground pepper
3 tablespoons tomato paste
1 cup thinly sliced celery
1 cup thinly sliced carrots
2 bay leaves
½ cup chopped parsley
1 ½ cups French green lentils, or brown lentils, sorted and rinsed
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
chopped celery leaves and more parsley (for garnish)

1.  Heat the oil in a large soup pot over high heat. Add the onion and 1 teaspoon salt and sauté until it begins to color around the edges, 5 to 7 minutes. Stir in the tomato paste into the onion, then add the garlic, celery, carrot, bay leaves, and parsley and cook for 3 minutes.
2.  Add the lentils and 2 quarts of water and bring to a boil. Lower the heat and simmer, partially covered, until the lentils are quite tender, 25 to 35 minutes.
3.  Stir in the mustard and vinegar. Taste and add adjust seasonings as needed, add salt to taste. Season with plenty of pepper, remove the bay leaves, and serve garnished with celery leaves and parsley.

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