glacier grist

issue #40 • Thursday, September 03, 2009

DID YOU KNOW?
The corn you will be receiving is incredibly fresh and tender.  You don’t need to cook it very long at all.  If you grill your corn, 4-5 minutes over medium heat should work just fine.  If you boil your corn, 1 minute should do it.

KEEPING THINGS FRESH
Last time I talked about storing celery.  But what happens if your celery is a little on the limp side?  Arthur gives us this great tip.  Celery is incredibly easy to restore to its original crispness, trim an 1/8 of an inch off of the top and bottom of the celery soak it in lukewarm water (warmer is better than colder for this, but not hot!) for about fifteen minutes and put it the fridge for a half hour or so and it will be as crisp as the day it was picked. When you get the carrots take the tops off immediately as they will cause the carrots to dehydrate.  Carrots might benefit from the same treatment as celery but it probably won’t be as dramatic a difference!

LOOK FOR YOUR LABEL ON YOUR BOX! PICK UP DAY IS...WEDNESDAY! It creates a bit of havoc on our end and for the customer who thinks they are missing a box.  Thank you!

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!

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 and you can use your credit card.  The other way is by check. I hope that those two additional features make it a little easier for everyone.

recipes

for glacier grist issue #40

Print Recipes

quick potato omelet

(contributed by Nancy)

I did a more laborious version of this a few weeks ago using Russet potatoes. Now, with our tender new potatoes, this whips up in a breeze. We do this weekday mornings and add or subtract additional flavorings depending on what we have on hand.

1-2 potatoes, sliced thinly
olive or vegetable oil
1-2 eggs
salt and pepper to taste
Optional additions: sliced onions, cooked leftovers

1.  In a skillet that will hold your sliced potatoes in one layer, heat over medium heat. 
2.  Add enough oil to thoroughly coat the skillet.
3.  Add potato slices and cook over medium heat. Flip pieces over when lightly browned on one side. Brown the second side.
4.  Add any additional items (sliced onions, leftover cooked meat, cooked sausage, etc.)
5.  Beat eggs in a small dish and pour over the potatoes. You want enough eggs to hold the potatoes together.
6.  Cook until eggs are set.  Flip over your “pancake” and serve.

Cook’s note: If you use a non-stick skillet you will need less oil.

chopped salad

(contributed by Nancy)
I first saw this on Giada DeLaurentis’ Everyday Italian. I adapted it to what I had on hand.  Be creative and you’ll be surprised at the tasty combinations you will come up with.

salad:

1 cup cooked chickpeas
1 zucchini, diced into ¼ inch pieces
½ cup radishes, chopped
½ cup corn, cut from the cob if using fresh tender corn (or defrosted frozen corn)
½ small onion, diced

vinaigrette:

2 tablespoons fresh lemon juice
¼ cup olive oil
½ teaspoon salt
¼ teaspoons freshly ground black pepper

vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.

salad: Place all the salad ingredients in large salad bowl. Pour the vinaigrette over the salad and toss well.

cream of celery and carrot soup

(contributed by Nancy)
I first saw this on allrecipes.com, but switched it up a bit.  I finally got what we thought was a good balance of flavors.  I usually don’t use roux in soups. But the soup really needed the body and gave it a richness that was very satisfying.  This comes together very quickly too.

4 cups low sodium chicken stock
2 cups celery, coarsely chopped
1 ¼ cups carrots, julienned
¾ cup onions, chopped
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground pepper
2 cups very warm milk
1/4 cup butter

1.  Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.  Simmer for about 10 minutes or until the vegetables are tender.
2.  While the vegetables are simmering, in a separate pan melt the ¼ cup of butter over medium/low heat. Whisk in the flour and cook for approximately 5 minutes. You do not want to brown the flour and butter mixture, but you do want to cook off the raw flour taste.
3.  Whisk in the very warm milk a little at a time to your butter and flour mixture until smooth.  Keep mixture warm.
4.  Take your chicken stock and vegetables and puree in a blender or food processor until smooth.
5.  Return to your large pot and stir in your milk and flour mixture.
6.  Add salt and pepper to taste. 
7.  Gently warm and serve.

Cook’s note: When I pureed the vegetables I was a little disappointed on its appearance. Don’t worry. Adding the creamy mixture lightens it up and makes it look gorgeous.

pasta with loads of broccoli, green olives and pine nuts

(contributed by Alison)

This recipe is based on one from Vegetarian Suppers from Deborah Madison’s Kitchen. A meal on its own!

2 large onions, diced
1 tablespoon olive oil + more for the pasta
4 garlic cloves, finely chopped
¾ cup pitted green olives, sliced or roughly chopped
1/3 cup fresh oregano, chopped, or 1 teaspoon dried oregano, crushed in your hands
6 canned anchovies, rinsed and blotted dry on a paper towel (optional)
sea salt or kosher salt and freshly ground pepper
2 pounds broccoli, cut into small florets, stems peeled and diced
½ pound whole wheat penne, spirals, or shells
2 tablespoons pine nuts, toasted in a dry skillet
hunk of Parmesan cheese for the table (optional)

1.  Sauté the onions in the oil in a wide skillet over medium heat, stirring occasionally. When they are golden brown, after 20-30 minutes, add the garlic, anchovies, olives, and optional oregano, and turn the heat to low. Taste for salt and season with pepper.
2.  Bring a large pot of water to a boil, add salt, then throw in the broccoli florets and stems and cook just until they’re tender, about 5 minutes. Scoop them out and add them to the pan with the onions along with a little of the cooking water.
3.  Add the pasta to the boiling water. When it’s done, drain it into a colander, then return to the pot and toss it with olive oil, salt and pepper to taste. Divide among heated pasta bowls and cover with the vegetables. Sprinkle with pine nuts, and pass the cheese at the table for those who wish it.

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