glacier grist
Issue #45 • Sunday, October 18, 2009
WHAT’S NEW?
We are now in our fall and winter schedule. That means that the order deadline has changed to THURSDAY AT MIDNIGHT! And even though it is two weeks ahead we will post the ingredients on the web site as well as in our message to you.
The other big news is the addition of sites in the Valley. All Valley sites will be delivered on THURSDAY!
We should have all the ingredients listed above, but we might have to make substitutions.
KEEPING THINGS FRESH
Unlike most fruit, pears improve in both texture and flavor after it’s picked. Store at room temperature until ripe; refrigerate ripe fruit. It’s not necessary to peel pears before using, but if you do, they should be dipped in acidulated water (water that has some lemon juice in it) to prevent them from browning. Pears contain small amounts of phosphorus and vitamin A.
Apples store well in a cool, dark place. You can place them in a plastic bag and store them in the refrigerator. Apples are a great source of fiber and vitamins A and C.
In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance. Things are much more complicated now.
PICK UP SITE- DO’S AND DON’TS
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.
recipes
for glacier grist Issue #45
golden delicious applesauce
(contributed by Nancy)
This is a very basic applesauce, quick and very satisfying. I saw this on allrecipes.com initially, but here is my version.
2 Golden Delicious apples, cored, chopped
1 teaspoon ground cinnamon
¼ cup water
1 tablespoon brown sugar or honey
1. Place chopped apples in a medium saucepan over medium low heat. Sprinkle with cinnamon, then add water and cook until the apples become soft, but not too mushy (unless you like that).
2. Stir in brown sugar, mix well and serve.
beet salad
(contributed by Nancy)
I initially got the idea for this from French Farmhouse Cookbook by Susan Herrmann Loomis. I have also added orange segments to it, especially if I don’t have balsamic vinegar.
for the beets:
1 teaspoon balsamic vinegar
salt and freshly ground black pepper
2 tablespoons olive oil
¼ teaspoon cumin seeds
1 shallot, peeled and cut into paper-thin slices
4 medium beets, trimmed, peeled and finely grated
for the greens:
1 teaspoon balsamic vinegar
sea salt and freshly ground black pepper
1 tablespoon olive oil
lettuce, washed and dry, torn into bit size pieces
1. For the beets: Whisk the vinegar with salt and pepper to taste in a large bowl. Add the olive oil in a thin stream whisking constantly. Taste for seasoning; then stir in the cumin seeds and the shallot. Add the beets and toss so they are thoroughly coated with the dressing. Let the beets rest for at least 15 minutes before serving.
2. Prepare the greens: Right before serving, whisk the vinegar with salt and pepper to taste. Add the oil in a thin stream, whisking constantly. Add the lettuce leaves, toss so they are thoroughly coated with the dressing, and place them on a large serving platter. Toss the the beets one more time and place them atop the lettuce.. Serve immediately.
Cook’s notes: You may let the beets sit in the dressing for one day ahead of time. If you have a food processor that is incredibly helpful for the grating of the beets. If you don’t have balsamic vinegar, red wine vinegar will do with a touch of orange juice.
brussels sprouts with mustard & caper sauce
(contributed by Alison)
This recipe is from Alison and Dan’s Rise and Shine Bakery website. It is a great resource not only for whole grain bread featuring Alaskan ingredients, but fantastic recipes! http://riseandshinebread.com
I will let Alison tell you about this recipe.
This is my favorite recipe for Brussels sprouts, and I love it so much that I make it all winter with sprouts from the grocery store after our Alaskan season is over. This sauce is great on vegetables other than Brussels sprouts, too! I’ve used it with great success on broccoli and cauliflower. It’s based on a recipe from Deborah Madison’s Local Flavors.
If you don’t want to make garlic oil, you can use plain extra-virgin olive oil or butter. This is a great dish with brown rice.
2 garlic cloves
sea salt and fresh-ground pepper
2 tablespoons garlic oil (see following recipe), extra-virgin olive oil, or softened butter
1-2 tablespoons Dijon mustard
1/4 cup rinsed and drained capers
grated zest of a lemon
1/4 cup chopped parsley (if you have it)
2 pounds Brussels sprouts
1. To make the sauce, press the garlic (or mince very fine) into a large bowl and, using a fork, mash it with ½ teaspoon salt. Then stir in the oil or butter and add the mustard, capers, lemon zest, and parsley.
2. Bring a large pot of water to a boil and add salt. While the water is heating, trim the bases of the sprouts and slice them in half, or, if large, into quarters.
3. Add the Brussels sprouts to the water and cook for 5-8 minutes, testing every minute after 5 minutes, until the cores of the largest sprouts are tender but not mushy. Pour the sprouts into a colander, shake off excess water, and immediately spread them out on a baking sheet spread with a dishtowel. (This allows the extra water to evaporate, so the sauce doesn’t get watery, and the sprouts stop cooking almost immediately, ensuring a perfectly-cooked sprout.)
4. When cooled a bit, toss the sprouts with the mustard-caper sauce. Taste for salt, season with pepper, and toss again.
garlic oil
Mash or mince 3 or 4 garlic cloves and cover with 1/2 cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.
cauliflower soup with cumin and lime
(contributed by Nancy)
I was very sad to hear that Gourmet Magazine will be publishing their last magazine this November. This is from their November 1992 issue.
½ teaspoon cumin seed
1 onion, chopped fine
1 tablespoon unsalted butter
2 ½ cups chopped cauliflower (about half of a medium head)
1 cup chicken broth
1 cup water
¼ cup half-and half
2 teaspoons fresh lime juice, or to taste
1. In a dry small skillet cook the cumin seed over moderate heat, stirring, for 3 to 4 minutes or until fragrant and several shades darker. Be careful not to burn it! Transfer to a sheet of wax paper. Let the cumin seed cool, fold the wax paper over it, and with a rolling pin crush it to a coarse powder.
2. In a heavy saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened. Add the cauliflower, the broth, and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower is tender. In a blender or food processor, puree the mixture in batches, return it to the pan, and stir in the half-and-half, the lime juice, and salt and pepper to taste. Heat the soup over low heat, stirring, unit it is hot, but do not let it boil.
3. Ladle it into bowls and sprinkle it with the cumin seed powder to taste.
quick roasted potatoes
(contributed by Nancy)
We do this all the time. It’s quick, easy, and the rosemary makes the whole house have a wonderful aroma.
red potatoesor yellow potatoes work well too
olive oil
salt, pepper, and rosemary
1. Chop the potatoes into the same size pieces. The smaller they are the faster they will cook. We like about a ½ inch dice.
2. Place potatoes on a baking sheet and drizzle with just enough olive oil to coat nicely. Season with salt, pepper, and rosemary to taste.
3. Roast at 350 F for approximately 30-45 minutes until golden brown on the outside and creamy on the inside.
