glacier grist

Issue #46 • Saturday, October 24, 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
There are two types of persimmons commonly found:  Hachiya and Fuyu.  We have the Fuyu persimmon with its yellow orange color, crisp and slightly sweet taste.  It is eaten when firm, just like an apple, shiny skin and all.  You can recognize a Fuyu by its squat shape and flat bottom, close to the appearance of a medium-sized tomato.  Store them at room temperature, but keep them away from bananas and apples-unless you want to ripen them quickly.  Very high in Vitamins C, A and fiber. Fuyus bruise easily, so treat them gingerly.

Pomegranates are not the easiest fruit to get into, but it is well worth it!  I have personally seeded boxes of them because I love to freeze the seeds and have them throughout the year.  I even like to eat them while they are still frozen.

How do you get to those tasty seeds?  If you are skittish about the dye staining capability of these gems get a bowl of water and cut and seed your pomegranate in the water. I advise wearing something dark even though you are taking this precaution.  You will lose the juice though.

My favorite way is to cut the pomegranate down the center (just like you would an apple). You will notice chamber-like membranes that hold groups of seeds. I cut as close to those membranes as possible. I then peel those chambers back and then use my hands to scoop out the seeds.  Yes, it’s messy. But if you love those seeds you’ll do anything to get to them. 
You can eat them raw or sprinkle them on salads or grains such as couscous or rice. You can also juice them. Their sweet-tart flavor and beautiful crimson gemlike color is a great addition to lots of dishes.  I like to sprinkle them on grilled salmon.

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 #46

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screaming heads

(contributed by Nancy)

Not your basic gratin by any means. And it is a little caloric heavy, but it is fun to splurge every now and then. This comes from Foodnetwork.com and was featured on their Thanksgiving special.  Isn’t it fun to try out a recipe you might serve for the holidays?

2 pounds Brussels sprouts
4 ounces prosciutto, julienned
2 tablespoons unsalted butter
roasted garlic, recipe follows
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry (or chicken stock)
1 cup finely grated Parmesan, plus 1/2 cup
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1.  Preheat oven to 350 degrees F.
2.  Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout if large and score the stem on each quarter with a 1/4-inch-deep “X.”
3.  Sauté the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.

Roasted Garlic

1 head garlic
1/2 teaspoon olive oil
Preheat oven to 350 degrees F.

1.  Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
2.  Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
3.  Squeeze the garlic head upside down over a small bowl and the cloves will pop out.

Lemon basil potatoes

(contributed by Nancy)

Here is a light, refreshing take on potatoes.  This is my version from a recipe from Giada De Laurentiis’ Everyday Italian.

16 new potatoes, halved or quartered if large
2 cups low-sodium chicken stock
1/3 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves

1.  Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan.
2.  Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 minutes (depends on the size of the potato pieces).
3.  Drain the potatoes and place in a serving bowl.
4.  Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

Cook’s note: Don’t worry if you don’t have 16 potatoes. The cooking mixture is drained anyway. I used more lemon zest and even drizzled a little more lemon juice on them at the end, but I love lemons.

onion soup

(contributed by Nancy)

This is a fairly quick (about 1 hour) onion soup that is lighter than most I have tried, but still incredibly deep in flavor.  This is from Mark Bittman’s How to Cook Everything.

4 tablespoons butter
4 large onions, thinly sliced (about 6 cups)
5 cups beef or chicken stock, warmed
pinch dried thyme
3 sprigs fresh parsley
salt and freshly ground black pepper to taste
2 tablespoons brandy (optional)
4 bread slices and butter
1 cup freshly grated parmesan cheese

1.  Melt the butter in a large, deep saucepan or casserole over medium heat.  Add the onions and cook, stirring occasionally, until very soft and beginning to brown, 30-45 minutes.
2.  Add the stock, turn the heat to medium-high, and bring just about to a boil.  Turn down the heat so that the mixture sends up a few bubbles at a time.  Add the seasoning herbs, salt, pepper, and cognac and cook for 15 minutes.  Preheat the oven to 400 degrees F.  Fish out the parsley.  (you can prepare the soup in advance up to this point; cover and refrigerate for up to 2 days, then reheat before proceedings.)
3.  Place a crouton in each of four ovenproof bowls.  Add a portion fo soup and top with cheese.  Place the bowls in a roasting pan or on a surdy baking sheet and bake for 10 minutes, or until the cheese melts.  Serve immediately.

radish sandwich

(contributed by Nancy)

I am somewhat radish challenged. I like them, but only recently did I know I could do more with them than slice them and put them in salads.  Here is another great classic recipe that is simple and delicious.  I saw this on www.myvegetableblog and had to try it!  I have also thrown in a little cream cheese and used less butter with good results.

3 tablespoons unsalted butter, room temperature
1/2 cup diced radishes
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
salt, to taste

Mix all ingredients together. Spoon onto slices of hearty bread. (I like to use Rise and Shine’s original spent grain or original levain). You can also chill it and serve later.

Cook’s note: If you don’t have ½ cup diced radishes, just add enough butter to combine the ingredients.  The fresh herbs, while not mandatory, really make it!

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