glacier grist

Issue #50 • Tuesday, December 08, 2009

DID YOU KNOW?
The South Anchorage Farmers’ Market Cookbook is now available on the Glacier Valley CSA website.  Written by Alison Arians it is filled with 100 pages of delicious, healthy recipes that showcase our flavorful, fresh local Alaskan produce. Mostly vegetarian and vegetable recipes, the cookbook focuses on recipes that have fantastic flavor and top-notch nutritional value.

COMING SOON GIRDWOOD AND KENAI PENINSULA DELIVERIES!
We are so happy that we will be delivering to Girdwood and the Kenai Peninsula.  Please tell your friends to register on our website so they will receive our e-mail reminders.  This way they will be sure to get our message as to when this will exactly begin (soon, very soon!) and where the pick up locations will be.  If you have any questions, please feel free to contact .(JavaScript must be enabled to view this email address)
LOOK FOR YOUR NAME ON THE LABEL!
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.
ALWAYS REMEMBER that if you are not happy with something in your box, please let us know right away.  We are dealing with Mother Nature and sometimes she throws us a curve. We will make it up to you in your next box. 

recipes

for glacier grist Issue #50

Print Recipes

gingered cabbage

(contributed by Nancy)
I have to admit that cabbage is somewhat of a challenge for me.  But after I talked with Alison she convinced me how wrong I was.  It can be a chameleon; taking on flavors and changing textures easily.  And, it is incredibly good for you!  It is one of the super foods we hear so much about.  This is from Mark Bittman’s How to Cook Everything, and one of my favorites.

2 tablespoons peanut oil or canola oil
1 head cabbage, about 1 ½ pounds, cored, shredded, and chopped
1 tablespoon minced garlic
salt and freshly ground black pepper to taste
1 tablespoon peeled and minced or grated fresh ginger
juice of 1 lime
minced fresh parsley or cilantro leaves for garnish

1.  Place the oil in large, deep skillet over medium high heat; wait 2 minutes, then add the cabbage.  Cook, stirring occasionally, for 5 to 10 minutes.
2.  When the cabbage is limp but not mushy, add the garlic, salt, and pepper, and cook another 2 minutes, stirring.
3.  Add the ginger and cook another minute.  Drizzle with the lime juice, garnish, and serve.

zucca gialla al’agrodolce (sweet and sour yellow pumpkin)

(contributed by Nancy)
I have done this with butternut, but I bet it would work with delicata squash as well.  The basil and mint was a real departure from the usual sweet squash recipes.  From Nella Cucina by Mary Ann Esposito

1 lb butternut squash (or delicata)
½ cup red wine vinegar
¼ cup sugar
3 fresh basil leaves, torn into pieces
4 fresh mint leaves, minced
1/3 to ½ cup olive oil
1 large clove garlic, cut in half
¼ teaspoon salt and freshly ground pepper

1.  Cut the stem off and peel the squash.  Cut the squash in half, remove the seeds and stringy pulp, and discard.  Cut flesh into strips 1/8 inch thick, 2 inches wide and about 4 inches long.  Set aside.
2.  In a 9x12 inch glass dish, mix the vinegar and sugar until the sugar dissolves.  Add the basil and mint, mix, and set aside.
3.  In a skillet, heat the olive oil, add the garlic, and press into the oil with the back of a wooden spoon.  Remove the garlic when it starts to turn color and discard it.  Fry the squash pieces in batches for about 10-12 minutes, or until they soften and start to look glazed and brown.
4.  Remove the strips from the skillet and add them to the vinegar mixture.  Add salt and pepper, and stir to mix well.  Cover the dish and marinate at room temperature for 3 to 4 hours before serving, or refrigerate and serve the next day at room temperature.

shrimp and vegetable salad with fresh herb dressing

(contributed by Nancy)
You don’t have to use shrimp, or the thin rice stick noodles either. I have used regular spaghetti noodles in a pinch.  Just cook them according to directions.  But the rice stick noodles are fun for a change and the flavors remind me of spring.  This if from A Spoonful of Ginger by Nina Simonds

1 lb medium shrimp, shelled
1/3 pound thin rice stick noodles, softened in hot water for 15 to 20 minutes and drained
3 carrots, peeled and grated (about 21/2 cups)
2 ½ cups leafy lettuce, rinsed, drained, and cut into thin julienne shreds
2 ½ cups bean sprouts, rinsed and drained

sweet and sour dressing

1 ¼ teaspoons crushed dried chile flakes
juice of 5 limes or 2 ½ lemons (about 2/3 cup)
1/3 cup fish sauce
1/3 cup sugar
1 ½ tablespoons minced garlic
1/3 cup coarsely chopped fresh cilantro
1/3 cup coarsely chopped fresh basil
1 ½ cups finely chopped scallion greens

1.  Slice the shrimp in half lengthwise along the back.  Heat 4 cups water in a saucepan until boiling,  add the shrimp and cook about 1 1/2 minutes, after the water has reached a boil.  Drain in a colander and rinse under cold water. Drain again.
2.  In a large stockpot, heat 2 quarts water until boiling.  Add the softened rice stick noodles and swirl in the hot water.  Cook for 10 seconds, or until just tender.  Drain thoroughly in a colander and rinse under cold water.  Arrange the noodles on a deep serving platter.
3.  Arrange the shrimp in the center of the platter with the carrots, lettuce and bean sprouts around the shrimp.
4.  In a medium bowl, soak the chile flakes in the lime juice for 2-3 minutes.  Add the remaining Sweet and Sour Dressing ingredients, and stir to dissolve the sugar.  Pour the dressing into a serving bowl.
5.  Sprinkle the chopped cilantro, basil, and scallions on top of the shrimp and vegetables.  Spoon the dressing over the salad.

Cook’s note: I know the fish sauce may be a little odd sounding, but if you have ever had Thai food you have had fish sauce.  It is that secret ingredient that ties everything together.  If you don’t have fish sauce in your pantry you can also substitute anchovy paste. 

roasted celery root soup

(contributed by Nancy)
I know this recipe calls for a lot of celery root, but you can easily cut the recipe in half or even quarter it.  I sometimes have a few celery roots in my refrigerator and then panic on how to use them all up.  This is perfect for that!  From For the Love of Soup by Jeanelle Mitchell.

4 cups peeled and cubed celery root
2 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
2 stalks celery, chopped
1 potato, peeled and chopped
4 cups chicken or vegetable stock
1 tsp chopped fresh thyme or 1/2 tsp dried
1 tbsp chopped fresh tarragon, or 1 tsp dried
3 tbsp fresh Italian parsley
1/2 cup low fat milk
salt and pepper to taste

1.  Preheat oven to 350ºF. Toss the celery root with 1 tablespoon olive oil and roast for 30 minutes, stirring occasionally.
2.  In a large saucepan, heat remaining oil over medium heat. Add onion, garlic, celery and leek; sauté for 4 minutes or until onion is soft.
3. Add potato, stock, thyme, tarragon and parsley; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add celery root and cook for 10 minutes more, or until vegetables are tender. Remove from heat and cool slightly.
4. Puree soup in a saucepan using an immersion blender, or transfer soup in batches to a blender or food processor and blend until smooth. Return to saucepan and add milk. Season with salt and pepper and simmer until heated. Add more milk or water for a thinner consistency.

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