glacier grist

Issue #51 • Thursday, December 24, 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

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 #51

Print Recipes

ziti with tuscan-sytle cauliflower

(contributed by Nancy)
I love the combination of flavors and the mint is really a nice change from basil (though you can easily substitute basil if you are not a mint fan). From the Babbo Cookbook by Mario Batali.
kosher salt

2 tablespoons extra virgin olive oil
½ red onion, finely chopped
¼ bunch of fresh mint leaves only
½ teaspoon hot red pepper flakes
1 garlic clove, thinly sliced
1 head of cauliflower, cut into 1 inch chunks
½ pound ziti (or your favorite pasta)
peconorino romano for grating

1.  Bring 3 quarts of water to a boil and add 1 tablespoon of salt.
2. In a 12-14 inch sauté pan, heat the olive oil over high heat until almost smoking.  Add the onion, mint, red pepper flakes, and garlic, and sauté over medium-high heat until the garlic is barely golden, 1 to 2 minutes.  Add the cauliflower and cook until tender, about 7 minutes.
3.  Cook the ziti in the boiling water according the package direction, until tender yet al dente.  Drain the pasta and add it to the pan with the cauliflower.  Toss over high heat for 1 minute, then divide the pasta evenly among four heated bowls, grate Pecorino over each bowl, and serve immediately.
Cook’s note: I used a medium heat and I think it worked better for me. Things did not burn and the cauliflower came out tender and golden.

fennel puree

(contributed by Nancy)
You can halve the recipe, or even quarter it. It’s very forgiving. From Giada De Laurentiis” Everyday Italian.

4 large fennel bulbs
1 medium potato
2 garlic cloves
4 cups chicken broth
2 cups milk
3 tablespoons mascarpone cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint leaves

1.  Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes.
2.  Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed.
3.  Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste.

maple-glazed brussels sprouts and chestnuts

(contributed by Nancy)
You can do this without the bacon, but the added crunch and saltiness really pairs well with the sweet maple syrup.  I have also done the buy fresh chestnuts, roast them, crack them and curse at them as I shell them drill.  After that I tried the ones in the jar.  Now what do I do when a recipe calls for chestnuts?  I buy them in the jar.  From Cold Weather Cooking by Sarah Leah Chase.

24 whole chestnuts
2 cups chicken or vegetable broth
6 slices bacon, cut into small dice
1 ½ lbs Brussels sprouts, trimmed and cut with an x on the bottom
2 ½ tablespoons maple syrup
salt and ground pepper

1.  Steam the Brussels sprouts in a vegetable steamer over boiling water just until crisp-tender, 8-10 minutes.  Drain and set aside to cool slightly.
2.  Place the chestnuts and broth in a small saucepan and simmer over medium heat until the chestnuts are tender, about 20 minutes.
3.  In the meantime, sauté the bacon in a medium-size skillet until crisp.  Remove and drain on paper towels.  Pour off all but 2 tablespoons of the fat remaining in the skillet.
4.  Cut the Brussels sprouts lengthwise in half and place in the skillet.  Add the chestnuts to the skillet along with 3 tablespoons of the cooking broth, then stir in the maple syrup.  Heat over medium high heat, stirring frequently, until the liquid is reduced to a glaze, about 5 minutes.  Add the cooked bacon and season with salt and pepper.

sautéed carrots and parsnips with rosemary and honey

(contributed by Nancy)
From Bon Appetit, Nov. 2007, by Molly Stevens. I omit the honey or add just a touch. Our Alaskan carrots and parsnips are very sweet as is.

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
salt to taste
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

celery root, carrot, and beet salad

(contributed by Nancy)
Although this recipe calls for the vegetables to be par cooked, I have done it raw and it’s wonderful.  If you hate doing the julienne/matchstick-size thing, there are gadgets out there that will do this.  The beets I put on the bottom of the salad, because they will turn everything pink .From Bon Appetit Magazine, Nov. 1998.
For vinaigrette

3 tablespoons minced shallots
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1/3 cup olive oil

Whisk first 6 ingredients in small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
For salad

1 1/2 cups matchstick-size strips peeled celery root
1 1/2 cups matchstick-size strips peeled carrots
1 1/2 cups matchstick-size strips peeled beets

Cook celery root and carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer to medium bowl. Add beets to pot and cook 5 minutes. Drain beets; transfer to another medium bowl. Cool vegetables.
Toss greens in large bowl with enough vinaigrette to coat. Toss celery root and carrots with enough vinaigrette to coat. Toss beets with enough vinaigrette to coat. Spoon vegetables over greens or enjoy as is.

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