glacier grist

Issue #57 • Friday, February 12, 2010

DID YOU KNOW?
Sunchokes are also called Jerusalem artichokes even thought is it not truly an artichoke and have nothing to do with Jerusalem.  They are actually a variety of sunflower.  The white flesh is nutty, sweet and crunchy.  Store in a plastic bag in the refrigerator.  If the skin is thin you don’t need to peel them to enjoy.  Simply wash well and eat raw in salads or cook by boiling or steaming.  Great in soups too!  They are also a good source of iron.
Because of the huge rains in California, lettuce might be difficult to come by in the upcoming weeks.

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.

DO YOU HAVE ANY GLACIER VALLEY BOXES?
You can always drop them off early the day of delivery or bring and bag and leave your box the day of delivery.  If that is not convenient, please let us know.  We will work with you to get rid of your box clutter.

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 #57

Print Recipes

butternut and apple soup

(contributed by Nancy)
If you have a butternut squash in your box, or even if you don’t, save this for next time.  The apples and butternut go very nicely together.  This is my version of a recipe from Michael Chiarello’s Napastyle cookbook.

2 tablespoons unsalted butter
1 cup diced onion (red or yellow)
1 tablespoon minced garlic
6 cups peeled and roughly diced butternut squash
3 cups peeled and roughly diced apples
1 teaspoon chili powder
½ teaspoon cinnamon
6 1/2 cups chicken stock or 2 cans (14 1/2 ounces each) low-sodium chicken broth mixed with 3 cups water
sea salt
1 cup chopped toasted walnuts (optional)

1.  Melt the butter in a large pot over moderate heat and cook until it turns nut brown. Add the onion and sauté until slightly softened, about 5 minutes. Add the garlic and sauté briefly to release its fragrance.
2.  Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes.  Mix in the chili powder and cinnamon and heat just until it becomes aromatic.
3.  Add the stock or the broth-water mixture, bring to a simmer, and cover partially. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes. Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
4.  Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.

sunchoke salad

(contributed by Nancy)
Sometimes simplicity is best. If you want you can add a few chile flakes to spice it up, but the tang from the cider vinegar will probably be zippy enough for most.  Sunchokes do vary in size, so use this recipe as a guide. From Cook’s Illustrated Magazine.

3 sunchokes
1/4 c. oil
2 tablespoons cider vinegar
1 sm. onion, thinly sliced
1 sm. garlic clove, crushed
Dill, thyme, marjoram
salt and pepper to taste

1.  Scrub the sunchokes well and peel them. Slice them thinly and combine with other ingredients.
2.  Chill for several hours so that the flavors blend.

Cook’s note:  If you use dried herbs, let them marinate in the oil so they release their flavor.

roasted swiss chard and potato cake

(contributed by Nancy)
I really enjoyed this recipe from Whole Foods.  If you do not have a cast iron skillet, you could use a pie or cake pan.  Just get as much of the recipe done in a regular skillet.  Layered potatoes, cheese and greens make a lovely skillet cake. This can be the perfect side to accompany a roast chicken or to serve with a cup of soup.

1 tablespoon butter
1 tablespoon extra virgin olive oil
3 cloves garlic, finely chopped
1/2 onion, finely chopped
3 medium russet or yellow potatoes, thinly sliced
salt and pepper to taste
1 bunch swiss chard, thick stems discarded, leaves coarsely chopped
1 cup grated jarlsberg or gruyere cheese

1.  Preheat oven to 350°F.
2.  Heat butter and oil in a (10-inch) seasoned cast iron skillet over medium heat. Add garlic and onions and cook until onions are translucent, about 5 minutes. Spread out onions evenly in the bottom of the skillet and remove skillet from heat.
3.  Arrange a third of the potatoes in a single layer on top of the onions in the bottom of the skillet, sprinkle with salt and pepper, top with a third of the chard and scatter a third of the cheese over the top. Repeat the process to layer the ingredients two more times, ending with the cheese.
4.  Cover skillet tightly with a lightly oiled piece of aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 1 1/4 hours. Gently remove foil then return skillet to the oven and bake until cheese is bubbling and browned on top, about 15 minutes more.
5.  Set aside to let rest briefly, then slice into wedges and serve.

spaghetti squash lasagna style

(contributed by Nancy)
From Allrecipes.com It’s delicious!

1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

1.  Preheat oven to 325 degrees F (165 degrees C).
2.  Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3.  Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, sauté the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
3.  Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Cook’s note:  You can also just spoon the cooked spaghetti squash into a shallow baking dish instead of the shells.  A short cut would be to microwave the spaghetti squash instead of baking it.

thai carrot salad with peanuts

(contributed by Nancy)
When I was researching for a different carrot recipe I came across, believe it or not, a carrot museum web site!  They actually had many really good recipes.  www.carrotmuseum.co.uk.  This is one of many of their 24 Carrot recipes.

3 cups grated carrots
chili vinaigrette
1/4 cup rice vinegar
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon orange zest
1 tablespoon chopped fresh cilantro
3 tablespoons pure maple syrup
1/4 teaspoon red chili flakes
1 cup chopped peanuts
finely chopped fresh mint, for garnish

1.  In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste.  If you don’t have a food processor you can whisk it or place all ingredients in a closed jar and shake vigorously.
2.  Wash the carrots and grate into a large bowl. Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint.

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