glacier grist
Issue #58 • Saturday, February 20, 2010
DID YOU KNOW?
Between the cabbage and the pummelo you are probably wondering if this might be nicknamed, the bowling ball box. The pummelo is an ancestor of our common grapefruit. You can also see this named pomelo or pumelo. They are sweeter than grapefruit and have a very thick skin. They are high in Vitamin C and potassium. Please store in your refrigerator.
Pea shoots are the most delicate item in your box this week. You usually find them in Asian food stores. They are growing in popularity and the Pacific Northwest is a major producer of these tasty greens. They are loaded with Vitamins A, B-6, C, E, and K, folate, thiamin and riboflavin. To prepare your shoots, rinse them carefully in cool water and dry, removing any shoots that have taken on a yellow color. They are a great addition to salads.
Cooked shoots are generally steamed or fried very lightly. Commonly, they are combined with ginger, garlic, and other Asian vegetables like bamboo shoots and water chestnuts.
Due to the huge rains in California, lettuce is not looking good. We will keep you posted.
recipes
for glacier grist Issue #58
sautéed cabbage
(contributed by Nancy)
Simple? Yes. Simply delicious? Yes! From Ina Garten, The Barefoot Contessa.
1 small head white cabbage, including outer green leaves (approximately 2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1. Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
2. Melt the butter in a large sauté pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
3. Season, to taste, and serve warm.
Cook’s note: This is great over warm broad noodles.
roasted winter veggies
(contributed by Nelli) her own recipe
We do this quick and easy recipe often in the winter – it’s easy to prep, packed full of tasty root veggies and you only have one dish to clean when you are done! We fix this for a table of two and there’s enough for some leftovers.
1 potato
1 yam or sweet potato
2-3 large carrots
1 beet
1 med onion
2 tablespoons olive oil
5-6 cloves of garlic (whole)
4 inch sprig of fresh rosemary chopped
salt and freshly milled pepper to taste
optional: we sometimes add a few slices of chicken/mozzarella sausage (you can get them at Sam’s club)
Preheat the oven to 375*F. Cut the everything into bite size portions and toss with olive oil in a medium baking dish (Note: I usually do the beets in a separate dish or on the side of the pan until it gets a little crispy on the edges – so it doesn’t turn everything purple!). Add garlic (we usually keep our cloves whole), sprinkle with rosemary, and salt and pepper to taste. Bake for 35-45 minutes or until browned on the outside; flipping the veggies 2-3 times while baking.
celery root with mustard mayonnaise
(contributed by Nancy)
Most of the time I cook with celery root, so I was curious as to what this might taste like. It’s quite tasty raw. If you don’t like mayonnaise, try adding raw celery root to your salads-I even like to use my vegetable peeler to make thin slices. This is my version from Alice Waters, Chez Pannisse Cookbook.
1 ½ pounds celery root
1 ½ cups mayonnaise
pepper
lemon juice
2 to 3 tablespoons Dijon mustard
1. Peel and trim celery root. Quarter it crosswise and slice each quarter into ¼ inch slices. Cut the slices into 1 inch square. Blanch the celery root in plenty of boiling salted water for 2 to 3 minutes. Drain the celery root, refresh it under cold water and pat dry.
2. In a bowl of mayonnaise, season with pepper and lemon juice and stir in Dijon mustard to taste.
3. Dip away!
roasted beet salad with oranges
(contributed by Nancy)
One of the new shows on FoodNetwork I like is 5 Ingredient Fix with Claire Robinson. She limits the recipe to 5 ingredients; staples like salt and pepper are not counted. I liked this best without the cheese, which is unusual for me. I love cheese. So if you don’t have any cheese on hand, don’t let that stop you from trying this.
4 medium red beets, scrubbed
extra-virgin olive oil
2 oranges
1/4 cup toasted, peeled hazelnuts, chopped
kosher salt and freshly cracked black pepper
1 small wedge pecorino romano, for shaving-optional
1. Preheat the oven to 400 degrees F.
2. Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast until a knife inserted into the largest beet meets no resistance, about 1 hour. Cool and remove the skins by rubbing the beets with a paper towel. (Gloves are a good idea to prevent staining your hands.)
3. Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the peeled orange in your hand and carefully slice the segments away from the membrane, dropping them into a bowl. Do not discard membrane.
4. Thinly slice the beets and arrange on serving plates. Scatter the orange segments and hazelnuts over the sliced beets, drizzle the plates with olive oil and squeeze a little juice from the orange membrane over each plate. Season with salt and pepper, to taste. Garnish with shaved thin slices of cheese and serve.
lisa’s co-op kale soup
(contributed by Nancy)
This soup recipe fit the bill for me. I had everything on hand and I absolutely love garbanzo beans (aka chick peas). My version from allrecipes.com.
2 teaspoons cooking oil
1 onion, diced
1 bunch kale, stems and center ribs discarded and leaves coarsely chopped
2 cloves garlic, minced, or more to taste
2 large carrots, chopped
1 (15 ounce) can garbanzo beans, drained
5 cups chicken broth
2 tablespoons crushed red pepper flakes
salt and ground black pepper to taste
1/2 pound spicy bulk pork sausage (optional)
1. Heat the oil in a large pot over medium heat. Cook the onion and kale in the hot oil until the kale is soft, about 10 minutes.
2. Add the garlic, carrot, and garbanzo beans and cook together for about 5 minutes.
3. Pour the chicken broth into the pot. Season with the red pepper, salt, and black pepper. Simmer until the carrot and garbanzo beans are tender, about 20 minutes.
4. As the soup simmers, crumble the sausage into a skillet over medium heat. Cook until entirely browned, breaking the sausage into small pieces with a wooden spoon as it cooks. Stir the cooked sausage into the soup just before serving.
Cook’s note: I did not have sausage on hand and it was great even without it.
