glacier grist

Issue #71 • Thursday, July 01, 2010

DID YOU KNOW?
Garlic is a member of the lily family and is a cousin to leeks, chives, onions and shallots.  There are 3 main varieties of garlic: the white-skinned American garlic, the Mexican and Italian garlic with its mauve-colored skins, and the huge elephant garlic.  Elephant garlic is not really true garlic, but a member of the leek family.

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 #71

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summer borscht

(contributed by Nancy)
This is unlike any borscht you have had.  Cool, creamy, and visually stunning.  OK, maybe stunning is code for scary pink, but it tastes fantastic!  I know we will be getting local English cucumbers in a couple weeks, so if you have extra beets, wrap them up and store in your fridge and keep this recipe nearby!  From Barefoot Contessa at Home by Ina Garten.  You can easily cut the recipe in half.

5 medium fresh beets (about 2 pounds without tops)
kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
½ cup plain yogurt
¼ cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar (or white wine vinegar)
1 ½ teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
½ cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

1.  Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.  Remove the beets to a bowl with a slotted spoon and set aside to cool.  Strain the cooking liquid through a fine sieve and also set aside to cool.
2.  In a large bowl, whisk together 1 ½ cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. 
3.  Peel the cooled beets with a small paring knife or rub the skins off with your hands.  Cut the beets in small to medium dice.  Add the beets, cucumber, scallions, and dill to the soup.  Cover and shill for at least 4 hours or overnight.  Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

roasted apples

(contributed by Nancy)
Roasting vegetables is so common, but what about fruit?  I saw this online from one of my favorite magazines.  From a 2004 Eating Well magazine. You can do this with all kinds of apples, and although Fujis are not known as a baking apple, it worked out quite well.  Just don’t overcrowd your baking sheet.

2-3 Fuji apples (about 1 pound)
1 tablespoon lemon juice
2 tablespoons sugar

1.  Preheat oven to 425°F.
2.  Peel, core and cut apples into 1/2-inch-thick slices. Toss the slices with lemon juice in a large bowl; add sugar and toss once again.
3.  Transfer to a baking pan large enough to hold slices in a single layer. Roast, stirring occasionally to prevent scorching, until apples are tender and golden brown, 25 to 30 minutes.

Cook’s note:  I’m going to use parchment paper next time.  Things did get a bit sticky.

fresh broccoli salad

(contributed by Nancy)
A new favorite in our home and I’m guessing in your home too.  Even picky eaters will love it!  From Alton Brown’s Good Eats.

1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon kosher salt
pinch freshly ground black pepper
1/4 cup olive oil
1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin (see cook’s note)
6 ounces cherry or grape tomatoes, halved
3 ounces coarsely chopped, toasted pecans or hazelnuts
2 tablespoons chiffonade fresh basil leaves

1.  Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
2.  Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.

Cook’s note:  I used the slicing blade on the food processor instead of a mandolin.  Very quick and easy.

lemon-light carrots

(contributed by Nancy)
I have done this without the Chinese 5 spice powder, but it makes such a big difference that I won’t do the recipe if I don’t have it.  It’s a blend of star anise, Szechuan peppercorns, cinnamon, fennel and cloves. You can find it at most grocery stores.  From Vegetable Love by Barbara Kafka. 

4 tablespoons unsalted butter
¼ teaspoon cayenne pepper
10 medium carrots (approximately), peeled, trimmed and cut into a 3 x ¼ x ¼ matchsticks
1 large sweet onion, thinly sliced
zest of 2 lemons – removed with a vegetable peeler and thinly sliced into long strips (about 3 tablespoons)
1 teaspoon Chinese five-spice powder
4 teaspoons fresh lemon juice
½ teaspoon salt

1.  Melt the butter in a nonreactive r-quart pot over low heat.  Stir in the cayenne pepper.  Add the carrots, onion and lemon zest and mix well.  Cover the pot.  Cook, stirring occasionally, until the carrots are tender but not mushy and the onions have softened and turned light yellow, about 45 minutes.  Stir in the five-spice powder, lemon juice and salt and cook for 30 seconds more.

potato, swiss chard, and bread soup
(zuppa di patate, bietole, e pane)

(contributed by Nancy)
This is a very comforting soup.  I have used all sorts of potatoes too; Yukon Golds, white potatoes or Russets.  From Lidia Cooks from the Heart of Italy by Lidia Bastianich. 

3/4 pound white or Russet potatoes, peeled, rinsed and cut into 1/2-inch slices
salt
1 small bunch Swiss chard or kale
1/2 cup diced (1/2-inch) day-old italian bread without crusts
1/4 cup extra virgin olive oil
6 cloves garlic, peeled
1/2 teaspoon crushed hot red pepper
1/2 cup freshly grated pecorino romano cheese

1.  Pour enough cold water over the potatoes in a deep, heavy 4-quart pot to cover by three fingers. Salt the water lightly and bring to a boil. Adjust the heat so the water is at a gentle boil and cook the potatoes, covered, until they are tender but still hold their shape, about 15 minutes.
2.  Meanwhile, strip the chard leaves from the stems. Wash the chard in a sinkful of cool water, swishing it well and waiting for the dirt to settle to the bottom of the sink. Scoop the chard out with your hands; drain well in a colander. Cut the chard leaves into 1 1/2 inch strips and stir them into the water after the potatoes have been cooking about 5 minutes.
3.  Stir the bread into the pot after the chard has been cooking about 5 minutes. Season the soup with salt and cook until the potatoes and chard are tender and the bread is falling apart, about 10 minutes.
4.  Meanwhile, heat the olive oil in a small skillet over low heat. Whack the garlic cloves with the side of a knife and stir them into the oil. Sprinkle the crushed red pepper over the oil and cook until the garlic is golden, about 3 minutes. Scrape the contents of the skillet into the pot. Stir well.
5.  Taste the soup and season with additional salt if you like. Ladle the soup into warm bowls, and sprinkle some of the grated cheese over the top of each, or pass a bowl of cheese separately.

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