glacier grist
Issue #8 • Thursday, November 13, 2008
Well, even though we ordered our celery root a week ahead of time, we found out on Friday evening that there wasn’t enough organic celery root to be had! So we’re changing around the box a little this week--again!! We’re learning, though… maybe what we’re learning is that we can’t really predict what will be in the box before the ordering deadline… We’ll keep you posted!
While we don’t have celery root this week, I’m really excited about this week’s box. Have you ever tried parsley root? I only tried this fall, when I bought it from Mark Rempel at the farmers’ market. Mashed up with potatoes, it made the richest, most flavorful mashed potatoes I’d EVER had!! SO FUN! And Mr. Rempel had enough parsley root to put in our CSA boxes this week--so it’s local AND certified organic! The parsley roots will mash up wonderfully well with the Alaskan russet potatoes also in the box.
And another special item in this week’s box is the almonds! These almonds are from our friend Patricia’s family’s farm in California, hand-carried by her from Modesto to Anchorage! (Patricia works for the Alaska Division of Agriculture, so you may have seen her conducting farmers’ market surveys.) These almonds are special because they are fresh, right from the farm, and they taste sweet and delicious—really almondy, almost like almond extract! As Patricia says, they taste like the sunshine they grew in!
BOX CONTENTS: November 19, 2008
from Alaska’s Rempel Family Farm, Glacier Valley Farm and VanderWeele Farm:
certified organic parsley root | Alaskan russet potatoes | Alaskan yellow onions | Alaskan carrots
from Outside:
certified organic garnet yams | certified organic celery | certified organic chard | conventionally-grown fresh California almonds | conventionally-grown Honeycrisp apples
PLEASE RETURN YOUR BOXES!
Not in the box: Alaskan grass-fed beef
Interested in all-Alaskan (born & raised) grass-fed beef? It’s hormone-free & antibiotic-free, 18-month-old beef. Larry DeVilbiss (of Wolverine Farms, in Palmer) is selling it by the half-cow, which weighs 250 to 300 pounds. For $4/lb Larry will deliver it to the butcher of your choice, or for an additional $0.80/lb, Larry will cut and wrap it into steaks, hamburger, and roasts. Contact Larry at 907-355-0733 for more information, or to order your half an Alaskan cow!
recipes
for glacier grist Issue #8
parsley root & potato puree
(or, for the less adventuresome, call it mashed potatoes with parsley root)
Mashing parsley root with russet potatoes makes the richest, yummiest mashed potatoes EVER—even without any butter, milk, or cream! You can just use the stock from cooking the vegetables, instead of milk or cream, because it’s so flavorful from the parsley root! Just season to taste with salt and pepper. Of course, you can gild the lily if you like, and add butter, milk, or cream. As you wish! This recipe is based on one in Deborah Madison’s Local Flavors
¼ to ½ pound parsley root
1-2 pounds russet potatoes (you can use Yukon Golds if you like)
sea salt and freshly-ground pepper
butter, milk, half-and-half, or cream (optional)
1. Peel the parsley roots. Scrub the potatoes. Coarsely chop the vegetables and put them in a saucepan, cover with water, and add 1 teaspoon salt. Bring to a boil, then simmer until the vegetables are tender (15 to 20 minutes). Scoop the potatoes and parsley roots out (or strain them), but MAKE SURE TO RESERVE THE COOKING LIQUID!
2. Return the vegetables to the pan and mash them, using the reserved cooking liquid to thin and loosen the mixture as needed. When smooth, add salt and pepper to taste.
3. Serve right away with your favorite stew or meat and gravy… I’d suggest the wine-braised lentils!
4. Use any extra cooking liquid for soup or stock!
wine-braised lentils
This recipe is one of my favorites… I love it over toast with sautéed spinach, but I’ve just found an even more wonderful way to eat it: with a puree of parsley root and potatoes. Really, it’s just mashed potatoes with the addition of parsley root—a flavor that really knocks your socks off. Anyway! Back to the lentils. These are rich, flavorful, wonderful and beautiful with the carrots and celery in them. Freeze any extra for later, and remember, they’ll taste even better the next day. This recipe is based on one in Vegetarian Suppers from Deborah Madison’s Kitchen
1 ½ cup French green lentils
1 tablespoon olive oil
2 cups diced onion
2 cups diced celery
2 cups diced carrots
4 garlic cloves, minced
2 tablespoons tomato paste
3 cups dry red wine
2 teaspoons Dijon mustard
sea salt or kosher salt
freshly-ground pepper
for garnish: chopped Italian parley
1. Parboil the lentils for 5 minutes in abundant water, then drain.
2. Heat olive oil in a large saucepan or soup pot. Add the diced vegetables and cook over medium-high heat for several minutes, browning them a bit. Add the crushed garlic, mash the tomato paste into the vegetables, then pour in the wine and stir in the mustard. Add 3 cups water, the drained lentils, and 2 teaspoons salt. Simmer, covered, until the lentils are tender, 30 to 40 minutes.
3. Serve with mashed potatoes (or mashed potatoes with parsley root), and sprinkle the parsley over all.
ginger-lime yams
This recipe was given to me by my good friend Lisa, who baked this beautiful casserole for a Christmas Eve dinner several years ago. I make it every holiday season—I think you’re going to love it as much as I do, with the sparkle of ginger and lime to liven up the sweet, rich yams!
1/3 cup flour
10 cups peeled and thinly sliced yams (about 3 pounds)
¼ cup extra-virgin olive oil or butter
1/3 cup packed brown sugar
zest and juice from 1 or 2 limes (how zesty do you want it? You decide!)
zest from 1 orange
2 tablespoons fresh ginger, grated
1 ½ teaspoons soy sauce
1 teaspoon sea salt or kosher salt
¼ teaspoon freshly-ground black pepper
1. Preheat your oven to 425 degrees.
2. Combine flour and sliced yams in a large bowl; toss well.
3. Heat the oil or butter in a saucepan. Add all the remaining ingredients and cook for 4-5 minutes until the sugar dissolves. Pour over the yam slices and toss well.
4. Coat a shallow 2-quart casserole dish with cooking spray or oil. Spoon the mixture into the dish. Cover and bake for 55 minutes or until tender.
chard with golden raisins & almonds
This recipe is based on one from a back issue of Cook’s Illustrated. I love the sweet golden raisins with the slightly salty & slightly spicy greens, topped with rich toasted almonds.
1 tablespoon olive oil
1 medium onion, minced
2 pounds fresh chard, cleaned and stemmed (do not dry)
sea salt or kosher salt
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
½ cup golden raisins
½ teaspoon grated lemon zest, from 1 lemon
¼ cup almonds, toasted in a 350 degree oven for 15-20 minutes, then coarsely chopped.
1. Wash the chard and cut the stems off each leaf. Holding the stems in a bundle, cut the stems into ½-inch slices. If the leaves are large, slice them into 1-inch wide ribbons, but if they are small, you can leave them whole. Drain the leaves, but don’t dry them.
2. Heat oil in a large saute pan. Add onion and ½ teaspoon of salt, sauté for a minute or two until starting to soften, then add the diced chard stems. Cook until stems are tender and onion is cooked. How long this takes will depend on the age of the chard. If the pan is drying out before the stems are tender, just add a bit of water to steam them and finish cooking them. .
3. Add the red pepper flakes and garlic, and when garlic is fragrant (after a minute or two), add raisins and wet greens. Cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover, season to taste with salt and add lemon zest. Cook over high heat until some of the liquid evaporates, and greens are completely tender. Top with almonds and serve.
For more recipes, search my website: http://www.AlisonsLunch.com.
Or check the South Anchorage Farmers’ Market website: http://www.SouthAnchorageFarmersMarket.com
Cheers! And happy cooking! --Alison
For recipes for last week’s vegetables (November 12th), please see Glacier Grist Issue #7.
