glacier grist

Issue #9 • Thursday, November 20, 2008

HAPPY THANKSGIVING!

26 November 2008 box contents:
from Alaska’s Glacier Valley Farm and VanderWeele Farm:
Alaskan Yukon Gold potatoes | Alaskan carrots | Alaskan onions

from Outside:
certified organic garnet yams | certified organic celery root | certified organic fennel | certified organic greens (kale or chard) | certified organic pears | certified organic pomegranate

PLEASE RETURN YOUR BOXES!

recipes

for glacier grist Issue #9

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green salad with pears, fennel and pear vinaigrette

This fantastic recipe is based on a recipe from Annie Somerville’s Everyday Greens. The only trick to it is making sure to slice the fennel really thinly, to make it tender.  The super-easy and yummy dressing will keep for a couple of days in your refrigerator if you have leftovers. I’ve found pear vinegar at Summit Spice & Tea Co., and at New Sagaya.

dressing

1 medium pear, peeled, cored, and chopped coarsely
6 tablespoons pear vinegar (or substitute 3 T. cider vinegar and 3 T. apple juice)
½ teaspoon sea salt or kosher salt
3 tablespoons olive oil
sugar, as needed

Place the pear in a blender with the vinegar and salt; puree it until smooth. Drizzle in the oil while the blender is running. Taste for salt and sweetness. If your pears weren’t very sweet, you might want to add a little sugar to the dressing, or you can add more olive oil to tame the vinegar’s sharpness. Refrigerate until ready to serve the salad.

salad

2 large heads of lettuce, or about 10 cups of baby salad greens
1 large fennel bulb, cut in half, cored, and sliced very thinly crosswise
1-2 ripe pears
¼ cup pomegranate seeds

1. Wash and dry the greens and make the dressing.
2. When you’re ready to serve the salad, cut the pear(s) in half, cut the core away, and slice the pears thinly.
3. Put the greens and fennel into a bowl and toss them with dressing to your taste, then add the pears and toss gently. Arrange on individual plates and garnish with pomegranate seeds. 

celery root gratin

Have you ever eaten celery root? The flavor reminds me of artichoke hearts, but without all the work of getting the prickly leaves off!

This wonderful recipe is a variation on one in Deborah Madison’s The Savory Way. I love to make it for holiday meals – you can make it ahead through Step 3, then cover and refrigerate it, and bake it off the next day. It’ll take about 1 ½ hours to bake from the refrigerator. Don’t just save it for a big holiday meal, though, because it makes a perfect supper with a nice green salad alongside.

1 pound waxy potatoes (like Yukon Gold or Butterball)
1 large celery root
juice of 1 lemon
sea salt or kosher salt
1 tablespoon olive oil
1 red or yellow onion, quartered and sliced crosswise
4 garlic cloves, finely chopped
4 celery stalks, finely diced
1 teaspoon dried basil
freshly ground black pepper
1 cup dry white wine, stock, or cooking water from the potatoes
1 15-ounce can whole tomatoes, cut into large pieces, juice reserved
Parmesan cheese shavings (optional)

1. Scrub the potatoes, but don’t bother peeling them. Slice the potatoes into rounds about ¼-inch thick. Peel the celery root with a paring knife; slice it into quarters and then into pieces the same thickness as the potatoes. As you work, put the celery root into a bowl and cover with cold water and the lemon juice (to keep the slices from browning).
2. Bring several quarts of water to a boil. Add salt to taste and the potatoes and cook until they are tender, but not quite done, about 5 minutes. Remove them; then add the celery root and cook until tender but still firm, about 3 or 4 minutes. Remove. Reserve the water.
3. Warm the oil in a frying pan and add the onion, garlic, celery, basil, and season with salt and pepper. Cook over medium-high heat until the onions have begun to get golden brown. When the onions are soft, add the wine, raise the heat, and reduce the wine by about half; then add the tomatoes and their juice, plus ½ cup of the potato cooking water. Simmer for 4 or 5 minutes.
4. Preheat the oven to 375 degrees. Lightly film an 8x10-inch gratin dish with oil. Ladle half the tomato sauce in the bottom of the gratin dish, make a layer, alternating pieces of potato and celery root, and season with pepper.  Repeat, using the rest of the potatoes and celery root; then cover with the remaining suace.  Cover and bake until the potatoes and celery root are completely tender, about 45 minutes. Remove the gratin from the oven and let it settle several minutes before serving it.  As it cools a little, the flavors will emerge.
5. You can serve it just as it is, or with a few thin shavings of Parmesan on top.

super-easy roasted celery root

If you don’t want to make the gratin with your celery root, you can just peel it with a paring knife, quarter it and cut into ¼-inch slices, then toss it with a little salt and a spoonful or two of olive oil. Roast it in a 450-degree oven until browned and yummy, 20 to 30 minutes.

braised hearty winter greens

You’ll be surprised by the sweetness of your greens if you make them this way. They are so good as a side with yams! If you have chard instead of kale, skip the par-boiling step.

1 bunch kale or collards, or chard, long stems removed and leaves cut into 1” ribbons. If you have chard, chop the stems into ½-inch dice.
sea salt or kosher salt
1 tablespoon olive oil
½ to 1 onion, chopped fairly fine
2 garlic cloves, minced
pinch red pepper flakes

1. Plunge the kale or collards (skip this step if you have chard) into a large pot of boiling salted water, and cook until tender. This could take as long as 10 minutes, but start tasting after 5 minutes. (Boiling in salted water removes any bitterness from the kale or collards.) Reserve one cup of the cooking water.
2. Drain the greens in a colander.
3. Heat the olive oil and sauté the onions with a teaspoon of salt until lightly browned. If you have chard, add the stems to the onions and sauté them along with the onions. Add the garlic and red pepper flakes and sauté for another couple of minutes. Add the greens (the chard raw, the other greens parboiled) and the reserved cooking water (or use a cup of vegetable broth or bean-cooking liquid). Cook for 15 to 30 minutes on low heat (the shorter time for chard), until they are lovely, soft and sweet, and taste again for salt. They can really use a lot of salt, so don’t be shy about adding it until it’s well-seasoned.

roasted yams or sweet potatoes

This recipe is based one from Cook’s Illustrated.  Starting the yams in a cold oven keeps the temperature lower at first, to allow more of the starches in the yams to convert to sugars. Then the 425 degree final temperature browns and caramelizes them. Trimming the small ends of the yams prevents them from burning. If you prefer not to peel the potatoes, just scrub them well before cutting.

3 pounds yams or sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into 3/4-inch thick rounds
2 tablespoons olive oil
1 teaspoon sea salt or kosher salt
freshly-ground black pepper to taste

1. Toss yams in large bowl with oil, salt, and pepper until evenly coated. Grease a large rimmed baking sheet with olive oil or cooking spray.
2. Arrange yams in single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place yams in cold oven. Turn oven on to 425 degrees and cook yams 30 minutes.
3. Carefully remove foil, and return yams to oven and cook until bottom edges of yams are golden brown, 15 to 25 minutes. If they are very tender and brown, they are done! (Whether they are done or not will depend on how fast your oven heats up.). If not tender yet, go to Step 4.
4. Use a thin metal spatula to flip slices over. Continue to roast until bottom edges of yams are golden brown, and they are quite soft, 10 to 20 minutes longer.
5. Remove from oven; let yams cool 5 to 10 minutes; transfer to platter and serve.


For more recipes, search my blog, Alison’s Lunch
Or check the South Anchorage Farmers’ Market website

Cheers! And happy cooking!  --Alison

For recipes for last week’s vegetables (November 19th), please see Glacier Grist Issue #8

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comments

Those Roasted Yams sound delicious, Im going to have to try those.

You do give a detail here. I have study a destiny about this on different articles written by other people, merely I must admit that you experience showed your point here!.
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The seeds of the rice plant are first milled using a rice huller to remove the chaff (the outer husks of the grain). At this point in the process, the product is called brown rice. The milling may be continued, removing the ‘bran’, i.e., the rest of the husk celtic jewelry and the germ, thereby creating white rice. White rice, which keeps longer, lacks some important nutrients; in a limited diet which does not supplement the rice, brown rice helps to prevent the disease beriberi.

White rice may also be buffed with glucose or talc powder (often called polished rice, though this term may also refer to white rice in general), parboiled, or processed into flour. White rice may also be enriched by adding nutrients, especially those lost during the milling process. While the cheapest method of enriching involves adding a powdered blend of nutrients that will easily wash off (in the United States, rice which has been so treated requires a label warning against rinsing), more sophisticated methods apply nutrients directly to the grain, coating the grain with a water insoluble substance which is resistant to washing.
Terraced rice paddy on a hill slope in Indonesia.

In India, rice is cooked in boiling milk and the mixture is then sweetened with jaggery to form ‘payash’ or ‘ksheer’.

In some countries parboiled rice is popular. Parboiled rice is subjected to a steaming or parboiling process while still a brown rice. This causes nutrients from the outer husk, especially thiamine, to move into the grain itself. The parboil process causes a gelatinisation of the starch in the grains. The grains become less brittle, and the color of the milled grain changes from white to yellow. The rice is then dried, and can then be milled as usual or used as brown rice. Milled parboiled rice is nutritionally superior to standard milled rice. Parboiled rice has an additional benefit in that it does not stick to the pan during cooking, as happens when cooking regular white rice. This type of rice is eaten in parts of India and countries of West moissanite Africa are also accustomed to consuming parboiled rice.

That seems a very delectable and nutritious recipe!  I will show this to my mom and maybe she can make this one for our reunion Thanks!

Great recipe! Thanks a lot mate!
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Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture.

Polishing rice by hand, that is, removing the bran layer, is easier if the rice has been parboiled. It is, however, somewhat more difficult to process mechanically. The bran of parboiled rice is somewhat oily, and tends to clog machinery. Most parboiled rice is milled in the same way as white rice

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