Excerpt from the Market Newsletter originally published on 1 June, 2011 (there were earlier ones, but this is the first to include non-market information and recipes). View the full newsletter for all the photos and links.
In the flesh
Raw rhubarb is a good source of fiber, potassium, magnesium, manganese, and vitamins c and K. It is a traditional remedy for indigestion, and has been linked to lowered blood pressure and cholesterol levels. It also has anti-oxidant, anti-inflammatory and anti-allergy properties. Some claim that regular doses of rhubarb extract will diminish hot flashes.
Rhubarb is related to buckwheat, thrives in cold climates, and is native to western China, Tibet, Mongolia, and Siberia. Look for deep red stalks, which will be sweeter and richer, that have been pulled rather than cut; but whatever you do, don't eat the leaves!
In the kitchen
There's something about spring and beginnings that makes me want to play with historic recipes. Here are some comparatively recent ones I found in the historic cookbooks at the State Library (yes, they're still open to the general public, at least for now...).
Rhubarb Conserve
1 lb. rhubarb, washed and sliced
2 c sugar
1/2 c raisins
Juice and grated peel of 1 lemon or 1/2 orange
Sprinkle rhubarb with sugar. Mix with remaining ingredients and let stand a half hour to draw the juice. Bring slowly to boiling and simmer until thick, about 1/2 hour. Let cool and seal.
From: 28 delicious ways to serve Sumner hot-house rhubarb. Sumner Rhubarb Growers Association, [1930]
Chili butter
1 Tbsp. chili sauce
2 Tbsp. butter
toast round
thin slice liver sausage
paprika
Mix chili sauce and butter. Spread on toast round, top with liver sausage, and sprinkle with paprika.
From: Yum-yum recipes. Compiled and pub. by the Tonasket Civic League, 1938.
Lettuce cocktail
1 crisp head lettuce, cut fine with scissors
4 Tbsp catsup
2 Tbsp butter
2 Tbsp. Worcestershire sauce
4 hard boiled eggs, shredded
4 Tbsp. vinegar
3 Tbsp. sugar
4 small onions, shredded
salt to taste
Mix lettuce, eggs, and onions. Melt butter and allow to cool; add catsup, Worcestershire sauce, sugar, vinegar, and salt. To serve, pour sauce mixture over lettuce mixture and chill in cocktail glasses.
From: Yum-yum recipes. Compiled and pub. by the Tonasket Civic League, 1938.
01 December, 2016
Newsletters: 2 June, 2010
Partly for fun and partly to avoid work, I thought it would be interesting to republish the less ephemeral bits of some old newsletters. Besides, why should recycling be limited to stuff? In an attempt to retain some seasonality here, I'll be posting them at what I calculate to be the opposite time of year as the original post -- so if this blog turns out to have any readers in the southern hemisphere (and if there is anyone, please drop me a line to say hi and make my day, I'm at TTCFMweb["at" sign]gmail.com), they should be just about in the right season for you.
Some of the recipes will have already been posted here once, but they're on a different context here. Besides, as I already mentioned, I'm avoiding work this winter.
Oh, and please be assured, I will be writing new posts this winter as topics occur to me (or are suggested by readers, hint, hint), so there will be some fresh info showing up as well.
So here we go. Excerpt from the Market Newsletter originally published on 1 June, 2011 (there were earlier ones, but this is the first to include non-market information and recipes). View the full newsletter for all the photos and links.
-----------------------------------------------------------------------------------------
I got rushed and forgot to put [a recipe] in last week, so I'll send two this week. They're from Pleyn delit, a classic book of medieval recipes interpreted for the modern cook. The first is fifteenth century English; no date is given for the second, Middle Eastern one. Enjoy!
Buttered Wortes (buttered greens)
2-3 lbs beet greens, spinach, or other greens, plus some parsley
2-3 leeks
2 Tbsp (or more) butter
4-6 slices bread, diced and lightly toasted
Blanch greens and leeks in a large pot of boiling, salted water for 3-4 minutes, no longer. Drain in a colander; squeeze out excess water with a potato masher or broad spoon, then chop roughly by running a knife through the mass in the colander. Combine with butter and 1/2 cup fresh water in a pan; stir, cover, and leave over very low heat for another five minutes. Salt to taste and serve mixed with the bread cubes.
Isfanakh Mutajjan (fried spinach)
2 lbs fresh spinach, washed and trimmed
2-3 Tbsp sesame oil
1/4 tsp salt
1-2 cloves garlic, minced (about 1 tsp)
1/4 tsp each ground cumin and coriander
pinch ground cinnamon
Parboil the spinach in a large pot of salted water for 2-4 minutes. Press out excess water and chop the spinach roughly. Stir-fry in the oil until fragrant, adding the spices towards the end; or put in a heavy saucepan or casserole with the oil and spices, stir, and leave to cook over very low heat another 10-15 minutes; or cook, covered, in a low oven 15-20 minutes (or microwave 3-4 minutes if that doesn't seem too weird).
Some of the recipes will have already been posted here once, but they're on a different context here. Besides, as I already mentioned, I'm avoiding work this winter.
Oh, and please be assured, I will be writing new posts this winter as topics occur to me (or are suggested by readers, hint, hint), so there will be some fresh info showing up as well.
So here we go. Excerpt from the Market Newsletter originally published on 1 June, 2011 (there were earlier ones, but this is the first to include non-market information and recipes). View the full newsletter for all the photos and links.
-----------------------------------------------------------------------------------------
I got rushed and forgot to put [a recipe] in last week, so I'll send two this week. They're from Pleyn delit, a classic book of medieval recipes interpreted for the modern cook. The first is fifteenth century English; no date is given for the second, Middle Eastern one. Enjoy!
Buttered Wortes (buttered greens)
2-3 lbs beet greens, spinach, or other greens, plus some parsley
2-3 leeks
2 Tbsp (or more) butter
4-6 slices bread, diced and lightly toasted
Blanch greens and leeks in a large pot of boiling, salted water for 3-4 minutes, no longer. Drain in a colander; squeeze out excess water with a potato masher or broad spoon, then chop roughly by running a knife through the mass in the colander. Combine with butter and 1/2 cup fresh water in a pan; stir, cover, and leave over very low heat for another five minutes. Salt to taste and serve mixed with the bread cubes.
Isfanakh Mutajjan (fried spinach)
2 lbs fresh spinach, washed and trimmed
2-3 Tbsp sesame oil
1/4 tsp salt
1-2 cloves garlic, minced (about 1 tsp)
1/4 tsp each ground cumin and coriander
pinch ground cinnamon
Parboil the spinach in a large pot of salted water for 2-4 minutes. Press out excess water and chop the spinach roughly. Stir-fry in the oil until fragrant, adding the spices towards the end; or put in a heavy saucepan or casserole with the oil and spices, stir, and leave to cook over very low heat another 10-15 minutes; or cook, covered, in a low oven 15-20 minutes (or microwave 3-4 minutes if that doesn't seem too weird).
20 November, 2016
Asian-style pickled turnips
approx. 500 g. total (just over a pound) salad turnips and carrots (and a cucumber if desired); turnips should predominate
1/2 tsp. salt
4 Tbsp. sugar
7 Tbsp rice wine vinegar
1/2 tsp. ground ginger, to taste
1-2 whole dried red peppers, optional
Peel (if desired) and chop turnips and carrots into pieces less than 1/2 inch thick, peel and cut cucumber into 6ths lengthwise, remove seeds, and cut into 1-1 1/2-inch pieces. Mix vegetables with salt and let sit 1 hr.; dry thoroughly. Dissolve sugar in vinegar and add ginger; pour over vegetables and peppers, and toss to coat. Chill at least 6 hours.
By Dana Huffman.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/2 tsp. salt
4 Tbsp. sugar
7 Tbsp rice wine vinegar
1/2 tsp. ground ginger, to taste
1-2 whole dried red peppers, optional
Peel (if desired) and chop turnips and carrots into pieces less than 1/2 inch thick, peel and cut cucumber into 6ths lengthwise, remove seeds, and cut into 1-1 1/2-inch pieces. Mix vegetables with salt and let sit 1 hr.; dry thoroughly. Dissolve sugar in vinegar and add ginger; pour over vegetables and peppers, and toss to coat. Chill at least 6 hours.
By Dana Huffman.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
25 October, 2016
Chocolate
native to: South America
While chocolate's reputation has improved in the last decade or so, it still falls short of the "eat plenty, it's good for you" category. The problem is that plain cocoa (the unsweetened powder, not the drink) has lots of good stuff in it, but making it palatable requires a lot of sugar and fat.
Chocolate is a great source of antioxidants (by some measures, better than açai or blueberries), provides lots of minerals, and is a good source of fiber. Its nutrients include manganese, copper, iron, magnesium, calcium, vitamins A, B1-3, C, and E, pantothenic acid, and polyphenols, especially flavanols. It also contains small amounts of caffeine and another stimulant, theobromine. It can reduce insulin resistance and mitigate the impact of cholesterol and protects against heart attacks. It offers some protection against sunburn and sun-induced damage. It improves blood flow to the skin and the brain. It also releases endorphins and offers phenylethylamine and serotonin, which may explain why it's so good against PMS and the blues.
The easiest way to get all these benefits is to look for quality dark chocolate, ideally with a cocoa content of 70% or higher. One source suggests an optimal dose of 20 grams of bittersweet chocolate every three days. Unfortunately, this isn't what's going to show up in the average Trick-or-Treat bag, but what's life without the occasional wild indulgence and pure sugar high?
Then there's the bad news. Processed chocolate is full of sugar, corn syrup, milk fats, hydrogenated oils, and other stuff from the "bad for you but tastes good" category. The stimulants in chocolate have been found to trigger migraines in those prone to them, despite the claims of some studies. Also, the copper in chocolate is so abundant and bioavailable that it increases the risk of things like varicose veins, hemorrhoids, aneurysms, bruising, heart disease, stroke, and osteoarthritis. On a less drastic level, high chocolate consumption is linked with sinus problems, heartburn, kidney stones, esophageal reflux (GERD), and PMS.
Read more:
label-style nutrition information for dark chocolate
label-style nutrition information for milk chocolate
Cacaoweb
acu-cell.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
While chocolate's reputation has improved in the last decade or so, it still falls short of the "eat plenty, it's good for you" category. The problem is that plain cocoa (the unsweetened powder, not the drink) has lots of good stuff in it, but making it palatable requires a lot of sugar and fat.
Chocolate is a great source of antioxidants (by some measures, better than açai or blueberries), provides lots of minerals, and is a good source of fiber. Its nutrients include manganese, copper, iron, magnesium, calcium, vitamins A, B1-3, C, and E, pantothenic acid, and polyphenols, especially flavanols. It also contains small amounts of caffeine and another stimulant, theobromine. It can reduce insulin resistance and mitigate the impact of cholesterol and protects against heart attacks. It offers some protection against sunburn and sun-induced damage. It improves blood flow to the skin and the brain. It also releases endorphins and offers phenylethylamine and serotonin, which may explain why it's so good against PMS and the blues.
The easiest way to get all these benefits is to look for quality dark chocolate, ideally with a cocoa content of 70% or higher. One source suggests an optimal dose of 20 grams of bittersweet chocolate every three days. Unfortunately, this isn't what's going to show up in the average Trick-or-Treat bag, but what's life without the occasional wild indulgence and pure sugar high?
Then there's the bad news. Processed chocolate is full of sugar, corn syrup, milk fats, hydrogenated oils, and other stuff from the "bad for you but tastes good" category. The stimulants in chocolate have been found to trigger migraines in those prone to them, despite the claims of some studies. Also, the copper in chocolate is so abundant and bioavailable that it increases the risk of things like varicose veins, hemorrhoids, aneurysms, bruising, heart disease, stroke, and osteoarthritis. On a less drastic level, high chocolate consumption is linked with sinus problems, heartburn, kidney stones, esophageal reflux (GERD), and PMS.
Read more:
label-style nutrition information for dark chocolate
label-style nutrition information for milk chocolate
Cacaoweb
acu-cell.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
28 September, 2016
Apples
native to: Central and southwestern Asia, and Eastern Europe
in season here: late August through October
Apples provide phytonutrients that help regulate blood sugar and fiber that helps regulate blood fat to prevent heart disease. They support digestion by improving the bacterial balance in the large intestine. They also contain antioxidants and anti-inflammatories that lower the risk of cardiovascular disease, lung cancer, and asthma. Eating whole apples (as opposed to applesauce or apple juice) is particularly useful in satisfying hunger and helping dieters eat less. Although apples are mostly carbohydrate, they have a low glycemic index. They also offer moderate amounts of vitamin C and potassium. The red color in an apple's skin is caused by the polyphenol anthocyanin; quercetin is another nutrient particularly found in the skin of an apple. Polyphenols are also behind the browning of sliced apples.
Apples are members of the Rose family, related to apricots, plums, cherries, raspberries, and almonds. They fall into two categories: cooking apples such as Granny Smith, Gravenstein, and Jonagold, and dessert apples such as Fuji, Braeburn, and Delicious (the heritage kind, not the pretty-but-tasteless later strains). While "cooking" apples can also be eaten fresh, and in fact many prefer a nice tart snack, dessert apples seldom cook up well. There are some 7000 apple varieties.
Apples are another of the "Dirty Dozen" that tend to have pesticide residues when grown conventionally. Most apples are coated in some kind of wax to keep them from drying out and shriveling; even organic apples can have such a coating, as long as the wax is organic. The carbs in apples can be a problem for those with IBS, but actual allergies to apples are rare.
Read more:
label-style nutrition information for raw apples
label-style nutrition information for apple juice
World's Healthiest Foods
Authority Nutrition
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: late August through October
Apples provide phytonutrients that help regulate blood sugar and fiber that helps regulate blood fat to prevent heart disease. They support digestion by improving the bacterial balance in the large intestine. They also contain antioxidants and anti-inflammatories that lower the risk of cardiovascular disease, lung cancer, and asthma. Eating whole apples (as opposed to applesauce or apple juice) is particularly useful in satisfying hunger and helping dieters eat less. Although apples are mostly carbohydrate, they have a low glycemic index. They also offer moderate amounts of vitamin C and potassium. The red color in an apple's skin is caused by the polyphenol anthocyanin; quercetin is another nutrient particularly found in the skin of an apple. Polyphenols are also behind the browning of sliced apples.
Apples are members of the Rose family, related to apricots, plums, cherries, raspberries, and almonds. They fall into two categories: cooking apples such as Granny Smith, Gravenstein, and Jonagold, and dessert apples such as Fuji, Braeburn, and Delicious (the heritage kind, not the pretty-but-tasteless later strains). While "cooking" apples can also be eaten fresh, and in fact many prefer a nice tart snack, dessert apples seldom cook up well. There are some 7000 apple varieties.
Apples are another of the "Dirty Dozen" that tend to have pesticide residues when grown conventionally. Most apples are coated in some kind of wax to keep them from drying out and shriveling; even organic apples can have such a coating, as long as the wax is organic. The carbs in apples can be a problem for those with IBS, but actual allergies to apples are rare.
Read more:
label-style nutrition information for raw apples
label-style nutrition information for apple juice
World's Healthiest Foods
Authority Nutrition
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Applesauce
cooking apples, quartered or eighthed (and cored if you're fastidious)
water
cinnamon to taste (optional)
sugar to taste (optional)
Put apple pieces into a saucepan or kettle (depending on how many you've got). Add enough water to cover the bottom of the pan and keep the apples from burning. Cook over moderate heat, stirring regularly, until the apples are all mushy. Run through a food mill to remove skins and seeds (you may want to let it cool a bit first unless you're canning it). Taste; add cinnamon if desired and a little sugar if necessary.
Jonagold is a good variety to use for applesauce. Sauce may be canned; pack hot and process in boiling water 20 minutes for pints or quarts, 15 minutes for half-pints/jelly jars (any good canning book will provide full details).
From Dorothy Huffman.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
water
cinnamon to taste (optional)
sugar to taste (optional)
Put apple pieces into a saucepan or kettle (depending on how many you've got). Add enough water to cover the bottom of the pan and keep the apples from burning. Cook over moderate heat, stirring regularly, until the apples are all mushy. Run through a food mill to remove skins and seeds (you may want to let it cool a bit first unless you're canning it). Taste; add cinnamon if desired and a little sugar if necessary.
Jonagold is a good variety to use for applesauce. Sauce may be canned; pack hot and process in boiling water 20 minutes for pints or quarts, 15 minutes for half-pints/jelly jars (any good canning book will provide full details).
From Dorothy Huffman.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
21 September, 2016
Tomatillos
native to: Mexico
in season here: fall
Although tomatillos, or husk tomatoes, look like tomatoes in a husk, they're more closely related to cape gooseberries. They're normally green and used in sauces, but there are red and purple varieties that can be made into jam. They're members of the nightshade family and can promote inflammation, although they don't have as much alkaloid (which is what might be called the pro-inflammatory at issue) as other nightshades.
Tomatillos offer vitamins A, C, and K, niacin, potassium, manganese, magnesium, and fiber. They also have unique antioxidant phytochemicals called withanolides, which have anti-cancer and antibacterial properties, and antioxidant flavonoids such as beta carotene. They're a low-calorie food, making them a good choice for weight loss, and their niacin helps boost energy levels. Their vitamin A and beta carotene make them good for the eyes.
Read more:
label-style nutrition information for raw tomatillos
Organic Facts
recipes for fermented tomatillo salsa
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: fall
Although tomatillos, or husk tomatoes, look like tomatoes in a husk, they're more closely related to cape gooseberries. They're normally green and used in sauces, but there are red and purple varieties that can be made into jam. They're members of the nightshade family and can promote inflammation, although they don't have as much alkaloid (which is what might be called the pro-inflammatory at issue) as other nightshades.
Tomatillos offer vitamins A, C, and K, niacin, potassium, manganese, magnesium, and fiber. They also have unique antioxidant phytochemicals called withanolides, which have anti-cancer and antibacterial properties, and antioxidant flavonoids such as beta carotene. They're a low-calorie food, making them a good choice for weight loss, and their niacin helps boost energy levels. Their vitamin A and beta carotene make them good for the eyes.
Read more:
label-style nutrition information for raw tomatillos
Organic Facts
recipes for fermented tomatillo salsa
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Pork Tenderloin in Tomatillo Sauce
Tomatillo sauce:
2 lbs. tomatillos, husks removed, washed
2 large jalapenos
1 large onion, cut into wedges
6 - 8 large cloves garlic, peeled
cilantro to taste
juice of 1 lime
salt to taste
Place an oven rack a few inches from the broiler. Arrange tomatillos, jalapenos, onion, and garlic on a roasting pan and place a few inches from the broiler. Broil 5-6 minutes, until they start to char. Turn over and broil another 5-6 minutes, until tomatillos are soft and blackened. Remove from oven and cool about 20 minutes. Split the jalapenos in half lengthwise and remove the seeds (reserve some seeds for a hotter sauce). Place vegetables and their juices in a blender and puree until desired consistency is reached; it should be a little chunky. Add the cilantro, lime juice, and of salt; pulse a few more times to mix. Can be made up to 3 days in advance.
Pork tenderloin:
3 Tbsp. flour
1 Tbsp. salt
1/2 teaspoon cumin
bacon grease, lard, or vegetable oil, for browning
2 lbs pork tenderloin, cut into cubes
1/4 cup Mexican-style beer
1 recipe tomatillo sauce (above)
Combine flour, salt, and cumin in a large mixing bowl. Add the pork cubes and gently toss to coat. Brown the pork in hot grease/oil, cooking one layer at a time, about 1 - 2 minutes per side. Remove with a slotted spoon, set aside, and continue with the remaining pork. Deglaze the pan with beer, scraping up any leftover browned bits as the beer bubbles. Return the browned pork cubes to the skillet and add tomatillo sauce. Bring the mixture to a gentle boil; reduce heat and simmer for 15 - 20 minutes. May be made a day or two in advance; flavor improves with time.
Serve with:
Small corn or flour tortillas
Cooked rice
Cooked beans
Chopped cilantro
Lime wedges
Adapted from The Kitchn
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 lbs. tomatillos, husks removed, washed
2 large jalapenos
1 large onion, cut into wedges
6 - 8 large cloves garlic, peeled
cilantro to taste
juice of 1 lime
salt to taste
Place an oven rack a few inches from the broiler. Arrange tomatillos, jalapenos, onion, and garlic on a roasting pan and place a few inches from the broiler. Broil 5-6 minutes, until they start to char. Turn over and broil another 5-6 minutes, until tomatillos are soft and blackened. Remove from oven and cool about 20 minutes. Split the jalapenos in half lengthwise and remove the seeds (reserve some seeds for a hotter sauce). Place vegetables and their juices in a blender and puree until desired consistency is reached; it should be a little chunky. Add the cilantro, lime juice, and of salt; pulse a few more times to mix. Can be made up to 3 days in advance.
Pork tenderloin:
3 Tbsp. flour
1 Tbsp. salt
1/2 teaspoon cumin
bacon grease, lard, or vegetable oil, for browning
2 lbs pork tenderloin, cut into cubes
1/4 cup Mexican-style beer
1 recipe tomatillo sauce (above)
Combine flour, salt, and cumin in a large mixing bowl. Add the pork cubes and gently toss to coat. Brown the pork in hot grease/oil, cooking one layer at a time, about 1 - 2 minutes per side. Remove with a slotted spoon, set aside, and continue with the remaining pork. Deglaze the pan with beer, scraping up any leftover browned bits as the beer bubbles. Return the browned pork cubes to the skillet and add tomatillo sauce. Bring the mixture to a gentle boil; reduce heat and simmer for 15 - 20 minutes. May be made a day or two in advance; flavor improves with time.
Serve with:
Small corn or flour tortillas
Cooked rice
Cooked beans
Chopped cilantro
Lime wedges
Adapted from The Kitchn
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
14 September, 2016
Grapes
native to: many regions, including Asia, Africa, and North America
in season here: late August-September
Grapes can be loosely categorized as table, wine, or raisin grapes. They're technically berries, and come in a wide range of colors and sizes. They were cultivated in Asia as early as 5000 B.C.E and come to us with a certain mystique, being the source of the classical world's sacred intoxicant, wine. In the 2nd century C.E., when they were being planted in the Rhine Valley, over 90 varieties were known. Different native varieties can be found all over the world. Concord and muscadine grapes are native to North America, while the Amur grape is native to Asia.
Grapes are a source of several phytonutrients, including resveratrol, that are thought to increase longevity. They have a low glycemic index and are good for balancing blood sugar (two points that, it turns out, are not as closely linked as we've been led to believe). They also provide melatonin and unique oligopeptides with antibacterial properties. The skins and seeds (if any) are particularly high in antioxidants and anti-inflammatories. Grapes also greatly benefit the cardiovascular system, including blood pressure regulation and improving cholesterol levels. Regular consumption of grapes or grape juice can even improve your ability to learn, making them a great study snack. They also provide vitamins B2, C, and K, as well as copper and other micronutrient minerals. Raisins, of course, are higher in sugar and calories, although they offer pretty much the same nutrients otherwise.
Grapes are another of those foods that retain pesticide residues well, making organic grapes a good choice. Genetically engineered grapes do exist, but are still very rare. Generally speaking, red grapes are the sweetest, white grapes (actually light green) are next, and purple or blue-black grapes are the least sweet and most "grape-y" in flavor. Grapes can be frozen, although that does reduce their flavor somewhat; frozen grapes can make a great summertime snack.
Read more:
label-style nutrition information for raw grapes
label-style nutrition information for grape juice
label-style nutrition information for raisins
World's Healthiest Foods
raisins at Nutrition and You
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: late August-September
Grapes can be loosely categorized as table, wine, or raisin grapes. They're technically berries, and come in a wide range of colors and sizes. They were cultivated in Asia as early as 5000 B.C.E and come to us with a certain mystique, being the source of the classical world's sacred intoxicant, wine. In the 2nd century C.E., when they were being planted in the Rhine Valley, over 90 varieties were known. Different native varieties can be found all over the world. Concord and muscadine grapes are native to North America, while the Amur grape is native to Asia.
Grapes are a source of several phytonutrients, including resveratrol, that are thought to increase longevity. They have a low glycemic index and are good for balancing blood sugar (two points that, it turns out, are not as closely linked as we've been led to believe). They also provide melatonin and unique oligopeptides with antibacterial properties. The skins and seeds (if any) are particularly high in antioxidants and anti-inflammatories. Grapes also greatly benefit the cardiovascular system, including blood pressure regulation and improving cholesterol levels. Regular consumption of grapes or grape juice can even improve your ability to learn, making them a great study snack. They also provide vitamins B2, C, and K, as well as copper and other micronutrient minerals. Raisins, of course, are higher in sugar and calories, although they offer pretty much the same nutrients otherwise.
Grapes are another of those foods that retain pesticide residues well, making organic grapes a good choice. Genetically engineered grapes do exist, but are still very rare. Generally speaking, red grapes are the sweetest, white grapes (actually light green) are next, and purple or blue-black grapes are the least sweet and most "grape-y" in flavor. Grapes can be frozen, although that does reduce their flavor somewhat; frozen grapes can make a great summertime snack.
Read more:
label-style nutrition information for raw grapes
label-style nutrition information for grape juice
label-style nutrition information for raisins
World's Healthiest Foods
raisins at Nutrition and You
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Spiced grape juice
3-4 lbs. white grapes, or a combination of white, red, and purple grapes*
water as needed
generous 1-inch piece of cinnamon stick
4 cloves
1/4-inch piece of long pepper**
dash nutmeg
9 cardamom seeds
1/4 tsp. grains of paradise**
1/4 tsp. chopped ginger
Wash and stem grapes. Place in a kettle and add enough water to keep grapes from burning. Slowly heat grapes, occasionally mashing and stirring, until they start to simmer. Simmer grapes (still mashing and stirring occasionally) until soft and starting to burst, about 10 minutes. Transfer to a jelly bag or several layers of cheesecloth and let juice drain into a kettle or bowl (I have found that cheesecloth laid over a steamer basket fitted into a good-sized kettle works well). Leave to drip several hours, then squeeze bag or cheesecloth to express any remaining juice. Discard skins and chill juice at least 24 hours to allow lees to settle.
Pour off juice, either being careful not to disturb sediment or filtering through a coffee filter. Adjust the amount to about 750 ml. (3-3 1/4 cups). Place all spices except ginger in a mortar and grind coarsely; add to juice along with ginger. Return juice to refrigerator and let sit; taste just before bedtime and make any adjustments in spices you think necessary (remembering that spices will grow stronger); add sugar or honey if you want (not recommended); let sit at least overnight. At this point it's ready to drink.
If you've made enough to can, strain juice through another coffee filter, a tea towel or similar cloth (remembering that the juice will stain), or a layer or two of good-quality paper towels to remove spices. Bring juice to a boil and pour into sterilized jars, leaving at least 1/4-inch headspace. Process in boiling water 5 minutes for quarts or smaller. If you can this in jelly jars, you have nice individual drinks that don't have to be refrigerated, although you'll want to pack a can opener in that lunch.
Adapted from: To the king's taste / Lorna J. Sass, in an attempt to mimic the muste served at the Bors Hede.
Juicing and canning instructions from the National Center for Home Food Preservation
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*It is possible to use bottled grape juice for this recipe, but juice from concentrate is significantly sweeter than juice that has never been concentrated -- so much so that I cannot recommend it. If you can find bottled juice that is a mix of from-concentrate and never-concentrated, you can try adjusting the sweetness by adding the acid blend used in winemaking (I have not had good results from trying this with juice that is all from concentrate, however).
**Try Buck's or Penzey's for the more unusual spices; grains of paradise can sometimes also be found among brewing and winemaking supplies.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
water as needed
generous 1-inch piece of cinnamon stick
4 cloves
1/4-inch piece of long pepper**
dash nutmeg
9 cardamom seeds
1/4 tsp. grains of paradise**
1/4 tsp. chopped ginger
Wash and stem grapes. Place in a kettle and add enough water to keep grapes from burning. Slowly heat grapes, occasionally mashing and stirring, until they start to simmer. Simmer grapes (still mashing and stirring occasionally) until soft and starting to burst, about 10 minutes. Transfer to a jelly bag or several layers of cheesecloth and let juice drain into a kettle or bowl (I have found that cheesecloth laid over a steamer basket fitted into a good-sized kettle works well). Leave to drip several hours, then squeeze bag or cheesecloth to express any remaining juice. Discard skins and chill juice at least 24 hours to allow lees to settle.
Pour off juice, either being careful not to disturb sediment or filtering through a coffee filter. Adjust the amount to about 750 ml. (3-3 1/4 cups). Place all spices except ginger in a mortar and grind coarsely; add to juice along with ginger. Return juice to refrigerator and let sit; taste just before bedtime and make any adjustments in spices you think necessary (remembering that spices will grow stronger); add sugar or honey if you want (not recommended); let sit at least overnight. At this point it's ready to drink.
If you've made enough to can, strain juice through another coffee filter, a tea towel or similar cloth (remembering that the juice will stain), or a layer or two of good-quality paper towels to remove spices. Bring juice to a boil and pour into sterilized jars, leaving at least 1/4-inch headspace. Process in boiling water 5 minutes for quarts or smaller. If you can this in jelly jars, you have nice individual drinks that don't have to be refrigerated, although you'll want to pack a can opener in that lunch.
Adapted from: To the king's taste / Lorna J. Sass, in an attempt to mimic the muste served at the Bors Hede.
Juicing and canning instructions from the National Center for Home Food Preservation
-------
*It is possible to use bottled grape juice for this recipe, but juice from concentrate is significantly sweeter than juice that has never been concentrated -- so much so that I cannot recommend it. If you can find bottled juice that is a mix of from-concentrate and never-concentrated, you can try adjusting the sweetness by adding the acid blend used in winemaking (I have not had good results from trying this with juice that is all from concentrate, however).
**Try Buck's or Penzey's for the more unusual spices; grains of paradise can sometimes also be found among brewing and winemaking supplies.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
07 September, 2016
Quail Eggs à la Romoff
1 dozen quail eggs
12 slices salami, not too thick
Boil eggs 4 minutes; drain off hot water and cool eggs in cold water.
Formal presentation: Peel and rinse eggs, letting them dry briefly in a colander or on a towel. Wrap each egg in a slice of salami, securing with a toothpick.
Informal presentation: Eggs may be peeled and rinsed before serving or served in the shell and peeled just before eating. Wrap each egg in a slice of salami and eat.
From Amelia Romoff
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
12 slices salami, not too thick
Boil eggs 4 minutes; drain off hot water and cool eggs in cold water.
Formal presentation: Peel and rinse eggs, letting them dry briefly in a colander or on a towel. Wrap each egg in a slice of salami, securing with a toothpick.
Informal presentation: Eggs may be peeled and rinsed before serving or served in the shell and peeled just before eating. Wrap each egg in a slice of salami and eat.
From Amelia Romoff
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Corn chowder
3 slices bacon, chopped
1/3-1/2 medium onion, chopped, or a generous sprinkle of onion powder
1 large or 2 medium potatoes, peeled and diced
1 small can corn, creamed if available -- if a small can is not available, a regular can may be used
about 2 cups milk or cream
Slowly brown bacon and onions in soup kettle or large saucepan. Stir in potato(es) and corn, and add enough water to cover. Boil gently until potatoes are cooked through, about 15 minutes. Remove from heat and add milk, tempering it first (i.e. pour milk into a separate bowl and carefully add spoonsful of hot soup until milk is warm enough to be added to the pot without curdling). Carefully heat soup to eating temperature without letting it boil.
From Dorothy Huffman.
This was originally a clam chowder recipe, made with canned clams instead of corn.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/3-1/2 medium onion, chopped, or a generous sprinkle of onion powder
1 large or 2 medium potatoes, peeled and diced
1 small can corn, creamed if available -- if a small can is not available, a regular can may be used
about 2 cups milk or cream
Slowly brown bacon and onions in soup kettle or large saucepan. Stir in potato(es) and corn, and add enough water to cover. Boil gently until potatoes are cooked through, about 15 minutes. Remove from heat and add milk, tempering it first (i.e. pour milk into a separate bowl and carefully add spoonsful of hot soup until milk is warm enough to be added to the pot without curdling). Carefully heat soup to eating temperature without letting it boil.
From Dorothy Huffman.
This was originally a clam chowder recipe, made with canned clams instead of corn.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Fruit pizza
Crust:
1 cup shortening/margarine/butter
1 1/2 cups sugar
2 3/4 cups flour
2 eggs
2 tsp. cream of tartar
1/4 tsp. salt (optional)
1 tsp. baking soda
Cream shortening, sugar, and eggs until fluffy. Add dry ingredients, mix well. Spread dough in 10-inch pizza pan (or larger, in a 10-inch pan it comes out pretty thick). Bake 10-15 min. at 350F. Let cool.
Topping:
16 oz. cream cheese
6 Tbsp. sugar
fruit (whatever you like, sliced in most cases, fresh is best but canned is OK too; I tend to use bananas, kiwis, peaches, strawberries (all sliced) and sometimes mandarin orange segments)
Cream cream cheese and sugar; spread on cooled crust. Top with fruit (you can make decorative designs if you want. You want to end up with a single layer of fruit, closely spaced but not overlapping).
Glaze:
2-3 cups fruit juice, sweetened if necessary
4 Tbsp. corn starch
Cook, stirring, until thick (this step is very important, as its omission will require sponging down the inside of the fridge...). Spoon glaze over fruit, making sure air-sensitive fruit such as bananas and apples are covered entirely. Glaze should set on its own as long as pizza is not stored in a hot place; if it seems reluctant, refrigerate (providing you have cooked the glaze).
From Dorothy Huffman, who may have gotten it from a Spokane or Spokane Valley newspaper in the mid-1970s.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 cup shortening/margarine/butter
1 1/2 cups sugar
2 3/4 cups flour
2 eggs
2 tsp. cream of tartar
1/4 tsp. salt (optional)
1 tsp. baking soda
Cream shortening, sugar, and eggs until fluffy. Add dry ingredients, mix well. Spread dough in 10-inch pizza pan (or larger, in a 10-inch pan it comes out pretty thick). Bake 10-15 min. at 350F. Let cool.
Topping:
16 oz. cream cheese
6 Tbsp. sugar
fruit (whatever you like, sliced in most cases, fresh is best but canned is OK too; I tend to use bananas, kiwis, peaches, strawberries (all sliced) and sometimes mandarin orange segments)
Cream cream cheese and sugar; spread on cooled crust. Top with fruit (you can make decorative designs if you want. You want to end up with a single layer of fruit, closely spaced but not overlapping).
Glaze:
2-3 cups fruit juice, sweetened if necessary
4 Tbsp. corn starch
Cook, stirring, until thick (this step is very important, as its omission will require sponging down the inside of the fridge...). Spoon glaze over fruit, making sure air-sensitive fruit such as bananas and apples are covered entirely. Glaze should set on its own as long as pizza is not stored in a hot place; if it seems reluctant, refrigerate (providing you have cooked the glaze).
From Dorothy Huffman, who may have gotten it from a Spokane or Spokane Valley newspaper in the mid-1970s.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
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