2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese*, diced
Heat oil in a sauté pan and add sugar. Stir 2-3 minutes to caramelize the sugar, then add scapes. Cover and sauté over medium-high heat, occasionally shaking the pan to prevent scorching. After 3 minutes, stir in tomatoes and wine. Cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season and add the parsley and haloumi.
From: 2 Sisters Garlic
*Haloumi cheese is a goat and/or sheep cheese made in Cyprus. It can be sliced and grilled or fried in a skillet without melting. Other salty cheeses such as cheddar or aged chevre can be substituted.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. I used it for the Market's newsletter this week to save on research time, so thought I might as well post it here as well.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Showing posts with label june. Show all posts
Showing posts with label june. Show all posts
19 June, 2019
08 June, 2018
Raspberry Goop
4-serving package of raspberry flavored gelatin powder
2 c whipped cream substitute such as Cool Whip or Dream Whip (or whipped cream if goop will be used up immediately)
up to a quart of fresh raspberries, gently washed and allowed to dry
Prepare gelatin according to package instructions and chill to a thick syrup; do not allow it to set*. Fold in the whipped cream substitute to make a slightly unappetizing pink fluff; fold in raspberries. Chill until completely set.
Summer comfort food
I scored a big package of raspberries at the Food Bank today (yum). I didn't have the other ingredients for this dish on hand, so I just ate them (Food Bank raspberries have to be picked over and the still-good ones eaten immediately). Whenever I so much as think of raspberries, though, I remember this treat.
You see, when my parents first put in their vegetable garden (this was in the Spokane Valley and produced a strong candidate for the title of World's Bitterest Lettuce, as well as two rows of corn that demonstrated admirably the value of composting, the stalks growing shorter and shorter the further they got from the spot Dad dumped the lawn mower bag... where was I?) they answered a newspaper ad and bought a dozen raspberry starts. The seller, who was clearing out his large raspberry patch, started digging and for every "good" start he dug, he found at least one that was "too small" but he threw it in as well. My parents, being unable to just throw out a healthy plant, ended up with a double row all along the back fence, in excess of two dozen plants that all settled in happily and began producing berries.
At first it was great, lots of lovely raspberries. By August of the third year, my mother (being equally unable to throw out good berries) began to get desperate, having frozen and given away as many raspberries as she could, and with more ripening. She came across this recipe -- I think it must have been on a box of Jello -- and it was a great success. Better, it used up lots of raspberries. I don't remember the official recipe title, we promptly started calling it "goop" and it remains "goop" to us to this day.
It can actually be made with any pairing of gelatin and fruit; peach with sliced peaches is another favorite of mine, but I can't recommend orange with canned mandarin oranges, that's terribly sweet. Best of all, making it produces very little heat, especially if you heat the water in a microwave; that alone would make it a great summer recipe.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
-------
*Chunks of Jello and raspberries in whipped cream substitute, while also good, is a different dessert.
2 c whipped cream substitute such as Cool Whip or Dream Whip (or whipped cream if goop will be used up immediately)
up to a quart of fresh raspberries, gently washed and allowed to dry
Prepare gelatin according to package instructions and chill to a thick syrup; do not allow it to set*. Fold in the whipped cream substitute to make a slightly unappetizing pink fluff; fold in raspberries. Chill until completely set.
Summer comfort food
I scored a big package of raspberries at the Food Bank today (yum). I didn't have the other ingredients for this dish on hand, so I just ate them (Food Bank raspberries have to be picked over and the still-good ones eaten immediately). Whenever I so much as think of raspberries, though, I remember this treat.
You see, when my parents first put in their vegetable garden (this was in the Spokane Valley and produced a strong candidate for the title of World's Bitterest Lettuce, as well as two rows of corn that demonstrated admirably the value of composting, the stalks growing shorter and shorter the further they got from the spot Dad dumped the lawn mower bag... where was I?) they answered a newspaper ad and bought a dozen raspberry starts. The seller, who was clearing out his large raspberry patch, started digging and for every "good" start he dug, he found at least one that was "too small" but he threw it in as well. My parents, being unable to just throw out a healthy plant, ended up with a double row all along the back fence, in excess of two dozen plants that all settled in happily and began producing berries.
At first it was great, lots of lovely raspberries. By August of the third year, my mother (being equally unable to throw out good berries) began to get desperate, having frozen and given away as many raspberries as she could, and with more ripening. She came across this recipe -- I think it must have been on a box of Jello -- and it was a great success. Better, it used up lots of raspberries. I don't remember the official recipe title, we promptly started calling it "goop" and it remains "goop" to us to this day.
It can actually be made with any pairing of gelatin and fruit; peach with sliced peaches is another favorite of mine, but I can't recommend orange with canned mandarin oranges, that's terribly sweet. Best of all, making it produces very little heat, especially if you heat the water in a microwave; that alone would make it a great summer recipe.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
-------
*Chunks of Jello and raspberries in whipped cream substitute, while also good, is a different dessert.
28 June, 2017
Apricots
native to: China or Armenia
in season here: June to early July
Apricots, Prunus armenaica, are closely related to plums (more distantly, they join plums, peaches, and apples as relatives of the rose). They may have originally come from India or China and were certainly present in ancient Greece and Rome, but the general scientific consensus these days is that they came from Armenia. They were brought to Virginia in 1720, but didn't do all that well until they arrived in California in 1792, where the climate was much more suitable. Here in Washington State, of course, we think of them as being from Yakima and Wenatchee, and may even associate them with Cotlets. It's easy to tell if an apricot is reasonably local and delicious or has been picked green and imported hundreds or thousand of miles: the better an apricot smells, the more flavor it has. The essential oil from apricot pits is sold as bitter almond oil (just like almond extract is actually made from peach pits).
Apricots are one of summer's earliest fruits and provide plenty of beta-carotene, fiber, vitamin C, copper, and potassium. Their flavonoids and other polyphenols have been linked to heart health, and their carotenoids and xanthophylls are thought to protect vision. They are also a good source of catechins, an anti-inflammatory most commonly associated with green tea. They support bone health, with all the necessary minerals needed to grow bones and prevent osteoporosis. They've been used to treat digestive complaints, earaches, fever, skin problems, respiratory problems, cancer, and anemia (with what success, my superficial research doesn't mention). Apricot oil is used on strained muscles and wounds.
Read more:
label-style nutrition information for raw apricots
label-style nutrition information for dried apricots
World's Healthiest Foods
Live Strong
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: June to early July
Apricots, Prunus armenaica, are closely related to plums (more distantly, they join plums, peaches, and apples as relatives of the rose). They may have originally come from India or China and were certainly present in ancient Greece and Rome, but the general scientific consensus these days is that they came from Armenia. They were brought to Virginia in 1720, but didn't do all that well until they arrived in California in 1792, where the climate was much more suitable. Here in Washington State, of course, we think of them as being from Yakima and Wenatchee, and may even associate them with Cotlets. It's easy to tell if an apricot is reasonably local and delicious or has been picked green and imported hundreds or thousand of miles: the better an apricot smells, the more flavor it has. The essential oil from apricot pits is sold as bitter almond oil (just like almond extract is actually made from peach pits).
Apricots are one of summer's earliest fruits and provide plenty of beta-carotene, fiber, vitamin C, copper, and potassium. Their flavonoids and other polyphenols have been linked to heart health, and their carotenoids and xanthophylls are thought to protect vision. They are also a good source of catechins, an anti-inflammatory most commonly associated with green tea. They support bone health, with all the necessary minerals needed to grow bones and prevent osteoporosis. They've been used to treat digestive complaints, earaches, fever, skin problems, respiratory problems, cancer, and anemia (with what success, my superficial research doesn't mention). Apricot oil is used on strained muscles and wounds.
Read more:
label-style nutrition information for raw apricots
label-style nutrition information for dried apricots
World's Healthiest Foods
Live Strong
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 June, 2017
Spiced cherries
Spiced cherries
The Royal Anne is the cherry that gives the best results in spicing. Put the cherries into a stone jar or porcelain pan. Heat one quart of good cider vinegar with two coffee cups of sugar; put into a muslin bag one teaspoon each of various spices, heat with the vinegar and sugar to the boiling point, then pour over the cherries and let stand over night. Repeat this a second time. Then put the cherries in glass bottles or jars, heat the vinegar a third time, pour over and seal. Fine with meats. Prunes are good spiced by this recipe, but the skins of the prunes must be pricked with a fork to prevent bursting.
From: Jennings, Linda Deziah (compiler), Washington women's cook book. The Washington Equal Suffrage Association, 1908.
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.
The Royal Anne is the cherry that gives the best results in spicing. Put the cherries into a stone jar or porcelain pan. Heat one quart of good cider vinegar with two coffee cups of sugar; put into a muslin bag one teaspoon each of various spices, heat with the vinegar and sugar to the boiling point, then pour over the cherries and let stand over night. Repeat this a second time. Then put the cherries in glass bottles or jars, heat the vinegar a third time, pour over and seal. Fine with meats. Prunes are good spiced by this recipe, but the skins of the prunes must be pricked with a fork to prevent bursting.
From: Jennings, Linda Deziah (compiler), Washington women's cook book. The Washington Equal Suffrage Association, 1908.
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 June, 2017
Citrus Shrimp and White Bean Salad
6 Tbsp. lime vinaigrette*
3/4 lb. small or med. shrimp, peeled and deveined
15 oz. canned white beans, drained and rinsed
1/4 cup snipped fresh parsley
4 cups arugula, lettuce, or salad mix
1 orange bell pepper, thinly diced
Heat 2 Tbsp. lime dressing over medium heat. Add shrimp and sauté until they start to turn opaque, about 3 minutes. Add beans and parsley and heat through. Divide greens and pepper among four plates for a side dish, or two for a main course. Top with shrimp mixture and drizzle with remaining dressing.
Adapted from meganwarerd.com
*Any kind of vinaigrette-style dressing will work, but Newman’s Own Light Lime Dressing is suggested. You can also make your own by mixing 2 Tbsp olive oil, 1 Tbsp. vinegar, 3 Tbsp lime or lemon juice, and black pepper and salt to taste.
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.
3/4 lb. small or med. shrimp, peeled and deveined
15 oz. canned white beans, drained and rinsed
1/4 cup snipped fresh parsley
4 cups arugula, lettuce, or salad mix
1 orange bell pepper, thinly diced
Heat 2 Tbsp. lime dressing over medium heat. Add shrimp and sauté until they start to turn opaque, about 3 minutes. Add beans and parsley and heat through. Divide greens and pepper among four plates for a side dish, or two for a main course. Top with shrimp mixture and drizzle with remaining dressing.
Adapted from meganwarerd.com
*Any kind of vinaigrette-style dressing will work, but Newman’s Own Light Lime Dressing is suggested. You can also make your own by mixing 2 Tbsp olive oil, 1 Tbsp. vinegar, 3 Tbsp lime or lemon juice, and black pepper and salt to taste.
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 June, 2017
Sautéed spinach with garlic
1 lb. spinach, stemmed, washed, and patted or spun dry
1 Tbsp. olive oil or butter
4 cloves garlic, minced or crushed
salt and pepper to taste
Sizzle garlic in the oil or butter until it just begins to brown, about 3 min. If using butter, be careful not to burn it. Stir in about half the spinach, letting it wilt before adding the other half. Cook over high heat until the liquid from the spinach evaporates, about 5 min. Season and serve.
If you would like to serve this dish at room temperature rather than hot, use oil; the butter will congeal if allowed to cool.
Adapted from Vegetables / James Peterson. William Morrow, c1998. ISBN: 9780688146580
Mr. Peterson goes on to give a very similar recipe for chard, with a little more oil and a little less garlic. In fact, this technique will probably work with any greens you care to cook; it's also nearly identical to the nettle recipe Ray of OlyYoga fame recommends, except he adds a little chopped onion.
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 Tbsp. olive oil or butter
4 cloves garlic, minced or crushed
salt and pepper to taste
Sizzle garlic in the oil or butter until it just begins to brown, about 3 min. If using butter, be careful not to burn it. Stir in about half the spinach, letting it wilt before adding the other half. Cook over high heat until the liquid from the spinach evaporates, about 5 min. Season and serve.
If you would like to serve this dish at room temperature rather than hot, use oil; the butter will congeal if allowed to cool.
Adapted from Vegetables / James Peterson. William Morrow, c1998. ISBN: 9780688146580
Mr. Peterson goes on to give a very similar recipe for chard, with a little more oil and a little less garlic. In fact, this technique will probably work with any greens you care to cook; it's also nearly identical to the nettle recipe Ray of OlyYoga fame recommends, except he adds a little chopped onion.
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 December, 2016
Newsletters: 29 June, 2011
Excerpt from the Market Newsletter originally published on 29 June, 2011. View the full newsletter for all the photos and links.
In the belly
Fresh strawberries are an excellent source of vitamin c (1 cup supplies 140% of the RDA), fiber, folate and potassium. They have been linked with lower blood pressure and may help against cancer, memory loss, diabetes, gout, constipation, and sluggish liver. They contain flavinoids that help cholesterol from damaging artery walls, and antioxidants that also have anti-inflamatory properties. They're even good for the eyes. The Romans acknowledged the medicinal properties of strawberries, and Native Americans treated digestive complaints with strawberry leaf tea.
Although strawberries have been eaten in Europe since ancient times, the modern commercial strawberry is a mix of varieties from the Americas and Europe. Defining "berry" popularly, the strawberry is the world's most popular berry (defined technically, the banana is the most popular, and strawberries aren't really berries at all).
You can find more info at World's Healthiest Foods and Organic facts.net.
In the kitchen
As I promised (or threatened) last week, I checked Dalby and Grainger for pea recipes, but they only give one. However, I found two medieval recipes in good ol' Pleyn Delit, so you still get historic pea recipes this week.
Vitellian peas
8 oz. marrowfat or other dried peas, or substitute 1 lb. fresh fava beans
3/4 inch fresh ginger root, peeled and chopped
2 tsp. chopped lovage or celery leaves
1/2 tsp. black pepper
3 egg yolks, cooked
3 Tbsp. honey (+ more to taste)
2 Tbsp. fish sauce
2/3 c white wine
1/3 c white wine vinegar
1 Tbsp. olive oil
Soak peas overnight in cold water, strain, and cover again with cold water. Bring to a boil and simmer until tender, 1 to 1.5 hours, adding more water if needed. Drain and beat (or puree in a food processer) until smooth. If using broad beans, boil 4-6 min., until tender, drain and puree. Pound ginger, lovage, and pepper in a mortar. Add egg yolks and pound until a smooth paste forms. Stir in honey and fish sauce until smooth. Flush out the mortar into a saucepan with the wine and vinegar; add oil and simmer gently for a few minutes. Add the peas and reheat. Add more honey if desired.
From: The classical cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, c1996.
Grene pesen (Green peas)
3 lb fresh shelled peas, or 20 oz. frozen peas
1 c beef broth
2 sprigs parsley
a few leaves of fresh mint, or 1/2 tsp. dried
1-2 fresh sage leaves (1/8 to 1/4 tsp. dried)
sprig of savory (1/8 to 1/4 tsp. dried)
1 slice bread, crusts removed
Boil peas about 12 min until almost done (less for frozen). Blend herbs and bread with enough broth to moisten. Drain peas and add about 1/2 c to the herbs; blend into a smooth, fairly thick sauce, adding more broth as needed. Gently reheat remaining peas in this sauce
Pois en cosse (Peasecods)
2 lb. young peas in the pod, untrimmed
2 Tbsp butter
salt to taste
Boil peapods in salted water 10-15 min., until done. Stir in butter and serve.
From: Pleyn delit : medieval cookery for modern cooks / Constance B. Hieatt, Brenda Hosington, and Sharon Butler. University of Toronto Press, c1996.
In the belly
Fresh strawberries are an excellent source of vitamin c (1 cup supplies 140% of the RDA), fiber, folate and potassium. They have been linked with lower blood pressure and may help against cancer, memory loss, diabetes, gout, constipation, and sluggish liver. They contain flavinoids that help cholesterol from damaging artery walls, and antioxidants that also have anti-inflamatory properties. They're even good for the eyes. The Romans acknowledged the medicinal properties of strawberries, and Native Americans treated digestive complaints with strawberry leaf tea.
Although strawberries have been eaten in Europe since ancient times, the modern commercial strawberry is a mix of varieties from the Americas and Europe. Defining "berry" popularly, the strawberry is the world's most popular berry (defined technically, the banana is the most popular, and strawberries aren't really berries at all).
You can find more info at World's Healthiest Foods and Organic facts.net.
In the kitchen
As I promised (or threatened) last week, I checked Dalby and Grainger for pea recipes, but they only give one. However, I found two medieval recipes in good ol' Pleyn Delit, so you still get historic pea recipes this week.
Vitellian peas
8 oz. marrowfat or other dried peas, or substitute 1 lb. fresh fava beans
3/4 inch fresh ginger root, peeled and chopped
2 tsp. chopped lovage or celery leaves
1/2 tsp. black pepper
3 egg yolks, cooked
3 Tbsp. honey (+ more to taste)
2 Tbsp. fish sauce
2/3 c white wine
1/3 c white wine vinegar
1 Tbsp. olive oil
Soak peas overnight in cold water, strain, and cover again with cold water. Bring to a boil and simmer until tender, 1 to 1.5 hours, adding more water if needed. Drain and beat (or puree in a food processer) until smooth. If using broad beans, boil 4-6 min., until tender, drain and puree. Pound ginger, lovage, and pepper in a mortar. Add egg yolks and pound until a smooth paste forms. Stir in honey and fish sauce until smooth. Flush out the mortar into a saucepan with the wine and vinegar; add oil and simmer gently for a few minutes. Add the peas and reheat. Add more honey if desired.
From: The classical cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, c1996.
Grene pesen (Green peas)
3 lb fresh shelled peas, or 20 oz. frozen peas
1 c beef broth
2 sprigs parsley
a few leaves of fresh mint, or 1/2 tsp. dried
1-2 fresh sage leaves (1/8 to 1/4 tsp. dried)
sprig of savory (1/8 to 1/4 tsp. dried)
1 slice bread, crusts removed
Boil peas about 12 min until almost done (less for frozen). Blend herbs and bread with enough broth to moisten. Drain peas and add about 1/2 c to the herbs; blend into a smooth, fairly thick sauce, adding more broth as needed. Gently reheat remaining peas in this sauce
Pois en cosse (Peasecods)
2 lb. young peas in the pod, untrimmed
2 Tbsp butter
salt to taste
Boil peapods in salted water 10-15 min., until done. Stir in butter and serve.
From: Pleyn delit : medieval cookery for modern cooks / Constance B. Hieatt, Brenda Hosington, and Sharon Butler. University of Toronto Press, c1996.
Newsletters: 30 June, 2010
Excerpt from the Market Newsletter originally published on 23 June, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
This week's recipe is from Sue Lundy of Daisy Chain, who will have scapes as well as her distinctive bouquets this week.
Garlic scape and almond pesto
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.
Cooking, and reading about cooking
This week's recipe is from Sue Lundy of Daisy Chain, who will have scapes as well as her distinctive bouquets this week.
Garlic scape and almond pesto
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.
21 December, 2016
Newsletters: 22 June, 2011
Excerpt from the Market Newsletter originally published on 22 June, 2011. View the full newsletter for all the photos and links.
In the belly
Peas are a good source of vitamin K1 and folic acid, needed for bone mineralization, and B6, which is good for both bones and nerves. They also have lots of B1, 2, and 3, C, iron, protein, and fiber. Edible-pod peas (snow and snap peas) don't have quite as much protein as shelling peas, but they're quicker to prepare and you get more edible stuff per pound. I personally prefer shelling peas, but I also think that canned peas aren't actually a food and sweet peas are a kind of flower, so my opinions are not necessarily mainstream.
Peas are native to a region from the near East to central Asia, and admirably suited to our cool Northwest summers. There is evidence that peas were eaten in Asia as early as 9750 BCE, in Iraq by 6000 BCE, and in Switzerland during the Bronze age. Apicius, I'm told, wrote about nine pea dishes... maybe I'll look a few of those up for next week's recipes.
In the kitchen
To coordinate with the whole steak/4th of July/barbecue thing, here are some barbecue recipes.
Homemade barbecue sauce
2 Tbsp. vegetable oil
1 med. onion, chopped
3 garlic cloves, minced
2 Tbsp. chopped fresh basil
large pinch of dried thyme
2 lbs. tomatoes, peeled, seeded, chopped
3 Tbsp. Worcestershire sauce, to taste
3 Tbsp. honey
1/3 c red wine vinegar
2 tsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. Tabasco sauce
Saute onion, garlic, basil, and thyme in oil 5-7 min., until onion is softened slightly. Add remaining ingredients and bring to a boil. Simmer, uncovered, stirring frequently, 20-30 min., until thickened. Adjust seasonings. Sauce will keep, refrigerated, several weeks.
From: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
Colvin's favorite round steak recipe
For about 1 lb. round steak sliced into finger-sized strips:
1 cup dry red wine
1 cup salad oil
2 tablespoons vinegar
1/4 cup chopped green onions
1-2 cloves garlic, crushed
1 tablespoon salt
pepper
1/2 teaspoon dry mustard
1/4 teaspoon thyme
1/4 teaspoon basil
Combine all ingredients. Marinate 4-6 hours. Grill the steak strips at about 300F (not too hot) about 2 minutes to a side. With the oil on the steaks you may get some flare-up, which can be reduced by patting the meat dry with a paper towel before putting it on the grill.
From: the Colvin Ranch newsletter Cattle tales, Mon, Jun 6 2011.
In the belly
Peas are a good source of vitamin K1 and folic acid, needed for bone mineralization, and B6, which is good for both bones and nerves. They also have lots of B1, 2, and 3, C, iron, protein, and fiber. Edible-pod peas (snow and snap peas) don't have quite as much protein as shelling peas, but they're quicker to prepare and you get more edible stuff per pound. I personally prefer shelling peas, but I also think that canned peas aren't actually a food and sweet peas are a kind of flower, so my opinions are not necessarily mainstream.
Peas are native to a region from the near East to central Asia, and admirably suited to our cool Northwest summers. There is evidence that peas were eaten in Asia as early as 9750 BCE, in Iraq by 6000 BCE, and in Switzerland during the Bronze age. Apicius, I'm told, wrote about nine pea dishes... maybe I'll look a few of those up for next week's recipes.
In the kitchen
To coordinate with the whole steak/4th of July/barbecue thing, here are some barbecue recipes.
Homemade barbecue sauce
2 Tbsp. vegetable oil
1 med. onion, chopped
3 garlic cloves, minced
2 Tbsp. chopped fresh basil
large pinch of dried thyme
2 lbs. tomatoes, peeled, seeded, chopped
3 Tbsp. Worcestershire sauce, to taste
3 Tbsp. honey
1/3 c red wine vinegar
2 tsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. Tabasco sauce
Saute onion, garlic, basil, and thyme in oil 5-7 min., until onion is softened slightly. Add remaining ingredients and bring to a boil. Simmer, uncovered, stirring frequently, 20-30 min., until thickened. Adjust seasonings. Sauce will keep, refrigerated, several weeks.
From: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
Colvin's favorite round steak recipe
For about 1 lb. round steak sliced into finger-sized strips:
1 cup dry red wine
1 cup salad oil
2 tablespoons vinegar
1/4 cup chopped green onions
1-2 cloves garlic, crushed
1 tablespoon salt
pepper
1/2 teaspoon dry mustard
1/4 teaspoon thyme
1/4 teaspoon basil
Combine all ingredients. Marinate 4-6 hours. Grill the steak strips at about 300F (not too hot) about 2 minutes to a side. With the oil on the steaks you may get some flare-up, which can be reduced by patting the meat dry with a paper towel before putting it on the grill.
From: the Colvin Ranch newsletter Cattle tales, Mon, Jun 6 2011.
Newsletters: 23 June, 2010
Excerpt from the Market Newsletter originally published on 23 June, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
For this week's recipes I have a couple of interesting things to do with honey from a little Bermudian cookbook in my collection: What's cooking in Bermuda, by Betsy Ross, published by Mrs. Douglas Hunter starting in 1957, mine being the 1974 revision. Starry Lane Apiary has jars of lovely honey for sale at the market and I think the first onions will show up as soon as we get a little warm weather, but you'll probably have to go into an actual store for the rum.
Honey onions
1 lb onions
1/4 cup rum
1/4 cup honey
2 Tbsp butter
Boil onions in salted water until tender-crisp; drain. Place in a large frying pan over low heat with remaining ingredients. Cook, turning often and spooning liquid over the onions, until onions are well glazed.
Honey Spice Cake
3 eggs, separated
1 cup sugar
3/4 cup honey
1/2 cup salad oil
juice and grated rind of 1/2 lemon
1/2 cup very strong coffee, cooled
1/2 cup raisins
3/4 cup coarsely broken walnuts
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil. Beat egg yolks until thick; add sugar and beat until well mixed. Add honey and beat some more. Mix in oil. Stir in juice and rind. Sift flour with the other dry ingredients and use some of this mixture to flour the raisins. Add flour mixture and coffee alternately to honey mixture, beginning and ending with flour. Add nuts and raisins with the last of the flour. Beat egg whites until stiff; fold into batter. Pour into pan and bake 65 minutes or until done (when a toothpick inserted in the center comes out clean). Partially cool in the pan, then turn out on a cake rack and peel of the foil. If desired, frost with lemon-flavored butter icing when completely cooled.
Hmm, I wonder if us non-coffee drinkers could use rum instead.
Index to all blog posts.
Cooking, and reading about cooking
For this week's recipes I have a couple of interesting things to do with honey from a little Bermudian cookbook in my collection: What's cooking in Bermuda, by Betsy Ross, published by Mrs. Douglas Hunter starting in 1957, mine being the 1974 revision. Starry Lane Apiary has jars of lovely honey for sale at the market and I think the first onions will show up as soon as we get a little warm weather, but you'll probably have to go into an actual store for the rum.
Honey onions
1 lb onions
1/4 cup rum
1/4 cup honey
2 Tbsp butter
Boil onions in salted water until tender-crisp; drain. Place in a large frying pan over low heat with remaining ingredients. Cook, turning often and spooning liquid over the onions, until onions are well glazed.
Honey Spice Cake
3 eggs, separated
1 cup sugar
3/4 cup honey
1/2 cup salad oil
juice and grated rind of 1/2 lemon
1/2 cup very strong coffee, cooled
1/2 cup raisins
3/4 cup coarsely broken walnuts
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil. Beat egg yolks until thick; add sugar and beat until well mixed. Add honey and beat some more. Mix in oil. Stir in juice and rind. Sift flour with the other dry ingredients and use some of this mixture to flour the raisins. Add flour mixture and coffee alternately to honey mixture, beginning and ending with flour. Add nuts and raisins with the last of the flour. Beat egg whites until stiff; fold into batter. Pour into pan and bake 65 minutes or until done (when a toothpick inserted in the center comes out clean). Partially cool in the pan, then turn out on a cake rack and peel of the foil. If desired, frost with lemon-flavored butter icing when completely cooled.
Hmm, I wonder if us non-coffee drinkers could use rum instead.
Index to all blog posts.
14 December, 2016
Newsletters: 15 June, 2011
Excerpt from the Market Newsletter originally published on 15 June, 2011. View the full newsletter for all the photos and links.
In the belly
Bok choi, pak choi, snow cabbage, or Chinese cabbage is a relative of cabbage and turnips. It's a zero calorie or negative calorie food, and facilitates weight loss. It's also an excellent source of vitamins C, A, and K, along with various minerals. Bok choy contains sulfur-containing compounds called glucosinolates, which are responsible for it's spicy-bitter taste and are being studied as possible cancer-preventers. It's a natural for stir-frying and steaming. Those with thyroid issues may wish to take advice before eating large amounts of bok choy, however, as it can encourage the formation of goiters.
In the kitchen
Bok choi is in plentiful supply just now, so I thought I'd look for something new to do with it. By far the most common thing to do with Bok choi is to stir-fry it, but here are a couple of other options.
Chicken broth and noodles
1.5 Tbsp sesame oil, divided
1 lb lean ground turkey
1 bunch sliced scallions, divided
4 cloves minced garlic, or to taste
1 Tbsp fresh minced ginger
4 c chicken broth
3/4 cup water
3 c thinly sliced bok choy
8 oz whole wheat or buckwheat noodles
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 cucumber sliced into matchsticks
Cook ground turkey, all but 2 tablespoons of the scallions, garlic, and ginger in 1 Tbsp oil over med. heat, stirring often and breaking up the turkey, 4 to 6 minutes until no longer pink. Remove to a plate. Combine broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1/2 Tbsp oil in the pan and bring to a boil. Cook, stirring frequently, about 4 min., until the noodles are tender. Return turkey mixture to the pan and stir to blend. Top with the reserved 2 Tbsp scallions and cucumber.
Cilantro Fish Stew
1 lime
8 oz. peeled deveined shrimp (20- to 24-count)
8 oz. skinless cod fillet in 2-inch chunks
2 large shallots, finely chopped
1 t sugar
2 Tbsp + 1 t fish sauce
Salt
Pepper
6 oz thinly sliced bok choy
3 thinly sliced scallions
2 c packed fresh cilantro, coarsely chopped
2 t vegetable oil
2 c water
1 c frozen peas
1 c brown rice (measured raw), cooked, to serve
Grate 1 t lime zest into large resealable plastic bag. Cut lime into wedges and set aside for serving. Add shrimp, cod, shallots, sugar, 2 Tbsp fish sauce, pinch salt, and 1/2 t pepper to bag. Seal bag and shake to coat. Refrigerate 20 minutes. Cook shrimp mixture in oil 5 min or until shallots are tender, stirring occasionally. Add water and bring to a boil; simmer 4 minutes. Stir in peas and heat 1 to 2 min. Stir in bok choy, scallions, and cilantro. Cook 2 minute, until bok choy is crisp-tender. Stir in remaining fish sauce. Serve over rice with lime wedges.
In the belly
Bok choi, pak choi, snow cabbage, or Chinese cabbage is a relative of cabbage and turnips. It's a zero calorie or negative calorie food, and facilitates weight loss. It's also an excellent source of vitamins C, A, and K, along with various minerals. Bok choy contains sulfur-containing compounds called glucosinolates, which are responsible for it's spicy-bitter taste and are being studied as possible cancer-preventers. It's a natural for stir-frying and steaming. Those with thyroid issues may wish to take advice before eating large amounts of bok choy, however, as it can encourage the formation of goiters.
In the kitchen
Bok choi is in plentiful supply just now, so I thought I'd look for something new to do with it. By far the most common thing to do with Bok choi is to stir-fry it, but here are a couple of other options.
Chicken broth and noodles
1.5 Tbsp sesame oil, divided
1 lb lean ground turkey
1 bunch sliced scallions, divided
4 cloves minced garlic, or to taste
1 Tbsp fresh minced ginger
4 c chicken broth
3/4 cup water
3 c thinly sliced bok choy
8 oz whole wheat or buckwheat noodles
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 cucumber sliced into matchsticks
Cook ground turkey, all but 2 tablespoons of the scallions, garlic, and ginger in 1 Tbsp oil over med. heat, stirring often and breaking up the turkey, 4 to 6 minutes until no longer pink. Remove to a plate. Combine broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1/2 Tbsp oil in the pan and bring to a boil. Cook, stirring frequently, about 4 min., until the noodles are tender. Return turkey mixture to the pan and stir to blend. Top with the reserved 2 Tbsp scallions and cucumber.
Cilantro Fish Stew
1 lime
8 oz. peeled deveined shrimp (20- to 24-count)
8 oz. skinless cod fillet in 2-inch chunks
2 large shallots, finely chopped
1 t sugar
2 Tbsp + 1 t fish sauce
Salt
Pepper
6 oz thinly sliced bok choy
3 thinly sliced scallions
2 c packed fresh cilantro, coarsely chopped
2 t vegetable oil
2 c water
1 c frozen peas
1 c brown rice (measured raw), cooked, to serve
Grate 1 t lime zest into large resealable plastic bag. Cut lime into wedges and set aside for serving. Add shrimp, cod, shallots, sugar, 2 Tbsp fish sauce, pinch salt, and 1/2 t pepper to bag. Seal bag and shake to coat. Refrigerate 20 minutes. Cook shrimp mixture in oil 5 min or until shallots are tender, stirring occasionally. Add water and bring to a boil; simmer 4 minutes. Stir in peas and heat 1 to 2 min. Stir in bok choy, scallions, and cilantro. Cook 2 minute, until bok choy is crisp-tender. Stir in remaining fish sauce. Serve over rice with lime wedges.
Newsletters: 16 June, 2010
Excerpt from the Market Newsletter originally published on 16 June, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
Who can think of anything but strawberry shortcakes when strawberry season opens? And why make do with those stale spongecake cup things when you can make real shortcakes?
Here's the recipe my mom always used.
Strawberry shortcakes
1 quart strawberries, sliced
1/2 cup sugar
Mix strawberries and sugar; let stand 1 hour. (If you need to save time, stop here and just spoon the strawberries generously over good vanilla ice cream. Everyone will say "oooh" and you won't even have to turn on the oven.)
1/3 cup shortening
2 cups all-purpose flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup milk
Preheat oven to 450. Use a pastry blender or two table knives to cut shortening into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk until just blended. Turn dough onto a lightly floured surface. Gently smooth into a ball and knead 20-25 times. Roll out to 1/2-inch thickness and cut with a floured 3-inch round cutter (or other shapes as desired, adjusting baking times). Place about 1 inch apart on an ungreased cookie sheet. Bake until golden brown, abotu 10-12 minutes. Split crosswise while hot. Butter them if desired; fill and top with strawberries and top with sweetened whipped cream: For 1 cup of whipped cream, beat 1/2 cup whipping (heavy) cream with 1 Tbsp. granulated or powdered sugar in a chilled bowl until stiff.
From: Betty Crocker's cookbook (40th anniversary edition). Prentice Hall, c1991.
-------------
A slightly different way to do the berries:
10 cups sliced strawberries
1/4 cup sugar
3 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
Crush 3 cups strawberries with a potato masher. Add remaining berries. Sprinkle with sugars and add vinegar. Stir until all berries are coated. Cover; refrigerate at least 2 hr.
From: Cooking pleasures, June-July, 2000.
Cooking, and reading about cooking
Who can think of anything but strawberry shortcakes when strawberry season opens? And why make do with those stale spongecake cup things when you can make real shortcakes?
Here's the recipe my mom always used.
Strawberry shortcakes
1 quart strawberries, sliced
1/2 cup sugar
Mix strawberries and sugar; let stand 1 hour. (If you need to save time, stop here and just spoon the strawberries generously over good vanilla ice cream. Everyone will say "oooh" and you won't even have to turn on the oven.)
1/3 cup shortening
2 cups all-purpose flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup milk
Preheat oven to 450. Use a pastry blender or two table knives to cut shortening into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk until just blended. Turn dough onto a lightly floured surface. Gently smooth into a ball and knead 20-25 times. Roll out to 1/2-inch thickness and cut with a floured 3-inch round cutter (or other shapes as desired, adjusting baking times). Place about 1 inch apart on an ungreased cookie sheet. Bake until golden brown, abotu 10-12 minutes. Split crosswise while hot. Butter them if desired; fill and top with strawberries and top with sweetened whipped cream: For 1 cup of whipped cream, beat 1/2 cup whipping (heavy) cream with 1 Tbsp. granulated or powdered sugar in a chilled bowl until stiff.
From: Betty Crocker's cookbook (40th anniversary edition). Prentice Hall, c1991.
-------------
A slightly different way to do the berries:
10 cups sliced strawberries
1/4 cup sugar
3 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
Crush 3 cups strawberries with a potato masher. Add remaining berries. Sprinkle with sugars and add vinegar. Stir until all berries are coated. Cover; refrigerate at least 2 hr.
From: Cooking pleasures, June-July, 2000.
07 December, 2016
Newsletters: 8 June, 2011
Excerpt from the Market Newsletter originally published on 8 June, 2011. View the full newsletter for all the photos and links.
In the garden
The WSU Master Gardeners say this is the time to plant fall perennials such as asters and chrysanthemums, and the second round of early greens. The watering season begins in June, usually about a week and a half before I realize it (which is why I shop at the Farmers' Market instead of trying to grow my own).
In the kitchen
Radishes are also in season now, so I thought I'd see if I could find something interesting to do with them. Epicurious was happy to oblige.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
about 20 medium radishes
1.5 Tbsp. olive oil + extra to brush baking sheet
Coarse kosher salt
2 Tbsp. butter
1 tsp. fresh lemon juice
Trim radishes of all but 1/2 inch of tops; wash trimmed tops thoroughly; chop coarsely. Cut radishes in half lengthwise; add 1.5 Tbsp. olive oil and toss thoroughly to coat. Place cut side down on a large rimmed baking sheet brushed with olive oil; sprinkle lightly with salt. Roast at 450F until radishes are crisp-tender, stirring occasionally, about 18 minutes. Transfer to serving bowl and adjust seasonings. Melt butter over medium-high heat; add pinch of coarse kosher salt and cook until butter browns, swirling frequently, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Drizzle over roasted radishes; sprinkle with chopped radish tops and serve.
From: Bon Appétit, April 2011
Chilled Radish Buttermilk Soup
1/2 lb (1 1/4 c) radishes, trimmed and quartered
3/4 lb (2 c) seedless cucumbers, peeled and chopped
2 c chilled buttermilk
1 tsp. salt
1 tsp. seasoned rice vinegar
1/2 tsp. sugar
Purée all ingredients in a blender until very smooth. Garnish with thin slices of cucumber and radish, if desired.
From: Gourmet, August 2006
In the garden
The WSU Master Gardeners say this is the time to plant fall perennials such as asters and chrysanthemums, and the second round of early greens. The watering season begins in June, usually about a week and a half before I realize it (which is why I shop at the Farmers' Market instead of trying to grow my own).
In the kitchen
Radishes are also in season now, so I thought I'd see if I could find something interesting to do with them. Epicurious was happy to oblige.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
about 20 medium radishes
1.5 Tbsp. olive oil + extra to brush baking sheet
Coarse kosher salt
2 Tbsp. butter
1 tsp. fresh lemon juice
Trim radishes of all but 1/2 inch of tops; wash trimmed tops thoroughly; chop coarsely. Cut radishes in half lengthwise; add 1.5 Tbsp. olive oil and toss thoroughly to coat. Place cut side down on a large rimmed baking sheet brushed with olive oil; sprinkle lightly with salt. Roast at 450F until radishes are crisp-tender, stirring occasionally, about 18 minutes. Transfer to serving bowl and adjust seasonings. Melt butter over medium-high heat; add pinch of coarse kosher salt and cook until butter browns, swirling frequently, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Drizzle over roasted radishes; sprinkle with chopped radish tops and serve.
From: Bon Appétit, April 2011
Chilled Radish Buttermilk Soup
1/2 lb (1 1/4 c) radishes, trimmed and quartered
3/4 lb (2 c) seedless cucumbers, peeled and chopped
2 c chilled buttermilk
1 tsp. salt
1 tsp. seasoned rice vinegar
1/2 tsp. sugar
Purée all ingredients in a blender until very smooth. Garnish with thin slices of cucumber and radish, if desired.
From: Gourmet, August 2006
Newsletters: 9 June, 2010
Excerpt from the Market Newsletter originally published on 9 June, 2010. View the full newsletter for all the photos and links.
Looks like we've got some hope of dry weather for this week. We could use it. The thing about rain, of course, is that it keeps some people indoors. This is bad for the market, as it (ahem) dampens sales and all the vendors get bored, standing around in the rain waiting for you when they could have gotten just as wet at the farm, weeding beans. It's great for the customers, though -- lines are short, and bored vendors are often in a mood to deal. Shoppers who show up around 1:45 on a rainy day can be pretty sure of finding someone willing to sell something cheap rather than haul it home again. Even if you can only get there right before the noon rush there's a good chance your favorite vendor will throw in an extra radish or some free whipped cream. And as my mom used to say: you're not made of sugar, you won't melt.
Rainy day shopping is an easy way to make sure our market survives these tough times. If you want to get more involved, here are some other ideas:
•Bring your friends and coworkers. A nice walk in the fresh air and the bustle of the market will clear the office fog from your brain and lift your energy level. Bring your whole lunch meeting and start thinking outside the box by thinking outside the building. Build up your team by enticing your team members with beautiful, healthy, amazingly fresh vegetables.
•Encourage a favorite business to become a sponsor. It's a great way for them to get their name in front of people like you, and it helps us pay for all kinds of things, from publicity posters to the market manager herself. You can even become a sponsor yourself, you don't have to be a business. There's more information on the sponsor page, or contact the market manager.
•Buy market bags and raffle tickets. Market merchandise directly supports the market. We don't know yet if we will be able to sell Olympic Mountain ice cream this summer; if we do, it will also directly support the market. Which brings us to the next point...
•Volunteer. We really need someone to sell raffle tickets and help with the ice cream, but there are all kinds of things to be done. You don't even have to be available during market hours. Volunteering is almost as good for you as fresh vegetables. It's a great way to plump up an anemic resume, meet interesting people, be a part of something positive, and feel good about yourself. Check out the volunteer page or contact the market manager for more information.
...
Cooking, and reading about cooking
Broccoli raab is one of the lesser-known vegetables currently in season. Here's the only recipe Epicurious had for it, at least under that name:
Micro-Quick Hot-Sweet Salad of Broccoli Raab and Carrots
1 lb broccoli raab (or a little more), tough part of stalk removed
About 1 pound fairly thin medium carrots, peeled
1 tablespoon sweet sherry or sweet vermouth
1 tablespoon cider vinegar or balsamic vinegar
1 1/2 tablespoons honey
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon ground hot pepper
2 tablespoons peanut or corn oil
1 tablespoon Asian (dark) sesame oil
Wash broccoli raab in several changes of water, lifting out so debris settles. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool. Place carrots in microwavable dish. Cover with plastic wrap. Cook just until carrots lose their raw crunch but are not cooked through — 1 1/2 to 2 minutes. Pierce plastic and cool slightly. In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils. Line up broccoli raab stems on cutting board. Cut apart from tops (the florets and leaves). Squeeze tops dry, then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish. Cut carrots the same way and add to dish. Toss with dressing. Season. Chill.
Looks like we've got some hope of dry weather for this week. We could use it. The thing about rain, of course, is that it keeps some people indoors. This is bad for the market, as it (ahem) dampens sales and all the vendors get bored, standing around in the rain waiting for you when they could have gotten just as wet at the farm, weeding beans. It's great for the customers, though -- lines are short, and bored vendors are often in a mood to deal. Shoppers who show up around 1:45 on a rainy day can be pretty sure of finding someone willing to sell something cheap rather than haul it home again. Even if you can only get there right before the noon rush there's a good chance your favorite vendor will throw in an extra radish or some free whipped cream. And as my mom used to say: you're not made of sugar, you won't melt.
Rainy day shopping is an easy way to make sure our market survives these tough times. If you want to get more involved, here are some other ideas:
•Bring your friends and coworkers. A nice walk in the fresh air and the bustle of the market will clear the office fog from your brain and lift your energy level. Bring your whole lunch meeting and start thinking outside the box by thinking outside the building. Build up your team by enticing your team members with beautiful, healthy, amazingly fresh vegetables.
•Encourage a favorite business to become a sponsor. It's a great way for them to get their name in front of people like you, and it helps us pay for all kinds of things, from publicity posters to the market manager herself. You can even become a sponsor yourself, you don't have to be a business. There's more information on the sponsor page, or contact the market manager.
•Buy market bags and raffle tickets. Market merchandise directly supports the market. We don't know yet if we will be able to sell Olympic Mountain ice cream this summer; if we do, it will also directly support the market. Which brings us to the next point...
•Volunteer. We really need someone to sell raffle tickets and help with the ice cream, but there are all kinds of things to be done. You don't even have to be available during market hours. Volunteering is almost as good for you as fresh vegetables. It's a great way to plump up an anemic resume, meet interesting people, be a part of something positive, and feel good about yourself. Check out the volunteer page or contact the market manager for more information.
...
Cooking, and reading about cooking
Broccoli raab is one of the lesser-known vegetables currently in season. Here's the only recipe Epicurious had for it, at least under that name:
Micro-Quick Hot-Sweet Salad of Broccoli Raab and Carrots
1 lb broccoli raab (or a little more), tough part of stalk removed
About 1 pound fairly thin medium carrots, peeled
1 tablespoon sweet sherry or sweet vermouth
1 tablespoon cider vinegar or balsamic vinegar
1 1/2 tablespoons honey
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon ground hot pepper
2 tablespoons peanut or corn oil
1 tablespoon Asian (dark) sesame oil
Wash broccoli raab in several changes of water, lifting out so debris settles. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool. Place carrots in microwavable dish. Cover with plastic wrap. Cook just until carrots lose their raw crunch but are not cooked through — 1 1/2 to 2 minutes. Pierce plastic and cool slightly. In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils. Line up broccoli raab stems on cutting board. Cut apart from tops (the florets and leaves). Squeeze tops dry, then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish. Cut carrots the same way and add to dish. Toss with dressing. Season. Chill.
01 December, 2016
Newsletters: 1 June, 2011
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.
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.
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.
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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).
29 June, 2016
Probiotics
Probiotics are bacteria and yeasts that occur naturally in the human body and benefit it rather than causing disease. They usually play a role in digestion, and prevent disease by crowding out harmful bacteria; some help burn fat or even balance hormones. Research is also starting to suggest that they could have a role in urinary and vaginal health, allergy and cold prevention, treating skin conditions such as eczema, and oral health. Some even think they could help with mental health issues and neurological disorders.
It's particularly important to replenish your inner fauna during and after a course of antibiotics (which, as you probably know but a reminder never hurts, you should only take when you have to and then finish the entire treatment to avoid breeding drug-resistant bacteria). However, regularly taking probiotics or eating probiotic foods helps maintain a healthy and diverse internal micro-community to keep your gut healthy. Probiotic bacteria are impacted by all kinds of things, including chemicals in tap water, emotional stress, antibiotic residues in conventional foods, and even a diet high in grains and carbs.
Most probiotics fall into two main categories. Lactobacillus, found in fermented foods such as yoghurt, helps prevent diarrhea and can mitigate lactose intolerance. Bifidobacterium, found in some dairy products, can ease irritable bowel syndrome symptoms. Other probiotics include Bacillus subtilis, which elicits a potent immune response; Streptococcus thermophilus, reportedly useful in preventing lactose intolerance; Bacillus coagulans, that improves nutrient absorption and can reduce inflammation and symptoms of arthritis; and Saccharomyces boulardii, good against inflammation and IBS. Probiotics were discovered in the early 20th century by Elie Metchnikoff, who observed that rural Bulgarians were very long-lived and theorized that the bacteria in sour milk might be a contributing factor.
If you're going to take a supplement, look for the highest number of strains and CFUs (colony forming units) you can tolerate. However, there's a lot to be said for getting your probiotics by including natural sources such as fermented foods in your diet.
Recent research has "discovered" that some people are sensitive to probiotics and even yoghurt will make them nauseous. There is hope, however; in most cases, taking small doses as part of a large meal -- not just a bit of toast or a few bites of sandwich -- will solve the problem. I can personally recommend keeping a bottle of Rawkstar's excellent water kefir on hand and having a few sips whenever you manage to put together a substantial dinner.
Read more:
Food Matters
Harvard
MedicineNet
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.
It's particularly important to replenish your inner fauna during and after a course of antibiotics (which, as you probably know but a reminder never hurts, you should only take when you have to and then finish the entire treatment to avoid breeding drug-resistant bacteria). However, regularly taking probiotics or eating probiotic foods helps maintain a healthy and diverse internal micro-community to keep your gut healthy. Probiotic bacteria are impacted by all kinds of things, including chemicals in tap water, emotional stress, antibiotic residues in conventional foods, and even a diet high in grains and carbs.
Most probiotics fall into two main categories. Lactobacillus, found in fermented foods such as yoghurt, helps prevent diarrhea and can mitigate lactose intolerance. Bifidobacterium, found in some dairy products, can ease irritable bowel syndrome symptoms. Other probiotics include Bacillus subtilis, which elicits a potent immune response; Streptococcus thermophilus, reportedly useful in preventing lactose intolerance; Bacillus coagulans, that improves nutrient absorption and can reduce inflammation and symptoms of arthritis; and Saccharomyces boulardii, good against inflammation and IBS. Probiotics were discovered in the early 20th century by Elie Metchnikoff, who observed that rural Bulgarians were very long-lived and theorized that the bacteria in sour milk might be a contributing factor.
If you're going to take a supplement, look for the highest number of strains and CFUs (colony forming units) you can tolerate. However, there's a lot to be said for getting your probiotics by including natural sources such as fermented foods in your diet.
Recent research has "discovered" that some people are sensitive to probiotics and even yoghurt will make them nauseous. There is hope, however; in most cases, taking small doses as part of a large meal -- not just a bit of toast or a few bites of sandwich -- will solve the problem. I can personally recommend keeping a bottle of Rawkstar's excellent water kefir on hand and having a few sips whenever you manage to put together a substantial dinner.
Read more:
Food Matters
Harvard
MedicineNet
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.
22 June, 2016
Kohlrabi
native to: Europe
in season here: late summer-winter
Kohlrabi, also known as knol-khol, German Turnip, or turnip cabbage, is yet another brassica and related to cabbage, broccoli, and kale; in fact, it was originally a kind of cabbage bred to grow in a harsher climate. Both its stem and its leaves are edible; the bulbous stem is the part most people are familiar with (although some mistake it for a root), but it's also gaining popularity as a microgreen. The two main varieties are white (actually light green) and purple, referring to the colors of their skin. Kohlrabi does best in cool weather with not so much sun (too much sunlight will make the stem dry and woody); smaller bulbs are generally a better choice, being more tender and possibly not even needing to be peeled.
Kohlrabi is a good source of vitamin C, various B-complex vitamins, a range of phytochemicals, and various minerals such as copper, calcium, potassium (good for blood pressure and bone density), manganese, iron, and phosphorus. The leaves provide extra carotenes and vitamins A and K. The B-complex vitamins are essential for metabolism and the vitamin A is good for the eyes. Kohlrabi is also high in fiber and low in calories, making it a good choice for dieters.
Kohlrabi appears in the 1st century writings of Pliny the Elder as Corinthian turnip, is mentioned by Apicius, and was ordered to be grown in the Holy Roman Empire by Charlemagne in AD 800. It has been slow to catch on in the US (I remember it arriving as a curiosity for home gardens in 1970s Spokane), but Northern India has been enjoying it since the 1600s.
Read more:
label-style nutrition information for raw kohlrabi
label-style nutrition information for cooked kohlrabi
Refinery29
Organicfacts.net
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 summer-winter
Kohlrabi, also known as knol-khol, German Turnip, or turnip cabbage, is yet another brassica and related to cabbage, broccoli, and kale; in fact, it was originally a kind of cabbage bred to grow in a harsher climate. Both its stem and its leaves are edible; the bulbous stem is the part most people are familiar with (although some mistake it for a root), but it's also gaining popularity as a microgreen. The two main varieties are white (actually light green) and purple, referring to the colors of their skin. Kohlrabi does best in cool weather with not so much sun (too much sunlight will make the stem dry and woody); smaller bulbs are generally a better choice, being more tender and possibly not even needing to be peeled.
Kohlrabi is a good source of vitamin C, various B-complex vitamins, a range of phytochemicals, and various minerals such as copper, calcium, potassium (good for blood pressure and bone density), manganese, iron, and phosphorus. The leaves provide extra carotenes and vitamins A and K. The B-complex vitamins are essential for metabolism and the vitamin A is good for the eyes. Kohlrabi is also high in fiber and low in calories, making it a good choice for dieters.
Kohlrabi appears in the 1st century writings of Pliny the Elder as Corinthian turnip, is mentioned by Apicius, and was ordered to be grown in the Holy Roman Empire by Charlemagne in AD 800. It has been slow to catch on in the US (I remember it arriving as a curiosity for home gardens in 1970s Spokane), but Northern India has been enjoying it since the 1600s.
Read more:
label-style nutrition information for raw kohlrabi
label-style nutrition information for cooked kohlrabi
Refinery29
Organicfacts.net
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.
Kohlrabi salad
4 medium kohlrabis, peeled and cut into 1/4-inch dice
1 1/2 cups Napa cabbage, chopped
1/4 lb. snow peas, chopped
1/2-1 fresh poblano pepper, diced, or 1/8 tsp. crushed red pepper flakes
1/2 red bell pepper, in fine julienne about 1 inch long
3 green onions, chopped + 2 Tbsp. minced (for garnish)
3 Tbsp. canola oil
2 Tbsp. toasted sesame seeds
1-2 cloves garlic, crushed or finely minced
1/2 inch piece fresh ginger, peeled and grated
1 Tbsp. lemon juice (juice of about 1/2 lemon)
2 tsp. sesame oil
dash of rice vinegar
salt and pepper to taste
black sesame seeds
Combine all ingredients except the black sesame seeds and 2 Tbsp. minced green onions and toss well. For best results, refrigerate for several hours to allow flavors to marry. Garnish with the black sesame seeds and minced green onions before serving.
Adapted from Vegetarians in Paradise
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 1/2 cups Napa cabbage, chopped
1/4 lb. snow peas, chopped
1/2-1 fresh poblano pepper, diced, or 1/8 tsp. crushed red pepper flakes
1/2 red bell pepper, in fine julienne about 1 inch long
3 green onions, chopped + 2 Tbsp. minced (for garnish)
3 Tbsp. canola oil
2 Tbsp. toasted sesame seeds
1-2 cloves garlic, crushed or finely minced
1/2 inch piece fresh ginger, peeled and grated
1 Tbsp. lemon juice (juice of about 1/2 lemon)
2 tsp. sesame oil
dash of rice vinegar
salt and pepper to taste
black sesame seeds
Combine all ingredients except the black sesame seeds and 2 Tbsp. minced green onions and toss well. For best results, refrigerate for several hours to allow flavors to marry. Garnish with the black sesame seeds and minced green onions before serving.
Adapted from Vegetarians in Paradise
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.
15 June, 2016
Duck eggs
native to: first mentioned in Egypt in the 1300s B.C.E.; also known in Southeast Asia prior to 500 B.C.E. and in ancient Rome
in season here: year-round, but most plentiful in summer (like chickens, ducks produce more eggs when they get more daylight)
Duck eggs are 40-50% bigger than the biggest chicken eggs, with a larger yolk, more protein, fat, and other nutrients, more albumen, and a richer flavor. This makes them a particularly good choice for baking; they make fluffier soufflés, richer cakes, flakier pie crust. They'd probably make great Easter eggs, too. The thicker shell makes them easier to transport and is said to give them a longer shelf life.
Some recipes will need tweaking before they'll come out perfectly, but Robin of Neighborhood Duck Farm tells me a cake mix will come out very well with the same number of duck eggs as chicken eggs, and mixes using 2-3 eggs will make especially spectacular cupcakes. Duck eggs are also reputed to produce very rich, creamy scrambled eggs, but can get a little rubbery if boiled or fried too long.
Nutritionally, duck eggs are similar to chicken eggs except for significantly more protein, fat, and omega-3 fatty acids (paleo dieters, here's your egg). Basically, it's a bigger yolk.
When ducks are allowed to eat fish, their eggs can taste a little fishy, but when the ducks are being raised for their eggs rather than just as pets this won't be a problem. Duck eggs are most often found in Asian cuisine, especially Chinese and Vietnamese dishes. They're still difficult to find in the U.S., with their fans snapping up any they encounter at pretty much whatever price the farmer dares to put on them (the first batch of duck eggs at the Tumwater Market sold out by 11:30, with the last customer only getting half the eggs she wanted).
People who are allergic to chicken eggs can often eat duck eggs (test this carefully and with your doctor's advice, obviously!). Those who are avoiding cholesterol will want to be careful; duck eggs have nearly three times the cholesterol of chicken eggs.
Read more:
label-style nutrition information for raw duck eggs
Countryside Network
The Free Range Life
short comparison of duck and chicken eggs on YouTube
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: year-round, but most plentiful in summer (like chickens, ducks produce more eggs when they get more daylight)
Duck eggs are 40-50% bigger than the biggest chicken eggs, with a larger yolk, more protein, fat, and other nutrients, more albumen, and a richer flavor. This makes them a particularly good choice for baking; they make fluffier soufflés, richer cakes, flakier pie crust. They'd probably make great Easter eggs, too. The thicker shell makes them easier to transport and is said to give them a longer shelf life.
Some recipes will need tweaking before they'll come out perfectly, but Robin of Neighborhood Duck Farm tells me a cake mix will come out very well with the same number of duck eggs as chicken eggs, and mixes using 2-3 eggs will make especially spectacular cupcakes. Duck eggs are also reputed to produce very rich, creamy scrambled eggs, but can get a little rubbery if boiled or fried too long.
Nutritionally, duck eggs are similar to chicken eggs except for significantly more protein, fat, and omega-3 fatty acids (paleo dieters, here's your egg). Basically, it's a bigger yolk.
When ducks are allowed to eat fish, their eggs can taste a little fishy, but when the ducks are being raised for their eggs rather than just as pets this won't be a problem. Duck eggs are most often found in Asian cuisine, especially Chinese and Vietnamese dishes. They're still difficult to find in the U.S., with their fans snapping up any they encounter at pretty much whatever price the farmer dares to put on them (the first batch of duck eggs at the Tumwater Market sold out by 11:30, with the last customer only getting half the eggs she wanted).
People who are allergic to chicken eggs can often eat duck eggs (test this carefully and with your doctor's advice, obviously!). Those who are avoiding cholesterol will want to be careful; duck eggs have nearly three times the cholesterol of chicken eggs.
Read more:
label-style nutrition information for raw duck eggs
Countryside Network
The Free Range Life
short comparison of duck and chicken eggs on YouTube
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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