Pomegranate and Maple-Glazed Beets
This recipe was originally published in Delicious Living, available for free at Brighter Day Natural Foods. The flavor of this recipe is a great blend of sweet and tart.
Ingredients
2 pounds beets, cubed
¾ cup unsweetened 100% pomegranate juice
3 tbsp pure maple syrup
2 tsp cornstarch
1 tbsp cold water
Preparation
There are multiple methods for juicing a pomegranate, if you so choose to. I used a citrus juicer and a very fine strainer to separate the seeds from the juice.
Put beets in a saucepan and cover with salted water. Bring to a boil, reduce heat, cover, and simmer until tender (about 25 min). Drain and set aside.
For sauce, combine pomegranate juice and maple syrup into a saucepan and bring to a simmer. In a small bowl, combine cornstarch and water until smooth. Gradually pour into saucepan, whisking to incorporate. Simmer for 1 min then add beets and heat through. (If sauce is too bitter for your taste at the end, add a little extra maple syrup.)
Autumn Ravioli
This recipe was originally featured with the toasted pumpkin seeds in Ready Made Magazine. It can be found in its original nature here. These raviolis remind me of my favorite holiday comfort food, perogies, a tradition that’s been in my family since I was young. This tasty recipe is a little labor intensive, so leave some time to cook it up!
Ingredients
Ravioli Filling
1 tsp canola oil
1/3 cup minced shallots
¼ cup white wine
2 tsp finely chopped thyme
1 tsp finely chopped sage
1 ½ cup (1 med) pumpkin or butternut squash
3 tbsp freshly grated parmesan cheese
34 wonton wrappers
Sauce
1/3 cup butter
½ cup thinly sliced shallots
10 sage leaves, torn into bite-size pieces
3 tbsp white wine
Preparation
Start by baking the pumpkin or squash. Cut in half and scoop out seeds. Lightly coat the open side of the pumpkin and lay face down on a cookie sheet. Bake 45-50 minutes in a 375 degree oven, or until skin is soft. Allow to cool slightly and scoop out the flesh, discarding skin. Mash any lumps and set aside.
For the filling, heat oil in a medium skillet over medium-low heat. Add shallots and cook until translucent. Add wine, increase heat to medium, and cook until wine reduces to a creamy consistency. Stir in herbs and remove from heat. Transfer mixture to a large bowl, and stir in pumpkin and Parmesan cheese. Season to taste with salt and pepper.
For the ravioli, work in batches. Start by laying out wonton wrappers on a dry surface. Spoon two teaspoons of pumpkin mixture into the center of one wonton wrapper. Dip your finger in water and moisten the two edges of the wrapper closest to you. Starting with the point farthest from you, fold the wrapper over the filling to form a triangle. Press the edges to seal completely. Moisten with a little more water if needed, and press edges with fork tine to ensure they are sealed. Repeat with remaining wrappers and filling.
(We made homemade wheat noodles, but I suggest just buying wonton wrappers!)
Bring a large saucepot of at least three quarts of salted water to boil.
For the sauce, melt butter in a separate large saucepan over medium-high heat. As soon as it melts, add shallots and cook, watching constantly until butter starts to brown, about two minutes (if butter smarts to smoke, lower heat). Add sage leaves and cook until shallots start to caramelize and butter is a nutty brown. Remove from heat to carefully add wine, then return pan to heat and season to taste with salt and pepper. Cover and keep warm.
Once the water in the saucepot reaches a rolling boil, lower heat slightly and cook ravioli in batches, about two minutes per 10 to 12 pieces. When ravioli float to the surface, they are ready. Remove from water using a slotted spoon, and transfer to saucepan with browned butter. Repeat until all ravioli are cooked.
Toss ravioli with sauce, then transfer to a platter and serve immediately.
Organic Moms Unite!
The Savannah Coop sprouted out of a desire for inexpensive organics for moms and their families. Run and organized by six Savannah mothers, these ladies have nine children under the age of four between them: Marisa Lilje, Melissa Beauchamp, Emily Sontag, Julie Scott, Carmen Vazquez, and Michelle Solomon. They all met through a parenting group and are from all over the country, some with previous coop experience and others that are new to the concept. The idea is to buy together in large quantities, in order to get a better price for high quality products.
Beginning in May 2008, these ladies have been taking bi-weekly orders from the community and their fellow parents for organic fruits and vegetables, fresh local milk, organic cottage cheese and yogurt, local eggs, and even local organic beef. Starting out in the house of Marisa Lilje, one of the moms, they have now moved to First Presbyterian Church in Ardsley Park. They receive about 30 produce box orders every other week. These boxes come from Destiny Produce, specializing in supplying co-ops with organic produce from the Southeast. You have a choice of large or small size and all fruit, all vegetable, or a mix. When the co-op finds a good deal on veggies or fruit, extra produce is ordered and up for grabs as a supplement to the box orders.
The Savannah Co-op is not a seasonal commitment, as with most co-ops, but instead orders may be placed on Tuesday for produce on Thursday. More about the program can be found here, as well as FAQ, a calendar, more about the organizers, prices and other helpful info.
Toasted Pumpkin Seeds
If you have extra pumpkin seeds from all of that jack o’lantern carving this week, don’t toss ‘em! Save them for a tasty toasted snack. This toasted pumpkin seed recipe is thanks to Dominique Andrews of Ready Made Magazine. Top salads or yogurt with these seeds, or just keep them around to munch on.
Ingredients
Sweet spice blend:
2 tsp light brown sugar
1/2 tsp cinnamon
1/4 tsp ground cardamom
1/4 tsp ground ginger
Savory spice blend:
1/2 tsp sea salt
1/2 tsp curry powder
1/4 tsp cayenne pepper
Preparation
1. Remove the seeds from the stringy pumpkin flesh with your fingers. Discard any moldy or darkened seeds.
2. Carefully rinse the seeds in a colander to remove any clingy fibers, then drain the seeds and transfer them to a cookie sheet.
3. If you want to remove the hulls (the white protective coating on the seeds, which are edible and high in fiber but tough to chew), first break them up with a rolling pin, then drop the seeds into a large bowl filled with water. Stir vigorously, bringing all the kernels into contact with the water and breaking the surface tension. The kernels will sink to the bottom. Discard the shells floating on the top, then drain the water in a colander to retrieve the seeds.
4. Spread them out on a cookie sheet and place in an unheated oven to dry overnight.
(Before moving on, I would suggest popping them in a 350 degree oven for about 10-15 minutes. This will make them extra crispy!)
5. Whether hulled or not, pumpkin seeds can be toasted with a sweet or savory blend of spices. Heat two teaspoons of canola oil over medium heat in a large skillet.
6. Add 1 cup of pumpkin seeds, stirring to coat with the oil. When some of the seeds start to puff, add the spice mixture of choice and stir to coat all the seeds.
7. Toast until seeds start to pop and turn golden brown, four to five minutes.
I received my produce box from Green Tomato Concepts yesterday, and it looks exceptionally delicious. You can find out more information about there program here. Each week, Robbie brings a box of fresh produce (in various size options) to different pick-up areas throughout Savannah. The contents of the bag vary from week to week, depending on season and weather. All veggies are organic, all as local as possible.
The contents this week included: 3 carrots, 1 bag Crimini mushrooms, 1 bag green snap beans, 1 butternut squash, 1/4 head red cabbage, 1 giant red onion, 2 zucchini, 4 beets, 3 apples, 1 large bag white grapes and 1 pomegranate. I also got a bag of baby greens and fresh herbs, including thyme, oregano, and cilantro. (Already cooked up a fresh pizza, with LOTS of fresh oregano!)
Garlic Greens over Quinoa
If you’ve never eaten a vegetable like chard or kale, this is the time to try it out! Both greens can be harvested year round, so they are great for winter recipes. If you’ve ever had hesitation about tasting these good-for-you greens, this easy recipe will change your mind.
High in protein and amino acids, Quinoa is an acient whole grain that can be substituted for rice. I use Alter Eco Fair Trade red quinoa from Bolivia, purchased at Brighter Day, but any type can be used. Fair Trade products benefit small farms, improving their techniques and working conditions.
Ingredients
For Greens:
1 large bunch kale or chard
6 cloves garlic, chopped
1/4 cup red wine vinegar
3 tbsp olive oil
1 tsp salt
For Quinoa:
1 tbps oil
1/4 cup mushroom, chopped
1/2 cup quinoa
1 cup water
1/2 boullion cube
Small bunch cilantro, chopped (optional)
Preparation
1. Combine quinoa, water and boullion cube in pot. Heat on high until boiling. Reduce heat and cover until all water is absorbed. Add mushrooms, cilantro and salt and pepper to taste. Stir and set aside.
2. To prepare greens, separate kale leaves from thick stems. Add water to a pot until it’s about 1/2 in deep. Add salt and heat on high until boiling. Add greens and cover. Cook for about 15 min, stirring occasionally.
3. Heat oil and garlic in sauce pan. Sauté until lightly browned. Add greens and vinegar. Cook for about 5 minutes, stirring with tongs.
4. Serve greens over a scoop of quinoa.
5. *Optional step* Save stems and chop. After removing leaves from pan, sauté the stems with the garlic oil left in the pan. Cook for about 10 minutes and serve with the rest of the dish. The stems can take a little longer to cook, but are full of nutritional goodness!
A printable recipe card can be found here!
Wake Up & Smell the Coffee... Bean
Scott Miller has been roasting coffee for 2 years for his company, Ogeechee River Coffee company. Serving as both owner and manager, Miller has a passion for coffee, which is why he started Ogeechee. Previous to starting his company, Miller originally discovered his interest in roasting coffee when working at a resort. A regular customer had a specific request for freshly roasted coffee. It was here that Miller was able to practice his craft and learn more about how coffee is roasted.
This 5-employee company is based in Statesboro, Georgia. While the company does purchase some Fair-Trade coffee, Miller also tries to work with organizations such as the Project HOPE and the Rainforest Cooperative. All of Ogeechee’s coffees are organic. Ogeechee’s coffee comes from all over the world, including Central America, Nicaragua, Kenya, Sumatra and Brazil. He finds his coffee beans from both personal relationships (which he prefers), and brokers/importers in the coffee business.
Unlike commercial scale coffee distribution, Ogeechee’s coffee can focus more heavily on quality control and consistency, so you can always expect a great brew. Selected samples are inspected to ensure the quality is up to expected standards, as well as computer analysis during the roasting process. The most popular beans, the Mocha Java blend are an in-house blend of beans. Not to be confused with the chocolate latte drink you’d get at a coffee shop, this blend doesn’t need artificial flavors to be delicious. Scott Miller and the Ogeechee River Coffee Company can be found at 1100-G Brampton Ave in Statesboro, or at the Trustee’s Garden Farmer’s Market on Wednesdays 4-7pm.
This is a fantastic and interesting story about Michael Pollan, who wrote a letter to the next president proposing all kinds of wonderful changes in agriculture policy and suggestions such as creating a White House vegetable garden, and hiring a ‘Farmer-in-Cheif’. Michael Pollan wrote the books: The Omnivore’s Dilemma: A Natural History Of Four Meals and In Defense OF Food: An Eater’s Manifesto.
West African Peanut Soup
Soups are a favorite dish when cold and rainy weather rolls around. This hearty and delicious dish will warm you up and keep your belly full all week.
This recipe originally featured in Dining with Friends. “Called ‘groundnut stew’ in Africa, this dish has found popularity throughout North America. Peanut soup is still served at George Washington’s Mount Vernon home and Colonial Williamsburg, Virginia.” -Animals of Friends
Ingredients
1 tbps oil
1 large onion
2 stalks celery, diced
1 large carrot, sliced
1 large cubed sweet potato
1/4 tsp cayenne, salt& pepper
6 cups veggie stock OR 6 cups water& 2 boullion cubes
2 cups tomato juice
1 cup smooth peanut butter
1 cup chopped scallion (mostly white parts)
Large skillet/soup pot
Blender
Preparation
1. Start by chopping the onion and celery. Heat the oil on med heat in a large skillet. Add the onion, celery, cayenne, salt and pepper. Sauté until softened (About 5 min).
2. While waiting on these to cook, chop the carrot and sweet potato. Add the carrot, sweet potato, and either prepared veggie broth OR water and boullion cubes to the pot. Cover, and turn heat to high until boiling. Stir and reduce heat to low. Cook until vegetables are tender (about 5 min).
3. Allow soup to cool slightly. Chop the scallion while you wait. Pureé soup in a blender in batches.
4. Return to pot and stir in peanut butter and tomato juice. Heat until all ingredients are combined. Garnish with Scallions.
A printable 3x5 recipe card can be downloaded here!
The Big Cheese
(Left) Farmhouse Blue, (Right) Aztec Cheddar
Meet Dane Huebner, head cheese maker and culinary artist at Flat Creek Lodge, located in Statesboro, Georgia. Recruited by the Department of Agriculture from Wisconsin last September, Dane has won numerous awards with his cheese making skills. After less than a year of opening, the Lodge won 12th place in the World Cheese Championship Contest under Huebner’s direction.
The Flat Creek Lodge Dairy is one of only two licensed artisan cheese producers in the state. The Lodge’s twenty-seven, grass and grain fed registered Jersey cows are the single source for their cheese, producing about 450lbs of milk per day, and about 300lbs of cheese per week. What makes their cheese any different than what you get in the local grocery store? Huebner and staff use unpasteurized, raw milk. Each batch is hand-made, and no other cheese will taste like their cheese. Unlike larger factories, when lots of different cows milk is combined, the taste is much more dynamic when only coming from a single herd of cows. Flat Creek Lodge uses no artificial ingredients.
Some cheeses produced in the dairy include: Pepper Feta, Leiden (a traditionally Dutch cheese), Thai Chili Cheddar, Aztec Cheddar (a personal favorite), and many more. The most popular cheese is the Farmhouse Blue. Their cheeses are sold to only a few local restaurants, including Thrive and Cha Bella. Want to taste these delectable dairy delights for yourself? You can purchase them at the Wednesday evening farmer’s market (held in the parking lot of the Pirate House from 4pm-7pm) or online here.
