Cherries Coming Thursday, June 21st

Greetings!
The weather’s fine in Orondo and our lovely big Tieton cherries will be here Thursday the 21st. Some of you have already placed your orders and are on the list. Co-op Members who waited to pre-order should send me your case orders now by following the instructions below. The price is $90, same as last year. We’ll reserve a few boxes to sell by the pound in our store for those who can’t use a whole case.
Cherries keep well for three weeks in the fridge if they are stored closed in their original plastic bag so you’ll have some for the Fourth of July. You can freeze a few, pit and all, for a special treat in the dark days of winter. A couple of sweet mouthfuls of half-thawed giant cherries are very special.

Tieton cherries — first tree fruit of the season

Your household membership entitles you to special order tree fruit from Brian’s and Maria’s small orchard in Orondo, as we have been doing since 2009. If you would like to pre-order one or two cases of Tieton Cherries for delivery June 21, please place your order with me on my personal email: ehartmann7@gmail.com, following the instructions below.
— Eleanor Hartmann
PRE-ORDER INSTRUCTIONS
1. ORDERING
To order cherries, please contact me no later than the end of the afternoon on Tuesday, June 19, for delivery on Thursday June 21.  About 30 cases will be available, first come, first served.
To order, please email me, Eleanor: ehartmann7@gmail.com. No orders are taken through the Co-op. Your email should have “cherries” in the subject line and contain the following information:
  • Your name and phone number
  • How many cases of cherries you want (1 or 2)
Once you have sent your request and are on the list, your order is committed. I’ll send a confirmation email to everyone when orders are closed. If you find that you must cancel, please do so before the Tuesday order deadline so Maria doesn’t pack your fruit.
2. PICKUP
Your cherries will be available for pickup before noon on June 21.  You must pick up your fruit on Thursday before the store closes at 6 pm so that you can get them home and in the fridge. We have no cold storage and our store gets warm overnight; your cherries would suffer. If you can’t pick them up yourself, please arrange for a friend to fetch them for you and keep them cool overnight.
3. PAYMENT AND CHECKOUT
Payments will be taken at the check stand when you pick up your cherries. The price is $90cash or check only please; no credit or debit cards for special orders. The cashier will have the list of orders and will check your name off when you pay and take your fruit.
Enjoy your Cherries!
About the Farm
Brian and Maria Dennis have a ten acre farm south of Chelan on the Columbia River at lee side of the mountains where there is little pesticide drift from the commercial orchards. They are third generation orchardists and have grown tree fruit there for 35 years. They are good stewards of the land and use healthy agricultural practices. Maria has been delivering their wonderful fruit to our co-op from June through November since 2009. We get their fruit fresh from the farm so it is weeks fresher than fruit that has been long stored and much handled. It is available as it ripens on the trees and is harvested.
Thank you for supporting the people who work so hard on their small family farms to grow, harvest, and deliver our local and regional foods!

Valdi’s Icelandic Lamb Soup, a la Anna

We pulled this recipe out of the archives!  It’s a fall classic and we just happen to have all the ingredients that you’ll need.  It’s what’s for dinner tonight!

A couple of years ago when I was battling a nasty cold, Valdi brought the most delicious bowl of soup to the co-op for me.  It was the BEST soup I’d had in years… perfect for the fall and winter and it’s a great way to use up left-over lamb.  I like lean meat so leg of lamb or shoulder roast works well for me.  Valdi likes a lot more fat, he says it intensifies the flavor, so he uses more soup and rib bones and fattier left-over cuts. 

 

What you need:

2 – 3 packages of lamb bones and/or ribs (if you don’t have any left-over lamb, use 3-4 times as many packages of bones/ribs, as meaty as possible.)

1 – 2 cups diced carrots

1 – 2 cups diced parsnips or turnips

1 – 2 cups diced onion

2 – 4 cups chopped cabbage or kale

2 – 4 cups diced left-over lamb or a couple of steaks cooked and cut into cubes (or use 3-4 times as many soup bones and ribs in broth… so you have more of that meat to use)

1 scant cup rolled oats (I use thick rolled from the bulk bin)

Optional:  2 garlic cloves, chicken broth (I like Better than Bouillon)

 

What to do:

Fill large stock pot ¾ full of water

Add in bones, a pinch or two of salt, two stalks of celery, 2-3 carrots, a quartered onion, and a bay leaf (I also added two whole cloves of garlic, but Valdi doesn’t use garlic in his soup)

Bring to boil then turn down and simmer, uncovered, for two hours

For the first several minutes of cooking you’ll need to scoop off some icky looking foam.  I don’t know why it does this, I just scooped it off like Valdi instructed.

While the broth is simmering dice your veggies and meat

When the broth is done, strain out the bones and spent veggies, and pull meat from bones (if you want a lower-fat version, make sure to trim the fat from the meat and chill the broth for several hours so that you can skim off the fat).

Rinse stock pot then add broth back in, along with a few more cups of water or prepared broth, to fill stock pot ½ to ¾ full.  If adding more than three cups of water you’ll probably want to add some Better than Bullion (chicken base) so the broth isn’t too watery.

Bring broth to boil and add in all your veggies, meat, and oatmeal

Turn down to simmer for 20-30 minutes, add more liquid if needed

Add salt as needed

Recipe submitted by Anna, tweaked and adapted from Valdi’s family recipe

 

Chicken Pipian Verde (Chicken in Pepita – Tomatillo Sauce)

Serves 4. Total time about 1 ½ hours. Easy to prepare.

The pepitas (green pumpkin seeds) give this sauce a unique toasty, rich flavor. Serve with your

favorite Mexican sides such as Spanish rice and beans. This dish is equally good with

grilled/roasted vegetables and polenta.

Ingredients

Grilled Chicken:

4 boneless chicken breasts

1 Tbsp olive oil

2 Tbsp fresh lime juice

Pipian Verde Sauce:

1 Tbsp olive oil

½ C. chopped shallots ( or ½ onion chopped)

2 garlic cloves, coarsely chopped

¼ tsp. Black pepper, ground

1 C. chicken broth

1 lb. tomatillos, husk removed, washed and sliced

3 Pablano peppers

¼ C. Cilantro leaves

1 tsp. sugar

1 Tbsp. fresh lime juice

1 C. raw, unsalted pepitas (green pumpkin seeds)

Salt & pepper to taste

Beer

Directions

Coat chicken breasts with lime juice and lightly with olive oil and refrigerate until ready to grill.

Sauce: Heat chopped onion or shallot in olive oil in a medium sized, heavy saucepan over

moderate heat, stirring occasionally, until soft. Add chopped garlic and ground pepper and

continue cooking for 1 – 2 minutes. Add chicken broth and tomatillos. Simmer tomatillo mixture

until it starts to thicken and tomatillos are soft, about 20 minutes.

Meanwhile, roast pablano peppers in a toaster oven set to broil. Turn the peppers as the skin

begins to char and blister, until they are charred on all sides. (You can also roast peppers by

placing directly over a low flame on the stove top or in a cast iron skillet on medium-high heat.)

Place charred peppers in a glass bowl, cover with a lid and let sit for 10 minutes. This will allow

them to sweat and make it easier to peel. Peel the charred skin from the pepper, remove the

seeds and stem and chop coarsely. Place peppers in a blender along with the cilantro leaves,

sugar and lime juice and set aside.

Preheat and ready your grill for the chicken. Set grill to medium heat.

Preheat a large, heavy skillet over medium heat till hot. Toast the pepitas (pumpkin seeds),

stirring constantly, until they begin to pop and turn a toasty brown, about 3 to 5 minutes.

Watch closely! Don’t let them burn. Immediately transfer seeds to a plate to cool. Reserve 2

Tbsp. for garnish.

When tomatillo mixture looks ready you can begin grilling your chicken. Put chicken on grill and

set timer for 4 – 5 minutes, depending on thickness.

Open beer and take a few swigs. Set aside.

Once tomatillo mixture is ready, let it cool slightly (while you put chicken on the grill) then add

this along with the pepitas to the peppers and cilantro mixture in the blender. Begin blending.

If sauce is too thick, add some beer. Blend until semi-smooth. There will still be some

coarseness from the pepitas. If you prefer your sauces really smooth, keep blending. Add salt &

pepper to taste.

Turn chicken and grill another 4 – 5 minutes until just cooked through.

Spoon sauce over chicken and garnish with reserved pepitas.

Recipe submitted by Peg Gerlock.  This is a traditional Mexican recipe and has been adapted from from several other adaptions.

~Go Nettles! More Nettles!~

A great way to incorporate greens into your diet is to just add them to the liquid part of a recipe. In this case…blend nettles with usual crepe ingredients…or scrambled eggs….or take some of the broth out of your soup and blend with raw nettles and then add back in. Adding greens raises the alkalinity which is needed when meat, dairy and grains are consumed in most meals. 

Ever had green citrus drink?  Blend celery. parsley, nettles, kale and ginger in the blender, along with one quart of water. Press through a straining bag….add the juice of fresh pressed lemon, grapefruit and orange and the soaking liquid of raisins, mango and prunes to sweeten. More sweetening can be added with stevia…coconut nectar…raw honey etc…

 

Nettles, Nettles, Nettles!!!

~Nettle Pesto~ is just substituting basil with nettles.
Some people like to blanch the nettles before using…but I just pop them in the Vita Mix raw. I use flax, coconut and olive oil….garlic…walnuts, hemp seeds, kelp, cilantro, parsley. This freezes well for use later!
 
~Green Smoothie~
Blend all your favorites together [don’t forget reconstituted dried mangoes, prunes, dates, persimmons etc…].
Add nettles and miner’s lettuce [often found growing together!]…collards…kale...spinach. Blend a little longer than usual to be sure to break down the cell walls in the nettles! 
 
~Dried Nettles~
If you want the nutrition of nettles all year long….dry them! Either in trays out of direct light…or hanging in paper bags. When stems are thoroughly dry… store in airtight jars or bags. Powder in small amounts to be sprinkled or added to food. 
 
~Green Tortillas~
Here’s a great way to introduce nettles. When making your favorite flat bread recipe….blend the nettles with the water before adding to flour mix. That Nettle Pesto is delicious spread on top!
 
Bon Appetit!
Original Recipes created and submitted by Bequin
 

THE CASCADIAN’S GUIDE TO COOKING THE BEST SPECIALTY MUSHROOMS

DON’T CROWD THE MUSHROOMS!

This is one of the key techniques for cooking mushrooms that taste great every time. Cooking the mushrooms on their own ensures that you get the best flavor profile and texture from your fungi friends. A dry saute works well for mushrooms that are moist and very fresh; try it: Heat a cast iron or other skillet to medium-high heat. Chop up your mushrooms as you normally do. Throw the chopped mushrooms into the heated pan and stir occasionally. In a minute or two they will begin to release their water. Keep stirring and cooking for a few minutes until the mushrooms begin to brown a bit and the water is gone. Now it’s time for the butter and garlic! Use whatever fat you are cooking with to brown the mushrooms, and to bring out their flavor add a pinch of salt to taste. If your mushrooms have been stored for a time and are slightly dry, add a cup of water to the skillet at the beginning and let that water cook off before you dry saute as above.

 

SHIITAKES

This is arguably the best of all cultivated mushrooms. Its flavor is strong in umami yet not overpowering, and its texture can range from delicate to meaty depending how it is prepared. In addition to its culinary charms, Shiitake is one of the best known of the medicinal mushrooms, used to treat a variety of conditions ranging from high blood cholesterol to cancer; it is a tonic that stimulates the immune system and protects from viruses.

Basic Prep: Remove the stems from fresh mushrooms; chop coarsely and dry saute until the edges of the mushroom are slightly browned, then add a splash of cooking oil and soy sauce and continue cooking for a few minutes. This is a great start to a stir-fry, omelet, or snack. Even better is to leave the caps whole, place them gill-side up in a baking dish or skillet, baste the gills with a 1:2 mixture of soy sauce & olive oil, then bake at 375º for 20 minutes. THE BEST!

 

OYSTER MUSHROOMS

Another very versatile and delicious mushroom, the Oyster, has a mild nutty flavor and delicate texture. Oyster mushrooms are one of the most common wild mushrooms in the world. Growing in almost every climate and continent on the planet, they are commonly foraged in the woods and cultivated on farms. Recently Oyster mushrooms have been shown to decompose petroleum pollutants in the environment and may be part of a solution to toxic oil spills and environmental contamination.

Basic Prep:  Great in pasta sauces, stir-fries, egg and fish dishes. Begin by chopping off the “heart” of the Oyster Mushroom cluster (where all the stems come together) and coarsely chop up the caps and stems. Dry saute the chopped mushrooms until water cooks off. Add olive oil and finely chopped garlic, cook until golden brown, then add to your favorite dish. Make a simple pasta sauce by adding a can of diced tomatoes to the cooked mushrooms, then add a splash of wine, balsamic vinegar, chopped fresh herbs, diced garlic, and simmer until reduced to a sauce consistency and serve over fresh pasta.

 

LION’S MANE

Definitely one of the most interesting-looking and beautiful mushrooms in the world. The Lion’s Mane is a toothed mushroom and can be found growing wild in the Pacific Northwest and New England. Its flavor and texture are similar to crab or lobster meat: a sweet savory flavor and meaty stringy texture. This is also a renowned medicinal mushroom and is being researched for its potential to re-grow nerves in the brain and for its immune-enhancing and anti-cancer properties.

Basic Prep: Lion’s Mane is best enjoyed in its purest form; you don’t want to disguise the flavor of this mushroom by cooking it in a complex meal. Tear the whole mushrooms into bite-sized wedges by separating it like a head of cauliflower.Heat a large skillet and dry saute the mushroom pieces until all the water boils away and the edges begin to brown.  Add a pat of butter to the skillet–enough to coat the mushrooms–and a clove of finely chopped garlic. Cook until golden brown. Dash the cooked mushrooms with a pinch of sea salt and eat them while they’re hot. Try them on small pieces of crusty bread or a good cracker.

 

CINNAMON CAP

A cute little clustered mushroom, recognizable by its striking golden-orange color and scaly appearance. A very popular mushroom in Japan similar to Nameko. This mushroom is characterized by its crisp, crunchy texture and delicious earthy flavor. Great in stir-fry or miso soup.

Basic Prep: Similar to Oyster, begin by chopping the individual mushrooms from the “heart” of the cluster. Cinnamon Cap’s stems are just as good as the caps, so there’s very little waste. Dry saute and finish them with a splash of sesame or peanut oil and a bit of soy sauce. From here you can make a stir fry dish or delicious soup.

 

 

 

RECIPES:

 

CASCADIA CRAB CAKES

Ingredients: 1/2 – 1 pound fresh Shiitake or mixed variety, de-stemmed and diced fine; 1/2 Dungeness crab, cooked and shelled or 1 small can of crab meat; 1 egg; 2 cloves garlic, diced; 1 teaspoon fresh thyme leaves; Panko bread crumbs; Kosher salt & freshly ground pepper.

Dry saute mushrooms until golden brown, season lightly with salt and pepper, set aside to cool.

In a large bowl shred the cooked crab meat with a fork (if using canned crab, drain water first). Mix in cooked mushrooms, thyme, garlic, and the beaten egg. Mix thoroughly.

Now mix in Panko bread crumbs until the mixture is a good consistency to form patties. It should be moist but not dripping. 

Heat a large skillet and melt some butter or heat cooking oil in it, just enough to coat the pan. Form crab mixture into golf ball sized patties with your hands and place them one by one into the hot skillet. Don’t crowd them.

Allow the crab cake to brown before turning, about 5 minutes. Flip cakes and squash them down gently with your spatula, being careful not to break them up.

Serve your fresh crab cakes hot with cocktail or tartar sauce. They can also be refrigerated and re-heated.

 

WILD RICE & SHIITAKE STUFFING

Ingredients: 1 pound fresh Shiitake, de-stemmed & sliced; 2 cups wild rice; 1 1/2 quarts chicken broth or veggie stock; 2 tablespoons olive oil; 1 large onion or 4 shallots, chopped, 4 cloves garlic, minced; 1 rib celery, chopped; 1/3 cup toasted almonds, coarsely chopped; 1/3 cup dry sherry; 2 teaspoons fresh thyme leaves; 1/2 cup chopped fresh parsley;1 tablespoon fresh sage leaves; salt & freshly ground pepper.

Bring the stock to a boil in a large skillet or stock pot, add the wild rice and salt to taste. When the liquid returns to a boil, reduce heat, cover and simmer for 40 minutes until rice is tender and begins to splay, Drain through a strainer if necessary and set rice aside.

Heat the oil in a large skillet over medium heat, add the onion or shallots. Cook and stir until tender, about 3 – 5 minutes. Add a generous pinch of salt and the garlic; cook until fragrant, about 30 seconds. Add the mushrooms and celery; cook until tender and lightly browned, about 10 minutes. Stir in the cooked rice and remaining ingredients. Cook while stirring until the sherry has evaporated. Taste and adjust seasonings as desired. Remove from heat and allow to cool. Use to stuff your turkey or place in an oiled baking dish and warm in the oven for 20-30 minutes at 350º.

 

CASCADIA CREAM SAUCE

Ingredients: 1 pound fresh mushrooms thinly chopped; 1/3 cup chicken or veggie stock; 3 cloves pressed or finely chopped garlic; 1/3 cup dry white wine; 2 tablespoons olive oil; 1 tablespoon tomato paste; 1/2 teaspoon kosher salt; 2 grinds black pepper; 3/4 cup half & half; 3/4 cup heavy cream; 1 tablespoon finely chopped parsley.

Dry saute mushrooms in a large skillet as described in the COOKING GUIDE.

Whisk together wine, stock, and tomato paste until well blended; set aside.

Turn skillet heat to medium. Add olive oil and garlic to mushrooms; cook until garlic barely begins to brown. Pour in the wine mixture all at once. Add salt & pepper. Bring to a steady simmer and cook until reduced by almost half (5 minutes).

In a bowl combine half & half with heavy cream and gradually whisk this into the sauce until it thickens (do not boil). Stir in the chopped parsley.

Serve this delicious sauce over wild rice or pasta; try it on salmon or potatoes too!

 

ICONOCLASTIC SALMON a la SHIITAKE

Ingredients: 1 fillet Wild Salmon; 1 pound fresh Shiitake, de-stemmed; 1/4 cup maple syrup; 1/4 cup soy sauce; 1 medium onion or shallot, sliced into thin rounds; 1 sprig rosemary. Preheat oven to 350º.

Line a baking tray with aluminum foil and lay your salmon fillet skin-side down on the foil.

Scatter rosemary leaves over the entire salmon fillet. Cover the salmon flesh evenly with whole mushroom caps, gill-side down. Scatter the onion/shallot rings evenly over salmon and mushrooms. Pour maple syrup evenly over the entire fillet. Pour soy sauce evenly over the entire fillet.

Bake on the oven’s middle rack for 20 – 30 minutes until Salmon is done. To judge doneness, use a fork to check the thickest part of the fillet. Texture is best when slightly flaky and a little moist.

 

MUSHROOM BURGERS!

Ingredients: 1/2 to 1 pound fresh mushrooms (any variety), chopped finely; 1 pound ground beef; 1/2 medium onion, finely chopped; 1 – 2 cloves garlic, finely chopped; fresh or dried herbs, finely chopped; 1 egg (optional); salt & pepper to taste.

Dry saute mushrooms until most moisture has evaporated, add onion and garlic and continue cooking for 3 – 5 minutes. Add pinch of salt and remove from heat.

In a large bowl mix sauteed mushrooms and onions with ground beef, herbs, egg (if desired), and a dash of salt & pepper.

Once all ingredients are mixed, form into patties and grill the burgers.

This recipe is great with most varieties of mushroom, especially Shiitake or Oyster.

For an extra flavor burst, try adding a splash of soy sauce or teriyaki while cooking the mushrooms.

 

Cooking Guide and recipes created and submitted by Cascadian Farm Mushrooms

Anna’s Fake and Easy Gyros

This is one of my favorite all-season and all-in-one meals.  I use spelt tortillas instead of pita bread, because I usually avoid wheat.  Also, good pita bread is hard to come by.  The co-op has several great frozen tortilla choices.

Filling Ingredients:

1 lb sweet Italian lamb sausage (or half and half mixture of sausage and ground beef)

1 onion, chopped (half used in cooked meat mixture, the other half raw)

1 Tblsp crushed or minced garlic

1 tsp of each of the following herbs/spices: oregano, rosemary, marjoram, thyme, cumin, black pepper

½ tsp salt

Any combination of fresh veggies, diced:  cucumber, tomato, bell peppers, salad greens, sprouts, cabbage

Crumbled feta cheese

Tzatziki Sauce

Directions:

Prepare Tzatziki Sauce at least an hour ahead of time (see recipe below)

In large skillet, with just a smidge of oil, over med-high heat, cook crumbled meat, garlic and spices.

Pour off fat as needed.

Add onion and salt half way through cooking, after most fat has been poured off

While meat is cooking chop up your veggie choices 

And when meat is thoroughly cooked… fill tortilla with meat mixture, fresh chopped veggies, and drizzle with Tzatziki sauce.  Wrap and enjoy!

 

Tzatziki Sauce Ingredients and Directions:

½ lb plain yogurt or lebni

4-5 cloves crushed garlic

½ Tblsp olive oil

1 tsp fresh dill, finely chopped, or a couple of pinches of dried dill

1 Tblsp of lemon juice – I sometimes skip this as well, especially if yogurt is already quite tart

Salt & pepper to taste

One quarter to half a cucumber, peeled & grated – I sometimes skip this, if cukes aren’t in season

Mix together all ingredients but cucumber.  Store in fridge for at least 1 hour.  Mix in cuke right before serving.

Original recipe submitted by Anna

 

 

 

 

 

Anna’s Favorite Face Wash

Brooke’s Green Sprout Bontanicals Miracle Cleansing Grains is my favorite face wash ever.  No preservatives, chemicals, or additives; it’s a totally green and healthy face wash.  I took Brooke’s advice and mixed it with honey (I use Bruce’s honey from the co-op, the stuff that comes in quarts) to make the most delicious face was ever.   Using one jar of Miracle Grains, transfer half of the powdery stuff into a nice storage container for safe keeping.   Then pour honey over the remaining powder till honey comes close to top, but not quite (or if you are a Julia Child’s type, you might want to use a larger bowl which will be more forgiving and will contain your messiness).  With a chopstick, mix the honey and cleansing grains together till thoroughly combined.  Add more honey to get to desired consistency.  I like the mixture it rather loose so that I can easily scoop a bit out of the jar with my finger.  I use this concoction every morning.  I usually make and extra batch for my son, Conner, who gets a kick out of saying that he’s washing his face with Hippy Mud.

Lamb Chops Finished with Balsamic Vinegar

This is dead easy, not really even a recipe.  It works for lamb chops or lamb steaks, or beef or pork for that matter.  Season meat to your liking, place on plate and let rest about 15 minutes… so that the seasoning sinks in.  Heat skillet over med-high heat and add a little bit of oil or butter, just enough so the meat doesn’t stick.  Place meat in skillet and cook to your liking.  When just about done, add a splash of balsamic vinegar over the meat, turn meat over and add another dash.  Cook for just a half minute longer. 

This is one of my favorite meals.  Lamb chops served with rice and a simple salad made with Mama Bird greens, bell pepper, cucumber, feta cheese, Greek olives and tossed with an oil and vinegar dressing. 

 

Winter Hours at the Co-op

Big news: WINTER HOURS start Friday November 1, 2013.  Check the new schedule below, copy the new hours to a note and stick it to your vehicle visor or file it in your wallet. Shop your Co-op first!

NEW WINTER STORE HOURS

M,W,F: 11 – 6
T,Th,Sa: 9 – 6
Sunday: 10 – 3