I promised Fiddleheads member Leslie Hammond that I would post this recipe, which I invented as a way to incorporate more vegetarian entrees into my diet, as well as bring a little pizazz to what can be rather unexciting on it's own. When the tempeh is done regardless of what method you use, the sauce should form a somewhat thin, sweet-spicy “paste” coating the slightly crunchy surface of the tempeh, while the inside should be tender. Serve with a whole grain such as quinoa, a garden salad, and steamed or grilled vegetables. Find the printable pdf file of this recipe here. FYI : the grilling instructions are for a wood or charcoal grill. Please consult your instruction booklet (and/or your common sense) if you own a gas-fired grill. BBQ Tempeh (For Grill Or Stovetop) *1 - 8oz cake organic tempeh *Organic olive or light vegetable oil *Salt, pepper, and garam masala (available in the bulk section of Fiddleheads Co-op, orcombine cinnamon, cumin, salt, pepper, & coriander & cardamon to taste) *Homemade or store-bought bbq sauce (see recipe ideas below) For the Grill If using a wood or charcoal grill, build the fire and oil your grate or perforated grilling pan. While waiting on coals, slice tempeh width-wise into wide slices (about 6), place in the top section of a steamer pan, and steam until just fork-tender. Remove from steamer and put in glass container or bowl, coat on all sides with the oil, and and season to your liking. After the flames have died down, put the oiled grate over the coals just until hot, then lay the tempeh slices over it. Grill on all sides until golden brown; turn carefully to avoid breaking the surface crust. Once browned on all sides, brush or spoon the prepared sauce over the slices, allowing sauce to drip down sides. Close or partially close cover, grill another 1-2 minutes, turn, then repeat. Remove from grill onto serving plates. For the Stovetop or Electric Skillet If using your stovetop, lightly oil your skillet (cast iron works fine) and set aside. Slice, steam and season tempeh as described above. Turn on burner or adjust electric skillet and bring to medium heat, until skillet is just hot but oil doesnʼt smoke. Add tempeh slices to the pan and brown on all sides until the surface is golden; turn carefully to avoid breaking the surface crust. When all sides are browned, turn heat down slightly, then brush or spoon the prepared sauce over the slices, allowing the sauce to drip down the sides. Cook another 1-2 minutes, covered or uncovered, turn, then repeat, Remove from skillet onto serving plates. Serves 2 people (4 ounces per person) Easy Curry BBQ Sauce: Mix1 part bottled bbq sauce, such as Organicville Original Style, with 1 part organic red or yellow thai curry sauce, and stir thoroughly; adjust to taste. Basic BBQ Sauce: Combine organic ketchup, mustard, a couple of tablespoons dark or blackstrap molasses; crushed garlic, salt or soy sauce, pepper, and a splash of apple cider vinegar. Add ground rosemary if desired; combine thoroughly and adjust to taste.
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Lisa Gagnon made this soup a couple of weeks ago for the musicians performing at Fiddleheads Saturday Market. It’s dairy-free, possibly vegan and gluten-free depending on what brand of bullion cubes you use; it gets it’s incredibly rich and creamy texture from pureeing most of the cooked mixture before serving. She doesn’t measure out the herbs so add to taste as she does.The ingredient amounts here are halved from the original recipe, which filled a very large soup pot. If you prefer, substitute the water and boullion cubes for store-bought or homemade organic vegetable broth. You could also use more mushrooms than called for, and/or substitute another variety: shiitake, oyster, etc. (Don’t use portobello as they would most likely lend an unpleasant color.) LISA GAGNON’S BROCCOLI & MUSHROOM SOUP (NON-DAIRY) 2 medium-large onions, chopped 1/2 head garlic, coarsely minced or crushed Olive or Safflower Oil, enough to coat bottom of pan 1 bunch broccoli, stems chopped 6 ounces white button or crimini mushrooms, sliced or chopped Fresh or dried herbs to taste: rosemary, thyme, oregano 2 Veggie Gourmet (or your favorite brand) boullion cubes Water In a saucepan or soup pot sautee the onions and garlic with olive oil over low-medium heat, stirring frequently, until soft. Add sliced mushrooms to pan and lightly sautee until tender, about five minutes or less. Add the broccoli, stems and flowerets, to the pan and just enough water to cover broccoli; do not use more than that or your final product will be too thin. Stir in boullion cubes and herbs to taste, and simmer until broccoli stems are tender, stirring occasionally. Adjust herbs as necessary. When the broccoli is tender, hold some of the flowerets and chunks aside; if you use more mushroom than the recipe calls for, hold some of the slices aside as well. Puree in the remainder in a blender or food processor, in batches if necessary. Add the reserved vegetables back in the mixture. Can be served hot or cold. Fiddleheads employee and holistic health coach Amelia Lord shared this recipe for an easy kale salad that she made for a recent workshop at the co-op. This is a great way to enjoy curly green kale if, like me, you're not exactly in love with the stuff (chard is the leafy love of my life) otherwise; one taste of it had me practically licking the bowl. It's a perfect spring or summer recipe.
I used a red onion rather than the white onion the original recipe called for; the slightly sweet bite went well with the mild avocado and tart lemon flavors. Amelia's recipe didn't suggest emulsifying the lemon juice and olive oil before adding to the kale but I found it easier to deal with the liquids by combining them first. The recipe is intended to make 2-4 entree servings, or is the perfect size for a party/potluck, etc. If you intend it as a side-dish, especially for 1-2 people, I suggest halving the recipe or adjusting as needed. You can contact Amelia for more recipes, and holistic nutritional information and health coaching services at [email protected] or via her website. RAW GREEN KALE SALAD WITH APPLES & AVOCADOS 1 bunch organic curly green kale 1 large organic apple, chopped 1/2 medium white or red onion, finely chopped 1 ripe avocado, chopped 3 tablespoons extra virgin olive oil, plus extra for garnish Freshly squeezed juice of 1 lemon 1/4 teaspoon sea salt, or kelp/sea salt blend 1/4 cup slivered almonds or chopped walnuts Strip kale leaves from stems; discard stems and tear kale into bite-size pieces. In a large mixing bowl sprinkle kale with salt and massage well with hands (as you would when making kale chips). Add chopped apple, avocado and onion to kale. Emulsify or blend lemon juice and olive oil, then pour over kale, massage all ingredients again with hands. (This gets messy but is a lot of fun.) Mush and squish around until well-combined and much of the avocado is incorporated as part of the dressing. Top with almonds or walnuts and serve immediately, and/or store in the fridge in an airtight container; it's great the next day. ETA: Try substituting fresh sliced strawberries for the apples, as FH customer Pat Flynn Brune did. Time: 20 Minutes Yield: 2-4 entree-sized servings Sheila Herbert sent me a request to repost the brussels sprouts recipes I put up on the blog last year, and I'm happy to oblige. Both variations are below, the simpler, more savory version with cumin first, then the "candied" sprouts with maple-mustard glaze. (Both recipes can also be found in printable pdf format at our Recipe Archive.) Enjoy, and happy holidays! 1 lb (approx.) fresh organic brussels sprouts, stem ends pared and halved or quartered, smallest ones left whole) 4 T olive oil sea salt and black pepper (pref. freshly cracked) to taste generous sprinkling of cumin to taste (did I measure how much? Of course not.) Preheat oven to 425 degrees (F); lightly oil a baking tray. Trim and half or quarter, depending on size, the brussels sprouts; leave smallest ones whole. Toss in a bowl with olive oil to coat, then sprinkle with the salt pepper and cayenne. If any leaves came off the sprouts during the trimming process, add them to the bowl. Spread sprouts on tray, place on rack in center of over and bake for 15-25 minutes or until fork-tender and slightly crisp on the outer leaves; use your own personal preference of what crispy/tender balance you prefer to guide you. (These can cook in the oven a bit longer than their glazed cousins because there is no sugar on the surface.) Serves four as a side dish. This dish is best served hot, right out of the oven, as the sprouts loose their crispness as they cool. Note: Instead of ground cumin, try dry-roasting whole cumin seeds in a hot skillet until they begin to "pop", let cool slightly then add to the sprouts, oil and other spices at the beginning. Oven-Roasted Brussels Sprouts with Maple-Mustard-Cayenne Glaze 1 lb (approx.) fresh organic brussels sprouts, stem ends pared and halved or quartered, smallest ones left whole) 4 T olive oil sea salt and black pepper (pref. freshly cracked) to taste 1/4 tea or generous dash of cayenne pepper, or to taste (optional) 1/4 Grade B maple syrup organic stoneground mustard (coarsely-ground) to taste (about 1 T) 1 T extra-virgin olive oil juice of 1/4 freshly squeezed lemon 1/4 medium-sized yellow or white onion, chopped Preheat oven to 425 degrees (F); lightly oil a baking tray. Trim and half or quarter, depending on size, the brussels sprouts; leave smallest ones whole. Toss in a bowl with olive oil to coat, then sprinkle with the salt pepper and cayenne. If any leaves came off the sprouts during the trimming process, add them to the bowl. Spread sprouts on tray, place on rack in center of over and bake for 10-15 minutes or until fork-tender and slightly crisp on the outer leaves; turn 2-3 times during cooking process to bake evenly. (Any loose leaves tend to cook quickest and become tasty little miniature chips.) In the meantime combine remaining ingredients for the glaze, emulsify until thoroughly blended and opaque. When sprouts are tender, remove from oven and turn temperature down to 375 degrees. Pour enough glaze over the sprouts to coat thoroughly when tossed on tray, but do not "drown" them; store any remaining glaze in the fridge for future use. Return to the oven and bake for an additional 5 minutes. Serves four. Note: Replace cayenne with fresh hot red pepper, finely chopped, or dried pepper flakes if desired. The lovely ladies of our Produce Team: Amelia Lord, Sue Guida & Wendy Jakobski at the Mystic Marriott, 04/16/12. (Photo courtesy of Wendy Jakobski.) On Monday Chef Paul Krawic invited Fiddleheads to do a tasting at the Marriott in New London to sample the Produce Dept's wares. Richard Virgin, Wendy Jakobski, Sue Guida and Amelia Lord were the "prep chefs" for the evening. Dishes sampled included a vegetarian stiry fry done by Richard, Sue's wheatberry salad, and sweet potato-lentil stew from Alicia's Silverstone's book The Kind Diet, brought to us by Alison La Bella. Sue told us her recipe for wheatberry & fruit salad came from Cooking Light Magazine, April 2010**; she has made it with and without the goat cheese listed, and each versions has it's devoted partisans here at the co-op. In other words, it's delicious either way, and the folks who got to taste it Wednesday night at the hotel certainly agreed. Amelia, Sue and Richard Virgin "represent" Fiddleheads at the Marriott, with humor and style to spare. (Photo courtesy of Wendy Jakobski.)
We had a lot of requests for the sweet potato and lentil stew recipe from folks who sampled it that night, and we promised to share it here: Alicia Silverstone's Sweet Potato & Lentil Stew From The Kind Diet (Rodale Books, 2009) 1/4 cup safflower oil 1 medium onion, diced 2 small tomatoes, diced, or 2 Tbsp tomato paste 1 tsp. fresh ginger, minced 1 1/2 tsps. turmeric 1 tsp. cumin 1 tsp. ground coriander 1/2 tsp. ground cinnamon 1/8 tsp. cayenne fine sea salt 2-3 medium sweet potatoes,peeled and cut into 3/4 inch cubes 7 cups vegetable broth 1 cup lentils, brown or multi-colored Heat the oil over medium in a large, deep pot. Add the onion and cook, stirring frequently, for 2 minutes or until the onion starts to soften. Stir in the tomatoes or paste and ginger and cook for 3 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt. Cook and stir for 2 minutes, then taste for seasonings; try to use only enough salt to heighten the flavors. Add the sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover, and simmer for 30 - 40 minutes or until the lentils and sweet potatoes are soft. Serve on its own, or over rice or couscous. Serves 4-6. **Earlier today I listed Women's Day Magazine as the source of the wheatberry salad recipe; Sue corrected me and that has been fixed. -J- For Easter: Jacqueline, the "Dusty Baker" has a recipe for beautiful pastel-dyed tea eggs, achieving beautiful tones with an assortment of teas and herbs such as raspberry earl grey and chamomile. Caveat: this recipe dyes peeled, hardboiled eggs, rather than shells; no doubt the same ingredients could be used for natural dyes, however, just like more traditional sources such as onion peels, beets, etc. If you try it, share your results here with us. (Photograph courtesy of The Dusty Baker.com.) And while we're on the subject of naturally-colored easter eggs, Anne Marie Helmenstine, Ph.D. tells us how to how to do it naturally with this easy recipe. Her handy chart offers several coloring options, most of which are found readily at the co-op or are already in your cupboard. So you're a veganista, or vegan-curious, and looking for some fresh Easter recipes? Take a look at some of these at at VegKitchen. The crustless tofu quiche with mushroom and herbs is hitting my sweet spot; while the spring greens salad with endive and oranges (I would use blood oranges, myself) would be a great way to use the red endive we have at FH right now. I would use blood oranges for this recipe. Because not all of us will be able to sit down to an easter feast (and that's an increasing number of us): Check out the Neighboring Food Co-op Association's (NFCA) "Food Co-ops and Healthy Food Project". The project focuses on ways that co-ops can serve the needs of all community members but especially those at low-income levels, who often have the least access to fresh, healthy food. Our recent member survey tells us that FH customers tend to be more highly-education than the general population as a whole, which may also indicate but does not guarantee higher income levels. The survey also reminds us that we still have a lot of work to do in the community at all income and education levels. How can we best achieve that goal? (Thank you Ellen Anthony for sharing the link): "In the U.S. 23.5 million Americans (including 6.5 million children) live in areas with limited access to affordable and nutritious food, particularly in low-income neighborhoods and communities. The recent recession and its aftermath have had a dramatic impact on communities across our region, affecting people’s ability to provide themselves and their families with healthy food... "Food co-ops would appear to be an effective tool for supporting healthy food access, locally rooted economic infrastructure and ownership opportunities due to the values and principles of the movement...For many food co-ops, there is the central challenge of being affordable to all sectors of the community while also facilitating economic support of food systems that provide high nutrition, protect human and ecological health, and promote fair relationships with producers and farmworkers." (Photo and text courtesy of Sue Guida)
This is a recipe I adapted from a magazine LONG ago, probably Woman’s Day or the like. I generally use a 10-inch pie dish in case I get carried away with the vegetable amounts. This recipe is VERY adaptable; you can use spinach or braising greens instead of the kale; and it's fine with "elderly" kale that's begun to wilt and is just past it's prime. You can also add any fresh or dried herbs you like, other veggies, etc. It really doesn’t matter, IMHO, what kind of cheese you use; I use whatever’s on hand. For this recipe I do prefer the earthy flavor of the crimini to white button mushrooms. -Sue Guida- Sue Guida’s Onion, Crimini & Kale Quiche One baked, 9-inch pie shell with high fluted rim 1/2 bunch kale, stems removed 1 large onion, chopped (1 cup) 1 Tbsp butter or margarine 3 eggs 1 and 1/2 cups milk (I used fat free) 1 Tbsp. flour 1 tsp. salt 1/4 tsp. pepper 1-1/2 cups shredded Swiss cheese Coarsely chop kale leaves and steam until just limp. In a separate skillet saute onions and crimini slices in the butter or margarine till tender; if you wish to add any additional veggies, do so here. Stir in the steamed kale, turn off heat and set pan aside to cool a bit. Beat the eggs, milk flour, salt & pepper till smooth. Stir in cheese and the onion/vegetable mixture. Turn into pre-baked pie shell. Bake in preheated 325F oven 40 min or till knife inserted in center comes out clean – or till nothing jiggles. Cool at least 10 min. Cut and serve 6 (This recipe previously appeared on my personal food blog Catch A Falling Anise Star. It's still dedicated to Kristina, Fiddleheads member/volunteer - and Piper's mama - who kick-started me back into posting recipes on the co-op FB page a year ago.)
Years ago my then-ladylove introduced me to tofu (and tempeh - but that's another story); and for a few years we were very nearly vegetarian...until the day I decided I had had it with the both of them. To be honest, I can't even recall why it happened. Fast forward to the present, and both protein sources have taken up a place in my cooking and my refrigerator once again. Once more, I can't even recall why. It just happened. I think of it as "trying to make friends" with them, and the relationship seems to be growing apace - encouragingly if not always fabulously. It helps that I don't try to make vegetable proteins become "fake meat"; rather, I try to approach tofu and tempeh for what they are, for their own unique qualities. (Apparently I am doing something right; I barely managed to photograph the portion above before my dinner companions gobbled it up.) While the recipe below is done in a skillet, I have used this sauce successfully both atop the grill and under the broiler, with meat and poultry as well as tofu, or over portabello mushrooms. FYI, the term "bbq-style" refers to the sauce, a somewhat richer version of the bottled bbq sauces we used when I was growing up in Michigan. I am not trying to imitate North Carolina bbq (pulled pork) or any other regional specialty. (Pulled tempeh, anyone?) 3/4 lb organic tofu minced yellow onion (optional) olive oil or other light vegetable oil for pan For the BBQ Sauce (about 1 cup): 1/3 cup organic ketchup 3-4 tablespoons organic dark or blackstrap molasses 1 large (3 small) garlic cloves, crushed/minced 1-2 tablespoons minced onion 2 tablespoons olive olive 2 teaspoons (or to taste) prepared stone-ground mustard 1 “krimson spice” or other small fresh hot pepper, about 1", seeded and chopped (or substitute cayenne or pepper flakes to taste) 1/4-1/2 cup water Cube tofu, then brown on all sides in cast iron skillet or other heavy pan on medium-high heat. Add the minced onion if desired. Make sure the pan is hot (not smoking) before adding tofu, so skin is "seared"; if too cold, the skin sticks to the surface of the pan. Prepare sauce by combining all ingredients, adding water last to bring the total to 1 full cup; emulsify after each addition until sauce is opaque and thoroughly blended. Adjust seasonings to taste. When tofu is golden brown on all sides (and onion translucent), pour 1/2 cup of the sauce over the tofu. Store remainder in the refrigerator for use another time. Turn heat down slightly to medium (or just below); toss with spatula to coat thoroughly. Turn as necessary. When most of sauce has been absorbed and thickened (tofu may be somewhat blackened at the edges), turn down very low and cover for a few minutes to let tofu continue absorbing flavors, or serve immediately. Serves two very hungry women (with veggies and sides) two servings each. Note: The sauce can be made while browning the tofu or made beforehand and stored in the refrigerator. If made ahead of time, bring it to room temperature before using and stir to recombine if ingredients have separated. By Popular Demand: Kielbasa with Three Mushroom-Veggie Medley, & Four Mushroom Vegan Variation1/30/2012 Can you believe that Fiddleheads 4th anniversary celebration is less than a week away (Saturday, Feb 4th)? I know I can't. Didn't we just have the 3rd anniversary party maybe a month ago? That was the day I began grilling up samples of Four Mile River Farm's beef and pork for the Saturday markets. All the other vendors had samples every Saturday, why shouldn't FMRF? It looked like a lot more fun than what I had been doing, just sitting at the booth and talking about the products, and a lot more effective. Sure I can sell up the wazoo and talk a blue streak (in case you haven't noticed), but actually getting to taste their grass-fed, hormone-free locally-raised beef and pork is a whole 'nuther matter. (Fact: gross sales on Saturdays easily doubled last year when I started serving the little morsels at the booth.) It's obvious from first bite that this is nothing like the half-rancid, chemical and dye-injected flesh, from animals raised in feedlots, that generally passes for "meat" at the big-box retailers. The taste is what sells it, and in this instance I get to sell both the sizzle (the flavor) and the actual steak (or hamburger, or bacon, or....)
The only problem was - I was starting to get a little bored. Not with the customers and the interactions (can I ever grow tired of the exclamations of surprise and delight? No, I cannot), but with the samples themselves. There is only so many times you can sample hot dogs and top round pork sausages, however excellent they may be, before you begin to wonder *cue Peggy Lee* "Is that all there is?" So over the last few weeks at the Four Mile River Farm booth on Saturdays (during the Indoor Farmers Market at FH), I've been experimenting with adding vegetables from the produce department to the usual meat samples. This particular dish, for kielbasa with mushroom-vegetable medley, is typical of my M.O. - there's little or no pre-planning involved; I look at what is available and fresh, what will go with the cut of meat I'm cooking, when I arrive at the co-op that morning. Then I walk across the aisle to the Bulk Herbs and Spices section, open the jars and let my nose help me decide what will best compliment the food. No measuring spoons, no exactitudes, just a bit of this or that according to feel. Add a little oil, olive or sesame depending on what's needed, from the general bulk section, and - TAH-DAH! - I'm serving up a tasty, satisfying and delicious snack in no time. It's better than any magician's trick. Several customers asked me to post the "recipe" so here it is, but once again, it's merely a guideline; the measurements below of all the seasonings and mushrooms are to be taken with the proverbial grain of salt. Speaking of salt - I put the seasonings into small bowls or dishes, salt and pepper separately from the other herbs; this gives me a bit more control over the seasonings than putting them all in one dish. I use the large traditional size kielbasa, rather than the kellie dogs (hot dog-sized) here. Although kielbasa is the centerpiece, I've made very similar meals of mushrooms and various veggies at home as main dishes without any meat in them, replacing the sausage with sliced portabello mushrooms (see Vegan Version below). You could also add tempeh, seitan, tofu, etc. - any extra protein you like, or none at all. Kielbasa with Three-Mushroom & Vegetable Medley finely-ground sea salt, and ground or cracked black pepper marjoram, dried and sifted, about 1-2 teaspoons pinch each of ground sage and organo, or about 1/8 - 1/4 teaspoon extra-virgin olive oil 1 large kielbasa (traditional ring or oval-shaped), cut into slices then quartered 1 large red onion, sliced or coarsely chopped 3/4 cup (approx.) white button and/or crimini mushrooms 3/4 -1 cup shiitake mushroom caps, stems removed 1-2 bell pepper, any color , sliced or chopped Combine salt and pepper into one cup or dish, and the marjoram, oregano and sage into another; combine each well. Set aside. Heat up electric frypan or skillet on medium with a scant amount of oil, and add the kielbasa chunks and chopped onions. Cook until the meat is golden brown on all sides and the onions likewise golden and limp; do not burn. In the meantime brush any remaining dirt from the mushrooms and cut the larger button or crimini 'shrooms into halves or quarters as needed. Likewise tear the larger shiitake caps into halves or quarters, leaving the smaller ones whole; be sure to reserve the stems for later use in broth, etc. Put the mushrooms and peppers into a bowl, sprinkle with some of the salt and pepper, then some of the herb mixture to taste. Drizzle with just enough olive oil to coat, and combine until seasonings and herbs are well-distributed. When meat is nearly (but not quite) done, add vegetables to the pan, and continue to cook, stirring occasionally, for a couple of minutes until the mushrooms and peppers are tender, al dente, but not overcooked; the peppers should still retain some of their original color. Serve immediately. Four-Mushroom Vegan Version: Replace the kielbasa with 2 large portabello mushroom caps, stems removed, cut into chunks or slices. Did you know that January is National Hot Tea Month? Lindsey Goodwin suggests 31 ways to celebrate the month and expand your beverage repertoire. (And of course, you can get everything she mentions - black, green and white teas, herbal tisanes, etc - at Fiddleheads.)
Grow and Behold, a kosher meat website on our links page, has an intriguing recipe on their blog for beef flanken with...blueberries. The recipe calls for fresh or frozen berries, both available at the co-op right now. FYI - "flanken" refers to the first five short ribs of the beef rib cage, cut across rather than parallel to the bones. I'd try this recipe with regular short ribs and I suspect it would be awesome with pork ribs or chops. (Thanks for this find to Allen Longendyke, our fresh foods buyer, a.k.a. "the man who brings us turkey at Thanksgiving, hams at Christmas; and wonderful cheeses and soymilk, etc, all the year round.") On our Facebook page, Ellen Anthony shared a link to a myriad of egg recipes on The Incredible Edible Egg.org. (Anyone else remember those commercials?) The global climate change we're experiencing means the hen's bodily rhythms are confused* and they are laying when they normally wouldn't. Ergo, we have eggs at co-op. Now's the time to try those recipes for chocolate souffle, snow eggs with pistachio custard or poached eggs with tomato-cilantro sauce that you've been meaning to get around to. Cathy Elton's onion tart with greens and cashew cream is perfect for those of you who 1) are looking for new ways to use the chard or kale you bought from the co-op; 2) are wanting a simple gluten-free crust recipe (this one uses chickpea flour); 3) want to eat healthier without sacrificing flavor, or 4) don't give a flying fig about any of the above, you only know that tart looks crazy-delicious. Dry skin? Try this salve you can make at home with melted beeswax and coconut oil from Cara at Health, Home & Beauty. The beeswax keeps the coconut oil from solidifying, as it does at room temperature. Thanks to member Loretta McElwee for the find! Sheila Herbert signed this petition to support the authentic fair trade movement, and kindly brought it to our attention on Facebook. 243 people have signed it thus far from across the US and Costa Rica, as well as Canada, Italy and the UK. Fair trade - paying farmers a living wage for their labor and their products - is one of the central tenants of our philosophy at Fiddleheads, and to the co-operative movement in general. (I've just added my name to the petition. Will your's be next?) And in economic news: Hostess (maker of Twinkie and Ho-Ho's) is filing for Chapter 11 protection. I know that the employees (blue and white collar) never end up the winners in this sort of thing, so I feel for anyone who is going to lose a job, no matter where they are on the corporate ladder. On the other hand, I think back to all those yellow sugar-and-lard filled sponge tubes that our moms put in our lunch boxes back in the day, with the noblest intentions to give their kids a healthy lunch with a treat - because they knew we were just going to pitch the apples they gave us anyway. And I can't help but think "They had it coming. People eat differently nowadays than 40 years ago; did they not see the writing on the wall?" (Full disclosure: it's not that I was an ultra health-conscious kid who rejected Twinkies in favor of the apples and such. It's just that I wanted the sugar-and-lard filled chocolate cupcakes instead.) *Of course the poor hens are confused. I can't even figure out from day to day if I can lower my storm windows or if I need to wear a turtleneck when I go out. |
/recipe-archive.htmlPrintable pdf files of the recipes on this blog can be found on our Recipe Archive Page.
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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.
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