Archive for the ‘Recipes’ Category
July 3rd, 2013 by Kathie
March 13th, 2013 by Kathie
November 13th, 2012 by Kathie
Occasionally, you’ll find things in our produce department that might be something you’ve never seen before. If so, don’t be shy about asking the produce staff what it is, what it’s for, and what to do with it. They’ll let you sample some, too.
In the case of cherimoya, Wikipedia says that it’s a fruit originally from the Andes, and the name originates from the Quechua word chirimuya, which means “cold seeds.” Sue, one of our produce workers, says if it’s green, it’s not ripe. Wait until it gets brown and mushy and almost looks like its gone bad. Once ripe, it will keep in the refrigerator for about three days.
Then what? Cut it open lengthwise. The seeds are not edible, toxic in fact like the skin, but big enough to pick out easily. Sue says a lot of people just eat it like pudding or custard. Because it has a sherbet-like texture, when eaten chilled and by the spoonful, it has earned the nicknames, “ice cream fruit” and “custard apples.”
You can also cut it up in chunks and add it to fruit salad. If you Google “cherimoya recipes,” you’ll come up with loads of ideas including a meringue pie, sorbet, waffles, pancakes, and smoothies with which you can use this uncommon fruit.
Dragon fruit, on the other hand, is actually a cactus from Southeast Asia. You’ll know that it’s ripe if it has a little bit, but not much, give. Sources say the shelf life is as long as two-three weeks if refrigerated.
This fruit should also be cut length-wise and can be eaten plain as it tastes similar to a cross between a kiwi and a pear. Inside, you will find either a creamy white or shocking pink. Scoop the fruit out with a spoon and, again, do not eat the skin. The seeds are okay, though. Cut the fruit into cubes, and you are good to go. If you like, it’s okay to use the skin as a bowl to put the fruit into as a colorful serving implement.
Cooks find dragon fruit useful in many of the same ways as cherimoya. Salads, sorbet, salsa…you get the idea. A quick search on the Internet, and you’ll find plenty of ways to make your next meal unique and interesting.
July 22nd, 2012 by Lauren
Some of you may know that finding a good raw sheep’s milk cheese is difficult- if we are looking domestically in the U.S.. Spain has a long history of raising mountain sheep and creating beautiful cheeses, and this is where we usually go to look for Manchego, Idiazabal, Petit Basque and others. So when we found the Black Sheep Creamery in Adna, Washington, we were delighted to find many different types of raw aged sheep’s milk cheese! Not only is the farm a small family run business, but the cheese is unbelieveable.
Last week we received a wheel of the Fresh Pecorino, aged only 6 months, this cheese is robust in flavor with a silky smooth texture. Aged Pecorino’s have a strong sharp bite that makes it ideal for cooking pastas, pestos, etc. The Fresh Pecorino cheese can be eated raw with fresh fruits or grated and used the same way as an aged cheese. Somewhat sweet, somewhat salty, if you love sheep cheese you must try.
This week we will try another raw sheep called Mopsy’s Best. Come to the cheese department for a sample and help support our amazing local farmers in Washington State!
July 19th, 2012 by Mindy
We’re excited that it’s cherry season! In addition to smaller quantities, starting tomorrow, Friday, July 13, the Produce Dept. offers cases of #2 Lapin cherries for sale to those interested in canning, freezing, drying, and/or just plain EATING!
We will receive 20-pound cases of tasty, juicy, certified organic cherries for the next couple of weeks priced at $38.99, but don’t wait, the season will end before you know it! Need an idea? Try this:
GRILLED CHICKEN WITH CHERRY CHUTNEY
1/2 pound fresh cherries, washed & pitted
1/4 cup red onion, diced
1/2 cup red wine
1/4 cup apple cider vinegar
4 Tablespoons sugar
1 Tablespoon peeled, minced ginger
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
pinch of cayenne pepper (optional for spicier chutney lovers)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 6-ounce boneless, skinless chicken breasts
In a medium saucepan, combine all ingredients except the chicken. Bring to a boil, then reduce heat and simmer on low for about 1 hour, stirring frequently to prevent burning and sticking. The chutney is finished once it has thickened and there is almost no liquid.
Preheat grill to medium high heat. Season the chicken breast with salt and pepper and grill 5-6 minutes on each side until juices run clear and internal temperature reaches 165 degrees F. Remove from heat to a plate and let rest for 5 minutes before serving.
Serving suggestions: A summery couscous salad studded with grilled vegetables makes a great seasonal side dish. The chutney is also delicious on lamb, pork and duck.
May 24th, 2012 by Lauren
Good afternoon cheese lovers! Today has been an exciting day for the cheese department, as four new cheeses have graced the cheese case.
After trying out the Hopyard from Rogue Creamery in Central Point, Oregon, we decided to try out some other regular Rogue Creamery cheeses. The Chocolate Stout Cheddar contains chocolate, chocolate malt and Rogue Chocolate Stout from the Rogue Brewery (same brewery that grows the hops for Hopyard). The taste begins with a bittersweet note from the ale, and finishes with a sweet chocolate flavor to compliment the creaminess of the cheddar. Find it next to the cheddars in the cheese case.
The Oregon Blue is the most affordable of all Rogue Creamery Blues, and one they produce all year round. Last fall we brought in a blue wrapped in grape leaves, soaked in pear brandy. The Rogue Creamery comes out with imaginative beautiful cheeses, and this upcoming fall we hope to see it again. For the sake of having delicious handmade blues from Oregon, we now have an incredible Oregon Blue. It is aged in a Roquefort modeled cave for 90 days, creamy and subtle. Find it on the bottom shelf with our other blues!
Seahive is a delicious, rich cheddar rubbed with Redmond RealSalt (found in an ancient sea bed near Redmond, Utah) and wildflower honey (harvested locally near the creamery). This cheese is both savory and sweet, but mostly an incredibly rich cheddar with amazing texture. Come by for a sample!
Last but not least, La Tur has arrived! This cheese has a history of being difficult to find, to ship, and to receive in good quality. We are fortunate to have found a reliable source for this amazing cheese! La Tur is a soft fresh cheese made from pasteurized goat, sheep and cow milk delicately placed in a tiny mold and allowed to age only 10 days. The center is light and fluffy, and gently becomes creamier towards the rind. La Tur is lemony and tangy like a goat cheese, mildly nutty like a sheep’s cheese, and rich and buttery like a cow’s cheese. Don’t miss it!