Category: Goods & Goodies

Posted on by

Know Your Produce: Potatoes

Image from the Maine Food & Lifestyle blog

  • Potatoes should be kept in a cool, dark place with good ventilation. the ideal storage temperature is 45 to 50 degrees F. At these temperature, the potatoes will keep for several weeks. Do not store potatoes in the refrigerator, as a temperature below 40 degrees F. will cause the potatoes to develop a sweet taste. This is due to the conversion of starch to sugar, which causes potatoes to darken when cooked.
  • If you store potatoes at room temperature, use them within a week or so.
  • Wait to wash potatoes, until you are ready to use them, as they will keep longer & this prevents loss of nutrients.
  • It is not recommended that you freeze cooked potato dishes, as they tend to become watery after reheating. As the potato is 80% water, this water separates from the starch causing the reheated potato dish to be watery.
  • Potatoes are easier to prepare and healthier for you when cooked with their skins on. Always rinse and scrub the potatoes thoroughly before using.
  • When you are using cut up potatoes in your cooking, preserve the color by place them in cold water. Limit the water soaking time to two (2) hours to retain the water-soluble vitamins. Color discoloration (pinkish or brownish) happens from the carbohydrates in the potato reacting with oxygen in the air. Potatoes that do become discolored in this way are safe to eat and do not need to be thrown. Usually the color discoloration will disappear with cooking.
  • Sometimes potatoes will get a spot that is a greenish hue. A potato in this condition is “light-struck” which causes a build-up of a chemical called Solanine. This is a natural reaction to the potato being exposed to too much light. (store out of light!) The green part, if eaten in large quantity, can cause illness. If there is slight greening, cut away the green portions of the potato skin before cooking and eating.

See http://whatscookingamerica.net/potato.htm

For more tips on boiling, baking and making mashed potatoes.

Posted on by

Heirloom Apples Available for Juicing, Saucing and Homemade Pies!

Clockwise: Photos from janespice, my recipes, Cooks Farm Orchard and smitten kitchen.

Don’t you just love fall?! The bounty of local food is being harvested by the bushel. Bright-colored winter squash varieties are being picked and stored in big wooden bins, farmers are picking that last patch of green beans, sweet and crisp from the cool  nights – hoping to get them all harvested before the frost comes, late season sweet corn – ripening in small batches as long as the sun will shine down on it, Italian plums, pluots, pears and…apples! Great kaleidoscopes of color, transferred from tree to box by nimble fingers. There are many varieties of apples that will never make it to the supermarket shelves because they aren’t well-known, or available in the quantities that common varieties like Fuji’s or Galas are. These apples are bursting with a flavor all their own, each variety is different than the other, including the color of skin, and color of flesh (inside)

We here at Klesick Family Farm have had the opportunity to purchase a few boxes of heirloom apple varieties and would like to pass this opportunity on to our customers. These apples are all from a few small, certified organic orchards in Okanogan, WA, who have been growing  heirloom apples for over 30 years. The apples will come in a  16-lb box (about 48-55 apples, sizes vary). There will be at least 4 different varieties per box. These apple varieties are uncommon and are unknown by most. The varieties you may receive in a box are Nickajack, Cox Orange Pippen, Cortland’s, Liberty, Wagener, King David’s, Spartans and Spitzenberg. Because these are coming from small orchards, where there may only be one tree of a variety, we aren’t able to get enough of these apples to put in all the boxes we send out every week; but this opportunity to share these historical treasures is too good to pass up!

This is a great opportunity to experience anew, the old-fashioned flavors of days gone by, make up a batch of unique and oh-so good applesauce, incredible apple cider, cobblers, crisps and pies, with some of the same varieties of apples our ancestors enj0yed over a century ago!

You can place an order by visiting our website at http://www.klesickfamilyfarm.com/main/order-fruit

If you are looking for a specific variety, of apple, or a larger quantity, please contact us by email office@klesickfamilyfarm.com or phone 360-652-4663.

Posted on by

Know Your Produce: Shiitake Mushrooms

Long a symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years.

Shiitake mushrooms are an excellent source of selenium and a very good source of iron. They are also a good source of protein, dietary fiber and vitamin C.


Tips for preparing Shiitake Mushrooms:

Mushrooms are very porous, so if they are exposed to too much water they will quickly absorb it and become soggy. Therefore, the best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush, available at most kitchenware stores.

If the fresh mushrooms become dried out because of being stored for too long, soak them in water for thirty minutes.

A Few Quick Serving Ideas:

Shiitake mushrooms are traditionally added to miso soup.

Healthy sauté mushrooms with onions and garlic. Serve as a side dish or as a topping for chicken, beef, lamb or venison.

To give your vegetable stock an extra depth, add dried shiitake mushrooms.

Posted on by

Know Your Produce: Swiss Chard

Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender.

To store, place unwashed chard in the refrigerator in a plastic bag. It will keep fresh for several days. If you have large batches of chard, you can blanch the leaves and then freeze them.

To prep: Wash the chard well to remove any sand or soil that may be hidden in the leaves. One way to do this is to immerse pieces of cut chard in a bowl of cool water, swirling them around to remove any dirt and then quickly rinsing them with cool running water. Trim the bottom end of the stalk. If you find the stalks to be more fibrous than desired, make incisions near the base of the stalk and peel away the fibers, like you would do with celery.

To enjoy: Treat chard much like you would any other green (spinach, kale, bok choy), sauté, steam, or chop and add to soups, casseroles, and pasta dishes. Chard can also be baked into “chips” by removing the stems and tossing with sea salt and olive oil. Place on a baking sheet covered with parchment paper and bake in a preheated 350°F oven for 10-15 minutes, until the edges are brown but not burnt.

Posted on by

Fresh This Week Tips, 10.3.2010

d’Anjou Pears
STORE: Keep pears at room temperature until ripe. To test for ripeness, gently push on the stem. If it gives a little, your pear is ready to eat.
PREP: Wash pears in cold water and keep them whole, slice them or chop them.
USE: d’Anjou pears can be eaten out of hand, mixed into a spring salad, baked or poached. Remember the delicious Apple and Rhubarb Crisp recipe? Make another version of that crisp by substituting the apples and rhubarb with pears and dried cranberries.

Spartan Apples
STORE: Store apples in a paper bag in the crisper of your refrigerator. Spartan apples typically don’t keep for very long, so it’s advisable to use your apples within 1 week.
PREP: Wash apples under cold running water. If using your apples in a recipe, typically you will peel and core the apple before cutting it into slices or cubes. To prevent apples from browning, brush with a lemon juice-water solution (1 cup water mixed with 1 teaspoon lemon juice).
USE: Spartan apples are the small to medium sized offspring of MacIntosh apples. They are a favorite among children for their crisp, snow white flesh and sweet flavor. Pack your Spartan apples as a lunchtime snack or use them to make a wonderful applesauce or apple butter.

Bunch Carrots
STORE: Always remove tops from carrots as they take moisture from the “root” to stay green, leaving you with a limp carrot. Store carrots in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel to reduce the amount of moisture that is lost. They should keep for about two weeks. Be sure to store your carrots away from apples, pears, potatoes as they produce a gas that will make carrots bitter.
PREP:  Wash carrot roots and gently scrub them with a vegetable brush right before preparing them to eat. Peel (if desired) and chop according to your recipe or their purpose.
USE: You can steam, pickle, puree (for carrot soup!), juice, eat them raw or add them to any number of soups, stews and stir fries.

Yellow Corn
STORE: Store corn in a plastic bag in the refrigerator. Do not remove its husk since this will protect its flavor. To enjoy your corn at its best, eat as soon as possible.
Fresh corn freezes well if placed in heavy-duty freezer bags. To prepare whole ears for freezing, blanch them first for seven to eleven minutes depending upon their size. To freeze the kernels, first blanch the ears for about five minutes and then cut the kernels off the cob. Whole corn on the cob will keep for up to one year, while the kernels can be frozen for two to three months.
PREP: To prepare your corn, remove or pull down the husks (depending on if you would like to cook your corn with the husks on or off) and remove the silk from the cob. Rinse under cool water (if desired, pull the husks back around your corn). To cut the kernels off of a corn cob, put the flat stem end in a bowl and run a sharp chef’s knife down the length of the ear using a sawing motion.
USE: Corn can be grilled, baked, steamed, boiled or broiled. For a last taste of summer, try this tasty Oven Roasted Corn on the Cob recipe. To enjoy your corn in Fall dishes, add cooked corn kernels to soup or chili for a heartier, more nutritious meal.

Posted on by

Fresh This Week Tips 9.26.2010

DAPPLE DANDY PLUOTS

STORE: Your pluots will continue to ripen once off the tree. Turn them upside down and leave them on the counter away from the sun. When ripe, store them unwrapped in the refrigerator for up to three days.

PREP: If stored in the refrigerator, remove your pluots before eating and let them return to room temperature. They taste much better this way. Rinse and leave whole, slice into wedges or cut into chunks.
USE: These sweet Dapple Dandy Pluots can be eaten out of hand, as a fresh topping for yogurt, dehydrated into dried pluots or made into jam. You can also experiment by substituting them for plums in recipes (afterall, they are the delicious hybrid of the plum and apricot).

KEITT MANGO

STORE: Keep your mangoes in a plastic or paper bag in the cupboard. The Keitt mango changes color from an orange-ish green to a bright green when ripe. A ripe mango will yield to gentle pressure. Once ripe, refrigerate for up to 1 week.
PREP: Using a sharp knife, slice around the stone. Cut a checkered pattern onto the cut mango. Flip the skin inside out and slice the cubes into a bowl.
USE: The Keitt mango is larger, sweeter and less fibrous than other mangoes. They can be eaten whole or used in desserts and curries. For a delicious morning treat, enjoy a mango smoothie: a combination of diced mango, a banana, 1/2 cup yogurt, 1 cup of orange juice and ice cubes. Blend till frothy!

JUMBO RED ONIONS

STORE: Store your red onions in a cool, dry place (not in the fridge as they will go soft). They will keep for several months. Once cut, wrap them up in the fridge and use within two or three days.
PREP: To prepare your onion, begin by cutting off the top and removing the papery skin. To chop, cut your onion in half and slice vertically from top to bottom and horizontally. To slice, trim the root off, then cut in slices moving from the root end towards the top. Leave as slices or separate each one out into rings.
USE: Enjoy your red onions raw in Greek salads or on turkey sandwiches. If you aren’t a fan of raw onions, add them to a stir fry, pickle them or try a new twist on the old classic with French Red Onion Soup. http://www.gourmet.com/recipes/2000s/2008/09/redonionsoup

TOMATOES

STORE: Store unripe tomatoes in a paper bag until ripe. Store ripe tomatoes in a cool place for up to 5 days.
PREP: Wash tomatoes in cold water before use. Slice tomatoes vertically for salads and sandwiches to prevent the juice and seeds spilling out. To peel your tomatoes, cut an X on the bottom of each tomato and blanch.
USE: Tomatoes are wonderful accompaniments to salads and pastas. Chop tomatoes and add them to a simple pesto pasta. You’ll get beautiful color and fresh flavor with one easy step!