Preserve the Season: Spicy Dilly Beans

DillyBeans1
Dilly beans- cute name, but they sure can pack a punch. These are a simple, quick pickle recipe (we don’t like to work too hard) that use local beans, local garlic and local peppers. WARNING! The cherry bomb peppers are pretty dang spicy, as one staff member can attest to, so either omit them and opt just for chili flakes, or prepare accordingly! Dilly beans, while delicious straight out of the jar also make a delicious addition to cheese boards and, our favorite, Bloody Marys.
DillyBeanCollage
To make these Spicy Dilly Beans you will need:
2 overflowing handfuls of beans (enough to fill 2 jars)
1 cup distilled vinegar
4 teaspoons peppercorns
6 sprigs of fresh dill
1 teaspoon chili flakes
1 cherry bomb pepper cut into rings
2 cloves garlic
2 tablespoons sugar
2 tablespoons salt

Divide ingredients in half and place in jars. Add vinegar to each jar and cover the rest with water until ingredients are submerged. Cover with lids and gently shake to dissolve salt and sugar and to move the ingredients around. Let stand in refrigerator for a couple days. They’ll be good for 2-3 weeks.

Preserve the Season: Fridge Pickles

FridgePickles1
If tang and crispness is what you crave and simplicity is your style, then we have the perfect recipe for you! A bunch of our local growers have a ton of cucumbers right now (along with garlic) and this fridge pickle recipe is an easy way to put them good use and to make them last a bit longer. Although after we made them, the jar was gone within the day!
To make this recipe you will need:
8-10 firm cucumbers
1/2 cup white vinegar
1 tablespoon coarse salt
2 tablespoons sugar
3-4 sprigs of fresh dill
2 garlic cloves, peeled and sliced
1 tablespoon peppercorns
2 teaspoons mustard seeds
Slice cucumbers into very thin rounds, about 1/8 inch thick. Place them in a large jar with a lid. Add all ingredients then add enough water to cover the cucumbers. Place the lid on and gently shake to move the ingredients around. These were delicious even about 15 minutes after making them and became more delicious as the day went on. And they’ll keep for about 3 months in the fridge (if you can keep your paws out of the jar!)
FridgePickles2

Grilling Guide: Pork Chops

PorkChop2We just got in a huge delivery of locally raised pork from Jason and Margaret over at Omache Farm. Our Meat Department has a case full of chops and this recipe for Grilled Lemon Rosemary Pork Chops is delicious!

To make these pork chops you will need:

6, 4-ounce boneless chops
¼ cup fresh lemon juice
2 tablespoons olive oil
4 cloves garlic, finely minced
2 tablespoons fresh rosemary, chopped finely
1 ½ teaspoons sea salt
¼ teaspoon black pepper

 Combine all marinade ingredients in a bowl and whisk to combine. Place pork chops in a shallow dish and pour marinade over top. Cover with plastic wrap and marinate 4-12 hours. Prepare and heat grill. Place chops directly over flame, grilling 5-7 minutes per side, flipping once. Let chops rest 10 minutes before eating.

New Brew News: Gluten-Free Edition

NewBrewNews5

This edition of New Brew News will be focusing on some of our Gluten-Free selections.  Hopefully this will shed some light on what it is you’re drinking, and also maybe help you out when you want to try something different.
1. Redbridge – Anheuser-Busch
Sorghum Beer 4%abv

Redbridge is brewed in the style of a classic American Lager.  The smell is malty, the pour is a golden-brown, caramel color, and the body is crisp.  Upon tasting you get the light malty-ness of the lager with a quick hop(ish) bitterness in the way, way back.  There is nothing really crazy about this one; it’s just…well, beer.  It’s not bad though.  What else would you expect from Anheuser-Busch?  They certainly have consistency down to a science, and that is an admirable trait. There is one thing about this beer (not the beer itself, but the labeling) that strikes me as odd.  Nowhere on the package does it bear the “Certified GF” symbol.  This doesn’t mean that it is not a gluten-free beer, it just doesn’t have the symbol, which, I would think, AB would be all about showing off.  Also, corn syrup is listed as an ingredient for this beer, for those that are paying attention to that part of it.  On a positive note, Redbridge is partnering with the National Foundation for Celiac Awareness (NFCA).  Their website doesn’t give any specific information about this, but they’re doing it. So that’s cool.
2.Dark Ale – Harvester Brewing
Porter style – 25 IBU’s, 5.6%

Unlike the previous three beers, Harvester is a legitimate micro-brewery.  Based in Portland, Harvester is a dedicated GF brewery and all of their equipment was purchased brand new and never used for anything but brewing gluten-free beer.  Oh yeah, and as much of their ingredients as possible are locally sourced.  The Dark Ale is in the style of an American Porter pouring dark brown and almost deep red color.  Very roasty, earthy, and nutty to the nose.  It’s brewed with chestnuts instead of barley so there is a very specific nutty taste combined with a little chocolate and coffee.  The flavor is carried all the way to the end with a little hoppiness and just lingers there on the back of the tongue until the next sip.  Harvester’s Dark Ale is definitely a different kind of beer with a very unique taste, but it’s one that I think you can get used to.  I chose the Dark Ale for this just to kind of round out the selection for these reviews, but the Harvester IPA’s are also very good, and it seems I can barely keep the seasonals stocked.
3.New Grist – Lakefront Brewery, Inc.

Pilsner Style – 17 IBU’s, 5.1%abv
New Grist was definitely my favorite out of the beers chosen.  Pours a straw yellow and smells of sweet malts and a whole lot of fruit.  like a lot a lot.  New Grist tastes a lot like it smells; malty and fruity.  Green apples galore.  Of course, you get the hops after everything to finish it off.  A very admirable pilsner for they are working with.  Fun fact: New Grist is one of the first gluten-free beers to be federally approved for brewing by the U.S. Government, officially creating the gluten-free category.  So yeah. New Grist. Light, crisp, apples, gluten-free.  Good stuff.

 

Celebrate Summer with Gluten-Free S’mores

GFSmores1
We have so many great camping spots available to us in this area and what is camping without s’mores? Just sleeping on the ground, outside really. It’s the s’more that really bring that camping feeling. And if you’ve recently cut it from your diet it can quickly feel like you’ll never eating anything delicious again. Well, fear not gluten-freers! We have put together these gluten-free (and vegan, to boot) s’mores that are so good, you’ll never miss the gluten-full version. We made them with Smoreables graham crackers from Kinnikinnick Foods, which specializes in gluten-free foods, Dandies gluten-free and vegan marshmallows and Alter Eco dark chocolate with sea salt.

GFSmores2

Apricot Peach Milkshakes

ApricotPeachMilkshake1
There’s nothing better than celebrating the tastes of summer. We mean the kind of celebration that involves sweet, juicy, drip-down-your-entire-arm peaches. While simply eating a peach is wonderful, we, at the Co-op, like to take things a step further- what can we say? We’re overachievers. This recipe for Apricot Peach Milkshakes takes the freshest seasonal flavors and combines them with delicious, locally produced milk and ice cream to create a treat that is out of this world.

To make these milkshakes you will need:
1 juicy peach (overripe is ok too), cut into chunks
2-3 apricots, cut into chunks
3 cups good vanilla ice cream (might we recommend Sticky Fingers Farm?)
1/2 cup of milk (from either Little Bear Dairy, available in the store or Tourmaline Farms, available at the Tuesday Growers Market)
Place all ingredients in a blender and blend until smooth. We like to serve ours with these great paper straws that we’re now carrying.

ApricotPeachMilkshake

From the Co-op Kitchen: Kale Salad

KaleSalad
It’s a-blazing outside and you (like us) probably dread turning on your oven. It might even already feel like an oven in your house, so why make it worse, right? Well, here’s a  a great side dish or main course that requires minimal cooking. And now that our local growers have tons of delicious, fresh kale you can get get your ingredients directly from the source- just come on down to the Tuesday Growers Market and buy it from the person who grew it! To make this tangy kale salad you will need:
1 bunch of kale (Red Russian or Green Curly are good choices), leaves removed from ribs
2 cups button mushrooms, quartered
1/2 cup sundried tomatoes, rehydrated with boiling water and chopped
1/2 cup feta cheese, crumbled
1 tablespoon safflower or olive oil
1 tablespoon garlic, minced
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
1/4 cup safflower oil

In a medium skillet over high heat, add 1 tablespoon of oil and drop mushrooms in. Season with a pinch of salt and pepper. Saute the mushrooms until they release their juice, about 7-8 minutes. Remove from heat and let cool. In a large bowl combine the kale, mushrooms and tomatoes. In small bowl whisk the garlic, mustard, basil, oregano, salt, pepper and vinegar. Slowly whisk in oil until well combined. Pour dressing over salad and toss to coat. Add feta cheese and gently toss.
KaleSalad2

California Chopped Salad

ChoppedSalad1
Summer produce is coming on strong and this versatile, fresh salad is the perfect way to let your veggies shine. Feel free to add or subtract any ingredients to suit your tastes and what you have in your fridge or garden. A chopped salad is a great dish to bring to a backyard bash since it’s easy to whip up and easier to eat than some leafier salads.

To make this salad you will need:
1/4 cup red onion, finely chopped
1 tablespoon fresh garlic, finely minced
2 ears of corn, kernels sliced form the cob
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 cups cooked garbanzo beans
1/2 cup kalamata olives, chopped
1/2 cup shredded mozzarella

For the dressing you will need:
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon of black pepper
1/2 teaspoon dried oregano

Place all salad ingredient in a large mixing bowl. In a small bowl whisk together the dressing ingredients. Pour dressing over salad and toss to coat.
ChoppedSalad2

From the Co-op Kitchen: Roasted Red Pepper Hummus

RedPepperHummus1Some say chickpea, some say garbanzo, we say delicious! We’re lucky to have such a high production of these fiber and protein-rich legumes grown right in own backyard. The Co-op works closely with PNW Farmers Co-op for our garbanzos, which we use to make several varieties of homemade hummus. Not only is PNW great because they work with farmers who are dedicated to protecting the land, they also utilize the cooperative model, which we’re pretty fond of.  To learn more about PNW click here!
RedPepperHummus2
Below is the recipe for our very own Roasted Red Pepper Hummus. For information on how to cook dried garbanzos, click here!
To make the hummus you will need:
2 cups garbanzo beans, cooked
1 cup roasted red peppers, drained
1/4 cup red onion, diced
1/4 cup fresh parsley leaves
2 teaspoons garlic, peeled and minced
1 tablespoon tahini
1 tablespoon tamari or soy sauce (tamari if you’re trying to keep it gluten-free)
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon sea salt

Combine peppers, onion, parsley, garlic, tahini, tamari, lemon juice, oil and salt in the bowl of a food processor. Blend until smooth. Add garbanzo beans and blend until completely smooth, scraping down the bowl as necessary.
RedPepperHummus3

From the Market: Radish Dip

RadishDip
Our Tuesday Growers Market is in full swing and we’ll be bringing you recipes and photos from the market each week. This is the 11th season of our market and we’re very excited to watch is grow and thrive each year. Our market is a great option for local food purchasing and is a nice alternative to the hectic market on Main Street. This is also a great opportunity to talk with the folks who are working so hard to provide our community with fresh and healthy food from within 50 miles of Moscow. The market takes place each Tuesday from 4-6:30pm in the Co-op;s parking lot and is pleased to offer music, food, games, and activities for kids this year. Come on down and join us!

This recipe for the Co-op’s Radical Radish Dip is made using locally grown, bright, and delicious radishes.
To make this dip you will need:
1 lb local radishes, trimmed
1 1/2 cups cream cheese
1 teaspoon garlic, minced
1 teaspoon sea salt
1/2 teaspoon black pepper
3 tablespoons lemon juice
1 tablespoon fresh dill, chopped
2 tablespoons dried dill weed

Wash and trim radishes and roughly chop. Place them in a food processor and pulse until finely chopped. Place a layer of cheesecloth in a strainer and drain radishes by squeezing, reserving the liquid. Add remaining ingredients to food processor with half the radishes. Blend until well incorporated.  Add remaining radishes and blend until smooth. Add a little of the radish liquid if dip seems too thick. Serve with sliced baguettes or gluten free crackers.