Cider Syrup

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To call this a recipe is a bit of an overstatement. To call this amazing is a bit of an understatement. What’s a person to do? Once you try this boiled-down apple cider you’ll understand completely. Start with a gallon of your favorite apple cider. Our favorite is from Wilson Banner Ranch made on the farm in Clarkston, WA. Pour it in a large saucepot, bring it to a boil, reduce it to medium high heat and let the magic happen. In about 5-6 hours you’ll have a syrupy concentrate that can be used as a dip for fruit, spooned over ice cream or paired with sharp, salty or tangy cheese.

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Holiday Gift Guide: For the Local Lover

Thanksgiving has come and gone and it’s time to start thinking about holiday gift-giving. While we believe in shopping locally year-round, we push for it even more during the holiday season. We’ll be bringing you our gift guides for all the special folks in your life, so be sure to stop back and see what we think they’ll love. To kick things off we’re featuring gift ideas for the person in your life who loves to shop from local artisans and appreciates items made by hand.

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Red Cedar Studio: Pick up a handmade wooden cutting board, serving board or wine stopper, made by Daleen Boe. She’s taught herself everything she knows and she uses materials from Specialty Hardwoods here in Moscow.

Orchard Farm Soap: Made by hand in small batches by Kate Jaeckel, Orchard Farm Soaps are made with organic, fair trade and unrefined ingredients– and they smell good too! According to Kate using her soap is easy as 1, 2, 3. Step 1: Get Soap. Step 2: Get Naked. Step 3: Get clean. Pick up individual bars or products that she’s thoughtfully packaged together for gifts.

Mountain Blue Eye Jewelry: Stacy Boe Miller (sister to Daleen from Red Cedar Studio… so much talent in that family!) has been making jewelry for about ten years and her style suits a variety of tastes. She uses metals, that she hammers and solders by hand, and beads in blues and greens, which represent her love of the outdoors. Have an outdoorsy person in your life who also loves fun jewelry? Mountain Blue Eye is for you.

Jewelry by Kimberly Vincent: You might recognize Kimberly by her long, flowing white locks, but you’ll recognize her thoughtfully made jewelry by the stones she uses (lots of turquoise) and hand-hammered silver and copper. Her earrings and necklaces are now available in the Wellness Department.

Meadowlark Heritage Farm Goat’s Milk Soap: Gather ’round, kids. We couldn’t resist a little goat humor… If you’ve never felt how luxurious goat’s milk soap is, prepared to be pampered. Made from the milk of their Oberhasli goats, Meadowlark’s soap comes in fun varieties like Camper Soap and Pumpkin Spice.

Nutritive Body Care: Made in small batches by Kristy Bonner, Nutritive Body Care makes products for the most sensitive of skin. Her products are all natural and free of harsh chemicals, so they’re good for the planet too. Combating wrinkles has never felt better.

Woodland Apiaries: A jar of local honey (especially with the honeycomb in it) makes a wonderful holiday gift. Harvested from local bees, the honey from Woodland Apiaries is delicious and when paired with a custom tea blend made from our bulk teas and beautiful mug, nothing is lovelier.

Golden Greek Apple Salad

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If you need to hit the pause button on the pumpkin and the peppermint before you overdose, we have the perfect distraction. This salad was developed by our cheesemonger, Dalynne and it has everything you’re looking for in a lettuce-less salad.

The Golden Greek cheese is made by our friends at Ballard Family Dairy and Cheese in Gooding, ID and is a Halloumi cheese.  Halloumi Cheese is traditionally made from a mixture of sheep’s and goat’s milk, but this local version is made with fresh milk from Jersey cows. It has been made in Cyprus, an island claimed by both Turkey and Greece in the eastern Mediterranean, for hundreds of years. The name “Halloumi” is derived from the Greek word “almi” meaning brine. This refers to the brine, or salt water solution that is used to preserve the cheese. Due to its high melting point, Halloumi is great grilling cheese as it browns without melting. Because of its high salt content, it pairs nicely in salads with sweet candied pecans and crisp apples and is balanced out with a tangy mustard vinaigrette.

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To make this salad you will need:

2  large apples, such as Gala or Honeycrisp, peeled, cored and cut into cubes
2 tablespoons lemon juice
½ small red onion, sliced thinly
½ pound local Golden Greek Cheese
1 tablespoon olive oil
½ cup pecans
¼ cup brown sugar
1 tablespoon unsalted butter
2 tablespoons fresh mint, chopped

 In a large bowl, toss the chopped apples in the lemon juice.

Candy the pecans: In a small skillet over medium heat, melt butter and brown sugar, stirring until sugar is completely dissolved. Lower heat and add pecans. With a rubber spatula, move coat the pecans in the sugar and butter, moving them around the pan. Once they are completely coated and the mixture is bubbling, remove from heat. Let the pecans cool on a place and chop them into smaller pieces.

Grill the cheese: Cut cheese into 1/2 inch cubes. In a small skillet over medium heat, heat olive oil. Place cheese in skillet and brown on all sides, taking care not to burn them.

Add the cheese, pecans, onions and mint to the apples. Toss with vinaigrette (recipe is below) and serve.

To make the vinaigrette you will need:

2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
¼ cup molasses
½ cup olive oil
½ teaspoon salt
1 ½ teaspoons black pepper
½ teaspoon white pepper

 In a small bowl, whisk together all ingredients except olive oil. When fully mixed add olive oil in a slow stream and whisk until it thicken.

 

Meet the Makers: Julene Ewert

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“You’re pretty much all whimsical,” Ian (9) says to his mom, Julene, when she’s asked to describe her work in a few words. Her brightly colored paintings line the mantle in her studio and it’s clear to see that Ian is correct. A circus themed mixed-media creation is one of Julene’s favorites. She uses vintage ephemera collected  from thrift shops and books from the recycling center as a background for a lot of her work, taking nostalgic pieces and reviving them in collages. This particular piece of work uses maps and pages from an old accounting ledger.

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With roots in Troy, ID, Julene thinks the Palouse is a great place to run her business. “There is great energy here and it’s a really supportive place for artists.” Julene has been in the design field for over 20 years. She earned a Bachelor of Fine Arts degree at University of Idaho with a dream to work for Hallmark.  She began her design and advertising career in Colorado where she created ads, billboards and book covers. And when she eventually made her way back to the Palouse in 1998, she began working with local clients who she still designs for today. Locally she works with the Palouse Choral Society and the Hemingway Review, among others and lends her talents to teaching classes at Rendezvous for Kids, the Troy Public Library and Moscow Day school for kids and adults, alike.

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When it comes to her process for creating, Julene is dedicated to sketching (almost) every morning. It’s during this time that she can create characters, flesh out ideas and clear her head. She said she sometimes has a plan for what she’s going to create, but other times lets the colors and vintage paper items lead the way. Julene says that she’s inspired by “the things that make you happy as a kid” and that her son, Ian is the biggest inspiration.

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She’s been making greeting cards since 1993 with materials like ribbons, paint, paper and metal and translated that into bigger paintings and drawings. She now has a representative who takes her cards across the globe, which has given her access to sell in places like Nieman Marcus and Harrod’s department store in London. Her brightly colored designs have remained true to her heart over the years she has most recently been picked up commercially by Pier One, Home Goods and World Market and will hopefully have items available for purchase this holiday season. Julene has been guided by the quote, “She believed she could, so she did,” and clearly the belief in herself has lead to all her success.

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Julene is also an inspiration herself. Her son, Ian is following in his mom’s footsteps and has begun an art business of his own called Tiny Treehouse Art. He makes collages and abstract paintings, as well and shares a booth with Julene at the Moscow Farmers Market. You can find Julene’s cards here at the Co-op, as well as other shops and departments stores around the country, and she let us know that one of her next big projects is creating a children’s book with an author from Troy. To learn more about Julene and he work click here.

How To: Make Your Own Pumpkin Puree

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Pumpkin pie, pumpkin muffins, pumpkin soup, pumpkin scones… is your head spinning yet? Now that it’s October, it’s officially pumpkin season! If you have a list of seasonal recipes you’re just dying to dive into, why not try your hand at making your own pumpkin puree. The canned stuff is fine, but the flavor from freshly roasted and pureed pumpkin is out of this world. And it’s so easy to make. BONUS: We have a ton of local squash and pumpkins from Mendenhall Farm right here in Moscow.

Now, let’s be clear- not all pumpkins are created equal. While you can roast and puree any old pumpkin, you want to make sure that for cooking and baking you use sugar pumpkins. They’re smaller and have a sweeter and more flavorful flesh. To make your own pumpkin puree you will need:
2 pie pumpkins

Preheat oven to 350 degrees. Slice pumpkins in half and scoop out the seeds. Save them for later if you like roasted pumpkin seeds! Place pumpkins skin side down on a baking sheet and place in oven for about 45 minutes or until fork tender. Remove from oven and let cool. Scoop flesh out of skin and blend in a food processor until smooth. You can preserve pumpkin puree by processing a water bath or refrigerate for up 3 days or freeze for up to six months.

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Cheese Boards 101: Regional Edition

We’re about to get into that time of year when entertaining guests becomes more regular and the weather demands heartier fare. Here are some tips for building a cheese board that is sure to wow! This version uses local and regional cheeses and be sure to check back for our Imported Edition.

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When building a cheese board, there are several things to consider: of course the types of cheese you’ll serve, but also quantities and accompaniments become important. If you’re serving cheese as a precursor to a fabulous meal, plan on 1-2 ounces of cheese per person. If cheese is the main event, plan on 5-6 ounces per person.

One thing you’ll definitely want to consider when building a cheese board is having a variety of flavors and textures. Our regional board features a creamy herbed labneh or yogurt cheese, a pungent and more crumbly blue cheese, a sturdy Swiss, a tangy and spreadable goat cheese and a hearty cheddar. Think about how you can incorporate cheeses that use cow’s, goat’s and sheep’s milk so that you can taste the difference in flavor.

While chowing down on big servings of cheese is always fun and delicious, it’s also important to serve accompaniments that provide balance to the flavors of your cheeses. We like to serve some sort of candied nuts (pistachios in this case) for sweetness and crunch. It’s also a good idea to serve some sort of bread item, like crackers, bread sticks or sliced baguettes. For this board we used multigrain crackers. Some sort of sweet fruit or chutney also adds for a nice balance. We have lots of fresh figs in right now, but dried figs or dates would also be delicious. And because it’s both pretty and delicious we like to serve a piece of local honeycomb from Woodland Apiaries.

Here are few other helpful tips when building a cheese board:
-Don’t overcrowd your board. You want to make sure that there is enough room to serve a knife for each type of cheese.
-Remove cheese from the refrigerator about an hour before your guests arrive. Cold cheese won’t have as strong a flavor.
-Be sure to label your cheeses so that you don’t have to repeat yourself all evening.

Now come on and let Dalynne, our resident Cheese-monger, help you build that perfect cheese board!

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