Posted by Patrick on January 30, 2014
aka “Belting Borscht”
3-4 large beets
1 qt vegetable stock
3-5 stalks of celery
1 T chopped garlic
1 cup Greek-style yogurt
1 T of your favorite high-temperature oil
½ to 1 cup of your favorite pickle juice
First, chop your onion, beets and celery into cubes, about 1-2 inches across. If cutting onions makes you cry, pretend that you’re an actor, and that this is practice for your big role.
Put your oil – I use butter - in the bottom of a stockpot that’s capable of holding at least a gallon. Make sure that your stockpot is on your stove, and your vegetable chunks – onions, beets, celery, and garlic- are all in the stockpot.
Now, use the heat from your stove or a garden-variety flamethrower to sautee the chopped vegetables. Stir this often and vigorously, but not so vigoursly that you lose any bits.
Any bits that are slung from the pot can be snacked on. If you don’t want to snack from the stovetop, consider cleaning your stove more often or developing a healthier relationship with bacteria, which cover everything on Earth. Trillions of them are inside you RIGHT NOW – so a few extra bugs from the stovetop isn’t really a big deal in the grand scheme of things.
Add your vegetable stock to the pot, directly on top of the cooking roots, and gently bring it to a boil. Use a low temperature setting so that you have plenty of time.
Let your boiling go on for about 30-40 minutes. Don’t boil it hard, use a cover for your pot, and stir it every few minutes. This is a good time to get some things done – make a salad for your guests, have a few glasses of wine, clean your stovetop, or just wash up. Beet juice is a real chore to clean up, so now’s as good a time as any.
Once an appropriate amount of time has elapsed, check your chunks to make sure they’re soft. If they’re soft, remove the soup from the stove. Add the yogurt and the pickle juice and pour the mixture into a food processor or large blender, and puree until smooth. Return to the pot and reheat if necessary
If you don’t have a food processor or large blender, this can be prepared as a chunky soup, but it is much tastier as a puree.
Serve hot or cold with wine or beer, pickles, and sourdough bread.
Posted by Patrick on January 29, 2014
Posted by Patrick on January 21, 2014
Posted by shelby on December 06, 2013
Rainbow cashier Cody presents Melody of Bike Walk Mississippi a check for $705.92, all donated by Rainbow shoppers through our Roundup program!
Posted by Patrick on November 06, 2013
ASK PATRICK IN PRODUCE:
Dear Patrick - It’s the year 1786, and I must circumnavigate the globe for Spain! Do you have any advice on how to avoid scurvy?
- Captain Malaspina, 1786
You see, for most of human history, people couldn’t just head on over to the co-op and pick up fresh produce- so some of the advice I’m about to give is 225 years too late for you.
Thankfully, your chief medical officer, Pedro González, understands the cure - if not the cause - for scurvy. It’s a cure that has been forgotten almost as many times as it has been discovered. Scurvy has been the scourge of mariners for time immemorial. The cause is a lack of vitamin C - which is found in abundance in all fresh fruits and vegetables. Since the body uses vitamin C to make collagen, and collagen holds the body together, a long-term deficiency of vitamin C is horrible indeed.
Dr. González believes that fresh citrus is especially potent for curing and preventing scurvy, and the universal assumption is that such foods are particularly rich in vitamin C. But there’s always something on the produce stand that’s a great source of vitamin C. Chilli peppers and bell peppers are particularly rich in the stuff, containing four times as much as a lemon or orange. Kiwi is another great fruit to check out if you’re looking to be ascorbic, and if you want to avoid the fruit and eat the veg, I can seriously recommend broccoli, or parsley.
But you experienced circumnavigators may realize that most of these fruits and vegetables are not going to last long enough to carry across the ocean. For those longer trips , you want to load up on fresh citrus. In your day, just like at the co-op, it’s all organic.
Even with hardy seasonal citrus, storing it is going to be tricky. While we have downright magical refrigeration technology, you’re not so lucky. You might convince Ship’s Chirurgeon González to stock up on some of our vitamin-C rich fermented vegetables.
What all my readers - from this and any century - need to know, is that all fresh fruits and vegetables are perfect, balanced sources of vitamin C. And if you want to go to sea, lemons, grapefruit, limes and oranges are just now coming on strong. It’s about to be the peak of the season.
So, you’re in luck there. In fact, Alessandro Malaspina, using my magic ball, I foresee that you might make it through this whole thing without losing a single man to scurvy!
Posted by shelby on October 22, 2013
The Non-GMO project has deemed October “Non-GMO Month,” in which retailers and consumers make an extra effort to share knowledge and information surrounding the dangers of Genetically Modified Organisms in our food.
Luckily for us, we celebrate Non-GMO Month every month- we make every effort to keep our store free of GMOs. Next Friday, October 25th, we will be donating 5% of sales up to $500 to the Non-GMO Project, a nonprofit which helps consumers make informed choices by verifying products as Non-GMO.
Attach these candy tags to your non-GMO candy this Halloween. Print them out at home or pick some up in the store- we also have accompanying educational brochures. You will find lots of safe candy options in the center aisle of our store this month.
Have a happy and healthy Non-GMO Month!