Celebrating Ancient Grains: Heritage Baking Cookbook

Artisanal, Bakeries, Bakery, Chicagoland Area, Chronicle Books, Historic foodways

A history major and bread aficionado, Ellen King became intrigued by the abundance of grains once available and commonly grown in the United States that had, since World War II, completely disappeared from the marketplace and which often didn’t seem to exist anymore.

“I spent some time in Norway and bread was about all I could afford to eat,” says King, who earned undergraduate and graduate degrees in history and then attended the Seattle Culinary Academy and worked in several Seattle restaurants before she moved to Evanston, Illinois. Shocked at finding that Chicago didn’t have the types of breads she yearned for, she began a search for heirloom grains and began making bread the old fashioned way—using natural wild yeasts as an ingredient, mixing and turning the dough by hand for several hours and then injecting steam for a crisp crust while it bakes in an imported European oven.

But that wasn’t enough for King, who in 2013 opened Hewn Bakerywith partner Julie Matthei in Evanston, Illinois and is the author of Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour with Amelia Levin (Chronicle Books). For her hand foraged breads she wanted to harken back to the grains of a century or so ago instead of using the homogenous flour currently turned out by big corporate mills.

What good was opening a bakery if I couldn’t find good ingredients, King remembers thinking. Partnering with farmer Andrea Hazard who was interested in growing heirloom grains, the two finally connected with Stephen Jones, a wheat breeder and the Director of The Bread Lab at Washington state University. Jones, who earned a PhD in Genetics from the University of California at Davis, suggested she and, a farmer who was interesting in growing heritage wheat, read old farming journals to find out what varieties that were grown at the turn of the last century.

“There are literally over 10,000 varieties of wheat,” King says. “One person told me 100,000.”
The names are romantic–Rouge de Bordeaux, Turkey Red and Marquis. But the seeds seemed ephemeral. Take Marquis, a hard red spring wheat first introduced in Canada in 1895. It was among the most widely grown wheat in the United States between the 1910s through the 1930s. During the 1920s, Marquis accounted for 59% of the wheat produced in Wisconsin. By the time King went looking for it, Marquis was no longer grown and she couldn’t find the seeds.

But her years during historical research paid off. Countless queries led to a college professor who had 2.2 pounds of Marquis wheat. Planting the seeds King and Hazard were able to produce 30 pounds the first year. Now they hope to have 3000 seeds which will yield enough to both make bread and save seeds.

“That way we can grow more and share with other farmers,” she says.

Selecting a loaf of bread from Hewn is like taking a step back into history. The menu of hand-forged breads made from organic, locally sourced re-discovered wheat varieties include those made with Turkey Red, a heritage variety of wheat grown in Wisconsin and Kansas Lower in gluten the bread has a nutty flavor and Red Fife–a heritage variety of wheat grown and milled in Wisconsin.

Why did these varieties disappear, I ask King.

“After World War II the cherished varieties fell out of favor,” she says. “And when we did that we lost the uniqueness of each region where the wheat grew and we lost the flavor. Along with the homogenization of our wheat, we added fertilizers and products like Round-Up and made bread less healthy.”

It was all about efficiency and mass production.

“General Mills flour is always exactly the same and large scale baking needs that consistency,” she says. “At Hewn, I invest in people, not machinery. For us, it’s about training the baker in how to treat and understand the flour.”

Just as wine connoisseurs can recognize the terroir of grapes, King can do the same with wheat. And though heirloom produce like tomatoes, squash and peppers has become a major player in farming, she says wheat varieties are still lagging.

But she enjoys the challenge of finding farmers who are growing them.

“There are more and more people doing it,” she says. “I met this guy who is growing Pedigree Number 2. At first I couldn’t find any one growing Red Kharkoff anywhere, but now I’m connecting with a farmer in Washington state who is growing it and all sorts of grains. It takes time, but it’s worth it—it’s better for the soil, for the environment and for our health. It tastes great. And also, it’s history.”

Heritage Corn and Berry Muffins

Excerpted with permission from Heritage Baker by Ellen King

Note: Most of the recipes in Heritage Baker require preparing a starter which is a process that takes several days. King recommended that beginners start with one of her muffin recipes as they are the simplest to make. She also notes that the flavor of flint corn is rich and pronounced but if you can’t find Floriani, any flint corn variety from your region will work well for this recipe. You can also, more easily, substitute regular or coarsely ground cornmeal which is found in supermarkets. Be sure to avoid finely ground cornmeal. Brands available in grocery stores like Bob’s Red Mill offer coarse ground coarse meal and a variety of flours. There are several places in Michigan where you can order specialty heirloom flours.

Country Life Natural Foods in Pullman, Michigan is a wholesaler but also sells in small amounts. They offer mail order and delivery. 641 52nd St., Pullman, MI 800-456-7694.

DeZwaan Windmill on Windmill Island in Holland, Michigan sells stone ground cornmeal and flour. Click here for more information about their products.

Ingredients for some of the grains in King’s book such as flint corn can be found online, at specialty stores or at farm markets.

Janie’s Mill in Askum, Illinois offers a wide variety of flours including Organic Black Emmer, Organic Einkorn, and Organic Red Fife Heirloom Flour as well as other products such as Whole Organic Spelt Berries, Organic Bloody Butcher Cornmeal, and Organic Turkey Red Flour among many others.

Batter:

2/3 cup granulated sugar
2 large eggs, lightly beaten
1/2 cup heavy cream
1/3 cup sour cream
2 teaspoons pure vanilla extract
1/4 cup unsalted butter, melted
13/4 cups sifted heritage flour, such as White Sonora or Richland
1/2 cup fine-milled Floriani Flint or other heritage cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons fine sea salt
1 cup strawberries, quartered, or blueberries

Streusel Topping:

1/4 cup lightly packed brown sugar
1/2 cup stone rolled heritage oats
1 tablespoon unsalted butter, at room temperature

Preheat the oven to 350°F. Butter a 12-cup muffin pan.

To make the batter, stir together the granulated sugar and eggs in a large bowl until combined. Stir in the heavy cream, sour cream, and vanilla, followed by the melted butter. In a medium bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture and stir just until combined.

Using a wooden spoon, very gently fold in the berries. Do not overmix. Using an ice cream scoop, spoon the batter evenly among the prepared muffin cups; the cups should be three-quarters full.

To make the streusel topping, combine the brown sugar, oats, and butter in a small bowl. Using a spoon or your hands, stir until the mixture becomes crumbly. Sprinkle about 1 tablespoon of the topping over each muffin.

Bake for 25 minutes, or until a metal skewer or toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes. Serve warm or at room temperature, or freeze in a resealable plastic bag for up to 3 months. To reheat, set on the counter until thawed and warm in a 325°F oven for 10 minutes.

Hewn in the News: Food & Wine magazine featured Hewn as one of the Best Bakeries in America and in the article The Best Bread in Every State. Hewn was listed among the Best Bread Bakeries at the Food Network, and as one of the Best Bakeries in Chicago by Thrillist. Click here to listen to their recent interview on the WBBM Noon Business Hour. Click here to read Midwest Living Magazine’s “Best of the Midwest.” Click here to watch Steve Dolinsky’s recent segment on the bakery on NBC5 Chicago. To learn more about their expansion to Libertyville, click here.

Photos by John Lee reprinted with permission by Chronicle Books. Additional photos by Siege Food Photo, Kailley Lindman and Julie Matthei

An abundance of olives: Olivo Amigo Olive Oil from Jaen, Spain

Gastronomy

Gathering the olives harvested on a small, multi-generation, organic-certified farm in Jaen Spain, Olivo Amigo is a premium extra virgin sustainably grown olive oil bottled in eco-friendly and attractive white bottles with stainless steel spouts for easy pouring. The olive oil currently available comes from olives pressed after being gathered during last year’s fall harvest in October.

Olivo Amigo comes in two flavors.

Joy, with its undertone of almond and peppery aftertaste that contrasts with citrus zest taste. Made with Picual olives, It’s an intense fruity green and has aromas of tomato and olive leaves with delicate touches of almond and artichoke. Well-balanced, Joy has traces of a medium-low bitterness and a touch of spice.

PERFECT FOR:

Salads, dressings, cheese, tomatoes, crudites, on top of pastas, drizzled on soups or veggie creams, bread, figs and datiles.

Vitality, with its nuances of fig and apple, is a complex well-balanced extra virgin olive oil with a medium-high green fruitiness. Made with Nevadillo olives, it has aromas of green grass and tomato and to taste has a very mild bitterness and a pleasant medium spice level. A complex, well-balanced oil,

PERFECT FOR:

Sauces, dips, warm stews, roasted veggies, meat, ﬁsh, potatoes, frying eggs, baking pastries or on top of ice cream.

Jaen Province: An Abundance of Olives

Located in north-eastern Andalucia, the name Jaen is Moorish for geen or jayyan meaning stopping post on a caravan route. With over 40 million olive trees (the most of any province in Spain), the economy of Jaen is based upon olive oil. The region is known for its wonderful olive oil , gastronomy, Renaissance architecture, mountains, and Castillo Santa Catalina, a Moorish fortress dating back to the 10th century.

The following recipes are courtesy of Olivo Amigo.

Olive Oil Cake

2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier liqueur

Preheat the oven to 350 degrees.

Apply olive oil or butter spray to a 9- inch cake pan that is 2 inches deep and line the bottom with parchment paper. If your cake pan is less than 2 inches deep, divide batter between two pans and check on them after 30 minutes.

Gather two bowls. First, mix your flour, sugar, salt, baking soda, and baking powder with a whisk.

In another bowl, mix the olive oil, eggs, orange zest, orange juice, and Grand Marnier. Lastly, add dry ingredients and whisk them all together.

Pour the batter into the preheated pan and bake it for an hour until the top is golden and the cake tester comes out clean. Move the cake to a rack and let it rest for thirty minutes.

Run a knife around the pan and invert the cake onto the rack. Let it cool for two hours.

Vegetable Pasta Salad

8 ounces dried orzo pasta
1/2 head of cauliflower, cut into florets, about 2 cups
1 1/2 cup cubed butternut squash
1/4 cup raisins
1/4 cup chopped parsley
1/2 cup Olivo Amigo Vitality olive oil
Juice of 1 lemon, about 1/4 cup
1 teaspoon salt, divided
1/2 teaspoon pepper, divided

Bring a large pot of water to a boil. Add pasta. Cook according to package directions. Drain and set aside.

Preheat oven to 400F. On a large baking sheet, add butternut squash cubes and cauliflower florets. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 25 minutes until crispy and charred. Remove from oven, set aside and allow to cool.

In a large bowl, add cooked orzo, roasted butternut squash, roasted cauliflower, raisins, parsley, Olivo Amigo Vitality olive oil, lemon juice, salt and pepper.

Toss to combine.

Grub Street: 2022 James Beard Award Winners: The Full List

Chicago restaurants, Chicagoland Area, Chinese, Elegant dining, Farm-to-Table, Farm-to-Table Restaurant, Fruit, Historic Restaurants, Home bakers, Indian Food, MasterChef, Plant Powered, Podcasts, Regional & Ethnic, Seasonal Recipes, Southern cuisine, Vegetarian

Grub Street: 2022 James Beard Award Winners: The Full List. https://www.grubstreet.com/2022/06/2022-james-beard-chef-and-restaurant-award-winners-full-list.html

Tahini Made Easy

Uncategorized

Mighty Sesame Whole Seed Squeeze and Serve Tahini taps into the growing popularity of tahini, a paste made from ground sesame seeds. An important ingredient in Middle Eastern and Mediterranean cuisine, sales of tahini are expected to grow by $ 279. 96 million between 2020-2024 according to Reportlinker.com.

In the past, tahini was used as a sauce for falafels, but now is used as an ingredient in cooking (see recipe below) as well as a condiment for raw veggies, toast, falafel, and burgers that can also be used in place of butter and mayonnaise. Nutrient-rich with calcium, magnesium, zinc, and iron as well as a good source of vitamins and antioxidants, like B1 and E, good fats, fiber, and protein, the Mighty Sesame Co. makes two types—their Organic Original Squeezable & Ready and now a new spicy Harissa flavor. Both are organic, vegan, gluten and dairy-free, kosher, and halal.

The Mighty Sesame Co.’s website, www.mightysesame.com, features recipes showing how to incorporate tahini into a wide selection of dishes from dips to entrees to desserts. Included are tahini strawberry banana smoothie, creamy hummus, tahini caramel cups, tahini walnut brownies, tahini coleslaw, grilled sweet potatoes with tahini basil vinaigrette, and fish tacos with tahini and sriracha.

All Mighty Sesame tahini varieties are ready-to-use with just a shake and a squeeze, no stirring required. It is packed with protein and contains 260mg of calcium per serving. Organic, vegan, gluten- and dairy-free, kosher, and halal, it is a 100 percent guilt-free option for everyone.

Recipes

No Bake Tahini Cookie Bars

Chef Gregg’s No-Bake Tahini Cookies

·      1 cup tahini
·      ¼ cup melted coconut oil
·      2 t. maple syrup
·      ½ t. vanilla extract
·      ¼ t. salt
·      ¼ cup semi sweet choc chips
·      ¼ cup peanut butter chips
·      Sea salt flakes to garnish

Line 8×4 pan with parchment paper.

In a bowl mix together tahini, coconut oil, maple syrup, vanilla and salt until smooth. Fold in chocolate and peanut butter chips.

Pour into pan and freeze for 10-15 minutes.

Then sprinkle more chips on top pressing them into the tahini cookies so they stick and stay.

Then freeze again for 1 hour. Once frozen sprinkle with flaked sea salt and serve.

Chef Gregg’s Sauteed Asian Tahini Chicken

·      ¼ cup Mighty Sesame Tahini
·      ¾ cup water
·      1 cube chicken bouillon
·      2 tablespoons soy sauce
·      1 tablespoon honey
·      1 clove garlic, minced
·      2 teaspoons minced fresh ginger
·      2 teaspoons butter, or as needed
·      6 skinless, boneless chicken thighs cut into cubes, or more to taste
·      1 teaspoon sesame seeds, for garnish

Bring water and bouillon cube to a boil, until bouillon cube has dissolved.
Lower heat to low. Whisk Mighty Sesame tahini, honey, soy sauce, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat. This will allow the mixture to thicken naturally, so keep a watch on it.

In a skillet, heat butter over medium heat, once pan is hot cook and stir chicken until cooked, about 10 mins. You want to get a nice sear on the chicken at this time.

Pour tahini mixture into skillet and toss chicken to coat.

Plate, garnish with sesame seeds, and enjoy.

4 Self-Care City Vacation Retreats

Regional & Ethnic, Seasonal Recipes

Taking Care of Yourself

Busy lives and hectic work schedules can take their toll on both the mind and the body, which is why it’s essential you try to take a break to recharge your batteries as you welcome the New Year. One way of energizing your body and calming your mind is to take a trip focused on self-care and general wellness.

Guest blogger, Lisa Walker of Neighborhood Sprout, recommends four cities you can visit to achieve both.

Minneapolis

In 2020, Minneapolis, Minnesota was voted the third-fittest city in the country. More than 75% of residents work out at least once a week. It’s a haven for outdoor lovers, and travelers would be foolish not to visit the town of Brainerd, with its 450 lakes and year-round recreational activities such as hiking and canoeing and opportunities for relaxation.

With lower-than-average health care costs, an incredible park system, good infrastructure, and a seemingly endless stream of things to do, Minneapolis is a great place to live as well as visit.

Knoxville

Being exposed to high levels of traffic daily can lead to chronic stress. However, this isn’t something you’ll experience in Knoxville, Tennessee, one of the world’s least congested cities. Far less traffic ensures a quicker journey to the country’s most visited national park, just 34 miles away.

The Smoky Mountains spans over 500,000 acres and has 850 miles of trails, including the world-renowned Appalachian Trail.

Besides less congestion, other benefits of moving to Knoxville include lower housing costs. Searching for rental apartments in Knoxville is made easier by visiting sites like Apartment Guide. You can set your price range and other parameters to ensure you only search for properties within your budget and meet other requirements such as a number of bedrooms, pet friendliness, and other amenities.

San Marcos

San Marcos in San Diego, California, is a fantastic place to recharge and rejuvenate with its tranquil streets, peace, quiet, proximity to the breach, open spaces, and nature. It’s also home to one of the best spas in the world.

The Golden Door features multiple facilities including, a 2,000-square-foot equipment gym, two swimming pools, and a water therapy pool for guests to work out or relax. Discovery Lake, another place of interest, allows visitors to immerse themselves in large tracts of wilderness and connect with nature. Anyone deciding to relocate to the city can enjoy a lower cost of living and a lower crime rate than average.

Malibu

West of Los Angeles, California, and known for its celebrity homes and beaches, Malibu also boasts an exclusive and sought-after seven-day wellness retreat, The Ranch.

Limited to just 19 guests, visitors immerse themselves in a self-care experience that includes weight loss, fitness programs while also enjoying local plant-based meals.

Eight hours of daily activity include afternoon naps, massages, and an organic vegan diet. Living in a sparsely populated city has many benefits, such as incredible landscapes, top attractions, and a low crime rate. As expected, living costs in the city are considerably higher than the average.

A Necessary Reset

Whether it’s a relaxing massage, a 45-minute workout, or an awe-inspiring visit to a national park or an organic vegan diet, sometimes a change and a reset are not only needed; they’re often necessary.

Miski Organics

Uncategorized

A small Canadian company, Miski specializes in non-allergen, organic, cultivated sustainably, and fully able to be traced to their sources foods. Nut allergies?

Then check out their Sacha Inchi Butter and Sacha Inchi Cocho Butter made from made from roasted sacha inchi seeds which are found in a fruit native to the Caribbean and South America and considered a superfood. But that’s not their only product.

Indeed, with a focus on Peruvian foods, they also have a Yacon Syrup made from yacon tubers that grow in highlands of the Peruvian highlands and is used as a sweetener, has a caramel taste, and contains less calories than sugar.

Yacon Flakes are good to eat as a snack and as an ingredient in trail mix. Dark Chocolate Covered Pineapple Chunks, Chia Seeds, Ripe Banana Powder, and Vegan Quinoa Carrot Cake to name just a few. And there are recipes, which is great since these are unique ingredients.

Inca Bits

2 cups old fashioned oats
1/4 cup dark chia seeds
1/2 tsp pink Himalayan salt
1 cup sacha inchi butter or sacha inchi choco butter
1 tbsp yellow maca powder
1/3 cup maple syrup

(Optional) Chocolate coating:

3/4 cup cacao powder
1/2 cup maple syrup
1 tbsp coconut oil

In a medium bowl, stir oats, chia, maca & salt. Add sacha inchi butter & maple syrup to the mix and stir.

Line a cookie sheet with parchment paper. Wet hands and form dough into about 12-15 balls.

Place bits on parchment paper and put in freezer.

Place cacao and coconut oil in a small pot, add maple syrup and heat until melted. Remove from heat. Once the mixture has cooled (but not hardened), dip bits in using your hands or tongs. You should have a solid coat. Add Himalayan salt on top, then freeze on prepared parchment until hardened.

Store Inca Pits in a glass container. Enjoy cold or at room temperature, alone or with tea.

miskiorganics.com/

Celebrate The Solento Surf Festival in Encinitas, CA September 22-24

Uncategorized

For those who love a great tequila at the Solento Surf Festival taking place in the company’s hometown of Encinitas, CA on September 22^nd – 24^th. The upcoming Solento Surf Festival is not only fun and a chance to sample the much lauded organic spirit made from the agave plants grown in the Mexican state of Jalisco but also is a giveback event hosted by Solento founder and award-winning surf filmmaker, producer, and director Taylor Steele. Proceeds from all ticket and drink sales will be donated to the following charitable organizations: Changing Tides Foundation, Rob Machado Foundation, and SurfAid.

Attendees can partake of exclusive film premieres as well as never before seen edits from the classics. There will also be giveaways, and conversations with special guests such as Kelly Slater, Rob Machado, Steph Gilmore, Mick Fanning, Kalani Robb, Pat O’Connell, Pat Stacey, Dane Gudauskas, Benji Weatherley, Gigi Lucas, and more.

Solento Tequila

Like his films, Steele says that Solento “is about creating something that I wholeheartedly stood for, whether that be the taste, the design, the give back or simply how people interact with it. That’s when I started looking at the elements of my life I really valued. One part was sipping tequila with friends after a good day. As I researched turning that into a brand I fell in love with everything about the idea of a tequila company. The history, farming process and how the end product affects others.”

An award winning USDA-certified, organic tequila, Solento is meant to be enjoyed slowly. It’s smooth taste making it ideal for kicking back and enjoying life at a leisurely pace. The concept is a slow sipping spirit, one that creates a space for conversations that are both elevating and inspiring. elevate. Each of Solento’s tequilas represent the mindset behind their creation–the belief that their tequila is more than just a drink. They are, instead about carving out time and appreciating the real experiences that are already here.

Solento offers three unique expressions, all harvested in small batches of agave that have slowly ripened in the Mexican sun for seven years on a single estate located in Amatitán, Jalisco. Tequila is made from the hearts or pinon of the agave.

After harvesting, the agave hearts are cooked for two days in stone ovens and then pressed in order to release their juices. Fermented and distilled naturally, the tequila comes out pure in flavor, and—in its aged versions—gains complexity from the time spent American oak barrels.

“Solento Reposado is aged for nine months and Solento Añejo for 18 months,” said Steele in an interview in Whitewall Presents, a website that goes behind the scenes and inside the ateliers of historic homes and today’s luxury brands. “Our American oak barrels were previously used for whisky, so by leaving our organic tequila to rest in these barrels we are caramelizing and slightly sweetening the flavor profile leaving us with a smooth, buttery sip.”

Solento is sold in sleekly designed bottles that reflect a Streamline Modern-style, an international style of Art Deco that was popular in the 1930s.

· Blanco– Flawlessly clear with a smooth and silky mouthfeel subtle notes of Meyer lemon and Tahitian vanilla.

· Reposado – Aged in American oak barrels for nine months, slightly sweet notes of homemade caramel and cooked agave exude a soft amber warmth.

· Añejo – Aged in American oak barrels for eighteen months, smooth notes of buttery maple, toasted hazelnuts and hints of oak form a bold flavor profile.

With its glowing popularity, Solento Organic Tequila continues to expand and now will be available in Arizona with partner Republic National Distributing Company (RNDC), a world-class distributor of fine wines and spirits in North America.

A Double gold winner at 2019 SIP Awards, Solento’s expanasion to the Grand Canyon State follows its successful debut in New York, New Jersey, Florida, California, Colorado, and Hawaii earlier this year. By partnering with RNDC, Solento Organic Tequila is significantly expanding the brand’s national footprint to the highly engaged Arizona market.

“We have partnered with RNDC because of their extensive market expertise not only in Arizona, but across the United States. This partnership allows us to grow long lasting relationships with their existing connections to ensure Arizona locals will be able to find Solento in their favorite bars, restaurants and retailers,” says Steele.

Solento is available in stores across the country and online. For more information visit www.solentotequila.com and @solento_tequila.

About Solento

Made for those who appreciate the ritual of slowing down and being present, Solento is an award-winning, USDA certified organic tequila range made in small batches from a single estate in Jalisco. Founded in 2019 by filmmaker and surfer, Taylor Steele, Solento (or “slow sun” in Spanish) is a sippable mindset that invites space for conversations that elevate and inspire. Three expressions – Blanco, Reposado and Añejo – are crafted from certified organic agave grown leisurely under the Mexican sun for seven years.

INSTAGRAM

COCKTAILS

CALM WATERS

Create chamomile honey syrup by combining 1 part honey with 1 part chamomile tea.

Combine 2 oz Solento Blanco, ¾ oz lemon juice, and ¾ oz chamomile honey syrup. Shake with ice. Strain into a coupe and garnish with a lemon wheel and chamomile flowers.

SLOW CIDER

Place a large sphere of frozen apple cider into a rocks glass and pour 3 oz of Solento Reposado Tequila on top.

Garnish with a stick of cinnamon and a slice of fuji apple. Lightly sprinkle cinnamon on top.

AGED AUTUMN

Muddle 8 organic blackberries, 1 tablespoon of fresh rosemary, ½ oz of lemon juice, ¼ oz honey in a cocktail shaker. Add 2 oz of Solento Añejo and orange bitters.

Strain into a martini glass. Top with Topo Chico and garnish with fresh rosemary and blackberries.

SOLENTO EASTSIDE

Gently muddle 4 mint leaves, 4 slices of cucumber, and ½ oz agave syrup

Add 2 oz Solento Blanco, ¾ oz organic lime juice + ice

Shake and strain into a martini glass. Garnish with mint + cucumber

PALOMA TO THE PEOPLE

Rim a rocks glass with Himalayan salt

Combine 2 oz Solento Reposado, 1.5 oz organic grapefruit juice, 1 oz organic lime juice, ½ oz simple syrup + ice. Shake and then strain into the salt-rimmed glass

Garnish with grapefruit slice

For more information, please visit solentotequila.com and follow @solento_tequila.

SAVOR THE SAN JUANS: A TASTE OF THE PACIFIC

Artisan beer, Regional & Ethnic, Seasonal Recipes

An archipelago of islands off the coast of Washington State, there are 172 named islands and reefs in San Juan County but the main three–all with ferry service–are San Juan Island (with the county seat Friday Harbor), Orcas Island, and Lopez Island. Not only are they the most populous but each offers a myriad of lodging, dining, and activities for visitors.

The 13 defining tastes of the San Juan Islands are salmon, heritage fruit, foraged botanicals, shellfish (think oysters and clams), crab, lamb, Mangalitsa Pork, seaweed and salt, lavender and hops, cider and apple brandy, grains, goat cheese and white wines.

Here’s a sampling of what visitors can find:

Spiced apple with chocolate and pumpkin cream-filled doughnuts. Cardamom buns. Buckwheat tahini chocolate cookies. Savory brioche tarts with leek, chevre, and kabocha squash. All of the ingredients for these mouth-watering pastries? Entirely sourced locally by creator and owner of new Seabird Bakeshop, Brea Currey, from Orcas Island farm stands like West Beach and Maple Rock, eggs from neighborhood chickens, and flour from Fairhaven Mills in Burlington. Since September, Seabird Bakeshop has been thriving on Orcas Island where chefs are thinking creatively about how to bridge food and entrepreneurism during the time of coronavirus. Thus far, Currey’s success is, among other things, a testament to the power of baking as a 2020 survival strategy on Washington’s farm-to-table captivated island. Find Seabird on Facebook and Instagram: @seabirdbakeshop

Myers Creamery on Orcas Island, Quail Croft on San Juan Island, and Sunnyfield Farm on Lopez Island all are expect at making fresh chevre, herbed cheeses, washed-rind and aged cheeses, all of which can be found at each island’s farmers’ markets, and at the Orcas Island Food Co-op and the San Juan Island Food Co-op. Following the seasons, goat cheeses start out fresh and creamy in springtime when the goats graze on spring grass. As the grass matures, so does the flavor of the cheese, until at the end of fall, the cheeses are more intense, earthy and, dare we say, “goaty.”

Cold pressed cider. Small batch granola. A box full of farm-fresh greens. Locavores, look no further: the newly aggregated Washington Food and Farm Finder features 1,700 farms, farmers markets, and food vendors with offerings “grown, caught, raised, or made” across the state. Find San Juan Islands favorites like Ursa Minor, Madrone Cellars, and Buck Bay Shellfish Farm. The guide has filters for pickup or delivery services, markets, food trucks, or specialty food and beverage locales. Icons designate sustainable fishing or animal welfare certifications, as well as veteran-, woman-, and BIPOC-owned businesses. For more information: https://eatlocalfirst.org/wa-food-farm-finder/

Island makers Girl Meets Dirt and Madrone Cellars & Ciders are winners in the annual Good Food Awards for 2021. Madrone’s Barrel-Aged Currant took top prize in the Cider category. Girl Meets Dirt has winners in both the Preserves and Elixirs category. Their Rhubarb Lavender Spoon Preserves are a great choice for charcuterie. The Rhubarb shrub and Shiro Plum Tree bitters give some extra oomph to your signature cocktails. Shop Girl Meets Dirt winners here: www.girlmeetsdirt.com/shop and Madrone Cellars here: https://madronecellars.com/

Local favorite San Juan Sea Salt is rolling out a new line of flavored salts: the Deli Series, starting with Everything but the Bagel. All the yum of everything bagels, none of the carbs! Try this on avocado toast, mixed with your breading for fried chicken, and snacking on it straight from the jar! Everything but the Bagel joins the Dill Pickle Salt as an homage to class deli flavors. The Dill Pickle Salt is a tangy, dilly, zesty, garlicky salt with just the right magic to give your mouth the déjá vu feeling of crunching into a darn fine pickle. Find these and others here: www.sanjuanislandseasalt.com/online-store/NEW-c48889151

Buck Bay Shellfish Farm on Orcas Island is a hidden gem where you can stop in for a couple of pounds of fresh clams or oysters, or you can while away a whole afternoon shucking oysters and drinking wine (BYOB) while looking out over the serenity of Buck Bay just yards away.

New owners Eric and Andrea Anderson rebuilt the docks and oyster shack at Westcott Bay Shellfish Farm on the north end of San Juan Island. They’ve also linked the property to trails connecting to English Camp, making their shellfish farm a destination for hikers and bicyclists as well.

Island wineries produce light, refreshing whites that pair well with seafood and other San Juan specialties. Owners Yvonne Swanberg of San Juan Vineyards, and Brent Charnley of Lopez Island Vineyards grow and makes Siegerrebe and Madeleine Angevine from their estate vineyards.

Westcott Bay Cider, one of the oldest cideries in the state of Washington, ferments three types of ciders from the “bitters” and “sharps” from their orchard, from traditional dry to medium-sweet styles. The cider is then distilled into a clear eau-de-vie and aged in wine barrels.

Orcas Island Cider and Mead Festival has drawn two dozen cider and mead producers from throughout the region.

Local farmer Brady Ryan started San Juan Island Sea Salt, made by collecting salt water from the Salish Sea and drying it in special bins to retain the fluffy white crystals that are then flavored with such botanicals as smoked madrona bark, dried kelp, lemon peel and various dried herbs.

In any list of definitive island flavors, lavender deserves its own category, partly because it is a cultivated botanical rather than a forged one. But it’d also an important part of island culture.

Pelindaba Lavender Farm has been growing lavender and creating lavender products for almost 20 years. At the farm, you can stroll the lavender fields, learn about how lavender oil is extracted and distilled into almost 250 products made onsite, including many food products such as lavender teas, salad dressings, ice cream and herbal rubs.

Island grown hops are used in the beers made by Orcas Island’s Island Hoppin’ Brewery, adding floral and bitter notes and a local touch to these tasty beers. You can visit the brewery and tasting room just outside of Eastsound.

Chef Geddes Martin, owner of the Inn at Ship Bay, raises his own Mangalitsa hogs in partnership with his friend and farmer, John Steward of Maple Rock Farm and Hogstone’s Wood Oven. Mangalitsa is a breed that’s known as the “hairy pig that is the Kobe beef of pork,” with more flavor and marbled fat than standard industrial-raised pork, and makes for amazing pork belly or pork loin.

Reading and Understanding the New Nutrition Facts Panel

Plant Powered, Vegetarian

I often spend what seems like hours reading the labels on the food products I’m considering buying at the grocery store. And I always find unpleasant surprises such as how a simple can of kidney beans often contains either high fructose corn syrup or sugar If you didn’t look you wouldn’t know and you’d be adding unnecessary calories to your chili or whatever dish you were planning to make. And who needs extra calories? Who wants sugar in their beans? I certainly don’t. And so I was happy that my friend Kath Beyer sent me some fascinating information on Pyure that takes stevia plants and refines them into a powerful but non-caloric sweetener we can use as a sugar substitute. But even better, the article she sent shows how to really read the new nutrition panels on the foods we buy.

Stevia is a plant product that can be used as a sugar substitute

First some background. As much as we love our sweets and sweet tastes, no one wants the extra calories nor what sugar does to our health. There are many sweeteners on the market but Pyure is a line of plant-based, sugar substitutes created for people who want the best sweeteners for both their taste and the health benefits we’re all looking for.

The Pyure Process

It starts with harvesting and drying the highest quality leaves from the best tasting species of organic, non-GMO stevia plants.

Then through a process similar to steeping tea, we extract the very sweetest part of the stevia leaf.

What’s left with is known as Reb A, a fine white powder 350 times the sweetness of table sugar!

For more information, the Sweet Talk blog is filled with information about the benefits of organic and zero-calorie stevia products.

Sugar and the New Food Label

Families using Pyure are taking a step towards more healthy eating.

First the Really Bad News

We as Americans consume WAY too much sugar. According to the U.S. Dietary Guidelines, the average person consumes approximately 17 teaspoons per day or 270 calories from added sugars. The World Health Organization recommends limiting added sugar to 10% of our total daily calories (about 50 grams for a 2000 calorie diet) while the American Heart Association recommends a limit of 24 grams per day (6 teaspoons) for women and 36 grams per day (9 teaspoons) for men.

That means we are typically eating almost three times the AHA recommendations. According to the FDA, scientific data shows that it is difficult to meet nutrient needs while staying within calorie limits if you consume more than 10 percent of your total daily calories from added sugar.

The new nutrition label makes it easier than ever to identify sugar and added sugars in your food.

Identifying added sugars on the label.

Naturally occurring sugars are found in foods like fruits, veggies, and dairy products like milk or plain unsweetened yogurt. These nutrient-dense foods are encouraged as part of the U.S. Dietary Guidelines, and the sugar grams found in them will count towards the total carbohydrates on the label.

The new label also requires listing “Added Sugars” in grams and as a percent Daily Value (%DV). The added sugars category includes sugars that are either added during the processing of foods or are packaged as is, like a bag of white sugar. It also includes sugars from syrups and honey, sugars from concentrated fruit or vegetable juices and sugar added to dried fruit.

The question of “refined sugar” can be confusing. Bottom line. When it comes to our bodies, sugar is sugar. Agave, coconut sugar and pure maple syrup may be marketed as better for you, but they are still 100% sugar and all count towards the proposed daily limits for added sugars.

The new labels are a huge improvement for savvy consumers because until now it was impossible to distinguish the amount of sugar that was added to foods containing both naturally occurring and added forms of sugar like flavored yogurt or a fruit and nut granola bar.

What about low and no calorie sweeteners?

Low and no calorie sweeteners like stevia are not included in added sugars since they do not provide significant calories, carbohydrates or behave like sugar in the body. That’s important for the more than 100 million Americans living with diabetes or prediabetes, as well as diseases like low blood sugar.

Since stevia is 200 to 300 times as sweet as sugar only a tiny amount is needed to achieve the sweet taste we look for in our favorite foods. That makes stevia or products sweetened with stevia an easy way to help manage the amount of sugar we consume.

Where do you find sugar alcohols on the label?

Since sugar alcohols fall into their own category, they have their own line on the nutrition facts panel. Sweeteners, like erythritol, that contribute zero calories per gram do not affect glucose or insulin levels, but they are counted in the total carbohydrate content on the food label.

That adds a bit of confusion, so there is a separate line for these sugar alcohols under the “sugars” line on the food label. To calculate the “net carbs,” subtract the fiber and sugar alcohols from the total carbohydrate grams. For example, Pyure Organic Maple Flavored Syrup (1/4 cup serving):

Total carbohydrate: 27 g

Dietary Fiber: 13 g

Erythritol: 10 g

Net carbs = 4 g

Only foods that actually contain sugar alcohols will have the separate line listed on the label, making them easier to identify.

Although the new label is more realistic and designed to be easier to read, when it comes to carbohydrates and sugars, there is still some sleuthing that needs to be done. We hope this breakdown clears everything up for you.

Now we’ve learned about reading labels, let’s take a break and try one of the recipes on Pyure website.

Keto Cream Cheese Pancakes

Adapted from Healthy Recipes, these pancakes feel indulgent without all the artificial sugar. Top with your favorite fruit, sugar-free maple syrup alternative, or sugar-free hunny alternative.

Ingredients

2 oz cream cheese, softened
2 large eggs
½ teaspoon pure vanilla extract
1 tablespoon unsalted butter
½ teaspoon Pyure Organic Liquid Stevia Extract Sweetener

Instructions

Microwave the cream cheese for 10-20 seconds to soften it. Make sure it doesn’t turn into liquid.
In a medium bowl, whisk the eggs well with a hand whisk.
Add the cream cheese, vanilla, and stevia. Whisk until well incorporated and smooth. This will require some time and patience!
Heat half the butter in two mini nonstick skillets (or use an egg frying pan) over medium heat. Add ¼ of the batter to each skillet. Cook until golden brown and set on the bottom, about 2 minutes. Flip and cook 1 more minute. Transfer to a plate and loosely cover with foil.
Repeat with the remaining batter, adding more butter to the pans.

Sources:

I’ll soon be sharing more product information, recipes, and nutritional information.

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Golden Raspberries: The Perfect End to Autumn

Fruit

Amber colored with a touch of light pink, golden raspberries are a rare find compared to their red and black equivalents. But they’re worth the search.

“They taste like raspberries dipped in honey,” says Cindy Grewett who raises golden raspberries at Kitty Hill Organics, her 14-acre farm in Dowagiac, Michigan, a small town located close to the Indiana-Michigan border.

“Or candied raspberries,” adds her assistant Ashley Morris.

Golden raspberries at Kitty Hill Organics in Dowagiac, Michigan. Photo Jane Simon Ammeson.

“Have you ever tasted one?” Ron Goldy, Senior Extension Educator at the Southwest Michigan Research and Extension Center, Michigan State University, asks me when I call to get more details about golden raspberries and who else might be growing them in Southwest Michigan.

I tell him I have—Grewett sells them at the St. Joseph Farmers Market held on Saturdays on the bluff overlooking the pier and where the St. joseph River flows into Lake Michigan. People also stop by at the farm where she and her husband live in a 150-year-old farmhouse but it’s best to call ahead to make sure she hasn’t sold out.

Golden Raspberry Custard with Chocolate Sauce. Photo by Jane Simon Ammeson.

“They’re sweeter than red raspberries,” I say.

Cindy Grewett adds golden raspberries to a glass of Tabor Hill Sparkling Wine. Photo by Jane Simon Ammeson.

“But they still taste like raspberries,” Goldy says and he’s right.

I’ve never thought of red raspberries as anything but sweet and tasty. Yet compared to goldens they’re tough stuff with a taste that’s stronger and with just a little more bite.

They may be milder and sweeter but goldens are also more fragile than their black and red counterparts and
thus transporting them is a trickier and more expensive proposition as they’re more likely to bruise and crush.

Kitty Hill Organics. Photo by Jane Simon Ammeson.

“That’s one reason why people don’t grow them,” says Grewett.

“We know what we know– we all get used to eating things we know and are familiar with like red raspberries,” says Goldy, offering another reason why they aren’t as popular as reds.

There’s truth to that. How many of us have bought kohlrabi lately?

“I don’t know of anyone else growing them in the area,” he adds.

All this makes them more of niche market type of fruit, found more often at farmers’ markets than in stores.
There are other distinctions as well, Grewett explains.

Unlike red and black raspberries that have two growing seasons and often are referred to as everbearing, goldens fruit just once in late August and into September.

When looking for goldens, remember they’re also called by the rather bland name of yellow raspberries and the much more exciting champagne raspberries.

More golden raspberries. Photo by Jane Simon Ammeson.

Speaking of that bubbly drink, Maria Neville, owner of Body Logic in downtown St. Joseph suggested adding golden raspberries to a freshly poured glass of champagne, prosecco, or other sparkling wine. It’s about easy as can be except for getting the cork out of the bottle and but the look and taste is both elegant and spectacular. If you’re not in the mood for a cocktail, Grewett suggests adding goldens to seltzer water or lemonade.

“That is if you have any left,” she says, noting that they’re so tasty as is, they’re often consumed straight out of the box.

Grewett also likes goldens, a naturally muted strain of red raspberries, because of their health benefits.
“They’re full of vitamins B and C,” she says, adding that they also contain folic acid, iron, copper, and ellagic acid, a phenolic compound thought to prevent cancer. And despite their delicate looks, goldens are a powerhouse of dietary fiber accounting for approximately 20% of its weight.

Eating healthy and raising pesticide-free produce is one reason Grewett left a job as a hostess at Tosi’s Restaurant in Stevensville, Michigan one requiring her to dress in heels and formal wear and become a full-time farmer. She already was growing organic fruits, vegetables, meats and eggs for friends and family as well as for herself but wanted to make it easily available for others as well.

Now, when you stop by the farm, she’s typically wearing old jeans or shorts, t-shirts, thick gloves, and knee-high rubber boots good for mucking around in the dirt and mud.

“When people bring their children here and they see carrots or here and they see carrots or fresh beets growing out of the ground or raspberries on the vine they get so excited,” she says. “I like that they can pick and eat a tomato still warm from the sun and not have to worry about chemicals. It’s a great way to show kids—and adults—the connection to what we grow and what we eat.”

Cindy Grewett’ s Golden Raspberry Custard with Chocolate Sauce

2 cups milk

2 tablespoons butter, softened

2 teaspoons vanilla

2 tablespoons corn starch

1/3 cup sugar

¼ teaspoon salt

2 egg yolks, lightly beaten

Golden raspberries

Chocolate sauce

Place milk, butter and vanilla extract in a saucepan and cook at medium heat until mixture is simmering being sure to stir frequently so mixture doesn’t burn.

Remove mixture from heat before it comes to a boil. Mix cornstarch, sugar, salt, and egg yolks in a saucepan, stirring until sugar dissolves.

Return milk and butter mixture to the stove and slowly add cornstarch mixture (if you add too quickly egg yolks will cook), whisking constantly until custard thickens enough to coat the bottom of a spoon, approximately 5 to 10 minutes.

Remove from heat. Let cool. Top with golden raspberries and then drizzle chocolate sauce over the custard. Serve.

Red & Golden Raspberry White Chocolate Napoleon. Photo courtesy of Driscoll’s Berries.

Red and Golden Raspberry White Chocolate Napoleon

Recipe courtesy of Driscoll’s Berries

2 tablespoons butter, melted

1 tablespoon granulated sugar

4 ounces chopped white chocolate or white chocolate chips (about 2/3 cup)

4 ounces reduced fat cream cheese

1/2 cup part-skim or reduced fat ricotta cheese

1 1/3 cup each red and golden raspberries

3 sheets filo dough (14 x 18 inches each)

Confectioners’ sugar

Preheat oven to 350°F.

Line a large baking sheet with parchment paper. Set aside a second baking sheet and parchment paper of the same size.

Place one sheet of filo on work surface.

Brush with one-third butter and sprinkle with half sugar. Cover with the second sheet of filo, brush with one-third butter and sprinkle with remaining sugar. Lay third sheet of filo on top and brush with remaining butter. Trim filo edges evenly and cut stack into 18 rectangles, about 2-1/2 x 4-inches each.

Arrange rectangles in a single layer on parchment lined baking sheet. Cover with second piece of parchment and second baking sheet. (Bake in two batches if pieces don’t fit in one pan.) Bake 15 to 17 minutes until filo is golden brown, lifting top baking sheet to check. Transfer to wire rack to cool. Heat white chocolate in a glass or ceramic bowl in microwave 60 seconds, or just until chocolate is softened. Stir until melted. Stir in cream cheese and mix until smooth. Stir in ricotta and mix well. Mixture can be prepared up to four hours ahead, covered and refrigerated.

To assemble the layers, spread a thin layer (about 1 1/2 teaspoons) white chocolate and cheese mixture on each of the six filo pieces. Top with about 12 raspberries. Spread a layer of filling on six more filo pieces, place white chocolate side down over raspberries. Repeat filling and raspberries on each napoleon. Reserve 1 1/2 teaspoons white chocolate mixture and set aside.

Spread remaining white chocolate mixture on last six pieces of filo. Place white chocolate side down over berries. Dust with confectioners’ sugar and secure a raspberry on top each napoleon with a dab of the reserved white chocolate mixture. Serve within 30 minutes.