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Granola, Six Ways 11-12-29 p1-12_Layout 1 12/28/11 6:02 PM Page 1 OFFICIAL NEWSLETTER OF THE PARK SLOPE FOOD COOP Established 1973 Volume FF, Number 26 December 29, 2011 Cooking Away the Winter Blahs By Diane Aronson y the time you read this, Bthe days will indeed be getting longer, but ahead there’s still a fair share of cold weather and a daylight deficit. Short of hibernating until sometime toward the end of March, what better way to beat the winter dol- drums than through enjoying a tempting, piping-hot dish? Christina Schmitt, a seven- year Coop member, had an unequivocal winter comfort- BY WILLIAM FARRINGTON PHOTO food stand-out, observing, “I Winter means soups, stews, mac and cheese, and apple pie love stewing beans in different for Coop member Phyllis Martin. ways.” When we spoke in the produce aisle, she was eager after a winter workout, chocolate as well. BY DIANE MILLER ILLUSTRATION to try a new black bean recipe Schmitt will add brown rice to As I caught up with five- from a friend, which features the meal. year member Beau Edmond- sautéed mushrooms—porta- Recently, Schmitt has son near the cold case, where Granola, Six Ways bellas for a rich flavor; a little started experimenting with a the Coop stocks prepared By Liz Welch cayenne pepper for heat; and raw foods diet, and is deter- foods, he was shopping with caramelized onions, all sim- mined to see it through the his two-month-old son, ith the holidays—and Coop offers so many great mering with the black beans in winter months by shopping Rocco. Edmondson is a big Wall the cookies, cakes granola-making ingredients, a little broth or water. Top it for lots of dark leafy greens. fan of the ready-to-heat and other baked goodness from organic rolled oats, to with a dollop of yogurt at the As a special treat, she enjoys squash soup made by Brook- that comes with them—just various types of honey or very end, and you have a a little fair-trade chocolate, lyn’s own Naturally Delicious. behind us, and a New Year pure maple syrup, as a gra- tempting vegetarian take on a and, in sync with eating à la When I asked him about his ahead, what better resolution nola base, to the plethora of stroganoff. On a cold day, or raw, will work in some raw favorite winter meal ingredi- than to start each and every enticing add- ins—ranging ents, Beau noted that his wife day with something nutri- from hazelnuts to Medjool does the bulk of the house- tious and delicious? Granola, dates to dried blueberries, Winter Holiday Hours hold’s cooking. During the a Coop staple, can easily be and beyond. winter, the couple enjoys a bought pre-made in the bulk Then there are the spices— steak and roasted vegetables. food aisle, or in fancier pack- a key ingredient to making a Meal prep is straightforward, ages—like Bread Alone’s Pis- memorable mix, according to New Year’s Eve, Saturday, 12/31 6:00 a.m. – 5:00 p.m. as Edmondson detailed it: tachio Apricot among the Emily Isaac, the former Union “We throw a whole bunch of breakfast cereals in aisle Square pastry chef who now New Year’s Day, Sunday, 1/1 10:30 a.m. – 5:00 p.m. onions, carrots and fennel seven. But why pay per pound owns and runs Trois Pommes into the roasting pan.” For a when you can make your own Patisserie, a bakery on Fifth seasonal dessert, Edmond- at home? Especially since the CONTINUED ON PAGE 4 The Membership Office will be CLOSED on son and his wife are big fans of ready-to-serve pumpkin Next General Meeting on January 31 Sunday, January 1. pie from the Coop. The General Meeting of the Park Slope Food Coop is held on the After a few minutes of care- last Tuesday of each month.* The next General Meeting will be ful consideration, Meg Switz- on Tuesday, January 31, at 7:00 p.m. at the Congregation Beth gable settled on a Elohim Temple House (Garfield Temple), 274 Garfield Place. The Coop will be closing early for shopping at cold-weather classic: chicken * Exceptions will be posted. 5:00 pm on Sunday, January 29, soup. For vegetables to add to so that we can conduct our annual the stockpot, she includes the IN THIS ISSUE classic choices of “onions, Coop-wide inventory. garlic, celery, carrots, parsley Puzzle . 2 Some shifts will be affected, others will not. and sage,” as well a few sur- Gluten-Free Navigation at the Coop . 3 prises—cilantro and dande- Gazette Committee Report. 5 Please help inform the membership lion greens. Switzgable’s Letters to the Editor . 6 about this early closing by telling your husband, Thomas Brown, Classified Ads, Another Farmer Speaks Out on Fracking. 7 Coop housemates and friends. underscored the importance Coop Hours, Coffeehouse . 10 of starting with an organic Coop Calendar, Workslot Needs Members whose shifts are affected by the closing chicken to make the broth. Governance Information, Mission Statement. 11 will be contacted by the Membership Office. These cooks keep the chicken Plow to Plate Movie Series Presents: Chow Down CONTINUED ON PAGE 2 “Images of Palestine” Speak Louder than Words . 12 11-12-29 p1-12_Layout 1 12/28/11 6:02 PM Page 2 2 December 29, 2011 Park Slope Food Coop, Brooklyn, NY Stovetop Sausage-Pilsner Casserole Yield: Four servings I cook this dish with chicken or turkey sausage, but you can easily substitute with legumes; Great Northern beans are a good choice. 2 ⁄3 cup uncooked rice 1 lb. turkey or chicken sausage, cooked according to package instructions 1 Tbsp. of butter or cooking oil 1 large garlic clove, finely minced 1 medium onion, chopped fine 1 12-oz. can Pilsner beer 12 oz. fresh mushrooms, stalks removed, caps coarsely sliced PHOTOS BY WILLIAM FARRINGTON PHOTOS 1 Tbsp. cumin seed Teresa Devore talking about vegetable lasagna, one of her 2 Tbsp. mustard favorite winter recipes, while stocking produce. 1½ Tbsp. dried dill or one tablespoon fresh dill 1½ Tbsp. paprika 1 In a 2-qt. covered saucepan, add the rice to 1 ⁄3 cups of water; over a high heat, bring to a boil, and then reduce the heat to a simmer. White rice will be done in 10 to 15 minutes; brown rice will take longer. As the rice is cooking, heat the butter in a large skillet fitted with a lid, or a lidded stock- pot, and sauté the garlic for 3 minutes. Add the onion and a ½ cup of water; stirring occa- sionally; let the mixture simmer for 5 minutes. Add water if necessary to keep the mixture slightly liquid. Add 8 oz. of the Pilsner, and let the mixture simmer for another 5 minutes. Add the mushrooms, cumin seed, mustard, dill, paprika, and a little water, if necessary, to make a broth for the mushrooms to simmer in. Over a medium heat, let the mushrooms simmer, covered for fifteen minutes. Turn the heat to low and add the cooked rice and cooked sausage. Let the dish cook for 10 minutes, with an occasional stir. Serve with a The secret ingredient in Chris Trovato's slow cooked winter salad of dark leafy greens of your choosing. stew is a stout beer. meal is a Guinness stew: a his trick is put the brisket in the Another cherished winter in particular. During the win- Winter Blahs meal, he stresses, that is “all stew pot a bit before the pota- feel-good food for her is mac ter, Johnson enjoys a vitamin CONTINUED FROM PAGE 1 about slow cookin’.” He often toes. Trovato likes to serve his and cheese, followed closely C–rich treat: chestnuts. She in the pot for about an hour. chooses a brisket meat cut, stew over wild rice, with crusty by “soups and stews.” slits the nuts’ shells, steams To keep the broth light, they and his vegetables are “carrots, bread and a side salad of When the weather grows them for eight to 10 minutes, remove (and save) the chick- celery and onions.” But per- arugula or dandelion greens. cold, Frances Johnson likes lets them cool a little, peels en, and then they add the veg- haps the most important root vegetables: in particular, them, pops them out of the gies, with “lots of lemon ingredient, one that Trovato What better way to beat parsnips, squash and “lots of shell, and enjoys a warming juice,” to zest up and clarify recommended with great the winter doldrums than sweet potatoes.” She will cold-weather snack. the broth. During the days gusto, is a good, solid stout through enjoying a tempting, either steam or bake the latter. Simmering soups and that follow, as the household beer: “It’s key; it’s the secret Sometimes, after the potatoes stews; steaming, savory warms up the broth for meals, ingredient,” he says, to deglaze piping-hot dish? are done baking (for a medi- chestnuts; hearty roasted they add back pieces of chick- the pan after you’ve browned um-size sweet spud, 350 root vegetables. Meals en and freshen up the broth the meat. Also added to the Phyllis Martin comes from degrees for 40 minutes), she’ll ripe for breaking winter’s grip by adding additional lemon pot is “beef stock, chicken the school “of anything coat them with a little flaxseed are limited only by your gus- juice and fresh parsley and stock—whatever you have in sweet—pies!” A particular oil and a pinch of ginger.
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