This week I’m sharing a recipe from Michael Rice of Mad Priest Coffee Roasters. Each month or so Michael features one of his coffees and the country it’s from, along with a recipe from that country. Mad Priest’s mission is to “craft good coffee, educate the curious, and champion the displaced”. The coffee/country/recipe combination is one of the ways they are doing that. This month’s country is Rwanda, the coffee is Bourbon from the Nyamagabe region, and the recipe is for Igisafuliya (Rwandan chicken stew). Although the recipe contains some exotic ingredients, they are available locally and most of the ingredients are found at the market as well.
The Rwanda coffee is my favorite so far from Mad Priest. The flavor notes listed are lemon, black tea, and balanced. I was surprised to see the lemon as my first thought drinking it was “chocolate!” Note that I eat unsweetened or lightly sweetened chocolate so I was not detecting a sweet taste. I think what I was experiencing was the balanced part of the flavor, an effect of a washed coffee such as this one - if I’m understanding this correctly. I’m no expert! In subsequent cups I began to notice the various subtle flavors that contribute to its complexity.
Photo by Zachary Cross
From Mad Priest about the featured coffee:
This coffee comes from Buf Cafe and is 100% Bourbon variety. The famed Buf Cafe washing station is in the mountains near the village of Karaba, in the Ginkongoro prefecture in south-central Rwanda. Buf Cafe started operation in 2000, after funding aid from the Rwandan Development Bank and USAID’s PEARL project.
In the 1930s, the Belgian colonial empire forced Rwandan farmers to plant masses of low-quality coffee. But the coffee industry was virtually wiped out after the horrific 1994 genocide (around 800,000 people were killed in 100 days), which was the culmination of a century of hostility and conflict between the Hutu and Tutsi ethnic groups. In 1959, the Hutu revolution caused 300,000 Tutsi refugees to flee the country. But larger by far was the African Great Lakes refugee crisis after the genocide, which caused 2.1 million refugees (mostly Hutus) to flee to neighboring countries in 1994 (200,000+ fled to Tanzania on April 28 alone). The horrors continued in refugee camps where 50,000 people died of cholera and other diseases and the exiled Hutu military leaders took control of the camps, eventually leading to the First Congo War in 1996.
But slowly Rwanda is rebuilding, and some leaders recognized the potential of the coffee industry to re-write the future of the country. And in spite of the destruction of war, this “land of a thousand hills” has excellent coffee growing conditions: high altitude, volcanic soil, plenty of sun, and equatorial mist. Today the coffee industry has been responsible for creating jobs, boosting the farmers’ quality of life, and even helping in the reconciliation process between the Hutus and Tutsis, all while delivering some of the finest coffee to the world.
About the recipe:
Traditional Rwandan food includes lots of potatoes, beans, cassava, plantains, vegetables, and fruit, with occasional meat. Igisafuliya, which means “one pot” in Kinyarwanda, is a combination of some of these flavors in a mellow sauce. As the Rwandan proverb says, “The most extensive land is the human belly.” Enjoy!
Notes from Heather:
Ingredients in this recipe likely found at the market this week are chicken, onions, leeks, tomatoes, bell peppers, spinach, and chili peppers. Occasionally some farmers have celery, too. The only exotic ingredient is plantain, but those are found at most grocery stores in the area. You’ll want green plantains as this is a savory dish. Green plantains can be a bother to peel but I’ve found soaking them in hot water for a while first helps the process.
From 196 Flavors
WHAT YOU NEED:
4 chicken thighs
2 onions, chopped
4 green bell peppers, seeded and chopped
4 tomatoes, peeled and seeded, cut
The chopped leaves of a bunch of celery
4 plantains, peeled and cut in half lengthwise, then in half width
1 cup spinach, fresh or frozen
3 tablespoons tomato paste
4 tablespoons oil
1 chili pepper (optional)
Salt and pepper to taste
WHAT YOU DO:
In a large pot, sauté the chicken over medium-high heat in hot oil to brown all sides. Add the onion and bell peppers and cook for 10 minutes, stirring occasionally.bg /
Then add tomatoes, celery and tomato paste and mix well. Cook over medium heat for 15 minutes, stirring regularly. Cover with water, add salt and pepper and bring to a boil, then reduce heat and simmer for about 15 minutes.
Remove two pieces of chicken, place plantains, cover with spinach, then put the pieces of chicken on top. Add water if necessary so that plantains are completely immersed.
Cover, add the chili pepper, and simmer over low heat for about 25 minutes.
Photos of the finished dish here Printable recipe here
More info on Rwanda:
Brief history of coffee/country--example of blog post on a roasters website
NPR interview with african journalist about coffee
Brief history/current farm review--story of Epiphanie Muhirwa
In depth history/stories/coffee
Timeline of rwanda
More specific timeline of war years
Refugees returning finally in 2016
Super in-depth history of refugees
Great lakes refugee crisis
Quotes from journalists during crisis
Photo by Michelle Thompson
It's been here all along, and we all know there is nothing better than a slice. Hot or cold, thick or thin, with beer or orange juice (don't knock it till you try it)-pizza is arguably the best comfort food out there. Tomorrow, to celebrate all our farmers at Main Street and beyond, we will have a little extra fun down at the market for National Farmers Market Week. Thanks to our awesome vendor, Bread and Butter, we will be taking our pizza dough to the grill, with some other farmer donated toppings that make a pie that is crispy, a bit soft on the inside, a bit of char in all the right places. My advice is to keep a close watch on it, it doesn't take very long at all to cook the crust. The toppings need to be thin and precooked/sauteed. You can go veggie lovers with local peppers, squash, onions, and basil. Or meat lovers with local sausage, ham, bacon, or ground beef. Or try a fig/goat cheese/caramelized onion pizza. Make your own sauce or if you must buy it, but the local flavors really shine in this pizza. You could be eating your pizza from dough to chewy goodness in about 10 minutes flat. Easy as pie.
Recipe courtesy of Smitten Kitchen
Makes 4 thin, smallish pizzas
Heat your grill over medium-high.
Divide your dough into four quarters. Use your hands to gently stretch it into a thinner blob — it doesn’t need to be round — then lay it on a plate where you can stretch it further. We’re looking for a thin dough but it doesn’t need to be paper-thin or it might get too cracker-like once cooked. For this reason, I absolutely prefer hand-stretched over rolling pin-rolled for grilled pizza. You want an uneven, hand-stretched, thinness with some thicker spots. Repeat with other three quarters.
Brush tops of each thinly with olive oil. Place doughs oil-side-down on the grill (it will not fall through, promise) and cook for just a minute or two, until lightly browned underneath but still very doughy and soft on top. While they’re cooking, brush the tops of the doughs lightly with olive oil.
Once undersides are lightly cooked, remove doughs from grill and place cooked-side-up on a large tray. Thinly coat each cooked top with prepared sauce, then scatter with cheese. I like to season my pizzas at this point with a little salt and pepper before cooking them.
Slide each pizza back onto the grill and cook, lid down, until undersides are browned with a tiny char spot or two, and cheese has melted. If you abhor a pale pizza top, you could run these under your oven’s broiler for a minute for a toastier lid, but we rarely bother as the whole point is to cook and eat outside. Finish with fresh basil and eat immediately.
A Couldn't-Be-Simpler Pizza Dough
SERVINGS: 4, PETITELY
TIME: 2 HOURS
-2 cups (260 grams) all-purpose or bread flour, feel free to swap out some (I do 1/3) with whole wheat flour
-1 1/4 teaspoons (half a packet) instant or active dry yeast
-a heaped 1/4 teaspoon fine sea or table salt
-3/4 cup room temperature water
Mix everything together in a big bowl with a spoon. It’s going to be craggy and messy. Get your hands in there and knead the dough together into a single, even mass, about 1 minute. If you’ve used whole wheat flour, I recommend 2 to 3 minutes of kneading, however, it helps soften it up faster. Place in a covered bowl and set it aside at room temperature for 2 hours.
This week is as simple as it gets. Greek salad is one of my favorite dishes in all its various forms. It is summer, it is hot, and let's just let the produce be the star with out a thought of turning on the oven. In this dish, featured from Main Street Farmers Market are the tomatoes, onions, cucumbers, and peppers. If you wanted to take the dish from a hearty side to a main, I would add some chicken from the market. Dress it with what you like on a bed of romaine lettuce, I chose a simple balsamic vinegar and olive oil dressing. Grab some oregano and mince it in the dressing to amp up the Greek flavor. This dish is definitely choose your own adventure- no recipe required. It looks great on a platter for a late summer gathering, or enjoyed at home just about any day of the week. Enjoy!
This week's recipe comes from Thomas Persinger of Wild Alaskan Salmon and Seafood. Enjoy!
Wild Sockeye Salmon with Capers and Arugula Salad (serves 2)
2- 6oz portion of Wild Alaska Sockeye Salmon
1- Tbsp Avocado oil
1- Tbsp capers
1- Tbsp butter
1- Tbsp finely chopped shallot
1/2- cup white wine
2- cup local Arugula
1- local peach sliced
1- tsp rafting goat cheese
1/2 tsp dijon mustard
2 Tbsp Avocado oil
1/2 lemon squeezed for juice
salt and pepper to taste
Thaw and remove pin bones from salmon (see instructions for removal)
Salt and pepper flesh side of fish
Heat Avocado oil over medium heat, place salmon in skillet, skin side down for 3 minutes, flip and cook on flesh side for 3 minutes
Remove and let rest
Deglaze skillet with butter, white wine, shallots, and capers. Salt and pepper to taste. Reduce and spoon over salmon before serving.
Whisk together dressing ingredients, toss arugula and peaches in dressing, then top with goat cheese
Printable recipe here
Photo by Thomas Persinger
Photo by Zachary Cross
My photographer is beginning his journey home today. For fabulous photos from his trip you can check out his flickr or Instagram.
This week I have another chard stem recipe for you. There are many chard recipes on the blog for both leaves and stems. One of the things I love about chard is how pretty it is, and this recipe keeps the color of the chard bright, instead of fading from cooking. There are quite a few recipes for chard pickles online but I wanted fermented pickles, not vinegar pickles.
I finally found one I liked the looks of on the blog Affairs of Living. I only made a few changes: I did not add juniper berries or bay leaf and I added the suggested fresh ginger. I wanted to keep the color bright, too, so I used a more refined sugar. I also reviewed Laura Robinson's tips on lacto-fermented foods on Tant Hill's blog that I've found helpful in the past. Affairs of Living has a post on it as well.
Pickled Chard Stems
From Affairs of Living
yield 1 quart
This is a recipe in progress - I think the addition of slightly more palm sugar along with additional spices like cardamom, ginger, cinnamon, or star anise would really make it pop. However, it was really delicious as I made it. Feel free to follow my recipe to the letter, or make changes as you see fit. Enjoy!
stems from 2-3 big bunches of chard (it depends on the size of your stems)
1 1/2-2 cups water
1 1/2 Tbsp unrefined sea salt
2 Tbsp evaporated palm sugar, or other natural sweetener like date sugar, maple sugar, or coconut sugar (or more, for a sweeter pickle)
1 bay leaf
1/2 tsp fennel seed
1/2 tsp coriander seed
5 juniper berries
1 tsp yellow mustard seeds
optional: cardamom seed, star anise, stick cinnamon, and/or sliced fresh ginger
1 1-quart glass canning jar
Clean jar well with hot soapy water, or better yet, sterilize with boiling water. Set aside.
Strip leaves from chard stems (wrap up leaves and save for other meals). Wash stems well and pick off any remaining bits of leaf. Trim off the bottom and the skinny little tips, then slice chard stems to 3-4" lengths, or just slightly shorter than the height of your jar. Place spices and bay leaf at the bottom of the jar, then pack in cut stems firmly, leaving about 1" of free space at the top of the jar. Dissolve salt and sugar in 1 1/2 cups of water, and pour over stems, adding additional water as necessary to cover, still leaving about 1" of free space at the top. Cover tightly, place on a dish to catch any drips, and let sit at room temperature out of direct sunlight for 3-4 days.
Open jar after 3-4 days and try a stem. It should tasty salty, sweet, sour, and "pickled". If it isn't sour enough to your liking, place over back on and ferment another day or two. Once pickles are done, place in refrigerator and store there for up to 6 months. Always use a clean, non-metal utensil to retrieve pickles from jar in order to keep it uncontaminated. Flavor will get better with age.
After pickles are gone, leftover brine can be used to make flavorful sauces, salad dressings, and marinades, or added to other batches of cultured vegetables.
Printable recipe here
Photo by Heather Cross
Photo by Zachary Cross
Happy Independence Day! One staple for many folks for summer gatherings is potato salad. Try a different twist on the usual mayonnaise-based recipe.
I’ve been cooking a long time, playing around with recipes since I was a young child, and making fairly elaborate dishes by the time I was a teenager. I loved trying new things and often found inspiration in the recipes in the magazines I subscribed to. For instance, I made manicotti for my future husband thanks to Seventeen magazine. I also subscribed to Victoria, and while my copies of that magazine are long gone, I still have the page of the potato salad recipe we’ve been making for decades.
While potatoes are native to the Americas, potato salad originated in Europe. Like our favorite recipe it was often served warm with a vinaigrette. Americans in the late 1800s were the first to use mayonnaise or other creamy substances, such as sour cream, to dress their salads. A mayonnaise-based potato salad is found here on the blog.
Growing up I was not a fan of mayonnaise or most creamy dressings so Victoria’s recipe was my first potato salad. Over the years we’ve tried variations on the original recipe. I’m not sure when we started roasting the potatoes instead of steaming them but we’ve stuck with roasting ever since. It gives a nicer color to the potatoes and more flavor. We’ve also used other potatoes. Small Yukon Golds are a nice variation, and for a patriotic meal try a combination of red, white, and blue potatoes.
A few notes on the ingredients: while hazelnuts with their crunch and flavor help make the dish, hazelnut oil is a not something we’ve used often. Find it on Amazon, and I would guess Whole Foods has it as well. Peeling the hazelnuts is fairly easy, but quite messy. Try and do the job outside if you’d like to keep the mess down. The herbs add some more nice color, and are a good flavor combination, but feel free to try others. I think I’ve tried garlic chives instead of regular chives as my only substitution but I could see savory or marjoram working well, if you like their flavors. Serve your potato salad warm, room temperature, or cold. Definitely try it all those ways and find the one you like best.
From Victoria magazine, circa 1988
2 tablespoons red wine vinegar
¼ teaspoon Dijon mustard
½ teaspoon salt
Freshly ground pepper to taste
4 tablespoons olive oil
2 tablespoons hazelnut oil
2 pounds small new red potatoes (about 12 to 18 potatoes)
1 cup hazelnuts
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
To make vinaigrette:
To make Potato Salad:
Variation: Roast hazelnuts first. Then roast cut potatoes in your choice of fat. Peel hazelnuts while potatoes roast. Proceed with the rest of the recipe.
Printable recipe here
Photo by Zachary Cross
Ever wondered what to do with those brightly colored stems when you cook chard leaves? Don't throw them out, bake them into an easy comfort food.
There are several recipes on the blog that help use parts of vegetables that you might ordinarily throw out. From Broccoli Fried Rice, to Carrot Top Pesto, to Chard Stem Hummus, or simply sautéing your stems with your greens, there are many ways to use up what others might throw in the compost pile.
The idea is not new; cooks have always used scraps of meat and vegetables for soups and stocks. But now there are cookbooks to help us use our ingredients in innovative ways. I recommend Tamar Adler’s An Everlasting Meal and the post for Carrot Top Pesto came from Root to Stalk Cooking. I’m intrigued by and would like to read Scraps, Wilt & Weeds, which expands the idea into wild foods and meat.
This recipe for chard stems comes from my old faithful cookbook, Vegetables Every Day by Jack Bishop. This was my first introduction to using the stems instead of throwing them away and is a family favorite. What’s not to like about butter and cheese?
In this recipe Bishop says to parboil the chard stems so that the stems can become tender before the butter and Parmesan brown in the oven. I’ve found that I can bake the stems, covered, with a little water until they are soft, then add melted butter and the cheese. Do what works best for what’s you, and whether you have more oven or stove space free.
I’ve also used more stems and a bigger pan, or baked at a different temperature if something else was in the oven. Just expect the stems to take longer at a lower temperature, and possibly if in a larger pan as well. The stems are very forgiving until you add the cheese and it starts to brown, then needs to be watched more closely.
Any color of chard can be used. The stems’ color will fade so the darkest, ruby-colored stems come out the prettiest. The browned cheese makes up for some of the color loss. A cheese like Parmesan or Romano is the best, but use what you have on hand!
1 bunch chard stems (about 12 large stems)
3 tablespoons unsalted butter
¾ cup grated Parmesan cheese
Similar, printable recipe at Kayln's Kitchen
Photo by Heather Cross
Photo by Zachary Cross
This has been a great year for greens. The cool weather has lasted well into spring and we’ve had plenty of rain. But maybe you’re getting tired of greens? Try something new!
My first recommendation for something different to do with your greens comes from Tant Hill Farm: Ferment them. Go their blog for a recipe for Dua Cai Chua.
Chard in particular is a green that we should see throughout the summer, or at least most of the summer. It doesn’t mind the warmer weather the way most other greens do. I’ve prepared it many ways but found myself with an abundance of it and a desire for something new. After flipping through most of my cookbooks I turned to the internet.
Well, I found something different: Swiss Chard Hazelnut Dessert Tart from the blog Stone Soup. Despite coming from foodandnutrition.org it is not specifically a health food but an old French recipe. I imagine chard's high oxalic acid gives it appeal in a dessert for its tart flavor much the same way rhubarb does.
The tart does have a delightful tang, balanced by the egg and sugar. Since I cannot eat them myself I left off the hazelnuts and tart crust of the original dessert recipe and it was still good and appreciated by everyone. I'm sure it's even better with the nuts and crust. I hope to try it soon with a crust I can eat.
This recipe only uses the chard leaves. The color of the chard isn’t too important, though the darkest red chard will probably tint this dish pink. Use the stems in hummus or for a sauté. I plan to have more chard stem recipes up in the near future.
Recipe by Michele Redmond, MS, RDN
Photo by Heather Cross
Photo by Mad Priest Coffee Roasters
This week Mad Priest Coffee Roasters has a new coffee of the month. Each month or so Michael Rice has been featuring one of his coffees and the country it’s from, along with a recipe from that country. Mad Priest’s mission is to “craft good coffee, educate the curious, and champion the displaced”. The coffee/country/recipe combination is one of the ways they are doing that. This month’s country is Yemen, the coffee is a Mocca Sanani, and the recipe is for Mutafayyah.
Photo by Spring Creek Veggies
From Mad Priest about Yemen:
3.1+ million people displaced (since 2015 http://www.unocha.org/yemen )
/ 186,687 people have fled to neighboring countries (http://data.unhcr.org/yemen/regional.php )
Yemen has long been the poorest country in the Arab world, and now because of ongoing war and famine, the UNHCR estimates that over 82 percent of the population (21.2 million people) require urgent humanitarian assistance. One child dies every ten minutes due to starvation and malnutrition, according to UNICEF. The Houthi rebels and the Yemeni government have been fighting since 2004, but after major advances by the Houthi, a coalition of Arab states led by Saudi Arabia launched a military campaign against them in 2015. To make matters more complicated, many other major foreign powers, Al-Queda, and ISIL all have a strong presence in Yemen and contribute to different sides of the fighting. This outrageous situation has now displaced well over 3 million people, and many are making the dangerous crossing to the Horn of Africa despite the wars going on there.
Though Yemen is known as the birthplace of coffee cultivation, the production of coffee has almost come to a complete halt in the midst of the current war, chaos, and famine. But the Yemeni coffee plants have amazingly developed coping mechanisms, like disease and drought resistance. And the farmers that tend them are incredibly resilient and persistent, too...and hopeful about the future of coffee in Yemen when the conflict is over.
Yemeni food is quite different from Middle Eastern food, in a category all its own, with a just little Ottoman and Indian influence. Meat, vegetables, and bread or rice make up most meals, and the biggest meal of the day is lunch. Alright let’s start this delicious dish from the coast of Yemen… “Bismillah.”
What you need:
2 salmon fillets
1/4 tsp of fenugreek seeds
2 tbsp of oil
3 cloves of garlic, crushed
2 green serrano peppers, slit lengthwise and halved
Red chile sauce to taste
1/2 tsp of ground cumin
1/2 tsp of ground coriandersalt to taste
2 tomatoes, peeled and diced
1 and 1/2 tbsp of tomato pastecilantro for garnish
What to do:
Place a frying pan on medium high heat and add the oil. When it is hot, add the fish and the fenugreek seeds. Let it cook for one minute, then add the garlic, green serrano pepper, red chile sauce, cumin, coriander, salt, diced tomatoes and tomato paste. Add 1/4 cup water and shake the frying pan so everything is evenly spread out, or gently mix with a spoon (but be careful to not break the fish. Leave on medium low heat until the sauce thickens. Garnish with cilantro and serve with flat bread or on a bed of rice.
Printable recipe here
Photos by CoLyCo Farm
There’s something unusual at market this week. No, it’s not a super dirty beet or turnip, it’s a black radish!
The blog photographer, Zachary Cross, left this morning for a month or so in Europe and you can follow his journey on his Instagram or Facebook page. I’m sure there’ll be some fabulous photographs! While he’s gone I’m planning to share photographs and recipes from other locals. I’m excited to see what’s in store.
Back to radishes: They are yet another member of the brassica family (I talk about brassicas a lot, and I eat even more!), along with horseradish, broccoli, turnips, and mustards, among others. They are an ancient food, from pre-Roman times in Europe, though probably domesticated earlier in Asia. You are probably familiar with at least small, round, red radishes, and maybe the larger, oblong daikons. There are many other varieties of radish as well. The black radish is a large-ish radish, but can either be oblong or round, depending on the specific variety.
CoLyCo Farm is growing the round black variety and shared the information and recipe for this week’s post. Stephanie Dickert from CoLyCo made a series of short videos on Facebook, starting with this one, about the black radish and how to prepare it. In fact, she’s been making videos on how to prepare various veggies on their Facebook page, check them out!
You can prepare black radishes however you normally prepare radishes - leave the skin intact for some great color - but they are a hotter radish so keep that in mind. A popular way to prepare them, and one that Stephanie shares, is radish chips. There are two schools of thought on how thick or thin to slice them. Certainly the more evenly you slice them the more evenly they will cook and have less of a chance of burned spots. However, thickness is going to be a matter of personal choice. Thin slices will create a crisper chip, but Miriam Kresh, of From the Grapevine recommends a thicker slice, ½”, because, she says, it is sweeter. Try it both ways and see what you prefer!
From Stephanie Dickert, CoLyCo Farm, inspired by The Writing Corner and Karis’ Vegetarian Kitchen
Extra virgin olive oil
Slice clean, unpeeled radishes thinly, preferably with a mandoline slicer. Place on cookie sheet, brush with olive oil, then sprinkle with salt, pepper, and smoked paprika. (Alternately, toss ingredients together in a bowl or ziploc bag) Bake at 375° for 12-14 minutes or until brown and crispy.
Variation: slice thicker, about ½”, for a softer texter and milder flavor (according to From the Grapevine)
Printable recipe here
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