Come meet Maggie Stuckey, author of Soup Night. She will be our speaker at our monthly lecture, Beers to Your Health at Fort George Brewery’s Lovell Showroom (Corner of 14th and Duane in Astoria) on Thursday October 9 at 7 p.m. (Doors open at 7 p.m.) Free cup of soup from a recipe in the book while supplies last. Books will be for sale as well.
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The Magic of Soup
By Maggie Stuckey, Author of Soup Night
There was a time, not all that long ago, when people knew everyone on their block, when neighbors watched out for each other, helped each other, enjoyed getting together. Nowadays, people are more likely to hurry home from work, stay inside with eyes fixed on some type of screen, interacting with pixels rather than human beings. Many of them wish things were different, but aren’t sure how to break out of their isolation.
Here’s a simple solution: make a huge pot of soup, invite your neighbors over, and watch what happens.
I can tell you what will happen, because I have seen it myself in my home town (Portland).
Within a very short time, strangers become friends. Warm connections develop between people who are very different from one another on the usual measures of occupation, education, and political persuasion. Children, under the loving watchfulness of all the adults, are free to be kids. Meanwhile, their parents are free from the awful modern anxiety of having to watch them every single second. There is less crime. Seniors and people living alone feel more secure, knowing help is right at hand.
All because they get together for a simple supper of soup and bread once a month. They call it Soup Night, and it has become a huge part of their lives. No one wants to miss it.
Once I witnessed the magic of this particular Soup Night, I decided to look a bit farther. And quickly found neighborhood groups all over the country doing much the same thing: Organizing a soup get-together for the explicit purpose of creating community. In Boston, New York, Chicago, Milwaukee, Pittsburgh, Cleveland, Detroit, Houston, Denver, Tucson, folks are making soup and inviting strangers to their home — with amazing results.
Soup is simple, unpretentious, warm, nourishing (in every sense of that word), and has a way of putting people at ease. It’s also easy to make, nutritious, inexpensive, infinitely expandable, and it tastes wonderful. There is nothing better for bringing people together.
Astoria Co-op offers food education for the community
These monthly 30 minute class and store tours lead you through the aisles of Astoria Co-op Grocery to learn about the many options in organic, farm direct, bulk foods, sustainably-raised products, and more. The classes are led by store managers, staff, board members, and other community wellness educators. Taste food you haven’t tried before and learn about how it was produced, nutritional benefits, and cooking ideas including recipes. This is a great way to increase knowledge about the food you eat, sample new products, and have fun! Each class participant will receive a $5 off coupon to use at the Co-op.
Upcoming Classes Calendar:
October 24, 5-5:30 p.m. Shopper’s Guide to GMO’s with Co-op GM Matt Stanley
With genetically modified organism labeling on the Oregon ballot this election, there’s been a lot of talk about this controversial subject in the news. This is a great opportunity for those wanting to learn more about GMO’s and food. The class will include information about the different types of labels, how to know if the food you eat contains GMO’s and the highest risk foods.
November 22, 11:30 a.m.-12 p.m. Artisan Cheese with Brandon Massey (Co-op Cheesemonger)
The holidays are a great time to indulge in artisan cheese platters with friends and family. This class will include information on local and regional artisan cheeses, cooking and cheese pairing ideas, plus a cheese tasting with the maker of Crooked Cow Cheese from Naselle, Washington.
Who: Open to everyone in the community (you do not need to be a Co-op owner)
Fall is in the air and Chef Marco Davis is coming up with a menu using the freshest local ingredients around. How to cook using fall foods from local farms is the focus of our fall farm to fork cooking class in Astoria. We’ve been teaming up with Columbia Memorial Hospital to produce a series of these classes, and this is the third.
Foods are harvested just before the class and the menu is designed based on what’s freshest and in season. Chef Marco’s preliminary plans for the evening include a grilled carrot and radish appetizer, soup, root vegetable layered lasagna dish, as well as homemade gingerbread and sweet corn ice cream for dessert. Anyone who’s had Marco’s cooking at the Columbian Café knows how great his food tastes, and this is an opportunity to learn from him as he prepares dinner before your eyes.
“Cooking local and seasonal can be simple, easy and tasty. With patience, anyone can cook a meal that fills the belly and warms the heart. Food should be shared and preparing meals together is the best way to learn and grow as a family and community,” Davis said.
Local produce will be incorporated into the dinner as well as locally-caught fish. The Co-op will use its relationships with local farmers and ability to source directly from Bornstein Seafoods in Astoria to provide local and organic ingredients. The farmers will be in attendance at the dinner and will talk about their farms, growing food, and how to source it. The four course meal will also include wine pairings from regional wineries.
The class takes place at CMH’s Columbia Center Coho Room on Wednesday October 1 at 6 p.m. To sign up, stop by the Co-op. Do it soon, as space is limited. If you wish to have a more hands-on experience, Chef Marco encourages you to come early to help in the kitchen. Just let a cashier know you’d like to do this when you sign up. The cost is $50 for individuals or $85 for two people. Proceeds will go toward North Coast Food Web’s Fruit Box Project, which aims to get more fresh food into local schools.
Each October is celebrated around the world as “Co-op Month”—a great time to explore the ways co-ops are working together to bring their shoppers and owners great food, and support vibrant local communities and a more sustainable world. Your co-op has joined together with more than 140 other locally-owned cooperatives to bring you great deals on delicious food and healthy products for your family in the September-October Co+op Deals coupon book. Save on some of your favorite brands like Lundberg, Back to Nature, Annie’s and CLIF – as well as cooperatively-owned Organic Valley and Blue Diamond.
Look for the coupon books at the co-op beginning in September. Coupons are valid through October 31, 2014.
Hungry for more? Learn more about the positive impact food co-ops and other cooperatives are having on their communities at www.strongertogether.coop.
Let’s talk future expansion. As our store grows, how could we better serve you? This is a chance for Co-op owners to have a conversation with our Board of Directors. It happens at Street 14 Coffee in Astoria on Wednesday July 23 at 7 p.m. Sign up in advance at the Co-op, or email [email protected], as space is limited to 30 people. This forum is part of our strategic planning process. Other ways for you to provide input include a station where you can leave your written comments in our deli seating area. You can also email your comments to [email protected].
Board members at our annual meeting in May. (Right to left): Sam Seulean, Brad Hill, Hilary Herman, Norma Hernandez, Beth LaFleur, Angela Sidlo, President Allie Evans (not pictured Libby Lawrence).
You don’t need to travel far to get a taste of Europe. Just come to the Co-op’s wine tasting for our newest French and Italian wines that pair well with some of the fresh seafood we now carry and even barbecue ribs (see notes below). Lisa Parks from Galaxy Wine Company will be hosting the tasting. For our 21 and over shoppers, you can sample wine starting at 3 p.m. on Saturday June 19, until about 6 p.m. Did you know you can save 10% when you buy 6 bottles of wine at the Co-op?
The following are notes Lisa provided for the wines that will be featured at the tasting and which are available at the Co-op:
French Wines
Château Haut Rian, Bordeaux Blanc 2012
– Delicious and exciting via its unique blend of 65% Semillon and 35% Sauvignon Blanc
– A complete overachiever delivering notes of citrus, gravel and seashore…not without its racy mineralité
– Established in 1988, the quality and consistency at Haut Rian has soared since the 2001 vintage
– Sourced mainly from the Premier Côtes de Bordeaux with supplements from Entre-Deux-Mers and Cadillac
– Six years spent in Australia haven’t cured owner Michel Dietrich’s shyness…so much for the arrogant frog
– Derived from three different soils: clay in the Entre-Deux-Mers with gravel and limestone along the Garonne’s river bank
– Sixty year old Semillon vines provide extra texture and dimension, delivering a wine of uncommon character and value
– 100% stainless steel aging allows the wine to show its naked truth…sometimes a wine’s fruit and terroir are more than enough!!!
– Located in the town of Rions, the original intention was to name the winery Haut-Rion…but big brother Haut Brion said no
– One of Matt Kramer’s 2005 Wine Spectator selections for My Wines of the Year…”France should clone this guy.”
– “If there’s a better dry white wine for the little money, I haven’t tasted it. I’ve tasted a good many dry whites at twice this price that weren’t half as good.” Matt Kramer The Oregonian August 20, 2006
– En France and needing a Haut Rian fix? Go to any of the 165 Nicholas stores…they regularly stock the Blanc, Rosé and Rouge
– Haut Rian will make your frig run better…perfect for do-drop-ins
– Superb wine with shellfish and lighter seafoods such as sole
– Haut Rian is to oysters what milk is to chocolate chip cookies!
Château Haut Rian Bordeaux Rosé 2013
– 60% Cabernet Sauvignon, 25% Merlot and 15% Cabernet Franc
– Crisp and zippy Rosé that’s defiantly proud and dry
– 100% direct press with overnight skin contact for 50% of grape musts
– Earlier picking delivers a Rosé of greater delicacy and civilized alcohol levels
– Refreshing and inviting notes of melons, strawberries and star anise
– A very short maceration with the skins provides for a delicate, salmon color
– A rosé picked via rosé intention only, meaning a good two weeks before the ones are picked for the red wine
– Like the estate’s Bordeaux Blanc, stainless steel is the vehicle for fermentation and élevage
– Haut Rian will make your frig run better…perfect for do-drop-ins
– Six years spent in Australia haven’t cured owner Michel Dietrich’s shyness…so much for the arrogant frog
– In France and needing an Haut Rian fix? The Nicolas stores feature the Blanc, Rose and Rouge in all 165 stores!!!
– From S to SE facing vineyards that face the River Garonne…“where the vines can see the water but won’t get their feet wet”
– Sourced mainly from the Premier Côtes de Bordeaux with supplements from Entre-Deux-Mers and Cadillac
– Located in the town of Rions, the original intention was to name the winery Haut-Rion…but big brother Haut Brion said no
– Outstanding with charcuterie, goat cheese, summer salads or simply as an aperitif…at its best with spicy BBQ ribs!!!
Italian Wines
Antica Osteria Rosso (Garofoli)
Garofoli, Antica Osteria Rosso Vino da Tavola, Marche, Italy, NV
Montepulciano, Sangiovese
So much spice and boldness for so little, two brothers took over this estate from their father in the 1970s. Today their children are now taking the reigns, making 5 generations of winemakers in this family. This is typical of what we would drink from a carafe when we visit a cantina. There is a delicious saltiness perception about the wine (it’s not actually in the wine) which makes it especially good with grilled meats. It’s a great choice as an everyday red. Try With: Grilled red meat, grilled sausages, and pizza.
These monthly 30 minute class and store tours lead you through our store aisles to learn about the many options in organic, farm direct, bulk foods, sustainably-raised products, and more. The classes are led by store managers, staff, board members, and other community wellness educators. Taste food you haven’t tried before and learn about how it was produced, nutritional benefits, and cooking ideas including recipes. This is a great way to increase knowledge about the food you eat, sample new products, and have fun! Each class participant will receive a $5 off coupon to use at the Co-op.
Who: Open to everyone in the community (you do not need to be a Co-op owner)
June 27, 5-5:30 p.m. Fresh Meat & Seafood with Co-op General Manager Matt Stanley
Learn about the nutritional advantages of grass fed beef, differences between organic versus conventional chicken, and local sourcing of wild seafood products. There will be samples to taste and recipes to take home.
July 15, 5-5:30 p.m. Gluten Free Lifestyle with Naturopathic Physician Allie Evans (Co-op Board President)
Reducing or eliminating gluten from your food for health reasons, can open up a whole new set of food options. Learn what choices you have at the grocery store for your diet plus get inspired with cooking ideas, recipes, plus samples.
August 6, 12-12:30 p.m. Local Farm Bounty with Co-op Produce Manager Kelly Huckestein
This is the month when local tomatoes are ripe and local farms are producing the most food they do all year. Learn about what’s in season, get recipes, and learn how to source farm-fresh food including CSA’s. Meet Farmer Rob Stockhouse of Stockhouse’s Farm (Puget Island, WA) who will have samples for you to taste.
Pamela (right) is a lifelong gardener and former professional chef.
At twilight, the silver, ethereal glow from an artichoke plant draws the eye to its fountain of regal, deeply, cut leaves. The plant, which can get to four feet in height and span five feet or more, is a dominant focus of the garden. The harvested buds yield meaty, bottomed petals perfect for dipping. The hearts, with a natural, savory sweetness, lend themselves to pickling, pasta dishes, salads, and sauces for seafood and chicken. When left to bloom the buds become dramatic show-stopping purple blossoms atop the grand spread of its gray-green, frosted leaves and stalwart stem.
Artichokes, cardoons and thistles are all related. The cardoon and artichoke have been cultivated for culinary uses since Roman times. They can be grown successfully in a wide variety of climates, taking care to select the proper type of plant and attend to its cultural needs.
NUTRITION
Artichokes are excellent sources of fiber, vitamin C and antioxidants; folate, vitamin K, potassium, and magnesium are present in generous amounts. They’re also very low in saturated fat and cholesterol, and a good source of niacin, B6, iron, phosphorus and copper.
Their qualities have proven remedial effects on the liver and are used to stimulate and aid digestion. Cynar is an Italian artichoke-based aperitif drunk before meals to spark the appetite. Artichoke rusks are given to teething babies. A number of digestive tonics, in over-the-counter medicines, contain artichokes as an ingredient.
RECIPES
To steam artichokes in a way that enhances their innate flavor:
In a pan, place in the water beneath the steamer, 1 Bay leaf, 2 garlic cloves quartered, 3 clove buds. Place in steamer basket 4 chokes with the top of the flower down and the stem end up. Steam for 20 – 30 minutes. When knife is poked into the stem and it is soft, chokes are done.
LOW-FAT DIP FOR ARTICHOKES
½ cup non-fat yogurt
½ cup low fat mayonnaise
2 garlic cloves crushed through press
1 tablespoon Worcestershire sauce
Blend all to smooth consistency. Makes 1 cup.
TUNA, ARTICHOKE HEART PANINI
3/4 cup pitted Kalamata olives
2 tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 cup mayonnaise
2 (6-ounce) cans tuna in olive oil, drained
1 (12-ounce) jar marinated artichokes, drained and coarsely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
8 slices artisanal bread
1 tomato, seeded, diced
Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks. Spread the olive puree over two slices of the bread. Spoon the tuna and artichoke mixture onto the bottom piece of bread. Sprinkle the tomatoes over. Cover with the bread top and put in Panini press. Cut in half. Serves four.
ARTICHOKE HEART PASTA SAUCE
2 (14-ounce) can artichoke hearts
6 tablespoon olive oil
5 cloves garlic
1 (15-ounce) can kidney beans
1 lemon, juiced
½ cup chopped parsley
1 cup grated Asiago cheese
1 teaspoon chili flakes
Cooked pasta of choice
Place the artichoke hearts, olive oil and garlic in blender. Blend until smooth. Heat in a saucepan until bubbling. Drain kidney beans. Pour sauce over pasta, sprinkle kidney beans liberally over sauce. Sprinkle lemon juice over all. Top with chopped parsley and Asiago to taste. Lastly, sprinkle chili flakes. Makes 4 servings.
HEIRLOOM ARTICHOKES
Green Globe:
A favorite of Thomas Jefferson at Monticello, needing a fairly long, mild growing season.
Iolette de Provence:
Rare outside of Europe, this French heirloom has tasty pretty, purple buds.
Violetta Precoce:
Deep, purple artichokes are tenderer than green artichokes. This one has prickly, purple buds, is popular in Italy and needs a warmer season.
Purple of Romagna:
Bountiful producer of smaller chokes in rich purple violet shades.
HEIRLOOM CARDOONS
Rouge d’Alger Cardoon:
An Algerian heirloom with big and ornamental edible stalks blushed red, which contrasts with the blue-green leaves. The buds of this historic variety can be cooked and eaten like artichokes. Or allow them to bloom for beautiful, ornamental, lavender flowers.
Gobbo Di Nizzia Cardoon:
A rare cardoon from Italy, its broad white stalks are eaten fried, sautéed, pickled, in soups, or eaten raw, dipped in olive oil with balsamic vinegar. The root is also edible, tasty, and can be used like parsnips.
NUTRITION
Artichokes are excellent sources of fiber, vitamin C and antioxidants. Folate, vitamin K, potassium, and magnesium are present in generous amounts. They’re also very low in saturated fat and cholesterol, a good source of niacin, B6, iron, phosphorus and copper.
Their qualities have proven remedial effects on the liver and are used to stimulate and aid digestion. Cynar, is an Italian artichoke based aperitif drunk before meals to spark the appetite. Artichoke rusks are given to teething babies. A number of digestive tonics, in over the counter medicines, contain artichokes as an ingredient.
GROWING TIPS
Relatives of the artichoke, Cynara scolymus, grow wild in the Mediterranean areas of Southern France and Italy, Greece, and Spain. The Romans developed early culinary uses for this descendant of the thistle. Although their ancestors were weeds, artichokes now require richer soils, so it’s important to amend the planting area with 2 – 3 inches of compost and a gallon of composted manure. Work the amendments into the top ten inches of soil before planting and include a generous portion of dolomite lime for calcium.
Calcium is important for developing sweetness in plants. Strawberries and fruit trees benefit from this mineral as well. Artichokes can handle alkaline soil conditions more than most vegetables. The best pH is 6.5 – 7.0. Give the plants lots of room, 3 feet on average, if you want a good yield. Keep them constantly moist and mulched.
Seeds have a long germination period, 10 – 20 days. But vernalization can get you flower heads the first year, otherwise, it takes two years to develop generously budded plants. Vernalization is a technique where the artichoke seed is held below freezing for 10 to 15 days, then planted. Established transplants can also be set out for a few weeks when the frost date is just past, in 45 to 50 degree weather, and permanently planted when the weather gets warmer. It fools this biannual plant into thinking it just experienced it’s first winter, so the flower buds need to come out. Start them in January or February.
In zones 7 and higher the plants can be cut in August to one foot off the ground. Fall can produce more stems with buds. In October cut down to the ground and mulch the root with straw or leaf mulch to insure the root from potential freezes. Some varieties will over winter and bear up to six years, from the offshoots of the root.
Remembering to keep them watered, mulched and composted will yield many large buds with smaller side buds. Similar to the way broccoli has one central large head and smaller off shoots, which are even more tender than the central head. A delight of the smaller artichoke bud is the softer choke, which can be eaten with as much pleasure as the heart.
Grow this giant fountain of the garden for it’s dramatic contribution of beauty and nutrition. Join the generations of gardeners through the centuries enjoying this lush plant with its buds of bliss.
SOURCES
Baker Creek Rare Seeds
Edible Landscaping by Rosalind Creasy
Four Season Harvest by Elliot Coleman
Encyclopedia of Herbs and Herbalism by Malcolm Stuart
American Journal of Clinical Nutrition (2006) study data
USDA Nutrition Data Center
Here’s a small Oregon company we work with, made up of genuinely nice people and equally genuine products. We love to be able to connect you with our food manufacturers and growers and this will happen with Cousin Jack’s Pasty Company (Tasting on Thursday June 12th approx. 11 a.m. -5:30 p.m.).
David Clark is the owner of Cousin Jack’s Pasty Company.
The company is located in Eugene and makes these food pockets that come frozen. You just heat them up in your oven and voila, a great dinner you can feel good about. Cousin Jack’s sources organically and locally, using real food ingredients, the kind you’d find in your own kitchen. In fact, the company uses the same beef farmer we source from at the Co-op, Knee Deep Cattle Company.
Pasties are flaky crusts surrounding veggies or meat and cheese. Learn more about Cousin Jack’s Pasty Company by clicking here. They will be on sale during the tasting so it will be a great time to stock up.
Come meet Maggie Stuckey, author of Soup Night. She will be our speaker at our monthly lecture, Beers to Your Health at Fort George Brewery’s Lovell Showroom (Corner of 14th and Duane in Astoria) on Thursday October 9 at 7 p.m. (Doors open at 7 p.m.) Free cup of soup from a recipe in the book while supplies last. Books will be for sale as well.
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