Fresh Yeast vs. Dry Yeast

Do you know the difference?

Yeast is a leavening agent, which means it is used in a baked product to increase volume and produce shape and texture. Yeast comes in fresh form as well as two types of dry forms:

1. Fresh yeast - (also called compressed yeast) is moist and perishable and is preferred by professional bakers
2. Active dry yeast - a dry, granular form of yeast that must be rehydrated in warm water before using it
3. Instant dry yeast - (also called rapid-rise or quick-rise yeast) also a dry, granular form of yeast, but does not have to be dissolved in water before use. It can be added in its dry form because it absorbs water much more quickly than regular dry yeast.

Because yeast is a living organism, it is sensitive to temperatures. The ideal temperature in which yeast grows (for proofing bread) is between 70-90 degrees F. If yeast is exposed to temperatures above 140 degrees F, it is killed and it's leavening reactions cease.

Quote to Note

Every person, all the events of your life are there because you have drawn them there. What you choose to do with them is up to you.

— Richard Bach, An American Writer

Foodie Language

herbs de Provence [EHRB duh proh-VAWNS] - an assortment of dried herbs said to reflect those most commonly used in southern France. The blend commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme. It can be used to season meat, poultry, and vegetables.

Stale Bread

Ever find yourself tossing out what's left of your loaf of bread because it's stale? Well the next time you have some old bread, try using one of these great tips and get the most out of that loaf!

• Bring it back to life! You can also try reviving stale bread by dipping it in water and baking it in 370 degrees for 12 minutes.
• Homemade bread crumbs: Whisk them in the blender, add some Italian seasonings, and keep them in an airtight container in the fridge.
• Make croutons: Sauté stale bread cubes in plenty of butter and/or olive oil with a little Parmesan cheese.
• Use it in your favorite bread pudding recipe or for French toast.
• And you can always go to the park and feed the birds!

Recipe for You - Whole Wheat Pasta with Herbed Ricotta

Whole Wheat Pasta with Herbed Ricotta

Ingredients:
Salt
1 cup part-skim ricotta cheese
1 tablespoon fresh oregano leaves, chopped
1/4 cup (plus additional for serving) grated Pecorino Romano cheese
1/4 cup (packed) fresh basil leaves, chopped
12 ounces whole wheat corkscrew pasta
1 pint grape tomatoes

Directions:
1. Heat large covered saucepot of salted water to boiling on high.
2. Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.
3. Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

Yield: 4 servings

Iced Tea or Hot?

Do you prefer drinking your tea out of a glass with ice cubes (our Black Currant tea would be great!) instead of piping hot in a mug? Well if so, you may be doing your throat a favor! Research has shown that the temperature of your drinks can affect the health of your esophagus. Drinking steaming hot beverages may increase the risk of esophageal cancer.

Researchers have discovered that subjects who regularly drank extremely hot tea had a higher risk of the cancer...much higher than people who drank their tea just warm or lukewarm. The theory is that regularly drinking very hot drinks could chronically irritate and inflame the esophagus, making it susceptible to carcinogens. To help reduce your risk, all you may need to do is wait a few minutes for your tea to cool.

For those of you who enjoy your tea hot, don't fret! Simply wait 4 or more minutes after heating your beverage (or until it's <149*F) and your throat will thank you!

Did You Know...Whole Wheat Pasta & Your Health

Pasta is a great dish because of it's popularity, versatility, and ease to make. Certain pastas offer health benefits as well, such as whole wheat pasta. It contains glutamic acid, a vegetable protein that has been linked to help lower blood pressure! In a recent study, it was found that the more glutamic acid people got in their diets, the better their blood pressure was. The effect occurred in both men and women but was strongest in women. You also can get glutamic acid from other food sources such as rice, beans, and soy products like tofu.

Quote to Note

One can choose to go back toward safety or forward toward growth. Growth must be chosen again and again; fear must be overcome again and again.

-- Abraham Maslow, Psychologist

Recipe for You - Summer Squash Orzo

Summer Squash Orzo

Ingredients:
1 1/2 cups orzo (10 ounces)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 ounces)
2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice
2 medium yellow squash (1 pound total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest

Directions:
1. Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
2. While the orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
3. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

Yield: 8 servings

Quote to Note

The biggest tragedy in America is not the great waste of natural resources - though this is tragic; the biggest tragedy is the waste of human resources because the average person goes to his grave with his music still in him.

- Oliver Wendell Holmes

Produce Lesson - Summer Squash

The summer squashes include cousa squash, yellow squash, scallop squash, and zucchini. Not surprisingly, they are called "summer squash" because they are harvested in the summertime. Their many benefits include being nutritious, versatile, and cheap.

When buying squash, look for those that are firm and heavy for their size, with bright, glossy skin. Avoid those with nicks, bruises, or soft spots.
Once at home, you can store squash tightly wrapped or in plastic bags in the refrigerator for up to one week.

The thin, edible skin of summer squash cooks quickly whether you steam, bake, or sauté them. They make a great addition to soups, salads, and stews as well. A tasty way to enjoy your summer squash is to slice them lengthwise, brush with olive oil, lightly salt and pepper both sides, and grill for 2-3 minutes per side. Enjoy!