Ask the Chef … What You Didn’t Know About Salad Greens

If you don’t make it to the local farmer’s markets during the week, and lets face it, we’re all not perfect, you’ve probably stumbled upon the salad greens section at your local grocery store. It used to be a limited selection of iceberg, romaine, and leaf lettuces. Fast forward to today. What do you see? Sure we see our friendly neighborhood romaine and leaf lettuces, but now they’re small as well! Then, you see spicy greens, bitter greens, chicories, and herb mixes? If you’ve ever gone into a panic when trying to choose a salad mix, only to revert back to the tried and true, this post is for you.

Guess what? There are other salad greens out there! These greens aren’t just salad fluff either; they have different flavors, textures, and colors. These characteristics help boost your salad straight from mundane to extraordinary. This week we'll be taking a look at “What You Didn’t Know About Salad Greens”. Stay tuned...

Fall Produce Lesson - Butternut Squash

Although butternut squash is considered a "winter squash," it is actually available year-round, with it's peak season from early fall through winter. They have a beige colored skin and are shaped like a vase. A good indicator of ripeness can be found through the color of the flesh. A ripe squash has a deep orange colored flesh and the deeper the color, the riper and sweeter the squash is.

The butternut is a more watery squash than most and has a sweet, nutty flavor, somewhat similar to sweet potatoes. A good sized squash will weigh anywhere from 2 to 5 pounds.

To prepare and cook butternut squash, first wash the exterior and cut in half lengthwise. Then scoop out the seeds and fibers. Because the rind is so thick and difficult to peel, it's easier to cook the unpeeled squash, and then scoop out the cooked flesh. The squash can be baked in a 350* oven for 45 minutes, or until fork tender. The cooked squash can now be eaten or used in a recipe.

Recipe for You - Easy Yeast Bread

Now for a recipe using fresh yeast:

Easy Yeast Bread

Ingredients:
2 (0.6 ounce) cakes compressed fresh yeast
1 cup warm water (110 degrees F/45 degrees C)
4 cups hot water
3/4 cup white sugar
1 tablespoon salt
1/2 cup shortening
15 cups bread flour

Directions:
1. In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
2. Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.

Recipe for You - Cinnamon Raisin Bread

Try this recipe out that contains dry active yeast:

Cinnamon Raisin Bread

Ingredients:
1 1/2 cups warm water
2 tablespoons milk
2 tablespoons shortening
1 teaspoon salt
4 cups bread flour
3 tablespoons white sugar
2 teaspoons active dry yeast
1 cup raisins

2 tablespoons butter, softened
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

Directions:
1. Place water, milk, shortening, salt, flour, sugar and yeast in a mixer equipped with a dough hook and mix until dough forms and pulls away from the bowl. Add raisins.
2. Take dough out of bowl and onto a lightly floured surface. Roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

Storing Yeast

If unopened and kept at room temperature, active dry yeast can be used up to one year beyond the expiration date on its package. It will keep even longer if it is frozen. To freeze active dry yeast, place it directly in the freezer in a vacuum sealed container. Once ready to use, the frozen yeast can be used directly without thawing.

If opened, active dry yeast will keep 6 months in the refrigerator and up to a year in the freezer. It is best to keep the yeast in its original container with the opened flap folded closed in a resealable plastic bag. If the yeast is not properly sealed, it can lose about 10% of its rising power per month.

Instant yeast will be good up to a year at room temperature if left unopened. If it is opened, instant yeast will stay fresh for 6 months in the refrigerator and 12 months in the freezer. Keep the yeast in its original container with the opened flap folded closed in a resealable plastic bag.

Organics

Did you know that September is National Organic Harvest month?

Purchasing and consuming organic products offer many benefits such as better health, better taste, and better safety for the environment. Since organic produce is not grown using chemical fertilizers and pesticides, it does not contain any traces of these strong chemicals to affect the human body. Many people also believe that organic food tastes better than non organic food. Furthermore, organic food is often sold locally resulting in availability of fresh produce in the market. And because harsh chemicals are not used in organic farming, there is less pollution to the soil, air, and water.