the Friday Feeding; VOL. 77

Looks like warm weather is here to stay! Our kitchen garden herbs and rhubarb are up which makes for more interesting food offerings. We are excited for this season of fresh and spontaneous eating and for celebrations of the season. Click here for this months menu.

Heritage, heirloom, tradition.  These are ideals we talk about to keep us connected to our past and honoring the work of those before us.  And this is certainly a conversation had when we talk about food.  As a society we have discovered that many modern advances in food and agriculture that take us away from these ideals have had a negative effect on our health.

As storekeepers we try to keep these connections alive in the foods we prepare and the foods we offer for sale.  Rarely is anything perfect, and because we all have our own preferences and convictions, the store reflects that.

But when we come across the farmers and makers that embrace the traditions, we think it is better for all of us —and so special—that we want to support them.

Our newest addition just in time for Cinco de Mayo…made from New Hampshire grown heirloom [not genetically modified] corn and made one at a time by Dina Willard in Somersworth, NH.

The process for making a true traditional tortilla is called Nixtamalization. 

Taken from the Mexican Spanish language nista’mal, Nixtamalization is a compound of the word nextli [lime ashes] and the word tamalli [uncooked dough}.  By treating corn in a slurry with the inorganic material of lime which raises the pH in the cooking process, the grain becomes softened and its nutrients become multiplied and more accessible to our bodies when we eat it.  Originally wood ashes were used for the lime and now calcium hydroxide is more widely used.

Most corn tortillas are simply ground corn meal which renders a rather stiff tortilla but nixtamalized corn tortillas have a bendabilty to them because the dough made through the process is softened.  But the real benefit is how the flavor is enhanced with a true corn flavor nuanced with flavors of the earth where it was grown.  Home sweet home.

Traditional Tacos, veggie style

Traditional Mexican tacos are soft, meant to wrap around and sop up its innards. Those crunchy ones, while very satisfying, are an American invention made easy for filling. Our version includes a bit of crunch to add that extra somethin’ somethin’. Makes 6.

Slice or grate into small pieces to equal 1 cup:

• califlower or other cruciferous vegetable* like broccoli stems or cabbage

Slice into lengthwise quarters to equal 1 cup:

• cherry tomatoes

Put both in a bowl then add, tossing together:

• 2T fresh lime juice (about one small lime)
• 1 tsp kosher salt
• 1 tsp chili powder

Set this aside to marinate while preparing the rest.

Dice and slice up:

• one avocado
• 1/3 cup red onion
• 1 cup of your favorite cheddar cheese. We used Plymouth’s Garlic Peppercorn available here at the store

Heat a skillet on medium/low heat. Brush the skillet or spread onto the skillet 1/2 tsp canola oil for each tortilla.

Place each tortilla on the skillet and immediately scatter with grated cheese. Cook for 30 seconds to 1 minute until cheese just begins to melt. Remove to a plate and fold in half around some of the marinated veggies sprinkled with avocado and onions. Oh boy is this good!!

Sue’s version last night

We will not be doing pizza night next Friday May 9th. Sue, Dale, Dave and I will be attending a food show to bring back lots of good ideas for your tummies!

BUT there is lots happening at the store this month! Click here to read about it all…

We hope you have a great week,

Jane and Dave