Happy Holidays! An Interview with Chef Matt Grady

Happy Holidays!  All of us at Pathfinder Produce wish all our patrons and neighbors our heartiest wishes during this last week of 2016.  Our Morris Market remains closed this Friday so our staff may enjoy time with their families, but our Edmeston market at the Pathfinder Village Commons IS OPEN on Thursday, December 29, from 1 to 5 p.m., and our friendly staff is ready to assist you with your fresh and tasty purchases for the New Year!

During the first week of January, both markets will be open and brimming with fresh and delicious fruits and veggies. Start 2017 off with a resolution to eat better and move more!

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Earlier this month, Chef Matt Grady of Stagecoach Coffee, Cooperstown, and Bassett’s 5210 Project Coordinator Chris Burrington were at the Pathfinder Produce Morris Market to share some absolutely great and veggie-rich dishes.  We featured Matt’s recipes for Spinach, Apple & Beet Salad with Vinaigrette, and  Braised Brussel Sprouts & Cauliflower in our earlier posts.  Matt also surprised us with an aromatic and delicious Sweet Potato and Parsnip dish, which he had thinned down to a consistency similar to a Butternut Squash Soup.  It was soooo good!

Pureed Sweet Potato &
Parsnip with Apple

1 TB butter or Olive Oil

2 shallots, chopped

1 yellow onion, chopped

2 garlic cloves, minced

3 apples, peeled and diced

5 parsnips, peeled and sliced

½ tsp. Cinnamon

¼ tsp. Nutmeg

½ tsp. Ginger (optional)

4 sweet potatoes, peeled

1 cup of apple cider

Additional coconut milk, to thin to soup consistency if desired

• Sauté shallots, onions, garlic in butter or oil over low heat until translucent.
• Add diced apples and parsnip slices.  Sauté for 5 minutes, add cinnamon, nutmeg, ginger , and sweet potato.  Sauté on medium heat for 3 minutes, stirring regularly.
• Add cider and simmer until all the veggies are soft.  Mash using a potato masher, whisk or immersion blender.
• Finish with cider as needed to improve the consistency (it should be smooth).  Add salt and pepper to taste.
• This can be baked or held in a warm oven, as a side dish, or coconut milk can be added to make it the consistency of a velvety squash soup.

As Matt and Chris were busy with the demonstrations, sharing samples with market patrons, Matt spoke with me about his lifelong involvement with fresh foods, the 5210 Projects in our region, and ways he encourages his own children to try new dishes and eat more healthy fruits and veggies.

Q:  So how long have you been a chef, where did you train, and how did you start your interest in food, and particularly vegetables?

A:  I grew up in the restaurant industry, as my parents owned restaurants.  I trained at the Cordon Bleu at Scottsdale, AZ, for my professional culinary training, but I’ve always been in the industry and I just really love vegetables. Probably they were forced on me as a child, like we’re doing now (at Pathfinder Produce ), sneaking them into recipes.  But my dad basically had a test kitchen … we kids were basically the test kitchen. So we tried everything, and came to like things.

Q: How long has the Stagecoach part of your restaurant history?  

A: The Stagecoach started when I was in high school, so 25 years it's been open, and I’ve been a partner for 13 years.   

Q: What are the kinds of foods you feature at the Stagecoach?  

A: We often feature local ingredients, we’ve got a great local source of sausage, lettuce and tomatoes when they're in season, and a few other things, cheeses, etc.  It’s just kind of casual fare, but we do like using local things when we can.  

Q: Are you finding find that a lot of people are looking for local and fresh ingredients?  Are they looking for new ways to make standard dishes, or are they trying new dishes too?

A:  Absolutely, people are looking for local and fresh sources.  And I think both … there’s a certain air of comfort in cuisine, you cook what you like and foods that make you feel comfortable.  And also there’s the excitement of trying a new ingredient, or a new recipe, or a new preparation style.  I think people are fearless, and the farmers at regional Farmers’ Markets have done a great job in sharing recipes to offer the inspiration. I think it's been a great way to cross over to the customer.

Q: I know that that Bassett’s 5210 Staff is working hard in our communities … first in Edmeston and Delhi, and now in Morris and Cobleskill.  Have you worked with 5210 projects a lot?   

A: This is the first time we’ve done a cooking demonstration in conjunction with the Pathfinder Produce market. 5210 Project Coordinator Chris Burrington and I have gone into some schools and done some cooking demonstrations with the kids, doing smoothies and other things, trying to take down the ‘wall’ that stands in front of vegetables and fruits.  

Q: That resistance, the YUCK factor … are kids more open to trying new things?

A: No, I don’t think so.  Kids are kids … I think if parents don’t broaden their horizons and show them the ways to try these fruits, vegetables, and new foods in general, then they’re nervous about them.  It’s really about making them aware and giving new foods a chance.

Q: Have you ever had a moment when you knew a child was going to hate something and then you got him to love something?   

A: We were just talking about a recipe for Fried Rice, where you use riced cauliflower in it, and I wasn’t really sure if my kids were going to love it.  We served it with a Broccoli & Beef stir fry, and they loved them both.  They were blown away!  My wife also likes to sneak some Butternut Squash in the Mac & Cheese, and they love it … they can’t get enough.

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Our thanks go out to Chef Matt Grady and Chris Burrington for visiting and sharing great recipes at our Pathfinder Produce market in Morris.  We hope you’ll follow Matt’s advice … to be adventurous and explore new ways to enjoy  fruits and veggies with your kids … sometimes parents’ sneakiness can pay off big!

Be well, eat well, and enjoy the holidays with your loved ones.  Thank you again for your great support for the the “Little Market That Could!”

Lori, Martha, Maura, and the
Entire Staff at Pathfinder Produce

Braised Sprouts & Staying Healthy Over Holiday Break

Oh, the rush and bustle of this time of year … sometimes it’s a bit overwhelming!  Isn’t it good to know that in the fresh produce department you can get by with “a little help from your friends” at Pathfinder Produce?  Our Edmeston market at the Village Commons will be open on Thursday, December 22 and again on December 29, from 1 to 5 p.m. to help you get ready for your holiday entertaining and meals.  Fresh … friendly … convenient … that’s Pathfinder Produce! Our Morris Market is taking a little break over the next two weeks, but will reopen in the New Year.  Last Friday, we welcomed Chef Matt Grady from Stagecoach Coffee, who cooked up some delicious veggie-rich dishes.  Next week, our blog will include an interview with Matt, but here’s his recipe for Braised Brussels Sprouts & Cauliflower which was just amazing!!!! Braised Brussels Sprouts & Cauliflower         Pre-heat oven to 350F.  1 head of cauliflower, trimmed into florets 2-3 lbs. of Brussels sprouts leaves 1 lb. of bacon (optional) 1 medium yellow onion, diced ½ c. water, chicken stock or white wine ½ c. dried cranberries (or fresh) 2 cloves fresh garlic, minced Fresh thyme Salt & pepper to taste  In an oven proof skillet, cook bacon on low heat until it begins to brown, add onion, cauliflower and Brussels sprouts leaves.  Sauté for 3 minutes on medium high heat, stirring often.  Add garlic, thyme and cranberries and sauté for 2 more minutes.  If you are using white wine, add first and reduce the amount by half; then add chicken stock.  Cover with lid or foil, and bake in the oven for 15-20 minutes.  Stir and drizzle with balsamic glaze. Balsamic Glaze: 1 c. balsamic vinegar 2 T. maple syrup Cook on low heat until volume is reduced by half.  Cool and drizzle on braised Brussels Sprouts & Cauliflower before serving. *** With the holidays fast approaching, many schools will be closing for a week (or more!) until after the New Year. If your kids are anything like mine, or if you happen to be a teacher, you have probably had this countdown to the break going for weeks now. If the thought of being cooped up in the house with rambunctious, excited, sugared-up kiddos sounds daunting to you, here are some tips to stay active and healthy during the long, winter days of vacation! Have healthy options during holiday celebrations! The holidays are notorious for sugary treats, savory delicacies, and over-indulging in  general. Including some healthier options will not only help keep those pesky holiday pounds at bay, but it will also mean having healthier leftovers around the house. Leftover cakes, cookies, and candies means that your kids will be eating cakes, cookies, and candies all week long (I know, I just had flashes of my kids bouncing off the walls, too!). Try having fun with it by arranging fruits and veggies into holiday shapes! For a tutorial, click here. Easy At-Home Science Experiments! Too cold to play outside? Kids getting restless? Keep them engaged with some cool science experiments! Take advantage of the freezing temps and try your hand at making frozen ice bubbles. To check it out, click here. Burn some energy! Cabin fever? Get creative and turn the house into an obstacle course! (And why not? The house is going to be a disaster area anyway with the kids home all week, you might as well join in the fun!) To check out some other games and activities that are sure to keep the kids moving, click here. Happy Holidays! Maura (and Lori and Martha) and The Entire Pathfinder Produce Staff

Spinach Salad / Holiday Colds

We hope everyone will join us for this week’s delicious and tempting Pathfinder Produce markets, in Edmeston at Pathfinder Village Commons on Thursday, December 15, from 1 to 5 p.m., and in Morris at the UMC Church Hall, 17 Church Street, Morris, on Friday, December 16, from 1 to 4 p.m.  Chef Matt Grady will be at the Morris market, demonstrating and sharing several great dishes that you’ll want to try.

Here is one of Chef Matt’s recipes for your review; we’ll share the others in the weeks ahead!  This Spinach Salad really sounds delicious and accentuates fresh veggies and fruits as key ingredients. 

Spinach Salad with Apple, Beets, Cheese Curds & Vinaigrette

1 pound spinach washed

3 apples your choice of variety sliced

2 beets red or yellow cooked, chilled sliced

Cheese curds

Vinaigrette

1/4cup cider vinegar

1/2 cup olive oil

2T Dijon mustard 

Juice of 1 lemon

Fresh dill

Fresh oregano

Salt and pepper

Toss together, serve and enjoy!

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A few folks I know have lousy, rotten colds.  I think that holiday season colds are the absolute worst, inasmuch as everyone has so many things to take care of and extra events to attend.  And not to play the Scrooge, but perhaps holiday colds are influenced by seasonal stress, being run-down, and going to gatherings where exposure to cold and other viruses occurs readily.

Here are some thoughts about how to avoid colds or lessen their severity:

1.     Wash your hands well and often:  This is perhaps the easiest, surest way to prevent yourself from getting a cold or passing your cold to others.  A good hand-washing gets the palms, tops, and between the fingers, and lasts for at least 20 seconds (change your linens and towels often as well).  Some folks use the hand sanitizers and disinfecting wipes too to help keep things germ free. 

2.     Don’t Smoke:  Smoking affects every system in the body, but of course, is particularly harmful to the respiratory system. 

3.     Hydrate:  After a brief look online, it seems there aren’t any evidenced-based studies that show drinking fluids during a cold lessen the severity or duration of the illness.  However, with stuffy noses and scratchy throats, losing water through coughing and drippy noses, and fever symptoms, I concur with “Dr. Mom’s” advice for drinking water (and other clear beverages) as they help with symptoms and make you feel slightly less blah.

4.     If you’re sick, stay home and rest:  We all want to fight losing work or school time, but going to work or school while you are ill causes two things to happen: You do not get the rest you need to recuperate, AND you spread your cold to others which can result in the never-ending workplace-classroom cold.  Allowing yourself to get rest really is essential … if you have trouble sleeping, try relaxing in other ways like reading, meditating or listening to music or audiobooks. 

5.     Cover your Cough:  We all need to cough on occasion, and there are pros and cons to both the “Cough in Your Hand” vs. “Vampire Cough” methods.  Viruses are easily transmissible through droplets, which are a natural consequence of sneezing and coughing.

6.     Limit your exposure:  If someone is in the throes of a “Rudolph the Red-Nosed Cold” try to avoid direct contact (stay 6 feet away).  Also, try to limit what you are touching at the stores or at events you must attend -- revisit tip #1 as soon as you can.

7.     Get some fresh air:  Germs recirculate in stale air, which is why it’s not uncommon for people to get sick with virus-borne illnesses after taking commercial flights.  Try to let some fresh air into your indoor environments occasionally.

8.     Eat plenty of fresh fruit and veggies to get your vitamins:  Vitamins and other anti-oxidants build up your immune system, and that’s exactly what your body needs during the onset of colds and other viruses. 

Until next time, eat and be well, and remember the best present you can give yourself year-round is good health.

Lori

Hydrating in Winter

The holidays are in full swing here at Pathfinder Village, and our wonderful volunteers and staff at Pathfinder Produce are ready and waiting to help you with your fresh produce needs.  We look forward to seeing you at this week’s markets, Thursday, Dec. 8 at the Pathfinder Village Commons, from 1 to 5 p.m.; and Friday, Dec. 9, at the Morris Market, at the UMC Church Hall, 17 Church St., Morris, from 1 to 4 p.m.  We’ll have some great items to enliven your holiday meals!

We’re also very excited about Chef Matt Grady’s cooking demonstrations at the Morris Market, which will take place on Friday, Dec. 16.  Matt will be demonstrating and sharing several savory recipes that you’ll really want to try:  Spinach Salad with apple, beet, cheese curd and simple vinaigrette (he’ll even show you how to make the quick and easy salad dressing); and Braised Cauliflower and Brussels Sprouts with caramelized onion, fresh cranberry, bacon and balsamic drizzle.  My mouth is already watering thinking about these.  We’ll be sure to share the recipes too!

In our blog below, my colleague Martha Spiegel offers even more reasons to drink water this winter!  Enjoy!

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A few weeks back I wrote about how to flavor water to make it more appealing without adding sweeteners. As a follow-up, here are some helpful hints about how to make sure you are drinking enough water.  With outdoor air becoming drier as we head into winter, and with everyone’s furnaces kicking on more, staying hydrated is really important at this time of year.

According to multiple sources, the “eight 8-ounce glasses a day” rule is not an absolute, but more of an easy to remember guideline.  If you set this as your goal, it can seem daunting unless you remember that 8 ounces is a pretty small glass. For reference, a typical juice glass is 6 ounces, and a glass that you would likely have on your dinner table is probably 12 to16 ounces.

There are other factors that influence how much water you need to stay adequately hydrated: how much exercise you get each day, certain health conditions and medications, and the weather, just to name a few.  Signs that you’re not getting enough liquid may include dry, rough and cracked skin, chapped lips, and minor nosebleeds.  This Mayo Clinic article has some helpful details about varying fluid intake needs. 

I also came across this article from Spark People about ways to work toward your water intake goals. A couple of their suggestions are to keep a bottle of water with you in the car (take a sip at every stop light or when you get in or out of the car), and have a glass of water at your place at the dinner table along with any other beverage you like with your meal. Also, if you attend any holiday parties, have a glass of water between glasses of whatever party beverage you consume. As an added bonus, this can also help you eat less at the party.

Another way to inspire you to drink more water is to get a reusable bottle that you like and is convenient to carry. There are bottles with ounce markings to help you keep track, bottles with built-in filters (my husband likes this Brita bottle), and some which are insulated if you like your water to stay cold. In addition, using a refillable bottle is less expensive than buying cases of disposable bottles, and is much friendlier to the environment.

Until next time, drink up, enjoy life and be well!

Martha (and Lori)