Cauliflower, the Go-To Veggie!

It’s the big weekend, the culmination of the NFL Season, and many of  us will

be watching as the Patriots take on the Falcons on Superbowl Sunday.  That said, we hope that everyone will come to Pathfinder Produce this week for some fresh and yummy fruits and veggies, so that your game-time treats won’t raise your lipid levels or slow you down. 

Our All-Star Produce team is here to help you get just what you need for your Superbowl gathering.  We’re here at Pathfinder Produce, Edmeston, in the Village Commons on Thursday afternoons from 1 to 5 p.m.  And our second market each week is at the UMC Hall, 17 Church St., Morris on Fridays, from noon to 5 p.m. 

We hope to see you later this week!

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Look! It’s rice! It’s mashed potatoes! No, it’s Cauliflower!

Health food fads have a tendency to come and go, but right now cauliflower seems to be having a moment. Cauliflower has a reputation for being pretty bland—the last to be eaten on the holiday veggie platter, and often pushed to the side of children’s (and adults’) dinner plates. In recent years though, this oft-neglected vegetable has gotten a makeover. Low in fat and carbohydrates, and rich in Vitamin C, cauliflower has become the go-to replacement for—well, just about anything honestly! Swap out traditionally starch/carb-heavy ingredients like rice, potatoes, and pizza dough (no, seriously) for cauliflower and see for yourself how versatile this veggie can really be!

 

Cauliflower Fried Rice:

For a fraction of the calories, you can still enjoy the taste of traditional fried rice! Click here for a simple recipe and give it a try!

Cauliflower Mashed Potatoes

This is one we’ve mentioned before here at the “veggie blog.”  When you’re craving the ultimate comfort food, but are doing your best to stick to those New Year’s Resolutions!  Click here and try out some mashed “cauli-tatoes!”

Cauliflower Pizza Crust

The techniques used to turn a vegetable into pizza may test your culinary skills more than the previous two recipes—but the results will be worth the effort!

Click here to learn how to make guilt-free pizza!

Enjoy!

Maura (and Lori)

New Shoots and Upcycling

We hope everyone is having a great week, and we’re looking forward to seeing our loyal patrons and new shoppers at our Pathfinder Produce markets this week, on Thursday, 1 to 5 p.m. in Edmeston at the Pathfinder Village Commons, and on Friday, Noon to 5 p.m. in Morris at the UMC on Church Street.

Our markets are staffed by our volunteers from our Adult Day Services Program, community volunteers, and members of the Pathfinder staff.  Everyone pitches in to help with the markets, as they know how important it is for area families to have access to yummy, fresh and nutritious produce.   Plus it’s a great way to catch up with our friends and neighbors.  We hope to see you this week at our markets!

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These past few weeks, the members of our Adult Day Services Program have been thinking about gardening and getting things moving for the planting season to come at Pathfinder’s three high tunnel hoop houses.  Along with some herb seeds they’ve planted in the Button Greenhouse, they’re experimenting with planting roots from previously used veggies.  

The gang started off with some sprouted potatoes, which actually is the tried and true method for growing spuds.  I’ve also planted them myself that way, using traditional methods, as described in “Farmer Boy” by Laura Ingalls Wilder.  I remember my dad growing potatoes in hay bales (no dirt means no fuss when it comes time to peeling or baking potatoes).  You also can use trash barrels to grow potatoes, and there are stackable bins, in which you build up the sides and add soil as the plants grow.   At harvest time, you take off the sides to expose the new potatoes.  (Caution, don’t use pressure treated lumber for any gardening bin project.)

My friends also used root scraps to replant some celery and red onions, and they are going to try replanting Romaine lettuce too.  There’s a comprehensive guide to planting food scraps for new crops at the Food Revolution Network website.  More foods, like sweet potatoes, nuts and fruits, are covered at DIY & Crafts.  During these days of great variations in temperatures, we’re also using some additional temporary pvc and sheet plastic cold frames to help keep the young plants at more constant temperatures.

I really like this idea of relying on resources we have at hand and extending the lives of things we use … it harkens back to the adage, “Use it up, wear it out, make it do or do without.”  This saying apparently was a favorite of Calvin Coolidge, old “Silent Cal,” a Vermonter who became the 30th president after the unexpected death in 1923 of the scandal-ridden 29th president, Warren Harding. Although he was a lawyer by training, Mr. Coolidge’s reputation for not speaking in social situations was such that an oft-told story went: 

A matron, seated next to him at a dinner, said to him, "I made a bet today that I could get more than two words out of you."
He replied, "You lose.”

Regrowing roots is a form of “upcycling,” which is growing in popularity lately.  While not all upcycling ideas I see are practical, they’re interesting nonetheless.  I think this interest of mine probably goes back to the stories from my grandparents -- all farmers in the hardscrabble Catskills -- who “made it do” during the Great Depression through self-reliance, repurposing, and penny-pinching habits.  My one grandma would make aprons and all sorts of things from feed sacks; the other made colorful and hard wearing rag rugs.  My dad’s dad was fastidious about taking great care of his farm machinery, knowing it would last longer if it was treated well.  He kept a 1920s steel-wheeled Fordson tractor so impeccably that it was added to the collections of a local historical museum after his death.

Let me know if you have any great ways to jumpstart your growing season through repurposed scraps, or any other great upcycling ideas you’ve tried.  Until next time, repurpose, think creatively, and be well.

Lori 

Push, Stretch, Take Charge

Hello!  We hope everyone is having a great week, and we’re looking forward to our next Pathfinder Produce fresh fruits and veggie markets in Edmeston and Morris.  Our Edmeston market, held at the Pathfinder Village Commons, is offered on Thursdays, from 1 to 5 p.m.  Our Morris market, held at the UMC at 17 Church St., is on Fridays, and now has expanded hours from Noon to 5 p.m. 

Our staff, volunteers, and members of our Adult Day Service programs all work hard to put on our two weekly markets – they all love what they do to support our communities and engage with local shoppers.  We have received some nice comments about the expansion of our markets as of late:  One person said, “Please send me prices.  Everyone does a great job,” and another offered, “Thank you for this important service.”  Others have asked to be added to our weekly price list email … just contact lgrace@pathfindervillage.org if you’d like to get weekly market updates J.  (And of course, we always cross post on our blog page and on Pathfinder Village’s Facebook page).

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In 2017, I’m committing myself to getting things done on a regular basis and following through on things I keep putting off.  To that end:

·       I’m re-caning an antique rocking chair that’s been sitting around for years with a broken seat.  (I’m halfway done, but am having issues with the cane breaking. I feel a kinship with my friends who are Special Olympians by taking this on … "Let me win. But if I cannot win, let me be brave in the attempt.”).

• I’m going to be diligent in organizing my household bills and statements, to better track and control expenses.
  
• I want to eat healthier, and expand the varieties of foods I routinely eat.
  
• I’m starting a modest fitness program, walking more and tracking how much I walk each day.
  
• I’m doing sit-ups to strengthen my abs and back, and trying to stretch more.  I’m up to 25 sit-ups a day … I’ll never have abs of steel, but I already feel a difference in the two weeks I’ve been doing this. 

I suspect that as we go through our lives, our basic human reaction in most situations is to let things coast – as Scarlet O’Hara said, “I can't think about that right now. If I do, I'll go crazy. I'll think about that tomorrow.”  And yet, through procrastination, we actually deny ourselves the buzz one gets from crossing things off the list.  In answer to Miss Katie Scarlet, I might offer that if I actively manage the things I can control … like fixing a chair, or balancing my checkbook, I can gain perspective on those things that can’t be immediately addressed.  (Plus, if you take things in bite-sized pieces, it sometimes makes larger tasks less daunting).

And talking about bite-sized pieces …. (How’s that for a segue?), this week’s food item to try was quinoa, which was a staple food of the Incas and is making a come-back as a “super food.” 

The first time we cooked this at my house, about a year ago, it didn’t go well.  We forgot to rinse the uncooked grains, and it turned into a gooey, gelatinous mess.  So with subsequent tries, we’ve followed the package directions TO THE LETTER, and we’re now really starting to enjoy it.  I’ve also finally learned how to pronounce it…KEEN-wah (not quin–no-ah J).  It turns out that this “pseudo cereal,” which is very tasty with a slight nutty flavor, is really good for you, and makes a nice alternative to rice, pasta or potatoes.  It is gluten-free, which is also a benefit for those who suffer from celiac disease.

Until next time, push, stretch, take charge and be well,

Lori

The Halo Effect

We’ve got some great news to share!  The hours of the Morris Market at the UMC are being expanded to Noon to 5 p.m. on Friday afternoons.  This way, we are able to share even more fresh and tasty produce with our friends in the Butternut Valley!

Our Edmeston market, located in the Pathfinder Commons, will continue its hours from 1 to 5 p.m. on Thursdays.  Please note that during the winter months, we have to keep our eye on the weather:  To learn if the markets are closed due to storms, please check your email if you’re on our weekly mail list, or our weekly blog or Pathfinder Village Facebook Page.  Or, simply call Pathfinder Village at (607) 965-8377, or send an email to lgrace@pathfindervillage.org.

Below, my colleague, Martha, offers some thoughts on how commonly-held food perceptions can work against your healthy eating goals.

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If you Google “halo effect,” you will get the following definition: “The tendency for an impression created in one area to influence opinions in other areas.”

The halo effect is something that we sometimes use, often subconsciously, to draw erroneous conclusions. We use it to judge:

·       People: A person who is a snappy dresser may be seen as smart or more upstanding.

·       Businesses:  When businesses use outdated spellings like “olde” instead of “old,” or “shoppe” instead of “shop,” it lends the business an aura of being traditional and homey, or being more high-brow— it all depends on your perspective.

Advertisers seize on this effect in trying to promote their products. In just a moment people literally judge a book by its cover or a product by its label. An attractive façade may be just that, so we all need to be cautious.

The halo effect is also something to be aware of in making healthy food choices. We have a running joke at our house that a chocolate-covered chewy granola bar is practically health food, because granola is good for you, right? Call it a “granola bar” and it sounds so much better than the candy bar that it actually is. An article from Fitness Magazine's website discusses certain popular foods that are wrapped in “halo.” I’ll highlight a few of their observations:

·       Turkey: A turkey burger must be healthier than a beef burger, right?
Not necessarily. According to the article, turkey can have just as much fat as red meat. If you are making burgers at home, read the labels for fat content. If you are ordering at a diner, be aware that choosing turkey over beef is not necessarily a lower-calorie choice.  This holds true for deli meats as well.

·       Vegetable chips:  A deep fried anything is not good for you, even if the label does say “veggie.” Nothing nutritious going on there.  Stick to actual veggie sticks—carrots, celery, cucumbers, zucchini, string beans, almost any veggie can be eaten raw.  Use your imagination!

·       Gluten-Free: There are many reasons to go gluten-free, and I won’t go into all of that here. But whether your gluten-free diet is a choice or a necessity, the thing to remember is that gluten-free does not equal calorie-free. Plus, some gluten-free products have artificial ingredients used in substitution for grains.

Other foods that you should be careful of are listed in this Prevention Magazine article.  The bottom line is to read your labels! Look past the pictures and trendy terminology splashed on the package front, and read the nutrition label and the ingredient list carefully.  Compare brands and varieties. Remember that food formulas can change, so even if you stick with a certain product consistently, periodically check their information again.

Until next time, shop and eat wisely and be well!

Martha (and Lori)

Fitness Trackers & Tech Stuff

Welcome to 2017!  All of us Pathfinder Produce are eager to help you and your families with your food purchases and healthy eating goals.  We’re local, we’re fresh, and we’re competitively priced … what’s not to love about Pathfinder Produce.

Our Edmeston market, located in the Pathfinder Commons, is open from 1 to 5 p.m. on Thursdays, and the Morris market, a partnership program among Pathfinder, Bassett Healthcare’s 5210 Program and the United Methodist Church, 17 Church St., is open on Fridays from 1 to 4 p.m.

Please note that during the winter months, we have to keep our eye on the weather … to learn if the markets are closed due to storms, please check your email if you’re on our weekly mail list, or our weekly blog or Pathfinder Village Facebook Page.  Or, simply call Pathfinder Village at (607) 965-8377.

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Last week’s weather brought about the perennial discussion among the lunchtime crew about how much people love or detest the snow.  Of course, we’re all inconvenienced by the soggy flaky stuff at times, and some folks genuinely struggle, especially if they have Seasonal Affected Disorder.  Others absolutely love it, want to play in it, and can see past the cold to delight in the beauty of a new fallen mantle of white.

I love winter myself, especially the bright, sunny days.  This year, I will push myself to get outside, to breathe in the fresh air, and to study the nuances of nature.  To that end this holiday season I bought myself, my daughter, and my mom some less-expensive (but perfectly working) fitness tracking bracelets as gifts.

My daughter loves hers, and as she walks a lot at her job, she was pleased with her initial results.  We didn’t have any trouble linking the bracelet up through a Bluetooth connection to her phone, so she may track her activity level.  The bracelets I bought track your daily steps, calories burned, distance walked, and also keep time.

I discovered a little too late that that my bracelet wouldn’t link to my phone, an early iPhone.  I tried to link the bracelet up to a computer at my house, but the application it requires is for cell phones only.  However, the phone can link to an older Android phone my son plays with (it’s not on a plan, connects to Wi-Fi, and runs a later version of Android OS and has Bluetooth 4.0).  So I’m all set for my tracking purposes.

(I may actually try to teach myself to hack an earlier model Android phone from its Éclair version of Android OS to a more current version, but that’s going to stretch my technical skills and could end up “bricking” the phone.  I find it fascinating that they call all the versions of Android firmware after sugary desserts, from cupcake through nougat).

But what to do about my mom’s bracelet?  She likes to walk her dog in the mornings, so I thought the bracelet would be a good gift so she may see how much she walks.  After considering the options, I bought a $20 Tracfone that runs Android KitKat and Bluetooth 4.0.  (There’s no contract, connects to WiFi, and can be at the ready in case her flip phone bites the dust).  It should arrive tonight, and it should be straight forward to download the app to the new phone.

The app itself is easy to use, so I hope it encourages all of us to keep walking, even during the depths of an upstate winter.  Who knows, I may even venture into other easy-to-do activities to get fit in 2017.

Until next time, move more and be well!

Lori

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