I’m sure that you have heard the saying, you are what you eat, and it’s true. That being said, you want to eat foods that give you energy and life. So why not go straight to the source? Seeds contain everything a plant needs in order to live and grow, so, it stands to reason that they can do the same for us. Sprouting seeds can release the life source that a seed contains and helps to generate healthy cells in the body when eaten.

Sprouting is much easier than one may think. You can sprout seeds, grains, or legumes (peas, beans, and lentils) with a little time and very basic equipment. Most people use jars and cheesecloth. The process takes a number of days (depending on what you are sprouting) and involves soaking the seeds, draining, then rinsing and draining in a low lit area until sprouting occurs. You can also use bags. Sprouting bags can make things even easier since you simply soak and hang the bag. Either method works great so it just comes down to personal preference; you may have a green thumb and enjoy having your kitchen and pantry stocked with sprouting jars, or you may just like to have a bag of your favorite sprouts hanging around.

Sprouts are a great addition to your diet and we like to offer what resources we can to get you started including seeds, jars, bags, and growth charts.

Happy Sprouting!

Ingredients:
3 3/4lbs potatoes
1/2 medium red onion
4-5 stalks of celery
2-3 T parsley
2 cups veganaise
1 1/4 oz. brown rice vinegar
4-6 T Bone Suckin’ Mustard

Boil potatoes just until fork tender. Drain potatoes. Cool. While cooking potatoes chop onions, celery, parsley and mix with veganaise and mustard. When potatoes have cooled chop into bite size chunks and mix with dressing.

Before the likes of yellow number 5 and red number 40 we were forced to be more creative when giving our food an extra splash of color, especially when it came time to dye Easter eggs.

Here are some ways to create your own natural colors for a unique Easter egg dying experience.

Color Ingredients

Lavender

Small Quantity of Purple Grape Juice, Violet Blossoms plus 2 tsp Lemon Juice, Red Zinger Tea

Violet Blue

Violet Blossoms, Small Quantity of Red Onions Skins (boiled), Hibiscus Tea, Red Wine, BlackBerries

Blue

Canned Blueberries, Red Cabbage Leaves (boiled), Purple Grape Juice

Green

Spinach Leaves (boiled), Liquid Chlorophyll, Mix Blueberries and Turmeric

Greenish Yellow

Yellow Delicious Apple Peels (boiled)

Yellow

Orange or Lemon Peels (boiled), Carrot Tops (boiled), Celery Seed (boiled), Ground Turmeric (boiled)

Golden Brown

Dill Seeds

Brown

Strong Instant Coffee, Black Walnut Shells (boiled), Black Tea

Orange

Yellow Onion Skins (boiled), Cooked Carrots, Chili Powder, Paprika

Pink

Beets, Cranberries or Juice, Raspberries, Red Grape Juice, Juice from Pickled Beets, Crushed Red Currants

Red

Lots of Red Onions Skins (boiled), Canned Cherries with Juice, Pomegranate Juice, Raspberries,

3 tbs of Chili Powder

There are Two methods that you can use to dye the eggs. First there is the Boiling Method:

To dye 8 eggs, use 2 tablespoons of vinegar per quart of water. Place eggs in a large pot; cover the eggs with an inch of water. Add the natural dye ingredient, bring to a rolling boil then, reduce to a simmer for 20 to 30 minutes. Remove from heat, rinse eggs in lukewarm water, then air dry.

Second is the Cool Dipped Method which most of us may be more familiar with:

First, hard boil the eggs. Except for spices, place a handful (or two or three handfuls) of a dyestuff in a saucepan. Add about a cup of water per handful of dye ingredients and bring to a boil. Let simmer about 15 minutes or up to an hour until you like the color obtained. Keep in mind that dyed eggs will not get as dark as the color in the pan. Remove the pan from the heat. Add 2 to 3 teaspoons of vinegar per cup of dye. Allow dye to cool then place eggs in dye bath until desired color is reached. Eggs can be left in the refrigerator over night for really deep colors.

Natural dyes tend to be lighter in color than conventional dye, but a bright color can be achieved by allow the eggs to remain in the dye bath for a longer period of time. Adding a tablespoon of vinegar helps to make the colors brighter. You can also rub the egg with vinegar to help the dye to saturate the shell. Brown eggs will create warmer tones, white eggs are good for cool tones.

If you’re looking to add some artistic flare to your Easter eggs then consider some of these Dying Techniques. Keep in mind that it is not recommended to eat eggs that have been boiled with dying ingredients as they tend to take on the flavor of what they are boiled with (blueberry flavored eggs??)

• Rub or squish blueberries and cranberries directly on the dry shells for soft blues and pink. Mix them up for blotchy colors.

• Once the eggs have been hard-cooked and dried, hold one egg in your hand and drip glue onto the egg’s surface. Drip the glue carefully to make a particular pattern, or just let the glue drip freely for an abstract effect. Allow the glue to dry then place the eggs in a prepared dye mixture until they are tinted to your liking. Remove them from the liquid and peel off the glue to reveal your design.

• Collect a handful of different sized rubber bands. Wrap the bands, one at a time, around the eggs. Dye the eggs, remove them from the liquid and let them dry completely before pulling off the rubber bands.

• Draw a design onto your eggs with a crayon or beeswax and then dye as you would any other Easter egg.

• This method is a little messy, but the results are always a pleasant surprise. Rub eggs with white vinegar and wrap in onion skins. Secure the skins with cotton string, dental floss, narrow rubber bands or nylon stocking. When boiled, the skins dye the shells giving a natural tie-dye look. To achieve a full, rich effect, practice using many layers of onion skins. Hint: Pre-dampening the skins helps them stick to the egg.

• Fill a small bowl with course sea salt. Immediately after removing egg from dye bath, roll it around in the salt. Allow to dry then brush off salt. This gives the egg a starburst, tie-dyed look.
• Add a small amount of vegetable oil to the dye mixture for a marbleized effect. Dye egg as usual when egg is removed, oil will cause a marbleized look.

• After dyeing eggs with your own colorful concoctions, you’ll find yourself looking at your garden and products in the store with an artist’s eye. Don’t limit your egg dyeing adventures to the Easter holiday. Colorful, hard-boiled eggs are fun any time of the year. A variety of greens for St Patrick’s Day eggs?

I n g r e d i e n t s
7 oz. goat cheese
1 baguette
¼ cup red wine or balsamic vinaigrette
½ cup walnut pieces, toasted (or substitute
candied walnuts)

P r e p a r a t i o n
1. Turn on your boiler or preheat your oven to 400°F.
2. Lay the walnuts on a sheet pan and lightly toast.
Set aside.
3. Using a serrated knife, cut 12–16 slices off the
baguette, approximately ½-inch thick. Lay the slices
on a baking pan and lightly brown on one side.
4. Remove from oven or broiler, turn the breads over,
and drizzle each piece with 1 teaspoon of vinaigrette.
5. Add about ¼-inch of goat cheese to each piece of bread.
6. Broiler for about three minutes or bake for 10
minutes or until goat cheese begins to brown.
Remove from oven.
7. To serve, arrange on a platter, sprinkle with toasted,
gently crushed walnuts and drizzle with vinaigrette.
Garnish with fresh chopped parsley or chives.

by JoAnn Fogler

The Roasted Vegetable by Andrea Chesman

I am very happy to be reviewing this book. I have tried roasted veggies, but not successfully. This book is a winner. It is how to roast everything from artichokes to zucchini. It even tells how to use roasted vegetables in sandwiches and salads.

Ms Chesman is a noted cookbook editor as well as the author of more than a dozen cookbooks, including the James Beard Book Award–nominated for “The Vegetarian Grill”. She has had much praise for this book. “These recipes are a gardener’s just desserts. In the oven, Andrea Chesman’s vegetables are transformed, emerging sweeter still. Think of them as toppings for ‘Sundae Dinner‘”, says Roger B. Swain, host of The Victory Garden. Charles Trotter, chef and author says “With The Roasted Vegetable, Andrea Chesman has made an invaluable contribution to vegetable home cookery.”

According to this famous chef, there is nothing difficult about roasting vegetables. All you need, she tells the reader, is an oven, a pan in which to spread the vegetables, and some oil or butter to encourage browning. Does that sound simple? Here is her definition of roasting. “Roasting is a dry-heat method of cooking.” The food is usually cooked at a high temperature without the addition of liquid or sauce. She uses oil or butter to help with browning and to speed the cooking. She also says that cooking spray may be used in place of oil. Be sure to have the vegetables in a single layer in the pan, she warns. All vegetables should be cut the same size and put in a bowl with a tad of oil and tossed. With a spatula, place veggies into the roasting pan. Shake the pan (not yourself) about ten minutes for even cooking.

Timing is everything (as in all cooking), All the times she gives in her recipes are approximate. How quickly the veggies will roast will depend how much water is in the veggies, whether they are firm and ripe and the biggie, how accurate your oven is. Again, she stresses, do not crowd the pan! Timing in all these recipes are a guideline only.
There is a great Roasting Chart for your guide. For instance, carrots cut up will take about 20 to 30 minutes at 425 degrees. Winter squash, when cut up into wedges will take about 20 to 30 minutes at 350 to 375 degrees. Each vegetable will roast differently, depending on how you cut them and your oven.

The recipes I give in this review (like all recipes) should be used to fit your own taste and family. I tried some of them and had to modify amounts and the type of vegetable. Timing, of course, will have to be adjusted. Good luck and enjoy!

Herb and Honey Roasted Baby Carrots
1 pound baby carrots
1 teaspoon chopped thyme or rosemary leaves
2 tablespoons extra virgin olive oil (or melted butter)
1 tablespoon honey
salt and pepper to taste

Preheat oven to 425 degrees. Lightly oil baking pan large enough to hold carrots in a single layer. Arrange carrots, then sprinkle the thyme or rosemary with salt and pepper over the carrots. Drizzle the oil over carrots and roll to evenly coat.
Roast for 15 to 20 minutes until carrots are mostly tender when pierced with fork. Stir and shake the pan occasionally for even cooking. Drizzle with honey. Return to the oven for another 5 to 10 minutes to finish roasting. Watch carefully and do not let the carrots burn.
Serve hot and serves 4.

Crispy Smashed Potatoes
6 baking potatoes, such as Idaho or russet, skin on
2 tablespoons olive oil
salt and pepper.

Preheat oven to 400 degrees. Pierce the potatoes in several places. Roast for about one hour until very tender. Oil baking sheet. Halve the potatoes lengthwise and arrange them side down on the sheet. Using the bottom of a glass, smash each potato to flatten it. Brush the potatoes with the oil and sprinkle with salt and pepper. Roast for about 20 minutes. Turn and roast for about another 20 minutes until the potatoes are browned. Sprinkle with salt and pepper (as desired). Great with sour cream, ketchup or other dips.

Soy-glazed Tofu
2 pounds extra firm tofu
1 tablespoon soy sauce
1 tablespoon toasted sesame oil or peanut oil.

Preheat oven 425 degrees. Lightly oil a rimmed baking sheet. Wrap the tofu in paper towels and squeeze gently to remove excess moisture. Cut each block horizontally into three ½ inch thick slices. Combine the soy sauce and oil, brush on both sides of the tofu slices. Arrange on a baking sheet Roast for about 15 minutes until lightly browned on both sides turning once. Serves 4 to 6. Good hot or cold later.

by Alison McCullom

Seems the word change is all other the place now days. And why not with all the change we see daily? Changes in the gas prices, changes in the housing, job & stock markets, changes in which company is going under or being bailed out this week, changes everywhere! Seems the hardest change to find is spare change. Well here is another change to add to the list.

In each newsletter we will begin to highlight websites or blogs of interest that reflect our values, products or all things co-op! As many of you are aware, Tidal Creek also published an online newsletter. This section of the printed newsletter is intended to be a best of both worlds approach to bringing you information.

Studies have shown that many people prefer to get their news through the TV & online sources rather than actually picking up a newspaper. For me there is a simple indulgent pleasure in unfolding the flimsy ink filled paper and taking the time to reflect on the words printed across it. It is an art form in itself. For those who are actually taking a moment to read this newsletter, I hope you understand the value in the printed word in a tangible rather than digital format. I see the value in enjoying BOTH mediums.

Living Gluten Free
Tidal Creek’s first Gluten Free day took place on Saturday, November 8th. It was a huge success! Many of our customers were pleased at the ease of being able to simply find products that do not contain gluten. They were even more delighted to be able to get them all on sale! Look for the orange shelf tags noting that the product is free of gluten.

Wondering what to make with all this gluten free goodness? Find “The Largest Collection of Gluten-Free Recipes in the World!” at Glutenfeeda’s Online Cooking Magazine, http://www.glutenfreeda.com/index.asp . There you can find product reviews, an online cooking class, monthly menu suggestion & of course the tons of recipes. There is even section dedicated to the holidays with items like gluten free stuffings,
http://www.glutenfreeda.com/nov08-sensational-stuffings.asp . One that looked especially interesting is the

Pear and Pine Nut Stuffing
1 Tablespoon unsalted butter
1/2 cup chopped onion1 pear, peeled, cored and chopped
1/3 cup gluten free cornbread (there are several recipes on the site)
1/4 cup toasted pine nuts
3/4 cup chopped parsley
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
3 Tablespoons melted butter
1/2 cup gluten free stock, Imagine Organic Vegetable or Chicken will work
Yield: 2 ½ cups

Preheat oven to 350 degrees F. Melt butter in medium skillet over medium-high heat. Add onion and cook until translucent. Add remaining ingredients and cook until heated through. Add melted butter and stock and toss to blend. Transfer to baking dish and bake for 20-30 minutes. Serve.

Looking for a more personal approach to a gluten free lifestyle? Try the stylish bloggings of Tidal Creek’s very own April Marlow’s blog, Gluten Hates Me But I’m Still Surviving. It can be found at http://glutenhatesme.blogspot.com/ . In this frequently updated blog you can join April as she adjusts to a gluten free lifestyle & learning to love to cook in a whole new way. I warn you not to view if hungry, since the delicious pictures of the various foods she finds and makes will only make it worse. Not only does she give recipes, but she also documents her struggles and delights in finding gluten free food in local restaurants.

Buy Local!
As we get ready to ring in 2009, many of us start to think of changes we can make for ourselves. New Year’s Resolutions bring many fresh faces into the co-op as people strive to eat healthier, eat organic, lose weight, etc. One resolution I hope will be very popular this year is to make local a priority. Local seems a natural fit when it comes to food. Produce is proven to be more nutritious the fresher it is. When the trip from farm to plate doesn’t include a trek across thousands of miles, we received the benefit of better taste, less travel cost, & the dollars spent staying in the community where we live. In this economic crunch we face, wouldn’t you rather your money go to helping your friends and neighbors? At Food Routes, http://www.foodroutes.org/ , you can learn more about the impact buying local can make. There is even a challenge to show how many people are pledging to buy local in various areas of the United States.

The Center for Environmental Farming Systems at North Carolina State University states “For every 25 cents/day each North Carolinian spent on local food (just 2.5 percent of the $3600.00 that we spend on average on food consumption per year), that would mean $792 million for the state economy. That money circulates here in the state so has a multiplier effect, rather than going to a corporate headquarters in another state.” With statistics like these, how can you not want to go local? It certainly seems a safer bet to supporting our state than buying lotto tickets. With buying local, you know you are going to win!

Remember that if there is a specific product that you are interested in that we currently don’t carry, talk to our staff. The buyers may be interested in bring in the item or we may be able to special order the item especially for you to purchase through our special order program at customer service. Special orders are another benefit of being an owner.

If you have a blog or have seen a website that you feel the owners and shoppers of Tidal Creek might find interesting, email the address to Alison@www.tidalcreek.coop. Of course while you are on the web, don’t forget to drop by www.www.tidalcreek.coop to see what is happening at the co-op!