Bechamel Sauce

Ingredients
•    1 quart milk
•    2 bay leaves
•    1/2 cup unsalted butter
•    1/2 cup flour
•    Pinch salt and white pepper
•    4 garlic cloves, crushed
Directions
In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn’t scorch the bottom of the pan. Keep the milk on low heat.
Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.

Crab Noodle Casserole
Ingredients
•    1 can white crab meat
•    1- 8oz pkg louis kemp chunk crab
•    4 cups béchamel sauce
•    4oz mascarpone cheese
•    4oz goat cheese
•    1# rigatoni pasta cooked
•    1 ½ cups fresh spinach chopped
•    2 tablespoons melted butter
•    ¾  cup of bread crumbs
•    ¼ cup wasabi peas crushed
•    Salt and Pepper to taste
Directions
Preheat oven to 350 degrees. In a sauce pan, heat béchamel sauce. Do not allow to boil. When sauce is hot, add cheeses and stir till melted in. Remove sauce from heat and fold in spinach. Add salt and pepper if needed. In a large bowl, mix the crab and cooked pasta together. Be sure not to break the crab up too much. Next add sauce to pasta and crab mixture. Pour casserole into greased desired baking dish. Mix wasabi peas, bread crumbs, and melted butter together in a small bowl. Sprinkle over casserole and bake in oven for 30 minutes or until golden brown and hot in the center.

Gorgonzola Mac N Cheese

Ingredients
•    1# small pasta shells cooked
•     1 cup crumbled gorgonzola
•    4 cups béchamel sauce
•    4oz pancetta or thick cut bacon cooked and chopped
•    ½ cup bread crumbs
•    2 teaspoons fresh chopped thyme
•    Salt and Pepper to taste
•    2 tablespoons butter melted
Directions
Preheat oven to 350 degrees. Heat béchamel in a sauce pan and add fresh thyme, crispy pancetta, truffle salt and pepper to taste. In a large bowl, fold together crumbled gorgonzola and pasta. Be sure not to break up the gorgonzola too much. Add the sauce to the pasta mixture. Pour mac n cheese into greased casserole dish. Mix the melted butter and bread crumbs together. Season topping with salt and pepper. Sprinkle bread crumbs over casserole. Bake in oven for 30 minutes or until golden brown and hot in the center.

Truffled Tater Tot Hot Dish

Ingredients
•    1# cooked stew meat or leftover pot roast
•     6oz haricot vert or French green beans (frozen)
•    4 cups béchamel sauce
•    8oz mixed mushrooms
•    1 pkg tater tots
•    2 teaspoons fresh chopped thyme
•    1teaspoon truffle salt (can substitute truffle oil)
•    Salt and Pepper to taste
•    3 tablespoons butter
Directions
Preheat oven to 350 degrees. In a sauté pan, heat 1 tablespoon of butter. Sliced the mushrooms and add to the pan. When mushrooms are ¾ of the way cooked, add béchamel sauce, truffle salt and fresh thyme. Stir and allow sauce to heat up and mushrooms to finish cooking. In another pan, heat meat in a small amount of the cooking liquid or broth.
When oven is done preheating, cook tater tots according to package. In a sauté pan, melt 2 tablespoons of butter and cook haricot vert. Salt and pepper to taste. Be sure to leave them al dente.
When tater tots have finished cooking, place a few green beans on each plate. Next top each plate with some of the hot meat, mushroom sauce and finally cooked tater tots.

~You can also layer all ingredients in a casserole and serve family style if you would like.

LAMB RAGU WITH CAVATAPPI                                     Serves 4
 
 
Meat Sauce
2T extra-virgin olive oil
1 onion, chopped
2 cloves garlic, crushed
1 lb. lean lamb or beef, ground
½ c red wine
1c beef stock
3T tomato paste
2t cinnamon, ground
1T fresh mint, chopped
Sea salt and fresh ground pepper, to taste
 
½ lb. cavatappi or any tubular dried pasta such as, penne or elbow.
 
In a large skillet, heat oil.  Add onion and cook over medium heat until soft.  Add garlic and cook an additional minute or so until garlic is cooked but not browned.   Increase heat and add meat.  Cook until browned.  Remove meat from pan with a slotted spoon and set aside.  Drain fat from skillet.  Put meat back into pan and add the wine.  Cook over high heat for 1 minute or until it is nearly evaporated.  Add the stock, tomato paste, mint, cinnamon, salt and pepper.  Reduce the heat and simmer 15-20 minutes or until sauce is reduced and thickened. 
 
Meanwhile cook the pasta in salted water until al dente.  Drain.
 
Add the pasta to the ragu and toss until meat sauce is incorporated. 
 
Serve with a Greek style salad.
 
 
CHICKEN CUTLETS with Spicy White Beans & Kale                             Serves 4
 
 
2 boneless, skinless chicken breasts, halved horizontally
4 T all purpose flour
Sea salt and black pepper
½ c extra virgin olive oil, divided
1 c diced onion
4t all purpose flour
2t fresh rosemary, finely chopped
1 ½ c chicken broth
2 cans (15oz) cannellini beans, drained and rinsed
2 c kale leaves, stemmed and sliced
1 ½ t chili garlic sauce or to taste
2 T chopped fresh parsley
 
 
Pound chicken breasts between two sheets of plastic wrap until each piece is 1/8 inch thick.  Stir together the 4T of flour seasoned with salt and pepper in a shallow dish.
 
Heat a large sauté pan over high heat. 
 
Dredge cutlets in flour mixture and shake off the excess.  Heat 4T of oil in pan and sauté chicken cutlets until they are browned, about 2 minutes per side.  Transfer to a warm plate cover with foil to keep warm until ready to serve.
 
In the same pan, sauté onion in remaining 4T of oil over medium high heat until translucent, 3-5 minutes.  Stir in the 4t of flour and rosemary; cook 1 minute, stirring constantly.
 
Deglaze the pan with the broth, bringing the liquid to a boil and cooking until mixture is slightly thickened. 
 
Stir in the beans, kale and chili garlic sauce; cook until kale is wilted, 1-2 minutes.  Remove from heat; stir in parsley.  Season with salt and pepper.
 
Serve with cutlets.
 
 
GAMBERI IN GUAZZETTO                                                           Serves 4
Prawns in White Wine
 
 
 
 
1 lb. large prawns
1/3 c extra virgin olive oil
1 T Italian flat leaf parsley
2 cloves garlic, minced
¾ c dry white wine
1 t lemon zest
Pinch of salt
 
 
 
Wash and de-vein the prawns, leaving the shells on.  If using frozen prawns, buy uncooked, de-vein and rinse well under cold water.
 
 
Heat the olive oil in a large skillet.  Add the prawns and cook over medium heat for 2 minutes on each side, turning the prawns only once.
 
 
Add the chopped parsley, minced garlic, white wine, lemon zest, and salt.  Continue to sauté over low heat for 5 minutes or until prawns turn bright pink and are opaque.
 
 
DO NOT OVERCOOK OR PRAWNS WILL BECOME TOUGH!
 
 
Serve immediately with rice or noodles dressed with pesto paired with a simple steamed vegetable or salad.

Almost No-Knead Bread from Cook’s Illustrated
Published: January 1, 2008
Makes 1 large round loaf

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast- iron Dutch oven or heavy stockpot. (See the related information in “Making Your Dutch Oven Safe for High-Heat Baking” for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
INGREDIENTS

3      cups  unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4      teaspoon  instant or rapid-rise yeast
1 1/2      teaspoons  table salt
3/4      cup plus 2 tablespoons  water (7 ounces), at room temperature
1/4      cup plus 2 tablespoons  mild-flavored lager (3 ounces)
1      tablespoon  white vinegar

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Transferring dough to a preheated Dutch oven to bake can be tricky. To avoid burnt fingers and help the dough hold its shape, we came up with a novel solution: Let the dough rise in a skillet (its shallow depth makes it better than a bowl) that’s been lined with greased parchment paper, then use the paper’s edges to pick up the dough and lower it into the Dutch oven. The bread remains on the parchment paper as it bakes.

Dutch Baby Pancake

3T Butter
3 Lg Eggs
¾ Cup whole milk
½ Cup Flour
¼ t salt
½ t vanilla
¼ cup sugar
1T lemon juice

-Melt 2T butter in Le Creuset Braiser Pan.  Set aside.

- In blender combine: eggs, milk, flour, salt, vanilla, and sugar.  Blend until foamy, about 1 min.  Pour batter into skillet, bake until pancake is puffed and lightly browned.

-Quickly dot with butter, sprinkle 1T sugar and 1T lemon juice and serve immediately.

-Slice into wedges.

Frittata

8 Lg eggs (beaten well)
6 med sized potatoes (peeled and sliced in thin ¼ in circles, about 4 cups)
3 T c green onions or chives
½ C ham, diced (Can substitute bacon, chorizo, prosciutto or sausage or leave out meat)
1/3 C milk (2% or whole)
1/3 C onions (finely chopped)
1 C Parmesan or Asiago Cheese (freshly grated)
2 T olive oil
Salt and Pepper to taste

~Par boil potatoes by either placing them sliced in a bowl of water in the microwave for 3-4 minutes, or boil them on the stovetop.  You don’t want them too soft.
~Beat Eggs and milk together and salt and pepper well.
~Heat oil in Le Creuset Braiser Pan over medium high heat.  Turn oven onto low broil.
~Lightly sauté onions and meat together.
~Pour in potatoes and blend well with meat and onions, Turn heat down to Medium-low Cover and let stand 3-4 min.
~Stir potatoes.  Pour Egg mixture into pan.  Cover for 3 minutes.  Mixture should be almost completely set.
~Sprinkle Cheese and chives on top and broil until firmly set and nicely browned.
~Cut into wedges and serve.  Serve with nice crunchy toast.
~Can be served hot, cold or room temp.  Can be eaten for breakfast lunch or dinner!

Quick-Reference Lunch Ideas
Breads
bagel
baguette
bread sticks
crackers
English muffin
focaccia
lavash bread
pita bread
pizza bread
rice cakes
rolls
sandwich bread
tortillas

Spreads
hummus
jam (spreadable fruit)
ketchup
mayonnaise/mustard
peanut butter
pesto
pizza or tomato sauce
cheese (lite/low-fat)

Sandwich Fillings:
chicken salad
egg salad
hard boiled egg
nitrite-free hot dogs
tuna salad
BLT
Peanut Butter and Jelly
Deli Meat

Other:
Meatballs
Hard Boiled Egg
Mini Pizza (English Muffin)

Fruits:
apples
apricots
pears
bananas
blueberries
cherries
cranberries (dried)
mango
pears
raisins
grapes
kiwi
melon
nectarines
orange sections
peaches
pineapple
plums
raspberries
strawberries
tomatoes (Cherry)

Vegetables:
bell peppers
broccoli
carrots
cauliflower
celery
cucumbers
green beans
green salad
lettuce
shelling peas
snap peas
pickles

Sides/Snacks:

Fruit cup
applesauce
baked chips (salsa and/or dip)
dried fruit
fruit bar
fruit leather
granola
homemade cookies
popcorn
pretzels
trail mix
vanilla yogurt with fruit
cottage cheese with fruit
garlic toast
pasta
rice
String Cheese/ Cheese Sticks
Yogurt or yogurt drink
Hard boiled egg
Hummus and veggies

Step 1:
Get input from your children about what they want. They’ll be more likely to eat what they choose (except, of course, nutritional zeros like chips and soda).

Step 2:
Prep lunches with leftovers from dinner the night before. You’ll be more creative and less frazzled in the evening. Save some chicken breast for salad with red grapes and celery, a slice of meatloaf for a sandwich, or cooked vegetables for pasta salad with Italian dressing.

Step 3:
Strive for balance. Healthy lunches should have a complex carbohydrate such as whole-grain bread or pita, a source of protein (peanut butter is fine), at least one serving of fruit or vegetables and one source of dairy (string cheese, yogurt, cottage cheese or milk).

Step 4:    Get creative
-Use cookie cutters to carve sandwiches into fun shapes or include the fixings for “ants on a log”–aka peanut butter and raisins on celery.
- Make faces on open sandwiches.  Skewer fruit on a straw (kiwi, pineapple, grapes, strawberries, watermelon, banana, apple, cantaloupe, honeydew, mango)
-Mismatch breads to get them to eat some whole grain.
-Make “sandwiches” with crackers instead of bread…cracker stackers.
-Lunch on a stick- use a straw or pretzel rod- cheese cubes, roll ham or salami on pretzel.
-Skip the sandwich and put in cold meatballs instead, or beef sticks.

Step 5:
Sneak in fresh vegetables and fruits. While your child may leave a whole apple untouched, she may love diced apples in her chicken salad sandwich.

Step 6:
Cultivate adventurous eating. Introduce new foods gradually, pairing them with your child’s favorite snacks. For example, if he loves carrots with ranch dressing, slip in some cucumber and zucchini slices as well.

Step 7
Indulge in desserts, but don’t go overboard. Rice crispy treats are low fat, oatmeal raisin cookies pack a nutritious punch, anything homemade is better than store bought!  You don’t want to deprive your children, but you also don’t want them to be high-wired on sugar or falling asleep in class from a heavy rich treat.

Helpful Websites:
www.mealsmatter.org
www.parents.com
www.parenting.ivillage.com
www.laptoplunches.com

DOUBLE CHOCOLATE ZUCCHINI CAKES
Makes 24 cakes
½ c milk
¼ t white vinegar
½ c room temperature butter (1stick)
½ c vegetable oil
1 ¾ c sugar
2 large eggs
2 t pure vanilla extract
2 ½ c all-purpose flour
4T natural cocoa powder
1t baking soda
¼- ½ t cinnamon
½ t salt
2 c grated zucchini (about 3 small)
1 c high quality semi-sweet choc chips
¼ c chopped pecans, walnuts or hickory nuts (optional)

Preheat oven to 325 degrees.  Line 2 standard muffin pans with cupcake papers.
Mix together milk and vinegar and set aside. Note:  if a recipe calls for sour milk, this is how it is accomplished.
In a large bowl, beat together the butter, oil and sugar until creamy.  Add the eggs, vanilla extract and sour milk.
In a separate bowl, blend the flour, cocoa powder, baking soda, cinnamon and salt.  Add the butter mixture, and stir by hand to combine.  Add the grated zucchini and half the choc chips and stir well.
Spoon the batter evenly into the pans filling each cup 2/3 full.  Sprinkle the tops with remaining choc chips and nuts, if using.
Bake for 20-25 minutes until toothpick inserted in center comes out clean and top is springy to touch.  BE CAREFUL NOT TO TOUCH THE HOT CHOC CHIPS ON TOP.  OUCH!!!!

Our semi-annual bag sale is going on now until August 30th!  Recycle your gently used Bekah Kate’s bags and receive 15% off per item per bag  you bring in!  We love to see all of the bags coming in.  We have even seen some of our very first bags come back…then we send it out again with a new customer and keep the cycle going!  So dig through your closets and clean out your trunk and bring in those bags and save!

Corn, Tomato and Avocado Salad
Adapted from a recipe by Aida Mollenkamp
Prep Time: 15 min
Serves: 8

Ingredients:

For the dressing:
1 cup packed fresh cilantro
1/2 cup extra-virgin olive oil
2 tablespoonfuls fresh lime juice
1 teaspoonful finely grated lime zest
Kosher salt and freshly ground pepper

For the salad:
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced
1 /4 cup assorted edible flowers such as nasturtium, calendula, chive, basil, or radish coarsely chopped

How to:
Combine the dressing ingredients in a blender, using 1 teaspoonful salt, and 4 to 5 grinds of pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.

Jicama-Mango Slaw
Prep Time: 20 minutes
Serves: 6

Ingredients:
2 mangos, skin and pit removed and julienned
1 medium jicama, peeled and  julienned
1 small red onion, very thinly sliced
8-10  radishes, very thinly sliced
1/8 cup finely chopped  cilantro
1/4 teaspoonful ground cumin
salt and  cayenne pepper to taste
1/4 cup extra virgin olive oil
juice of 1/2 lime
Edible flowers to garnish

How to:
Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice. Toss and let stand for 10 minutes for flavors to blend.
Summer Squash Carpaccio
Prep Time: 10 min
Inactive Prep Time: 20 min
Serves: 4

Ingredients:
2 medium zucchini, green or yellow or one of each
1 shallot, finely minced
1/4 cup chopped mixed herbs such as basil, Italian parsley, rosemary
2 tsp fresh sqeezed lemon juice 
2 tsp extra virgin olive oil
salt and pepper to taste
1/4 cup freshly grated pecorino or parmesan cheese

How to:
Thinly slice  the  zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.
Cannellini Bean Dip with Pita Chips
Prep Time: 15 min
Serves: 6 servings

Ingredients:
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic, chopped
1 tablespoonful balsamic vinegar
2 tablespoonfuls fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/8 cup (loosely packed) fresh Italian parsley leaves
1 tablespoonful fresh rosemary, chopped
1 tablespoonful nasturtium flowers, chopped
Salt and freshly ground black pepper
6 pitas
3 tablespoonfuls fresh oregano, chopped

How to:
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, balsamic vinegar, 1/3 cup olive oil, parsley, rosemary and nasturtium flowers in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.

Tarragon Melon Sorbet
Prep Time:15 min
Inactive Prep Time:
4 hr 30 min
Makes 1 quart
Ingredients:
1 lb diced watermelon, muskmelon or honeydew
1 tablespoonful tarragon, chopped
2 tablespoonfuls balsamic vinegar
2 tablespoonfuls freshly squeezed lemon juice
2 tablespoonfuls vodka or sweet white wine
1 1/4 cups sugar, approximately

How to:
Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka or wine, tarragon, balsamic vinegar and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer’s directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
BLOSSOM TEA SANDWICHES
Ingredients:
1 large cucumber, peeled, seeded and finely chopped
8 ounces of cream cheese at room temperature
 teaspoonful of Worchestershire sauce
 teaspoonful minced garlic
 cup finely chopped chives or scallions
thinly sliced cracked wheat or white bread, crusts removed, cut into circles or small squares
lots of edible blossoms: nasturtium, chive, borage, calendula, pea or bean, herb, rinsed and patted dry

How to:
Squeeze chopped cucumber in a kitchen towel to remove as much of the water as possible; set aside. Blend together the cream cheese, seasonings and chives or scallion. Add the cucumber and combine well. Spread on bread and cut into finger-size sandwiches open sandwiches. To serve: decorate the tops with the petals of various flowers.
Homemade Herb Oil
          
1/2 cup rosemary leaves, stems removed
1 cup olive oil
1/4 cup tarragon leaves
1/8 cup thyme leaves
           
Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight
container and store in the refrigerator.
           
Yield: 1  cups oil

HERB BUTTER

 cup room temperature butter
 Tbs. fresh lemon juice or a few gratings of lemon zest (optional)
3 Tbs. fresh herbs and/or herb flowers or 3 tsp. dried herbs or 3 tsp. herb seeds
Salt and white pepper to taste

Chop the herbs very finely or pulverize the seeds.  Cream the butter and blend in the herbs and seasonings. Shape as desired and chill or freeze up to six months.

Suggested combinations:
- Sage, parsley and chives for chicken, rice, pasta
- Tarragon or fennel, lemon zest, and parsley for fish, chicken, or eggs
- Caraway seeds and parsley for cabbage, carrots, potatoes, and bread
- Rosemary, chives, parsley, and garlic for potatoes, rice, pasta, beef,  chicken
- Calendula petals, chives, and parsley for chicken, rice, or eggs
- Scented geraniums, rose, or pinks (dianthus) for toast, scones, waffles
HERBED GOAT CHEESE

10 ounces goat cheese, softened
8 ounces cream cheese, room temperature
 cup finely chopped herbs and edible flowers

Combine all in a bowl.  Use to top crostini or crackers or stuff small tomatoes
Option 1:  To  cup of Herbed Goat Cheese add 3 to 4 finely chopped sun-dried tomatoes (packed in oil). Mix well. Season with freshly ground black pepper.
Option 2: Make small balls of Herbed Goat Cheese and roll in toasted sesame seeds, finely minced herbs or toasted crushed nuts and spear with toothpicks for a quick appetizer.

 
THE TEN RULES OF EDIBLE FLOWERS

From Edible Flowers from Garden to Palate
By Cathy Wilkinson Barash

1. Eat flowers only when you are positive they are edible.

2. Just because a flower is served with food does not mean it is edible
(see Rule 1).

3. Eat only flowers that have been grown organically.

4. Do not eat flowers from florists, nurseries, or garden centers (see Rule 1)

5. If you have hay fever, asthma, or allergies, do not eat flowers.

6. Do not eat flowers picked from the side of the road. They are contaminated with car emissions (see Rule 3).

7. Remove pistols and stamens from flowers before eating. Eat only the petals.

8. Not all flowers are edible. Some are poisonous.

9. There are many varieties of any one flower. Flowers taste different when grown in different locations.

10. Introduce flowers into your diet the way you would new foods to a baby – one at a time in small quantitie

 
TIPS ON DRYING HERBS
Herbs can be dried in any number of ways: by tying the stalks into bundles and hanging them in a dry, well ventilated place; laying them out on screens to air-dry or using a dehydrator.  Good air circulation is important to prevent the growth of mold. 

For best flavor retention, do not dry herbs in a conventional or microwave oven as essential oils volatilize at 85 to 110 degrees. Using a convection oven fan with no heat is fine.

Dry small leaved herbs such as rosemary, thyme, oregano, and marjoram on their stems. Strip the large leaves of basil, mint, sage and lemon balm from their stems to speed drying.

To help herbs such as basil retain their bright green color, lay them out in a thin layer between paper towels and stir once a day to aerate them.

As soon as small-leaved herbs are crispy-dry, gently rub the leaves off of the stems. Store all dried herbs in whole-leaf form; don’t crumble, grind or powder them until you are ready to use them.

Store whole leaves in tightly sealed jars in a dark, cool spot or in the refrigerator.

To use dried herbs in recipes that call for fresh, substitute one-third to one-half as much dried herbs as fresh.

Herb and Edible Flower Reference Books:

Edible Flowers from Garden to Palate, Cathy Wilkinson Barash, Fulcrum Publishing
 ISBN 1-55591-246-1

Herbs and Edible Flowers, Lois Hole, Hole’s publishing
 ISBN 0-9682791-3-9

Wisconsin Herb Cookbook, Breckenridge & Snyder, Prairie Oak Press
 ISBN 1-879483-32-7

Madison Herb Society Cookbook, Madison Herb Society

The Herbal Pantry, Tolley & Mead, Clarkson Potter Publishers
 ISBN 0-517-58331-3

Thank you for attending my class. I hope you will learn to enjoy herbs as much as I do!

Susan Vrabec

Thanks to everyone who participated in the Pie Contest on July 25th.  We had over 45 pies and raised $500 for the Baraboo Food Pantry and Downtown Baraboo Inc.   

The Winners of the 2009
Bekah Kate’s 

Pie Contest:

Logan Huebing
(1st place Junior Pie)
 Paige and John Goechermann (Junior Pie 2nd place)
 Marcia Wollschlager
(Ice box Pie and Fruit Pie)
 Logan Riese (Savory Pie)
 Wessie Dietz (Apple Pie)
Dorothy Kausler (Other)
 Lisa Hitchcock
(Best Presentation

All of the pies were beautiful so I took a few pictures of them.   Mayor Liston admired all of the pies too!

Get it Thursdays!!!

Buy Freshly Baked Breads and other assorted Baked Items every Thursday through the summer here!

Baked by the Little French Bakery!

Starting  @ 3:30 every Thursday through the summer.

*Breads will be available Friday as well.

*Fresh Frozen Bread available throughout the week.  Thaw overnight, fresh bread in the morning!!

* Perfect for Concerts on the Square!!

*Her fabulous cookies are also available everyday!

- Stop in for a little cheese, a bottle of wine and a special treat on your way home from work!

http://www.littlefrenchbakery.com

Real Simple Magazine has linked bekahkates.com on their website! They list a great grilling gadget we sell and then link it to our website! This was very exciting for us to be linked to such a big website…Thanks Real Simple. Here is the link if you want to check it out http://www.realsimple.com/food-recipes/tools-products/great-grilling-gear-00000000016027/page8.html

Outset Matchstick Lighter

Bekah Kate’s  

Old Fashioned Festival

Pie Contest !!

Sat. July 25th

 
Bekah Kate’s is having our second annual Pie Contest as part of the Old Fashioned Festival.  So get out Grandma’s rolling pin and dig out those old family recipe’s, or create your own!  This is a fundraiser for the Baraboo Food Pantry.  Limit of 40 entries.

 Event Details: 
-Bring your pie to Bekah Kate’s by 10am and pick up your number.  Pies will be judged by your number, names will not be released to judges until winners are chosen. 
- Judging will be done by a selection of Bekah Kate’s chefs and local pie lovers! 
-There will be a $5 entry fee which will go to the Baraboo Food Pantry. 
-Recipe Award Categories: 
      Best Icebox Pie 
      Most Unusual Pie 
      Best Fruit Pie 
      Best Savory Pie 
      Best Pie Presentation 
      Best Junior Pie (15 yrs and younger) 

      And  a brand-new category – Best Apple Pie!

- Winners announced at 1pm on the courthouse lawn.  Please be present for judging and prizes. Prizes donated by Bekah Kate’s.