As you enjoy your cup of Joe, imagine 2.5 billion cups of coffee being consumed around the globe in the next 24 hours. No wonder coffee is one of the world’s largest commodities. Coffee production methods are hugely important for the well-being of farmers and the environment in developing areas like Central and South America,
Save time (and your fingers!) by learning how to use your kitchen knife properly. In this video from the Co+op Kitchen, Casey Wilcox demonstrates the proper way to hold a knife as well as several basic knife cuts you can use every day. If you’d like a more hands-on demonstration, sign up for the
Get set for great grilling with these grilling tips. And if you want more ideas, take the Ready, Set, Grill! class this Saturday, May 21 with Chef Patrick Moore.
Start your grill about 30 minutes before you begin cooking. It’s a good idea to have a hot side for grilling meat and a cooler side for grilling fish, seafood and vegetables.
If you don’t have a gas grill, consider using chunk charwood, which is preferred by chefs because it burns clean and hot, sealing in the flavor and moisture of grilled foods. Since charwood is produced with nonlumber wood fired in kilns, it is also the best environmental choice.
Aside from traditional grill items like beef, chicken and sausages you can add that char-grilled flavor to items such as:
Soak the corn in cold water for 30 minutes, peel back the husk, remove the silk, return the husk; then grill for 15–20 minutes, turning frequently.
Wash fresh mushrooms quickly under running water; then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5–7 minutes. Whole portabello mushrooms take 10–20 minutes, depending on their size.
Slice thickly and brush with oil. Cook onions directly on the grid at mediumhigh heat until they start to turn brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30–45 minutes at medium heat.
Grill whole peppers at high heat until skin is charred black, about 15–20 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds.
Wrap baking potatoes in foil. Cook at medium heat for 25–30 minutes or until tender.
You can cook shellfish on the grill. If they are large, such as prawns or crab you can grill them directly on the grid. Smaller shellfish, such as mussels, clams, oysters, scallops or shrimp can be skewered or cooked in a basket. Shrimp take about 8–12 minutes depending on their size.
Choose steaks that are no thicker than 1 1/2 inches, and which have some visible fat marbling for tenderness. To keep the juices intact, use tongs rather than a fork to turn your meat. At the hottest setting, sear for 1–2 minutes per side. Then move to a medium heat and cook for about 4 minutes per side for rare (it will feel fleshy to touch), 6 minutes per side for well-done steak (it will feel firm).
Spare ribs are the most popular type of grilling pork ribs. Avoid using a direct heat source. Indirect cooking at a low temperature for several hours will produce very tender ribs. Season with a dry rub before you grill and add barbecue sauce at the end of grilling. Use a drip pan with water or other liquids, such as broth or juice, to keep ribs moist.
Firm fish, such as tuna, salmon or halibut can be cooked directly on the grill if handled carefully. A hinged wire grill basket is best for cooking whole fish or tender fillets. Grill fillets at medium to medium-low heat. Fish can cook quickly so turn only once to keep from crumbling.
Reprinted with permission from strongertogether.coop.
Have you noticed how popular kimchi, sauerkraut and kombucha have become? Or how yogurt in all its forms has taken over a wide swath of the dairy case? The fermentation movement has been blossoming on your co-op shelves, and beyond. Fermented and pickled foods are loved for their tangy flavors, as well as their health
If you’ve ever wanted to learn how to bake bread, but have been intimidated by the logistics, here’s your chance to discover how simple the process can be. AJ Van Beest, a self-professed bread-aholic, will teach you how to make “AJ’s Lazy Loaf” in a class on Thursday, November 12, 2015 from 5-7 p.m. in
We’re super excited to be home to Chequamegon Bay’s newest seed library. The seed library is a free resource where community members can borrow seeds, grow them, and then return saved seeds at the end of the season. You’ll find the seed library at the front of the store in a green filing cabinet, by the
Natural Weight Loss with Craig Schowalter Thursday, May 29, 2014 6:30-7:30 p.m. at the Chequamegon Health and Fitness Center Free and Open to the Public Pre-registration is required. Deadline is Tuesday May 27, 2014. Interested in shedding that winter weight? Join us for an empowering evening on natural weight loss with Craig Schowalter, an experienced
The Sourdough Baking Basics class on Saturday, January 18 featured the skills of chef Jonathan Berthel of Penokee Mountain Foods and baker Curtis Gauthier of Ashland Baking Company. Below are some photos from the class, plus references for the sourdough starter and recipe. Curtis talks about the care and feeding of sourdough starter. Jon Boy
Sorry, friends! The Quick Meals from Scratch class has been canceled for tonight. We will try to have the class again this winter. Please contact Meagan at (715) 682-8251, if you have any questions. If you have suggestions for classes you would like to attend, please contact us.