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May 2002, Volume 1 Issue 5
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In This Issue:
Welcome to the May Foodletter
Alan's Recipe of the Month
Supplier of the Month: Habitat for Humanity ReStore
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Welcome to the May Foodletter
It happened again last week. Someone came into the shop for the first time and wandered around with a look that said "this is not what I was expecting at all (What? No shoes?!?)." It happens sometimes and I don't usually mind. But just before leaving, she said "I'll be right back - I'm just going to check with my husband."
I stood and waited for awhile. Then I sat down and waited. Then I picked up my book and continued reading. She never came back.
Why do people feel funny not buying things in stores? There's nothing wrong with saying "I just wanted to see what you had," or just leaving with a quiet "Thank you" (though it's the rare shopper who can resist our bread). Promising to come back and then not returning guarantees three things:
1) I will actually feel a little annoyed with you, which is what you were clearly trying to avoid with that promise to return.
2) I will remember your face, which I might not have done if you hadn't annoyed me, even just a little.
3)I will tell this story to many, many people, causing you the kind of karmic embarrassment you obviously live in fear of incurring.
Honestly, "Just looking" is a solid option while shopping. How else will you know what's out there?
In hopes of seeing more of you this summer, whether just looking, or looking to buy, we've gone to our extended Summer Hours. Sundays are Sample Day -whatever we feel like opening that day will be available for tasting.
Precious Two has been delivered and is doing a fine job out on the sidewalk by day and resting safely in the bakery at night. We also have a new front counter from the Habitat for Humanity ReStore (see below for more about them). No serious gardening has been done yet (thank goodness the previous owners planted hostas!), but with three nights of frost last week, I feel like my procrastination has been vindicated. For once I look wise, instead of just lazy. I probably can't keep up the pretence much longer, though. We're now in the middle of a heat wave.
Hope things are good in your corner of the world.
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Alan's Recipe of the Month
Crepes with Asparagus, Cheese and Tomato Sauce
Ingredients
Crepes
1 cup All-purpose flour
pinch Salt
3 lg Eggs
1 cup Milk (and maybe a bit more)
2 T Melted butter
Tomato Sauce
12 oz Can of pureed or chopped tomatoes (or passata, if you have access to an Italian grocery store)
1 small Onion, chopped fine
2 cloves Garlic, chopped fine
2 T Dry Sherry (or white wine)
2 T Olive Oil or butter
Salt & pepper to taste
24 spears Asparagus
12 oz Soft sheeps milk cheese (or substitute soft goat milk cheese)
1 bunch Fresh basil or sweet marjoram (optional)
4 T Unsalted butter, for frying
Method
For the Crepes, place all ingredients - except the butter - into a blender and blend until smooth. Add more milk to achieve a thin cream consistency. Add the melted butter and blend to incorporate. Leave the mixture to stand at room temperature for 30 minutes.
For the Tomato Sauce, soften the onions in a pan in the olive oil (or butter) over medium heat. When the onions are almost soft, add in the chopped garlic and the sherry. (The steam from the sherry should cook the garlic - be careful not to let it burn!) When the sherry is evaporated and the garlic is soft, add the tomatoes and a pinch of salt. When the mixture starts to bubble, turn the heat down to med-low and cook for about ten minutes. This is a light, fresh sauce; it is not necessary to cook it too long. Season with salt and pepper.
Trim the asparagus of the woody ends. Rinse well under cold water to remove the grit. Drop into boiling, salted water. Remove them from the hot water just after the water returns to the boil. Put the asparagus into a pan of cold water containing ice cubes (to stop the cooking). Careful not to overcook the asparagus - the more cooked they get, the more stringy they become. When they are cold, remove from the water and dry on a tea towel.
Time to make the crepes. Heat an 8 inch diameter non-stick pan (or crepe pan) over med-high heat. Swirl a bit of butter in the pan to coat the entire surface. Ladle a small amount of batter into the pan, swirling the pan to run the batter around the entire surface. Cook until the top is set. Gently lift the edges with your fingers and turn it over (it may take a bit of practise, but it's not as hard as it sounds - you can help it along by using a small fork to lift an edge). Cook the other side for 1/2 - 1 minute more. Pile the cooked crepes on a plate, one on top of the other to keep them moist - make sure they are cooked through or they will form one big, gooey pancake on the plate.
To assemble the crepes, place a small amount to the cheese on the lower third of the crepe, top with two asparagus spears and a bit of chopped basil or sweet marjoram. Roll the crepe up and set on a cookie sheet (buttered or lined with parchment/baking paper - don't use wax paper). When all assembled, place the cookie sheet into a 350 degree oven for 5-10 minutes to heat through and soften the cheese.
Put a small pool of the tomato sauce on the plate and place two crepes on top. Serve as an appetizer or add a light salad and serve for lunch (make sure there is good bread available to clean up that tasty sauce you slaved over!)
As you can probably figure out, this is easy to make ahead. After placing the crepes on the cookie sheet, wrap well with plastic and place in the fridge until needed. Before serving, uncover crepes and warm in the oven. Heat the sauce while the cookie sheet is in the oven.
Got any food questions? Email Alan and he'll try to help you out.
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Supplier of the Month: The Habitat for Humanity ReStore
A man came into the store last month, saw what we were using for a counter and said, "Have I got the piece for you!" The Habitat ReStore had just taken delivery of some cabinets from the old Wade's Flower Shop in downtown Stratford (they've moved to a new location). That Saturday, after closing, we headed out to the big, new ReStore. And there was our counter, looking a little sad. It had been part of a bigger piece and so was going to need a bit of patching. We're usually up for just about any challenge, but at three o'clock on a Saturday afternoon, we really just want to sleep! Fortunately, Terry (our customer) was there and walked us through his vision for the piece. We had done more difficult carpentry in the past and realized that, with a bit of rest, we'd be able to manage this. We paid our thirty-five bucks and stuck a sold sign on the cabinet. We had no way to get it home with us. Our Ford Focus has hauled a lot of stuff, but there was no way this cabinet was going to fit. We left our phone number and went home to bed.
We had a bit of trouble organizing the use of a pick-up truck with which to bring the cabinet home. But before we could manage it, a call came, "If you're going to be there in ten minutes, we can deliver your cabinet today." Such service!
The Habitat ReStore is an off-shoot of Habitat for Humanity. Habitat started in 1976, with the goal of building decent, affordable housing. It has grown to be a world-wide organization. The ReStores2 sell used and surplus building supplies. This diverts tonnes of stuff from the landfill every year, as well as offering good supplies at a very good price. As with any second-hand shopping, you may not always find exactly what you want the first time you go in, but if you keep an open mind and are willing to go back a time or two, they'll get you through most do-it-yourself projects cheaply and with less strain on the environment.
I've been to quite a few ReStores in my travels. The volunteer staff is always friendly and enthusiastic. If you can't find what you're looking for, just ask. Because they're selling donated items, there are often lots of one thing and not much of another. It makes it difficult to organize the stock. But I've always found the volunteers very knowledgeable about what they have and where it's hiding.
You can check out our local Habitat for Humanity's website at: www.habitatstratfordperth.ca It has links to their national and international sites.
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Cheers!
Barb & Alan
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