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Three Titans of Taste

As we thaw out from the winter, there are some vegetables that come into season in April and May, that thrive in our delightful and cool Colorado climate. Among those vegetables are three titans of taste; spinach, radishes and asparagus. All three are vitamin and nutrient rich helping to boost healthy lifestyle and overall wellness. Spinach alone is always in the top 10 superfood listings.

Spinach is considered a superfood for many reasons. It has antioxidant and anticancer properties, is rich in protein and vitamins including vitamins A, C and E. Spinach is a great source of vitamin K that plays a critical role in protecting your heart, bone health, and helps your blood to clot properly. Spinach is also one of the best sources of dietary magnesium which is necessary for energy metabolism, maintaining muscle and nerve function, regular heart rhythm, a healthy immune system and maintaining an optimum blood pressure. Many of you may know these health facts already, but did you know some of these odd facts about spinach (courtesy of Wikipedia)? Spinach is a native plant of Persia (modern day Iran), it was most probably brought to Europe in the 12th century and to the U.S. in 1806. In the 1930’s, U.S. growers credited Popeye with a 33% increase in domestic spinach consumption. Medieval artists extracted green pigment from spinach to use as an ink or paint.

Radishes, while not the most popular vegetable on the veggie tray, are not only packed with nutrients, but can add beautiful color to dishes like salad and stir fry. Radishes are a good source of vitamin C. A half cup serving offers about 14% of your recommended daily intake. According to Linus Pauling Institute (focused on vitamins and other essential micronutrients and their role in enhancing health and preventing disease), cruciferous vegetables, like radishes, help purge the body of cancer-causing substances and prevent tumor development. [Read more…]

When to Pick Spaghetti Squash…and More!

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We’d love to share this informative article about spaghetti squash from local blogger Lisa Williams, founder of Happy Happy Vegan, a blog focused on demystifying the Vegan lifestyle and providing helpful information and recipes to beginning and well-seasoned Vegans alike!

We know many of you have gardens starting to teem with spaghetti squash, or are finding them in the farmer’s market or local grocery store. But let’s face it, sometimes it can be a little bit confusing knowing how to clean, cut, cook and store this vegetable. That is why we are thankful for Williams’ informative post answering all of your questions about spaghetti squash. We hope you enjoy!…

When to Pick a Spaghetti Squash, and How to Ripen and Store Your Gourd!

by Lisa Williams

So, you’ve grown your first crop and things are looking good. However, knowing when to pick spaghetti squash is almost as important as

Article generously shared by Lisa Williams

Founder of Happy Happy Vegan

Fort Collins, Colorado

happyhappyvegan.com

Follow on Facebook @happyhappyvegan

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Orange Cream Tropic King Cupcakes

Our August 17th 2018 Foodie Walk was a roaring success as Christina Marie, author of Cooking with Beer in Colorado, dished out home-made “Orange King Tropic Cupcakes.” Over 425 Foodie Walk fans stopped by our kitchen to try these yummy cupcakes. The recipe is a collaboration between Funkwerks brewer Gordon Schuck and Restaurant 415 Chef, Andrea Mouton. If you want to make these delicious cupcakes at home, Christina Marie has graciously shared the recipe. And if you want to learn more about Fort Collins rich micro-brewery culture AND cooking with beer, please stop by the store and pick up a copy of Christina  Marie’s book!

Happy Baking!

Cooking with Beer in Colorado by Christina Marie

Cooking with Beer in Colorado by Christina Marie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Orange Cream Tropic King Cupcakes

PREP TIME: 1 hour: 24 servings

Ingredients

2 cups flour

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup butter, room temperature

1 cup sugar

1½ teaspoon orange zest, finely grated

2 eggs

½ cup Funkwerks Tropic King beer

½ cup milk, room temperature

¼ cup orange juice

2 teaspoons vanilla
Preheat oven to 300°. Using a stand or hand mixer, cream together butter and sugar. In a separate bowl, whisk together the flour, baking powder, baking soda and salt, and then set aside. Add vanilla to butter/ sugar mixture, add eggs one at a time, mixing well. Add orange zest, and then alternate between adding flour mixture and milk until it’s all mixed together. Add Tropic King and orange juice. Batter might be slightly curdled and more wet than other cupcake recipes, but it’s
ok, it will all bake well. Bake in the oven for 10-20 minutes until tops are a golden brown and a toothpick comes out clean. Cool cupcakes and frost.

Orange Cream Frosting

1 cup unsalted butter, softened
8 ounces cream cheese, softened
6 cups powdered sugar
½ teaspoon salt
1 tablespoon vanilla
1 cup orange juice
1 cup Funkwerks Tropic King
In a small saucepan boil the orange juice and Tropic King together. Let it simmer until it reduces into an almost honey-like texture (could take up to 30 minutes). Using a hand mixer or stand mixer, whip the butter and cream cheese together, then add the powdered sugar and salt. Add vanilla and two tablespoons of your cooled beer/orange juice reduction. Whip one last time. Frost your cooled cupcakes; you can decorate with some fresh orange zest.

CHEF’S NOTE: To decorate, use orange sprinkles or orange zest. You can also make candied orange zest to be super duper fancy! Throw chocolate chips in the batter if you want that chocolate covered orange flavor. Try not to open the oven door during the cooking process. This will help the cupcakes rise and stay risen. If you must peek at them, close oven door slowly with low force. If the frosting is too sweet for you, add ½ teaspoon of salt.

BREWER’S PAIRING: Funkwerks Tropic King
Tropic King has a unique hop that has a wonderful tropical fruit quality to it that blends well with the orange of the cupcakes. The high carbonation of the beer also helps cut through the cream cheese frosting and cleanse the palate for the next bite.

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The Cupboard Cobbler

Cupboard CobblerOur July 20, 2018 Foodie Walk was a huge success with over 400 visitors who happily tasted Maren and Lori’s delicious fruit cobblers! This cobbler recipe is highly adaptable. Experiment with different fruits or fruit combinations. This recipe is perfect for all of the summer fruits, peaches, cherries, and more. Enjoy!

Cupboard Cobbler:

Ingredients:
2lbs fruit (fresh or frozen) peeled and sliced
1-2 TBSP sugar – depending on the sweetness of the fruit
Juice of 1/2 a lemon
2 tsp cornstarch
ground cinnamon, nutmeg, and cloves (a pinch of each)
1 cup flour
6 TBSP butter cubes at room temperature
1 tsp baking powder
1/2 tsp salt
1/4 cup of boiling water
cinnamon sugar mix

 

In a bowl, mix fruit, sugar, juice of a lemon and cornstarch. Then add cinnamon, nutmeg and cloves. Stir. Put in a buttered baking dish and bake in a 400 degree oven for 10 minutes. [Read more…]

No Bake Cookie Bars from The Minimalist Baker

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No Bake Cookie Bars from the cookbook The Minimalist Baker by Dana Shultz

We kicked off our Annual Summer Sale with these easy no bake cookie bars from the Minimalist Baker by Dana Shultz. So easy, super tasty, healthy AND you don’t need to use your oven!   We were sold!

Servings: 8 bars

18 medjool dates

3 TBSP natural salted peanut butter

1/2 cup dairy-free dark chocolate chips

1/2 cup rolled oats (GF to make this recipe gluten free)

To see the full recipe, go to minimalistbaker.com

Here is a quick visual of how we put the cookies together in the store! [Read more…]