A big round of thanks goes out to Shruthi Bajaj of Cardamom Kitchen for spending the evening of April 24th with five Co-op fans and helping us "demystify spices." (And trust me, for someone like me whose experience with spices is the cinnamon on my toast and the black pepper on my eggs, it was a demystifying experience.)

Shruthi started the evening off by having us each take a quiz (good thing I studied!) to determine our constitutional type (or dosha). Our group had a healthy mix of Vata, Pitta, and Kapha. (For the record I was a Vata with a side of Pitta, meaning that I when I am out of balance I can be a little scattered and anxious.)

Just after the quiz, Shruthi shared with us a sprouted mung salad that included one of the four spices she would go on to talk about later - cumin. The salad was fresh and delicious with an herb and spice mix that really made it pop. And, as her recipe notes, the sprouted mung beans enhances their digestibility and increases the content of vitamins C and B complex. (Considering what else I had to eat that day, it was good that I got something this healthy in my system!) I'd share the recipe but since I don't have Shruthi's permission to do so you'll just have to email her if you're interested.

Shruthi then went on to talk about the types of food one should eat depending on the season of the year and how eating the wrong types at the wrong time can throw a person out of balance. A Vata person who eats light foods in the spring or fall will almost float away and should balance themselves out with foods that have heavier textures.

Does this seem like too much for you to keep track of? No worries. Shruthi can do it for you. Check out her website where she offers customers a service in which she'll visit your home and give cooking classes based in Ayurvedic insights or she can cook meals for you either as one-time deal or on a continuing basis.

Finally, we talked about Shruthi's four "go to" spices: coriander, cumin, turmeric, and cardamom. In fact, she was so convincing about the healing properties of turmeric when mixed with sesame oil and applied as a balm that I came home yesterday to find the bottom and sides of my bathtub stained yellow because a certain someone used this on her ailing ankle.

Rather than re-hash what we talked about, I refer you to Shruthi's website where she explains what makes these four spices so special.

Thanks again to Shruthi and everyone else who made it out on Sunday.

Back on March 27, the South Philly Food Co-op hosted one of our monthly educational events and welcomed Marie Winters, ND, of Two Rivers Naturopathy who taught about the benefits and medicinal properties of everyday fruits, vegetables, grains, and proteins. Marie discussed how eating seasonally helps to keep the body naturally healthy. That point cleared up a concern (at least a concern that I had) that strictly trying to eat local might cause deficiencies if we don't get, say, bananas or citrus fruit which don't grow locally. Not so. All of the nutrients we need, during the seasons we need them, can be found in locally grown foods. The nutrients we need in winter are found in the foods that grow around here in winter and so forth for the other seasons. Nature seems to have figured out what it's doing. Here's one last plug for Marie: her Two Rivers Naturopathy just recently moved into a space at South Philadelphia Acupuncture at 1532 East Passyunk Avenue. One of the goals of the Co-op as stated in its mission is to provide affordable, nutritious and locally sourced food. But it's also important to remember the Co-op's role in educating people in the community about the benefits of buying and eating those types of food. We hope to invite Marie back for more information sessions once the Co-op opens its doors. Eating local has a twofold benefit of supporting local and regional businesses, especially farms that use sustainable practices that try to minimize or eliminate damage to the land AND it improves public health. But it's a battle. Advocates for these practices are up against a system that has vast amounts of resources aimed literally changing people's palettes through marketing. When it's education and common sense vs. flashy commercials and messages and images that appeal to our subconscious, education and common sense aren't going to be able to put up much of a fight. But we press on. And you can help by spreading the word about the Co-op and getting your friends and neighbors in South Philadelphia excited for it. In fact, please direct all of your Facebook friends to "Like" us on Facebook. It might not seem like much, but it'll make it a lot easier for us to communicate with our most loyal fans when it comes time to appeal to them (and you) to become member-owners. In the meantime, here's another take on the benefits of eating locally and naturally from a blog that I've recently started following (and listening to their podcasts) - The Socio Capitalist:

At your local grocery store, think about where that fruit came from. Unless you live in Florida or California, chances are it’s not from around the corner. Is that natural? Of course not. We all know that fruit and vegetables are shipped all over the country, covered in chemicals, and no one wants to eat anything covered in chemicals. But what we don’t realize,is that more importantly than the chemicals (they wash right off anyway), is our food is losing its nutritional value before it even reaches us. What can you do? Buy local. The quality of the fruit and vegetables that are locally sourced – farmers markets are a good option, if you’re lucky there may be a local farm somewhere near you like this one – is markedly better. When you bite into a banana that was grown less than 20 miles away, the difference is immediately apparent, and the cause of that glorious taste is nutrients.

Back on March 27, the South Philly Food Co-op hosted one of our monthly educational events and welcomed Marie Winters, ND, of Two Rivers Naturopathy who taught about the benefits and medicinal properties of everyday fruits, vegetables, grains, and proteins. Marie discussed how eating seasonally helps to keep the body naturally healthy. That point cleared up a concern (at least a concern that I had) that strictly trying to eat local might cause deficiencies if we don't get, say, bananas or citrus fruit which don't grow locally. Not so. All of the nutrients we need, during the seasons we need them, can be found in locally grown foods. The nutrients we need in winter are found in the foods that grow around here in winter and so forth for the other seasons. Nature seems to have figured out what it's doing. Here's one last plug for Marie: her Two Rivers Naturopathy just recently moved into a space at South Philadelphia Acupuncture at 1532 East Passyunk Avenue. One of the goals of the Co-op as stated in its mission is to provide affordable, nutritious and locally sourced food. But it's also important to remember the Co-op's role in educating people in the community about the benefits of buying and eating those types of food. We hope to invite Marie back for more information sessions once the Co-op opens its doors. Eating local has a twofold benefit of supporting local and regional businesses, especially farms that use sustainable practices that try to minimize or eliminate damage to the land AND it improves public health. But it's a battle. Advocates for these practices are up against a system that has vast amounts of resources aimed literally changing people's palettes through marketing. When it's education and common sense vs. flashy commercials and messages and images that appeal to our subconscious, education and common sense aren't going to be able to put up much of a fight. But we press on. And you can help by spreading the word about the Co-op and getting your friends and neighbors in South Philadelphia excited for it. In fact, please direct all of your Facebook friends to "Like" us on Facebook. It might not seem like much, but it'll make it a lot easier for us to communicate with our most loyal fans when it comes time to appeal to them (and you) to become member-owners. In the meantime, here's another take on the benefits of eating locally and naturally from a blog that I've recently started following (and listening to their podcasts) - The Socio Capitalist:

At your local grocery store, think about where that fruit came from. Unless you live in Florida or California, chances are it’s not from around the corner. Is that natural? Of course not. We all know that fruit and vegetables are shipped all over the country, covered in chemicals, and no one wants to eat anything covered in chemicals. But what we don’t realize,is that more importantly than the chemicals (they wash right off anyway), is our food is losing its nutritional value before it even reaches us. What can you do? Buy local. The quality of the fruit and vegetables that are locally sourced – farmers markets are a good option, if you’re lucky there may be a local farm somewhere near you like this one – is markedly better. When you bite into a banana that was grown less than 20 miles away, the difference is immediately apparent, and the cause of that glorious taste is nutrients.

It's getting to be the end of soup season.  A hot bowl of soup is so comforting right when the weather starts to get chilly and then through the winter, but as soon as there's a hint of a warm day here or there, soups can start to seem so heavy, so warm... still appropriate for a rainy day, but burdensome when the sun is shining. But April showers, right?  We still have a couple more weeks.  Pretty soon we'll be trading leeks for scallions - until then, we have potato leek soup.

---

This is a very straightforward soup, with a short ingredient list.  Leeks, potatoes, stock, salt, white pepper (red if it's what you have), and olive oil.  And a blender.   I've done this with a friend's immersion blender, which works spectacularly, or in batches in my own blender. To make a stockpile of soup, use two leeks and six russet potatoes.

stored in jars for freezing and distribution, not canned

To serve 4-6, use three potatoes and one leek. Start by cooking the potatoes.   I scrubbed them, then scored the equator of the potato and then dropped it in boiling water until tender.   Once tender, I used tongs to remove the potato to a large bowl of cold water.  After they've cooled a bit, you can peel them with your hands. Peel and cut into manageable chunks. Coarsely chop the leek(s).  Remember everything will be blended in the end.  Add two tablespoons of oil to a soup pot (one tablespoon for one leek, two for two) and set to medium.  Add the leek(s) and cook until they smell great. Add vegetable stock.  Mine is frozen in cubes (the color reflects the amount of red cabbage in the stock this time).  I think this is about three cups, but really, you want enough stock to cover your leeks and potatoes.  I like my soup fairly thick, but the amount of liquid you add is very flexible - less liquid, thicker soup. Add the potatoes to the leek(s) and stock with white pepper and salt - one tablespoon of white pepper per leek, and 3/4 teaspoon of salt per leek.  Simmer 10 minutes or so. Blend the soup - either in batches in the blender or with an immersion blender, until you get a smooth puree. Serve the soup hot, with maybe a few croutons or a sprinkle of red pepper flake (not pictured). This recipe is cross-posted at Saturday's Mouse, where I'm working on making food out of food.

Potato Leek Soup (4-6 servings)

• 1 large leek, sliced up (white and green)
• 3 russet potatoes, cooked until tender, peeled and chunked
• 1.5 cups vegetable stock
• 1 tablespoon white pepper
• 3/4 teaspoon kosher salt
• 1 tablespoon olive oil

Saute the leek with the oil, add stock and potatoes, salt and pepper and simmer together 10 minutes.  Puree with immersion blender, or in batches in regular blender.

It's getting to be the end of soup season.  A hot bowl of soup is so comforting right when the weather starts to get chilly and then through the winter, but as soon as there's a hint of a warm day here or there, soups can start to seem so heavy, so warm... still appropriate for a rainy day, but burdensome when the sun is shining.

But April showers, right?  We still have a couple more weeks.  Pretty soon we'll be trading leeks for scallions - until then, we have potato leek soup.

---

This is a very straightforward soup, with a short ingredient list.  Leeks, potatoes, stock, salt, white pepper (red if it's what you have), and olive oil.  And a blender.   I've done this with a friend's immersion blender, which works spectacularly, or in batches in my own blender.

To make a stockpile of soup, use two leeks and six russet potatoes.

stored in jars for freezing and distribution, not canned

To serve 4-6, use three potatoes and one leek.

Start by cooking the potatoes.   I scrubbed them, then scored the equator of the potato and then dropped it in boiling water until tender.   Once tender, I used tongs to remove the potato to a large bowl of cold water.  After they've cooled a bit, you can peel them with your hands.

Peel and cut into manageable chunks.

Coarsely chop the leek(s).  Remember everything will be blended in the end.  Add two tablespoons of oil to a soup pot (one tablespoon for one leek, two for two) and set to medium.  Add the leek(s) and cook until they smell great.

Add vegetable stock.  Mine is frozen in cubes (the color reflects the amount of red cabbage in the stock this time).  I think this is about three cups, but really, you want enough stock to cover your leeks and potatoes.  I like my soup fairly thick, but the amount of liquid you add is very flexible - less liquid, thicker soup.

Add the potatoes to the leek(s) and stock with white pepper and salt - one tablespoon of white pepper per leek, and 3/4 teaspoon of salt per leek.  Simmer 10 minutes or so.

Blend the soup - either in batches in the blender or with an immersion blender, until you get a smooth puree.

Serve the soup hot, with maybe a few croutons or a sprinkle of red pepper flake (not pictured).

This recipe is cross-posted at Saturday's Mouse, where I'm working on making food out of food.

Potato Leek Soup (4-6 servings)

• 1 large leek, sliced up (white and green)


• 3 russet potatoes, cooked until tender, peeled and chunked


• 1.5 cups vegetable stock


• 1 tablespoon white pepper


• 3/4 teaspoon kosher salt


• 1 tablespoon olive oil

Saute the leek with the oil, add stock and potatoes, salt and pepper and simmer together 10 minutes.  Puree with immersion blender, or in batches in regular blender.

If you are like me, at the end of a long day you love to kick back with a beverage. With the warm weather peeking its head up every few days, a cool refreshing drink is certainly in order.  Root has created a great drink for those hot summer days that are just around the corner. This Raspberry Lemonade is a wonderful way to cool down.

Ingredients:

• 1 teaspoon raspberry jam


• 1 1/2 cups soda water


• The juice of 2 lemons


• Several lemon slices


• 1 handful of fresh, chopped mint


• 4 parts ROOT


• Ice cubes

Directions:
Muddle the jam, lemon juice, and mint in the bottom of a large jar. Fill the jar halfway with ice cubes. Add ROOT and soda water. Stir vigorously. Top with lemon slices and more fresh mint, to taste.
Makes 4 servings.

If you are like me, at the end of a long day you love to kick back with a beverage. With the warm weather peeking its head up every few days, a cool refreshing drink is certainly in order.  Root has created a great drink for those hot summer days that are just around the corner. This Raspberry Lemonade is a wonderful way to cool down. Ingredients:

• 1 teaspoon raspberry jam
• 1 1/2 cups soda water
• The juice of 2 lemons
• Several lemon slices
• 1 handful of fresh, chopped mint
• 4 parts ROOT
• Ice cubes

Directions: Muddle the jam, lemon juice, and mint in the bottom of a large jar. Fill the jar halfway with ice cubes. Add ROOT and soda water. Stir vigorously. Top with lemon slices and more fresh mint, to taste. Makes 4 servings.

Mark Bittman, once more hitting on all cylinders, and today praising our fair city, Mayor Nutter, and the fine work of the Food Trust.

Foodwise, among the most progressive cities in the country right now is Philadelphia, where the alliance of a forward-thinking mayor and a 19-year-old non-profit is moving things forward. Within a year or two, Philly might be funding better access to real food for its poorest citizens by taxing soda. And if you accept the notion that childhood obesity and the accompanying Type 2 diabetes are big problems, and you’re aware that soda is a major cause, you’ll agree that’s a huge step in the right direction.

Even the present is encouraging, because Philadelphia is figuring out its residents’ food needs and demonstrating that government and non-profits can lead the fight against diet-related diseases by putting real food into the hands of people — especially children — who have trouble finding and affording it.

Meanwhile, the Food Trust is also gearing up for the 15th annual Stroehmann Bakeries Walk Run Against Hunger. The Food Trust will receive 80 percent of funds donated through supporters, and the rest goes to more than 100 food pantries, soup kitchens and hunger-relief agencies in Philadelphia area. Please help them reach their fundraising goal! Mayor Nutter would want you to:

Mark Bittman, once more hitting on all cylinders, and today praising our fair city, Mayor Nutter, and the fine work of the Food Trust.

Foodwise, among the most progressive cities in the country right now is Philadelphia, where the alliance of a forward-thinking mayor and a 19-year-old non-profit is moving things forward. Within a year or two, Philly might be funding better access to real food for its poorest citizens by taxing soda. And if you accept the notion that childhood obesity and the accompanying Type 2 diabetes are big problems, and you’re aware that soda is a major cause, you’ll agree that’s a huge step in the right direction. Even the present is encouraging, because Philadelphia is figuring out its residents’ food needs and demonstrating that government and non-profits can lead the fight against diet-related diseases by putting real food into the hands of people — especially children — who have trouble finding and affording it.

Meanwhile, the Food Trust is also gearing up for the 15th annual Stroehmann Bakeries Walk Run Against Hunger. The Food Trust will receive 80 percent of funds donated through supporters, and the rest goes to more than 100 food pantries, soup kitchens and hunger-relief agencies in Philadelphia area. Please help them reach their fundraising goal! Mayor Nutter would want you to:

I spend a lot of time talking about how I don't bake.   Part of it is my disinterest in most sweets (can we have french fries for dessert instead?) and the other part is the precision and the measuring.  I like to cook by smell.   And yet, I made pita bread.

This was part of this weekend's big time falafel dinner - a series of recipes on my blog Saturday's Mouse.

I read through maybe 20 pita bread recipes to get here, and many said that you can't really make pita at home and that the traditional way required an oven hotter than home ovens were capable of getting.  I figured if it didn't work, I'd have some sort of flatbread that would be just fine, and if it REALLY didn't work, I had tortillas in the fridge.   Spoiler alert - it totally worked.

I pretty much used a recipe this time - this recipe here at The Fresh Loaf.  This is more than "inspired by" or "based on" this recipe - this is how I made it.  New bread, yo, I'm gonna follow something.

A couple of the recipes put me off by asking for 3 hours of rise time.  I don't have three hours.  So I planned to make this one that requires 90 minutes - but things got in the way and I actually gave it closer to 2 and a half hours to rise.  I guess I have three hours after all.

I started with the yeast proofing in the some warm water.  I pulled 1/4 cup of water from the total needed for the recipe, and let my yeast sit in there until it bubbled a bit.  I put the flour in the mixer (you can do this by hand).  I used 1/2 white and 1/2 whole wheat.  The worry with using all whole wheat is that your breads can get tough.

I added the salt

and olive oil

and honey

and finally the water, including my proofed yeast.

I stirred it with a spatula

until it came together like it started to want to be a dough.

And then I got to mixing.

Ten minutes by hand, or ten minutes in the mixer set on 1.  When it was all one thing, it was ready.

I shaped it into a ball,

and put it in a bowl that I had coated in olive oil, and gave it a few tosses in that oil.

I dampened a towel with warm water and wrapped the bowl in that, and then stashed it in my china cabinet.  When I'm letting dough rise I either go for the china cabinet method, or if I have the heat on, I put it in the basement near the boiler.   No heat, so china cabinet is fairly warm.

The recipe calls for 90 minutes of rise-time, but I got distracted by the rest of life and came back to it after a little more than two hours.   It had more than doubled in size.

This is a good time to get to pre-heating.  I was worried my oven wouldn't get hot enough, but with about 20 minutes advance prep at 500 it was just fine.  I preheated a baking sheet as well - many recipes recommend a pizza stone, and I bet that'd be great, but I don't have one.

I tore it the dough into eight pieces, and rolled each one into a ball like this

and then flat with the rolling pin.  I wasn't good about keeping them round - but I'd recommend putting some effort into that.  Roll horizontally, turn the dough 90 degrees, roll horizonally, turn the dough 90 degrees, etc.

Once it was flattened, I ...ok, I got off track. I let them sit all shaped and ready for a while, and when I put them into the oven they got all droopy and misshapen and they came out unpoofed.  This made a fairly tasty flatbread, but was not at all a pita.

Sous Chef Brian (my husband) to the rescue.  He floured the cutting board quite a bit, re-rolled them out into perfect discs and they went in.  I guess the added flour really helped (or maybe the perfect shape).

Look how poofy!  And totally hollow inside.  Here's one in action!

I froze the leftovers and they defrosted as good as new, so I'm definitely going to make some extra of these next time to keep around.

I'm not going to post the step-by-step recipe, because I used exactly the ingredients from someone else's - go to The Fresh Loaf for the details.

This recipe is cross-posted at Saturday’s Mouse, where I’m working on making food out of food.