Cambridge Food Co-op Blog

THANKSGIVING AT THE CO-OP

Holiday fixings are appearing on the shelves! You will find new temptations and old favorites, so come visit us soon.

FRESH TURKEYS have been ordered and will be in the Co-op for pick-up MONDAY, NOVEMBER 22 (please note that this date has changed). This is a special order item, but there are usually a few extras.

Canned pumpkin and sweet potato purees

Organic cranberry sauce

Olivia’s stuffing mix in traditional and cornbread – from Vermont

Robertson’s mince meat in 13oz. glass jars

J. Crow’s Mulled Cider Mix

Organic gravies for the culinarily-challenged: wild mushroom and roast trukey varieties.

Gluten free bread crumbs as well as Panko bread crumbs in plain and Italian Herb varieties

Frozen puff pastry (and PLEASE NOTE that our new freezer is coming soon!!)

Soppressata salami for a delicious hors d’oeuvre – pair with some of our cheeses!

And on an Italian note…a new product: FARRO (Triticum dicoccum). Looks a bit like wheat berries. Delicious nutty flavor, usually cooked in advance and can then be used in many different ways. Great in turkey stuffing! Mix with herbs, red onion, capers and/or your choice of other diced vegetables, toss with olive oil and salt and pepper for a perfect fall appetizer. Great with sauteed mushrooms or as a replacement for pasta. Stir in to hearty soups.      [Some farro needs to be pre-soaked, some not, so check package directions. Once cooked, it stores well in fridge for 3-4 days]

The following soup recipe comes from Lynne Rossetto Kasper’s The Italian Country Table, New York, Scribner, 1999 – a very good cook book for those interested in Italian food!

1/2 cup farro (or wheat berries)

for the Beans:

2 1/8″ thick slices pancetta, minced [NB pancetta is an unsmoked bacon. The Co-op is waiting for its order...if you can't wait to try this, Roma Deli in Saratoga carries it]

2 1/8″ slices soppressata salami, minced) (yes, it’s at the Co-op!)

1 small carrot in 1/4″ dice

1 small stalk celery with leaves in 1/4″ dice

1 medium onion, 1/4″ dice

6 fresh sage leaves, chopped

1 large clove garlic

1 1/4 c dried beans : Borlotti, Lamon or pinto, soaked in hot water for 1 hour and drained

2 med. red-skinned potatoes, peeled and cut into 1/4″ dice

about 1 1/2 cups diced butternut squash (peeled first)

For the Soffritto:

1 Tablesp. extra-virgin olive oil

2 1/8″ slices pancetta, minced

2 1/8″ slices soppressata salami, minced

1 scant tsp. dried rosemary

salt and pepper

1 med. onion in 1/4″ dice

1 clove garlic minced

3/4 to 1 cup canned whole tomatoes, with their liquid

1. cook farro according to package directions (wheat berries will take longer)

2. For the beans: Saute the pancetta and salami in a 6qt. pot over med. high heat to release some of their fat. Stir in the carrot, celery, onion, and sage, sauteeing until golden brown. Adjust the heat to keep the vegetables from burning. Stir in the garlic, cooking another minute. Add the drained beans, the potatos, squash, and water to cover by two inches. Partially cover the pot and simmer gently for one hour or until the beans are tender. Add salt to taste. Let the beans stand, off the heat, 10 minutes, then drain, saving their liquid.

3. For the soffritto (while the beans cook): Heat the olive oil in a 10″ skillet over medium heat. Saute the pancetta and salami 1 minute. Add the rosemary, salt and pepper to taste, and the onion and cook until the onion is golden brown. Blend in the garlic and tomatoes and simmer until thick. Remove from heat and cover.

4. Puree half the beans with 1/3 cup of the bean liquid in a food processor. In the bean pot combine the puree and the remaining beans, the soffritto, cooked grain, and 4 cups of the bean liquid. Gently simmer, partially covered, for 30 minutes. Taste for seasoning. the soup should be the consistentcy of heavy cream; add more bean liquid if necessary. Serve hot, swirling each serving with a little olive oil and some freshly-ground black pepper.