pomegranate molasses

Chard Times
FarmPlate Jun 23, 2010 pomegranate molasses 0 comments
There's Swiss cheese, Swiss chocolate, Swiss Army knives. But what's so "Swiss" about chard? It's a mystery. That's not the only curious aspect of chard. Why does chard, especially the ruby-red variety, taste a lot like beets? And, most importantly, are Swiss CSA-members as inundated with Swiss chard at this time of year as their Vermont CSA counterparts? Renowned produce expert Elizabeth Schneider is even mystified by the "Swiss" in chard. In her Uncommon Fruits & Vegetables: A Commonsense Guide (William Morrow, 1990) she speculates that "Swiss" could be a long-forgotten seed variety name that stuck to chard, aka Beta vulgaris, subspecies cicla. Which leads us to the next conclusion: ...
Mancha Mantel de Cerdo y de Pollo
FarmPlate May 05, 2010 pomegranate molasses 0 comments
(Tablecloth Stainer Stew with Pork and Chicken) This recipe is a fusion of two recipes from two different Mexican cookbooks, Elisabeth Lambert Ortiz's The Complete Book of Mexican Cooking (Ballantine Books, 1985) and Roger Hicks's Mexican Cooking (Quintet Publishing, 1995), as prepared by two Vermont cooks, Maple Corner's Marialisa Calta and Charlotte's Susan Stuck. Both cooks have stained tablecloths and happy guests to show for it. Adding the pomegranate molasses at the end of cooking was Susan's idea. It's hardly authentic, but its sweet-tartness has a way of waking up the flavors of the chiles, fruit and meat. 8 ancho and/or pasilla chiles One 2-pound boneless Luna Bleu Farm or other...
Cinco de Mayo!
FarmPlate May 05, 2010 pomegranate molasses 0 comments
Cinco de Mayo isn't exactly Mexico's independence day--that's on September 16. In Mexico, the 5th of May is merely a regional observance honoring the Battle of Puebla. But in the U.S., Cinco de Mayo has grown into a nationwide celebration of Mexican culture, food and drink. Which is reason enough for us to cook up a fragrant, chile-loaded mancha mantel stew tonight. The name means "tablecloth stainer" so don't pull out your best table linens. Just make sure you have plenty of paper napkins and cold Mexican beer on hand to really enjoy this dish. Luckily for us Northerners, the rich warmth of many Mexican caldillos, tingas, moles, adobos and other traditional meat dishes comes from dried red...
Susan's Secret Vinaigrette
FarmPlate Apr 07, 2010 pomegranate molasses 0 comments
from the FarmPlate Kitchen Perfect with Vermont Herb & Salad Company's Gourmet Salad Greens mix. Sweet-tart, thick pomegranate molasses is the secret ingredient here, which you can find at City Market in Burlington. 1 clove garlic, crushed 1 tablespoon Dijon mustard 1 teaspoon pomegranate molasses 2 tablespoons red wine vinegar 3 tablespoons extra virgin olive oil Sea salt and plenty of freshly ground black pepper Rub the inside of a salad bowl with the garlic clove; discard the garlic. Whisk together the mustard, pomegranate molasses and vinegar in the bowl. Add the oil in a thin stream, whisking to blend. Season with salt and a generous grinding of pepper. Makes enough dressing for a...
The Sinking Iceberg and the Rising Greens
FarmPlate Apr 07, 2010 pomegranate molasses 1 comments
Iceberg lettuce has been slowly losing its grip on the national salad greens market for more than a decade while more flavorful, colorful and nutritionally dense salad greens have been growing in every way--and in every corner of the country, particularly in Vermont. Heather and Jared McDermott are perfect examples of the new salad grower. They own the Vermont Herb & Salad Company, producing a wide variety of salad greens and herbs on their Benson, Vermont, farm. Their business grew out of a passion for sustainable agriculture and good food. Area chefs have been keen on their products since the farm's beginning more than 10 years ago. The family-owned Price Chopper supermarket chain,...