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Kiko’s Food News: 4.6.12

Turns out today’s my birthday (full moon/Passover/Easter weekend special!), and last night my wise younger brother was talking about how with age comes the ability to improve, every day. So I ask you, my readers, to help me improve Kiko’s Food News. What do you want to read more about? What would make this information more digestible, more relevant to your lives, more TASTY? Reply with a comment to this post and let me know!

Experts have promoted the fishing and eating of smaller fish that are lower on the food chain as the way to avoid depleting our oceans of larger, over-fished species, but a new study calls for a cap on forage fish fishing, saying the catch should be cut in half for some fisheries to protect populations of both the fish and the natural predators that depend on them: (full story)

You know a trend has really caught on when Williams-Sonoma launches a product line around it: “Agrarian” includes an array of garden tools, cheese making supplies, bee hives, and resources for how to raise chickens: (full story)

Roberto Romano’s film The Harvest/La Cosecha , which was screened across the country for Farmworker Awareness Week, informs us that nearly 500,000 children as young as six harvest up to 25% of all crops in the US: (full story)

Packaged baby food may not be as healthy as it seems as many brands that have veggies prominently displayed on the front actually list fruit as the main ingredient, masking surprisingly high sugar content: (full story)

As U.S. pork producers build new barns and retrofit old ones to give hogs more space, they say consumers opposed to keeping pregnant sows in tight cages can expect to pay for their clearer consciences with higher food prices (we know that more sustainable practices are more expensive, looks like it’s time to put our money where our mouth is!): (full story)

Ya know when men save a little food in their beard for later? This is kinda like that: (full story)


Anne and Kris

Sweet! Sneak Peak Recipes & Excerpt from the Creamery’s Cookbook

We’re counting down the days to Tuesday, April 17th–the day our cookbook, Sweet Cream & Sugar Cones, hits stores! For the long stretch to that day, we want to share with you  a few recipes to hold you over. If you download the pdf linked below, you’ll have our full recipe for Chocolate Ice Cream, Blood Orange Ice Pops, and White Chocolate Raspberry Swirl Ice Cream and Sauce. You’ll see our table of contents and how we’ve broken down our recipes into categories by ingredient (with chapters like coffee & tea, nuts, citrus, herbs & spices). You’ll find our take on cocoa powder, and the ingredients for our famous “Sam’s Sundae”….for the rest, you’ll have to wait until the 17th! (For now, you can pre-order your copy online here.)

Click here to download the excerpt (pdf)!

To give you a bit more info about the book, it covers all the classic flavors we make and guests have asked us about over the years. We also share recipes for our creative combinations, like Orange-Cardamom, Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender. Finally, we share recipes for the cakes, pie crusts, cookies, and other baked goods that we sell at Bi-Rite Market (many of which are mixed into our ice cream too!).

Let us know by commenting here what kind of success you have with the recipes–the blood orange ice pops are perfect to try right now, as we’re in the tail end of citrus season!

Potato, Parsnip and Celery Root Soup: SF Mom takes on Eat Good Food Recipe

San Francisco local Heather Knape moderates our 18 Reasons Food Lit Book Club and writes a blog called Eating Dirt about growing, cooking and eating food with her family. We invited her to try a recipe from Eat Good Food to see how cooking it would fit into her lifestyle as a busy mom and how it went over with the kids! She shared her experience with us:

Spring has sprung, sort of. The snap peas my kids and I planted last year are flowering on the deck, early asparagus is in the market and citrus is reaching its peak for the year. But the time for a dinner celebrating the commencement of bountiful growth hasn’t quite arrived – lamb is good, yet the price of asparagus is still high and there is no rhubarb in sight. About the only harbinger of Spring I can reliably find in good supply is green garlic- though that in itself is a much awaited treat.

Sam’s Potato, Parsnip and Celery Root Soup is an especially good recipe for this anticipatory time of year. It straddles the seasons deliciously, relying on winter holdovers of potato and parsnip as a base, with the brightness of celery root and green garlic to highlight the season. In addition to providing a great opportunity to talk to kids about how garlic matures from a stalk to a bulb, it gives those of us living where greens grow year round a gustatory glimpse into the warming of local soil, like crocus pushing up through the snow in colder climates.

Served with salad this soup makes a great dinner. To entice younger eaters in my house I float tiny meatballs on top; they eat it up. A thermosful also makes a great take-away lunch, both for parents and first graders. Good with homemade croutons, carrot sticks, an apple and a spoon packed alongside.

Potato, Parsnip and Celery Root Soup (adapted from Eat Good Food, p122):
1 T unsalted butter
1 T extra virgin olive oil
2 large leeks, white and light green parts thinly sliced
2 large waxy potatoes, peeled and diced (yukon gold are good)
2 medium parsnips, peeled and diced (or rutabagas or turnips)
1 medium celery root, peeled and diced
2 stalks green garlic, chopped
1 t ground mustard
4 large sprigs thyme
1 bay leaf
1/4 cup dry white wine (leave this out if you want to send it to school)
4 cups chicken or veggie broth (homemade or storemade)
1/2 cup water
1/4 cup cream
1 T lemon juice
1. Heat the butter and olive oil in a large pot over medium-low heat.

2. Add the leeks, 1/2 cup water and 1/2 teaspoon salt and cook for 6-8 minutes. The leeks will become translucent, be careful not to let them brown or burn. Add the potatoes, parsnip, celery root and garlic. Cover the pot and let it cook gently for 10 minutes or so, then add the mustard, thyme and bay leaf for a couple more minutes.

3. Add the wine now if you are using it, then cook until it has evaporated.

4. Add the broth, cover the pot partially and increase the heat to medium high. Bring just to a boil, then lower the heat to keep it simmering gently. Cook for 45 minutes to an hour, until the vegetables are starting to break down.

5. To finish, remove and discard the thyme and bay leaf. Then puree the soup, either with an immersion blender, or by letting it cool and then blending it in small batches. Stir in the cream and lemon juice and season to taste with salt. Serve with chives and homemade croutons on top. To make the croutons, cut bread into cubes, then sauté in butter and sprinkle with salt.