Think fresh, organic, seasonal when shopping

While the novel coronavirus still sits top and center of our lifestyles, now is a good time to re-hash some measures to observe at the grocery stores — if not just for safety’s sake, for our ultimate well-being. I’ll cover some basic information and end with our two favorite upcoming spring fruits — rhubarb and strawberries!

I have never recommended the use of margarine, fake whipped cream, or sugar substitutes in cookery. I urge the use of real butter — but organically certified, ditto whipping cream. I also recommend pure organic cane sugar, since beet or corn sugar is generally not guaranteed to be from organic sources. Other options are Stevia and maple sugar (which is really dried, powdered pure maple syrup). For a while, area stores began selling canned fruit in its own juice, but now I’m again seeing peaches and pears in high fructose corn syrup — a shame, since it is recognized as one of the truly “bad guys.”

In all product purchases I urge the reading of labels — check for salt content, aspartame (or extra unnecessary sugar), high fructose corn syrup, food coloring and “flavor added.” Take care of yourself and refuse to buy products that endanger your bodies. In the interest of compassion (as well as health) I buy only eggs from healthy, free-range chickens. You should know where your beef and pork come from as well. Animals inoculated with antibiotics and/or meat tenderizer, etc., are not safe to eat; cooking does NOT destroy those additives. And what does “Prairie Fresh” mean? Check your sources and look for area ethical meat suppliers (like Wood’s and others) for peace of mind. Buy quality products — fresh fish and seafood; organic beef and pork — if it’s pre-packaged, read the label — why does something need “color added”? And if the seafood is “frozen-thawed,” find out how long it’s been thawed! Opt for wild-caught/harvested seafood always. Too, ask the bakers to go back to good plain donuts and sweet rolls. Grandma never slathered them with inch-thick frosting and glaze — they were sweet enough, and delicious. It’s no wonder we’re becoming a nation of obese people. Speak up, and you’ll be listened to!

When you can, buy in glass containers; unfortunately, more and more companies have reverted to plastic (which can leach into the contents) — even mayonnaise and peanut butter makers, and it’s such a shame. They should be lighting the way, but instead are joining the trend to turn the world into a huge plastic dump-ground. Our oceans are filled with non-recyclable garbage which is killing whales, sea turtles and countless other vital oceanic entities. Our slovenly and greedy ways are destroying our beautiful world.

Shop wisely, reading labels carefully and staying away from boxed ready-prepared foods filled with chemicals and artificial ingredients. Cook from scratch, use real ingredients — local when possible, and use real whipped cream in moderation on your (in-season) strawberry shortcake as well as real organic cream in your coffee (not that aspartame-laced stuff). You CAN have it all!

Now, off the soap-box and into the kitchen –for (nearly) in-season strawberry and rhubarb recipess. First, a simple rhubarb sauce to serve over these great old-timey oven-baked pancakes. They are known as “Dutch babies” — and that’s what my paternal Grandma Riesland called them. Use your vintage cast-iron skillet!

Rhubarb

Sauce

3 cups diced rhubarb stalks

2½ Tb. cornstarch

¾ cup granulated cane sugar

½ tsp. salt

2/3 cup water

2 Tb butter

Combine sugar, cornstarch, salt and water in heavy saucepan. Mix well, add rhubarb. Heat over high heat until thickening, then lower heat to med-high and boil, stirring constantly until thick and clear. Remove from heat, stir in butter.

Dutch

Babies

2 tablespoons butter

½ cup milk

½ cup flour

¼ cup cane sugar

2 eggs

1 tablespoon butter, softened

Pinch nutmeg

Powdered sugar

Preheat oven to 425 degrees. Melt 2 tablespoons butter in 10-inch ovenproof skillet over medium heat, tilting to coat bottom and sides of pan. Whisk together milk, flour, sugar, eggs, softened butter and nutmeg in bowl. Pour into skillet and cook on stovetop 1 minute. Place pan in oven and bake 12 to 15 minutes, until puffed and golden. Sprinkle with powdered sugar. Cut pancake in pan and serve with a spatula. Serve immediately, passing warm rhubarb sauce to dollop over each slice.

Tip: These can be served without sauce, and traditionally were often topped with the powdered sugar and a squeeze of lemon juice.

Next, serve these as a “cookie” or cut into larger squares to top with ice cream for a true springtime dessert.

Rhubarb

Oatmeal Bars

1½ cups flour

1½ cups old-fashioned rolled oats

1 cup firm packed light brown sugar

½ teaspoon cinnamon

¼ teaspoon salt

¾ cup (1½ sticks) butter, softened

3 cups rhubarb sauce ¼ cup chopped walnuts

Set oven to 375. Lightly grease 13x9-inch baking pan. In medium bowl combine first five ingredients (through salt). Add softened butter and stir with fork until mixture resembles coarse crumbs. Press half of mixture into bottom of greased pan. Spread rhubarb sauce evenly over crumb layer. Top with remaining crumbs, pressing gently to firm; sprinkle with walnuts. Bake 25 to 30 minutes or until top is golden brown and rhubarb is bubbly. Cool to room temperature before cutting.

Our other springtime star is strawberries. The versatile orbs shine on their own, bask in a flute of Champagne, and/or serve delightfully atop leafy green salads with walnuts, orange zest and a sprinkle of balsamic vinegar. Their versatility is amazing, as per our illustration! Though this recipe is easier with an ice cream maker you can make it work the “old-fashioned way”. Here’s how.

Fresh Strawberry

Sorbet

(6 servings)

1 cup water

1 cup granulated cane sugar

4 cups quartered fresh ripe strawberries plus additional whole strawberries for garnish

5 Tbsp. lime juice

Combine the water and sugar in a medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer 5 minutes. Transfer to bowl and chill until cold.

Puree quartered strawberries in processor until smooth. Add lime juice and chilled sugar syrup; process until blended. If you have an ice cream maker, transfer mixture and process to manufacturer’s instructions. Otherwise, divide into metal ice-cube trays (w/cube section removed). Cover with foil or parchment paper and freeze until almost solid; empty individually into a large bowl and mash, using a hand-mixer to blend well. Return to trays and refreeze. Repeat once more, finally scooping tray contents into a metal bowl, covering and freezing until ready to use. Serve in chilled glasses or bowls, decorate with a whole strawberry, and serve with shortbread cookies as shown, or with your own go-with. Dollop with a blob of whipped cream if desired.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.