Crew-member Interview with Judy

This past week, I had the chance to sit down with our most special crewmember- Judy Bush. Judy is a retired widow, and to our delight, enjoys helping out around both Plantland and Spice Traders in her free time. I had yet to know anything about her, beyond her extensive knowledge of both plants and cooking, so I was excited to find out where this knowledge came from and how the two areas of expertise complement each other.

Judy’s green thumb originates all the way from her childhood, where she grew up in Yakima Valley. She was always interested in what was growing around her, both wild and domestic. What started as a childhood interest would translate into a lifetime of involvement for Judy within the plant and nursery business. Here is a synopsis of my chat with Judy…….

How far does your love for plants go back?

Well, all the way to the beginning, growing up in Yakima Valley with a very keen interest in plants. From there on, I have been involved in the plant and nursery business all of my life. My husband managed farm supply stores his entire career and I worked for a large nursery in Olympia for 20 years as well as a large estate downtown. I was known as the” Rose Lady”. I also became interested in working with Bonsai at that nursery, but I haven’t done much with the plant since. To put it simply, plants have been my life.

How did you originally get involved with Plantland Nursery?

I had worked for Bill and Jan in the past, and when my husband passed, I volunteered to come back and help out wherever needed. Plantland is a great place to spend my retirement free time! I also especially love to work with plants that have originated in the area. I have a passion for Washington native plants, and their uses by the Native Americans.

What was your first reaction to the opening of Spice Traders Mercantile?

When Jan first mentioned STM, I thought it was strange, but the more I thought about it, the more it made sense! There is the old saying about how chopping wood warms the body twice- both in the act of chopping and then burning. Well, I think growing your own food nourishes you twice- both in the pleasure and exercise of growing it and then in the nourishment from eating it as well!

How did your love for plants translate into helping out at Spice Traders Mercantile as well?

My love for plants, led to excitement about Spice Traders, because it went right along with my interest with plants for health and well being. I was excited to expand my knowledge, and there was a natural fit between plants and the products carried in Spice Traders.

Has Spice Traders had any effect on your cooking?

I grew up as a southern cook, and a farmhouse cook, and Spice Traders has transformed the way I cook. Spice Traders has increased my spice use, and particularly increased my knowledge of how to use them. I quickly learned how to replace butter with olive oil and to use old-world balsamic vinegars much more adeptly. It has just pushed my knowledge beyond anything I would have ever thought to investigate! I am the oldest person in my family, and I have become the matriarchal cook of the family per se, and STM is the perfect help for that!

How do you feel about the teas at STM?

I never have drunk so much tea, and I love reading about the benefits. And now I am not only drinking it, I am now eating with it too! For example, I just used the tea Lapsong Souchang in a meat boil that gave the meat a fantastic smoked flavor. Such a great ideas to add on to a families’ cooking style!

Any closing thoughts?

Spices have just added to my way of cooking in a healthy way. It goes along with my plant knowledge, and the ability to grow and use them. Adding spices is quick, nutritious, and if you grow your own greens to add to it, it just adds so much to family life!

I just love to share my knowledge of plants and cooking so much, that right here just turned into the best place to be. Ever since my husband passed away, I could not think of a better place to work than with Jan and Bill out in the green house and then get to come in and have a hot cup of tea!

Come in and we’ll chat about plants and food!

Turmeric, for your health!

Recently, we enjoyed a broadcast on NPR touting the health benefits of turmeric. In the broadcast, they shared a recipe for Turmeric Milk, a treat which they willingly experienced live on the air for us to enjoy. Trader Bill was sold, urging us all to join in his excitement! That day, on his afternoon snack run, I implored of him to please pick up some milk so we could try this idea out, once and for all! And so it began, in our tiny office here at Spice Traders Mercantile. Bill warmed the milk in our minuscule microwave that is about a 3 watt machine. Lucky for us, turmeric is one of the hundreds of spices we carry, so it was here at our fingertips! Then we slowly stirred in a heaping teaspoon of brighter than day turmeric powder. (It may have been at this moment the errant NEON dribble of turmeric milk made it's presence known on our white cupboard. Careful, this stuff stains!) The broadcast didn't really spell out a recipe, or give us a specific ratio of turmeric to warm milk, but from a few suggestions found online, we threw in some honey for good measure. C'mon, honey makes everything just a hint better! Our portions divided into tiny dixie cups, we proceeded to give this Indian medicinal remedy a shot.

Warmed Turmeric Milk

Our first tastes...initially it is warming, pungent and a bit comforting. I could immediately see how loving mothers in India saw this as medicinal, carefully administering Turmeric milk to their sick and afflicted children. The aroma and the experience is quite invigorating. Jan, our Princess of Prosperity at Spice Traders, described it as an unexpected combination of flavors. "It is initially mild, with a powerful secondary note of spicy, not heat, just exotic." As I sipped my neon yellow milk, I immediately recognized it as a root vegetable, having the essence of ginger. It had a anesthetic sensation, which I found out later is why turmeric is often used as a natural painkiller. 

Here are some other things I learned:

• helps cut levels of triglycerides, a type of fat, in the blood--even when the meal is rich in oily sauces and high in fat, as discovered by Penn State researchers
• it is a potent natural anti-inflammatory, reducing arthritic symptoms
• contains curcumin, which may block the formation of many forms of cancer
• it is a natural liver detoxifier
• has been used in Chinese medicine as an anti-depressant
• it is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns
• in combination with cauliflower, prevents and stops the growth of existing prostate cancer
• beneficial in treatment of melanoma, leukemia, breast cancer, pancreatic cancer
• has been shown to stop the growth of new blood vessels in tumors
• may aid in fat metabolism and healthy weight management
• may prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque build-up in the brain

Now that I've convinced you that turmeric is worthy of your attention, how do you add it to your diet? Here are a few ideas I found to help you actually consume more turmeric in your diet, if you don't fancy drinking it in warm milk twice a day. 

Turmeric Salad

• Add a teaspoon to the water next time you make rice to give it an Indian flair
• Add a sprinkle to your egg salad or deviled egg recipe. You will find it imparts a warm yellow color and a touch of warmth in the flavor. You know that yellow mustard in your fridge? Yeah, that's turmeric!
• Blend with melted butter and drizzle over cooked veggies, pasta or potatoes
• Include it in your next batch of Bread and Butter pickles!
• Don't forget this is what gives curry it's distinct yellow color, so throw a little in your next curry dish
• It is a popular ingredient in a lot of chutney and relish recipes

So what are you going to try it with? Let us know! 

Second-Round March Vino and Hops Club Recipes!

Here is your SECOND round of recipes to accompany your Hops or Vino Club, using the same great spice pack you got in your March box!

PS: If  you aren’t signed up for these clubs, you’re really missing out! Check them out here!

March Hops Club

To make classic Tuscany Bread seasoning dip:

3 tsp STM Tuscany Bread Dipping Sauce

4 Tbs STM Fresh Harvest Garlic EVOO

Mix in a shallow dish. Enjoy by dipping your favorite fresh soft bread!

To make Zesty Tuscany Dressing:

3 tsp STM Tuscany Bread Dipping Seasoning

4 Tbs STM Fresh Harvest Garlic EVOO

2 Tbs STM Garlic Cilantro Balsamic Vinegar

Mix in a pourable cruet. Serve with your favorite fresh salad. This can also be used as a quick light marinade for chicken, fish or pork. 

March Vino Club

Spinach and Hummus Pizza

½ c prepared hummus (STM recipe to follow soon!)

1 lb fresh, trimmed, cooked spinach (or one 10 oz pkg frozen spinach)

½ c shredded, part skim mozzarella cheese

2 Tbs STM Pizza Seasoning

Re-hydrated tomato flakes (microwave with ¼ c water until soft)

Minced Garlic to taste

1 12” pizza dough, click here for our easy recipe

Preheat oven to 425° F. Place pizza dough on pizza pan or stone. Pierce the dough a few times with a fork to prevent bubbles. Precook in oven about 5 minutes before adding toppings for a crisper crust or add toppings before cooking for a softer crust.

Spread hummus over pizza dough leaving about ½” to the edge of dough.  Spread spinach evenly over hummus. Sprinkle 1 Tbs pizza seasoning and minced garlic over hummus and spinach. Spread mozzarella cheese evenly over pizza. Sprinkle remaining pizza seasoning and re-hydrated tomato flakes over cheese. Bake in oven for about 13-15 minutes or until the crust is crisp and the cheese is lightly browned on top. 

Enjoy your second-round recipes and stay tuned for the April Hops and Vino clubs! We have some stellar recipes waiting patiently (nope, not me, I'm not patient, I can't wait) in the ranks! Thanks for participating in our clubs!

A Mouthwatering Way to Enjoy Balsamic Vinegar!

I tried out an idea on the fly this weekend, and it turned out fabulous. As I shared it with fellow STM traders (my Spice Traders Mercantile partners-in-trade), and a few sweet ladies who came in to explore the shop, I realized this idea was destined for the blog! 

So often, as people explore our fusti bar (fusti are the big metal containers housing our balsamic vinegars and EVOO's) I love to pepper in little ideas to help inspire their culinary exploration. One I often suggest is drizzling a sweet or fruity balsamic vinegar over vanilla ice cream. In the essence of that suggestion, my idea consisted of some small clementines (cuties, those tiny oranges that are packed with flavor), a bottle of Spice Traders Mercantile Chocolate Raspberry Balsamic Vinegar, and some top quality vanilla ice cream.

Here is how this dish began. I peeled three small clementines, leaving the wedges connected, the fruit whole. Then, I sliced them perpendicular to the wedges, a bit thinner than a quarter inch. The end result is a slice that looks like a wagon wheel. You want to slice into the sections exposing the juicy center so the slices will absorb the vinegar as they marinate.

Next, I placed them in a shallow dish, separating the slices enough so there is an even layer over the bottom. I poured a generous puddle of the Chocolate Raspberry Balsamic Vinegar, enough to cover all the slices. Oh this vinegar smells so heavenly! Fruity, sweet and rich, all at once! At this point, I wanted the clementine slices to be able to soak up the flavor, so I left them to marinate while I made dinner.

When it was finally time for dessert, I dished up a small scoop of vanilla ice cream, only the finest quality, and gently placed my marinated clementine slices on top. I drizzled a little extra vinegar, just for good measure, so there was a thin sweet brown tint to my vanilla ice cream.

As I placed that first taste into my mouth, the sweet yet tangy explosion of the vinegar paired so perfectly with the bright citrus, followed by the creamy vanilla finish. Heaven I tell you, in a bowl. Fresh, tangy, bright and creamy! My favorite part is the sheer simplicity of this recipe! Prep time is minimal, just set the marinating slices in the fridge while you make dinner, or during the latest episode of your favorite sitcom (this night it was The Office), and you're good to go! Three ingredients, folks, that's it! And if you don't have clementines on your counter, try any other fruit you might have! A berry would pair beautifully, or a mango or anything else you dream up! A banana maybe? Mmm, I'll have to try those next!

Clementines in Chocolate Raspberry Vinegar over Vanilla Ice Cream

3 small clementines
3-4 Tbs STM Chocolate Raspberry Balsamic Vinegar
3 scoops Vanilla Ice Cream, only the finest kind, please

Peel clementines, leaving fruit whole. Thinly slice clementine perpendicular to wedges, creating slices that resemble a wagon wheel. Place slices in a small shallow dish, creating an even layer in the bottom. Pour vinegar over slices, making sure they are fairly well covered. If time, and your tastebuds allow, let slices marinate for 10-30 minutes. After marinating, place slices over scoops of vanilla ice cream, drizzle with a little extra vinegar, and enjoy!