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! 

Yummy Banana Bread, with a Secret Ingredient (Beans!)

Today I'm sharing with you something revolutionary and mind-blowing that I discovered last week. In a constant effort to make healthier choices without compromising flavor, I am always interested in new ideas. Last week at my monthly book club, the hostess shared some fantastic carrot cake that was moist and delicious! And then she told us, "There's no oil! I used refried beans!" I was shocked! Now WHAT? Refried beans in a carrot cake? You've got to be kidding! My initial thought was, "This is going to taste like a carrot cake burrito" and I'm sorry, but that just doesn't sound good. To my utter surprise, her cake was delicious and guilt free! No oil, which means low fat, added protein from the beans, and a vegetable to boot! What's not to love about this tasty treat?

This week, as I was staring at the ominous ripe bananas on my counter, I had to give it a try myself. I did a little research, found lots of possible recipes to try, and conducted experiment #1 on Sunday. Unfortunately, my healthy tweaks went a little overboard and it was a bust. But today, after looking at an absolutely perfect photo on the blog Mommy's Kitchen, I had to give it another try, and reign in my healthy urgings. Just to give you a taste of my healthy experiments (which you may take or leave, and your bread will still be amazing) here are some of my favorite ingredients: I use coconut oil for part or all of the butter or shortening in any recipe I can; I also use coconut sugar for part or all of the sugar. Feel free to explore these options and decide whether these might work in your kitchen.

Best of all, I am able to use FRESH spices from Spice Traders Mercantile that really push this Banana Bread over the top! Freshness is the key! We all know that fresh fish is better than well, NOT fresh fish. It's the same with spices! If you haven't had the opportunity to cook or bake with fresh nutmeg, for example, freshly grated from the nut, try it and you'll understand my passion for fresh spices.

Without further ado, here it is!

Banana Bread with Beans

1 3/4 c sifted white flour (or 1 c white, 1/2 c whole wheat)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp Spice Traders Mercantile fresh cinnamon (several varieties!)
1/3 c shortening (or use coconut oil, warmed until soft, SEE NOTE BELOW)
2/3 c sugar (or 1/3 c coconut sugar, 1/3 c white sugar)
3 eggs, well beaten
2 medium ripe bananas, peeled and mashed
1 tsp vanilla extract
1 tsp Spiced or Dark Rum, or Brandy (optional)
1 c pureed canned white beans, any variety, just pop them in your food processor, drained and a little water added
1/2 c chopped pecans
1/3 c chocolate chips (this is just my taste, use as much as you'd like)

Reserved chocolate chips and pecans for topping
Cinnamon and sugar mixture for topping, making sure to use fresh cinnamon from Spice Traders Mercantile, it makes a HUGE difference!

Preheat your oven to 350 degrees. In a large mixing bowl, sift together flour, baking powder, baking soda, salt and STM cinnamon. Set aside. In the bowl of an electric mixer, cream shortening and sugar. (NOTE: If using coconut oil, you will need to warm the oil in order to cream it with the sugar. My technique for this is to  create a double-boiler by placing a small puddle of water in a large pot and setting my mixing bowl over it just until the coconut oil is soft (under a minute) and then returning it to the stand mixer to mix. You may find that after you add the cold eggs, it may become solid again in your bowl. If this happens, once you have finished making the batter, feel free to return your mixing bowl to the double boiler pot warming just enough to soften the oil (no more than 30 seconds) taking care not to cook the eggs in the batter. Mix again just until oil is incorporated, under 30 seconds). To the creamed sugar, add eggs one at a time, beating well. Blend in vanilla extract and rum or brandy.

Next add the dry ingredients gradually, alternating with a banana and with the pureed beans until all ingredients are just blended until moist. Add pecans and chocolate chips to mixture, stirring gently until incorporated. Pour batter into a greased loaf pan or in 4 mini loaf pans. Top with a few reserved pecans and chocolate chips, and a generous sprinkling of cinnamon and sugar.

Bake for 35-40 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes before removing. Let cool completely before slicing, or it may be difficult to slice.

Recipe adapted from mommyskitchen.net

Fool-Proof Pizza Crust, Deep Dish or Stone

Next time you're craving pizza, or you have a few odds and ends toppings in the fridge, try this fool-proof pizza crust recipe! Yep it's just like that pizza you would have ordered, only made from scratch, simple and delicious! And you won't be nickle and dimed for all your crazy topping creations. This is a win-win! And the leftovers (if by chance there are any) are far better than any delivery cold pizza! 

Don't forget to pick up your favorite Spice Traders Mercantile craft beer to go along with this fabulous dish! How about Bear Republic's Racer 5, India Pale Ale, Trader Bill's favorite pizza night Ale. Come in and pick one out today!

Famous Original Pan Pizza Recipe

Serves/Makes:   4

INGREDIENTS: ("STM" Spice Traders Mercantile)

1 1/3 cup warm water (105 degrees F)

1/4 cup non-fat dry milk

1/2 teaspoon salt (try STM Roasted Garlic Salt)

1 tablespoon sugar

1 package dry yeast (or 1 Tbs loose yeast)

3 tablespoons STM Rosemary or Garlic EVOO (for dough) 

4 cups flour (start with 3, gradually add till dough is barely not sticky)

1 1/2 tbs STM Rosemary or Garlic EVOO per pan

Spice Traders Garlic Infused EVOO

***Sauce***

1 can (8 ounce size) tomato sauce

3 tsp STM Pizza Seasoning Blend

PREPARATION:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add to flour in a mixer and mix until dough forms and flour is absorbed. At this point, dough can be refrigerated to allow yeast to develop flavor. Can be refrigerated for up to 4 days.  Wrap tightly in plastic wrap and keep an eye on it to make sure it doesn't break free in the fridge and dry out. 

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. 

Brush the outer edge of dough with STM Garlic Infused EVOO. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours. (I don't always let it rise, it still puffs up nicely. You can also just roll it out on a pizza stone and make a regular crust pizza also, works great with a little corn meal sprinkled under the dough. 

Sauce: 

Combine ingredients and let sit for 1 hour, best overnight. 

For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese. If you have a stone, place cake pans on stone in stove. Cook until cheese is bubbling and outer crust is brown. (Our fave new toppings are carmelized onion, sun-dried tomatoes and feta sprinkles). 

This recipe is from CDKitchen for Pizza Hut Original Pan Pizza

Truffle Oil Inspiration and a Creamy Cauliflower Soup

What in the world is Truffle Oil? Here at Spice Traders Mercantile we carry a wide selection of specialty oils, including White Truffle Oil. So what is it? Well, the simple answer is, truffle oil is a unique delicacy that combines the organic aromatics found in truffles (the mushrooms, NOT the decadent chocolates, sorry chocoholics) with an oil base, usually olive oil. My own discovery of this unique new culinary delight is quite recent. During a trip to Pike Place in Seattle, with my epicurean father, he shared with me his own discovery of truffle oil as we shopped.

Pike Place Market, Seattle, WA

While meandering the shops at Pike Place, we passed by one of the many delicious delis. As fate would provide, the very truffle oil we were discussing was being sampled to the bustling crowd. First, we tasted a most delicious Cauliflower Soup, served in a tiny paper cup. Next, we were given that same soup with ONE DROP of truffle oil on top. WOW! It took an already incredible soup and pushed it out of this world! The complexity, warmth and depth the one drop of truffle oil provided was something I have never experienced. From that taste, I have been on the hunt for both the perfect truffle oil to experiment with, and the perfect base to exalt to a higher culinary sphere with one precious drop of said truffle oil.

There are many uses for truffle oil, besides just a few drops over your favorite creamy soup. To ignite your imagination, here are a few ideas, with a word of caution. The secret to properly experiencing truffle oil is truly adhering to the adage "less is more," as many chefs loudly caution (and arrogantly chastise, let's be honest). Truffle oil is to be used as a finisher, not for cooking, and not to be heated as the heat will destroy the complexity of the scents in the oil. But don't be discouraged! You don't have to be a stuffy "chef" to enjoy this specialty. And without further ado, here's how:

~ Mix a few drops with honey and drizzle over apples, brie and candied walnuts.
~Add a teaspoon to your favorite olive oil, lemon, vinaigrette salad dressing. This also pairs well with specialty cheeses.
~Drizzle a small amount over your next pasta, potato, or other starchy carb dish. These dishes provide an excellent "medium" in which to showcase the powerful addition of truffle oil. Don't be shy, try it on your own mac and cheese!
~Use as a finisher with popcorn, french fries, oven-baked potato chips with a pinch of salt. Delish!
~Add a few drops to scrambled eggs and serve over toast.
~Dress up your next artichoke dip with a few drops, taste as you go.
~To augment any mushroom dish, again, just a few drops as a finisher. Think mushroom pasta, a good red meat and mushroom dish, or as simple as a grilled cheese and mushroom sandwich.
~Just a few drops at your next fondue party, your friends will rave at your culinary prowess!
~Lastly, as I sampled at Pike Place Market, add a few drops to your favorite soup, be it Cauliflower, Mushroom or Pureed Garlic Chick Pea.

To get you started on your road to experimentation, here's a perfect Cauliflower Soup recipe. Be sure and pick up a bottle of our White Truffle Oil from us, here at Spice Traders Mercantile in Spokane, WA.

Creamy Cauliflower Soup Recipe adapted from myrecpies.com, Sunset Magazine


1 Tbs olive oil

Photo courtesy myrecipes.com, Sunset Magazine

2 med. onions, chopped
1/2 tsp sea salt
5 cloves garlic, minced
1/2 c dry white wine, like a Sherry
1 large head califlower, about 2 lbs, chopped
4 c chicken broth
Freshly ground white pepper

2 tsp truffle oil
2 Tbs minced chives
2 Tbs flat leaf parsley, finely chopped

1. Heat olive oil in a large pot over medium heat. Add onions and salt and sautee until onions are translucent, about 5-8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaported., 3-5 minutes.
2. Stir in cauliflower and broth and bring to a boil. Reduce heat and simmer, cover, and cook until cauliflower is very soft, 20-25 min.
3. Blend soup with an immersion blender, or blend in batches in a blender until very smooth. Leave soup as chunky as you prefer. Combine by stirring, adding salt and pepper to taste.
4. Garnish with a few drops of truffle oil per bowl, and a sprinkle of chives and parsley.