LOCAL FOCUS Pale Fire Brewing Co.

Tucked comfortably away in the Ice House building across from the Harrisonburg Farmer’s Market, Pale Fire Brewing Co. has become a mainstay in the central Virginia brewery scene since opening its doors in 2015.

The brewery namesake comes from the novel “Pale Fire” by Vladimir Nabokov, which is an allusion to the work of William Shakespeare. Pale Fire strives to give its brews a creative twist by naming the majority of its products after songs, artists, literature and art.

“We want to be more than just a taproom — we want to be a community space, a place for people to gather,” Susan Keeler, Pale Fire’s tap room manager, said. “All of our stuff is rooted in weird art.”

Customers here at the Harrisonburg Friendly City Food Co-op can enjoy the citrus-hopped concoction of Pale Fire’s best-seller, the Arrant India Pale Ale, which follows the trend of IPAs with a big juicy flavor.

Other popular offerings include Deadly Rhythm Pale Ale, which boasts a lightly toasted caramel malt as its backbone, and the Salad Days American Saison which offers notes of grapefruit, peach, and bubblegum for a refreshingly tart, dry finish.

While Pale Fire takes plenty of pride in serving its local customers, it welcomes beer-lovers from all over. The brewery offers a large outdoor patio, and often offers live music — making it an appealing summertime destination.

“We see a lot of beer tourism,” Keeler said. “Beer is huge in Virginia, especially in Harrisonburg — we have four breweries. We see a lot of people coming here on weekends from Northern Virginia, Charlottesville, Richmond and kind of all over to check us out.”

The company distributes through most of Virginia and Washington D.C., and is currently in the process of planning to sell bottles, which Keeler believes will keep Pale Fire at full production capacity.

If you like Pale Fire’s products found in the Co-op, check the schedule of events on the company’s Facebook page. Compete with friends in Pale Fire’s Wednesday night trivia, or groove to some live music on Thursday nights. For book-lovers, be sure to check out their monthly “Books and Brews” event, in which Pale Fire collaborates with WMRA radio to bring in an author for a discussion.

 

Submitted by a student at James Madison University

Summer Squash Fritters (Vegan)

Makes 10 small fritters
These summer squash fritters are a great way to enjoy one of summer’s most popular vegetables. Zucchini and yellow squash are full of nutrients such as fiber, potassium, and vitamin C. Their mild and slightly sweet flavor makes them a versatile vegetable that can be prepared and cooked in a variety of ways. This recipe is one of my favorite ways to enjoy summer squash. The fritters come together in a flash and take only a few minutes to pan fry. I like to serve them with a creamy dill sauce made with hemp seeds and fresh dill.

 

Ingredients:

2 medium zucchini, shredded
1 medium yellow squash, shredded
½ cup onion, diced
½ cup whole wheat flour
½ cup unsweetened soymilk
1 tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
Coconut oil

Creamy Dill Sauce Ingredients:

1/3 cup hemp seeds
½ cup unsweetened soymilk
¼ cup fresh dill, chopped
1 tbsp. lemon juice
½ tsp. salt
¼ tsp. pepper

Directions:

  1. In a large bowl, mix together whole wheat flour and soymilk. Add shredded zucchini, squash, onion, garlic powder, salt, and pepper. Mix well.
  2. Over medium high heat, pan fry the fritters in ½ tbsp. of coconut oil for 2-3 minutes on each side. I used a large pan and was able to pan fry 4 fritters at a time. The edges should get golden brown and crispy. Serve with creamy dill sauce and enjoy!

 

By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.

 

 

 

 

 

Roasted Red Pepper and Eggplant Dip (Vegan and Gluten Free)

Makes 5 cups
This simple recipe combines roasted red bell peppers and eggplant to create a super creamy and delicious dip. Roasting is one of my favorite cooking methods because it’s easy and convenient. Just set a timer and let the oven do the work! Roasting also caramelizes fruits and vegetables, which brings out their natural sweetness. Cannellini beans, also called white kidney beans, contain protein and fiber and make the dip heartier. Enjoy this flavorful dip with fresh veggies, bread, or crackers.

 

Ingredients:

1 large eggplant, chopped
1 red bell pepper, chopped
4 garlic cloves, peeled
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup extra virgin olive oil
¼ cup lemon juice
Salt and pepper to taste

 

Directions:

  1. Preheat oven to 400 degrees Fahrenheit
  2. Place chopped eggplant, bell pepper, and peeled garlic cloves on a baking sheet and toss with 2 tablespoons of olive oil. Bake for 30-40 minutes until soft and tender.
  3. Add roasted eggplant, red pepper, garlic, beans, remaining 2 tablespoons of olive oil, lemon juice, salt, and pepper to a food processor. Process until smooth and creamy. Transfer dip to a bowl. You can enjoy the dip warm or chill it in the fridge for a few hours.

 

By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.

LOCAL FOCUS White Oak Lavender Farm

White Oak Lavender Farm is just one of over 150 local vendors the co-op represents. Here is their story.

By Guest Blogger- Kaitlin Fee

The White Oak Lavender Farm is located in Harrisonburg, Virginia, and provides a variety of goods and services to the local community. While visiting the lavender farm, you are surrounded by a plethora of events and activities. The farm embodies a relaxed atmosphere that anyone can enjoy. The farm offers lavender classes such as wreath making, aroma 101, wreath and wine, and wands and wine. These classes are listed on an updated schedule featured on the website. The classes cover topics such as incorporating lavender into everyday life and providing instruction for creating crafts using lavender.

 

The farm was established in 2005 by the Haushalter family. Julie Haushalter enjoyed experimenting and working with lavender as a hobby, and eventually grew it into a family practice and business. The Harrisonburg community adapted very well to the opening of the farm. The community loves to discover new products on the farm as well as participate in the practices offered.

 

“I know and work with many people that have anxiety and I wanted to find a natural way to help them cope with it, Haushalter said. “Lavender serves as a stress reliever and is a very natural way of healing.” The farm holds over 100 products, but the most popular are the 100% essential lavender oils, lavender linen sprays and lotions and soaps. Haushalter’s favorite part of the job is meeting new people in the community.

 

The White Oak Lavender Farm welcomes all to come out and enjoy the essence of lavender and the atmosphere of the farm. On the farm they also have a variety of people-friendly animals that visitors can interact with. Haushalter hopes that through interaction with customers, she can emphasize her business serves to help.

Rainbow Summer Rolls (Vegan and Gluten Free)

These refreshing summer rolls with creamy peanut sauce are a colorful addition to mealtime and are an easy way to eat the rainbow. The Co-op is filled with fresh summer produce right now, so make sure to fill your cart up with lots of fruits and vegetables! Eating a variety of colorful fruits and veggies everyday helps you get the vitamins and minerals your body needs. A simple 5-ingredient peanut sauce combines salty, sweet, and spicy flavors and is the perfect accompaniment to these summer rolls.

 

Ingredients:

1 package brown rice spring roll wrappers
1 large cucumber, julienned
1 red bell pepper, julienned
1 avocado, sliced
1 package baked tofu, sliced
¼ cup peanut butter
1 tbsp. liquid aminos
2 tsp. hot sauce
½ tbsp. maple syrup
3-4 tbsp. water

 

Directions:

  1. To make the peanut sauce, add peanut butter, liquid aminos, hot sauce, maple syrup, and water to a small bowl. Mix well with a spoon until all ingredients are well combined. Set aside.
  2. Fill a large bowl with warm water and soak rice paper wrapper for 10 seconds. Transfer wrapper to a clean cutting board and arrange tofu, cucumber, red bell pepper, and avocado in a horizontal layer in the middle of the wrapper. Make sure to leave a one-inch space along the edges.
  3. Fold in the sides and roll the summer rolls tightly so the filling is compact. Repeat the process to make more summer rolls. Serve immediately and enjoy!

 

 

By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.

LOCAL FOCUS Furious Sauces – Hot Stuff!

Furious Sauces are just one of over 150 local vendors the co-op represents. Here is their story.

By Guest Blogger-  McKenna Jones

Furious Sauces was started in March 2015 by current owners Gloria and James Muia. The idea to start a business came about from a conversation on Christmas Eve in 2014. Both James and Gloria grew up in entrepreneurial families, so they wanted to start something they were passionate about.

“When Gloria realized both of our dishes were covered in hot sauce, she said to me during dinner, ‘We should start our own hot sauce business.’ Little did we know that our passion for making hot sauce was literally staring us in the face!,” James said.

 Their initial goal was to create a unique blend of hot sauces that do not overpower the taste of the food, but keep the heat lingering. Gloria and James spent five months crafting five hot sauce recipes to launch the company. They named them the “The Fury 5”.

“The initial feedback we received from friends and family on our final recipes was very positive and that’s when Gloria and I knew that we had finally found the right blend of spices and taste for our sauces,” said James.

The duo’s most popular hot sauce is Dragon’s Smoke (ghost pepper), while the Volcano Sunrise (Mango-Habanero) comes in second.

“Our Dragon’s Smoke hot sauce has the perfect amount of heat with an amazing smoky flavor,” James said. “It’s perfect for grilled steaks, burgers, barbecues, pork, eggs and much more. Our Volcano Sunrise hot sauce is fantastic on chicken wings, pizza, burgers — just about everything!”

James said that his favorite part about this job is the sauce development and creating new sauces that the public has never tasted before. For Gloria, her favorite part is going to events, selling the sauce, providing tastings for customers and meeting new people.

“We use ingredients that no one would ever think to try to create an amazing blend between both heat and flavor,” James said. “As a business, you can never stop innovating, so we plan to continue creating new award winning hot sauce”.

 

Hot sauces for sale:

Golden Elixir (Maple-Habanero)

Monstera’s Agony (Pineapple-Habanero)

Volcano Sunrise (Mango-Habanero)

Angry Assassin (Habanero)

Dragon’s Smoke (Ghost Pepper)

Sinister Craze (Raspberry Chocolate Reaper)

 

Honors received:

Volcano Sunrise – 3rd Place (HABANERO) – The Scovie Awards (2017)

Dragon’s Smoke – 3rd Place (SWEET) – The 10th Annual Hot Pepper Awards (2017)

Dragon’s Smoke – 1st Place (SUPERHOTS PEPPER-SPECIFIC) – The 10th Annual Hot Pepper Awards (2017)

Dragon’s Smoke – 1st Place (SAVORY) – The 10th Annual Hot Pepper Awards (2017)

Dragon’s Smoke – 2nd Place (SMOKY) – The 10th Annual Hot Pepper Awards (2017)

Angry Assassin – 2nd Place (SAVORY) – The 10th Annual Hot Pepper Awards (2017)

 

 

Quinoa with Rainbow Chard and Pineapple (Vegan and Gluten Free)

Makes 3-4 servings
Pineapple fried rice gets a recipe makeover that features rainbow chard and quinoa. Rainbow chard is a colorful leafy vegetable known for its bright yellow and pink stems. It has an earthy and slightly bitter flavor that pairs well with sweet pineapple. I swapped out rice for quinoa in this recipe to make it gluten free and higher in protein. Quinoa contains all of the essential amino acids, which make it a complete protein. Try making this nutritious quinoa with rainbow chard and pineapple recipe and savor its sweet and savory flavors.

 

Ingredients:
½ tbsp. coconut oil
½ onion, diced
2 cloves garlic, minced
1 ½ cups pineapple, diced
1 bunch rainbow chard, chopped into ribbons
3 cups cooked quinoa
½ cup roasted cashews
3 tbsp. liquid aminos

Directions:

  1. Add coconut oil to a large saucepan over medium high heat. Sauté onions and garlic for one minute until fragrant. Add in the rainbow chard and sauté for 8 minutes until tender.
  2. Add in pineapple, quinoa, liquid aminos, and cashews and sauté for 2 minutes. Transfer to a bowl. Serve and enjoy!

By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.

 

 

 

 

Strawberry Overnight Oats (Vegan)

Makes 1 serving
Looking for a tasty and healthy breakfast to start your day with? Strawberry overnight oats can be made the night before and are a convenient breakfast to enjoy on busy mornings. This hearty breakfast is loaded with whole grains and is high in protein and fiber. A simple three ingredient strawberry milk gives the oats extra strawberry flavor and is naturally sweetened with medjool dates. The combination of creamy quick oats and chewy rolled oats absorb the flavors of the strawberry milk and chia seeds help thicken the oat mixture. These make-ahead strawberry overnight oats are a delicious way to enjoy strawberry season and take only 10 minutes to prepare.

 

Ingredients:
¼ cup quick oats
¼ cup rolled oats
1 ½ tbsp. chia seeds
½ tsp. cinnamon
1 cup strawberries, halved
3-4 medjool dates, pitted
1 ¼ cups unsweetened soymilk

Directions:

  1. Add soymilk, dates, and ½ cup strawberries to a blender and blend until all ingredients are well blended.
  2. Add oats, chia seeds, and cinnamon to a 16-ounce jar and mix all ingredients. Add strawberry milk and stir to combine. Place in the fridge overnight for 6-10 hours.
  3. Top with remaining ½ cup strawberries. Enjoy!

 

By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.

 

Barbecue Jackfruit Pizza (Vegan)

Makes 1 (12 inch) pizza

This barbecue jackfruit pizza is my plant-based version of barbecue chicken pizza and is a unique meal to make and enjoy this summer. Young jackfruit is also known as unripe jackfruit and is often used in savory dishes due to its meaty texture. It tastes similar to barbecue chicken when shredded and flavored with barbecue sauce. This starchy, tropical fruit is low in calories and contains fiber, potassium, and vitamin C. The pizza is topped with a creamy, tangy ranch flavored hemp dressing. Hemp seeds are high in protein and are rich in omega-3 and omega-6 fatty acids. These mighty seeds are incredibly versatile and have a mild, nutty flavor and soft texture. You can add a sprinkle of hemp seeds to oatmeal, smoothies, and salads for an extra nutritional boost.

Ingredients:

1 (12 inch) Pizza crust (I used Rustic Crust Classic Sourdough)
1 (14 ounce) can jackfruit, drained
1 cup barbecue sauce (2/3 cup for jackfruit, 1/3 cup for pizza crust)
1 small red onion, thinly sliced
½ cup hemp seeds
½ cup unsweetened soymilk
1 clove garlic, minced
3 tsp. apple cider vinegar
½ tsp. salt
1/8 tsp. black pepper

  1. Preheat oven to 425 degrees.
  2. Shred jackfruit using two forks. Stir in 2/3 cup barbecue sauce and mix well.
  3. Spread barbecue jackfruit mixture onto pizza crust. Arrange red onions on top of jackfruit in a single layer.
  4. Bake pizza for 10 minutes.
  5. While the pizza is baking, prepare the dressing by combining hemp seeds, soymilk, garlic, apple cider vinegar, salt, and pepper in a blender. Blend for 30 seconds until the dressing is creamy and smooth.
  6. Top pizza with dressing. Serve immediately and enjoy!

 

By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.

 

 

Kitchen Promise for Earth Day

Zero waste is a great goal, although a bit difficult to achieve. However, we can all waste less if we put our minds to it. Just choosing one aspect to focus on can be a good way to start. If you’d like to waste less and use more of the food you buy, take a look at some of these suggestions and see what will help you in your quest for zero waste. Do it for Earth Day or, do it because it will save money!

1. Use those radish and carrot greens

Buying radishes or carrots by the bunch? Use the leaves to make pesto, salads (like Moroccan Carrot Radish Salad), and toss in soup. Think of them as peppery parsley.

2. Savor broccoli and cauliflower stems

Do you discard broccoli and cauliflower stems? Peel the tough skin from the stems and chop the tender cores to use in the dish, or cut in planks to eat with dip.

3. Cook kale stems like you would celery

Do you discard kale and other greens stems? When cooking with kale, you can simply separate the leaves from the stems, chop the stems, and cook the stems first; they will cook a bit like celery. If you juice, save all your greens stems from meals you prepare, including parsley, and add to your juice for a chlorophyll boost.

4. Flavor stock and other dishes with potato peels

Do you peel potatoes? The peels make a flavorful addition to stock, and even thicken it a bit. Consider whether you even need to peel; many soups, potato salads and even mashed potatoes are more nutritious and filling with the skins left on.

Or, toss your clean potato peels with oil and seasonings and roast about 15-20 minutes at 400°F , stirring once half way through. Then sprinkle with cheese and green onions or serve with a favorite dip.

5. Enjoy the flavor and nutrition of apple peels

Baking or cooking with apples? Leave the skins on and you will reap the nutrients and fiber they contain, and save time. If you do peel, add them to soup stock, for a subtle sweetness.

6. Zest your citrus and freeze for future use

Juicing a lemon or lime, or eating an orange? Zest your organically grown citrus first, then freeze the potent zest in a freezer bag, for adding a hint of citrus to everything from muffins to pastas.

7. Peel overripe bananas and freeze for smoothies or baking

Are those bananas looking a little too brown to put in the lunch box? Peel and freeze them, then add them to smoothies (like Hidden-Spinach Berry Smoothie or Orange Dream Silken Smoothie), or thaw and puree for banana bread, muffins and cakes.

8. Puree and freeze veggies before they go bad

Do you have veggies going soft in the crisper? Cook and puree carrots, sweet potatoes, greens, cauliflower, and other veggies, then freeze. Stir the purees into pasta sauce, macaroni and cheese, soups, casseroles and meatloaf for an added veggie boost.

9. Save veggie trimmings for soup stock

Cutting up vegetables for a dish? Save and freeze the skins and trimmings from onions, carrots, celery, sweet potato, potato, parsley, spinach, and other mild veggies (peppers, cabbage and broccoli can be too strong) until you have a good amount to make Veggie Trim Stock.

10. Use up stale bread in flavorful recipes

Do you have bread going stale? Freeze the slices to use later in stuffing, croutons, or recipes such as Ribollita soup, Creamy Lentil Soup with Wheaty Croutons or Flexible Bread and Veggie Casserole. Make croutons for salads and soups, or crumbs to toss with pasta or top casseroles. Don’t forget about bread pudding and stratas, too.

11. Keep food that needs to be consumed soon front and center

Organize your refrigerator and pantry, and put foods that should be consumed sooner right in front. Switch your storage containers from opaque to clear glass, so that you will see that tasty lasagna from last night, because out of sight is out of mind.

12. Turn your vegetable scraps into fertilizer

Do you have room for a compost pile or a worm bin? Ultimately, transforming your plant waste into fertilizer is better than packing it in the landfill.