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| Not just for the Birds |
Thoroughly Modern Millet
by Lesa Sullivan, The Pink Hobart
Millet is a grain in dire need of a makeover. To most folks, the idea of eating these little blonde-colored seeds is just plain weird. Even I said "meh" when asked about it; the last time I purchased millet it was for some backyard wildlife. But just a little research into the bitty grain yielded a bushel full of health-related benefits. Even better, some tinkering in the kitchen showed me how wrong I was to think millet was for the birds.
Millet was the first major grain cultivated in northern China, long before rice and wheat appeared on the scene. Millet was esteemed for its sturdiness in harsh environments, quick growth and high yield. Varieties of millet have also been cultivated for thousands of years in Africa, India and Europe. Indian cookery uses millet flour for chapatti, roti and pappadum. In Africa the grains are partially processed and fermented for a nutritious porridge called oji. In Eastern Europe it is eaten as kasha, and in Italy it is baked into breads and boiled for millet polenta. Disappointingly, the most common use for millet in the states is still-you guessed it-animal feed, as we've been in love with light, tender crumb of white flour for generations.
The dramatic up-tick in celiac disease and diabetes, the unending searches for more sustainable protein sources, and the growing awareness of glycemic index values have all contributed to the quest for a more perfect grain. As it happens, millet neatly fills the bill. Millet is about 11-15% protein by weight, and very high in B vitamins. It is extremely easy to digest due to its alkalinity, and is high in amino acids like tryptophan, which helps regulate sleep patterns and mood. It is a wonderful replacement for glutinous products; people with celiac disease or gluten intolerance can eat millet with ease. Millet is the ultimate healthy convenience food, since, unlike many other whole grains, it has a very long shelf life and takes a short time to cook. If you're interested in treating your gut with probiotics, ditch the commercial stuff: fermented millet is a wonderful warm breakfast dish or side.
Millet is a nutritional workhorse, but don't think for a second that it's some kind of heavy, growdy gruel. It's lighter and fluffier than a perfectly steamed couscous, and has the same kind of toothiness as white rice. Etruria Gourmet's pearl millet is deliciously sweet and nutty. It is a direct descendant of the grains once used by the Lombardy to make polenta and pan d'angiol, the light and sweet "bread of angels". It is grown in Umbria, according to Italy's standardized rules for organic farming, and is also approved by the USDA as an organic product. Etruria Gourmet has been slowly reintroducing the world's ancient grains to today's palates, and millet and millet flour are the next new culinary superstars - and you read it here first. We just hope millet remembers us when it's famous.
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We first tasted Hawkshead Relish Company's chutneys many years ago. At the time, we wished to carry the whole line of Mark's unique and delicious creations - but that proved to be difficult both because the line is so extensive, and because chutneys, per se, are not generally big sellers here in the US. However, Drew did manage to bring in these two: Westmorland Chutney and Piccalilli Relish. Try them and, without a doubt, you will love them! They are both so good and so wonderfully fresh. They have crunch and moments of flavor surprise.
Westmorland Chutney
The daddy of all chutneys, this is a very traditional dark and fruity combination that goes with everything from cheese and cold meats, to shepherds pie. No cheese sandwich should be allowed to go undressed and without Westmorland Chutney. No order would be complete without a jar of this.
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Piccalilli Relish
Traditional, fruity and fresh Piccalilli, filled with freshness, vegetables and spices. No padding just real great ingredients that make the perfect accompaniment for cheese, cold cuts, salads, or alongside a hearty cottage pie.
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What's fresh this month... |
Parmagiano-Reggiano
It is here! Traditional Spring Milk Parmigiano-Reggiano made from milk "harvested" in the spring (June, 2007.) This is one good Parmigiano, made by our favorite farm - Farm #3100. The cows graze along the foothills of the Appenine Mountains while the grass is especially green, and the wild garlic is abundant. It gives the cheese a hint of spiciness not found during other times of the year. Order now for delivery the week of May 25th.
Limited supply.
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Copper River Salmon
Order now to reserve your Copper River run of Salmon.
We will have both Copper River King and Copper River Sockeye available. Both are wonderful and, here in Seattle, all the rage. You can find it applewood planked in the trendiest restaurants, to grilled whole fresh off your home BBQ pit.
Salmon is one of the most delicious and healthiest fish available here on Earth. For those that have only had previously frozen salmon or farmed King from the East Coast, I expect it is hard to imagine or believe just how much better a wild caught, never frozen salmon can be. Here is a comment from a convert ....
"The Salmon was absolutely amazing... the flavor was delectable, but even better it had an amazing creamy texture! We seared it on the stove on both sides, then put [it] in the oven to finish, until temperature probe read 145 degrees. Perfect! Thank goodness; I would have slapped myself if I'd overcooked it!! The whole family (including the 5 and 7 year old) ate almost the whole thing. Thanks again!"
- Sara, Seattle
Shipping starts the last week of May, 2010.
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