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Fire Cider Recipe from Heartsong Farm Wellness

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We were fortunate enough to host Grace Phillips of Heartsong Farm Wellness Center at the Littleton Co-op in January 2024 to lead a class on fire cider. Participants learned about typical fire cider ingredients and the benefits of this beloved tonic. While herbalist Rosemary Gladstar has the best known recipe for fire cider, it has truly evolved to be more of a concept than an exact recipe after years of adaptation in the herbalism and wellness communities. That being said, you can truly make this your own, so don’t fret about exact measurements or the need to substitute or omit an ingredient. After all, you’re the one who is going to be consuming it, so make it to your enjoyment.

Whatever ingredients you want to include in your fire cider, make sure to grab them here at the Littleton Co-op! We have the North Country’s best selection of local organic produce (often on sale!) to make your fire cider shine. Below is the recipe Grace shared during the Co-op’s fire cider making class:

 

Ingredients

 ½ gallon raw apple cider vinegar
 2 Onions (yellow preferred), chopped
 1 Lemon, zested and juiced
 2-3 Cayenne Peppers, chopped
 1 Fresh Ginger Root, grated
 1 Fresh Horseradish Root, grated
 2 bulbs Garlic, crushed or chopped
 Small jar of raw Honey

Equipment

 ½ gallon glass mason jar
 1 correct size lid (ideally the plastic ‘no spill’, but regular metal lid is fine)
 Cheese grater
 Paring Knife
 2 Cutting Boards
 4 small bowls
 Small and large spoons
 Parchment or wax paper
 Cheesecloth or strainer
 Paring Knife
 2 Cutting Boards
 4 small bowls
 Small and large spoons

Place your desired amounts (or all of each) of the onion, lemon zest, lemon juice, cayenne peppers, ginger, and horseradish into the canning jar. Cover with apple cider vinegar by two to four inches. If using a metal canning jar lid, place a piece of parchment or wax paper under the lid to prevent the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily during that time.

After one month, use a cheesecloth or strainer to separate the solid ingredients and any pulp from the liquid, pouring the vinegar liquid into a clean jar. Add honey to taste and balance out the fiery ingredients. 1/4 cup honey is a good place to start. Stir honey into vinegar until incorporated. Taste and continue adding honey until reaching desired sweetness level. The mixture should taste spicy, hot, and sweet (if desired).

Fire cider can keep for several months unrefrigerated and in a cool pantry, but it is best kept in the fridge. Use as a daily wellness tonic, or as a sauce for salads, vegetables, and grains. And if you don’t want to discard your strained out ingredients, check out this waste-reducing recipe for Fire Cider Chutney from our friends at Shelburne Farms. Enjoy!

Matzo Ball Soup Recipe

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While matzo is a traditional food and ingredient for Passover, matzo ball is an irresistible treat for a winter evening. For a vegetarian version the chicken breast can be excluded and chicken stock substituted for vegetable stock.

Ingredients

Matzo balls

  • 3 large eggs
  • 3 tablespoons chicken fat or vegetable oil
  • 3/4 cup matzo meal
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • Black pepper
  • 3 tablespoons cold water

Soup

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 cloves garlic, minced
  • 12-ounce chicken breast, boneless, skinless, cubed
  • 8 cups chicken stock
  • Black pepper
  • 1 teaspoon dried dill

Preparation

  1. For matzo balls: Lightly whisk the eggs in a medium bowl, then whisk in the fat or oil. Add the matzo meal, salt, baking powder and a few grinds of pepper to the egg mixture and stir to mix. Stir in the water and refrigerate for 30 minutes, until the moisture has been absorbed.
  2. For soup: In a large pot, drizzle oil and place over medium-high heat. Add the onions, carrots and celery, and saute until they start to sizzle, then reduce to medium-low heat for 5 minutes. Stir in the garlic and chicken and raise the heat to medium high. Cook, stirring occasionally, for about 4 minutes to lightly brown in spots.
  3. Add the chicken stock, pepper and dill and bring to a boil, then reduce the heat to low to maintain a gentle simmer, then cover the pot.
  4. Scoop rounded tablespoons of matzo mixture, roll each scoop into a ball and drop into the simmering soup. When all the matzo balls are in the soup, cover and adjust the heat to bring the soup back to a very gentle simmer. Cook for 30-40 minutes, and then serve hot.

Nutritional Information

640 calories, 26 g. fat, 250 mg. cholesterol, 1340 mg. sodium, 51 g. carbohydrate, 5 g. fiber, 47 g. protein

This post originally appeared on the Co-op Stronger Together website.

Anastasia’s Secret Stir-Fry

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My name is attached to this not because I think I invented anything about this dish. Truthfully speaking, I figured once I reveal the ingredients behind this meal, that sound absolutely bonkers, no other group/person would want to lay claim to it. But it’s SO GOOD! Or my family is lying to me. But I choose to reject that narrative and present you with a quick and easy weeknight dinner option that is quite possibly the most customizable recipe out there. The speed in this recipe comes from two things: rice noodles and a “anything goes” attitude.

Ever since I was a kid I have loved all sorts of Asian cuisines. It wasn’t until I got older that I realized the labor and specialized ingredients it can take to recreate certain international dishes at home. Yes, there’s always take-out; but it’s not financially feasible for most of us to eat out every night. This recipe was really accidental (that might not be a surprise once you read a little further). I had an abundance of Thai basil growing in my garden this summer, and then the overwhelming desire to have Pad Basil one night. This is not that dish.

What this ended up being was really my first time cooking “off-book.” I simply went into the night with the knowledge I had to eat something, and the confidence that I could rely on my taste buds to take me in the direction I wanted to go. I am also proud of the accidental zero-waste direction this dish went in. There’s nothing like a hurricane outside to convince you to use what you have. Not following someone else’s directions meant I didn’t have to scrap any plans if I didn’t have a full cup of chopped mushrooms on hand, or fret if my bell pepper’s weren’t perfectly julienned. If you can take that chance on yourself, too, then you can do this!

 

At this point, I fear I have a confession to make. Soooo “recipe” might be stretching this a bit. There’s no set ingredients. No measurements. No cooking time.

 

No wait, don’t leave! I’m giving you something great, I promise. Let’s call it an outline. This recipe/outline derives its magic from whatever you have on hand in the fridge and pantry.  You can certainly go out and grab other ingredients, but it’s not required. Enough confusion and secrecy, let me walk you through the process:

A Noodle Base

Theoretically, you could use any sort of noodle (or heck, even rice!) as the base to this stir-fry. However, your quickest option is going to be a package of rice noodles. I was absolutely ELATED the first time I picked up a package of rice noodles and saw that they could be prepared without boiling water. I know, boiling water is like, the easiest cooking skill out there. But as a relatively-novice cook, I have a hard time lining up cooking steps to present a cohesive meal that’s all done at the same time, so not having to worry about spending valuable time literally watching water boil is great news to me. You’ll see on the back of a rice noodle package that there is a hot water option for preparing the noodles for stir-fry. Set up the hot water bath and set aside.

Zhoosh It Up

Zhoosh, jeugje, zhuzh, however you say it, that’s what we’re doing here. If you have no idea what I’m trying to spell, I hope you’ll figure out from context clues. Like I said, this meal is the perfect opportunity to use any veggies in your fridge that are…less than perfect. Don’t throw that limp/bruised/squishy/discolored/half-used/almost bad produce away! We’re going to chop it all up into bite-sized pieces and sauté in a large skillet over medium heat. A lot of flavor will come from the sauce, but don’t forget to splash some salt, pepper, garlic powder, and anything else you’d like at this step. Here’s a list of just some of the veggies I’ve added in the past:

  • bell peppers
  • onion
  • minced garlic
  • green beans
  • kale
  • tomatoes
  • mushrooms
  • scallion
  • spinach
  • broccolini

You are also welcome to add various pre-cooked sources of extra protein such as chicken, shrimp, beef, etc. Just make sure they’re already cooked by this step to add them in amongst the produce. Or, throw a couple eggs to fry up in the pan as well.

Get (Secret) Saucy

I fear that if I haven’t lost you yet, this might be where you close out this browser window. But please here me out!

Once your veggies are soft and tender, add your drained noodles to the same pan. Stir to lightly combine. One thing about me is I hate doing dishes, so I prefer to build a sauce directly into the pan, but you could certainly make it in a separate container. However, I also feel that adding the sauce ingredients directly into the pan promotes the spirit of ingenuity this is based on. Are you ready for the sauce ingredients?

The stir-fry sauce is made from: anything you want.

 

You think I’m lying? I promise I’m not. My strategy to dress this noodle dish has seriously been “grab anything brown from the fridge and raid the oil shelf.” And if you were to buy a pre-made sauce, you’d probably see it’s made of a similar array of ingredients. I’m just trying to save you the stress of getting measurements exactly right, and the cost of buying anything extra and obscure. Every time I pour a sauce from the fridge over the noodles I measure with my heart. If this stresses you out, here’s a rough estimate of what I add to the noodles. Take anything out, add anything in, modify quantities, I truly don’t care. You’re the one eating it! In approximate order of most –> least added, my sauce may include:

  • soy sauce
  • dumpling or chili sauce
  • oyster sauce
  • hoisin sauce
  • Worcestershire sauce
  • sesame oil
  • a squirt of lime (I know that’s not brown but it’s worth including! Can be bottled)

If that wasn’t bad enough, the one ingredient I prescribe you use is bullion paste.

“You mean add chicken/beef/vegetable broth, and we can make it from the bullion paste if needed?”

No, I said what I said. Add bullion paste directly to your noodles.

 

Truthfully, this “hack” if you will was discovered as a result of my aversion to soiling any “unnecessary” dishes. But think about it: why would you want to dilute your dish with water? There will already be plenty of hot liquid in the pan by this point to dissolve the paste, so water, in my humble opinion, is unnecessary. If you’re a rule follower, feel free to prepare the broth as usual; you may just have to cook it longer to cook off some of the liquid. Or just live with a runnier sauce. See — it’s all totally up to you! Make sure to give the noodles and add-ins a good toss so they get evenly coated in your sauce before serving.

Top it Off

As a final touch, feel free to plate and serve topped with extras like thai basil, sesame seeds, chopped green onions, peanuts, etc. Using the full package of rice noodles, this dish can make between 4-6 servings depending on how much you add in and how hungry you are. It’s a great meal prep option!

TADA!

I really hope the brave and willing amongst you will give this recipe a try. I pinky promise it’s all going to come together. And if it doesn’t, there’s always buttered noodles and take-out.

Cheers to eating on a school night before 8pm!

Anastasia

The Wonderful World of Cotija Cheese

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Are you familiar with cotija cheese? If not, football season is the perfect time to try it out! Cotija cheese is a semi-hard, slightly aged cheese from Mexico that crumbles like parm but with a stronger, saltier flavor. It doesn’t melt, so it’s often used for crumbling on top of dishes. But it doesn’t have to be regaled to the sidelines! We curated some great recipes that use cotija cheese in a variety of contexts — but they’re all great for this weekend.

 

 

 

 

Mexican Street Corn Dip

Variations of this dip is perhaps one of cotija’s most notable contributions. Whether it’s intact on the cob in the summer, or made from canned corn in the colder months, different forms of street corn are a great way to add some ~zest~ to your plate. This recipe puts these flavors into a creamy dip form–perfect for scooping up with a tortilla chip or pretzel! The cotija helps counterbalance the jalapeno and various spices while contributing a unique texture. Check out the recipe here.

Cilantro and Cotija Queso Dip

We love this recipe because it’s one where cotija really gets to be a main player. Even though it’s still crumbled on top, it’s accompanied by other ingredients with mild profiles, so it’s salty characteristic gets to stand out. Try it for yourself here.

Bacon Guacamole with Cotija Cheese

If you didn’t think classic guac could get any better, you’ve never put BACON in it. I mean, what isn’t improved by adding bacon? The cotija serves to make the guac creamier than what you’ve come to expect. Plus, you get the added benefit of surprising your guests who were just expecting regular guac. They weren’t expecting this masterpiece.

Okay, you caught us: we’re big dip people. Dips are so versatile, both in flavor possibilities and different uses. Of course chips and other dippers are classic, but you can also recycle and reuse dips into later weeknight recipes. Speaking of…

Mexican Hot Dog

This recipe is great because you can serve it on game day, or certainly save it for later in the weekend as a use for party leftovers. Everyone loves a classic dog, but adding only a couple steps elevates this base beyond the ballpark. Check out the recipe here and let us know what sort of variations you would add.

 

Fondue, Two Ways

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Fondue is a crowd-pleaser that’s perfect for New Year’s Eve, or when you’re ready to warm up after a weekend of skiing. Pick up some swiss cheeses from our specialty cheese department (personally, we prefer Gruyère and Emmentaler) along with a bottle of dry white wine, plus some fruit, veggies, and bread for dipping, and you’re ready to go!

Don’t have a fondue pot? You can use a double boiler, slow cooker, or a heavy saucepan with a hot plate or tealight underneath. Also, consider placing a few plates of dipping items around the pot, so that guests don’t have to reach over to get what they need. 

Here are two recipes to get you started:

Co-op Cheese Fondue

Ingredients:

1 small garlic clove, halved
1 cup dry white wine
¾ pound Gruyère cheese, grated
¾ pound Emmenthaler, raclette or Appenzeller cheese, grated
1 ½ tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)

Directions:

Rub the inside of a fondue pot with the garlic clove, then discard the garlic. Combine grated Gruyère and Emmentaler with wine, cornstarch and lemon juice and cook over moderate heat for 5 minutes, stirring occasionally, until the cheeses begin to melt. Add kirsch and a pinch of pepper and nutmeg. Cook for 10 minutes, stirring gently, until creamy and smooth. Serve with a selection of foods for dipping.

For Dipping:

Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots

(Recipe adapted from cooking.nytimes.com)

Chocolate Fondue

Ingredients:

2 cups heavy cream
24 ounces semisweet chocolate chips or chopped
semisweet chocolate bars
1 tablespoon pure vanilla extract

Directions:

In a large saucepan over medium-low heat, warm the cream until hot, but not simmering. Add the chocolate and stir just until melted and smooth. Remove from the heat and stir in the vanilla. Pour the chocolate fondue into the fondue pot and set it up over the heat. Serve with a selection of treats for dipping.

For Dipping:

Sliced bananas, Sliced apples, Sliced pears, Orange segments, Strawberries, Marshmallows, Cake or banana bread cut into cubes, Cookies, Graham crackers

(Recipe adapted from thespruceeats.com)

Game Day Snacks

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Sriracha Glazed Turkey Meatballs

Total Time: 40 minutes; 15 minutes active
Servings: 6 (makes 24 meatballs)
Spice up your next gathering with these amazing meatballs. Try them as an appetizer, made into sliders or atop rice.

Ingredients

Meatballs
1 pound ground turkey
3 green onions, minced
2 tablespoons minced garlic
1 tablespoon minced ginger
1 egg, lightly beaten
1/2 cup panko breadcrumbs
2 tablespoons Sriracha
1 teaspoon tamari
1/2 teaspoon ground white pepper
1 teaspoon sesame oil

Glaze
1/3 cup apricot preserves
1 to 2 tablespoons Sriracha
1 1/2 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon sesame oil

Preparation
Preheat oven to 375°F.
In large bowl, gently combine all meatball ingredients until everything is evenly distributed. Form mixture into small balls, using 1 to 1 1/2 tablespoons of meat per ball. Place the meatballs onto a rimmed baking tray and into the oven. Bake for 10 minutes and turn the meatballs. Bake for another 10 minutes until cooked through.
While the meatballs bake, combine all glaze ingredients in a small pot. Whisk and cook over medium heat for 5 minutes or until mixture is slightly thickened. To serve, toss or brush meatballs with warm glaze.

Serving Suggestion
Served whole and garnished with sliced green onion or toasted sesame seeds on an appetizer platter or made into sliders, these meatballs really bring the heat if you double the amount of ginger and Sriracha in the mix. Make it a meal by serving the meatballs on a bed of steaming hot jasmine rice.

Nutritional Information
275 calories, 12 g. fat, 105 mg. cholesterol, 482 mg. sodium, 18 g. carbohydrate, 1 g. fiber, 24 g. protein

Big Game Guacamole

Total Time: 15 minutes
Servings: 4
This fabulous guacamole is simple to make and is sure to be a crowd pleaser served as a dip or on burgers, burritos or tacos.

Ingredients
3 Haas avocados, ripe
1/4 cup diced fresh tomato (seeded)
2 tablespoons diced red onion
1 teaspoon chopped garlic (one clove)
1 tablespoon fresh squeezed lime juice (half a lime)
1 teaspoon ground cumin
1 teaspoon chipotle chili powder
1 teaspoon fresh cilantro, minced (optional)

Preparation
Slice the avocadoes lengthwise, remove the pits and scoop the green flesh (discard any brown flesh) into a bowl. Use a fork to mash the avocado pulp to a chunky texture. Add the lime juice, garlic, onion, and spices and mix well. Add the tomatoes and cilantro, mix and serve.

Serving Suggestions
Guacamole is a popular snack with crisp tortilla chips and a common ingredient in burritos, tacos and burgers. Try it on top of chili or inside a grilled cheese with some fresh pico de gallo.

Nutritional Information
Calories: 190, Fat: 15 g, Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrate: 14 g, Dietary Fiber: 9 g, Protein: 4 g

Slow Cooker Pulled Pork Nachos

Ingredients- Pulled Pork
2 1/2 to 3 pounds boneless pork loin roast (or use a traditional pork shoulder or butt)
1 medium onion (thinly sliced)
2 cups barbecue sauce (purchased or homemade)
1 cup salsa
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper, or to taste
1/2 teaspoon salt

Ingredients – Nachos
12 ounces tortilla chips
1 (15-ounce) can black beans, drained and rinsed
3/4 cup pico de gallo, homemade or store-bought
1 cup shredded cheddar cheese
1/2 cup shredded Pepper Jack cheese
1/2 cup guacamole
1/4 cup jalapenos
2 tablespoons chopped fresh cilantro leaves
2 tablespoons sour cream

Pork Preparation
Remove excess fat from pork. Place pork in 3 1/2- 6-quart slow cooker; arrange onion on top. Mix barbecue sauce, salsa, herbs, and spices; pour over pork. Cover and cook on low heat 8 to 10 hours or until pork is very tender. Remove pork; place on large plate. Use 2 forks to pull pork into shreds.

Nacho Preparation
Preheat oven to 400 degrees F. Lightly oil a baking sheet.
Arrange tortilla chips in a single layer on the baking sheet. Top with shredded pork, beans, pico de gallo and cheese.
Place into oven and bake until cheese has melted, about 10-12 minutes. Top with fixings, including guacamole, jalapenos, cilantro and sour cream.

Apple Cheddar Turkey Burgers

Total Time: 30 minutes
Servings: 4
Juicy grated apples are the secret to these moist, flavorful burgers.

Ingredients
1 small and 1 medium apple
1/4 cup finely chopped onion
1 teaspoon ground sage
2 tablespoons plus 2 teaspoons Dijon mustard, divided
3/4 teaspoon salt
Fresh ground black pepper to taste
1 pound lean ground turkey
4 whole wheat buns, toasted
1 tablespoon honey
4 ounces cheddar cheese, thinly sliced

Preparation
Grate or shred the smaller apple into a large bowl. Add onion, sage, Dijon mustard, salt and a few grinds of black pepper. Mix the ingredients well, then add the turkey, and gently mix with your hands. Divide the mixture into four even portions and form patties.
Thinly slice the medium-sized apple crosswise and remove the seeds. Toast the buns. Stir the Dijon and honey together in a small bowl.
To cook the burgers, place a large skillet with a lid over medium heat and heat for about a minute. Spray or brush the pan with canola oil and add the patties. Let cook for about 5 minutes per side, uncovered, then insert an instant-read thermometer into the thickest part of the patty. When it reads 160°F, the burgers are done. (See Tips & Notes below for a grilled version.) Top each patty with a slice of cheddar, cover the skillet, and remove from the heat to allow the cheese to melt a bit. Place each patty on a bun; top with apple slices and honey-mustard spread. Serve immediately.

Serving Suggestion
Serve these cheeseburgers and with thick-cut potato chips and coleslaw or—to carry the apple theme even further—a Waldorf salad.

Tips & Notes
For a grilled version, grill the burgers for 4-6 minutes per side until cooked (an instant-read thermometer in the thickest part of the patty should read 160°F).

Nutritional Information
480 calories, 20 g. fat, 110 mg. cholesterol, 1010 mg. sodium, 46 g. carbohydrate, 7 g. fiber, 36 g. protein

Spicy Sweet Potato Wedges with Jalapeño Sour Cream

Total Time: 50 minutes; 10 minutes active
Servings: 6
These tasty wedges pair perfectly with roast turkey sandwiches, breakfast hash, or a big bowl of chili.

Ingredients
2 pounds sweet potatoes, washed and cut lengthwise into large wedges
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin powder
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon chili flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne pepper

Jalapeño Sour Cream
1/2 cup light sour cream
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
Pinch of salt

Preparation
Preheat the oven to 400° F.
In a large bowl, mix together the oil and spices. Add the sweet potato wedges and toss until well coated. Spread the seasoned wedges out on a large sheet pan. Place in oven and bake for 20 minutes, stir or flip the wedges, and bake an additional 20 minutes until browned and tender.
While potatoes are roasting, mix together the sour cream, jalapeño pepper, lime and salt in a small bowl. Refrigerate until ready to serve.
Remove the wedges from the oven and let them rest for 5 minutes before serving with the jalapeño sour cream.

Serving Suggestion
These tasty wedges are the perfect accompaniment for roast turkey sandwiches, breakfast hash, or a big bowl of chili; or serve as a party snack.

Nutritional Information
247 calories, 7 g. fat, 10 mg. cholesterol, 136 mg. sodium, 45 g. carbohydrate, 7 g. fiber, 3 g. protein

Veggie Chili with Beer

Total Time: 30 minutes; 15 minutes active
Servings: 5
Veggie chili is a great dish to share with friends and family, it’s hearty and satisfying for everyone, and vegetarians will be grateful for the option. Adding beer elevates a simple chili to a rave-worthy one, great with a hunk of cornbread and, of course, a beer.

Ingredients
2 teaspoons extra virgin olive oil
1 medium onion, chopped
1 tablespoon chili powder
1/2 teaspoon chipotle powder
1 medium yellow bell pepper, chopped
1 medium green pepper, chopped
1 large carrot, chopped
1 cup wheat beer, red ale or lager
1 14-1/2 ounce can fire-roasted tomatoes, puree
1 15-ounce can kidney beans, drained
1 teaspoon dried oregano
1/2 teaspoon salt

Preparation
In a large pot, heat the olive oil. Sauté the onion for five minutes over medium heat, until soft. Add the chili powder and chipotle and stir until fragrant, then add the peppers, carrot and beer. Raise heat to high and bring to a boil, then cover and reduce to medium-low for 5 minutes. Uncover and add the remaining ingredients, stirring to combine. Simmer for another 5-10 minutes to combine the flavors and thicken the chili.

Serving Suggestion
Serve with a green salad, a hunk of cornbread and beer.

Nutritional Information
185 calories, 3 g. fat, 0 mg. cholesterol, 855 mg. sodium, 32 g. carbohydrate, 9 g. fiber, 7 g. protein

These recipes originally appeared on Co+op Welcome to the Table









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