The Co-op Pantry

BY MARY DELPH

BY MARY DELPH

I have learned a lot this last year, especially about feeding my family. If I can find it locally, I buy it. I have sourced my own meat, eggs and dairy. I don’t have room to do this where I live, but fortunately I do know people who are becoming self-sustaining and they will certainly help you make the suppliers.

The food tastes better and since I know the producers, I know that the poultry and meat were raised humanely. So, I feel much more comfortable using it.

If you have the space, give gardening a try, if you don’t find people who do raise enough produce to sell to people. I am including below a simple list of produce that should be available, in some parts of Alabama, this time of year. Those who are in South Alabama will have more things growing.

• Cauliflower • Greens • Lettuce • Pecans • Sweet Potatoes • Spinach

Cauliflower “Mac” and Cheese

Kosher salt and freshly ground black pepper 1 Tablespoon butter, plus more for the pan 1 large head cauliflower, cut into florets 1 cup whole milk ½ teaspoon dry mustard Hot sauce, as needed 1 cup grated pepper jack cheese 1 (4-ounce) log fresh goat cheese ¼ cup grated Parmesan

Bring a large pot of salted water to a boil. Preheat the oven to 375 F. Grease a baking dish with butter.

Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well. In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle with the Parmesan. Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.

Kale and Apple Salad

3 Tablespoons fresh lemon juice 2 Tablespoons extra-virgin olive oil Kosher salt 1 bunch fresh kale, ribs removed, leaves very thinly sliced ¼ cup dates 1 Honeycrisp apple ¼ cup slivered almonds, toasted 1 ounce Pecorino, finely grated (¼ cup) Freshly ground black pepper

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes. While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

Easy Custard

4 cups fresh whole milk 1 Tablespoon vanilla extract 1 teaspoon butter 4 fresh eggs ½ cup white sugar 3 Tablespoons cornstarch

Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil. Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves. Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes. Easy Lettuce Salad

2 cups torn leaf lettuce, fresh 1 hard-boiled large egg, fresh 1 green onion, sliced 2 Tablespoons mayonnaise 1 teaspoon cider vinegar ⅛ teaspoon pepper

In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.

Wilted Spinach

¼ cup extra-virgin olive oil 2 Tablespoons balsamic vinegar 1 teaspoon lemon juice 1 Tablespoon bottled minced garlic 1 pinch sea salt 1 pinch ground black pepper 4 ounces baby spinach 1 ½ Tablespoons pine nuts

In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt and pepper. Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy. Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.