Page 46 - Flathead Beacon // 9.7.16

SIDE DISH FVCC CHEF MANDA HUDAK SUMMER JUICING
Cash in Your Swan Bucks!
September 1-15th
SUMMER IS THE MOST FLAVOR- ful season of the year as we indulge in the bounty of our gardens. We know food is at its best avor and nutri- tional content as soon as it comes o the vine or out of the ground. The raw food movement celebrates as little “process- ing” as possible to maintain the high- est nutritional potential. I am always amazed at how juicing captures the nat- ural essence of food. Freshly squeezed juices were traditionally served before the American dinner meal as an appetite enhancer, and guess what: they are com- ing back into style.
I often serve fresh juices between courses to cleanse the palate. I also make juice ice cubes so I don’t have to dilute the juice avor with water ice cubes. Another fun application is to make fresh juice gelatin or freeze the juice as a granite (shaved ice) or sorbet. Fresh juices also enhance and enrich cocktails with fresh avor and nutrition rather than the high fructose corn syrup of most mixers. Rim the edges of your fancy glassware with ground spice blends or dried fruit pow- ders. Fresh juice blends are a real favorite for brunches at my house.
The combination of complimentary avors is endless, but I am sharing two of my favorites. Chilling fruits and veg- gies in advance lowers the amount of foam produced while juicing. I prefer auger style versus cylindrical juicers, as they seem to heighten avor and are very easy to clean. The key here is to exper- iment with di erent fruits and vegeta- ble combinations. Citrus juice is a must to brighten all component avors so make sure to use lime, lemon, orange
Red and green juices made from garden-fresh produce grown on the FVCC Campus Farm.
or grapefruit somewhere along the way. A spritz of cider vinegar is great with your own garden vegetable blend as well. Here’s to the brilliant avors and nutri- tion in our summer gardens.
Red or Yellow Juice
• 2 beets, red or yellow, peeled and small diced
• 2 carrots, peeled
• 1 orange, navel – no need to peel • 1 apple, honey crisp, cored
• 1/2 lemon – no need to peel
Green Juice
• 1 cucumber, peeled and seeded
• 1 cup greens (kale or spinach)
• 1 green apple
• 1 lime or lemon – no need to peel • 1/2 jalapeno, seeded
Press cold fruit and veggies through juicer. Skim any foam o the top and stir well to combine. Chill and serve as soon as possible to maximize all the delicious goodness of the garden.
Manda Hudak is the savory chef instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.
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SEPTEMBER 7, 2016 // FLATHEADBEACON.COM
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