Open Harvest Cookbook Party at Indigo Bridge Books
Wednesday Nov. 10, 5 to 6 pm 701 P Street
Brown rice and tofu? Bran muffins that double as hockey pucks?
Think again. How about Spicy Smoked Salmon Pizza? Gingered Squash Soup? Fudge Rice Brownies and Sweet Potato Pecan Pie?
These are just a few of the recipes in Open Harvest Cooks, a new cookbook commemorating the grocery store's 35th anniversary. Open Harvest is a member-owned co-op specializing in natural and organic foods, supplements, and bodycare products. Everyone is welcome to shop there.
The co-op will celebrate the book's launch at Indigo Bridge Books on November 10 at 5:00 p.m.. The community is invited to come meet the contributors and sample tasty recipes from the cookbook such as Salmon Chowder and Cheese Crisps. Copies of the book will be on sale for $19.99.
Compiled by a committee of Open Harvest members, the cookbook features over 350 recipes for appetizers, sauces, soups, salads, entrees, and desserts by co-op staff and members. The offerings range from healthy dishes for a tight budget to treasured ethnic specialties to upscale gourmet selections.
Contributors include Maggie Pleskac, owner of Maggie's Vegetarian Wraps in the Haymarket, who offers recipes for Tempeh Goulash, Crustless Quiche, and other dishes. Krista Dittman of Branched Oak Farm shares her famous "Quarkamole" dip. Former Open Harvest bakery manager Jackie Barnhardt contributes several recipes for scrumptious fresh fruit pies. Open Harvest deli and bakery staff lift the veil on closely guarded recipes for breads, muffins, dips, appetizers, salads, and more.
Recipes reflect cuisines from around the world—Indian, Mexican, European, Asian, and Middle Eastern. There's Swedish Pancakes and Indian Chapati, Chile Rellenos and Coconut Red-Lentil Curry, Easy Japanese Miso and Cold Chinese Noodles.
Indian Spice Tea and Mint Cooler are among the beverage recipes. Or you can wet your whistle with Not Your Mama's Mimosa, a kicky blend of mango juice, ice, vitamin C, and vodka.
The cookbook includes several recipes from the original 1981 edition. Creamy Tofu Dip with Garlic and Dill, Granola Bars, and Fruit Smoothies were unusual recipes back in the day.
The updated edition offers more imaginative fare like Pear Crostini with Tarragon Pesto, Beet and Quinoa Salad, Butternut Squash and Mushroom Lasagna, and Drunken Fly Pudding.
Helpful how-to sections cover basics such as bread baking and cooking beans and rice. The Home and Beauty chapter offers recipes for natural house-cleaning and bodycare products, such as Oatmeal Mint Face Scrub, Apricot Masque, and Rose Chamomile Bath Salts. Look no further for a non-toxic oven cleaner.
The cookbook includes original drawings by Open Harvest members, including the cover painting of colorful beets by Lamont Richards. The book opens with a short history of Open Harvest by Assistant General Manager Margot Conrad, a 30-year veteran of the co-op. She traces the store from its humble beginnings in a garage to its present incarnation as one of Lincoln's largest natural and organic markets, with 3,300 members.
With its expansion in 2009 at its current location, Open Harvest offers more products and services, including offerings from more than 75 local farmers and vendors. The co-op is positioned to increase its role in supporting the local community and sustainable agriculture.