Angelo Marino went to the convention on October 7. Also on this trip, he ended up purchasing cheese from the Long Grove Cheese Factory in Platteville. William Covelli of the Kenosha Vending Company. When asked by Assistant Attorney General LeRoy Dalton if they had refused to testify, they each said yes and were granted immunity by Judge Harry Carlson. The probe was to cover both gambling and the murder of Anthony Biernat. Rizzo testified before Kenosha County Judge Harry V. Alcohol use among teens increases dramatically during the high-school years and leads to serious consequences for many teens. Each year in the United States, alcohol-related automobile accidents are a major cause of teen deaths. Alcohol is also often a cause in other teenage deaths, including drownings, suicides and homicides. A few scattered items date back to 1918 and forward to 1953, but otherwise the papers fall into the year 1922 through 1945. The collection is relatively small (four and a half standard manuscript boxes) but--like Anderson herself--it is solid and businesslike. The correspondence which makes up the bulk of the collection is evidently the personal buy tramadol portion of her office files: incoming letters, plus occasional other papers, and carbon copies of her outgoing letters..
The Jew and the Carrot » Blog Archive » Foraging locally for Pesach - Voice of the New Jewish Food Movement


Foraging locally for Pesach

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Here in Portland we’re fortunate to have a year-round farmer’s market, and I’m always on the lookout for interesting, tasty, off-the-beaten-path things to make for Pesach. I love serving fresh asparagus at my seder, but it’s not in season yet, so I was looking for an alternative. Our local mushroom purveyor, Springwater Farm, offers a great variety of mushrooms, but they also sell other wild/foragable foods, including fiddlehead ferns and bags of stinging nettles. Here’s a link to some fiddlehead fern recipes.

The fiddleheads can be served in lieu of asparagus; just blanch them in boiling water and saute in garlic with a little salt.

Despite their sting, nettles are a great thing to eat (once you cook them, the sting goes away). Nettles have been a staple of traditional medicines for centuries, but they’re also amazingly (for a vegetable) high in protein, and a delicious way to get some greens in your diet during the winter. Here’s a great recipe for nettle mushroom soup (it might be good with matzah balls, you never know), posted with permission from its creator, chef Kathryn Yeomans:

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Nettle Mushroom Soup

1/2 lb young nettles
2 oz. butter, or olive oil
1 lb. potatoes
a pinch of chile flake
2 large garlic cloves, peeled and sliced
1 lb mixed wild and cultivated mushrooms
2 qt good quality meat, chicken or vegetable stock
sea salt & black pepper to taste

Bring a pot of water to a boil.  Carefully add the nettles and cook until the stingers have softened, about a minute or two.  Drain the nettles, refresh them under cold water until cool enough to handle.  Squeeze them slightly to remove some of the water and chop them.  Set aside.

Heat the olive oil in a soup pot over a medium flame.  Add the sliced potato and cook, stirring occasionally, until the potatoes have started to take on some color (10-15 minutes).  Add the chile flake and sliced garlic.  Cook for 1 more minute, break up potatoes slightly with a potato masher or wooden spoon, and then add the stock.  Bring to a boil.  Meanwhile, saute the mushrooms in additional oil.  Add them to the soup.  Season with salt and pepper.  Simmer the soup for 20 minutes, then add the nettles.  Warm through and serve.

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One Response to “Foraging locally for Pesach”

  1. Avigail Hurvitz-Prinz Says:

    Jealous. I’m just jealous! And you have cherry blossoms (though we don’t eat them).

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