[Fishhugger] Open House

[info at fishhugger.com]

Join us this Thursday, April 12 from 2-5pm.  We are at 2031 N 47th St,
Phoenix.  We'll have wild salmon, halibut, grassfed beef, raw unfiltered
honey, fresh bee pollen, Bariani olive oil and more.

We also have raw grassfed dairy this week, including cheese, butter and
milk (limit 2).  For more information about our source of dairy, please
visit http://www.organicpastures.com

Our thanks to Elana for organizing a private Fishhugger Food Salon.  It
was our pleasure to host such a gracious group of guests.  Thank you
students of Southwest College of Naturopathic Medicine and others who
attended.

We're still working hard to accommodate everyone's needs for salmon, beef,
halibut, etc. before we leave.  With only a few market weeks left in
Phoenix, we encourage you to visit Kenny at the farmers markets or call
for an appointment 602.286.9233.

True Food News:  THE IRREPLACEABLE CAST IRON SKILLET  Cast iron heats
evenly and consistently and will last a lifetime, actually several
lifetimes, with proper care.  The benefits of cast iron pans are terrific:
 Foods glide out of it, no special tools are needed to cook in it, it
won't warp and cleanup is simple.  Cast iron pans enable precise control
of cooking temperatures.  Their heat retention qualities allow for even
cooking  temperature without hot spots.  They can be used on the stove top
or in the oven.  If you don't own a cast iron skillet, it's well worth the
time and money to invest in one.  You can find them for sale on the
internet, at cook stores everywhere, thrift stores, flea markets and yard
sales.  If the pan is rusty or encrusted with grease, buy it anyway.  You
can clean it up easily by scraping, using a grinder and then rinsing with
water, drying on the stove top or with a paper towel.  There is a trick to
maintaining cast iron cookware known as "seasoning" or "curing".  Your
food will never stick to the bottom of the skillet or pot and the iron
will not rust if it is properly seasoned.  Seasoning cast iron means
filling the pores and voids in the metal with grease of some sort, which
subsequently gets cooked in.  Every time we use our cast iron skillet we
let the pan cool, wash with water only and dry with paper towels.  Never
place a cast iron in the dishwasher and do not let water stand in it. 
Store your cast iron cookware with the lids off to avoid moisture build-up
and subsequent rust.  Scour any light rust spots with steel wool, wash,
dry and repeat the seasoning process.    We own at least 5 cast iron
skillets including an 8 inch, a 10 inch, a 12 inch, 14 inch and a dutch
oven.  We cook absolutely everything in them and no longer own a grill. 
All were either given to us by grandmother, great aunt, etc. or purchased
at the flea market.  Happy cooking!

Recipe of the Week:  MOM'S EGG CUSTARD  Butter well a 6x10 casserole dish.
 Line with Cheddar Cheese.  Top the cheese lined pan with 1/2 cup of
cream.  Break 6-8 eggs one at a time into the dish.  Cover the eggs with
another 1/2 cup+ cream, being careful that all of the eggs are covered
with a coating of cream.  Bake for 15 minutes at 425 degrees.  Remove from
oven and let stand 10-12 minutes.  The eggs and cream will form a
delicious kind of custard.  Season to taste with your favorite herbs and
spices (we use paprika, dill and a dash of sea salt) and serve.  We always
use Raw Butter, Raw Cheese, Raw Cream, and Pastured Eggs.  You can try
variations of cheese such as Jack or Swiss Cheese and add New Mexico Green
Chile between the layers of cream.  ENJOY!  For more of our favorite
recipes visit our website http://www.fishhugger.com/recipes.html

Our thanks to all for supporting your local fisherman.  Please let us know
how we can better serve you.

Eat Well,
Kenny & Brenna Aschbacher~The Fishhuggers
http://www.fishhugger.com
602.286.9233

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