By Kelly Kingsland, from the August 1999 Newsletter

July and August are my least favorite months of the year: It's just too hot and things are too hectic. Life in the Deli is no exception. I'm not complaining, just explaining my experience. While sales aren't higher than any other month, it feels like we're busier than ever. And Hot! Despite the air conditioning.

Part of the business is due to the fact that the time has come to prepare for fall. We've been thinking about how to increase production to meet the probable needs of the new school year. We're restructuring our cook schedule–this'll mean that we can get sandwiches out earlier and hopefully add a few more regular items to the case. We're also adding some server back-up for the busy times, so that you won't have to wait so long, and the cooks will be able to stick to their cooking rather than serving. We're going to add another cook (yes, we'll probably be hiring), and you've probably noticed a few new servers already.

Oddly enough, I'm also going to be doing some travelling–getting ideas from other natural foods delis, checking out one of our distributors' trade shows, and attending the Provender Conference. Now that we're approaching another stage in growth, I'd like to see us actively decide where we are going rather than just following the sales. Odd, too, because I don't 'business travel.' Well, didn't.

While it all seems hectic, it's also rather exciting. I like change, and the fact that the further into summer we get, the closer comes the fall!

This month's Deli recipe offering is a hodgepodge. Enjoy.

Erika's Croutons

1/2 loaf of bread
1 stick butter
2 T minced garlic
1 T each oregano, basil & thyme

1. Chop bread into bite-size pieces.
2. Melt butter with garlic in saucepan or microwave.
3. Pour butter with garlic over breadcrumbs and mix in herbs.
4. Bake on a cookie sheet at 400 degrees, stirring every 10 minutes until done (taste them). Enjoy in soups, salads or ???

Gingered Greens with Tofu

(Adapted from recipe in Moosewood Restaurant Cooks At Home, by The Moosewood Collective)

Marinade:

1/2 c tamari
1/2 c dry sherry or white wine
1/4 c rice vinegar
3 T brown sugar
1 1/2 pounds tofu
1/4 c peanut oil, divided
2 T grated fresh ginger
6 c chopped kale or swiss chard
3 T lime juice
2 T fresh cilantro, chopped
pinch of cayenne
toasted cashews (optional garnish)

1. Slice tofu into 1/4 - 1/2 inch squares and soak in marinade for 15 minutes.
2. Grill tofu in 2 tbsp. peanut oil until brown on both sides. Set aside, keeping warm.
3. In a large wok or skillet, heat remaining peanut oil; add ginger & greens. When greens have wilted add remaining ingredients and remove from heat.
4. Cut tofu into bite size pieces and combine with greens. Serve and enjoy!

Gary's Vegetarian Cajun Stew (Vegan Too!)

Sauté the following ingredients for 3 to 5 minutes:

4 or 5 garlic cloves, minced
1 medium onion, chopped
4 or 5 celery stalks, chopped
1 small to medium eggplant, chopped
6 to 10 okras, sliced
2 T olive oil

at the end of sautéing, add:

1/2 t oregano
1/2 t thyme
3/4 t paprika

Transfer those ingredients to a pot and add:

1/2 c of garbanzo beans, fresh cooked or canned
1/2 c of black beans, fresh cooked or canned
1/2 c of red beans, fresh cooked or canned
2 c diced tomatoes with juice

Bring to a boil and simmer for 15 minutes. Add black pepper, white pepper, cayenne, and salt to taste.

(Note: This should be a close approximation of how Gary makes Cajun stew or Cajun beans. C'est ben bon, ca!)

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