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Hello
Welcome to Just Call Us Catering's first email newsletter. My intention with this newsletter is to provide interesting, pertinent information
on subjects having to do with food and the food industry. You can expect topics on such subjects as produce, meat, fish and of course recipes to accompany.
I also will be shamelessly promoting my charity interests. Encouraging you all to get involved or more involved with a volunteer project that is close to your heart.
Please enjoy or delete my monthly selection. You can unsubscribe by following the directions at the bottom of the page or by emailing me. I promise to love you all the same either way.
Your feedback is welcome. I want this to be something you want to read and maybe even look forward to!
Thank you all for your continued loyal support.
Much love,
Julie
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Next Volunteer Opportunity: |
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Baby Purple Artichokes
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Feeding those in Need April 11th
I am really passionate about my volunteer project of feeding those in need. As I see it the project does 2 things. #1 the obvious. We provide delicious hot meals to those who may otherwise go hungry and #2 Each time we serve a dinner, we
enlist the services of about 25 people who give of themselves, often for the first time. My hope is that this inspires them to give of themselves more often and by their example their friends are motivated to give of themselves as
well.
As an example of this, one of my volunteers forwarded my email to her co workers and 5 or 6 joined us on Valentines. One of whom is affiliated with the SDSU Delta Gamma sorority and the girls offered to hand-make the 250 valentines our
dinner guests received.
The CEO of her company donated $40.00 for food and also sent a company wide memo stating his authorization for a paid day off to any employee who wants to volunteer with any non profit.
For me, this is the pay off. The little project is now growing legs, It is having a pay it forward effect and who knows how many others will be touched. This is why I want to keep going and expanding the effort. Especially in times like
these, when we all need to lend hand.
Each dinner costs about $1.75 per person and we usually serve between 250 and 300 meals. Currently our goal is to serve a delicious gourmet meal every other month. We are looking for corporate sponsors who are willing to sponsor a
meal at $500.00 or sponsor a meal a month for the year at $6000.00. Their contributions are fully tax deductible. The only thing that keeps us from serving more often is funding.
To get involved contact:
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There are more than one hundred-forty artichoke varieties exist but less than forty are commercially grown.
Purple artichokes are Native to Tunisia, but interestingly, residents of Tunisia never indulge in this artichoke as it is so expensive.
The war between ancient Romans and the Carthaginians is credited for spreading purple artichokes throughout Mediterranean cities and towns.
Food historians credit French immigrants for introducing the artichoke into the United States in 1806 when they settled in the Louisiana Territory
In the United States, the central coast of California provides the perfect growing conditions and climate. Nearly year round production, California supplies nearly one hundred percent of the artichokes in America.
Locally grown in Lompoc, California, Baby Purple Artichokes are available year round.
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IMPORTANT NOTICE TO ALL CALIFORNIA CONSUMERS:
Effective April 1, 2009 the state sales & use tax rate increases by 1%. So in San Diego sales tax on taxable purchases will be 8.75%, La Mesa 9.50%, National City & El Cajon 9.75% and Vista 9.25%. For more information
click here.
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RECIPE OF THE MONTH:
Fried Purple Artichokes
Baby purple artichokes
Olive oil and/or peanut oil * see note
Paper towels
Salt & pepper
Squeeze of lemon (optional)
* olive oil has a low smoke point so do not leave it unattended. By using peanut oil (which has a high smoke point) with the olive oil the smoke point is higher.
Trim outer leaves of artichokes(if they are tough)
Chop off 1/3 of the top and trim stem so artichoke can sit flat
Using your fingers open up the leaves. Then with stem up and leaves down using the palm of your hand, press Gently to flatten and open them up a bit more.
Like French fries, I find it best to blanch artichokes before the final fry.
Heat fryer oil to 300 degrees and fry artichokes for 2 minutes Remove to a paper towel lined plate to drain upside down. (Can be done ahead of time)
When you are ready to serve the artichokes raise the temperature of the oil to 360 degrees F.
They will sizzle and get brown and crunchy quickly; about 2 minutes. Work in batches, and turn them over in the oil a few times while cooking.
Drain them well and give them a good sprinkle of sea salt & pepper. A little spritz of lemon juice is good too.
You MUST eat them hot to fully enjoy their textures!
Enjoy!
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