A woman "of a certain age" stopped me as I was unloading groceries to check out last week,   She somewhat apologetically asked me what I was going to do with that round, sausage-looking vacuum-packed yellow stuff called polenta.  "Is that what we used to call corn meal mush?"

I told her I thought it was one and the same.  In the form I was purchasing, it was already cooked and just needed to be reheated.  Sort of the fast-food approach to mixing corn meal and water and frying it until it's somewhat firm, then baking it off.

I had some big plans for my polenta.  I purchased a basil- and garlic-infused version, and thought I would top it with several new and familiar vegetables, such as collard greens and leeks, maybe some red cabbage and a few slivers of mushrooms.  I would sautee the vegetables and bake the whole thing.

But when I got ready to cook, I rooted through the frig and found I had a lot of fresh spinach and some shallots.  So I sauteed those in garlic olive oil and added something else I found, some proscuitto.  A container of half-used ricotta inspired me to a lasagne-like concoction.  I sliced the polenta fairly thinly, added the spinach mix, then spread some creamy ricotta over that, and a fat dollop of red sauce and a sprinkling of parmesan.  Another layer of the polenta, and I baked it for about 20 minutes.

What terrific flavor!   The whole thing was surprisingly light and yet each separate contributor could be identified and enjoyed.  I was pleased with the end result, and realized that it was infinitely adaptable to whatever was available.  My version was a riff on a traditional lasagne, but you could add almost anything between the layers of polenta.  If you used straight polenta, it could be a great vehicle for something like rice or what used to be called Indian pudding (a molasses-based dessert).

Speaking of, the polenta baked in a way that made it seem superior to traditional noodles.  It had more flavor and substance, and was an interesting and different choice.  For a tired palate in late January, it was a warm and unexpected guest at my dinner table.  Note to self:  try different ways of using polenta...it's a great carb choice.  And you can go basic and purchase corn meal and follow the directions to produce your own polenta, too.  It's a great budget choice, too.

I'm all fooded out.  I am completely ready for the first slender bunches of asparagus, the tartly delicious flavor of rhubarb (I admit I'm crazy about rhubarb), the early berries to make their way to my store.  I want spring food!

I am tired of winter food, though it's only January.  Must be the post-holidays let-down, the food extravaganzas and celebrations that start in November and continue right up to the New Year.  Maybe it's because the weather is unseasonably bright and warmish, but the usual heavy dishes of chili, pot roasts, stuffed chicken breasts, casseroles just don't seem especially appealing.  I want rosemary lemonade, not marshmallow hot chocolate!

New inspiration is needed.  My experiment with broccoli rabe in pasta was well-received and a nice change from the usual spinach I add to the mash-up.  The kale, the long-living kale, was neatly sliced along its tough spine and chopped into bits.  I sauteed it with some sliced garlic in olive oil, and added fresh green peppers as it softened up.  It didn't really shrink like spinach does, but retained its curly-tipped shape and volume.  I panicked a bit and added tamari sauce right at the end of the cooking, when I noticed some of the leaves were turning a little brown.  Overall, it was a nice side dish, and the peppers added a good crunch.  Jalapenos or even roasted red peppers would be good, too. 

So, attitude adjustment.  Parsnips, turnips, more of those mysterious greens are going to find their way into my fridge as I continue to cook seasonally.  Putting together a thick-ish and full-bodied stew with some of these elements is my new challenge. 

And just to show that cold-season flavors can be compelling...I had a lighter-than-air buckwheat crepe yesterday, stuffed with chopped mushrooms, onions and sauerkraut, of all things.  It was tangy, laced lightly with some kind of delicate cream sauce, and so completely right for the winter. 

Finally, all this talk of what kind of food I want to eat right now circles me back to the people of Haiti.  Having food choices is such a privilege in many of our lives, and it's time for me to share that privilege.  Maybe you, too.  www.americanredcross.org

Special Coffee Sold at The Market at Fairhaven

When you're brewing your own coffee, consider a way to help a worthy organization. 

The Market at Fairhaven is selling Hospice House coffee at its checkstands.  The coffee, sold for $11.99 per pound, will benefit Hospice House in Whatcom County.

Hospice House, located at 2806 Douglas Avenue in south Bellingham, broke ground last fall.  The House will provide comfort for the dying and help preserve dignity at the end of life.  The first patients are expected later this year.

The coffee is available in either whole bean or ground. But don't wait:  supplies are limited!   For more information about Hospice House, go to www.WhatcomHospiceHouse.org

I, too, have swooned over scones, and hunting for the exactly right recipe that is butter flaky, light, tenderly crumbed.  There are too many that are lead-heavy and dry.

I found the perfect scone recipe in Julia Child's "The Art of Baking."  I don't know if it's still available ( it was published around 10 years ago), but it is worth having.  The recipe for making her scones is lengthy but not difficult, and the results are well worth the effort.  There are other exacting recipes for bakers to try as well, and the ones I've tried have been equally satisfying.

Hint:  like all scones, these are best eaten fresh or frozen and reheated.  They do not improve on the second (third or fourth) day!  Bon appetit!

Confession:  there is a swath of produce I skip by. It's the collard greens, beet greens and kale section that perplexes me.  In my childhood home, stepping out was when a salad didn't begin with iceberg lettuce, but a more exotic (to us) combo of romaine and maybe some spinach.

I have resolved to solve the riddle of kale, and so bought a great big bunch of it.  It has curly edges and is an appealing dark green.  It seems like you get quite a lot for your money when you buy kale. 

Now, what do I do with it?  If anyone has a special favorite recipe, please send it my way. I have checked my cookbooks, and there's some hopeful news with Italian recipes that use kale.  I am thinking I will saute it tonight with some garlic and olive oil and add it to a pasta dish that's coming together nicely with bits of leftovers and inspired buys.  But I'm looking for that special dish, the star, that makes my hungry family sit up and take notice, and yes, even beg for more greens.  Kale is loaded with nutrients and antioxidants, but what about flavor?  And I am wondering if it does the spinach thing and shrinks up to nothing after it encounters some heat.  And one more thing:  recipes don't seem especially clear on whether or not you can or should or want to eat the stems.  We'll see...

Checkstand Donations Accepted for Any Amount

The Markets have set up checkstand donations at all 21 stores for Haiti earthquake relief.

Customers are invited to make a donation of any amount, added to their grocery bill at checkout.  All donations will be delivered to the American Red Cross' Haiti relief fund.  At time of this writing, over $37 million has already been donated by generous Americans.The American Red Cross emphasized that financial contributions are what is needed most right now.

For information on the Red Cross relief efforts, go to www.americanredcross.com

First Supermarket Location Nationwide

The first networked electric car charging station in Bellingham, the first north of Hillsboro, OR and the first at a grocery store anywhere in the United States, debuted at the newly remodeled Market at Fairhaven in December.

The station, which is free to use, is a place where electric car vehicles can plug in while shopping at The Market, recharging for the trip home or future travel around town.

"We decided to offer the charging station because of the greater Bellingham community's interest in green technology and the large number of people who already drive hybrids," Kevin Weatherill, President/CEO of The Markets, explained.  He added that the expected growth of plug-in cars raises the critical question:  Where will these cars be plugged in?

The networked charging station was developed by Coulomb Technologies of Campbell, CA, the leader in electric vehicle charging station infrastructure.  Charge Northwest is the infrastructure agent and authorized distributor of ChargePoint Networked Charging Stations from Coulomb in the Northwest.

These early models of all-electric cars have a limited range, requiring the operators to "top off" their battery when away from their normal overnight charging locations.  Studies show that 80% of electric vehicle car owners want to charge more than once a day.  Having a convenient public charging location, like The Market at Fairhaven's, will ease the way for electric cars into the community.

Generally, it takes four to six hours to fully charge a completely depleted battery, but most electric vehicle owners will use the opportunity to "top off" their car while running errands.  A half hour of shopping at The Market will result in about a 10% charge, which is enough to add another 10 miles or so.

"Many of our customers shop several times a week, so it's easy to plug in while they are stopping by," Weatherill explained.  "Having a charging station in our parking lot, clearly marked, just makes good sense."

And why electric vehicles?  President Obama has challenged the automakers to produce one million electric vehicles, road-ready, by 2015.  Early adopters are already converting hybrids to all-electric.  Using electricity is a clean solution to the problem of green house gases, and also reduces the dependence on foreign oil gas-powered cars require.

Progressive communities, such as Bellingham, WA, which has undertaken a Community Energy Challenge (reducing substantially the area's consumption of electricity and natural gas) are embracing electric vehicles.

"Having a free community charging station, whether it's for our local customers, or people traveling the I-5 corridor who need a place to "re-fuel", is important," Weatherill noted.  "We are proud to be able to offer this service as part of our ongoing commitment to environmentally-sensitive iniatives, such as our S.O.R.T. It! recycling program and our "pay it forward" reusable bags."

There are estimated to be about 1,000 electric vehicles in Washington, which includes conversions, plug-in hybrid conversions, neighborhood electric vehicles and electric motorbikes.

For more information, check out the map with ChargePoint network locations:  www.mychargepoint.net .  Visit www.coulombtech.com and www.chargenw.com for details about the technology and the charging network.

The Markets' Private Label Brand Gets Top Prize

The Markets is well-known for its dynamic merchandising, and this has been confirmed by winning the top prize in a national grocers competition.

The entry, for the company's Culinary Circle products, was awarded the best in the private label category this year, beating out a record number of entries across the country.  The annual Creative Choice awards are selected "by a panel of food industry experts as being the best in its class."  The competition is sponsored by the National Grocers Association.

Culinary Circle products were highlighted in several in-store displays and ads that featured the exceptional value and variety of the private label brand.  This year's winning entry joins over two dozen previous awards given for excellence in merchandising.  Our compliments to the Marketing and Advertising team at The Markets for their creativity and commitment to excellence. 

For more information about the awards, go to www.nationalgrocersassociation.com

People of All Ages Will Benefit From Your Generosity

The annual holiday food bank donation campaign, Food For All, ended on January 2 with a resounding cash register ring of success.  This year, our generous customers and employees donated $22,719 to feed hungry families in our own communities.

This is the 11th year that our stores have joined other supermarkets nationwide to help those in need.  We will be happy to present checks to 22 nonprofit, food-based charities.  Most are general food banks open to all, some are community shelters, such as local missions, and a few are for senior citizens.  But the most important thing is that all the recipients desperately are looking for food donations to fill their cupboards during these long winter months.

Thanks to those of you who reached deep and donated $1, $3 or $5: it made a big difference!

There are a few truisms about holiday meals.  For one thing, there is generally plenty of food.  This is good, because one person loves sweet potatoes, but the other one shuns wilted cabbage...you need lots of choices if you're hosting a family/extended family and friends meal.

I had three holiday meals to host over two days, plus two meals around New Year's as well.  The first was the traditional Christmas Eve dinner, in which I like to serve variations on seafood.  It's most often grilled salmon, and always welcomed by the guests, particularly as they grow older.  Simply prepared and barbecued outside, no matter the temperature, it tastes fresh and light on the system.  The side dishes include a variation on potatoes.  This year's, scalloped potatoes, a repeat from the ecstatic reviews received on Thanksgiving, were just as tasty, but unfortunately, didn't look as nice, since I had sliced them and let them sit a bit too long.  They turned an unappetizing shade of grey, but still tasted good.  You have to be adventurous to eat at my table!  There were the brussel sprouts mixed with bread crumbs and pancetta, an Italian bacon, plus lots of garlic.  My mother's recipe for sweet and sour cucumbers, heavy on the vinegar and salt, light on the sugar, topped with white sliced onions.  A loaf of freshly baked bread (from the store, not my oven) and a huge green salad with cranberries, pecans and spinach.  I also tossed some broccoli with lemon and capers.  When it came time for dessert, a strawberry boston cream pie (The Market at Fairhaven, thank you very much), only two guests were able to fit it in.  The appetizers brought by another guest, including a hot artichoke dip, a feta cheese dip and deviled eggs, filled us all up.  The cookie plate did the rest of the damage.

Christmas morning with friends and a brunch, served up with champagne, orange juice, a sour cream coffeecake with double the cinnamon and pecan filling, plus Swedish pancakes and chorizo sausage made for another hearty meal.

By the time the fresh group of guests arrived for their prime rib dinner Christmas evening, I was not hungry in the least.  I discovered, much to my surprise, that the mashed potatoes I prepared were gobbled right up.  I was short a veg, so I took some carrots, horseradish, the remainders of the previous night's broccoli and brussels sprouts, and stir-fried them together.  Not a bite left.  The soft Parker House dinner rolls were a hit, the big green salad again a welcome buffer between healthy and indulgent, and I squeezed in some room for my sister-in-law's justifiably famous buche de noel...a chocolate mocha sponge cake that is light and a flavor knockout.

New Year's Eve and New Year's Day saw yet more eating with more different guests to host.  This time, salmon and halibut and a bounty of king crab legs to dip in butter.  A salad that went the distance twice, some roasted peppers and mushrooms, really chewy wheat bread, homemade potato salad and also made-at-home chocolate chip cookies.  We even tasted a five-year-old plum pudding.  It was strangely good, until we read the ingredients and discovered it contained beef suet, something I am certain I will never willingly eat again.  But the hard sauce was delish:  rum-spiked and really, really sweet. 

The point here?  Well, no point, except that among all these people and all these meals, we were blessed with more food than we could consume, the variety of which made every gathering a feast of its own.  Even if we had been dining with a peanut butter sandwich and a glass of milk, the cameraderie and the good times made these meals special.  To share food with dear friends and family, and to be able to offer a table literally groaning under the weight of so many tempting foods, is indeed a gift.

And, it was with a grateful heart that I was able to take a wonderful selection of food to my local food bank last weekend.  Now, and every day, is a good time to share.