Wednesday, March 25, 2015

Good Eats Newsletter - March 25, 2015

Localvore Members 
& Veggie Only Share Members
take a TAN / LIGHT GREEN BAG

This week your bag will contain:
Spinach/Shoots Mix; Potatoes; Carrots;
Parsnips; Onions; Cabbage

And OUT of the bag:
Frozen Sweet Peppers
Frozen Chard

Localvore Offerings Include:
Red Hen Three Farm Loaf
Jersey Girls Quark Cheese
Marsh Hollow Jam


Half Veggie Only Members
take a YELLOW BAG
containing:
Spinach/Shoots Mix; Potatoes; Carrots;
Parsnips; Onions

And OUT of the bag:
Frozen Sweet Peppers
Introduding 2 new Localvore producers!

Jersey Girls Farm Dairy and Marsh Hollow - read more about both producers below.

Artisanal Jams & Jellies
Around the Farm

Spring comes slowly in the kingdom, but if you pay close attention there are little signs all around. A single lonely phoebe calls to me when I step out the door in the morning. I see deer, raccoons and foxes on a regular basis now, along with lots of tracks I don't have the skill to recognize. The longer, somewhat warmer days have the same effect on them as they do on us. They want to get up and move around! For us, of course, spring is marked by thousands of baby transplants being seeded and lovingly cared for in our greenhouses. And for the first time this year spring is also marked by 19 adorable piglets from three happy mamas!
 
But there is one sign of spring that I Iove above all others: the smell of soil. The frozen winter soil has no smell. Though it's still alive under the frost, at the surface it feels lifeless. Now when I walk into a greenhouse on a warm morning I am overwhelmed by the rich, dark, complex smell of moist soil. I think if I were a true expert I might be able to tell all sorts of soil characteristics by smell the way a coffee connoisseur can tell the place of origin for any brew. At the very least I would have abundant language for describing variation in soil smell: hints of chocolate, mossy, mellow, and fresh. To be a farmer is to love soil and this is the smell of the very earth itself coming back to life. ~Molly
 

Right: Molly and spinach!
Below: Emilie harvesting spinach




Storage and Use Tips

This week we have another mix of shoots and spinach. This makes an excellent salad, or this morning I made scrambled eggs with some of these greens added in. It's a nice taste of spring!

Keuka potatoes are very similar to Yukon Golds with yellow flesh and skin. Their rich flavor makes them great mashed and roasted. Cornell University developed these potatoes, along with about a dozen others, to grow well in our areas' temperature swings, short growing season, divergent soils and uneven rainfall. This article is an interesting read about these and other recently developed potato varieties in hopes of educating chefs and consumers on locally grown potatoes.

Carrots should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks. Store them away from apples, pears and other produce that create ethylene gas, which causes them to become bitter.

Contrary to appearances, parsnips are not pale versions of carrots. In fact, they have a nutty-sweet taste and a tender-hearty texture that is entirely distinct. For centuries, parsnips were a more common staple than the potato—and deservedly so. Satisfying, versatile, and highly nutritious, these delicious roots make a terrific base to any meal. Young parsnips don’t need to be peeled. Simply scrub them under running water with a vegetable brush. Peel larger parsnips, and cut out the core if it seems woody. However you slice or chop parsnips, be sure to make all the pieces relatively the same size, ensuring an evenly cooked dish. Refrigerate unwashed parsnips in a loosely wrapped or perforated plastic bag for up to two weeks.

Red cabbage - though very similar in taste to green cabbage, red can have slightly more pronounced peppery notes. In my opinion, it can also tolerate longer cooking cycles without becoming too acidic and "stinky." If alkaline ingredients like eggs are present in your pan when cooking red cabbage, it can turn blue on you (red cabbage works great to color Easter eggs - see this past newsletter for ideas on that). To stop this from happening, add a bit of acid to the pan in the form of lemon juice, vinegar or wine. Classic braising red cabbage preparations often call for adding a little red wine, cider vinegar or both to the pan during cooking. Apples also make a perfect match with red cabbage. Cabbage can be stored loosely wrapped in a plastic bag in the refrigerator for weeks. If the outer leaves wilt or turn spotted, just remove them and use the good leaves below. Once cut, keep the remaining cabbage in a sealed plastic bag in the crisper drawer.

Frozen sweet peppers are a sweet taste of summer.  Keep them frozen into you are ready to use them.  Frozen peppers tend to not have the same rigidity as fresh peppers but retain all the flavors and yummy summer goodness. They will be delicious sautéed and thrown onto a pizza, or cooked into lasagna, casseroles, soups, or sauces.

Frozen chard is great for casseroles, lasagnas, quiches etc.  Thaw it, squeeze out the excess liquid and add it in.  Or let it thaw on counter til it softens up enough to saw with a knife, and saw off section to use a lesser amount in a dish.  You can put the remainder back in freezer. 

Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.

Localvore Lore

We have 2 new products for you - quark cheese and jam! As I write this I'm daydreaming of a piece of Red Hen bread spread with quark cheese and some jam. Yum!

This week the crew at Red Hen baked a new bread called "Three Farm Loaf."
From Randy:

We're making a special bread for the CSA share this week that we're calling the "Three Farm Loaf."  It features rolled oats from Roger's Farm in Northfield, Gleason Grains stoneground Snake Mt. wheat flour, and unbleached wheat flour from Les Cedres-- our new farm/mill partner in Quebec.  There is also a smattering of flax seeds in there.  It is a naturally leavened bread, so it is very subtly sour, satisfyingly chewy, and will keep for at least 3 or 4 days.  Enjoy!

Jersey Girls Dairy is a dairy farm in Chester, VT started by Lisa Kaiman in 1999. She's a firm believer in the "We Are What We Eat" mantra (this was the former name of her retail store); her animals are raised humanely and free range.

One of their newest products is quark cheese. What the heck is Quark you ask? Soft, spreadable and mild - made from skimmed pasteurized milk! A perfect (and healthy) schmear for your morning toast and makes a crazy good cheesecake without all the fat of cream cheese. Made right on the farm in small batches in their own processing room and packed by hand, it is seriously good.

What can you do with Quark?
*Use Quark (in equal) portions instead of ricotta in your favoritePicture
lasagna or stuffed shell recipe
*Stir a Tablespoon or two into your mashed potatoes
*Spread on a toasted bagel
*Spread on Whole Grain Toast and Drizzle with local jam
*Make a refreshing herb dip for veggie
*Add to your favorite omelet or stir into scrambled eggs
*Use on a homemade pizza
The possibilities are endless! Use your imagination and have fun! I added it to a pan of pasta with tomato sauce and it was delicious.

Marsh Hollow made us 2 awesome jams for this weeks' share - Strawberry Rhubarb and Maple Wheat Beer Jelly. John, the owner and head creator, makes these non-traditional jams and jellies in small batches in his Moretown kitchen. He was inspired to create local VT products after visiting Ireland and seeing how they ate fresh and local food. He returned home realizing that Vermonters were making that same connection with their food and he wanted to be a part of that. He also wanted to do something that would involve the whole family, so, their Marsh Hollow jam business was born in 2012. As a family, they bounce around ideas for flavors and combinations that they would like to try. Some are more successful than others. All come from some part of their lives and experiences.

The strawberry-rhubarb jam is made with local berries and rhubarb. It's great on toast or muffins, on vanilla ice cream or stirred into yogurt.

The beer jelly is made with Rock Art Brewery's Maple Wheat beer which was brewed just a few weeks ago with local maple syrup. This jelly flavor is new and was created just for us! This jelly is good served with a good cheddar and salty meats, as a glaze on chicken or pork, carrots or roasted veggies, or on a bagel with cream cheese or quark!

* Pick your favorite flavor and take just 1 jam*




Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.




Recipes


Fresh Parsnip & Red Cabbage Salad with Mint
This makes a wonderfullly vibrant winter salad while we're still waiting for the summer veggies! It's a great light starter or side dish and has no fattening additions like nuts or cheese. It also has a lot of nutrients from the vegetables used. The parsnips will offer some fiber and potassium, while the red cabbage has tons more Vitamin C, Vitamin K and Vitamin A. (makes about 4 servings)

1 medium parsnip, peeled and shredded into long strips
1/2 small head red cabbage, finely shredded
2 dozen small fresh mint leaves
juice of 1 lemon
3-4 tablespoons olive oil
fine sea salt and freshly ground black pepper to taste

Whisk together the lemon juice, olive oil and salt and pepper to taste. Drizzle over the remaining ingredients, reserving some mint leaves for garnish. Sprinkle each plate with reserved mint leaves.


Shoots and Chard Squares

3  eggs, beaten
4  tablespoons butter softened
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
1/2  pound cheddar cheese shredded
1 small onion, finely chopped
1 bag frozen chard, thawed and excess water removed
5  ounces salad greens, roughly chopped

In a large bowl, combine and mix well eggs, butter, flour, milk, salt and baking powder.  Stir in cheese, onion, chard and shoots.  Spoon mixture into a 9″ x 13″ greased pan and level off.  Bake at 350 degrees for 35 minutes.  Remove from oven and cool 45 minutes.  Cut into large squares for luncheon dish or bite size squares for appetizers.  Good hot or cold.  Recipe serves 6.
Potato and Root Vegetable Galette
This is a forgiving recipe and can be made with any root veggies you have on hand. Don't have any celeriac? Add extra parsnips! It's best to slice the veggies with a mandoline so they all cook uniformly but if you don't have one you could always slice them slightly bigger, and par-cook the slices by boiling them a couple minutes before layering in a pan. This recipe and picture comes from a blog I just discovered, Not Eating out in NY.
(makes 1 9-inch cake, or 2-3 servings)

4 medium potatoes, scrubbed and thinly sliced
1 carrot, scrubbed and thinly sliced
1 parsnip, peeled and thinly sliced
1 small sweet potato, scrubbed and thinly sliced
1/2 celery root, peeled well and thinly sliced
1 tablespoon butter
1-2 tablespoons olive oil
salt and pepper
handful of chopped chives or other fresh herbs for garnish

Preheat oven to 350 degrees. Toss all the sliced vegetables in the olive oil and a few pinches of salt and pepper. Melt the butter over medium-high heat in an oven-safe, 9-inch pan. Make sure the butter touches all around the edges of the pan. Arrange the potato slices, overlapping generously, along the edge of the pan. Arrange potato alternating with the rest of the root vegetable slices in rings throughout the center of the pan. Layer the top with more alternating slices of root vegetables and potatoes, making sure to space the potatoes evenly throughout, until all the vegetables are used up.

Cover the pan partially (with a large lid or loosely wrapped foil) and transfer to the oven. Let cook for 20 minutes. Uncover and check; if the vegetable slices have mostly turned translucent, remove cover and continue cooking for another 10 minutes, or until the edges of the galette are visibly lightly browned. If most are still pretty opaque, keep the cover on for the remaining time. Remove from oven. Loosen the edges of the galette with a spatula to make sure they won’t stick. Holding the handle carefully with hot mitts, place a flat plate on top of the pan, and quickly invert the pan and plate. Garnish the top with the fresh herbs and a sprinkle of salt and serve immediately.
Ginger-Braised Red Cabbage
This is a great way to enjoy your cabbage!
 
2 tablespoons olive oil
1 shallot, thinly sliced
1 3-inch piece fresh ginger, peeled and sliced
1/4 cup white wine vinegar
3 teaspoons brown sugar
2 cups low-sodium chicken stock
2 cups water
1 bay leaf
Coarse salt and freshly ground black pepper
1 head red cabbage (about 2 1/2 lb.), cut into 8 wedges, core intact

Preheat oven to 350 degrees. In a heavy ovenproof saucepan, heat oil. Cook shallot and ginger over medium heat until tender, about 5 minutes. Add vinegar and brown sugar. Stir in chicken stock, water, and bay leaf. Season with salt and pepper. Add cabbage.

Bring to a boil. Cover; transfer to oven and braise until cabbage is tender, 45 to 50 minutes.

Remove cabbage with a slotted spoon and place on a serving platter; discard bay leaf. Simmer remaining liquid over medium-high heat until reduced by half, about 10 minutes. Spoon sauce over cabbage.
Carrot Tea Cake with Cream Cheese Frosting
Here's a great carrot cake recipe for spring. You can substitute your quark for the cream cheese and save some calories!
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1 bar (8 ounces) cream cheese, room temperature, or Quark!
1 cup confectioners' sugar

Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.

Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.



BBQ Country Style Ribs

Country style ribs require long slow cooking and deserve to be cooked to the meat is nearly falling from the bone. You can do this in a slow cooker in about 6-8 hours, or you can go the oven route and get there in a shorter amount of time. Either way, the results should be delicious. This recipe was reviewed by over 200 users of allrecipes.com, most giving it 5 stars. Not surprising as the method is perfect for this cut of meat and the lemon slices on top help tenderize the meat while it cooks. You could use any BBQ sauce for this, or just serve the ribs plain if you have picky kids in the house. They'll be yummy regardless. Some reviewers covered the ribs with foil for the first 2 hours to keep the more moist. 



10 country style pork ribs

2 teaspoons minced garlic

1 lemon, thinly sliced

1 (18 ounce) bottle barbeque sauce



Preheat oven to 250 degrees F (120 degrees C).

In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

Monday, March 23, 2015

Good Eats Newsletter - March 18, 2015


Localvore Members 
& Veggie Only Share Members
take a TAN / LIGHT GREEN BAG

This week your bag will contain:
Spinach/Shoots Mix; Potatoes; Beets; Rutabaga; Cabbage

And OUT of the bag:
Frozen Corn
Frozen Cauliflower

Localvore Offerings Include:
Elmore Mountain Pizza Dough
Pete's Kitchen Pizza Sauce
Cellars Shredded Cheese
Pete's Kitchen Tomatillo Salsa


Half Veggie Only Members
take a YELLOW BAG
containing:
Spinach/Shoots Mix; Potatoes; Beets; Rutabaga; Cabbage

And OUT of the bag:
Frozen Corn

Are you having trouble remembering to pick up your share?
 

Set a weekly reminder on your phone! Many of our members rely on this tip to help them remember to pick up each week.


Try it out!



Happy

St.

Patrick's

Day!

It's getting pretty green around here!

There is nothing better than checking in each week at the greenhouse. It's a tropical paradise filled with seedlings and the promise of good food to come. 


 



 




Storage and Use Tips

This week's salad mix is a mix of shoots, spinach, and cress. We're happy to have some better weather so that we can grow more greens!

This weeks' potatoes are Modoc. They're a red-skinned, white fleshed potato and are  great boiled or mashed. As with all of our varities, store potatoes in a cool dark place.

Beets are so good to eat and so versatile, it's a wonder they're not a part of everyone's weekly diet. This red veggie is loaded with fiber, antioxidants, and has a great reputation as a digestive tune-up. Beets are amazing roasted which brings out their natural sugars, grated raw into salads, or used as a food coloring! Use red beets to make a red sauce a little redder, to create pink lemonade and pink champagne, or to make pink applesauce.  Save a few for your Easter egg dying!

Rutabagas are larger than turnips and have yellow flesh and skin. They're in the brassica family and related to cabbage. They're great raw (peeled and sliced), roasted along with some onions, aded to a hearty vegetable soup, or mashed along with potatoes. They're also great steamed until soft but not breaking apart, then glazed with maple syrup and a favorite spice such as nutmeg or cinnamon.

Green cabbage can be used in a variety of ways- shredded and added to coleslaw or on top of a salad, sauteed, roasted, or grilled.  Refrigerate cabbage in a hydrator drawer. Do not remove the outer leaves before storage. Once the cabbage has been cut store in a plastic bag.

This week everyone is getting some of our amazing frozen corn. Frozen at the peak of freshness, it is still tender and sweet and really fantastic.  This corn is the best frozen corn I have ever tasted!

Large share members are also getting frozen cauliflower. Our frozen veggies are grown on our farm, come in from the field and go straight into the freezer. Most are washed, blanched, bagged and frozen within hours of harvest.

Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.

Localvore Lore

It's a pizza week!

Elmore Mountain Bread has made pizza dough for us. This is a large ball with enough to make 2 medium pizzas, or 1 large one. The dough is made with Fresh Stoneground Redeemer Wheat, Milanaise white flour, water, extra virgin olive oil, sea salt, and yeast. The dough is coming to you frozen so you can thaw it out for dinner that night or throw back into your freezer for a future pizza week.

Here are some tips for cooking your pizza. Use within four to five hours of thawing (ready to go the night you pick up share or store in freezer for later use). Coat a smooth surface with flour and cornmeal (just flour is ok) so that the dough does not stick to the surface. Form dough into ball and flatten with heels of palms. Stretch dough with hands or use a rolling pin to form shape of baking pan (I use a cookie sheet so I form it into a square). Once dough is slightly stretched on surface you can stretch dough in the air with hands by making two fists held together with dough on top. Move each hand up, down and out turning the dough clockwise. Each dough can be stretched to a 16" round, for thicker crust make smaller. If you like light fluffy crust I put my baking sheet on the top of my oven while preheating and let rise. Otherwise set aside in neutral area till oven is ready at 425F. Cook 12-14 minutes until crust is golden brown and cheese bubbles.

To accompany the pizza dough is Pete's Greens Pizza Sauce. It's made with our own organic tomatoes, onions, garlic, olive oil, salt, sugar, oregano, thyme, basil, & black pepper.  It's also coming to you frozen for easy delivery.  You can defrost and put on your pizza right away or freeze it for later use.  You can of course use this on pasta too.

This week we also have Cellars Shredded Cheese. We are really fortunate to have this cheese in our share as it's not available for sale yet. This batch of cheese is made with award winning Alpha Tolman cheese all shredded up and ready for whatever you can dream up. It would be amazing on a pizza, in some eggs, or made into fondue. There's a recipe on the package for fondue so be sure to check it out!

Pete's kitchen tomatillo salsa is a yummy reminder of summer. It's made with our organic tomatillos, onions, roasted jalapenos, plus cider vinegar, lime juice, garlic, cilantro and salt.  It has good flavor and some nice zip.  This salsa is wonderful with chips or as a sauce for meats, steamed veggies, or beans.  It will also be amazing on a pizza! It will come to you frozen so you can thaw it out and enjoy right away (it's good for one week) or stick back in the freezer for up to a year.




Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.



Recipes


Baked Honeyed Rutabaga Discs
One of your fellow shareholders contributed this recipe as a family favorite a few years back.  It's adapted from “The Victory Garden Cookbook” by Marian Morash. Excellent for turnips too.

2 medium rutabagas or large turnips (2 lbs total)
4 TB butter
1/4 c honey

Preheat oven to 400 degrees. Peel rutabagas/turnips. Slice across width of vegetable to make ½ inch disks. Melt butter and brush onto baking sheet. Place disks on sheet and brush with butter. Bake for 15 minutes. Turn and coat with honey, bake another 15 minutes. Turn once more and coat with melted butter and honey. Bake another 15 minutes. You may have to adjust final time for size and thickness of the discs.



Cabbage with Caraway Butter
Cabbage and caraway seeds naturally go together. This dish is great served with something dark-colored on your plate, such as a steak. This recipe comes from The Four Season Farm Gardener's Cookbook by Barbara Damrosh and Eliot Coleman.

1 head green cabbage, core removed, chopped into bite-size pieces
4 tbsp (1/2 stick) butter
2 tsp caraway seeds
Salt and pepper

Bring water to a simmer in the bottom of a vegetable steamer. Add the cabbage to the steamer basket, cover, and steam until it is tender, about 15 minutes.

Melt the butter in a small saucepan or skillet over medium heat, and add the caraway seeds. Cook until both the butter and the seeds are golden brown but not blackened, 2 minutes.

In a large bowl, toss the cabbage with the caraway butter and salt and pepper to taste. Serve hot or warm.



Corned Beef and Cabbage Pizza
Save some leftovers from your St Patty's Day feast for this pizza!  Someday I'm going to find a rye based crust to make it a true rueben pizza, but for now this will do just fine.

1 pizza dough
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 ounces sliced corned beef

Follow directions above to prep your dough.  Then prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).

Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.

Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.



Beet and Cabbage Borscht
Borscht began its existence in Eastern Europe from trimmings of cellared vegetables consumed throughout the winter months. Most families had a container, usually a kettle or stove pot, kept outside to store those trimmings. Around the first spring thaw, that pot was placed on the fire and cooked into a soup-like meal. One of the primary vegetables of the Slavic diet consumed during the winter months was the beet but other vegetables such as cabbage, potato and carrots were often included. The beet color was most predominant and hence, the recipe changed into what is traditionally known as a beet soup. Borscht is a great cold weather way to enjoy those winter veggies. There are many variations of borscht. This recipe was adapted from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals, by Nava Atlas.

3 Tbs sunflower oil
3 c potatoes, peeled, chopped
1 c parsnip, chopped (or carrots)
3 c chopped cabbage
1 large onion, chopped
8 cups (or more) canned broth (chicken, veggie, miso consumme (see below) or water)
3 c beets, peeled, chopped
1 c chopped tomatoes (drained) or tomato puree

1 Tbs fresh lemon juice
Sour cream or plain yogurt
Chopped fresh parsley
Lemon wedges

Heat oil in heavy soup pot over medium-high heat. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes. Add broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream or yogurt; sprinkle with parsley. Serve, passing lemon wedges separately.



Winter Vegetable Crumble
Use whatever root veggies you have on hand. The nutty sauce and crunchy topping add flavor to this comfort food.

2/3 cups rolled oats
1/2 cup cashews, finely chopped
2 tbsp whole wheat flour
2 tbsp oil
1 tsp dried rosemary
2 pounds root veggies (carrots, rutabaga, parsnips, potatoes), scrubbed and peeled into bite sized pieces
1 medium onion, finely chopped
2 tbsp cashes
2/3 cup milk
1 1/4 cups veggie broth
2 tbsp flour
1 tsp dried rosemary
salt and pepper

Combine oats, cashews, and flour in a medium bowl. Mix in oil and rosemary with fingers to form a crumble topping, set aside.

Steam veggies for 10-12 minutes until just tender. Reserve the steaming water for stock. Transfer veggies to a lightly oiled 2 quart baking dish.

In a large saucepan saute onion in 2 tsp oil until soft, 4-5 minutes. Add cashews and lightly brown for 3-4 minutes. Stir in milk and veggie broth. In a cup mix flour with a little milk to make a smooth paste. Stir into saucepan and add rosemary. Bring to a boil and simmer until thickened, stirring constantly. Season with salt and pepper. Cool sauce slightly then puree until smooth.

Pour over the steamed veggies, then sprinkle with the oat topping. Bake at 375F for 30 minutes.



Southwestern Potatoes

4 cups potatoes, chopped
2 tbsp butter
1 cup frozen corn, thawed
green chilies to taste
1 tsp chili powder
1/4 tsp salt

Cook potatoes in boiling water until just done, 5-10 minutes. Drain and set aside.

Melt butter over low heat. Add remaining ingredients. Mix in potatoes and stir gently. Cook until heated through, 3 minutes.



BBQ Country Style Ribs

Country style ribs require long slow cooking and deserve to be cooked to the meat is nearly falling from the bone. You can do this in a slow cooker in about 6-8 hours, or you can go the oven route and get there in a shorter amount of time. Either way, the results should be delicious. This recipe was reviewed by over 200 users of allrecipes.com, most giving it 5 stars. Not surprising as the method is perfect for this cut of meat and the lemon slices on top help tenderize the meat while it cooks. You could use any BBQ sauce for this, or just serve the ribs plain if you have picky kids in the house. They'll be yummy regardless. Some reviewers covered the ribs with foil for the first 2 hours to keep the more moist. 



10 country style pork ribs

2 teaspoons minced garlic

1 lemon, thinly sliced

1 (18 ounce) bottle barbeque sauce



Preheat oven to 250 degrees F (120 degrees C).

In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

Sunday, March 15, 2015

Good Eats Newsletter - March 11, 2015


Localvore Members 
& Veggie Only Share Members
take a TAN / LIGHT GREEN BAG

This week your bag will contain:
Shoots; Potatoes; Carrots; Beets; Cabbage; Cippolini Onions

And OUT of the bag:
Frozen Broccoli
Frozen Roasted Peppers

Localvore Offerings Include:
Slowfire Maple Pecan Bread
Cellars Landaff Cheese
Pete's Greens Vegetarian and Non-Vegetarian Kimchi


Half Veggie Only Members
take a YELLOW BAG
containing:
Shoots; Potatoes; Carrots; Beets; Cabbage; Cippolini Onions

And OUT of the bag:
Frozen Broccoli
Want to get a free Pete's Greens t-shirt, tote bag, or jar of honey?

Refer a friend to our CSA!

We've still got shares available for the spring. If you refer a new member to Good Eats you'll get your choice of one of those items. Let us know if you have any questions!

*If you have already referred a friend to the spring share I'll be in touch with you later this week to find out what you'd like.
Deliveries start this week at 116 State St, Montpelier

If you would like to pick up your share here going forward let me know!

Storage and Use Tips

Many of you have been asking what do you do with shoots?  Often I use them as a salad base and add lots of shredded carrots and beets with it, or I'll steam or saute some greens and add the shoots on top.  They're great in sandwiches, especially egg salad.  Try adding the shoots to pasta, burritos, on top of a stew or sloppy joes.  They are terrifically healthy so do your body some good and experiment with ways to pack them in!  I found a neat website with lots of shoot options; it's a pea shoot website out of Britain but I thought it was a great jumping off point with some new ideas.

This weeks' potatoes are a mix of baby potatoes. These would make excellent boiled potatoes to go with your St Patty's Day celebration, or roasted, mashed, or just about any other way you can think of to enjoy your potatoes. See below for a great mashed recipe!

This week's carrots are a mix of purple, white, yellow, and orange carrots.  These are all very sweet carrots that don't need a whole lot of preparation to enjoy. They should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks.

Red beets have so many health benefits. They contain betaine, the same substance that is used in certain treatments of depression. They also contain trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. Beets can also lower your blood pressure. They also contain potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; and folic acid. Beets are particularly beneficial to women who are pregnant, as the vitamin B and iron are very beneficial to new growth cells during pregnancy and replenishing iron in the woman’s body. Beets cleanse the body- they're a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer. Try shredding your beets and adding to your salads, juice them, boil or roast them. Store your beets in the fruit and vegetable drawer of your refrigerator for up to 2 weeks.

Savoy cabbage has loosely wrapped, savoyed or crumpled leaves.  These cabbages have a thick wrapper leaf which enables them to store well but are not as well suited to stir fry or egg rolls as Chinese types of cabbages with their thin skins and sweet flavor.  They are also not so high in dry matter like your slaw or kraut cabbages which are perfect for retaining structure during processing and fermenting.  The savoy cabbage is perfect for cooking however, especially in soups that can tenderize its thick kale-like leaves.  I also prefer savoy cabbages to stuff with rice, tomato sauce and sausages.  Saute with a little butter and a splash of milk or cream to quickly soften the leaves and bring out its sweet flavors on the stove top.  Store cabbage in a plastic bag in your crisper drawer for a few weeks.

The large share is getting red cippolini onions. These onions, pronounced chip-oh-LEE-nee, are small flattened Italian onion with a sweet, mild flavor. Cippolinis are traditionally served roasted or baked, but also work well on kebabs or eaten fresh. If you have never eaten a roasted cippolini you must, as you will never think of onions the same way. The advantage of the cipollini is its mild flavor that when roasted caramelizes quickly into sweet, flavorful goodness! Their shape lends them well to roasting. A classic Italian recipe is to glaze them with balsamic vinegar, roast and serve as part of an antipasto. Cippolini onions do not store as well as your typical onion. For short term storage keep in a cool, dry place or in the butter compartment of your fridge.

Frozen roasted peppers - these Anaheim peppers were picked at peak freshness and roasted in our kitchen. They're mild on the heat scale.  They're not going to retain their shape as they would eaten fresh but are great for salsas, added to a sandwich or salad, or chopped and added to burritos or added to stews or soups. They'll add a little kick to your life in this cold weather!

Our frozen broccoli was blanched for a minute or two in our kitchen before cooling and freezing.  It is not a substitute for fresh broccoli in salads or places where you really need the veggies to be crisp.  But they are fantastic for pastas, burritos, casseroles, quiches, soup etc. To reheat, bring some water to a boil in a pot and put in all or a part of the bag of broccoli (you can saw off chunks of frozen if you don't want to use the whole thing). Heat for 2-5 minutes, testing each minute after 2 minutes to see if it has reached the tenderness you seek.

Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.

Localvore Lore

Slowfire Bakery made loaves of their Maple Pecan bread for you. Slowfire is a farm-based, wood-fired bakery overlooking the Lamoille River at Waiora Valley Farm in Jeffersonville. They make breads and pastries that are naturally leavened, hand-crafted, and baked in a masonry oven (pictured at right). They source their flours, all of which are organic, from Meunerie Milanaise in Quebec, and procure dairy and produce from even closer: their own gardens and forest, those of their neighbors, and nearby farms.  The maple syrup comes from a friend of theirs in Fletcher.

Made from thier own high quality Holstein raw cow's milk, Landaff Creamery's Landaff Cheese is a mild, semi-firm cheese with a delicious combination of flavors. Its complexity balances a bright buttermilk tang and savory brown butter notes. The buttery texture comes with a natural, cave-aged rind. It melts beautifully for cooking, and makes a wonderful addition to any cheese plate. Remove cheese from the refrigerator about an hour before you plan to eat it. This will allow the full flavors to be enjoyed. Keep your cheese surfaces protected so they won't dry out. If mold does develop, just trim it off. The natural cave-aged rind is safe to eat.

Landaff Cheese placed third in the Open Class Semi-soft Cheese class at the World Championship Cheese Contest in 2012!  Doug and Deb Erb craft Landaff on their second-generation dairy farm in the White Mountains. Declining milk prices drove the Erbs’ determined pursuit of cheesemaking as a way to revitalize their farm. Doug developed Landaff after study with the Vermont Institute for Artisan Cheese and time spent making Caerphilly with the Duckett family of Somerset, England. The cheese is made there and then brought to Cellars to age.

Pete's Kimchi is a wonderfully spicy kimchi that we collaborated with Michelle Guenard of Michelle's Spicy Kimchi to make.  We used our vegetables and her recipe (thanks Michelle!).  Her kimchi has received rave reviews so we are excited to have the opportunity to bring it to you.  This spicy condiment is a real treat and is extremely healthy for you.  It's loaded with vitamins A, B, and C, but most importantly has "healthy bacteria" in it that aid in digestion.  It's one of the world's healthiest foods!  This kimchi was made with our own organic napa cabbage, carrots, onion, plus daikon radish, red chile pepper flakes, rice flour, sugar, garlic and ginger root.  The non-vegetarian version also includes fish sauce made with anchovies, salt, and sugar.

What to do with your kimchi?  Eat it as a banchan as some Koreans do (serve a little bowl of it with every meal), stir it into rice or eggs, fry it into kimchi pancakes, or include on a grilled cheese sandwich (my favorite way to eat it).

**Please be careful selecting your kimchi!** We leave enough vegan kimchi at sites for Vegetarian Localvore and Vegetarian Pantry Members. All others should select non-vegan kimchi.  Both kimchis are clearly marked on the lids and the vegan kimchis will include the members' name. If you aren't certain of your share type, please check the names list when you check off at your site.

Starving a Landfill - Efficiency in the Kitchen to Reduce Food Waste

A CSA member forwarded this article that ran in The New York Times last week. It's an article about reducing food waste in your home kitchen as well as in restaurants. There are even new restaurants and stores popping up that just use food scraps and waste - pretty cool! Check it out here.

Do you have any great ideas for keeping food out of the landfill? Please share if you do! Here are a few of my own basic tips:

  • Put all veggie peels, ends, and other scraps into a ziploc bag. Put into the freezer, add to it when you've got more, and use it to make broth
  • After roasting a chicken boil the carcass down to make chicken broth
  • Compost, compost, compost!
  • Feed veggie scraps to chickens or other animals
  • Eat leftovers
  • Use citrus peels to add flavor to other dishes
  • Soft fruit goes great in smoothies
  • Wilted or veggies past their prime go great in soups or roasted


Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.



Recipes



Carrot and Potato Mash
This recipe comes to you from my new book, Edible - a Celebration of Local Foods by Tracey Ryder and Carole Topalian. This is a great book that celebrates the local foods movement with essays about local heroes and a collection of recipes that showcase both classic and modern dishes with foods grown in our backyards.

4 carrots, cut into 1- inch lengths
4 potatoes, cut into 1 1/2 inch cubes
3 tbsp unsalted butter
1/2 cup buttermilk
1 tsp kosher salt, plus more if needed
1/4 tsp freshly ground black pepper

In a larget pot of boiling salted water, add the carrots and potatoes. Return the water to a boil and cook until the carrots and potatoes are tender when pierced with a knife, 20 to 25 minutes. In a large colander, drain the veggies. Return them to the pot and add the butter and buttermilk. Using a potato masher, mash the carrots and potatoes to the desired consistency (leave some lumps if desired). Add the salt and pepper and mix well to combine. Taste and adjust seasoning as needed.



Roasted Root Vegetables
Any combination of root veggies would work well in this recipe. The list includes, but is not limited to, sweet potatoes, parsnips, potatoes, carrots, fennel, turnips, rutabage, beets, kohlrabi, and onion wedges. Each of these vegetables contain natural sugars that caramelize when roasted, intensifying their flavor and sweetness.  If you make this with this week's beets keep them separate while tossing with the oil, salt and spices. They can be roasted on the same pan but try to keep them separate so the colors don't bleed onto the other veggies.

2 pounds assorted root veggies, cleaned, peeled and cut into 1 inch chunks
2 tbsp olive or grapeseed oil
1 tsp kosher salt, plus more if needed
1/2 tsp dried thyme or oregano, optional
1 tbsp sherry vinegar or balsamic vinegar, plus more if needed, optional

Preheat the oven to 425. Line the bottom of a 9x14 inch rimmed baking sheet with parchment paper. Set aside.

In a large bowl, combine the vegetables. Add the oil, salt, and thyme, if using. Using your hands, toss the veggies to coat well with the oil and seasonings. Transfer the veggies in a single layer to the baking sheet.

Bake until veggies such as potatoes and sweet potatoes are soft, and other veggies such as parsnips and beets are tender but still slightly firm, when pierced with a knife, about 35-45 minutes.

Transfer the veggies to a serving bowl or platter. Add the vinegar, if using, and gently toss the veggies to coat. Serve warm or at room temperature.



Quick-Sautéed Savoy Cabbage
Here's a great recipe for your cabbage if you've never been one for the traditional boiled cabbage that often goes along with the corned beef on St Patrick's Day. I didn’t learn to love cabbage until I cooked it hot-and-fast–in a sauté pan, in a stir-fry pan, on a griddle—anything where I could bring out its sweeter side with a little browning.

2 tablespoons chicken broth
½ teaspoon rice wine vinegar
¼ teaspoon low-sodium soy sauce
¼ teaspoon sugar
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion (4 to 5 ounces), thinly sliced
kosher salt for seasoning
½ head Savoy cabbage, cored and very thinly sliced (about 8 to 9 ounces)
2 teaspoons chopped fresh parsley (optional)

Combine the chicken broth, rice wine vinegar, soy sauce, and sugar in a small bowl. In a 10-inch straight-sided sauté pan over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. When the butter is foamy, add the onion and a pinch of salt and sauté, stirring, until the onions are somewhat softened and just beginning to brown, 2 to 3 minutes. Add all of the cabbage and ½ teaspoon salt and stir well. Cook, stirring only occasionally, until the cabbage is limp and browned in spots (the bottom of the pan will be very brown and the onions will be brown), about 5 to 6 minutes.

Remove the pan from the heat and immediately stir in the chicken broth mixture and the remaining 1 tablespoon butter. Stir until the butter has melted, scraping up some of the browned bits on the bottom of the pan. Let the cabbage sit in the pan for two minutes and stir again. (The cabbage will release a little more moisture and you’ll be able to incorporate a bit more of the browned bits.) Add the parsley, stir again, and transfer to a serving dish. Serve right away.




Simple Vegetarian BiBimBap
Many bibimbap recipes online feature meats but I liked the looks of this vegetarian one. This is a very basic recipe just begging for your personal touch - use whatever veggies you have on hand and make it your own. This would be amazing with some added kimchi!

2 tablespoons sesame oil
1 cup carrot matchsticks
1 cup celeriac matchsticks
6 ounces canned bamboo shoots, drained
1 (4.5 ounce) can sliced mushrooms, drained
1/8 teaspoon salt to taste
2 cups cooked and cooled rice
1/3 cup sliced green onions
 2 tablespoons soy sauce
1/4 teaspoon ground black pepper
1 tablespoon butter
3 eggs
3 teaspoons sweet red chili sauce, or to taste
Shoots

Heat sesame oil in a large skillet over medium heat; cook and stir carrot in the hot oil until they begin to soften, about 5 minutes. Stir in bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.

Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.

To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture, a handful of shoots, and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.



Roasted Carrots and Cippolini Onions

Cippolinis deserve to be roasted and are great on their own with no fancy treatment. Add the carrots though and some wine and stock and you really have something special.


1 pound cippolini onions, ends trimmed and peeled, halve larger onions

2 pounds baby carrots

2 tablespoons canola oil

1 tablespoon butter, melted

1/4 cup white wine

1/4 cup chicken stock

Salt and coarsely ground black pepper

2 tablespoons chopped fresh Italian parsley leaves



Preheat oven to 400 degrees F.



On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.



Chocolate Beet Cake
In honor of St Patrick's Day I usually make some sort of Guinness desert. My favorite is this Guinness chocolate silk pie but I've also had great success with cupcakes and flourless cake. I tried to find a Guinness recipe featuring beets (beets are an excellent addition to chocolate cake!) but didn't have any luck. Nonetheless I think this recipe, from David Leibowitz, will be a tasty treat featuring our beets.

8 ounces (240 g) beets, unpeeled
7 ounces (200 g) bittersweet or semisweet chocolate (70% cacao solids), chopped
1/4 cup (60 ml) hot espresso (or water)
7 ounces (200 g) butter, at room temperature, cubed
1 cup (135 g) flour
3 tablespoons unsweetened cocoa powder (the darkest you can find, natural or Dutch-process)
1 1/4 teaspoon baking powder
5 large eggs, separated, at room temperature
pinch of salt
1 cup (200 g) superfine sugar

 

Butter an 8- or 8 1/2 inch (20 cm) springform pan and line the bottom with parchment paper.

Boil the beets in salted water with the lid askew until they’re very tender when you stick a knife in them about 45 minutes. Drain then rinse the beets with cold water. When cool enough to handle, slip off the peels, cut the beets into chunks, and grind them in a food processor until you get a coarse, yet cohesive, puree. (If you don’t have a food processor, use a cheese grater.)

Preheat the oven to 350ºF (180ºC). In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible.

Once it’s nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in the hot espresso and stir it once. Then add the butter. Press the butter pieces into the chocolate and allow them to soften without stirring.

Sift together the flour, cocoa powder, and baking powder in a separate bowl.

Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into the melted chocolate mixture. Fold in the beets.

In a stand mixer, or by hand, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being careful not to overmix.

Fold in the flour and cocoa powder.

Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly. Do not overbake.

Let cake cool completely, then remove it from the pan.

Serving and storage: This cake tastes better the second day; spread with crème fraîche and sprinkle with poppy seeds shortly before serving. Or serve them alongside.



BBQ Country Style Ribs

Country style ribs require long slow cooking and deserve to be cooked to the meat is nearly falling from the bone. You can do this in a slow cooker in about 6-8 hours, or you can go the oven route and get there in a shorter amount of time. Either way, the results should be delicious. This recipe was reviewed by over 200 users of allrecipes.com, most giving it 5 stars. Not surprising as the method is perfect for this cut of meat and the lemon slices on top help tenderize the meat while it cooks. You could use any BBQ sauce for this, or just serve the ribs plain if you have picky kids in the house. They'll be yummy regardless. Some reviewers covered the ribs with foil for the first 2 hours to keep the more moist. 



10 country style pork ribs

2 teaspoons minced garlic

1 lemon, thinly sliced

1 (18 ounce) bottle barbeque sauce



Preheat oven to 250 degrees F (120 degrees C).

In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.