Thursday, January 12, 2017

Good Eats Weekly Newsletter - January 11, 2017

Localvore Members 
& Full Veggie Only Share Members

This week your bag contains:
Mesclun Mix, Pac Choi, Red and Gold Beets, Red Gold Potatoes, Rutabaga, Red and Yellow Onions, Garlic, and Winter Squash

Half Veggie Members
take a YELLOW BAG containing:

Mesclun Mix, Pac Choi, Red and Gold Beets, Red Gold Potatoes, Red Onions, and Garlic

Localvore / Pantry Offerings

VT Tortilla Company Tortillas
Butterfly Bakery Hot Sauce
Pete's Greens Tomatillo Salsa

Weekly sales at our Waterbury Farm Market!

Each week, our Farm Market on Route 100 in Waterbury features sales on special items. Haven't stopped in lately? This week is the perfect opportunity!

Today, all CHEESE is 15% off! Pick up your favorite, famous Vermont-made cheese at a special price! That's a steal!

On Thursday, January 12, all CHOCOLATE AND BREAD are 15% off - storewide!

The Waterbury Farm Market is open daily, 10 am - 7 pm. 

Did you know... The Farm Market is also a CSA pick-up site! Click above to see our fall and spring CSA sites.

Around the Farm

We're getting to the end of our fall/ winter share season! At the farm, we're starting to wind down our storage of some mid summer crops and heading into storage of later season items. We're also drawing down supply of some items, like our squash and different onion varieties. But we have oodles of other veggies and varieties to keep your shares diverse, including some storage crops we haven't even touched yet!

We're at the time of year where any combination of root veggies work for a variety of recipes. The recipe section below features some ideas for veggie combos, but substitute as you prefer. Many recipes this week are great for cleaning out your fridge or freezer.

Have you signed up for your Spring Share? Sign-up today and check that off your to-do list! And, if you sign up for a Localvore or Half Veggie w/ Pantry Share and we receive payment by January 27, we'll send you a special gift!

~ Taylar

Storage and Use Tips 
Mesclun Mix: A delightful combination of lettuce, baby spinach, baby tatsoi, and upland cress! The greens are fresh from the greenhosue. They come to you pre-washed and ready to eat! I like to sort out the fresh salad/ sandwich greens from the cooking greens (spinach, tatsoi) so I can toss those into my morning eggs.
Pac Choi: This just may be the last week for pac choi! Part of the cabbage family, it packs in nutrition with high scores for vitamins A and C and calcium. Pac choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries and sautes and in Asian soups (and other soups too). Try it raw on an appetizer platter or on a sandwich. Pac choi has a mild flavor. The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.
Beets: Red and gold beets coming your way. Red beets will add some of their red color to a dish you add them to (but who doesn't love a technicolor side?). Gold beets are great because you can toss them in your salads without turning everything a uniform pink. Either way, gold or red, beets are delicious and packed full of nutrients. Both may be eaten cooked or raw. Grated beets make a fabulous addition to salads and slaws. Grate some early in the week and place them in a tupperware and then sprinkle them into salads all week.  Roasted beets are extra delicious, roasting carmelizes the sugar in the beets. Cube beets and roast them in the oven with a drizzle of oil at 400F until they are tender and just browning at the edges. If you don't eat them all right away, cool and toss into a container and add these to salads.
Onions: Half shares are getting only red onions while large shares are getting both red and yellow onions. These are the VERY LAST of our red onions! Onions are best stored in a cool, dark place.
Potatoes: Continuing on our journey of red food this week, we have a variety of potato called red gold, so named for the Red River that runs between North Dakota and Minnesota. These are red on the outside, yellow on the inside with a nice texture. These are excellent for making roasted, scalloped, mashed, steamed, and fried potato dishes. Some are a very nice small size perfect for whole roasting. A few of you may get a mix of red gold and Peter Wilcox (purple on the outside, a yellow gold flesh on the inside). Store potatoes in a cool, dry, dark place away from onions. They will store at room temperature for about a week. If you store them in a cooler place (months), they will last longer.
Rutabaga (large shares only): Rutabaga grows particularly well in colder climates, and is especially popular in Sweden (where it earned its second name, swede).  Rutabagas should be peeled before use. Some rutabagas may have come out of the ground with superficial worm track markings. Don't be deterred if your rutabagas have these marks. Just peel or slice off the outer layer (which you need to do anyway) and the inside should be just fine. Keep them loosely wrapped in a plastic bag in your fridge and they'll last for several weeks at least. Roast it, mash it with butter, season with salt and pepper, cook it like a fry, you can't go wrong.
Winter squash (large shares only): Inside the large share bags you'll find the VERY LAST of our squash, so you may receive either a butternut squash or a carnival squash. There's a slight possibility we can eke out another distribution next week but squash lovers, be warned - this may be it.

Need to Skip a Week?

If you're ever not able to pick up your share, please let us know at least one week in advance. We can either skip your share and give you credit, send it the next week, or donate it to the food pantry. It's up to you!

Sorry, we cannot skip a share or change pick-up sites after Monday.

Localvore Lore

We've provided the base for your fiesta meal! 

Vermont Tortilla Company is new to the scene, making natural corn tortillas in Shelburne, VT. Their artisanal Corn Tortillas are produced with local organic non-GMO corn, with no added preservatives. With simple ingredients (corn, water, lime) and using traditional practices to stone-grind and steep the corn in minerals, these tortillas have a nice corn flavor and will go perfectly with any grilled meats or vegetables.

Butterfly Bakery of Vermont's hot sauce is made by Claire Georges in Montpelier using almost all Vermont ingredients, included Pete's Greens' very own onions! The peppers in this hot sauce are organically grown by Maple Wind Farm. This is a truly local product! We've provided two flavors of hot sauce for you to choose from. Please take one of either the Smoked Onion or the Cilantro Onion. Both are a medium hot flavor and go quite nicely with Mexican dishes, on eggs, on mac and cheese or other pasta dishes, or with meat... or anything else that you pair with hot sauce! Please let me know what you think of this item.

Pete's Greens Tomatillo Salsa is made at the height of our summer season with farm-grown tomatillos. It's a little bit smokey with a little bit of heat. The perfect accompaniement to a corn quesadilla, tacos, burritos, or burgers, eggs, sandwiches, or jalapeno poppers.


Root Vegetable Tacos

2 potatoes, peeled and chopped (sweet potatoes are best)
3 medium carrots
2 beets
3 parsnips, peeled and cut into 1/4-inch (6-mm) dice
2 Tbs. canola oil
1 Tbs. ground cumin
1 tsp. ground coriander
1/2 tsp. chili powder
1/2 tsp. salt
Tomatillo salsa

For the lime-cilantro cream:
1/2 cup (4 oz./125 g) sour cream
1/4 cup (1/3 oz./10 g) finely chopped fresh cilantro, plus more for garnish
Juice of 1 lime
Salt and freshly ground pepper, to taste
Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.

Put the potatoes and roots in a bowl. Add the oil, cumin, coriander, chili powder and salt and stir to coat the vegetables. Transfer to the prepared baking sheet and spread the vegetables in a single layer. Roast, stirring once, until the vegetables are caramelized, about 20 minutes.

Meanwhile, make the lime-cilantro cream: In a small bowl, stir together the sour cream, the 1/4 cup cilantro and the lime juice. Season with salt and pepper.

Garnish the lime-cilantro cream with cilantro. Place 3 Tbs. of the root vegetables on each tortilla, top with the salsa and crema and serve immediately. Serves 4 to 6.
Optional: if you have cabbage hanging out, massage it with a little oil, lemon juice, salt, and pepper and top your root veg. Or, throw some mesclun atop the veggies.

Root Veggie Pasty
Pasties are typical Wisconsin fare, akin to a calzone. You can customize the filling depending on your tastes. 

For the dough:
1 cup butter
1 cups boiling water
3 cups flour
1 teaspoons salt

For the filling:
3 pounds potatoes, chopped
1.5 pounds turnips, chopped
4 medium carrots, chopped
1 medium onion, chopped
2 pounds of your favorite ground meat
2 teaspoons salt
2 teaspoons pepper
4 cloves garlic, chopped
1 Tablespoon of red pepper flakes
2 Tablespoons butter

In a large bowl, stir the 1 cup of butter and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. Mix the chopped veggies, meat and seasonings together in a bowl. Divide dough into 6 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle.

Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on ungreased baking sheets. Cut several slits in top of pasties. Bake at 350° for 1 hour or until golden brown. 

Cool on wire racks. Any leftovers make a great meal the next day - delicious hot or cold!

Asian Peanut Noodle Salad
This recipe was created by Dani Lind of Rooted Spoon Culinary

1 lb. flat rice noodles (or fettucini noodles)
⅓ c. chunky peanut butter
½ c. coconut milk
¼ c. chopped tomato
3 Tbsp. fish sauce or tamari
2 minced whole scallions
1 Tbsp. minced fresh garlic
1 Tbsp. minced fresh ginger
1 minced jalapeno pepper OR 1-3 tsp. hot sauce, to taste
1 Tbsp. sugar/honey
Juice & zest from 1 lime
4-6 cups vegetables cut into bite sized pieces, blanched appropriately & ice bath cooled*
¼ c. basil chiffonade &/or chopped cilantro (garnish)
3 Tbsp. chopped peanuts (garnish)

Boil noodles according to package’s directions, run under cold water & drain. Bring a large pot of salted water to a boil.

Combine sauce ingredients peanut butter through lime in a heavy bottomed sauce pan & slowly bring to a simmer uncovered, stirring frequently. Simmer for about 5 minutes & remove from heat.

Meanwhile, blanch vegetables of choice in separate batches with like vegetables until au dente & immediately cool in an ice water bath (broccoli, cauliflower, & fennel bulb/stems – 2-3 minutes; bok choi stems, chard stems, summer squash, & peas – 1-2 minutes; bok choi or chard leaves – 30 seconds).

Drain vegetables & toss with noodles & slightly cooled peanut sauce. Garnish with herbs & peanuts & serve warm or at room temperature.

Roasted Rutabaga
Roasting rutabagas brings out their natural sweetness.  You could easily bulk up this recipe by adding chopped potatoes, carrots, and any other root veggies you've got.

Olive Oil
Apple cider vinegar
Chopped Parsley
Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

Rutabaga, Potato and Apple Gratin
Adapted from Jame's Peterson's book, "Vegetables." Serves 6-8.

1 small garlic clove, peeled and finely chopped
3/4 cup milk combined with 1 cup heavy cream, or 1 3/4 cups half-and-half
2 medium (about 1 and one-half pounds total) waxy potatoes
1 rutabaga (2 pounds), peeled
3 medium apples, cored, peeled and sliced thin
1 cup (about 3 ounces) grated/crumbled Bourree cheese (cheddar works too)
salt and freshly groound black pepper
One-quarter teaspoon grated nutmeg

Preheat oven to 375 degrees F. Rub the inside of a large, oval gratin dish or square or rectangular baking dish with butter. Crush the garlic clove into a fine paste with the side of a chef's knife and combine it in a saucepan with the milk and cream.

Peel the potatoes -- keep them under cold water if you're not using them right away -- and slice them into three-sixteenth-inch-thick rounds with a mandolin, vegetable slicer, or by hand. Peel the rutabaga into rounds the same thickness as the potatoes. Cut the rutabaga in half to make the slicing easier. Bring the milk and cream mixture to a simmer.

Arrange the potato, rutabaga and apple slices in alternating layers in the gratin dish, sprinkling each layer with cheese, the milk and cream mixture, salt, pepper, and nutmeg. Save a fourth of the grated cheese for sprinkling over the top of the gratin. Bake for 1 hour to 1 hour and 15 minutes or until the top of the gratin is golden brown and the vegetables are easily penetrated with a paring knife.

Miso Garlic Mashed Potatoes

1 bulb garlic, unpeeled
½ teaspoon sunflower oil or olive oil
2 pounds potatoes, rinsed and quartered
Salt and pepper to taste
¾ to 1 cup plain soy milk (unsweetened)
2 tablespoons aged barley miso
Chives or green onions, finely chopped (for garnish)

Heat oven to 425°F. Slice ½-inch top off garlic bulb and drizzle with olive oil.
Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.
In large pot, add potatoes and cover with salted water.

Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.
Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm.

Root Veggie Gratin with Horseradish Crust
Recipe comes from the Driftless Organics CSA, a great resource for recipe ideas.

2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, beet, potato, etc.)
4 ounces grated cheddar cheese
3 Tbsp. flour
½ cup rye bread crumbs
2 cups whole milk, heated
1-2 Tbsp.Driftless sunflower oil
3 Tbsp. butter
⅓ cup apple cider or wine
1 Tbsp. minced garlic
⅛ tsp. nutmeg
Salt & pepper
2 Tbsp. prepared horseradish

Heat oven to 375 degrees.

Spread vegetables & garlic in large baking dish, drizzle with oil & cider or wine. Season to taste with salt & pepper, & toss well.

Cover dish tightly with aluminum foil & bake 20 minutes. Remove foil & continue to roast until vegetables are brown-tipped & tender 20-25 min.

Meanwhile, start make a white sauce by melting the butter in a saucepan. Stir in flour & cook over low heat several minutes.

Whisk in milk, bring to simmer, & cook gently 10 minutes,stirring often.

Season with salt, pepper, & nutmeg. Gently fold the sauce into the roasted vegetables.

Mix horseradish, cheddar, & bread crumbs with your fingers. Scatter the mixture evenly over the vegetables. Continue to bake until bubbly, 20- 30 minutes.

Wednesday, January 4, 2017

Good Eats Weekly Newsletter - January 4, 2017

It's a MEAT WEEK! 

Localvore Members 
& Full Veggie Only Share Members

This week your bag contains:
Mesclun Mix, Parsley, Kale, Kohlrabi, Leeks, Daikon Radish, Orange Carrots, Napa Cabbage, Sweet Potatoes, and

Out of the bag:
One Winter Squash

Half Veggie Members
take a YELLOW BAG containing:

Mesclun Mix, Parsley, Leeks, Napa Cabbage, Orange Carrots, Sweet Potatoes

Out of the bag:
One Winter Squash

Localvore / Pantry Offerings

Tangletown Farm Eggs
Milanaise White Flour
Les Aliments Massawippi Miso
Pete's Freezer Pickles

Spring Share Sign-Up is Open!

The Spring 2017 Share starts February 15! Sign up today for your share - don't miss a week!

Our shares and prices will be changing soon... so sign up today for 2016 prices and check your inboxes for more info on our spring shares.

Full Veggie Share-
$493 ($29/week)

Half Veggie Share -
$374 ($22/week)

Pete's Pantry -
$306 ($18/week)

Meat Share-
$200 ($50/month)

Our shares are delivered weekly! 

Stay tuned for some exciting changes to our Good Eats CSA program!
Around the Farm

Welcome back! Now that we're all rested up, we're excited to be bringing you fresh veggies to start the year off right. Our crew has had a week of resting and re-organizing our wash house, and some of us, like myself, spent time visiting out-of-state family. Boy, did I miss my fresh veggies!

In your shares this week is a great variety for eating fresh and lightly cooked meals. Perhaps you're even inspired to take a stab at making your very own fermented veggies, or get to that resolution to "eat healthier".

You'll notice on the checklist this week that all of your shares are listed on one line! We've had our database pro Craig working on improving this weekly checklist. If you have multiple shares, like a veggie share and a meat share, please read the entire line to make sure you pick up what we sent for you. If you have a special order, a replacement item, or a bulk order, there is a column that says "Special" and "Yes" by your name. Don't forget your special item(s)! Please check off your name when you have picked up all your items. If you have questions about this list, please send me an email!

Whatever your reasons, welcome 2017 and I hope you enjoy this share! Our Spring Share sign-up is underway, too, so sign-up today and check that off your to-do list.

~ Taylar

Storage and Use Tips 
Your shares this week include either curly or flat parsleyA nice way to store it is to place the parsley bunch stems in a glass of water, like flowers in a vase, and then cover loosely with a plastic bag and keep in the fridge.  If this is too finicky, just store loosely wrapped in a plastic bag in crisper drawer. Much more than a garnish, parsley has lots to offer. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish. Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef. Add it to soups and tomato sauces. It is a key flavor ingredient in the mediterranean dish tabouli. Parsley is one of those vegetables with huge nutritional benefits, even when using just a couple tablespoons of the minced green. The vitamin content is very high (particularly vitas A, C, K, and folic acid). And what's more, the activity of parsley's volatile oils qualifies it as a "chemoprotective" food, a food that can help neutralize particular types of carcinogens.
Both shares are receiving the starting elements for kimchi, a fermented Korean condiment. Some of you will receive a green Napa cabbage while others may receive a variety called "red dragon". You can see why as the ends are a deep red color. This cabbage has the same flavor as a green Napa and can be used the same way you would eat the green one. Shares are also receiving a small orange carrot variety. These are not quite baby carrots but not the large carrots we usually include in shares. They're nice and sweet - perfect for snacking!
Leeks are a member of the allium family along with onions. They are commonly used in kimchi. They have a milder flavor than onions and cook beautifully into tarts, soups and gratins, just to name a few. For cooking, use just the white and light green parts. A bit of investigation reveals that the light green color extends farther up the stalk on the interior of the leek. Thus, to prepare the leek, cut off the dark green sections leaf by leaf, working your way towards the center of the stalk.  To clean the leek, cut it lengthwise from just above the root end all the way up through the top, making sure to keep the root end in tact. Turn the leek a quarter turn, then repeat. You'll end up with four long sections of leek still joined together at the root. Now, swish the leek around in a tub or bowl of cold water, keeping the root end higher than the stem, so that the dirt flows out the "top" of the leek. Once thoroughly rinsed, cut the leek for your recipe as desired. To store, loosely wrap unwashed leeks in a plastic bag and keep in your crisper drawer.
Large shares are also receiving the tail end of our daikon radishAlthough daikon radishes are actually members of the far-flung cabbage family, they look like overgrown white carrots and taste like mild radishes. Unchecked, daikon radishes have been known to weigh in at 50 pounds. Since daikon radishes are milder in flavor than regular radishes, they can be used like any other root vegetable in cooking. Wrap the unwashed root in a separate plastic bag and place it in the refrigerator, where it will keep for up to two weeks. There usually is no need to peel daikon radishes but if there are dark splotches on them, peel the splotches away. Wash them thoroughly in cold running water to remove any lingering dirt. Slice, dice, chop, or grate the daikon according to the directions of your recipe.
Both shares are receiving sweet potatoes this week. These are sweet and delicious.  Roast them, either whole or cut into wedges or pieces, in a 400F oven until they are soft and easily pierced with a fork.  Store in a dark, dry, cool (55 degree) place, in a loose plastic bag or open to the air.  Stored this way, they may keep up to 3 weeks.  Do not refrigerate, as cold temperature alters the flavor of the potatoes.
And don't forget your OUT OF THE BAG one winter squash. Most of you will receive an acorn squash, the classic old favorite winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh.  It's a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese. Some may receive a kabocha squash. Both are excellent baked or roasted, steamed or stuffed with rice, meat, or vegetable mixtures.
Meat Shares

This month's meat share includes only three items, but one is a Really Big Chicken! We also have a special cut of salmon from Starbird and a lovely shoulder roast from VT99 raised hogs.

Pete's Pastured Chickens are raised on our farm and fed... This chicken is great for roasting whole or for cooking and cutting to use in your favorite dishes. Definitely keep the carcass to make your own chicken stock! It's the perfect way to use the whole chicken and make the base for your hearty warm winter soups.

VT99 is our collaboration project with Jasper Hill. They raise the hogs you see on your way to our farm eventually made it to our meat share, and to retail markets around Vermont. This is a roughly 3.5 pound shoulder roast. Pork shoulder is a nice component to many Vietnamese or Latin dishes. It can also be slow roasted, braised, smoked, or thrown into a slow cooker and ready for you when you come home from work. A few folks are receiving a nice pork tenderloin from VT99.

It's been quite a while since we've featured salmon from Starbird Fish. Captain Tony leads a crew each year from the Mad River Valley up to Bristol Bay, Alaska. There, they have one week to fish sustainably raised and sustainably managed salmon to bring back to Vermont. Your shares have a frozen package of Sockeye Salmon. After the salmon is caught and cleaned, it is flash frozen at extremely low temperatures. For best results when defrosting a frozen fillet, thaw the salmon for 8 - 10 hours under refrigeration. You could also put the whole package under cold running water for about 15 minutes. Remove from packaging and proceed with cooking. 

Check out some of the amazing footage of Starbird's treks at: I'm very interested to know what you think about this salmon and whether or not it's something we should continue putting into the meat share. Please let me know!

Need to Skip a Week?

If you're ever not able to pick up your share, please let us know at least one week in advance. We can either skip your share and give you credit, send it the next week, or donate it to the food pantry. It's up to you!

Sorry, we cannot skip a share or change pick-up sites with less than 48 hours notice.

Localvore Lore

This week's share includes eggs from Tangletown Farm, Milanaise white flour, Les Aliments Massawippi Miso, and Pete's Pickles. 

​Just over the border in Compton, Quebec, Lily Vallières and Robert Beauchemin, owners of La Meunerie Milanaise,began producing organic cereal grains on their farm in Quebec's Eastern Townships in 1977. They are committed to sourcing their flours locally, and their partner farms grow varieties of wheat that are adapted for our climate. Their innovation and success has been important for bakeries in our region who wish to purchase local organic flours appropriate for making artisan breads. The organic Unbleached White Flour in your share this week, made with Quebec winter wheat, is a perfect all-purpose flour, great for breads and other baked goods.​

Miso is a traditional Japanese seasoning. The miso in your share today is from Les Aliments Massawippi in Quebec. Made with soy and oats, it has been fermented for two years. It has a sweet and salty flavor, so taste your food first before adding additional salt to the recipe. As miso is a living food, it is best not to cook it. Instead, stir miso into a dish after it is removed from the heat to maintain its nutritional benefits. You can use miso in sauces, pickling recipes, sauces, soups, stir fries, and other meat and/or veggie dishes. Kept refrigerated, it will last several years.

These pickles add a nice zest to pretty much any meal! Once opened, use within a couple of weeks.

And, Tangletown is back with a dozen farm fresh eggs to start your new year off! 


This week's share contents would make a perfect stir fry! Stir fries follow a simple guide and can be tailored to match the veggies, protein, and flavor combo available to you. Meat lovers may want to try pork shoulder or chicken in theirs. Vegetarians could use tempeh, tofu, or eggs. Here's a few dos and don'ts:
·Prepare all of your ingredients before you begin to cook. Stir-fries cook very quickly so you will not have time to do any dicing or slicing once you have food in the pan.
·Cut all of your ingredients into similarly-sized pieces to promote even cooking.
·Cook items in batches as necessary to avoid crowding the pan.
·Prepare your rice or noodles before you start your stir-fry.
·Stir, then fry. Then stir. Then fry. If you keep stirring the entire time, your meat and vegetables will never brown!
·Add garlic.
·Add food to a cold pan. Any time you add ingredients to the pan it should make a satisfying sizzling sound.
·Allow any excess liquid to form in the pan. If you add too many ingredients, the liquid won’t evaporate quickly so it will pool in your pan. If this happens, use a spoon to remove the liquid.
·Use an oil with a low smoke point, such as olive oil. Canola and peanut oils are your best bet.
·Cook the vegetables past the point of tender-crisp. They will lose their crunch and color.

Apricot Garlic Pasta with Parsley
Stay with me here... it sounds weird but I guarantee you will love it! I was skeptical at first, too, but the combination of herbs, cooked apricots, and pasta is so good! This is a great way to get a lot of iron into your diet while enjoying parsley as the star of the dish, rather than a garnish. It's fast and easy, too, with the chopping of herbs really the hardest part!

¾ cup best-quality olive oil
15 cloves of garlic, 6 minced, 9 cut into thin slivers
1 tablespoon fresh rosemary or 1-1/2 teaspoons dried
1 cup dry white wine
¾ cup dried apricots, cut into slivers
1 pound linguine
½ cup chopped fresh parsley

Heat the olive oil in a skillet (I use my cast iron pan) over medium heat.  Add the minced and slivered garlic and sauté until just browned.

Stir in the white wine.  Reduce the heat and simmer uncovered for 5 minutes.  Add the rosemary and apricots.  Season with salt and pepper to taste.  Simmer 5 to 10 minutes longer. 

Meanwhile, cook the pasta in boiling water until tender but still firm, drain.
Place the pasta, sauce and parsley in a large serving bowl and toss to coat.  Serve it hot or at room temperature.  

Napa Cabbage Salad with Buttermilk Dressing
This recipe comes recommended from CSA member Amanda Whaples! As with many salads, feel free to throw in whatever ingredients make sense to you - don't have celery? Try carrots! No shallot? Sub in white or cippolini onion or try leek!

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

Salmon with Kohlrabi

10 ounces kohlrabi (note: CSA shares have 1 pound of kohlrabi)
1 sweet potato
3 1/2 tablespoons olive oil
Kosher salt
Black pepper
1 shallot
2 plum tomatoes
1 tablespoon sherry vinegar
2 fillets wild Alaskan salmon
1/2 tablespoon sumac
2 sprigs mint
1/4 bunch basil

Preheat oven to 425°F. Halve tomatoes and discard seeds. Finely chop. Peel shallot and mince. Rinse mint and basil and pick leaves, discarding stems. Peel kohlrabi and cut into 1/2-inch pieces. Rinse sweet potato and cut into 1/2-inch pieces. Rinse salmon and pat very dry with paper towel. 

On a baking sheet, toss kohlrabi and sweet potato with 1 tablespoon olive oil, salt, and pepper. Arrange in single layer and roast until golden and tender, about 18 minutes. 

While vegetables roast, heat 1 tablespoon olive oil in a small pan over medium heat. When oil is shimmering, add shallot and tomato and cook until soft and saucy, about 10 minutes. Remove from heat and stir in sherry vinegar. Taste and add salt and pepper as needed. Set aside. 

While tomatoes cook, pat salmon dry again with paper towel. Sprinkle flesh sides with sumac and season with salt and pepper. Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add salmon, flesh-side down, and cook until golden and medium rare, 3 to 4 minutes per side. 
When vegetables are roasted, add mint, basil, and 1/2 tablespoon olive oil to baking sheet and toss to wilt. Taste and add salt and pepper as needed. 

Divide roasted vegetables evenly between 2 plates and top with salmon. Spoon over tomato vinaigrette and serve.

Miso Consomme
Adapted from Miso: More than Food, Life. Suzanne says that "the consomme can be taken as is, used as a base for preparing soup or added to any recipe calling for a broth. With the slight addition of red wine it becomes an excellent bouillon for Chinese fondue." Makes 2 1/2 cups.

1 TB sunflower oil
1 onion quartered
1 carrot quartered
1/2 turnip coarsely chopped
2 to 5 cloves garlic halved
2 whole cloves
3 bay leaves
6 pepper corns
1/2 tsp of thyme
4 cups of water
2 TB miso diluted in 1/4 cup of hot water
1 sprig of parsley fined chopped 

Heat the oil in a pan and saute all the ingredients except for the miso, water and parsley. Cook at low heat for 5 minutes. Add the water, cover and let simmer for 30 minutes. Remove from heat and strain the mixture. Mix in the diluted miso. Add the chopped parsley and serve hot.

Salmon with Soba Noodles and Veggies in Miso Sauce
Thanks go to Suzanne Podhaizer of Seven Days for this miso recipe. Vegetarians can make this with marinated tofu. Suzanne says: "This recipe can be modified to use any vegetables you desire: daikon, broccoli, baby spinach or scallions would all be good additions. I like a lot of miso, but you can always start with less, or add more, as you desire." Based on today's share, I would substitute in shredded daikon or purple top turnip matchsticks for the salad turnips. Add the purple tops when you put in the carrots. Serves 2.

sunflower oil
1/2 c. diced onion or shallot
2 carrots, chopped into "coins"
1 large salad turnip, or 2 medium, chopped
1 1/2 c. shredded cabbage
mirin (rice wine similar to saki)
rice wine vinegar
soy sauce or tamari
2 yellowfin tuna steaks 
2 bunches soba noodles
2 T. miso
1/2 c. water
sesame oil

Place a big pot of water over high heat and preheat oven to 350 degrees. Heat 1 T. oil in pan over medium heat. When hot but not smoking, add onions and cook, stirring, until translucent. Add carrots, and after about two minutes add the cabbage and turnip. When the vegetables are just tender, drizzle in just a touch of soy sauce, mirin and vinegar, and cook another minute or two until the pan is nearly dry. Set the vegetables aside. 

Put another tablespoon of oil in an oven-safe pan and place over medium heat. Pat the tuna steaks dry and season both sides with salt and pepper. When the pan is very hot, add the tuna steaks and sear. When they have browned and release fairly easily from the pan without breaking, turn them and place the pan in the oven. 

Make sure that the water has come to a boil, salt the water, and add the soba noodles. Cook according to package directions (usually around 5 minutes). 

Mix the miso and water in a small dish. When the pasta is done, drain rinse very briefly in cool water and return to the pot. Add the vegetables and miso mixture. 

When the fish is done to your liking (I like mine pink in the middle), remove it from the pan and again, place the pan over medium heat. Deglaze with a couple tablespoons of mirin and a splash of vinegar, scraping any browned bits off of the bottom and let the mixture simmer and reduce. Pour it over the noodle and vegetable mixture and add a little sesame oil. Slice each tuna steak and lay the pieces atop the noodle mixture.

Slow Cooker Pulled Pork
This recipe is a solid recipe that Amy uses often for pulled pork. It's super easy to prepare (just mix the barbecue sauce ingredients and throw the meat and onions into the slow cooker) with ingredients in most pantries. You can make this in your oven too, but I think your cook time would be nearly as long.
2 1/2-3 lbs shoulder/pork butt (trimmed of any obvious excess fat)
1 medium onion, thinly sliced
1/2 c ketchup
1/4 c apple cider vinegar
1/8+ c honey
1/4 c tomato paste
1.5 Tbs Worcestershire sauce
1.5 Tbs mustard
1 tsp paprika
1 tsp garlic
pinch of cayenne (or more to taste)
3/4 tsp salt
3/4 tsp black pepper
1/2 c water
Place the onions on the bottom of your slow cooker. Place the pork shoulder in on top of the onions. Whisk together all remaining ingredients to form the barbecue sauce. Taste and adjust seasonings to your like it. You may prefer to add more honey, salt, pepper, or cayenne. Pour half the sauce over the pork and cover. Cook over low heat for around 8 hours til falling apart. Remove to a large bowl and shred the meat with two forks. Return to the slow cooker and cook for a few more minutes until the meat has soaked up the sauce. Serve on soft sandwich rolls or alongside some mashed potatoes.
Miso Braised Pork Shoulder
This recipe is untested by any of our staff, but the proportions and combination of ingredients from this week's share seem like a good fit! It has a lot of steps to follow but the end sounds delicious! If you make it, let me know your process and thoughts on the recipe.

Serves 4 generously (with possible leftovers)
2-1/2 to 3 pounds pork shoulder, cut into large chunks
freshly ground black pepper
canola oil
1/2 medium onion, chopped
4 carrots, peeled and cut into large chunks
3 large cloves garlic, minced
1 teaspoon minced fresh ginger
1 cup rice wine (mirin) or dry white wine
1 cup water, plus more if needed
3 tablespoons miso paste
2 tablespoons soy sauce
noodles or rice
sliced scallions, for garnish (could also try finely chopping leeks)
Special equipment: piece of parchment paper trimmed to just fit inside Dutch oven

Preheat oven to 325ºF with rack positioned in lower third of oven. Season pork shoulder chunks generously with black pepper. Heat 2 tablespoons canola oil over medium-high flame in a large nonstick skillet. Working in batches, brown pork on all sides, adding more oil to the pan if needed. As pork is browned, transfer to a large bowl.

Meanwhile, heat 2 more tablespoons of oil over medium flame in a Dutch oven. Add onion and carrots and sweat vegetables about 5 minutes, stirring frequently to prevent burning of onions (reduce heat if necessary). Add garlic and ginger to pot and cook until fragrant, about 45 seconds, stirring constantly. Add half the wine and half the water to the pot along with the miso paste and soy sauce and stir to combine, breaking up the miso paste with the back of a wooden spoon.

When all the pork has been browned, reduce heat to medium and deglaze pan with remaining wine and water. Pour liquid into Dutch oven and add pork and any accumulated juices. Stir to combine. Liquid should nearly cover pork. If not, add a little water. Increase heat and bring to a boil. Remove from heat. Carefully press parchment paper down onto meat mixture in Dutch oven.

Cover pot with lid and transfer to oven. Braise for 1 hour. Remove from oven, check to see if you need to add a little more water (be judicious here). Give it a good stir, return to oven and braise until meat is completely fork tender, about another 1/2 hour.

Meanwhile cook rice or noodles, depending on your choice. Time it to finish when pork is done.

If the remaining liquid is fairly watery, transfer pork and carrots to a large bowl with a slotted spoon and tent with foil. Bring sauce in Dutch oven to a boil over medium-high heat and cook until slightly thickened and reduced, about 5 minutes. Don’t overdo this, though—concentrating it too much will make it overly salty. If the broth/sauce is to your liking, proceed to the next step, using a slotted spoon to plate the meat and carrots and ladling the sauce separately.

Spoon noodles or rice into individual shallow bowls. Top with meat and carrots and ladle sauce over it. Garnish with scallions and serve.