Thursday, February 19, 2015

Good Eats Newsletter - February 18, 2015

 

Welcome to the Spring Good Eats CSA!

 

The first pick-up is TOMORROW  Wednesday, Februrary 18th,

or Thursday, February 19th, for Thursday pick-up sites.

 

Email us at goodeats@petesgreens.com if you have any questions!

 

Localvore Members 

& Veggie Only Share Members

take a TAN / LIGHT GREEN BAG

 

This week your bag will contain:

Shoots; Potatoes; Beets; Turnips; Onions; Cabbage

 

And OUT of the bag:

Frozen Spinach

Frozen Zucchini

 

 

Localvore Offerings Include:

Red Hen Apple Oat Bread

Pete's Kitchen Basil Pesto

 Jasper Hill Alpha Tolman Cheese

 

 

 

Half Veggie Only Members

take a YELLOW BAG

containing:

Shoots; Potatoes; Beets; Turnips; Onions; Cabbage

 

And OUT of the bag:

Frozen Spinach

Spring Shares Still Available
 
We are still accepting members for our Spring share.  Please spread the word about Good Eats to your friends and family!

 

 


If you would be willing
to post something to your front porch forum
or other neighborhood email group to spread the word, please email me!

 


 

Meat Share members

 

The 1st Meat Share Delivery isn't until March 4th or 5th

depending on your share site.

 

 

Share Pick-Up Instructions! Please review.

 

Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!


Clipboard #1,

Find your name on the Names List - Find your name on the pick-up list and check it off.  The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the Names  List. Share types are Lo
calvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry, Pete's Pantry Vegetarian, or Meat Share. If you are listed incorrectly or have questions, let us know.

Clipboard #2,

Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable portion of the  share. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pete's Pantry members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.


Please note that the first Meat Share pick up is not this week,

it is the first Wednesday (or Thursday for some sites) of every month

starting March 4th and 5th.

 

Which color bag do I take?

If you are a Localvore or Veggie Only member take a tan / light green bag shown in the picture below at left.

 

If you are a Half share member (with or without pantry) take a bright yellow bag shown below at the right.

 


 

 

 

What To Do If You Have a Problem at Pick Up


Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up site to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away!

 

Our goal is 100% satisfaction. If you email us (or call if you can not email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact us by Friday morning.

If we have not heard from anyone, by Thursday afternoon (for Wedensday deliveries) or Friday afternoon (for Thursday deliveries) our site hosts are instructed to donate leftover food, ensuring that they do not end up with bad food on their hands.

If we can not resolve your issue right away, email us to arrange a replacement or substitution.  These will generally come in the next week's delivery.

 

 

Picking Up Your Share
Please review your confirmation email or visit our Delivery Site page for pick up times and locations of pick up sites. If you have any questions about your pick-up please email us. The quickest way to reach me is really by email, but you may leave a message on voice mail at 802.586.2882 x 2

 

 

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.

 

 

 

Our Weekly Good Eats Newsletter

 

Hello Everyone,

 

Welcome to the Good Eats Spring Share.  Thanks for joining us! 

 

This is your first addition of the weekly Good Eats Newsletter.  Each Tuesday evening this is sent out to let you know what to expect in this week's share. We also include storage and use tips, localvore information, recipes and anything else we think you might find interesting or useful. Pete and/or other crew members on the farm will often chime in with farm updates, thoughts and pleas for feedback.

The picking for the weekly share begins on Monday and the packing of shares is finished late Tuesday afternoon in order to give you extremely  fresh produce. Although we try to get the newsletter out just as early as we can, we do like to wait until the share is packed up and finalized. Sometimes there are last minute changes to the contents and we want to make sure that you have the right information to accompany your pick-up.
 If there are changes to the share that occur after the newsletter has been sent (which happens occasionally), you may receive a follow-up email Tuesday night or Wednesday.

If you have any feedback on the newsletter, recipe contributions or just general questions about the CSA, feel free to email us. 
We also post each newsletter on our blog and on our website. It generally gets posted to the web sometime on Wednesday or Thursday. You can also search our archive of recipes, farm stories and share contents at these sites.

Please add GoodEats@petesgreens.com to your address book to limit the possibility of having newsletters filtered as spam.

 

Feel free to contact us anytime with questions or comments about Good Eats.  We look forward to sending you food each week! ~ Sara

 

 

 

Storage and Use Tips

 

Each week we'll give you storage tips so you can learn about the veggies in the share that you may not be familiar with.  Most of these tips are on our website too, so please get acquainted with and bookmark the recipe and storage tip section of our website. I am sure you will find it useful!

 

Our shoots are a mix of radish and sunflower shoots. They're a great winter alternative when fresh lettuce and other greens just aren't as easy to come by. They can be used in place of greens in a salad and are awesome on sandwiches and in wraps. I particularly like them with hummus, as well as egg salad. Rinse and drain just before use. Keep in the crisper drawer of your fridge.

 

Red gold potatoes are going out for everyone this week.  They're low in starch, high in sugar and moisture.  They're a great choice for roasting, sautéing and boiling, as their low starch content helps them maintain their shape after they’re cooked. This time of year it's best to store your potatoes in a dark, cool place.

 

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.


Gilfeather turnips have a distinctive flavor. They were first developed in Vermont by John Gilfeather, a farmer who kept his prized variety carefully guarded. He would actually chop the top and root off each of his turnips before sale, so no one could regrow the plant. Thankfully a few seeds snuck out, and many farmers are now able to keep this special type going. It looks more like a rutabaga than a turnip, but the flesh is white and makes a beautiful sweet-flavored puree.

 

The yellow onions this week are coming to you from Harvest Hill Farm. This certififed organic farm is located in Walden, VT. You may wonder why we're sending out onions from another farm - unfortunately much of our onion crop was ruined last fall during the drying process. It was extremely rainy at that time, interfering with the curing process and making extended storage impossible. We're lucky to be able to partner with another local, organic farm to bring you onions. Onions are best stored in a cool dark place.

 

Round with crinkled leaves, savoy cabbage are the beauties of the cabbage world. Their leaves are more delicate and more loosely packed than their green cabbage cousins. These cabbages are great in soups and stir fries, and the leaves are are perfect for stuffing with rice.  Red Savoys may be used just like green savoys.  Only the outer leaves are red, the inner leaves are green.  Store as you would other cabbages, unwashed, loosely wrapped in a plastic bag in the crisper drawer. Don't worry if the outer leaves begin to discolor or tear on you, just remove them to expose the perfectly good leaves remaining below.


Frozen spinach 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.  This is really great in pasta or even added to smoothies.

 

Frozen zucchini is also going out for the large share  When you thaw the zucchini, it will lose a lot of water. This is perfect for baking actually and for many other recipes as well. Let it thaw, and then squeeze out all the excess water and then add the zucchini to your recipe.

 

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

 

Red Hen is baking something new for us this week - Apple Oat Bread. Red Hen is one of our great local artisan bakers. They are focused on using locally grown ingredients as much as possible.  They recently entered into a partnership with a Canadian farm, Le Moulin des Cedres, to get all the certified organic flour for their breads within a 150 mile radius. Read more about the partnership here. This bread also features locally grown oats from the Rogers Farmstead.

Pete's Kitchen sweet basil pesto - we grew a lot of basil last summer and stockpiled pesto for Good Eats. This pesto contains our own basil blended with olive oil, romano and parmesan cheese, sunflower seeds, garlic, lemon juice and salt. It is tasty slathered on bread or added to pasta with grated cheese on top. If you like yours garlicky - add some minced fresh garlic to your cooked pasta before mixing the pesto with the pasta.  The pesto will come to you frozen. To use, simply thaw and eat as is or add to your dishes. It will keep in your fridge a couple weeks, but if you won't use the entire tub right away, just throw it back in the freezer! It keeps really well.

Alpha Tolman Cheese is a Jasper Hill Creamery original.  Inspired by the classic Alpine cheeses of Europe with a modified recipe designed to showcase the cows and landscape of the Northeast Kingdom, Vermont.


Alpha is made using the traditional Alpine methods of cooking and pressing the curds during cheesemaking to achieve a tight, elastic texture and robust, complex flavors. Fresh wheels are washed with a cultured brine to cultivate a rosy orange rind that imparts a funky depth to the ripening paste beneath. Young wheels have milky, fruit and nut flavors and a smooth mouthfeel. Mature wheels are more bold and meaty with amplified butter and caramelized onion flavors carried by a rich and crystalline texture.  The texture, aesthetic, and flavor make Alpha Tolman a great choice for fondue. Try pairing slices with a robust Ale, plummy red wine, or onion jam.

If that isn't enough description to get you psyched up for Alpha Tolman, here's one more nugget.  This cheese took home SUPER GOLD in the 2012 World Cheese Awards, one of only 9 American cheeses to receive that recognition.  Over 2700 cheeses from 30 different countries competed.

 

 

Recipes

 

We also provide you with recipes to help you fully enjoy your weekly bounty.  Got a great recipe you want to share?  Email me - I would love to share with our members!

 

 


Bandh Gobhi Ki Sabzi (Buttered Smothered Cabbage)
Here's a traditional cabbage dish that will be great using the Savoy cabbage.

1 savoy cabbage (1-3/4 to 2 lbs)
2 Tbl ghee, butter or oil
1-1/2 tsp cumin seeds
1/4 tsp ground asafoetida (optional)*
1/4 tsp turmeric
1 Tbl minced ginger root or 1/2 tsp dry
1 8 oz can tomato sauce or 1 cup chopped fresh ripe tomato (1 large)
1/4 tsp crushed red pepper or 1-2 seeded and minced green chilies

1/2 tsp salt
1/2 cup hot water

1-2 Tbsp coarsely chopped fresh coriander leaves or 1 Tbsp dry (optional)

Cut the cabbage into quarters, and core out the stem from each quarter.  Shred the cabbage into 1/2-inch thick shreds.  Heat the oil over med-high heat in a large heavy-bottomed pan.  When the oil is hot, add cumin.  When cumin turns dark brown (10-15 sec), add asafoetida (if using it), and immediately add the shredded cabbage.  Sprinkle turmeric over the cabbage and saute, turning and tossing rapidly until cabbage is wilted (about 5 min).

Add ginger, tomato (sauce), and chilies or red pepper, and continue cooking for an additional 5 min.  Add salt and water.  Reduce heat to med-low and cook the cabbage, covered, until it is tender and the water is absorbed into the vegetables (about 20 min).  Check and stir often while it is cooking to prevent burning.  Fold in coriander leaves, check for salt, and serve.

 

* What is asafoetida? It's a flavor enhancer and a standard component of Indian cuisine, click here to learn more about it.



Roasted Beet and Shoot Salad
Serve this salad with a slice of the focaccia on the side for a light lunch or dinner, or serve it as an accompaniment for a heartier meal. Serves 4.

1 TB apple cider or white wine vinegar
1 TB minced shallot (optional)
sea salt and freshly ground pepper to taste
1/4 tsp sweet paprika
pinch cayenne pepper (optional)
1/8 tsp ground cumin
1 TB freshly squeezed lemon juice
6 TB sunflower or extra virgin olive oil

4 small to medium roasted beets, chopped in 1/2" pieces*
2 cups mixed sunflower and radish shoots
Shredded cabbage and carrots
1/4 cup crumbled feta
1 TB toasted pine nuts

To make the dressing, combine the first 8 ingredients in a food processor. Taste and adjust seasonings to your liking. Toss together the beets, shoots, and shredded veggies. Sprinkle with cheese and pine nuts. Drizzle with desired amount of dressing.*To roast

 

*To roast your beets - 2 variations

Pre-heat your oven to 400F.

 

Variation 1: peel beets and cut into wedges. Mix with oil, salt and pepper. Roast for 45 or so minutes, until tender. Ready to eat out of the oven.

Variation 2: This version is easier than #1 but I don't think it's as tasty. Wrap whole beets in foil. Roast in oven about 45-60 minutes, until tender. Once they've cooled a bit the skins will slip right off.

 

 

 

Cream of Spinach Soup Recipe
Here's a great way to use your frozen spinach.
 
1 package frozen spinach, thawed
1 cup chopped onion
1/4 cup butter
3 medium potatoes, peeled and quartered (about 1 pound)
1 1/2 cups chicken broth (or vegetable broth for vegetarian option)
1 1/2 cups water
2 chicken bouillon cubes (or vegetable bouillon cubes for vegetarian option)
2 cups half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup sour cream
Optional: chopped chives and/or ground allspice for garnish

In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.

Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half-and-half, salt and pepper.

Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.

This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

 

 

 

Creamy Turnip Soup

This recipe, adapted from Eating Well November/December 2012, is a geat way to enjoy your turnips. "The mini salad on top is optional, but we love the bit of texture from the greens and pop of flavor from the vinaigrette."


4 medium turnips (about 1 1/2 pounds)

1 1/2 cups shoots
2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 medium onion, sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt plus a pinch, divided
1/4 teaspoon freshly ground white pepper plus a pinch, divided
4 cups reduced-sodium chicken broth
1/4 cup shredded carrot
2 tablespoons thinly sliced scallion greens
2 teaspoons white-wine vinegar

Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.

 

Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.

 

Meanwhile, toss the shoots ) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.

 

Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.

 

 

 

Zucchini-Potato Frittata
Frittatas are so adaptable and this one would be happy to have the addition of any other veggies- peppers, cooked carrots, shallots, even some spinach.  Frittatas are my go-to recipe when there's nothing in the house for dinner!  The recipe has been adapted from Andrea Chessman's Serving up the Harvest. Serves 4-6.

1 medium zucchini (or half a bag of frozen)
4-5 tablespoons extra virgin olive oil (or sunflower)
1.5 lbs potatoes
1 large onion
1/4 lb bacon or some ham, diced
6 eggs
1 cup grated cheddar

Thaw zucchini. Squeeze out extra juice and set aside.

Heat 3 TB oil over medium-high heat in a large well-seasoned cast iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to med-low, and cook, flipping and stirring occasionally until the potatoes are soft, about 20 mins (you can cover to speed the process and hold in moisture). Increase the heat to medium-high and continue cooking, tossing occasionally, until potatoes are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

Add the zucchini and bacon to the skillet and saute over medium high heat, until the bacon/ham is cooked. Remove zucchini and bacon. Keep the skillet over the heat.

Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and bacon, and cheese.

Preheat the oven to 350°F. Add 1-2 TB oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce heat to med-low, and cook without stirring until the bottom is set about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 mins.

Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.

 

 

 

Good Eats Newsletter - February 11, 2015





                           
           
                   


                               
                           

                                   
                                           

                                                   

                                                       
                                                               


     


    Localvore Members 


    & Veggie Only Share Members


    take a TAN / LIGHT GREEN BAG


     


    This week your bag will contain:


    Shoots; Potatoes; Carrots; Rutabega; Onions; Cabbage


     


    And OUT of the Bag:


    Frozen Sweet Peppers


    Frozen Squash Puree


     


    Localvore and any share with pantry items Include:


    Elmore Mountain Redeemer Bread


    Elmore Roots Nursery Russian Rowanberry Jam


    Champlain Orchard Apples


    Tangletown Farm Eggs



     



     


    Half Veggie Only Members


    take a YELLOW BAG


    containing:


    Shoots; Potatoes; Carrots; Onions; Cabbage


     


    And OUT of the Bag:


    Frozen Sweet Peppers


     

                                                   
                                                   
                                               

                                   
                                           

                                                   
                                               


   


     


    There is STILL TIME to sign up for the spring share that starts next week.


     


    We need checks by the weekend to get you into the database.


     


    Be delighted in the coming months as each new spring vegetable makes its appearance in your bag!  


   
Please visit the Spring Share page for more info.


     


   


     

           
                   
                           

                                   


    Thanks for joining us this season!


   
It has been a real pleasure to feed you and your families these past few months. I hope you enjoyed your share and will re-join us this spring or another future share. Please share the news about your Good Eats experience with your friends, family, neighbors and co-workers. Word of mouth is the most powerful way to spread the word about Good Eats so that we can continue to reach new members.


     


    I will be sending out a survey in the next day or two to get your thoughts on the share, your likes and dislikes, and anything that we can improve upon. Please help us out by taking the time to answer the survey. If there's anything you'd like us to know about before the survey comes out feel free to reach out to us via email.  Thanks again! ~Sara



     



    Speaking of spreading the word about Good Eats...


     


    Get a friend, neighbor, colleague, family member, or anyone else new to Good Eats to sign up for a spring CSA share and


    we'll send you something special!


     


    In order to get your referral item have your friend sign up and write your name in the referral field. Once your friend has sent payment, I'll contact you so you can pick out a Pete's Greens t-shirt, Pete's Greens re-usable tote bag, or a jar of honey.


     


     


     


   



     



    Love Your Senior Center Dinner this Friday


     


    Need something fun to do this Friday night? Consider attending this event hosted by one of our site hosts. We work a lot wih the Senior Center in helping to get nutritous, affordable food to senior citizens who may not be able to secure that food for themselves. This event, for which we are a sponsor, promises to be a fun evening for a great cause.


   

         


    Join the Montpelier Senior Activity Center on February 13 at 6pm for their “Love Your Senior Center” benefit dinner. The evening will include an elegant meal, cash bar by Kismet Farm to Table, music by Five Corners String Quintet, and a silent auction. All proceeds support the center’s work providing opportunities for healthy aging and lifelong learning. Tickets are $50 each and are on sale at the Center (58 Barre Street), the Montpelier City Clerk's Office, and Capitol Stationers. Or buy tickets online with a small service fee at http://msac.brownpapertickets.com/.  Thank you to Pete's Greens for their generous support.



     



   

The Spring Share starts next week!
Share Period: February 18th thru June 10th, 2015

     


    In order to receive your first share on 2/18


    payment must be received at the farm by Friday, February 13th


     


    Join now!

Still not sure whether to re-join or not?


    See what some of our members had to say about the CSA:


    "Thank you for a tasty variety of veggies, I’m excited by what’s next.  You have an organized system that made it seamless, thanks!" ~Carolyn


   
"I just wanted to write a note of thanks to everyone at Pete's Greens.  We are new to your CSA and are SO enjoying the amazing veggies we receive every week.  We plan our meals for the week around what produce we pick up and have loved being introduced to veggies.  Thank you for making it possible for my family to eat delicious, fresh and best of all, local produce!" ~Rorie


    "I just picked up my half veggie share and feel so grateful for the variety, freshness and abundance. Thank you for all you do to ensure seniors have this wonderful nutrition available at an affordable price. You have an organized pick up system that is organized and user friendly I am very pleased." ~Sara


   
"My thanks to you and the crew for what looks to be a fantastic share this week.  I look forward to making some of my family's favorite meals. We have really been enjoying the localvore share as well.  Its fun and interesting to see what our neighbors are busy producing." ~Nancy


     


     


   



     


   
Visit our Spring Share page for more info.


    Please visit our delivery page for a listing of Spring Share delivery sites.


    Have questions about the Spring share?  Visit our FAQ page or send us an email.


     


     



     



    Storage and Use Tips


     


    We have shoots again for all your salad needs. See below for this weeks' shoots recipe!


     


    We have different potatoes going out in the large and half shares this week. Large share members will get a mix of baby potatoes, and half share members will get large fingerlings. Mashed, roasted, boiled, shredded for hash browns, the sky is the limit for all your potatoes. Enjoy experiementing with both types of potatoes!


     


    Rutabaga is thought to have evolved as a cross between a wild cabbage and a turnip.  Rutabaga grows particularly well in colder climates, and is especially popular in Sweden (where it earned it's second name, Swede).  Roast it, mash it with butter, season with salt and pepper, you can't go wrong. Or check out the killer soup recipe below!


     


    These are our very own red cippolini onions.  Oh the cippolini... pronounced chip-oh-LEE-nee is a treat unto itself. This is a 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. See picture at right of our yellow and red cippolinos drying out after harvest.


     


    Red cabbage is a colorful treat. 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!). 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.


     


    Everyone is getting frozen sweet peppers this week. Did you find somtehing fun to do with these earlier in January? These sweet peppers are great in a stew, stir fry, or just about anywhere else you would use a cooked pepper.


     


    Large share members are also getting frozen squash puree. This stuff is like liquid gold! Use this in recipes calling for pureed winter squash or pumpkin - particularly soups, pie, baked items like pumpkin bread, muffins or cookies, or for casseroles or rice dishes. Also fantastic just on its own sweetened with a bit of maple syrup, enriched with some cream and served as a side. It also makes a fantastic addition to macaroni and cheese and bumps up the nutritional value so you can feel good about serving it to your family. The puree is coming to you frozen. If it is has thawed a bit when you receive it, no worries. Just pop it back in freezer til you are ready to use.


     


     


    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


     


   
Elmore Mountain Bread baked their Redeemer Bread for us this week. This is Elmores' first bread baked with 100% Vermont-grown wheat! This wheat, from Rogers Farmstead, was a successful wheat crop in the tricky Vermont Climate.   Luckily, the wheat grew well and they had a great harvest.  Elmore Mountain started stone milling and test baking with it a few weeks ago and found that the flour bakes beautifully as well.  This loaf is grown, milled, baked and sold within 50 miles. Redeeming Tradition.


     


    Elmore Roots Nursery is a local certified organic fruit farm and plant nursery located in Elmore.The nursery, started 35 years ago, began as a way to see how many great fruits they could grow in northern VT. They're quite successful with fruits and nuts that you wouldn't expect to grow in VT - various pears, kiwi, peaches, and all sorts of nut trees. Their Russian Rowanberry jam is a tasty treat reminiscent of apricots. See what David, the owner, wrote about this delicious jam:


     


    "The rowanberry is in the mountain ash family, where in Russia they make all kinds of tasty things from it. Our russian rowanberry trees are about 20 feet tall and loaded with orange red berries in September. We use a big ladder and a pole harvester to gather up buckets of them to make our jam. We add a collection of our wild and tamed apples and some organic dried sugar cane juice and stir it up until it tastes really good.

   

    Try it on toast or stir it into yogurt or kefir, eat it with a spoon, dip apple slices into it, or use it to ice a cake.  This is a real northern vermont, organically grown and made in small batches, local fruit product. Enjoy!"


     


    From Champlain Orchards, we've got 2 different varities of apples for Empireyou to choose from this week - Cortland and Empire. Both of these apples are great for fresh eating or baking. The Cortland is a cross between a McIntosh and Ben Davis variety  with a sweet vinous flavor and crisp refreshing bit. The Empire is a well-known, bruise resistant lunchbox apple with a balanced sweet-tart taste and crisp texture ideal for fresh eating.


     


    *There are 2 varieties - choose just 1 bag of apples.*


     


    Despite the cold which have caused the hens to be fussy about laying lately, Lila and Dave have gathered just enough Tangletown Farm Eggs to get them out to you on this last delivery of the share seaon.  Enjoy!



     



     


    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


     


     


     


    Apple-Rutabaga Soup with Walnuts and Nutmeg


    Last week I made this soup and am still enjoying the leftovers. I was very glad to see rutabagas were going out again so I could share this with you!


     


    2 tbsp Coconut oil


    1 large onion, chopped


    2 small to medium apples, chopped


    1.5 pounds rutabaga, peeled and chopped


    4 large carrots, chopped


    salt


    3-4 cups broth- veggie or chicken


    2 cups coconut milk, or almond, or other milk of choice


    3-4 tbsp maple syrup


    1/8-1/4 tsp cayenne pepper


    chopped walnuts, for topping (optional)


    nutmeg, for topping (optional)


     


    Melt the oil in a large saucepan over medium heat. Add the onion and 1/2 tsp of salt and saute for approx 3-5 minutes, stirring often.


     


    Add the apple and the rest of the veggies and stir well to coat with oil. Continue to saute for approx 10 minutes, stirring occasionally.


     


    Add just enough broth to cover the veggies, cover with a lid, and simmer for 25-30 minutes, or until the veggies have cooked through.


     


    Puree the soup in a food processor or immersion blender until smooth.


     


    Return the pan to the stove and add your milk of choice, maple syrup, cayenne pepper, and additional 1 tsp of salt. Stir well and return to a simmer. Serve, topped with walnuts and a sprinkling of nutmeg if desired.


     


     


   
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.


     


     


   
Shoot Slaw
Last year's contest entry came in from share member Fawn.  "Chiffonade" means little ribbons in French, referring to the little ribbons you create while cutting. Cut into long, thin strips by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.


    1 head red cabbage

    Bag of shoots mix

    5- or so carrots


    Dressing

    3/4 - 1 cup of mayo or plain yogurt

    2-3 Tbsp maple syrup

    3-4 Tbsp cigar vinegar

    Salt and pepper to taste


    Chiffonade cabbage and shred the carrots.  Remove any seed casings from shoot mix.  Combine with dressing, toss and enjoy.


     


     


     


    Macaroni and Cheese with Butternut Squash
This recipe, a classic pulled from the archives, is made healthier with squash puree added to it.  Adapted slightly from MarthaStewart.com


    About 3 cups of pureed butternut squash (from 1 small Butternut squash)

    1 cup chicken stock, skimmed of fat

    1 1/2 cups milk (non fat just fine here)

    Pinch of freshly grated nutmeg

    Pinch of cayenne pepper (more for more punch)

    3/4 teaspoon coarse salt

    Freshly ground black pepper

    1 pound elbow macaroni

    4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)

    4 tablespoons Parmesan cheese, finely grated (1 ounce)

    2 tablespoons fine breadcrumbs

    1 teaspoon olive oil

    Olive-oil

    1/2 cup part-skim ricotta cheese or cottage cheese


    Bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl.  While the water is boiling mix the squash puree with nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.  Taste to adjust seasonings.  Stir the squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan into the bowl of cooked elbow noodles.


    Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.


    Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.


     


     


     


    Quick-Braised Red Cabbage and Apples


    This is a delightful way to enjoy your red cabbage.


     


    1 garlic clove, smashe


    3 tablespoons unsalted butter

    2 lb red cabbage, cored and cut into 1 1/2-inch pieces

    1 apple, cored and cut into 1/2-inch cubes


    1/2 cup unfiltered apple cider

    1/2 teaspoon caraway seeds

    2 whole allspice (optional), crushed

    1 1/2 tablespoons apple-cider vinegar


    Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.


    Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.


     


       1 large onion, chopped


        2 ribs celery, chopped


        1 cup pearl barley


        1 (8 ounce) package sliced fresh mushrooms (optional)


        1 green bell pepper, chopped


        2 cups chicken broth


        salt and ground black pepper to taste


    Check All Add to Shopping List


        PREP

        15 mins


        COOK

        45 mins


        READY IN

        1 hr


    Directions


        Preheat oven to 350 degrees F (175 degrees C).

        Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.

        Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

     


   


     


   

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