Wednesday, August 24, 2016

Good Eats Weekly Newsletter - August 24, 2016


News Updates


Fall Share Sign Up is Underway

After this week there's only 6 weeks til the Fall Share begins.  Online sign up is underway and as always its helpful when people sign up early!




Full Veggie Share
  Mesclun, Chard, Zucchini, Carrots,
Onions, Potatoes, Beans,
(Out of the Bag: Corn! Tomatoes!)
Half Veggie Share
Mesclun, Cucumber, Beans, Potatoes,
(Out of the Bag: Corn! Melon!)
Localvore/Pantry Share
Slowfire Bread
Champlain Orchards Gingergold Apples
Pete's Zesty Sweet Dill Pickles

Storage and Use Tips

 - This week's mesclun is a diverse mix of lettuce, kale, tatsoi, spinach, and more. Will make amazing salads. Store in the crisper drawer of your fridge for 3 to 7 days.

Potatoes - Early Rose Finn and Purple Viking potatoes will be in both bags this week.  I love potatoes this time of year, so tender and flavorful.  I have been boiling mine til just cooked and then putting the cooled taters in the fridge. Sometimes I make potato salad, other times I throw the cooked potatoes on greens, and add a little salad dressing for a fab lunch.

Sweet Corn - Both shares get corn this week, picked fresh this afternoon.  Full share members take 6 ears.  Half share members take 4 ears.   If you really need to store it for a day or two, pop it in the fridge, husks and all.  Boil in a large pot of unsalted water for 2 minutes or less. If you are grilling, peel back the husks without removing them completely, remove the silk and "re-husk" the corn.  Soak the corn for a good 20 minutes so it won't burn on the grill then grill for about 5 or 10 minutes over an open flame, slather with butter and salt and enjoy. 

Beans - Fresh green beans this week for all both Full and Half share members.

Chard - In Full share bags, 
Chard is a leafy green vegetable that is related to beets and spinach. Some of the stems are multicolored, while others have white or red stems only. Chard is a delicious nutritious green, high in Vitamins A, K, and C. This green works great as a spinach substitute but needs to be cooked down a bit longer. It also works well in soups and stews, or sauteed as a side. 

Zucchini - Zucchini and yellow summer squash are in full share bags this week. This time of year, tender zukes are a treat. Store unwashed in the crisper. Use in a few days. Try grating them, and saute lightly in butter. Or eat them raw in salads. Shred them and mix into muffins or other baked goods. The possibilities are endless!

Carrots - Beautiful fresh Carrot bunches this week for Full share members straight from the field. They are bunched with their tops, which are edible too! See below for a great way to use all parts of the carrot. Store in your crisper drawer loosely wrapped in plastic.

Onions - This week, Full share members will get fresh yellow and/or red onions. Great for flavoring almost any dish. Store in a cool, dark place.

Tomatoes - Full share bags only, gorgeous fresh tomatoes.

Cucumbers - Half share members will receive a Euro cuke this week.  Will make nice salads combined with lettuce, radishes, fennel and onion.

Melons - Half share members ONLY will get either a watermelon or a cantaloupe this week! They are sweet and delicious and perfectly ripe. You can dig in right away!

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

This week's Localvore/pantry share includes bread from Slowfire Bakery, Gingergold Apples from Champlain Orchards and Zesty Sweet Dill Pickles.
Yay!  Fresh Apples!  The 2016 harvest has begun!  Champlain Orchards has sent to us Ginger Golds, one of my favorite early season fresh eating apples.  This crisp green gold beauty starts the season a little tart and get sweeter as each week passes.  It's a great lunch box apple because it resists browning when cut.  Also a good apple for baking as it holds its shape when baked.  Terrific every day fresh eating apple.  Enjoy!

Slowfire is a farm-based, wood-fired bakery. Scott Medellin bakes breads and pastries that are naturally leavened, hand-crafted, and baked in a masonry oven.   This week he is baking a Malt Country bread, a sourdough made with whole malted wheat and cracked malted barley, both gown in VT and malted by Peterson Quality Malt in Monkton.  Very cool.

These 
Zesty Dill Freezer Pickles were made right here at the farm.  Our cucumbers have been going crazy and we got busy in the kitchen making our special freezer pickles. These pickles are sweet and sour and are great eaten right out of the container or added to a sandwich.  They are a freezer pickle and we are sending them out frozen so you may need to thaw a bit more in order to enjoy, or you can put right back in the freezer for a later date (use within 6 months).  Once open keep refrigerated and eat within 3 weeks.


----------------------------------
We're Hiring!


We have several positions open, a couple in Waterbury and a couple in Craftsbury.  

In Waterbury we need someone to join our chef in the kitchen at our Waterbury Farm Market making prepared foods.  Also at the Farm Market we are hiring an new member to our store sales/customer service team.  

In Craftsbury we are hiring a new CSA Manager.  We are also looking for a couple folks to join our team in the washhouse washing and packing veggies.

 Click Here to learn more and please share the word!
Recipes


Provençal Zucchini and Swiss Chard Tart

Pie pastry 1 crust
1 lb Swiss chard
Salt to taste
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 pounds zucchini, cut in small dice (1/4 to 1/3 inch) 
2 to 3 large garlic cloves (to taste), minced
1 teaspoon fresh thyme leaves, chopped 
1 to 2 teaspoons chopped fresh rosemary (to taste) 
2 oz Gruyère cheese or aged cheddar cheese grated (1/2 cup, tightly packed) 
3 large eggs, beaten Freshly ground pepper

Bring a large pot of water to a boil while you stem the greens, and wash them. If the ribs are wide, wash and dice them, then set aside. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Drain and cool quickly in several changes of fresh water. Squeeze out excess water and chop. Set aside.

Heat oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.

Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.

Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.
Curried Potato and Green Beans with Onions and Carrots

2-3 potatoes, diced to 1" pieces
1 medium carrot, diced to 1/2 inch pieces
1 small yellow onion
3/4 lbs green beans, tipped, and cut in half
2 tablespoons olive oil
1/4 cup water
1/4 teaspoon salt
1 tablespoon & 1 teaspoon tamari or soy sauce
3 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon sesame oil

Put the diced potato and carrot into a saucepan filled with water (doesn't really matter how much, as long as it covers the potatoes) and bring it to a boil.

Simmer the potato and carrot pieces in medium heat for about 6 or so minutes until both are getting soft. You can test by poking a knife or toothpick through.
Meanwhile, dice the onions. 

Add 2 TB olive oil in the frying pan and add the chopped green beans and onion. Saute in medium high for about 3 minutes until the onions soften, then add 1/4 cup water and 1/4 teaspoon salt and add beans. Simmer for about until beans are tender.
Drain the water from the potato and carrot saucepan, then add to the beans and onions in the frying pan.
Add the soy sauce, curry powder, turmeric and sesame oil. Stir and saute for another 5-8 minutes until the flavors start to kick in, then serve.


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Good Eats Weekly Newsletter - August 17, 2016


News Updates


Join us THIS SATURDAY August 20th for our Open Farm Day!
Local food, farm tours, and more! 
Learn More Here

We're Hiring! Spread the word- we are hiring for the CSA Manager position!  Learn More Here. 


Full Veggie Share
  Mesclun, Kale, Head Lettuce, Celery,
Beets, Scallions, Beans, Peppers
(Out of the Bag: Corn! Melons!)
Half Veggie Share
Head Lettuce, Beet Greens, Onions, Celery,
Fennel, Radishes, Beans, Euro Cumber
Localvore/Pantry Share
Tangletown Eggs
VT Fresh Fettuccini
Jasper Hill Harbison Cheese

Join us  THIS Saturday, August 20th for our
Annual Open Farm Day!  

Our event is part of Kingdom Farm and Food Days and Open Farm Week, a week packed full of farm tours, good food opportunitiesrecreational options, and workshops out here in our neck of the woods. 
On Saturday we'll be giving tours of the farm fields and our washhouse. There will be refreshments and local food served throughout the day at the farm and the Pete's Greens Farm Stand will be open too. 
Come visit us and enjoy the farm!
See below for more farm and food events in our neighborhood, and make a day of it!
 

Event Details: 
11:00 am to 3:00 pm on Saturday, Aug 20th
Farm Tours at 11:30 am and 1:00 pm
Where: 266 South Craftsbury Rd, Craftsbury VT
Join us for lunch and get to know the farm! 

More Kingdom Farm and Food Days Events to Check Out:

Caledonia Spirits - Barr Hill Tasting Room & Tours
Hardwick, VT

Event Date(s): Saturday and Sunday, August 20th & 21st; 12 - 5pm

Event Description: Visit our craft distillery to enjoy FREE tastings and tours! See where we make our award winning Barr Hill Gin, Barr Hill Vodka, and Tom Cat Barrel Aged Gin.




The Vermont Reindeer Farm
Brownington, VT

Event Date(s)/Time: Saturday, August 20th; 10 am - 3:00 pm

Event Description: Tour the only Reindeer Farm in the State of Vermont! Visit the many farm animals, have fun at the craft station, walk the nature trail and "reindeer "games area. Enjoy free samples of Cabot cheese & Kingdom Creamery ice cream!




Kingdom Brewing
Newport, VT

Event Date(s): Friday & Saturday, August 20th & 21st; 3:30-6:30pm

Event Description: After years of trying out other professions, the folks at Kingdom Brewing decided to combine a lifelong interest in home-brewing, farming and building to create a working family farm and brewery. Visit, taste and enjoy!




Log Cabin Farm Alpacas
Irasburg, VT

Event Date(s): Friday - Sunday, August 19th - 21st; 10am - 4pm

Event Description: Enjoy a hands on tours, meeting the herd of 40+ alpacas, learning about the rich history of these lovely animals, fleece qualities and characteristics.




Sterling College Garden Tours & Sampling
Craftsbury Common, VT

Event Date(s)/Time: Saturday, August 20th; 2:30-4:30pm

Event Description: Tour the livestock farm and agricultural fields and learn about Sterling's progress to produce most of their electricity needs with its on-campus solar array. The tour will end in the gardens, where participants will harvest vegetables and enjoy light fare that came from the surrounding fields.   
----------------------------------
We're Hiring!


We're hiring for a new CSA Manager! Please spread the word!
Our CSA Manager manages all communication with our CSA customers, markets the share to customers through email blasts and social media, plans the contents of weekly CSA shares and ensures the smooth functioning of all processes related to CSA distribution. The position requires someone who is proficient and happy at a desk writing a newsletter, communicating with customers, keeping up spreadsheets and updating a database who also possesses enthusiasm for the hands on work of organizing the weekly packing of shares.  The CSA is the heart of our farm, and this 20-35 hour/week position offers opportunity for growth in our ever evolving operation. Learn More Here!

With the changing seasons, we also have a number of other job openings. Click Here to learn more.
Storage and Use Tips

Mesclun - This week's mesclun is a diverse mix of lettuce, kale, tatsoi, spinach, and more. Will make amazing salads. Store in the crisper drawer of your fridge for 3 to 7 days.

Bunched Beets - In Full share bags, these bunched beets were freshly harvested and have their tops on. You can eat beet greens as well as the roots. The tops are great in salads or sauteed. Beets are great this time of year grilled in a foil pouch with other veggies, or shaved thinly over salads.

Beet Greens - Half share members will have beet greens, the edible tops of beet plants.   They're great for sauteeing or salads. Store in your crisper drawer loosely wrapped in plastic.

Celery - You can eat celery fresh (or make ants on a log for the kiddos in your life), or cook it up- its incredibly versatile and can add a great savory flavor to lots of dishes. The leaves are good eating too! Celery tops and leaves make a great flavorful addition to soups so chop any that you won't use and then freeze in plastic bags for use this Fall - you will be glad you did.  

Fennel - Half share members will receive fennel this week. Fennel is crunchy and slightly sweet with the flavor of anise. It is delicious and slightly sweet served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in many dishes, and in soups and stews and sauces. To prepare, cut off the hard bottom and slice vertically or into quarters.   The white bulb is great for fresh eating or in a dish.  The green fronds are delightful in sauces or in salads.  

Lettuce - These lettuce heads were made for you to devour. They are so delicate and succulent, and will make a great salad. These tender heads should be wrapped in plastic and stored in your crisper drawer. Perfect for salads, sandwiches, tacos, and more. Enjoy!

Kale - Full share members will have beautiful bunches of Kale this week. 

Onions - This week, half share members will get fresh yellow or red onions. Great for flavoring almost any dish. Store in a cool, dark place.

Radishes - In Half share bags, these fresh red and pink radishes are delightfully crisp and their flavor ranges from mildly peppery to a bit sweet. They're a dainty, zesty and colorful little bites and are wonderful raw or equally as good cooked. Heating removes both the radishes' crunch and their peppery bite; to avoid that you can add them at the end of the cooking process. Try glazed radishes made by placing a 2:2:1 ratio of butter, sugar, white vinegar in a pan and gently cooking until diced or quartered radishes are tender and the liquid evaporates. Season with salt and pepper.

Scallions - Large share members will receive scallions this week. Often referred to as green onions, scallions are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe or chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color.They make a great addition to napa cabbage salads! 

Beans - Fresh string beans this week for all both Full and Half share memberes.
Peppers - We welcome peppers to the scene this week for full share members!  They're sweet and crunchy and are great chopped up into a salad or stir fry, or eaten raw.  They also freeze beautifully and are so pricey off season that it's well worth doing so. Just core and deseed them, and then slice them up into quarters or slices or toss them into a freezer bag.

Cucumbers - Half share members will receive a Euro cuke this week.  Will make nice salads combined with lettuce, radishes, fennel and onion.

Melons - Full share members ONLY will get either a watermelon or a cantaloupe this week! These are our first melons of the season- they are sweet and delicious and perfectly ripe. You can dig in right away!

Sweet Corn - Full share members ONLY will each take 4 ears of sweet corn! if you really need to store it for a day or two, pop it in the fridge, husks and all.  Boil in a large pot of unsalted water for 2 minutes or less. If you are grilling, peel back the husks without removing them completely, remove the silk and "re-husk" the corn.  Soak the corn for a good 20 minutes so it won't burn on the grill then grill for about 5 or 10 minutes over an open flame, slather with butter and salt and enjoy.
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

This week's Localvore/pantry share includes Tangletown Eggs, Vermont Fresh Fettuccine, and Jasper Hill Harbison Cheese!
This week, you will receive fresh Pasture-Raised Eggs from Tangletown Farm. Lila and Dave of Tangletown Farm in West Glover are committed to quality and sustainability on their diversified farm, where they raise pastured meats and delicious eggs!

A small local Vermont company, Vermont Fresh Foods has been producing fresh pasta, ravioli, sauces and pesto since 1992. We are happy to introduce this fresh, local, organic, classic Fettuccine that owners Ken and Tricia Jarecki have made especially for our CSA! Fresh pasta is a simple pleasure and cooks in just a couple minutes. It makes a wonderful, quick and easy meal topped with our fresh veggies!

Harbison Cheese from Jasper Hill Farm has consistently taken home top honors in national and international competitions over the last four years. This cheese is named for Anne Harbison, affectionately known as the grandmother of Greensboro. Along with breathtaking views, traditions and people are part of what makes Vermont's working landscape special; they're proud to honor Ms. Harbison's contribution with this cheese. Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors. If the bark has fused with the outer rind, leave the bark intact and spoon out portions from the top. Don't be afraid of the greenish bluish mold on the outside- this is normal and can be peeled off or eaten around. Enjoy!
Recipes



Green Bean and Pasta Salad
Here's an easy make ahead lunch.

8 ounces penne
1/2 lb green beans, halved crosswise
1/2 bunch leafy greens, chopped
1/4 cup chopped fresh flat-leaf parsley (or handful of chopped fennel)
1/4 c grated Parmesan
1/4 c olive oil
2 TB fresh lemon juice (or more to taste)
kosher salt and black pepper

Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Divide the salad between 2-4 containers and refrigerate for up to 1 day.


Creamy Fennel and Greens Soup
For this recipe you can substitute various dark leafy greens - beet greens, collards, spinach etc.  This soup can be made ahead and can be reheated and served hot or served cold.   Gourmet 2010.
1 tablespoon olive oil
1 tablespoon unsalted butter
1 fennel bulb, trimmed and chopped
1 small onion, chopped
1 pound mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped
6 cups water
3 cups baby spinach (2 ounces)
1/2 cup heavy cream
1 tablespoon fresh lemon juice
Garnish: fennel fronds or chopped dill
Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.


Grilled Green Beans
Grilling? Don't feel like cooking inside?  Fennel bulb and peppers would be great like this too.

Green beans (and/or fennel, peppers)
Olive oil
Chopped Garlic
salt & pepper

On sheets of foil, toss green beans with olive oil, chopped garlic, salt, and pepper, then seal to make packets. 
Grill packets over medium heat (350° to 450°) until beans are tender, about 8 minutes. 


Sesame Ginger Beet Greens or Kale
A simple side dish recipe for your beet greens or kale.
1/2 tbsp sesame seeds
4 cups loosely packed beet greens
1 tsp extra-virgin olive oil
1 clove garlic, minced
1 tsp grated gingerroot
1 pinch salt
1/2 tsp sesame oil
In small skillet over medium heat, toast sesame seeds until golden, about 3 minutes; set aside.
Trim stems from small young beet greens or remove centre rib from larger mature beet greens.
In large skillet, heat oil over medium-high heat. Add beet greens, garlic, ginger and salt. Cover and steam until greens are wilted, about 3 minutes. Drizzle with sesame oil; sprinkle with reserved sesame seeds.


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Wednesday, August 10, 2016

Good Eats Weekly Newsletter - August 10th, 2016

News Updates
We're Hiring! Spread the word- we are hiring for the CSA Manager position! Learn More Here. 

Join us on August 20th for our Open Farm Day!
Local food, farm tours, and more!
Learn More Here

Full Veggie Share
 
Mesclun, Kale, Carrots, Cipollini Onions, Garlic,
Parsley, Euro Cucumber, Pac Choi
(Out of the Bag: Tomatoes)
Half Veggie Share
Mesclun, Kale, Carrots, Zucchini,
Garlic, Scallions
(Out of the Bag: Tomatoes)
Localvore/Pantry Share
Red Hen Bakery Bread
Bonnieview Braeburn Cheese
Pete's Greens Blueberries


Around the Farm    
 
Each summer, we're growing all sorts of crops for fresh eating, but we're also thinking ahead to winter when we don't have the same diversity of fresh vegetables available. One way we take advantage of big harvests in the summer is to preserve and process veggies that we can eat all winter long! This past week, our on-farm kitchen has been busy cranking out frozen beans and freezer pickles using our cukes, dill, and bell peppers. This kitchen processing will continue through the summer and fall to bring a greater diversity into the CSA in the late fall and winter.

    
----------------------------------
We're Hiring!
 
Hey Everyone, I'll soon be leaving my post as your CSA manager.   I've greatly enjoyed my time here and truly valued the opportunity be in touch with all of you, our amazing CSA members! As always, you can email goodeats@petesgreens.com with your questions and comments. Best Wishes, ~Allison

We're hiring for a new CSA Manager! Please spread the word!
Our CSA Manager manages all communication with our CSA customers, markets the share to customers through email blasts and social media, plans the contents of weekly CSA shares and ensures the smooth functioning of all processes related to CSA distribution. The position requires someone who is proficient and happy at a desk writing a newsletter, communicating with customers, keeping up spreadsheets and updating a database who also possesses enthusiasm for the hands on work of organizing the weekly packing of shares.  The CSA is the heart of our farm, and this 20-35 hour/week position offers opportunity for growth in our ever evolving operation. Learn More Here!

With the changing seasons, we also have a number of other job openings. Click Here to learn more.
Storage and Use Tips

Carrots - Both shares will receive colorful carrots this week. These ones have the tops removed already, and they're great for snacking and roasting. Store in your fridge wrapped loosely in plastic.

Cipollini Onions - Cippolini onions are 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. 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.

European Cucumbers - Full share members will have cukes this week. These long, skinny cukes taste like a burst of summer. Slice them up and toss them into salads or eat them as a snack on their own. Cucumbers like to be stored around 50 degrees, but if you don't have that climate in your house, your fridge's crisper drawer will also do just fine.

Garlic - This fresh garlic packs a punch of flavor, but because it's still early in the season, it's also got a mildness that makes it perfect for raw eating. It works well in salad dressings (my favorite is a blend of olive oil, balsamic, garlic, salt and pepper, and a dash of maple syrup) or on grilled vegetables. Enjoy!

Kale - This week members will receive a mix of lacinato and green kale. Lacinato, also called "dinosaur kale" is named such because of its dark, leathery leaves. It stands up well in cooking, but can also be shredded and eaten raw. Store in your crisper drawer loosely wrapped in plastic.

Mesclun - This week's mesclun is a diverse mix of lettuce, kale, tatsoi, spinach, and more. Will make amazing salads. Store in the crisper drawer of your fridge for 3 to 7 days.

Pac Choi - Bunched pac choi coming your way with week. 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).  As leaves become more mature they are more often served cooked. 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.

Parsley  - Full share members will get flat-leaf parsley this week. 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.

Scallions - Large share members will receive scallions this week. Often referred to as green onions, scallions are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe or chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color.They make a great addition to napa cabbage salads!

Tomatoes - We're sending out tomatoes for full share members ONLY this week. Our tomatoes are grown in greenhouses to keep the climate just right for them. Store your juicy, fresh tomatoes at room temperature, out of direct sunlight. An aerated basket it ideal, but they also do well in the paper bag they're sent out in. Toss into salads, slice and put in sandwiches or burgers, roast them with balsamic, or eat them by the wedge with a sprinkle of salt.

Zucchini - Zucchini and yellow summer squash are in half share bags this week. This time of year, tender zukes are a treat. Store unwashed in the crisper. Use in a few days. Try grating them, and saute lightly in butter. Or eat them raw in salads. Shred them and mix into muffins or other baked goods. The possibilities are endless!
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

This week's Localvore/pantry share includes Red Hen Baking Bread, Bonnieview Cheese, and Pete's Greens Blueberries!

Red Hen Baking in Middlesex, VT is baking two different loaves of bread for the two different delivery days. Some of you will receive their Whole Wheat Bread, a whole grain, organic, delicious loaf that's a staff favorite and very versatile. Others will receive their Potato Bread, which is made with organic wheat in addition to Vermont-grown organic potatoes that give the bread a moist texture and earthy flavor. Red Hen prides themselves on their simple, and wholesome organic breads. Without any additives, "the skill of the baker becomes a critical element in creating a bread that is greater than the sum of its parts".

Bonnieview Farm in Craftsbury, VT is run by Neil and Kristen Urie. They raise sheep and cows, pasturing their animals on Neil's family's farmland. Their cheeses are made in a Scottish tradition, all using unpasteurized milk. Their small herd of grass-fed dairy cows produce high quality milk that is reflected in the flavor and depth of their cow's milk cheeses. In your CSA this week is their Braeburn Cheese, a semi-hard cheese that has a mild flavor with buttery and nutty notes. Great for snacking or melting.

You will also receive a pint of our fresh, Organic Blueberries straight from our field. We're excited to have perennial crops like this one to add to our repetoire and we hope you'll enjoy these berries- they're great in granola, cobblers, yogurt, and more!
Recipes

Sauteed Kale with Garlic and Olive Oil

This easy sauteed kale with garlic and olive oil gets a slight kick from red chili flakes. It's a fantastic side dish and becomes a meal when tossed with al dente pasta.

3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon red chili flakes
2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
Kosher salt
Freshly ground black pepper

In a large skillet or Dutch oven, heat the oil over moderate heat. Add the garlic and chili flakes and sauté for two minutes, until the garlic just begins to brown.
Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and sauté for 5 minutes.
Remove the lid, season with salt and pepper, and continue cooking for three minutes, or until the moisture has mostly evaporated. Serve immediately.


Warm Lentil and Carrot Salad with Feta Dressing

1 pound carrots-peeled, halved lengthwise and cut into 3-inch pieces
7 tablespoons extra-virgin olive oil
3/4 cup French green (Le Puy) lentils
1 cup chopped cucumber
1/4 cup chopped dill
Kosher salt
Pepper
1/2 cup crumbled feta cheese

Preheat the oven to 450°. On a baking sheet, toss the carrots with 2 tablespoons of the olive oil and roast until tender, about 30 minutes. Scrape into a large serving bowl.
Meanwhile, in a small saucepan of boiling water, cook the lentils until al dente, about 15 minutes. Drain well.
Add the lentils to the carrots along with the cucumber, dill and 2 tablespoons of the oil; season with salt and pepper.
In a blender, puree the feta with 2 tablespoons of water and the remaining 3 tablespoons of oil until smooth. Season with salt. Spoon the dressing over the lentil salad and serve.


Garlic Aioli BLTs

8 slices of thick-cut bacon
3/4 cup vegetable oil
1/4 cup extra-virgin olive oil
1 garlic clove
Kosher salt
Pepper
1 large egg yolk
2 1/2 teaspoons fresh lemon juice
good bread, cut into eight 1/2-inch-thick slices and toasted

Preheat the oven to 400°. Set a rack over a foil-lined rimmed baking sheet. Arrange the bacon strips on the rack and bake until browned and crisp, about 25 minutes. Transfer the bacon to paper towels to drain.

In a measuring cup, combine the vegetable oil with the olive oil. On a work surface, top the garlic with a generous sprinkle of salt and smash to a paste with the flat side of a knife; scrape into a bowl. Whisk in the egg yolk, 1 1/2 teaspoons of the lemon juice and 1 teaspoon of water, then slowly whisk in the oil mixture so the aioli thickens.
Season the aioli with salt, pepper and the remaining 1 teaspoon of lemon juice.

Spread the aioli on each slice of toast. Arrange the tomatoes and arugula on
4 of the toasts; sprinkle with salt and pepper. Top with the bacon, close and serve.


Sliced Tomatoes with Fresh Herb Dressing

4 large ripe tomatoes, sliced
1/4 cup olive oil
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives
2 tablespoons minced garlic
1/4 cup freshly grated Parmesan or other hard cheese
salt and ground black pepper to taste

Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

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