Wednesday, September 20, 2017

Good Eats Weekly Newsletter - September 20, 2017

Just TWO weeks left of the Summer CSA Share!


Localvore & Regular Veggie Only Share Members take a LIGHT GREEN BAG

This week your bag contains:
Spinach, Red Leaf Lettuce, Parsley, Wax Beans, Edamame, Rainbow Carrots, Cauliflower, Yellow Onions, Gold Potatoes

Out of the Bag:
Melon (Craftsbury, St J, Newport, Essex, Middlesex, Johnson, Waitsfield)

Half Veggie Only Members
Spinach, Cilantro, Edamame, Pac Choi, Rainbow Carrots, Gold Potatoes,

Out of the Bag

Localvore Offerings Include:

Cellars at Jasper Hill Cabot Clothbound
Pete's Greens Chimichurri
Champlain Orchards Apples
Fall / Winter Share starts October 11!

Sign up today!

Check out the new share options and sign up today!

Everyday Standard 
Everyday Large
For the whole family!

Lean & Green
For the salad lover!

For home chefs!

Pete's Pantry
Stock up on local non-veggie items!

For the pastured meat lover

Around the Farm

On Saturday, a small group of us spent the day in Montreal at the Jean-Talon Market. If you've never been, I highly recommend it! This time of year especially the market is bursting with veggie varieties! The market is huge and is both inside and outside. Organic & conventional veggie vendors from around Quebec come to the market and you can also find flowers, meat, cheese, mushrooms, and more. It was about 2 1/2 - 3 hours from our farm and a lovely day trip - perfect weather for browsing and site seeing!

Eloise, our farmstand manager, used to live in the neighborhood around the market and showed us some of the Green Alley projects she used to work on (like the alley at the right); projects to slow down traffic, beautify the neighborhood, and provide environmental benefits like reducing stormwater runoff and reducing temperature from heat trapped in pavement.

We got to meet with Jean-Martin Fortier (below), an organic veggie farmer in Quebec who is highly successful on a small piece of land. We tried some fresh corn and munched on berries - all in season in this fertile area! It was fun day of team-building and site seeing, while providing us with some ideas for new veggies to grow and new ways of displaying produce. 
~ Taylar


Message from Pete

Currently hydroponic produce (grown in a fertilizer solution without soil) is allowed to be certified organic. I don't have any particular problem with hydroponic produce, but I don't believe it should be certified organic. As organic farmers, we spend most of our time working to improve our soils, feeding and nourishing our land so that it provides what our crops need. Hydroponics are completely different from that-it's a different system in which the amount of fertilizer in the water solution is adjusted daily to feed the crop. I'll be testing against hydroponic organics at the National Organic Standards Board meeting this Oct. in Florida. See below info on a couple rallies planned for this fall for keeping the soil in organic. Hope to see you at one of the Vermont rallies! 

~ Pete

Save the Dates! Rallies to “Keep the Soil in Organic” 
Oct. 8th and Oct 15th
ALSO - Saturday, September 23 - Rally in Quebec at L'Abri Vegetal Farm, Coaticook Valley

Save the dates to join fellow organic farmers, eaters, and movement leaders at the Intervale Center (180 Intervale Rd) in Burlington on Sunday, October 8th.
A second rally is being planned for Sunday, October 15th on the green at Dartmouth College in Hanover, New Hampshire. These are just two of dozens of rallies happening around the country this fall in solidarity with organic producers growing in, and caring for the soil.
Tractor parades at each rally will start rolling at noon, followed by brief speeches, local food, live music, and lively celebrations!

Speakers at the Intervale rally include: Senator Bernie Sanders (scheduled), Eliot Coleman, Lt. Governor David Zuckerman, Maddie Monty, Christa Alexander, Taylor Hutchison, Will Raap, Joe Tisbert and Pete Johnson
Above: A crew from Pete's Greens at a similar rally in 2015.

Speakers at the Hanover rally include NOFA VT executive director Enid Wonnacott, farmers Roger Noonan, Lisa McCrory, Will Allen, Jake Guest, Dave Chapman, Karl Hammer, Michael Phillips and Davey Miskell
Please join us as we rally together to take back the National Organic Program (NOP) from corporate influence and reclaim the lost meaning of organic. Organic integrity has suffered in recent years as a flood of hydroponic vegetables and berries and products from animal confinement operations have forced their way into the Program. Join us in sending a strong message to the National Organic Standards Board (NOSB) that animal confinement and hydroponic production have no place in organic. Real organic is based on healthy soil and working with natural systems, not imitating and replacing them. We are preparing for a historic NOSB vote in November on reconfirming fertile soil as the foundation of organic farming.
Please join Vermont and New Hampshire organic farmers in demanding that the NOP honor its commitment to real organic.
Intervale: Davey Miskell (802) 318-0576 or Maddie Monty (802) 324-1580
Hanover: Dave Chapman (802) 299-7737 or Cat Buxton (802) 359-3330

Storage and Use Tips 

Spinach: Your bagged green this week is spinach! Use raw for your salad or cook up. 
Cauliflower (full shares): White OR Purple cauliflower!! Enjoy raw or cooked. I love roasting cauliflower with olive oil, salt, and blue cheese. Or make "steaks" with it by slicing the cauli into thick slabs, coating with olive oil, and roasting in the oven or sauteing on the stovetop. The cauliflowers in Montreal at the market were YUGE!!! (That's me!)
Edamame: This is the funky looking tree in your boxes! Soybean varieties grown for eating the beans from the pod are called edamame. Long common in the Japanese diet, in recent years edamame has been gaining popularity in the US and now even kids in daycare have their little containers of beans for lunch. And no wonder because it's incredibly easy to prepare, the beans are delicious, and they pack a lot of nutrition into a very small package. A half cup of shelled edamame (from approx 1.25 cups of pods) contains 9 g fiber, 11 g protein, and a good amount of Vitas A and C. Edamame freezes really well too. Just blanch pods in boiling water for 2-3 mins, drain and cool in ice water, and freeze in a single layer, then bag. Edamame should not sit in the fridge for days before you get around to eating it. Like all beans they are better the fresher they are. If you won't eat them in the next few days, freeze them!
Pac Choi (half shares): 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.
Carrots: Beautiful, large, rainbow carrots this week! Carrots are a great versatile staple veggie. These are perfect for munching, roasting, baking, shredding, and a whole host of other ideas. Store carrots in your crisper drawer.
Tomatoes: Please read the instructions at your site carefully! If you pick up at these sites, you will pick up TWO bags of tomatoes: Newport, St J, Johnson, REd Hen, Cabot Creamery, Metro Rock, Center Rd. Otherwise, you will get 1 bag of tomatoes.
Cantaloupe OR Husk Cherries (half shares only and some full shares): Full share members who didn't get melon last week will get them this week. Half veggie share members will receive EITHER a melon or a pint of husk cherries. Husk cherries are in a pint box; these are the little papery husked things that look like tomatillos. In fact they are close cousins of tomatillos and are also related to tomatoes. But they are sweeter and have a diiferent flavor than either. Some liken their taste to vanilla, others to cinnamon bread (!). They are tasty little treat and will be wonderful on your salads this week. They would also be welcome in any dish that cries out for a touch of sweetness. If you don't eat them all straight out of the box.
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.

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 Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Localvore Lore
For your pantry this week...

Cellars at Jasper Hill Cabot Clothbound
Cabot Clothbound cheddar this week from the Cellars at Jasper Hill. Made by Cabot Cooperative Creamery with milk exclusively from the Kempton Family Farm in Peacham. Then it's made at the Cabot creamery in Cabot before getting sent to Greensboro where it's aged in the climate controlled environment of the Jasper Hill Cellars for 10 - 13 months. It's a perfect snacking cheese but is also great for eating with your apple pie or grilled cheese.

Pete's Greens Chimichurri
Parsley and cilantro make a winning combination in our Pete's Greens Chimichurri! Every summer we put up this Argentinean condiment, a favorite of many of our CSA members, using our own farm-grown herbs. It's a little spicy and perfect for steak, potatoes, eggs, or to use on a sandwich. It's frozen, so either keep frozen or use within a week if it's in the fridge.

Apples from Champlain Orchards
The first apples from Champlain Orchards! These are McIntoshes, an excellent variety for fresh eating and cooking, with a crisp, tender, and fine-textured flesh. 


Find more recipes by searching our website or our blog of newsletters.

Cranberry (or Husk Cherries!), Goat Cheese and Mesclun Salad
Try substituting this week's husk cherries in place of the cranberries! Adapted from Gourmet November 1995. Serves 4.

For vinaigrette:
1 tablespoons red-wine vinegar
.5 tablespoon tamari
freshly ground black pepper to taste
1/4 cup extra-virgin olive oil

4 cups mesclun
.5 cup dried cranberries
3 ounces goat cheese, cut into pieces, at room temperature

Quick Moroccan Vegetable Couscous
Bon Appétit January 1996. Serves 2 but can be doubled.

1/3 cup sliced almonds
1 tablespoon olive oil
3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower or broccoli)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cup dry white wine
1/3 cup golden raisins
3/4 cup vegetable broth

1/3 cup sliced almonds

One 5- to 7-ounce box couscous and lentil mix or other couscous blend

Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet. Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
Meanwhile, prepare couscous according to package directions.

Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.

Parmesan Cauliflower and Parsley Salad
Fried with a parmesan coating makes this dish pretty tough to resist! The parsley is refreshing and nutritious. Gourmet May 2006.

For salad
1 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 cup extra-virgin olive oil
3 oz white mushrooms, thinly sliced
1 cup loosely packed fresh flat-leaf parsley leaves

For cauliflower
1 large eggs
1/8 teaspoon salt
1/8 teaspoon black pepper
10 oz cauliflower florets
1 oz Parmisan cheese, finely grated with a rasp
1/6 cup olive oil

Marinate mushrooms for salad:
Stir together zest, lemon juice, salt, and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate while panfrying cauliflower.

Blanch the cauliflower for 5-6 minutes in boiling water and then drain and cool and pat dry.

Panfry cauliflower: Lightly beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.

Finish salad:Add parsley and cauliflower to mushroom mixture, tossing to combine.

Kale, Tomato & Potato Frittata
This recipe is just a starting point for you.  Feel free to incorporate other veggies into it!

10 eggs
1/4 cup Vermont cheddar cheese
Salt and freshly ground pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 lb. potatoes, rinsed, cut into 1/2-inch pieces
1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped (or spinach)
1 tomato, medium dice

Preheat oven to 350.Whisk eggs and cheese together in a large bowl.In a large, cast iron or a non stick/oven ready pan, heat 2 tbsp. oil. Add onion and potatoes and cook for 3 minutes. Add kale and saute until wilted. Add egg mixture and incorporate vegetables and eggs. Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan to allow for the egg to get underneath. When the frittata starts to form, place in the oven and cook for approximately 10 minutes. Tapping on the center with some spring says it is done.

Remove from oven and let sit for 2 minutes. Run a rubber spatula around the edge to loosen the frittata. Place a plate large enough to cover the pan over the pan and CAREFULLY invert it on to the plate. Serve warm with a salad.

Grilled Green Beans
This is a great approach to enjoying your green beans - kissing the vegetables with a little smoky char.  Be sure not to skip the step of covering and letting the mixture stand; all steams to perfect doneness in that time.  If you don't have a grill basket, grill on a large piece of heavy-duy foil.  From Cooking Light, June 2014.

1/2 small red onion, vertically sliced
1 garlic clove, minced
1/2 pound green beans, trimmed
1 tbsp canola oil
1 tsp soy sauce
1/2 tsp dark sesame oil
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper

Preheat grill to medium-high heat.

Place a grill basket on hot grill; preheat for 5 minutes.

Place onions, garlice, and green beans in a large bowl.  Drizzle with canola oil; toss well to coat.  Arrange mixture in hot grill basket; cover grill, and cook 7 minutes or until beans are lightly charred, tossing occasionally.  Place bean mixture in a large bowl; cover and let stand 5 minutes.  Add soy sauce and remaining ingredients; toss to combine.

Soba With Green Garlic, Spinach, Edamame and Crispy Tofu
OK, so we are not providing you with the complete list of ingredients needed for this recipe, but I just came across this and it is so exactly what I wish I was about to make for dinner that I thought I'd share.  From Martha Rose Shulman in the NYT.

1/2 pound firm tofu, cut in dominoes
2 bulbs green garlic, trimmed of stalk (or use leeks and some garlic cloves minced fine)
3/4 cup fresh or frozen edamame
1 tablespoon rice bran oil, grapeseed oil or canola oil
tamari to taste
1 tablespoon extra virgin olive oil
Salt to taste
6 fresh shiitake mushrooms, stems cut away, sliced
2 generous bunches (about 1 1/4 to 1 1/2 pounds) spinach, stems trimmed, washed in 2 changes of water
Freshly ground black pepper
2 tablespoons chopped cilantro
1/2 pound soba

Blot the tofu dry on paper towels. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers and mince.  If using leeks, mince a leek or two, white part and tender green only, and mince a clove or two of garlic for good measure and flavor.

Bring a large pot of water to a boil, add salt to taste and add the edamame. Cook 4 minutes, then remove from the water with a slotted spoon and set aside.  Save the big pot of water for cooking the noodles.
Meanwhile, heat a wok or a wide skillet over medium-high heat until a drop of water evaporates upon contact. Swirl in the rice bran, grapeseed or canola oil and add the tofu. Stir-fry until golden brown, and remove from the pan. Season to taste with soy sauce and set aside.

Turn the heat down to medium and add the olive oil and the shiitakes. Cook until they begin to soften, stirring occasionally, 1 to 2 minutes, and add the green garlic along with a generous pinch of salt. Cook, stirring, until it is fragrant, about 1 minute. Add the spinach and cook, stirring, until it wilts. Season to taste with salt and pepper, and stir in the tofu and edamame. Turn the heat to low and keep warm while you cook the noodles.

Bring the water back to a boil in the large pot, and add the noodles gradually, so that the water remains at a boil. Stir once with a long-handled spoon or pasta fork so that the noodles don’t stick together. Wait for the water to come back up to a rolling boil – it will bubble up, so don’t fill the pot all the way – and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Allow them to boil for a few minutes if they are not. Drain in a colander. Place in a large bowl, top with the vegetables and tofu, and serve.

Sesame Pac Choi
Here's a quick and easy way to enjoy your pac choi.
1 bunch pac choi
2 tbsp groundnut oil
2 tbsp toasted sesame oil
1 large garlic clove, crushed and finely chopped
1 mild green chilli, seeded and finely chopped
1 tbsp Thai fish sauce (optional)

Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.
Heat the groundnut oil in a large wok over a medium heat and add 1 tbsp sesame oil, the garlic, chilli, fish sauce (if using) and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).
Add the rest of the sesame oil and salt. Toss the leaves and serve immediately.

Wednesday, September 13, 2017

Good Eats Weekly Newsletter - September 13, 2017

Just three weeks left of the Summer CSA Share!

Localvore & Regular Veggie Only Share Members take a LIGHT GREEN BAG

This week your bag contains:
Mesclun, Chard, Shishito or Hungarian Wax Peppers, Eggplant, Broccoli, Kohlrabi, Scallions, and

Out of the Bag:
Red/ Heirloom Tomatoes
Cantaloupe - see note below

Half Veggie Only Members
Mesclun, Lacinato Kale, Tomatillos, Sweet Peppers, Cauliflower, Red Onions, Mixed Beans

Out of the Bag
Red/ Heirloom Tomatoes

Localvore Offerings Include:

Mcfarline Apiaries Honey
Tangletown Farm Eggs
Champlain Orchards Plums
Fall / Winter Share starts October 11!

Sign up today!

Check out the new share options and sign up today!

Everyday Standard ($25/ week)
Everyday Large
($38/ week)
Lean & Green
($20/ week)
($32/ week)
Pete's Pantry
($20/ week)
($50/ month)

Around the Farm

Long time CSA members will know about our longstanding relationship with Jasper Hill Farm. Our two farms work closely together and we're in business together through our collaboration project, VT99. So it really struck home when Jasper Hill posted a photo showing facist and racist grafitti on one of the barns at their Andersonville Farm in Greensboro - one of the farms that raises cows whose milk is used in their award-winning cheese. It seems there was a rash of related vandalism around Albany and Troy during the wee hours of a Thursday night. It kind of rocks your community when something like this happens. 

Whether or not the Kehlers (the owners of Jasper Hill) are Jewish does not matter, nor does the fact that they are white. This part of Vermont is known for its independence but no one wants to believe this kind of hatred and prejudice exists in our community. We hope the Vermont State Police can find and prosecute the perpetrator(s) but more than that, we hope this serves as a wake-up call to our community that it's time to rally together, to stand up for one another and look for out for each other, no matter what their religion, background, gender, sexuality, or skin color is - or their politics. We're all in this world together. 

Our farm may only be growing veggies, and Jasper Hill may only be making cheese, but we're part of a bigger community of people working together for the benefit of our state. Both our operations are trying to make the world a little better by rooting in our communities and using healthy, nature-enriching growing practices to feed people quality food with a "taste of place".

We appreciate you as part of our community and thank you for your continued support. Like families, communities have their ups and downs, but together, we can pull through and use the bad experiences as learning opportunities. (As a sidenote, our own farm has been criticized by community members for having a Black Lives Matter sign up at our farmstand, but never received any vandalism.) 

Anyone with any info about the grafitti is encouraged to call the VSP at 802.334.8881. A $1000 reward is being offered for the arrest of the person(s) responsible.

~ Taylar

A note about this week's newsletter... If the formatting is off, it's because the program we use for the newsletter, iContact, updated its site - in the middle of the day! So between starting this newsletter and sending it, the entire layout and functionality of the site changed! I'll need to spend some time with it tomorrow...

Storage and Use Tips 

Scallions: AKA green onions. A nice garnish for many dishes and a nice addition to salads, egg dishes, and more. You can use the whole plant - the white bulbs and the green stalks. 
Shishito Peppers OR Hungarian Wax: A new variety of pepper this year, the shishito pepper, a Japanese variety, is small and finger-long, slender, and thin-walled. Like poblanos, some are spicy while some are sweet. The intricacies of the environmental conditions can change the hotness of this pepper, so heads up! To cook, poke a hole in the pepper to keep expanding hot air from causing the pepper to burst. Then, you can skewer it and broil or grill it, or pan-fry it in oil. Or, eat it raw in a salad or as a condiment. Here's what I just learned about Hungarian wax peppers: It may look like a mild banana pepper, but really the Hungarian wax pepper has a lot more bite. In terms of spiciness, it’s more akin to a jalapeño with a chance for a bit more heat. This is a great chili for all sorts of cooking (including chiles rellenos) and a popular one to top off a salad with or to pickle. Peppers don't like to be super cold, so keep it in a relatively warm part of your fridge. Shishitos are on the left, Hungarian on the right.
Tomatillos (half shares): A tomatillo is a Mexican fruit similar to a tomato that remains firm and green when ripe. Tomatillos grow inside lantern-shaped paper husks, which must be removed. Wash the tomatillos well to remove the sticky substance that keeps the husks in place. Because they are acidic, tomatillos are rarely used raw. Roast them to rid them of excess liquid and soften their texture. Roasted with some fresh chiles, they can be turned into a quick salsa in the blender.  Tomatillos exude a lot of liquid and seeds as they roast. Scrape all the flavorful juices into the blender. Store tomatillos in their husks in a paper bag in the refrigerator for up to 1 month.
Eggplant: This week's variety is the long, skinny Japanese eggplant. 
Tomatoes: Half Veggie shares will take ONE bagFull Veggie shares will take TWO bags! Enjoy the red, yellow, orange, and heirloom tomatoes as our crop winds down... I had a conversation this morning with Melissa, our crop manager, about heirloom tomatoes. Because heirloom tomato plants yield significantly less than the red tomato plants (25 pounds/ season vs. 150 pounds/ season), we tend to grow fewer of them. This is why you see them less in your shares. 
Cantaloupe (full shares only): It's here! Fresh cantaloupe, and a last minute addition to the share. The crew harvested all that were nearest to ripe. So, only HALF the sites will get them this week. The other half will get them NEXT week. You will get either a honeydew or cantaloupe melon.  How to tell if your melon is ripe? Canteloupes will have dull yellow rinds with raised netting. Honeydews actually get a slight velvety stickiness on their rinds when perfectly ripe. Both melons will yield to pressure at the blossom end and you should be able to detect their smell sweet as well. Please, take only 1 melon.
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.

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 Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Localvore Lore
For your pantry this week...

Mcfarline Apiaries Honey
The honey this week is from Mcfarline Apiaries in Benson, VT. This raw honey has never been heated or filtered. It is extracted and allowed to settle in the bottling tank where after 1 -2 days most of the wax, propolis, and pollen float to the surface. Then, they bottle what is on the bottom. If you notice small particles on the top layer of your honey, this is just pollen, propolis, and/or wax, which only add to the therapeutic qualities of raw honey. It is unnoticeable while eating. Honey is extremely versatile. Use it in teas or with hot lemon water, as part of a glaze, when making granola, in baking, drizzle some on your yogurt, slather it on buttered toast, serve it on a cheese platter next to some plums... the possibilities are quite endless. (If you want to read more about propolis and bees, Tim Mcfarline has great info on his blog. Click on the website link above.)
Tangletown Farm Fresh Eggs
What can't you do with fresh eggs?! This time of year they're perfect for turning into frittatas or scrambling with fresh veggies. Try a broccoli, tomato, spinach scramble (or omelet). These are some well fed chickens, enjoying things like fruit and La Panciata bread - and of course whatever bugs they can forage.

Plums from Champlain Orchards
I am SO excited for these plums! I had never eaten a plum before I put them in the CSA share last year. I made a delicious tart (recipe below) that sold me on plums! I think the honey from Mcfarline Apiaries is a great accompaniement to these plums from our friends at Champlain Orchards. They've had a great fruit year and it's been wonderful to put so many Vermont-grown fruits into the share this season. Store plums at room temperature to ripen, check frequently because they are extremely perishable. A ripe fruit will yield when pressed gently. To speed up the ripening process, place plums in a paper bag and store at room temperature, away from direct sunlight. Storing ripe plums in a plastic bag in the crisper drawer will prolong their eating life — they should keep for 3 to 5 days. 


Find more recipes by searching our website or our blog of newsletters.

Plum Tart with Honey and Black Pepper
This is the recipe I discovered last year when I had CSA plums I didn’t know what to do with. It was delightful! I ate a nice warm slice for breakfast. The recipe calls for cutting the pastry into individual squares but I did it in one sheet and then cut it. Your choice.

1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions
1 pound red plums (or apricots, or peaches), pitted, cut into ½” wedges
¼ cup sugar
Freshly ground black pepper
1 tablespoon honey
Flaky sea salt

Preheat oven to 425°. Cut pastry into six 4” squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top with plums, leaving a ½” border. Sprinkle with sugar; season with a few grinds of pepper.
Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25–30 minutes. Drizzle with honey and sprinkle with salt just before serving.

DO AHEAD: Tarts can be baked 4 hours ahead. Keep at room temperature.

Roasted Tomatillo Salsa

1 pint tomatillos
small onion, minced
1/2 c minced cilantro
1 clove garlic, minced
1 tsp salt
1/2 tsp black pepper
hot pepper to taste, either red pepper flakes or fresh minced chile pepper

Rinse the tomatillos and roast in their jackets @ 450 for 10 or 15 minutes. They should brown but not burst open. Cool to handle & peel off the husks. Fork mash the tomatillos in a bowl then mix in all other ingredients. Taste for salt & spice. You can also pulse all together in a food processor, but I like to leave a little texture.

Use this salsa with any Mexican dish, enchiladas, tacos, huevos rancheros, beans & rice, etc. Also great with grilled fish, etc.

Blistered Shishito Peppers

8 ounces shisito peppers
½ lemon, sliced
Extra virgin olive oil
Kosher or flavored salts

Heat a large cast iron skillet over high heat until the pan is hot. Add the peppers to the hot skillet and cook the peppers, turning occasionally then add a few slices of lemon. Cook until the peppers become fragrant and begin to blister, and the nudge the lemons so they don't stick, about 5 minutes. Transfer to a serving bowl and drizzle with a little olive oil plus a squeeze more lemon then sprinkle with flavored salts. Serve immediately.

Tomatillo Bloody Mary
Where I’m from in Wisconsin, Bloody Marys are a way to “drink your veggies,” especially now that football season is here! If you have some of your recent CSA veggies accumulating in your fridge, try this out! Vodka optional, of course.

2 1/2 lbs. tomatillos, peeled and seeded
2 1/2 garlic cloves, peeled
1 1/2 English cucumbers, peeled and rough chopped
1 1/2 jalapeños, trimmed seeded
1 bunch of celery, trimmed and rough chopped
1 bunch of cilantro leaves
1/2 yellow onion, peeled and rough chopped
1/2 green bell pepper, trimmed, seeded and rough chopped
1 cup filtered water
1 cup fresh lime juice
Kosher salt, to taste

Combine first 9 ingredients in a blender and process until smooth. Strain mixture through a metal mesh strainer to remove pulp and any lingering seeds; add lime juice and salt to taste. Serve chilled.

Chicken Posole
Makes 6 to 8 servings

1 to 1 1/2 pounds chicken breast
8 cups chicken broth
1 bay leaf
1 teaspoon minced fresh thyme (1/2 teaspoon dry)
1 teaspoon minced fresh oregano (1/2 teaspoon dry)
2 clove garlic, crushed
2 teaspoons cumin
1 to 2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon smoked paprika, optional
1/4 teaspoon red pepper flakes, optional
1 (29-ounce) can hominy, drained and rinsed

Posole toppings, use all or some:
Diced avocado
Lime wedges
Diced red, white, or yellow onion
Thinly sliced radishes
Shredded lettuce or cabbage
Diced tomatoes
Diced tomatillos
Diced green or red bell peppers
Chopped cilantro
Crumbled cotija cheese
Hot sauce

Pat the chicken breasts dry, then pound them to an even thickness using the bottom of a jar or a meat pounder. Sprinkle them on both sides with salt and pepper.

Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken breast in a single layer and sear for 1 minute on both sides. Turn the heat to low, cover the pan, and cook for 10 minutes. Remove the pan from heat and cook another 10 minutes with the lid still on. Remove the lid, check that the chicken is cooked through, then set aside.

While the chicken cooks, bring the chicken broth to a rapid simmer over high heat in a Dutch oven or other large pot. Once simmering, add the bay leaf, thyme, oregano, garlic, cumin, 1 teaspoon of the salt, chili powder, coriander, smoked paprika, and red pepper flakes. Reduce the heat to low and simmer, uncovered, until the chicken is done.

Prepare all the toppings and set aside in small bowls.

Tear the chicken into bite-sized pieces with your fingers or two forks (or chop with a knife). Add the chicken and the drained hominy to the pot. Raise the heat to medium to warm everything through, about 5 minutes. Taste and add more salt or other seasonings if needed. Remove the bay leaf.

Serve the soup in individual bowls with the toppings on the table. Let everyone garnish their soup with whatever toppings they like. Leftover posole will keep, refrigerated, for 1 week.

Kung Pao Cauliflower

2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon sherry vinegar
2 teaspoons hoisin sauce
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 medium head of cauliflower (about 1¾ pounds)
2 tablespoons vegetable oil, divided
3 ounces slab or thick-cut bacon, chopped
6 dried japones chiles, chiles de árbol, or other red chiles
1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns
3 scallions, dark-green and white parts separated, thinly sliced
1 serrano chile, sliced
1 1-inch piece ginger, peeled, finely chopped
2 garlic cloves, sliced
¼ cup unsalted, roasted peanuts
Kosher salt
Steamed rice (for serving)

Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.

Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 tsp. soy sauce in a small bowl; set sauce aside.
Remove leaves and cut cauliflower into medium florets. Trim woody end of stalk and discard, then cut stalk into ½"-thick pieces. Heat 1 Tbsp. vegetable oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.

Reduce heat to medium. Cook bacon and remaining 1 Tbsp. vegetable oil in wok, stirring often, until bacon is browned and crisp, about 5 minutes. Add dried chiles and peppercorns and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, chiles, and peppercorns to a plate, leaving bacon drippings behind.

Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally, until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, serrano chile, ginger, garlic, and peanuts and cook, tossing often, until sauce is fragrant and cauliflower is tender, about 2 minutes. Add bacon mixture and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt.

Transfer to a serving dish and top with scallion greens. Serve with rice alongside.

Curried Cauliflower Rice Kale Soup
I haven’t tried this but I’m intrigued! This recipe is gluten free, paleo friendly, vegan, and approved for the Whole30 diet! Try using other veggies that you have on hand if kale and carrots are not available.

5-6 cups of cauliflower florets (about 3-4 cups when "riced')
2- 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
3/4 cup red onion chopped
1 tsp minced garlic
2 tsp olive oil or avocado oil
8 kale leaves with stems removed and chopped
2 cups (5oz) chopped carrots
4 cups broth (vegetable or chicken if not vegan)
1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
1/2 tsp red pepper or chili flakes (use less if you don't want as spicy)
1/2 tsp black pepper
salt to taste after cooked

Preheat oven to 400F.

In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.

Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly under cooked.

Remove and set aside.

While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.

Next place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is "riced." 

Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.

Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragant.

Next add in your broth, milk, veggies, cauliflower "rice," and the red chili pepper and black pepper.

Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked.

Add dash of sea salt if desired once ready to serve.

Garnish with herbs and nut/seed crackers crumbles.

Scalloped Kohlrabi 
Another paleo - but definitely not vegan - recipe to try.

3 small kohlrabi
2 tablespoons lard (or other fat), melted
coarse ground sea salt, to taste
1/4-1/3 cup fresh organic curly parsley, chopped
4 tablespoons unsalted grass-fed butter

Preheat the oven to 350°F.

Chop the ends off the kohlrabi and peel. Thinly slice each kohlrabi.

Place a single layer of kohlrabi in the bottom of an 8x8 glass baking dish. Drizzle the melted lard over the kohlrabi slices. Sprinkle with sea salt and fresh chopped parsley. Continue to layer sliced kohlrabi, drizzle of lard and sprinkled with sea salt and parsley until you run out of kohlrabi slices. Finish with a sprinkle of sea salt and parsley on top.

Cover the dish with foil and transfer to the oven. Bake covered for 30 minutes. Uncover the dish, add butter and bake uncovered for an additional 30 minutes.

Remove from oven and serve.

Broccoli Fritters

6-7 broccoli stems, shredded (about 1.5-2 cups)
2 eggs, whisked
1 3/4 cup almond meal
1/2 sweet onion, finely chopped
1 tablespoon garlic powder
1 teaspoon minced garlic
lots of salt and pepper

Send your broccoli stems through a shredder or food processor with the shredding attachment which made it go by super fast.

Add your shredded broccoli to a large bowl along with all other ingredients and mix well.
Heat up a large skillet over medium-high heat with a bit of fat in it. Use a large spoon and your hands to ball up a fritter and add to a skillet. It doesn't need to be flat, you'll flatten it out after you flip it.

Cook the fritter for about 3-4 minutes, then use a spatula to flip, then flatten out with the spatula. Cook for another 4 minutes or so.

Once the fritters are crisp on both sides, eat them.