Thursday, October 20, 2016

Good Eats Weekly Newsletter - October 19, 2016

Welcome to week 2 of the Pete's Greens Good Eats Fall/Winter CSA!

Localvore Members 
& Full Veggie Only Share Members

This week your bag contains:

Mesclun, Lettuce Head, Sweet Potatoes, Garlic, Carrots, Yellow Onions, and Delicata Squash

And OUT of the bag:

Localvore / Pantry Offerings:

Cellars at Jasper Hill Kinsman Ridge 
Champlain Orchards Silken Apples
Golden Crops Organic Barley

Half Veggie Members
take a YELLOW BAG containing:

Mesclun, Sweet Potatoes, Cauliflower, Garlic, Yellow Onions, and Delicata Squash

From the Farm...

Welcome to the Pete's Greens Good Eats CSA!
If you're new to the CSA, welcome! If you're re-joining us, thanks for your continued support! I write the weekly Good Eats newsletter that you'll receive every Tuesday evening with farm updates, the week's share contents, storage and use tips, localvore information, recipes, and anything else we think you might find interesting or useful! Pete will often chime in with farm updates, thoughts, and pleas for feedback.
The picking for the weekly share begins over the weekend and the packing of shares is finished late Tuesday afternoon. You'll receive the newsletter once we're confident the share is finalized - sometimes there are last minute changes, like this week's addition of tomatoes, and we want to make sure you have the right information when you go to pick-up. If there are changes to the share after the newsletter has been sent, you may receive a follow-up email Tuesday night or Wednesday.
I'm excited about this week's share, which contains a little bit of summer and a little bit of fall. The Delicata squash is so lovely and the Full Share members get to enjoy one more week of tomatoes. We're fortunate to have tunnel-grown tomatoes continue to thrive with the warm weather we've been having - it's not every year that we still have tomatoes this late!
Despite the beautiful weather, the nights here are cold and the days short. Please enjoy the last of the tender head lettuce and cauliflower. While you'll receive greens each week of the Fall/ Winter Share, enjoy the head lettuce while it lasts!  
If you ever have questions about any of the items in your share, or about something that happens at your site, please email me!
I'd love to hear from you if you discover a really great recipe that uses many of your weekly share items. The staff at Pete's Greens is always experimenting with the produce but if you find something that your household really loves, we're happy to test your recipe and share it with the rest of our members.
Thanks again for supporting Pete's Greens! We look forward to the next several weeks of deliciously good eating!
- Taylar

Your greens being harvested this morning!

Please note that the first Meat Share pick up is not this week, it is the first Wednesday of every month starting November 2.

The Fall / Winter Share is here!

If you're just joining us...

Step #1:
Find and cross off your name on the Names Checklist!

Step #2:
Pick up your bag!

Localvore and Full Veggie Share members pick up this green bag:

Half Veggie Members pick up the yellow bag:

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't 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 Monday morning.

If we have not heard from anyone, by Friday 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 the following week.

Storage and Use Tips 
Your bag of greens is a fall mesclun mix. Each week, you can expect to find a different bag of greens in your share. This mix includes a variety of mild tatsoi, spicy mizuna, hearty baby spinach, colorful mustard greens, and baby red Russian kale. The freeze took all our baby lettuces but we expect them back before too long. Large share members are also receiving either one large or two smaller heads of lettuce, either a butter lettuce (green) or red leaf lettuce.

Small share members will receive a white cauliflower. I used to hate raw cauliflower but as I've gotten older, I've found it is quite delectable when roasted in olive oil. To plain cook cauliflower, steam it in a heavy pot of boiling, salted water for about 5 minutes to maintain its crispness and nutty flavor. Do not overcook as no one enjoys mushy cauliflower. Store it in a plastic bag in your refrigerator.
Delicata Squash - Delicatas are a delicious heirloom variety and wholly edible. They are a crowd pleaser, with a mild but flavorful taste. Try halving it the long way, scooping out the insides, and roasting it with butter or olive oil or slicing it into rings. You can eat it as is or fill it and cook it stuffed with vegetables, meat, or grains. I have been enjoying it lately for breakfast filled with an egg scrambled with kale, garlic, mushrooms, and cheese. For kids, halve it the long way, cut 1/2" slices and bake them on a cookie sheet with a drizzle of butter and maple or just plain as "squash smiles'. Kids can eat the whole smile, peel and all.  Store it in a cool location. Trim the ends before eating - where the stem meets the squash is a tough spot you want to remove. You may want to give it another good scrub before cooking.
These sweet potatoes actually come from our friend Adam's farm, Juniper Hill, in Upstate New York. Sweet potatoes can be challenging to grow in northern Vermont so we left that to the sweet potato expert. Sweet potatoes provide a different kind of nutrition than many other potatoes. Roast them, either whole or cut into wedges or pieces, in a 400F oven until they are soft and easily pierced with a fork.  Store in a dark, dry, cool (55 degree) place, in a loose plastic bag or open to the air.  Stored this way, they may keep up to 3 weeks.  Do not refrigerate, as cold temperature alters the flavor of the potatoes.  
Both shares are receiving two staple kitchen ingredients, garlic andyellow onions. Virtually every style of cooking includes one or both of these! We've heard from past members that they enjoy regular deliveries of garlic. We plan to feature it in your share on a regular basis - we had a good garlic crop this year! For the most flavorful results, saute the onions on low heat until translucent before adding other ingredients. Store both in a cool, dark, and well-ventilated location until ready to use. 
You are also receiving mixed carrots! Many people are often amazed that carrots are not just bright orange, they also have purple flesh, white flesh, or a spectrum of orange. The flavor of the purple carrots is often richer, but they cook the same as orange carrots. Large carrots like this are best wrapped and stored in your crisper drawer. While not necessary, large carrots are often best when peeled.
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. 

Going out of town?

Please let us know at least ONE WEEK before. We can either skip your share and give you credit, send it the next week, or donate it to the food pantry. It's up to you!

Localvore Lore

This week's share includes a stellar combination, Kinsman Ridge cheese from the Cellars at Jasper Hill and Silken apples from Champlain Orchards. Kinsman Ridge is made by Deb & Doug Erb at Landaff Creamery and aged in the Cellars in Greensboro. This cheese can be described as a "funky tomme" style, modeled after French classic cheese that are fudgy, pudgy, and semi-soft. Imagine, perhaps, roasted cauliflower, with a rich, buttery body. October is American Cheese Month, and we proudly celebrate it by sharing this special batch of Kinsman with you!
Pairing nicely with cheese is a bag of Silkenapples! This variety was developed from a cross between two other popular varieties, the Honeygold and Sunrise. Silkens are known for their outstanding texture and flavor, with a white flesh that is firm, crisp, juicy, aromatic, and sweet. It is an early season variety and a favorite of many people. These apples provide the crisp, juicy, and fresh contrast to the rich, vegetal flavor of the Kinsman Ridge.
Along with the cheese and apples is pearled barley. Hailing from Golden Crops in Quebec, this organically grown refined grain is a component of many health foods. Pearled barley has the hull and outer bran removed. It is the most common kind of barley for human consumption because it cooks faster and is less chewy than other types of barley. Store the pearled barley in an airtight container. It will last for several months. I like to use barley instead of rice in a rich risotto but it is popular in hearty soups, like the mushroom barley soup recipe below. One cup of dry barley makes about 3 - 3 1/2 cups cooked. If you soak the grains for 6+ hours in cold water before use, you can reduce your cooking time by at least half. Without soaking, you'll want to let them simmer in water for a good hour. Cook barley like pasta or use cold in salads.

Mushroom and Barley Soup
This recipe comes from, one of my favorite sources for recipes!

1 1/2 cups boiling water
1 ounce dried porcini mushrooms
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, diced
2 medium stalks celery, diced
2 medium carrots, peeled and diced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup pearled barley
2 tablespoons all-purpose flour
12 ounces cremini mushrooms, stems removed and cut into 1/4-inch-thick slices
6 cups low-sodium vegetable broth
Place the water and porcinis in a medium heatproof bowl; set aside to soak.
Melt the butter in a Dutch oven or large pot over medium heat. Add the onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, until the vegetables are soft and tender, about 8 minutes. Add the barley and cook, stirring occasionally, until lightly toasted, about 3 minutes.
Add the flour, stir so it coats the barley and vegetables, and cook for 2 minutes. Add the porcini mushrooms and their soaking liquid (avoid any grit at the bottom of the bowl), cremini mushrooms, and vegetable broth. Bring to a boil, then reduce the heat and simmer until the barley is tender, 20 to 25 minutes.
The Lost Nation Veggie Melt
This vegetarian sandwich comes from Chef Erik Larson at Lost Nation Brewing in Morrisville - the cauliflower is so good, you don't even miss the meat. If you can't make it to see our friends in Morrisville, try your own version at home! 
Cauliflower, sliced thickly
Rice Flour (for dredging)
Olive oil for frying
Tomato Jam
Thick slice of cheddar cheese (Cabot Clothbound is the real deal!)
Sliced bread, preferably country french (Lost Nation uses Elmore Mountain Bakery, but any handmade bread works)
Dredge your cauliflower in rice flour, then fry in a shallow bath of olive oil in a hot pan over medium heat until lightly brown on both sides. Salt the cauliflower while it cooks. Meanwhile, put jam on both pieces of bread and add cheddar to one slice. When cauliflower is cooked, put between slices of bread and grill until browned. Flip over and toast the other side.
Voila! Chef's trick: slice the sandwich and put the cut side down in the hot pan to get the cheese all ooey and gooey. 
Roasted Cauliflower with Lemon Brown Butter
For this recipe, you can use as much cauliflower as you like - just adapt the amount of other ingredients. Sage is a great flavor for this time of year.
Olive oil
Sage leaves, loosely packed
Sea salt, more for tossing
1 - 3 medium-large heads cauliflower(about 3 pounds)
3 - 6 tablespoons unsalted butter
1 lemon, zest finely grated

Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.

Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.

Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.

Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.

Seared Cauliflower with Garlic and Tamari
The tamari caramelizes the cauliflower, giving it a wonderful robustness.  This makes a great side dish!
1 head cauliflower, cut into florets
2 tbsp tamari
3-4 tbsp water
3 cloves garlic, minced
2 tbsp minced parsley
Over medium-high heat, sauté the cauliflower, slowly stirring it until it just browns. Then add the tamari. When the tamari starts to stick to the pan, add 3 to 4 tablespoons of water and the garlic; allow the sauce to reduce until it just coats the cauliflower. Remove the cauliflower from the heat and immediately toss it with the parsley.

Options: Toss the cauliflower with the garlic, parsley, and tamari (no water) and bake it in a covered baking dish at 375 degrees F for 15 minutes
Roasted Delicata Squash Recipe
This recipe comes from the blog.
2-4 delicata squash, depending on size (~1.5 lbs)
2 tbsp olive oil
salt to taste

Preheat oven to 425 degrees.

Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.

With a sharp knife, cut delicata in half lengthwise. This should be easy and not require any crazy hacking. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.

Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently. It’s okay if the pieces are a little crowded, but try to maximize the surface area of the squash touching the pan. The browning only occurs where the squash and pan meet.

Place in oven and roast 10 minutes. Using a spatula (I use tongs for most veggies, but delicata squash are easily squished and hold up better if you don’t pinch them) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.

Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.

Serve as a side dish with the rest of your dinner.
Roasted Delicata Squash with Onion

2 lbs delicata squash (about 2 large)
1 medium red or yellow onion, sliced
2 tablespoons extra-virgin olive oil, divided

1/4 teaspoon salt
1 teaspoon chopped fresh rosemary
1 tablespoon maple syrup
1 tablespoon Dijon mustard

Preheat oven to 425 °F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl.

Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.
Carrots with Coconut Butter and Lime
This recipe comes from the book "Vegetable Literacy" by Deborah Madison.  It's a great veggie resource filled with interesting facts about all kinds of veggies, as well as wonderful recipes.  This recipe caught my eye as it's so simple yet so delicious.  You should be able to find coconut butter at a co-op or you can make your very own.  Get a bag of shredded unsweetened coconut and blend for about 3-5 minutes until smooth.  If it doesn't come together try adding some coconut oil to make it gel.  Store the butter in a glass jar and use it anywhere you have a recipe that calls for vegetable oil or regular butter.

1 pound carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick
Sea Salt
About 2 tbsp coconut butter
1 lime

In a pot, bring 4 or more cups of water to a boil.  Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes.  Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat.  Add the coconut butter, toss to coat the carrots, and then halve the lime and squeeze over the carrots.  Taste for salt and add more if needed.
Baked Sweet Potato Fries
This is my favorite way to eat sweet potatoes.  Feel free to mix up the spices to change the flavor.  Cajun works really well as well as just plain old salt and pepper.
Vegetable oil for parchment
2 large sweet potatoes (about 2 pounds) skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick
1 tbsp olive oil
Mediterranean Spice
Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil.

Mix potatoes, spices ,and oil in a bowl; stir to cover.  Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden brown, about 15 minutes. Serve immediately.


Wednesday, October 12, 2016

Good Eats Weekly Newsletter - October 12, 2016

Welcome to the Pete's Greens Good Eats Fall/Winter CSA!

Localvore Members 
& Regular Veggie Only Share Members

This week your bag contains:

Mesclun, Chiogga Beets, Pac Choi, Chard, Radish, Parsley, Orange Carrots, Romanesco or White Cauliflower, and Sugar Dumpling Squash

Localvore Offerings Include:
Patchwork Bakery Country French Bread
Tangletown Farm or Axel's Eggs
Pete's Greens Basil Pesto

Half Veggie Members
take a YELLOW BAG containing:

Mesclun, Green Kale, Carmen Peppers, Radish, Orange Carrots, and Sugar Dumpling Squash

Share Pick-Up Instructions! Please review!

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

Step #1:
Find your name on the Names List and check it off. The first clipboard contains a list of all share members at your site. Checking off your name helps 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 Localvore, 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.

Step #2:
Take the correct items - Select your items by following the Pick-Up Instructions posted on a second clipboard or on an attached sheet. 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 only share. Some items are delivered OUT of the bag.

The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items for Localvore and Pantry members.

If you are sharing 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. 
Only one name is listed for each share, so if you don't see yours, check for your share partner's name. 

If you're receiving something special, it is labeled separately. Please, take all of your items and only your items.

The Fall / Winter Share is here!

Your first pick-up is tomorrow, Wednesday,
October 12. 

Each week, you'll receive this newsletter with information about what's in your share, storage tips, use tips, recipes, and other items of interest.

Above: The green bags that Full Vegetable and Localvore Members will receive.

Below: Erick is holding the yellow bags that Half Vegetable members should pick up.

Please note that the firstMeat Share pick up is not this week, it is the first Wednesday of every month starting November 2.

Storage and Use Tips 
Your bag of greens is a mesclun mix. Baby versions of kale, spinach, mizuna, mustard greens, and red leaf lettuce comprise this mix. Each week, you can expect to find a different bag of greens in your share. This is perfect for salads.
Large share members will receive either a white cauliflower or theRomanesco variety, which looks like fractals. You see this pattern in many natural forms like pine cones, nautilus shells, and even hurricanes. Without getting too technical, it is spiraling pattern that adheres to a consistent logarithm. Our Romanesco Cauliflower is one of natures more dramatic illustrations of this phenomenon. This beautiful, old variety dates back to the 16th century in Italy. It is delicious when roasted with olive oil, salt, and finished with a squirt of lemon juice and a little Pecorino Romano cheese. They can be used the same and should be stored the same.Store it in a plastic bag in your refrigerator.
Sugar Dumpling Squash - What a delightful squash! It looks like a delicata, only round instead of long. This sweet squash can be roasted whole, steamed in a pressure cooker, or roasted and cubed. The skin does not peel well. For easy cooking, slice it in half, remove the seeds and "goop", and bake it, cut side up, for about 25 - 30 minutes at 350. To make clean up easier, put them in a glass dish with a little water at the bottom. When it's done, drop in a little butter and drizzle with maple syrup. It makes a great side dish! You can also fill it with meat, veggies, or grains - like couscous, tabbouleh, rice, etc. The peel is edible but is easier to eat if you cook it in a pressure cooker. Also try cooking it with the top cut off, with butter and a sprig of rosemary inside. When it's done, pull out the rosemary, scrape the sides, and eat the flesh with the essence of rosemary. You can eat right from the squash!
This curly green kale is perfect for newcomers to kale! It's perfect for chips (see recipe below) or sauteeing with olive oil, chopped garlic cloves, and salt. 
Kale is a "super veggie" and is one of the healthiest veggies you can eat. It can even provide support to your body's detox system. Strip the leaves from the stems and wash them well before chopping and cooking. Large shares are receiving Swiss chardas a lovely cooking green. It is my favorite inbreakfast when you sautee it in olive oil with garlic and salt and then scramble in an egg. It's a simple, great way to start your day! Keep kale and chard loosely wrapped in a plastic bag in your crisper drawer.
Cherry belle radishes are one of our longer growing summer crops! Large share members receive radish without the greens. Half share members receive the greens on, which can be eaten in salads or sauteed with other cooking greens. Always store the greens separately. Radishes are delicious eaten raw, cooked in butter, or roasted. For a simple breakfast, eat thinly sliced radishes on buttered toast topped with sea salt and a speck of parsley.Parsley is a very versatile herb commonly found in Italian dishes. Toss it into your pasta or pizza sauch or into eggs and other meat or vegetable dishes. If you are not able to use it within the week, consider drying it in the oven on very low heat for 15 - 25 minutes.
Large shares are receiving pac choi, a member of the brassica family (along with cabbages and kale; it is also known as Chinese cabbage or bok choy). Pac choi rates high in vitamins A and C and in calcium. It is mild enough to be chopped up raw for a salad or wilted in a pan over high heat. The deliciously crispy stems can serve as a nice substitute for celery. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.
You are also receiving our famous orange carrots! This storage variety lasts a long time. Enjoy your carrots in the raw, stewed, glazed with maple, or added to any stir fry. Carmen peppers in the small share are a sweet variety of pepper. You can freeze them whole if you do not use them within a week.
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. And, if you make something that uses a lot of items from your share, please send us the recipe! We'll happily test it out and share it!

Going out of town?

Please let us know at least ONE WEEK before. We can either skip your share and give you credit, send it the next week, or donate it to the food pantry. It's up to you!

Localvore Lore

This week's share includes Patchwork Bakery Country French Bread, eggs, and Pete's Greens Basil Pesto.
This week's bread comes from Patchwork Farm and Bakery in East Hardwick. Anna Rosie's Country French is a reliable bread perfect for sandwiches, toast, or dipping into pasta or soup. This bread is named after Charlie's neighbor's daughter, Anna Rose, who lives at Riverside Farm. The bread is made with regionally sourced wheat and baked in a wood fired oven by Charlie Emers.
You'll receive eggs from either Tangletown Farm, a diversified poultry, pork and beef farm in West Glover, orAxel's Eggs, from a 12-year old entrepreneur who tends his flock in Greensboro. You'll be hearing more about both these farms over the next 17 weeks!
Made in our on-farm kitchen with our organically grown basil, this sweet basil pesto is a nice accompaniement to pasta dishes, spread on a sandwich, served over gnocchi, or used as a sauce for roasted veggies. It can stay frozen if you're not planning to use it for a few days. This is one of the special items from our kitchen that you will enjoy in your pantry share.

Romanesca Salad
While my favorite way to enjoy a romanesca is by roasting it with olive oil, salt and pepper, I thought this sounded like a great other option.
1 head of romanesco
1 stalk of celery
1/2 large red onion, or one small red onion or 1 shallot
1/2 cup loosely packed fresh parsley leaves
1 Tbsp capers, rinsed and drained
1 teaspoon grated lemon zest
Freshly ground black pepper

1 clove garlic
1 1/2 Tbsp red wine vinegar
1/4 teaspoon salt
1/2 anchovy, minced (optional, omit if cooking vegetarian)
1/4 cup high quality olive oil

Cut the romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise. Place into a steamer basket in a pot with about an inch of water.  Sprinkle the romanesco florets with a little salt. Bring water to a boil. Cover and steam until just tender, about 7 to 10 minutes.  Remove romanesco florets from steamer, place into a bowl, and chill.

Thinly slice the celery. Thinly slice the red onion, across the grain. Place the red onion slices in a bowl and cover with water. This will take the onion-y edge off the onion, making it easier to eat raw in the salad.

Smash the whole clove of garlic (not cut, just smash with the flat side of a chef's knife) and place in the bottom of a small bowl. Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Then whisk in the olive oil.

Break up the wedges of romanesco into smaller chunks of florets. Place into a large serving bowl.  Add celery, onions (drained of the water), parsley, capers, and lemon zest. Remove the garlic clove from the dressing and add dressing to the romanesco salad. Toss to coat with the dressing. Let marinate for at least 15 minutes, preferably an hour. Even better overnight.

Sprinkle with freshly ground black pepper to serve.
Kale Chips
If you haven't made them yet, do try.  They are delicious, fun, super easy to make.  They come out crispy with a very satisfying potato chip like crunch.  You can try different toppings ...  chili powder, parmesan cheese etc, to flavor them further, but the simple oil and salt I have given below really is great.

1 large bunch kale, tough stems removed, leaves torn into pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Position racks in upper third and center of oven; preheat to 400°F.

If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap. (If the kale won't all fit, make the chips in batches.)

Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
Quick Stir Fry
Great stuff in the share this week for a stir fry! This recipe is from Mark Bittman's How to Cook Everything Vegetarian. There is of course room for endless variations here. You can swap in and out different veggies, add nuts to the final minute of cooking, add dried chiles or chile paste for heat, add tofu or tempeh (even better if cooked and browned first), or up to 1 TB sweetener (honey, maple syrup, etc). 
2 TB oil
1 TB minced garlic
1 TB fresh ginger
1/2 cup onions or scallions
1 lb pac choi (or celery)
2 - 3 large carrots
1 lb sweet peppers
1/4 cup stock or water
2 TB tamari
1 tsp sesame oil (preferably dark)

Heat a large skillet over medium high heat. Add the oil and almost immediately the garlic, ginger, and scallions or onions. Cook stirring for about 15 seconds, then add carrots and pac choi. Cook for a few minutes longer. Then add peppers and stock and raise the heat to high.

Cook, stirring constantly, adding liquid (water or stock) if mixture is totally dry, until the vegetables are tender, about 7 minutes. Then add the sesame oil and soy sauce.
Swiss Chard Gratin
This is not a low fat recipe, nor is it a quick one. But it was extremely well reviewed and uses a large quantity of greens. If you are seeking to pack in the greens this week while also treating yourself to some decadence, this recipe is for you. Adapted from an October 2000 recipe in Gourmet. Serves 6.

5 tablespoons unsalted butter
1 cup fresh white bread crumbs
3 oz Gruyere cheese, grated (1 cup) (parm would work too)
1 garlic clove, halved lengthwise, germ removed if green, and garlic finely chopped
1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
1/8 teaspoon freshly grated nutmeg
1 cup low-sodium broth (chicken or vegetable)
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 medium onion, finely chopped
3 lb Swiss chard, Beet Greens, Kohlrabi Greens, Sorrel (and if you are more adventurous - kale or Upland Cress) leaves and stems separated and cut into 1-inch pieces (if using kale though, don't use stems, just leaves - stems too tough)

Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.

Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.

Preheat oven to 400°F.

Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.

Increase heat to moderately low heat, stirring, until softened. Add greens stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.

Increase heat to moderately high and add greens leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.

Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon (be sure to press out as much liquid as possible!). Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.

Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.


Tuesday, October 11, 2016

Good Eats Weekly Newsletter - October 5, 2016

Last week of the Summer CSA Share - have you signed up for Fall?
This is a MEAT WEEK!

Localvore Members 
& Regular Veggie Only Share Members

This week your bag contains:

Mesclun, Cress, Zucchini, Anaheim Peppers, Scallions, Sweet Salad Turnips, Carrots, Potatoes, Onion mix, and Delicata Squash

Localvore Offerings Include:
Cellars at Jasper Hill Cabot Clothbound
Champlain Orchards Apple Pie

Half Veggie Members
take a YELLOW BAG containing:

Red Leaf Lettuce, Zucchini, Chard, Sweet Salad Turnips, Carrots, Potatoes, Onion mix, and Delicata Squash

Meat Share Members take
a RED Bag containing:

Pete's Greens Chicken
VT99 Pork Chops
McKnight Stew Meat
VT99 Italian Sausage

Summer CSA Survey Heading your Way Soon!

We will be sending you a survey soon where you can tell us what you thought about the share. This is one of the most important ways that we learn about what you liked and didn’t like, what you wanted to receive more or less of, how you felt about the localvore items, and what we can do to improve. We directly use your feedback to plan for the next share, and we hope that you will take a few minutes to help us improve your CSA experience. Thanks!

Fall / Winter Share starts next week!

Thank you for enjoying Pete's Greens this summer!

We hope you've signed up for another season of organic, local, and seasonal eating  with our farm.

If you haven't, please sign up today.  We need to get your share into the database and receive your first payment by this weekend in order to send your share
next week!

Storage and Use Tips 
Cress will be bunched in your veggie bag. This upland cress has a deep pungency with a unique twist between arugula and horseradish, pledging its allegience to the mustard family. Below the Mason Dixon line, upland cress is known as "creasy greens" and when stewed with ham hocks, is as loved a dish as black-eyed peas or cornbread. Traditionally gathered by foragers in the Appalachian Mountains who started looking out for the hearty winter leaves while there was still snow on the ground, the leaves were believed to have medicinal benefits and used in many folk recipes to help heal wounds. Those claims may not be entirely far-fetched as the cress is indeed rich in vitamin C, vitamin A, iron, and calcium.
Sweet Salad Turnips - We are so excited to bring both shares these turnips! Tender, fresh dug Sweet Salad Turnips can be eaten raw or cooked. Raw they have a texture similar to a radish, but are not so sharp. Or slice, dice, or quarter them and saute with butter or oil. Cook until just 
tender and still a little crisp. Just a little salt or maybe a little bit of vinegar is all they need. Cooked with butter and given a slight drizzle of honey and even picky little eaters may gobble them up. Don't forget the greens! Turnip greens are tender and flavorful. Chop and saute the turnips for a side dish, or cook up with other greens, or by themselves. They make a great addition to pasta sauces too.
Delicata Squash - The first of the winter squash are here! Delicata squash is a distinctive squash with longitudinal dark green stripes on a yellow or cream colored background and sweet, orange-yellow flesh. The peel is edible so it's an easy squash to prepare, and you don't have to fiddle with peeling it like you would a butternut squash. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese. Delicata squash is most commonly baked, but can also be microwaved, sautéed or steamed. It may be stuffed with meat or vegetable mixtures. This morning I at my sauteed egg, kale, and oyster mushroom in it!
Zucchini - We're bringing you a beautiful late season zucchini. Zucchini is one of those earlier summer veggies that everyone has too much of, so we hope this end-of-summer share zucchini is a welcome delight! Stir fry with your turnips, make fried zucchini cakes, or bake up it into a breakfast this weekend with your waffles or pancakes. 
Potato Mix - These potatoes were hand dug by our crew! You'll receive a mix of deep purple Peter Wilcox variety, Adirondack Red, and/ or Nicola Gold. They will keep for a few more weeks.  
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.

The harvest is underway! In true Vermonter style, our kitchen is bustling with activity as we put up the harvest for the fall/ winter share. We're freezing whole and crushed tomatoes, broccoli, chard, peppers, beans, kale, spinach, and cauliflower. Soon we'll whip up frozen, pureed squash perfect for holiday pie baking. And, we're about to start a giant batch of kimchi using our Napa cabbage, carrots, and scallions! These items will be added to the veggie and pantry shares during the coldest winter days. 

Meat Share

This week, we bring you a variety of meat cuts from our farm and McKnight Farm. This month's Pete's Greens chickens are nice sized! Chicken is a popular favorite when it's roasted, baked, or fried.

You'll also receive two very different pork products from VT99, our collaboration project with the Cellars at Jasper Hill. The pigs live on our farm and are sustained by whey from the cheesemaking process and culled veggies from our farm. The sweet sausage is great for meatballs for pasta or a breakfast sausage patty. The pork chop is 1.3 - 1.52 pounds of delicious loin, perfect when slow roasted in the oven with an apple cider base. The bone is still in this chop and the thickness of the cut helps keep in the juiciness and flavor. It's hard to overcook a thick, bone-in pork chop like this.  

We are also sending you Stew Beef from McKnight Farm in East Montpelier. This stew meat makes great stews (obviously) but also great chili, stroganoff, or even a steak pie. Seth Gardner, the owner, operates his dairy and beef business using a photovoltaic solar array on his farm. Learn more about how Pete's Greens is supporting solar with the Fall/ Winter CSA share here.

Localvore Lore

This week's share includes Cabot Clothbound cheddar from the Cellars at Jasper Hill and apple pie from Champlain Orchards.
Thank you for supporting other local food producers this summer! Please enjoy this special treat from our friends at Jasper Hill and Champlain Orchards. This cheddar exemplifies the spirit of collaboration that Pete's Greens supports: it uses milk from the Kempton Family Farm in Peacham, os made by the co-op cheesemakers at Cabot Creamery, and is aged for 10 - 13 months in the Cellars. All in all, this award winning cheese only travels 38 miles between partners before it is delivered to you. Cheddar is a versatile cheese but quite spectacular when paired with apple pie and a warm cup of coffee!
Typically we send you apples directly from the Champlain Orchards. This week, enjoy apples baked into a double crust pie. The pies were baked fresh but since the Orchards do not use preservatives in their pies, it will not stay fresh for long. Please enjoy within 3 - 4 days of receiving it and keep it refrigerated until ready to serve. Warm the pie in the oven, on low temperature, and add a slice of cheese to the top before serving!
If you have a difficult time picking up your share on the day it is delivered, please make the effort to pick this one up on time!

Easy Braised Creasy Greens
This beloved southern dish is packed with the nutrients inherent in your upland cress! Serve with cornbread or corn muffins.
1-2 tablespoons olive oil, coconut oil or meat drippings (bacon, sausage, steak etc)
1 bunch fresh cress, about 4 cups, washed, de-spined and coarsely chopped. You can also sub kale, collards, mustard or turnip greens, or a mixture of winter greens.
1 clove garlic, chopped and/or 1 Tbs ginger, julienned
1/2 onion, diced
1/8 cup water or vegetable or chicken broth or stock
Sea salt and coarse grind pepper 
Optional seasonings: add a shake of Sesame oil, apple cider vinegar, tamari, Braggs Liquid Aminos, Chinese 5 spice, or cayenne pepper
Optional toppings: toasted sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds
Heat oil or drippings in a large skillet over medium-high heat and add greens and garlic/ginger and onion, stirring to coat with oil. Stir occasionally until greens are barely wilted and still have a green color, just a few minutes. 
Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste. 
Add seasonings and toppings as desired and serve.
Roasted Delicata Squash with Maple Glazed Onions
2- 3 medium Delicata squash, halved lengthwise, seeded, and cut into 1/4 in thick slices
2 medium red onions, halved lengthwise and cut into 1/2 in rings
5 garlic cloves, peeled and smashed
Fresh thyme
Red pepper flakes to taste
Extra virgin olive oil
2 Tbsp maple syrup
Black pepper
Arrange the racks in the upper and lower rungs of the over and preheat to 425 degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup and sprinkle generously with salt and pepper; toss to coat.
Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions halfway through cooking, until tender and browned, 25 - 30 minutes. Taste and season again with more salt and pepper as desired.
Rosemary Rubbed Pork Chop
2 tablespoons brown sugar
1 tablespoon chopped rosemary
1 teaspoons kosher salt

1 teaspoon freshly ground black pepper
2 pork loin chops (about 3/4 pound each)
2 teaspoons olive oil
Combine the brown sugar, rosemary, salt, and pepper in a small bowl. Rub mixture all over chop(s). Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking.
If chop(s) has been refrigerated, remove them from refrigerator and let the chill dissipate for 10 to 15 minutes.
Warm a grill pan or skillet over medium-high heat. Add the oil and swirl to coat the pan. Lay the pork chops in the pan to cook. Cook for 6 minutes, then flip the pork chop. Cook for 6 more minutes and then begin checking for doneness. The pork chop is done when the interior registers at least 145°F with an instant-read thermometer. A 1-inch thick chop will be done (medium-rare) in about 12 minutes total; cook an extra minute or two per side if you prefer your chops more well-done. Bone-in chops will also take a few extra minutes to cook.
Place the pork chops on a plate and pour the pan juices over the top. Tent loosely with foil, and let rest a few minutes before serving.
Curried Zucchini & Couscous
This quick, easy side dish is a great accompaniment to grilled meats.  For a little sweetness throw in a handful of raisins with the carrots. From Eating Well, August 2013.

2 tbsp extra virgin olive oil
2 medium zucchini, diced
1/4 cup finely chopped onion
1 cup water
1 tbsp lime juice
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup whole-wheat couscous
1 cup grated carrot
1/4 cup slivered almonds, toasted

Heat oil in a large saucepan over medium heat.  Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes.  Transfer to a large bowl.

Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil.  Stir in couscous.  Remove from heat, cover and let stand for 5 minutes.  Fluff with a fork.

Add the couscous and carrot to the bowl with the zucchini; stir to combine.  Serve topped with almonds.