Wednesday, August 16, 2017

Good Eats Weekly Newsletter - August 16, 2017

Localvore Members 
& Regular Veggie Only Share Members

This week your bag contains:

Mesclun, Lettuce Head (Romaine or red leaf), Parsley, Lacinato Kale, Sweet Peppers, Zucchini/ Summer Squash or Slicing Cucumber, Fennel, Shallots,

Out of the Bag:
Sweet Corn

Half Veggie Only Members

Lettuce head, Parsley, Chard, Sweet Peppers, Orange Carrots, Fresh Beans, Zucchini/ Summer Squash, and

Out of the Bag:
Sweet Corn

Localvore Offerings Include:

Slowfire Bakery Bread
Tangletown Farm Eggs
Ploughgate Creamery Butter

Glean with us!
This Saturday, spend a couple hours gleaning! Then enjoy a delicious lunch up at the farmstand. 
Meet at the wash house at 9 am and look for Salvation Farms' silver truck. We will do our best to carpool to the field, since parking at the field is limited.
Wear sturdy, closed-toed shoes. Try to avoid anything overly dirty with manure or compost. Long sleeves and gardening gloves are highly recommended, since we will likely be harvesting zucchini and their prickly hairs can be irritating!
You're encouraged to bring anything else that will keep you comfortable in whatever Vermont summer weather brings; sunscreen, sun hat, raincoat, layers, etc.
Be aware that there is no cell service on the farm, so lookup directions and ask questions beforehand!
When you come in to the farm at 266 S Craftsbury Rd (look for the farmstand), head down the long driveway towards our big barn/ wash house. 
Around the Farm

Gearing up for our annual fiesta, Pete's Greens Open Farm and Tours this week Saturday! I do hope you'll plan to join us at the farm on Saturday for an afternoon of good eating, farm tours, and fun! The festivities kick off at 11 am, with tours at 11:30 am and 1 pm. A crew from NECI is busy preparing food for us using our farm-grown ingredients. Eden Ice Cider will be here doing drink tastings. Our farmstand will be well stocked and the roof will be bursting with squash!

If you're up for the full experience, Salvation Farms will be leading a crew of folks on a glean in the morning. If you're interested in attending, you can sign up online or show up! Then stick around for lunch after the glean. (See the sidebar above.)

~ Taylar

Storage and Use Tips 

Mesclun: This week's greens is a bag of pre-washed, field harvested baby greens.
Fennel (full shares): 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. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. To prepare, trim off the fronds and stalks and reserve them for garnish or seasoning. Cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute' it. It is done when tender enough to pierce easily with a skewer.
Shallots (full shares): A close onion relative, shallots are sweet and mild with a hint of garlic flavor. They work well raw, thinly sliced in salads or dressings. They can also be carmelized, like in this heavenly recipe, or sliced and carmelized like onions on your stovetop. Store in a dark, cool, dry place for up to one month.
Orange Carrots (half shares): Store carrots in a plastic bag in the crisper drawer for the longest shelf life. Here are some ideas for using carrots: eat carrots raw, add them to yogurt with mint for an Indian raita, grate them and add into banana and other quick breads or muffins, add to stir fries and fried rice dishes, make them into a soup, or turn them into pickles. 
Fresh Beans: These green and purple beans are great for snacking and cooking up. Store in your fridge wrapped in plastic for up to 5 days. Try them braised, roasted, or grilled. Beans pair well with garlic, balsamic, and parmesan. We have three varieties of beans and you may receive one kind or a mix of colors - yellow, green, or purple!

Kale (full shares): Lacinato kale is the big, dinosaur ear-like kale. Keep kale loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking. I've been asked in the past for more paleo-diet recipes. A quick search brought up this site with lots of ideas for how to use kale in paleo cooking!
Sweet Corn: First of our summer corn is up! We've tried to find some nice medium sized corn for you, but there may be some smaller ears mixed in - no less delicious, though. Store corn in the fridge if you're not going to eat it right away, but it's best when fresh. Our crew picked this late in the day Tuesday, so eating it Wednesday or Thursday is ideal. There are different methods of cooking sweet corn on the cob I prefer the boil method (remove husks and silk, cook in salted boiling water that just barely covers the corn) but you can try grilling it in the husk or steaming it. Corn will be left at site "out of bag".  Full share members take 6 ears; half share members take 4 ears.
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.

Sorry, we cannot make changes to the week's delivery after 8 am on Monday.

Localvore Lore

Fresh eggs from Tangletown Farm, one of the Kingdom Farm and Food Days participants! Visit Lila Bennett and family (and her free ranging chickens, cows, pigs, and goats) at the farm on Friday, August 18 to see this diversified farm in action. I've heard from a couple members that they've had rotten eggs; unfortunately, this can happen. I have talked with Lila about it. The eggs are collected and washed within three days, and only nest eggs are being collected. She has been the only one collecting the eggs lately to see if this helps anything. If you have rotten eggs in your Tangletown dozen, please let me know.   
Ploughgate Creamery made the artisan, fresh butter in your shares this week. In 2013, Marisa Mauro worked with the Vermont Land Trust's Farmer Access Program to buy the Bragg Farm in Fayston. Through extensive community fundraising, Marisa was able to buy this century-old farm at an affordable rate. She's been making cultured butter since 2014. Cultured butter is richer than other, everyday butters. Live bacteria are added to the cream and allowed to stew for 48 hours. Then, it's churned. Sea salt is added at the very end before the butter is handwrapped. Store this butter in your fridge to prolong freshness. It'll last for many weeks. 
Slowfire Bakery made this Classic Country Sourdough. A blend of different grains with different degrees of refinement creates the classic everyday loaf. Whole & sifted wheat and whole spelt & rye from Maine Grains provide the heart, earthy backdrop, and white flour from Quebec provides the lightness.


Find more recipes by searching our website or looking through past newsletters here.

Kale Pesto Pizza with Caramelized Onions
This is a great twist on your classic pizza. Make some substitutions to work with your on-hand ingredients: hard or soft cheese, kale or other greens, onions or shallots... be adventurous!

Pizza dough
Basil pesto OR Pistachio kale pesto (see below)
fresh mozzarella
freshly grated parmesan
1 1/2 cups roasted kale
1 red onion, sliced 
1 tsp sugar
olive oil

1 cup raw pistachios, toasted
4 cups kale, roasted and roughly chopped 
fresh lemon juice (from 2-3 lemons)
1 tsp lemon zest 
3 cloves garlic
1/4 to 1/3 cup olive oil
1/3 cup freshly grated parmesan cheese

Preheat oven to 450 dgF. Place pizza stone in the oven to preheat for 15 minutes. Dust a work surface with flour and roll out the dough. Brush the dough with olive oil and transfer to the pre-heated stone; bake until dough edges begin to brown (about 10 minutes). Meanwhile, thinly slice a red onion and saute with olive oil and a little honey until caramelized. Remove pizza from oven and paint the crust generously with the pesto. Spread caramelized onions over the pizza, top with kale and fresh mozzarella, and finish with a sprinkling of freshly grated parmesan. Return the pizza to the oven and bake for an additional 10-15 minutes until the cheese begins to bubble and crust is browned.

Shallot Vinaigrette

1 large shallot, minced
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
3 1/2 tablespoons olive oil
Coarse salt to taste

Stir together shallot and vinegar and let stand 10 minutes. Whisk in mustard, oil, kosher salt, and pepper to taste until blended. 

Fennel And Kale Pasta

1⁄2 c olive oil
1 onion, minced
1 medium fennel bulb fronds removed, halved and thinly sliced
salt and pepper
2 tbsp balsamic vinegar
1 lb spaghetti
up to 3 lb kale or other cooking green washed and chopped
1 c grated parmesan

Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.

Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.

Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.

Couscous and Feta-Stuffed Peppers
Adapted from Epicurious

Vegetable-oil cooking spray
1 1/4 cups fat-free chicken or vegetable broth
2/3 cup couscous
4 extra-large or 5 large bell peppers, mixed colors
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)
3 tablespoons tomato paste

Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

Broken Pasta with Pork Ragu
This dish hails from the restaurant Maialino in New York, where it’s on the menu as malfatti al maialino. 

1 bone-in pork shoulder, about 4 pounds
Kosher salt
2 tablespoons olive oil
1 medium white or yellow onion, peeled and cut into large pieces
1 large rib celery, cut into large pieces
1 small fennel bulb, trimmed and cut into large pieces
1 quart chicken stock, plus a splash or two more, if needed
3 sprigs fresh thyme
Freshly ground black pepper
4 tablespoons unsalted butter
2 9-ounce boxes dry lasagna, broken into 3-inch shards
2 tablespoons fresh lemon juice, or more to taste
2 tablespoons (although I use more) grated or shaved parmesan or grana padano cheese
1 tablespoon chopped parsley (optional)
Large handful arugula leaves, cleaned

Prepare pork: Use a sharp knife to remove the thick skin from the pork, but not trimming off all the fat — leave a thin sheen. Season generously with salt and place in fridge until ready to use — overnight is ideal but a few hours will cut it as well.

Braise the pork: Heat your oven to 350 degrees. Heat a deep saucepan or Dutch oven over medium-high and add 2 tablespoons of the olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season well with salt and pepper.

Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.

Allow both meat and broth to cool in the braise out of the oven for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.

Strain the braising liquid, pouring enough of it over the pork to barely cover it and keep it from drying out.

Pour the rest back into the pot, simmering it until it is reduced by half. Add pork and cooking liquid that has covered it, and warm it back to a simmer. Taste and adjust seasonings, adding more salt and pepper if needed. Add the butter and stir to emulsify.

Bring large pot of well-salted water to boil. Cook pasta until al dente, or usually a minute shy of package directions. Drain and add to the pork ragu, simmering for 1 minute. Add the lemon juice, half the cheese and parsley, if using. Ladle into wide pasta bowls with and top with arugula and remaining cheese. We enjoyed this with an extra lemon wedge on the side.’

Do ahead: Should you wish to freeze this — we froze half and I was overjoyed to find it again last month — shred the pork and return it to the reduced cooking liquid, stopping short of the butter; freeze them together in a bag. Once defrosted, rewarm to a simmer, add a splash or two of pasta cooking water if needed to loosen it, and then the butter (this ensures you get the most flavor from it). Add freshly cooked pasta, lemon and parmesan from here.

Harissa Carrots and Fennel with Lentils
Harissa is a north African chili pepper paste traditionally added to meat and fish stews. Harissa can be used to spice up any dish and keeps well in the fridge. You can also buy pre-made harissa paste at ethnic grocers and gourmet markets. You can make it with crushed chili flakes if that’s all you have – maybe add more tomato paste and peppers.

Harissa Paste
Makes about 1 ¼ cup

25g dried chilies of your choice (choose a few types and include one smoked and one spicy variety, if possible)
2 red bell peppers
6oz / 170g can tomato paste (1 small can)
2 cloves garlic
2 tsp. cumin seeds
2 tsp. coriander seeds
2 tsp. caraway seeds
2 Tbsp. freshly squeezed lemon juice
a couple pinches sea salt
cold-pressed olive oil, to cover

Soak the dried chilies in just-boiled water for about 30 minutes until softened. Remove stems and seeds (wear gloves if you’re handling really spicy ones). Save soaking liquid.

Preheat the oven to 400°F / 200°C. Rub the bell peppers with a little coconut oil and place on a line baking sheet. Roast for 20-30 minutes until blistered and turning black in spots. Remove from oven and place in a bowl, cover with plastic wrap and let cool for 15 minutes (this process will help steam the peppers making them really easy to peel). Once cool enough to handle, simply slip the skins off of the peppers, remove the stem and seeds, and the discard them. Put flesh aside.

While the peppers are roasting, toast the spices in a dry skillet over medium heat until fragrant, 3-5 minutes. Transfer to a mortar and pestle or a spice grinder and grind until powder-y.

Peel garlic and place in the food processor. Pulse to mince. Add the soaked dried chilies, roasted red peppers, ground spices, tomato paste, lemon juice, and salt. Blend on high until relatively smooth (add some of the chilli soaking liquid to thin, if desired). Season with salt to taste and add more lemon juice if desired.

Transfer harissa to a clean glass jar and cover with a thin layer of olive oil – this will help prevent it from spoiling. Cover with a tightly-sealed lid and store in the fridge for up to one month.

Roasted Carrot and Fennel with Harissa, Black Lentils and Yogurt

1 pound carrots (this week's share is 1 pound; last week's bunches were about 1 pound)
1 pound fennel (about 2 medium bulbs)
2 medium red onions
1 Tbsp. coconut oil
1 Tbsp. cold-pressed olive oil
a couple pinches salt and pepper
1 cup Greek-style yogurt (preferably goat or sheep)
zest of 1 lemon
pinch of sea salt
1 cup black lentils (Du Puy or French lentils would also work), soaked if possible
½ tsp. sea salt
1 Tbsp. cold-pressed olive oil
a handful of mint leaves, roughly chopped
flaky sea salt, to garnish

Harissa Dressing
¼ cup cold-pressed olive oil
1-4 tsp. harissa paste, to your taste (I used 3 tsp.)
2 Tbsp. freshly squeezed lemon juice
½ Tbsp. maple syrup
pinch sea salt, to taste

Preheat oven to 400°F / 200°C. Scrub carrots well and slice them in half lengthwise (if they are relatively large, slice them in quarters lengthwise). Wash fennel and slice lengthwise into thin sections. Peel and slice red onion into eights. Place carrots on a baking sheet and rub with a little coconut oil. Place fennel and red onion on a separate baking sheet and rub with a little coconut oil. Place in the oven to roast for 25-35 minutes until tender and charred around the edges (the fennel and onions may take longer than the carrots, so remove carrots first if necessary). Remove from oven and season with salt and pepper.

While the vegetables are roasting, cook the lentils. Wash lentils well, drain and rinse until water runs clear. Place in medium saucepan and cover with plenty of water. Bring to a boil, reduce to simmer and cook covered for about 15 minutes. Add about a half teaspoon of salt, stir and continue to simmer covered, until the lentils are tender, about 5 more minutes. Drain and rinse. Stir in olive oil and season to taste.

While the lentils are cooking, whisk the dressing ingredients together. Start with a teaspoon of harissa paste and add more to suit your taste. The dressing should be spicy, but palatable. Add the roasted vegetables and fold to coat well.

Combine the lemon zest and yogurt.

To assemble, divide the yogurt and lentils among four plates. Pile the vegetables on top, sprinkle with flaky salt, mint, and drizzle any remaining dressing over the top. Enjoy.

Tarragon String Bean Salad

4 cups green beans
1.5 cups cooked beans (romano, pinto, lima, navy, chickpeas)
1/2 red onion or a few shallots
1 bunch fresh tarragon
½ cup hazelnuts or almonds, toasted
300 grams feta cheese (preferably goat feta)
Freshly ground pepper
3 Tbsp extra-virgin olive oil
1 Tbsp maple syrup
2 tsp strong mustard
1 Tbsp apple cider vinegar
Pinch sea salt

Wash and top green beans. Steam for 4 to 5 minutes until crispy (do not over steam!).

Make dressing: Combine all ingredients in a jar and shake vigorously.

When beans are cooked, remove from heat and rinse in cold water. Place in a large bowl and add all other salad ingredients.

Toss green bean mixture in dressing; season to taste with sea salt and freshly cracked black pepper.

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.

Wednesday, August 9, 2017

Good Eats Weekly Newsletter - August 9, 2017

Localvore Members 
& Regular Veggie Only Share Members

This week your bag contains:

Mesclun, Dill, Euro Cucumber, Cauliflower, Orange Carrot, Garlic, Yellow Onions, Red Norland Potatoes, and

Out of the Bag:

Half Veggie Only Members

Mesclun, Dill, Euro Cucumber, Eggplant, Garlic, Yellow Onion, Red Norland Potatoes, and

Out of the Bag:

Localvore Offerings Include:

Cellars at Jasper Hill Moses Sleeper
Champlain Orchards Peaches
Pete's Greens Blueberries

If you are a half or full veggie share member who picks up at one of these sites, please remember to pick up your blueberries!
- Hardwick
- East State St
- National Life
- Senior Activity Center
- Barre Orange St

(This is also on the weekly checklist. Speaking of...)

A reminder about CSA pickup:
Please be sure to read the pickup instructions listed at your site each week. Remember that we only send enough items for each person to get one. If you take something that is not yours, that will short another member.

If you have someone picking up your share, please remind them of the pickup instructions and to read carefully so they know what to take. Please coordinate with your share partners so only one of you is picking up. 

Thanks for your careful attention in picking up your share. If you have any issues, please email me at Your site hosts volunteer their space and their time, but it's easiest if we handle communication directly.
Around the Farm

Things are busy, busy, busy at the farm! We're in full swing with all types of produce coming in from the field, still battling the extremes of days of rain and days of full, hot sun. I'm looking forward to the Kingdom Farm and Food Days coming up next weekend! I hope you'll join us on the farm for an Open Farm day. It's a great opportunity to check out our wash house and our fields, and to connect in person. 

It's been exciting on Instragram to see our members posting pictures of their veggies and the meals they make from their CSA goodies each week! If you fancy yourself a fine food photographer, follow us at @petes.greens on Instagram and tag us in your photos! Folks are so creative with their veggies, whether they're camping with their CSA, entertaining guests, or throwing something together at the spur of the moment.

You may have seen the picture below on Instagram. Our farmstand roof is a "living roof", or a "green roof." It's alive with tons of growth - flowers and edibles, like squash! It's cooler than it has been in many years. It's not only cool, it's super functional, collecting and filtering rain water, keeping rain from running off a regular roof. Come check it out! 

~ Taylar

Storage and Use Tips 

Mesclun: This week's greens is a bag of pre-washed, field harvested baby greens.
Dill: It may be a less common herb, but dill is a flavorful addition to many different foods. Store it in a damp paper towel inside a plastic bag or to preserve it, you can dry it or wash it, chop it, dry it, then freeze it. Dill perks up soups, salads, casseroles. It pairs really well with cucumbers, potatoes, eggs, beets, fish, salads and salad dressings, tomatoes, yogurt.
Red Norland Potatoes: Fresh baby potatoes this week! Red Norland potatoes have a white flesh and a red skin. Because these potatoes are fresh and young, their skin is very tender. We've hand washed them to preserve the skin, so they're not as clean as we normally send out potatoes, but we did that to not scrub them. They should be stored in the refrigerator until cooking and you should plan to clean them before eating. 
Garlic: We've harvested all our garlic for the season! This garlic is slightly cured - meaning it's had some time to dry out and cure, but hasn't cured completely. If you store it in the fridge, you'll need to use it a little sooner. You can also store it on your kitchen counter, where it's likely to be drier and will help the curing process along. Fresh garlic will have a stronger, more pungent fragrance. Whichever way you choose to store it is fine.
Orange Carrots (full shares): Bunched orange carrots are a tasty snack! I had to do some product testing so I can verify these carrots are delicious. They're freshly harvested and washed. We're sending them with the greens on; more adventurous cooks will appreciate the opportunity for creativity with the carrot greens, which are totally edible! You can cook them/ saute them as you would any other green, but they are more bitter than most greens. They also make a nice pesto or addition to a fresh greens salad. You may also choose to just cut them off and compost them. We decided to leave them on for this week because only too soon, we'll be harvesting our carrots for storage, which means we have to trim off the greens out of necessity. It seems too soon to lose this nice pop of summer with the greens. Store carrots in a plastic bag in the crisper drawer for the longest shelf life. Here are some ideas for using carrots: eat carrots raw, add them to yogurt with mint for an Indian raita, grate them and add into banana and other quick breads or muffins, add to stir fries and fried rice dishes, make them into a soup, or turn them into pickles. 
Eggplant (half shares): We have two varieties of eggplant going out this week - the long skinny ones are the Japanese eggplant and the darker, "bulb" shaped ones are the Black Beauties, a more traditional kind of eggplant. Eggplants do not like cold, so please bag them well and put them in your crisper drawer for extra cold protection. Eggplant is a great source of dietary fiber. Do not cut the eggplant before you store it as that will cause it to deteriorate faster. Try to avoid damaging the skin while it is in your fridge. Saute it, make an eggplant parmigiana with it, bread it and fry it, try it in ratatouille, or turn it into a delicious appetizer (see some ideas below). It's also nice when stir fried or used in a curry. Some of the eggplants may have some skin blemishes and/ or speckles in them. The eggplants are fine, still good and edible. These cosmetic issues don't change the taste.
Tomatoes: You'll receive a mix of different colored tomatoes, but most of them will be red, pink, or yellow slicers. A note about the tomatoes this week: The tomatoes were harvested Monday while still underripe, so if you get tomatoes that are firm and/or a combo of red and yellow colors, they may need to sit on your counter for another day or two before slicing. Some of our heirloom tomatoes are naturally red and yellow, but they'll be soft and darker in complexion. Please, only take 1 bag of tomatoes.
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.

Sorry, we cannot make changes to the week's delivery after 8 am on Monday.

Localvore Lore
This is the first time Champlain Orchards has had peaches since 2015! These are a treat! Champlain Orchards, located in Shoreham in Addison County, grows a variety of fruits. This variety is Garnet Beauty. It's perfect for fresh eating! Peaches can be stored at room temperature or in the refrigerator. Putting them in the fridge extends their shelflife but they are perfectly fine to stay out on the counter - especially if they won't last long! Champlain Orchards is certified "eco-conscious", meaning they don't use harmful sprays, but they are not certified organic.
Fresh off their big wins at the American Cheese Society's annual competition, Moses Sleeper buttons from the Cellars at Jasper Hill are described as "an approachable and nuanced brie-style cheese." This is the perfect cheese for a cheeseboard or try baking it en croute for an elegant dessert. At the ACS' annual conference and cheese competition two weekends ago, Moses Sleeper won second place in the soft-ripened cow's milk category -- behind Jasper Hill's Harbison cheese and in front of Waitsfield's von Trapp Farmstead Mt. Alice cheese. Vermont for the win!
Pete's Greens blueberries for the pantry share members this week! These are our very own certified Organic blueberries, complete with a unique touch of hail damage from storms earlier in July. The berries are delicious, despite their rough exterior. If you can't get to them in time, you can easily put them in a closable bag and pop them in the freezer. 


Find more recipes by searching our website or looking through past newsletters here.

Chicken Salad Pita with Baba Ganoush 

1 tablespoon red wine vinegar
3 teaspoons dried mint, crumbled
3/4 teaspoon red pepper flakes
2 cloves garlic, finely minced (or 2 garlic scapes!)
Kosher salt
4 tablespoons extra-virgin olive oil, plus more for drizzling
4 chicken scallopine (4 to 5 ounces each)
1 cup coarsely chopped tomatoes
1 unpeeled cucumber, chopped
Freshly ground pepper
4 pocketless pitas
1/2 cup baba ganoush
2 cups chopped lettuce

Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.
Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.

Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ganoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.

Baba Ganoush
With eggplant season starting, it's a good time to share this recipe again.  Even folks who don't think they like eggplant have trouble not loving this delicious spread.

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley

Preheat an oven to 375°F.

Place the halved eggplant to an oiled baking sheet and bake until very soft, 15 to 25 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin.

Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley.

This recipe comes from Smitten Kitchen. Here are the author’s notes: I am a heathen (!) who rarely salts my eggplant, which generations of eggplant-cookers swear improves its texture and fry-ability. I don’t find it necessary to get a good flavor (less bitter, is the argument) or texture and laziness wins. But, should you wish to, simply toss your eggplant cubes with a teaspoon or two of coarse salt in a colander and let it sit/drain for 30 minutes and up to 2 hours. Press out as much extra liquid as you can, then spread the eggplant out on a paper towels to dry it as well as possible before continuing with the frying step. Then feel free to tell me what I’m missing.

If you cannot bear to use canned crushed tomatoes when fresh ones are so good, feel free to chop your own plum tomatoes very well until you reach 1 cup. I peeled mine first (I use this when I just have one or two and don’t want the extra step of blanching) and squeezed out most of the seeds for a more canned-like texture.

Enough olive oil to deep fry
2 pound eggplant, cut into 1″ cubes
1 large yellow or sweet-variety onion, chopped medium-small
1 to 2 celery ribs, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 tablespoons tomato paste
1⁄4 cup water
1 cup crushed canned tomatoes (or use fresh, see directions up top)
6 ounces (about 1 cup) green olives, pitted and roughly chopped
1⁄2 cup white wine vinegar
1⁄2 cup golden raisins (I used half for a less sweet caponata)
1⁄4 cup salt-packed capers, rinsed and drained
1 to 2 tablespoons sugar (I used 1 tablespoon, but sweeter is more traditional)
1⁄2 cup finely slivered basil
2 tablespoons pine nuts, toasted until golden and cooled

In a large skillet (12 inches is ideal), heat oil over medium-high heat. Once very hot, working in batches, fry eggplant cubes in one layer at a time, stirring and turning occasionally until golden brown, about 3 to 5 minutes. Use a slotted spoon to drain eggplant over skillet, then transfer to a paper towel-lined plate and immediately season with salt. Repeat with remaining eggplant. Transfer drained and mostly cooled eggplant to a large bowl.

Pour off all but 3 tablespoons olive oil, and reserve the rest for another use. Cook onions and and celery with salt and pepper over medium-high heat until beginning to brown, about 10 minutes. Reduce heat to medium, add tomato paste and water and cook, stirring, until caramelized and almost evaporated, 2 minutes. Reduce heat to medium and add crushed tomatoes; cook for 10 minutes. Stir in olives, vinegar, raisins, capers, and sugar and cook, stirring occasionally, until thickened, about 15 minutes more. Transfer to bowl with eggplant, along with basil and pine nuts, and stir to combine. Season with salt and pepper to taste, and let cool to room temperature before serving.

Roseanne Cash’s All American Potato Salad

2 - 3 pounds medium red-skinned potatoes, unpeeled, scrubbed
6 - 8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
2- 3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
2- 3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
1- 2 tablespoons Dijon mustard
1- 2 tablespoons apple cider vinegar
1- 2 tablespoons minced fresh dill
Salt and pepper to taste

A few hours before serving or, even better, the day before: Place potatoes in medium-sized pot and cover with a few inches of salted water. Bring to a boil and cook until fork-tender, about 30 minutes. Drain and cool completely. (Overnight in the fridge makes this easy, and the potatoes even easier to slice cleanly the next day.)

To assemble and serve: Cut cooled potatoes into chunks and transfer to large bowl. Add pickles, celery, onion, and eggs. Combine mayonnaise, mustard, vinegar, and dill in a jar. Stir about half of dressing into salad, tossing to combine evenly. Add more dressing to taste, and season well with salt and pepper.

Do ahead: Keep dressing and vegetables separate until just before serving. Potato salad keeps for up to 4 days in fridge. Leftover dressing should keep for a couple weeks.

Roast Bunched Carrots in honey, balsamic, and thyme

1 bunch carrots, scrubbed well, tops trimmed, left whole or cut in ½
1 tbsp olive oil
1 tbsp balsamic vinegar
Few sprigs fresh thyme
2 tbsp clear honey
Salt & pepper

Preheat oven to 400°F. Put the carrots in a baking dish. Toss in the olive oil and vinegar. Season and scatter over the sprigs of thyme. Cover with foil and roast for 20 minutes.
Remove from the oven and toss in the honey. Uncover and roast for a further 15-20 minutes or so, until the carrots are just tender.

Cauliflower with Garlic and Chili

2 garlic cloves, chopped
1 chili, chopped
1 dried chili, crumbled
1 tsp dried oregano
2 tbsp olive oil
Cauliflower florets
Lemon juice

Gently cook the garlic, chlli, dried chili and oregano in the olive oil for 2-3 minutes. Blanch the cauliflower florets for 2 minutes, then drain well and toss in the flavoured oil. Sprinkle with lemon juice and serve.

Carrot top pesto

2 cups packed roughly chopped carrot tops (what your bunch is)
6 garlic scapes roughly chopped (or 2 – 3 cloves garlic)
salt and pepper
1⁄4 cup packed grated parmesan 1⁄4 cup toasted pine nuts (or walnuts)
1⁄2 cup sunflower or olive oil

In a blender or food processor, you are going to want to lightly pulse all the ingredients except for the oil until mostly combined. Then set it to process on a low setting and slowly pour the oil in through the opening of the top of the blender/processor, blitzing just until it comes together.

Store in the refrigerator in an air tight container with a light layer of olive oil on the top. It also freezes well.

This pesto can be used like regular pesto: as a dip, in pasta sauces, as a sandwich spread, etc.

Dilly Potatoes

1 pound potatoes, cut into 1" pieces
1/2 teaspoon Dijon-style mustard
2 tablespoons white-wine vinegar
3 teaspoons dry vermouth or dry white wine
4 tablespoons olive oil
1/4 cup minced fresh dill

Cut the potatoes lengthwise into fourths and in a steamer set over boiling water steam them, covered, for 7 to 10 minutes, or until they are just tender. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, the dill, and pepper to taste until they are coated well. Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.

Mustard Dill Dressing
This easy dressing recipe is great on salads or over cooked veggies.

3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill

In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.

Dilled Cucumber, Tomato and Celery Salad
Unfortunately we're not sending out celery this week, but I wanted to leave this recipe as is just in case you have access to some, or to an alternative; I'm sure it'd be delicious without celery! 

1/3 cup water
1 tablespoon dill seed
1 tablespoon honey
1/3 cup buttermilk salad dressing and seasoning mix
2 cups mayonnaise
1 cup buttermilk
1 1/3 cups milk
1 cup white vinegar

1-2 large cucumbers, quartered and thinly sliced
3 tomatoes, cubed
2 stalks celery, chopped
1/2 onion, sliced and quartered
2 cloves garlic, minced
1 teaspoon salt
Fresh Dill

Place water and dill seed in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Whisk in honey and salad dressing mix, then pour mixture into a large bowl. Whisk in mayonnaise, buttermilk, milk, and vinegar until smooth.

Place cucumbers, tomatoes, celery, onion, garlic, salt, and fresh dill into a separate bowl, and pour half of the dressing onto the vegetables; toss well. Cover, and refrigerate salad for at least 1 hour. Cover and refrigerate remaining dressing for future use.