Wednesday, August 10, 2016

Good Eats Weekly Newsletter - August 10th, 2016

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

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

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


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

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

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

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

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

Cipollini Onions - Cippolini onions are a small flattened Italian onion with a sweet, mild flavor. Cippolinis are traditionally served roasted or baked, but also work well on kebabs or eaten fresh. If you have never eaten a roasted cippolini you must, as you will never think of onions the same way. The advantage of the cipollini is its mild flavor that when roasted caramelizes quickly into sweet, flavorful goodness! Their shape lends them well to roasting. Cippolini onions do not store as well as your typical onion. For short term storage keep in a cool, dry place or in the butter compartment of your fridge.

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

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

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

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

Pac Choi - Bunched pac choi coming your way with week. Part of the cabbage family, it packs in nutrition with high scores for vitamins A and C and calcium. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries and sautes and in asian soups (and other soups too).  As leaves become more mature they are more often served cooked. Pac Choi has a mild flavor. The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.

Parsley  - Full share members will get flat-leaf parsley this week. Much more than a garnish, parsley has lots to offer. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish. Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef. Add it to soups and tomato sauces. It is a key flavor ingredient in the mediterranean dish tabouli.

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

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

Zucchini - Zucchini and yellow summer squash are in half share bags this week. This time of year, tender zukes are a treat. Store unwashed in the crisper. Use in a few days. Try grating them, and saute lightly in butter. Or eat them raw in salads. Shred them and mix into muffins or other baked goods. The possibilities are endless!
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
 
 

Localvore Lore

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

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

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

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

Sauteed Kale with Garlic and Olive Oil

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

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

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


Warm Lentil and Carrot Salad with Feta Dressing

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

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


Garlic Aioli BLTs

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

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

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

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


Sliced Tomatoes with Fresh Herb Dressing

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

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

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

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Good Eats Weekly Newsletter - August 3rd, 2016

It's a MEAT WEEK!
News Updates
Join us on August 20th for our Open Farm Day!
Local food, farm tours, and more!
Learn More Here

Tell us you're coming and receive a Farmstand Discount!

Full Veggie Share
 
Mesclun, Lettuce, Scallions, Radicchio,
Napa Cabbage, Carrots, Zucchini
(Out of the Bag: Tomatoes, Blueberries)
Half Veggie Share
Mesclun, Lettuce, European Cucumber,
Cipollini Onions, Beans, Napa Cabbage
(Out of the Bag: Blueberries)
Localvore/Pantry Share
Pete's Greens Pizza Sauce
Pete's Greens Pizza Dough
Tangletown Eggs

Around the Farm    
 
We're in the rhythm of summer now - it's amazing how quickly things are growing and how new crops keep bursting onto the scene! The recent rain here has added an extra boost to all of our field crops, and our greenhouses are producing all sorts of seasonal treats.
     
Storage and Use Tips


Beans - Half share members will receive beans this week. These green (and other colored) 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. These beans pair well with garlic, balsamic, and parmesan.

Blueberries - Both shares will have blueberries this week from our farm. We're excited that our berries are on the scene now and can't wait to share them with you. These organic blueberries make a great snack, or addition to desserts or salads.

Carrots - Full share members will receive mixed carrots. These ones have the tops removed already, and they're great for snacking and roasting. Store in your fridge wrapped loosely in plastic.

Cipollini Onions - Cippolini onions are a small flattened Italian onion with a sweet, mild flavor. Cippolinis are traditionally served roasted or baked, but also work well on kebabs or eaten fresh. If you have never eaten a roasted cippolini you must, as you will never think of onions the same way. The advantage of the cipollini is its mild flavor that when roasted caramelizes quickly into sweet, flavorful goodness! Their shape lends them well to roasting. Cippolini onions do not store as well as your typical onion. For short term storage keep in a cool, dry place or in the butter compartment of your fridge.

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

Lettuce - You'll receive a green lettuce head this week, which makes great salads, but would also make a fun substitute for wraps or tacos. Store in your crisper drawer loosely wrapped in plastic.

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

Napa Cabbage - Napa cabbage is a crispy cabbage that does well cooked or raw in salads. Pairs well with Asian dishes;  in Korea it is pickled, salted, and flavored with ginger and chili peppers to make Korea's national dish, kimchi. Store in a sealed plastic bag in your refrigerator.

Radicchio - Full shares will have this small, red and white head. This lettuce relative is actually a chicory, which has a bitter punch of flavor. Radicchio makes a great addition to salads for a pop of color and a contrast in flavor. You can also use the leaves as a base for hors d'oeuvres, or sauté them for a side dish. Pairs well with full-flavored cheeses, balsamic vinegar, and honey.

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

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

Zucchini - Zucchini and yellow summer squash are in full share bags this week. This time of year, tender zukes are a treat. Store unwashed in the crisper. Use in a few days. Try grating them, and saute lightly in butter. Or eat them raw in salads. Shred them and mix into muffins or other baked goods. The possibilities are endless!
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
 
 

Localvore Lore

This week's Localvore share includes Pete's Greens Pizza Sauce and Pizza Dough, and Tangletown Eggs!
Pete's Greens Pizza Sauce is made using our organic tomatoes, onions, garlic, olive oil, salt, sugar, oregano, thyme, basil, & black pepper.  It's coming to you frozen for easy delivery.  You can defrost and put on your pizza right away or freeze it for later use.  You can of course use this on pasta too.
Our Pizza Dough is made of a blend of organic Quebec Milanaise flour, plus water, yeast, salt, olive oil. Thaw it in your fridge overnight, roll out on a floured board, and bake with toppings in a 425 degree oven for 8-12 minutes for a delicious local pie! 

  This week, you will receive fresh Pasture-Raised Eggs from Tangletown Farm. Lila and Dave of Tangletown Farm in West Glover are committed to quality and sustainability on their diversified farm, where they raise pastured meats and delicious eggs! 
Meat Share 

It's a meat week! This month's meat share includes a Pete's Greens Whole Chicken, McKnight Ground Beef, VT99 Ham Steak, and VT99 Bacon.

Pete's Greens Pastured Chickens live a charmed chicken existence, roaming the fields and eating green forage. This diet makes them a much more nutrient-dense meat than many of the chickens you find out in the marketplace. These chickens are good sized birds that are great for any purpose: they can be grilled or roasted whole, or cut into pieces and used for various dishes.  
 
McKnight Farm is an organic farm that raises dairy and beef cows in East Montpelier, VT. McKnight Farm, like our farm, uses solar panels to offset their operation and energy expenditures. In fact, their solar array meets all of their electricity needs! This month we are sending you McKnight Farm's Ground Beef- great for burgers, meatballs, etc.

VT99 is our collaboration with Jasper Hill Farm, where we raise pigs on vegetable scraps, whey (from their cheese making), and pasture. This month we're sending you a VT99 Ham Steak, a cured ham that will make a quick and tasty weeknight meal- just cook it in a pan or on the grill. You'll also receive Uncured Bacon from VT99, a thick-cut, nitrate-free bacon that is great for breakfast, lunch or dinner.
Recipes
 
Napa Cabbage Salad

1/2 cup slivered almonds
3 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 pound napa cabbage, chopped
2 scallions, thinly sliced (or sub cipollinis)
1/4 cup chopped cilantro
Freshly ground pepper


Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.
In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.



Green Bean and Pasta Salad

You can add any of your favorite vegetables to this recipe, sauteed beforehand or added to the boiling pasta water with the green beans.

4 ounces penne (1 1/4 cups)
4 ounces green beans, halved crosswise (about 1 cup)
1 cup canned red or kidney beans, rinsed
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grated Parmesan (2 ounces)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
kosher salt and black pepper

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



Bacon & Egg Pizza

You might ask, is this a recipe for breakfast? For lunch? For dinner? Yes!

1 pizza dough
drizzle of olive oil
1/2c chunky tomato sauce
1-1/2c mozzarella, shredded
4-5 bacon slices, cooked crisp and broken in bite-size pieces
4-5 medium eggs
1/4c scallions, sliced
salt and pepper
red chile flakes

Preheat oven to 475. Roll pizza dough out thin and place in pizza pan. Drizzle lightly with olive oil, then spread a thin layer of chunky tomato sauce (or your favorite pizza sauce).
Sprinkle on mozzarella. Carefully crack eggs and place on pizza. Scatter bacon and scallions over top. Salt and pepper the eggs.
Carefully place pizza in oven, taking caution not to cause the eggs to slide. Bake for 11-14 minutes, until crust is done and eggs are as desired (I cooked mine until almost medium, slightly runny, at 12 minutes).
Serve immediately (eggs will continue to cook as you let it sit) with red chile flakes, as desired.



Blueberry Feta Salad with Lemon Poppy Seed Dressing

    6 c. mixed greens
    1 c. blueberries
    4 oz. crumbled feta cheese
    ¼ c. almonds
    red onion slivers, to taste
    For the Dressing:
    ⅓ c. olive oil
    ⅓ c. golden balsamic vinegar
    1 Tbsp. lemon juice
    1 Tbsp. honey
    1 tsp. poppy seeds
    ¼ tsp. pepper


Layer salad ingredients in large salad bowl or platter.
Prepare dressing by combining all ingredients in a container with a lid; shake vigorously to combine.
Toss salad with dressing.


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Goog Eats Weekly Newsletter - July 27th, 2016

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

Tell us you're coming and receive a Farmstand Discount!
Full Veggie Share
 
Braising Mix, Mustard Greens, Dill, Beans, Cauliflower,
Garlic Scapes, Radishes, Carrots
(Out of the Bag: Tomatoes)
Half Veggie Share
Braising Mix, Kale, Zucchini, Cauliflower,
Garlic Scapes, Radishes, Carrots
Localvore/Pantry Share
Knoll Farm Blueberries
Rogers Farmstead Maple Yogurt
Pete's Greens Basil Pesto

Around the Farm    

  
Carrot harvest is under way! The carrots we're pulling up right now are different varieties than the storage carrots we'll hold in our "root cellar" through the winter. These carrots are sweet, tender, and made for summer snacking. Usually the tops are removed before they are sorted and cleaned, but for CSA members we like to leave the tops on (because they're edible too!). Hope you enjoy your fresh summer carrots this week!

 
Storage and Use Tips
 
Braising Mix - Our Braising Mix is a mix of various hardy greens. They are great tossed in the saute pan with garlic and oil on their own, but are terrific added to many dishes.  I use this mix as salad as well - the leaves are heartier than some salad greens, but they taste great!
Mustard Greens - Full share members will have beautiful bunches of Green Wave mustard greens. Mustard greens have a delicate texture and mild, sweet, yet slightly spicy mustard flavor. They are related to Asian greens and kale. They're tender enough to liven up salads, and stout enough to stand on their own steamed or in stir-fried dishes.
Kale - Half share members will have a bunch of kale in their bags. While these leaves are tender enough to eat raw, cooking adds a sweetness and tenderness that makes these greens just as versatile as spinach. This time of year, kale makes a great massaged salad when drizzled with sesame oil, lemon juice, and garlic, and worked through with your fingertips. Store unused kale in your crisper drawer loosely wrapped in plastic
Dill - This part of the plant called dill weed, the feathery spring growth. Later on in the season the seed heads of the dill plant will mature There are numerous methods for preserving dill. The easiest is to simply hang the dill for several days in a warm dry place (attic perhaps). You can dry it in your oven if your oven can operate at a low temp of 100°F. You can also freeze the leaves in a plastic bag. Dill perks up soups, salads, casseroles. It pairs really well with cucumbers, potatoes, eggs, beets, fish, salads and sald dressings, tomatoes, yogurt.
Beans - These green (and other colored) 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. These beans pair well with garlic, balsamic, and parmesan.
Cauliflower - Cauliflower is a humble cruciferous vegetable with a lot of hidden potential. It's surprisingly versatile- you can use it in frittatas, mac and cheese, or even as a meat substitute in your favorite indian dish. Store wrapped in plastic in the crisper of the fridge.
Garlic Scapes - The tall, curly seed stalks that a garlic plant sends up at this time of year are a short season delicacy. Garlic scapes are trimmed from the garlic plants so that the plant will put energy into fattening the garlic cloves in the ground, not making seed. Garlic scapes have a nice garlic flavor, without the bite of garlic cloves. These scapes are young and tender and they may be eaten raw or cooked. You can chop and add to stir fry recipes, pasta dishes, guacamole, salsas, and vegetable dishes.
Radishes - These fresh red and pink radishes are delightfully crisp and their flavor ranges from mildly peppery to a bit sweet. They're a dainty, zesty and colorful little bites and are wonderful raw or equally as good cooked. Heating removes both the radishes' crunch and their peppery bite; to avoid that you can add them at the end of the cooking process. Try glazed radishes made by placing a 2:2:1 ratio of butter, sugar, white vinegar in a pan and gently cooking until diced or quartered radishes are tender and the liquid evaporates. Season with salt and pepper.
Carrots - Both shares will have carrots straight from the field. They are bunched with their tops, which are edible too! See below for a great way to use all parts of the carrot. Store in your crisper drawer loosely wrapped in plastic.

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

Zucchini - This time of year, tender zukes are a treat. Store unwashed in the crisper. Use in a few days. Try grating it, sauteed lightly in butter. Or eat it raw in salads. Shred it and mix it into muffins or other baked goods. The possibilities are endless!
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
 
 
 
Localvore Lore

This week's Localvore share includes Knoll Farm Blueberries, Rogers Farmstead Maple Yogurt, and Pete's Greens Basil Pesto!

Knoll Farm
in Fayston, VT raises Icelandic sheep and grows organic berries. This week we're lucky to have their fresh Organic Blueberries in the share! Great for snacking, baking, or smoothies. If you can get your hands on a few ripe peaches, you should try this recipe for blueberry peach pie!

Our Basil Pesto
contains our organic basil to which we add lots of garlic, parmesan and romano cheeses, lemon, and olive oil. Some of our pesto may be slightly oxidized on the top (which darkens it), but mix it up and it will regain its vibrant green color. Pesto is great on pasta, but it also makes a flavorful addition to grilled vegetables or chicken. Enjoy!

Rogers Farmstead
is owned by Nate and Jessie Rogers in Berlin, VT. They cultivate nearly 100 acres of wheat, oats, and other cereal grains, and they milk a small herd of Jersey cows. They now make yogurt from their rich milk, and this week, you will have their Organic Maple Yogurt in your share. A perfect pairing with your fresh blueberries, we hope this yogurt is enjoyed by you and your family.


Recipes
 

Morrocan Carrot and Chickpea Salad

You can throw some carrot tops into this recipe as well.

    Dressing:
    1 tablespoon cumin seeds
    1/3 cup / 80 ml extra virgin olive oil
    2 tablespoons fresh lemon juice
    1 tablespoon honey
    1/2 teaspoon fine sea salt, plus more to taste
    1/8 teaspoon cayenne pepper
    10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
    2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
    2/3 cup / 100 g dried plums or dates cut into chickpea-sized pieces
    1/3 cup / 30 g fresh mint, torn
    For serving: lots of toasted almond slices, dried or fresh rose petals - all optional (but great additions!)

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds, and rose petals (if you're including those as well.) Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)



Roasted Parmesan Cauliflower

1  head cauliflower, cut into florets  
1  medium onion, sliced  
4  sprigs thyme  
4  garlic cloves, unpeeled  
3 tablespoons olive oil  
 Kosher salt and freshly ground black pepper  
½ cup grated Parmesan  

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.


Quick Pickled Vegetables

5 large carrots, cut into large matchsticks
1 lb green beans, ends removed
2 cucumbers, cut into large matchstick
1/2 red onion, sliced
4 cups water
2 cups white vinegar
1 cup apple cider vinegar
2 tablespoons peppercorns
1 tablespoon mustard seeds
1 tablespoon coriander
2 tablespoons sugar
about 10 fresh dill sprigs or 1.5 tablespoons dried dill

Start by blanching the carrots and green beans. Bring a pot of water to boil, add in cut carrots and green beans and cook for 3 minutes, then immediately run them under cold water and put ice cubes on top of them (you want them to stop cooking and be crunchy, not mushy).

Arrange 6 clean mason jar on top of some paper towels and then tightly pack with the carrots, green beans, and onions.

In a large pot bring water, vinegar, apple cider vinegar, peppercorns, mustard seeds, coriander, sugar and fresh dill to a boil. Remove from heat and let cool for 5 minutes, then ladle liquid evenly into the mason jars - fill the jars almost to the top, making sure to cover the vegetables with liquid.

Put lids on and refrigerate for 24 hours and then enjoy! These quick pickled vegetables last in the refrigerator for 2 months (or more!)


Sauteed Greens with Pine Nuts and Raisins

Use your mustard greens or kale, or braising greens in this simple but flavorful side dish.

1/4 cup pine nuts
2 Tbsp olive oil
2 garlic cloves (or 4 scapes, chopped)
1/4 cup golden raisins
1 bunch of greens, with tough center stems removed, greens chopped
1/2 to 1 tsp red pepper flakes
1/4 cup dry white wine (or water with a splash of balsamic vinegar)
salt and pepper to taste

Toast the pine nuts: Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.

Sauté garlic in olive oil: Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown.

Wilt the greens: Add the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.

Add the nuts, raisins, salt, and red pepper flakes: Stir in the nuts and raisins, and sprinkle with salt and red pepper flakes.

Add the white wine: Use a little more wine if you are cooking collards, and less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.


Caramelized Peach Pesto Tart with Blueberries and Pistachio

for caramelized peaches:
peaches, quartered - 4
honey - 1 tbsp
butter - 1 tbsp
fresh lemon juice - ¼ tbsp

for tart:
frozen puff pastry, thawed - 3 sheets
basil pesto - ½ cup
feta cheese, crumbled - 1 cup

for serving:
fresh basil, roughly chopped
fresh blueberries
sriracha sauce or hot pepper sauce
pistachio

For Caramelized Peaches:
Heat the butter in a non-stick skillet over medium heat. When butter is hot add the peaches and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
Sprinkle the honey/sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute.
Add the lemon juice and sauté until the juices thicken.
Let the peaches cook, shaking the pan occasionally. The total cooking time will be about 4 minutes.

For Tart:
Preheat the oven to 400°F/200°C. Line two baking sheets with parchment paper.
Lay the puff pastry and cut each piece in half. Place on the baking sheet. Spread pesto equally on to the 6 pieces of pastry sheets.
Sprinkle good amount of cheese overtop the pastries.
Place in the oven with the peaches and bake for 25-30 minutes or until the pastry is puffed and cooked
Remove the tarts from the oven.

For Serving:
Divide the peaches among the tarts. Top with fresh blueberries and basil leaves. Add some feta cheese and sprinkle some pistachio top.
Drizzle with the sriracha sauce and eat.



Fluffy Blueberry Almond Pancakes

1 cup all purpose flour
½ tsp baking powder
½ tsp baking soda
2 tbsp ground almonds
2 tbsp granulated sugar
1 tsp lemon zest
¾ cup yogurt
6 tbsp almond milk, or any milk {see note}
1 egg
½ tsp almond extract
¼ cup slivered almonds
1 cup fresh blueberries

In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
Heat a frying pan over medium heat; spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through)

 
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