Sunday, July 13, 2014

Good Eats Newsletter - July 9, 2014

Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Mesclun; Potatoes; Carrots; Chard; Scallions;
Onions; Cauliflower; Peas; Kale

And OUT of the bag:
Brown bag of Tomatoes

Localvore Offerings Include:
Slowfire Bakery Herb Levain for Wednesday sites
Patchwork Bakery Polenta Bread for Thursday sites
Sweet Rowan VT Herb Farmers' Cheese
Butterworks Organic Yogurt

Half Veggie Only Members
Mesclun; Chard; Scallions; Cauliflower; Kale

And OUT of the bag:
Brown bag of Tomatoes

It's hot outside!

If you can pick up your shares on the early side of your pick-up hours your veggies will thank you. 

This is especially important if you pick up at a site that's not inside and/or air conditioned.

We still have summer shares available!

Know of anyone who wants to join Good Eats?  We have room for more members and will pro-rate late starts.
Email us for more information!

Storing Fresh Produce without Plastic Bags

I know many of you are conscious about using plastic bags.  I came across this great blog article and wanted to share it with you as it's got some great ideas for storing your produce without plastic bag.  The blogger of Food in Jars and author of 2 books, Marissa McClellan, is filled with great tips and tricks for things like this as well as canning and cooking.  She is coming to VT in August to promote her new book and will do a demo and book signing in Waterbury and Burlington - stay tuned for more details!

  • For lettuces that I want to prep for easy use but still keep in whole leaf form (in case I want to slip a leaf or two onto a sandwich), I pull the head apart, wash the leaves, and dry them. A salad spinner is nice for drying greens, but if you don’t have one, lay out a clean kitchen towel and lay the lettuce out in a single layer. Put another towel on top, pat it down, and then carefully roll it all up. Give the lettuce bundle a gentle shake over your sink and unroll again. The lettuce should be dry enough to store!

    Then, layer the lettuce leaves in a container, separating the leaves every couple levels with a small cloth or paper towel. As far as the container goes, I like to use a bowl that is large enough for a whole heck of a lot of lettuce.
    butter lettuce
  • For heartier things, like kohlrabi, kale, asparagus, green garlic, harukei turnips, and even celery or lovage, any sturdy glass container will do the job. These items don’t need a whole lot of absorbent padding or breaking down, so I simply grab any vessel that can hold the food and will fit in my fridge.  As you can see, sometimes I double things up if I feel like it won’t impact the flavor or consistency. Kale and green garlic can hang out nicely without flavor transfer or texture degradation.

packed produce

  • For large bundles of spinach or mustard greens that I want to keep whole, I use the towel technique. I get a tea towel slightly damp and roll the greens up in it, tucking the ends in and trying to get at least two layers of material around the veg. It should be just damp, but not sopping.

    Tucked into the crisper, this helps keep the greens fresh and perky, at least for a few days. I do make it a priority to use these tender greens in the first couple days after bringing them home, because they aren’t going to last an entire week (the kale will last much longer because it’s simply sturdier by nature).

bundled spinach

Other tips for storing:
  •     If you’re going to use them promptly, cucumbers don’t need to be refrigerated. They actually do better above 50 degrees F and so can be kept on the counter for up to three days.
  •     When we get into tomato season, keep them away from the cold and store them stem end down for the best lifespan.
  •     Use that tea towel technique described earlier for asparagus as well as tender greens.
  •     Any time you store radishes, small turnips or beets that came with their greens, separate the roots from the leaves upon bringing them home. Wrap and store the greens separately to keep them crisp and useable.
  •     Leeks don’t need any special treatment at all. Just shake off the worst of the dirt from the roots and pop them into the crisper.
  •     Conventional wisdom used to be that you never washed berries before storing, but research has shown that washing them in a vinegar solution before storing actually extends their lifespan.

Storage and Use Tips

This week's potatoes for the large share are red thumb.  These taters are rosy inside and out. Their tender easy to clean skin needs no peeling. Just scrub and prepare. Cut these into 1 1/2 inch chunks, toss liberally with oil and salt and roast in a 400F (with fresh rosemary if you have it!) oven until crispy and golden at the edges. It doesn't get much better than that! Store in a cool dry place away from onions.

Rainbow chard is a delicious nutritious green, high in Vitamins A, K, and C.  The beautifully colored stems are why it's called rainbow chard!  Chard works great as a spinach substitute but needs to be cooked down a bit longer.  It also works well in soups and stews, or sauteed as a side.

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 but I usually 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.  I throw scallions into pretty much everything I'm cooking to bring out just a hint of onion flavor.

The yellow onions are bunched, sweet and tasty.  The tops on the onions are actually quite nutritious too so try to find a use for them.  They contain more potassium than the onions do, along with an excellent supply of vitamins A and C.  I freeze mine in a plastic bag in freezer along with scraps of other veggies and I save them all up for when I make broth.

Cauliflower is going out to everyone this week.  You may either get a white head or a yellow head which is a cheddar variety.  Both types cook up and taste the same.  I like to roast my cauliflower; cover it with some olive oil, salt and pepper and either roast in your oven or wrap into a foil packet for the grill. 

Snap peas are up!  The snap peas are flat, the shells glossy, and the outline of the peas inside are usually clear to see. These peas are delightful to eat pod and all. The pods are less fibrous than shelling pea pods and are a nice crunchy fresh addition to salads and saut├ęs.

Green kale is full of nutrients, tasty and an easy addition to so many dishes.  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.  Saute with a little lemon juice, olive oil, and salt, throw it into any soup, or blend it into a (very healthy) smoothie.

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 is a bread week!  A slice of either of these breads, toasted, with some of the farmers' cheese plus a slice of tomato is going to be heaven.

Wednesday sites are getting a loaf of Herb Levain bread from Slowfire Bakery in Jeffersonville.  Slowfire is a farm-based, wood-fired bakery overlooking the Lamoille River at Waiora Valley Farm. They make breads and pastries that are naturally leavened, hand-crafted, and baked in a masonry oven. They source their flours, all of which are organic, from Meunerie Milanaise in Quebec, and procure dairy and produce from even closer: their own gardens and forest, those of their neighbors, and nearby farms.  This is our first time sending out bread from Slowfire so I hope you enjoy it!

Thursday sites are getting Polenta bread from the Patchwork Bakery in Hardwick.  They make a variety of handcrafted wood-fired organic breads, among which their polenta is one of our favorites.  This bread is made with Butterworks Farm organic cornmeal.

Sweet Rowen VT Herb Farmer's Cheese.  This is a great spreadable cheese.  It goes wonderfully on bread, crackers and bagels, and would be awesome on a cheese plate.  This cheese is made by our friend Paul Lisai who's farm is right down the road from us.  Paul started his grass based dairy Sweet Rowan Farmstead several years ago, working on his herd and beginning to develop his producs.  He was off to a great start selling small batches of milk that he bottled in a rented creamery when that creamery burned in the Fall of 2011 (he shared that creamery space with Ploughgate, some of you may remember that cheese).  It was a tough time but Paul reorganized and built a creamery on his family farm and was up and running again.  Paul milks his small grass fed herd of Randall Lineback cows (a VT heritage breed) and sells his pasteurized milk direct to his customers.  He also makes this cheese!  Enjoy!

Lastly we have Butterworks Farm Organic Yogurt. Butterworks Farm is a completely self sufficient organic farm with a closed herd of their own cows (they are all born on the farm) from which they make their yogurt (and other products). Butterworks also grows quite a variety of grains and beans both for animals and for human consumption. We love to support the excellent work that they do.

All sites will receive a mix of their full fat Maple and Non Fat Vanilla OR Non Fat Lemon.  These flavors are all sweetened with local maple syrup and the vanilla is flavored with natural vanilla.  The non fat yogurt is unique among other non fat brands in that no thickeners are used in the making of the yogurt.  The structure of the Lazor's jersey milk allows them to make non-fat yogurt thickener free. 

** Each site will have Maple yogurt and either Non Fat Vanilla OR Non Fat Lemon Yogurt.  Choose just one yogurt. **

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


Sauteed Swiss Chard
I like this recipe because it uses the entire chard- stems and all!

1 bunch Swiss chard, stems and leaves separated, stems chopped and leaves sliced into 1-inch thick strips
2 tbsp unsalted butter
1 tbsp brown sugar
1 tbsp red wine vinegar
Salt and freshly ground black pepper

Fill a medium saucepan with water and bring to a boil over medium-high heat.  Fill a large bowl with ice water.  Add the chard stems to the boiling water and blanch for 2 to 3 minutes.  Using a slotted spoon, transfer the stems to the ice bath and let cool completely.  Drain the stems and set aside.

Melt the butter in a medium skillet.  Add the chard leaves, stirring to coat.  Cover and cook until wilted, stirring occasionally.  Add the chard stems, brown sugar, vinegar, and salt and pepper to taste and cook until tender, about 5 minutes.

 Steamed Cauliflower with Mustard butter, pine nuts, and roasted pepper
This makes an awesome summer salad.  The mustard butter puts it right over the edge from being just a good salad to a fantastic one.

1 head cauliflower
4 tbsp mustard butter (recipe below)
3 tbsp pine nuts, toasted
1 large roasted sweet pepper, seeded and sliced a scant 1/2 inch wide
Sea salt and freshly ground pepper

Cut the stems off the cauliflower crowns and peel them.  Slice the stems into rounds.  Cut the crowns into bite-sized florets.

Steam the florets and stem slices until tender.  Check by piercing the stems with a knife.  It should take about 5 minutes.  Lift the cauliflower into a bowl and toss with the mustard butter, pine nuts, and roasted pepper.  Season to taste with salt and pepper.  Serve warm or at room temperature.

Mustard Butter with Lemon Zest and Scallion
This butter is a wonderful accompaniment to any cruciferous veggie- broccoli, cauliflower, cabbage, or brussel sprouts.  Use it with cooked veggies or stir it into soups that are based on these veggies.

1/2 cup butter, at room temperature
Sea salt
Grated zest of 1 lemon
2 tsp prepared mustard or more, to taste
2 tbsp finely chopped parsley
1 scallion, finely diced
Coarsely ground pepper

Beat the butter with a few pinches of salt until smooth.  Add the lemon zest, mustard, parsley, and scallion and mix well.  Taste and add more mustard if you'd like.  Season with pepper.  Pack the butter into a serving dish and serve, or roll it into a log in waxed paper or parchment paper and refrigerate or freeze until ready to use.

Creamy Vegetable Curry
This veggie curry is rich and creamy thanks to the soaked raw cashews and is balanced with a heavy hand of vegetables.  This recipe is versatile and can be made with a variety of different veggies - it would be especially good with broccoli or cauilflower. To make it even heartier serve over a bed of rice, or add tofu or chicken.  Be sure to soak the cashews over night or for at least 3-4 hours.

1/2 cup raw cashews, soaked
1 tbsp coconut oil
1 small onion, diced
3 cloves garlic, minced
1 1/2 tsp grated peeled fresh ginger
1 green chili or jalapeno (optional)
2 medium potatoes
2 medium carrots, diced
1 red bell pepper, chopped
1 large tomato, seeded and chopped
2 tbsp mild yellow curry powder, or to taste
1/2 to 3/4 tsp fine grain sea salt plus more as needed
1 cup fresh peas
Fresh cilantro leaves, for serving
Toasted cashews, for serving

To soak cashews: place the cashews in a bowl and add enough water to cover.  Soak the cashews for at least 3-4 hours, but preferable overnight.  Drain and rinse before using.

In a blender combine the cashews with 3/4 cup water and blend until smooth and creamy.  Set aside.

In a large skillet, heat the oil over medium heat.  Add the onion, garlic, and ginger and saute for about 5 minutes, until the onion is transluscent.  Stir in the green chile (if using), potatoes, carrots, bell pepper, tomato, curry powder, and salt.  Saute for 5 minutes more.

Stir in the cashew cream and peas.  Reduce the heat to medium-low and cover the skillet with a lid.  Simmer, covered, over medium heat for about 20 minutes or until the potatoes are fork tender.  Stir every 5 minutes throughout the cooking process.  If the mixture starts to dry out, reduce the heat and add a splash of water or oil and stir to combine.

Serve the curry over a bed of rice, if desired, and sprinkle with cilantro leaves and toasted cashews.

Perfect Kale Chips
I've tried many a kale chip in my day but never quite mastered the technique.  This is a great recipe that cooks at a lower temperature to produce evenly baked chips and none of the burned ones.  Feel free to sprinkle on your favorite spices and seasonings before baking.  I like to use curry powder or a friend uses nutritional yeast for some extra nutrition.

1 bunch kale, stems removed and leaves torn
1 tbsp extra virgin olive oil
1/4 to 1/2 tsp fine grain sea salt
1/4 tsp freshly ground black pepper
Spices or seasonings of your choice (optional)

Preheat the oven to 300F.  LIne 2 large rimmed baking sheets with parchment paper.  Wash the kale leaves and dry them completely in a salad spinner.

Place the kale leaves in a large bowl and drizzle with olive oil.  Massage the oil into the kale with your hands until the leaves are thoroughly coated with oil.

Place the kale in a single layer on the prepared baking sheets.  Sprinkle with salt, pepper, and other spices if desired.  Bake for 10 minutes, then rotate the pans and bake for 7-10 minutes more, until the leaves are crispy but not burned.  Serve the kale chips with a side of ketchup, sriracha, or your favorite salad dressing.  Leftover kale chips don't keep their crisipiness very well, so these are best consumed immediately. 

Balsamic and Parmesan Roasted Cauliflower
This is a very simple and basic recipe, but the results are great.  Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.  From Eating Well Magazine, Jan/Feb 2008.

8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese

Preheat oven to 450°F.

Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Sesame Roasted Snap Peas
This may seem like a lot of work for the amount of peas you've got but the results are worth it.  Throw this into your oven while you're roasting your cauliflower or other veggie.

1/2 pound sugar snap peas, trimmed
1/2 teaspoon toasted sesame oil
1/8 teaspoon sea salt
1/4 teaspoon black sesame seeds

Preheat oven to 475° F

Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.

Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.

Toss with sesame seeds and serve.

Thursday, July 3, 2014

Good Eats Newsletter - July 2, 2014

Localvore Members
& Regular Veggie Only Share Members
This week your bag will contain:
Mesclun; Potatoes; Beets; Kale; Radiccio; Garlic Scapes; Tomatoes; Celery; Dill; Cabbage; Kohlrabi
And OUT of the bag:
Brown bag of Tomatoes
Localvore Offerings Include:
Golden Crops Organic Rolled Oats
VT Creamery Butter
Norris Berry Farm Strawberries
Tangletown Farm Eggs
Half Veggie Only Members
Mesclun; Potatoes; Beets; Kale;
Radiccio; Garlic Scapes
And OUT of the bag:
Brown bag of Tomatoes
It's a meat week!
Happy Fourth of July!
Please make sure to pick up on your designated pick up day as your site may be closed on Friday the 4th.
Jasper Hill Farms' Summer Tasting Series
Are you interested in learning more about cheese? Join Jasper Hill every Monday in July at the historic Lakeview Inn in Greensboro, VT, as they explore the world of fine cheese. Each event serves both as a guide for everyday cheese enjoyment, and to refine evaluation skills for cheese enthusiasts.
All proceeds from this series will go to the Lakeview School in Greensboro. Help them raise money for their local school, all while enjoying & learning about cheese!

Week 1: Style Exploration, July 7. Explore a broad array of cheese styles and come away with some new vocabulary and tools to narrow in on what you enjoy & look for in the broad world of cheese.

Week 2: Cheddar Deep-Dive, July 14. A closer look at the diversity found in just one style of cheese, and one that's particularly near and dear to Vermonters. Tasters will evaluate several different varieties of cheddar, as well as different batches of Cabot Clothbound Cheddaraged at the Cellars at Jasper Hill.

Week 3: How Cheese Works, July 21. A closer look at how cheese is made and then transformed during the maturation process. They say the first step of knowledge is accepting what you don't know; this class will serve to illuminate some of the complexities of cheese but may leave you feeling that there is still a lot to learn!

Week 4: Principles of Pairing, July 28. Pair our cheese collection with a variety of beverages and accoutrements. We will delve into some of the chemistry and physiology of flavor, and gain some rules of thumb for successful pairings.

Can't decide? Sign up for a series pass ($200) and join them each week to come away seriously cheese-savvy. Tickets are available online, at the Hardwick Farmer's Market, and at the Willey's Store in Greensboro.
Storage and Use Tips
The potatoes this week are baby nicolas. These slightly waxy potatoes have a smooth yellow exterior and white and are creamy within. Nicolas are excellent for boiling, roasting and using in salads. Store in a cool dry place away from onions.
The beets this week still have their greens attached so make sure you eat those too! Detach the greens from the beets for storage as they'll last better that way. Enjoy your beets roasted, shredded into salads, or boiled. Your greens are best enjoyed cooked, so sautee with some oil, vinegar, salt and pepper. You can also enjoy them in recipes that call for other greens (spinach, mustard greens).
Red bor kale is ond of the most stunning varieties you will ever see. This ornamental kale is not only great to eat but pretty too! As with other kale it's loaded with nutrients - it boasts a hefty dose of Vitamins K, A and C, and magnesium, calcium and iron, and it also has fiber in it. 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.
A member of the Chicories family along with endive and escarole, radiccio resembles a small red lettuce. You can chop radicchio and add it to your salad for some color and added bite. It is also quite good brushed with olive oil before tossing on the grill. Try adding some to risotto. Keep unwashed radicchio in a perforated plastic bag in the crisper drawer for up to a week.
Garlic scapes are one of my favorites. 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. Emilie suggested cutting into into small pieces and steaming it. She said it's just like asparagus!
I'm not sure if I've mentioned the proper way to store your tomatoes since we've been sending them out. Refrigerating tomatoes damages the membranes inside the fruit walls, causing the tomato to lose flavor and develop the mealy texture we associate with mid-January grocery store tomatoes. The best place to store tomatoes is, indeed, on the counter top at room temperature. They actually continue to develop flavor until maturation peaks a few days after picking.
If you have become accustomed to thinking about celery as a crunchy, low-cal vegetable but not a key part of your health support, it is time to think again. Recent research has greatly bolstered our knowledge about celery's anti-inflammatory health benefits, including its protection against inflammation in the digestive tract itself. It contains well-known antioxidants like vitamin C and flavonoids, and scientists have identified at least a dozen other types of antioxidant nutrients in celery. In order to maximize it's nutritional benefits it's best to eat your celery within 5-7 days.
The freshly harvested dill in the share today can be used right away or preserved for later use. This is the 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.
I just learned that our cauliflower is ready so it's a late addition to the large veggie share! Your cauliflower can be enjoyed steamed, sauteed, or roasted. The heads are quite delicate so handle them gently to avoid bruising. I learned recently that you can eat the whole head - any of the small leaves left clinging to the vegetable are delicate and cook quickly, and the stalk can be thinly sliced and served raw with a dish of sea salt for an appetizer.
At right: Molly with this week's cauliflower.

The name kohlrabi is derived from the German word for cabbage "kohl" and turnip "rabi". It is the same species as cabbage, broccoli and Brussels sprouts. Although each has been selected to appear and taste very different, they have all been derived from the same wild cabbage cultivar. The taste and texture of kohlrabi are similar to that of a broccoli stem or cabbage heart, but milder and sweeter. The young stem in particular can be as crisp and juicy as an apple. Kohlrabi is eaten raw as well as cooked. The skin should always be peeled removing the tough external skin before using.

Kohlrabi is popular in India and in particular Kashmir where it is called Monj. A Kashmiri household may have this on their dinner or lunch plates three to four times a week. The stem part of the plant is eaten along with the leaves. There is a spicy version which they call dum monj and a non-spicy version is called monj-haakh. For an easy snack simply melt some butter in a pan, add some sliced onions and chopped Kohlrabi and brown. Add some fresh herbs, put on a lid and simmer for 10-15 minutes. Amy's favorite way to enjoy lately is to peel and slice the kohlrabi into strips, mix it with some olive oil, wrap in foil, and throw on the grill until tender (probably 15 -30 minutes, depending on temp).
It's also really good peeled, chopped, and eaten raw.

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
Golden Crops Organic Rolled Oats are coming to you from organic grower Michel Gaudreau of Golden Crops, across the border in Quebec. Michel grows quite a few different grains on his farm and mills grains for organic growers in his area. He has a great operation in a beautiful setting surrounded by his fields. Michel's Golden Crops Mill makes many organic grains available locally that we might not otherwise have local access to and we are grateful for his commitment. These are beautiful, clean organic rolled oats ideal for oatmeal, granola, cookies, streusel toppings etc.
We have more strawberries for you this week. Norris Berry Farm in Hinesburg sent us these berries. They are local but not organic berries.
I'm trying out something new this week and I hope you enjoy it. VT Creamery Lightly Salted Cultured Butter is a really special item. VT Creamery cultures the freshest, high quality Vermont cream from the local St. Albans Cooperative, a coop of 500 family farms in Northeast Vermont. The cream is churned in small batches becoming a rich European-style butter with 86% butterfat content and unique farm-fresh taste. Use Cultured Butter at high temperatures for a perfect pan sear, or in pie crust and cookies for superior elasticity and flakiness.
The girls at Tangletown Farm have been busy laying lots of eggs for you! Tangletown Farm is a small Vermont family farm committed to providing high quality and well cared for meat to their community. It became clear to them that all people need a diverse selection of healthy choices, and that buying organically grown veggies from China and California is having just as damaging an impact on the world as factory farming. They began to buy more local products, (chickens for roasting among them) and then to grow their own. Now, teaching their children about the direct connection from farm to table is another important part of why they farm. Leading an increasingly self-sufficient lifestyle and ensuring their food is cared for is what drives their inspiration for farming. Their eggs are great, as well as their other products which you can find at the Montpelier Farmers' Market.


Meat share
This month we start you off with one of our own chickens. We raise them right at the farm and the chickens enjoy a diet filled with our veggie scraps. The first few weeks of their life was spent in the barn, protected from elements, their diet supplemented with our greens. As soon as they are feathered up at 4 weeks old they head out to the field and spend time grazing and foraging, protected by electric fencing from predators. Their meat is wonderfully flavorful and very nutritious.

Now that it's summer I thought it would be nice to have a refresher on chicken safety facts to ensure proper handling of your chicken.
  • Thaw in the refrigerator, not on the counter or in the microwave
  • Make sure to cook all poultry thoroughly to avoid any food-borne illness. Cook until the juices run clear and the internal temperature gets to 165, or 180 to be even safer.
  • Don't cross contaminate - make sure to thoroughly wash knives, cutting boards, and anything you touched while dealing with raw meats.
The burger comes to you from McKnight Farm, an organic dairy in East Montpelier. Our friend Seth Gardner is a long time organic dairy farmer and we have been working together to regularly include Seth's beef in the Good Eats meat share. This is some of the best burger I have ever tasted!
Last summer our pigs roamed free on 20 acres and enjoyed the good life renovating land, eating pasture, insects and minerals below the soil surface and taking care of our leftovers from the wash house. We are really excited about this meat and feel its some of the highest quality pork around given the very high ratio of plants the piggies ate compared to grain. This week we are including a package of Hot Italian Sausage made by our friend Pete Colman of Vermont Salumi, as well as a package of Country Style Ribs.
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 Pantry, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
This is a great kale salad recipe that comes from a blog I frequent, Diary of a Localvore.

for the salad:
1 bunch kale
1/4 cup whole wheat Panko or bread crumbs
1 tablespoon olive oil
1/4 cup finely grated Parmesan cheese

for the dressing:
1 head garlic
olive oil
juice of 1 lemon
1 tablespoon capers
2 anchovy filets, plus extra for serving
2 teaspoons Dijon mustard
1/2 teaspoon fine grain sea salt

First make the dressing. Preheat the oven to 400 degrees F. Take the outer layers of skin off the garlic and chop off the top 1/4 inch of the head so you can see the individual cloves inside. Place the garlic in the center of a sheet of foil, drizzle with olive oil, and wrap tightly. Roast for 30 minutes, until the cloves are soft. Remove the foil and set aside to cool.

Meanwhile, toast the Panko crumbs. Spread them on a baking sheet, drizzle them with the olive oil, and toast until golden brown—about 5 minutes. Remove from the oven and set aside.

When you can tough the garlic, squeeze the cloves into a food processor. Puree along with 1/3 cup olive oil and the lemon juice, capers, two anchovies, and the mustard and salt. The dressing should be thick.

Now put together the salad. Cut the kale into thin ribbons, removing any thick parts of the stalks. Put the kale in a bowl and toss with 1/2 cup of the dressing, the Parmesan cheese, and the Panko crumbs. Serve at once. If you like anchovies, I recommend layering a few on top.
Sauteed Radicchio with Honey and Balsamic Vinegar
Serve this simple side of sauteed radicchio with chicken, steak, or sausages.

1 head radicchio, cored and torn into bite-size pieces
1/2 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoons balsamic vinegar
1/2 tablespoon honey

Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.

Grilled Radiccio
I found this recipe on the Food Network website. The reviews were all positive- "the smokiness, the sweetness, the bitterness, and the slight heat are a perfect marriage." If you'd rather it not be so bitter soak it longer than the recommended 1 hour.
1 head radicchio
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh thyme leaves
1/2 cup extra-virgin olive oil
3 tbsp balsamic vinegar
1/4 pound mozzarella, cut into 4 pieces
Salt and freshly ground black pepper

Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.

In a medium bowl, combine all ingredients except the mozzarella. Mix well.

Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.

Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.

Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.

When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.

Grilled Beets
One of my favorite ways to enjoy veggies is to grill them in a foil packet. Last night I brought some beets home and thought I'd give it a shot - they were awesome! I use this same method with carrots and potatoes, adapting the seasoning to my tastes for the day or whatever herbs I have on hand.
1 bunch beets, greens trimmed off
1 onion, chopped
Olive oil
Salt and pepper
fresh thyme or dill (optional)
Heat up the grill.
Peel the beets and chop into small pieces. Add these to a bowl and drizzle with olive oil, salt, pepper and herbs (if using). Pour onto 2-3 large foil pieces and seal (this steams the veggies which gets them nice and tender). Put on grill for about 15-20 minutes, or until soft.
Dilled Cucumber, Tomato and Celery Salad
Unfortunately we're not sending out cucumber this week, but I wanted to leave this recipe as is just in case you have access to more. You could just leave it out entirely or I think that kohlrabi would be a great substitute.

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

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.
Garlic Scape Smashed Potatoes
Here's a fun way to incorporate scapes into your diet.

Nicola Potatoes
Garlic Scapes
Fresh Dill

Boil or fry potatoes with skins on or off, drain if boiled. In separate pan cook chopped garlic scapes for a couple minutes with lots of butter. Add salt and pepper and lots of chopped dill at the last moment and stir. Add to potatoes, then half mash the potatoes and garlic dill butter yumminess and serve hot or cold.

Garlic Scape Pesto
There are many recipes for garlic scape pesto and they are all different. That's because pesto is one dish where you can indulge your creativity and personal taste. Experiment!

1 doz. garlic scapes
1/2 cup parsley (or more or less)
1 1/2 cup walnuts (or less)
1/2 – 1 tsp sea salt
1/2 cup olive oil
1/4 cup lemon juice

Chop or use a food processor or blender to make smooth.
Optional ingredients:
Parmesan to taste
Substitute pine nuts (1/2 cup or more) for the walnuts
Substitute basil for the parsley
You can also make this same basic pesto and add a can of garbanzo beans for a garlic scape pesto hummus. Yum!
Strawberry Crisp
I designed this week's share with strawberry crisp in mind.
1 quart strawberries, sliced if large
1/3 cup sugar
1/3 cup margarine (or butter)
1/2 cup rolled oats
1/2 cup flour
3/4 cup brown sugar

Directions: Combine strawberries and sugar and place in 8" square baking dish.
Mix margarine, oats, flour, and brown sugar until crumbly.
Sprinkle on top of berries. Bake at 375 degrees until brown on top, about 35 minutes.
Fermented Dilly Kohlrabi Chips
This recipe makes a chip similar to a dill pickle. I love everything fermented and will be trying these chips asap!

Makes: 1 pint jar

1 1/4 c. thinly sliced kohlrahbi rounds (about 1 large bulb1)
1 1/2 tsp. sea salt
1-2 dill heads
a couple sprigs of dill leaves
1/2 garlic clove, peeled
water to cover, about 1 c.

Sterilize a pint jar. Put the kohlrahbi rounds, dill heads, dill leaves, garlic, and sea salt into the jar. Cover with water, leaving about 1/2″ headspace. Add the salt. Screw on the lid. Shake the whole thing like crazy for a minute to mix up the saltwater brine.

Set it in a warm, dark corner somewhere for a couple days. It takes a couple days to ferment. You’ll want to try a piece after 2 or 3 days to taste and see if it’s there yet. The pickles will go from salty and okay-tasting to this dilly-sour-happy-taste-bud-explosion. When it reaches that perfect point, stick the jar in the fridge to keep the flavors right where they are. They’ll last in the fridge for… a really, really long time, theoretically, but you’ll probably eat the whole jar in just a day or two if you like dill pickles like me.
The Basic Burger
Mark Bittman's basic burger recipe is basic but tried, true, and tasty.

1 to 1⅓ lb. ground chuck or sirloin, not too lean
1 tsp. salt or 1 tablespoon Worcestershire sauce, soy sauce, or steak sauce
¼ cup minced onion, shallot, or scallion (optional)

Place the meat in a bowl and sprinkle with salt or sauce and the onions, if using. Lightly mold the meat into 4 patties.

If you’re cooking the burgers on a grill, heat the grill to high; cook the burgers for about 3 minutes on each side for rare, a minute more per side for each increasing stage of doneness. If you’re cooking the burgers on the stovetop, preheat a cast-iron pan over medium-high heat for 3 to 4 minutes; sprinkle coarse salt in the pan and cook the burgers for the same amount of time as on a grill.

If you’re making cheeseburgers, add the slices of cheese to the burgers as soon as you flip them. Serve on warm buns, toast, or hard rolls, garnished with ketchup, mustard, mayo, lettuce, pickles, tomatoes, etc.
Grilled Chicken: the Bittman Method
This method of making a grilled chicken is great. You have to cut the whole bird up into its parts, but that's easily done.

Mark's method for grilling chicken that's moist on the inside and crisp on the outside is to grill at two temps. On a grill, you would have a hot side and a cooler side. On a gas gill, turn one side on low (or even off) and the other on medium high. The chicken starts out skin side up on the cooler side of the grill....
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Put the chicken on the grill skin-side up on the cool side and, after some of the fat has been rendered, turn it; if flames flare up, move the chicken to an even cooler part of the fire (this is where gas is handy; it's so easily adjusted). Or turn it so the skin side is up again -- remember to keep the fat away from the flame.

When the skin has lost its raw look and most of the fat has been rendered, usually after 20 minutes or so of cooking, it's safe to move the chicken to the hot side of the grill. By then the meat will be mostly cooked through; what you do now is brown it nicely on both sides.

Bingo. If you have any doubts about the meat's doneness, cut into it alongside the bone. It will not make for the most attractive presentation, but it's more attractive than bloody chicken. With experience, you will be able to judge doneness by appearance and feel alone. This technique not only frees you from fear, at least in this little universe, but gives you dozens of options for flavoring.
BBQ Country Style Ribs

Country style ribs require long slow cooking and deserve to be cooked to the meat is nearly falling from the bone. You can do this in a slow cooker in about 6-8 hours, or you can go the oven route and get there in a shorter amount of time. Either way, the results should be delicious. This recipe was reviewed by over 200 users of, most giving it 5 stars. Not surprising as the method is perfect for this cut of meat and the lemon slices on top help tenderize the meat while it cooks. You could use any BBQ sauce for this, or just serve the ribs plain if you have picky kids in the house. They'll be yummy regardless. Some reviewers covered the ribs with foil for the first 2 hours to keep them more moist. 

10 country style pork ribs

2 teaspoons minced garlic

1 lemon, thinly sliced

1 (18 ounce) bottle barbeque sauce

Preheat oven to 250 degrees F (120 degrees C).

In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.