Wednesday, July 20, 2016

Good Eats Weekly Newsletter - July 20th, 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
 
Mesclun, Kale, Fennel, Lettuce, Kohlrabi, Onions,
Scallions, Basil, New Potatoes, Cucumbers
(Out of the Bag: Tomatoes)
Half Veggie Share
Mesclun, Kale, Fennel, Lettuce, Scallions,
Onions, Cucumbers
(Out of the Bag: Tomatoes)

Localvore/Pantry Share
Tangletown/Axel's Eggs
Champlain Valley Creamery Cream Cheese
Adam's Berry Farm Raspberries
Butterworks Farm Cornmeal
Around the Farm    

Our field-grown crops are booming now, with the recent rains and plentiful sunshine. Greens, fennel, kohlrabi, and scallions are using all of that soil goodness and sunshine and converting it into delicious food in your bag this week!

   
 
Storage and Use Tips
 
 
Mesclun - This mix contains lettuce, kale, chard, arugula, and more. Perfect for salads, store in your crisper drawer for up to one week.

Kale - You'll receive one of two varieties of kale this week- lacinato and red kale. These two are quite different in texture but can be used in a lot of the same dishes. Lacinato, or "dinosaur kale," is named for its dark leathery leaves.  Lacinato stands up really well to cooking, and will retain its shape even in soups and stews. Red kale is similar to the curly-leafed green kale, but it has a fun purply hue. This variety does well in salads, as chips, or cooked up. Strip the leaves from the tough lower stems before using, and store in your crisper drawer loosely wrapped in plastic.
Fennel - 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. Our fennel is so tall that we've cut it in half to fit in the bags!
Head Lettuce - Make sure to dry your head lettuce some before bagging and putting in your fridge. Great for salads, of course, but you can also use it as a wrap or taco shell! Members will receive a variety of lettuce types in their shares this week.
Kohlrabi - Kohlrabi is the vegetable in the full veggie bags this week that looks like a purple alien! To eat it, use a vegetable peeler to shave off the colorful outer skin, then dice or shave. It tastes a lot like broccoli stems, and is versatile and kid-friendly. It can be boiled, steamed, baked, or roasted, or eaten raw shaved in salads. Store loosely wrapped in plastic in the fridge.
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. A classic Italian recipe is to glaze them with balsamic vinegar, roast and serve as part of an antipasto. 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.
Scallions - 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.
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.
Basil - This versatile herb is a member of the mint family. It is a staple in Mediterranean cooking as well as other cuisines. The herb is highly aromatic, or put another way, the oils in basil are highly volatile. Thus, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor. Basil should be kept in a plastic bag or kept stems down in a glass of water with plastic over the leaves for about a week with regular water changing. Keep your basil out of the extreme cold as it could damage the fragile leaves.
New Potatoes - These tender potatoes are a mix of varieties, our first summer harvests of potatoes! They are great for wrapping in a foil packet and roasting on the grill or in the oven with onions and herbs, or for potato salad. These potatoes have thin, delicate skins, so store them in your fridge and eat withing a week or two.

European Cucumbers - These cucumbers are a bonus item this week. While all of them aren't the most aesthetically pleasing (they may be curled or uneven) they make incredibly good eating. 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.

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: Butterworks Cornmeal, Champlain Valley Creamery Cream Cheese, Tangletown Farm and Axel's Eggs, and Adam's Berry Farm Raspberries!  


Butterworks Farm Cornmeal
is made from 100% stone ground Early Riser kernels. Early Riser is an open pollinated (op) corn variety Jack has been improving here in Vermont for years. OP corns tend to be much more nutrient dense, textured and flavorful than hybrid corns, but also yield much less per acre making the variety less marketable. Early Riser Cornmeal is great for making cornbread, muffins, tortillas or polenta. Soak the flour overnight in buttermilk, kefir or yogurt before baking to bring out the best flavor, nutrition and digestibility. The flavor and texture of this freshly milled flour is like no other. Keep in a cool dry place in an air-tight container. The oils in whole-grain cornmeal go rancid more quickly than others, so it should be stored in an air-tight container in the refrigerator for 1 month (or in the freezer for up to 2 years).

Champlain Valley Creamery makes organic, hand-made cheeses in Middlebury, VT. Their Old Fashioned Organic Cream Cheese is made from cultured fresh cow's milk and cream. It's got a perfectly balanced creaminess and tanginess, making it perfect on bagels or sandwiches, or baked in your favorite dessert.

Adam's Berry Farm in Charlotte, VT is bringing you farm-fresh organic Raspberries this week!  Adam grows all sorts of organic berries. These raspberries will be best enjoyed in the next several days. Store them unwashed in your fridge- they'll keep longer if laid out in a single layer. These will be perfect on your morning granola, in salads or dressings, or baked in your favorite dessert. Enjoy this seasonal treat!

This week, you will receive fresh Pasture-Raised Eggs from either Tangletown Farm or from Axel's Eggs. 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 sell us delicious eggs! Axel McKenzie has been in the egg business since the age of 8 (approximately four years) and is growing his business on his family's farm in Craftsbury. In the winter these hens have had a yummy varied diet including leftover shoots and greens from our farm!


Recipes

Kale, Fennel, and Apple Salad
1 bundle of lacinato (or other) kale
1 large fennel bulb
1 Granny Smith apple
1 1/2 cups of walnuts
about 1/4 cup of freshly grated Parmigiano Reggiano
Dressing:
1 small shallot or cipollini onion, minced
extra virgin olive oil
apple cider vinegar
sesame oil
sea salt
fresh ground black pepper
Remove the kale stems by running a knife along each side of the stem so you're left with just the leafy part.  Stack the leaves and slice into thin strips. Next, cut the apple into match sticks.  Halve and core the apple and slice into 1/4 inch slices.  Stack the apple slices and cut into thin match sticks.
Remove the stems of the fennel (save the fronds for garnish!).  Cut the bulb down the center and remove the center core.  Slice into paper thin slices with a mandoline or a sharp knife.
Toast the walnuts in a pan until they start to become fragrant.  Put the kale, fennel, and apple into a large salad bowl and crumble the toasted walnuts over the salad.  Then add the grated parmesan cheese over the salad.
In a small bowl, whisk about 1/3 cup of extra virgin olive oil with about 3 tablespoons of apple cider vinegar.  Add a small drizzle of sesame oil- a little goes a long way. Add the minced shallots and add a couple large pinches of salt and fresh ground black pepper or season to taste.  Give the dressing a taste and add adjust ingredients if needed (don't forget the parmesan will add additional saltiness). Dress the salad and garnish with some fennel fronds.  Toss and enjoy!


Polenta with Mushrooms, Kale, Caramelized Onion and Poached Egg
Perfect for any meal of the day!
For the polenta:
    4½ cups water
    1½ tsp. kosher salt
    1½ cups polenta/coarse ground cornmeal
    2½ oz. creamy garlic herb cheese, such as Boursin
For topping:
    4 tsp. extra virgin olive oil
    1 large yellow onion, sliced
    Salt and pepper
    16 oz. baby bella mushrooms, sliced
    1 clove garlic, minced
    1 bunch kale, ribs removed and coarsely chopped
    4 large eggs, poached
In a large skillet, heat 2 teaspoons of the olive oil over medium heat. Add the sliced onion to the pan and season lightly with salt and pepper. Cook, stirring occasionally, until the onions are evenly browned and caramelized. Transfer the onions to a medium bowl.
Once the onions have caramelized, make the polenta while the rest of the veggies and eggs cook. To make the polenta, bring the water to boil in a medium saucepan. While the water heats, start caramelizing the onions. When the water is ready, stir in the salt and then gradually whisk in the polenta. Reduce the heat to low and cook, stirring occasionally, until the polenta is thickened and creamy, about 15 minutes. Stir in the boursin until completely melted.
While the water heats and the polenta cooks, return the skillet to medium high heat and add 2 more teaspoons of the oil. Stir in the mushrooms and sauté until they have softened and most of the liquid has evaporated, about 5-7 minutes. Stir in the garlic and sauté just briefly until fragrant, about 30 seconds. Add in the kale and cook, stirring occasionally, until it is just wilted and tender. Return the caramelized onions to the pan, stir all of the veggies together, taste and adjust seasoning as needed. Remove from the heat.
Divide the warmed polenta between serving bowls. Top each with a quarter of the vegetable mixture and a poached egg. Serve immediately.


Raspberry Mozzarella Salad with Raspberry Basil Garlic Vinaigrette
5 oz mixed greens
½ cup fresh mozzarella pearls
¼ cup slivered fresh basil leaves
1 cup fresh raspberries
2 Tbsp. Raspberry Basil Garlic Vinaigrette
For the Vinaigrette:
3 Tbsp. extra-virgin olive oil
1 Tbsp. raspberry vinegar (or add a few raspberries to apple cider vinegar and blend)
1 Tbsp. chopped fresh basil
2 tsp. brown sugar
½ tsp. Dijon mustard
1 large garlic clove, minced
salt and pepper
Whisk all of the vinaigrette ingredients until well blended. In a large bowl, toss salad ingredients with the vinaigrette, and serve immediately.


Cipollini Onion Hummus
Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.
1/3 cup plus 2 Tbs olive oil, divided
3 small cipollini onions (about half a pound), thinly sliced or chopped
1 15-oz can chickpeas, rinsed and drained
juice of 1 lemon (approx 1/4 cup)
1 clove garlic, roughly chopped
4 tbsp. tahini
1/2 tsp. salt
Heat 2 tablespoons olive oil in a skillet set over medium heat. Add the onions and cook, stirring occasionally, until browned, 12-15 minutes. Remove onions from heat.
In the bowl of a food processor, combine chickpeas, lemon juice, garlic, tahini, salt, remaining 1/3 cup olive oil, and 2/3 of the browned onions. Process until smooth and creamy. (If the hummus seems dry, add additional tahini one teaspoon at a time, reprocessing between teaspoons.) Taste and season with additional salt, if desired. Serve topped with remaining browned onions and drizzled with additional olive oil.


Raspberry Cheesecake Crumb Bars
Raspberry Filling:
1/4 cup water
1 teaspoon lemon juice
1/4 cup granulated sugar
1 tablespoon cornstarch
12 ounces (roughly 3 1/2 cups) Driscoll's Raspberries
Base:
1/2 cup granulated sugar
1 1/2 cups all purpose flour
1 teaspoon lemon zest
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) cold butter, cut into 12 tablespoons
1 egg
Cheesecake:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons lemon juice
Preheat the oven to 375F. Line an 8x8 pan with parchment paper.
Make the raspberry filling: In a large saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly, about 2-3 minutes. Once it bubbles, cook for another 2 minutes, constantly stirring. Remove from heat and gently stir in the raspberries. Cool while making the base and cheesecake.
Make the base: In a large bowl, whisk together the sugar, flour, lemon zest, baking powder, and salt. With a pastry cutter or two knives, cut in the butter until the pieces look like pebbles then cut in the egg. Dough will be crumbly. Reserve 1/2 cup for the topping and pat the rest into the bottom of the pan.
Make the cheesecake: In a large mixing bowl, beat together the cream cheese and sugar until smooth. Beat in the egg, vanilla, and lemon juice. Pour over the base layer. Top with the raspberry filling then top with the reserved 1/2 cup of topping.
Bake 38-40 minutes or until the top is golden brown, the edges pull away from the pan sides,and the center slightly wiggles when given a gentle shake. Cool completely before cutting into 12 bars. Refrigerate leftovers in an airtight container for up to one week.
 
 1, 2, 3, 4, 5

Friday, July 15, 2016

Good Eats Weekly Newsletter - July 13th, 2016

News Updates
Did you know?
If you're out of town, you can skip a delivery and get a credit, or donate to the food shelf. 
Just email us at goodeats@petesgreens 
.com by the Sunday before your expected skipped delivery.
Full Veggie Share
 
Mesclun, Chard, Parsley, Celery, Carrots, Onions, Broccoli, Garlic Scapes, Euro Cucumber

Half Veggie Share
Mesclun, Chard, Celery, Carrots, Onions,
Garlic Scapes, Euro Cucumber


Localvore/Pantry Share
Slowfire Bread
Ploughgate Cultured Butter
Ruth's Rhubarb Jam
Around the Farm
Ever wonder what goes into making that wonderful bag of mesclun mix? We grow baby greens in our fields, one variety per bed. Once they're ready to harvest, we use our tractor-driven greens harvester to cut the greens, bring them up a conveyor belt, and drop them into bins, before heading inside to be washed, mixed, and bagged. This is just one of the ways we make growing food efficient so that we can feed more people!


   
 

 
Storage and Use Tips
 
Mesclun - Now that you know how we harvest our mesclun, here's a bag to appreciate. This mix contains kale, lettuce, chard, arugula, and more. Perfect for salads, store in your crisper drawer for up to one week.

Chard - Chard is a leafy green vegetable that is related to beets and spinach. Some of the stems are multicolored, while others have white or red stems only. Chard is a delicious nutritious green, high in Vitamins A, K, and C. This green 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.

Bunched 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.

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.

Celery - The celery is beautiful this week.  You can eat celery fresh (or make ants on a log for the kiddos in your life), or cook it up- its incredibly versatile and can add a great savory flavor to lots of dishes. The leaves are good eating too! Celery leaves make a great flavorful addition to soups so chop tops and then freeze in plastic bags for use this Fall- you will be glad you did.

Onions - These onions are sweet mini onions straight from the field. They are great for eating raw in salads or braising or sauteing. They don't have a protective outer paper shell, so they won't store for a really long time like our winter onions. Store them in your crisper drawer for up to 10 days.

Broccoli -  Full share members will have broccoli this week. These green florets are a popular veggie that may already be an ingredient in some of your favorite recipes. But if not, it can be steamed, sauteed, or made into casseroles or salads. Store your broccoli cold in the fridge, loosely wrapped in a bag. You can even store it with a handful of ice cubes just to keep it extra cool.


Garlic Scapes - These 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.

European Cucumbers! - These long, skinny cukes taste like a burst of summer. We were able to squeeze in some extra cukes this week as a special treat. While all of these cucumbers aren't the most aesthetically pleasing (they may be curled or uneven) they make incredibly good eating. 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.
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: Slowfire Bread, Ploughgate Creamery Butter, and Ruth's Rhubarb Jam! 

Scott Medellin of Slowfire Bread is excited to be baking in a new, bigger space now! Slowfire is a farm-based, wood-fired bakery. They make breads and pastries that are naturally leavened, hand-crafted, and baked in a masonry oven. This week, Slowfire is bringing you a Sourdough Ciabatta bread, which is suitably light and airy for these hot July days.

Marisa Mauro of Ploughgate Creamery is based in Fayston at Bragg Farm, a beautiful historic farm she acquired through the Vermont Land Trust. Marisa makes Cultured Butter fresh from Vermont cream. The cream is cultured for 48 hours before being churned, giving the butter a distinct tangy, nutty, and slightly cheesy flavor. Hope you enjoy this delicious fresh butter this week!

Ruth Antone makes delicious jams in Williston, Vermont. The Rhubarb Jam in your share this week was made just for the CSA with rhubarb from her farm. They've got a wonderful, large rhubarb patch, which they harvest for fresh selling and also for making jam. This little jar is packed with delicious rhubarb flavor with just the right amount of sweetness.
Recipes

Honey-Roasted Carrot Tartines with Whipped Goat Cheese and Pistachio-Carrot Top Pesto
 
Your favorite crusty bread
For the whipped goat cheese:
6 ounces cream cheese, at room temperature
10 ounces fresh goat cheese, at room temperature
3 tablespoons olive oil
1/4 cup whole milk
15 cracks black pepper
For the pesto:
3/4 (90 grams) cup roasted, salted pistachios
the juice (4-5 tablespoons) and zest of 1 large lemon
10 cracks black pepper
the tops and stems of 1 large bunch of carrots
1/2 packed cup chopped parsley
1 teaspoon fresh mint, chopped
1 garlic clove, minced
up to 2/3 cup olive oil
kosher salt
For the roasted carrots:
1 large bunch of carrots (about 2 pounds/900 grams)
about 15 fresh thyme stems
1 tablespoon fresh mint, minced
1 tablespoon hot honey (or, 1 tablespoon honey plus 1/4 teaspoon red pepper flakes)
1 scant teaspoon kosher salt
1/4 cup olive oil
 
Whipped goat cheese:
     Move all the ingredients to a large mixing bowl. Using an electric mixer with a whisk attachment, beat on medium-high speed for 2 minutes, or until the goat cheese whip is light and fluffy. (This can also be accomplished in a food processor.) (The goat cheese whip can be made up to 3 days ahead, and stored in an airtight container in the fridge. Bring to room temperature before using.)
Pesto:
     Bring a pot of water to a rolling boil. Blanch the carrot greens for 45 seconds, and then shock them in an ice bath. (Or, run them under chilly water for 30 seconds. The idea is bring down their temperature and arrest "cooking.")
     Move the pistachios, lemon juice and zest, salt, pepper, carrot greens, parsley, mint, and garlic to the bowl of a food processor. Pulse 10-15 times, to break down the greens. Scrape down the sides of the bowl. As you run the machine, pour in 1/3 of the olive oil; blend for 10 seconds. (After the initial 1/3 cup, add olive oil tablespoon by tablespoon, until you have a pesto texture you're happy with-I had a lot of carrot greens, so it took 2/3 cup olive oil to achieve a "runny" pesto consistency.) Taste the pesto, and add more salt if needed. (The pesto can be made up to 1 day ahead, and stored in an airtight container in the fridge. Bring to room temperature before using.)
Roasted carrots:
     Heat the oven to 400F/200C. Peel and chop the carrots into bite-sized pieces. Move the carrots to a large baking sheet and, using your hands, toss with the thyme, mint, hot honey, salt, and olive oil until evenly coated. Roast the vegetables for 30 minutes, until they are starting to brown on the outside, and they are tender inside. You can serve the vegetables hot, or at room temperature. (The vegetables can be made up to 2 days ahead, and stored in an airtight container in the fridge. Bring to room temperature, or warm, before using.)
Putting it together:
     Toast some bread. For lunch, I'd cut slices from a sourdough boule, or use whole wheat sandwich bread, or rye bread. You can halve a baguette, and make more of a sandwich. If you're preparing this recipe for a party, use crostini rounds. The type of bread you use is not that important.
     Smear the bread with a generous swipe of the whipped goat cheese, and then a dollop of pesto. Pile on some vegetables. You could also top the toast with an extra drizzle of hot honey and/or a sprinkling of flake sea salt.
 
 
 
Cucumber, Celery, & Sweet Onion Salad with Sour Cream Dressing
 
3 tbsp. sour cream
3 tbsp. olive oil
3 tbsp. lemon juice
1 tbsp. chopped fresh dill, plus more for serving
Pinch sugar
Kosher salt
Freshly ground black pepper
2 English cucumbers, thinly sliced
4 stalks celery, thinly sliced, plus 1/4 c. celery leaves
1 small sweet onion, halved and thinly sliced
 
Whisk together sour cream, oil, lemon juice, dill, and sugar in a bowl. Season with salt and pepper. Add cucumber, celery and leaves, and onion and toss to combine.
Serve topped with dill.
 
 
 
Lemon Garlic Scape Compound Butter
 
1 stick salted butter, softened
1-2 garlic scapes
zest, from 1/4 of a lemon
 
Chop the garlic scapes into small pieces, about a quarter of an inch each. Add the pieces to the bowl of a food processor and chop until fine.
Add the butter (you may need to give it a rough chop in order for it to fit in the food processor) and the lemon zest to the garlic scapes.
Puree in the food processor until all ingredients are evenly combined
Storage:
For immediate use, place the compound butter in a jar or plastic container. Store in the fridge for up to a couple weeks
For longer term storage, place the compound butter on a piece of wax paper, roll it into a log and twist the ends. See the image below. For additional protection, place the roll of butter into a plastic zipper bag. Store in the freezer for 2-3 months.
 
 
 
Rhubarb and Greek Yogurt Popsicles
If you have popsicle molds at home, this is an awesome healthy way to cool off on the dog days of summer!
 
1 jar of rhubarb jam
1 1/4 cups Greek yogurt (I used full fat)
milk or half and half or cream to thin the yogurt
 
Mix the yogurt with heavy cream, half and half, or milk to thin it. You want it to be thick but have a creamy consistency. There is no exact mount here, but since you are going to be spooning the yogurt into the molds, you want it a little looser.
Add a little hot water to the rhubarb jam to loosen it slightly.
Beginning with the yogurt, spoon alternate layers of yogurt and rhubarb jam into each mold until they are filled. Insert a skewer or chopstick down into each mold and stir just a bit to mix the layers and create a marblized effect.
Insert popsicle sticks in each mold, the sticks will stand up by themselves, so no need for a top or foil covering.
Freeze until firm, about 4 - 5 hours or overnight.
To un-mold the pops, fill your sink with hot water. Immerse the mold up to but not over the top edge, and hold for about 15-20 seconds. If the pops don't slide out easily, immerse for a few seconds longer.
Eat right away or store in plastic baggies in the freezer.
http://theviewfromgreatisland.com/rhubarb-and-greek-yogurt-popsicles/
 
 
Swiss Chard & Broccoli Baked Manicotti
 
For the filling:
12 manicotti tubes, cooked according to package directions
3 C. broccoli florets, steamed or boiled until tender
1 C. chopped swiss chard, blanched and drained
1 ½ C. fresh breadcrumbs
2/3 C. heavy cream or milk
4 T. olive oil
1 C. low fat ricotta cheese
Pinch of freshly grated nutmeg
½ C. grated Parmesan or Pecorino cheese
Salt and freshly ground black pepper
For the sauce:
2 T. olive oil
1 onion, finely chopped
3 garlic cloves, crushed and minced
1 large (29 oz) can of diced tomatoes
2 T. tomato paste
1 t. dried oregano
1 t. dried marjoram or thyme
Salt and freshly ground black pepper
Pine nuts (optional)
In a blender, process the broccoli and swiss chard until smooth. Set aside. In a medium bowl, combine breadcrumbs with the cream/milk and olive oil. Stir until well combined. Add the ricotta, broccoli/chard puree, nutmeg and half of the grated cheese. Mix, season with salt and pepper, and set aside.
To make the sauce, heat the remaining olive oil in a frying pan and add the onions and garlic. Cook, stirring often, until softened. Stir in the tomato paste until onions are coated. Add the diced tomatoes (juice too) and seasonings. Stir and bring to a boil for 2 or 3 minutes. Pour half of the sauce in a large greased baking dish.
Preheat the oven to 375 F. Using a piping bag or a ziplock bag with a small hole cut in one corner, carefully fill the cooked manicotti tubes with the filling. It might help to stand the tubes up on a cutting board, or just pipe in filling in each end. Place filled tubes in a single layer in the baking dish with the sauce.
When all the manicotti are filled and in the dish, spoon the remaining sauce over the top and sprinkle with the remaining cheese. Top with pine nuts if desired. Bake for 25-30 minutes until golden and bubbly. Serve hot.

Tuesday, July 5, 2016

Good Eats Weekly Newsletter - July 6th, 2016

It's a Meat Week! 
News Updates
Did you know?
If you're out of town, you can skip a delivery and get a credit, or donate to the food shelf. 
Just email us at goodeats@petesgreens 
.com by the Sunday before your expected skipped delivery.
Full Veggie Share
 
Mesclun, Kale, Mustard Greens, Bunched Beets,
Lettuce, Broccoli, Zucchini
(Out of the bag: Tomatoes, Strawberries)

Half Veggie Share
Mesclun, Mustard Greens, Pac Choi,
Bunched Beets, Lettuce, Cilantro
(Out of the bag: Tomatoes)

Localvore/Pantry Share
Vermont Tortilla Co. Corn Tortillas
Tangletown Farm Eggs
Pete's Greens Chimichurri
Around the Farm 
Happy fourth of July! We are celebrating this week with new harvests from the fields and tunnels. Season extension is such an important part of what we do, and now is the time of year when we can really see the payoff. Tomatoes that were started in our greenhouses earlier in the year are bursting with ripe fruits, and our 3-season tunnels are alive with greens, zucchini, and more. Having this important infrastructure makes a big difference for growing in our cool climate. The beautiful weather this week almost makes us forget that it ever gets cold here!
 
 
Storage and Use Tips
 
Mesclun - Our salad greens are field grown, and our fields are now covered in a beautiful array of colors! Our mesclun mix includes arugula, mustard greens, lettuces, tatsoi, and more. Perfect for salads, store in your crisper drawer for up to one week.

Mustard Greens - All members will have beautiful bunches of mustard greens. Some are green, and others are purplish red. 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.
Bunched Beets - These bunched beets were freshly harvested and have their tops on. You can eat beet greens as well as the roots. The tops are great in salads or sauteed. Beets are great this time of year grilled in a foil pouch with other veggies, or shaved thinly over salads.
Kale - Full shares will have a bunch of kale. 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.

Cilantro - Cilantro is the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent aroma and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals.

Pac Choi - This Asian green, also known as bok choy, is part of the cabbage family, and 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. Store in your crisper drawer loosely wrapped in plastic.
 
Head Lettuce - Some of these head lettuces may be romaine heads, while others These lettuce heads were made for you to devour. They are so delicate and succulent, and will make a great salad. These tender heads should be wrapped in plastic and stored in your crisper drawer. Perfect for salads, sandwiches, tacos, and more. Enjoy!

Tomatoes - 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!

Broccoli -  Full share members will have broccoli this week! New to the scene at the farm recently, these green florets are a popular veggie that may already be an ingredient in some of your favorite recipes. But if not, it can be steamed, sauteed, or made into casseroles or salads. See below for a great salad recipe. Store your broccoli cold in the fridge, loosely wrapped in a bag. You can even store it with a handful of ice cubes just to keep it extra cool. 
 
Strawberries - Full share members only will get strawberries this week. Here are some guidelines about keeping strawberries looking and tasting their best at home: keep them in the fridge unless you intend to use them within the day; don't wash them and keep the stems on until you're ready to use them; remove any that start to look sad to keep the rest of the bunch happy. I doubt you'll need these storage tips though, as you might just want to eat them right away!
 
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 Chimichurri, Tangletown Eggs, and Vermont Tortilla Company Corn Tortillas! 

Your Fresh Eggsthis week are from Tangletown Farm, owned by Lila Bennett and Dave Robb. Together with their kids on their family farm in West Glover, they raise pasture-based hens on their land, and feed them Vermont grains and vegetables. These chickens have mobile coops to keep the pastures and their diets lush and healthy- and it pays off with the quality of their eggs.
 

 This Chimichurri was made in our kitchen at Pete's Greens. We thought it would be the perfect complement to the meat in your shares this week. This very flavorful Argentinian condiment is made with fresh parsley, cilantro, garlic, jalapenos, and other flavorful ingredients.   It is usually served alongside meats, but it can also liven up a sandwich, go along with grilled potatoes, or liven up a plate of eggs and toast. For a super simple sandwich try a slather of chimichurri and good cheese between a couple slices of good bread. It's coming to you frozen.  You can use it right away or freeze for a few months before thawing out to enjoy.
Vermont Tortilla Company is new to the scene, making natural corn tortillas in Shelburne, VT. Their artisanal Corn Tortillas are produced with local organic non-GMO corn, with no added preservatives. With simple ingredients (corn, water, lime) and using traditional practices to stone-grind and steep the corn in minerals, these tortillas have a nice corn flavor and will go perfectly with any grilled meats or vegetables.
 

Meat Share 
 
This month's meat share includes a Pete's Greens Pastured Chicken, McKnight Farm Steak, VT99 Pork Tenderloin, and VT99 Beet Sausage!

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 out various Steaks from McKnight farm, from T-bone to Porterhouse to Ribeye. These steaks are perfect for the grill!

VT99, our collaboration with Jasper Hill Farm (raising pigs on whey and vegetable scraps) is bringing you two delicious pork products this month. First, a Pork Tenderloin, and second, their famous Beet Sausage, made with beets that we grow, turning the sausage a vibrant red color. Cook these sausages on the grill or in a frying pan with a little water to start; then drain the water to brown. If you don't poke them the delicious liquids stay inside longer and keep the sausages nice and juicy.

Recipes

Grilled Steak Tacos with Chimichurri Sauce
Steak and Marinade: 
1 lb Steak, any cut 
1 sliced sweet onion for grilling (optional) 
Juice of 1 orange 
Juice of 2 limes 
⅓ cup soy sauce 
⅓ cup olive oil 
½ teaspoon sugar 
4 smashed, chopped garlic cloves 
½ cup chopped cilantro (stems ok) 
sliced sweet onion (optional) for grilling
Simple Pico De Gallo: 
4 vine-ripe tomatoes, chopped 
½ medium onion, chopped 
2 green onions, sliced (optional) 
1 Serrano chili, minced 
1 handful fresh cilantro leaves, chopped 
3 garlic cloves, minced 
1½ limes, juiced 
¼ cup extra-virgin olive oil 
1 teaspoon kosher salt
Quick Pickles: 
2 cups mix of sliced radishes, onion, or carrots, cauliflower, or whatever you like 
1 cup vinegar 
1 cup water 
½ teaspoon kosher salt 
2 Tablespoon sugar 
1 teaspoon whole peppercorns or whole coriander seed 
A few sprigs cilantro
Tortillas: 6-8
Garnish Ideas: 
Lime wedges, avocado slices, cabbage slaw, crumbed queso fresco or cotija cheese (optional), Tapatio hot sauce, sour cream avocado, cilantro
Steak Instructions: In a bowl, mix together ingredients for marinade. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Pre-heat grill and grill meat. Grill steak on med high heat to desired doneness. A little char is good. Let rest 10 minutes, then thinly slice the meat across the grain.
Salsa: Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I'll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups) 
Quick Pickles: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thin sliced carrots or what ever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh cilantro.
Tortillas: lightly grill, until soft and pliable (or grill directly on a gas burner. flipping and turning for 30 seconds) wrap up in a towel, to prevent drying. 
Serve everything together, along with garnishes 

Kale, Apple, and Maple Pecan Salad
6 stems curly kale, ripped (approx. 3 cups)
1 tsp olive oil (plus more for dressing)
1 apple, sliced
1/2 cup walnuts
3 tsp maple syrup, divided
1 lemon, juiced
1/4 cup thinly sliced red onion
sea salt and pepper to taste
handful of hemp seeds for topping
Spread walnuts over a baking sheet with tin foil or parchment paper. Pour 2 tsp maple syrup over walnuts and season with a little salt and pepper, roast for 10 minutes or so on 375 degrees until you see syrup is caramelizing (don't burn! watch those babies!). Set nuts aside when done.
Rip up your kale by hand, rinse and dry off with paper towels (no need to be overly delicate, kale is rough and can take a beating unlike lettuce that will bruise).
Pour 1 tsp of olive oil over top of the kale in a bowl and massage for 2-3 minutes by hand, making sure all leaves are coated and your hands are super silky :) (dry them off after).
Prepare dressing with lemon juice, 1 tsp of maple syrup and pour over prepared apple slices in a bowl (keeps apples from turning brown).
Slice red onion as thin as you can comfortably get it and add to your bowl of kale, then throw the dressed apples into the salad bowl too. Mix everything up with your salad tongs or hands.
Next, add the walnuts over top, anymore salt/pepper/olive oil you feel it might need and if you have some hemp seeds laying around - sprinkle those to complete the dish!

Beer Can Roasted Chicken
1 whole chicken
1 can of beer, I used a big can of Guiness
3 tbsp olive oil
For the rub
1 tbsp dry oregano
1 tbsp dry rosemary
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp paprika
1 tsp garlic powder
Preheat oven to 425° F / 220° C. Place a roasting pan on a baking dish to prevent making a total mess of your oven.
Mix all the rub ingredients together.
Open the can of beer and pour about ¼ of it into the roasting pan and set the can of beer in the center of the roasting pan.
Clean the chicken and remove any giblets if it has any and pat it dry with paper towels. Sprinkle over the rub and use your hands to give it a massage.
Place the chicken upright over the beer can and drizzle the olive oil over.
Bake in the oven for about 1 hour and 15 minutes or until golden and cooked through.


Broccoli Salad
1-2 heads of Broccoli
3-4 kale leaves
1/2 cup parsley
2-3 carrots or beets, shredded
1/4 cup almonds
1 Tbsp poppy seeds
3-4 Tbsp cranberries
1 inch of fresh ginger root, grated
1/2 tsp oregano
3 Tbsp fresh lemon or lime juice, plus 1/2 tsp zest
2 Tbsp Olive Oil
1-2 tsp Honey
In a bowl, whisk and emulsify olive oil, lemon juice, 1/4 tsp salt, honey, oregano, ginger, and black pepper. Taste and adjust salt before setting aside.
Blanch almonds: bring 2 cups of water to a rolling boil. Add raw almonds and boil for one minue. Remove boiled almonds and dunk them into a bowl of ice water to stop cooking. Peel off the skin and set aside.
Chop all the veggies very sall and add to a big bowl. Top with blanched almonds, poppy seeds, and all of the dressing. Toss well until everything is lightly coated. Transfer to plates and serve.

Charred Tomatoes with Fried Eggs on Garlic Toast
4 slices rustic bread, toasted
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil, plus more for brushing
4 large eggs
Coarse salt and freshly ground pepper
4 medium tomatoes, cut into quarters
Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.
1/3 cup + 1 tbsp balsamic vinegar