Tuesday, February 2, 2016

Good Eats Weekly Newsletter - February 3rd, 2016

Localvore Members 
& Regular Veggie Only Share Members
This week your bag will contain:
Sunflower Shoots, Sweet Potatoes, Carrots, Beets,
Leeks, Cabbage
Out of the Bag:
Frozen Stir Fry Mix, Frozen Peppers
Localvore Offerings Include:
Pete's Greens Freezer Pickles
Ploughgate Creamery Cultured Butter
Tullochgorum Farm Popcorn
Half Veggie Only Members
Sunflower Shoots, Sweet Potatoes, Carrots,
Beets, Leeks
Out of the Bag:
Frozen Stir Fry Mix
Our Spring CSA Starts in Only 2 Weeks!
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Keep eating fresh, local, organic foods through the spring!
We are now accepting Sign-ups for the Spring Share!
The Spring Share starts on February 17th and goes through June 9th. It includes winter favorites as well as new arrivals as they come on the scene this spring!
Around the Farm
Even though it still feels an awful lot like winter here, spring is on our minds. Melissa has been busy ordering seeds for our spring and summer shares, and Emilie has been planting trays of tomatoes and onions for the coming seasons! The crew is happily chugging along with winter storage crops while we prepare the farm for the next season of growing. We are excited to be launching the Spring CSA on February 17th, and can't wait to share this dynamic seasonal transition with you!
Storage and Use Tips 
Frozen Stir Fry Mix - Full and half share members will both receive our frozen stir fry mix this week! Frozen in the peak of summer, this mix contains broccoli, cauliflower, peppers, onions, and carrots. It is great in sautees or soups. Make sure you are choosing the right package, since this mix is colorful, just like some of our colorful frozen peppers (which are for full share members only).
Frozen Peppers - Our frozen veggies are grown on our farm, come in from the field and go straight into the freezer. Our peppers are washed, chopped, bagged and frozen within hours of harvest. Frozen peppers won't be crisp like fresh peppers but retain all the flavor and yummy summer goodness. To use them, simply remove package from the freezer, slice open bag, and then either thaw and add to your dish, or chop just what you need frozen and toss directly into your skillet. If you use the latter method, you can toss unused frozen veggies back into the freezer for later use. Full share members: be sure to pick up one stir fry mix and one package of peppers- some of the peppers are multicolored (green, red, and even purple!).
Sunflower Shoots - This week's salad greens are shoots! Shoots are like sprouts, except that they are grown in soil. This week you'll see sunflower shoots. These little plants are packed with nutrients beneficial enzymes, and antioxidants. Shoots tossed into any salad or slaw are delicious!
Sweet Potatoes - Sweet potatoes are a real treat this time of year! These warm-weather lovers are tough to grow here in our cold, northern climate. But luckily, our friends at Basin Farm in Bellows Falls VT have just the right conditions for growing beautiful sweets. Roast them, either whole or cut into wedges or pieces, in a 400F oven until they are soft and easily pierced with a fork.  Store in a dark, dry, cool (55 degree) place, in a loose plastic bag or open to the air.  Stored this way, they may keep up to 3 weeks.  Do not refrigerate, as cold temperature alters the flavor of the potatoes.
Red Beets - The red beets in your share this week are delicious roasted and can be used in a variety of recipes. I love adding roasted beets to my shoots salads and adding a crumble of goat cheese and a splash of balsamic vinegar. Roast your beets with onions or shallots for an extra level of flavor. Store in a loose plastic bag in your fridge.
Green Cabbage - Full share members will have green cabbage this week. Cabbage can be used in a variety of ways- shredded and added to coleslaw or on top of a salad, sauteed, roasted, or grilled.  Refrigerate cabbage in your crisper drawer. Do not remove the outer leaves before storage. Once the cabbage has been cut, store in a plastic bag.
Carrots - These multi-colored carrots can add a burst of color to your salads or roasted veggies. They can even be the centerpiece of your salad if you shave them into long skinny ribbons using a vegetable peeler, then toss them in dressing.
Leeks - The leeks in your shares this week make a great substitute for onions in any recipe, but they're especially great in combination with potatoes in any dish, from pot pies to soups. Store in your crisper drawer, and rinse inside the leaves before chopping up.
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
Localvore Lore
This week's share includes Pete's Greens Freezer Pickles, Tullochgorum Popcorn, and Ploughgate Creamery Cultured Butter.
Our Zesty Dill Freezer Pickles were made right here at the farm.  These pickles are sweet and sour and yummy and are great eaten right out of the container or added to a sandwich.  They are a freezer pickle and we are sending them out frozen so you may need to thaw a bit more in order to enjoy or you can put right back in the freezer for a later date (use within 6 months).  Once open keep refrigerated and eat within 3 weeks.
The organically grown White Lightning Popcorn comes from Steve and Loraine Lalonde of Tullochgorum Farm in Ormstown, Quebec, situated in the beautiful Chateauguay Valley of South-western Quebec.  Because popcorn requires a longer growing season than most types of corn, Steve and Loraine consider their area to be at the northern limit of successfully producing this crop. To their knowledge, they are the only commercial producers of certified organic popcorn in Quebec. Once popped, White Lightning possesses a delicate, crispy texture, and a slightly nutty flavor, vastly different from the more common yellow popcorn varieties with which most people are familiar with, and a world away from microwave popcorn!
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!
Meat Share
This week's meat share includes a Pete's Greens Whole Chicken, McKnight Farm Burger, and Sliced Bacon and Cheese Sausage from VT99.
Pete's Greens Pastured Chickens - we have some good sized chickens for you this month.  You will get a meal out of the bird, plus some good leftovers!
Our friend Seth Gardner at McKnight Farm 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 month you will receive their Organic Burger, which is great for making hamburgers or chili.
The Sliced Bacon and Cheese Sausage in your share this week are both from VT99, a collaboration between us and Jasper Hill. Evan is our sausage-maker extraordinaire, and he has been working on developing many incredible flavors of sausages, using vegetables from our farm, and in this case, cheese from Jasper Hill. See some of his sausage flavor trials pictured, right. The Cheese Sausage in your share is a fresh pork sausage made with our pork, mixed with white wine (riesling from Grandview Winery in Calais), a simple spice mix, and Alpha Tolman cheese, aged about one year before being added to this natural-casing sausage. Evan suggests preparing the sausages slowly by baking them at 350, then browning in a pan with a small amount of oil. Cooking them slowly will help keep the delicious cheese from escaping. They can be eaten on a bun or over your favorite dish. Thaw them under running water or in your refrigerator. Consume within 5 days of thawing, or keep them frozen for up to 6 months.
Making Popcorn on the Stove: 
Things you need:
Large pot with lid
3 tablespoons coconut oil (virgin coconut oil gives the best flavor)
1/2 cup popcorn kernels
very large bowl
3 tablespoons melted butter
fine ground sea salt
2 medium-large serving bowls
Start heating pot with oil over medium-high heat.  Drop three kernels in the oil and cover the pot.  When you hear all the kernels pop (meaning the oil is hot enough), add the rest of the popcorn and swirl it around to get it all coated in the hot oil and let the kernels settle into an even layer.  Put the lid back on the pot and when the kernels start popping, start shaking the pot back and forth a little.  Once the popping really starts going, I crack the lid a little to allow steam to escape (but not enough to allow oil and kernels to come flying out at me!) and hold it in position while continuing to shake the pot.  I suggest wearing pot holders while doing this.  Once the popping slows to where you can count several seconds between each pop, dump the popcorn into a large bowl.  Drizzle popcorn with melted butter, sprinkle with salt, and toss to coat.  Divide popcorn between two serving bowls and enjoy the show! 
Sausage with Cabbage and Apples
This is a great way to use your cabbage in a tasty main dish.
½ head green cabbage, shredded
2 granny smith apples, cored and thinly sliced
¼ cup pecans
¼ cup dried cranberries
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
½ cup chicken stock
1 tablespoon apple cider vinegar
¼ teaspoon Kosher salt
¼ teaspoon fresh ground pepper
4 to 6 sausages
Preheat oven to 400F. In a large casserole or baking dish, place and spread the cabbage along the bottom of the dish. On top of the cabbage, evenly scatter the apple slices and then the pecans and cranberries.
Sprinkle the sage and thyme over the cabbage and apples.
Next, pour the chicken stock and apple cider vinegar over the cabbage. Sprinkle with salt and pepper.
Lay the sausages over the cabbage and apples, pressing down lightly. Sprinkle with salt and pepper. Cover tightly with foil and place in the oven. Bake for 35 to 45 minutes until the sausages are cooked and the cabbage is soft.
Remove foil and serve.
Sweet Potato Sheperd’s Pie
This recipe is based off of Paleo Comfort Food's Farmer's Pie, The mashed sweet potato recipe is from Food Lover's Kitchen. You can substitute dairy milk for coconut milk if you'd like, and add or subtract any vegetables to your liking!
2 lbs ground beef (preferably grass-fed)
4 cloves garlic, minced
1 medium yellow onion, chopped
2 carrots, chopped
8oz of mushrooms, sliced
16 oz peas, frozen or fresh
6 oz tomato paste
2 tbsp balsamic vinegar
1 Tbsp fresh rosemary, chopped
2 tsp fresh thyme
4 to 6 medium sweet potatoes
½ cup coconut milk
1 Tbsp butter plus more for the pan
sea salt and pepper
Preheat your oven to 350 F.
In a large skillet, brown the meat with the cloves of garlic in butter.
Once the meat is browned, remove it from the pan, and cook the onions, carrots and mushrooms until carrots are soft and onions are translucent.
Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme and salt.
Cook until all of the excess liquid has cooked off. Stir in the peas.
Pour the meat mixture into a large baking dish-- 9X13" works well.
Bake your sweet potatoes: place the sweet potatoes on a foiled lined baking sheet and bake until soft-- about 40 minutes depending on the size of your sweet potatoes. (You could also do this step while you are cooking the meat on the stove top).
Allow the potatoes to cool for a few minutes, then peel and place into a medium-sized bowl with coconut milk, butter, sea salt and pepper.
Mash the sweet potatoes into a paste, and spread on top of your meat mixture.
Bake the shepherd's pie for 15 to 20 minutes, or until the sides are bubbling and the center is hot.
Oven Fried Pickles
If you want an alternative way to use our zesty pickles, try this fun, mouthwatering appetizer!
1 jar pickles, slices
2 eggs
1⁄3 cup flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon cajun seasoning
1 teaspoon pepper
1 1⁄2 cups panko breadcrumbs
ranch dressing, and hot sauce for dipping
Turn oven broiler on high.
In a medium bowl, whisk together eggs and flour.
Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
Place panko bread crumbs in a shallow dish.
Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray.
Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.
Serve with Ranch dressing and a dash of hot sauce.
Popcorn Snack Bars
The combination of popcorn, coconut, almonds, raisins and apricots is the perfect blend of salty and sweet in these popcorn snack bars.
1/2 cup unsweetened shredded coconut
3/4 cup almonds, chopped
8 cups plain popped popcorn
2 cups rolled oats (do not use instant)
1/2 cup raisins
1/2 cup thinly sliced dried apricots
3/4 cup honey
3/4 cup packed light brown sugar
1/4 teaspoon salt
Preheat oven to 350ºF. Spread coconut on an ungreased baking sheet and bake until lightly toasted, stirring once or twice, about 5 minutes. Transfer to a bowl to cool. Wipe off baking sheet and spread almonds on it. Bake until golden brown and fragrant, 5 to 7 minutes, stirring once or twice. Transfer to bowl with coconut to cool.
Mist a 9-by-13-inch baking dish with cooking spray. In a large bowl, combine popcorn, oats, coconut, almonds, raisins and apricots; stir well.
In a small pan over low heat, combine honey, brown sugar and salt. Cook, stirring, until sugar dissolves, about 5 minutes. Pour honey mixture over popcorn mixture; stir until all ingredients are well-coated and there are no dry spots. Transfer mixture to baking dish. Using lightly moistened palms, firmly press mixture into baking dish. Refrigerate for at least 30 minutes before cutting into bars.
Chinese Stir Fry
This recipe is easy and versatile. You can use your frozen stir fry mix, cabbage, carrots, and even top with sunflower shoots. If you bake up a whole chicken beforehand, you can use any leftover meat in this dish.
300g vegetables, finely shredded e.g. cabbage, carrots, mushrooms, peppers
2 tablespoons vegetable oil 
350g lean pork, turkey or chicken, shredded
1 tablespoon soy sauce
2 teaspoons Chinese 5 spice 
2 onions, thinly sliced
2 cloves garlic, crushed
½ red chilli or pinch chili flakes or cayenne pepper
2 tablespoons water
Prepare all the vegetables and set aside.
Heat a wok or large frying pan over high heat and add 1 tablespoon of the oil. Once hot, add the pork and stir-fry for 3-4 minutes. Remove the pork from the wok and put into a bowl, then add the soy sauce, sprinkle with the Chinese 5 spice, mix well and set aside.
Heat the remaining oil in the wok and add the onions. Stir-fry for 2 minutes then add the garlic and chili and stir 1 minute.
Add the mixed vegetables and return the pork to the wok, stir for 2 minutes, add 2tbsp water, cover with a lid and cook for a further 1 minute. Mix well and serve immediately with rice or noodles.
Parmesan Thyme Popcorn with Browned Butter
If you're looking for a savory popcorn snack, this is a great bet!
2-3 tbsp. unsalted butter
1 clove garlic, grated (or finely minced)
½ tsp. fresh thyme leaves, minced
1 tsp. olive oil
1/3 cup popcorn kernels
2-3 tbsp. grated Parmesan cheese
Salt and pepper, to taste
Place the butter in a small skillet over medium heat.  Melt the butter completely.  Continue to cook, whisking frequently, until the butter foams, bubbles slightly, and begins to brown.  Continue whisking until the butter is evenly browned, being careful not to burn.  Just before it is finished, stir in the garlic and thyme.  Remove from the heat and let cool slightly.
In a popcorn popper or large pot, heat the olive oil over medium high heat.  Add the kernels to the pot, cover, and cook until all the kernels are popped. Remove from the heat, add in the browned butter mixture along with the grated Parmesan and stir well to coat evenly.  Season with salt and pepper to taste, and stir once more.

Tuesday, January 26, 2016

Good Eats Weekly Newsletter - January 27, 2016

Localvore Members 
& Regular Veggie Only Share Members
This week your bag will contain:
Spinach, Potatoes, Carrots, Napa Cabbage,
Onions, Daikon Radish
Out of the Bag:
Frozen Broccoli, Frozen Roasted Peppers
Localvore Offerings Include:
Elmore Mountain / Slowfire Bakery Bread
Tangeltown Eggs
Pete's Greens Baba Ganoush
Half Veggie Only Members
Spinach, Potatoes, Carrots, Green Cabbage,
Out of the Bag:
Frozen Broccoli
The Fall/Winter CSA ends in 2 weeks!
But you can Sign Up Now for the Spring Share!
Our Spring CSA starts February 17th and offers winter treats and new spring arrivals as the season progresses!
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You can Learn More and
Pete's Musings
Happy Winter (finally), 
     We enjoyed the nice long fall but are glad for some cold, snow, and wind so that we feel like we live in the Northeast Kingdom and not New Jersey. Lots of winter projects going on these days. Steve is busy repairing, improving, and maintaining the vast fleet of older equipment that it takes to keep this place running. Isaac and Poli have finished building our new gutter connect greenhouse and are now rebuilding 4 of our older greenhouses. They are making them 2 ft taller, adding insulation around the perimeter, installing hot water pipes to heat the soil-generally making them more productive and efficient. We'll be installing above ground hot water pipes that have a double purpose of heating the greenhouses and also acting as a rail for greenhouse carts to ride on. This will allow tomato and cucumber pruning which happens 10 ft. in the air to move from unsteady ladders onto safe and stable elevated carts.
I've been shopping for a bunch of new equipment. Well, most of it not new, but new to us. Most of what I've found is in Canada or Holland, we'll be bringing 2 shipping containers of Dutch equipment here in the coming weeks. When you want to buy quality used vegetable equipment you have to go to places where there is a big concentration of veggie farms.  We are also actively laying out our soil fertility plans.  We now farm over 60 individual fields so this is a complicated and detailed process.  And we've also been learning a lot about how to improve root crop harvest, storage, and washing in order to maximize quality, and to that end we may be replacing our washline with equipment that is gentler on the roots. The crew is cheerfully plugging away in the washhouse - it's a tough grind washing and packing storage crops all winter and their positive attitude is much appreciated. We're looking forward to the exciting coming season and putting our new and improved greenhouses and equipment to use to grow more and better veggies than ever.
Storage and Use Tips 
Spinach - This larger leaf cooking spinach is great steamed, sauteed or in creamed preparations as well as in spinach tarts, frittatas and casseroles. Add a pinch of ground nutmeg to really bring out the flavor. Wash the leaves in a sink or large bowl full of water, letting any sandy residue sink to the bottom. Lift out of the water and drain. Throwing it into a pan with a few remaining water droplets will allow it to steam nicely. Store unwashed, bagged in the crisper drawer for several days.
Potatoes - Modoc potatoes have bright red skins and are white inside. They are a moderately waxy, all-purpose potato. One of our favorite ways to cook these is simply roasting until they are soft and creamy delicious. Chop and toss in sunflower oil, salt, pepper and other herbs of your choice. Set oven to 475F and roast for 30-40 minutes.
Carrots - The colorful nature of your carrots is based on varietal differences. Carrots have been cultivated for thousands of years, but it was not until a few centuries ago when orange carrots became the norm, when the Dutch developed and made orange varieties prolific. So to appreciate the history of these multi-colored roots, try shredding multiple colors in a salad, or cutting them crosswise into eye-catching irregular ovals. Carrots should be stored unwashed, loosely wrapped in the crisper drawer of your fridge.
Napa Cabbage - Napa cabbage (in the full shares) is an Asian vegetable that resembles regular green cabbage, but is much more tender with large cruncy ribs and has a long, slender shape. Napa cabbage has slightly more protein and fewer calories than regular cabbage and a unique taste like a mild celery or bok choy. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. It is also great in salads! Try it as a lettuce substitute your favorite green salad, or if you have daikon, make your own kimchi this week.
Green Cabbage (in the half shares) can be used in a variety of ways- shredded and added to coleslaw or on top of a salad, sauteed, roasted, or grilled.  Refrigerate cabbage in a hydrator drawer. Do not remove the outer leaves before storage. Once the cabbage has been cut store in a plastic bag.
OnionsThe onions in your share this week are from our friends at Riverside Farm in East Hardwick. Store them in a cool place, even in your fridge, if you don't intend to eat them quickly.
Daikon Radish - Daikon is a large, white, elongated radish that has a mild taste. It contains large amounts of enzymes that aid in fat and starch digestion as well as high levels of vitamin C, phosphorus and potassium. It also contains a plethora of other phyto-nutrients. Try adding cubed daikon to your next pan of roasted vegetables, shredding it on your salad, or eat as a snack with peanut butter. This radish is also a staple ingredient in classic kimchi.
Frozen BroccoliOur frozen broccoli was blanched for a minute or two in our kitchen before cooling and freezing.  It is not a substitute for fresh broccoli in salads or places where you really need the veggies to be crisp.  But it is fantastic for pastas, burritos, casseroles, quiches, soup etc. To reheat, bring some water to a boil in a pot and put in all or a part of the bag of broccoli (you can saw off chunks of frozen if you don't want to use the whole thing). Heat for 2-5 minutes, testing each minute after 2 minutes to see if it has reached the tenderness you seek.
Frozen Roasted Peppers - Frozen roasted peppers are in the large share this week. These are whole peppers that have been washed and then roasted in a barrel flamer, cooled, bagged and frozen. We use Anaheim peppers, which had a little heat that is complemented by the roasted flavor. After thawing, remove seeds and toss them in a pan if you want to each them warmed up. These are great on burgers, in Mexican dishes, or in pasta recipes. 
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
Localvore Lore
This week's localvore share includes Elmore Mountain or Slowfire Bakery BreadTangeltown Eggs, and Pete's Greens Baba Ganoush.
Slowfire Bakery is making Country Bread with Cornmeal and Rye for this week's Thursday pickup sites. Based in Enosburg Falls, Slowfire prides themselves on using local flours (from just over the border in Quebec), as well as other ingredients sourced from their land and from neighboring farms.
Elmore Mountain Bread is baking Vermont Redeemer Bread for most Wednesday and some Thursday pickups, made with 100% organic wheat from Roger's Farmstead in Berlin that was fresh stone-milled in Elmore, and baked in their hot brick oven that is fueled by local hardwood.
We are grateful that Tangletown Farm can provide us with nutritious Local Eggs all winter long! At Tangletown Farm in West Glover, Lila and Dave raise pasture-based hens on their land, and feed them Vermont grains and vegetables. These chickens have mobile coops to keep their diets lush and healthy.
We are also sending you Baba Ganoush from our kitchen at Pete's Greens. Baba ganoush is a thick mediterranian spread made from eggplant, garlic, tahini, oil, lemon, and spices. It is great as a dip or on sandwiches. You can liven it up after thawing by draining any excess water, adding a splash of olive oil, and buzzing it in the food processor for a few seconds. Add a sprinkle of fresh green herbs, like parsley, as a garnish.
Cabbage Salad
Ricki Heller writes of her great recipe:
"The two essential components, I’ve found, are the cabbage and the dressing; pretty much everything else can be adjusted or substituted. This is the type of salad that invites picking at it, right out of the salad bowl, once you’ve already finished what’s on your plate."
1 whole napa or green cabbage, washed, trimmed, and sliced thinly on the diagonal
1 cup cooked and shelled edamame (or snap peas)
1 carrot, grated, if desired
1/4-1/3 cup toasted pine nuts
1/4 cup toasted sesame seeds
1/3 cup extra virgin olive oil
8 drops stevia (or you can use sugar, about 1/4 cup)
1/4 cup red wine vinegar
1 Tbsp. tamari or soy sauce
1 Tbsp. toasted sesame oil
1 very small onion, grated on the finest holes of your grater (it should almost liquefy)
1 clove garlic, crushed
Toss the cabbage, edamame, carrot (if desired), pine nuts, and sesame seeds in a large salad bowl.
In a smaller bowl, combine the dressing ingredients and whisk to mix well.  Pour over salad and toss to coat. Makes about 6 servings.
Baechu (Cabbage) Kimchi
This recipe is from Sandor Katz's "Wild Fermentation." Sandor has revolutionized and revived the traditions of fermenting, and has strong connections to Vermont. 
Makes 1 quart
sea salt
1 pound chinese cabbage (napa or bak choi)
1 daikon radish or a few red radishes
1-­2 carrots
1-­2 onions, leeks, a few scallions, or shallots
3-­4 cloves of garlic
3-­4 hot red chilies, depending on how hot you like your food, or any form of hot pepper, fresh, dried, or
in a sauce
3 tablspn fresh grated gingerroot
Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty.
Coarsely chop the cabbage, slice the radish and carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft. This can take a few hours or overnight is even better. Add other vegetables to the brine such as snow peas, seaweeds, Jerusalem artichokes, anything you like.
Prepare the spices: grate the ginger, chop the garlic and onion, remove seeds from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste, just make sure it has no chemical preservatives which function to inhibit microorganisms.
Drain brine of vegetables after soaking. Reserve the brine. Taste the vegetables for saltiness. You want them salty but not unpleasantly so. If they are too salty, rinse them. If you cannot taste the salt, sprinkle a couple teaspoons in and mix.
Mix the vegetables with the ginger­/chili­/onion­/garlic paste. Mix everything together and stuff it into a clean quart size jar. Pack it lightly, pressing down until brine rises. If necessary, add a little of the reserved, vegetable­ soaking brine to the sumberged vegetables. Weigh them down with a small jar, or a zip­lock bag filled with some brine. If you remember, you can just push them down with your fingers.
Ferment in your kitchen or other warm place. Taste it every day. After about a week, when it tastes ripe, move it to the refrigerator or cool storage space like a root cellar or a hole in the ground.
Chicken Baked with Baba Ganoush
Try this quick and easy way to prepare chicken breasts, baked with flavorful baba ganoush. The fresh eggplant spread lends its slightly garlicky and smoky flavor to enhance chicken. Plus, the coating of babaganoush helps seal in juices, making for a more moist, flavorful chicken breast.
2 boneless, skinless chicken breasts
1/2 cup baba ganoush
1/4 teaspoon paprika
1/4 cup fresh chopped parsley, divided
Preheat oven to 400 degrees. Place chicken breasts in a large baking dish. Spoon babaganoush on top of each chicken breast, so the top of each breast is evenly covered with a thick layer of babaganoush. Sprinkle top with paprika and with some of the parsley.
Bake for about 30 minutes, depending on the thickness of the chicken breast, until chicken is cooked through. Serve with additional chopped parsley as a garnish. 
Egg-cellent Breakfast
This breakfast recipe is easily adaptable with whatever vegetables or cheese you have on hand.

4 large eggs
2 tablespoons of coconut oil/ghee
3 tablespoons coconut flour (or flour of choice)
1/4 teaspoon baking powder
1/2 cup of raw shredded Cheddar cheese 
1 cup thoroughly chopped broccoli (or veggie of choice)*
Kosher salt
Freshly ground black pepper
Preheat oven to 375 F.
Cook up broccoli for a few minutes on stovetop in a bit of oil, just until cooked (not crunchy anymore, but not mushy). Take off heat, set aside.
Place eggs, coconut oil/ghee, and a dash of salt in medium size bowl and whisk together.
Add coconut flour (or other flour of your choice) and baking powder and mix until smooth.
Lastly, add cheese and broccoli, plus ground pepper and stir.
Pour into greased muffin tin cups. Cook 15-20 min or until tops of muffins spring back when poked. Allow to cool 10 min before eating.
Enjoy with a slice of avocado and some green tea for breakfast!
Note: Recipe can easily be doubled to make 12 muffins. Muffins can stored in the fridge (do not freeze) and popped in a toaster oven for re-heating as needed. 
*Optional Additions: Feel free to add other veggies and cook accordingly before adding to egg mixture. Sweet potato, peppers, garlic, onion, and spinach all work well. You might also think of adding bacon pieces, chopped ham, olives, feta, etc. Whatever makes breakfast easy, healthy and delicious for you!
Recipe brought to you by InPower Wellness in Burlington, VT.
Roasted Daikon Radish, Carrots and Peppers
You can eat this as a side or serve it over rice. The balsamic vinegar adds a complex dimension of flavor that takes this a step beyond your average roasted vegetable dish. You can even use your frozen roasted peppers in this dish, if you have them.
1/2 lb daikon, scrubbed and sliced into ¼-inch rounds
4 carrots, peeled and cut into ¼-inch rounds
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
¼ cup balsamic vinegar
Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.