Wednesday, October 18, 2017

Good Eats Weekly Newsletter - October 18, 2017


Everyday Large Members -
please take an ORANGE BAG

This week your bag contains:

.75 pounds Spinach, Garlic, Delicata Squash, Sweet Peppers, Red Cabbage, Kohlrabi, Orange Carrots, Cauliflower, Red Onions



Everyday Standard Members
take a YELLOW BAG containing:


.4 pounds Spinach, Garlic, Delicata Squash, Sweet Pepper, Sweet Salad Turnip, Tatsoi or Vivid Choi (see note below), Kohlrabi, Orange Carrots


Fancy Share Members
take a PURPLE BAG containing:

.6 pounds Spinach, Garlic, Shishito Peppers, Hot Pepper, Cilantro, Vivid Choi, Mizuna, Carrots, Yellow Cippolini Onions


Lean & Green Members
take a GREEN BAG containing:

.6 pounds Spinach, Red Leaf Lettuce Head, Delicata Squash, Cauliflower, Lunchbox Peppers



Localvore Offerings Include:

Butterworks Yogurt
Golden Crops Rolled Oats
Champlain Orchards Honeycrisp Apples

ReMiNdEr!

EVERYDAY LARGE members take an ORANGE bag.

EVERYDAY STANDARD members take a YELLOW bag.

FANCY share members take a PURPLE bag.

LEAN & GREEN members take a GREEN bag.

Thanks for bearing with us as we make this transition to the new share options! If you'd like to share your share size at any time, please let me know!

We have Pantry Shares available! Want to add on your weekly non-veggie items? Email Taylar by Sunday night to get going next week.

We're off! The Fall Share is underway, with definitively fall-like temperatures - yet we still have summery peppers, head lettuce, and our field-harvested greens.

If you have any issues with pickup, please email me right away!

Thanks, and good eating to you this week!

~ Taylar

Storage and Use Tips 

Spinach: This week's greens is a bag of baby spinach. This is pre-washed and ready to eat! Once the bag is opened, they have a shelf life of about 1 week. Unopened, the bags will last at least 10 - 12 days. 

Cauliflower: I used to hate raw cauliflower but as I've gotten older, I've found it is quite delectable when roasted in olive oil. To plain cook cauliflower, steam it in a heavy pot of boiling, salted water for about 5 minutes to maintain its crispness and nutty flavor. Do not overcook as no one enjoys mushy cauliflower. Store it in a plastic bag in your refrigerator.
Delicata Squash: Delicatas are a delicious heirloom variety and wholly edible. They are a crowd pleaser, with a mild but flavorful taste. Try halving it the long way, scooping out the insides, and roasting it with butter or olive oil or slicing it into rings. You can eat it as is or fill it and cook it stuffed with vegetables, meat, or grains. I have been enjoying it lately for breakfast filled with an egg scrambled with kale, garlic, mushrooms, and cheese. For kids, halve it the long way, cut 1/2" slices and bake them on a cookie sheet with a drizzle of butter and maple or just plain as "squash smiles'. Kids can eat the whole smile, peel and all.  Store it in a cool location. Trim the ends before eating - where the stem meets the squash is a tough spot you want to remove. You may want to give it another good scrub before cooking.

Carrots should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks. Store them away from apples, pears and other produce that create ethylene gas, which causes them to become bitter.

Red cabbage - though very similar in taste to green cabbage, red can have slightly more pronounced peppery notes. In my opinion, it can also tolerate longer cooking cycles without becoming too acidic and "stinky." If alkaline ingredients like eggs are present in your pan when cooking red cabbage, it can turn blue on you. To stop this from happening, add a bit of acid to the pan in the form of lemon juice, vinegar or wine. Classic braising red cabbage preparations often call for adding a little red wine, cider vinegar or both to the pan during cooking. Apples also make a perfect match with red cabbage. Cabbage can be stored loosely wrapped in a plastic bag in the refrigerator for weeks. If the outer leaves wilt or turn spotted, just remove them and use the good leaves below. Once cut, keep the remaining cabbage in a sealed plastic bag in the crisper drawer.

Sweet Salad TurnipsSeparate greens from turnip roots before storing them (both keep better that way), but don't toss the greens, they make terrific eating!  Salad turnips are a raw, tasty treat. Slice them and mix in with salad greens, or dip them in dressing and eat them on their own. Chop the greens and mix in with other salad greens for a peppery bite. Or, serve the greens chopped and steamed or sauteed. Both greens and roots can be kept loosely wrapped - seperately - in plastic bags in the fridge.
Kohlrabi is the vegetable that looks like a moon landing craft.  It comes in two lovely shades of green or purple.  I love this veggie.  Why?  Because it kind of tastes like broccoli, it packs the nutritional punch of the other members of the cruciferous veggies (broccoli, kale, cabbage), and when you cut it up into strips and cook it, it is completely unintimidating (it looks like apple slices or plain potato strips).  So this makes it a veggie that is easy for even picky kids to try and often like.  I also love it because it's versatile.  It adds crunch and body to a salad, it's great tossed on grill in a drizzle of olive oil in roasting basket or tin foil, it's great as a side dressed up in a myriad of ethnic flavor profiles, and it's terrific in many dishes calling for a veggie melange. And to top it off, it stores a long time, so you can eat everything else in the fridge first and then 3 weeks later discover you still have perfect kohlrabi. To use it, cut off that tough colorful exterior. Then cut up the white part into whatever shape you like.  Eat it raw or cook it up.  Recipes below.

Tatsoi is a dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw or sauteed, but may be added to soups at the end of the cooking period. Store tatsoi in a plastic bag or container and use within several days.

Vivid Choi: A new veggie for us this fall! Vivid choi is part of the family of pac choi, only leafier, with less stem. It's great for braising or stir fry, or try it in a soup or wilted.

***Standard Share members at the following sites will receive Tatsoi NEXT WEEK: Williston, Richmond, Hinesburg, Montpelier, Hardwick, Barre, and Berlin. Apologies for the shorted veggie bags. Expect to see tatsoi (or vivid choi) next week.**

Mizuna:  Also know as spider mustard, mizuna is a Japanese mustard green with tender leaves and a pleasant, peppery flavor. You could substitute it, chopped, in a salad calling for arugula. It adds a nice zest to a stir-fry or saute too. Store mizuna, unwashed, loosely wrapped in a plastic bag in your crisper drawer.

Sweet Peppers: Store unwashed in the crisper. When ready to use, slice open, take out the seeds and eat raw. Another idea is to roast them under the broiler until the skin turns black, pop into a paper bag for a few minutes, rub off the skin and slice. Store the roasted peppers in a jar of oil in the fridge to add to frittatas, salad, veggies, etc. We have a variety going out today - colorful bell peppers, red Carmens, or yellow sweet Italian peppers. These are wonderful roasted. You can freeze them whole or in slices if needed.
Shishito Pepper: A new variety of pepper this year, the shishito pepper, a Japanese variety, is small and finger-long, slender, and thin-walled. Like poblanos, some are spicy while some are sweet. The intricacies of the environmental conditions can change the hotness of this pepper, so heads up! To cook, poke a hole in the pepper to keep expanding hot air from causing the pepper to burst. Then, you can skewer it and broil or grill it, or pan-fry it in oil. Or, eat it raw in a salad or as a condiment. It is absolutely delicious when cooked over the stove, very simply: heat oil in a pan, add your pepper and lightly cook until golden and bubbly. Turn so the entire pepper gets a little seared. Then, sprinkle with salt, and enjoy!
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
For your pantry this week...

Butterworks Farm in Westfield, VT is run by Jack and Anne Lazor, and now their daughter, Christine. Jack was one of the pioneering giants of organic farming in Vermont, having "bought" in to the organic movement in the early 70's. They are a dairy and grain farm, milking a herd of Jerseys, all of whom are born on the farm and are fed an entirely organic diet of feeds grown on the farm. Their yogurt is richer than others, with a high protein count and fat content. Choose one of the flavors. 

Localvores will also receive a 5 lb bag of Golden Crops Organic Rolled Oats from organic grower Michel Gaudreau of Golden Crops Mill, 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. - it is a big bag, but they'll last a very long time once transferred to an airtight container. See below for a solid granola recipe or one for oatmeal.

Champlain Orchards' apples this week are fresh Honeycrisp, a popular fresh eating apple. It has a crisp and juicy texture with a little honey flavored sweetness. These are grown using an eco-certified process in Shoreham.

Recipes

Find more recipes by searching our website or our blog of newsletters.

The Lost Nation Veggie Melt
This vegetarian sandwich comes from Chef Erik Larson at Lost Nation Brewing in Morrisville - the cauliflower is so good, you don't even miss the meat. If you can't make it to see our friends in Morrisville, try your own version at home! 
Ingredients
Cauliflower, sliced thickly
Rice Flour (for dredging)
Olive oil for frying
Tomato Jam
Thick slice of cheddar cheese (Cabot Clothbound is the real deal!)
Sliced bread, preferably country french (Lost Nation uses Elmore Mountain Bakery, but any handmade bread works)
Dredge your cauliflower in rice flour, then fry in a shallow bath of olive oil in a hot pan over medium heat until lightly brown on both sides. Salt the cauliflower while it cooks. Meanwhile, put jam on both pieces of bread and add cheddar to one slice. When cauliflower is cooked, put between slices of bread and grill until browned. Flip over and toast the other side.
Voila! Chef's trick: slice the sandwich and put the cut side down in the hot pan to get the cheese all ooey and gooey. 
Roasted Delicata Squash with Onion
2 lbs delicata squash (about 2 large)
1 medium red or yellow onion, sliced
2 tablespoons extra-virgin olive oil, divided

1/4 teaspoon salt
1 teaspoon chopped fresh rosemary
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Preheat oven to 425 °F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl.
Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.
Carrots with Coconut Butter and Lime
This recipe comes from the book "Vegetable Literacy" by Deborah Madison.  It's a great veggie resource filled with interesting facts about all kinds of veggies, as well as wonderful recipes.  This recipe caught my eye as it's so simple yet so delicious.  You should be able to find coconut butter at a co-op or you can make your very own.  Get a bag of shredded unsweetened coconut and blend for about 3-5 minutes until smooth.  If it doesn't come together try adding some coconut oil to make it gel.  Store the butter in a glass jar and use it anywhere you have a recipe that calls for vegetable oil or regular butter.

1 pound carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick
Sea Salt
About 2 tbsp coconut butter
1 lime

In a pot, bring 4 or more cups of water to a boil.  Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes.  Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat.  Add the coconut butter, toss to coat the carrots, and then halve the lime and squeeze over the carrots.  Taste for salt and add more if needed.
Ginger-Braised Red Cabbage
This is a great way to enjoy your cabbage!
2 tablespoons olive oil
1 shallot, thinly sliced
1 3-inch piece fresh ginger, peeled and sliced
1/4 cup white wine vinegar
3 teaspoons brown sugar
2 cups low-sodium chicken stock
2 cups water
1 bay leaf
Coarse salt and freshly ground black pepper
1 head red cabbage (about 2 1/2 lb.), cut into 8 wedges, core intact

Preheat oven to 350 degrees. In a heavy ovenproof saucepan, heat oil. Cook shallot and ginger over medium heat until tender, about 5 minutes. Add vinegar and brown sugar. Stir in chicken stock, water, and bay leaf. Season with salt and pepper. Add cabbage.

Bring to a boil. Cover; transfer to oven and braise until cabbage is tender, 45 to 50 minutes.

Remove cabbage with a slotted spoon and place on a serving platter; discard bay leaf. Simmer remaining liquid over medium-high heat until reduced by half, about 10 minutes. Spoon sauce over cabbage.

Sauteed Tatsoi
Here's a quick, tasty way to enjoy your tatsoi.
1 head tatsoi
Garlic
Salt
Olive oil
Slice the stems into 3/4-inch lengths and stir-fry them with some finely chopped garlic and a generous pinch of salt in olive oil for a minute or two, then add a couple tablespoons of water and steam them, covered, for a couple of minutes to soften them further. At that point add the whole leaves, stirring and turning them with tongs for about a minute, then add about ¼ cup water and another generous pinch of salt and steam, covered, until wilted and tender, about 3 to 4 minutes more.

You could give it an Asian flavor with ginger, soy sauce, and a touch of toasted sesame oil, but it’s just as delicious in a simple Italian-style treatment with garlic and olive oil.
Vivid Choi Salad
Chop up the vivid choi. Eat it dressed or try one of these toppings: thinly sliced radish or salad turnips, shredded carrot, toasted nuts or seeds, cooked tofu or tempeh, grilled chicken or beef, spicy Asian pork, slices of citrus...
Dressing
1/4 t. powdered ginger (or mince a “thumb” of fresh)
1/4 t. minced fresh garlic
1/4 t. mustard powder
1/2 t. sesame oil
1 t. local honey
1 t. mirin (a sweet, rice wine often used in teriyaki sauces)
1 T. rice vinegar
a pinch of salt
a pinch of red pepper flakes (optional)

Whisk all ingredients together in a small bowl. This should make enough for two salads, if dressed lightly.


Potato and Vivid Choy Soup

4 tablespoons sunflower or olive oil
2 pounds potatoes, cut into 1-inch pieces
8 cups water
½ teaspoon dried crushed red pepper
4 green garlic stalks, minced (including about half of the bottom sections of the green) - or minced garlic
1 bunch vivid choy, with butt ends cut off and bottom parts of the thicker stems removed; the remaining stems and leaves coarsely chopped
1 bunch of salad turnip greens, stems removed and coarsely chopped
1 cup of your spinach
½ bunch of garlic chives, minced
Sour cream for dollopin’

Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes.

Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.

Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add green garlic; sauté until fragrant, about 1 minute. Add vivid choy and salad turnip greens; sauté until wilted, about 3 minutes.

Add sautéed greens to potato mixture.

Purée until smooth with a handheld blender. Season with salt and pepper.

Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and garlic chives.

Mizuna & Apple Salad with Warm Cheese

1 bunch Mizuna, washed and dried
.75 mesclun mix
2 Red Delicious Apples
½ round of soft Cheese, cut into 6 even slices
Apple Cider Vinaigrette (recipe follows)

Cut the cheese and let sit at room temperature while doing the rest of the preparation. Core apples and slice into thin rounds. Stack the rounds and cut into matchsticks. In a bowl, toss the mesclun, mizuna and apples. Season with salt and pepper. Drizzle the vinaigrette on the greens lightly, just enough to barely coat them. Form greens and apples into a nice mound on the plate and lay three pieces of cheese against the greens. Drizzle some more vinaigrette around the plate making sure the cheese gets some too.

Apple Cider Vinaigrette
½ cup cider vinegar
.5 cups neutral oil, such as grape seed or olive
2 tsp. mustard
Salt & pepper

Place ingredients in bowl and whisk. You do not want to emulsify this dressing, as it will be too thick. When you go to use it, just whisk again until ingredients come together.

Granola 
In honor of the oats this week I thought I'd share this recipe from Amy, who says: I make this granola practically every week because everyone in my family eats it nearly every morning. One of my kids likes it dry, another with milk, and another with yogurt. I like to mix it with other cereals or fruit. We eat it for dessert on maple syrup sweetened yogurt. It's a solid, simple granola recipe. You can add as much as another three cups of various nuts or dried fruit without having to change the amounts of oil and sweetener. You can swap honey for maple syrup interchangeably and use other mild favored oils. Though the amounts given of sweetener and oil are what my fami ly enjoys, you can reduce the oil to 3/4 cup and the sweetener to 1 cup. 

Mix everything together well. If your honey is solid, put the oil and honey in a small saucepan first and warm on the stove until it becomes liquid enough to mix with the other ingredients. Put all of this in two 9" x 13" pans or a large roasting pan. Put in a preheated 250 degree oven and bake for a total of 70-80 minutes, stirring the granola at 30 mins, 50 mins, 60 mins, and 70 mins taking care to rotate the granola that is on the sides and bottom to somewhere in the middle. It is done when it is golden brown. After it cools completely, store in a tightly sealed container.

10 cups oats
1 cup unsweetened coconut
1 cup sunflower seeds
1 cup sesame seeds
2 tsp cinnamon
1 cup sunflower oil
1 cup honey
1/2 cup maple syrup

Old Fashioned Oatmeal
This is just the basic how to cook recipe. There are endless possibilities of what you might add to your oatmeal including honey, maple sugar or syrup, dried fruits, frozen berries, sliced apples or melons, etc. You can go totally dairy free, omitting butter and replacing all the milk with water, or add just as much of those as you like. 

2 cups dry rolled oats
3.5 to 3.75 cups water/milk (1.5 cups milk/2+ cups water is good)
1/4 tsp salt
1 TB butter (optional)

Place oats, milk, water and salt in a med ium saucepan and stir to combine. Place over medium-high heat and bring to a boil. Stir, reduce heat and simmer, uncovered, for five to 10 minutes, until all the liquid is absorbed and oats have softened to a porridge. Stir in butter. Divide into bowls and garnish with dried fruit and sweetener of your choice.

Quick Oatmeal
2 cups quick oats
3 cups water/milk (2 cups water, 1 cup milk is a nice mix)
1/4 tsp salt
1 TB butter (optional)
1/2 teaspoon cinnamon

In a medium saucepan, bring the water and salt to a boil. Slowly, stir the oats and let the water return to a rolling boil. Immediately, reduce heat to a simmer. Stir in the cinnamon and butter and continue to cook on low for 1 minute. Then add the milk and cook for another 2 minutes.
  

Wednesday, October 11, 2017

Good Eats Weekly Newsletter - October 11, 2017


Welcome to the Fall/ Winter Good Eats CSA Share!

Everyday Large Members -
please take an ORANGE BAG

This week your bag contains:
.6 pounds mesclun, 1 head of Red Leaf Lettuce, 1 pound of Carmen peppers, 1 bunch of Celery, 1.5 pounds of Broccoli, 2 pounds of Carrots, 3 pounds of Adirondack Red Potatoes, 2 pounds of Yellow Onions, and

Out of the Bag
1 pound of Tomatoes



Everyday Standard Members
take a YELLOW BAG containing:

.4 pounds Mesclun, 1 bunch Celery, 1 bunch Chard, 1 pound Cauliflower, 2.5 pounds Adirondack Red Potatoes, 1 pound Yellow Onions, and

Out of the Bag
1 pound of Tomatoes


Fancy Share Members
take a PURPLE BAG containing:

.6 pounds Mesclun, .75 pounds Carmen Peppers, 1 bunch Sweet Salad Turnips, .75 pounds Broccoli, 1 pound Fennel, 1 pound Romanesca Cauliflower, 1 pound Leeks, and

Out of the Bag
1 pound of Tomatoes


Lean & Green Members
take a GREEN BAG containing:

1 pound Mesclun, 1 bunch Easter Egg Radishes, 1 bunch Sweet Salad Turnips, .75 pounds Bell Peppers, and

Out of the Bag
1 pound of Tomatoes



Localvore Offerings Include:

Slowfire Bakery Cider Bread
Tangletown Farm Fresh Eggs
Champlain Orchards Bluebyrd Plums
Pete's Greens Baba Ganoush

Pete's Musings
Welcome to our Fall/Winter Good Eats Share and thanks for joining! We appreciate your participation. Taylar has concocted some interesting new shares that we hope you enjoy. We're having a glorious fall here in Craftsbury. Today ends 3 weeks without rain that was perfect for fall crop growth and getting lots of field work done. Our hardy greenhouse crops such as spinach, chard, kale, lettuce and lots more are really appreciating all the sun and are looking better than ever. We have 6 acres of cover crop sunflowers in full bloom that everyone in town has been enjoying. Yesterday my daughter Bee and I got to hang out with 16 Indian folks visiting from New Jersey who were very excited about the sunflowers. I think it was the first sari I've seen in Craftsbury. Leaves finally colored up, usually they are mostly off the trees by now but we're at peak. We hope you enjoy the veggies! 

~ Pete


A field of greens tihs morning, on a beautiful autumn day! This is land we farm in Glover.
The first Meat Share is Nov. 1!!!
Welcome to the Fall/ Winter Good Eats CSA! 

For new members, I'm Taylar, the CSA Manager here at Pete's Greens. Every week you'll receive this newseltter, typically around mid-day Tuesday, that tells you what's coming in your share that week, plus news about our farm, tips and ideas for storing and using your veggies, and recipe ideas for your week's contents.

I'm excited about these new share offerings! At the end of every CSA season, we survey our members. Occasionally we survey current and past members in between seasons. One of those surveys earlier this summer helped us put together these new share options. The new shares - different from anything we've offered before - mean we're doing all our processes differently. So bear with us as we work out the kinks for the first couple of weeks of this share season!
You should have received an email telling you which color bag to take at your site. Take a look at the colors below. EVERYDAY LARGE members will take an ORANGE bag. EVERYDAY STANDARD members will take a YELLOW bag. FANCY share members will take a PURPLE bag. And, GREEN bags are for the LEAN & GREEN members!

Pantry items will be out of bag, along with tomatoes. When you arrive at your site, please find your name on the list and check to see which items you should take - the color of bag plus any "out of bag" items. This week it's the last of our tomatoes... which just kept coming given the unseasonable fall temps!

If you have any problems at site, please email me right away, goodeats@petesgreens.com . Please do not leave notes on the sign-in form as we don't get them for a week, if at all! 

Thanks, and welcome!

~ Taylar

I get to drive past those sunflowers everyday! It's easy to stop and play in them!

Storage and Use Tips 

Mesclun: This week's greens is mesclun, which is French for "mix". So you're getting a bag of "mixed" greens! These are baby versions of lettuce, spinach, chard, kale, and mustard. We harvested the greens this morning and pre-washed them. They're ready to eat! Once the bag is opened, they have a shelf life of about 1 week. Unopened, the bags will last at least 10 - 12 days. (Below, Pete & Felipe harvesting greens this morning.)

Adirondack Red Potatoes: These reds have a bright red skin and a vibrant interior! They lighten some after cooking and make nice home fries for dinner or breakfast. Store in a cool, dry, dark place (away from onions).

Fennel: 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.

Sweet Salad Turnips (to the right)Separate greens from turnip roots before storing them (both keep better that way), but don't toss the greens, they make terrific eating!  Salad turnips are a raw, tasty treat. Slice them and mix in with salad greens, or dip them in dressing and eat them on their own. Chop the greens and mix in with other salad greens for a peppery bite. Or, serve the greens chopped and steamed or sauteed. Both greens and roots can be kept loosely wrapped - seperately - in plastic bags in the fridge.
Leeks are a relative of the onion.  They look like large scallions, and have a more subtle, mild flavor than our yellow onions.  They are often used in soups but they can be served as a dish on their own (see recipe for braised leeks below), or sliced raw into salads.  Store leeks dry and loosely wrapped in plastic in the refrigerator, but use them within a week or so.
Romanesca:  A very striking vegetable, the Romanesca variety of cauliflower has a beautiful light green color with pointed florets instead of the usual rounded. Originally from Northern Italy, its taste is somewhat milder than the traditional cauliflower as well. Cook as you would a regular specimen. Consider blanching the florets and adding to a crudite platter. Store unwashed in a loosely wrapped plastic bag in the crisper drawer of the refrigerator.
Bell Peppers: Store unwashed in the crisper. When ready to use, slice open, take out the seeds and eat raw. Another idea is to roast them under the broiler until the skin turns black, pop into a paper bag for a few minutes, rub off the skin and slice. Store the roasted peppers in a jar of oil in the fridge to add to frittatas, salad, veggies, etc.
Carmen PeppersThese sweet peppers (which may be yellow or red) are a delight! The Carmen is an Italian pepper named for its bull's horn shape ('corno di toro'). These are wonderful roasted. You can freeze them whole or in slices if needed.
Tomatoes: Surprise... one more week of tomatoes! We've been able to include tomatoes almost every single week of the share... which doesn't happen often! Full veggie shares, please pick up 1 bag.
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
For your pantry this week...

Much of the bread in the Pantry Share comes from Slowfire Bakery based in Jeffersonville, VT. Slowfire refers to the method of baking bread - slowly, in a brick oven heated with wood. Scott Medellin bakes this bread for us every Tuesday morning using locally and regionally sourced flours - plus some other surprise ingredients! This week it's a Cider Bread. Scott says: This year's version of a favorite seasonal specialty features cider from just up the road at The Farm Between (Cambridge).  It's leavened by a combination of our sourdough and cider fermented by cider brewing yeast, with an added note of spice from Maine grown and milled Durum wheat.  Great with cheese or butter, and the hint of sweetness and apple goes down well with sandwiches, toast, french toast, etc.

Another staple item in the Pantry Share is fresh eggs from Tangletown Farm in nearby West Glover. Lila Bennett and kids run this diversified farm. She has a huge flock of laying hens that supply our CSA with fresh eggs. The hens are pastured in movable pens, meaning they never spend too long in one place. That is, the hens that are penned at all! I visited Lila's farm on Saturday and found hens, pigs, goats, and turkeys all co-habitating quite peacefully - plus a farm dog! 

I was delighted to find these Bluebyrd Plums still available from Champlain Orchards in Shoreham. A variety from West Virginia, the Bluebyrd is sweet and firm. While Champlain isn't organic, they follow an eco-certification practice that means they use very few (if any) pesticides and integrate a variety of environmentally friendly practices to maintain their fruit trees. Store plums at room temperature to ripen, store in the fridge to prolong freshness if you're not ready to eat right away. A ripe fruit will yield when pressed gently. 

And, last but not least, Pete's Greens Baba Ganoush is back!! Kaitlyn has been busy in our on-farm kitchen whipping up this Middle Eastern sauce. Baba Ghanoush is made from eggplants that have been roasted and mashed. Then, they're mixed in with roasted garlic, tahini, and seasoning to make a delightful spread. Try using it as a dip for your crudite platter or spreading is on a sandwich. It's also nice on crackers or slathered onto a slice of fresh bread. It is frozen so if you don't plan to eat it right away, pop it back into the freezer. Once opened, we recommend using within a week.

Recipes

Find more recipes by searching our website or our blog of newsletters.

Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and their greens.

3/4 cup orange juice
2 TB tamari
3 medium scallions (sub in some leeks!)
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs salad turnips, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens

Combine orange juice and soy in measuring cup. Place scallions (or leeks), garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.

Home Fries
There are two secrets to making great home fries, if you ask me. The first is cooking the onions separately. As potatoes need to cook quite a bit longer than onions, it saves them from become burnt specks by the time the potatoes are ready. The second is more of a shortcut (so you can make them more often because they’re easier!) which is that I reduce the pan-frying time by half cooking them in the microwave first. As the best French fries are twice-cooked, this follows that line of reasoning well, yielding home fries with a soft center and crisp edges.

1 1/2 pounds potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
4 tablespoons salted butter
1 onions, finely chopped
Salt and pepper to taste
Seasoning of your choice: Garlic powder or salt work great, as does smoky Spanish paprika or chopped chives

Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.

Meanwhile, melt 1 tablespoon butter in large regular or nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.

Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes. Stir in onion, seasonings of your choice and salt and pepper to taste.

Sauteed Chard with Onions
Here's a basic chard/ braised greens recipe. To kick this up a notch, add mushrooms or some chopped celery.

1 bunch green Swiss chard
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, halved lengthwise and thinly sliced
Handful of Garlic Chives, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes.
Transfer with a slotted spoon to a serving bowl.

Crispy Leek Rings
This recipe looks like a great way to eat leeks.  How can you go wrong with onion (leek) rings?

1-2 medium leeks, white and light green parts only, sliced into 1/2” thick rings
1 cup flour
1 cup milk
1 egg, beaten
Canola oil
Kosher salt and black pepper

Place an inch or two of canola oil in a small saucepan and bring to 350 degrees.

Remove the centers of the leek sections, and separate the outer layers into rings two layers thick.  Set aside.

Combine the milk and egg in a small bowl.  Place the flour in another bowl.

Working in batches, dip the leek rings in the flour, then into the milk/egg mixture, then again in the flour.  Fry in the oil until golden brown.  Remove to paper towels and sprinkle with salt and pepper immediately.

Cook’s Note:  This is a cute variation on the classic onion ring.  I like these crispy little rings as snacks or garnish for a hearty meal.  If you like spice, add some cayenne to the flour before dredging. 

Mixed Vegetable Curry - Sabzi Bhaji

2 large potatoes, cut into thin julienne strips
2 carrots, cut into julienne strips
1 onion, finely chopped
1/2 to 1 cayenne pepper, seeded and finally chopped
1 tablespoon of ground coriander
1 teaspoon of turmeric
1/2 teaspoon of cayenne
dash of amchoor powder (if you have it)
dash of mace (if you have it)
1 teaspoon of sea salt
freshly cracked black pepper

2 tablespoons of ghee, or a mixture of butter and oil
1 inch piece of ginger, peeled and finely chopped or grated
1 teaspoon of cumin seeds
1 large tomato, finely chopped
1 cup of cauliflower or broccoli or chopped beet greens
a generous handful of fresh coriander, chopped
2/3 cup of plain yogurt
juice of 1 fresh lemon
1/2 cup of water
1 tablespoon of chickpea flour (optional)

In a medium bowl, combine the potatoes, carrots, onions, chilies, coriander, turmeric, cayenne, amchoor powder, mace, salt and black pepper. Cover the bowl with plastic wrap and let sit for an hour.

Heat the oil in a wok or large frying pan over medium heat. When hot, toss in the ginger, cumin seeds. Stir and fry for a few minutes. Add the potato and carrot mixture to the pan and cook for a few minutes, stirring often. Add your cauliflower or other green veggies now along with the tomato, lemon juice and most of the freshly chopped cilantro. Cook, stirring often, for another 5 minutes. Gradually stir in the yogurt and add 1/2 cup of water. Cover and cook for 30 - 40 minutes, or until the vegetables are tender. Add more water if necessary to achieve your desired consistency or a bit of chickpea flour if the dish has excess water. Garnish with the remaining cilantro or add to the cooking pot and stir.

Stuffed Peppers
The beautiful Carmen peppers are an opportunity for a delightful dinner. No need for a recipe, just use your imagination. You won't go wrong.

Preheat oven to 400F.

Saute some onions and garlic.

Then add in some spices (you can go with some cumin, chili powder, and cilantro if going Mexican direction, or maybe some basil, thyme, oregano if going in mediterranean direction), stir and cook for a couple minutes til aromatic. 

Now you can add a bit of simple small diced veggies if you'd like (think broccoli, beans or chopped spinach this week). 

Then add cooked rice or quinoa or risotto (yum) or pearled barley, maybe some cooked beans (canned kidney beans come in handy here!).

Once everything is blended add some cheese (parm perhaps, or gruyere, or feta or goat) and remove from heat.

Spoon the filling into peppers that are cut in half and place peppers into an oiled baking dish.

Bake for 30 mins or more until peppers are softened and beginning to brown on some edges and filling is hot.