Monday, September 17, 2007

Tofu Recipes

Last week, you received Vermont Soy Tofu in your shares. Tofu is a fermented soy product, high in protein and rich in calcium. Although it can be eaten raw, it is best used with seasonings and marinades as it soaks up flavor. Before using, wrap in a very clean cotton or linen kitchen towel and squeeze the excess moisture out.

I've been working on a couple of tofu recipes, but I must confess, it's not a staple in our house. That said, below are a few recipes that most (including the kids) enjoy. Let me know what you think!-elena

Baked Tofu in a Sweet Ginger Marinade
I used the basics to a favorite Korean marinade, added some local ingredients and found this to be a really yummy way to eat tofu with rice, sauteed vegetables or even as a cold snack out of the fridge.

1 lb firm tofu, sliced in eight even slabs
Marinade:
2 - 3 T apple cider vinegar or rice vinegar
2 - 3 T Tamari soy sauce
1/2 T fresh, grated ginger
1 tsp sesame oil
2 T honey (or more if you like a sweet flavor)
pinch cayenne
1/2 tsp sesame seeds
1 clove of garlic, minced
fresh ground black pepper
chopped scallions

Marinating and Baking the Tofu:
Make the marinade by shaking in a lidded jar
Arrange the tofu slices in an oiled flat baking pan
Cover with the marinade - add more vinegar and soy sauce needed
Cover and marinate 4 - 8 hours in the fridge
Turn over once if possible
Preheat the oven to 350 degrees
Bake 30 minutes in the marinade, uncovered
Turn over halfway through the baking
Broil for a few minutes if the tofu isn't golden on both sides

Curried Tofu Spread
-Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin

1/2 lb firm tofu
3 T mayonnaise
3/4 tsp curry powder
1 celery rib, finely diced
1 small carrot, grated
1 1/2 T raisins
1 scallion, thinly sliced
1/4 tsp salt
Ground black pepper to taste

After draining tofu, drop into a bowl and mash with a fork until the texture is fine or resembling course bread crumbs. Stir in remaining ingredients and chill for at least an hour, to allow the flavors to develop. Particularly yummy on crackers or toast with a crunchy bit of lettuce and a slice of fresh tomato.

Wednesday, September 12, 2007

Good Eats Newsletter Sept 12

Pete's Greens
Good Eats Newsletter 9/12/07

This week’s share includes: tomatoes, mesclun, baby artichokes, Alisa Craig onions, eggplant, mixed peppers, potatoes, lacinato kale, tofu, yogurt, eggs

We are very excited to welcome Vermont Soy to Good Eats. Andrew and Todd “the soy boys” have been working in Hardwick for several years building and equipping an excellent facility. They have been marketing soymilk for several months and we are one of the first lucky recipients of their tofu. We don’t plan to offer their soymilk through Good Eats as it contains sugar, but if you enjoy it, tofu will be a regular addition. I had some for breakfast this morning with eggs and thought it was great.
Baby artichokes might be new to some of you. Here is a simple way to prep them. Peel off bracts until you reach a paler interior. Trim the stem, and trim the top of the choke if it seems prickly. They can be sliced in half, steamed, and eaten with butter, or add them to a sauté. A good Italian cookbook will have a recipe for smashing them and grilling.
We are midway through potato harvest. We had to mow our fingerling plants down yesterday as they are still growing. Mowing them causes the skins to set so they will store properly. Conventional potato growers follow weekly or more frequent spraying all summer with an herbicide that kills the potato vines. They feel that the skins set even better when the vines die via herbicide rather than mowing. From what I have learned about the spraying that occurs at least on eastern grown conventional potatoes, I think this is one of the most important foods to source organically

About Vermont Soy
Vermont Soy, located in Hardwick produces great tasting organic soy products, while supporting local agriculture and local economies. Vermont Soy believes that fresh, organic, and local products are the healthiest alternative for both the consumer and the planet. Organic soymilk and tofu are produced using the highest quality ingredients to deliver a fresh local taste. Freshness and using premium quality organic ingredients is what makes Vermont Soy soymilks and tofu taste so delicious. Organic, non-GMO beans are sourced from Vermont farmers, as well as from growers in Quebec and Michigan. This year Vermont Soy has partnered with five Vermont farmers to grow organic soybeans for the upcoming production year. To learn more about Vermont Soy’s sustainable initiatives visit: www.vermontsoy.com


Monday, September 10, 2007

Good Eats 2007/08 October-February Share

Visit our Good Eats page on our website www.petesgreens.com for more details, a FAQ page and a sign up sheet.



OCT-FEB Vegetable/Localvore Share
: This is an interesting and challenging period of the year to provide a diverse array of produce. For the first few weeks of the share period we will still be harvesting much of the produce from the field. Remnants of summer such as greenhouse tomatoes and peppers will appear but by mid November, summer and outdoor vegetables will be over.
Our root cellar will be overflowing with potatoes, cabbage, carrots, and beets, and the new onion & squash storage room will offer 10 types of onions and several varieties of winter squash.
Greenhouse production this time of year is very weather dependent. If we have a moderate fall it is likely we will continue to harvest fresh crops from the greenhouse until mid December. If there is severe cold it may end sooner. Especially toward the end of this share period the vegetable share will be heavy on root crops. They taste great, are nutritious, and excellent winter fuel for the body and soul, but if you don't care for root crops, this share is not for you!
During the Oct-Feb Share period Localvore items may include: prepared and preserved foods from Pete 's Greens including “everything but the kitchen sink” vegetable soup base, sauerkraut, and other lacto-fermented vegetables; many varieties of apples and cider from Champlain Orchards; several types of yogurt, cream, cornmeal, whole wheat flour, and dried beans from Butterworks Farm; an array of Northeast Kingdom sheep, cow and goat cheese; Localvore bread from Elmore Mtn. Bakery; organic Oyster mushrooms; sunflower oil, popcorn, rolled oats, rolled spelt, rolled rye and pearled barley, and miso from several Quebec farms; cranberries and cranberry juice; and local organic raw honey. Most items are organic with the exception of the apples, cider, and cranberries. (see Champlain Orchards website for an explanation of their growing practices) Pete ’s Greens free-range chicken is a new addition to our share. Expect to receive a 3.5-5 lb. frozen bird about once a month. We may also include our own lamb sausage once or twice.
Localvore perishable items such as apples, yogurt, cream will be provided more often, while long storing staples such as flour and beans will be provided in greater quantity but less frequently.
Root Share: The Root Share is perfect for families that want only bulk root crops. Pickups are every other week and the share will include carrots, beets, potatoes, turnips, parsnips, rutabagas, and cabbage. This share is a great base for fall and winter meals and we grow many varieties and colors of these crops for a diversity of appearance and flavor.

Pick Up Sites:


___Burlington, Grove St.
Wed, 2:30pm to 6pm

___Burlington/South End, Adams Ct. (NEW PICK UP SPOT!)
Wed, 2:30 to 6pm

___Montpelier, Nutty Steph’s Granola- (behind the Trading Post)
Wed. 8am to 630pm

___Craftsbury, Pete’s Greens at the Craftsbury Village Farm
Wed. 12pm to 8pm

___Morrisville, Concept II
Wed. 3pm to 5:30pm

___Stowe, Laughing Moon Chocolate
Wed. 3pm to 6pm

___Waterbury, Hen of the Wood
Wed. 3pm to 6:30pm

___Richmond, NOFA-VT
Wed. 12pm to 4pm

COST:

Vegetable/Localvore Share $765 (payment plan available)
-Begins October 17 and Ends February 13th
Root Share $270
-Begins October 24th and is every other week for 9 weeks total

Wednesday, September 5, 2007

Good Eats Newsletter 9/5/07

Pete's Greens Newsletter
Sept. 5, 2007


This week's share contains: romanesca cauliflower, tomatoes, brussel sprouts, french charentais melon, mesclun, zucchini, beans, cucumber, arugula, our eggs, organic wildflower honey from Northwood Apiaries.

This is incredible late summer weather. We have pulled all our onions and normally we'd have to move them into the greenhouse to dry but it looks like we will be able to field cure them this year due to the sun and low humidity. We are digging potatoes and have dug a few beds of beets. Today the gigante kohlrabi (for those of you who join the next share period will be feasting on) will get packed into the root cellar. September bounty is so gratifying. I never get tired of watching potatoes bounce off the back of the digger and lie drying in the sun. -Pete

Let's talk about what is in your share this week. The honey is from Northwood Apiaries, a little place in Westfield. It's raw and organic, so it's filled with all the good stuff. You'll see that it is crystallized, which is what unheated honey looks like. Use spoonfuls to sweeten hot beverages from tea to coffee to hot chocolate. Spread onto a nut butter sandwich in place of jam or try it on toast in the morning. To use more easily in cooking, heat it gently on the stove, just until liquid. I use mine in butter for corn bread or use to sweeten a vinaigrette or marinade. Try it drizzled on cheesecake or yogurt or fresh late summer fruit like this week's melon.
This week and next, we will be giving you eggs from our happy chickens before taking a break to include a couple of other things. Our animal manager Jen Linck collects the eggs every day, washes and packs them. She's got a great sense of humor, which both the crew and our animals appreciate. It takes a special person to schlep out here every day to tend to 100 laying hens, 200 meat birds and pasture raised lambs. Thanks Jen!
Coming next week in your shares, will be Butterworks Farm yogurt and eggs. The week after next you should have apples and cheese. Hope everyone is out enjoying this incredible weather as the early morning chill means winter is on it's way.-Elena


Storage Hints and Recipe Ideas:
Brussel Sprouts: These will keep for a bit, if kept cold in the fridge, but it's better to eat them sooner rather than later. I rediscovered how yummy these are as an adult, when i ate them pan roasted with olive oil and salt. Below, i listed a recipe from the Barefoot Contessa that roasts them in the oven.
Arugula: Store dry and in the crisper. A bit spicy and yummy as a green to add to pasta or to make pesto with. Toss with salad or use as a bed underneath roasted chicken legs.
Romanesca Cauliflower: The green spiky vegetable that i think is absolutely beautiful. Use as you would any cauliflower as it has a wonderful flavor or eat raw in salads.

Roasted Brussels Sprouts
The Barefoot Contessa Cookbook

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.