Wednesday, January 16, 2008

Newsletter Jauary 16

Pete’s Greens Good Eats Newsletter January 16

This week’s Vegetable Localvore share includes:
Sugarsnax carrots, potatoes, parsnips, frozen tomatoes, popcorn, sprouts, tofu, bread, applesauce, sauerkraut
This week’s root share includes:
Potatoes, carrots, mixed beets, parsnips, red cabbage, turnips
Bread ingredients: organic fresh milled whole wheat flour, organic rolled oats, organic rolled barley, organic oat flour, organic fresh milled spelt flour, sourdough, well water, and sea salt.
Notes and Localvore Goodies
After some logistical challenges, Vermont Soy has their new tofu equipment up and running. This is good news for us, too! Enjoy the tofu; sorry for the delay. Look for the next issue of Edible Vermont, due out by the end of January, for an article about Vermont Soy.
Sprouts again from Gourmet Greens. They are able to supply us with a mix of varieties for now. We will try to switch them around for each site, so you can try them all.
Organic applesauce from Champlain Orchards. This is fresh, made just for Good Eats. Eat it up quick!
Bread this week is from Patchwork Farm. Charlie is using the organic grains we purchased from Michel Gaudreau in Quebec. Clearly he’s having fun making new breads! He’s calling this one “Charley’s Oats and Barley”, and is baking it exclusively for Good Eats at this time. Let us know how you like it; he may consider making it a regular offering. I can’t wait to try it tonight!
Our most exciting localvore treat is the sauerkraut made right here on the farm. Meg, along with a couple other crew members, spent quality time this fall shredding cabbage and salting it down in a huge 55 gallon drum. Then she covered it and it has been percolating in the commercial kitchen for a couple months. Last Friday, Melissa and Meg packed it into the containers for Good Eats. Next on the agenda is Kim Chee, a spicy Korean fermented cabbage. We’ll have to wait until April for that one!
For next week, look forward to Elmore Mt Baguette and Blythedale Camembert and a couple other items to be decided. With the end of the share fast approaching, I'm trying to squeeze in the rest of the great localvore items I've been sourcing!
I spent the day Saturday at the NOFA VT Direct Marketing conference. It was great to meet face to face with many other producers. Some are new acquaintances; others are our localvore partners who I had previously only spoken with by phone and email. It was a great chance to network and source even more localvore products for upcoming shares. I was also inspired to think about ways to keep our remote customers connected to the farm. I am hatching some plans for summer events on the farm. Stay tuned!

Pete's musings: Thanks to all the responses to the inquiries about a meat share and including coffee in Good Eats. These seem to be hot button issues that inspired many of you to write. Coffee first. The majority of the responders (we heard from about 30 folks) drink and enjoy coffee but feel that it is not an appropriate addition to Good Eats because the raw ingredients are not sourced locally. I agree. Including products that are not substantially local has never sat well with me and I'm pleased that as a group we are mostly on the same page on this issue. Some of you would really like to receive coffee and might want to seek out Fresh Coffee Now, run by Matt Sutte. Matt is a Good Eats member and approached us about offering coffee in Good Eats. By all accounts he offers an excellent product and we wish him well in his growing business.
The responses about the meat share have helped us to make a plan. Most of you feel that about $35 of meat every other week is an appropriate amount for your family. We are not sure if we can get this organized in time for the next share period, but if not we definately plan to offer a meat share by the June share period.
Do any of you have objections to your name and contact info being shared with other Good Eats members? A Montpelier area member would like a list of all Montpelier members in order to invite you all to a localvore meal. I suspect that similar requests might come from other sites in the future. So, if you have objections to your name and contact information being shared with other Good Eats members let us know.
Seeking a member to split a veg/localvore share with a person for next share period. Pickup location Laughing Moon Chocolates.
There has been a bit of confusion surrounding the Montpelier pickup site. We were looking for a site to replace Nutty Steph's as there was a sense that it was becoming too crowded there. Steph has reorganized creating more space for us and we have have agreed to stay at Nutty Steph's at least through the next share period (until mid June). Thanks Steph, and thanks to all of you who offered space or ideas about space in Montpelier. Keep the possibility of a future move in mind and don't be shy about passing on ideas for locations.
Full signup information for the next share period (beginning Feb. 20) will be ready by next week at the latest. You will be receiving an e-mail about it. First dibs are given to current Vegetable/Localvore and Root Share members. Our sense is that it is going to fill up fast so if you want to be included get your signup in quickly.
Check out the new website created by one of our members, Marina Knight. It features a lovely picture of Pete's Greens carrots on the main page.
Storage and Use Tips
Tomatoes: These are a little bag of summer! To remove the skins, just run them under warm water. Then, when they have thawed a bit, chop them up for use in soups and sauce. I think you could make a terrific quick pizza sauce with garlic, olive oil, a pinch of salt and the tomatoes. Maybe you froze some pesto or basil? Perfect!
Sprouts: Use these fresh as a green addition to slaw and sandwiches. Store in the crisper drawer. Perishable, use quickly!
Sauerkraut: According to my Rodale Stocking Up III, sauerkraut used to be one of the only winter sources of vitamin C, and was used to treat scurvy at sea. It also contains beneficial lactic acid. It can be kept in a cold, but not frozen, place without canning. Low temperatures will discourage the growth of surface scum.
Popcorn: We’re psyched about this popcorn! Melissa told me she’s been taking it off the cob and popping it in her hand crank stove top popper. You can twist it off, starting at the wide end. With a microwave you can put the whole ear in a brown paper bag, tape it closed and pop. The other day she & my son made some at Pete’s and ate it with Cabot shake cheddar. Yum!
The following is information from the Farmer John’s web site. I hope it’s helpful. Their book is a wealth of information. I use the farm’s copy all the time!
Contrary to appearances, parsnips are not pale versions of carrots. In fact, they have a nutty-sweet taste and a tender-hearty texture that is entirely distinct from carrots. For centuries, parsnips were a more common staple than the potato—and deservedly so. Satisfying, versatile, and highly nutritious, these delicious roots make a terrific base to any meal.
Refrigerate unwashed parsnips in a loosely wrapped or perforated plastic bag for up to two weeks.
Young parsnips don’t need to be peeled. Simply scrub them under running water with a vegetable brush. Peel larger parsnips, and cut out the core if it seems woody. However you slice or chop parsnips, be sure to make all the pieces relatively the same size, ensuring an evenly cooked dish.
Steamed Parsnips with Sweet Butter Sauce
The parsnip’s humble appearance conceals its luscious taste; it needs very little fuss in order to be sweet and delicious. Simply steamed and topped with just a touch of maple syrup or honey, parsnips are irresistibly good. The tender strips in this recipe can be served whole, sliced, or even mashed. Friend of the Farm.
Serves 3 to 4
3 large parsnips, sliced lengthwise into 1/2-inch-thick strips
1/4 cup butter
1 tablespoon maple syrup or honey
freshly ground black pepper
1. Place the parsnips in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 10 to 15 minutes depending on size. Transfer to a serving bowl.
2. Melt the butter in a small pot over medium heat. Remove the pot from heat and stir in the maple syrup or honey.
3. Pour the butter mixture over the parsnips. Season with salt and pepper to taste.
Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, signed copies of this book, and quantity discounts available at

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