Tuesday, February 26, 2008

Pete’s Greens Good Eats Newsletter February 27, 2008

DELIVERY POSTPONED UNTIL THURSDAY
Due to the weather forecast, we will be delivering shares on Thursday this week. Pick-up times will remain the same. 'Hope you get to stay home and have a snow day.

Important Share Information
Thanks to everyone for making our first pick-up last week go so smoothly. This week please look for the name pick-up list on a clipboard. The pick-up instructions will be behind the name list on the same clipboard. Please cross of your share name before moving on to this week's instructions. If you don't see your name (or your share-mate's), please contact us immediately.

All your veggies will be in a purple plastic bag this week. Even though the bag's not tan, they are still yours!

Please bring back your empty plastic bags and egg cartons when you pick-up. You'll see spots for collecting both. Thank you for helping with our recycling effort!

We are always looking for feedback as we move through the share period. Please send any positive and not-so-positive comments to Nancy. If there are any issues, we would really like to hear about them as soon as they arise!

If you have any questions with your pick-up please email Nancy@PetesGreens.com or call 802.586.2882 x2.

Bulk Order, Delivery March 12th
'Can't get enough of our root vegetables? We will be offering a bulk order of available produce and Pete's chicken and lamb for delivery on March 12th. The prices on our bulk orders are very close to wholesale, with a minimum order of $40. All orders and checks must be mailed to the farm to be received by March 7th to ensure a March 12th delivery. Visit our Bulk Order page for more details and an order form.

This Week's Share Contains
Rainbow Roots (#5 mixed carrots, beets, turnips, rutabagas, radishes, and potatoes), 3# mixed yellow potatoes, either a green or Savoy cabbage, celeriac, valentine radishes, 1 bag Gleason Grains whole wheat pastry flour, Maplebrook Farm fresh mozzarella, Elmore Mtn. bread with Blue cheese crumbles and Champlain Valley Apiaries raw honey.

Bread Ingredients: Quebec sifted organic wheat flour, Jasper Hill blue cheese, thyme, water, yeast, sea salt, Quebec sunflower oil

Vegetable Storage and Use Tips
Rainbow Roots - This mixed bag of roots will keep, unwashed in your crisper drawer for a couple of weeks. If you're ambitious, you can pull out any potatoes and treat them like the rest (below).
Potatoes - If these are damp, let them dry on the counter for an hour or so. Then store in a paper bag in a cool dark place. A drawer or cupboard is ideal.
Celeriac - This wonderful, ugly thing is delicious, both raw and cooked. It does have a tendency to turn brown once cut, so if you need to let it sit before dressing or cooking it, drop it in some acidulated water (fancy name for water with lemon juice in it). Try boiling and mashing it with the potatoes, butter and cream (and/or milk). Store celeriac, unwashed, loosely wrapped in plastic in your crisper drawer.
Valentine Radishes - You will be so pleased with the glorious pink color when you cut these open. They are delicious too! Toast up a slice of the blue cheese bread, slather with butter and serve along side the sliced radishes for a real treat. Store these in the crisper drawer, loosely wrapped in a plastic bag.
Cabbage - Put dry, unwashed cabbage in the refrigerator crisper drawer. Even if the outer leaves deteriorate, you can remove them to reveal fresh inner leaves. Cabbage can keep for several weeks. Once cut, wrap it in a sealed plastic bag and continue to refrigerate.

Localvore 'Lore from Heather
It's been a great week of meeting with local producers while acquiring the localvore goodies for the share. Connecting with these folks and learning about their businesses is such a privilege. As is sourcing products for you all! I hope you enjoy all these treats. Let me know if you have ideas for locally produced items. I'm always searching.

Nancy Hoffer of Maplebrook Farm in Bennington has a camp in Glover at Lake Parker. When I called to order mozzarella for next week, she offered to bring it up this past Saturday on her way to camp. With a 3 week shelf life, I knew we had to distribute it right away for best quality. It seemed like fate to put it in this week's share. Nancy has delivered for us in the past, but this was my first opportunity to meet her in person. We talked some about the CSA, humane small-scale dairy farming, and about the expansion project at their Bennington plant. Nancy has strong opinions about raising what she calls "happy cows"!

Up to now, Vermont Milk Company here in Hardwick has been producing the cheese curd and shipping it to them down south. Then they hand shape and wrap the mozzarella, hand dip the ricotta and make the smoked mozzarella in Bennington. When the new plant is finished they will be producing all their cheeses in house from milk to shipping the finished product. They have contracted with local dairy farmers who have pledged not to use rBGH. This will give them better production control, as they make these fresh cheeses to order. You can check out their website www.mountainmozzarella.com

Last Saturday, I met up with Ben Gleason of Gleason Grains of Bridport. He was bringing his son to Williston to play indoor baseball and offered to meet me there for our transaction. Loading 400# of flour from one station wagon to another on a sunny Saturday; localvore just doesn't get any better than this! I told him how much I enjoy baking cake, muffins, quick breads, cookies and pancakes with the pastry flour. He admitted to eating a lot of pancakes in their family, too. When I asked him about white flour, he scoffed at the idea. According to him it would require an equipment investment to make a flour of inferior nutritional quality. I find the pastry flour to be lighter than unbleached white flour, and so I usually measure it as a slightly heaping cup. Everything I've tried so far has baked tender, moist and light. It doesn't have that heavy whole-wheat taste and texture you might expect. Check the recipes below for my family's favorite buttermilk pancakes.

Really special this week is the raw honey from Champlain Valley Apiaries in Middlebury. After talking about trucking it here by a third party for a hefty fee, I decided to make a field trip with my kids. We arrived during their lunch break and they were easy going about it. James gave me some history of the company and told me about their beekeeping practices. He also gave my son a golden honey bear, which was immediately sampled! The honey we have for the share is unheated raw honey. I had a sample there, and this tastes like flowers, with a creamy smooth texture, not at all grainy or hard. I bought a loaf of bread at the Otter Creek Bakery on the way home and already had a couple slices with honey tonight! This is the alfalfa and clover honey from the mid-summer. It naturally crystallizes within a month of collecting it. The early and late season honeys are darker and stronger flavored. Those are fed to the bees over winter and to breed replacement bees.

Champlain Valley Apiaries was started in 1931 and is a 3rd generation business run by William and Charles Mraz. Their plant was built after WWII, and has been updated with food safe stainless steel equipment in the past decade. They place hives in rented fields all along the Champlain Valley clear up to Highgate, paying "rent " in honey. We talked about the devastation of mites and colony collapse in recent years. These well-tended bees have fared relatively well so far. As James put it, beekeepers are like dairy farmers except they "farm" bees. According to him, mites can be controlled and colony collapse is a result of poor practices. He explained that they use organic mite control practices, but cannot be certified Organic because the bees collect nectar and pollen from a wide territory. They feed the bees their own spring dandelion honey to overwinter, never sugar water or corn syrup. The hives stay in the same location, rather than being trucked across the country to follow the pollen. James believes the corn syrup diet and travel disruption are partly to blame for colony collapse. It's just too stressful to "milk" so much out of the bees.

Lastly, Elmore Mountain Bread is baking up a treat for us this week. Andrew stopped by the farm to buy some Jasper Hill Blue Cheese we had extras of and told me about the Fougasse he plans to make with it. He described it as similar to Focaccia, but with blue cheese in the dough, and slashes through it. I ordered extra to make sure one goes home with me, too! You can see lovely photos and read about Andrew and Blaire in the current Edible Green Mountains magazine. Their fine baking skills will shine through in the bread when you take your first bite!

RECIPES

Winter Vegetable and Wheat Berry Stew
This was inspired by a recipe I saw in Mark Bittman's new book, How to Cook Everything Vegetarian. Obviously, I took some liberties with the bacon. But, you can easily use another cooking oil instead of the bacon fat to bring it back to vegetarian. Feel free to substitute any roots you have on hand. You can find wheat berries in the bulk section of most coops.

6 slices bacon
1 large yellow onion, sliced thin
2 medium turnips, or 1 celeriac, or rutabaga, diced
4 medium carrots, diced
5 medium beets
1 tsp salt
1 tsp black pepper
pinch cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp dried thyme, crushed
1 bay leaf
1/2 cup white wine or water
2 cups shredded cabbage
2 cups cooked wheat berries*

In a large skillet, cook bacon over medium heat. Remove to drain when crisp. Leave about 3 tablespoons of fat left in the pan. Add onion to the pan and cook until softened about 2-3 minutes. Increase heat to medium-high. Add the rest of the root vegetables, toss in the oil to coat. Add salt, pepper and spices and cook for another 2-3 minutes, stirring occasionally. Add wine or water. Decrease heat to medium-low, cover and let cook for 15-20 minutes, stirring once or twice, until vegetables are tender. Add shredded cabbage and cooked wheat berries. Cover and let simmer for another 5-7 minutes, until cabbage just starts to wilt. Remove from heat, sprinkle with crumbled bacon (if using), and serve.

* Rinse 1 cup of dried wheat berries in a colander under cold water. Place in medium pot and cover with about three cups of water and a pinch of salt. Bring to a boil. Cover, reduce heat, and simmer for 1 hour to 1 1/2 hours. Simmer until the wheat berries are puffed and tender, but not yet burst. Drain. Feel free to substitute cooked rice, if you like.

Crisp Asian Slaw
There's something very satisfying about the crunch of raw vegetables in the middle of winter.

1/2 head green or Savoy cabbage, shredded (about 10 cups)
1 large daikon radish, shredded (about 3 cups), you can substitute Black Spanish or Valentine
4 medium carrots, shredded
1/4 cup fresh squeezed lime juice
1/2 cup sunflower oil (or substitute a mild flavored oil replacing 1 TB with sesame oil)
1 teaspoon fish sauce
1 teaspoon ground ginger
pinch cayenne pepper
salt and pepper to taste
2 TB toasted sesame seeds

Toss the shredded vegetables in a large bowl. Whisk to combine the lime juice, oil, fish sauce and spices. Pour over vegetables. Sprinkle with toasted sesame seeds and toss to combine.

Buttermilk Pancakes
If you have some blueberries in the freezer, this would be even better! Makes enough for a hungry family of 4. You can easily cut the recipe by half or refrigerate the extra batter.

3 cups WW pastry flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
cinnamon to taste
1 tbsp maple syrup
2 eggs
2 C buttermilk (or substitute 1 cup yogurt & 1 cup milk)
3 Tbsp melted butter

Whisk together the flour, leavening, cinnamon and salt. Measure the buttermilk into another bowl, beat in the maple syrup, eggs and butter. Combine wet into the dry ingredients with a few swift strokes; some lumps are a good thing here. This is a thick batter.

Cook on a medium hot, lightly greased griddle until a few bubbles form; flip and continue cooking on the other side until cooked through. Adjust heat to avoid burning or cooking too slowly, which will make them tough. Now you can banish pancake mix from your pantry!

Iced Maple Localvore Scones
The key to flaky scones is cold butter. Keep the butter in the fridge until you are ready to use it. If you need to walk away from the bowl, pop it into the refrigerator until you return.

2 cups whole wheat flour (pastry is best)
2TB granulated maple sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
½ cup unsalted butter (1 stick)
1/2 cup cold heavy cream (or more)
1 tsp vanilla extract
1/2 cup grade B maple syrup (or more)
Maple cream (also known as maple butter)

Preheat oven to 375°.

Combine all dry ingredients in a large bowl. Cut cold butter into small pieces and mix into flour mixture with a pastry cutter or fingers until dough resembles course crumbs.

In a small bowl, stir together syrup, cream and vanilla. Add to the flour mixture and mix until dough comes together. Add a bit more cream and maple syrup in equal parts if the dough seems too dry.

On floured work surface form dough into a disk and roll out to 1/2” thick. Use scalloped cookie cutter to cut out scones. Continue to re-roll scraps until all dough is used. Alternatively, use a scoop to portion out the dough.

Place scones on greased cookie sheet; bake for 15-20 minutes, depending on size. Remove to cooling rack and let cool completely.

Ice with maple cream.

Wednesday, February 20, 2008

Pete’s Greens Good Eats Newsletter February 20, 2008

Important Share Information
Welcome to the new spring share! We think that you are really going to enjoy how this share evolves. Your first pick-up is today (Wednesday). If you are unsure of your pick-up times, please visit our website's Pick-Up page. If you have any questions with your pick-up please email Nancy Baron or call 802.586.2882 x2.

Special Red Hen pick-up instructions: Please enter on the left side of the building. Use the door that is as far towards the back as possible. It's a regular entry door, versus a loading dock door. Also, please check-in with someone in the office. They will tell you where to find your share.

When Picking Up Your Share Please:

  • Cross your name off of the pick-up list.
  • Follow the specific item list/instructions to assemble your share.
  • When splitting your share, coordinate with your share-mate to make sure that you DON'T take double the amount of any items.
This Week's Share Contains
Frozen strawberries, carrots, banana fingerling potatoes, onions, red beets, Jasper Hill Constant Bliss cheese, Charley's Oat & Barley Loaf, dried cranberries and Pete's eggs.

Charley's Oat & Barley Ingredients: *Wheat Flour, *Rolled Oats, *Rolled Barley, *Oat Flour, *Barley Flour, *Malted Barley Flour, Deep Well Water, Whole Wheat Sourdough, Sea Salt. (*Organic)

Farm News
We have had a lot of comings and goings lately, and we just wanted to catch you up! First of all, we want to thank Heather for the great job she has done handling the Good Eats Winter share and writing the newsletter, all-the-while sourcing our localvore products, taking care of the chickens and more! This spring Nancy will be picking up managing the CSA, including getting the newsletter out. An avid localvore and long-time CSA member, Nancy recently sold her bed and breakfast and is thrilled to be working at Pete's Greens. Having Nancy pick-up some CSA responsibilities will give Heather more time to focus on searching out new and delicious local items for your shares. Heather will still be writing the Localvore section of the Newsletter, contributing recipes and running the farmstand in season.

We also want to say "goodbye" to Melissa, our Wash House manager and her husband Isaac who has been helping with all of our construction. This is their last week at the farm. They will be making a whirlwind trip around the country before heading to Panama for a three-year Peace Corps stint. We wish them well! Meg will be stepping-up to run our wash house, managing the crew who cleans and packs all of the wonderful veggies for your shares!

Localvore 'Lore from Heather
Localvore items this week are a sample of good things to come!

Monday afternoon I went to Jasper Hill to pick up the Constant Bliss cheese. Mateo was there loading another order for a specialty distributor from White River Jct. Before the holidays, I saw the Jasper Hill cheeses featured in the Williams Sonoma catalogue. (A cheese of the month deal, wouldn't you know!) And here I was just driving right up to the delivery dock with my Volvo and 2 kids to pick up cheese for Good Eats. We are truly lucky to have this kind of access to artisan cheeses made by our neighbors and friends.

The dried cranberries are specially made for us by Bob and Betsy of Vermont Cranberry Company. Last fall we talked about buying some of their dried cranberries, but they usually make them with regular sugar. I asked about maple or honey sweetened and they gamely agreed to try! After some test batches and fine tuning, Bob emailed me a couple of weeks ago that they're ready. He did say that they are moister than the sugared ones, and recommends fridge or freezer storage, if they last that long! I can't wait to try them and hope you all enjoy this very special treat. He'd love some feedback, so please let us know.

Once again this share, we are glad to offer you Patchwork Organic bread, baked fresh to order for us by Charley Emers of Hardwick. Charley buys organic whole wheat berries from a farmer in Glover to grind his own fresh flour. He also buys organic flour produced in Quebec, along with other grains. Every batch he makes is truly special and we love this bread.

Lastly, I humbly offer you the Pete's eggs! I have been "chicken lady" this fall and winter, which is not as glam as it sounds! It's all about hauling water and slinging grain bags and unloading cabbage trimmings and washing eggs, pretty much non-stop. Good thing I really like chickens!

Vegetable Storage & Use Tips
When it comes to storing your vegetables, remember a couple of basic rules. Don't wash your vegetables before storing and make sure they are dry. Washing, for many veggies, removes their ability to protect themselves from the environment. Washed carrots will get limp faster than you can say "Vitamin A" and potatoes get soft. If they come in a plastic bag and it's damp, leave them on the counter to dry. Then wrap loosely in a dish cloth or plastic bag (but don't tie it shut), before transferring to the crisper of your fridge.

Frozen Strawberries - We froze these for you at their peak of freshness. For best results, keep frozen until you are ready to use them. The green hull that is still attached is best removed by scraping off with a spoon while the berries are still frozen. If you allow them to thaw without removing the hull they end up being extremely messy to work with.
Carrots - Store loosely wrapped in a plastic bag in your crisper drawer.
Banana Fingerling Potatoes - Keep these in a cool, dark, dry place, like a drawer or cabinet. I like to keep mine in a paper bag that protects them from light and allows them to breathe.
Onions - Also, keep these in a cool, dark, dry place, but away from your onions. Onions stored with potatoes can cause them (the potatoes) to sprout.
Red Beets - Store beets, dry and unwashed loosely wrapped in a plastic bag in the crisper drawer of your refrigerator.

Recipes

Chocolate Beet Cake
Heather brought in this beet cake to the farm today and it was really delicious. It's a sure-fire way to get your kids to eat their beets!

2 c pureed cooked beets
1/2 c chocolate chops
1/2 c cocoa powder
1/2 c (1 stick) butter
1 c sugar
3 eggs
2 tsp vanilla
2 c whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt

Preheat oven 350F. Grease a bundt pan.

Steam 5 or 6 beets until tender, peel and puree until quite smooth. Set aside.

In a sauce pan, melt chocolate, cocoa, and butter together until just smooth. Using a mixer, beat eggs until light yellow and very foamy. Slowly beat in sugar until very fluffy and pale yellow. Combine beets, vanilla, and chocolate. Whisk flour, soda, and salt. Fold into eggs in this order: 1/3 chocolate beets, 1/2 flour, alternating until all is incorporated. Use a light quick hand with a rubber spatula, cutting down into the center and scooping up towards the outer edge of the bowl. Combine well, but don't over mix.

Pour into greased pan and bake until a skewer comes out clean from the center; at least 35 minutes, up to 50. Watch carefully after 35 minutes. Cool on a rack, then loosen the center with a knife and turn out onto a plate.

Drizzle with ganache:
Over a double boiler heat 2/3 c milk or cream to a bare simmer. Add 5 oz bittersweet chocolate. Stir to melt, adding more milk or chocolate to get a smooth pourable consistency.

Beet and Carrot Pancakes
These are great, be they a side to some nice sausage or the main attraction. Inspired by a recipe on Epicurious.com.

1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)
1 cup coarsely shredded peeled carrots (from 2 medium)
1 cup thinly sliced onion
1 large egg
Salt and pepper to taste
1/4 cup whole wheat flour

2 tablespoons olive oil
2 tablespoons butter

Creme Fraiche

Preheat oven to 250°F. Place baking sheet in oven.

In a large bowl toss together beets, carrots and onion. Mix in egg, salt and pepper. Stir in flour until well blended. Melt 1 tablespoon butter with 1 tablespoon oil over medium heat in a heavy large skillet. Once hot, use a large spoon to pour 4 pancakes into the pan, flattening into 3-inch rounds. Flip once pancakes are nicely browned and cooked through, about 4 minutes per side. Keep cooked pancakes warm in oven, while you repeat the process with the remaining batter. Serve warm with a dollop of creme fraiche.

Steamed Fingerling Potatoes
Inspired by Ina Garten.

1 pound fingerling potatoes
1 1/2 teaspoons salt
pepper to taste

1/4 teaspoon dried thyme, crushed between your fingers
1 tablespoon sunflower or olive oil

In a saucepan cover potatoes with cold water and add 1 teaspoon salt. Bring to a boil. Reduce heat and simmer uncovered about 15 minutes, just until tender.

Drain potatoes in a colander. Toss with thyme and leave in colander, covered with a kitchen towel for about 10 minutes, or until cool enough to handle. Cut each potato in half lengthwise. Toss with remaining salt, pepper, thyme and oil. Serve warm.

Tuesday, February 12, 2008

Pete’s Greens Good Eats Newsletter February 13, 2008

This week’s Vegetable Localvore share includes:

Shallots, carrots, purple potatoes, turnip, popcorn, tomatoes, camembert, sprouts, Macintosh apples, mushrooms.

Root share includes:

Cabbage, rainbow roots, daikon radish, potatoes

Root share-holders: check out last week’s newsletter for a miso soup recipe with daikon and cabbage!

Notes and Localvore Goodies

So here it is, the last delivery for this share. Is this your last share? Pete and I were discussing the new green house on Sunday when he was going to sow some seeds for greens and even a few early tomatoes! He plans on cutting early greens in a month, plumber willing. If you’re as excited about that as I am, please don’t delay. Sign up for the new share and spread the word; downloadable form available on our website: http://petesgreens.com/files/FebJune_2008_CSA_sign_up.htm

Hi Folks, Thanks for being members of the the Oct.-Feb. share period. We really appreciate your support and hope that you enjoyed the food we provided. Much credit goes to our amazing group of localvore providers. Not only do they grow and make a tremendous diversity of great food in this challenging climate but many have become close friends and active participants in Good Eats.
Please take a few minutes to fill out the share evaluation form. Don't be shy with your comments and criticisms. Our goal is to make Good Eats better and better and you will not hurt our feelings.
Our new greenhouse project continues to plug along. We are finally getting through major trouble with a plumber that set us back 2 weeks. First seeds of the year were planted on Sunday and more are soon to follow. We have gotten alot done but have another busy couple months of finishing all the details to make the space perfect. Pete

We have a number of localvore items for sale, first come, first served. Please email heather@petesgreens.com to order. Left column indicates the # available.

5 Cider Vinegar Qt $4.05

8 Honey 13 oz $6.00

6 Maple Cream 8 oz $7.30

6 Cornmeal 2# $2.25

8 Mixed Cracked Grains 3# $2.00

6 Yellow Peas 3# $2.00

7 Barley 3# $1.60

4 Pastry WW Flour 3# $2.00

8 Bread WW Flour 5# $3.25

5 Rolled Oats 5# $3.75

The localvore items for this week are, as usual, just terrific.

Camembert! Here is some information about Blythedale Farm I found on the Vermont Cheese Council website; www.vtcheese.com

For over 100 years, the old barn at Blythedale Farm has been a focal point of the village of Cookeville, Vermont. A much newer barn houses the 40 or so Jersey cattle in their herd. These cows supply all of the milk for Blythedale Farm's Cheeses: Vermont Brie, Camembert Vermont, Green Mountain Gruyere, Cookeville Grana and Jersey Blue.

They hand-ladles all their cheeses, using only whole milk. Their soft cheeses, Brie and Camembert, require a great deal of 'hands on' care and are considered the most difficult of cheeses to make. Their Green Mountain Gruyere and Cookeville Grana are small natural rind wheels made from unpasteurized milk. They are excellent grating cheeses and are a good additive in cooking; as well as having a lovely flavor that stands well alone. The Green Mountain Gruyere has been judged first in its class several times by the American Cheese Society. The Jersey Blue is made in the style of Stilton. Unlike other blues which are generally made from skimmed milk, the whole, unpasteurized milk makes a dense, creamy curd with a delightful flavor, which is enhanced by the Roquefort mold. The American Cheese Society's annual cheese judging has judged Jersey Blue best in its class (Blue-Veined) and Reserve Grand Champion of the Entire Show!

All of Blythedale Farm's Cheeses are free from added animal enzymes and are made with a microbial rennet. Be assured that the cows who live at Blythedale Farm have a good home. They are cared for with love and respect and live in a clean, comfortable stable, with year round outdoor access. Their stress-free (and rBST-free, although law requires me to say that this makes no difference) lives create a milk with delicious flavor.

Sprouts! This is our last delivery of Gourmet Greens Sprouts. It’s been a great addition to the share. We will have Pete’s own sprouts for the upcoming share period.

Macintosh apples! From our good friends at Champlain Orchard. You can learn all about them at www.champlainorchards.com

Mushrooms! These are just beautiful organic Shitake and Oyster mushrooms. I am not a mushroom lover, but I can’t deny their beauty. Amir Habib grows these for us in Colchester VT.

Storage and Use Tips

You might be tempted to save up these last vegetables, but there’s no need! We still have plenty more, and fresh greens, like pac choi, salad, herbs, and sprouts on the way before you know it!

Don’t forget, newsletters are archived at petesgreens@blogspot.com, with lots of tips and recipes.

Recipes

Here’s a delicious sounding recipe from members Al and Pam. I knew I had to include it this week with the mushrooms from Amir!

Mixed Grains Pilaf

I've finally perfected this cracked grains pilaf recipe using the mixed grains

from the shares a few weeks ago -- It has a nice perfume and goes well with roast

chicken or pork. You can make it in the oven with the roast.

AL's MIXED GRAINS PILAF

1 1/2 cups cracked mixed grains

3 1/4 cups chicken stock

8 tbls (1 stick) butter or half butter & Olive or other oil

1 yellow onion, chopped

5-6 oz. sliced mushrooms

Salt & Pepper to taste

Preheat oven to 375 (1 ¼ hour in oven, ¼ hour prep)

Sautee grains in 4 tblsp butter, using a heavy frying pan on medium low, until golden

(about 5 mins.) Meanwhile chop onions. Pour grain into covered casserole, such as corning glassware. Sautee chopped onions in 2 tblsps butter on low heat until soft, about 5 mins. Meanwhile slice ‘srooms. Pour onion into casserole. Sautee sliced mushrooms in remaining oil on low heat until water evaporates, adding salt & pepper to taste, about 5 mins. Add to casserole. Add 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins.

Add another 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan

to casserole. Cover and bake 30 mins. Add the remaining 1/4 cup warmed stock and

bake the last 15 minutes covered. Stir well and serve.

-- AL & Pam

Macs are lovely for baked apples, and nothing could be simpler. This isn’t so much a recipe as a method:

Baked apples

Core apples, leaving them intact. This means, just scoop out the core the best you can. Place in a baking dish and drizzle the inside of each with maple syrup, a dash of cinnamon and nutmeg, and add a pat of butter. Pour an inch of hot water into the bottom of the baking dish. Bake until tender, but not exploded! So delicious with ice cream or sweet cream, whipped or not.

Happy Cooking!

Heather

Wednesday, February 6, 2008

Pete’s Greens Good Eats Newsletter February 6, 2008
This week’s Vegetable Localvore share includes: garlic, daikon radish, carrots, cabbage, potatoes, turnips, cream cheese, sprouts, organic butter, organic bread, and organic corn meal.
Bread ingredients: sifted wheat flour, salt, water, sourdough starter
Notes and Localvore Goodies
Stowe Reminder: New Laughing Moon pickup site this week! The address is 78 Main St. , Stowe; Rt. 100 S before Mac’s.
Want to keep getting these great deliveries every week? It’s not too late! Shares available! There are still a few spots left and you can download a form directly from the website at: http://petesgreens.com/files/FebJune_2008_CSA_sign_up.htm
Thanks to everyone for returning Good Eats bags and egg cartons! We do reuse them.
Business taken care of, let’s see what’s in this week’s localvore goodie bag:
Bread! Sometimes I feel like we are hosting a bread bake-off! This week we are offering a Country French bread from Elmore Mt. It is a pleasure to offer great local bread from two fantastic local bakeries.
Butter! Another container of the Quebec butter to eat with your bread, of course.
Sprouts! We are enjoying these. I especially like the pea sprouts. Hopefully this little bag of greens is tiding you all over until those Pete’s Greens start coming in.
Cream Cheese! I have wanted to include this for a while now. I tried some when I found it at City Market in Burlington , and think you will agree it is excellent. Check out Carleton Yoder’s website: www.cvcream.com and learn about his company. It’s great to welcome them to Good Eats as new localvore partners.
Corn Meal! Butterworks provides this nutty Early Riser corn meal to us. Last week we included their black beans. Maybe you’ll make some black bean chili and cornbread and have a Butterworks meal! They have quite an operation up there in Westfield . You can check out their website, too: www.butterworksfarm.com. If you want a great, easy cornbread recipe, check out the blog: petesgreens@blogspot.com I included this recipe in a newsletter on 11/07/07.
We’re all about the link this week, it seems. Nancy has created a new page on our website. You can see a listing of our Localvore partners at: http://petesgreens.com/Vermont_Localvore_Partners.html
Pete's musings
We are in the final frustrating but exciting stages of getting our new greenhouse headhouse done and ready to plant seeds! Hopefully by Friday we will have filled our new seed starting room with freshly sown soil blocks and will be off and growing. I've been reminded the past week as I struggle to get the plumber to come when promised, and to source the final few parts and pieces that we need to finish the job how tiring big projects can become. It's not so much the work. I really enjoy construction and working with Chris and Isaac our carpenters. It's being the general contractor on the job and the procuring of all the raw materials and and the specialized help we need for things like plumbing the boiler. But we are almost there and this new building is a huge step forward for us.
I'm off to plumb the system that will store the waste fryolator oil that we collect from restaurants. We have been burning this oil to heat our greenhouses the past 2 years in a poorly designed system and that led to many emergency middle of the night furnace tinkering sessions for me. It is so gratifying to be setting it up properly and it should work great. Pete
Storage and Use Tips
Daikon Radish: Keep in a plastic bag in the crisper for up to 2 weeks. Use it before it gets soft!
Cabbage: Same as above. It’s fine to peel off some discolored outer leaves and use the rest.
Recipes
So maybe you still have the miso from last month and are wondering what you could make. Easy, Miso Soup! The vegetables in this week’s share are perfect for this. You could also add some VT Soy tofu.
This recipe is adapted from Farmer John’s Cookbook by John Peterson and Angelic Organics
GINGER MISO SOUP
2 c water
¼ c miso
1 ½ tsp grated ginger
1 clove garlic, minced
1 c daikon, diced
1 c carrots, diced
2 c chopped cabbage
Sprouts for garnish
In a medium soup pot, dissolve miso in ½ cup of water. Stir in remaining water, garlic and ginger. Heat to a simmer and add vegetables except sprouts. Cook until vegetables are just tender, about 15 minutes. Garnish with sprouts and serve.
Have you ever made Indian Pudding? This recipe from Gourmet looks yummy. Hearty enough for breakfast, too. Molasses is traditional, but you can use maple syrup instead.

OLD PLYMOUTH INDIAN MEAL PUDDING
4 ½ c milk, divided
½ c cornmeal
½ c molasses or maple syrup
½ tsp cinnamon
½ tsp salt
2 eggs
¼ c sugar
Preheat oven to 350
Bring 2 cups of milk to a simmer in a medium pot. Gradually whisk in cornmeal and cook, stirring constantly, until thickened, about 1 minute. Transfer to a large heatproof bowl and cool about 5 minutes. Stir in molasses, cinnamon, and salt.
Whisk eggs with sugar (or more maple) in a small bowl, then whisk in 2 cups of milk. Whisk this egg mixture into the cornmeal mixture. Transfer to a 2 quart shallow baking dish.
Bake for 30 minutes, uncovered. Pour remaining ½ cup milk over the top, do not stir it in. Bake, uncovered, for another 1 ½ hours.
Cool 20 minutes and serve with cream or ice cream.
Be well,
Heather