Tuesday, September 22, 2009

Good Eats Newsletter - September 23, 2009

This Week's Vegetable Share Contains
Baby Arugula; 1 lb Red Onions; 3 lbs mixed Potatoes; 1 Bunch of Beets with Greens; 2 lbs Green, Red, or Savoy Cabbage; 1 lb of Romanesca Cauliflower; 1 lb of Broccoli; 1.5 lbs of Tomatoes; 1 Bunch of Cilantro plus ...

1 Bag of Tomatillos -or- Husk Cherries

Please Take Note!
The Tomatoes will be packed in a paper bag as usual.

In addition, the Tomatillos or Husk Cherries will be
in a second paper bag

Localvore Share Members Also Receive
Red Hen Cyrus Pringle Bread
Vt Soy Maple Ginger Baked Tofu
Pa Pa Doodles Farm Eggs
Butterworks Whole Wheat Bread Flour (or Milanaise)

Pete's Musings
We had a great time with Emeril last week. He is a really down to earth guy, very curious about our farm and the other operations in the area. He did some pickling in the kitchen with Nick, and toured the farm harvesting potatoes and daikon with me. Classy crew, everybody was great to deal with. The show will air on his Emeril Green show on the Discovery channel in several months to a year. We'll keep you posted.

Several of you have commented to me in the past few weeks how much you have enjoyed your Good Eats shares. Putting together the share ingredients is one of the behind the scenes tasks that Meg does. She has taken over much overall general farm management, particular organizational tasks that I am not very good at. She organizes daily and weekly harvest schedules, runs farmers market, manages the farmstand, and works with me on long term planning for the farm. I realize how much she is doing when we decide to leave the farm for a couple days. Meg spends a couple hours writing lists and organizing the work for when we are gone, while my preparation is much easier.

Onions are in the greenhouse drying nicely. Awesome day harvesting them with the crew last Wedneday. We harvested and had under cover over 2 acres in a day. ~ Pete

The Emeril Planet Green film crew at the Lakeview Dinner.
Emeril with some of the Board Members for the Center for Agriculture: L-R, Tom Stearns (High Mowing), Andrew Meyer (Vt Soy), Emeril Lagasse, Pete Johnson, Andy Kehler (Jasper Hill).

VPR interview with Emeril

Jane Lindholm interviewed Emeril asking why he decided to visit Pete's Greens, High Mowing, Vermont Soy, Claire's, Jasper Hill and the Hardwick/Greensboro/Craftsbury community to film what's happening here for his Planet Green Show.
Click here to hear the interview.

Support the Farm Share Program - Shop or Dine on Oct 1
NOFA-VT's Share the Harvest Event
Each year for one day area restaurants that participate in Share the Harvest generously pledge 15% of their sales to support NOFA-VTs Farm Share Program. The Farm Share program enables limited income Vermonters to purchase a CSA share from a local participating farm by subsidizing up to 50% of the cost of the share. NOFA's annual Share the Harvest event is the sole fund raiser for the matching funds that NOFA contributes to the Farm Share program. Farm Share's ability to help people is dependent on the success of this event. So make your plans to dine out on October 1st. Or structure your week so that you can do your grocery shopping that day! A full 15% of what you spend that day will be donated to the program. The list of participating businesses can be found on the NOFA-VT website.

Fall/Winter share begins in just 3 weeks!
The sign up forms are rolling in now. Do we have yours yet? Please visit the Fall/Winter Share page for details and to download a sign up form. Plus, folks who sign up early may receive a colorful Pete's Greens T.

Looking to split your share?

If you are looking for someone to split a share with someone this Fall, maybe we can help. On our Members Seeking page, we post requests from people looking to split shares or share pick up duties etc. It's not an interactive page, so please email me if you'd like to have a message posted there.

Sign Up Early and Receive a Pete's Greens T-Shirt
The 1st 100 people who sign up and pay in full will receive a free Pete's Greens T shirt!

Summer and Summer Meat Share
We will continue to sign new members up for remaining summer share and meat share deliveries.
Summer Share
Meat Share

Pete's Pastured Chicken
Fill your freezers soon! Chicken orders will be available through October. You can now order as few as 3 chickens and have them delivered to your Good Eats pick up site. Visit the Pastured Chicken page for order info including available delivery dates and to download an order form. These are great tasting chickens raised on an abundance of greens and grass throughout their lives. This is healthy, nutritious, vitamin packed meat that you can feel great about eating. Only $3.75/lb.

Localvore Lore

Randy George at Red Hen Baking Co. is working to perfect his new all Vermont flour Cyrus Pringle bread.
We’re getting more familiar with this bread as we work with it and have made some very small refinements that we think make it even better. Since we plan on making this a regular bread, we’re interested in what you like or don’t like about it and if there is anything about it that you’d like to see changed. ~ Randy

We'd love to hear your feedback on this bread made with fresh local Vermont grown wheat. Please e-mail us with your comments.

We have Vermont Soy's Maple Ginger Baked Tofu again for you this week but in its original freshly baked state. If you'd like to try making yourself some of that delicious fried tofu, there's a recipe provided below. This baked tofu is good on its own, or in stir fries, salads, and sandwiches. It's delicious.

I don't know about you, but with the change in the air this week it's starting to feel a lot like baking weather. To satisfy the urge, we have included local bread flour from Butterworks Farm plus a recipe for Honey Molasses Whole Wheat Bread below. And eggs from Pa Pa Doodles Farm too!

VT Soy Baked & Fried Maple Ginger Tofu
For those of you still salivating over the fried tofu from a couple weeks back, here's the way back to nirvana.

Vt Soy uses organic soy oil, but canola or sunflower oil work well too. Heat the oil in a pot to 350 degrees, make sure there is enough oil to cover the pieces of tofu you are frying. Cut the Tofu into cubes or strips depending on your preference. Fry the tofu until it floats and browns. Scoop the tofu out of the hot oil using a utensil that allows the oil to drain away from the tofu. Place tofu on paper towels.

Potato Pancakes
I love that this recipe makes use of leftover mashed potatoes. The recipe calls for baking the pancakes but these can be done the old fashioned way too - frying in a little butter or oil on the stove top. Tomatilla salsa on the side?

1/4 cup butter
3 large onions, finely chopped
4 large eggs
3 cups mashed potatoes
1/2 cup flour
salt and pepper
Tabasco sauce or a little heat from another source
2 tablespoons water

Preheat oven to 375°F. In large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring. Remove from heat.
In a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, Tabasco and stir until mixture is firm.
Form the mixture into 16 round pancakes and place on a large greased baking sheet.
In a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes.

Fresh Tomatilla Salsa
Gourmet September 2007. Makes about 1 cup.

1/2 pound small fresh tomatillos, husked and rinsed
1 large garlic clove
1 tablespoon chopped fresh Jalapeno or Cayenne pepper with seeds, or to taste
2 tablespoons chopped cilantro
2 tablespoons water

Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.

Tomato and Tomatillo Gazpacho
Gourmet September 2009 by Andrea Albin.

1/2 pound fresh tomatillos, husked, rinsed, and quartered
1 1/2 pounds tomatoes, chopped, divided
1/2 cup chopped white onion, divided
1 (or to taste) fresh Jalapeno or Cayenne pepper, coarsely chopped, including seeds
1 garlic clove, quartered
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 cup chopped cilantro
1 cup water

Puree tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
Force through a medium-mesh sieve into a bowl, discarding solids.
Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

I like the fact that these little Russian pastries can be made ahead and frozen. You can take the frozen pastries out of the oven and bake them when you need a quick no prep meal. Gourmet February 1992.

For the dough
2 2/3 cups all-purpose flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
2 large egg yolks
1/2 cup sour cream
1 tablespoon cold water if necessary

For the filling
3/4 pound baking potatoes
2 tablespoons unsalted butter
1 onion, chopped fine
3/4 teaspoon caraway seeds
1 tablespoon butter (or oil)
3 cups chopped cabbage
3 tablespoons sour cream
2 tablespoons water if necessary
3 tablespoons finely chopped fresh dill
an egg wash made by beating 1 large egg with 1 teaspoon water

Make the dough:
In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal. In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into fourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or overnight.

Make the filling:

Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered, for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tablespoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.

On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining egg wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki need not be thawed before baking.

Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350°F. oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature.

Honey Molasses Whole Wheat Bread
This 5 star recipe was submitted by Karen to the website Recipezaar. Rave reviews for flavor, and ease of the recipe, and dependability. Makes four "9x5 loaves" and these loaves freeze well.

2 envelopes yeast
4 cups water
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 teaspoons salt
6 cups whole wheat flour
4 cups white flour

Dissolve yeast in warm water.
In a large bowl, combine butter, molasses, honey and salt and mix well.
Add yeast mixture and then gradually add flours.
Turn onto floured surface and knead until smooth.
Place in buttered bowl and let rise until double.
Punch down and let rest for a few minutes.
Divide dough into 4 parts and shape into loaves.
Place in greased pans and let rise for about an hour.
Bake at 375 for 35 to 40 minutes.

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