Tuesday, November 3, 2009

Good Eats Newsletter - November 4, 2009

This Week's Vegetable Share Contains
1 Bunch Sweet Salad Turnips; 2 lbs Celeriac;
2 lbs Carrots; 1 Large or 2 Small Heads of Green Savoy or Red Cabbage; 1 Head Radiccio; 1.5 lbs Mixed Green or Purple Kohlrabi; Braising Greens; Pac Choi; 2 lbs Fresh Red Storage Onions;

plus, separate from the prepacked veggie bag....

one large Head Lettuce -or- 2 small Head Lettuce
1 Bunch of Yukina Savoy -or- Swiss Chard
1 Medium Buttercup -or- Acorn Squash

Like last week the pick up instructions will indicate whether you are to take one or two lettuce heads. At some sites there will be small heads and you'll need to take two, at others there will be large heads. Please check the pick up instructions before selecting!

Localvore Offerings Include
Elmore Mountain Maple Apple Bread
Pa Pa Doodles or Gopher Broke Farm Eggs
Bonnieview Coomersdale Cheese


Storage and Use Tips

Celeriac - Clearly the ugliest vegetable in your bag this week, celeriac also goes by the name of celery root. Though entirely different in appearance from celery in the grocery store, celeriac is in the celery family. It is grown for it's root instead of its stalk, however, and has a hint of celery taste and smell. A tip for preparing celeriac - cut the root in large slices about 1 inch thick, then lay each slice flat and cut off the skin as if you were cutting the crust off a pizza. Then continue to process the now unskinned pieces as your recipe dictates. Do your best to peel celery root without loosing too much of its cream colored flesh. Celeriac makes a tasty raw salad, though it should be mixed in with a bit of acid like vinegar or lemon juice to keep it from turning brown. It is also delicious in soups, casseroles, gratins, or boiled and mashed with potatoes. Celeriac should be stored unwashed, loosely wrapped in a plastic bag in your refrigerator.

Kohlrabi - A member of the brassicas family, kohlrabi is often misidentified as a root vegetable. But, it's actually the bulbous stem of the plant that you'll find in your bag. Kohlrabi, which comes in green and purple varieties, can be eaten raw dipped in dressing, or tossed in a salad. It is also very tasty sauteed, braised or included in a casserole or soup. However you decide to prepare your kohlrabi, be sure to peel off the tough outer layer before cooking or eating. Store kohlrabi loosely wrapped in a plastic bag in your crisper drawer, where it should stay fresh for a couple of weeks.

Yukina Savoy - Some of you will receive this Asian green in your bag today while others will get Swiss Chard. Yukina Savoy is a member of the Brassica family. Young tender leaves and stalks are excellent for salad mix and also stand up very well in a stir-fry dish. The flavor of Yukina Savoy has a slight bitter bite like mustard greens or arugula but less peppery.

Radicchio - A member of the Chicories family along with endive and escarole, radicchio resembles a small red lettuce. You can chop radicchio and add it to your salad for some color and added bite. It is also quite good brushed with olive oil before tossing on the grill. Try adding some to risotto. Keep unwashed radicchio in a perforated plastic bag in the crisper drawer for up to a week.

Bulk Orders Delivered One Week Before Thanksgiving
By tomorrow we will begin to take bulk orders for potatoes, onions, turnips, beets, cabbage and many other root crops and storage vegetables and some of our localvore products like flour, oats, cooking oil, miso, tamari, oats and other grains. We have also partnered with a neighboring farm who has some pastured turkey available. The bulk order form will be available on our website on the bulk order page by tomorrow Nov 4 - I promise! Placing an order will work the same way as it does for chicken orders. Your printed order form and payment must arrive by mail no later than Nov 11th, one week before the November 18th delivery date. A second bulk order delivery day will be scheduled for December 16th. Stay tuned for more news on this. An email will be sent as soon as the bulk order form is available on line.

Those of you who signed up early and paid in full for your Pete's Greens share will get a Pete's Greens T-shirt this week. They'll be bagged at the sites with your name on them. Please do not take a T-shirt if your name is not on it!

Environmental Action 2009
This Saturday, hundreds of Vermonters will get together to share ideas, strategies and skills to foster a healthy and sustainable Vermont at the 2009 VT Environmental Action Conference. Pete's Greens is cosponsoring the conference, which will feature skills and informational workshops, a conversation with Vermont's gubernatorial candidates and a keynote on climate change by Middlebury College professor Johnathan Isham. The event is Saturday, Nov 7th at Vermont Technical College in Randolph, and Pete's members who preregister online by Thursday Nov 5th get a $15 discount off of day-of registration! To register please go to http://www.vtenvironmentalaction.org.

Pies for People and Soup for Supper Update
A couple weeks ago we told you all about the second annual Pies for People event. The event is coming together amazingly well with support for the effort from so many Hardwick area people and businesses. The event which aims to make pies and soup for schools, nursing homes, the food shelf, and other places where home cooking will be appreciated has pooled together resources from all sectors. The Center for an Agricultural Economy is organizing the event. The squash were raised and donated by High Mowing, picked and packed by Sterling and UVM college students and Pete's Greens employees. The squash were then cooked and pureed and frozen at Pete's. The crusts will be made by Patchwork Bakery using (hopefully) donated butter and flour. The filling will be made using the donated squash, eggs from Agape Farm and other donated ingredients. Claire's Restaurant is creating the recipe for the soup. Pete's will make the broth. Salvation Farms has offered their facility for food storage. And many, many people will volunteer their labor for making pies and soup and distributing. This is a fantastic example of a community coming together to feed its own community.

Localvore Lore

Blair and Andrew have developed a special bread for the share this week. Using Milanaise whole wheat and winter white flour, Champlain Orchards oven dried apples and apple cider, Butternut Mountain Farm's maple sugar, sea salt, Elmore Mountain's yeast and a wee bit of cinnamon, they have created Elmore Mountain Maple Apple Bread. I can't wait to try this one!

At Bonnieview Farm, Neil and Kristin Urie rotationally graze their 170 ewes, milk the sheep, and make great cheese. Coomersdale is made from unpasteurized sheeps milk. It is a semi-hard cheese, similar to a young pecorino, made with a recipe originally from the Pyrenees. In 2008 Coomersdale was awarded a second place by the American Cheese Society.

Once again we have eggs from our two egg people, Deborah Rosewolf and George Nash. We will be supplying eggs as often as we can while working with the capacity of the 400 hens at Pa Pa Doodles and Gopher Broke Farm. You can expect eggs every 2-3 weeks.

Meat Share
Pete's Greens Pastured Chicken - You can count on a Pete's chicken for most weeks of the share. Our chickens are moved to the fields as soon as they are old enough to be contained in the move-able poultry netting fencing that we use. They spend their days foraging on lush pasture and also get fed lots and lots of vegetables from the farm. The vitamins in all of the grasses, legumes, and vegetables assimilate in the meat of the birds making these chickens super nutritious and tasty. You can also order additional Pastured Chickens and have them delivered to your pick up site. Click here for details and an order form.

Shuttleworth Farm Pork Spare Ribs or Country Style Ribs - Most everyone will get the Pork Spare Ribs but Kelli didn't have quite enough and substituted a few shares with Country Style Ribs. Either way, you'll be receiving some very succulent pork from Shuttleworth Farm in Westfield, VT. Kelli and Todd raise sheep, pigs, chickens and turkeys. The animals graze the fields in succession, with the hoofed animals grazing first, followed by poultry that break up the manure, remove parasites and eggs from the manure and soil and aerate the soil and leave their own super nutrient packed manure behind. Then as needed the pigs come in to till what needs tilling and make use of vegetable waste.

Brotherly Farm Certified Organic Ground Beef - Craig and Angela Russell own Brotherly Farm, a small organic farm in Brookfield . They milk 100 cows selling the milk to Horizon, and they raise organic chicken, pork, beef and veggies.

Bonnieview Farm Sweet Italian Lamb Sausage - Just down the road from us in Craftsbury Common is Bonnieview Farm, owned and operated by Neil and Kristin Urie. The land has been farmed by the Urie family for four generations, bought first by Neil’s great-grandfather in 1890. Not only does Bonnieview turn out award winning cheeses, they also make some great lamb sausage. The sweet italian sausages are Neil's favorite sausages and are made from their pastured lamb, fennel, sugar, salt and pepper.

Greenfield Highland Beef Stew Beef - In Greensboro Bend, VT Ray Shatney and Janet Steward raise their Highland Beef Cattle solely on grass and their own hay. Highland cattle are reknowned for their ability to thrive and put on meat in cold climates and mountainous terrain on nothing but grass. The meat from Highland cattle is much lower in fat from other breeds of cattle but still maintains a great flavor profile. I've included Janet's recipe for Highland Beef Stew below.


Creamy Kohlrabi and Celeriac Gratin
For a hearty and satisfying lunch, try frying up leftover wedges of this gratin with eggs on the side. Serves 8.

1 cup thinly sliced shallots
3 TB butter
1 lb. celeriac, peeled, quartered, then thinly sliced.
1 lb. kohlrabi, peeled, quartered, then thinly sliced
2/3 cup heavy cream
2/3 cup whole milk
1 tsp dried, crushed tarragon
dash cayenne pepper
1 tsp salt
1/2 tsp ground black pepper

Preheat oven to 400F. Butter a deep dish pie plate. Heat 1 tablespoon butter in a small skillet over medium heat and saute shallots until translucent, but not yet browned, about 3 minutes. Set aside. Combine the remaining ingredients, including the 2 tablespoons of butter, in a large pot. Cover and place over medium-high heat.

As soon as the mixture boils, remove the pan from the heat and mix in sauteed shallots. Pour into prepared pie dish, smooth and cover with foil. Bake 40 minutes. Remove foil. Bake for about 15 minutes more, until the veggies are tender, the top browns and the sauce bubbles thickly. Let stand 10 minutes before serving.

Grilled Radicchio with Balsamic Glaze
This recipe comes from Mark Bittman's "How to Cook Everything Vegetarian." It would be delicious sprinkled with some blue cheese. It would be a great accompaniment to the gratin above.

1 lb Radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste

Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.

Butternut Squash (or other Winter Squash!) and Radicchio Papardelle
In this healthy pasta dish sweet winter squash temper the bitter edge of the radicchio. Gourmet January 2009. Serves 4-6 as a main course.

1/2 stick unsalted butter (you can use 1/2 of this with good results)
2 tablespoon olive oil
1/3 cup pine nuts (walnuts would be great too)
1 pound butternut or other orange winter squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
3/4 pound radicchio, cored and thinly sliced
1 (8-to 9-ounces) package pappardelle (preferably egg pasta), broken into large pieces
1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)

Substitute chicken broth for the 1 cup of cooking water below
Add 1/2 red onion sliced thin to the skillet at the same time as the radicchio.

Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.

Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.

Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.
Serve topped with nuts and cheese.

Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. Serves 4.

3/4 cup orange juice
2 TB soy sauce
3 medium scallions
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 or Spring Dug Turnips, cut into 3/4" wedges or chunks
5 cups packed, stemmed greens (Pac Choi, Braising Greens, Yukina Savoy, Chard, etc)

Combine orange juice and soy in measuring cup. Place scallions, 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.

Highland Beef Stew
From the kitchen of Greenfield Highland Beef. Serves 6.

2 Ib. Highland stew meat

1/4 c. flour seasoned with salt & fresh ground pepper

2 onions, chopped

2 large stalks celery, sliced

2 large carrots, thickly sliced

2 cloves garlic, crushed

1 14 oz. can diced tomatoes

1 bay leaf, crumbled

2 c. liquid (dry red wine, beef broth, water or mix)

1/4 Ib. bacon slices, cooked

1/4 c. brandy
1/2 tsp. hot sauce or cayenne

Roll beef cubes in seasoned flour. Place cooked bacon in bottom of flameproof casserole. Pour diced tomatoes into casserole. Layer half of beef cubes over tomatoes. Cover with half of the vegetables. Repeat with remaining beef and vegetables. Mix wine, broth &/or water with brandy, garlic, herbs, salt, pepper and seasoning to taste. Pour over meat and vegetables. Bring to a simmer on stovetop. Cover w. lid and cook in oven at 300°F for 3 hours or until meat is tender.

Crispy Maple Spareribs
There are so many completely different recipes for spare ribs. But these maple glazed ribs caught my eye, and the recipe is quick and easy and calls for basic ingredients. Recipe from
Martin and Jean Collins of Collins Tree Farm and Sugarhouse, Putney, VT
. Courtesy of Sustainable Table ®. Serves 2.

1.5 lb. lean pork spareribs
3 oz maple syrup

1 tb. chili sauce
1/2 tb. Worcestershire sauce
1/2 tb. red wine vinegar

1 small onion, finely chopped

1/4 tsp. dry mustard

Dash of salt and freshly ground pepper.

Roast ribs on a rack in pre-heated oven 400°F for 30 minutes. Combine the remaining ingredients in a pan and bring to boil for 5 minutes. Remove ribs from rack and reduce heat to 350°F. Place ribs in a baking dish and cover with the sauce. Bake uncovered for 45 minutes, basting frequently.

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