Tuesday, February 16, 2010

Good Eats Newsletter - February 10, 2010

This Week's Vegetable Share Contains:
Green Cabbage; 2 lbs Purple Top Turnips; 2 lbs Orange Carrots; 1 lb Valentine Radishes, plus.....

Shoot/Claytonia Mix
3 lbs Frozen Tomatoes

Localvore Offerings Include:
Elmore Mountain Bakery Flax Bread
Pa Pa Doodles Farm or Gopher Broke Farm Eggs
Dreuxmanna Crackers
Lazy Lady Oh My Heart Cheese

***This is the Last Delivery of the Fall/Winter Share***

Pete's Musings

Thanks for joining us for this share period. I really appreciate your support, encouragement, and suggestions. Our farm continues to progress and change and we are attempting to continually improve in our goal to offer the greatest diversity of local food possible, year-round. Thanks for filling out the share survey and grading us on the job we have done, and I hope you will consider joining us for a share in the future. Best ~ Pete

Spring Share Survey

Tomorrow you will receive an email with our Fall/Winter Share Survey. We would be very grateful if you could all take a few minutes to rate our veggie and localvore item selection and quality, and share with us any comments you might have about being part of Good Eats. These surveys are invaluable to us as we move forward planning future shares, plantings, and purchases of localvore products. The survey doesn't take long. Most questions only require ranking on a scale of 1 to 5. But there is space for you to share your own personal feedback as well, and we would love to hear it. The survey is anonymous of course. Please share with us your thoughts and help us improve!

Spring Share Nearly Full
Meg has been evaluating vegetable stores and Spring plantings in order to finalize the number of Spring Shares the farm will offer. I think it is safe to say that we are nearing the limit. If you have not yet sent in your spring share sign up, you might want to do that right away. I anticipate being full in the next few days. Feel free to check in with me before you mail. We have maybe 25 shares left.

Sign-up for the Spring Localvore Share
(Feb 17th - Jun 9th)

Spring Meat Share Still Open
We will continue accepting members for the meat share. Once a month, the meat share delivers a selection of sustainably farmed, grass fed meats from Pete's and from other nearby farms that we know and love. All animals grown for the share are grown without use of hormones or chemical dewormers etc. All are raised on pasture (except the trout!) and many raised organically. This is meat grown in a way that is actually good for our environment, providing the needed fertility to compliment other crops grown on these farms. Grass fed meats contain a much higher vitamin concentration and much lower fat content than other meats. These meats are good for body and soul.

Sign-up for the Spring Meat Share (4 Deliveries: Mar 3, Apr 7, May 5, June 2)

Job Openings at Pete's Greens

We are still accepting applications for the the positions of wash-house manager and kitchen manager. We will begin the interview process later this week. Complete job descriptions for these positions may be found on our site on our job postings page.

Interested applicants should email cover letter and resume to me:
Please put the job title in the subject line of the email.

Or send cover letter and resume by mail to:
Job Openings
Pete's Greens
266 S. Craftsbury Rd
Craftsbury, VT 05826

Wash-house Manager
The wash house manager is a key position at Pete's Greens as this person oversees all handling of produce on the farm and communicates with all other members of our team. The wash house manager is involved in the harvest of vegetables from the fields, and oversees the cleaning, grading and packing of our produce. The wash house manager oversees 2-6 people working at different stations ensuring that a high level of quality control is maintained by all and processing is handled in an efficient manner. This is a physically and mentally demanding job requiring great organizational skills, ample energy, attention to detail, ability to manage and motivate people, clear written and verbal communication skills, and a positive attitude. This is a year round position with a 4 day work week. Benefits include produce and partial health insurance. Pay is commensurate with abilities with potential for excellent pay.

Kitchen Manager
We are looking for an energetic and highly motivated individual to manage our commercial kitchen. The kitchen manager is responsible for preserving a portion of the farm's harvest by means of freezing, canning, or incorporation into lacto-fermented products. The kitchen manager will help bring value added products to our growing Good Eats CSA, a year round farmers' market in Montpelier and our popular farmstand in Craftsbury Village. The position requires an individual who is creative, focused and organized; is able to work independently and efficiently; can work well in a team environment; and can train and supervise kitchen staff. Knowledge of food, food preservation techniques, food safety is critical with proven ability to create and standardize large volume recipes a plus. Full time flexible hours. Longer hours may be required during the harvest months with fewer hours in the winter months. Pay is dependent on experience.

Localvore Lore
This week Elmore Mountain Bakery has baked their Quebec Flax Seed Bread, made with organic Milanaise Winter Wheat, Milanaise Whole Wheat, Milanaise Rye, Quebec Flax, Sea Salt and Sourdough. This bread is yummy, and will be great slathered with apple butter from last week's share.

Several months ago, Meg and Pete were at the Black Door in Montpelier and Meg was served some crackers while at the bar. The promo crackers were some of the best she had ever had and she told me all about them the following week. So Dreux, the maker of the crackers and I got in touch with one another and have been planning for this share since then. I agree with Meg, these are some of the best crackers I have had.
dreuxmanna is a love story...

In early 2008, my wife, El'Anya was sick and testing indicated that she was allergic to Wheat, Dairy, Soy and many other common foods and had to completely cut them out of her diet. After about 9 months with no bread, El'Anya asked me if I thought I could make her crackers. By this time we had discovered that she could tolerate Spelt; an ancient grain related to Wheat. I have been a chef for more than 30 years and began to experiment with recipes. I made her some saltines from the Spelt and she LOVED them! We began sharing them with family and friends and the idea for dreuxmanna* was born!

Using local, organic, sustainable ingredients and biodegradable packaging is very important to us and we soon discovered that LACE (Local Agricultural Community Exchange) and Community Action in Barre, VT have collaborated to create a Community Kitchen and development services for Micro Businesses and we began working with them in early 2009 to develop our idea. We are currently offering the Spelt Berry Cracker, Water Cracker and Maple Multi-Grain. We will soon be offering other cracker flavors including; Butter, Garlic and Herb and Spicy Cheddar, as well as a cookie line. Look for other Spelt goodies to be included in our line-up in the future! We hope you enjoy this bag of dreuxmanna Crackers and we would love to hear from you! Please email us your feedback. Brightest Blessings from the folks at dreuxmanna!! Chef Dreux Nightingale, Proprietor 802-461-4406 info@dreuxmanna.com

Dreux made up special mixed bags of crackers for the share so that each of you can sample the various flavors. All the crackers contain only organic grains and/or organic spelt flour and NO conventional wheat flour.

The decriptions below should help identify the 3 types of crackers included in the bags.
Water - The water crackers are the plain white flour crackers, light in color and containing no seeds.
Spelt Berry - The spelt berry crackers are a whole grain spelt cracker containing crushed spelt berries, (whole spelt grains) they have a “whole wheat” appearance
Maple Multi Grain - These are easy to identify, they are the darkest in color and have a distinct maple aroma. You can see that they contain corn meal and flax seeds.

To go along with the crackers, and in honor of Valentines Day, we have Lazy Lady's Oh My Heart cheese. In Westfield, VT Laini Fondillar makes small batches of some pretty fantastic cheese. The farm is named after her pampered herd of milking goats, not Laini. Laini herself is a force to be reckoned with as she works her off-the-grid farm and cares for the goats and other animals, and makes all sorts of cheeses. This time of year the goats are really lazy and are just hanging out waiting to kid, so Laini stays busy making cheese with milk from 2 neighboring organic cow dairies. Oh My Heart is a double cream bloomy rind semi ripened cheese made from Jersey milk and cream from Butterworks Farm.

And last, we have eggs from Pa Pa Doodles and Gopher Broke Farm. Enjoy!


Pesto - In the share today is pesto made simply with basil and sunflower oil. We chose not to add other ingredients so that people could make the pesto that suits their personal taste best. We did try a bunch of different recipes though and had fun doing it. You could use some local aged cheese (try some old blue for a zesty pesto!) or go with something more classic. You could skip cheese altogether and try some nuts and lots of garlic.

To make a fairly simple pesto add the following to your 1/2 pint
1 clove minced or crushed garlic(or 2-3 depending on taste)
3 TB grated parmesan
2-3 TB pine nuts, lightly toasted
1/8 - 1/4 tsp salt

Shoot Salad with Honey Miso Dressing
I just had a delicious salad for lunch...

several large handfuls of shoots mix
2 valentine radishes sliced thin
about 1/4 green cabbage, sliced in thin ribbons in food processor
2 carrots grated in food processor

Honey Miso Dressing
2 1/2 tablespoons red miso
2 tablespoons honey
2 teaspoons dijon mustard
3 tablespoons water or vegetable stock
1 tablespoon tamari
1 tablespoon cider vinegar
1/2 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced

Mix the miso, honey, and mustard together. Add the remaining ingredients, mix until smooth. Let sit 15 minutes before using.

Tomato Soup
To go along with my salad, I also made a simple tomato soup. It's very basic, and could be made richer with the addition of some milk or cream, some grated cheese (cheddar or a parm would be great). Serve with some nice fresh flax bread for a good quick meal.

4 cups chopped fresh tomatoes
1/2 onion sliced thin
3 whole cloves
2 cups chicken broth

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt (more or less depending on the stock and your taste)
2 teaspoons honey

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat. Remove cloves. Run the mixture through a food mill into a large bowl, or pan. Or puree in blender or food processor (Carefully! Hot liquid!).

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with honey and salt, and adjust to taste.

Optional - After adjusting seasonings, you could add a touch of cream, or some grated cheese if desired.

Moroccan Style Chicken and Root Vegetable Stew
This recipe from epicurious comes with many solid reviews. I offer it here as a theme, and there is lots of room for improvisation. If you are vegetarian, you can substitute chick peas for the chicken and veggie broth for the chicken broth. You can dig through your fridge and use different root vegetables. Potatoes, winter squash, carrots, parsnips, turnips, celeriac, even some cabbage, all would work great in this stew. Serve it up with couscous and some salad for a fine meal. Adapted from Bon Appétit January 1998, the recipe serves 6.

1 tablespoon olive oil
12 ounces boneless chicken breasts, cut into 1-inch pieces (or chicken thighs or some leftover cooked chicken would work great!)

1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick (or 1/2 tsp cinnamon)
2 cups 1/2-inch pieces peeled carrots
2 cups 1/2-inch pieces peeled parsnips (or more turnips, carrots, potatoes)
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga (or potatoes)
2 cups canned chicken (or veggie) broth
1/4 cup dried currants or raisins
1 cup drained diced tomatoes
Chopped fresh cilantro (or dried or frozen)

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl. (Skip this step if you are using leftover roast chicken from a previous meal.)

Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

Tunisian Stew
This one has been adapted slightly from a recipe in Andrea Chessman's Serving Up the Harvest. This is a simple and tasty way to get to know this vegetable a bit better.

1 large onion, coarsely chopped
3 TB olive oil
1 lb turnips, peeled and grated
1 lb tomatoes, skinned and cut into pieces
Sea salt
Black pepper, coarsely ground
1½ tsp paprika
1 tsp coriander powder
Pinch of cayenne pepper
1 lb spinach
Large handful of parsley, finely chopped

Fry the onion in oil in a saucepan. When the onion is soft, add the turnips and tomatoes. Season with salt, organic black pepper and organic spices, half cover with water and simmer, uncovered until the turnips are cooked but still crisp. Turn the turnips over once so that they cook evenly. Wash spinach, cut off stems and cut leaves into ribbons. Put them into the saucepan and cook, stirring, until they crumble. Serve hot and garnished with parsley.

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