Tuesday, May 25, 2010

Good Eats Newsletter - May 26, 2010

This Week's Vegetable Share Contains:

2 lbs Nicola Potatoes; 1 lb Orange Carrots; Savoy Cabbage; 1 lb Mixed Kohlrabi, Sweet Salad Turnips; 1 Bunch Red Flowering Pac Choi; 1 Bunch Flowering Ruby Streaks Mustard; 1 Bunch of Broccoli Raab; 1 Bunch Scallions ; 1 Bag of Mesclun; plus.....

1 Head Lettuce (Green Butterhead)

Localvore Offerings Include:
Elmore Mountain Flax Bread
Vt Pasta Butternut Ravioli
Blythedale Farm Cookeville Grana

Adams Court and Grove St members will receive the cucumbers they missed last week.



Yesterday Afternoon on the Farm
What weather we are having! Things are growing like crazy at the farm and it's busy non stop with planting, pruning, preparing the ground for new crops and harvesting.

































Pete Interviewed for Love Tomorrow Today
A couple of weeks ago, Pete was interviewed for the blog site Love Tomorrow Today. Pete talks about the farm, the greenhouses, the CSA model and making the choice to eat locally or organically. Love Tomorrow Today's mission is to bring innovative ideas together in order to inspire people to make small changes in their lives toward sustainability. The video was just posted yesterday.

Click here to check it out.



Summer Share Starts June 16th

Good Eats Summer Share begins in just three short weeks. Have you sent your sign-up sheet? Don't miss the start of the share! We must receive your sign up by Friday June 11 to get you started with the first delivery on June 16th.

The Summer share is going to be amazing this year and we hope you can join us again. We have such good stuff coming along in fields and greenhouses. In case you missed the news earlier, we have added 3 new sites, two in Burlington and one in Williston. For more site info, please visit our delivery site page on the website.


Summer Vegetable and Localvore Share Sign Up
Summer Meat Share Sign Up



Pete's Pastured Chicken
If you order 5 or more of our pasture raised whole chickens, they are only $3.50/lb (regular price $3.75/lb). This is a great price for well raised pastured birds. These birds which were raised on our pastures in just about the best conditions possible. Their meat is far healthier having assimilated the nutrients of all the forage they consumed.

All free range is not created equal. Many farms that offer "free range" chicken raise their birds just to free range standards which require the birds have access to an outside area. Often times this means that the birds live loose in large barns with a couple openings to small dirt lots outside. This is an improvement over the standard meat bird production, but does not compare to keeping birds outside on pasture and greens throughout their lives. For more info about our ordering chickens, please visit the chicken page.

Storage and Use Tips

Broccoli Raab - Though it's name might suggest otherwise, broccoli raab is not actually a broccoli. It belongs to the brassica family, along with mustard greens, turnips, and cousin broccoli. Like mustard greens it has a strong peppery bite, milder when the plant is young, stronger as it gets older. And like broccoli it grows florets but they remain small tucked between the large leaves, with taller flower stalks protruding from the plant. All of these parts of broccoli raab are edible, either raw or cooked. In Asia and Italy the plant is grows wild and is popular, and it is cultivated in the rest of the world. It is very high in calcium, potassium, iron, vitamin A, and vitamin C.


Localvore Lore
VT Pasta's Ted Fecteau created some very special ravioli for us this week. He used the same 50/50 flour content (50% Aurora Farms white/50% Gleason whole wheat) and local eggs to make the ravioli dough. Then he stuffed the ravioli with a mix of Pete's Greens Butternut Squash & Pumpkin puree, Bonnieview Farm Ewe's Feta, a bit of VT Butter and Cheese Co. butter & mascarpone, Cranberry Bob's balsamic and a few spices. The result is a very local pasta with sweet & smooth pumpkin flavor. To cook the pasta, simply boil a pot of salted water, lower in the ravioli and boil for 5 minutes. Drain and it's done. Bill has provided a sage brown butter recipe that should be delicious with it. This is a brand new, never been done before product and we want to know what you think. Please email feedback!

To go along with the pasta, we have a parmesan style grating cheese. Becky and Tom Loftus of Blythedale Farm in Corinth milk 30 of their own Jersey cows and use their milk to hand craft all of their cheeses. The Cookeville Grana is a fantastic grating and melting cheese. Please indulge in a grill cheese this week! Bill has provided a fancy scallion version below. Or use the cheese on pastas, pizzas and anything else you can dream up that might require, melted cheese. That is if you can keep from nibbling it when you begin slicing it.

The bread this week is Elmore Mountain's Flax bread made with Milanaise Winter Wheat, Milanaise Whole Wheat, Milanaise Rye, Quebec Flax, Sourdough, and Sea Salt. I love the flavor of this bread and am looking forward to some fantastic sandwiches.



Recipes
Pumpkin Ravioli with Sage Brown Butter

1 package ravioli
4 tbsp. butter
4 sage leaves, chiffonade*
¼ cup pecans, toasted and chopped fine
Blythdale Grana (optional)

Bring a pot of salted water to boil.

Add ravioli to water and stir. Cook for 5 minutes, and drain.

While the ravioli is cooking, melt butter in a non stick pan. Add the sage when the butter just starts to turn brown. Add sage and cook for a few seconds and then and ravioli and toss off of heat. Be careful not to burn the butter.

Remove ravioli to platter and sprinkle with toasted pecans and/or grated grana cheese

*Chiffonade…sounds fancy but it’s easy. Pul the sage leaves from their stems, stack them and roll them up. Then thinly slice them. You’ll have very
thin strands of sage, which helps to release the flavor

Broccoli Rabe & Potato Pasta

1 cup chicken or vegetable stock
3 tbsp. olive oil
3 cloves garlic, sliced thin
½ tsp. crushed red pepper
2 lbs. Nicola potatoes, cubed
1 bunch broccoli rabe, trimmed
4 cups cooked fusilli pasta
1/2 cup Reggiano cheese, grated

Bring a large pot of salted water to boil. You will be using this water for three steps of the preparation. Place the broccoli rabe in the water and blanch for 2 minutes. Remove with a slotted spoon and set aside. Add the pasta and the potatoes to the same water and cook until the pasta is al dente.

In a large pan heat the olive oil, crushed red pepper and garlic. Add the broth and let reduce by half. Add the potatoes, pasta and rabe to the pan and toss for a minute of so. Transfer the pasta to a large serving bowl and sprinkle the
cheese over the top.


Pac Choi Saute

1 bunch pac choi
1 bulb kohlrabi, sliced and cut into medium julienne
2 carrots, peeled and cut into thin sticks
1 bunch Ruby Streaks Mustard, rough chop
2 tbsp. ginger
2 tbsp. tamari
1 tsp. honey
¼ tsp. sea salt
¼ cup water
2 tbsp. sesame oil
2 tbsp. oil, any neutral oil works

Wash the pac choi shake excess water off.
Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.

Heat wok or large sauté pan and add oil. When oil is ready, add ginger and toss for 30 seconds, until the ginger is aromatic. Add the pac choi, adding the stalks first, carrots and kohlrabi. Add the mustard and the pac choi leaves.

Stir in the tamari, honey, and salt and on high heat for 1 minute.

Add the water, cover the pan and simmer for about 2 minutes. Remove from heat and stir the sesame oil in.

Chicken or shrimp can be added to this to make it a complete meal. In a separate pan, sauté the protein and cook all the way through. Add it to the pan when you add the water to the vegetable mix.

Vegetarian Thai Lettuce Wraps
1 bulb kohlrabi, sliced into thin matchsticks
½ cup carrots, shredded
½ cup mint, finely chopped
½ cup cilantro, finely chopped, with some stem
½ cup red onion, finely chopped
1 tsp. crushed red pepper

3 tbsp. fresh lime juice

2 tbsp. fish sauce
1 head Savoy, leaves separated

Lime wedges

Set up a blanching station. In a medium pot boil salted water. Add the leaves to the water and cook for 15 seconds. Do this in batches. Remove leaves to an ice bath to “shock.” Remove to paper towels and let dry somewhat.

Mix mint, cilantro, carrots, kohlrabi, onion, red pepper, lime juice and fish sauce in la bowl. Place a small amount of mixture into each leave and roll, tucking the sides in as you get toward the end.

Serve with lime wedges.


Grilled Scallion & Grana Crostini

8 thinly sliced pieces of Elmore bread
Blythedale Grana, rind remove, cut into equal slices
8 scallions, ends trimmed
olive oil
Balsamic vinegar
Sea salt

Place bread slices on cookie sheet and brush with olive oil. Toast in a 350 degree oven until just brown on the edges. Toss scallions with just enough olive oil to barely coat them. Either in a grill pan, grill or, if you don’t have either, a hot sauté pan, place the scallions and grill/sauté until wilted. Remove from heat immediately.

Place a piece of cheese on each crostini and melted under a broiler. Top the crostini with a scallion and drizzle with balsamic, if desired. Sprinkle with sea salt.
A Hole in One Breakfast

4 slices Elmore bread, about and inch thick
4 eggs
3 tbsp. butter

Using a round cookie cutter or small glass, “cut” a hole in the center of each slice of bread.

In a non-stick pan, melt the butter over medium heat and place the bread in the pan. Crack one egg into the center of each and cook for 2minutes. Flip over each slice and cook for one minute more.

Tuesday, May 18, 2010

Good Eats Newsletter - May 19, 2010

This Week's Vegetable Share Contains: 2 lbs Mixed Small Potatoes; 2 lbs Copra onions; 2 lbs Gilfeather Turnips, 1.5 lbs Beets; 1 lg Head of Napa Cabbage; 1 Bunch of Sweet Salad Turnips; 1 Bunch of Bright Lights Chard; 1 Bunch of Parsley; plus.....

1 European Cucumber

Localvore Offerings Include:
3 lbs Frozen Organic Wild Blueberries!
Pa Pa Doodles Farm Fresh Eggs
On the Rise Pizza Dough


Pete's Musings
Our spring is back on track. Rough week with dime sized hail followed by 3 nights in the upper teens and low 20's. But in general the weather has been awesome and it's nice to see the crops grow. No baby greens again this week but we promise you will get them next week. Our greens are still recovering from the hail.

Farm work is going great. Today the crew is planting 5000 strawberry plants to double our strawberry field. Monday our brussel sprouts went in, followed by 1/3 of an acre of leeks and a nice slug of cauliflower. Then our main crop of kale and yesterday Steve seeded the beginning of fall storage beets. Onions are growing fast and our 4 acres of potatoes are not up yet but growing lots of pretty shoots and roots underground.

I'm really excited about this year's weed control. We learned so much last year about cultivation and it seems that we have the potential this year to keep our fields very clean. This is a great development. Proper weed control allows us to properly rotate our crops and not make decisions about what to grow where based on the weed pressure in the field. Weed control is a cumulative project. The better you do one year, the easier is is to do a good job the next.\

We hope you join us for the summer share. It's going to be better than ever and we're excited about where the farm is headed. ~Pete

Google Earth photo of the farm fields taken in 2009. It looks so NEAT from the air.
The moving greenhouses are the four that are all the same size - you can see where they would slide back and forth.

Summer Share Sign-Up
There's only a few more weeks left to get your sign up sheet in before the new share period starts. Please send in soon to ensure uninterrupted weekly deliveries of veggies and or localvore products through the summer.

Summer Vegetable and Localvore Share Sign Up
Summer Meat Share Sign Up
























Burlington Site
News
Along with the existing sites at Adams Court and Grove St, we will add two new Burlington locations bringing the number of Burlington options to four! In addition, you if you sign up for their services, you can have your share delivered to your home or office by the new bicycle delivery company One Revolution. (See last week's newsletter for more info).

NEW! Ward Street - We just added this new site which we hope will be very convenient for folks in the North end or new North end. The new spot is on Ward St, which is just off North Ave. Hours for this site will be noon to 7 pm.

NEW! Burlington/Flynn Ave - Select Design at 208 Flynn Ave (off Pine St) will also be hosting beginning at the start of the summer share. Pick up hours for Select Design will be noon to 5 pm.



Williston Pick Up Site

New! Williston/Blair Park - DEW Construction is located at 277 Blair Park Road, Suite 130. The pick up will be located at the back entrance of this building and pick up hours will be 2 to 5:00pm. It is a short window, but we hope that the site offers convenience for some of you.

Montpelier/True Colors

True Colors will remain our pick up site in Montpelier. The share will move to a different door/building in weeks to come. We will notify you when that change happens and put a new Good Eats poster on the door at that time. The space is just to the left of the present entrance, in the neighboring building, and the space will be dedicated to Good Eats. We are pleased that we can continue our partnership with True Colors and the McQuiggans. It's a good, convenient spot and has the benefit of long pick up hours.

Pete's Pastured Chicken
If you order 5 or more of our pasture raised whole chickens, they are only $3.50/lb (regular price $3.75/lb). This is a great price for well raised pastured birds. These birds which were raised on our pastures in just about the best conditions possible. Their meat is far healthier having assimilated the nutrients of all the forage they consumed.

All free range is not created equal. Many farms that offer "free range" chicken raise their birds just to free range standards which require the birds have access to an outside area. Often times this means that the birds live loose in large barns with a couple openings to small dirt lots outside. This is an improvement over the standard meat bird production, but does not compare to keeping birds outside on pasture and greens throughout their lives. For more info about our ordering chickens, please visit the chicken page.

Localvore Lore
This week we have a special treat for you - Maine wild blueberries! Maine you ask, Maine? OK, I know we have strayed a bit from our mission of really local here, but honestly, we have tried hard to find local wild organic blueberries in quantities enough for the share and it's been challenging. Ben Perrin, one of Maine's largest organic wild blueberry growers, has been providing his beautiful berries to our friend Todd Hardie, for use in Todd's Honey Garden's Blueberry Mead. Todd introduced me to Ben at the grand opening of his new distillery in February, and I drove home that night eating a large cup full of some of the sweetest frozen wild blueberries ever. I resolved that I might have to make an exception to bring you all these berries. Many thanks to Todd and Ben for their efforts in making this happen.

Deb's hen flock is in full on egg laying mode now so you can plan on regular egg deliveries. You may have noticed the eggs were on the smaller size last week. Young hens (aka pullets) lay smaller eggs (pullet eggs), but these will size up considerably in the coming weeks.

We have pizza dough once again from On The Rise Bakery. This dough is made with VT sunflower oil, Milanaise unbleached white flour, Ben Gleason's whole wheat flour, local honey and sea salt. This dough does not need to rise again. For best dough quality you should use it after it reaches room temperature. If you won't be cooking it Wednesday evening, put it in the freezer until you do wish to use it. Then take it out, thaw it, and again, use it as soon as possible after it has thawed. Ben posted the instructions on line along with some instructional videos that you can watch for technique and inspiration. If you make a great looking or great tasting pizza that you are pleased with, email a photo along to Ben or post it to the On the Rise Facebook page.



Recipes


Swiss Chard and Potato Frittata
Leftover frittata makes a great grab and go breakfast! From bigoven.com.

6 large Swiss chard leaves
1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
1 medium boiling potato, peeled and diced finely
6 large eggs
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt
Ground black pepper
1 teaspoon unsalted butter

Wash the Swiss chard and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.

Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic, and sauté until the onion turns golden, about 10 minutes. Mix in the potato and cover the pan. Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about 10-15 minutes. Remove the cover and pile on the Swiss chard. Cover again and cook, tossing occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.

Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt and pepper. Stir in the cooled vegetable mixture.

Melt the butter in the skillet over low heat and swirl it around to coat the sides of the pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquid egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.

Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.

Potato Pizza
From Epicurious January 2001
2 tablespoons extra-virgin olive oil
2 cloves garlic, green germ removed, thinly sliced
3 medium potatoes (about 14 ounces), peeled, cooked, and thinly sliced into rounds
1/2 cup heavy cream or crème fraîche
1 teaspoon fresh thyme leaves
Sea salt and freshly ground black pepper

Let dough come to room temp. Dust a baking sheet with semolina flour. Roll out the dough to an 18 x 12 inch rectangle, and fit it onto the baking sheet. Let the dough rise for 20 minutes.

Preheat the oven to 425°F.

Brush the dough with 1 tablespoon of the olive oil, then sprinkle it with the garlic slices. Cover it with the potato slices, then drizzle those with the remaining olive oil and the cream. Sprinkle it with the fresh thyme leaves, crushing them as you sprinkle, and season it liberally with pepper, and lightly with salt.

Bake in the center of the oven until the dough is golden at the edges and the cream is bubbling gently, about 35 minutes. Remove, let sit for 5 minutes, then cut and serve.

Beet Risotto
Here's a recipe from Bill that he says is tried and true. Sounds delicious with the addition of the ginger!

2 lbs. beets
3 cups water
1 onion, small dice
1 Tbsp. ginger, peeled, smashed and minced
3 garlic cloves, minced
3 Tbsp. olive oil
1 cup Arborio* or long-grain rice
.5 cup dry white wine
.5 cup either local blue or goat cheese

Preheat oven to 450°F.

Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets and let stand until cool enough to handle. Discard stems and peel beets. In a blender purée half of beets with 1 cup water and transfer to saucepan, whisking in remaining 2 cups water to make beet broth.

Bring beet broth to a simmer and keep warm.

In a large heavy saucepan cook onion, ginger and garlic in butter over moderate heat, stirring, until onion is softened. Stir in rice and cook, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Continue simmering and adding beet broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Remove from heat once the rice is al dente and stir in the remaining chopped beets and the cheese of your choice. Parmesan can be used as well.

Tip for peeling ginger: A spoon is the easiest and most efficient way to peel ginger. Use the lip of the spoon in a downward motion. As well, slice the ginger into small pieces and smash with the heel of you knife.

Turnip Hash

6 Tbsp. olive oil
1 onion, small dice

1 lb. turnips, small dice

2 cups hot chicken stock
2 Tbsp, unsalted butter

.5 cup reggiano cheese
.5 cup parsley, rough chop
Salt and pepper, to taste

Warm the chicken stock in a sauce pan over medium-low heat.
Heat the olive oil into a large skillet and turn the heat to medium. Toss in the onion and cook until translucent. Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes. Season with salt and pepper. Add the butter and grated cheese off the heat. Garnish with parsley.

Rosy Beet/ Napa Cabbage Slaw
From Global Cookbook. Serves 4-6.
6 c. Thinly sliced Napa cabbage leaves
1 1/2 c. Minced red onion
2 med Beets, grated
1 c. Minced fresh parsley
1/4 c. Red wine vinegar
1/2 c. Water
2 Tbsp. Brown sugar
1/2 tsp Salt
1/3 c. Minced fresh dill leaf
3 Tbsp. Minced fresh chives
1/2 c. Low fat lowfat sour cream
Salt and freshly ground pepper

Combine vegetables and parsley in a large bowl. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring till sugar is dissolved. Pour over vegetables and toss. Add in dill and chives and fold in well. Cover and let marinate overnight. Stir well once or twice. Just before serving, drain off excess liquid. Stir in lowfat sour cream and add in salt and pepper to taste.


Blueberry Muffins
You all probably have a go to recipe for muffins, but JUST in case you don't, this muffin recipe from the Joy of Cooking is the one I turn to for unfailingly good muffins. You can substitute up to 1 cup whole-wheat flour or whole-wheat pastry flour for an equal measure of all-purpose flour. You can use the liquid ingredient of your choice, from low-fat milk to cream. You can even use sour cream, yogurt or buttermilk if you add in 1/2 tsp baking soda. You can use from a half stick to a whole stick butter. (Definitely opt for the larger qty of butter if you will be eating these muffins hours or a day after being made). Yield 14-16 muffins

2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
¼ tsp. ground or freshly grated nutmeg (optional)
2 large eggs
1 cup milk or cream
⅔ cup sugar or packed light brown sugar
¼ to ½ cup (½ to 1 stick) butter, melted, or ¼ to ½ cup vegetable oil
1 tsp. vanilla

1.5 cups frozen blueberries

Position a rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 12-muffin pan.
In a large bowl, whisk together thoroughly the flour, baking powder, salt, and nutmeg (if using). In another bowl, whisk together the eggs, milk or cream, sugar, butter or oil, and vanilla.
Add the dry ingredients to the wet ingredients and mix together with a few light strokes, just until the dry ingredients are moistened. Fold in the frozen or thawed blueberries. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups.

Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 12 to 25 minutes or more depending on how big the muffins are, how big the berries are, whether berries are frozen etc. Let cool for 5 minutes minimum before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.

Variations - You can substitute different berries for this recipe - raspberries, strawberries are great too. When adding berries, if they aren't real sweet, you can add 1/3 cup sugar. You can add up to 1 cup of nuts to any (walnuts are particularly good in raspberry muffins). If using mashed fruit, like bananas, add 1 cup.

Tuesday, May 11, 2010

Good Eats Newsletter - May 12, 2010

This Week's Vegetable Share Contains:
1 lb Mixed Colorful Carrots; 2.5 lbs Mixed Potatoes; 2 lbs Yellow Storage Onions, 1 Bunch Scallions; 1 Bunch of Mustard Greens; 1 Bunch of Radishes; 1 Head of Napa Cabbage; plus.....

1 Bunch Sweet Basil
1 Bag of Coleslaw Mix


Localvore Offerings Include:

Dreuxmanna Spelt Berry Crackers
Vermont Butter and Cheese Co Bijou
Quebec Organic Mixed Cracker Grains


The lack of salad greens in this week's share is due to some golf ball sized hail we had at the end of last week. Fear not, the greens will return to your bags very soon.


Pete's Musings
Great trip to DC last week with Andrew Meyer (Vermont Soy), Mateo and Angie Kehler (Jasper Hill), Tim Fishburne and buddy Jennifer from Pete's Greens, and Tom Stearns (High Mowing Seeds). Tom did a thorough job of getting us meetings with key folks and we had excellent meetings with Kathleen Merrigan (Deputy Secretary of Ag), Peter Welch, Bernie's people, Leahy, and a tour of the White House garden.

Many of us are on an advisory board for the new Vermont Food Venture Center which will begin construction in Hardwick this month. One purpose of our trip was to seek additional funding for the Center for hiring an executive director and to fund programming for several years. Another purpose of our trip was to present to the politicians our idea for radically revamping the Hardwick area school lunch program. We're seeking funds for a 3-5 year project to take the schools in Hardwick and the surrounding towns from serving about 5% local food to 50% or more. This is a big project involving remodeling school kitchens, training school chefs, working with existing and new farms to grow the food, developing processing systems so that the schools have access to minimally processed produce. We were very well received and it was an exciting trip.

On the local food and sustainable ag front things are changing fast in DC. We toured the People's Garden at the USDA building. It is just a small vegetable garden that doesn't look like much. But they are also growing cover crops lining both sides of the entrance to the building, expanding edible landscaping, and they just got the go ahead from Secretary Vilsack to plant more vegetable gardens in other parts of the lawn. It is merely symbolic, but the symbolism is powerful.

The White House garden is also small. We toured with White House chef Sam Kass, a guy who is best described with the word smooth. Smooth bald head, smooth speaker, smooth in the halls of power. He is very down to earth and gave us a great tour. He cooks dinner for the Obamas five nights a week (using food from the garden every night) - the rest of his time is spent working on policy issues.

We also attended the Taste of Vermont in the Senate office building. This party sponsored by Pat Leahy is great fun every year. Great Vermont food and great Vermont folks. ~Pete




















Left Photo - Tim, Pete, Senator Leahy and wife Marcelle

Right photo - Andrew, Tom, Mateo, Pete in front of the White House


Summer Share begins in just 5
weeks!
Please send in your sign up soon to ensure weekly deliveries of veggies and or localvore products through the summer. This is the most diverse period of the year and the shares will be beautiful and plentiful. Veggie only share is just $28/week. The locavore share is $44/week.

Summer Vegetable and Localvore Share Sign Up
Summer Meat Share Sign Up

New Good Eats Sites
We have a couple new pick up site locations for Summer. If you have already signed up for your Summer share and one of these sites makes more sense for you, let me know and I can switch you.

Williston/Blair Park - DEW Construction is located at 277 Blair Park Road, Suite 130. The pick up will be located at the back entrance of this building and pick up hours will be 2 to 5:00pm. It is a short window, but we hope that the site offers convenience for some of you.

Burlington/Flynn Ave - Select Design at 208 Flynn Ave (off Pine St) will also be hosting beginning at the start of the summer share. Pick up hours for Select Design will be noon to 5 pm.

Good Eats is Looking for a new Montpelier Home
We are on the hunt again for a new pick up site in Montpelier. Our new site could be a home or office but must:

*be centrally located in Montpelier
*have good access for our 26 foot delivery truck and good parking for members
*not have stairs
*have a good amount of space for set up (Min. space is probably 8x10 feet.)
*have fairly long pick up hours to accommodate folks who need to pick up before or after work (8 am to 6:30 pm or later ideal).

Hosting the share requires some commitment from our site hosts but mostly just on the day of delivery. We do offer compensation for hosting, in the form of a free share (or cash payment), depending on the number of shares signed up at the site. If you have suggestions regarding a new site, please email me, I'd love to hear from you.


Burlington Bicycle Delivery by One Revolution

Have you ever wished your share would just show up at your home or office? If you live in Burlington, this summer your wish might be granted. Starting in June, One Revolution will begin a bicycle delivery service in Burlington. For just $5/week ($90 over the course of the 18 week share) One Revolution can pick up your share at one of our pick up sites and deliver it to your door.

Shares will be fully protected from the elements and will arrive fresh at your doorstep. You can expect your share delivered 0n Wednesdays between 3:30 PM and 6:00 PM.
For more information about this service, please contact Mark or Sam Bromley at One Revolution, Vermont Bikes at Work 1-877-4BIKEVT (424-5388) or Onerevolutionvt@gmail.com.


Pete's Pastured Chicken
Our meat order is over for now, but you can still order chicken! If you order 5 or more whole birds, they are only $3.50/lb. This is a great price for these birds which were raised on our pastures in just about the best conditions possible. Their meat is far healthier having assimilated the nutrients of all the forage they consumed.

All free range is not created equal. Many farms that offer "free range" chicken raise their birds just to free range standards which require the birds have access to an outside area. Often times this means that the birds live loose in large barns with a couple openings to small dirt lots outside. This is an improvement over the standard meat bird production, but does not compare to keeping birds outside on pasture and greens throughout their lives.

For more info about our chickens, please visit the chicken page.

Storage and Use Tips
Bagged Coleslaw Mix - Bill chopped cabbage, carrots and daikon yesterday to provide you with a ready to dress coleslaw. We thought you all might enjoy the simplicity. Just choose your favorite slaw dressing or choose from the three Bill has provided below, and in a few minutes you'll have slaw ready to serve.

Localvore Lore
The organic mixed cracked grains in the share today hail from Compton, Quebec from Michel Gaudreau's Golden Crops. They are a blend of wheat, barley, rye, oat and flax. The grains make a delicious breakfast cereal cooked as you would rolled oats for oatmeal. Use a 2-to-1 ratio of liquid to grains, perhaps even a bit more liquid (all water is fine, and a half and half mix of water and milk is tasty and rich). If you like your cereal softer still, soak the grains overnight before cooking them in the morning. You can also use these grains as you would cracked wheat (bulgar) in dishes like tabbouli (recipe below). Or cook the grains as you would arborio rice or for pilaf with a broth for a dinner meal. You can also use the grains mixed with oats for granola, or soaked or cooked to soften and then added to a bread recipe. Store as you would rice, oats or barley.

We have a cracker and cheese combo for you this week. From Dreuxmanna we have Spelt Berry crackers, made by Dreux and El Anya Nightingale in Barre. These are great, hearty crackers made with spelt flour & whole spelt berries from Meunerie Milanaise in QC. If you love these crackers and need more, you can find them at City Market in Burlington and at LACE in Barre.

To go along with the tasty crackers, we have delightful little goat cheese rounds from Vt Butter & Cheese Co. The Bijou is an aged goat cheese, made in the tradition of French crottins. When these cheeses are wrapped in their own micro-caves, the cheese is still fresh with a delicate rind. As the cheese ages the interior becomes soft and the flavor more robust. Allow to reach room temp for best flavor. A classic use of this cheese would be a chevre chaud, or hot goat cheese dish. To make your own, cut Bijou in half and place rind side up on a baguette. Toast under the broiler for five minutes and serve with a salad. For a more elaborate and even tastier prep, see the recipe for Baked Goat Cheese below.

Recipes

Coleslaw
This week, Bill hand chopped cabbage and mixed with some carrot and daikon to create ready to go coleslaw mix. He also wrote up three different coleslaw recipes to choose from. Any one of these recipes can be tripled and saved for future use. Best to store the remainder in a Ziploc container or ball jar.

Asian Coleslaw Dressing
1 bag Pete’s slaw mix
½ head Napa cabbage, sliced thinly
1 onion or 2-3 scallions, thinly sliced

½ bunch cilantro, roughly chopped
¼ cup tamari
¼ cup lemon juice
¼ cup vegetable oil
3 tbsp. grated fresh ginger
3 tbsp. white vinegar
2 tbsp. dark brown sugar
2 tsp. sesame oil
3 tbsp. sesame seeds, optional

Place all ingredients in large bowl and whisk until well incorporated. Add slaw mix, onion and Napa cabbage and toss until well coated. Adjust seasoning with salt and pepper. This slaw is best served within 15 minutes of making.

Apple Coleslaw
1 bag Pete’s slaw Mix
2 apples, small dice

2 tbsp. Dijon Mustard
1 clove garlic, minced
½ cup cider vinegar
2 tsp. fresh thyme, chopped
1 tbsp. honey
1 tbsp. mustard seed (optional)
Salt and pepper, to taste

Whisk dressing ingredients together in a large bowl. Add apples and slaw mix and toss.

New York Style Creamy Dressing

¼ cup mayonnaise
3 tbsp. vinegar
2 tbsp. sugar
2 tbsp. fresh lemon juice (1/2 a lemon)
3 tbsp. dry mustard
Salt and pepper, to taste

In a large bowl, whisk ingredients together. Add slaw mix and toss well. Refrigerate for at least 1 hour before serving.

Baked Goat Cheese
From David Lebowitz website...This isn't a strict recipe, but a technique. I use sourdough (levain) bread crumbs made from stale bread but you can certainly use what's available where you are, as long as they're from a sturdy loaf. If you buy breadcrumbs that are already toasted, simply mix them with the seasoning ingredients and skip the toasting in the oven.

Leftover breadcrumbs can be stored in the freezer, or strewn over whole-wheat pasta tossed with greens cooked with garlic and red chile flakes.

Cut your goat cheese into disks about 3/4-inch (2cm) thick. Marinate the disks in olive oil, which can be done up to two days in advance. If done in advance, I like to add some herbs, such as fresh rosemary and thyme, as well as some black pepper, and let them rest in the refrigerator.

Preheat the oven to 375F (180C).

Mix together fresh bread crumbs (for four servings, about 1/2 cup, 60g) with a generous pinch of sea salt, and just enough olive oil to moisten the crumbs, about 1 to 2 teaspoons.

Spread the crumbs on a baking sheet and cook the crumbs until golden brown and crispy, 5 to 10 minutes, stirring a few times during baking. Once toasted, let cool and mix in 1/2 teaspoon chopped fresh thyme or 1 teaspoon chopped parsley.

Brush the goat cheese rounds with olive oil. (Unless they've been marinated. In which case, pluck them from the oil and let the excess drip off briefly.) Dredge the goat cheese in the toasted breadcrumb mixture until they're completely coated and bake on a cookie sheet or in a gratin dish, either non-stick or lightly-greased, for 5 to 8 minutes, or until warmed through and soft when you press gently in the center.

Remove from oven and use a spatula to lift the goat cheese rounds from the pan.

Serve with a green salad, and thin slices of toasted levain (sourdough) bread, a favorite crisp bread, or crackers. This also makes a great appetizer.

Mixed Grains Pilaf
This one from the archives was supplied to us by Good Eats members a while back. You can cook the mixed cracked grains as you would rice or barley (as done here) for some very interesting and healthy dishes. This one would be great with some chopped mustard greens and scallions baked in, with rounds of the Baked Goat Cheese on the side.

1 1/2 cups cracked mixed grains
3 1/4 cups chicken stock
8 TB (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)

Saute grains in 4 TB 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 TB butter on low heat until soft, about 5 mins. Meanwhile slice mushrooms. 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

Tabouli Salad
3.5 cups salted water
2 cup cracked grains

¼ cup fresh lemon juice
2 cups finely diced tomatoes
½ cup thinly sliced scallions
½ tsp. ground cinnamon
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Salt & pepper, to taste

Bring water to water to boil. Cover and simmer until tender, about 35 minutes, and then drain any remaining water. In the meantime, mix all remaining ingredients in a large bowl. Add grains and season with salt and pepper.

Cracked Grain Coffee Cake

1 cup butter
3 eggs
3 cups whole wheat flour
½ cup cracked grains
1.5 tsp.baking soda
1 cup brown sugar, packed
2 tsp vanilla extract
1.5 tsp. baking powder
1.5 cups buttermilk

½ cup brown sugar
½ cup chopped pecans
2 tsp. ground cinnamon


Preheat oven to 350 degrees. Grease well a bundt cake pan, set aside.

In a large bowl beat butter, sugar, eggs and vanilla until well blended. Stir together flour, cracked grains, baking powder and baking soda. Alternately add flour mixture and buttermilk to butter mixture. Blend well.

In a separate bowl, mix brown sugar, pecans and cinnamon.

With a large spoon, place half of the batter evenly into your prepared pan and sprinkle with filling. Top with remaining batter.

Bake for approximately 1 hour or just until cake begins to pull from pan sides. Cool in pan 15 minutes, then invert onto a serving plate.

Tuesday, May 4, 2010

Good Eats Newsletter - May 5, 2010


This Week's Vegetable Share Contains:

2 lbs Red Norland Potatoes; 2 lbs Gilfeather Turnips, 2.5 lbs Copra Onions; 2 Heads of Lettuce; 1 Bunch Sweet Salad Turnips; 1 Bag of Upland Cress; 2 Lettuce Heads plus.....

1 European Cucumber
1 Bag Frozen Vegetables
(there will be a mix of frozen veggies delivered to sites - choose one bag only)


Localvore Offerings Include:
Aurora Farms Vermont Organic White Flour (not all sites, see below!)
1 Dozen Pa Pa Doodles Eggs
1 Container Maple Sun Cider Vinaigrette
1 Container Veg or Chicken Broth*

*Before selecting your broth, please double-check your share type on the names check off sheet. We have sent out veggie broth for vegetarians (says V on the lid), and chicken broth for non vegetarians. Thank you.


Flour Snafu! We did not receive our entire flour order. We packed as many bags as we could and will be sending out what we have. Not all sites will receive flour. Those that don't receive flour this week, will receive it next week.


Meat Share Members - This is a Meat Share Week.

Summer Share News

The share is about half way full now and the pace of sign ups has picked up in the last week or so. It really is going to be a great season, we are ahead of schedule and the crops are doing so well! The share begins June 16th and there's only 5 more deliveries of the Spring share after this week.

Good Eats Members Seeking Share Partners - There are a couple posts on the Members Seeking page from members looking to split a summer share with someone. If you pick up in Stowe or Morrisville and are interested in sharing with someone, please check the page. If you would like to split a share with someone at another site, please email me and I'll post your notice on the page.

New Sites for Summer - We are considering two new pick up sites for Summer. We are planning to add a downtown Burlington location, something we have wanted to do for a while. We are also looking at a Williston location in the Blair Park area. Though neither location is yet set in stone, both look promising. More details coming in the next week or so.

The Vegetable Only Share brings you weekly deliveries of a diverse mix of Pete's super fresh organic vegetables.
Vegetable Only - $504 (avg. $28 a week)

The Vegetable/Localvore Share offers the same veggies but also provides a weekly selection of great organic and local pantry staples, all sourced very near the farm. Vegetable/Localvore - $792 (avg. $44/week)

Meat Share available too, featuring 4 monthly deliveries of a selection of local, grass fed, and often organic meats. Meat Share - $199 (avg. $50 a month)

Meat Orders for May 12th delivery
We still have a small amount of meat left (Beef, lamb, chicken) and the meat order form is on our website. The minimum meat order is $50.

Because of our weekly CSA schedule, meat orders must be received by Wednesday to be packed Thursday for the next week's delivery. Email is best for getting forms to me, though mail will work too. If you cannot download the form please email me.

Pete's Pastured Chicken - Order 5 for special price
You can take advantage of our special Pete's Pastured chicken offer now as well, and have chickens delivered next week. If you order 5 or more whole birds, they are only $3.50/lb. This is a great price for these birds which were raised on our pastures in just about the best conditions possible. Their meat is far healthier having assimilated the nutrients of all the forage they consumed.

All free range is not created equal. Many farms that offer "free range" chicken raise their birds just to free range standards which require the birds have access to an outside area. Often times this means that the birds live loose in large barns with a couple openings to small dirt lots outside. This is an improvement over the standard meat bird production, but does not compare to keeping birds outside on pasture and greens throughout their lives.

To take advantage of this price, please visit the bulk meat order page and download the meat order form. For more info about our chickens, please visit the chicken page.

Storage and Use Tips
Frozen Vegetables This Week - We have a mix going out to fill the frozen veggie slot this week. At each site there will be a mix of different veggies in the coolers. Please take just one bag of frozen veggies. There will be braising greens, beet greens, spinach, broccoli, and hot peppers to choose from.

Sweet Salad Turnips - The beautiful white turnips in your bags have just been pulled from the ground yesterday and looked so beautifully creamy white stacked up in their crates. Sweet Salad Turnips can be eaten raw or cooked. Raw they have a texture similar to a radish, but are not so sharp. You can slice, dice, or quarter them and saute with butter or oil. Cook until just tender and still a little crisp. Just a little salt or maybe a little bit of vinegar is all they need. Or cook them with butter and drizzle of honey or maple syrup and even picky kids may gobble them up. The greens are a bonus and are tender and flavorful when cooked. Chop and saute with the turnips for a side dish, or cook up with other greens, or by themselves. I often chop them and toss them into pasta sauces.

Upland Cress - I can't wait to pack a sandwich full of cress this week. I absolutely love the stuff and when available I can't get enough, putting it in salads and sandwiches or just on the side of my plate with a little oil and vinegar. There are many types of cress, but all of them may be eaten cooked or raw, and they all have variations of their mild peppery flavor. Watercress is a very powerful antioxidant. A two year study published in the American Journal of Clinical Nutrition in 2007 determined that eating watercress daily can significantly reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer. It is brimming with more than 15 essential vitamins and minerals. Gram for gram, it contains more iron than spinach, more vitamin C than oranges and more calcium than milk.

Localvore Lore

We have a second round of VT white flour organically grown in Charlotte by Tom Kenyon at Aurora Farms. I'd love to hear how you all have been enjoying this flour. I really like it. Though I try to incorporate as much whole wheat into my family's diet, there are times when it sure is nice to make a white flour confection! And I love to have a product on hand that is grown so close by, and that I know has been grown organically and that performs so well to boot. There is a nice article in the Spring issue of Local Banquet about the partnership between Tom and Randy George of Red Hen Baking Co. that brought this flour into existence for us to enjoy. Read the article here.

Finally, Deb's new flock of hens is producing enough eggs for the share and for the rest of the share period you can count on eggs every other week. Deb's flock produces eggs almost exclusively for Good Eats and (in summer) our farm stand. Her chickens are pampered and well cared for. If you didn't have a chance to watch the Seven Days interview with Deb and her hens last time I posted it, here it is again now!

Bill has made us a tangy sweet localvore salad dressing this week using our sunflower oil, apple cider vinegar from Gingerbrook Farm, maple syrup, mustard seed and a bit of sea salt. He recommends adding black pepper (fresh ground is best!) and maybe a bit of salt until the flavor is just to your liking. Let us know how you enjoy the dressing!

Also from the kitchen, we have quarts of chicken broth for you carnivore folk, and veggie stock for those of you signed up for the vegetarian share. The chicken broth is made from our own birds, and flavored with some of our veggies and herbs. And the veggie broth was made from our vegetables of course. Both should make your next batch of soup easy and tasty.

Meat Share
Bonnieview Farm Rack of Lamb - I drove over to Bonnieview Farm last week. If you have never been on the South Albany Rd in Craftsbury, make a point to drive it someday. It's one of the loveliest roads I have been on in Vermont. It's lambing season (nearing the end actually) and Neil has around 300 lambs on the ground now and his dairy herd are now producing milk and his cheese making season begins! The lamb in the share comes from the lambs from last years crop, raised on the hillsides surrounding Neil's farm. The rack of lamb is the prime rib of the lamb world and makes a very handsome dish. Bill has given a simple but what I am sure will be delicious recipe below.

Bonnieview Sweet Italian Sausage - This is a classic lamb sausage, and Bill has used it in a lamb stew recipe below. But don't hesitate to grill these and put them in a bun, or use them in a pasta sauce. They are mild and delicious.

Pete's Pastured Ground Beef - I know none of you will have any trouble trying to figure out what to do with some of our ground beef. There's a meatloaf recipe today if you are in a comfort food mood, but with the weather we have had of late, you may just end up grilling up some burgers. This is the very last of our ground beef for the moment, and we actually had to substitute Applecheek Farm organic veal cutlets in just a few shares.

Pete's Pastured Chicken - And for the second time this share period, we have one of our chickens. I am definitely going to be making Bill's Cinco de Mayo Oaxacan Chicken recipe below. Yum!

Recipes

Chicken with Oaxacan Mole
In the spirit of Cinco de Mayo, here is a favorite recipe from one of my favorite regions of Mexico. While it might seem daunting at first, if you double it you can refrigerate what you don’t use on the chicken and use it for lamb. As well, these spices are available at most local stores. While you’re at it, check out the story of mole, at least one of them, since there is still debate as to where it originated. ~Bill

1 chicken, quartered

1 tbsp. cumin seeds
4 cinnamon sticks, crushed
¾ cup almonds
½ cup sesame seeds
½ cup sunflower seeds
¼ cup coriander seeds

4 oz. butter
1 onion, rough chop
2 poblano peppers, seeded, rough chop
2 ripe plantains, sliced
3 cups vegetable or chicken stock
1 cup orange juice
½ cup lime juice
2 cups plum tomatoes, rough chop
2 oz. dark chocolate
For the chicken:

Heat some oil in a heavy braiser or large saucepot. Season the chicken generously with salt and pepper and seared until golden on all sides. Place in 350 degree oven and roast until the chicken juices run clear from the chicken when pierced with a knife. Pull from oven, place on a platter and serve with sauce.
For the mole:

Toast first set of ingredients in heavy sauté pan until sesame seeds start to pop. Add coriander and toast for 1 minute more.

Transfer this to a food processor and pulse until you have a powder.

In a heavy saucepot, melt butter and add onions and poblano peppers and sauté until translucent. Add remaining ingredients, with the exception of the chocolate, spice powder and simmer for 30 minutes on very low heat, stirring often. Puree mole in blender. Add crushed tomatoes and chocolate and whisk until incorporated. Season with salt.

Upland Cress and Cucumber Salad

1 European cucumber, peeled, seeded and cut into half moons
½ cup sweet salad turnips, washed and thinly sliced
2 cups upland cress
½ cup toasted pecans
Apple cider vinaigrette, to taste
Salt and Pepper

In a large bowl toss cucumber and turnips with just enough vinaigrette to coat them. Season with salt and pepper. Add the cress and gently toss. Mound this mix on plates and crumbled the toasted pecans on top of each. Drizzle some more dressing if needed. Any number of cheeses can be add to this including gorgonzola and goat cheese.

Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and greens.

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.

Not Your Grandmother’s Irish Lamb Stew
4 links lamb sausage
3 tbsp. oil
2 cloves garlic, fine chop
1 copra onion, medium dice
2 carrots, peeled, cut into ½ inch rounds
2 Gilfeather turnips, washed, quartered and cut into medium chunks
6 Norland potatoes, washed and cut into medium chunks
4 cups beef broth
¼ cup fresh mint, rough chop

Greens - beet, spinach or braising greens

Prepare all vegetables and set aside.

Heat oil in a heavy soup pot. Once hot, add the sausage links and brown evenly on all sides. Remove to a plate and add onions, carrots and garlic. Saute for 3 minutes. Add beef broth, turnips and potatoes. When the sausage in cool enough to handle, slice each link into one inch pieces. Add to pot, cover and lower heat to simmer. When vegetables are tender, remove from heat and stir in mint and season with salt and pepper.

In a separate pan, heat a small amount of oil and sauté greens until barely wilted. Place greens in the bottom of a bowl and ladle the stew on top.


Market Street Meatloaf
2 lbs. ground beef
1 onion, finely dice
1 red pepper, fine dice
2 cloves garlic, minced
2 eggs
½ cup ketchup
¼ cup grain mustard
1 tsp ground cumin
1 cup panko
6 strips bacon

Combined all ingredients in a large bowl and mix until well incorporated. Form into a loaf shape on an oiled sheet pan. Wrap bacon around the formed loaf, tucking the ends into the bottom of the loaf. Cook until internal temperature taken from center is 145 degrees. Remove from oven and cover with foil. Let rest for 10 minutes.

Herb & Mustard Crusted Lamb Rack
1 lamb rack
1 sprig rosemary, stripped and finely chopped
2 tbsp. dijon mustard
freshly ground black pepper

Preheat oven to 375 degrees.

Mix mustard, rosemary and black pepper in a small bowl. Set aside.

Remove any excess fat on the meat side of the rack, leaving a thin layer. Heat a dry sauté pan (enough fat will come from the lamb itself) and carefully place the rack, meat side down and sear until well browned. Remove the pan from the burner and using a large spoon, rub the mustard mixture along the top of the meat side. Place in the oven. Roast in the rack for 10 minutes for a medium rare lamb. Remove from oven and let rest for 5 minutes before cutting the chops, slicing every 2 bones.