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.

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.

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