Wednesday, June 30, 2010

Good Eats Newsletter - Jun 30, 2010

This Week's Vegetable Share Contains:
2 lbs Mixed Potatoes; 1 Bunch of Carrots; 1 Bunch of Lacinato Kale; 1 Bunch of Garlic Scapes; 1 Bunch Scallions; 1 Bunch of Herbs; Sugar Snap Peas; plus...

1 Sweet Pepper -or- 2 Zucchini -or- 1 Eggplant -or- 1 or 2 Tomatoes

plus...

1 Bag Frozen Zucchini -or- Red Onions -or- Spinach -or- Hot Peppers

plus...

1 Bag Arugula



Localvore Offerings Include:
Bread and Butter Farm 3 Seed Bread
Pa Pa Doodles Farm Eggs
Gingerbrook Farm Cider Vinegar
Champlain Orchards Organic Cherries


Please bring your empty plastic veggie bags, berry boxes, egg cartons, and plastic containers and leave them at your pick up site on Wednesdays. We will re-use these items!

Pete's Musings

Hi Folks,
Some of you are probably wondering why we have so many combination share items this time of year. For example, this week some of you will receive zucchini, others eggplant, and others peppers. I imagine it is a little frustrating if peppers are your favorite vegetable in the world and you get eggplant instead. The reason this happens is that these are all very early hot weather crops that we only have a little bit of. Keep in mind it is still June, we are in northern Vermont, and it's pretty cool that we even have peppers and eggplant. We choose to make our CSA members top priority for early sexy crops but we just don't have enough of them for everyone to get the same thing in the same week. If you didn't get just what you want don't worry - there will be plenty more of all these crops as the summer progresses.

Sunshine - we need it! Looking forward to a hot 4th of July weekend to get the fields and greenhouses cranking again. ~ Pete

Storage and Use Tips
Carrots! - These first carrots pulled from the ground this year are called Ya Ya and they are renowned for their sweet flavor.

Mixed Potatoes - This week it's a mix of Russets, Nicolas, white, and Viking potatoes.

Lacinato Kale - this week's kale is called Lacinato and is one of my favorites. It's also called dinosaur kale for it's dark, leathery, bumpy appearance.

Herbs - You will get one bunch of herbs in your bag this week. We'll be sending a mix of thyme, sage, summer savory, or oregano.

Arugula - Also known as Rocket or Roquette, this is a very popular and versatile green, that can be eaten raw, but also stands up well in the sauté pan. It has a peppery mustardy flavor and is great on sandwiches to give them pep, and into salads to take it up a notch. It also does well with a quick wilt added to pastas, frittatas or calzones, or as a stand-in for lettuce on an Italian-inspired sub. It blends particularly well with goat cheese and balsamic and olive oil. It is delicious simply sautéed in a pan with olive oil with a sprinkle of coarse salt & pepper.

Garlic Scapes - The tall, curly seed stalks that a garlic plant sends up at this time of year are a short season delicacy. Garlic scapes are pulled from the garlic plants so that the plant will put energy into fattening the garlic cloves in the ground, not making seed. Garlic scapes have a nice garlic flavor, without the bite of garlic cloves. These scapes are young and tender and they may be eaten raw or cooked. You can chop and add to stir fry recipes, pasta dishes, guacamole, salsas, vegetable dishes. They are also good in salads and on bruschetta & pizza and so many more ways.

Frozen Veggies - This week you will get a bag of frozen veggies. There will be a mix at each site and you may get frozen spinach, zucchini, hot peppers, or red onion. The spinach is great for casseroles, lasagnas, quiches etc. Thaw it, squeeze out the excess liquid and add it in. The zucchini I love in pasta dishes, burritos, and it's actually really tasty on it's own sauteed in olive oil with salt & pepper. Great for baking too. Again, squeeze out the liquid after thawing and before adding to your recipe. Frozen peppers you ask? You'll be delighted. Frozen hot peppers (and sweet peppers) are great to have on hand. I have loved having a bag in the freezer this winter and I pull out just a couple as I need them. They take only a few minutes to thaw enough to chop them, and I add them as I would fresh to many recipes. The red onions are best used in a sauté of course. Great to thaw and then toss in pan on low, low to slowly carmelize. I use these in as the onion base at the start of so many soups, sautés, stir fries, casseroles, and quiche recipes.


First Meat Share delivery is Next Week
There's still time to join the meat share in time to receive for the first round of meat selections. 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 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.

Sign-up for the Summer Meat Share (4 Deliveries: Jul 7, Aug 4, Sep 1, Oct 6)

Pete's Pastured Chicken

On most weeks during the share (all except meat weeks) you can order Pete's Pastured Chicken. Our chickens are raised on pasture. Lots of pasture. Even as chicks in the barn, our little birds get to feast on sprouts and baby greens left from each days vegetable processing. As soon as they are large enough our birds move out onto pasture with moveable shelters and there they remain for the rest of their days, moved regularly to new fields of green. They can't help but ingest loads of healthy, vitamin packed organic forage throughout their lives and this goodness is assimilated in their meat.

You can order average sized birds (4.74 to 5.5 lbs each) or large birds (5.5 to 7 + lbs birds). The large birds are nice because you can roast one up, have a great meal, save the best meat for sandwiches, and STILL have leftovers for a casserole or soup or stew. Minimum order is 3 birds, and price is $3.75/lb. Only $3.50/lb if you order 5 or more.

Click here to visit our chicken page and download an order form.


Localvore Lore
Several weeks ago I sat down in the office on a Wednesday next to an open box full of sawed off loaves of bread. Meg came in and said "you should try that bread, it's really good". I sawed off a hunk and was delighted by the dense, earthy, still moist, crunchy nature of the bread and the distinct rye flavor. Then she told me it had been sitting around like that since Saturday market, yet it still was great. Of course we had to get some more for you all to try. And so Adam Wilson of Bread and Butter Farm in Shelburne baked a special round of his 3 Seed Bread for Good Eats today. Adam and farming business partner Corie Pierce and their respective partners purchased a 143 acre Land Trust farm in Shelburne in 2009 and have begun farming in earnest. They raise grass fed Jersey cows, sell raw milk from the farm, and hope to put in a cheese facility at some point. Corie will be heading up a greens operation in their passive solar greenhouses. And Adam bakes traditional German style sourdough breads in his wood-fired oven. Though the flours are all VT and Quebec grown, some of the seeds are not. But we wanted you to have a chance to try the bread anyway. We like it lots.

Last Friday afternoon I drove out to meet Jo Liddell and Bob Machim to pick up the cider vinegar in the share today. Bob and Jo's carved their homestead, Gingerbrook Farm, out of the woods of South Washington, VT 40 years ago. As they cleared for their fields, they found wild apple trees and decided to keep them. The land around their home is dotted with these old wild trees and it is from these trees and others nearby their farm that Bob makes their cider vinegar. This is the real macoy, Honest-to-Goodness cider vinegar as they call it, a health tonic, and almost good enough to drink straight! It starts with unpasteurized apple cider that Bob seeds with a "mother" culture of yeast that ferments the cider. The difference between apple cider gone bad due to the infiltration of natural airborne yeasts and a good artisanal cider vinegar is in controlling the process. The mother culture makes a big difference, as does the fresh cider used for the vinegar, and the aging process. Bob ages this vinegar for two years and poured the beautiful amber liquid from big wooden barrels in a corner of his home. In time, you may find a slippery gelatinous mass forms in your cider vinegar. Fear not! This is just more "mother" forming in your jar. Just remove it from jar and continue to use your vinegar. Andrew Chessman wrote a good article about cider vinegar for the Winter 2009 Edible Green Mountains magazine.

Champlain Orchards picked every cherry they could for Good Eats yesterday. These are certified organic Hedelfingen Sweet Cherries and they are such a treat. Along with the apples for which he is best known, Bill Suhr, owner of Champain Orchards in Shoreham grows quite a variety of organic fruit that folks can buy or pick themselves.

And we have eggs again this week from Deb's hens at Pa Pa Doodles Farm.

Recipes

Spring Vegetables with Pasta
I love that the summer veggies are really starting to come in force now. Here's one from Bill that you can substitute as much as you please. Use arugula or one of your greens from last week instead of the kale if you like. Sub in beans for the peas. Or eggplant for the peppers or zuc.

3 carrots, peeled and cut into thin strips
1 large zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow or red bell pepper, cut into thin strips
1/2 bunch kale, washed trimmed, chopped fine (or baby arugula!)
1 cup sugar snap peas, bias cut, in half
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tbsp. fresh oregano or basil
1 pound penne rigate
½ pint cherry tomatoes, split in half
½ cup freshly grated Reggiano

Preheat the oven to 450 degrees.

In a large bowl, toss carrots, zucchini, onion and bell pepper with olive oil, salt and pepper. Place vegetables on a baking sheet and roast until carrots are tender and other vegetables begin to brown.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. In the last 30 seconds, add sugar snap peas and kale to the water, Drain and rinse briefly with cold water.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes. Drizzle with some more olive oil and fresh herbs. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Scallion & Garlic Scape Tortilla

1 bunch garlic scapes, roughly chopped
1 bunch scallions, biased cut
¼ cup water
4 eggs, lightly beaten
Salt & pepper
2 tbsp. olive oil

Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over medium high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set.

Arugula Salad with Lemon-Parmesan Dressing
Here's a solidly reviewed recipe for you. This salad makes a great side dish on its own, but is even better as a pizza topping! Brush the dough with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad. The simple dressing could also be used to dress pasta with wilted arugula and whatever else you fancy in your dish.

1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes

Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Arugula with Cherries and Warm Goat Cheese Rounds

1 tbsp. or olive oil
1 tbsp. fresh tarragon, rough chop
1/2 tbsp. fresh lemon juice
1/4 to 1/2 cup sliced almonds
1 small log goat cheese, cut into 4 rounds
1/2 bag arugula
1/2 pint cherries, pitted and stemmed

Preheat oven to 400°F.
Whisk together oil, lemon juice and tarragon. Season dressing with salt and pepper.

Spread almonds on a small baking sheet. Rub goat cheese rounds with olive oil and season with pepper. Gently place goat cheese on almonds, coating one side and then the other. Place in oven for 5 minutes, remove and let set up.

Carrot-Zucchini Quick Bread

3 egg whites, whipped until frothy
½ cup applesauce
½ cup freshly squeezed orange juice
2 tsp. vanilla extract
1 cup grated zucchini
1 cup grated carrots
3 cups AP flour
½ cup sugar
1 tbsp. cinnamon
½ tsp salt
½ tsp. baking powder
½ tsp baking soda

Preheat oven to 350°F.

Prepare 2 bread pans with cooking spray and flour.
In a large mixing bowl, combine the egg whites, applesauce, orange juice, vanilla, grated zucchini and grated carrots.


In another mixing bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda.
 Mix wet ingredients with dry ingredients just until moistened. Pour the batter into your pan and bake for 60 minutes.

Cherry Infused Gin

1/2 pint cherries, pitted and stemmed
1 pint gin

Once cherries are stemmed, gently smashed them in a bowl. Place them in a sealable vessel and pour the gin over. Let this sit for 2-3 days. The juniper in the gin works really well with the cherries. Served in chilled glasses, garnishing with some of the macerated cherries.

Tuesday, June 22, 2010

Good Eats Newsletter - Jun 23, 2010

This Week's Vegetable Share Contains:
2 lbs Nicola Potatoes; 1 Bunch Red Beets w/ Greens; 1 Bunch of Swiss Chard; 1 Bunch of Sorrel -or- Upland Cress; 1 Bunch of Red Bore Kale; 1 Bunch Green or Purple Kohlrabi; 1 Bunch Scallions; 1 Bunch Garlic Scapes; 1 Bunch Dillweed; plus...

1 Bag of Mesclun Greens
1 Quart of Strawberries

Localvore Offerings Include:
Red Hen Baking Company Cyrus Pringle Bread
1 Qt VT Organic Sunflower Oil
Mushrooms from Amir Hebib or Wildbranch Mushrooms



Hen of the Wood, Laughing Moon, Concept 2 and Johnson will get either beans or zucchini this week, to make up for last week.


Please bring your empty plastic veggie bags, berry boxes, egg cartons, and plastic containers and leave them at your pick up site on Wednesdays. We will re-use these items!

Pete's Musings

Farm is clicking along. A friend within 60 miles of here thinks he has late blight in his potatoes. Hopefully he is wrong. I have not heard of it being closer than CT, this will be big news if it is already in Vermont. The good news is our potatoes are a foot tall and starting to flower so we should be able to hold off the blight long enough to get a good crop. Garlic has scaped, you'll enjoy them this week. Sorry we don't have our own strawberries. Three nights in May that were 21, 19, and 21 degrees pretty much wiped out our blossoms. We expect to have a nice late summer berry crop.

We continue to tackle weeds every chance we get. Today we are going through the greenhouses and hand weeding the few that have slipped through the straw mulch. Then we'll be out hoeing celeriac and fennel. Later, corn, brussel sprouts, cauliflower and leeks will be hilled to smother baby weeds in the row.

There have been some questions about how we control weeds. It is a complicated question to answer as there are many elements. As a general rule we try to kill as many weeds as possible before we plant the crop. You can do this with a bare fallow (turning the soil every 10 days to allow new weeds to sprout but not go to seed). We might do this with a weedy section of field for a few weeks or as much as half a growing season. It is a useful technique but hard on soil structure as all the turning causes organic matter to be lost from the soil. Another technique is stale seedbed. This method requires making beds and scratching the top of the beds shallowly with a tine weeder every 3 days. It kills all the newly sprouted weeds but does not turn up weed seeds that are buried more deeply than a couple inches. This is a great technique and one we use alot. Another method is flame weeding. A slow germinating crop such as carrots is sown and then about a week later just before the carrots are up baby weeds are killed with a powerful propane flame. This works well but timing is critical and it is a little dangerous. I have burned off my arm, leg and eyebrow hair with our flame weeder. Actually my eyebrows are a little thick so I looked pretty good with a sleeker version.

And then there are all the tools we use once the crop is up. Basket weeders, knives mounted to tractor toolbars, hoes, hilling discs, it is endless. Any angle we can get on weeds that reduces hand weeding or handhoeing saves the farm money and allows expensive hand labor to focus on picking and packing food. ~ Pete

Storage and Use Tips

Red Bore Kale - Last week you had some green kale in your bags. This week it's pretty Red Bore kale. I mentioned this last week, but it's worth saying again... Kale is packed with health-promoting compounds, and it has been found to have the greatest antioxidant capacity of all fruits and vegetables. It’s an excellent source of vitamins K, A and C, as well as manganese, and a very good source of dietary fiber, calcium, iron and potassium. You can't do much better for yourself than to take in regular servings of this veggie.


Kohlrabi - The name means cabbage turnip in German and that is a pretty accurate description. It is a member of the cabbage family and its outer skin would attest to that. The greens look more like turnip greens however and the inner bulb can be a bit fibrous, like turnip. Raw, it is crisp, sweet, and clean, strikingly reminiscent of raw broccoli stalks. Cooked, it touts a mild, nutty, cabbage-like flavor that adapts beautifully to many cooking styles. It can be eaten raw and is great in salads and slaws. I can also be boiled, steamed, baked, roasted, etc. The greens may be eaten cooked like turnip greens or any other cooked greens. To prepare the bulb, cut off the leaves and stems. Use a vegetable peeler to pare off the tough outer layer. Or use a chefs knife to slice it off. Dice or shave up the inner bulb according to your recipe. Store loosely wrapped in plastic in the fridge.


Sorrel - Sorrel is a green leaf vegetable native to Europe. It is also called common sorrel or spinach dock. In appearance sorrel greatly resembles spinach and in taste sorrel can range from comparable to the kiwifruit (or lemons or a combo) to a more acidic tasting older leaf (due to the presence of oxalic acid which increases as the leaves gets older). Young sorrel may be harvested to use in salads, soups or stews. Young sorrel leaves are also excellent when lightly cooked, similar to the taste of cooked chard or spinach. Older sorrel is best for soups and stews where it adds tang and flavor to the dish.

Upland Cress - This is a great flavorful green. 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. I absolutely love cress and when available I eat it as often as I can, putting it in salads and sandwiches or just on the side of my plate with a little oil and vinegar. 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.


Garlic Scapes - The tall, curly seed stalks that a garlic plant sends up at this time of year are a short season delicacy. Garlic scapes are pulled from the garlic plants so that the plant will put energy into fattening the garlic cloves in the ground, not making seed. Garlic scapes have a nice garlic flavor, without the bite of garlic cloves. These scapes are young and tender and they may be eaten raw or cooked. You can chop and add to stir fry recipes, pasta dishes, guacamole, salsas, vegetable dishes. They are also good in salads and on bruschetta & pizza and so many more ways.


Dillweed - The freshly harvested dill in the share today can be used right away or preserved for later use. This is the part of the plant called dill weed, the feathery spring growth. Later on in the season the seed heads of the dill plant will mature. There are numerous methods for preserving dill. The easiest is to simply hang the dill for several days in a warm dry place (attic perhaps). You can dry it in your oven if your oven can operate at a low temp of 100°F. You can also freeze the leaves in a plastic bag. Dill perks up soups, salads, casseroles. It pairs really well with cucumbers, potatoes, eggs, beets, fish, salads and sald dressings, tomatoes, yogurt.


Nicola Potatoes - These slightly waxy potatoes have a smooth yellow exterior and white and are creamy within. Nicolas are excellent for boiling, roasting and using in salads. Store in a cool dry place away from onions. It's the very end of the storage time for our potatoes and these are beginning to get soft. We have only valued them at half their value but thought you'd all still like to have them!


Summer Meat Share - First delivery is July 7th
We are continuing to accept 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.

Sign-up for the Summer Meat Share (4 Deliveries: Jul 7, Aug 4, Sep 1, Oct 6)

Pete's Pastured Chicken

On most weeks during the share (all except meat weeks) you can order Pete's Pastured Chicken. Our chickens are raised on pasture. Lots of pasture. Even as chicks in the barn, our little birds get to feast on sprouts and baby greens left from each days vegetable processing. As soon as they are large enough our birds move out onto pasture with moveable shelters and there they remain for the rest of their days, moved regularly to new fields of green. They can't help but ingest loads of healthy, vitamin packed organic forage throughout their lives and this goodness is assimilated in their meat.

We have just changed our chicken order form slightly so that you can now choose different sized birds, from a 4.5 lb to a 7 pounder (we have some big birds out there in the freezer!). The large birds are nice because you can roast one up, have a great meal, save the best meat for sandwiches, and STILL have leftovers for a casserole or soup or stew. Best of all, our chicken is only $3.50/lb if you oprder 5 or more. Minimum order is 3 birds, and if orders are for less than 5 birds the price is $3.75/lb.

Click here to visit our chicken page and download an order form.

Open House at Caledonia Spirits each Thursday
Our friend Todd Hardie from Honey Gardens Apiaries, beekeeper, plant medicine creator, mead maker has a new venture in Hardwick. Over the last year, Todd and business partner Dana Matthews have built and opened Caledonia Spirits/Honey Gardens Winery. You can stop by the winery any Thursday to tour the new facility and to sample the honey wines (also known as mead). They are making five types of honey wine: Traditional, Black Current, Blueberry, Melody Sweet, and Melissa Sparkling. I am a big fan of the Black Currant Mead! You can also buy Elderberry plants, and products from Honey Gardens Apiaries.

Circus Smirkus This Weekend!
Vermont’s acclaimed, non-profit international traveling youth circus kicks off its 23rd annual season at home in Greensboro! The theme of this year’s tour is “Wilderness Wonders: Outdoor Adventures Under the Big Top,” featuring alpine aerialists, juggling lumberjacks, trailblazing tumblers and more. It’s a fantastically fabulous four-season spectacle, a Smirkus-style exploration of the marvels of nature with merrymaking, mirth and a touch of magic. Circus Smirkus was hailed by The New York Times as “exuberant” and “Joyful,” by The Boston Globe as “a cultural treasure,” and by Family Fun magazine as “one of America’s best circuses!”

JUNE 26: Greensboro, VT
2 shows; 2 & 7 p.m. - Friday $18/Adult ; $14/Child ; Free for under 2

JUNE 28-30: Essex, VT (Champlain Valley Expo)
2 shows each day; noon & 6:30 p.m. - $18.75/Adult; 15.75/Child

Localvore Lore

To begin Red Hen Baking Company's participation in this new share period, Randy couldn't have chosen better than to bake us fresh loaves of Cyrus Pringle bread. This bread has been a long time in the making. Back in the 1850s, 40,000 acres of cropland from the Champlain Valley to Orleans County were sown with wheat. Less than 2 dozen farms grow wheat today. A few years ago, Tom Kenyon of Aurora Farms in Charlotte began trying to grow a variety of wheat originally bred in VT by Cyrus Pringle, a botanist who was considered the father of wheat breeding. After failed crops two years in a row, last Fall he had success and brought in a great crop of Vermont organic white flour. With slightly lower protein, Randy wasn't sure the flour would make it as bread flour, but he was soon proved wrong and he's been baking Cyrus Pringle bread ever since. In addition to the Aurora Farms white flour, the bread contains Ben Gleason's whole wheat flour, water, salt, and yeast. To read more about the partnership between Red Hen and Aurora Farms and the history of the bread, check out this article in Local Banquet magazine.

Most of the oyster and Shiitake mushrooms in the share today were grown by Amir Hebib. Amir grows his mushrooms in a mushroom house behind his home in Colchester. He has 20 years experience growing mushrooms, having been a farm mushroom manager for a large Bosnian agricultural producer before immigrating to VT. He grows shiitakes (the more traditional shaped mushroom of the two) and oysters (the clusters of more trumpet shaped ones) and sells them to restaurants and markets in our area as well as at the Burlington Farmers Market. The oyster mushrooms are more delicate in flavor and texture than the shiitakes. You can eat the whole mushroom stems and all. The shiitakes have a deeper flavor, and are more hearty, enough so that they can be used in place of ground beef in some recipes. Many people discard the stems of shiitakes because they are tougher and take longer to cook. But these are generally tender enough to add to most dishes thought you may want to allow longer cooking time for the stems. Due to the volume of mushrooms required for the share, Amir could only supply enough for MOST of the sites. But fortunately, Chris Coville of Wildbranch Mushrooms was able to provide some of her beautiful organic oysters to fill in the gap.

The organic sunflower oil comes from John Williamson's State Line Farm in Shaftsbury, VT. This is a good all purpose mild flavored oil that you can use wherever a recipe calls for vegetable oil. We will send it in a plastic quart container, but we recommend transferring it to a glass container. If you will not use the oil quickly in your household, it's best to store it in the fridge. This is an unrefined product and it can spoil. In the fridge it will last indefinitely. It may get a little cloudy in your fridge but this is normal and the cloudiness will dissipate as it warms up. John and partner Steve Plummer did not start out with the intention to make sunflower oil for consumption but instead built Vermont's first on farm biodiesel facility pressing oilseeds grown on site to be used as bio fuel. But they are able to press the same seeds to create a very high quality oil for consumption, and we all are lucky beneficiaries.

Recipes

Stir Fried Kohlrabi and Mushrooms

1 TB sunflower oil
1 small onion
1 clove garlic
6 oz shiitake or oyster mushrooms
1 lb kohlrabi
1 TB water
2 tsp tamari (or soy sauce)
2 tsp sesame oil
2 tsp cider or rice vinegar
1/4 tsp white pepper (or black)
1 tsp dried ginger

Heat oil in a large skillet or wok over high heat. Add onion and garlic (and fresh ginger, if using) and cook stirring frequently for about 1 minute. Add mushrooms, continue cooking another minute or two. Add kohlrabi and cook for three minutes, stirring frequently. Add the water, soy, sesame oil, vinegar, pepper and dried ginger. Cover, reduce heat slightly and cook at a high simmer for about 5 minutes, until kohlrabi is crisp tender.

Potatoes with Oyster Mushrooms
This recipe was adapted from a four star recipe in the June 2006 issue of Bon Appetit. If you have shiitake mushrooms, they'll be just fine in this recipe too.

4 tablespoons extra-virgin olive oil, divided
1 pounds small potatoes, unpeeled, halved lengthwise
3 TB garlic scapes, chopped well
1/4 onion, minced
1 garlic clove, pressed
1/2 pound large fresh oyster mushrooms, torn into 1-inch-wide strips

1 tablespoon chopped fresh Italian parsley

Position 1 rack in top third of oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon olive oil. Place potatoes on 1 prepared sheet; drizzle 2 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 3 tablespoons garlic scapes, minced onion and garlic over the potatoes.

Drizzle remaining 2 TB oil over the mushrooms, sprinkle with salt and pepper and add to potato roasting pan. Continue to roast potatoes and mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes or a bit longer as needed.

Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.

Swiss Chard Gratin
This is not a low fat recipe, nor is it a quick one. But it was extremely well reviewed and uses a large quantity of greens which you have in your share this week. So if you are seeking to pack in the greens this week while also treating yourself to some decadence, this recipe is for you. Adapted from an October 2000 recipe in Gourmet. Serves 6.

5 tablespoons unsalted butter
1 cup fresh white bread crumbs
3 oz Gruyère cheese, grated (1 cup) (parm would work too)
1 garlic clove, halved lengthwise, germ removed if green, and garlic finely chopped
1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
1/8 teaspoon freshly grated nutmeg
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 medium onion, finely chopped
3 lb Swiss chard, Beet Greens, Kohlrabi Greens, Sorrel (and if you are more adventurous - kale or Upland Cress) leaves and stems separated and cut into 1-inch pieces
(if using kale though, don't use stems, just leaves - stems too tough)

Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.

Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.

Preheat oven to 400°F.

Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.

Increase heat to moderately low heat, stirring, until softened. Add greens stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.

Increase heat to moderately high and add greens leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.

Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon (be sure to press out as much liquid as possible!). Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.

Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.

Sorrel Soup
This is a very simple light soup that highlights the fresh, slightly lemony flavor of the sorrel. It's from the Sundays at Moosewood Cookbook by Mollie Katzen. Light, lemony and delicious.

2 c. well-packed, washed and stemmed sorrel leaves
1 medium onion, chopped
3 T. butter
1 T. unbleached white flour
3 c. vegetable stock
2 egg yolks
1 c. milk or half and half
salt and freshly ground black pepper
dash of Tabasco or other hot sauce (optional)

Finely chop the sorrel leaves. In a medium saucepan, sauté the onion in the butter until translucent. Stir in the flour. Mix in the sorrel and cook for a minute or so, just until it wilts. Add the vegetable stock. Bring the soup to a low simmer and cook for about 3 minutes. Beat the egg yolks and milk in a medium mixing bowl. Slowly add 2 c. of the hot soup while stirring constantly. Stir this soup-egg mixture into the soup pot. Reheat the soup gently but don’t let it boil. Add salt, pepper to taste and a dash of Tabasco, if you like.

Kale and Mushrooms with Creamy Polenta
I love mushrooms and polenta so couldn't help but pull this one in this week. Feb 2006 Bon Appétit. Serves 6.

1 1/4 pounds kale, stemmed, cut into 1-inch pieces

4 cups whole milk
3 1/2 cups water
2 cups polenta (coarse cornmeal)
1/2 teaspoon salt
3/4 teaspoon ground black pepper

4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces oyster mushrooms, sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel

4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese

Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.

Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

Wednesday, June 16, 2010

Good Eats Newsletter - Jun 16, 2010

This Week's Vegetable Share Contains:
2 lbs Nicola Potatoes; 1 Bunch Baby Beets w/Greens; 1 Bunch Bright Lights Chard; 1 Bunch Green Kale; 1 Bunch Curly Parsley; 1 head of Romaine Lettuce plus...

1 Tomato
1 Bunch of Sweet Basil
1 Bag of String Beans -or- Zucchini*

1 Bag Squash Puree (Frozen)

*Hen of the Wood, Laughing Moon, Concept 2 and Johnson will not get the string beans/zucchini and will instead get one of these items next week.


Localvore Offerings Include:

Bonnieview Farm Ewe's Feta Cheese
Pa Pa Doodles Farm Eggs
Pete's Kitchen Hot Sauce
Quebec Organic Steel Cut Oats


Welcome to Good Eats Summer Share!
Your first pick-up is tomorrow (Wednesday).

Picking Up Your Share
If you are unsure of your pick-up times or site location, please visit our website's Pick-Up page. If you have any questions about your pick-up please email Amy Skelton. Though you may leave a message on voice mail at 802.586.2882 x2, email will get a much quicker response.

When Picking Up Your Share Please:
• Clipboard #1 - Check off your name on the pick-up list. The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partners name. Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partners name, please don't take a share! Call or email Amy and we'll figure it out.

• Check your share type on the list. Share types are Localvore, Localvore Vegetarian, and Vegetable Only. If you are listed incorrectly, let Amy know via email.

• Clipboard #2 - Select your items following the Pick-up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions for the share you are signed up for to assemble your share. The top section of the pick up list describes what to select for the vegetable portion of both the Vegetable Only and the Localvore share. The bottom section of the Pick-up Instructions list the items that only the Localvore members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares at the sites are whole shares.

Please note that the first Meat Share pick up is not this week, it is July 7th.

What To Do If You Have a Problem at Pick Up


Though we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up spot to find that one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away! Our goal is 100% satisfaction. If you can call or email Amy as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact Amy by Thursday morning.

If we have not heard from anyone, by Thursday afternoon our site hosts are instructed to donate leftover food, assuring that they don't end up with bad food on their hands.

If we can't resolve your issue right away, contact Amy via email to arrange a replacement or substitution the following week.

Meg's Musings
Welcome to the summer share everyone. We are looking forward to this season with you. We have been busy here on the farm with irrigating, planting, row-covering, pruning, irrigating, cultivating, harvesting and more! In the midst of all of it though, I had a really special experience this week when the whole farm crew took 15 minutes out of their day to wish me a happy birthday. They all sung me Happy Birthday in a mixture of English and Spanish, gave me hugs and handshakes, and we all enjoyed a wonderful coconut carrot cake that our kitchen manager Bill had made. I was really moved by it and it made me think about how blessed we are here, to have such a wonderful crew, and such beautiful land to work together. I'm looking forward to sharing more of what we've got going on at the farm in the coming weeks. Thanks so much for your support. Eat up! ~Meg

Newsletter Intro

Hi Folks,
I write the Good Eats newsletter each week. It goes out every Tuesday evening with farm updates, the week's share contents, storage and use tips, localvore information and recipes and anything else we think you might find interesting or useful. Pete or Meg will often chime in with farm updates, thoughts and pleas for feedback. The picking for the weekly share begins on Monday and the packing of shares is finished late Tuesday afternoon. Though we try to get the newsletter out just as early as we can, we do like to wait until the share is finalized. Sometimes there are last minute changes to the contents and we want to make sure that you've got the right information to go with your pick-up.
 If, as happens occasionally, there are changes to the share that occur after the newsletter has been sent, you may receive a follow-up email Tuesday night or Wednesday.

If you have any feedback on the newsletter, recipe contributions or just general questions about the CSA, feel free to email me. 
We also post each newsletter on our blog. It generally gets posted sometime on Wednesday. There's a good history there for recipes, farm stories and share contents. 


Please add amy@petesgreens.com to your address book to limit the possibility of having newsletters filtered as spam. Feel free to contact me anytime about with questions or comments about Good Eats. ~ Amy

Summer Shares Still Available
The summer share is not quite full. We are continuing to accept members for both Localvore and Vegetable Only shares. If you have friends or neighbors who you think would enjoy weekly deliveries of fresh local food, please direct them to www.petesgreens.com to learn about Good Eats or forward them this email.
Good Eats Summer Shares

Meat Shares Available Too

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 Summer Meat Share (4 Deliveries: Jul 7, Aug 4, Sep 2, Oct 6)


Pete and Bill Attend Chefs Move to Schools Launch
Last Thursday, Pete and our farm chef Bill Allen climbed into one of Pete's little Toyota trucks and drove to DC tobe part of the launch of Michelle Obama's Chefs Move to Schools program. Over 500 chefs gathered on the South Lawn of the White House while Michelle spoke of the role they could play in reducing childhood obesity. The goal of the brand new program is to connect schools with local chefs who will champion healthy foods in a way that gets kids excited and involved. Earlier in the day, the visiting chefs had gathered at the Marriott to hear from others who were actively involved with schools in their communities. Most spoke of the challenges they had faced in changing the meal program from one based largely on prepared foods, to one based on whole foods made from scratch. Pete and Bill were mentioned in an article by Marion Burros about Friday's South Lawn event and the new program.

Pete's Greens plans to cook meals for the Craftsbury schools one day a week beginning in Fall, with the goal being to get kids eating (and liking!) real, whole, local food.



Storage and Use Tips
Swiss Chard and Beet Greens - I love summer's abundance of greens, and Swiss chard just might be at the top of my list. I use it (and other greens somewhat interchangeably) everywhere I can. I chop and add to almost any pasta dish I am making, I just had some for lunch chopped and wilted into a burrito mix of beans I reheated, I add it into scrambled eggs, soups, casseroles, rice dishes, even muffins. Beet Greens can be used in any recipe that calls for Swiss chard. (And many other recipes that calls for other greens). I also love both of these greens on their own as a side dish to a meal. If sautéing your greens, toss the little baby beets in the pan for a few minutes, and then eat them along with the greens. Store loosely wrapped in your crisper drawer.

Green Kale - Young tender kale in your shares this week. We harvest kale from the fields from May through December. It's nice to have it make its reappearance these last couple of weeks. We grow quite a few varieties on the farm and this one is green kale. This time of year, the kale is pretty tender though still stronger in flavor than say, swiss chard or spinach. It holds up really well in cooking, retaining its shape a long while, so is particularly good in sautés and soups. For a simple, healthy side dish, heat some olive oil or sunflower oil, toss in some a couple cloves of minced garlic and heat that until fragrant. Then toss in the freshly washed kale and toss until just wilted. Salt and pepper to your hearts content. Store loosely wrapped in your crisper drawer.

Frozen Squash Puree - We put up bags and bags of Butternut winter squash and pumpkin puree last Fall for Good Eats and its been a delight to have these bags at the ready. Over the weekend I was making a nice in season strawberry rhubarb pie when my 4 yr old daughter started complaining that she only liked pumpkin pie. No problem! I thawed out a bag of puree, dumped it into a blender with eggs, milk and spices and poured the mixture into another crust. It's great in soups, casseroles and baked items and Bill has included a recipe for a savory filo pie that looks delicious. Winter squash puree is one of more nutritious veggies you can put on your plate, packed with beta carotene and other goodness. Store in freezer until you are ready to use.

Check out our Oct 28 blog from to read about the squash puree process
And click here for my go to recipe for pumpkin pie.

Localvore Lore
At Bonnieview Farm just over the hill from Pete's Greens, Neil and Kristin Urie milk their herd of sheep and make some pretty terrific sheep cheese. This week we have their Ewe's Feta, a 2007 American Cheese Society Award winner. I love this cheese and you can nearly always find a container of it in my fridge. I love to crumble a little onto my salads and pasta, and I use it on summer bruschetta and pizzas and in casseroles. The perfect balance of creamy, tart, and tangy, it's great to just nibble on too.

Our Good Eats eggs are laid each day by "the girls" at Pa Pa Doodles Farm. Deb Rosewolf is one of our team at Pete's Greens and a couple of years ago Pete talked her into keeping a flock of hens to supply the CSA (actually he talked her into taking the farm's small flock over to her house). Deb now has 400 hens and supplies eggs 2 weeks out of 4 weeks for the share. Last March, Eva Sollberger visited Deb's Farm and shot a video for the Seven Days Stuck in VT series. Watch it now for a first hand look at where your eggs come from! You'll have to scroll down a bit to find the video...

The steel cut oats in the share today come from just across the border in Quebec, little more than an hour's drive from the farm. At Golden Crops, Michel Gaudreau farms several hundred acres of organic grains, and in his mill he processes and then stores the grains from other organic grain farmers in his area. Once each share period we drive to his mill to pick up grains for Good Eats. Michel is an avid member of the organic movement. The existence of his mill makes it possible for a couple thousand neighboring acres to be farmed organically. His products are beautiful and we are grateful to have such an excellent source or oats, barley, flax, spelt and rye. Steel cut oat make for a pretty fab weekend morning meal. These are oats that require long cooking, but you are rewarded with a nutty, creamy beautiful breakfast. These are the oats I cook when it's a special breakfast day.

Last week Bill pulled our stash of frozen cherry tomatoes from the freezer and whipped up some hot sauce for Good Eats....

Okay. It's time to put all those peppers and cherry tomatoes we froze this past season to use and whip up some hot sauce. Your typical hot sauce has three little ingredients: peppers, vinegar and salt. That's it, and that makes it a breeze to make at home. But we added Pete’s delicious cherry tomatoes to give it another dimension.

Hot sauce is one of the simplest condiments to make. Simply puree the tomatoes and peppers, strain, add the right amount of organic vinegar, salt and crushed red pepper. While ours is mild in comparison, you can make yours as hot as you like dependent on the pepper you choose. The Scoville Scale measures the “heat” of individual peppers. Many of you have enjoyed jalapenos and Scotch bonnets. They are baby food compared to what is out there.

A quick history on Scoville Scale
The heat comes from capsacin, the oil that makes peppers hot. That heat is rated in Scoville units, which tell you how much the pepper must be diluted before you can't taste the heat. For instance, a bell pepper's rating is zero, meaning there's no heat. An Anaheim is anywhere from 500-1500, jalapenos are 2500 to 5000, cayennes are 30,000-50,000, and habaneros are 100,000 to 300,000. That means if you poured a cup full of habanero heat into a large empty swimming pool, you would have to add up to 300,000 more cups of water to it before the heat disappears.

You may ask “Why want something so hot?” Endorphins! When the capsacin hits your tongue, it sends pain signals your brain, which in turn, releases endorphins, causing a mild euphoria. Of course, I'm sure some out there like it just because of the flavor alone. Yeah right!!! Be careful to wear gloves, don’t rub your eyes (or anything else) when working with hot peppers!

I have included a recipe for a spicy, moist fried chicken but this sauce can be used as any condiment, drizzled on eggs, make a dip with sour cream, adds a great kick to guacamole. My favorite is a burger with a fried egg and lots of the sauce in place of the ketchup. Great on potatoes too! ~ Bill

Recipes

Most of the recipes each week are written up by Chef Bill Allen. Those that aren't are usually credited with a source. If you have questions about a recipe or about cooking with something in the share, please contact Bill or Amy.

Savory Squash & Chard Pie

1 pkg. Frozen filo dough
2 lbs. squash puree, completely defrosted, drained through sieve
2 onions, thinly sliced
2 teaspoons kosher salt
5 tbsp. olive oil, plus extra for brushing the filo
1 tbsp. finely chopped ginger
1 tsp. ground cumin
¼ tsp. ground cinnamon
¼ cup fresh cilantro, rough chop
¼ tsp. black pepper
1/3 cup raisins
¼ cup walnut pieces
2 garlic cloves, chopped
1 bunch chard, large stems removed

Preheat the oven to 425°F. Defrost filo for about one hour prior to start.

Once the puree is completely defrosted and drained, heat oil in a large sauté pan and add onions and cook until translucent. Add puree and cook down until well incorporated and excess liquid is evaporated. Add salt, ginger, cumin, cinnamon, cilantro, pepper, raisins and walnuts and set aside. In another pan, heat some oil and add garlic. just barely cooking. Add chard and wilt. Place chard and garlic mixture in a colander and push excess liquid out.

Brush a 9 x13-inch baking dish with olive oil. Unroll the pastry sheets so that they lie flat. Lay one sheet of filo in the dish crosswise so that it covers about half of the bottom, and half of the sheet hangs over the side facing you. Brush the part that covers the bottom with olive oil. Now lay a second sheet along the right-hand side of the dish, overlapping the first sheet in the middle of the dish and overhanging the side facing you. Brush with olive oil. Repeat with 2 more sheets but this time arranges them in the dish so that they overhang the other long side of the dish (at the top). Continue in the same way until you've used 14 sheets of filo.

Line the bottom of the dish with about half of the chard, using your hands to open up the leaves and spread them out. Spoon the squash mixture on top and gently flatten with the spoon. Cover with the rest of the chard. Fold one of the filo sheets over the filling and brush with oil. Fold the sheet next to it over and brush with oil. Do the same for 2 sheets on the opposing side of the dish. Continue in this way until all of the filo is folded over the filling. Then cover with 2 more sheets of filo, brushing each one.

Put the baking dish in the oven and bake until the pastry is golden brown, 30 to 35 minutes. Let stand 15 minutes before serving, or let cool to room temperature.

Buttermilk Fried Chicken

8 oz. Pete’s hot sauce
1 quart buttermilk
1 chicken, quartered
3 cups flour
2 cups corn flakes, crushed
salt & pepper

Oil, for frying

Preheat oven to 325.

In a large bowl, whisk together hot sauce and buttermilk. Place chicken in bowl and coat thoroughly. Marinate for at least 6 hours and up to 24.

In a paper bag, mix flour, corn flakes, salt and pepper. Shake excess marinade off of chicken pieces and place into bag. Close top and give a good shake. Until all chicken is well coated.

In a large, heavy bottom pan, cast iron being the best, put enough oil just to come halfway up the pan and heat. Test the heat by pinching some of the flour mixture in. If it starts to fry and float immediately, you’re there. CAREFULLY add chicken to the pan, legs and thighs first. After a few minutes, add breasts and wings, lowering heat to medium. After 6 Minutes or so, turn chicken pieces over and brown on other side.

Place browned chicken on cookie sheet and bake for an additional 10 minutes or until the internal temperature of the thigh is 150 degrees.

***Be very careful when handling hot oil. Let the oil cool completely in the pan before discarding it.

Caesar Salad
In honor of the return of romaine lettuce, I made Caesar salad last night. I thought I'd share the dressing recipe I have used for years which I modified from the 1975 edition of the Joy of Cooking.

Caesar Salad Dressing
Makes 1 cup dressing or enough to dress a couple large heads of romaine.

Put the following into a blender:
4 cloves garlic
1/2 tsp salt
2 tsp lemon juice
1 tsp Worcestershire
2-4 anchovy filets (I never have these and instead add 1 scant tsp anchovy sauce or 7-10 kalamata olives)
2 eggs (you can add these raw, but I cook boil my whole eggs for 2 mins and then spoon the lightly cooked egg into the blender)

Blend the above as well as possible, then with blender on low, add in a slow, steady stream:
1/2 cup extra-virgin olive oil

Add to your liking:
black pepper
more lemon juice

The Salad:
Head of Romaine Lettuce
Croutons
Grated Parmesan
Caesar salad dressing

Chop a head of romaine lettuce, rinse, and salad spin, or put in a colander to dry. (If you don't have a salad spinner and want dry lettuce quickly, you can use the towel spin method which is a good show if you have kids. Just put the washed salad greens onto a clean towel, pull together the corners and then spin in a circle and the water will fly out of the greens into a towel and often do a good job spraying the kitchen too.) Transfer greens to a bowl, add dressing, and toss to coat lettuce well. Add parm and toss again. Plate the salads and top dress with croutons and grated parm to your liking.

Basil Smashed Norland Potatoes
The recipe was supplied by Vt Butter and Cheese. Serves 8.

2 lbs, Red Norland potatoes, washed and cut in half
I bunch basil
1 cup heavy cream
¼ cup olive oil
½ sour cream
salt & pepper, to taste

Rinse cut potatoes well and place in a pot with salted water. Bring to boil and when potatoes are knife tender, drain and let dry out a bit. While the potatoes are boiling, heat cream and olive oil in small sauce pan. Add basil and remove from heat.

Return potatoes to pot and mash with potato masher or a large whisk. They are supposed to be chunky so don’t worry about getting every last bit smooth. Add cream mixture and fold in. Dependent on how creamy you like your potatoes, add the sour cream in bits until it is the consistency you like, Correct seasoning.

Kale, Tomato & Potato Frittata

10 of Deb’s eggs
1/4 cup Vermont Cheddar cheese
Salt and freshly ground pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 lb. Norland potatoes, rinsed, cut into 1/2-inch pieces
1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped
1 tomato, medium dice

Preheat oven to 350.
Whisk eggs and cheese together in a large bowl.
In a large, non-stick pan, heat 2 tbsp. oil. Add onion and potatoes and cook for 3 minutes. Add kale and sauté until wilted. Add egg mixture and incorporate vegetables and eggs.

Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and
Tilt the pan to allow for the egg to get underneath. When the frittata starts to form, place in the oven and cook for approximately 10 minutes. Tapping on the center with some spring says it is done.

Remove from oven and let sit for 2 minutes. Run a rubber spatula around the edg to loosen the frittata. Place a plate large enough to cover the pan over the pan and CAREFULLY invert it on to the plate. Serve warm with a salad of Pete’s mesclun or arugula

Wednesday, June 9, 2010

Good Eats Newsletter - Jun 9, 2010

This Week's Vegetable Share Contains:

2 lbs Nicola Potatoes; 1 Bunch Chiogga Beets w/ Greens; 1 Bunch Lacinato Kale; 1 Bunch Scallions; 1 Bunch Wild Arugula; 1 Head of Napa Cabbage; plus.....

1 Bag of Spinach
2 Head Lettuces (Speckled Red or Butterhead)
1 Large Tomato

Localvore Offerings Include:
Elmore Mountain Farmshare White Bread
Pa Pa Doodles Farm Eggs
Butternut Farm Maple Cream

Pete's Musings
We dodged a bullet here on Saturday. The Great Craftsbury Tornado of '10 passed within 1/2 mile of the farm. It tore the roof off a house, leveled a couple hedgerows, and sucked a shed off its foundation leaving a startled farmer knocked to the ground but unhurt. We are very grateful this little windstorm decided to avoid our greenhouses. We spent an hour scurrying around putting row cover on a couple acres of tender crops to protect them from potential hail. No hail but we got some rain hard enough to tear leaves.

Killing weeds continues to be priority #1. Cultivating tractors are out in force, crew is hoeing and handweeding any time we have a chance, and we are keeping them in close check. Crops are growing well. We really needed the weekend rain and the cool weather crops are enjoying the lower temps. Greenhouses are looking great. I think we are going to have our best tomato, pepper, and eggplant, and melon season. Second batch of chicks is keeping warm inside and the first batch is getting ready to go outside next week. Turkey chicks will be here later in the week. Pigs are thriving on the sweet grasses of the bottomland pasture - I think they are my favorite farm animal. We're graining them about 1/3 the recommend amount and they are growing well, getting much of their nutrition from the pasture. Sweet potatoes are planted, tomorrow the edamame will be set out.

Thanks for joining us this share period. I hope you enjoyed the share and that you will give us an honest assessment on the share evaluation form. We want to hear the good, the bad, and the ugly. We still have some spots in the summer share and hope to see you there or in the fall. ~Pete


















Pete cultivates brussel sprouts using one of the cultivating tractors. There are several sets of adjustable tines on the tractor fore and aft, and when positioned correctly, and cultivated frequently, the weeds don't stand a chance.


Paul weed whacks between rows of rhubarb planted this spring. If the grass is kept low, the rhubarb can take off and will eventually shade the weeds out quite a bit.


Spring Share Ends, Spring Survey This Week
This is the very last delivery of the Spring share period. I hope you all have enjoyed being a part of Good Eats these past months. I have thoroughly enjoyed filling the localvore portion of the share, writing the newsletters, and my email contact with all of you this share period. Later this week you will receive the Spring Share Survey via email. PLEASE take a few minutes to go through the survey and give us your feedback. We read through these surveys thoroughly and take all the feedback to heart. Future shares will be shaped using the answers you give us. Thanks in advance for your answers.

Summer Share Begins June 16th
Procrastinators, if you haven't yet sent your sign up, this is it, your moment! There is still time to get your sign-up in before the share starts. If your sign-up arrives by Friday, I can still get you started for the first week of the share. Don't miss out on your weekly bags of goodness! We do still have summer shares available so please spread the word to people who may be interested.

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


Storage and Use Tips
Wild Arugula - Wild arugula is a slightly more peppery arugula variety. Its pungent flavor adds a great kick to salads. I like the sound of the salad Bill has offered up this week that contrasts the sweet beets with the peppery arugula. Arugula also stands up well to cooking and is great in pasta dishes or braised. I have included a simple pasta dish below to.

Lacinato Kale - Also called black kale or dinosaur kale, this variety has very dark and bumpy leaves that stand up really well to cooking. This kale will retain its shape even in soups and stews. Kale is in the super veggie club, 1 cup packing 1300% of your daily requirements for Vita K, 200% of your Vita A, and nearly 100% of vita C, along with lots and lots more vitas and minerals as well as several compounds fairly well documented to be helpful in fighting certain types of cancers. And what's more, it's tasty, so eat lots.

Chiogga Beets - Originating in Chioggia, Italy this is the prettiest beet around. Slice through it to reveal the alternating scarlet and white rings. This variety is sweeter than most and tender and is often eaten raw where it has opportunity to show off it's beauty. Slice it thin and add to salads this week. Or roast them and then add to salads if you like. Cooking them through will cook away the rings though until the flesh is uniformly pink. Don't forget the beet greens! Use your beet greens as you might chard or spinach. I like mine sauteed asian style with garlic and tamari, or sliced into ribbons and tossed with garlic and tomato and pasta, or simply steamed and then dotted with butter and tossed with a nice vinegar. Tasty and healthy.

Localvore Lore
At Elmore Mountain Bread, Blair and Andrew are busy baking this week's bread. This just in from Blair.

We wanted to bake a bread for the share that has the same staple qualities as the Country French, but is lighter with hints of wheat and rye. This simple yeasted bread, which we are calling Farmshare White, is a new bread to us and has a similar flavor profile to our baguette. We think it will appeal to all kinds of palates and uses. ~ Blair

For over 40 years, the Marvin Family have been involved in maple production, while stewarding their 600 acre sugarbush. Butternut Mountain Farm produces a variety of products but maple butter is truly the cream of the crop. This is a new product for the farm and we are eager for your feedback, so please email comments.

We’re really excited to be developing a new recipe for our maple butter and to have this opportunity to share it with the folks in Pete’s Greens CSA. For those of you familiar with maple butter you’ll find that ours is more spreadable and less thick. No prying it out of the jar. For those of you who aren’t, maple butter, also known as maple cream, is a single ingredient product made solely from 100% pure (in our case) Vermont maple syrup. Try it on your morning toast or as a dip for fresh fruit. For a true Sugarhouse at Home experience use it to frost your favorite donuts. Our maple butter is best when refrigerated upon receipt and should always be refrigerated after opening. Also, you’ll likely notice a thin layer of maple syrup on top of the maple butter. Maple butter naturally separates, simply stir the syrup on top back in to reincorporate. We hope you all enjoy it as much as we do. Please email us to let us know what you think of our new product! ~Emma

Lastly, we have fresh eggs from "the girls" at Deb's Farm. French toast slathered with maple butter anyone?

Recipes
Crunchy Raw Chioggia Beet Salad

1 bunch Chiogga beets, scrubbed, peeled and cut into fine matchsticks
2 granny smith apples, cored and cut into matchsticks
7 oz. feta cheese
½ bunch of fresh mint, smallest leaves picked
¼ cup sunflower seeds

Lemon-Honey Dressing
6 tbsp. extra virgin olive oil
3 tbsp. lemon juice
1 tbsp. honey
sea salt and freshly ground black pepper
Whisk all ingredients together. Correct seasoning.

Dress the beets and apple matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste and add more dressing if desired.

Divide the salad between four plates or put it on a big platter, crumble over the feta, and sprinkle over the baby mint leaves and the sunflower seeds.

Wild Rocket and Chili Spaghetti
This is a Jamie Oliver recipe and a great way to use some wild arugula also known as wild "rocket". From jamieoliver.com. Serves 4.

4 tablespoons extra virgin olive oil

1 clove of garlic, peeled and finely sliced

1 dried red chilli, crumbled

4 anchovy fillets in olive oil
(or sub a handful of chopped kalamata olives)
3 handfuls of wild rocket

zest and juice of 1 lemon

500g dried spaghetti

sea salt and freshly ground black pepper

100g Parmesan cheese, grated

Heat a wide saucepan or frying pan over a medium heat and add the extra virgin olive oil. Add the garlic, chilli and the anchovy fillets and fry gently for a minute or so. Add 2 handfuls of the wild rocket with the lemon zest and juice and then remove from the heat. The rocket will wilt from the heat – mix it well with the garlic, chilli and anchovies.

Meanwhile, cook the spaghetti in plenty of salted boiling water, according to the packet instructions, and drain. Tip into the saucepan and toss together with the rocket and chilli sauce. Season well with salt and pepper and serve with some of the reserved fresh rocket and the grated Parmesan on top.

Kale & Potato Soup
4 large russet potatoes, washed, cut into large cubes
3 links linguica sausage, cut into small cubes (or andouille, kielbasa or chorizo...)
2 cloves garlic, sliced
1 large onion, small dice
2 tbsp. olive oil
1 bunch kale, ribs removed, chopped
3 quarts chicken stock
3 sprigs fresh oregano, stripped and roughly chopped

Heat oil in soup pot Add linguica and sauté until the oil takes on a reddish hue.
Add onions and garlic and sauté until onions are translucent. Add chicken stock and bring to simmer. Add the potatoes and cook until they are just tender. Remove from heat. Add kale and oregano and stir until the kale wilts.

Cut thick slices of the Elmore Mountain bread. Rub with some olive oil and toast them in oven. Ladle soup into bowls and place a piece of bread on top.

Braised Napa Cabbage

3 tsp. neutral oil, sunflower, grape seed or vegetable
1head Napa cabbage, cut into 2 inch pieces
3 cloves garlic, sliced
2 tbsp. ginger, finely chopped
¼ cup water
1.5 tsp. cornstarch or arrowroot
¼ cup tamari
6 scallions, thinly sliced
1 tsp. rice wine vinegar

In a large skillet or wok, heat 1 tsp. of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 tsp. of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan. Add the remaining 1 tsp. vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute.

In a small bowl, stir together the water and cornstarch. Stir the tamari into the pan. Add the cornstarch mixture and bring to a boil. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender. Remove from the heat. Stir in the scallions and vinegar. Grilled chicken or shrimp can be added to this to make a complete meal. Just add the pre-cooked protein to the pan when tossing cabbage with tamari mixture.

Greens With Garlic and Chile
Here's a simple classic you can use this week with beet greens, kale or the spinach in the share.

1 bunch (about 1 lb.) greens of your choice
1 Tbsp. salt (for boiling water) plus more to taste
1 to 2 Tbsp. olive oil
1 to 3 cloves garlic, thinly sliced
1 to 3 whole, small dried chiles (such as arbol) or 1 fresh red chile such as fresno, sliced
Lemon juice (optional but delicious)

Bring a large pot of water to a boil. Meanwhile, clean greens and cut off any tough stems. Chop greens into fairly large pieces and set aside.

Add 1 tbsp. salt and chopped greens to boiling water (except for spinach, you can skip this step if using spinach). Cook until greens wilt, 30 seconds to 2 minutes depending on toughness of the greens you're using. Drain and immediately rinse with cold water until cool. Use your hands to squeeze out as much water as possible from the greens. Set aside.

Heat a large frying pan or saute pan over high heat. Add oil, garlic, and chile. Cook, stirring, until fragrant and just starting to turn golden, about 30 seconds. Add greens and stir to combine. Cover and cook, stirring occasionally, until greens are tender and flavors combine, 3 to 5 minutes. Serve greens hot, warm, or at room temperature.

Roasted Beet Salad

1 bunch beets, trimmed
1/4 cup toasted walnuts or almonds
3 tbsp. olive oil
1 tbsp. minced shallot
1 tbsp. fresh lemon juice
1 1/2 tsp. cider vinegar
1/4 tsp. sugar
1/2 tsp. salt
1 large Asian pear
3 cups arugula

Preheat oven to 425°F.
Wrap beets in foil and roast in middle of oven until tender. Unwrap beets and cool. While beets are roasting, toast desired nut in a small pan until just slightly brown. Stir together shallot, lemon juice, oil, vinegar, sugar and salt in a large bowl. Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
Quarter and core pear and cut into julienne strips. Add pear and arugula and gently toss. Top with nuts. A good blue or goat cheese goes well with this salad and gives it some depth.

Thursday, June 3, 2010

Good Eats Newsletter - Jun 2, 2010

This Week's Vegetable Share Contains:
2 lbs Mixed Potatoes; 2 lbs Mixed Beets; 1 Bunch Joi Choi, 1 Bunch Sweet Salad Turnips; plus.....

1 Bunch Dill -or- Cilantro

2 Head Lettuces (1 Red, 1 Green)
1 Large Tomato!
1 European Cucumber*
*We don't have enough cukes for everyone this week, so half the sites will receive cucumbers this week, the rest will receive them next week.

Localvore Offerings Include:

Red Hen Ciabatta
Pa Pa Doodles Farm Eggs
Pete's Kitchen Onion Relish
Pete's Kitchen Potato Salad

Meat Share Members - This is a Meat Share Week!


Pete's Musings
We are beginning a very exciting project with the Craftsbury K-12 school. Next school year Pete's Greens will be making lunch for the school one day per week. We'll be using almost entirely local ingredients (the same goods distributed in our CSA) and our chef Bill Allen will be concocting the kid friendly fare. The Craftsbury School has agreed to pay us the school's per diem ingredient cost (about $1.50 per student) and Pete's Greens will be making up the difference in the cost. We have commitment of low cost ingredients from High Mowing Seeds (produce), Vermont Soy (tofu), and Jasper Hill (cheese). We will be working with many of our other localvore suppliers for low cost or donated ingredients. We plan to have local food producers lunch with the kids often and talk about their operations.

This is a trial project that we hope will lead to a much larger venture both in the Craftsbury school, other area schools, and statewide. I'm particularly excited about this project because it is all about what caused me to become a farmer. My days are spent dealing with growing crops, working with employees, managing money, making decisions, it goes on and on. Sometimes in the flurry of all the hustle and bustle there is not enough of the true inspiration that caused me to choose this life. I get that when I see one of the neighbor kids beg for a cucumber like it is candy and devour it on the spot. I'm convinced that exposing kids to top quality food when they are young has a lasting impact and will influence their food decisions throughout life. And that is why we do what we do. ~ Pete


The Spring Share ends next week
This week and next week, Jun 9th are the last deliveries of the Spring share period.

Summer Share Begins June 16th

Good Eats Summer Share begins in just two short weeks. 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


The Pete's Greens Farm Stand is Open

The Farm Stand opened last week for the season! Stop by and stock up on local produce and locally produced staples.

Vegetables and herbs are picked daily for the Farm Stand and this is where you will find the greatest assortment of what's in season. The Pete's Greens Farm Stand stocks all your localvore favorites: local breads; cheeses and dairy from many local VT producers; yogurts; local grass fed meats and Pete's Pastured Chicken; local raw honey and maple syrup; local & organic grains and flours; tofu and soy products; local cooking oils & vinegars; and the list goes on. As the season progresses Bill will begin creating some localvore prepared food selections for the Farm Stand as well. Everything in the stand is grown locally or produced using local ingredients. Much of what is in the stand is organic too.

Open Daily from 8am to 8pm at the farm in Craftsbury.











Storage and Use Tips

Joi Choi - This is a pac choi variety that it is darker green with thicker white stalks. It's delicious cooked or raw. Perfect for stir frys or a saute of some kind. Also great for a slaw kind of salad.

Localvore Lore
At Red Hen Baking Company, Randy has been experimenting some more with the Aurora Farms Vermont grown organic white flour.

We’re really excited about this week’s bread selection. I’ve been playing around with some different uses for the local white flour milled from wheat grown at Aurora Farms. Although I initially said that this flour was not up to being used in a baguette or a ciabatta, we’ve been experimenting with just those things lately and the results are quite exciting. Because this is a very different flour than the stronger Midwest ones that we normally use to make these breads, we have to use entirely different methods, but we’re finding that, when it’s handled properly, we can produce some very nice breads. The exciting thing about the ciabatta you’ll find in this week’s share is that, unlike naturally leavened breads that have strong taste of the fermented grains, the taste of the wheat is the dominant flavor. And when that wheat comes entirely from Vermont, this is a great way of getting to know the “Charlotte terroir!” ~Randy

We have two items that Bill prepared in the kitchen for you this week. The first is Mustard Seed Pickled Onions. This is a tasty onion relish made with our onions, local maple syrup, cider vinegar, salt, celery seed and mustard seed. It will be great with the sausages this week, or on a burger of any kind. The second is a Morroccan Spiced Potato Salad made with potatoes, onions and pac choi. To dress the salad, Bill made a basic mayo with Deb's eggs and sunflower oil and then combined that with cider vinegar, maple syrup, cumin, curry powder, black pepper, and some salt and pepper. The potato salad should last for 4 days or so, the onion relish a couple weeks at least. As with all our kitchen products, we really want to hear what you think - what you liked or didn't like so please send feedback if you have some thoughts on these items.

And we have eggs again from Pa Pa Doodles Farm. Enjoy!

Meat Share
This is a smaller meat share this week due to the tenderloin in the share which is of course more pricey than most other cuts of meat. I hope you all appreciate the selection and are happy with the 3 item share.

North Hollow Farm Beef Tenderloin - From Mike and Julie Bowen's farm in Rochester, VT we have some beautiful tenderloin. The tenderloin is the most tender cut of meat on a beef animal, so these ought to make a pretty special meal. The cows at North Hollow are born on the farm and graze the farm fields in spring, summer and fall, and in winter dine on hay and silage produced on the farm. I stumbled across a great article on line a while back about cooking 100% grass fed steaks. Lots of great tips here, definitely give it a look before cooking your meat. Briefly though, don't overcook or allow to dry out! Because of the lower fat content and resulting quicker cook time - lower the heat by 50°F, cook for 30% less time than grain fed beef recipes. Marinating in oil will add moisture and help seal in juices. Pan is better than grill for same reason of retaining juices. Turn with tongs, not a fork to hold in the juices. Cook to medium rare. I am putting my favorite beef marinade recipe in again below.

Greenfield Highland Beef Sausages -The sausages in the share are made entirelywith Greenfield Highland organic beef and spices, no pork added. You will receive either Garlic Parmesan or Hot Italian. Both have really excellent flavor and are great for eating on their own or for cooking into a pasta dish or casserole. The Hot Italian is flavorful with good but not overpowering spice. The Garlic Parm is just plain delicious, smooth and well - garlic/parmy. I have to admit, I am sometimes skeptical about all beef sausages but I think these are really, really good. Hope you do to.

Ray Shatney and Janet Steward raise award winning Scotch Highland Cattle in Greensboro, as have Ray's parents for over 40 years. Over centuries, Scotch Highland Cattle have evolved to be very efficient grazers, able to yield great meat on a grass only diet. Their heavy hair coat enables them to stay warm without packing on additional fat, so the meat contains far less fat than other breeds.

Pete's Pastured Chicken - To balance out the price of the share perfectly we selected big chickens this week! You should be able to cook a terrific meal, and then have lots of meat left over for other meals or sandwiches this week. Bill has offered up a nice Greek chicken and potatoes recipe below.

Recipes
Asian Joi Choi Slaw
Great with seared tuna, halibut or salmon. Also terrific on black bean burgers.

½ cup rice wine vinegar
2 tbsp. sesame oil
2 tsp. honey
2 tsp. dijon mustard
pinch of sea salt

3 cups Joi Choi, thinly sliced
1 cup salad turnips, halved and thinly sliced
2 carrots, peeled and shredded
2 scallions, thinly sliced

Whisk together wet ingredients. Add vegetables and toss will. Correct seasoning as necessary

Grilled Beef Sausage & Caramelized Onion Relish Sandwiches

4 tbsp. olive oil
8 oz. onion relish
1 Sweet Peppers, seeded, halved and thinly sliced (frozen is fine too)
1 pkg. sausage
4 slices Red Hen Bread, cut about ¾ inch thick

Brush each slice of bread with some of the oil and set aside.

Once your grill is ready, place the links on making sure they are not in a hot spot on the grill. In a small sauté pan, pour the remaining oil and heat on another section of the grill. Once hot, add the peppers and sauté for one minute (longer if frozen). Drain the relish and add to the pan. Let the onions caramelized, tossing occasionally. Remove the pan. Place each slice of bread on the grill and toast. Remove to platter. Place a bit of the onion/pepper mixture on each slice, then a sausage and finish with good mustard or a drizzle of balsamic vinegar.

Roasted Greek Lemon-Garlic Chicken

1 chicken, cut into quarters
2 lbs. potatoes, halved
3 lemons, juiced
2 tsp, fresh oregano or 1 tsp. dried
8 cloves garlic, finely chopped
½ cup olive oil
Fresh ground pepper
1 tsp. kosher or sea salt
1.5 cups water or chicken stock

Preheat oven to 355°F.
Rinse the chicken and pat dry. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan and add potatoes, around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water/stock and roast uncovered for a total of 1 hour and 40 minutes. Half way through turn the chicken. Remove chicken and potatoes from pan with slotted spoon and reduce the pan jus on top of the stove by half.

Tomato, Cucumber Salad with Buttermilk Dressing

½ cup mayonnaise
½ cup buttermilk
2 tbsp. White vinegar
1/4 cup finely chopped fresh dill
Salt & Pepper

1 European cucumber, peeled, cut into 1-inch pieces
2 tomatoes, cut into 1/2-inch wedges
1 head lettuce, washed, leaves pulled

Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in dill.

Lay a few leaves of the lettuce on a plate, top with tomatoes and cumbers and drizzle dressing over the top.

Citrus Herb Marinade
This is my favorite marinade for beef steaks. It's from the good old Joy of Cooking. You can assemble this in about 3 minutes. I like to marinate steaks for 8 hours or up to 2 days in this marinade. If pan cooking, I use some of the marinade to provide liquid to the pan.

1/4 c mild tasting oil (olive oil or sunflower work well here)
2.5 TB lemon juice
1.5 TB orange juice or red wine
1/3 c parsley (nice if you have it - but I often don't and just skip)
1.5 tsp dried thyme or appropriate herb
1/2 bay leaf crumbled
1 clove garlic, minced
1 tsp salt
1/4 tsp black pepper