Thursday, July 29, 2010

Good Eats Newsletter - July 28, 2010

This Week's Vegetable Share Contains:
2 lbs New Norland Potatoes; 1 Arrowhead Cabbage; 1 Bunch of Lacinato Kale; 2 lbs Zucchini; 2 Large Sweet Peppers; Japanese or Black Bell Eggplant; 1 Bunch of Cilantro plus...

1.5 lb Beefsteak or Heirloom Tomatoes
1 Bunch of Sweet Basil


Localvore Offerings Include:
Elmore Mountain Quebec Multi-grain Bread
Pa Pa Doodles Farm Eggs
1 Pint Champlain Orchards Plums

Pete's Musings
Today feels like September. Cool night, breezy, hot, low humidity day. I went to the potato and onion field to harvest some of both and you could feel the two crops maturing, ripening, in the dry heat. There are few better foods than those two to store the goodness and energy of the summer sun to nourish us all winter and into the next spring. It is a pleasure to be a participant in their ability to absorb nutrients and minerals from the rich hilltop soil and turn it into gorgeous green plants. Every day the parts we eat swell while the tops begin to look older, less fresh, heading towards death. We want the tops to die by the end of August as these two crops are harvested in early and mid September. If they live too long the potato skins are too fragile for harvest and the onions are difficult to dry. I crawled into a row of potatoes and lay down under the canopy. The tops are 4 feet tall so it created a cathedral of potato stems and leaves, a great place for a nap if there were time. We are blessed to have such plants that create such nutrition and pleasurable eating the whole year through. ~ Pete

Sean's Adventures
I asked Sean yesterday afternoon whether he'd like to attend the VT Fresh Network Farmers Dinner this Friday night and he replied that he didn't think he could stay upright that long after his workday ended. Poor Sean is weary from many days of straight farm work. Tired, but still energized - this week from digging new technicolor Purple Viking Potatoes. Sean is writing about his internship here. It's a good glimpse into life in the fields and around the farm. Check out his blog.


Storage and Use Tips
Arrowhead Cabbage - This pretty cabbage is sometimes called conehead cabbage and for good reason. Though similar to European green cabbage in texture, it is more tender and can be used in recipes that call for Napa or Savoy cabbage. It is delicious raw or cooked. Nearly all of the head can be used, just not the bottom inch or so. Cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag.

Tomatoes - You will all receive either red beefsteak or a variety of heirloom tomatoes this week (Cherokee Purple, Brandywine, Striped German, German Green, Great White, Prudens Purple among them). Please note that some of the tomatoes that are being sent to you are slightly under ripe. When they are very ripe, they can bruise/damage easily in the process of getting them to you. Please, as hard as it might be, leave under ripe tomatoes on your counter and they will ripen very quickly - within a day or two. Your patience will be rewarded with a much tastier tomato.

Cilantro - A member of the carrot family and related to parsley, cilantro is the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals. I toss cilantro into any Mexican dish I am making, and love it in summer when I have tomatoes to make salsa. Storing cilantro with moist leaves in a plastic bag will most likely lead to green slime instead of a good meal. It keeps better if you stand it up, unwashed, in your refrigerator in a glass full of water, covered loosely with a plastic bag. Change the water every 2 or 3 days to keep it fresh. If you can't use all your cilantro just yet and wish to save it for a future dish, you can freeze it. Wash and gently dry your cilantro with paper towels. Then either put sprigs loosely in a plastic bag and freeze them. Or lightly chop cilantro, measure by the tablespoon into ice trays, fill remaining space in ice tray with water, and then after cubes are frozen, store in a plastic bag. You can take one out and thaw anytime you need to use it.

Basil - Basil is short lived and care must be taken to store it for any length of time. I often store mine in a glass of water like a bouquet. I trim the stems if they have become dry so they can absorb water. They may last a few days like this. DON'T put your fresh basil in your fridge. Basil gets frostbite very easily and turns unappealingly black. You might get away with it if your fridge is not very cold, but it's quite likely you will freeze it. Basil is also very fragile and we try to handle it very gently. Thus we don't wash our basil before sending it out, so some stalks could be a bit dusty/gritty and will need washing.Beautiful Kale in the Field





Just A Few Seats Left for Dinner this Friday
We have nearly filled all the seats for our VT Fresh Network Farmers Dinner this Friday July 30th. If you would like to attend this dinner, please make your reservation soon. This is going to be a spirited event with a good mix of folks and food!

Much of the food is being sourced from the host producers and nearly all is being sourced very nearby. Prepared by Chef Lauren Bowes, the 4 course meal will be paired with honey wines (mead) from Honey Gardens Winery. Participating member producers include Cellars at Jasper Hill, Vermont Soy, Greenfield Highland Beef, Caledonia Spirits & Honey Gardens Winery, and High Mowing Seeds.

When: Friday July 30th, 6 pm
Where: Caledonia Spirits & Honey Gardens Winery, Hardwick, VT
Tickets: $40/per person plus tax ($43.66 total with taxes)
Please contact Todd Hardie for information and reservations: 802.472.8000, todd@caledoniaspirits.com

Pete's Greens Annual Farm Party August 21st
I hope you all have marked your calendars with the date of our annual farm party/open farm day Saturday August 21st. We look forward to this event each year as it gives us a chance to visit with all of you! Pete and others on the farm will be giving tours of the farm via wagon ride, we'll have some great music playing, and we'll all share a meal under the tent together. In my last email about this event, I mentioned that we were planning on offering an option for people to buy a plate of food at the party. But we have switched gears back to our traditional potluck. This is a great time for you to come out to the farm and see where your food is grown. It's also a great time to visit, eat, and enjoy. I really hope to be able to meet/connect with many of you there!
Localvore Lore
At Elmore Mountain Bread, Blair and Andrew are busy baking special loaves of bread for Good Eats. Their Quebec Multigrain bread is made with Whole Wheat & Winter Wheat from Meunerie Milanise in Quebec, cracked grains from Michel Gaudreau Golden Crops in Quebec, sea salt, and sourdough.

The fresh very free range eggs in the share this week are, of course, from Deb Rosewolf's flock at Pa Pa Doodles Farm.

The certified organic plums this week are from Champlain Orchards in Shoreham, VT. I am not certain what varieties of plums are going out and it's probably a mix but I think many of you will receive a variety called Early Gold. These little yellow plums with red blush are a sweet summer Asian plum and will be delicious eating this week. If they are a little firm and tart, give them a day or two on the counter to ripen a bit further. Champlain Orchards grows a variety of summer fruits including cherries, raspberries, plums, and of course apples, lots of apples. Owner Bill Suhr began running this 100 year-old family orchard in 1998 and he combines old farming practices with the best of the new. Much of his fruit is certified organic, and some of his apples are too (or are in transition).

Recipes
Mini Frittatas with Zucchini, Tomatoes, and Goat Cheese
If you have guests coming this week or you are doing some traveling and need handy car food, or just want to make something a little fun for the family, here's a great one for this week. These little frittatas are delicious and a good way to get some veggies into the kids too! The original recipe comes from Does Leap Farm, and I came to it by way of Tracey Medeiros Dishing Up Vermont Cookbook.

1.25 cups grated zucchini
Salt
2 eggs
1/4 cup whole wheat flour
1 cup grated cheddar
2 garlic cloves, peeled and crushed
1/8 tsp salt
1/8 tsp pepper
1/4 cup goat cheese (around 2 ounces) crumbled (parm or feta good too!)
1/4 cup seeded minced tomato
1.5 TB fresh basil

Preheat oven to 400°F. Lightly oil and flour a mini muffin tin; set aside.

Place zucchini in a colander and sprinkle lightly with salt. Place colander in a bowl and set aside to drain about 15 minutes. Place salted zucchini between layers of clean tea towel or paper towel and gently press down to remove excess water.

Whisk the eggs in a medium bowl. Add zucchini, flour, cheddar cheese, garlic, salt, and pepper, and mix well. Spoon mixture into each muffin cup, just even with the rim, and sprinkle with the crumbled goat cheese. Bake in the oven until the edges are crisp and brown and frittatas are set, about 12 minutes. Carefully remove from oven and evenly top with tomatoes and basil. Return to oven and bake until tomatoes have heated through, about 1 minute.

Simple Baked Arrowhead Cabbage Here's a nice, easy side dish that showcases these lovely cabbages.

1 Arrowhead Cabbage, cut in two lengthwise
Olive oil
Salt
Pepper
Chopped Scallions
Grated Parmesan

Place the cabbage halved on a baking sheet or in a glass baking dish. Drizzle with olive oil and sprinkle with salt, pepper and chopped scallions. Roast for 20-30 minutes at 350 degrees. Remove from oven, sprinkle with grated parm and return to oven to bake a few more minutes until cheese is lightly browned.

The result was very light and lovely without any of the heaviness sometimes associated with cabbage. The best description of the taste I can come up with is buttery crunch — not at all tough, but a velvety texture. Mild, sweet, delicious.

Oven Ratatouille
This recipe looks long. But really, it's just a lot of instruction about properly roasting the various vegetables in this dish. The roasting sweetens and concentrates the flavors of them all. This is a very healthy, very tasty dish. Another from Mollie Katzen's Vegetable Dishes I Can't Live Without.

3 to 4 tablespoons extra virgin olive oil
1 large globe eggplant (about 1 pound), cut into ¾-inch cubes (peeling unnecessary if the skin is tight and smooth)
2 pounds ripe plum tomatoes (or 1 smallish heirloom or beefsteak)
6 medium-sized garlic cloves, unpeeled
2 large bell peppers (red, yellow, or orange)
2 cups coarsely chopped onion
1 medium zucchini (7 to 8 inches long), cut into 1-inch cubes
1½ teaspoons dried basil
1 teaspoon dried marjoram or oregano
½ teaspoon each crumbled dried thyme and rosemary
Salt and freshly ground black pepper, to taste

Optional:
Small amounts of fresh herbs (basil, marjoram or oregano, rosemary, thyme, and/or parsley)
Pitted chopped olives

Arrange an oven rack in the topmost position, and another in the middle of the oven. Preheat the oven to 425°F. Line 1 small and 2 large baking trays with foil, and coast the foil generously with the olive oil.

Place the eggplant on one of the large trays, and toss to coat with oil. Then push it to one side, keeping it in a single layer. Arrange the tomatoes on the other half of the tray, rolling them around so they get coated with oil. Wrap the garlic cloves (still in their skins) and a half teaspoon of water tightly in a piece of foil, and place this on the corner of the same tray.

Place the whole bell peppers on the small tray.

Spread the onions and the zucchini pieces on opposite ends of the remaining large tray, and toss to coat with the oil.

Place the eggplant tray on the middle shelf of the oven, and put the small sheet with the peppers on the upper rack. After 10 minutes, use tongs to turn everything over. Repeat this turning process after another 10 minutes or so. Gently squeeze the garlic to see if it is soft. If it is, remove it from the oven; if not, continue roasting.

Place the onion-zucchini tray on the middle shelf next to the one with the eggplant, and continue roasting all for another 10 minutes. Turn the peppers and tomatoes one more time, and toss the eggplant, onions, and zucchini to help them brown evenly. Sprinkle the eggplant, onions, and zucchini evenly with the dried herbs. Once again, squeeze the garlic to see if it is soft. If so, remove it from the oven; if not, continue roasting. Roast a final 10 minutes, or until the vegetables become deep golden brown and very tender.

Transfer the eggplant, onion, and zucchini to a large bowl. Let the peppers, tomatoes, and garlic sit for a few minutes, or until comfortable to handle. Peel the peppers, then chop the tomatoes and peeled peppers roughly into 1-inch pieces and add to the eggplant mixture. Slip the roasted garlic cloves from their skins, mash with a fork, and add to the eggplant mixture.

Toss until well combined. Season to taste with salt and freshly ground black pepper. Serve warm, at room temperature, or chilled – plain or topped with a sprinkling of freshly chopped herbs and/or olives.

Tuesday, July 20, 2010

Good Eats Newsletter - July 21, 2010

This Week's Vegetable Share Contains:
3 lbs NEW! Norland Potatoes; 1 Head of Napa Cabbage; 1 Head of Garlic; 1 Bunch of Garlic Scapes; Summer Squash; 1 Bunch Sugar Snax Carrots; plus...

Bag of Mesclun Greens
1 lb Tomatoes
1 Bunch of Sweet Basil


Localvore Offerings Include:

Red Hen Pan De Campagne (with Maple!)
Aurora Farms Vermont Organic White Flour
Landaff Creamery Landaff Cheese
1 Pint Blueberries

Meg's Musings
Thank goodness for the rain! What a great couple of growing weeks we've had here, but we definitely welcomed the water. The fields are looking great as all the sexy summer veggies are making their way to maturity. Squash and zucchini, along with tomatoes, peppers, eggplant, broccoli and beans are producing at a much more rapid pace. Cauliflower and melons are on the way, slowly sizing up. This week you receive new Norland potatoes in your bag and in the coming weeks you'll receive other varieties of potatoes too.

Planning and planting for our fall root harvest, tedious and rigorous cultivation, and the day in and day out harvesting of all of our crops has kept everyone super busy and all of the farm equipment tied up. All in all, it's been a great growing season so far, and we're looking forward to the coming weeks! ~Meg

Sean's Adventures
Our intern, Sean Garvey, is blogging about his experiences working at Pete's Greens. For a peek into Sean's life on the farm and his transplant to the community, check out his blog. It's a fun read.


Storage and Use Tips

Napa Cabbage - The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. It is extremely popular in China partly because of its versatility. It can be sliced and used raw in salads, thrown in stir-fries, or fermented in traditional kimchi. Nearly all of the head can be used, just not the tough center core. If your Napa sits a while in the fridge and some leaves are limp, you can refresh it with a good soak in cold water. Napa cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag.

Sugar Snax Carrots - These carrots have high levels beta carotene and are renowned for being tender and sweet. They are the ultimate snack carrot.


Basil - Basil is short lived and care must be taken to store it for any length of time. I often store mine in a glass of water like a bouquet. I trim the stems if they have become dry so they can absorb water. They may last a few days like this. DON'T put your fresh basil in your fridge. Basil gets frostbite very easily and turns unappealingly black. You might get away with it if your fridge is not very cold, but it's quite likely you will freeze it. Basil is also very fragile and we try to handle it very gently. Thus we don't wash our basil before sending it out, so some stalks could be a bit dusty/gritty and will need washing.

T-Shirts for Early Birds
The Pete's Greens Ts for those of you who signed up before May 1st will be delivered this week. We could not accommodate each person's size request but did the best we could! Shirts are individually bagged and each has a member's last name on it. Please take a shirt only if your name is on the bag.

Changes to your Delivery?
If you will be away on a pick up day, you can arrange to have your share transferred from your pick up site to the Hardwick food shelf. We have systems in place to accommodate this change. I can also move your share from one site to a different site on occasion if you have need. If you need to move your share though, I do need to know before Sunday. Delivery reports are generated for the farm Sunday night, and it's hard to make changes after that. If you need to make changes, just email me.

Newsletter Trouble?
I send the newsletter out each week on Tuesday right around 5 pm. You should be receiving it each week shortly afterward. I have been hearing from quite a few people lately who have been receiving some newsletters and missing others, yet they are not bouncing on my end. That means they are likely getting caught in folks' spam filters. To prevent this from happening to you, please add amy@petesgreens.com to your address book. Additionally, each week the newsletter is posted on our blog site. So if you don't receive a newsletter, you can check for it here

Celebrate Local Food and Wine with us July 30th
We will co-host our first Vermont Fresh Network Farmers Dinner at Caledonia Spirits in Hardwick on Friday July 30th and I hope to meet some of you there. Chef Lauren Bowes and the New England Culinary Institute is creating the menu and what I previewed yesterday looks delicious! She is creating the menu using local, fresh ingredients that are grown in our region and the meal will be served with honey wines from Honey Gardens Winery.

Participating members include Cellars at Jasper Hill, Vermont Soy, Greenfield Highland Beef, Caledonia Spirits & Honey Gardens Winery, and High Mowing Seeds.

The Vermont Fresh Network Farmers Dinner series were designed to bring people closer to their food sources. At the start of the meal, producers and farmers share a bit of their story or anecdotes about the food they have contributed to the dinner. Those attending the dinners benefit first from a delicious meal made from local foods and from meeting the producers.

When: Friday July 30th, 6 pm
Where: Caledonia Spirits & Honey Gardens Winery, Hardwick, VT
Tickets: $40/per person plus tax ($43.66 total with taxes)
Please contact Todd Hardie for information and reservations: 802.472.8000, todd@caledoniaspirits.com

Localvore Lore
Tomorrow morning I'll drive to Red Hen Baking Co. to pick up a portion of the freshly baked loaves for Good Eats. I'll deliver my loaves to a few Good Eats sites heading North toward the farm and for a couple hours my car will be filled with the wonderful aroma of warm fresh baked bread. Tomorrow's loaves look like they will be very hard to resist! We are lucky for Randy's thoughtful experimentation when it comes to developing all local breads for the share.

This week we’re baking a special loaf for the CSA that features local maple syrup from the Von Trapp Farm in Waitsfield. Kelly and Martin have been farming for decades on the Common in Waitsfield and in the last few years they have gained some recognition for their artisan cheeses made by their two sons. In the traditional Vermont fashion, they supplement their dairy operation with maple syrup production in the spring. We use the Von Trapps syrup in our sticky buns, but this week we have added some to a special pain de campagne (country bread). The small amount of syrup goes nicely with the whole wheat and rye flours in this bread and the slightly sour flavor of the levain (natural starter). Also, the crust on this bread caramelizes much more with the addition of the syrup. This brings out all kinds of interesting flavors. You’ll notice that this bread has a fairly dark crust without being bitter or too thick. Enjoy! ~ Randy

The Welsh style farmstead Landaff cheese in the share this week is made through a partnership between Doug and Debby Erb, proprietors of the Landaff Creamery and the Kehler brothers, owners of the Cellars at Jasper Hill. The cheese is made at the Creamery, with milk from the Erb's Holsteins. After the cheese is made, it heads to the Cellars for the affinage, or aging process where it is lovingly cared for for a minimum of 60 days to maturity. Landaff is particularly great melting cheese, but also a great slicing cheese for sandwiches. From Landaff's website: A mild, semi-firm cheese with a delicious combination of flavors, tangy with a clean finish. The open and buttery texture comes with a natural, cave-aged rind. It melts beautifully for cooking, and makes a wonderful addition to any cheese plate.

The white flour you are receiving in the share this week was organically grown in Charlotte by Tom Kenyon at Aurora Farms. Tom and Randy George of Red Hen Baking Company collaborated to grow the flour, and when a successful crop was harvested this Fall (after a couple failures in prior years) and when it turned out the flour was good quality, there was reason to celebrate! It's a lower protein flour, more of an all purpose flour than a bread flour, though still with enough protein and gluten strength to bake breads (Red Hen's Cyrus Pringle bread uses this flour). I am thankful for the opportunity to have a good, very local flour on hand to bake with, one 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 that brought this flour into existence for us to enjoy. Read the article here.

The blueberries in the share are from Paul Mazza's farm in Colchester. They are nice and sweet after soaking up so much sun!


Recipes

Simplest Summer Squash
A very simple summer squash recipe from Molly Katzen’s The Vegetable Dishes I Can’t Live Without. I really like Molly's cookbooks (The Moosewood Cookbook being the most well known of the bunch). The recipes are simple and straight forward and the results always good. Serves 3-4.

1.5 to 2 Tb olive oil
2 small or medium onions
1/8 tsp salt, possibly more
1.5 lbs. summer squash – cut into 1/2 in. thick slices
1 tsp minced garlic
salt and pepper to taste
freshy ground pepper to taste

Place a large skillet over medium heat. After a minute, add 1 Tb of the oil and swirl to coat the pan. Add the onions and salt. Cook, stirring often for about 10 minutes or until the onions are tender and lightly browned. Transfer the onions to a bowl and set aside.

Do not clean the pan and return it to medium heat. Add a little more olive oil to coat. Add the squash in a single layer and cook until golden brown. Leave them alone (or don’t stir them around) — allowing them to get golden brown. This will take a minute or two, depending on how crowded the pan is.

Scrape the squash loose and flip over (or use tongs). Continue cooking, again without stirring, another 1 to 2 minutes until deeply browned on the other side.

Toss in the garlic and cook for another 1 to 2 minutes. Add the onions to the pan. Mix well and season with salt and a good amount of freshly ground pepper. Serve hot, warm, or at room temp, garnished if you like with a light sprinkling of thyme and some cheese (parm, feta or try the Landaff!)

Herbed New Potatoes
The best way to honor new potatoes is to cook them in a way that highlights their creamy goodness.

2 lbs new potatoes, scrubbed
3 TB butter, melted
2-3 TB fresh herbs (parsley, chives, oregano, dill, tarragon ...)

Add water to a sauce pot and bring to a boil. Put scrubbed potatoes in a basket steamer and cover, steaming for 25 to 35 minutes until potatoes are tender. Transfer to a bowl, drizzle with melted butter, sprinkle with herbs, salt and pepper and toss gently to coat.

Napa Cabbage Picnic Salad Recipe
From www.elise.com. This salad is sooo tasty! I have made it a lot lately because it's just really good, flavorful with a good amount of spice. The recipe below is great, but there's lots of room for improvisation (vary up the veggies, reduce the amount of mayo in dressing, etc). You can also prepare a lot of this salad ahead and then just throw it together in minutes when you are read to serve it. I have been washing, salad spinning dry, and then chopping a whole head of Napa and then storing it in a bag in my fridge. It easily stays fresh 5 days or more. I make the dressing ahead and keep it in the fridge. Then when I want the salad I put some Napa in a bowl, toss in snap peas or a substitution of garlic scapes, carrots, salad turnips, thinly sliced beets, whataver I have on hand. It's all good. The almond are really good in this and the cilantro is totally optional.

1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions including greens (or baby leeks)
2/3 cups lightly packed fresh cilantro leaves (optional)

Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise

1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

Blueberry Cobbler
There are lots of blueberry cobbler recipes out there. This one is pretty standard, though you could choose one that uses honey and whole grain flour that would also be delicious. I just wanted to throw out the idea. This is a very good recipe however!

1 pint blueberries
1 teaspoon vanilla extract
1 cup sugar
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon

Optional - 1/2 lemon, juiced (or 1/4 cup orange juice)

Directions
Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Tuesday, July 13, 2010

Good Eats Newsletter - July 14, 2010

This Week's Vegetable Share Contains:
2 lbs Mixed Potatoes; 1 Bunch Garlic Scapes; 1 Bunch Scallions or Baby Leeks; Shelling or Sugarsnap Peas; 1 Bunch Bright Lights or Ruby Red Chard; Sweet Peppers; 1 Bunch Celery; Fennel; Rhubarb; plus...

Bag of Mesclun Greens



Localvore Offerings Include:

Elmore Mountain Foagies
Ploughgate Elmore Cheese
Pete's Greens Pesto


Introducing Sean...
Sean joined us a week ago on the farm and has begun a blog to share his stories as he embarks on a path to learn more about healthy food production. We are excited to add his enthusiasm to the mix!

My name is Sean Garvey. I am your latest intern on the farm, and I’m very excited to be here. On paper, I am an unlikely candidate for farm work. I grew up in Essex Junction, Vermont and studied Microbiology & Molecular Genetics at UVM. From there, I worked two years at The Jackson Laboratory in Bar Harbor, Maine. I have a PhD in Genetics from Duke University, and I just completed a 3-year fellowship in the Division of Cardiology at the University of Virginia. Just a month ago, I was on a laboratory bench studying how vascular smooth muscle cells respond to inflammation. Our research team was trying to figure out how blood vessels get clogged, creating what we call atherosclerotic plaques. When a plaque breaks off, there is high risk for heart attack or stroke. To counter plaque disruption, high risk patients may undergo balloon angioplasty. A small balloon is inflated within the blood vessel, and a metal mesh stent is compressed against the plaque, allowing better blood flow. We were trying to find ways to improving this ‘stenting’ process.

While treating the disease deserves funding and attention, I simply wanted to be on the other end of the equation. Rather than treat disease, I wanted to help prevent the disease from occurring. I think food is part of the answer. It is no secret that the average American diet is large and largely unhealthy. So I started learning more about food, food policy, and farming. I watched Food Inc, heard Joel Salatin speak, read The Omnivore’s Dilemma, and volunteered at a local produce farm. And then I started asking a lot of questions, and many of those questions led me to want to work on a farm to be able to better advocate local, organic food production and distribution. I had been preaching from propaganda, and now it was time for me to find out for myself just what it takes to harvest and distribute high quality, fresh, organic food. Because when your desire to participate in CSA becomes the average American option, I want the supply to be there. So thank you all for being a part of this CSA. I really believe that all this vitamin, antioxidant, and fiber-rich food has the power to create good health. ~ Sean


From Sean's first blog post after arrival on the farm:
"There’s so much I want to write, so much that I could write, from my first week at Pete’s Greens. But one lesson stands out most. Passion." Read his first farm blog post here.


Storage and Use Tips
Fennel - Fennel is crunchy and slightly sweet with the flavor of anise. It is delicious and slightly sweet served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in many dishes, and in soups and stews and sauces and is particularly great with tomato sauce dishes. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. To prepare, trim off the fronds and stalks and reserve them for garnish or seasoning. Cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute it. It is done when tender enough to pierce easily with a skewer.

Peas - There will be snap peas and shelling beans going out this week. You will get one or the other in your bag. How to tell the difference? The snap peas are a little flatter, the shells glossy, and the outline of the peas inside are usually clear to see. These peas are delightful to eat pod and all. The pods are less fibrous than shelling pea pods and are a nice crunchy fresh addition to salads and sautés. The shelling peas are great too, and actually you can eat those pods. They are just more fibrous. Shelling peas have the bonus of bigger peas, and these are as fresh as they come. The peas can be eaten raw or cooked.

Rhubarb - Meg and Noah were able to havest the very first of our new rhubarb plantings that we put in this spring! We are excited to be sending it to you so soon. Rhubarb is a very old plant, and has been harvested by man for over 4000 years. It was prized for it's medicinal qualities (purgative). Only the stalks of rhubarb are eaten, the leaves of the rhubarb plant are actually toxic containing large amounts of oxalic acid. Only much later did people learn to love it for purposes of PIE. You don't have quite enough this week for rhubarb pie, but if you can slice up what you have and add to it enough strawberries to make 6 cups total, you'll be in business. How to make it? How about this... mix strawberries and slices of rhubarb (1/2" thick) together with 1 cup of sugar, pour it into a pie shell, top it with the other crust (or streusel) and bake it (therein lies the expression easy as pie). But if pie is not in your meal plan this week, there are loads of rhubarb recipes here and a real simple one below.


Join us for a Special Dining Experience Friday July 30th

The Vermont Fresh Network Farmers Dinner series were designed to bring people closer to their food sources. At the start of the meal, producers and farmers share a bit of their story or anecdotes about the food they have contributed to the dinner. Those attending the dinners benefit first from a delicious meal made from local foods and from meeting the producers.

In just a little over two weeks, together with Cellars at Jasper Hill, Vermont Soy, Greenfield Highland Beef, Caledonia Spirits & Honey Gardens Winery, and High Mowing Seeds, we will host our first Farmers Dinner at Caledonia Spirits in Hardwick. We have teamed up with Chef Michael Werneke from the Highland Lodge to create an outstanding, special meal that will be paired with selections of Honey Gardens honey wine (aka mead!).

Chef Michael is pretty excited about the opportunity to create a menu using the rich array of cheeses from Cellars at Jasper Hill, the produce, chicken and pork from Pete's Greens, the wonderful grass fed beef from Greenfields Highland Beef, fresh tofu and other soy products brought to the table by Vermont Soy, and other products he will be sourcing from the region .

Please join us for this special event.

When: Friday July 30th, 6 pm
Where: Caledonia Spirits & Honey Gardens Winery, Hardwick, VT
Tickets: $40/per person plus tax ($43.66 total with taxes)
Please contact Todd Hardie for information and reservations: 802.472.8000, todd@caledoniaspirits.com


Pete's Pastured Chicken on a Bed of Greens
Our meat chickens are an important part of the fertility plan on the farm. They are moved from place to place, cleaning up fields and greenhouses before the old crops are tilled under. In this photo, they are dining on a bed of older arugula. They provide a valuable service, making use of the greens as feed, and leaving behind nitrogen to replace that which the arugula drew from the soil. This is good for the fields, it's a great, fresh environment for the birds, and it's also great news for us. The meat from our birds are packed with far more vitamins than free range birds who are not pastured (and many are not).

You can order chickens and have them delivered directly to your pick up site any week (except meat share weeks). Minimum order is 3 chickens, but if you order 5 or more you can take advantage of our special price of $3.50/lb (regular price is $3.75/lb).

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

Localvore Lore
I am excited for you all to try Elmore Mountain Bread "Foagies". These delightful foccacia breads have been a mainstay at our house the last couple weeks. I have been splitting them, toasting them, topping them with garlic, tomato, basil, olive oil blend, sometimes topping with goat cheese, feta, or fresh mozz, and then toasting the resulting bruschetta again. Yum. They are made with Quebec Milanaise Organic Unbleached Wheat, Water, Extra Virgin Olive Oil, Sea Salt, Yeast.

The "foagies" or focaccia-hoagies is a bread that was developed out of our relationships with several local restaurants. Our friend and former chef of the Cliff House at Stowe, Jeff Egan came to us looking for a bread or rolls that would be suitable for sandwiches and hamburgers. Rolls were something that we wanted to stay away from, but we were very interested in classic Italian Focaccia style breads. After much trial and error, we came up with the"foagies". It was very well received and before long we were working with many local chefs on developing their own custom versions. Grill it like a panini, make an egg breakfast sandwich, or eat it with your favorite local cheese and fresh seasonal veggies; it will soon be your favorite sandwich bread! ~ Blair

From Marisa Mauro's Ploughgate Creamery, we have Ploughgate Elmore. This cheese (which some of you may have known by its former name Cowslem) is a smooth, rich, creamy spreadable cheese and will be wonderful spread on the foagies and topped with whatever you dream up. Marisa makes her cheeses entirely from milk sourced from Hancock Family Farm in Conventry, Vermont where the same family has been milking for 100 years.

Pesto! Bill made this pesto yesterday and will be making lots more in the next several days. This is a product we get pretty excited to stow away in the freezer. It's such a welcome treat when we send it out in Good Eats shares in Fall, Winter and Spring. This pesto is made simply with our organic basil, olive oil, garlic, salt & pepper. We decided to skip the nuts and cheese to accommodate all diets, and figuring that these are easy for everyone to add to their liking.

The pesto is great on its own, as a dipping sauce, a finishing oil for pasta, lamb, fish or chicken as well as on tomatoes and mozzarella. It is truly a universal sauce. You can add cheese or pine nuts if you like. One of Bill's favorites is combining the pesto with toasted walnuts, ground up then drizzling over an avocado, bibb and tomato salad. The enhanced nuttiness gives a whole new dimension to the pesto. For a version of chimicurri add vinegar, crushed red pepper and some cumin.

We need your feedback! We are in the process of fine tuning our recipe so we really want to hear what you think about this batch. To that end, I am going to send you all a brief survey later this week so you can share your thoughts before we make lots more. In the meantime, if you start slathering pesto onto your foagies and fear you will finish the tub before receiving the survey, and you need to contact us with feedback earlier, please email.








Recipes

Grilled Foagies with Roasted Peppers & Grilled Garlic Scapes

6 slices of foagies, sliced lengthwise, rub with some oil
2 peppers, roasted over open flame or in oven
1 bunch garlic scapes
Ploughgate Elmore Cheese
salt & pepper

Pre-heat grill to low.

Place peppers on open flame and char. Remove from heat., place in bowl and cover. When cool enough to handle, peel char skin away, cut in half and remove seeds. Do not run under water as this washes away the flavor. A few seeds never hurt anyone. Slice into ½ inch long julienne strips While the peppers are cooling, toss scapes with a very small amount of oil, season with salt and pepper and grill until lightly charred. Set aside. Place bread on corners of grill and lightly toast on both sides. Spread some Elmore cheese on each grilled bread. Top with peppers, then scapes and finish with some freshly ground black pepper and fresh basil (or pesto!), if you have some on hand.

Braised Fennel and Potatoes
In this dish the potatoes are perked up with fennel. The fennel becomes very tender and lends loads of moisture to the dish. Makes 4 to 6 side-dish serving. Gourmet February 2006.

1 large fennel bulb with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb red boiling potatoes
1/2 cup water

Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.

Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more.

Chilled Fennel & Potato Soup

2 tbsp. olive oil
3 cups fennel, rough chop (save fronds for garnish)
2 onions, chopped
2 cups potatoes, peeled, diced
4 cups vegetable or chicken broth
2 tsp. fresh lemon juice

1 cup whipping cream
3 sprigs tarragon, stripped, chopped

Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions and potatoes. Sauté until slightly softened. Add broth and lemon juice and bring to a boil. Reduce heat and simmer until potatoes are soft. Cool slightly.

Meanwhile, bring cream and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors can infuse.

Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer thinning with some water or more broth. Season to taste with salt and pepper. Chill until cold, then cover and keep chilled. Garnish with reserved fennel fronds.

Seared Wild Caught Salmon Salad
4 Salmon fillets
Pete’s pesto, as needed

Salad:
Mesclun Greens
4 tbsp. olive oil
3 tbsp. fresh lemon juice
salt and pepper, to taste

Heat large non-stick skillet with just enough oil to shimmer the pan. Carefully add salmon and lower heat immediately. Sear until lightly brown and turn. You will cook on each side approximately 3-4 minutes for a medium rare fillet .

Remove to a plate and let rest. Meanwhile, place mesclun in a large bowl, toss with olive oil, lemon juice, salt and pepper. Split the greens up amongst 4 plates, place a salmon fillet, belly side up, on top of each salad and top with pesto. Garnish with lemon zest.

*** The beauty of the wild salmon is that is considered a “green” fish. Click here for more information on which fish to eat and which to avoid.

Minted Rhubarb Iced Tea

8 stalks rhubarb, cut in 3-inch pieces
8 cups water
½ cup honey
1 bunch mint, picked, roughly chopped

Place the rhubarb and water into large pot, bring to a boil. Simmer for one hour.
Strain the liquid, add the honey and a mint. Chill completely and garnish with mint sprig.

Rhubarb Dream Bars
I just came across this recipe on the website allrecipes.com while looking for something appropriate for a smaller amount of rhubarb. With a combination of a shortbread base topped with rhubarb, walnuts and coconut, how could you go wrong?

1 1/4 cups all-purpose flour, divided
1/3 cup confectioners' sugar
1/2 cup cold butter or margarine
1 1/4 cups sugar
2 eggs
2 cups finely chopped rhubarb
1/2 cup chopped walnuts
1/2 cup flaked coconut


In a bowl, combine 1 cup flour and confectioners' sugar. Cut in the butter until crumbly. Pat into a lightly greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 13-15 minutes or until edges are lightly browned.

In a bowl, combine the sugar and remaining flour. Add eggs; mix well. Stir in rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.

Tuesday, July 6, 2010

Good Eats Newsletter - Jul 7, 2010

This Week's Vegetable Share Contains:
3 lbs Mixed Potatoes; 1 Bunch of Purple Carrots; 1 Bunch of Red Bore Kale; 1 Head of Radicchio; 1 Bunch of Sage; 1 Bunch of Baby Pearl Onions -or- Baby Leeks; Sugar Snap Peas -or- Shell Peas; 1 Zucchini (2 if small) -or- 1 Pepper (if we don't have quite enough, you will get a substitute tomato or eggplant!); plus...

1 Head of Lettuce
1 Bag of Mesclun
Localvore Offerings Include:
On the Rise Pizza Dough
Maplebrook Mozzarella
Pete's Greens Maple Mustard Vinaigrette
Pa Pa Doodles Farm Eggs

Meat Share Members - This is a Meat Share Week!

Pete's Musings
Hot and I love it. I'm convinced this farm could grow twice as much food if every summer day were 85 degrees and sunny. Everything happens faster, crops produce and produce. Of course we'd have to have a lot more irrigation than we have and today's low 90's is a little too hot. It's also a little rough on those of us who are working in the fields but still so much better than last summer's cold mud slog.

The exciting news around here is that the Vermont Food Venture Center has broken ground on their new building in Hardwick. Tomorrow Pat Leahy will be in town for a groundbreaking ceremony on the $3 million plus facility. The Food Venture Center is currently located in Fairfax and the new building in Hardwick will be bigger and better. There will be commercial kitchen space of all types available for rent, help with business planning and development, and Jasper Hill will have a cheesemaking space as well. This has great potential to stimulate a pile of new ag and food based businesses. If you have been secretly harboring a plan for the next great Vermont localvore delicacy take advantage of the Food Venture Center. ~ Pete

Storage and Use Tips

Purple Carrots - The cool purple carrots are the variety Purple Haze. The purple maroon exterior reveals a bright orange interior when cut, and the purple color fades some when cooked. Purple carrots are not something new, in fact they have been around a very long time, at the very least since medieval times. Orange carrots only became the dominant color in the last few hundred years. Purple carrots contain all the vitamin goodness of orange carrots, with some antioxidant anthocyanins accompanying the purple color that in fact take them up a notch.

Peas - There will be snap peas and shelling beans going out this week. You will get one or the other in your bag. How to tell the difference? The snap peas are a little flatter, the shells glossy, and the outline of the peas inside are usually clear to see. These peas are delightful to eat pod and all. The pods are less fibrous than shelling pea pods and are a nice crunchy fresh addition to salads and sautés. The shelling peas are great too, and actually you can eat those pods. They are just more fibrous. Shelling peas have the bonus of bigger peas, and these are as fresh as they come. They are so sweet my kids ate a whole bag of them last night while shelling them such that there weren't any left for dinner. The peas can be eaten raw or cooked. I tossed what was left of mine into my salad.

Baby Pearl Onions - These little onions are fantastic. They have a real zing and are quite a treat in salads and on sandwiches. You can use the tender greens part way up in the same way you'd use scallions. They aren't as crisp as scallions but they are flavorful. Creamed pearl onions and peas might be a delicious side this week!

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

Sage - Sage is very good in stuffings, beans, potatoes, risotto, cheeses, and tomato sauces and pairs well with fatty meats such as pork, sausage, goose, and lamb. Complementary flavorings include onion, garlic, thyme, oregano, parsley, bay leaf, and rosemary. Sage can easily overpower a dish. Use with a light hand when experimenting. Though it has a strong flavor, it is an aromatic and will lose some of its flavor when cooked, so for fullest flavor, add it at the end of the cooking process. Wrap in paper towels and store in a plastic bag in the refrigerator. Use within 4 to 5 days. Sage can also be preserved for later use by freezing freshly washed leaves in ziploc bags (they'll keep for about a year), drying (will be good for about 6 mos), or covering with olive oil and refrigerating (will be good about 3 weeks).

Please join us for a VT Fresh Network Farmers Dinner
Mark your calendars and make your reservation. I have a feeling that these tickets will go quickly!

Pete's Greens, Cellars at Jasper Hill, Vermont Soy, Greenfield Highland Beef, Caledonia Spirits & Honey Gardens Winery, the Highland Lodge and High Mowing Seeds have joined forces to host a Vermont Fresh Network Farmers Dinner to be held at Caledonia Spirits in Hardwick. Chef Michael Werneke from the Highland Lodge will be dreaming up this meal sourcing his ingredients largely from the producers involved and from others nearby. With the wealth of products available (at the height of the summer season!) this meal promises to be something really special. And what's more, the meal will be paired with Honey Gardens honey wines! So come on out, meet the producers and farmers of this food; enjoy an amazing meal, sample some beautiful honey wine. This promises to be a fun, delicious event. Seating is limited.

When: Friday July 30th, 6 pm
Where: Caledonia Spirits & Honey Gardens Winery, Hardwick, VT
Tickets: $40/per person plus tax ($43.66 total with taxes)
Reservations: Vermont Fresh Network, 802.434.2000, credit cards accepted.

Pete's Greens Annual Farm Event - Aug 21st - Save the Date!On Saturday August 21st, we'll have our annual open farm day at Pete's Greens. Have you been thinking you ought to get out and see where your food comes from? This is a perfect opportunity. Pete will give a couple scheduled farm tours of fields and greenhouses. There will be live music and a great meal. This year the event is taking place amidst the Kingdom Farm & Food Days, a two day event celebrating local Vermont agriculture. There are lots of other activities over the two days of the event, many, like viewing the sheep milking at Bonnieview Farm, are kid friendly. If you enjoy biking, The Craftsbury Outdoor Center will be leading a scenic bike tour of area farms with that ride ending at Pete's Greens.

In past years our open farm days have been potluck affairs, but this year we are doing something a little different. Chef Bill Allen will prepare a BBQ pork meal and tickets for the meal will be available for $13 to the general public, $9 for CSA members, and $5 for kids. Alternatively, people are welcome to picnic and salad and cider will be provided free of charge. The farmstand will be stocked with cheeses, breads, fruits, veggies and local goodies as well for your foraging pleasure.

More details on this to come but please save the date! We'd love to see you there!

Volunteers Needed
Are you someone who would prefer to be involved than to be an onlooker at an event? We need some volunteers for our open farm day, and the Kingdom Farm & Food Fest is looking for volunteers as well. If you'd like to help out in exchange for some food and fun, please email me.

Localvore Lore
It's a pizza week! Ben and Rachel, owners of On the Rise Bakery have supplied us with their pizza dough made with VT sunflower oil, Milanaise unbleached white flour, Ben Gleason's whole wheat flour, local honey and sea salt. The pizza dough will come to you frozen. Put it right back into your freezer if you don't plan to use it Wednesday night. When you do use it, thaw it, and don't wait for it to rise. When it is thawed it is ready to stretch and top and bake. As pizza dough sits, thawed, either on the counter or in the fridge, the live yeast in the dough continues to work away and the dough will lose elasticity steadily. If you haven't used it 48 hrs later, the risk is not that the dough will go bad, it's that it will lose elasticity, and become more difficult to work with, it will tear more easily. 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.

To go along with the dough , we have some Maplebrook Farm's Fresh Mozzarella for you. In Bennington, Maplebrook makes their cheese from hormone free Vermont milk. The cheese freezes very well, so if pizza isn't in the plan for this evening, you can save it for another day (or another week!).

With all the lettuce and mesclun coming, we thought you might enjoy some localvore dressing. Bill made maple mustard vinaigrette today. The dressing contains Stateline Farm sunflower oil, Gingerbrook Farm cider vinegar, grain mustard, Pa Pa Doodles Farm maple syrup, thyme and oregano from the farm, salt, black pepper, and garlic.

More eggs this week from the girls at Pa Pa Doodles Farm.

Meat Share
Maplewind Farm Summer Sausage - Up on top of a ridge with the Long Trail running by, Beth and Bruce raise beef, poultry, pigs, and poultry at Maplewind Farm while also growing vegetables for their CSA down on the valley floor. Their Berkshire Tamworth pigs are all born on the farm and pastured throughout their lives. The Summer Sausage is made with 100% grass fed pork and beef from the farm as well as sea salt, spices etc and NO nitrates/nitrites. The mild flavored summer sausage needs no cooking and is great on crackers or with a cheese plate or as a sandwich meat. Just slice up and enjoy. It is also excellent heated however, so fry it up or use it on pizza or with a pasta dish if you choose. Though the sausage is coming to you frozen, it is actually totally shelf stable and you can leave it sitting on the counter for up to 6 months or take it on a hike. It must be refrigerated after opening however.

Chorizo Sausage - The Maplewind chorizo sausage is made from pasture raised Huntington pork. Chorizo is a highly spiced sausage, and a traditional sausage flavor in Spanish and Mexican cuisine. This sausage is not overly spicy, it has a great taste that is amazing in paella, on pizzas, tossed in pasta, in soups, with black beans and it's wonderful in scrambled eggs.

Brotherly Farm Ground Beef - Craig and Angela Russell own Brotherly Farm, a small organic farm in Brookfield . They milk 100 cows selling their milk to Horizon, and they raise organic chicken, pork, beef and veggies. This ground beef is from their transitioning cows, so it's not certified organic, but the animals have been organically raised. This is lean, delicious, grass fed meat

Pete's Pastured Chicken - Our chickens are raised on pasture. Lots of pasture. 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 ingest loads of healthy, vitamin packed organic forage throughout their lives and this goodness is assimilated in their meat. These whole birds are delicious and nutrient packed.

Sweet Italian Lamb Sausage - Just down the road from us in Albany is Bonnieview Farm, owned and operated by Neil and Kristin Urie. The land has been farmed by the Urie family for four generations, bought first by Neil’s great-grandfather in 1890. Neil and Kristin make some great sheep cheeses (the feta from the first week is one) and they also produce lambs. Neil raised 40 lambs for us last year, and the lamb in the share comes from these lambs raised on the hillsides nearby. The sweet italian sausages are made from pastured lamb, fennel, sugar, salt and pepper.

Menu Planning!
David and Renee Wahler live in Wolcott and have been share members since 2008 (or maybe longer!). Each week they plan their meals around their Good Eats share, and eat very locally year round. Their planning is impressive and they make great use of their food and end up with tasty, healthy meals. I asked them to share with you their process and a week of their planning. Thank you David and Renee!

We are retired and both enjoy cooking; thus, we look forward to the weekly challenge of menu planning and making use of all of our shares within the given week after pickup. However, for those of you with a hectic lifestyle of working full-time, menu planning can easily become apart of your weekly routine. It’s not a daunting task. In fact, we find that by posting our handwritten plan for the week on the refrigerator, we spend much less time trying to figure out what to prepare for the next meal. By reviewing the menu each morning, it frees us from even thinking about what we’re going to eat or what to prepare for the day. Planning also helps to minimize grocery shopping trips, saving time, gas, and impulse buying.

When we receive the listing of the shares on Tuesday night, we prepare our weekly menu. Generally, we follow the plan pretty well -- making revisions as needed for leftovers, freezing something for a quick backup meal, or if we are invited out, or have friends over. As we plan, we make an effort to consistently include staples received from previous shares so that we keep the items rotating out for freshness (such as the flours, grains, and so forth). For additional staples, our pantry also holds rice, pastas, and our own dried beans, and some canned goods, which supplement all of our planning. Most of our non share purchases are made at the food Co-op. The addition of the CSA meat share has been great; there’s always something new and different to challenge our cooking creativity.

Since we began participating in the CSA program, we have sized down our own vegetable garden, focusing on beans for drying, tomatoes to enjoy fresh and to freeze, additional winter squashes, and other items that we know will compliment the shares. Besides, we like working in the dirt! ~ David and Renee Wahler




Recipes


Sweet Italian Lamb Sausage Roti
1 package Naan bread or similar

1 package lamb sausage
1 onion, sliced
1 hot pepper
2 cloves garlic, minced
¼ cup vinegar
3 tbsp. curry powder
oil

Roast or grill sausage and set aside. Heat oil in sauté pan and add onion, pepper and garlic and sauté until just lightly browned. Add vinegar and curry powder and season with salt and pepper. In each roll, pace a sausage and top with onion mixture. Serve with a few wedges of lime.

Stuffed Brotherly Farms Burger

1 lb. BF beef
½ cup Jasper Hill/Cabot Clothbound Cheddar
Salt & Pepper

Season beef with salt and pepper. Take a small chunk of cheddar and form burger round it. You decide how cheesy you want it. Grill and serve with grilled onions, grilled tomato slices and a mesclun salad…no bread necessary unless you choose. A little of Pete’s hot sauce is a great contrast to the cheddar and beef.

Portuguese Pizza

1 ball pizza dough, rested and rolled out to 10-16 inches
2 links chorizo sausage, removed from casing, crumbled and sauteed til browned.
1 bunch kale, washed, trimmed and sliced thinly
2 tomatoes, roughly chopped
2 sprigs sage, rough chop
olive oil
1 can white beans, rinsed thoroughly with cold water

Sprinkle some flour on a sheet pan. (If you have a pizza stone, you’ll know what you are doing once you build the pizza.) Spread all ingredients evenly on dough, drizzle with olive oil and salt & pepper. Bake in a 450 degree oven until crispy. If you prefer leave the chorizo off for a vegetarian version. Both can be topped with a simple mesclun salad dressed with vinegar and olive oil. Make sure the kids help on this one.

Kale & Smashed Potato Cakes

1 bunch kale, washed, trimmed
2 lbs. potatoes, washed and quartered
2 onions, finely chopped
5 sprigs fresh sage, rough chop
½ cup scallions, bias cut
¼ cup olive oil
salt & pepper

Bring 8 cups of salted water to a boil. Add kale. Cover and cook over medium until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.

Add potatoes to the same pot; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale. Add half of the olive oil and season with salt & pepper.

Heat remaining oil in a large nonstick pan. Add diced onion and chopped sage. Cook until browned. Combine potato mixture, onion mixture, green onions. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. In the same nonstick pan, add a some olive oil and carefully place potato patties, Brown evenly on both sides.

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

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

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

Roasted Purple Carrots with Fresh Thyme

1 bunch carrots, scrubbed
3 sprigs fresh thyme
3 tbsp, olive oil
salt & pepper

Cut the carrots on the diagonal into roughly 1 inch pieces. Place in a bowl and drizzle with olive oil. Season with kosher salt, freshly ground black pepper and thyme leaves. Toss carrots until well coated and place on a baking sheet. Roast for about 25 minutes, stirring occasionally, until the carrots are nicely browned on the edges but not burned, and tender when you pierce one with a fork.