Tuesday, December 28, 2010

Good Eats Newsletter - December 29th, 2010

This Week's Vegetable Share Contains:

Mixed Potatoes; Red Beets; Orange Carrots; Yellow Onions; Red Onions; Leeks; Garlic; Daikon Radish; Bag of Claytonia Greens...

Frozen Tomato Puree


Localvore Offerings Include:

Elmore Mountain Honey Oat Bread
Amir Hebib Mushrooms
Butterworks Farm Cornmeal
Pa Pa Doodles Farm Eggs


Escape from Blue Lagoon

I recently returned from a great greenhouse studying trip to Iceland and Holland. Because I didn't want the trip to be all about work I took along a folding bike that fits in a suitcase to ride from greenhouse to greenhouse. It's a slick rig, the bike travels in the suitcase and then the suitcase becomes a trailer that is pulled behind the bike.


Iceland is way up north-66 degrees. But on the coast the winter temperature hovers around freezing, considerably warmer than Vermont December temps. It's amazing what the warm Gulf Stream waters do to the climate of Iceland and Europe. My first two days in Iceland were great-sunny, dry, right around freezing, breezy but not too bad. It was hard to imagine why Iceland is not a well known December bike touring destination. I expected the daylight hours to be considerably shorter than home but was shocked the first morning when it did not get light until nearly 11 a.m. I figured it was going to be dark by about 1 pm which didn't leave much time for daylight bike riding. Turns out Iceland is on London time for business reasons which means that it is too far west for the time zone it is in. This means that solar noon is more like 1:30 or 2 pm and it does not get dark until 4:30 pm, just like Vermont.


I had some great greenhouse visits and twice a day had a ritual soak in a hot tub. Public heated outdoor pools and hot tubs are in every neighborhood. Iceland has plentiful geothermal hot water that heats all the houses, produces much of the electricity, and allows for neighborhood outdoor pools and hot tubs. In these hot tubs I got to know some Icelanders. They love to talk about their country, particularly the weather, and I received many words of wisdom about how sometimes it storms and then there is ice and snow on the roads. These warnings became so frequent that I began to see the Icelanders as a bunch of sissies who have never heard of a place like Craftsbury where there is ice and snow on the roads for nearly 6 months of the year.


On my last day I had to ride back to the airport. The night before the ominous words about storms were flowing thickly in the hot tub. I was in a stupor from the too hot water and did not pay much attention. Started out the next morning and it was windy, but no big deal. The ride to the airport is about 25 miles and I planned to add a 15 mile detour to the Blue Lagoon. The Blue Lagoon is a small, man-made pond filled with hot, Carribean blue sea water in the middle of an immense lava field. It is a well known tourist destination, way overpriced, but still something to experience.


As I rode towards the airport it got windier. The wind was at my side, occasionally gusting hard enough make riding dangerous but the shoulder was very wide. I arrived at the turn to the Blue Lagoon and headed left. Now the wind was at my back and it was so windy that I was going 35 mph on flat ground without pedaling. Needless to say the 7 miles to the Lagoon took no time at all.


As I soaked in the Lagoon it got windier. So windy that during the gusts there was a solid spray of water pellets that had lifted off the surface of the Lagoon, fiercely stinging any exposed skin. Pieces of metal siding were loosening and flapping on the buildings, I was afraid they'd come loose and come whipping across the pond. And then it got dark and windier still.

I was in a tough position. At this point I'd been soaking in the wonderfully hot water for a couple hours, long enough to have had all my ambition dissolved away. But what I faced was a 7 mile upwind journey followed by another 10 miles of sidewind riding, all in the dark.

Eventually I realized I had no choice and set out. I was able to ride about 1/2 of the upwind distance. The rest of the time I pushed the bike and the gusts were so strong that frequently I came to a stop and could not move forward for a minute or more. Getting to the main road and the sidewind riding felt great but I was pretty well whipped by the time I got to the airport. Keflavik airport, with it's wonderful hot water radiators and dark corners perfect for laying out a sleeping bag was a wonderful relief. ~ Pete


Storage and Use Tips
Claytonia - Claytonia is a cold-hardy salad green, that is also known by the name of "miner's lettuce." During the gold rush, miners foraged for the wild-growing green. It provided a rare source of fresh vitamin C during the winter, thus staving off scurvy for the hungry miners. Claytonia has a mild, but lush flavor. We love it for its ability to grow through many weeks of a Vermont winter in an unheated greenhouse. If all goes as planned in the weeks to come you will start seeing shoots and sprouts in your greens bags too. They have just been started this week.

Daikon Radish - The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon's are extremely versatile vegetables that can be eaten raw in salads, or stir-fried, grilled, baked, boiled or broiled, pickled or grated and simmered in a soup. They are also preserved by salting as in making sauerkraut. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for.

Frozen Tomato Puree - Last week Deb single-handedly simmered down and pureed around 1000 lbs of our summer tomatoes to bring you this frozen puree. The puree comes from a combination of tomatoes, including our organic pastes, heirlooms, and sweet cherries. The flavor is sweet and the puree is thick and ready to be made into the sauce of your choosing. It is 100% tomatoes. No salt, sweeteners or other veggies or herbs added.

Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let me know at least 1 week before the change. You can have your share donated to the Food Pantry, or I can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.

Thanks to all of you who have donated shares

In the past couple of weeks I have received separate emails thanking members for the shares they have donated to the Food Pantry. I wanted to share those notes here for those of you who have donated and those of you who might be encouraged to do so. Each week, donated shares get transferred to the Center for an Agricultural Economy in Hardwick. From there, the staff at CAE drives them to the Food Pantry where they are received by Angie Grace who runs it. This week, 8 shares have been donated.

Struck me today, as I was driving to the food pantry to drop off donations, how awesome your CSA members are for donating their shares over and over and over and how awesome the farm is for making sure it happens. This morning, I'm watching these families oh and ah over the farm food and these kids with runny noses and pink cheeks shyly watch me while I'm unloading all this goodness on to the shelves. It was humbling. So thanks. ~ Elena


Many thanks for the donation of shares to our local people at the Pantry. They went very fast and were much appreciated by the consumers. One family of a single mother with 8 children did get a total share. Thank you for your continued kindness. You are making a difference in peoples lives.
 ~ Love, Angie

Beef, Pork, Chicken and Turkey Available

We have a great selection of meats available and will soon have more. We sent 5 beef off last week and hope to have the meat available in a week or so. We'll have some more of our pork soon too. Order our pastured chicken any week for $3.75/lb, or only $3.50/lb if you order 5 birds.

Meats can be delivered to your pick up sites any week except a meat share week. Order now for delivery on Jan 12, 19, or 26.

Pete's Pastured Chickens are grazed on our greens fields all summer, moved from field to field. They fertilize and aerate the fields while growing into beautiful vitamin packed table birds. We still have a few turkeys left too (only 8 left), raised in the same manner as our chickens.



In summer our pigs are raised on 20 acres of pasture on the farm. They graze and forage all day and their diet is supplemented by huge amounts of vegetables from the farm. Now that it's winter they are lounging in a barn with Paul's cows, subsisting on a local mix of corn, soybeans and haylage. Our cows have been raised on pasture in summer, and local hay supplemented with beets and soybeans in winter.

You can see and taste the difference in pastured meats. These meats have less fat, and far more omega 3s, CLAs, vita E and beta carotene than non grass fed animals. Our animals have received no hormones or medications either. This is very healthy, tasty meat.




 Visit our Meat Bulk Order Page to Order













Localvore Lore

Our bread this week comes from Elmore Mountain Bread, and Andrew and Blair are busy with the loaves now as I write this. This week they are baking Honey Oat for the share. They are using Milanaise whole wheat and white flour, Quebec oats, sea salt, and honey from Butternut Mountain Farm.

I am pleased to report that Amir Hebib has succeeded once again in growing enough mushrooms for the share. He has picked them this morning, a beautiful bunch of mostly shiitakes (though there may be some oysters as well). How fortunate are we to have super fresh mushrooms to cook with!

Butterworks Farm in Westfield, VT has supplied Early Riser Cornmeal this week. This is an open pollinated variety of organic corn that the Lazors have been growing for years on the farm in an isolated place far from other corn crops to protect it from stray GMO pollen. Jack saves his seed each year for the following year's crop, taking time from harvesting other crops to select the ears from the strongest plants. The Lazor's had a near total Early Riser crop failure in 2009,a damp summer prevented the corn from ripening well and it molded while drying, w=ildlife took the rest. But fortunately 2010 is another year and they have had a great harvest. This corn is freshly ground and should be stored in a cool place - preferably the f ridge or your freezer. This is beautiful cornmeal full of rich corn flavor, great for baking or making polenta. The Lazor's have supplied their favorite cornbread recipe below.

And we have fresh eggs again from Pa Pa Doodles Farm. Expect the next round on January 12th.

Recipes

Mushroom Lo Mein
Here's one from Andrea Chessman's most recent book Recipes from the Root Cellar.
3 eggs
1 tsp Asian sesame oil
1/4 tsp salt
8 oz shiitake mushrooms
3-4 garlic cloves, minced
1 inch piece fresh ginger, peeled and minced
2 TB tamari (or soy sauce)
1 TB sugar
1 TB Chinese rice vinegar or dry sherry
1 lb Chinese wheat noodles or thin spahetti
1/4 cup sunflower, peanut, or vegetable oil
2 carrots, peeled and cut into matchsticks
1/4 head green or savoy cabbage, or 1/2 head of Napa, very thinly sliced
1 4-inch piece of daikon radish (or 1 small turnip) peeled and cut into matchsticks
1/4 cup Chinese mock oyster sauce or stir-fry sauce

Begin heating a large pot of salted water to a boil for the noodles. Cook the noodles until al dente. Drain well.

Meanwhile, beat together the eggs, sesame oil, and salt in a small bowl and set aside.

Combine the mushrooms, garlic, ginger, tamari, sugar and rice wine in a small bowl. Mix well and set aside.

Heat a large wok or frying pan over high heat. When the pan is hot, add 1 TB peanut oil and heat for 30 seconds. Pour in the egg mixture. As the bottom sets, push the edges in toward the middle to allow the liquid egg to run to the outside to cook. Continue pushing in the edges until the top has almost no more liquid egg. Flip the egg and cook until dry, about 30 seconds. Remove the egg cake to a cutting board. Slice into matchsticks.

Add 1 TB of oil to the wok. When oil is very hot, add the mushrooms and marinade and stir fry until the mushrooms are cooked through, about 5 minutes. Scrape the mushrooms and juices back into the bowl.

Heat the remaining 2 Tb of oil to the wok. Add the carrots and stir fry until just barely tender, 3 minutes. Add the cabbage and daikon to the wok and stir fry until wilted, about 3 minutes. At any point, add a little soy/tamari to encourage vegetaboles to steam if they don't seems to be cooking.

Return the mushroom mixture and egg to the wok and add the noodles. Add the mock oyster sauce and toss until the noodles are well coated and the mushrooms and vegetables are all mixed into the noodles.

Taste and add additional tamari/soy, if needed. Serve hot.

Tomato Sauce with Butter and Onions

A very simple, rich, delicious sauce adapted from Marcela Hazan’s Essentials of Italian Cooking. Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti.


1 quart tomato puree

5 tablespoons unsalted butter

1 medium-sized yellow onion, peeled and halved

Salt to taste


Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.


Serve with spaghetti, with or without grated parmesan cheese to pass.

Eden Vegetarian Cafe's Potato and Beet Latkes
I love the sauce that goes with this latke receipe from Eden Cafe in Bar Harbor, ME.

Latkes

3 cups raw beets, shredded

3 cups raw potatoes, shredded

1 cup leeks, chopped

1 cup flour

salt & pepper to taste

oil for frying

Combine beets, potatoes, leeks, salt & pepper. Let mixture release moisture, then add flour and mix well.

In a large frying pan over medium heat, heat oil. Let oil get hot then add cup vegetable mixture and form latkes, thick.Turn heat down to low medium and let latkes cook for 5 minutes on each side until crispy on outside, tender on inside.



Summer Apple & Sage Sauce

2 cups tart apples, chopped

1 cup onion, chopped
1/4 cup fresh sage, chopped

1/4 to 1/2 cup sugar
 (to taste)
salt & pepper to taste
Saute onions until caramelized to release the natural sugars. Add apples and sugar. Stir and cook until tender. Add sage, salt and pepper. Taste. If too tart, add more sugar to taste
.

Serve latkes hot, with a dollop of summer apple and sage sauce.



Leek and Mushroom Quiche
I found this adaptation of the original recipes from Julia Child's Mastering the Art of French Cooking on the blog Smitten Kitchen.

3 to 4 leeks, white part only, sliced

1/2 cup water

Salt

3 tablespoons butter

5 to 6 large white mushrooms, sliced
 (or substitute 3-4 oz shiitake or oyster)
1 tablespoon port

3 eggs

1 1/2 cups whipping cream (you can use whole milk)


An 8-inch partially-cooked pastry shell on a baking sheet

1/4 cup grated Swiss cheese

1 tablespoon butter cut into pea-sized dots


Preheat oven to 375°F.

Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until it the liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender. Put them aside in a bowl.


Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.

Beat the eggs, cream or milk and seasoning in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.

Russian Potato Salad Recipe

This potato salad develops much better flavor if it stands overnight. The potatoes and carrots will become colored by the beets though so add them just before serving if you want to retain the lovely color contrast. Makes 10 servings.


2 pounds potatoes

1/2 pound beets

1 cup diced carrots

1/2 cup diced celery

1/2 cup minced red onion

1/4 cup sweet pickle relish

1/2 cup chopped Italian parsley

1 cup mayonnaise

1/4 cup white wine vinegar

1/4 cup olive oil

1 Tablespoon Dijon mustard

3/4 teaspoon salt

1/8 teaspoon freshly-ground white pepper



Boil the potatoes, beets, and carrots in separate pots until tender. Drain. Peel and dice the potatoes and beets. Place all the vegetables in a large bowl to cool. 

Add the celery, red onion, pickle relish, and parsley. Mix. 

Combine the mayonnaise, wine vinegar, olive oil, mustard, salt, and pepper. Add to the salad and mix gently with a rubber spatula. Refrigerate the salad for several hours and mix again. 



Butterworks Farm Cornbread
Adapted from original Moosewood Cookbook.



Preheat oven to 425 degrees and grease 8 inch square pan.



Beat together:

1 egg

1 cup yogurt or buttermilk

¼ cup honey or 1/3 cup maple syrup
 


Mix together in another bowl: 

1 cup cornmeal

1 cup whole wheat pastry flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt



Melt in a small pan:

3 Tablespoons butter



Combine liquid ingredients with dry ingredients, and then add melted butter. Stir just enough to mix. Spread in baking pan and bake for 20 minutes or until “knife comes out clean.” Serve hot or cool.

Friday, December 17, 2010

Good Eats Newsletter - December 15th, 2010

This Week's Vegetable Share Contains
Nicola Potatoes; Purple Top Turnips; Green Kale; Green Cabbage; Celeriac; Valentine Radishes; Pac Choi -or- Parsley -or- Cilantro; plus...

Butternut Squash
Bag of Frozen Sweet Peppers


Localvore Offerings Include:

On the Rise Pizza Dough
Vermont Butter and Cheese Chevre Log
Pa Pa Doodles Farm Eggs
Pete's Applesauce!


No Delivery NEXT WEEK Dec 22!

Pete's Musings
I'm headed to Iceland today and then on to Holland this weekend. Have some great visits set up with greenhouse operations in both countries. I'm really excited to fully immerse in top notch greenhouse operations as we have alot to learn.

This greenhouse research trip is stimulated by an exciting opportunity we are pursuing. The landfill in Coventry, Vermont has a power generation facility that burns methane gas that is generated by the landfill. The power plant is run by Washington Electric, an East Montpelier based electric coop. Washington Electric approached us about the possibility of building a greenhouse on an adjacent field that would make use of the waste heat produced by the power generation. There is enough heat to heat up to 8 acres of year-round greenhouse. Obviously a greenhouse such as this would revolutionize the winter Good Eats share and would make our offerings throughout the rest of the year more interesting and diverse as well. We have a lot to
learn, we'll see what develops. ~ Pete


Storage and Use Tips
Butternut Squash - This week's squash has some blemishes. While sorting them we discovered that some had surface blemishes while others had blemishes that were a bit more than skin deep. We were faced with a decision to make. Here we had big beautiful butternut squash that were 80-90% perfect, but with some bad spots. We couldn't reconcile giving this good food to the pigs so we decided to pare off the bad spots and send it along, valued at half the value of good squash. So some of the squash are coming bagged with the bad spots pared off. Obviously you won't be able to store this squash on the counter, these will need to store in the fridge and you should cook in next few days. The easiest way to cook would be to slice it in half, scoop out the seeds and bake it as normal. Not all of you will received pared squash, but half of you may.

Pac Choi - (Note - Not all of you will get Pac Choi, some will get Parsley or Cilantro.) Here's where your pac choi comes from this week! This is our big greenhouse, unheated, and where pac choi, head lettuces, Napa, parsley and cilantro and some other greens and herbs co-exist. Pac Choi has a mild flavor. The leaves taste similar to Swiss chard and the stems (called ribs) are
deliciously crispy and can be substituted for celery in recipes. We grow both purple and green varieties. Your bag may have one or the other, or both. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.

Valentine Radish - These Asian radishes are also known as Beauty Heart or Watermelon. The exterior of this radish is quite nondescript, they look just like a plain greenish whitish turnip. And they can also be quite large, even softball size which is not what comes to mind when one imagines a radish. But cut into one, and they reveal a distinctive bright pink interior . Sweet, with just a hint of a radish bite, valentines are great in salads, slaw, or as crudites. You can also add to soups, or saute thinly sliced or shredded radish in butter with a pinch of salt. Cook lightly without browning. A stunning bright pink addition to any meal! Store valentine radishes loosely wrapped in a plastic bag in your crisper drawer.


Celeriac - The gnarly root ball in your bag this week is the celeriac also known as celery root. It tastes a bit like a cross between celery and jicama, but is mellower than celery. It can be eaten raw or cooked. A tip for preparing celeriac: cut the root in large slices about 1 inch thick, then lay each slice flat and cut off the skin as if you were cutting the crust off a pizza. Then continue to process the now unskinned pieces as your recipe dictates. Celeriac is delicious grated or sliced and added to salads, particularly when combined with contrasting and complimenting apple. Celeriac should be stored unwashed, loosely wrapped in a plastic bag in your refrigerator.

Frozen Peppers - You will receive your second helping of our frozen peppers this week, specially selected to go with the pizza dough and goat cheese! Leave peppers in the freezer til you are ready to use them. Then take out the peppers you will use for the dish you are making, and cut them as required for your recipe while they are still frozen, or just starting to thaw. As they thaw they will soften and become harder to chop neatly. These peppers can be used in any recipe that calls for cooking peppers. Chop them and toss them onto a pizza, or into a pasta dish, in a
casserole, or alongside onions when grilling your meats. You will find many uses for them once you get used to pulling them from the freezer.

No Delivery Next Week December 22nd
Happy Holidays everyone! This is our last delivery before Christmas. Pete's off to research greenhouses, while many of us put our feet up for the next 10 days over Christmas. We will not deliver next week Dec 22nd, but we will resume delivery on Wednesday Dec 29th.

Changes to your Share Delivery?
If you will be away on the 29th or another upcoming week, and need to make changes to your share delivery, do let me know at least 1 week before the change. You can have your share donated to the food shelf, or I can stop your share delivery and you will retain a credit on your
account toward the purchase of your next share.

Favorite feedback this week from share member Leah Jones:
I picked up my share yesterday and was unpacking it at home.
When I turned around, both my two year old and three year old were chowing down on raw parsnips, dirt and all. (This photo is of my two year old, Dean, he ate the whole thing raw except the middle spine.) They told me they tasted like apples and cinnamon. SO, keep the yum coming!






Salt - New Restaurant in Montpelier
There's a new restaurant to check out in Montpelier! Salt, which opened on December 1, is an intimate café serving local and seasonal fare with big flavor. Owned by former Seven Days Food Editor (and multi-year Good Eats share member and former Ward St site host) Suzanne Podhaizer, the eatery offers a small, ever-changing selection of dishes. Its opening menu included cider-braised pork belly with polenta fries, butternut squash and pear gratin, maple pudding, and s'mores made entirely from scratch. 



Like a handful of other Vermont restaurants, Salt is being financed in part by community members interested in supporting small businesses that promote a healthy food system. If you are interested in making a small loan to the restaurant, or in pre-paying for food in the style of a CSA, please contact Suzanne for details.



In January, Salt will begin offering cooking classes on Tuesday evenings, including a series on "Cooking Your CSA." The CSA classes will be based on food from the Good Eats share. Stay tuned for details!



207 Barre Street, Montpelier, 802-229-6678

www.saltcafevt.com

@saltcafevt on Twitter


Open Wed - Sun. Lunch: 11 a.m. to 4 p.m. Dinner: 5 p.m. to 9 p.m.

Localvore Lore

It's a pizza week again this week. The dough is from On The Rise Bakery. This dough is made with VT sunflower oil, Milanaise unbleached white flour, Ben Gleason's whole wheat flour, local honey and sea salt. This dough does not need to rise again. For best dough quality you should use it after it reaches room temperature. If you won't be cooking it Wednesday evening, put it in the freezer until you do wish to use it. Then take it out, thaw it, and again, use it as soon as possible after it has thawed. The dough is alive and the yeast in it is working away, doing its thing. As the dough sits, it will increasingly lose elasticity. That said, I have cooked this pizza dough after 3 days of being un-thawed in fridge and it was quite tasty. Rolling it instead of stretching it may be easier though after a couple of days.

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.


Along with the dough, we have sent along a log of fresh chevre from Vermont Butter and Cheese Co. I had in mind sweet peppers and goat cheese on top of the pizza. I send this cheese out usually once a share because I love it and I find so many uses for it. I consider it to be a staple because a small amount added to so many dishes turns them into something a little special. The log keeps quite a long time in the fridge unopened, it will last several weeks after it's been opened. If you won't use it right away it will freeze beautifully. It's a little crumbly after being frozen but that can actually be nice when crumbing for salads or into various dishes.


You'll receive a dozen fresh eggs from Deb's hens this week, and you can expect another round on 12/29. It looks like the girls will be able to keep up with us just about every other week.


Pete and Caroline have been working away in the kitchen the last couple of days making the applesauce that you will receive this week. This is applesauce made solely with Champlain Orchards apples. It is unsweetened and delicious! We haven't made it since last Spring.


Recipes


Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine


6 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)

1 large red bell pepper, cut into 1-inch pieces

1 1/2 tablespoons olive oil, divided

1 teaspoon salt, divided

1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary

1/4 teaspoon freshly ground black pepper

6-8 oz goat cheese

1/2 cup dry breadcrumbs

1 pound uncooked fettuccine

1/4 teaspoon crushed red pepper

2 garlic cloves, minced

Rosemary sprigs (optional)


Preheat oven to 425°.

Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once.

Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes.


Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 teaspoons oil, remaining 1/2 teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 1/4 cups pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.


Baked Kale Chips
I have had several people mention that they have been enjoying making and eating kale chips lately so I thought I should send along a recipe. This may be the last kale opportunity for a while as the end of the crop is near. Kale chips are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties.

1 bunch kale
1 tablespoon olive oil
1 teaspoon sea salt or more to taste
Optional - add a splash of lemon juice too!

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or the old towel spin. Drizzle kale with olive oil, and rub with fingers to spread oil all over the surfaces of the torn kale. Sprinkle with salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.


Celeriac and Valentine Radish Slaw



If you have pickles left, here's a tasty slaw recipe to use them in this week.

1 small celeriac (about 1 lb.), peeled

1 very large or multiple smaller valentine radish, peeled (about 2 pounds total celeriac and radish) 

1/2 cup sour cream

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

kosher salt and black pepper

1/2 small red onion, thinly sliced

1/4 cup chopped fresh flat-leaf parsley

2 dill pickles, cut into thin strips



Coarsely grate the celeriac and radish. Squeeze some of the extra moisture out with a kitchen towel or paper towel. (This will help keep the slaw crisp.)



In a large bowl, whisk together the sour cream, lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.

Add the celery root, radish, onion, parsley, and pickles and toss to combine.

Quick Stir Fry of Pac Choi & Pepper



1 lb. pac choi

1 lb. sweet peppers, defrosted, drained well

1 Tbsp fresh ginger root, finely chopped

2 cloves garlic, thinly sliced

2 Tbsp tamari or soy sauce

1 Tbsp sesame oil

1 Tbsp sunflower oil



Separate the pac choi leaves and cut off the chunky stalks. 
Slice the stalks finely. Roughly chop the leaves.

Heat the sunflower oil in a wok or saute pan. Add the garlic, peppers and ginger. Cook for 1 minute, stirring often. Add the pac choi stalks. Toss well. Cover and cook for 2 minutes. Add the pac choi leaves. Stir and then cook for 1 minute, until they are barely wilted. Add soy/tamari and sesame oil and toss.



Turnip Hash


6 Tbsp. olive oil

1 onion, small dice

1 lb. turnips, small dice

2 cups hot chicken stock

2 Tbsp, unsalted butter

.5 cup reggiano cheese

.5 cup parsley, rough chop

Salt and pepper, to taste



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

Tuesday, December 7, 2010

Good Eats Newsletter - December 8th, 2010

This Week's Vegetable Share Contains:
Orange Carrots; Shallots; Parsnips!; Bunch of Green Kale; Purple Onions; Yellow Onions; 1 Head of Napa Cabbage; 1 Head of Lettuce; plus...

Bag of Mesclun Greens
Bag of Frozen Corn

Localvore Offerings Include:
Red Hen Snake Mountain Bread
Pete's Dill Pickles
Elmore Roots Pear Honey Jam

Storage and Use Tips
Parsnips - I am excited to have parsnips back. I love the changing vegetable seasons and will celebrate parsnips while we have them. Parsnips are related to the carrots. And though parsnips are usually eaten cooked, they can also be eaten raw like carrots. They have a sweet nutty flavor and lend themselves well to cooking with honey, maple syrup and butter. They are a very flexible starch. Try them sauteed, baked, roasted and mashed, as well as in soups and stews. Like many roots they are really, really good roasted. Store parsnips as you would carrots, loosely wrapped in a plastic bag in your crisper drawer.

Green Kale - Kale is just about the healthiest vegetable you can eat. Over 45 different flavonoids have been identified in kale that combine to provide both anti-oxidant and anti-inflammatory benefits. It is now believed that kale offers risk-lowering benefits for five types of cancer including bladder, breast, colon, ovary and prostate cancer. It also has the ability to lower cholesterol (and for this purpose steaming is best). It is also now recognized that kale provides much support for your body's own detox system. We are lucky that it is also one of the longest season northern vegetables, and should celebrate it while it lasts! It won't be too much longer.

Shallots - shallots are sweeter and milder than onions. You can slice them thin and saute them in recipes that benefit from their sweet, mild onion flavor. When minced, they are fantastic in homemade vinaigrettes (recipe below) and pan sauces. Store them in a cool, dark place.

Frozen Corn - We froze a lot of our beautiful organic corn this year. Once we had frozen some and sampled the end product, we decided our farm corn tasted so much better than frozen corn any of us had bought in stores that we resolved not to let any of our corn go to waste. We have put away enough so that you can expect it once a month over the winter. To reheat, just bring some water to a boil in a pot (salted if you wish) and throw in a handful of corn. Heat for 2-4 minutes and then drain and serve, with a bit of butter. If you have kids they will be especially pleased!


December in the Big Greenhouse



Thought you all might like a peek at where this week's lettuce was harvested. This is the big greenhouse, the first that Pete built on this farm. It covers a half acre and is unheated. This photo is taken standing in the middle of the greenhouse, it stretches just as far behind me with Napa cabbage and a beautiful crop of pac choi planted on the other end.

Last Chance to Order a Christmas Turkey
We still have some turkeys left and if you get your order in by tomorrow (Wednesday) I can have a turkey delivered to your pick up site next week.

We had just a small flock on the farm this year and they lived a deluxe life, grazing our fields all summer. The birds on the farm are pastured and are moved to fresh pasture regularly, their moveable shade/rain house moving along with them. They eat vast amounts of greens which translates to a much higher vitamin content in the meat and makes it much more flavorful as well.


We have 3 size ranges available:
15-18 lbs; 18-21 lbs; 21-24 lbs



Turkeys are priced at $3.75/lb and turkeys will be delivered to pick up sites (frozen).


We also have pork, beef and chicken available.



Visit the Meat Page to order your turkey and meats or email me for an order form.

Meat Orders

Our pigs are raised on 20 acres of pasture on the farm. They graze and forage all day and their diet is supplemented by huge amounts of vegetables from the farm. Our cows are raised in partnership with friend and neighbor Bruce Urie who pastures them on his fields in summer, and feeds them his own hay supplemented with beets and soybeans in winter. Pete's Pastured Chickens are grazed on our greens fields all summer, moved from field to field. They fertilize and aerate the fields while growing into beautiful vitamin packed table birds. We still have a few turkeys left too, raised in the same manner as our chickens.

You can see and taste the difference in pastured meats. These meats have less fat, and far more omega 3s, CLAs, vita E and beta carotene than non grass fed animals. Our animals have received no hormones or medications either. This is very healthy, tasty meat.



You can order meats have them delivered to your pick up sites on any week that is not a meat share week (the first Wednesday of each week). We have a variety of pork and beef cuts available.

You may place meat orders for delivery on most weeks that are not designated Meat Shares weeks (the first Wednesday of the month). The next meat delivery dates are Dec 8th, Dec 15th, and Dec 29th.


 Visit our Meat Bulk Order Page to Order













Localvore Lore

At Red Hen Baking in Middlesex they are working on yet another special bread for Good Eats. Randy just sent over a some information about this week's loaves...

The handful of Vermont farmers that are brave enough to grow wheat in this challenging climate were blessed with an uncharacteristically good growing season this year. You may recall that June was unusually dry... well, this may not have been what the vegetable farmers wanted, but June is a critical period for the development of a good wheat crop. Basically, the mature wheat berries shouldn't see anything but the slightest trace of moisture during this period lest the crop's quality can be severely diminished. As one dry day followed another this June, I started to think that we might have something special on our hands this year. By the time the state's winter wheat was harvested in early July, it was clear that luck really was on our side more than it's been for probably over a decade. Here at Red Hen we're delighted to report that what we have this year is unprecedented in the 10 years that we have been baking with Vermont-grown wheat. How fortunate that this happened to be the year that Ben Gleason decided to upgrade his mill to be able to produce a flour with a little bit of the bran sifted out. This, in combination with the excellent quality of the wheat, enables us to get a little more loft out of the bread. Ben calls his new flour Snake Mt. for the mountain that you can see from his wheat fields. So this week’s naturally leavened, 100% Vermont-sourced bread is called “Snake Mt. Bread.” Enjoy! ~ Randy


We only made a few barrels of pickles this summer, and after packing pickles for this week, I am not sure we will have enough for another round. Enjoy these while they last. If any of you out there are crazy for pickles we can sell some more of these as there are still lots, just not enough for another go round in the share. Email me if interested. The pickles were made with our own pickles and dill, cider vinegar, garlic, salt and pepper. They are a real treat.

I have been meaning to put this jam in for quite some time. At Elmore Roots, David and his crew make most of their organic jams with local fruits and organic cane sugar but for this jam, they came up with a totally local version. This jam is made entirely from Elmore Roots organic apples and pears and it is sweetened with local VT honey. Should be quite a treat spread on this week's bread.

I know I mentioned eggs last week but alas, the hens didn't quite come through. Count on them for next week!

Recipes

Corn Chowder
With the snow this week annoucing that winter is surely here, it's time for soup. Doesn't corn chowder sound good right about now? Here's one you can have ready in about 40 mins. Adapted from Mollie Katzen's Enchanted Broccoli Forest.

1 medium potato, peeled and diced small (about 2 cups diced)
2 1/2 cups water
1 tablespoon butter
2 cups minced onion
1/2 teaspoon dried thyme
1 1/2 teaspoons salt (or to taste)
1 medium stalk celery, finely minced
1 small red bell pepper, finely minced
4-5 cups corn
White pepper to taste
1 cup milk, at room temperature (lowfat OK)


Place the potatoes and water in a small saucepan. Bring to a boil, lower to a simmer, cover, and cook until the potatoes are tender. Set aside.

Melt the butter in a kettle or Dutch oven. Add the onion, thyme, and salt, and cook over medium-low heat, stirring. After about 5 minutes, add celery. Five minutes later add the cooked potatoes with all their liquid, the red bell pepper, the corn, and a few shakes of white pepper. Stir well, cover, and reduce heat. Cook quietly for about 5 minutes longer.

Using a blender or food processor, purée about half the solids (about 2 to 3 cups--it doesn't have to be exact!) in some of the soup's own liquid. Return this to the kettle, and let it rest until serving time.

Don't actually cook the soup any further; simply heat it--gently!-- until it's hot enough to eat. Serve immediately.

Skillet-Roasted Carrots and Parsnips
This recipe is adapted from CooksCountry.com. Parsnips wider than 1 inch may have tough, fibrous cores that are best trimmed and discarded. Using warm water helps the sugar to dissolve more readily. Any combination of carrots and parsnips with a combined weight of 3 pounds can be used in this recipe. Serves 6-8.
3 TB sunflower oil
1 1/2 lbs. carrots , peeled and cut diagonally into 1/2-inch-thick pieces
1 1/2 lbs. parsnips , peeled and cut diagonally into 1/2-inch pieces
3/4 cup warm water
1 1/2 tsp honey
Salt and pepper
1 TB finely chopped fresh parsley

Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.

Whisk water, honey, and 1 teaspoon salt in small bowl until sugar dissolves. Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in parsley and season with salt and pepper. Serve.

Garlic-Crumbled Greens
From Andrea Chessman's new book Recipes from the Root Cellar.

8 cups chopped kale or mustard greens
3 TB butter or extra virgin olive oil
3 garlic cloves
1/4 tsp crushed red pepper
1 cup fresh bread crumbs
salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the greens and cook until tender, about 5 minutes for kale and mustard greens. Drain well and plunge into ice water to stop the cooking. Drain again.

Melt the butter in a large skillet over medium-high heat. Add the garlic and red pepper flakes (if using) and saute until softened and fragrant, about 2 mins. Add the bread crumbs and continue to saute until golden and toasted, about 5 minutes.

Stir in the greens, season with salt and pepper, and cook until heated through, about 5 minutes.

Corn Dance Cakes
I haven't made this but kind of can't wait to now that I have read through it. Yum. The salsa below is paired with this recipe in the cookbook and also looks fantastic. You could use some of the frozen sweet peppers you got a few weeks ago (if you haven't used them yet!) and some onions from this week for the salsa. This recipe is from Rebar's Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz and features recipes from the Victoria, BC vegetarian restaurant.

2 cups corn, fresh or frozen (thaw the corn if frozen)
1 cup cooked wild rice
1 cup hot smoked salmon
1 bunch scallions
2 TB minced cilantro
1 egg
1 tsp chipotle puree
1 cup of milk
1 TB melted butter
3/4 cup unbleached flour
1/4 tsp baking powder
1 tsp salt
1/4 tsp cracked pepper
2 TB butter or vegetable oil

If using fresh corn, blanch in salted water until tender. If using frozen, thaw for 10 minutes.

Combine corn, wild rice, salmon, scallions and cilantro in a bowl and toss together. In a separate bowl, lightly beat the egg. Whisk in the chipotle puree, milk and melted butter. Stir in the remaining ingredients and blend to form a smooth batter. Combine the matter with the corn mixture and mix well.

To cook, heat butter or oil in a skillet over medium heat. Drop spoonfuls of batter onto the skillet and form into round cakes 3" in diameter. Cook until golden on one side, then flip and cook on the other. Repeat with remaining cakes and serve hot.

Flame Roasted Pepper Salsa
2.5 lbs assorted peppers
1 red onion
1 garlic bulb
1/2 tsp salt
2 TB olive oil
1 TB lime juice
1 TB cilantro
1/4 tsp cracked pepper

Roast, seed and peel peppers. Peel and slice the onion into four thick slices. Brush both sides with oil. Toss the peeled garlic cloves in a light coating of oil. Sprinkle onions and garlic with salt and place on a baking sheet. Toast in a 400 degree oven until the onions starts to blacken and garlic softens. Remove and cool. Dice the roasted peppers, onion and garlic. Combine everything in a bowl and toss well. Season to taste and let sit for 30 mins before serving.

Shallot Vinaigrette
Here's a simple dressing using your shallots that you can put together quickly for your salads this week. From Gourmet March 2001.

1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (preferably French) or safflower oil

Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

Lentils and Greens
Ginger and garlic, kale, lentils and tomatoes are a winning combo in this healthy dish. Serve over brown rice or with pearled barley for a complete, tasty meal. This another from Andrea Chessman's Recipes from the Root Cellar.

2 TB vegetable oil
1 onion, halved and thinly sliced
2 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and minced
1 TB cumin seeds
1 tsp fenugeek seeds
1 cup red or brown lentils
4 cups water
1 tsp salt
6 cups chopped kale (tough stems removed and discarded)
1.5 cups diced tomatoes with juice
freshly ground black pepper

Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, cumin and fenugreek. Saute until softened, about 3 minutes.

Add the lentil, water, and salt. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, 25 to 30 minutes. Add the kale and tomatoes. Mix well and simmer, covered, until the collards are tender, about 20 minutes, stirring occasionally. Remove from the heat, season with salt and pepper and serve.

Thursday, December 2, 2010

Good Eats Newsletter - December 1st, 2010

This Week's Vegetable Share Contains:

French Fingerling and Banana Fingerling Potatoes; Leeks; Rutabaga; Sweet Salad Turnips; Kohlrabi; Mixed Beets; Garlic; Mescun Greens, Head Lettuce


Localvore Offerings Include:

Elmore Mountain Flax Bread
Pa Pa Doodles Farm Eggs

Champlain Orchards Apples
Pete's Greens Pesto


Pete's Musings

We had some fun doing some greenhouse planting on the last day of November. Not really a traditional time for sowing seeds, as in an unheated greenhouse they won't do much more than germinate before early Feb. But they will germinate and maybe even put out a couple leaves and they will grow fast the latter half of Feb. One of the greenhouses had a poor crop of mache (for some reason it did not start well this fall) and in the other we have regenerated the celery beds into baby greens.

We are going through stacks and stacks of onions. They have been drying and curing in the greenhouse all fall and are now ready to be moved into the cooler for winter storage. Before we move them it is important to go through each bin and pull out any that have spoiled. Most of the time it is less than 10% spoiled but there are some with a lot more. It's a lot of work as we have many tons of onions but they seem to be in mostly good shape for winter storage.


Two weekends ago we were working on the roof of our barn addition. Isaac and I were up high tying the new roof into the old barn roof and Zola the super cat decided to join us. She spent the morning on the cupola on the top of the barn, sunning herself and trying to get to the tippy top of the cupola. At lunch she could not get down off the slippery steel roofing so started crying for help. Isaac helped her down and after lunch she went right back up on her own for an afternoon of cupola sunbathing. I think she enjoyed showing off. ~ Pete



















Holiday Delivery Schedule

We will deliver Dec 1, 8 and 15 on Wednesday as normal. We will NOT deliver on Dec 22nd. We will resume delivery on Wednesday Dec 29th. Think ahead about your holiday plans. If you will be away on the 29th or another upcoming week, and need to make changes to your share delivery, do let me know at least 1 week before the change. You can have your share donated to the food shelf, or I can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.


Storage and Use Tips

Yes, sometimes these storage tips are repetitive, but I do still get regular emails from people asking "what is this vegetable and what do I do with it?". So, I will continue to put in these tips peridically especially for the lesser known veggies.


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.

Fingerling Potatoes
- Cut these sought after little delicacies into 1 1/2 inch chunks, toss liberally with oil and salt and roast in a 400F oven until crispy and golden at the edges. Just beautiful. Store in a cool dry place away from onions.


Mesclun Mix - This week your mesclun contains a mix of spinach, mizuna, red mustard, claytonia and lettuce.

Sweet Salad Turnips - Tender, fresh dug Sweet Salad Turnips can be eaten raw or cooked. Raw they have a texture similar to a radish, but are not so sharp. Or slice, dice, or quarter them and saute with butter or oil. Cook until just tender and still a little crisp. Just a little salt or maybe a little bit of vinegar is all they need. Cooked with butter and given a slight drizzle of honey and even picky little eaters may gobble them up. Don't forget the greens! Turnip greens are tender and flavorful. Chop and saute with the turnips for a side dish, or cook up with other greens, or by themselves. They make a great addition to pasta sauces too.

Meat Orders

Our pigs are raised on 20 acres of pasture on the farm. They graze and forage all day and their diet is supplemented by huge amounts of vegetables from the farm. Our cows are raised in partnership with friend and neighbor Bruce Urie who pastures them on his fields in summer, and feeds them his own hay supplemented with beets and soybeans in winter. Pete's Pastured Chickens are grazed on our greens fields all summer, moved from field to field. They fertilize and aerate the fields while growing into beautiful vitamin packed table birds. We still have a few turkeys left too, raised in the same manner as our chickens.


You can see and taste the difference in pastured meats. These meats have less fat, and far more omega 3s, CLAs, vita E and beta carotene than non grass fed animals. Our animals have received no hormones or medications either. This is very healthy, tasty meat.




You can order meats have them delivered to your pick up sites on any week that is not a meat share week (the first Wednesday of each week). We have a variety of pork and beef cuts available.

You may place meat orders for delivery on most weeks that are not designated Meat Shares weeks (the first Wednesday of the month). The next meat delivery dates are Dec 8th, Dec 15th, and Dec 29th.


 Visit our Meat Bulk Order Page to Order.

Local Authors Gathering to Benefit Food Pantry

On Friday Dec 3rd (6:30 pm), a group of local authors will gather at the St John's Episcopal Church in Hardwick and read excerpts of their original work. The benefit will raise money and awareness around hunger in Vermont. In lieu of admission, please bring a non-perishable item for the Hardwick Area Food Pantry or a monetary donation to benefit the Center for an Agricultural Economy's Food Access Fund.


Caroline Abels is the editor of Vermont's Local Banquet a quarterly magazine about local food and farming. She lives in Montpelier and writes primarily about animal agriculture.



Bethany M. Dunbar of West Glover, is an editor at the Chronicle, a weekly newspaper in Barton. She has a background in dairy farming and is working on a collection of photographs and essays about farmers and food in the Northeast Kingdom.



Ben Hewitt, author of The Town That Food Saved, has seven cows, four pigs, six sheep, one wife, and two children. He lives in Cabot and likes cheese very much.



Julia Shipley, a writer and subsistence farmer in Craftsbury, is collaborating with Andrew Miller-Brown of Plowboy Press on a collection titled, Bales of Prose. She recently received a Creation Grant from the Vermont Arts Council to complete a book of agricultural essays.



For questions, please contact Elena Gustavson at the CAE or call 802-472-5840, ext 2

Localvore Lore
Blair and Andrew are busy shaping loaves for us today at Elmore Mountain Bakery. They are baking the special flax bread that they only bake for Good Eats, comprised of Milanaise Whole Wheat, Milanaise Winter Wheat, Milanaise Rye, Quebec Flax, Sourdough, Sea Salt.


Eggs are back this week and we should have just enough for next week as well.

Last summer we grew a lot of basil and stockpiled pesto for Good Eats. After much deliberation and fiddling with recipes using different oils, nuts, cheeses, we settled on a simple pesto. It is made with our own organic basil, garlic, olive oil, salt and pepper. It has no cheese or nuts. We went this direction in order to make this pesto acessible for everyone whether they were vegan or had nut sensitivities or not. If you like your pesto really garlicky, add some. Add a TB or two of your favorite pesto cheese or 1 TB of crushed pine nuts or some walnuts if you'd like. We are pulling it from the freezer for you and it may have thawed when you receive it. If you will not use it right away, refreeze it. You can just throw the whole container in the freezer, or dole it out into an ice cube tray. After the pesto cubes have frozen, pop them out and place them into a plastic bag. Then you can use just what you like when you need it.


We are also sending along some crisp apples from Champlain Orchards this week. These are Empires, excellent eating and salad apples.


Meat Share
It's a pork and chicken week, with a nice selection of cuts.

Pete's Pastured Chicken - We selected some large birds so that you could roast a bird with plenty leftover for other dishes. Plus you will have a large carcass with which to make stock for soups. Chickens will range from 5.5 to 7 lbs. These are of course our own birds, raised on pasture on the farm with nearly unlimited forage.

Pete's Ham Steaks - This is the last of our ham steaks until another bunch of piggies meet their maker. Ham is cut from the hind leg of the pig. It is is leaner and a bit tougher than the meat from the shoulder of the pig (called the picnic ham or the boston butt). Though often smoked, ham can also be purchased fresh. You will be receiving EITHER smoked ham steaks or fresh. They are quite different. Smoked hams have been smoked and cured; this is the salty ham you are most familar with. Because they have been smoked they are partially cooked, but you still must cook these steaks. The advantage of the smoked ham steaks is that you just throw them into the skillet and cook them both sides and in 10 minutes (160F) or so you have a flavorful piece of meat for the table. Maple sugar, maple syrup or honey are nice to add, particularly if you have children who like a sweeter flavor. Fresh ham has that nice pleasing grain of a smoked ham steak, but without the flavors brought in from curing. It is a blank palette ready to take on any flavors you wish to bring in with a recipe of your choosing. For both cuts, braising (cooking in liquid) works well so as not to dry out the meat.



Pete's Pastured Pork Spare Ribs - The spare rib packages vary in size somewhat, so if you get a larger package of spare ribs you will probably get a slightly smaller bird, and a larger bird with a smaller package of spare ribs.


Pete's Pastured Pork Breakfast Sausage
- We have breakfast sausage this week that we made specifically for Good Eats. We were short just a few pieces so a few of you will receive bacon or ground pork instead of the breakfast sausage.


Recipes

Roast Chicken with Mustard Vinaigrette


Here's a great recipe for roasting a whole bird. The Mustard Vinaigrette is really versatile and can be used on a potato salad, on a green salad, as well as this chicken. From Bon Appetit, May 1994.


1 5-7 lb roasting chicken

1 large shallot

2 fresh rosemary sprigs

2 fresh sage sprigs

1 cup Mustard Vinaigrette

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sageFresh rosemary and sage sprigs



Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat.



Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.

Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour.



Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.



Mustard Vinaigrette

1/4 cup Dijon mustard

3 tablespoons white wine vinegar

3/4 cup olive oil

2/3 cup chopped shallots

2 tablespoons chopped fresh rosemary

2 teaspoons chopped fresh sage



Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)


Apple and Raw Beet Slaw

This is a delicious simple salad.


1 teaspoon grated ginger

1 pound beets, peeled

1 large Empire apple, or another tart/sweet crisp apple

3 tablespoons sherry vinegar

1/2 teaspoon coarse grain salt

1/8 teaspoon cracked black peppe

1 to 2 tablespoons extra-virgin olive oil

In a medium sized salad bowl, using your microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated.



Salad

With the beautiful mesclun and tender lettuce head that you will receive this week, there are some nice salads to be had. Please if you haven't tried roasted beets in your salad, do so. They are simple to roast (just drizzle with olive oil, and out in 400F oven for 30 minutes or so until soft and starting to brown on edges), and they keep well roasted in fridge so that they are ready for salad.


Salad Greens

Roasted beets
Sweet salad turnips sliced thin
Apple - thinky sliced
crushed toasted nuts (walnuts would be nice with the beets)

goat cheese or feta


Maple Balsamic Vinaigrette

1/2 cup extra virgin olive oil

1/3 cup balsamic vinegar

3 T maple syrup

1 T Dijon mustard

1/2 tsp garlic

1/8 tsp fresh ground black pepper


Taste – it should be strong flavored – NOT BLAND. If it needs more zip add a bit more garlic, or more black pepper, or more Dijon or all three.


Jamaican Jerk Spice Ribs
This is a recipe from Chef Bill Allen that I pulled from the archives. With 3 tsp of cayenne they ought to be good and spicy! Reduce that amount a bit if you want yours a little less so.


3 tsp. cayenne pepper

2 tbsp. cinnamon, ground

2 tbsp. nutmeg, ground

6 tbsp. allspice, ground

6 tbsp thyme, dried

1/2-cup brown sugar

6 tbsp onion powder

6 tbsp gr. Ginger

¼ cup salt



Combine all spices in a bowl.



Place the ribs on a sheet pan. Rub the spices into each side, cover with plastic wrap and refrigerate overnight.
Next day
Preheat oven to 275. Remove plastic wrap and cover ribs with foil. Slow roast in oven for 2-3 hours checking in each 15 minutes after 2 hours. When the meat pulls away from the bone, remove, leave covered and serve in the next 15 or so minutes.


Ginger Tamari Slow Cooker Pork

If you don't have a slow cooker, you could prepare this dish by cooking in the oven in a covered baking dish that isn't overly large. A longer time in the oven at a lower temp would yield more tender , deeply flavored meat. However, you could also get the flavors of this dish more quickly by making this dish on a skillet on the stove top, with the burner on low.



1.75 lbs fresh ham steaks (or 4 pork chops)

2 teaspoons olive oil

2 cloves garlic, minced

3 tablespoons tamari (or soy sauce)

1/4 cup chicken broth

2 tablespoons honey (or a bit maple syrup, or maple sugar, or brown sugar)

dash cayenne pepper

1 tablespoon cornstarch mixed with 1 tablespoon water to make smooth paste



Season fresh ham or pork chops with salt and pepper to taste. In a skillet over medium heat, heat olive oil. Add pork chops and sear until nicely browned on both sides. Transfer pork to crockpot. Add garlic to pan drippings and sauté until it begins to brown; stir in soy sauce, broth, sugar, and cayenne pepper. Stir to blend; bring just to a boil. Pour sauce over the pork. Cover and cook on low until pork chops are tender, about 6 to 7 hours. Stir in cornstarch and water mixture until well blended. Cover and cook about 20 minutes longer.
Easy pork chops recipe serves 4.


If cooking this dish on the stove top, you may want to add 1/4 to 1/2 cup water or stock to the pan. Some will evaporate while you cook. Allow the liquid to evaporate, trying to end up with some liquid (1/4 cup ideally) left in the pan so meat stays moist meat and you don't burn the soy, honey, or garlic. And so you have some liquid to add the cornstarch paste to so you can make a nice thick sauce.


Chicken and Leek Potpie
If you cook your big roast chicken this week, you could take all the leftover meat and put them into this potpie. Or if you still have leftover turkey, now's the time to amend that and make something new. This recipe is adapted from Andrea Chessman's Serving Up the Harvest cookbook. I stuck pretty true to the recipe except that I assumed you were starting with cooked chicken and had broth on hand. I also took the liberty of addinf in the kohlrabi, which I think would be really nice here. You could sub in other vegetables of course - a carrot, some turnips, a potato, etc.

around 3 cups of cooked chicken (or turkey)
3 cups chicken broth
1 medum rutabaga, peeled and diced
1 lb kohlrabi, outer tough skin sliced off, inner part cubed.

6 TB extra virgin olive oil

6 medium leeks, white and tender green parts only, sliced

6 TB unbleached all-purpose flour
1 TB chopped fresh dill
1 tsp dried thyme
salt and freshly ground black pepper

Biscuit topping
3 c unbleached flour
2 TB baking powder
1.5 tsp salt
2/3 cup butter

1 cup buttermilk

Cover the rutabaga with salted water and boil under tender, 5 -8 mins. Drain. Heat the oil in a large saucepan over medium heat. Saute the leeks in the oil until tender, about 5 minutes. Sprinkle in the flour and stir until all the flour is absorbed into the oil. Whisk in the 3 cups of broth and stir until thickened and smooth. Stir in the chicken, rutabagas and dill. Sprinkle with salt and pepper. Bring to a boil. Keep hot (but not boiling) while you prepare the biscuits.

Preheat the oven to 450F and set out a 13 x 9 ungreased baking pan. Combine the flour, baking powder, salt, and butter in a food processor and pulse 5-7 times until the mixture resembles coarse crumbs. Pea sized butter chunks are fine. POur in the buttermilk and pulse until just combined. Dump out onto a floured board and knead just a few times to pull dough and all dry pieces together. Pat dough out to around 1/2". Shape into a rectanngle and cut 12 squares; or cut 3" rounds, gathering up scraps and pressing out and cutting again to get 12 rounds.

Pour chicken mixture into a baking pan. Place the biscuits on top. Bake for about 18 minutes until biscuits are golden and chicken mixture bubbly. Let stand a few minutes before serving.