Thursday, June 30, 2011

Good Eats Newsletter - June 29, 2011

This Week's Vegetable Share Contains:

Bag of Mesclun Greens; Beet Greens; Napa Cabbage; Sweet Salad Turnips; Garlic Scapes; Scallions; Zucchini, Easter Egg Radishes; Sage and Potatoes

Localvore Offerings Include:

Red Hen Potato Bread Cabot Clothbound Cheddar Pearled Barley Vermont Soy Maple Ginger Marinated Tofu

Napa Cabbag
e - 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. In Korea it is pickled, salted, and flavored with ginger and chili peppers to make Korea's national dish kim chi. Store in a sealed plastic bag in your refrigerator it keeps very well. Often for 2-3 weeks.

Sweet Salad Turnips - Tender fresh dug Spring 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.

Easter Egg Radishes
- The Easter Egg Radishes have hues of pink, red, purple, violet and white and the flesh is pure white. Radishes are related to turnips. Fresh radishes are delightfully crisp and their flavor ranges from mildly peppery to a bit sweet. Toss them into a salad. Sliced thin they make a delightful salad on their own with a drizzle of olive oil, some fresh squeezed lemon juice, and salt. Or try glazed radishes made by placing a 2:2:1 ratio of butter, sugar, white vinegar in a pan and gently cooking until diced or quartered radishes are tender and the liquid evaporates. Season with salt and pepper.

Beet Greens
- The beet greens in your share today are best eaten cooked. They are related to Swiss chard and may be used exactly the same way. I love them sauteed with a bit of oil and vinegar (balsamic or apple cider) and salt & pepper. You can also toss them into most recipes that call for other greens (mustard greens, spinach). They are milder in flavor than mustard greens, but a bit stronger than spinach. They are delicious.

-sage can be stored in the fridge for 3-4 days wrapped in a paper towel and plastic. You can keep herbs longer in fridge by stripping leaves and placing them in olive oil.

Mark Your Calendars!

August 11 - Oustanding in the Field Dinner
Last August, our farm provided the scenic backdrop for an exquisitely beautiful, memorable meal prepared by Chef Eric Warnstedt of Hen of the Wood Restaurant. Each year, the touring team at Outstanding in the Field make their way across North America, bringing their signature long community table to fields, gardens and vineyards near and far. The mission of the organization is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it. Outstanding in the Field connects a passionate chef with a farm and then provides all the infrastructure to make a picture perfect meal happen in very rural or remote places.

This year, the sole Vermont event will be held at Pete's Greens and Chef Eric Warnstedt of Hen of the Wood restaurant will again prepare what will surely be an amazing meal. A place at the table includes a five course meal with wine pairings, all gratuities, producer discussions, and a tour of the farm with Pete.

Tickets are available. Visit the Outstanding in the Field website for event details or to order tickets.

August 20 - August Pete's Greens Annual Farm Event

On Saturday August 20th, we'll have our annual open farm day at Pete's Greens. Come out to the farm and take a tour, check out the new barn, and relax with us a while. This is a perfect opportunity to see first hand where your food is grown and meet our farm crew. Pete will give a couple scheduled farm tours of fields and greenhouses. There will be live music and a great meal More details soon as the day's events take shape.

August 20/21 - Kingdom Farm & Food Days

Our farm party takes place amidst the Kingdom Farm & Food Days, a two day event celebrating local Vermont agriculture. This event is the collaborative effort of the folks at the Center for an Agricultural Economy, High Mowing Seeds, NECI, the Craftsbury Center and many farms and producers in the area. On Saturday, the Craftsbury Outdoor Center will be leading scenic bike tours of area farms with rides ending at Pete's Greens . Sign up for a bike tour, or create your own car tour of Kingdom farms, many of which will have an open farm day on Saturday. There are lots of activities over the two days of the event. Many, like viewing the sheep milking at Bonnieview Farm, are kid friendly. On Sunday, High Mowing Organic Seeds trials garden will be open for self-guided and hour-long guided tours throughout the day. There will be live music; workshops on seed saving, pest and disease identification, fermenting fresh vegetables, and more; and an evening bonfire. The New England Culinary Institute (NECI) will present an amazing array of locally produced food in Sunday afternoon’s Local Foods Showcase. This is an extraordinary chance for visitors to taste some of the finest Vermont-made food products and culinary delights prepared by NECI students and chef Ryan O’Malley.

We'll have more details about both events soon 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.

2011 Circus Smirkus Big Top Tour

For any of you who are not aware of Circus Smirkus or who have not been, I encourage you to get out this year and see the show. This show features incredible performances by some amazingly talented kids. Really. Like they are so good it can bring tears to your eyes. That's just my opinion, here's the real marketing pitch...

Come see Vermont's award-winning, traveling youth circus! Kids -- ages 10 to 18 -- are stars on trapeze and highwire, as clowns, acrobats, jugglers and more. This is the circus that Family Fun magazine called "One of America's best!" This year, Smirkus explores all the news that fits -- in center ring! -- in "Frontpage Follies: Big Top Big News." Family fun for “kids” of all ages! Little known fact - back in the very early days of Circus Smirkus, Pete performed in the troupe!

To purchase tickets of for more information, contact

Greensboro, VT - July 3 (1 & 6 p.m.)

Essex, VT - July 6–8 (Noon & 6:30 p.m.)

Brattleboro, VT - July 19 & 20 (2 & 7 p.m.)

Killington, VT - August 14 & 15 (1 & 6 p.m.)

Montpelier, VT - August 17 & 18 (2 & 7 p.m.)

Greensboro, VT - August 20 & 21 (7 p.m.-Saturday, 1 & 6 p.m.-Sunday)

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.

First Pickup Week Results

Thanks everyone for taking care when picking up last week. There were a few pick up errors resulting in some shortages, but a very good first week, all in all.

When you pick up - Check your share type on the names pick up list so that you know what share type you are signed up for. And then read the pick up instructions each week so that you know what you should be selecting. Veggie only members should be taking home veggies only, not the other items like eggs and cheese. Localvore members take home a veggie share (same as the veggie only people), and also the other items. Pete's Pantry members take home everything BUT the vegetables.

If You Have a Problem at Pick Up
 Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up spot to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away! Our goal is 100% satisfaction. If you email Amy (or call if you can't email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact Amy by Thursday morning.

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

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

Localvore Lore

At Red Hen Baking Co., Randy and the team there are gearing up to bake this week's bread: I have heard that potatoes were added to bread in Scandanavia during times when wheat was in short supply. These days in America, good potatoes are more expensive than good wheat flour, but adding them to bread can make for a very moist, well-keeping loaf. Using a variety that is higher in sugars can bring out interesting flavor qualities, particularly in the crust. We get all of those qualities by adding locally-grown Yukon Gold potatoes to bread. We’ve made a potato bread since day one, but the potato bread in this week’s share is a little different. This one is made entirely with flour from local wheat—about 2/3 of it is the unbleached wheat flour which comes from Aurora Farms via Champlain Valley Mills. The other 1/3 is Ben Gleason’s stone ground and sifted wheat flour. But most importantly, 45% of the weight of this bread comes from Yukon Gold potatoes grown at Foote Brook Farm in Johnson. They’ve grown these potatoes especially for us since the first year we were in business and they continue to do a great job keeping us supplied throughout the year. We bake this bread pretty dark but it’s not burned—the crust has all kinds of flavors! You’ll also find that if you don’t eat this bread in the first couple of days, it’ll still be great on the third and maybe even the fourth day. Enjoy! ~ Randy

Pearled barley is barley that has been de-hulled, with some or all of the bran removed. It makes a great substitute in recipes calling for brown rice, is wonderful cooked, cooled and used in cold salads, and adds a nice texture to soups and stews. It also cooks down into a really nice risotto, without all of the attention and stirring required with Arborio rice. Barley packs a nice nutritious punch into a small package. One cup of cooked pearled barley provides 12% of the US Recommended Daily Allowance (RDA) of iron and 6 grams of dietary fiber fiber, all for only 193 calories. Keeping barley sealed in a cool dark place, it will last at least 6 months to a year. One cup of dry barley makes about 3 to 3 1/2 cups cooked. If you give these guys a soak for 6+ hours in cold water before use, you can reduce your cooking time by at least half. Without soaking, you'll want to let them simmer in water for a good hour. You can also cook barley like pasta: use a lot of water (4-5 cups of water to 1 cup barley), then drain what's left over. This barley comes to us from Michel Gaudreau/Golden Crops in Quebec, the same producer who provided last week's oats.

Vermont Soy's Artisan Tofu starts with beans grown right here in Vermont. Currently, Vermont Soy is sourcing organic soybeans from Jack Lazor of Butterworks Farm, Louis Rainville of Rainbow View Farm, and Chad Bouchard of Bouchard Family Farm. The Maple Ginger Marinated Artisan Tofu is produced by taking VT Soy's firm-style organic Artisan Tofu, cutting it into bite size pieces and adding them to a marinade made with canola oil, sesame oil, maple syrup, honey, soy sauce, sesame seeds, onion, lime juice, lime zest, ginger, and spices. It is delicious when added to a stir-fry or fresh salad!

Cabot Clothbound Cheddar is a traditional English type cheddar, with a slightly craggly texture, and flavors that are sweet and nutty. This is a multi award winning cheese with 5 world titles in cheddar classes, including a blue ribbon at both the 2010 American Cheese Society Awards and the 2010 World Championship Cheese Contest! The cheese starts out at the Cabot Creamery. Immediately after the wheels are unmolded from their cheddar hoops at Cabot, they are delivered to the Cellars at Jasper Hill. For the next 10-14 months they remain at Cellars, lovingly tended. During the aging process a bloomy rind is allowed to develop which flavors the cheese. The cave environment is carefully monitored to age the cheese perfectly. We think you will find it's a pretty special cheese.


Napa Cabbage Salad
I pull out this recipe every time we venture back into Napa season again. I can't help myself, this salad is sooo tasty, 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 ready to serve it. I will generally chop a whole head of Napa and then store 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)


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

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.

Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead. 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. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

Beet Greens, Garlic and Barley Gratin

For lunch today I am eating a dish very similar to this one, except I have used the Spinach Rice Casserole recipe from the Moosewood Cookbook as the basis for mine. But these recipes are very similar - they call for a type of grain (barley or rice do equally well), greens and seasonings, and they are combined with eggs, milk, and cheese for a rich satisfying dish. So use this recipe or the Moosewood recipe as a starting place and then modify to your liking. You could skip milk, cheese and eggs for a totally vegan dish. You can use 1 egg and skim milk, or 3 eggs, whole milk, and cheeses to create the richness you desire. The one I made last night has beet greens, turnip greens, dandelion greens and a bit of spinach, it also has broocoli and some zucchini (both added raw before baking). Recipe adpated from one submitted to the NY Times by Martha Rose Shulman. Serves 4 to 6.

1 generous bunch beet greens, stemmed and washed

2 tablespoons extra virgin olive oil

1 medium onion, chopped

4 large cloves garlic, peeled and sliced, or one small head that has not separated into cloves, chopped

Salt to taste

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

3 eggs

1/2 cup 2 percent milk
Freshly ground pepper
1 cup cooked pearled barley, brown rice or arborio rice

1/2 cup grated Gruyère cheese (2 oz, the clothbound chessar would be a delicioud substitute for gruyere)

2 tablespoons freshly grated Parmesan

Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Blanch the beet greens for one minute in a large pot of generously salted boiling water, or steam over 1 inch of boiling water for two to five minutes until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.

Heat the oil over medium heat in a large, heavy skillet. Add the onion, and cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Continue to cook for another minute or two until the garlic is fragrant. Stir in the cooked greens and the thyme, and toss together. Season to taste with salt and pepper. Remove from the heat.

In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the barley or rice, and the cheeses. Mix together well. Scrape into the oiled baking dish.

Bake 35 to 40 minutes until sizzling and lightly browned on the top and sides. Remove from the heat, and allow to sit for at least 10 minutes before serving.

The gratin will be good for three or four days. It is as good served cold or at room temperature as it is hot.

Maple Ginger Tofu and Barley Fried Rice

This recipe is adapted from one I found on a blog site called

1-2 c cooked barley

3-4 oz marinated tofu (below), cubed small

2 eggs plus 1 egg, each lightly beaten

2 cloves garlic, minced

1/2 medium red onion, sliced in thin strips

1 leaf swiss chard, stemmed and minced

1 carrot, diced

3/4 c peas

1/4 c almonds, chopped

oil, black soy sauce, sugar, shiaoxing rice wine, salt, pepper

Toast the almonds over medium heat in a small cast iron frying pan. Stir occasionally while continuing with the following. Heat oil in wok or skillet over medium-high. Add garlic and saute until fragrant, about 30 seconds. Add the onions and saute for about five minutes. Push the onions and garlic to the side, add two of the beaten eggs, and scramble lightly for about 1 minute. Add carrots, chard, and peas, toss thoroughly, and saute for another 1-2 minutes. Mix soy sauce, sugar, and rice wine to taste. Add the tofu and barley to the skillet with some of the soy mixture and toss thoroughly. Stir occasionally for 3-5 minutes. Salt and pepper as needed. Add the almonds, last egg, and more soy mixture to taste, turn heat to high, mix thoroughly, and stir-fry for a few more minutes, stirring occasionally (if you like some of your fried rice to char a little, don’t stir too often).

Roasted Potatoes with Fresh Sage
Serve these potatoes alongside a big mesclun salad for a fresh tasty meal.

2 tablespoons extra virgin olive oil

30-40 fresh sage leaves

3/4 to 1 teaspoon coarse sea salt

1.5 pounds small potatoes, halved (or larger potatoes quartered or sectioned in a way to allow maximum surface area to come in contact with pan & sage)

Preheat oven to 425F. Pour oil into heavy oven-proof skillet (preferably cast iron), tipping skillet so oil covers bottom of pan. Lay sage leaves flat over oil, completely covering bottom of pan.
Sprinkle salt over sage. Arrange potatoes, cut side down on sage. Bake, uncovered until potatoes are tender and the cut sides are crusty brown, about 35 minutes.

Julie Child's Vinaigrette

Another standard salad dressing this week. It's nice to have a few jars of dressing going so you can whip up salads to go with your meal or mood.

1/2 Tbsp finely minced shallot or scallion

1/2 Tbsp Dijon-type mustard

1/4 tsp salt

1/2 Tbsp freshly squeezed lemon juice

1/2 Tbsp wine vinegar

1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil

Freshly ground pepper

Shake all the ingredients together in a closed jar

Wednesday, June 22, 2011

Good Eats Newsletter - June 22nd, 2011

Welcome to Good Eats Summer Share!
Your first pick-up is tomorrow (Wednesday, June 22).

I write the weekly Good Eats newsletter that you will receive every Tuesday evening with farm updates, the week's share contents, storage and use tips, localvore information and recipes and anything else we think you might find interesting or useful. Pete will often chime in with farm updates, thoughts and pleas for feedback.

The picking for the weekly share begins on Monday and the packing of shares is finished late Tuesday afternoon. Although we try to get the newsletter out just as early as we can, we do like to wait until the share is finalized. Sometimes there are last minute changes to the contents and we want to make sure that you've got the right information to accompany your pick-up.
 If there are changes to the share, which happens occasionally, that occur after the newsletter has been sent, you may receive a follow-up email Tuesday night or Wednesday.

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

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

Summer Share
The Summer Share is full for the moment. We will accept new members in 2-3 weeks once we get further into the growing season. Visit the Summer Share page for more info.

This Week's Vegetable Share Contains:
Bag of Mesclun Greens; Spinach; Head Lettuce; Mustard Greens; Garlic Scapes; Bunch of Beets; 1 Bunch of Herbs (either sage or oregano), Potatoes and ..... Frozen Sweet Red Peppers

Localvore Offerings Include:
Elmore Mountain Bread Foagies Vermont Butter and Cheeese Fresh Chevre Pa Pa Doodles Farm Fresh Eggs 5 lbs Quebec Oats

Picking Up Your Share

If you are unsure of your pick-up times or site location, please visit our website's Pick-Up page. If you have any questions about your pick-up please email Amy Skelton. The quickest way to reach me is email, but you may leave a message on voice mail at 802.586.2882 x2.

Share Pick-Up Instructions! Please review.

You may be a seasoned CSA share member or new to Good Eats. It's important to review the pick-up instructions before you head out to your site.

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

Check your share type on the list. Share types are Localvore, Localvore Vegetarian, Veggie Only, Pete's Pantry. If you are listed incorrectly, let Amy know via email.

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

The bottom section of the Pick-up Instructions list the localvore (non-vegatable) items that only the Localvore or Pete's Pantry members should select.
If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares at the sites are whole shares.

Please note that the first Meat Share pick up is not this week, it is July 6th.

What To Do If You Have a Problem at Pick Up

Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up spot to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away! Our goal is 100% satisfaction.

If you email Amy (or call if you can't email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact Amy by Thursday morning.
If we have not heard from anyone, by Thursday afternoon our site hosts are instructed to donate leftover food, assuring that they don't end up with bad food on their hands. If we can't resolve your issue right away, contact Amy via email to arrange a replacement or substitution the following week.

Pete's Musings

Thanks for joining us for this share period. It has been an interesting several months since our barn burned on Jan 12. We've experienced incredible support from the community. We did not realize that what we do is so important to so many people and this knowledge will inform and inspire our work as we go forward. 

We have planned and mostly built a new barn. One that is much more appropriate for storing, washing and packing produce and that will also contain our offices and commercial kitchen. Our old barn was a big old dairy barn with low ceilings. The lower floor, built into the bank, housed all our vegetable washing and cooling space. The second floor was our supply and equipment storage. And we were halfway through building a large much needed addition to the main barn. Our new building is actually only slightly larger in footprint than the combined area of all the old spaces. But the new barn has something the old didn't - height. We can store things vertically where before we didn't even have a full 8 ft of height in our working areas. The combination of a well planned and designed workspace, with the ability to use shelving to stack vertically is going to greatly enhance both efficiency and useable space. We are excited about the potential of this new building to expand access to local food throughout Vermont.

The support we received from our community has been vital to getting us operational again. Along with the insurance we received from the barn, the donations of $150K have helped to carry us through a long 6 months of tiny sales, supporting our staff and allowing us to plan and begin building when other funds were not yet available. Because this money was so critical and was given with such generosity and love, we decided we wanted it to do good work again, helping other farms in need of financial assistance. So we are treating these donations as a loan. In a couple years, when we are on solid financial footing we will pay the money back into the newly created Vermont Farm Fund, whose mission is to support other Vermont farms who are in crises or who need funding for a sustainable local food project. 

We are estimating that our new barn will cost $750K. The tractors and equipment and supplies we need to replace add significantly to that figure. Since the insurance money and donations we received fell far short of what we needed to rebuild, we secured two loans for $600K. Having a large debt load is new to us, but we are committed to our mission and confident in the future of good healthy food.

In addition to planning for an efficient barn, we have been working hard to develop our crew for the future. One that is better trained in food safety, organization and general farm operations. We are excited about the potential of this team.

We have been farming through a pretty dismal spring - lots of rain, little sun. I know 70 year old farmers who say they have never seen a tougher spring. Fortunately things have really turned around the last couple of weeks and our crops are coming along well. This week we're transplanting storage cabbage and prepping land for storage carrots and beets. Last week we baled 1200 bales of winter rye straw. We hadn't done that in a few years and it was a lot of fun. Baby greens are at absolute peak quality right now. We are growing them on some new land in a high, windy spot and the greens love those conditions. We're still washing and packing produce in our little commercial kitchen, but will be moving into our new building in another week or two. Thank you for your support and we hope you enjoy the share. ~ Pete

New Barn, photo taken from growing fields behind the barn.

New Barn, front. The building to the left of the new construction is the "headhouse". It houses the veggie oil burner that heats the attached tomato and cuke greenhouse. We will love having our work space so close to all our fields and greenhouses.

The old barn had nearly the same amount of square footage as the new barn will have, but it was broken up between upstairs, downstairs, the new addition, and some auxiliary freezers. There was no ease of movement between these spaces. Note the greenhouses in the distance... The washhouse in the old barn was far from where the food was grown and also not attached to the kitchen where some vegetable processing takes place.

Storage and Use Tips

Mountain Mesclun Greens - Our greens probably need no introduction. A healthful mix of many varieties of lettuces, baby kales and mustards, baby tatsoi, chards, arugula, endives, spinach, garden cress. Store loosely wrapped in plastic in your crisper drawer.

Head Lettuce
- A mix of head lettuces is going out to sites, your site may receive only one kind or a couple. You may receive panisse, green butterhead, red butterhead, or romaine or something else entirely! One head per member. Store loosely wrapped in plastic in your crisper drawer.

Green Mountain Garlic Scapes
- The tall, curly seed stalks that a garlic plant sends up at
this time of year are a short season delicacy. Garlic scapes are trimmed from the garlic plants so that the plant will put energy into fattening the garlic cloves in the ground, not making seed. Garlic scapes have a nice garlic flavor, without the bite of garlic cloves. These scapes are young and tender and they may be eaten raw or cooked. You can chop and add to stir fry recipes, pasta dishes, guacamole, salsas, and vegetable dishes. This year our garlic scapes are not our own, and instead are coming from Bob and Cindy Maynard's Green Mountain Garlic in Waterbury. Bob and Cindy's backyard garden has evolved into this new business and they will offer 15 varieties of garlic for sale this Fall. Harvest is in September and you can order their garlic online. Store loosely wrapped in plastic in your crisper drawer.

Green Wave Mustard Greens - Related to kale, cabbage, and collard greens, mustard greens are the peppery leafy greens of the mustard plant. Store loosely wrapped in plastic in your crisper drawer.

- This week you will receive either oregano or sage. Herbs can be stored in the fridge for 3-4 days, the oregano in plastic, the sage appreciates a paper towel and plastic. You can keep herbs longer in fridge by stripping leave s and placing them in olive oil in the firdge. Oregano also freezes very well in a plastic bag.

Mixed Beets
- Beet bunches will be mixed today and you may receive chiogga
(these are candy striped inside), red, gold or white beets or a mix of these colors. I store my beets with the tops off. I store the greens loosely wrapped in plastic and the roots in a separate bag.

Photo at right
Annie and Socorro pulling beets for Good Eats on Monday.

Frozen Peppers
- As we await this year's harvest of sweet peppers, we can enjoy last year's. If you have never had frozen peppers hanging around in your freezer, you are in for a treat. I love having them on hand to toss into a dish that suddenly calls for them. 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.

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.

Localvore Lore

I am excited to include Elmore Mountain Bread "Foagies" for this first week of the share. These delightful foccacia breads have been a mainstay at our house the last few weeks. I have been splitting them, toasting them, smearing them with fresh chevre and/or olive oil, and stuffing them with garlic (or chopped scapes), tomato, herbs, greens, and sometimes cucumbers. Sometimes I toast the whole thing again once loaded just to make it all meld together. Yum. They are made with Quebec Milanaise Organic Unbleached Wheat, Water, Extra Virgin Olive Oil, Sea Salt, and 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 Marvin

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

Allison Wolf, owner of Vermont Butter and Cheese Co sent along fresh chevre this week to start off the share. She reached out immediately following the fire offering to help in some way. Thanks Allison! 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 cheese keeps quite a long time in the fridge unopened, it will last several weeks after it's been opened. And 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.

Localvores will also receive a 5 lb bag of rolled oats from organic grower Michel Gaudreau, across the border in Quebec. Michel grows quite a few different grains on his farm and mills grains for organic growers in his area. He has a great operation in a beautiful setting surrounded by his fields. Michel's mill (Golden Crops)makes many organic grains available locally that we might not otherwise have local access to and we are grateful for his commitment. These are beautiful, clean organic rolled oats ideal for oatmeal, granola, cookies, streusel toppings etc. Click here for either a solid granola recipe or one for oatmeal.


Mesclun Salad
There might be a few of you who would like a salad recommendation, so here's mine for this week's share. And, it's salad season so I am offering up my favorite dressing to start off the share.

Mesclun greens
Chopped Garlic scapes
Raw beets sliced very thin
Crumbled Goat Cheese

Toasted Foagie croutons

Other veggies as you have them to add
Toss the above with a good drizzle of Maple Balsamic Vinaigrette (below).

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.

Spinach, Goat Cheese, Red Peppers, and Lemon Pasta

This recipe adapted from would be perfect for a picnic or an addition to a summer BBQ.

1 pound spiral-shaped pasta

1 pound spinach or a combo of spinach, beet greens, and mustard greens

1 cup red peppers, chopped

1/4 cup olive oil

1 tablespoon finely grated lemon peel

2 teaspoons chopped fresh oregano plus more for garnish

1 4-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
Fresh lemon juice to taste (optional)

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add spinach and cook until firm-tender, another two to three minutes. Drain both pasta and spinach together, reserving one cup of pasta water.

Meanwhile, combine olive oil, lemon peel, oregano and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and spinach to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice if you feel it needs a little extra kick.

Garlic Scape and Almond Pesto

A quick and easy recipe that can be used on sandwiches, tossed into pastas or stored in the freezer to use later in the season.

(Makes about 1/2 cup)
5 garlic scapes, finely chopped

1/4 finely grated Parmesan (to taste and texture)

2-3 TB slivered almonds (you could toast them lightly, if you'd like)

About 1/4 cup olive oil
Sea salt

Put the scapes, cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest. Delicious!

Red Beet Risotto with Mustard Greens and Goat Cheese

From the February 2007 issue of Bon Appetite. If you like the sounds of this recipe but hate to use up all of your goat cheese, it would also be delicious with shaved Parmesan substituted for the goat cheese.

1/4 cup (1/2 stick) butter

2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes

1 1/2 cups chopped white onion
1 cup Arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 1/2 cups chopped mustard greens/mizuna

4 ounce chilled soft fresh goat cheese, coarsely crumbled

Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low.
Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.

Greens With Garlic and Chile

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

1 bunch (about 1 lb.) greens of your choice
1 Tbsp. salt (for boiling water) plus more to taste

1 to 2 Tbsp. olive oil
1 to 3 cloves garlic, thinly sliced
1 to 3 whole, small dried chiles (such as arbol) or 1 fresh red chile such as fresno, sliced
Lemon juice (optional but delicious)

Bring a large pot of water to a boil. Meanwhile, clean greens and cut off any tough stems. Chop greens into fairly large pieces and set aside. Add 1 tbsp. salt and chopped greens to boiling water (except for spinach, you can skip this step if using spinach). Cook until greens wilt, 30 seconds to 2 minutes depending on toughness of the greens you're using. Drain and immediately rinse with cold water until cool.

Use your hands to squeeze out as much water as possible from the greens. Set aside.
Heat a large frying pan or saute pan over high heat. Add oil, garlic, and chile. Cook, stirring, until fragrant and just starting to turn golden, about 30 seconds. Add greens and stir to combine. Cover and cook, stirring occasionally, until greens are tender and flavors combine, 3 to 5 minutes. Serve greens hot, warm, or at room temperature.