Thursday, July 28, 2011

Good Eats Newsletter - July 27, 2011

This Week's Vegetable Share Contains:

New Nicola Potatoes; Bunch of Celery; Bunch of Colorful Carrots; Slicing or Pickling Cucumbers; Easter Egg Radishes; Broccoli; Eggplant; Sweet Pepper plus...


Heirloom or Beefsteak Tomatoes
1 Head of Lettuce


Localvore Offerings Include:

Elmore Mountain Country French Bread

Jasper Hill Moses Sleeper Cheese
Gingerbrook Farm "Honest to Goodness" Cider Vinegar


*Knoll Farm Blueberries

Not all sites will get blueberries this week. The farm does not have enough to supply entire share, so those of you miss out this week will get them next week.


Pete's Musings

Weeds, weeds, weeds. I did not do the best job ever on cultivation early this summer in all the bustle of building our new building and we are paying the price in a few spots. Weeds are so easy to kill when they are tiny, but as soon as you let them get a little size and strength no matter how much tractor cultivating you do there is generally some hand work required. The crew has been great about cleaning up some of the messes but it is hard work and not the best way to do it. We're getting on top of the situation now and our later planted crops are cleaner.



We have a new irrigation traveler. This is a machine that travels 800 ft while spraying water in a 100 ft radius. We finally needed to fire it up early this week and are happy with the labor saving results. In the past we moved alot of pipe and thus did not do alot of irrigating.

We're using our new building! It is far from done but we have sectioned off a space for washing and packing produce and we'll have an operating cooler tomorrow. The crew is very happy with improved work conditions.~ Pete


Storage and Use Tips


Nicola Potatoes -
These are golden skinned, golden fleshed potatoes that are tuly all purpose. They are great for boiling, mashing or roasting and are plenty waxy enought to make excellent potato salad. Nicolas have a very special attribute among potatoes - they are low on the glycemic index compared to all other varieties. This means they don't cause the blood sugar spike that other varieties may cause, an issue that can wreak havoc with people with insulin resistance. They also have a yummy slightly nutty flavor, enjoy!


Eggplant -
Eggplants do not like cold, so please bag them well and put them in your crisper drawer for extra cold protection. Actually, the best thing you could do is eat them right up!


Tomatoes -
Our tomatoes seem to be holding steady right now, so fingers crossed they will continue to yield well and that whatever ails them won't take them down. Store tomatoes on the counter, not in the fridge. The cold of the fridge takes the flavor right out of them. If you slice one up for a sandwich and have half left, then you should store remainder in the fridge. There are a mix of heirlooms and beefsteaks going out this week


Kingdom Farm and Field Days

Saturday August 20
Pete's Greens Annual Farm Party

& Craftsbury Center Bike Tour

I have some updates about our farm party coming up in 3.5 weeks(!). Our annual event is a fun, free event. It's a day that we welcome people to the farm to check out what we do, how we grow, where we process and store vegetables. It's a chance to connect with members and neighbors, customers and friends. We'll be providing salads, drinks, breads and some local dishes, but we welcome potluck dishes as well for the feast. They always got fast!



Here's the schedule as it stands now.
1:00 pm - farm tour

2:30 pm - farm tour

3:30 pm music starts

4:00 - 5:30/6 pm - Picnic and social time!


The Craftsbury Outdoor Center is putting together two different bike tours for Saturday.
A 30 mile ride will pass by 5-6 farms and businesses in the area ending at Pete's Greens. For those seeking a less challenging day, there will be a shorter 15 mile ride as well. Both rides will end at the farm between 4:00 and 5:30, in time for some good food and music. Pete will guide a special farm tour for the bicyclists after all have assembled.

There will be special bike tour pricing for CSA members! Volunteers for the bike tour ride free!

If a bike tour isn't your thing, you can also tour other area farms and businesses on your own. Stay tuned for an email dedicated to all the information pertinent to this event. The Center for an Agricultural Economy will have more complete info as we are wrapping up the details this week.

Sunday August 21

High Mowing Seed Trial Tours, Workshops, NECI Local Foods Showcase


High Mowing Seeds trials garden will be open for self-guided and hour-long guided tours throughout the day and there will be many workshops on seed saving, pest and disease identification, fermenting fresh vegetables, and more. The New England Culinary Institute (NECI) will present an amazing array of locally produced food in Sunday afternoon’s Local Foods Showcase which will get started at 4pm. 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. The annual farmer mixer and bonfire will begin immediately following dinner.



The KFFD event website will be updated soon with a map of open farms/businesses, and a schedule of events for the two days will be posted.



We hope to see you!



Volunteers 

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.


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


This week Andrew and Blair have baked Elmore Mountain Country French loaves. This is made with Milanaise organic winter wheat flour, Milanaise whole wheat flour, Milanaise whole rye flour, sea salt, and Elmore's sourdough yeast. This bread is one of my favorite sanwich loaves.

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


The cheese this week is Moses Sleeper, one of the newer additions to the cheeses developed by Andy and Mateo Kehler at Jasper Hill Farm in Greensboro. Moses is a bloomy rind cheese that looks like a camembert. Soft, oozy and fragrant, it tasty slightly grassy, while retaining the clean taste of fresh milk. The cheese is made on the farm with milk from the Kehler's herd of Ayreshires. It is aged 40-60 days.


The blueberries come to you from Knoll Farm, a small family farm in the Waitsfield, Vermont. Located on a beautiful hillside, they have pick-your-own blueberries in 9 varieties. The berries are certified organic, and the orchard is still expanding and maturing, with more fruit including cherries, currants and kiwis. Knoll Farm also raises purebred Icelandic sheep for breedstock and they sell grass-fed meat, pelts and wool. Berry-picking season is usually through mid to late August, but it is best to call for picking conditions.


Recipes



'Caponata' (Sicilian Aubergine Stew)

Caponata is a kind of eggplant stew that is flavoured with vinegar and sugar which gives it a sweet and sour flavour. It is usually served cold as part of an antipasti platter but is also nice served as a light lunch with some good crusty bread. Adapted from a recipe on Jamie Oliver.com



1 large aubergine, cubed

1 med onion, thinly sliced

3 sticks of celery (leaves left on), sliced (can be skipped - or could add sliced fennel)

about 20 green olives

1 heaped tbsp of capers

2-3 large tomatoes, chopped

2 tbsp of vinegar

3 tsp sugar

Salt and pepper to taste

Approx 4-5 tbsp olive oil



Using a large frying pan, heat the 3-4 tbsp of olive oil and fry the eggplants over a medium heat till nicely browned. Remove from the pan.



Add 1 tbsp of olive oil to the pan and fry the onions gently till opaque and lightly golden. Add the celery (or fennel) next and fry for about 2 mins. Add the rest of the ingredients to the pan (including the eggplants)and season with salt and pepper. Add a few of tablespoons of water to the mixture and cook over a low heat for a total of 15mins. If the mixture begins to dry out, add a little more water (no more than a tbsp at a time).



Remove from the heat and allow to cool down to room temperature before serving.


Pickled Vegetables

This recipe is actually a recipe for pickled carrots but works well and is really tasty for other vegetables. Would be a good recipe for pickling some cucumbers this week.


1 pound carrots cut into 3 1/2- by 1/3-inch sticks (or sub in cucumbers!)

1 1/4 cups water

1 cup cider vinegar

1/4 cup sugar

2 garlic cloves, lightly crushed

1 1/2 tablespoons dill seeds
1 1/2 tablespoons salt


Blanch vegetables in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over vegetables and cool, uncovered. Chill vegetables, covered, at least 1 day for flavors to develop.

Salt and Vinegar Potato Salad

I just stumbled across this recipe. I have not made it but it gets top rating from all reviewers and is touted to have the same addictive flavors as salt & vinegar chips. I am intrigued and I think I have to make it. 1 large red onion, cut lengthwise into 1/3-inch-wide wedges and layers separated


1/2 cup plus 2 tablespoons cider vinegar

2 teaspoons salt

5 lb medium yellow-fleshed potatoes such as Yukon Gold

2 to 2 1/2 teaspoons Old Bay seasoning

1 1/4 teaspoons sugar

3/4 cup extra-virgin olive oil


Toss together onion, 2 tablespoons vinegar, and 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes.


Cover potatoes with salted cold water in a 5- to 6-quart pot, then simmer, uncovered, until just tender, 15 to 20 minutes.


While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and remaining 1/2 cup vinegar in a small bowl.


Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch-wide wedges. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine. Add more Old Bay seasoning (to taste) if desired. Serve warm or at room temperature.


Asian Cucumber Salad
This is a very tasty salad that best made a bit ahead. Though you can certainly eat it right away it's best after a few hours and still excellent the second day.

2 cucumbers, peeled, cut in half, scoop seeds out, thinly sliced

1 tsp toasted sesame oil

1 TB honey

1 TB soy sauce

1 TB rice vinegar


Mix together the dressing ingredients then toss with the cucumbers. Though you can certainly eat it right away it's best after a few hours and still excellent the second day.

Thursday, July 21, 2011

Good Eats Newsletter - July 20, 2011


This Week's Vegetable Share Contains:

Bag of Baby Arugula; New Potatoes!; Cauliflower; Bunch of Carrots; Mixed Bunch of Beets; Bunch of Fennel; Lacinato Kale; Euro Cucumber or Slicing Cukes; plus...


Beefsteak Tomatoes



Localvore Offerings Include:

Red Hen Vermont Maize Bread

Pa Pa Doodles Farm Eggs

Maine Sea Salt


Storage and Use Tips

Purple Viking Potatoes - The potato harvest has begun! This week we have the very first freshly dug, early season Purple Viking potatoes. Purple Vikings are a deep purple skinned potato with rosy pink stripes and marbling with creamy white skin. The potatoes get their purple tint from the anthocyanins they contain, the same antioxidant found in blueberries. Best for boiling or mashing.




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


Arugula -
Also known as Rocket or Roquette, this is a very popular and versatile green that can be eaten raw, but also stands up well in the saute pan. It has a peppery mustardy flavor so some people prefer to tone it down by mixing it with other greens, but this is baby arugula and it will be milder. It blends particularly well with goat cheese and balsamic and olive oil! It is delicious simply sauted in a pan with olive oil. I toss it on sandwiches to give them pep, and into salads to take it up a notch.


Lacinato Kale -
the dark leathery bunch of leaves in your bag is Lacinato kale aka dinosaur kale, one of my favorites of the bunch of kales we grow at the farm. I love the flavor and texture of this variety. It's particulary good sauteed with olive oil, garlic and a bit of red pepper flakes.

Beets - We have Chioggas and Gold Beets going out this week. They are both nice because they don't bleed like the reds so you can add these to dishes without fear of the entire dish coming out a uniform bright pink! Don't forget the greens! They are delicious, healthy and can be cooked into many dishes.

Tomatoes
- Tomatoes again this week! Store tomatoes on the counter, not in the fridge. The cold of the fridge takes the flavor right out of them. If you slice one up for a sandwich and have half left, then you should store remainder in the fridge. There are a mix of heirlooms going out.


Hardwick Story on NPR's Morning Edition

Last Friday NPR ran a story by Daniel Charles on the Morning Edition Program.
Dan visited Hardwick several weeks ago, talking with Tom Stearns, visiting with Pete at the farm, interviewing high school kids and grocery store clerks to get a sense of how locals viewed the growth of local food in their area.

You can listen to or read the the full story here and also see supporting photos for the story.







Saturday August 20 - August Pete's Greens Annual Farm Party


Please save the date and join us on Saturday August 20th
for our annual open farm day/party 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. It's an afternoon event and is part of the larger Kingdom Farm & Food Days, read on below.


Saturday & Sunday 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.

A new website for the event has just been launched and the final schedule of events should be available there within the week.



Please save the date!
We'd love to see you!




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.

Thursday August 11 - Oustanding in the Field Dinner

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 Eric Warnstedt of Hen of the Wood Restaurant will 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.




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.

If you are splitting your share with someone.....

If you split your share with someone weekly and you actually physically split your share at pick-up, please take care to label the half share you leave behind and place it somewhere away from other shares. We haven't had any problems this share period but would hate to have someone go home with a partial share unwittingly.


Localvore Lore

At Red Hen Baking, Randy is gearing up for a bake of Vermont Maize Bread just for Good Eats.
The bread for this week’s share is a special creation featuring another local grain: Organic, stoneground cornmeal from Aurora Farms (Nitty Gritty Grains). Tom and David Kenyon grow a variety of heirloom corn called Wahpsie Valley on their farm in Charlotte. We think it has an exceptional flavor so this bread is meant to showcase its special qualities. This bread also gets a little flavor from a natural starter made with Ben Gleason’s stoneground and sifted flour milled from wheat on his Bridport farm. Enjoy! ~ Randy

We have sea salt from the Maine Sea Salt Company. The Cook Family isolates the salt in the same basic way people have done forever, yet it was the first salt works company to be set up in Maine in 200 years. Our solar greenhouses, known as "salt houses" are filled with fresh seawater from the Gulf of Maine. The seawater evaporates naturally, from the heat of the sun and the drying effects of the wind blowing through the greenhouses. Over a period of time, fleur de sel floats on the pool surface, then grows and sinks to the floor to form the salt bed. When all of the water has evaporated, the sea salt is ready to be packaged as natural Maine Sea Salt™. We do not wash or bleach our salt at any time during the solar production process. Therefore, the nutritious trace minerals naturally occurring in seawater are retained in our products. We also do not use chemicals or drying agents.


We also have fresh eggs again this week from Deb's happy hens. Enjoy!


Recipes


Maple Sesame Cauliflower
This recipe comes from Katie Webster, a local food writer, recipe developer, and food stylist. Katie has been working in our area for years developing recipes and styling food for Eating Well magazine among others. Her blog titled Healthy Seasonal Recipes is a great place to visit as you think about what to cook each week. The recipes are great and the photos beautiful! I recommend visiting the blog post for this recipe because there's a lot more information and philosophy to absorb there along with the recipe. If you (or your kids) prefer the idea of a less crunchy salad, try steaming the cauliflower for 2 minutes till it's just a bit cooked, and then drain it well and/or dry it on a towel (you don't want to mix up a watery salad). You can make this dish one day ahead, just omit the scallions and stir them in right before serving.




2 tablespoons pure maple syrup, preferably grade A dark amber

2 teaspoons Dijon mustard

2 tablespoons reduced sodium soy sauce or tamari

1 tablespoons toasted sesame oil

2 teaspoons white vinegar

4 cups cauliflower pieces, about 1/2 head

1/2 cup sliced scallions, about 1/2 bunch

2 teaspoons black and or white sesame seeds, optional



Whisk maple syrup and Dijon in a large bowl until smooth. Whisk in soy sauce or tamari, sesame oil and vinegar. Add cauliflower, scallions and sesame seeds and toss until completely coated.

Beet and New Potato Salad
From Andrea Chesman's Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables, this is perfect recipe for this week. Serve it up on a bed of greens with a hunk of the Vermont Maize Bread !


2 pounds fresh, small beets, tops and roots trimmed

1 1/2 pounds new potatoes, scrubbed and quartered


2 T. olive oil


1 T. cider vinegar


Sea Salt and fresh ground black pepper
1 cup sour cream or yogurt


2 T. chopped fresh dill (chopped fennel fronds would be great here too)

2 scallions, chopped

1 tsp. prepared horseradish or to taste


1 hard cooked egg, chopped (optional) 



Preheat oven to 400. Wash beets but do not peel. Wrap in aluminum foil and roast for 50-60 minutes or until beets are easily pierced.
Boil potatoes in salted water until just tender. Add oil and vinegar.Toss to mix and season with salt and pepper.
Slip skin off beets and cut into wedges to match potato pieces. Add to potatoes.
Mix together sour cream, dill, scallions, and horseradish. Add to potatoes and beets. Toss to mix. Let sit for 30 minutes before serving for best flavor. Garnish with chopped egg if desired.


Braised Fennel and Potatoes

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


1 large fennel bulb with fronds

1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)

1/4 teaspoon black pepper

1 teaspoon salt

3 tablespoons extra-virgin olive oil

1 lb red boiling potatoes

1/2 cup water



Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more.


Fennel And Kale Pasta

Sweet fennel and bitter greens work beautifully together. Swiss Chard or other cooking green will work great as well.


1/2 c olive oil

1 onion, minced

1 medium fennel bulb fronds removed, halved and thinly sliced

salt and pepper

2 tbsp balsamic vinegar

1 lb spaghetti

up to 3 lb kale or other cooking green washed and chopped

1 c grated parmesan



Heat oil in a large braising pan or skillet with a cover. Add onion; saute over medium heat until softened, about 5 minutes. Stir in fennel; saute until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.


2. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.



3. Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.


Kale, Tomato & Potato Frittata

10 of Deb's eggs

1/4 cup Vermont cheddar cheese

Salt and freshly ground pepper

3 tablespoons plus 1 teaspoon extra-virgin olive oil

1 small onion, finely chopped

1 lb. Norland potatoes, rinsed, cut into 1/2-inch pieces

1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped

1 tomato, medium dice



Preheat oven to 350.

Whisk eggs and cheese together in a large bowl.
In a large, cast iron or a non stick/oven ready pan, heat 2 tbsp. oil. Add onion and potatoes and cook for 3 minutes. Add kale and saute until wilted. Add egg mixture and incorporate vegetables and eggs. Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan to allow for the egg to get underneath. When the frittata starts to form, place in the oven and cook for approximately 10 minutes. Tapping on the center with some spring says it is done.



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


Arugula Salad with Lemon-Parmesan Dressing

Here's a solidly reviewed recipe for you from epicurious.com. This salad makes a great side dish on its own, can dress up a wilted arugula and pasta dish, and is terrific as a pizza topping! If going in the pizza direction, brush your dough with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.



1/3 cup freshly grated Parmesan cheese

5 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel

4 cups (packed) baby arugula

1 tomato, cut into chunks (or 1 cup of cherry tomatoes)



Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Thursday, July 14, 2011

Good Eats Newsletter - July 13, 2011

This Week's Vegetable Share Contains:

Bag of Mesclun Greens; Bunch of Basil; Bunch of Oregano; Bunch of Celery; Zucchini; Green Pepper; Cabbage; Shelling Peas; Bunch of Onions plus...


Tomatoes


Localvore Offerings Include:

Elmore Mountain Honey Oat

Bonnieview Farm Feta

Stateline Farm Sunflower Oil


Pete's Musings

We have a short growing season but my goodness do plants change fast when it is 85 degrees and so humid the air is like soup. I used to hate this kind of weather but now I'll take it anytime over the other summer extreme which is high 50's and raining. Nothing grows then. The weather has been completely perfect for almost a month. Warm, dry during the day, consistent enough evening rain, couldn't ask for more. We seeded 2 acres of storage carrots yesterday at our remote field and I was worried because we don't have irrigation there. In the night we got a perfect 1/2 in. of rain and the carrots will pop up in no time.



We are in the last week of using our commercial kitchen to wash and pack produce. Kudos to Tim, Deb, Annie, Theresa and the amigos for getting so much done in such a small space. They have had a great attitude and we have been shipping alot of produce. They are excited for the elbow room that will come with next week's move to our new building.


Barn is coming along great. Parts of the project that we thought we'd have to put off until later (equipment porches, offices, employee spaces) will all get at least mostly completed this summer. It is being wired and plumbed this week and the first refrigeration will be installed. This building is going to be a game changer for us, allowing us to work efficiently, comfortably, and to be able to keep everything in its proper place. Isaac, Shawn, my brother Andrew, Ben and Kevin have been a small crew for the past month but are still getting alot done.


Believe it or not it is time for winter crop planning and I have been pondering that while cruising around on a tractor sweating like crazy. We have to move at least a couple greenhouses because the new building is in their way and we are making plans to grow alot of greens this winter. Stay tuned. ~ Pete

Storage and Use Tips


Cabbage - It's a great week for coleslaw this week given this heat! You'll all receive a cabbage in your bag this week and you'll just have to wait and see what kind you get. We have smooth green cabbage, red cabbage, pointy Arrowhead cabbages and pretty frilled Savoy cabbages going out. You will receive just one of these cabbages in your bag







Tomatoes -
Despite the tomato disease, we had enough good ripe tomatoes to send you all some this week! I hope the trend continues. Store tomatoes on the counter, not in the fridge. The cold of the fridge takes the flavor right out of them. If you slice one up for a sandwich and have half left, then you should store remainder in the fridge. There are a mix of heirlooms going out.

Basil - Fresh basil to go with your tomatoes this week! Please don't put your basil in the fridge! Basil does not like cold and will turn black. It's really best to use right up. If you must try to keep it, either put the stems in water on your counter, or put it in a plastic bag in the coolest place you can think of that is not cold. But not for long. Or put it in a blender or food processor, grind it up and add some olive oil to preserve it as a pesto.

Shelling Peas -
This week we have shell peas for you. Which is not to say that you can't eat your pods... but they will not be as tender as snap peas or other edible pod peas. Eats your peas soon. The sugars in fresh peas turn to starch fairly quickly so they will lose flavor and quality as days pass.


Summer Squash -
you will receive either green zucchini, yellow summer squash or patty pan squash in your bags or a mix!


Celery - Very fun to have celery going out this week. I don't think celery really needs an introduction or how to. Just crunch away and enjoy.

Mondays at the Farm

Early week at the farm is pretty well dictated by Good Eats. In order to deliver Wednesday, we have very full days Monday and Tuesday. Many of us begin at 6am on Monday and the washhouse crew often wraps up as late as 7 or 8 pm. On Monday morning I send weekly Good Eats reports to the rest of our gang at the farm so that they may start picking according to the numbers we have for the week. Tim contacts wholesale accounts by email and then by phone and begins to compile wholesale orders and these numbers get added to the harvest list. Theresa takes inventory in the farmstand and determines what restocking she needs and gets that harvest list to the team. By mid morning we have a crew of 6 and sometimes 8 in the fields harvesting, and soon thereafter part of the crew returns to the washhouse to start washing. From Monday midday through Tuesday our washhouse is a busy place as crop after crop takes its turn in the washtanks and the process of sorting, trimming and culling occurs. And finally, the packing of Good Eats bags takes place on Tuesday afternoon after all produce has been gathered. Meanwhile, Pete, Chuck and Steve are busy doing fieldwork, and the construction team continue to build.


The photos below were taken Monday afternoon. I wish I'd made it a point to catch everyone on the team, that would be fun!





















By mid afternoon Monday, the harvest crew had already made at least 20 trips to and from the field, rushing field crops from harvest to the cooler climates of the washhouse and coolers. In the field Annie, Nicole, Socorro and Apolinar harvest radishes. Alejandra and Sabina were just out of view doing the same. On my walk back from the fields thru the barn, Isaac returns on his bike from farm house office land. Isaac is overseeing the construction and every time he needs to make a phone call or order something he has to zip back to the soon to be old office. Pete and Isaac have taken to driving motorcycles this year as easy, cheap fast means of traveling everywhere on the farm and to more distant fields.























I found Kevin working with the electricians drilling holes to make their work go faster. Shawn... well I don't know what Shawn was doing with that sawsall, but that cavernous space behind him will be the freezer. Meanwhile Andrew was outside moving construction material around with a forklift
.





The new building is looking great. This photo looks down on the soon to be veggie washing area.



















I tracked down Pete on a tractor spreading manure, finally preparing our river bottom field for planting. This field has only recently dried out enough after all the flooding that it can be planted for the first time this year (!). Back at the washhouse, Theresa and Deb were going full tilt in the midst of beet washing. Towers of beets were glowing everywhere.



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.

If you are splitting your share with someone.....

If you split your share with someone weekly and you actually physically split your share at pick-up, please take care to label the half share you leave behind and place it somewhere away from other shares. We haven't had any problems this share period but would hate to have someone go home with a partial share unwittingly.


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.

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

Once each share period I send out Bonnieview Farm's Ewe's Feta cheese. Neil and Kristen make this superior feta from the ewes they milk each day. I have become dependant on this cheese, and always have a container in my fridge. I use it to add depth to salads. I crumble it into various pasta dishes and use it on bruschetta and other open faced toasted sandwiches.


Recipes

The other couple recipes I see in this share that I didn't write up are a veggie pasta with the tomatoes, onion, pepper, zucc and herbs. Or pizza! Lots of options with beautiful vegetables...


Tomato and Basil Salad


Ok, this might seem obvious but in case any of you have forgotten about this delicacy...


Sliced tomatoes

Fresh Chopped Basil

Balsamic vinegar (the best you have available)

Olive oil

A sprinkling of fresh ground pepper

Optional but a bonus - fresh mozzarella or crumbled feta

Optional but awesome if you are a garlic fiend - chopped garlic


No fixed recipe needed here... Just slice the tomatoes and arrange on a plate. Chop the basil and optional garlic and sprinkle on top of the tomatoes. Drizzle the balsamic and olive oil on top (a couple generous TBs of each). I use maybe a bit more balsamic than oil. If on a plate, I just turn the tomatoes a few times to coat both sides in the vinaigrette. If using the mozz, tear pieces and arrange on the plate, or crumble some feta on top. If the balsamic is good, you can skip dessert and just eat this.


Creamy Feta Dressing


Here's a perfect recipe for this week, pulled from our recipe archives. This dressing would be fantasic on a simple mesclun salad and tomato salad. If you have fresh mint in the garden, use some here. Cucumber would be great too. Makes about 1 cup.



1/3 cup feta cheese, finely crumbled

1 clove garlic, minced

1/3 cup sunflower oil

2 TB cider vinegar

1/4 tsp salt, or to taste

3 TB yogurt

1 TB mayonnaise

fresh black pepper

fresh minced or dry herbs: mint, dill, chives, parsley



Blend together vinegar, garlic, yogurt, mayo, salt, pepper, & herbs. Blend in the oil in a drizzle until emulsified, then stir in feta. Keeps 1 week in refrigerator.


Coleslaw Two Ways

You have the cabbage and that's all you really need to make a slaw, but but you could liven things up and add other veggies to a slaw mix if you are headed in the slaw direction (shredded carrots, slices snow or snap peas, shredded beets (especially golden and white and chiogga because they don't bleed as much). Scallions would be great with the Asian dressing, as would a sprinkling of toasted chopped almonds. A little onion would be great with the NY Creamy.


New York Style Creamy Dressing

1/4 cup mayonnaise

3 tbsp. vinegar

2 tbsp. sugar

2 tbsp. fresh lemon juice (1/2 a lemon)

3 tbsp. dry mustard

Salt and pepper, to taste


In a large bowl, whisk ingredients together. Add slaw and toss well. Refrigerate for at least 1 hour before serving.



Asian Coleslaw Dressing

1/4 cup tamari
1/4 cup lemon juice

1/4 cup vegetable oil

3 tbsp. grated fresh ginger

3 tbsp. white vinegar

2 tbsp. dark brown sugar

2 tsp. sesame oil

3 tbsp. sesame seeds, optional


Place all ingredients in large bowl and whisk until well incorporated. Add to your coleslaw blend and toss until well coated. Adjust seasoning with salt and pepper. This slaw is best served within 15 minutes of making.

Bruschetta


Such a great bruschetta week with all the tasty things in the share! There are lots of ways to make great bruschetta. I have an easy way that works great for me that I'll share here. 



1 Baguette, or crusty bread sliced on the diagonal (for larger slices) or in rounds 1/2 inch thick.



1-2 fresh chopped tomatoes (seeds pushed out with your thumbs first to lose some of the juice)

a clove or two of garlic minced

small handful of basil chopped

olive oil

black pepper

balsamic vinegar



optional - fresh mozz, goat cheese or feta



Chop the veggies and mix them all together. Taste a spoonful and decide if it needs zing. A bit more black pepper or a drizzle of good balsamic will go a long way.



Toast the baguette/bread slices in the toaster lightly. Lightly is important because you will toast them again. After toasting the first time, brush them with olive oil. Then spoon some of the tomato mixture onto the toasts. At this point you can also place some crumbled feta (or goat cheese or fresh moxzz) on top of the tomato mix. Return the toasts either to a preheated oven or toaster oven and bake at 400F for 5-10 minutes until everything is heated through but before toasts start to burn.

Thursday, July 7, 2011

Farm Update - June 29, 2011

Pete's Musings 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 usable 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 short of what we needed to rebuild, we secured two loans for $600K total. 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. Fortunately things have really turned around the last couple of weeks with plenty of water and warmth and our crops are really looking great now.


Potatoes are chest high and filling in the rows to the point that I'm not sure we can get through to hill them again. Last week we transplanted lots of storage cabbage and prepped land for storage carrots and beets. 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. All our crops are doing well except for our greenhouse tomatoes which have been fighting bacterial canker. This is a nasty seed borne infection that must have come through seeds this spring and we are just learning all the ins and outs of what it will take to cure it. We might end up having to remove the soil in some of our greenhouses this winter. We are hoping to hold it off enough to have a good tomato crop but it's a little up in the air at this point. 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.

Yesterday we were bombarded with visitors from across the country who are here to learn about our local food system and how we do what we do. Among them a school teacher from Oklahoma who wants his students to understand what local food is and how they might increase their access to it. And a farm to school coordinator and filmmaker from Washington State who is traveling around the world filming farming and local food scenes. It is exciting to see the interest and to envision how this energy will be improving access to good food for years to come.~ Pete

Good Eats Newsletter - July 6, 2011

This Week's Vegetable Share Contains:

Bag of Mesclun Greens; Peas; Baby Pearl Onions; Zucchini; Garlic Scapes; Kale; Zucchini; Green Tomatoes; Red Beets plus...


Frozen Squash Puree


Localvore Offerings Include:

Gleason Grains Snake River Sifted Wheat Flour

Pa Pa Doodles Farm Eggs

Butterworks Yogurt

Meat Share Members Only
This week is your first meat share pick-up week!
Meat shares are packed in purple bags and located in coolers marked Meat Members Only.

Please check your name off the Meat Share names list when picking up your share.
Please take 1 bag per share (do not take two bags if you are splitting your share!).

Storage and Use Tips

Green Tomatoes - We will be giving out some green tomatoes in the weeks ahead. There is a bit of a sad story behind this. Our tomatoes have caught a tomato disease that will in time take down most of our crop this year. The affliction is a seed borne bacterial infection. The tomato fruits themselves are fine to eat, but sadly won't be able to completely ripen on the vine. As they ripen and become more tender during ripening, they are very susceptible to the bacteria and one little blemish will spoil the fruit. We are learning more about the disease and its progression each day and are working with plant pathologists to try to extend the harvest as long as possible.

As for the tomatoes in the share, they may ripen on your counter. But you may be best to enjoy them as green tomatoes. I have provided my favorite fried green tomato recipe below and a fabulous relish recipe that I was given this weekend.

Kale - We grow many varieties of kale at the far and this week you will receive either green kale Redbor. Kale is packed with health-promoting compounds, and it has been found to have the greatest antioxidant capacity of all fruits and vegetables. It’s an excellent source of vitamins K, A and C, as well as manganese, and a very good source of dietary fiber, calcium, iron and potassium. You can't do much better for yourself than to take in regular servings of this veggie. Keep kale loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking.


Parsley - Parsley packs a serious nutrition punch in a small package. Just 2 TB packs a wallop of vitas K, C, and A. I have been making tabouli a lot lately using fresh parsley from the farm. It's quick to make, super tasty, very healthy, and makes a great side dish or quick snack. If you have a hankering for tabouli I posted my go to recipe in the newsletter a while back.

Sugar Snap Peas - These are the peas you can eat whole, pod and all. Enjoy!


Butternut Squash Puree - In the Fall we put up our year's worth of squash puree. The annual making of our squash puree is a joint effort. High Mowing Seeds grows several super sweet varieties of winter squash in order to collect the seeds for their customers. They do the seed extraction at our farm and we take all the flesh of the squash and steam it to make the puree. This squash puree came from a small butternut variety and it has a very high sugar content. You can use the puree as a side dish, or in soup, or to make pumpkin pie. I've included a risotto recipe and bread recipe below. If using for a side dish, you may want to drain some of the water that separates from the squash when you thaw it. Your puree will then be a bit thicker.


Weekly Harvest with Annie


Last week, a friend of mine from New York joined the crew here for the Thursday/Friday harvest. Since I thought she should see my part in the process from beginning to end, I told her to come first for the walk-through on Wednesday evening, when I make a list of what we have available in the field for wholesale orders and for the farmers market. My friend returned the next day for the bunching harvest, when we harvest according to the list of produce that we'll bring to market and produce that's been ordered wholesale. She came again early on Friday for the greens harvest and packing of the truck for the farmers market and wholesale delivery on Saturday. 



When we left the farm on Friday night, she said the harvest had reminded her of the Christmas season packing system at the cheese shop in New York where she used to work. For the Christmas packing, she would take inventory of all the wheels and blocks and logs of cheese in the shop, and then she would be given a list of all the weights of the pieces of cheese ordered for shipping. She and the staff would cut, according to that list, all day for several days leading up to Christmas. It was an exhausting time, she said, but it was always impressive how much product they managed to get out the door.



The next day, this same friend joined us again for our farm party on Saturday night. Only then did she admit that she couldn't believe we went through that "Christmas rush" twice a week, all summer. And by the time the farm employees stopped playing kickball at the party, only because it had gotten too dark to see the ball, she started to have this look of fascination on her face. She said, partly as a statement, partly wondering how it worked, "Annie, you all never stop moving!" Which is about the impression I had hoped she would get.



It feels like a good long time since I was in the greenhouses with Deb this Spring, learning to recognize seeds and haul row cover and lay down irrigation. Rather than keep track of a room of seedlings, we are keeping track of fields of crops! And my friend was right. We don't stop moving (ideally). And we are finally getting food out and onto people's plates. So far, it's a pretty awesome progression to be a part of. ~ Annie
















August 11 - Outstanding in the Field Dinner

I gave you all the wrong date for the Outstanding in the Field event last week. The dinner at the farm will take place Thursday August 11th. 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 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.


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.

If you are splitting your share with someone.....

If you split your share with someone weekly and you actually physically split your share at pick-up, please take care to label the half share you leave behind and place it somewhere away from other shares. We haven't had any problems this share period but would hate to have someone go home with a partial share unwittingly.


Localvore Lore

This week we have a great new flour grown by Ben and Theresa Gleason in Bridport. Snake Mountain sifted flour is produced by taking finely milled whole wheat flour and sifting a portion of the bran out. In the end, only around 8% of the total weight of the wheat is sifted off (as opposed to about 30% for white flour) The end result is a lighter wheat flour that can be used in many places you can use an all purpose flour with a tastier and healthier result. The flour is still wonderful for breads. I have been using it in muffins and pancakes and baked goodies. For cookies and sweeter confections I have been using a mix of this flour and Tom Kenyons VT white.

Another round of eggs this week from the girls at Pa Pa Doodles Farm. You can expect eggs every other week for the course of the share (at least that's the plan as long as the hens cooperate!).


We have Butterworks Yogurt this week too. At Butterworks Farm, Jack and Annie Lazor milk a small herd of Jerseys, all of whom are born on the farm and are fed entirely organic feeds grown on the farm. Milk from Jersey cows is rich, with a high protein count and fat content and yogurt made from this milk is richer than others. The non fat yogurt produced by Butterworks is the only non fat yogurt on the market that does not contain milk thickeners like whey protein or dry milk. Their whole milk yogurt is made from just that, whole jersey milk straight from the cows, so the yogurt comes with cream on top and a butterfat content of 5%, the highest on the market. There will be a mix of yogurts at the sites this week - non fat plain and vanilla, whole milk plain and whole milk maple. The non fat vanilla is flavored with pure vanilla extract, and sweetened with pure maple syrup. The maple whole milk yogurt is simply whole milk plain that they sweeten with maple syrup. It's so darn good it can substitute for a bowl of ice cream.

 Tim made a great potato salad for our farm party this weekend using this yogurt. He used maple!


This is a lighter Localvore/Pete's Pantry week in order to balance some shares ahead are over value.


Meat Share


Pete's Pastured Chicken - We lost nearly all of our meat in the fire. However, our tractor trailer freezer was so full at the end of the harvest season that we had to store the last of our harvested meats at a commercial freezer, thus a small amount of our meat was spared. These are our own chickens, pasture raised.

Pete's Pastured Pork (Ham Steak and Bacon) - We raise our pigs at the farm on our own pasture. Pigs actually graze a lot if given the room to roam, and ours had 20 acres to call their own. We will have quite an assortment of pork cuts for you during the course of the share and we are starting this share off with a couple of crowd pleasers - a ham steak and some bacon. Yum!

Greenfield Highland Beef Ground Beef - Grass-fed and grass-finished, Janet and Ray's Highland cattle produce a more nutritious beef. Less fat and fewer calories, yet richer in vitamin E, Omega 3's, beta-carotene and more. Janet and Ray raise a purebred herd of Highland Cattle. They show their cows and place among the best in the country. Highland beef are bred for their ability to thrive on grass and meats. You'll taste the difference. The burger is delicious.

Maplewind Farm Summer Sausage - Once again we have a great product from Maplewind Farm in Huntington. Up on top of a ridge with the Long Trail running by, Beth and Bruce raise beef, poultry, pigs, and poultry while also growing vegetables for their CSA down on the valley floor. Their pigs are all born on the farm and pastured throughout their lives. The Summer Sausage in the share today is great on crackers or with a cheese plate or in a sandwich. It is completely cured and can actually be kept on the kitchen counter until it is opened (after which it does need to be refrigerated). But it needs no cooking. Just slice up and enjoy. It is mild flavored summer sausage and also makes great sandwich meat!


Recipes

Fried Green Tomatoes

This is a great recipe I have used many times. It originally came from Southern Living (but I may have adapted in somewhat along the way). Serves 4 - 6.



1 large egg, lightly beaten

1/2 cup buttermilk (or use the substitute of 1 tsp lemon juice in a 1/2 cup of milk)

1/2 cup all-purpose flour, divided

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon pepper

3 medium-size green tomatoes, cut into 1/3-inch slices

vegetable oil

Salt to taste



Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.



Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.


Green-Tomato Relish

We had a farm get together pot luck this weekend out at the Craftsbury Center. Pete was grill master and people brought an amazing array of dishes made with local food. Taylor made this green tomato relish which was supposed to be a side for the meats. It was so good, I ate it as a dessert (along with the chocolate cream pie and strawberry rhubarb). But great as a meat side, to serve with cheese, etc. Meat share members - this would be great with this weeks ham steak or summer sausage. From marthastewart.com. Makes 2 cups



1/2 cup plus 2 tablespoons cider vinegar

1/2 cup plus 2 tablespoons packed light-brown sugar

2 medium green tomatoes, diced small

1/2 medium onion, finely chopped

1/2 cup golden raisins

1 teaspoon mustard seed

1 tablespoon coarse salt

1/2 teaspoon ground pepper



In a medium saucepan, bring vinegar, sugar, and 1/4 cup water to a simmer; stir until sugar has dissolved. Add remaining ingredients, bring to a rapid simmer, and cook until tomatoes are just tender and liquid has almost evaporated, about 14 minutes. (To store, refrigerate, up to 2 weeks.)


Squash and Kale Risotto

This dish from the cookbook Moosewood Restaurant Low Fat Favorites is a great way to use kale and squash together for a very healthy meal. And delicious. The original recipe called for 4.5 to 5 cups broth and 2 cups cubed squash. I made changes to accommodate the squash puree, reducing the liquids a bit. Though you won't get chunks of squash, you will get the great flavor throughout the dish.


4 to 4.5 c. vegetable stock or garlic broth

1 cup minced onions

2-3 TB olive oil

1.5 cups arborio rice (or pearled barley!)

1/2 cup dry white wine

1.5 to 2 cups winter squash puree

3 cups stemmed and chopped kale, packed

1/8-1/4 t. nutmeg

1 tsp fresh lemon peel

1/4 c. grated parmesan

salt & black pepper to taste



Bring stock to boil, reduce to simmer. Meanwhile, in heavy saucepan sauté onions in 2 TB of oil for 5 minutes. Using wooden spoon, add rice and stir until well coated with oil. Add wine. When absorbed, ladle in 2 1/2 c. of stock, 1/2 c. at a time, stirring frequently for 2-3 min. each time until rice has absorbed the liquid. Add squash and kale and stir. Continue adding 1/2 c. of broth every few minutes for about 10 minutes, stirring often, until all of stock has been added and rice is tender but firm. Add nutmeg, peel, and salt and pepper to taste. Remove risotto from heat, stir in cheese, and stir immediately


Egg and Oat Scramble Recipe

This recipe comes from share member Shelly Martin: "This Egg and Oat Scramble recipe is delicious and perfect for starting your day off right! Modified from the Men's Health recipe "Spicy Eggs 'N' Oats Scramble," you can substitute or add other veggies as well. Great way to use those delicious Quebec oats and Pa Pa Doodle eggs!"



4 eggs

1/2 cup oats

1/4 teaspoon dried basil (or 1 Tablespoon fresh)

Pinch of ground pepper

1/3 cup chopped tomatoes

1/3 cup chopped spinach (or beet greens!) (about 10 leaves)

1 teaspoon finely chopped onions

1 teaspoon grated Parmesan cheese

Dash of hot pepper sauce or cayenne pepper (Optional)




In a bowl, whisk together eggs until frothy. Add the oats, basil, and pepper. Allow to soak for 3 minutes. Place the mixture to a greased pan over medium heat. Add the tomatoes, spinach, and onion. Cooking and stirring for 3 to 4 minutes, or until the eggs are firm. Remove from heat and add cheese and hot pepper sauce.
Enjoy!


Butternut Squash Bread

Here's another delicious way to use your squash puree. This bread freezes beautifully and the recipe makes 2 loaves. So make one for your family, and save one for later. If you can.



3 cups sugar

1 cup butter (or oil)

3 large eggs

2 cups squash puree

3 cups all purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup coarsely chopped walnuts (optional)




Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and butter in large bowl to blend. Mix in eggs and squash puree. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into squash mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.