Monday, September 19, 2011

Good Eats Newsletter - September 14, 2011

This Week's Vegetable Share Contains:
Nicola Potatoes; Purple Top Turnips; Green or Savoy Cabbage; Mini Bell Peppers; Sunshine Squash; Yellow Storage Onions; Sugar Beet Greens; Carrots; Bunch of Kohlrabi; and Cilantro....


Localvore Offerings Include:
Pizza Dough
Pete's Greens Tomato Sauce
Pa Pa Doodles Farm Eggs



On the Farm
It is full on harvest season around here! Last week we put up many quarts of tomato puree and tomato sauce for winter Good Eats shares. Yesterday some of the crew were cutting corn off the cobs which will be frozen for winter shares. We'll have loads of sweet peppers to freeze this week and next. There are crates and crates of onions drying, and the Steve and Pete are now deep into potato harvest too. The next couple of weeks will be all hands on deck to get critical crops out of the ground.

The barn construction continues and Isaac will begin to get doors and windows in place soon, which will make our new building feel more finished. Pete finally made the decision on cooling equipment and installation of compressors and evaporators will begin soon for the big walk in and freezer. This just in the nick of time really, because we will need the storage cooler when the big harvests of beets, turnips, carrots and the rest come in. We have been getting by with a smaller packing cooler we built in the building. Over the last couple of months, we rented a big freezer in order to put up crops from the field, and it is becoming quite full! It will be great to get into the new freezer and be able to organize our product for easier retrieval.

No greens again this week but they are nearly ready. When the Black River flooded during Irene,we lost the field of produce from which our current harvests of baby greens were coming. We lost other crops as well, but the greens we are sorely missing right about now! New plantings are nearly there, thanks for your patience!

The volunteer and fundraising efforts continue across the state for those who lost so much to flooding. Our Vermont Farm Fund is growing as donors step up to help farmers who have been affected by Irene flooding. With more funds available we have been able to increase the max loan size to $10,000. We expect to be sending out checks to the first recipients this week! I am looking forward to a Phish benefit concert tomorrow night that aims to raise a good chunk for the Vermont Community Fund's various relief funds. NOFA-VTs Farmer Emergency Fund is also active in the relief effort (they will be holding an on line auction Oct 1) along with many other non profits throughout the state. Give where you can. Volunteer. Every little bit helps. ~ Amy


Storage and Use Tips

Sunshine Winter Squash - The squash variety in the share is Sunshine and like other winter squash, it can be baked, braised, pureed, or steamed to be served as a side dish or used as a base for soups. Store all winter squash in a cool, dry, dark place with good ventilation, like a porch or garage, but make sure they do not freeze. They should last over a month at least. Once cut, you can wrap the leftovers in plastic and store in the refrigerator for 5 to 7 days.

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

Good Eats Fall/Winter Share

Sign Up Now to Reserve Your Share!

Are you ready for winter? We have been working hard here all summer in order to bring you a fabulous selection of Vermont's best winter produce and food staples to keep you healthy and happy through the darkest days of the year.

The Fall/Winter Veggie Only Share is designed to give you something fresh and green each week as well as a selection of stored, frozen or processed crops from the summer. Our newly re-assembled on-farm kitchen has allowed us to process and freeze many items for the winter veggie share like corn, cauliflower, tomatoes, peppers, spinach and maybe even watermelon (yes watermelon!). We'll have a mix of summer and fall vegetables into November. Hardy greens and some other cold tolerant field crops will be included well into December, and then the later weeks of the share will feature more storage favorites like potatoes, carrots, onions, winter squash and cabbages along with the our winter greens mix and frozen summer goodies. Join the Localvore Share and, in addition to your vegetables, receive eggs, cheeses, staples and other locally produced value added products from Pete's Greens and other great businessees around the area. And for the kind hearted carnivores out there check out our Fall/Winter Meat Share including Pete's Pastured meats and sustainably produced meats and seafood from the area.

Check our website for more details about Fall/Winter Share details, pricing, pick-up locations and sign up information.

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

Pizza dough from
On the Rise Bakery again this week. They make this version of their dough especially for Good Eats with VT sunflower oil, Milanaise unbleached white flour, Ben Gleason's whole wheat flour, local honey and sea salt. The pizza dough will come to you frozen. Put it right back into your freezer if you don't plan to use it Wednesday night. When you do use it, thaw it, and don't wait for it to rise. When it is thawed it is ready to stretch and top and bake. As pizza dough sits, thawed, either on the counter or in the fridge, the live yeast in the dough continues to work away and the dough will lose elasticity steadily. If you haven't used it 48 hrs later, the risk is not that the dough will go bad, it's that it will lose elasticity, and become more difficult to work with, it will tear more easily. In this case, you may be better off using your rolling pin to roll out the dough rather than trying to get away with stretching spinning pizza doughs above your head. Ben posted the instructions on line along with some instructional videos that you can watch for technique and inspiration. If you make a great looking or great tasting pizza that you are pleased with, email a photo along to Ben or post it to the On the Rise Facebook page.

Our Tomato Sauce is made with organic tomatoes, onions, fennel, garlic, sunflower oil, basil, oregano, thyme, salt and black pepper. We are excited for you to try it this week on pizza or pasta! This is one we'd love feedback on so I'll be sending a survey later this week in hopes you all will comment.

We have eggs again this week from Pa Pa Doodles Farm.

Recipes

Quinoa with Moroccan Winter Squash and Carrot

Really delicious and easy and HEALTHY recipe from Bon Appetit. A can of chick peas would be a great addition for a very complete and tasty meal.

Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
2 cups diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled winter squash
2 cups 3/4-inch cubes peeled carrots

Quinoa
1 cup quinoa*
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.



Savoy Slaw with Mint and Cilantro
If you have a food processor, here's a quick easy slaw to throw together. The original recipe in Bon Appetit called for Daikon radish in place of the kohlrabi and that would add a nice bite, as would other radishes.

6 cups thinly sliced savoy cabbage
1 cup coarsely grated peeled carrots
1 cup coarsely grated kohlrabi
1 large red bell pepper, cut into 2 x 1/3-inch strips (about 2 cups)
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
4 green onions, sliced
7 tablespoons seasoned rice vinegar
2 tablespoons Asian sesame oil
2 tablespoons vegetable oil
2 serrano chiles, seeded, minced

Combine first 7 ingredients in large bowl. Whisk vinegar, sesame oil, vegetable oil, and chiles in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD: Vegetables and dressing can be made 6 hours ahead. Cover separately and chill.
Drizzle dressing over salad and toss to coat evenly. Season salad to taste with salt and pepper and serve.


Braised Kohlrabi
Braising kohlrabi in white wine really brings out the sweetness of this vegetable. Makes a wonderful accompaniment to grilled chicken or fish.


1.5 lb. kohlrabi, peeled and chopped into 1 pieces
2 garlic scapes, chopped into 1/4 pieces
2 TB butter
1.5 teaspoon fresh tarragon, finely chopped (or 1/2 teaspoon dried, crumbled)
salt & pepper to taste
1/4 cup white wine
chopped fresh parsley

Melt butter in a medium-sized skillet set over medium heat. Add the kohlrabi, scapes, tarragon, salt and pepper, and toss to coat with butter. Pour in white wine. Bring to a simmer, reduce heat and cover. Continue to cook, adjusting heat to keep pan contents at a slow simmer, approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Remove from heat and transfer to serving dish. Sprinkle with parsley and serve.


Roasted Turnips and Greens
Here's a recipe in which you can use your beet greens and kohlrabi greens in a wonderful flavorful dish. Though I love hazelnuts, I rarely have them in the cupboard. For this recipe I might stop to pick some up. Walnuts will do nicely too.

1/4 cup pitted kalamata olives
1 navel orange, plus 1/4 cup fresh orange juice
2 pounds young turnips and their greens—turnips halved, greens stemmed and chopped
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
1/2 cup water
2 cups beet greens or other greens
Salt and freshly ground pepper
2 tablespoons chopped hazelnuts

Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections.

On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the water and greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper. Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt. Drizzle the pureed olives onto a platter. Top with the turnips, greens, orange sections and hazelnuts. Serve hot or warm.

Skillet Turnips and Potatoes with Bacon
Add some of Deb's fried eggs on the side and you have got dinner or breakfast!

1 tablespoon red wine vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
1 medium onion, thinly sliced
4 large garlic cloves, peeled, crushed
1 1/2 pounds turnips, peeled, cut into 1-inch chunks
1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
1 teaspoon coarse sea salt
1 tablespoon chopped fresh Italian parsley

Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to mediumlow, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

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