Friday, October 14, 2011

Good Eats Newsletter - October 12th, 2011‏

This Week's Vegetable Share Contains:

Baby Spinach; Anaheim Peppers; Mixed Potatoes; Turnips; Mixed Carrots; Napa Cabbage; Shallots; Sunshine Winter Squash

Localvore Offerings Include:

Vermont Butter & Cheese Company Chevre
Elmore Mountain Bread Foccacia
Pete's Pantry Apple Sauce
Pa Pa Doodles Farm Eggs

This is the last week of the Summer Share!

The Fall/Winter Share Begins Next Week

Sign Up Now to Reserve Your Share


Vermont Can Feed Itself!

Spread the word, make it happen, eat locally all winter long!

Visit the Fall Share page for more info

Pete's Musings

Thanks for joining us this share period. From fire recovery, wet spring, hot summer, Irene, it's been a wild ride. Vermont is not a boring place to be a farmer or local eater! We hope you enjoyed the share and will consider joining us in the future. ~Pete

End of Share Survey

This is it folks, the last week of the Summer Share! It has gone so quickly this year, and as Pete mentioned, the share period came with its challenges (including a several week period of no salad greens following Irene!). Overall, I hope you have enjoyed it, we do aim to bring you great diversity and good value. Thanks for joining us this season! I'll be sending a survey within the next several days and would really appreciate your feedback. Please, please take the time to share with us. We read these surveys thoroughly and take it all to heart in our quest to serve you all better each year. Again, thanks for being with us this Summer and I hope you will all be back for Fall/Winter or a future share! Best ~ Amy

Storage and Use Tips

Anaheim Chile Peppers - Do not confuse these with the sweet Carmen peppers you have received recently. Anaheim peppers may look similar but are a very different pepper indeed. Anaheims are a relatively mild chile with a sweet simple taste with a touch of spice that intensifies as they turn red. They are great for stuffing and for salsas. Store in a plastic bag in the crisper drawer of your fridge.

Shallots - If you are a huge fan of onions, like myself, the shallot will become one of your favorite treats. Shallots are related to onions and garlic having a head composed of multiple cloves, each covered with a pink, papery, onion-like skin. They have a mild taste that combines the flavor of a sweet onion with a touch of garlic. They are more delicate than onions, having a faster cooking time and can be used in many of the same dishes where garlic and onions are used (and do not cause stinky breath!). You can sautee or caramelize and then combined with wine, butter or cream in sauces. They are also quite good in dressings. You can chop fresh into salads and on sandwiches or it is also very easy to roast shallots while leaving the skins on and then peel and mash them before using. Thy me, chervil and tarragon are savory accompaniments to the shallot. Store in a cool, dry place for up to a month. Enjoy!

Baby Leaf Spinach - Yay! We have the most gorgeous field that we are harvesting right now! Everyone loves spinach with its delicate texture and mild flavor, not only good for the taste buds but also packed full of vitamins. Baby leaf spinach can be used as salad, wilted, sauteed, steamed or blended in smoothies and sauces. It cooks very fast. Store bagged spinach for 3-5 days in the crisper drawer in your fridge.


Head lettuces in the big loghouse. Deb sorting beets.

Annie and Anaheims. Mesclun in the headhouse.

Good Eats Fall/Winter Share

Sign Up Now to Reserve Your Share!

Are you ready for winter? We will have such a great share this year. Pete is planting the greenhouses with baby greens now and getting succession crops lined up to keep us all in something green in the weeks and months ahead. We have preserved an amazing abundance of summer crops in the last month and we'll be doling out this summer goodness all winter long.

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. 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. 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 ... and even watermelon (yes watermelon!).

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.

Localvore Lore

I opened the share with Elmore Mountain Bread "Foagies" and everyone liked them so much I decided to close with them too! I really love these breads, they are a special treat when we have them and turn a regular sandich into something really special. 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

And once I had the foagies in the share, I tried hard, but I couldn't resist also putting in the VB&C chevre one more time. I just love the combo so. The Vermont Butter & Cheese Creamery story begins with this mild goats’ milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal cheesemaking. Working as a dairy lab technician in Vermont a few years later, she produced a chèvre for a banquet organized by Bob Reese, then marketing director of the State Agriculture Department. Chèvre was still largely unavailable in Vermont at the time — but not for much longer. Inspire d by the response to her chèvre, Allison teamed up with Bob to found Vermont Butter & Cheese Company. This is a lovely well-defined chevre with a mild fresh "goaty" flavor. Spread on top of your foagies and drizzle a little olive oil and yum...

And back in the share for the first time this year..... Pete's Pantry Apple Sauce made right here in our on-farm kitchen. We used a mixture of apples from Champlain Orchards to cook up into a delightful fall treat. Add a little to your oatmeal in the morning, in your favorite squash soup, or just for an after dinner treat!

And another round of eggies from the ladies at Pa Pa Doodle Farm.


Braised Napa Cabbage
Napa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce. Similar to bok choy, but more delicate (use either in this recipe). Napa cabbage is more elegant than regular firm-headed green cabbage and sautees beautifully. The high heat carmelizes the cabbage leaving a sweet subtle flavor. Go wild and add some shredded carrots or turnip to the mix!

3 tsps vegetable oil
1 small head (about 1 pound) Napa cabbage, cut into 2-inch pieces
3 cloves garlic, sliced
1 piece fresh ginger ( 1/2 inch), cut into matchsticks
1/4 c water
1 1/2 tsp cornstarch
1/4 c soy sauce
4 scallions, thinly sliced
1 tsp rice wine vinegar

In a large skillet or wok, heat 1 tsp of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan. Add the remaining 1 teaspoon vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute.

In a small bowl, stir together the water and cornstarch. Stir the soy sauce into the pan. Add the cornstarch mixture and bring to a boil. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender. Remove from the heat. Stir in the scallions and vinegar.

Spinach Tambales with a Bechamel Sauce
Tambales are a generic name for many types of dishes cooked in a tambale or muffin type of conical pan. Many include grains, custards and other various ingredients held together by egg. Ours is a simple spinach tambale but feel free to add other ingredients that sound appetizing. The Bechamel sauce is in essence a buttery cream sauce. Add a dash of white wine to the shallots when they are almost done cooking for an extra layer of flaovr.

3 c spinach, chopped
4 Tbsp butter, softened
4 Tbs creme fraiche or sour cream
4 eggs, lightly beaten
2 shallots or 1 medium yellow onion, finely chopped
1/4 tsp nutmeg
salt and pepper

1 Tbs shallot, minced

3 Tbs butter
1/4 c all-purpose flour
3 c milk
1/4 tsp salt
pepper to taste

Steam spinach and drain all liquid, place in food processor. Pulse a few times until well chopped. Combine with other ingredients andseason to taste. Pour into into conical tambale or muffin molds. Butter or spray non-stick cooking oil before pouring mixture into mold. Place in a pan of hot water and bake at 350F for 20 minutes. Loosen with knife and serve.

While tambales are cooking start the sauce. In a sauce pan cook the minced shallot in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain sauce in fine seive. To avoid crust on surface place a buttered peice of wax paper or plastic on the surface before serving.

Chile Rellenos ~ Adapted from
OK these are a little labor intensive but they are awesome! I remember the first time I had chile rellenos they melted in my mouth and the cheese and the pepper were perfectly balanced. Since then I have made them with various peppers but I recommend using anaheims over all others because of thier delicate spiciness and large stuffing capacity. Serve with salsa, cheese or mole sauce.

2 Anaheim chili peppers
1 cup vegetable oil
mozzarella cheese, grated
Monterey Jack cheese, grated
1/2 tsp minced garlic
pinch dried thyme
pinch dried oregano
1 tb chopped fresh cilantro or parsley
salt and pepper
1 egg
1/2 Tbs milk
1/3 cup yellow cornmeal

Place the oil in a deep saucepan and heat to a temperature of 375F. Make a small slit with the tip of a paring knife in the pepper at the cap to allow steam to release from pepper. Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water. When cool enough to handle, gently rub off the skin. Reserve oil for later.
Cut a long slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside. In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper. Gently stuff the mixture into the peppers, securing them with toothpicks. Chill for 30 minutes.
Heat the reserved oil to 375F. Beat the egg with the milk. Roll the peppers in the mixture, and then roll in cornmeal. Fry the peppers for about 3 minutes, or until golden brown. Remove the peppers from the pan with tongs, drain on paper towels.

Goat Cheese Quiche with Hash Brown Crust ~ Taken from Martha Stewart Magazine
A hearty quiche with extra pizazz! Feel free to add your favorite ingredients to this simple recipe like sun dried tomatoes, dill, bacon or whatever is hanging around in the fridge. A great breakfast, lunch or silly supper.

2 tbs butter, softened, plus more for pan
2 lb potatoes
12 large eggs
Coarse salt and ground pepper
1 1/2 c sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
4 scallions or shallots, thinly sliced

Preheat oven to 375F degrees. Shred and brown potatoes in pan with butter and cool. Brush a 9-by-2 1/2-inch springform pan (or any pie type pan) with butter. Line the sides of the pan with strips of waxed paper (the same height as pan)and brush paper with butter.
Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan. Bake until set about 15-20 minutes on tip of a rimmed baking sheet.
In a large bowl, whisk sour cream, goat cheese, salt and pepper to taste until well combined. Whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake 45 to 50 minutes until only the center slightly jiggles. If using a springform pan unmold quiche, and peel off waxed paper before serving. Otherwise dish out.

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